Serve these lacy, crisp little wafers with a glass of Prosecco or Champagne.
INGREDIENTS
2 cups finely grated Parmesan
¼ cup walnuts, roasted and finely chopped
METHOD
Preheat the oven to 180˚C.
Combine the cheese and walnuts in a bowl. Sprinkle tablespoonfuls of the mixture in little piles on a lined baking tray, leaving 3 cm between each. Don’t spread the cheese out flat.
Bake for 3-4 minutes until the cheese is bubbling and lightly golden.
Leave to cool on the tray for 1 minute then transfer to a cooling rack.
Repeat with the remaining mixture. When cool, store in an airtight container. Makes 18 wafers
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.