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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.