In the ‘Veggies All Day Long’ episode of The Urban Vegetarian, host Desiree Nielsen has healthy cooking down to a science, with her inner foodie always amping up the taste factor! For this recipe, it’s time for some light baking with cheese and herb puffs, satisfying little pillows of yum with delicious parmesan and pecorino.
Serves 3-4, as a snack
Ingredients:
½ cup (120 ml) unsalted butter, cut into chunks
¼ teaspoon (1.25 ml) salt
1 ½ cups (350 ml) water
1 ½ cups (350 ml) flour
1 teaspoon (5 ml) chopped fresh dill
1 teaspoon (5 ml) chopped fresh chives
1 teaspoon (5 ml) chopped fresh parsley
1 teaspoon (5 ml) fennel seeds
1 teaspoon (5 ml) garlic powder
1 cup (240 ml) grated pecorino Romano cheese
1 cup (240 ml) grated parmesan cheese
4 large eggs
Pinch of cayenne pepper, for topping
Extra grated cheese, for topping
Method:
Preheat oven to 375 F (190 C).
In a saucepan over medium heat, combine the butter, salt, and water, and bring to a boil.
When boiling, add flour and stir constantly until dough pulls away from the sides of the pan.
Take off the heat and let cool slightly.
Add the dill, chives, and parsley, fennel, garlic powder, pecorino, and parmesan, and stir to mix.
Add the eggs and use a spoon or paddle to stir with gusto until eggs are completely incorporated.
Spoon out small balls of the dough onto a parchment paper-lined baking sheet, leaving room between the balls for expansion.
Top each with a sprinkle of cayenne pepper and a bit of grated cheese.
Bake for 35-45 minutes or until golden.
Cool for a few minutes at room temperature before serving.
Enjoy!
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