Parmesan Wafers Recipes

Steps:

• 4 big ones: Heat a 20cm good-quality non-stick frying pan. Scatter about 20g of the grated cheese over the base of the hot pan. Watch it melt (don't overcook or it will taste bitter) then sprinkle in a teaspoon of chopped chives and some black pepper. When the cheese is bubbly and golden, take the pan off the heat and cool for up to a minute, then the wafer can easily be lifted out with a palette knife. Repeat 3 times.
• 8 little ones: Heat the oven to fan 180C/conventional 200C/gas 6. Line a large baking sheet with non-stick silicone sheet or baking parchment. Sprinkle the grated parmesan in 8 neat rounds using the inside of a 5cm cutter as a guide. Sprinkle some chives and black pepper onto each round. Bake for 5 minutes until the cheese bubbles and turns golden. Lift each round onto a rolling pin, cool until crisp, then lift off.
• The wafers will keep in an airtight tin for up to 3 days.

Steps:

• Preheat oven to 400 degrees F.
• Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
• Bake for 3 to 5 minutes or until golden and crisp. Cool.

Steps:

• Put oven rack in middle position and preheat to 350°F. Line a large baking sheet with nonstick pad.
• Stir together cheese and flour in a bowl. Make 4 mounds (about 3 tablespoons each) about 5 inches apart on baking sheet and spread each mound to form a 4- to 5-inch round.
• Bake until golden, about 10 minutes. Cool 2 minutes on baking sheet on a rack, then carefully transfer each wafer (they are very delicate) with a wide metal spatula to rack to cool completely.
• Stir cheese in bowl (to redistribute flour) and make 4 more wafers in same manner.

Steps:

• Preheat oven to 400 degrees F.
• Mix all ingredients together in a bowl. Transfer a heaping tablespoon of Parmesan mixture onto a silicone or parchment-lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended for this recipe. Repeat with the remaining cheese mixture, spacing the spoonfuls about 1/2-inch apart. Bake for 3 to 5 minutes or until golden and crisp. Cool and use a flat spatula to transfer from lined baking sheet.

Steps:

• Preheat oven to 350°F with rack in middle. Line a large baking sheet with nonstick pad.
• Stir together cheese and flour. Make 4 mounds (about 1 1/2 tablespoons each) about 5 inches apart on baking sheet and spread each mound to form a 4- to 5-inch round.
• Bake until pale golden, about 10 minutes. Cool 2 minutes on baking sheet on a rack, then carefully transfer each wafer (they are very delicate) with a wide metal spatula to rack to cool completely.
• Stir cheese in bowl (to redistribute flour) and make 4 more wafers in same manner.

Steps:

• Set the oven to 400°F Put the rosemary and Parmesan in a bowl and mix. Place teaspoons of the mixture on to the prepared baking sheets and flatten out into circles, allowing room in between each for the mixture to spread.
• Bake for 8-10 minutes until golden. Remove from the oven and let cool. Gently peel off the paper and serve.

Steps:

• Put oven rack in middle position and preheat to 350°F.
• Arrange tomatoes, cut sides up, in 1 layer in a large shallow baking pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with salt and pepper. Roast tomatoes and garlic 1 hour, then cool in pan on a rack. Peel garlic.
• Cook onion, oregano, and sugar in butter in a 6- to 8-quart heavy pot over moderately low heat, stirring frequently, until onion is softened, about 5 minutes. Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.
• Purée soup in batches in a blender (use caution when blending hot liquids), then force through a sieve into cleaned pot, discarding solids. Stir in cream and salt and pepper to taste and simmer 2 minutes.
• Divide soup among 8 bowls and float 1 wafer in center of each.

Steps:

• 1. Preheat the oven to 350 degrees.
• 2. Spoon grated Parmesan onto a cookie sheet in 1-2-teaspoon-size mounds about 2 inches apart. Push down on the Parmesan mounds with the back of a spoon to slightly spread out the cheese.
• 3.Place an herb sprig on top of each Parmesan mound.
• 4. Bake until melted and golden (about 3-4 minutes).

Steps:

• Preheat oven to 350°F with rack in middle.
• Arrange tomatoes, cut side up, in 1 layer in a large 4-sided sheet pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Roast tomatoes and garlic 1 hour, then cool in pan. Peel garlic cloves.
• Cook onion, oregano, and sugar in butter in a 6-to 8-quart heavy pot over medium-low heat, stirring frequently, until onion is softened, about 5 minutes.
• Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.
• Purée soup in batches in a blender (use caution when blending hot liquids), then force through a sieve into cleaned pot, discarding solids. Stir in cream and salt and pepper to taste and simmer 2 minutes.
• Divide soup among 8 bowls and float 1 wafer in center of each.

Steps:

• Preheat oven to 400°F (200°C). To make the Parmesan Wafers, place the quinoa, Parmesan and pepper in a bowl and toss to combine. Place tablespoons of the mixture on a baking tray lined with non-stick baking paper and bake for 5-7 minutes or until golden. Allow to cool on the tray and set aside.
• Place the tomatoes, basil and garlic on a baking tray lined with non-stick baking paper and drizzle with oil. Roast for 45 minutes or until the tomatoes are soft and the basil is crisp. Spread the quinoa on a separate baking tray lined with non-stick baking paper, drizzle with oil and toss to coat. Roast for the last 15 minutes of the tomato cooking time. Reserve and set aside the crispy basil leaves. Squeeze the roasted garlic from its skin into a large saucepan. Add the tomatoes and stock and bring to a boil over high heat. Reduce the heat to medium and simmer for 10 minutes or until thickened. Using a hand-held stick blender, blend until smooth. Add the roasted quinoa, salt and pepper and stir to combine. Divide the soup between serving bowls and top with the reserved basil. Serve with the Parmesan Wafers.