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Posts Tagged ‘Cheese’

Cheese Straws

Cheese Straws

Ingredients :

2 sheets (1 box) Frozen Puff Pastry (I used Pepperidge)
1 Egg
1/2 cup freshly grated Parmesan cheese
1 cup finely grated Gruyere cheese
1 tsp minced fresh thyme leaves
1 tsp salt
Freshly ground black pepper
All-purpose flour, for dusting

Method :

Let the puff pastry thaw in the refrigerator overnight.
Adjust oven rack to middle position, and heat oven to 400°F. Line the baking sheet with parchment paper.
Open each sheet of puff pastry on a lightly floured board or counter top.
Beat the egg with 1 tbsp of water and brush the surface of the pastry.
Sprinkle each sheet evenly with salt, pepper, 1/4 cup of the Parmesan, 1/2 cup of the Gruyere, and 1/2 tsp of the thyme.
Place a sheet of parchment paper on top of the cheese. Using the rolling pin, press the cheese mixture into the pastry.
Remove the sheet of parchment and cut each puff pastry sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips.
Twist each strip several times, and then lay on a baking sheet lined with parchment paper.
Bake for about 10 mins to 12 mins, or they are until golden brown and puffed.
Turn each straw and bake for another 2 minutes
Don’t over-bake or the cheese will burn. Cool and serve at room temperature.

 

Note : Don’t let puff pastry thaw too much, just enough that you can open the sheet. The colder the puff pastry, the more easier it is to twist the strips.
Twisting each strip of puff pastry can be tricky, refer to this video, if you need help : https://www.youtube.com/watch?v=pJBHKhO-dFM

*If you feel, that each strip is too long and difficult to twist. Cut each strip into two and then twist. You will have double the amount of cheese straws 🙂

* If you don’t want to use egg wash, you can use olive oil instead.

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Cheese Corn Balls

Cheese Corn Balls

Ingredients:

For cheese corn balls:

2 cups boiled sweet corn kernels
1 1/2 cups grated cheese
1 medium potato,boiled and mashed
2 tsp white (or black) pepper powder
1 tbsp Cornflour
2 tbsp All purpose flour (maida)
1 tsp  oregano (optional)
5-6 green chilies, finely chopped
Salt to taste
Oil for frying
4 tbsp breadcrumbs

For the batter:

4 tbsp All purpose flour (maida)
1 tbsp cornflour
Water as required
Salt to taste

Method:

In a bowl, combine the cheese, potato and sweet corn kernels.
Add the salt,green chilies,white pepper,oregano,cornflour and all purpose flour. Mix thoroughly.
Divide and shape the mixture into tiny balls. Set aside for 10 minutes in the refrigerator.
Mix the all purpose flour,salt and cornflour with sufficient water to make a batter of thick consistency.
Dip the corn cheese balls in the batter and roll them in the breadcrumbs.
Heat the oil in a deep pan and fry the corn cheese balls on a medium flame to a nice golden color.
Serve hot with green chutney or tomato sauce.

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