Cheesy bites

Cheese and carrot bites

(Makes 20 small bites, depending on size)



Ingredients

250 ml Snowflake self-raising flour (140 g)

2 ml salt

15 ml dried crushed chilli

freshly ground black pepper to taste

30 ml olive oil

1 large onion, finely chopped

250 ml coarsely grated carrots (2 medium carrots)

250 ml grated Cheddar cheese

45 ml chopped fresh thyme or 15 ml dried

2 extra-large eggs, beaten

about 30 ml milk

cooking oil for deep-frying



Method

Sift flour and salt together. Add crushed chilli and pepper.

Heat oil in a heavy-based frying pan, add onion and saute until soft. Remove from heat and set aside to cool slightly.

Add carrots, cheese and thyme. Add beaten eggs and milk to vegetable mixture, add flour and mix until combined. Spoon heaped teaspoonsful of mixture into hot oil and deep-fry until golden brown.

Drain on paper towel.


Cheesy rolls

(Makes ? 15, depending on size)

Ingredients

Dough:

375 ml Snowflake self-raising flour (210 g)

2 ml salt

45 ml butter or margarine

1 extra large egg

60 ml milk

Filling:

60 ml fruit chutney

80 ml grated Cheddar cheese (35 g)

2 ml ground paprika

salt and freshly ground black pepper to taste

5 ml chopped fresh mixed herbs

Method

Dough: Sift flour, salt. Rub in butter. Whisk egg and milk, add to dry ingredients and mix to a soft dough and set aside.

Filling: Mix all ingredients together. Roll dough out into a rectangle shape and about 3 - 4 mm thick.

Spoon filling onto dough and roll up as tightly as possible.

Cut into 1 cm slices and place on a greased baking tray. Bake in a preheated oven at 176°C for about 10 - 12 minutes.



Cheese and sweetcorn fritters

(Makes 20)


Ingredients

375 ml Snowflake self-raising flour (210 g)

3 ml salt

3 ml paprika

150 ml milk

2 extra large eggs

125 ml grated cheddar cheese (100 g)

215 g sweetcorn

cooking oil for frying

Method

Sift flour, salt and paprika together.

Whisk milk and eggs add to flour and mix well.

Thereafter add cheese and sweetcorn.

Heat shallow-oil in a heavy-based pan.

Fry tablespoons of mixture in hot oil until brown on both sides.

Serve hot.


Cheese and chilli puffs

(Makes ? 12)

Ingredients

250 ml Snowflake self-raising flour (140 g)

5 ml baking powder

1ml salt

2 ml mustard powder

7 ml crushed dry chillies or 2 ml cayenne pepper

250 ml grated Cheddar cheese (100 g)

1 extra large egg

125 ml milk

15 ml butter, melted


Method

Preheat oven to 200176C.

Sift dry ingredients together. Add crushed chillies and cheese.

Whisk egg, milk and melted butter.

Add to dry ingredients and mix until just combined.

Spoon into muffin tins and bake for 10 - 12 minutes. Serve warm.


Cheese and mustard scones

(Makes about 9)

Ingredients

4 x 250 ml Snowflake cake flour (560 g)

30 ml baking powder

1 ml salt

15 ml dry mustard

80 g butter or margarine

177 375 ml milk


Topping:

30 ml butter or margarine, melted

5 ml dry mustard

5 ml mustard seeds, crushed slightly

200 ml grated cheese (75 g)


Method

Sift flour, baking powder, salt and mustard into a bowl.

Rub in butter.

Add enough milk to make a sticky, soft dough.

Turn dough onto floured surface, knead until smooth.

Press dough lightly out to about 2 cm in thickness.

Cut into 7 cm rounds.

Place onto greased baking tray.

Topping:

Mix all ingredients and sprinkle over scones.

Bake in a preheated oven at about 200°c for about 20 minutes.

• This article was originally published on page 15 of The Post on October 21, 2009

Source : Babynet