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Sweet Cheese Log
250g
cream cheese 1 pkt maggi
onion soup 1 cup grated cheese 225g tin crushed pineapple 2 – 3
tbsp of Parsley
Mix together then either roll in nuts or crushed potato chips.
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Salmon
Cheese Log
500gm cream cheese 1 tin DRAINED pink
salmon (185 - 210g) 2-3 stalks chopped spring onion
1 cup tasty cheese
Dash worcestershire sauce Mix
all together and roll into a ball and coat in sliced almonds.
Set in the fridge for at least an
hour.
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Gherkin
Cheese Log
250g cream cheese 1/4 cup grated cheese 1 dsp
sherry 2 dsp tomato sauce 1/2 pkt Maggi onion soup
2 finely chopped gherkins parsley.
Mix it all in a bowl, chill for an hour in fridge then roll in sliced
almonds or chopped peanuts
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Blue Vein Cheese
Log / Balls
100gm any blue vein 75gm Butter 2-3 tsp Cognac
.grated gruyere cheese.. tsp or two cumin seed..
Squash the blue vein, butter and cognac with a fork and mix into a
smooth paste. Cool in fridge until it can be moulded..
Shape into small round balls or a log and then roll in the grated
gruyere cheese and cumin seed..
Wrap in glad wrap and place in fridge ready for use.
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Spicy Cheese Log
Grate some cheese (any flavour) and add a
tub of cream cheese. Now add 3 tbsp of sweet chilli sauce and 3 cloves of crushed garlic.
Mix well and roll into a log then roll in pre roasted sesame seeds.
Wrap in glad wrap and refrigerate.
Variations:
Add parsley ~ gherkins ~ pineapple
~ sundries tomatoes ~ roasted capsicum
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Curry Cheese
Logs
Serve with crackers
Ingredients:
1/2
cup grated cheddar cheese 250g cream cheese 2 tbsp chutney 1 tsp onion stock
powder 1 tsp curry powder salt and pepper
2 tbsp
fresh parsley chopped
Method:
Mix well together and shape into log ( or two). Roll in either
chopped peanuts or slivered almonds.
Wrap with glad wrap and place in
freezer for 30 mins. Remove and place in fridge to keep chilled until
ready to serve.
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Pepper Cheese Log
500g cream cheese 1 green pepper and 1
red pepper 2 diced gherkins a dash of tabasco sauce
2 tbsp worcestershire sauce
1 packet of french onion mix
Mix all together , roll into a log and coat in fresh ground black
peppercorns. Set in the fridge for at least an
hour.
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Cheese and Olive Bites
Can freeze logs
Into kitchen whiz place 1 cup flour and 100g of
cold cubed butter. Process until fine breadcrumbs .
Add 150g grated
tasty cheese 60g grated parmesan cheese 1/2 teaspoon dried chilli
flakes and pulse briefly to mix in.
Add 1/4 cup black olives stoned and chopped
1 x egg yolk 1 x tbsp water
Pulse until mix forms large clumps which sticks
together when pressed with fingers. Add a little more water if
necessary.
Roll out onto a floured surface into 2 logs. Wrap logs in
glad wrap – place in fridge for 1 hour as it is easier to slice.
Cut
into slices when required and bake at 180*C, approx 10 minutes until
golden
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Rudolph's Nose
Cream cheese topping
1/2 Cup Brown sugar
1/2 Cup Malt vinegar
1 tsp Turmeric
1 tbsp sweet chilli sauce
1 large red capsicum (finely chopped)
Put all in a pot, bring to the boil, then reduce to a simmer for 20-30
mins until it starts to thicken (like marmalade). Cool, then when cold
tip over a tub of cream cheese. Serve with crackers.
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Melon and Shrimp Starter
Ingredients:
350gm
shrimp or crabmeat 2 ripe melons (rock, prince or paw paw) 120g mayonnaise juice
only of one clove of crushed garlic.
dash of lemon or lime juice freshly ground black pepper
Method:
Remove
the seeds and fibrous part of the melon. Blend the mayonnaise with
garlic juice, lime or lemon and add black pepper.
Mix the
mayonnaise with the seafood.
Spoon
the mixture into the melon halves. Chill
and serve.
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Cheese scones
Ingredients:
4.5 cups of plain flour 4 tsp cream of tartar
2 tsp baking soda 2 cups grated tasty cheese 1 can
lemonade 300mls cream
Method:
Sieve all the dry ingredients well and mix in the grated cheese.
Add the cream and lemonade and mix until it just comes together.
cit into 5cm squares and bake at 220 degrees for 20 mins or until golden
brown
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