Saturday, October 9, 2010

Cooking - Cheese Balls or Something

Last week I was doing cooking with Miss 9 and she found a recipe for Cheese Twists that she wanted to try.

We made a batch. They were nice. We then decided to try a batch with some Greek yogurt we had left over in the fridge and they were DELICIOUS. I made some more (a double batch) yesterday - for Little Athletics today - and hubby, who doesn't like yogurt, asked me to make them again "but make a double batch this time".

So I thought I should probably write down the approximate recipe that we used (this is the standard, not double, batch):

50gm grated cheese - the stronger the tasting cheese the stronger the flavour
75gm self-raising flour, sifted
2 tablespoons Greek yogurt
30gm chilled butter
pinch of salt

Pre-heat oven to 220C (425F).

1. Place cheese, flour, salt and butter into a mixing bowl. Rub together until the mixture resembles fine breadcrumbs

2. Add yogurt and kneed to a dough. The texture should be a bit moist and smooth. As we've sort of adapted the original recipe, you might need a bit more flour or butter to get the consistency right.

3. Make small balls of the dough and place grease-proof paper covered baking tray.

4. Bake for 8-12minutes or until the balls start to turn golden brown.

5. Remove from oven and place on a wire rack to cool.

6. Hide from anyone else! and ENJOY

Next time we make them I'll see if they last long enough for a photo.


Crucis said...

My wife used to make something very much like that except she added some spicy sausage to the mixture. The Sausage Balls when cooked were slightly smaller than a golf ball. She'd make up several dozen and freeze'em until needed. They just need a few minutes in the microwave to be ready to serve.

I don't think she used any yogurt though.

Old NFO said...

Interesting recipe, I'll give it a try :-) Thanks!

Julie said...

mmmm Crucis, I have some hot sausage in the fridge, so I might give that a go later.

Will be interested to hear how you go Jim. I would recommend using a sharp vintage cheese - gives it a nice tang. If you use a milder cheese - sprinkle some parmasan on top prior to cooking.

Old NFO said...

I'm going to use sausage too :-)

ZerCool said...

Now, can you give us the recipe in normal measurement units? :)

Julie said...

lol ZC welcome to my world of "let's figure out what the americans are on about here" :)

DaddyBear said...

Sounds absolutely delicious. My mother used to make something similar, but she would form the dough around a green olive before baking. This recipe is definitely coming out at Thanksgiving!

And I even know how to measure out grams of flour!