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Recipes: On a cheesy trail
November 7, 2019 | 10:47 AM
by Oneza Tabish
 
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BAKED PASTA FRITTATA

Ingredients


• 4 large eggs

• 1 and half tablespoons milk



•1/2 teaspoon salt

• 1/4 teaspoon ground black pepper



• 2 cups boiled and drained macaroni pasta

• 1/2 cup shredded cheddar cheese

• Olive oil to brush or grease

Preparations

• Whisk eggs, milk, salt and pepper until combined and frothy in a bowl.

• Distribute pasta evenly in a greased baking dish. Scatter most of the cheese on top, leaving a few tablespoons aside.

• Pour egg mixture over the pasta and cheese mix using a fork to make sure it is mixed in.

• Bake frittata for 20 to 25 minutes in a preheated over at 425F/ 200C or until puffed.

• Remove from oven and sprinkle with reserved cheese. Cut into pieces and serve immediately.



BAKED RISOTTO BALLS

Ingredients


• 1/2 cup flour

• 3 eggs, lightly beaten

• 1/4 cup breadcrumbs

• 1/4 cup panko

• 2 cups cooked risotto

• 1/2 cup cheddar cubes

• 2 tablespoons shredded parmesan

Preparations

• Preheat the oven to 425 F/200C degrees. Line a baking sheet with parchment paper and set aside.

• Place flour in a shallow bowl, beaten eggs in a separate shallow bowl and breadcrumbs panko mix in another plate.

• Roll rice ( cooked risotto) into a 1-inch sized balls. Stuff the cheddar cheese cubes into the centre of the rice balls.

• Roll risotto balls in flour, then dip into the eggs.

• Finally roll the balls in the breadcrumbs and panko mixture, then place on the prepared baking sheet. Repeat with remaining balls.

• Bake risotto balls for 25 minutes or until golden brown.



BAKED CHEESY CHICKEN

Ingredients


• 4 boneless, skinless chicken breasts

• 2 tbsp olive oil

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 1 teaspoon garlic powder

• 1 teaspoon Italian seasoning

• 8 slices provolone cheese

• 1/2 cup mayonnaise

Preparations

• Preheat oven to 180C. Place chicken in a greased baking dish.

• Mix together olive oil, salt, pepper, garlic, mayonaise and Italian seasoning in a bowl. Pour over chicken breasts.

• Top with sliced provolone cheese.

• Bake for 45 minutes or until the chicken is cooked through.



ROSE CREAM CHEESE COOKIES

Ingredients


• 1/2 cup unsalted butter, room temperature

• 1/4 cup cream cheese, room temperature

• 11/2cups powdered sugar

• 1/2 tsp baking powder

• 1 egg

• 1/2 tsp pure rose extract/essence

• 11/2 cups all-purpose flour

Preparations

• Heat oven to 180C degrees and line baking tray with parchment paper.

• Add butter and cream cheese in a mixing bowl.

• Slowly add sugar and beat until fluffy. Beat in egg, add flour, baking powder and rose essence. Mix well.

• Refrigerate dough for at least 1 and half hours. Shape into 1 inch balls.

• Place on lined cookie sheet, spacing them about 2 inches apart.

• Bake for 8-10 minutes, or until the edges become slightly golden brown.

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