Cheese Recipes

RECETTES DE FROMAGE

“Canapés are much more intricate than, let’s say, a plate of steak with greens and potatoes, because in that one bite, it is essential to capture the palate immediately with an explosion of the right, balanced flavours.” – Chef Adrian, Purple Sage Group’s new canapé Chef.

BLUE CHEESERISSOLE

A simple yet decadent canapé, these crispy potato balls are a real flavourful treat for all blue cheese fans.

Ingredients:

100g blue cheese.

80g potato.

1 egg.

50ml cream.

100ml chicken stock.

50g all-purpose flour.

breadcrumbs. salt & pepper to taste.

Methods:

• Boil potatoes until fully cooked. About 30-40 minutes.

• Mash the potatoes until smooth. Add chicken stock and cream.

• Transfer to a non stick pan. Add blue cheese and cook on the lowest heat until smooth. Season well with salt and pepper.

• Roll them into balls about 1-inch thick. Freeze over night.

• Remove from freezer. Cover the potato balls in flour, dip into beaten egg and transfer to a plate of breadcrumbs until fully covered.

• Deep fry in canola oil or ghee at 180c degrees.

FRUIT CHEESEON WALNUTBISCOTTI

A healthy summer snack topped with your favourite fruits encased in smooth cream cheese. A unique experience for your tastebuds.

Ingredients:Tropical Cream Cheese

20g dried apricots.

20g dried mango.

200g cream cheese.

Walnut Biscotti

90g flour.

1tsp baking powder.

55g sugar.

35g walnuts.

1 egg yolk.

Methods:

• Dice dry fruits into tiny pieces and mix with cream cheese.

• Preheat the oven to 160c. Combine all dry ingredients of the walnut biscotti.

• Add egg yolk to form dough.

• Lightly knead the dough on a floured surface until smooth. Bake the whole dough for 25 minutes.

• Allow to cool. Then slice the dough thinly and rebake it for another 10 minutes.

GOAT CHEESEWITH BALSAMICWATERMELON

Great for picnics, BBQs and buffets, this refreshing dessert adds a twist to your normal watermelon salad.

Ingredients:

150g goat cheese.

50g cream cheese.

200g watermelon.

20ml balsamic vinegar.

100ml all-purpose flour.

salt & pepper to taste.

Methods:

• Blend both cheese till smooth. Season well with salt and pepper and put them into pipe bag.

• Sear the watermelon on a hot pan with vinegar.

• Pipe the cheese on top of the watermelon

TRUFFLE & PARMESANCHEESE CAKE

Crisp and Flavoursome, this unique cheesecake surprises you with a bold mix of parmesan cheese and cream cheese.

Ingredients:

150g parmesan cheese.

100g cream cheese.

50ml cream.

3 drops truffle oil.

1 pcs pumpernickel.

20g sugar.

1 egg.

Methods:

• Beat the egg and sugar till fluffy. At the same time, pour cream into another bowl and whip till soft peaks form.

• Mix both mixtures in a bowl. Add cheese and truffle oil.

• Put the pumpernickel into a mould or line a cake pan with it. Pour the cheese mixture into the mould.

• Cook in oven at 160c for 20min.

• Remove from the oven and allow to cool. Refrigerate and cut when cold.