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Vegetarian Malai Kofta

Vegetarian Malai Kofta

You must give this recipe a try – it’s Indian cuisine inspired, so expect extra-spicy and hot. Our proposal is called koftas, which are vegetarian cottage cheese and potato balls. We served them dunked in a delicious, flavorful gravy.

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Ingredients Needed for Vegetarian Malai Kofta


For the balls:

3 ounces of cottage cheese
2 medium-sized, cooked potatoes, cubed
1 tablespoon cornstarch
1 teaspoon chili powder
1 teaspoon garam masala
1 tablespoon almond flour
salt

For the veggie mixture:

2 teaspoons of olive oil
1 red onion, chopped
3 medium tomatoes, chopped
1 ounce cashews
1 tablespoon tomato paste
1 teaspoon turmeric
1 teaspoon chili powder
5 garlic cloves
1 teaspoon garam masala
1 cup water
salt

For the malai kofta:

1 tablespoon vegetable oil
1 teaspoon sugar
1 bay leaf
1 cinnamon stick
1 tablespoon cardamom cloves
1 teaspoon cloves
1 tablespoon cottage cheese
¼ cup sour cream
1 tablespoon fresh coriander leaves, chopped (for garnishing)

How to Make Vegetarian Malai Kofta

  1. For the balls:

    Add the cottage cheese, cooked potatoes, cornstarch, chili powder, garam masala, and almond flour to a bowl. Season with salt and mix until even.

  2. Form the mixture into balls. We’ve got 12 of them.
  3. Fill a deep frying pan halfway with oil and heat it over low-medium heat. Deep-fry the balls until golden brown. We fried them in two batches.
  4. For the veggie mixture:

    Heat the olive oil in a saucepan over low heat. Add the red onion and tomatoes. Stir and cook for 30 seconds.

  5. Add the cashews and tomato paste. Stir and cook for 1 minute. Add the turmeric, chili powder, garlic and garam masala. Cook and stir for 1-2 minutes.
  6. Add the water, season with salt, and stir a little. Cover the pan with a lid and boil till tomatoes turn soft.
  7. Transfer the mixture to a blender. Blend until smooth. Set aside.
  8. For the malai kofta:

    Add the vegetable oil and sugar to a skillet over low heat. Cook and stir for 30 seconds. Add the bay leaf, cinnamon stick, cardamom, and cloves. Stir and cook for 30 seconds more.

  9. Transfer the vegetable mixture to the skillet, add the cottage cheese. Cook and stir until even. Add the sour cream and stir a little until even.
  10. Add the balls, mix some more, and serve sprinkled with coriander leaves.
mushroom stems cooking

How to Cook With Mushroom Stems

Resist the first impulse of throwing away mushroom stems when you make those delicious stuffed mushrooms. They’re also edible and quite good additions in many dishes, whether you use them right away or later on. I must admit I end up throwing foods more often than I’d want. And without considering the consequences. There are

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turkey patties with tomato, cucumber and feta salad

Turkey Patties With Tomato, Cucumber and Feta Salad

Did you know you can substitute patties for meatballs? Grill these amazing patties made with minced turkey meat, mixed with breadcrumbs, and loaded with delicious feta cheese. Serve the patties topped with a healthy and refreshing cucumber, tomato, and feta salad.

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Ingredients Needed for Turkey Patties With Tomato, Cucumber and Feta Salad

For the turkey mince mixture:

12 ounces of turkey mince
1 small zucchini, shredded
½ cup breadcrumbs
1 tablespoon dried oregano
1 garlic clove, sliced
1 red onion, diced
salt
pepper
4 ounces of feta
1 tablespoon vegetable oil

For the veggie-feta salad:

1 cucumber, cubed
7 ounces of cherry tomatoes, halved
2 tablespoons of olives
1 roasted bell pepper, sliced
2 fresh oregano sprigs, chopped
salt
pepper
2 tablespoons of vegetable oil
4 ounces of feta, cubed

How to Make Turkey Patties With Tomato, Cucumber and Feta Salad

  1. For the turkey mince mixture:Add the turkey mince, zucchini, breadcrumbs, dried oregano, garlic, and red onion to a bowl.
  2. Season with salt and pepper and mix them until even. Add the feta and mix some more.
  3. Form patties with the turkey mince mixture. We’ve got 12 of them.
  4. Drizzle the vegetable oil on the grill. Cook the patties on the grill for 4-6 minutes on each side. You can cook them in batches if necessary.
  5. For the veggie-feta salad:Add the cucumber, cherry tomatoes, olives, roasted bell pepper, and fresh oregano to a bowl.
  6. Season with salt and pepper, add the vegetable oil, and mix. Finally, add the feta cubes, too.
Arancini

Arancini

Arancini are an Italian snack, said to have originated from Sicily. The name, which translates as ‘little orange’, comes from the shape and color of the snack. They are deep-fried rice balls, with different fillings such as cheese, ragu, and peas. We’ve made them with a mozzarella filling, and they turned out delicious! Try and see for yourself!

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Ingredients Needed for Arancini

10 ounces of rice, cooked
7 ounces of mozzarella, preferably perline
2 tablespoons of milk
2 eggs, whisked
½ cup breadcrumbs
vegetable oil for frying

How to Make Arancini

  1. Start shaping the arancini. Scoop a portion of the cooked rice into your hand. Add 1 perline into the center and wrap the rice around it to seal completely. Repeat with the remaining rice and filling.
  2. Whisk the eggs with milk and make an egg wash. Coat the rice balls with egg wash and then with breadcrumbs.
  3. Heat the vegetable oil in a skillet over medium-high heat.
  4. Cook the arancini until golden and crispy.
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