Syrian Style Cheese Latkes - After Tasting These You'll Never Eat a Waffle Again!
Recipe type: Dessert
We will be making a batch of delectable Syrian-style cheese latkes. These latkes are crispy on the outside, and incredibly smooth and creamy on the inside. Rich and decadent, these treats will have your friends and family lining up for seconds. You can whip up a dozen of these tasty latkes in under 20 minutes.
How to Make Icelandic Skyr - Mad Millie's Icelandic Skyr Kit - Quick and Easy!
Recipe type: Cheese
It has been some time since we did the unboxing of the Mad Millie range of Do-it-Yourself cheese, yogurt and chocoloate kits, and today we're going to use the Icelandic Skyr kit to make a batch of this delicious soft cheese.
Technically it is recognized as a cheese, but practically it is more akin to yogurt, but with the same nutritional value of a soft cheese. You can make it thick and creamy by using 2% low fat milk, or full cream milk. Today, we’re going to be using the full cream option, or 4% Let’s do a quick recap of what’s in the box…. a full color instruction booklet a one liter glass jar… the other ingredients and equipment are packed inside the jar….
this includes a dairy thermometer with a protective sleeve
the yogurt culture
a large piece of muslin cloth
and a blister pack of rennet tablets
To make a 1 liter batch of Skyr, you will need a sachet of the yoghurt culture and a half tablet of rennet. You will also need to supply a liter of full cream or low fat milk.
To start, dissolve the half tablet of rennet in 30ml of non-chlorinated water.
Pour your milk into the glass jar and heat it in your microwave oven until it reaches 40c or 105f. It is best to do this in short bursts, stirring and checking the temperature after each microwave cycle.
Once you have reached the desired temperature, add the culture, give it a stir, then add the rennet, making sure to stir the rennet again before adding it to the milk. Give it all one final stir to make sure everything is well distributed. Put the lid on the jar and let this stand overnight in a warm place. If you’re in the middle of winter, wrap the jar in a towel, or place it near the heat exchange on your refrigerator.
The following day, this is what you will have… a smooth, creamy yogurt. Place a colander over a bowl and line it with a double layer of the muslin cloth. Pour the Skyr into the muslin and let this drain for anything from 2 to 6 hours, depending on the consistency you want. The longer you drain the cheese, the thicker it will get. I am going to unwrap my batch at the exact halfway time of 4 hours. You will notice that the Skyr cheese is softer than normal store bought cream cheese, however much firmer than yoghurt. Transfer your cheese to a food safe container and put the lid on, or wrap the container with clingwrap. The Skyr will last for around 2 weeks in the refrigerator. Your yield should be around 250 – 300 grams, depending on your draining time.
Check out the link in the description to get your Mad Millie Cheese, Yoghurt and chocolate Kits from http://Brewcraft.co.za
That’s all for today folks, please like, subscribe and share, and we’ll see you again real soon. Check out our website http://Whats4Chow.com for hundreds of amazing recipes Please subscribe to our channel — thanks!
Mega Cheese and Bacon Deep Fried Onion Rings - Deep-Fried Onion Rings Filled with Cheese & Bacon!!!
Recipe type: Deep-fried
Whether you present these incredible deep-fried onion rings as a starter or as an accompaniment to your main course, these crispy golden packages will have your guests talking for decades. This is how to make them....
Processed cheese slices
All-purpose flour (seasoned with salt and white pepper to taste)
Oil for deep-frying
To start, top, tail and peel the onions.
Cut the angled ends from the onions, leaving you with the more cylindrical center section of the onions.
Keep all of the off-cuts for salads or stir-fries.
Working from the outside ring of each onion, separate the rings, grouping the first ring and third ring as a pair, and the second and fourth as a pair.
Notice when you place the smaller ring of the pair inside the larger ring, that there is a sizeable gap. This is exactly what we want.
Cut a slice of the processed cheese into strips and line the inside of the bigger onion ring with the cheese.
Take a slice of streaky bacon and repeat this exercise.
Press the smaller ring into the larger ring and the first ring is done. Continue until all of the rings have been processed.
To coat the rings, first sprinkle a layer of seasoned all-purpose flour over a large platter. This is where the coated rings will set, and the flour prevents the rings from sticking to the platter and getting damaged.
Pour a couple of cups into a large dish and beat a few eggs in a jug.
Dredge the ring in the flour. This will dry any damp spots on the ring.
Dip the ring in the egg to wet it all over.
Dredge the ring in the flour to coat it all over.
Return the ring to the egg to wet all of the flour.
Then back into the flour for a final, good solid coating.
Transfer this to the platter to set.
Continue with the remaining rings. Allow the coated rings to set for 20 minutes.
Half fill a large pan or wok with oil and heat this to 170c or 340f.
Carefully lower the rings into the oil in batches and fry them for 5 to 7 minutes until crispy and golden, turning them over every 60 seconds.
Use a slotted spoon to remove the rings from the oil and drain any excess oil on kitchen paper.
Serve the rings while piping hot and enjoy.
And there it is, a beautiful crispy golden onion ring filled with melted cheese and bacon.
Zig Zag Lasagna! How to Make Zig-Zag Lasagna from Start to Finish - Quick & Easy Lasagna Recipe!!!
Recipe type: Pasta
Today we're going to artfully combine fresh pasta, creamy cheese sauce and chicken sausage to make a delicious zig-zag lasagna.
For the Pasta
500g All-purpose flour
For the Cheese Sauce
80g All-purpose flour
1200ml Full cream milk
2 Bay leaves
200g Mature cheddar cheese, grated
For the Rest
1200g Chicken sausage
100g + 100g + 100g Mature cheddar cheese, grated
Salt and pepper to taste
Today we're going to artfully combine fresh pasta, creamy cheese sauce and chicken sausage to make a delicious zig-zag lasagna.
To make the pasta, place 500g of all-purpose flour in your food processor along with a teaspoon of salt.
Pour in 125ml or half of the water and machine this on high speed until the mixture resemble rough breadcrumbs, about 30 seconds.
Pour in the remaining 125ml of water and machine this again on high speed until the dough starts to combine, about 90 seconds. Tilting the machine from side to side while doing this helps the process tremendously.
You will know the dough is ready when it holds together when compressed.
Turn the dough out onto your work surface and compress it into mass. Wrap the dough in cling-wrap and allow this to stand for 30 minutes.
After 30 minutes, unwrap the dough and cut the block into 4 pieces.
Flatten out one piece and run it through your pasta roller, starting on setting 1, working gradually to setting 4. Dust the pasta sheet with a little flour between each pass through the machine to stop any sticking.
Square off the ends of the sheet and dust it liberally with flour on both sides.
Put this aside and continue with the remaining sheets. At the end, combine all of the off-cuts and roll out a fifth sheet.
For the cheese sauce, melt 130g of butter in a large pan over medium heat.
Add 80g of all-purpose flour and a half teaspoon of nutmeg.
Use a paddle to stir this into the melted butter until it is smooth. Allow this to cook for 90 seconds.
Turn off the gas or remove the pan from the heat and whisk in 1200ml of milk and add 2 bay leaves.
Return the pan to the heat and simmer the sauce until thickened, whisking continuously.
Once thickened, remove the pan from the heat and add 200g of grated mature cheddar cheese. Use your paddle to stir this until the cheese has completely melted into the sauce.
You will need 3 double potion lasagna dishes, or a single 6 portion pan... this would be equivalent to a large roasting tin.
Spoon just enough of the sauce into each dish to cover the base.
Cut the sausage to the length of the dish and place it in the dish equally spaced. For 6 portions you will need 1200g of sausage.
Cover the sausage with lasagna sheet, cutting it just slightly smaller than the dish.
Press the lasagna sheet down between the sausages to create furrows.
Spoon enough sauce into the dish to completely cover the pasta.
Cut another 4 lengths of sausage to fill the furrows created by the pasta. Press the sausages down into the sauce.
Cut another piece of lasagna sheet to cover the sausages and press this down to remove any trapped air pockets.
Cover the pasta with another layer of sauce and smooth it off with the back of your spoon.
Sprinkle a further 100g of mature cheddar over the top of the sauce, before continuing with the remaining dishes.
Bake the lasagna in a preheated oven at 180c for 35 to 40 minutes until crispy and golden on top.
Remove the pasta from the oven and allow it to stand for 10 minutes to set.
Use a sharp knife to cut cleanly through the cheesy top and the sausages.
Use your lifter to lift the portions from the dish and serve immediately with the accompaniments and garnish of your choice.
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Bacon and Blue Cheese Spread Recipe - How to Make Cheese Spread - Homemade Cheese Spread
Recipe type: Cheese
This bacon & blue cheese spread is amazing on lightly buttered toast, crostini or crackers and even to turbo charge a burger. It can be a real lifesaver when catering for cocktail parties or any finger food occasion.
3 Tbs Walnuts
2 Tbs Fresh parsley
2 Tbs Chopped chives
240g Soft cream cheese
100g Creamy blue cheese
200g Streaky bacon, chopped and crispy fried
Thinly sliced pickled gherkin
Dried chilli flakes
Crackers, crostini or toast to serve
To start you need 100g of good creamy blue cheese and 240g of soft cream cheese.
Fry 200g of chopped streaky bacon until crispy and golden, and roughly chop 2 tablespoons each of fresh parsley and chives. Measure out 3 tablespoons of walnuts.
Place all of this in a tall jug, starting with the cheese. Crumble the blue cheese on top of this, followed by the remaining ingredients.
Use your stick blender to machine this all until fine. You can also do this in a stand blender if you don't have a stick blender.
Transfer the spread to a piping bag fitted with a large star nozzle and pipe the spread onto your crackers.
Garnish the tops with thinly sliced pickled gherkin and a light sprinkling of dried chilli flakes before serving.
Creamy Refrigerator Cheesecake Recipe - How to Make Amazing Cheesecake. Double Crust Cheesecake.
Recipe type: Dessert
Today we're doing something a little different. Cheesecake is an all-time favorite, but it's even better when it's quick and easy, light and creamy, and tastes like heaven.
For the Crust
200g Graham crackers or tennis biscuits
120g Butter, melted
For the Filling
200g Butter at room temperature
1 Egg yolk
250g Cream cheese (soft)
200g Sour cream
To start, break the crackers or t-biscuits into bits and place them in your food processor.
Pulse the machine 3 or 4 times until you have an even mass of crumbs.
Pour in the sugar and melted butter.
Machine this for about 30 seconds rocking the machine back and forth. This helps to get a good even blend.
You will end up with a crumbly mass of pastry.
Cut a circle of baking parchment to fit the bottom of a 10 inch or 25cm springform pan. Lock the bottom of the pan into place and insert the parchment.
Smear a thin layer of butter around the edge of the pan. Cut a long strip of parchment just slightly wider than the height of the pan. Place the strip around the inside pf the pan. The butter will keep this in place. Depending on the size of your roll of parchment, you may have to cut 2 strips to cover the circumference.
Pour two thirds of the crumbed mixture into the pan and spread this evenly across the base. Smooth this off lightly with the back of your spoon. Try not to compress the base, it should be light and crumbly.
Transfer the pan yo your freezer for 30 minutes to set while you continue with the filling.
In a bowl or large jug, combine the sour cream and the cream cheese. Mix it thoroughly making sure you have a soft homogenous mixture.
Add the softened butter to your stand mixer along with the sugar and the egg and additional egg yolk.
Attach the beater paddle and beat the mixture for 10 minutes until it is light and fluffy.
Remove the bowl from your mixer and pour in the cream cheese mixture.
Fold the cream cheese mixture into the butter and egg. This should be done gently so as not to knock the air out of the creamy whipped butter, however you do need to make sure it is quite well combined.
Remove the springform pan from the freezer and pour the filling into the center of the pan.
Spread it out evenly from the center outwards.
Pour the remaining crumbs over the top of the filling and spread this evenly across the filling.
Use the back of a spoon to smooth this off, taking care not to compress the crumb to much.
Cover the cheesecake and transfer it to your refrigerator for 24 hours to set before cutting and serving.
Superbowl 2017 Special Recipes - Mac 'n' Cheese Bites - the Ultimate Mac 'n' Cheese Snack
Recipe type: Superbowl / Pasta
Cuisine: Italian American
With Superbowl just a few days away, here is a quick, easy and delicious recipe to feed the crowds. These mac 'n cheese bites are simply outstanding... crispy on the outside and sumptuous on the inside.
60ml All-purpose flour
400ml Milk (full cream)
Salt and pepper to taste
175g Grated mature cheddar cheese
240g Elbow macaroni
12 Rashers streaky bacon
Finely shredded Parmesan cheese
To start, measure out the butter, all-purpose flour and milk, and boil the elbow macaroni according to the package instructions while reducing the cooking time by 2 minutes so that it is not quite cooked.
Shred the mature cheddar cheese and beat the eggs.
Heat a pan over medium high heat and add the butter. When the butter is melted and bubbling, add the flour. Stir this into the flour to get a smooth paste and allow this to cook for 60 seconds.
Pour in the milk bit by bit, stirring continuously until all of the milk is added.
Use a whisk to beat this to smooth sauce while it continues to cook.
Once the sauce is smooth, turn off the heat and add the cheddar cheese and continue to stir until all of the cheese has melted into the sauce.
Add the par-cooked macaroni and stir this in until everything is evenly coated.
Add the egg and stir this in until completely combined.
Season with salt and pepper and put this aside.
Lightly oil a muffin pan and line the holes of the pan with streaky bacon.
Divide the macaroni mixture equally among the 12 holes.
Top each mac 'n cheese bite with finely shredded Parmesan cheese and bake the bites in a pre-heated oven at 180c or 350f for 20 minutes until crispy and golden on top.
And there we have it.... an amazingly easy, quick and super-tasty Superbowl snack.
Click the onscreen link to see dozens of other fantastic Superbowl recipes.
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How to Make Spicy, Cheesy Turkey Sausage - Full-Flavor Homemade Turkey Sausage!!!
Recipe type: Sausage
This spicy turkey cheese sausage is out of this world. Tender juicy ground turkey, spiced with Mexican spice blend and loads of mature cheese will have you guests lining up for more.
2.6kg Turkey meat, cubed
300g Well matured cheddar or Monterey Jack
250ml Chilled water
22mm Collagen casings
For the Spice Blend
30ml Ground cumin
30ml Ground coriander seed
10ml Chilli powder
10ml Garlic powder
Starting with the spice blend, place the ground cumin, ground coriander seed, paprika, oregano, chilli powder, garlic powder and salt on a bowl and mix this until combined.
Place the cubed turkey meat in a large roasting tin. You can use any part of the turkey, however the drumstick meat will yield the best result.
Sprinkle the spice mixture over the meat and mix this in thoroughly.
Transfer the pan to your freezer for 45 minutes to firm up. This is absolutely necessary as it aids your grinder to get a good clean grind with no fat smearing, resulting in a much better texture of sausage.
Remove the meat from your freezer and and run it through the grinder with a 4mm plate fitted.
Add the coarsely grated cheese to the meat and mix this in briefly.
Pour in the well chilled water and mix everything together until all of water has been absorbed by the meat.
Load the meat mixture into the hopper of your sausage stuffer.
Fit an 18mm funnel to the stuffer and feed the 22mm collagen casing onto the funnel.
Crank the stuffer until the meat reaches the end of the funnel, then twist off the casing.
Apply gentle pressure to the casing at the end of the funnel and start cranking the handle.
When the end of the casing is almost reached, stop cranking, remove the casing from the funnel and twist off the end.
Continue with this process until all of the filling has been used.
To make up individual sausages, crimp the sausage between your thumb and forefinger.
Twist the sausage a few times, then snip it off in the center of the twisted section. Continue until all of the sausages are formed.
Wrap the sausages and transfer them to your refrigerator overnight for the flavors to fully develop before cooking and serving.
To cook the sausage, fry them gently in butter over medium heat until golden on all sides.
Serve immediately with the accompaniments of your choice.
How to Make Peppadew Poppers - Crumbed, Deep-fried Stuffed Piquante' Peppers
Recipe type: Peppers / Deep-Fried
Peppadews, and registered brand Peppadew originate in South Africa and must be undoubtedly South Africa's greatest culinary contribution this century. These piquant pickled peppers have a thousand different and delicious applications and today we're going to look at one of my favorites.... peppadew poppers. These are very similar to chilli poppers, but with a unique flavor all their own, and far less fire.
100g Blue Cheese
Yogurt (approx. 45-60ml)
20-30 Pickled peppadews
½ Cup Finely crushed cornflakes
½ Cup All-purpose flour
Starting with the filling, add just enough yogurt to a 100g of strong blue cheese to make a paste. The paste must be just thinned enough to be pipe-able.
Use a fork to mix this until smooth.
Spoon the creamy mixture into a piping bag.
Use the edge of a ruler to squish the cheese down the bag, then snip about 10mm or just less the a half inch from the tip of the bag.
Use the ruler again to press the mass of cheese down to the tip.
For the coating, whisk 2 eggs thoroughly until all of the albumen has broken down.
Combine the finely crushed cornflakes and all purpose flour.
You will need to count out 20 to 30 pickled peppadews and drain the syrup from them.
Use the filled piping bag to pipe the cheese mixture into each peppadew.
To coat the poppers, sprinkle a layer of the cornflake mixture over a large platter. This where the coated peppadews will set, and the crumbs will prevent the coating from sticking to the platter and getting damaged.
Working with one popper at a time, roll the popper in the crumb mixture.
Transfer this to the egg to wet all of the crumb.
Then back to the crumbs to get a good solid coating all over.
Transfer this to the platter to set and continue with the rest of the poppers.
Allow the coating to set for 20 minutes.
Half fill your wok or a large pan with oil and heat this to 180c or 350f.
Carefully drop the poppers into the oil in batches. The poppers will fry very quickly... about 45 to 60 seconds.
Use slotted spoon to lift the golden poppers from the oil and drain any excess oil on kitchen paper.
Crispy Feta and Cream Cheese Fritters - Light & Airy Cheese Fritters Deep-Fried to Golden Perfection
Recipe type: Cheese / Deep-Fried
These cheesy fritters are light and airy, and just full of flavor. Best of all, they are fail proof, so you could even get your children to mix the batter, however I don't suggest allowing kids to do the deep-frying.
250ml Cultured buttermilk
250g Cream cheese (plain or flavored)
250g Feta cheese
2 Eggs, beaten
1½ Cups Self-raising flour
Measure out 250g of feta cheese, 250g of cream cheese , 250ml of cultured buttermilk, beat 2 eggs, and weigh 1½ cups of self raising flour.
Place all of these in your food processor.
Zap these until well blended and smooth, then allow the batter to stand for 15 minutes.
Half fill your wok, or a large pan with oil and heat this to 170c or 340f.
Spoon slightly heaped tablespoons of the batter into the oil.
Allow these to fry for 3 minutes, turning halfway through.
Use you tongs to lift the fritters from the oil and drain any excess oil on kitchen paper. Continue frying the remaining fritters.
Serve these light and crispy snacks as is and enjoy.
Steak Schnitzel with Veloute' Cheese Sauce - How to Make Rump Steak Schnitzel - How to Make Cheese S
Recipe type: Steak / Beef
Just a few episodes back we made a veloute' sauce using chicken bone broth. One of our viewers requested that we expand on this to make a cheese sauce. This on its own would be too simple and short to make up a full episode, so today we're going to make a rump steak schnitzel topped with this cheese sauce.
You will need 2 juicy rump steaks cut to an inch thick. Try to buy steaks with a decent strip of fat down the edge.
Set your meat slicer to 6mm thick and run the steaks trough the blade. This will give you 8 schnitzels, or 4 servings.
For the coating, beat 4 eggs and pour them into a large bowl.
Half fill another bowl with fine bread crumbs. I am not going to season the crumbs as the cheese and veloute' sauce already have tons of seasoning.
Before coating the schnitzels, sprinkle a layer of bread crumbs over a large platter. This is where the coated schnitzels will set, and the layer prevents the coating from sticking to the platter and getting damaged.
Working with one schnitzel at a time dip the steak in the egg to wet it all over.
Transfer it to the crumbs and dredge it to get a good solid coating.
Transfer the the coated schnitzels to the platter to set, the continue with the remaining schnitzels. Allow the coating to set for 20 minutes before continuing.
To make the cheese sauce, take a batch of the veloute' sauce we made the other day and add 150g of finely shredded Edam cheese. You can also use any other strong, well matured cheese of your choice.
Whisk the cheese into the hot veloute' until it has started to melt in.
Use your stick blender to smooth the sauce and completely combine the cheese.
Heat a large frying pan over medium high heat and add 50g of butter.
When the butter is bubbling add the first batch of schnitzels.
Fry these for 3 to 4 minutes per side until crisp and golden.
Remove the schnitzels from the pan and continue with the next batch.
Serve the schnitzels immediately drenched with the cheese sauce and the accompaniments of your choice.
Grilled Sirloin Steak with Anchovy Blue Cheese Sauce - How to Grill a Perfect Steak with Anchovy Blue Cheese Sauce!!!
Recipe type: Steak / Beef
In our previous episode we looked at xanthan gum, and used it to make a simple vinaigrette and a thick anchovy and blue cheese dressing. Today we're doing a super-quick grilled steak topped with the anchovy blue cheese dressing, thinned with the vinaigrette.
2 x 250g Prime sirloin steaks, cut 30mm thick
[url:1]100g Anchovy & blue cheese dressing (prepared in previous episode - click to see)
25-50ml quick Vinaigrette (prepared in previous episode - click to see)[/url]
You need a couple of juicy sirloin steaks, cut to 1 and a quarter inch thick..... in metric that's about 30mm.
Stand the steaks on their fatty edge and press 2 skewers through the steaks to secure them.
Flip the steaks over and season the fatty strips liberally with salt and cracked black pepper.
Heat a heavy pan over medium high heat and add a tablespoon of butter.
When the butter is sizzling, place the steaks fatty side down in the pan.
Allow the steaks to cook like this for 6 to 8 minutes. This renders and crisps the fatty edge. The rendered fat mixes with butter resulting in an amazing flavor when the steak is separated and grilled.
Once the fatty strip is crispy and well browned, remove the skewers and drop the steaks flat in the pan.
Grill the steaks for 2 minutes per side for medium rare, or an extra 30 seconds per side for medium.
In the meantime, thin the anchovy blue cheese dressing using some of the vinaigrette. Pop this in your microwave and heat it gently for about 60 seconds.
Remove the steaks from the pan, allow them to rest for a couple of minutes, then serve topped with the sauce and accompaniments of your choice.
And there it is, a super-quick, super-tender and super-tasty grilled sirloin with an amazing sauce. Stay tuned for our next episode where we're grilling a magnificent steak with Portabellini mushrooms and a super-quick red wine sauce using xanthan gum.