MY COOKBOOK

MY COOKBOOK
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22.11.11

CHEESE BALL


Party season is upon us and for a quick hors d’oeuvre; nothing beats a box of crackers and a cheese ball. Of course, you can get it from the deli cheaper, but then those walnuts on the top are rancid, were never toasted in the first place and what’s more, they have softened up from sitting on the cheese too long; not only that but the cheese tastes funny. So make your own cheese ball! It will cost slightly more, but taste makes it all worthwhile. This amount makes exactly one cheese ball. As a hors d'oeuvre or as one of the ‘appies’ you won’t need more, not unless there is a large crowd. Almost any cheese ball or savoury cheese-tort recipe I tried in the past made more than needed. This will all go first because it is delicious and because it is just the right amount for a moderate group of people. Serve it with plain crackers.

125 g light cream cheese [the small package]
1 cup cheddar cheese, shredded
1/2 tsp lemon juice
1 tsp Worcestershire sauce
1/4 red pepper, diced
1 tsp parsley
cooking oil for the hands
1/4 cup walnuts, chopped

• Place the cream cheese in a bowl and let it soften.
• Shred the cheddar cheese and add to the bowl.
• Add the lemon juice and the Worcestershire sauce.
• Combine ingredients well.
• Stir in the diced bell peppers.
• Chill the cheese mixture.
• In a non-stick pan, lightly toast the walnuts for a couple of minutes on medium heat.
• Keep shifting the nuts with a spatula to avoid burning.
• Remove pan from heat and let the nuts cool completely.
• remove the chilled cheese mixture from the fridge.
• Oil both hands and shape the cheese into a ball.
• Roll the cheese ball into the toasted walnuts.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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