Easy, Tasty Cheese Ball Recipe

Well hello again. Hope your week is going well. We have had a great week. I am still very much enjoying the fact that it’s school holidays and we are not having to stick to a strict schedule.

I promised this recipe to everyone last year when I revealed the menu for our 2013 Christmas day feast!!
This delicious little appetiser first found my attention 3 years ago when Zaunclejim featured it on his cheese platter for Christmas day. It was a fantastic hit, everyone loved it. I believe it was one of Zaunclejims gorgeous work colleagues who originally shared it with him a few years ago. We love it so much we asked Zaunclejim to bring another one for the 2013 Christmas feast just passed. I love a great recipe that finds its way to me, so thank you Zaunclejim and Zagorgeous work colleague.

I have made the Cheese Ball a few times now, most recently I made it and took it along to a baby shower I attended last weekend.

A recipe like this should be shared over and over. So here is me sharing it with you.

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You will need:

250g cream cheese
125g triangle of Blue vein cheese
60g butter softened
1/2 cup sliced black olives (I used a combination of olives and semi sun-dried tomatoes)
3 shallots finely chopped
Approx 150g chopped walnuts, pecans or cashews (I used walnuts)

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Combine all ingredients except for nuts (keep them aside) in a food processor (if you don’t have a food processor a hand mixer will do, mix cheeses and butter first until smooth, then add the vegetables).

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Process/mix until evenly combined. It is meant to be a textured mixture so don’t over process or mix.

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To make the mixture a little easier to handle I refrigerate it for about 1/2 an hour.

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Prepare your nuts on a piece of baking paper.

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Remove chilled cheese mixture from the fridge. I moistened my hands a little which made the mixture a little easier to work with.

NOTE: Depending on the size of Cheese Ball you want for your platter, this quantity has the potential to make 2 good size balls and possibly 4 smaller ones you may just need a few extra nuts for rolling.

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Carefully place cheese mixture in a mound on top of prepared nuts. Just work the nuts up and around the mixture, then roll it over and continue to press the nuts all over until the Cheese Ball is well coated.

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Once you have your Cheese Ball prepared wrap it in cling wrap and place it back in the fridge to firm up for at least 20 minutes.

The Cheese Ball will keep in the fridge for a good 5 days so if you want to prepare it ahead of time you can.

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I made a smaller ball for Zadada and I, as well as the larger ball to take to the baby shower pictured below.

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I love colour so I served the Cheese ball with some raw veggies as well as some crackers.
I had a lovely morning at the baby shower.

You really need to put this recipe on your to-make list, you won’t regret it.

Next up in the Blog Post pipeline is an easy sweet treat involving licorice allsorts.

Until then
Zamamabakes

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Zucchini and Feta cake

Zagorgeous friend Jennifer introduced me to this great savoury cake. It comes from the ever fantastic cooking site taste.com.
We had this for dinner last night, I served it with some salads and we plan to have the leftovers for lunch today!!

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I didn’t have the full quantity of feta so I used some tasty cheese too. I also used ham instead of pastrami. It all worked really well together. Click here for an easy healthy dish the whole family can enjoy.
Thanks for sharing Jennifer this was a winner at our house too.

Crunchy Salmon Casserole

This recipe is a great comfort food dish for the whole family to enjoy. It’s a fishy take on macaroni and cheese I guess. My beautiful Mother-In-law was the person who originally shared and served the crunchy salmon casserole recipe to me. It’s actually one of Zadada’s favourite dishes, he enjoy’s it best the next day when the cheese has flavoured the dish just that little bit more.
It keeps in the fridge for a good 3 days and reheats really well. It’s not a fancy dish but its easy and it gets gobbled up by everyone in our family.

We are a family of 5, the quantities below easily feed us all for 2 separate meals with more to spare.

Here are the ingredients you will need:
2 1/2cups (400g) uncooked macaroni pasta
250g packet Arnott’s Cheds biscuits, roughly crushed
1 1/2 tablespoons butter
415 g tin pink salmon
2 1/2 cups milk
1 1/2 cups grated tasty cheese
Salt and Pepper to season

Method

Lightly grease 22cm x 30cm x 6cm baking dish.Cook pasta according to packet instructions. Meanwhile pop a frying pan on medium heat and add butter and 12 cheds biscuits, stir to evenly distribute melted butter with biscuits. reduce heat to low , add milk followed by 1 cup of cheese and salmon ( I slice thru the salmon to break it up a bit before adding), continue heating through until cheese has melted. Season salmon mixture with salt and pepper, remove from heat.

Preheat a moderate oven.

Place cooked, drained pasta into prepared baking dish. Pour or spoon salmon mixture over pasta and stir a little to evenly distribute in dish. Use another 14 crushed cheds biscuits and scatter over the salmon pasta mixture. At this point I usually push some of the biscuits down into the mixture as well as leaving some lightly on top. Sprinkle remaining 1/2 cup of grated cheese over the top of prepared dish. Bake in oven for about 25 minutes or until cheese has melted and is lightly golden. Serve with a garden salad or some steamed vegetables.

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