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Ricotta and Cheddar cheese balls have a little kick from Worcestershire sauce, and are rolled in chopped nuts. Quick and easy canape.
4 people made this
IngredientsMakes: 20 balls
- 300g ricotta cheese
- 125g Cheddar cheese, grated
- 1/2 teaspoon celery or onion salt
- 1 teaspoon mustard
- 1 teaspoon Worcestershire sauce
- 2 tablespoons fresh parsley, or to taste
- chopped nuts, any kind
MethodPrep:10min ›Cook:5min ›Extra time:3hr chilling › Ready in:3hr15min
- Process together all ingredients, except nuts, until thick and creamy.
- Put in a bowl and refrigerate for several hours.
- In the mean time, toast the chopped nuts in a hot pan for a few minutes and allow to cool.
- Remove mixture from fridge and roll into 18-24 balls.
- Rolls in toasted nuts and serve!
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Ricotta and spinach gnudi
Gnocchi have been one of my elder son's favorite meals for many years now. It was one of the first meals he gobbled down faster than us, and ate just as much. His younger brother has never been quite such a fan, though is getting more in to them now he can help.
Earlier attempts to get the kids to help make gnocchi tended to end in very messy hands and not a whole lot of help. However these days, I can get them to do a pretty good production line with me (as they did with some beet gnocchi not long ago). Which is just as well, as we need quite a lot these days.
Recently, I was looking to try something a little different on the theme and came back to gnudi. I made them a couple years ago, but somehow got out of the habit. I don't think the kids will be letting that happen again.
For gnudi: Put a large pot of water over high heat. Season it with salt until it tastes like the sea. In a medium mixing bowl, place ricotta, Parmesan, one whole egg, one egg yolk, zest of one lemon chopped fine, pinch of nutmeg, 1 teaspoon salt and the chives. Mix well. Add the flour, little by little. You might not need the entire ½ cup. Do not overmix once the flour is in. Place about a cup of semolina in a second mixing bowl. Using a cookie scooper, scoop the gnudi dough into the semolina. Roll each scoop with your hands to form balls. Once all the gnudi is formed, drop them into the boiling water. They should take about 4 minutes to cook.
For sauce: In a large saute pan, place 2 ounces butter, squash and sage over medium-high heat. Cook until butter turns a brownish color and smells nutty. Remove sage from pan.
To finish: When the pasta is cooked, add it to the pan with ¼ cup of the pasta water. Season with salt (if needed) and juice of one lemon. Toss the arugula through at the very end. Plate it and garnish with Parmesan and fresh crushed pepper.
Gluten Free Nutty Italian Meatballs
THE SECRET IS OUT. Treat your family to these amazingly moist, Italian Meatballs. What is the key to a moist meatball? Lean meat will get tough during cooking. Prevent this from happening with two “secret” methods: adding eggs and ricotta cheese and adding soaked bread as a binder. The eggs and ricotta will keep them moist and the soaked bread will prevent meatballs from shrinking and becoming tough. (Shhh! Don’t tell anyone!) For an exciting addition, we used Three Baker’s Great Seed Bread for a little crunch. You’ll wish National Meatball Day (celebrated every March 9th) came around more often.
You can also serve these before a protein based main dish of any kind! Try them with these protein based main courses like: Slow Cooker Ham or Roast Turkey Breast (One Pan) or Easy Thanksgiving Turkey (One Pan), or Garlic Butter Steak Bites (One Pot) and even Roast Beef (One Pan).
Ranch cheese balls– Add a ranch seasoning packet to the mixture.
Pineapple cheese balls– Mix in crushed pineapple to the mixture. Make sure they are drained to get rid of excess juices.
Cheese log– Roll the cheese mixture into a log shape and then roll that in any toppings of your choice.
Add other types of cheese– Such as parmesan, goat cheese, ricotta, gouda or anything else you like.
Nut toppings- Try crushed, almonds, pecans, walnuts, cashews, pistachios or peanuts.
Dried fruit toppings– Try cranberries, cherries, apricot, mango, coconut.
Fresh herb toppings- Try finely chopped parsley, dill, chives, cilantro, thyme, oregano, green onions, tarragon.
Add bacon– Use bacon crumbles in the mixture or rolled on the outside of the ball.
Add other seasoning– Such as Cajun seasoning or Greek Seasoning or your own seasoning blend.
Add sausage- Mix in crumbled cooked sausage to the cheese mixture.
Fried cheese balls– Prepare a simple flour mixture and dip each chilled ball into this batter and fry for a few minutes until golden brown. Serve immediately.
Try different sizes and shapes – Instead of the mini version, make a big giant ball with crackers and pretzels, served on the side. You can also make a log shape.
Nutty ricotta balls recipe - Recipes
(Okay--I'm guessing here: I'll fix if I figure it and it's way off: almonds: .50, walnuts: .75, oats: .07, chocolate chips: .20, honey: .05, coconut oil: 05)
Note: Naturally your nuts and oats must be raw if you want this to be a raw food. Also, be sure that your oats haven't been exposed to foods with gluten if you're observing a strictly gluten-free diet.
Note on coconut oil: Originally this recipe had double the honey (4 Tbsp). I didn't think it needed the sweetness, but it did need something that would help hold the balls together. I add the coconut oil for this purpose (as I prefer fat to sugar in my recipes). You could probably use a splash of milk or more honey if you'd rather.
2 Tbsp honey (or agave nectar if vegan)
3-4 Tbsp dark chocolate chips (optional)
In food processor (I used a small blender, which also worked), combine almonds, walnuts, oats, cinnamon, and salt. Process until it's about the consistency of cream of wheat.
Add honey, coconut oil, and vanilla and process.
Add chocolate if using. You can process it a bit or leave it in chip form.
You can probably store at room temperature for a couple days, but I just kept them in the refrigerator.
Nutty Energy Bites
After checking out the weather app for the past couple of weeks I can officially say that it is going to look bright and sunny for the upcoming week. Something about this change in the weather has me wanting to cook and bake all day long. Don’t worry in reality that will not happen anytime soon.
This week alone I’ve whipped up about 4 recipes and it’s just now Wednesday. One was a fail but I’m looking to perfect it very soon. These nutty energy bites were easy to make and literally took about 5 minutes from start to finish.
I’ve wanted a quick snack around the house and these energy bites will help solve my problem. The best part about them is that you probably have most of the ingredients already in your pantry.
I used Fat Free and Sugar Free Hazelnut International Delight, honey and creamy peanut butter to secure the mixture together. The nuts consisted of almonds and hazelnuts plus a little fruit addition of whole dates. Oats were added along with cocoa for a little better consistency to the energy bites.
They really are a fun little breakfast or afternoon treat. It’s an extra bonus because your kids will enjoy eating them as well.
Ricotta gnudi with sage butter
Line a sieve with a piece of muslin or a new J-cloth and place over a bowl. Tip the ricotta into the cloth, gently gather up the ends and secure with an elastic band. Leave the ricotta to drain for 4 hrs.
Transfer the drained ricotta to a clean bowl. Beat in the hard cheese, egg yolk, a good grating of nutmeg, then season well. Tip the semolina into a baking dish or large plastic container. Wet your hands, dip them in the semolina and, working quickly, scoop 1 heaped tsp of the ricotta mix into your hands and gently roll into a ball (don’t worry if it’s not perfect). Place the ball in the semolina dish and roll around so that it is totally covered. Pick it up and roll between the palms of your hands to create a smooth ball, then pop back into the semolina. Continue with the rest of the mixture. You should make about 24 balls. Once all the balls are formed and are sitting in the semolina, cover loosely with baking parchment (not cling film), put the dish in the fridge and leave to chill for at least 12 hrs, although 24 hrs is better – this is so the balls of ricotta form a skin around the outside.
When ready to serve, bring a large pan of salted water to the boil. Turn down to a simmer and lower in half the gnudi. Cook gently for 2-3 mins – they’re ready when they float to the top – then scoop out with a slotted spoon and transfer to a sieve. Repeat with the remaining gnudi. Slowly melt the butter in a small frying pan. Add the sage leaves, making sure they don’t overlap, and let them sizzle until crisp. Transfer to a plate lined with kitchen paper. If the butter has turned a nutty brown, remove from the heat if not, continue to bubble until lightly browned. Divide the gnudi between warmed plates, drizzle over the browned butter, top with the sage and pine nuts, and serve with grated cheese, black pepper and a rocket & red onion salad.
Consider this farro recipe a template—feel free to use whatever seasonal vegetables you have on hand.
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Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.
For the gnudi: Line a large plate with three layers of paper towels or a clean dish towel. Transfer ricotta directly to paper towels and spread with a rubber spatula. Place another triple layer of paper towels or a clean dish towel on top and press down firmly with the palms of your hands to blot excess moisture. Peel off upper paper towels.
Place a large bowl on a scale and zero the scale. Scrape ricotta into bowl to weigh. Remove excess ricotta to leave exactly 12 ounces. Reserve excess ricotta for another use. Add Parmesan and season heavily with black pepper. Combine mixture with a rubber spatula. Season to taste with salt. Transfer to a large clean plate and spread into a thin, even layer. Transfer to freezer and let chill for 15 minutes.
Meanwhile, transfer half of the semolina flour to a large bowl and the other half to a 9- by 13-inch baking dish. When ricotta is chilled, scrape it into a separate empty large bowl and fold it with a rubber spatula until no big chunks of frozen ricotta remain. Using a small cookie scoop, form a ball of ricotta about 1 1/2-inches wide (about 2 tablespoons) and transfer to the bowl with the flour. Using your fingers, scoop dry flour over the top of the ricotta ball.
Once the ball is coated, gently lift it and roll it around in your hands to form a neat sphere. Transfer it to the baking dish. Repeat with remaining ricotta. You should have about 16 to 20 finished gnudi. Sprinkle any remaining semolina in the bowl over the formed gnudi. Cover baking dish with plastic wrap and refrigerate for at least 1 and up to 3 days, turning the gnudi once per day. Once gnudi have formed a skin, they can be frozen. Transfer to a large plate or a rimmed baking sheet and freeze until solid, about 1 hour. Transfer to a zipper-lock freezer bag and store in the freezer for up to 2 months. Allow to thaw on a plate covered with plastic wrap in the refrigerator overnight before cooking.
To Cook and Serve: Heat 2 tablespoons butter in a medium saucepan over medium-low heat until foaming subsides, butter solids are golden brown, and butter has a nutty aroma. Add sage leaves, season lightly with salt, and cook, turning the leaves occasionally, until crisp, about 2 minutes. Using tongs, transfer the leaves to a paper towel-lined plate to drain. Reserve browned butter off-heat.
Place the remaining butter in a medium skillet. Bring a large pot of well-salted water to a boil. Add gnudi and cook, stirring very gently, for 3 minutes. Using a slotted spoon, transfer the gnudi to the skillet with the butter, making sure that plenty of pasta water gets into the pan with the gnudi.
Place the skillet over high heat and cook, shaking the pan and gently stirring the gnudi until the butter and pasta water emulsify into a creamy sauce, about 1 minute. Season to taste with salt.
Transfer gnudi and butter sauce to a warm serving dish or to individual plates. Top with fried sage leaves and drizzle with browned butter. Sprinkle with Parmesan and black pepper and serve immediately.