A lit­tle cheesy and big on taste

Central and North Burnett Times - - WEEKEND - A De­li­cious Bunch: Grow­ing and Cook­ing with Ed­i­ble Flow­ers by Linda Bren­nan, RRP $39.95, is out now through Ecob­otan­ica.

THESE cheese balls are per­fectly de­lec­ta­ble lit­tle mouth­fuls. You will have plenty of dukkah left to dip with bread and olive oil, or to use as a crum­ble on veg­etable bakes and crepes.

First, make the dukkah. It’s a Mid­dle Eastern-style dry dip that will take two min­utes in a food pro­ces­sor.

Dukkah keeps well in the fridge for a week or more.

Cal­en­dula cheese balls with na­tive dukkah

INDGREDIENTS: Na­tive dukkah –

◗ ½ cup raw se­same seeds

◗ 1 cup raw al­monds

◗ 1 tsp salt

◗ ½ tsp cumin pow­der

◗ 4 heaped tsp pow­dered lemon myr­tle leaves

◗ Tas­ma­nian pep­per to taste

Cal­en­dula cheese balls –

◗ 125g cream cheese

◗ 1 cup grated tasty cheese

◗ 1 tsp smoked pa­prika

◗ 1 tbs diced spring onion

◗ 1 tbs bread and but­ter pick­led cu­cum­ber slices, chopped

◗ 1 tsp cal­en­dula petals

◗ 2 tbs ex­tra cal­en­dula petals for rolling the balls

METHOD: Dukkah – heat the se­same seeds in a fry pan, stir­ring con­tin­u­ally, un­til lightly golden and slightly fra­grant.

Place all in­gre­di­ents, in­clud­ing the se­same seeds, into a food pro­ces­sor. Blend un­til all the in­gre­di­ents are crum­bled.

Cal­en­dula cheese balls – add the in­gre­di­ents for the cheese balls to a bowl but keep aside the ex­tra cal­en­dula petals.

Com­bine in­gre­di­ents with a fork. Roll into small balls with damp hands.

Mix ½ cup dukkah with the ex­tra cal­en­dula petals.

Roll the cheese balls in this mix­ture.

They are now ready to serve.


◗ Cal­en­dula cheese balls.

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