Anyone for some cheese? Yup, you guessed it,
it's time for a cheese theme. Personally, I don't go for the fancy stuff,
just give me some sweetmilk, cheddar or gouda. One of our supermarket
chains had a "cheese it and enjoy it" cheese promotion on a while ago.
Suited me perfectly as I am a great cheese fan. One of my alltime cheesy
favs is Welsh Rarebit or rabbit as I used to call it when I was still a
toddler. Then mother-in-law's macaroni-n-cheese and cheese straws and of
course cheesecake! Cheese straws are ideal "padkos" for munching while
Well, scroll down for some cheese recipes!
We have just come back from a short visit to
the Kruger national Park, go take a look
for some of the pics I took.
Thanks to everyone who has mailed us fridge magnets depicting your
State, City or Country. If you collect fridge magnets, I will mail you
a South African one for every one I receive from another country.
me and we can make arrangements. Thanx a lot!
My website is interactive, there are a few
pages you can contribute to:
Elephant Stew - add
Wacky Sarmies - add your
fav sarmie (some great sarmie ideas here!)
Animal Facts - Give
your opinion on the
the ram/ewe/bull/cow controversy, solve the puzzle and add your caption to the lion pic.
Discussion Forum - Add to a current discussion or start a new thread.
Why not post a message on the
Discussion Forum. The topic can be food, wildlife, travel or
photography related, or anything else of interest. Let's see if we can
get some interesting discussions going
website with this
Cheesy Mealie Bread
500 g self-raising flour
1 (410.00 g) can corn kernels, drained
5 ml salt
500 ml buttermilk
250 ml cheddar cheese, grated
1. In a large bowl, mix together the dry ingredients, corn and cheese,
reserving a little for the top.
2. Add buttermilk and egg, mix to a tacky dough.
3. Spoon evenly into a lightly greased and floured 23x8x8cm loaf tin.
4. Smooth the top and sprinkle with the reserved cheese.
5. Bake at 180C for 1 hour.
Blue Cheese dressing
1/2 cup blue cheese
1/2 cup fat-free mayonnaise
1/2 cup plain fat-free yogurt
1/2 teaspoon Worcestershire sauce
1/2 teaspoon white pepper
1/2 teaspoon dry mustard
1/2 teaspoon garlic salt
1/2 teaspoon lemon juice
1 teaspoon white vinegar
1. Mix together everything but the cheese and milk to a creamy consistency.
2. Add crumbled bleu cheese, and mix well.
3. Add milk, a tablespoon or 2 at a time, until you reach the consistency
you like for dressings.
4. Enjoy lightly poured over salad.
2 cups cake flour
1 cup cheddar cheese, grated
5 teaspoons baking powder
1 pinch salt
milk, to mix
1. Sift dry ingredients and mix in cheese
2. Break egg into cup and top with milk to 250ml and beat slightly
3. Add egg to dry ingredients and mix well. If dough is too dry, add a
little water. Dough must be soft but still firm.
4. Grease a muffin tray and bake at 180C for 15 – 20 minutes until golden
1 1/2 c. graham cracker crumbs
1/4 c. granulated sugar
6 Tbs. butter, melted
1 lb. cream cheese
1/4 c. granulated sugar
2 tsp. lemon juice
4 large eggs
1 c. sour cream
1 c. mashed bananas (approx. 3 bananas)
Preheat oven to 350 F.
Place the crumbs in a mixing bowl and add the sugar and butter. Blend well.
Press the crumb mixture onto the bottom and partly up the sides of a
greased 9-inch springform pan. Smooth the crumb mixture along the bottom to
an even thickness.
Bake 10 minutes. Cool before filling.
Preheat oven to 350 F.
In a large mixing bowl, beat the cream cheese, sugar and lemon juice
together. Add the eggs, one at a time, beating well after each addition.
Stir in the sour cream and the mashed bananas and blend well until very
smooth. Pour the mixture into the prepared crust.
Bake for 1 hour.
Cool in the oven, with the door propped open, until the cake is at room
temperature. Chill until serving time. Yield: 10 servings.
1 cup Flour
1/2 teaspoon Salt
1/2 teaspoon Ginger -- powdered
1/3 cup Butter
4 ounces Sharp cheddar cheese
1/4 cup Sesame seed -- toasted
1/2 teaspoon Worcestershire
2 1/2 tablespoons Cold water
Place flour, ginger and salt in food processor. Cut butter into small cubes
and add to processor, blend until pastry resembles coarse meal. Add finely
shredded cheese and sesame seeds and process until just blanded. Add
Worcestershire to water, sprinkle over flour mixture, and process until
is moistened holds together when pinched with fingers.
Gather dough into a ball on lightly floured board, and roll out to 1/8"
thick. Cut into strips 3" long and 1 1/2" wide.
Freeze unbaked on baking sheets. Do not thaw before baking. Bake on
ungreased sheet at 400-degrees until lightly browned and crisp. Makes 72
Baked Macaroni and Cheese
1 medium onion -- chopped
1 clove garlic -- minced
1 cup chopped red bell pepper
4 tablespoons margarine
4 tablespoons flour
2 1/2 cups skim milk
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper -- optional
1 1/2 cups lowfat cheddar cheese -- shredded, divided
8 ounces macaroni -- cooked
1/3 cup toasted bread crumbs
Preheat oven to 375-degrees F.
Melt the butter in a skillet. Add onions, garlic, and red pepper and saute
until tender. Add flour and cook, stirring constantly, until the mixture
bubbles slightly, about 2 minutes. Add milk, a little at a time, mixing
thoroughly after each addition. Bring to a boil, add salt, peppers, and one
cup of the cheddar cheese. Cook, stirring constantly, 2 to 3 minutes more.
Spray a 1.5-quart baking dish with cooking spray. Place cooked macaroni in
the dish. Pour cheese sauce over macaroni and mix gently. Sprinkle the
remaining cheese (1/2 cup) over the top. Spread the breadcrumbs over the
cheese. Bake, uncovered, for 30 minutes, or until the top is golden and
the sauce is bubbling.
100 ml butter
100 ml cake flour
500 ml milk
salt and pepper
100 g cheddar cheese, grated (250 ml)
Melt butter, add cake flour and stir
till smooth. Heat the milk and add gradually while stirring constantly.
Season with salt and pepper. Stir in the cheese, remove from heat and
stir until the cheese has melted.