Cheese rolls have always been a favourite of mine. Hot out of the oven, dipped into a nice bowl of soup. Or even just eaten alone for lunch or afternoon tea. A creamy cheese and onion mixture rol…
No, I am not a South Islander but yes I do love their cheese rolls. In the last few months I’ve read a number of things about the famous southland cheese roll so I decided to jump on the bandwagon!…
Nothing says comfort food like the combination of fresh white bread and warm, cheesy sauce made with our Mainland Tasty Cheese.
Check out these traditional New Zealand recipes with this list of classic New Zealand meals and dishes.
Everyone loves the classic NZ snack or party food, Southland cheese rolls, but I’m not keen on the additives in the packet soup that’s usually used for them. Here I have taken the concept and made it a little more sophisticated, but equally as delicious. Caramelising the onions takes time, but you can do this in advance and it is simple. Great for taking to parties or barbecues, baked on a tray for easy transportation!
Invercargill Mayor Tim Shadbolt shares his recipe for cheese rolls. These cheesy treats are also known as the 'Sushi of the South'.
The science of making the perfect cheese roll was revealed in Dunedin yesterday.
Dee says having spent the first 10 years of her life in Southland, every Kiwi should experience the warming delights of cheese rolls. Winter is a comin' on folks and Dee recommends this simple recipe to accompany lazing on the couch under a blanket watching the warm glow of the fire . . . or television set. INGREDIENTS 1 packet onion soup 2 ½ cups grated tasty
Flaky pastry filled with savoury mince and cheese goodness!
Talk to any Southlander and they will have their favourite version of this recipe. They are perfect served with a bowl of soup or eaten on their own as a snack.Ingredients:1 cup evaporated milk½ onion, grated2 cups tasty grated cheese2 tbsp onion soup powder10 slices fresh sandwich bread (white or brown)melted butter for brushing (optional)Method:• Preheat oven to 180ÅãC (350ÅãF) and grease an oven tray.• Place the milk, onion, cheese and onion soup powder in a pot and gently heat until the chee
Cheese rolls are one of New Zealand’s few regional food specialities. They ignite nostalgia in Mainlanders living up north, are a fund raising stalwart in Southland/Otago, and a source of fascinati…
The infamous Southern Cheese Roll... a local tradition and delicacy that is a must-try for any traveller to Southland. Like the historic tiffs over Pavlova, Russell Crowe, Marmite and more, the origin story of the cheese roll can also be well debated. Truth be told, no one really knows how the
Rumour has it, that the further south you get, the cheesier the cheese rolls get. You know how we will be celebrating Southland Anniversary Day here at...
The infamous Southern Cheese Roll... a local tradition and delicacy that is a must-try for any traveller to Southland. Like the historic tiffs over Pavlova, Russell Crowe, Marmite and more, the origin story of the cheese roll can also be well debated. Truth be told, no one really knows how the
No, I am not a South Islander but yes I do love their cheese rolls. In the last few months I’ve read a number of things about the famous southland cheese roll so I decided to jump on the bandwagon!…
Presenting the best ever recipe for Southland cheese rolls by Masterchef NZ runners up Nikki and Jordan Shearer...
No, I am not a South Islander but yes I do love their cheese rolls. In the last few months I’ve read a number of things about the famous southland cheese roll so I decided to jump on the bandwagon!…
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself. Makes 12 Ingredients12 slices of...
Sometimes food can say a thousand words. Like saying sorry to your neighbour for getting the wrong tree cut down, or ‘oops – inside thought’ to a friend, or ‘thank you’…
Cheese Rolls Recipe. Every country has their own version of a toasty – try these cheese rolls from New Zealand on a cold day with hot soup.
I was experimenting the other day and decided to make savory muffins for the kids because they seem to bounce off the walls with the chocolate chip ones! Also my son prefers savory stuff so I thoug…
This beer bread recipe is sooo easy and so delicious, and only requires a few pantry staples. Since we’re all in lockdown here in NZ, I’ve coined the term ‘Lockdown Loaf’ – and it really is perfect in that sense. Stir the beer bread it up in one bowl – no kneading, no proving, no yeast needed. And if you need a gluten-free bread option, I’ve included that below the recipe. Tips This bread isn’t light and fluffy like a bakery loaf – it’s dense and dare I say, ‘moist’. And that’s how it’s meant to be. For a reason I cannot understand, some people using Corona beer have produced a doughy, undercooked loaf. Go figure? In any case, don’t get too fancy here. Use the crappiest beer you have on hand – that awkward, long-forgotten bottle lurking forlornly the back of the fridge, probably leftover from some BYO you had 18 months ago, the one that could be expired and certainly no one will touch, not even your teenage son’s half-cut mates. That’s the beer you want. Check the expiry date on your baking powder. This beer bread bread is safe for kids and pregnant women, as the alcohol evaporates in the oven. If you can’t find beer, cider or plain soda water works – or a dry, not-too-sweet ginger beer or kombucha (omit the sugar if using these as they are already sweet). Lemonade would be too sweet. People have had success with using half wholemeal flour in their beer bread, too. Once it’s cooled down, it’s amazing toasted – we have it with peanut butter, Marmite or vegemite, avocado and tomato, hummus and basil – the list goes on! It’s highly addictive, I’ll warn you now. Get an oven thermometer and check your oven isn’t running cool if your loaf is undercooked. Don’t forget to share your creations with me on Facebook and Instagram, it brings me so much joy to see my recipes popping up in kitchens all over the place. . Ingredients Bread3 cups plain flour (or use self-raising and omit the baking powder)3 tsp baking powder2 tsp sugar1 tsp salt375ml beer (or make up the extra with water) ToppingsFinely chopped onion or red onionGrated cheese or dairy-free cheeseSprinkle of paprika and/or oreganoSalt and pepperExtra virgin olive oil, for drizzlingSome other ideas (not all together, though!): olives, capers, Parmesan , chopped sun-dried tomatoes, sunflower seeds, pumpkin seeds, sesame seeds, poppy seeds, cumin seeds, coriander seed Method Preheat the oven to 180c regular bake and line a small/medium loaf tin with baking paper. Add the flour, baking powder, sugar and salt to a large mixing bowl. Stir to combine. Pour in the beer/water and stir again to combine into a sticky dough. Scrape in to the prepared tin with a spatula and smooth out. Sprinkle with the toppings you like and drizzle with olive oil. Bake in the oven for 40 minutes – it will have risen and puffed up and be all golden and delicious looking. Serve hot or warm with any toppings you like – it’s awesome plain with butter, and I like Vegemite and Marmite too! Once it’s cooled down it’s amaaazing toasted. Keep at room temperature in a bag or container. It’s not gonna last long, though, I warn you now! For gluten-free beer bread Naturally, you’ll need to use a gluten-free flour mix without raising agent added. For best results, I like to also add either 2 tbsp of either psyllium husk powder, or ground chia seeds. Adding one of these helps give the loaf that chewier, springier, bread-like texture that’s normally missing with gluten-free bread (which can be quite chalky.) This isn’t essential, though. But if you are using one of these, you’ll need to add an extra 3 tbsp of water. Then after mixing the dough, it’s helpful to let it rest for 10 minutes in the tin before it goes into to oven, to let the chia or husks swell up do their thing. You’ll also need to use a GF beer. If you can’t find one, soda water works – or a dry, not-too-sweet ginger beer or kombucha (omit the sugar if using these as they are already sweet). Lemonade would be too sweet. You can get psyllium husk powder at the supermarket – well, usually anyway! It’s very high in fibre so drink an extra glass of water when you enjoy a slice of the bread to be kind to your tummy. If you have whole chia seeds at home, you can grind them in a mortar and pestle, coffee grinder, high speed blender or bullet to make a powder. For a sweet loaf You can use lemonade for a sweet loaf – it’s lovely smeared with butter or dairy-free spread or unflavoured coconut oil – topped with jam or honey!
About This Art Print The mainland, home of the iconic cheese roll Product Info High quality fine art print on crisp white smooth matte art paper using Epson UltraChrome archival inks. Print is titled at base with signature. Unframed A4 to A2 sized prints are placed in a clear sleeve with cardboard backer then sent flat-packed. A1 and A0 unframed prints are sent in a tube. All Framed prints are carefully wrapped in bubble wrap and placed in a protective cardboard box made to size. Print & Frame Size Info Unframed paper and image sizes: A4 = 210 x 297mm (image size = 170 x 252mm) A3 = 297 x 420mm (image size = 240 x 356mm) A2 = 420 x 594mm (image size = 340 x 504mm ) A1 = 594 x 841mm (image size = 481 x 712mm) A0 = 841 x 1189mm (image size = 681 x 1009mm) Overall framed sizes: A4 = 260 x 3545mm A3 = 345 x 470mm A2 = 470 x 645mm A1 = 645 x 890mm A0 = 905 x 1250mm
Sabato’s own brand of gnocchi is made in Italy and combines state-of-the-art technology with long standing Italian family traditions to craft gluten-free gnocchi. The thing that I like most a…
Is there anything more delicious and satisfying than a tasty homemade pie with rich, meltingly tender beef and crispy puff pastry? I just love them. The cooking time may seem a little long, but after 15 minutes you walk away and let the oven (or slow cooker) do the rest of the work. The filling keeps for a week in the fridge, so you can make it in advance then all you need to do it put it in a pie dish, pop pastry on the top and you have a fabulous meal in under an hour! For a healthier option, add fluffy mashed potato on top instead of pastry. Ingredients Steak filling 600g Quality Mark stewing steak or gravy beef, cut into bite sized chunks Sea salt and freshly ground pepper 3 tablespoons plain flour Extra virgin olive oil, for frying 1 onion, finely chopped 4 cloves garlic, finely chopped 2 tablespoons tomato paste 500ml beef stock (I prefer the stock in pouches from the meat/fridge section of the supermarket) 250g button mushrooms, chopped 2 teaspoons brown sugar 1 ½ cups grated carrot 1 celery stick, including leaves 2 tablespoon chopped fresh thyme 1 bay leaf 1 teaspoon paprika To assemble Sliced cheddar cheese 1-2 sheets frozen flaky puff pastry 1 egg, lightly beaten with ¼ cup milk Method Preheat oven to 150C. Season the beef and shake in a bag with the flour to coat. Heat 1 tablespoon of olive oil over a high heat in a large deep ovenproof pan. Brown the beef in batches, transfer to a plate and set aside. You may need to add a little more oil for each batch. Add another tablespoon of olive oil to the pan over medium heat and add the onion and garlic. Cook for 4-5 minutes to soften. Turn up the heat; add tomato paste and cook, stirring, for another few minutes. Add the stock, mushrooms, sugar, carrot, celery, thyme, bay leaf, paprika and the seared beef. Mix gently to combine. Cover the pan tightly with foil or a lid (or transfer to an ovenproof casserole dish if your pan isn’t ovenproof) and cook in the oven for 2 ½-3 hours (or transfer to a slow cooker and cook on low for 6-8 hours). Taste and season with salt and pepper if needed. Leave the mixture to cool slightly then remove the celery stick. Increase the oven to 190C. Fill 4-6 ramekins (or one large pie dish lined with pastry) with the beef filling, then place a couple of cheese slices on top of each. Top with a circle of pastry, seal and crimp the edges. Brush the top of the pies with the egg wash and prick a couple of steam holes in the pastry. Bake for about 20 minutes or until the pastry is cooked and golden brown. Cool for 5-10 minutes before serving as they will be very hot. Serve the pies with tomato relish/tomato sauce and a fresh seasonal green salad.
A healthier WW recipe for Lamb and figs with filo cheese roll ready in just 10. Get the Points value plus browse 5,000 other delicious recipes today!
