It was Cheese Day in the US, yesterday! And when I checked when we Indians celebrate Cheese Day, I was shocked to see that we don’t have any day dedicated to any food at all. But then it also struck my mind that we do not need a day dedicated to eating something as great and wonderful as Cheese. So here I am, dedicating every single day to the French-sent cheese, (God bless them for it!) and sharing the best 8 Cheesilicious recipes!
1. Oreo Cookie Cheesecake
- 25 oreo cookies
- 4 Tbsp melted butter
- 4 packets cream cheese
- 4 Tbsp corn flour
- 1 cup sugar
- 4 eggs
- 2 tsp vanilla essence
- 2 bars melted chocolate (240 gm)
- 1/2 cup cream
- 1/3 cup liquor of choice (optional)
Crush 20 cookies and and mix melted butter. Spread the mixture on the baking pan. Whisk cream cheese, sugar and cornflour so the mixture becomes creamy, add one egg at a time and whisk a little more. Add liquor, vanilla essence, melted chocolate, cream and the remaining broken oreo cookies. Pour over the lined base in the baking pan and bake at 180 degree C for 10 minutes. Turn the heat down to 100 degrees C and bake for 2 more hours. Leave the cake for 2 hours in the oven to cool down and then refrigerate overnight. Garnish any way you like and serve!
2. Savory Corn Tarts
- 1 cup corn meal / makki ka atta
- 1/2 tsp salt
- 1/ tsp sugar
- 1/2 tsp thyme
- 1 cup shredded cheddar cheese
- 1 Tbsp oil
- 1 whole egg
- 1 Tbsp oil
- 1/2 cup mushrooms, finely chopped
- Handful whole spinach leaves
- 1/2 cup corn kernels, boiled
- Salt & pepper to flavor
- A few sprigs of thyme
- 100 gms ricotta cheese
- 1 egg
- 1 Tbsp cream1 Tbsp cheese + to sprinkle
Put corn meal in a bowl, sprinkle in salt, sugar & thyme and add cheese by mashing it in the bowl. Add oil and egg to prepare the dough with your fingers. Put the readied dough into moulds, put them in the freezer for 10 minutes. After that, bake them in the oven till they turn golden. To prepare the filling, heat oil with, mushrooms, corn and spinach in a pan. Add salt, pepper and thyme. Now put this mixture aside and ricotta cheese, 1 egg, cheese & cream. Now start pouring the mixture in the tarts and bake them for 20 minutes in the oven. Garnish with fresh grated cheese.
3. Broccoli Cheddar Mac and Cheese
- 1 bunch of broccoli, cut into florets
- Salt
- 2 cups dry elbow macaroni
- 4 Tbsp butter
- 3 Tbsp all purpose flour
- 3 cups milk (low fat or whole)
- 1/2 teaspoon dry mustard
- 1/8 teaspoon fresh nutmeg
- 1 1/2 teaspoons freshly grated black pepper
- 1/4 teaspoon paprika
- 1/2 teaspoon Worcestershire sauce (available in the market)
- 2 cups (packed) grated sharp cheddar cheese (8 ounces), divided 1 1/2 cups and 1/2 cup
- 1/2 cup grated Parmesan cheese
Steam broccoli with salt. Heat 4 cups of water with 2 Tbsp salt in a large pan. Add macaroni and boil for less than 2 minutes according to the packaged time for boiling it. Keep moving the spatula while the macaroni boils. Rinse in cold water to stop it from cooking. Keep it aside. Preheat the over at 500 degree F. In a cooking pot melt butter and add 3 Tbsp of flour when it starts to foam. Lower the heat and cook for 2 minutes and at the same time heat milk in a pan. Add milk and whisk while the sauce cooks. The sauce should be thick enough to coat the spoon you are using. Add dry mustard, paprika, nutmeg, black pepper, Worcestershire sauce, 1 teaspoon of salt, 1 1/2 cups grated cheddar and the 1/2 cup of Parmesan cheese. Stir until the sauce is smooth. Add broccoli and macaroni, mix and sprinkle remaining grated cheese. Heat until bubbly and brown. Your Broccoli Cheddar Mach and Cheese is ready!
4. Cheese Fondue
- 100 gm Swiss-style cheese such as Emmenthaler, shredded
- 100 gm Gruyere cheese, shredded
- 2 Tbsp corn flour
- 1 cup dry white wine
- 1 Tbsp lemon juice
- 1/2 tsp dry mustard
- Pinch of freshly grated nutmeg
- 1 broccoli, chopped
- 6 baby Corn, chopped
Mix cornstarch and shredded cheese in a bowl and keep int he fridge.Chop broccoli and baby corn, put them in hot water and after a few minutes transfer them into ice water. Put wine and lemon juice on medium heat, add cheese while stirring in the pattern of the number 8. Don’t let the mixture boil, just keep stirring to make the mixture smooth, creamy and the cheese melted. Add grain mustard and grated nutmeg and keep stirring. Put the cheese in a fondue serving pot on a low flame to keep it warm. Serve wit garlic bread and vegetables.
5. Four Cheese Pasta
- 1 cup macaroni(pasta)
- 12 cherry tomatoes
- 1/2 cup milk
- 1 sprig rosemary
- 1 sprig thyme
- 1 spring onion
- 2 cloves garlic
- 10 gms chopped onions
- 10 gms chopped leeks
- 10 gms chopped celery
- 1 bay leaf
- 60 gms butter
- 30 gms flour
- 1 pinch white pepper
- 1/2 tsp nutmeg grated
- 15 gms parmesan cheese
- 20 gms cheddar cheese
- 15 gms brie cheese
- 20 gms swiss emmental cheese
- Pinch of chilli flakes
Boil the macaroni in salted water and put it with olive oil in a bowl. In a saucepan melt butter with flour and olive oil. Put milk on heat with a rosemary, thyme, bay leaf and spring onions. Boil. Add this milk in the flour and butter, whisk. Add salt and pepper while stirring. When this sauce starts coating on your spoon. Remove from heat. Add grated parmesan, cheddar cheese, some chunks of brie and emmental and mix the sauce. Saute some slices of garlic, cherry tomatoes, chilli flakes and salt in a hot pan and add wine to prepare the sauce. Mix the macaroni and binge on.
6. Cheese Biscuits
- 2 cups + 2 tablespoons all-purpose flour
- dash red pepper
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons baking powder
- 7 tablespoons butter, cold
- 2 spring onions, finely chopped
- 3 oz. grated Parmesan cheese
- 3/4 cup buttermilk
- Kosher, Maldon, or Black salt for topping
Preheat oven to 425F. Whisk flour, red pepper, black pepper, baking powder, and salt. Put the diced butter with the flour mixture, let them be coated with flour. Add spring onions and cheese and toss until well coated in flour. Add buttermilk and mix with your hands. Knead. Cut in squares of 2*2 inch squares and bake for 12-16 minutes.
7. Cheesy Jalapeño Pull Bread
- 1 rustic loaf of bread
- 12 ounces shredded Monterey Jack cheese or Parmesan cheese
- 1/4 cup (less or more to taste) chopped pickled jalapeños
- 1/4 cup chopped green onions, including greens
- 1/4 cup (4 Tbsp) butter, melted
Heat the oven to 350°F. Slice the bread in a cross hatch pattern, just like we eat mangoes with an inch’s space between the slices. don’t cut completely leave at the base. In a large bowl take shredded cheese, green onions and jalapeños, pour over melted butters and with your hands toss so that the cheese and the veggies are covered in butter. On a baking sheet, spread an aluminium foil and place the bread on it. Stuff cheese mixture in every corner of the bread wrap in aluminium foil and refrigerate. Bake for 15 minutes with the foil on, and then bake for another 10 minutes without the foil. Done!
8. Cheese Tacos
- Corn tortillas
- Butter
- Cheddar or jack cheese
- Salsa
- Avocado
- Apple
- Lettuce
- Strips of cooked chicken (you can use the left overs too)
Heat a non stick frying pan on medium heat. Cut few slices of cheese and thin slices of apples. 3 tacos will take 3 apple slices so decide how many you will want and cut accordingly. Do the same with avocados except, remove their skin too. Slice lettuce and chicken slices as well. Lightly butter a tortilla and put it on the pan, keep flipping it with a spatula until bubbles start forming in it. Add cheese slices in the tortilla. Flip one side to fold like you will do to an omelette. Add another tortilla and repeat this process. Remove them when the cheese has melted in them. Now open the taco and add your desired ingredients, don’t be greedy and over-do for you won’t be able to hold it to put it in your mouth! :)
We hope you loved all these recipes and will try your own cheese-filled recipe. Keep calm and be cheese-y! ;)
Ciao!
