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| Almond Cheese Balls Ingredients 2 cups cheddar cheese, finely grated 1/2 cup flour 2 egg whites, beaten stiff 1 cup blanched almonds, coarsely ground 1-1/2 cups vegetable oil Place the cheese and flour in a large bowl and mix them together. Add the egg whites and gently fold them into the cheese and flour mixture so that a dough is formed. Spread the almonds on a sheet of waxed paper. Roll the dough into 18 individual balls. Roll each ball in almonds so that it is completely coated. Heat the oil in a medium skillet over medium heat until it is hot. Fry the cheese balls until they are browned on both sides. Serve them hot. Makes: 18 balls. . |
| California Roll Makes 24 pieces Ingredients 375 g BD Sushi Rice 3 tbsp BD Rice Vinegar 2 tsp Sugar 1 tsp Salt 4 Sheets BD Sushi Nori 1 BD Bamboo Mat 1 Cucumber 1 Avocado 6 Crab Sticks 1 tbsp Sesame Seeds 2 tsp BD Wasabi Powder 4 tbsp BD Japanese Soy Sauce Method Cook the rice by the absorption method. Slice the cucumber and avocado into long narrow strips. Slice the crab sticks in half lengthways. Transfer the rice into a large bowl and leave to cool slightly. Add the rice vinegar, sugar and salt and mix together. Place one sheet of nori on the bamboo mat. Spread a thin, even layer of rice on to the nori, leaving 4 cm uncovered at the far edge. Lay strips of cucumber, avocado and crab sticks about 5 cm from the near edge. Sprinkle with sesame seeds. Lift the near edge of the bamboo mat and roll the nori and rice around the filling, pressing firmly. Then move the rolled part down to the near edge and roll around the rest of the nori and rice. Continue rolling with the remaining ingredients. Slice each roll into 8 pieces with a sharp knife and serve with the wasabi and the soy sauce dip. |
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