The Cheese Puff Balls make super easy appetizers, ever so full of the popular cheese flavour make a great snack.
The Cheese Puff Balls make super easy appetizers, ever so full of the popular cheese flavour for the Ramadan season and make a great snack, for both the kids and adults alike.
Recipe Card
Ingredients Quantity
Butter, unsalted
45 gm
Water
60 gm
Milk, semi skimmed
60 gm
Maldon sea salt
1 pinch
Black pepper, freshly ground
3
Nutmeg
1/4 tsp
Flour
125 gm
Eggs
3
Cheddar cheese
120 gm
Chives
15 gm
Egg, for glazing
1
Spicy ketchup
for dipping
Method of preparation:
Place butter, water, milk, salt, black paper and grated nutmeg in a saucepan over low heat. Cook, stirring for 3-4 minutes or until butter has melted and mixture just comes to boil.
Add all the flour to the butter mixture at once and use a wooden spoon to beat until well combined. Cook for a further 2 minutes then set aside for 5 minutes, to cool slightly.
Add eggs one at a time to the flour mixture and mix till smooth.Once all eggs have been added, fold into the mixture the cheddar cheese (only 100 g) and chives.
Pop the mixture in a piping bag and pipe it on a tray covered with baking paper, egg wash dough and sprinkle remainder of grated cheddar cheese over the puffs.
Bake in a preheated oven 200 c for 12-16 minutes.
The Cheese Puff Balls make super easy appetizers, ever so full of the popular cheese flavour make a great snack.
The Cheese Puff Balls make super easy appetizers, ever so full of the popular cheese flavour for the Ramadan season and make a great snack, for both the kids and adults alike.
Recipe Card
Ingredients Quantity
Butter, unsalted
45 gm
Water
60 gm
Milk, semi skimmed
60 gm
Maldon sea salt
1 pinch
Black pepper, freshly ground
3
Nutmeg
1/4 tsp
Flour
125 gm
Eggs
3
Cheddar cheese
120 gm
Chives
15 gm
Egg, for glazing
1
Spicy ketchup
for dipping
Method of preparation:
Place butter, water, milk, salt, black paper and grated nutmeg in a saucepan over low heat. Cook, stirring for 3-4 minutes or until butter has melted and mixture just comes to boil.
Add all the flour to the butter mixture at once and use a wooden spoon to beat until well combined. Cook for a further 2 minutes then set aside for 5 minutes, to cool slightly.
Add eggs one at a time to the flour mixture and mix till smooth.Once all eggs have been added, fold into the mixture the cheddar cheese (only 100 g) and chives.
Pop the mixture in a piping bag and pipe it on a tray covered with baking paper, egg wash dough and sprinkle remainder of grated cheddar cheese over the puffs.
