Cheese Cookies :Eggless Indian Style Salted Cheese Biscuits

Nibbles- all time favorite thing. Easy quick and a perfect partner while watching tv, reading a book, spending some me-time or just like that. And better if it has cheese, I mean who can say no to cheese-y munchies? Cheese Cookies how does that sound? Recently when I was sent Primula Cheese to try and make some vegetarian dish out of it, I just could not wait. Within a minute I knew I wanted to bake cheese crackers. Flaky and crunchy bits of cheese- ah you getting the picture now.

Little about the Primula Cheese.

And here is how they make it:

It was sent to me in the cute cool blue colored bag, which by the way I loved. Light Cheese, Cheese with Chives and Original Cheese was in the bag. Let me tell you, I am totally enjoying these cheeses. I have had a thick layer on the toasted bread, dipped it in nachos, mixed it pastas, rolled in tortillas and I am totally hooked. I love all three so much that honestly I can’t choose a favorite one. Cheese in tubes- innovative isn’t it? Swirl it, spread it, melt it- do whatever and however you want but do try Primula Cheeses, I bet you will enjoy it to the core.

  

These cheese crackers are addictive and perfect for party or that happy hour time nibble. I used Primula Light Cheese and flavour it gives is earthy, oozing and perfect. I made these crackers a bit thick, more like biscuits or cookies and then paired with little drops of Chives Cheese and oh my god, it was like pair made in heaven.

Ingredients:

1/2 cup All purpose flour/maida

2 tablespoons butter

1/2 teaspoon red chilli powder

1 pinch black pepper powder

Salt to taste

3 tablespoons primula light cheese

Pinch baking soda

Pinch baking powder

Method:

Sieve all purpose flour, salt, red chilli powder, black pepper, baking powder and baking soda in a bowl.

Mix butter in the above bowl. Mix butter till you have bread crumbs like texture.

Mix cheese in it and form the dough. It should be medium soft dough.

Form the dough in the shape of log and cover with cling film and freeze for 1/2 hour.

Preheat the oven at 180C for 10 minutes. Line a baking sheet with parchment paper.

Take the log out of freezer and cut in 1 inch thickness and arrange in baking sheet.

Bake for 8 minutes, flip the cookies and bake again for 8 minutes.

Cool on a wire rack.

Swirl Chives Cheese on cookies and serve.

Notes:

You can use any cheese spread instead primula cheese.

Add little salt because cheese already contains salt.

You can add herbs like oregano, basil or rosemary.

Serving suggestions:

Serve with toppings such as tomatoes, olives or any veggies.

You can top these cookies with cheese, tomato or any chutney.

Disclaimer: I was not paid or told to write positive review. The post is based on my experience and is unbiased. Thanking Primula Cheese and OPR  for sending cheese  for review.

Corn On The Cob Kebabs: Corn On Sticks: Summer Appetizer: Vegetarian Kebabs

Who doesn’t like the colour yellow?

Sunshine...

Sunflowers...

Brightness...

Just the colour yellow makes me smile. Every summer I bring in lots of yellow lemons to make lemonade or sweet corn to have some charred corn on the cob at home. The yellow pearl like kernels sitting close to each other is a beauty in itself and then when you roast it, it looks even more beautiful.

These vegetarian kebabs. Or corn on the cob. Corn on skewers is one great summer appetizer or starter that will surely please the crowd. I was just wondering what to pair these kebabs with and then I thought of using the colourful box I was sent from The Berry Company special tea range.  Black, white, green, red and yellow all made form natural berries with no "yucky"bits.  

If this wasn’t enough, I must tell you all their drinks are:

Gluten Free

No Artificial Colourings

No Artificial Additives

No Artificial Sweeteners

No Artificial Preservatives

No GMO's

Dairy Free

Their Tea Range is a water based drink mixed with tea extracts and great fruity flavours.

Black Tea has been blended with elderflower and lemon.  A prefect thirst quencher.

Green Tea juice is mixed with aroina berry and blueberry. A drink full of goodness.

White Tea has been merged with peaches. An exotic and unique drink mix.

Red Tea muddled up with cranberries and grapes. A real tasty kick.

Now comes my favorite Yellow Tea. Yellow Tea is rare type of tea which is native to China. Both the leaves and infusion are yellow in colour. Dint I tell I am in summery yellow bright mood? This tea is mingled with coconut water and lemon which gives a super unique taste, you will surely be hooked. All you tea addicts and coconut fans must give this tea range a try.

Chilled yellow tea and spicy corns sticks is just like pair made in heaven and not to forget the yellow theme ;-). Oh these corn-on-the-cob kebabs are sweet, crunchy, lemony and so summery. To add in some extra bling I used juicy cherry tomatoes, bell peppers and onions, don’t they look beautiful? Feel free to add other veggies like aubergine, zucchini, and boiled potatoes.  For a slighter sweeter taste use fruits like kiwi, orange or berries. The twists and modifications are endless, it can have grated cheese, spicy spices, Italian herbs, yogurt dressing or can be made simple with lemon juice as well.

Like me, make it simple if you have less time in hand. I just made use of lemon juice, butter, salt and black pepper and it was uh-mazing! Tangy, spicy and buttery-what else you need?

Ingredients:

2 corns

1 bell pepper (any colour)

1 onion

4 cherry tomatoes

2 tablespoons lemon juice

Salt to taste

1 teaspoon black pepper powder (or to taste)

1 tablespoon butter

4 cups water

Method:

Soak the wooden skewers in water overnight or for atleast 2 hours.

Preheat the oven at 180C. Line a baking tray with aluminium foil.

Remove husk and skin from the corns. Wash and cut each corn into 3 parts.

Put water to boil in a large pot. When water starts boiling throw corn pieces in the water. Let it boil for 1-2 minutes. Drain on kitchen towel.

Cut bell pepper and onion into cubes.

Prepare the dressing. Mix butter, salt, lemon juice and black pepper in a bowl.

Arrange corn pieces, cherry tomatoes, bell peppers and onion on the skewers.

With the help of a brush apply the dressing all over the kebabs sticks. Arrange skewers on the lined sheet and grill for 40-50 minutes.

Keep turning the kebabs, so that you get burnt corn from all the sides.

Serve hot.

Notes:

You can use olive oil instead of butter.

Throw in some italian herbs for Italian taste.

Use chaat massala (Indian tangy spice mix) for Indian taste.

Serving suggestions: Serve it with any dip.

Pair it up with any summer cooler and drinks.

Disclaimer: I was not paid or told to write positive review. The post is based on my experience and is unbiased. Thanking The Berry Company for sending drinks  for review.

Bell Peppers, Sweet Corn and Tomato Cheese Thin Crust Pizza: Whole Wheat Dough: Vegetarian Pizza

Pizza, popcorn, beer and movie- ah the best combination-ever!

Have you ever met someone who doesn’t like pizza? Me neither. How about these interesting pizza facts then?

• The average pizzeria uses roughly 55 pizza boxes per day.
• 36 percent of all pizza orders want their pizza topping pepperoni
• 94 percent of Americans eat pizza regularly.
• Cheese wasn't added to pizza until the late 1800s.
• The largest pizza in the world was made in 1990 at Norwood Hypermarket in South Africa. For the pizza, they used 500 kg of flour, 800 kg of cheese and 900 kg of tomato puree. The pizza was measured 37.4 meters, enough to secure an entrance in the Guinness Book of Records as the largest pizza ever.

And making pizza is so easy peasy if you have crust or base ready. Now do you remember two weeks back I posted this 100% whole wheat pizza dough recipe? I saved half of the dough in the freezer and this Sunday turned into quick thin crust pizza. Bell Peppers, Sweet Corn and Tomato Cheese Thin Crust Pizza is the best vegetarian pizza you will ever have. Ofcourse you need to be fond of thin crust, we both are huge suckers of thin crust pizza, I have also made thin crust New York Pizza before. Honestly, thick crust or normal crust pizza tastes like cooked dough to us;-)

I used red chill pesto as pizza sauce but you can use roasted garlic bell peppers sauce, roasted tomato chutney or even ketchup. For toppings I threw in some chopped chunks of capsicum, frozen corn and roundels of tomatoes. You can use any other veggies like zucchini, aubergine, onions, olives, jalapeno, peppers or even green leaves like spinach, basil or arugula. I opted for mix of mozzarella cheese and cheddar cheese, but that again depends on your choice. You can choose blue cheese, feta cheese or even parmesan cheese. That’s what I looove about pizza. You can add in anything that your mind and heart needs at that time.  Pizza doesn’t ask silly questions, it just understands.

Ingredients:

1/2 of whole wheat pizza dough

2 tablespoons red chilli pesto sauce

1/4 cup chopped bell peppers

4 tablespoons sweet corn (I used frozen)

1 tomato chopped into rings

1/4 cup mozzarella cheese

1/4 cup cheddar cheese

1 teaspoon oregano

1/4 teaspoon black pepper powder

1 tablespoon cornmeal (see notes)

Method:

Preheat the oven at 190C.

Sprinkle corn meal on the pizza pan or tray.

Roll out the dough into thin crust medium size. Transfer the rolled dough on the pan. Prick holes with fork.

Apply pizza sauce all over the base. I used chilli pesto sauce.

Arrange all the veggies on the base. Sprinkle salt, pepper and oregano.

Top the veggies with cheese. Pinch or fold the sides such that it looks like crust.

Bake for 8 minutes at 190C. Reduce the temperature to 180C and bake again for 2 minutes. The cheese must have melted and turn bubbly.

Slice and serve.

Notes:

You can make normal thick crust pizza too. Bake it at 180C for 10 minutes and then 170C for 5 minutes.

Cornmeal is optional, it helps to give nice crispy texture to pizza crust. You can grease the baking pan with little olive oil and bake instead.

Serving suggestions:

Serve pizza with any drinks. See drinks menu for ideas.

Make a whole platter. Serve pizza with baked sweet potato wedges on the side with kiwi yogurt dip.