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August 18, 2017

Cheddar Cheese Crackers

Posted on April 15, 2015 by in cheese, rsg

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Cheddar Cheese

Cheddar Cheese is our box standard cheese, the cheese of choice for sandwiches, toasties, Mac ‘n Cheese and our favorite Sunday side dish, Cauliflower and white Sauce with copious amounts of cheddar cheese!

So, we consume a lot of cheddar cheese.  Cheddar Cheese originated from Somerset, England in the 12 th century and today it is most probably the most consumed cheese in the world. At this moment my daughter’s all time favorite after-school-treat is melted cheese. She places a slab of cheese on a plate, melts it in the microwave until bubbly and eats it with hot sauce.

Cheddar Cheese


For my Cheese Crackers my obvious choice of cheese would then be a strong, matured cheddar cheese. I love these crackers when they have that extra little bite from the strong cheese. The crackers is made from exactly the same pastry as my quiche crust.

Cheddar Cheese Crackers

makes 30

Ingredients

400 ml flour
250 ml strong cheese – pecorino or Parmesan
100 g soft butter
5 ml curry powder

a pinch of cayenne pepper – optional

Method

Place all the ingredients in your food processor. Process until it comes together in a ball of dough – rest for 20min(if you can).

Preheat oven to 180 C. Take small pieces of the dough, roll it in a ball the size of a walnut. Place on a baking sheet that you have lined with baking paper. Take the back of a wooden spoon and make a little dent/hole in every ball of dough ( do not press the back of the spoon right through). This little hole is where you will place your filling once the crackers are baked.

Bake the crackers until they have a pale golden color. Remove from the oven and cool.

I served mine with Fairview Chevin and Red Onion Marmalade

Cheddar Cheese

Red Onion Marmalade

Ingredients

1-2 big red onions, finely sliced ( not chopped)

15 ml grated fresh ginger

2 cloves

zest of 1 lemon

200 ml red wine

80 ml sugar

Method

Place all the ingredients in a small pot and slowly bring to the boil. Once it is boiling, reduce the heat to a slow simmer and cook until the onions are soft and the syrup is sticky. Spoon into a small glass jar and keep in the fridge until needed!

Tomorrow  morning  just after 9 o’clock, I will be making these in the RSG studios, tune in if you have a chance!

I will also in weeks to come take you into the kitchens of other bloggers, chefs and interesting South Africans this year. So buckle up, it is going to be an awesome ride. Tune in 100-104FM or listen online here!

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6 Responses to “Cheddar Cheese Crackers”

  1. adelaide 15 April 2015 at 10:35 pm #

    Verlustig my in jou gebak. Ek gan inskakel more ogend. Doen altyd. Voorspoed nina. Jys n inspirasie vi al ons vroue

  2. Katy 8 January 2017 at 12:53 pm #

    Hey Nina, thank you for your cheese crackers recipe! Me and my family really love cheese, so will be trying out this probably next weekend. Will let you know the outcome again. Thanks!

  3. Maggy 1 June 2017 at 3:11 am #

    This Recipe was excellent, Just tried this recipe last night and am really pleased with the results. Thank You

    • nerinatimm 12 June 2017 at 11:38 am #

      Thank you Maggie vir die visit. Those cheese crackers are so addictive, I cannot make them too often.

  4. nerinatimm 7 March 2017 at 8:51 am #

    Absolutely!


Trackbacks/Pingbacks

  1. Lepelsteeltjies - one is just NEVER enough! - My Easy Cooking - March 6, 2017

    […] Lepelsteeltjies are delicious with a small glass of sherry, on a cheese board or if you leave the jam out, you can serve them with cream cheese and Red Onion Marmelade. The recipe is here. […]

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