Cheesy rice balls

Cheese - Part 2.

A great way to use up leftover rice - overnight rice grains are harder and hold their shape better.

Ingredients (serves 6-8):
3 cups cooked rice
2 tsp dried coriander
1/2 tsp ground cinnamon
1/2 onion, chopped
1/2 tsp sea salt
1/2 tsp ground black pepper
2 tsp sesame seeds
200g Mozzarella cheese, shredded
1 1/2 cups flour
1 egg, beaten
1 1/2 cup breadcrumbs
2 1/2 cup cooking oil

Method:
1. Mix the rice, coriander, cinnamon, onion, sea salt, black pepper and sesame seeds in a mixing bowl.
2. Grease your palms with oil, roll some rice into a ball and make a dent in the middle. Fill the dent with a heaped teaspoon of Mozzarella cheese and seal up the rice ball. Repeat with remaining rice.
3. Coat the rice balls first with flour, followed by the egg, and then the breadcrumbs.
4. Heat a wok with oil on high heat and pan fry the rice balls until golden brown, about 10 minutes. Serve immediately.

Tips:
To make a baked rice dish, place in a casserole and add more breadcrumbs.

Recipe source: Simply Her magazine (Oct 2007)

Cauliflower with haloumi cheese

Cheese - High in calcium and full of flavour, this gourmet treat adds richness and character to your dishes.

To prevent cheese from becoming tough and stringy, cook it at a low temperature or add it to your cooking at the last stage.

To retain the softness of cheese, chop finely or use a grater with large holes.

Cheese - Part 1.

A twist to your usual Western broccoli and melted cheese. Best eaten lightly pan-fried or toasted, Haloumi cheese is firm Middle Eastern cheese that won't melt when cooked.

Ingredients (serves 4):
2 tbsp olive oil
150g Haloumi cheese, cut into cubes
1 medium onion, sliced
5 cardamoms
1/4 tsp cumin seeds
1 tsp ground cinnamon
2 tsp ground turmeric
400g cauliflower florets
2 medium carrots, par-boiled and chopped
3/4 cup vegetable stock
Pepper to taste
Fresh coriander, to garnish

Method:
1. Heat some oil in a non-stick pan, saute the Haloumi cheese until golden brown and set aside.
2. In the same pan, add the rest of the oil, then saute onions, cardamons, cumin, cinnamon and turmeric until fragrant.
3. Add the cauliflower, carrots and vegetable stock and let simmer under low fire for about 10 minutes until the stock reduces.
4. Toss in the cooked cheese and add pepper to taste. Stir fry for another 5 minutes and remove. Top with fresh coriander and serve immediately.

Tips:
Don't feel like cheese? Then use tau kwa cubes instead.

Recipe source: Simply Her magazine (Oct 2007)

Apple pie

Ingredients (serves 8):
8 green apples, peeled, cored and sliced
140g golden caster sugar
1 tsp ground cinnamon
3 tbsp flour
2 sheets frozen shortcrust pastry
1 egg, beaten
1 tbsp water

Method:
1. Line the baking tray with paper towels. Place sliced apples on the towels and leave for about an hour so they brown naturally. This will give the filling a silky texture.
2. Mix golden caster sugar, cinnamon and flour to form a paste. Pat apple slices dry and tip them into sugar paste. Mix with hands.
3. Line the pie pan with shortcrust pastry. Trim edges and reserve trimmings for decoration. Pile filling into base.
4. Brush pastry edges with a little water and lay pastry lid over filling, pressing edges to seal. Trim and scallop the edges.
5. Cut decorations out of leftover pastry and place onto pastry lid. Make small slashes on the lid to allow steam to escape.
6. Mix beaten egg with some water and brush over the pastry lid. Preheat oven to 200 deg C and bake for 45 minutes until brown. Serve warm.

Tips:
Make the pie (until step 5) a few days in advance, store in a container and freeze. To serve, thaw for at least an hour, baste with beaten egg and bake as instructed.

Recipe source: Simply Her magazine (Dec 2006)