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Cooking, Recipe and Food Blog

Five Soups To Make Before Winter Is Over

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When it is cold outside it’s the perfect time of the year to have soup. Soup is warm, and it warms your body and soul. Soup is also one of those meals that has everything, and is an extremely healthy thing to eat.

Think about it. Soup usually has meat, or at least some kind of protein, a grain, vegetables, and it’s normally a nice filling food that can be ate on it’s own, or you can have it with a salad. It’s quick and easy to make, as well. Simply toss the ingredients in the crockpot and let it cook. [Read more…]

Fundraising Programs that Kids will Love

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Kids are taught early on to share their things with their siblings, classmates and friends. Whether it’s a toy or food, it’s very important for both parents and teachers to teach them the value of sharing. And one of the best ways to let them learn more about developing this positive trait in a bigger way is to start a fundraising project involving them.

There’s a wealth of information available on the internet about this topic but if you can create your own theme and program, that would be a good start. Normally, a charity project involving food is very popular. You can think about different types of food to prepare but remember to keep your focus on small children. You can also incorporate some games and educational activities to get them more excited about joining the project.

So what food can you serve kids that will be a big hit among them? Cupcakes, hotdogs and cookies are perfect.

You can start this fundraising project by collaborating with some close friends. Your group can include parents of your kid’s classmates and some neighbors you get along with very well. It can be an all-women group or you may include the dads if you like.
[Read more…]

Tomato Mozzarella and Pesto Tartins

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Tomato mozzarella and pesto tartins are delectable appetizers which you can serve for cocktails or dinners. These fancy bites are easy to make. You can prepare them ahead of time and load them in the oven just before serving.

 

Makes 24 pieces

Ingredients:

6 small, ripe Roma tomatoes

1 1/2 sheets frozen ready-rolled puff pastry, partially thawed

1 egg white, lightly beaten

1/3 cup pesto

1/4 lb. fresh mozzarella

 

Preheat oven at 220C and lightly grease a 12-hole muffin pan. Cut twenty-four 4cm rounds of baking paper and use them to line the pan bases.

Next, trim the ends of the tomatoes. Cut them in 0.5cm thick slices. Put a slice of tomato in each hole.

With a 5cm round cookie or biscuit cutter, cut 24 rounds from the thawed pastry sheets. Brush one side of a pastry sheet round with egg white and then place them egg side down over the tomato slice in the pan. Repeat this for the remaining ingredients.

Place the pan in the oven and bake it for ten to twelve minutes or until the pastry is golden brown.

Loosen each tartin using a flat knife and put them tomato side up on a plate. Remove the baking paper and top them with a slice of mozzarella. Spoon some pesto on top and season them with salt and pepper. Serve immediately.

 

Image from daveyll

Danish Meatballs

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Danish meatballs are yummy bites made of beef, pork and veal. The different kinds of meat give the meatballs more consistency and enhance the taste. Feel free to use just one kind if desired.  Ground chicken is also a great substitute if you prefer white meat.

 

Serves 6

Ingredients:

1/2 pound ground beef

1/4 pound ground pork

1/4 pound ground veal

1 teaspoon salt

1/4 teaspoon ground black pepper

1 egg

1 medium sized onion, finely chopped

1/4 cup heavy cream

1/2 cup dry bread crumbs

1/2 cup butter

2 tablespoons all-purpose flour

1 cup chicken broth

1 cup sour cream

2 tablespoons chopped fresh dill

 

Preheat oven at 375F and slightly grease a baking dish with oil. After, put the breadcrumbs on a plate. Set aside.

Place the beef, pork, veal, salt, pepper, eggs, onions and heavy cream in a large bowl. Mix until well combined. Shape the mixture into one inch balls and then roll them in bread crumbs until they are coated. Place them on the greased baking dish.

Melt 3/4 of the butter in a large saucepan over low heat. Gradually add the flour while stirring until there are no more lumps. Slowly pour in the chicken broth. Set the heat to medium. Stir until the mixture becomes thick. Remove from heat. Add the sour cream and fresh dill.

In a small pan, melt the remaining butter over low heat. Pour it over the meatballs and then bake it in the oven for thirty minutes or until they are golden brown. Turn at least once.

Transfer the meatballs to a serving platter. Pour the sauce over them and serve immediately.

 

Image from:  TheGirlsNY


Puerto Rican Pork Roast

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Puerto Rican pork roast is a delicious main dish which is perfect for sharing. Keep in mind that the larger the pork, the longer it will take to cook it. For boneless pieces of meat, you can score them instead of cutting slits. Here we used yucca, which is a kind of sweet potato, feel free to put other vegetables if desired. It is a good idea to roast them in the pan along with the meat to increase flavor and to add moisture.

 

Serves 4

Ingredients:

4 cloves garlic, peeled

2 1/2 teaspoons salt

2 1/2 teaspoons black pepper

1 tablespoon chopped fresh oregano

2 tablespoons olive oil

2.5 lb. pork picnic roast

3/4 yucca (cassava) roots, peeled and sliced

 

Preheat the oven at 425F and lightly grease a baking tray with oil.

Combine the garlic, salt, pepper, oregano and olive oil in a food processor or blender. Process it for one minute or until it becomes smooth. You may also use a mortar and pestle if desired.

With a sharp knife, make several small cuts on the pork roast. Place some garlic paste mixture in each slit using a small spoon. Put the pork roast on the greased pan and cover it.

Bake the pork roast for an hour and a half. Check its internal heat using a meat thermometer every fifteen minutes until the temperature reaches 175F.

While roasting the pork, place the yucca in a large pot of salted boiling water. Cook it for ten to fifteen minutes or until they are soft. Drain well.

Place the cooked pork roast and the boiled yucca in a serving platter. Serve immediately.

 

Image from Ms. President

Tuna and Potato Patties

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Tuna and potato patties are delectable finger foods which make great snacks. Freezing the patties before coating them ensures that they do not break apart. Chilling on the other hand makes them crisp.

 

Serves 6

Ingredients:

3/4 kilo potatoes, boiled and peeled

2 cans tuna in water, drained

1/2 cup cream

1 cup flour

2 eggs, beaten

1 cup breadcrumbs

Salt and ground pepper to taste

Oil for frying

 

Place the potatoes in a large mixing bowl and mash them. Add the tuna and cream. Mix well until well combined. Season it with salt and pepper. Form it into patties and then freeze them for at least ten minutes.

Next, dredge a patty in flour and then dip it in the beaten eggs. Coat it with breadcrumbs. Shake off the excess and put it on a plate or tray. Repeat this for the remaining patties. Chill them in the refrigerator for at least 15 minutes up to overnight.

Heat the oil in a large frying pan or deep fryer. Fry the patties in batches until they are golden brown. Transfer the cooked patties on a plate lined with paper towels to drain the excess oil. Place them on a serving platter or divide them among individual plates. Serve immediately.

 

Photo Courtesy Of:  Annie Mole

Grilled Antipasto

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Grilled antipasto is a bestseller at parties or cocktails. It is a great dinner starter or after snack. If you have a raclette set, your guests may grill their own vegetables along with cheese, ham and other cold cuts.

 

Serves 4-5

Ingredients:

1 large red bell pepper

1 large yellow bell pepper

3 large eggplants, sliced

1 large zucchini

2 large white onions, peeled and cut into half

10 pieces fresh button mushrooms, stems removed

Crusty bread, sliced in 1/2 inch thick slices

Olive oil

Salt and freshly ground pepper to taste

 

Place all the vegetables on a tray.  Drizzle them with olive oil and generously season it with salt and pepper.

Next, preheat the grill and wipe the rack with olive oil. Grill the bell peppers over hot coal or high heat for 6-8 minutes per side or until they are charred. Set aside for five minutes and let it cool. Scrape off the charred skin.

After, grill the eggplant and zucchini slices for 3-5 minutes on each side until they are lightly browned and soft. Pierce them with a skewer to test doneness.

Caramelize the onions by grilling them for ten minutes on each side. The mushrooms go next. Cook them for around five minutes or until tender. Lastly, grill the bread until it is toasted.

Arrange the grilled vegetables on a serving platter and serve with the toasted bread, olive oil and balsamic vinegar on the side.

 

Photo Courtesy Of: Rubber Slippers In Italy

Smoked Salmon Potatoes

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Smoked salmon potatoes is a delicious appetizer with a light but smoky taste that explodes in your mouth. You may prepare the potatoes and smoked salmon filling up to a day before. Just assemble and heat them in the oven before serving.

 

Serves 10-15

Ingredients:

2kg small chat potatoes

Olive oil cooking spray

200g smoked salmon, finely chopped

1/2 cup sour cream

1 bunch dill, sprigs removed, finely chopped

1 lemon, rind finely grated

Salt and pepper to taste

Dill sprigs for serving

 

Wash the potatoes and scrub them. Place them in a large saucepan. Fill the pan with cold water and place it over high heat. Bring it to a boil. Reduce the heat to medium and let it simmer for eight to ten minutes or until the potatoes are tender. Drain and set aside.

Preheat the oven at 200C and line two baking tray with baking paper or lightly grease it with oil. Place the potatoes on the trays and spray them with olive oil. Roast them in the oven for twenty to twenty-five minutes or until they are golden brown.

With a sharp knife, slice off the tops of each potato and scoop out half of the potato. Discard tops and fillings or save them for another dish. Let the roasted potatoes cool.

In a medium sized bowl, combine the sour cream, dill and lemon rind. Season it with salt and pepper.

Fill the potatoes with the salmon mixture and top them with dill sprigs. Serve warm.

 

Photo Courtesy Of:  vyusseem

Chili Tuna Dip

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Chili tuna dip is an enjoyable appetizer or afternoon snack. You can use it as a spread too. Try adding some chopped water chestnuts if you want more texture. For a non-spicy version, use plain tuna in oil.

 

Makes 1 1/2 Cups

Ingredients:

2 185g cans Thai chili tuna in oil, chilies removed

30g butter, at room temperature

1/2 cup sour cream

1 lemon, rind grated and juiced

3 garlic cloves, crushed

2 tablespoons capers, drained and finely chopped

2 shallots, sliced thinly

Salt & freshly ground pepper

Crostini or chips for serving

 

Place the tuna, butter, sour cream, lemon rind, lemon juice and garlic in a food processor or blender. Process it for one to two minutes or until smooth. Transfer it to a bowl. Stir in the capers and half of the shallots. Season it with salt and pepper to taste. Refrigerate for at least two hours. Top with remaining shallots before serving. Serve with crostini or chips.

 

Photo Courtesy Of:  gezellig-girl.com


Roast Beef with Horseradish Cream Canapés

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Roast beef with horseradish cream canapés is a wonderful starter to a delicious meal. You can serve it for parties or cocktails too. The rare roast beef is well complimented by the horseradish cream, giving it more flavor and a hint of creaminess too.

 

Serves 6

Ingredients:

30cm long baguette thinly sliced to make 20 slices

Olive oil spray

1/2 cup sour cream

2 tablespoons horseradish cream

Salt and ground pepper

130g sliced rare roast beef, cut into thick strips

20 basil leaves for serving

Cracked black pepper for serving

 

Preheat the oven at 180C and spray it with olive oil. Place the baguette slices on the tray and then spray them with oil. Bake them in the oven for five minutes or until they are golden brown.

While waiting for the baguette, combine the sour cream and horseradish cream in a small bowl. Mix well. Season it with salt and pepper.

Next, assemble the canapés by spreading some sour cream mixture on a slice of baguette. Top it with a strip of roast beef and then garnish it with a basil leaf. Repeat this for the remaining ingredients. Arrange the canapés on a serving platter and season them with cracked black pepper. Serve immediately.

 

Photo Courtesy Of:  jasonlam

Couscous Salad

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Couscous salad is a delicious dish which goes well with meat. If you do not have dried apricots, you may use raisins or dried cranberries instead.

 

Serves 8

Ingredients:

2 cups chicken stock

2 cups couscous

1 tablespoon olive oil

75g chopped dried apricots

2 cups baby spinach leaves

75g blanched, lightly roasted almonds or pistachios

75g feta cheese

75g roasted red capsicum, cut into small strips

 

Place the apricots and chicken stock in a medium sized saucepan over high heat. Bring it to a boil. After, remove from heat and add the couscous and the olive oil. Cover the pan for five minutes. Allow the couscous to absorb the oil.

Meanwhile, roughly chop the baby spinach leaves, almonds and feta cheese. Once the couscous has rested, transfer it to a salad bowl. Add the baby spinach leaves. Let it stand for 10-15 minutes. After, stir in the almonds, feta cheese and capsicums. Gently toss until combined. Serve immediately.

 

Photo Courtesy Of:  jules:stonesoup

Beef and Pimiento Loaf

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Beef and pimiento loaf is a great main course or party dish. The saltiness from the cheeses gives it more taste. Add more layers or fillings if desired. You may also use other types of minced meat. Make sure to add vegetables for the filling if you are using turkey meat, so that the loaf will not dry up.

 

Serves 6

Ingredients:

1kg minced beef

2 cups fine bread crumbs

1/4 cup tomato paste

1 tablespoon dry mustard powder

1 teaspoons dried mixed herbs

4 garlic cloves, crushed

1 egg, lightly beaten

1 cup chopped pimiento

1/3 cup chopped fresh basil

2 tablespoons chopped black olives

250g ricotta cheese

125g feta cheese

Salt and ground pepper to taste

 

Preheat oven to 180C and line a loaf pan with aluminum foil.

Place the ground beef, breadcrumbs, tomato paste, mustard, mixed herbs, garlic and egg in a large mixing bowl. Season it with salt and pepper to taste. Mix well. Divide the mixture into three parts.

Next place the olives, pimiento, basil and olives in a small bowl. Mix well.

Put one portion of the beef mince mixture in the loaf pan. Top it with half of the pimiento mixture. Repeat the layering until all the ingredients are used up. Bake it in the preheated oven for 1 hour or until it is browned. Drain the liquid and let the loaf stand for 5 minutes. Remove it from the pan and slice it into half inch pieces.

Combine the ricotta and feta cheese and serve it with the sliced loaf.

 

Photo Courtesy Of:   NourishingCook

Fruit Kebabs with Passion Fruit Yogurt

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Fruit kebabs make delicious desserts and snacks. It is something people of all ages appreciate and enjoy. The yummy passion fruit yogurt enhances the fruity tastes making you crave for more. It reminds me of my recent trip to Vietnam where we often sipped passion fruit shake by the pool in Mui Ne Hills.

 

Serves 4-6

Ingredients:

2 cups strawberries

1/2 a honeydew melon

1/2 a melon

2 bananas

For the passion fruit yogurt:

1/2 cup plain yogurt

2 tablespoons fresh passion fruit pulp

2 teaspoons honey

1/4 teaspoon cinnamon powder

 

First prepare the passion fruit yogurt, combine the pulp, yogurt, honey and cinnamon in a small mixing bowl. Cover and refrigerate until needed.

Remove the hulls from the strawberries. Next, cut the honeydew and the melon into 1/2 inch cubes. After, peel and slice the bananas. Thread the fruits on skewers. Serve with passion fruit yogurt. You may serve the kebabs chilled or at room temperature.

*If passion is not available, plain yogurt and honey will suffice.

 

Photo Courtesy Of:  mikefats

Quick and Easy Pizza

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Flatbread pizza is a great alternative to traditional pizza crusts. It has the same tasty taste and sometimes even more flavor. If you cannot find flatbread pita bread will do. You can also make small individual pizzas too. Add more toppings if desired.

 

Serves 2-3

Ingredients:

3 garlic cloves, crushed

2 tablespoons finely chopped parsley

2 tablespoons finely chopped chives

1 tablespoon grated Parmesan chees

2 tablespoons finely chopped pine nuts

3 tablespoons tomato paste

2 large Lebanese flatbreads or large pita breads

1/2 medium sized capsicum, seeded and sliced thinly

1 tomato, seeded and sliced

1 small white onion, chopped

100g button mushrooms, thinly sliced

2 slices sweet ham, sliced into strips

60g grated cheddar cheese

 

Preheat the oven at 180C and line two oven trays with foil.

Next combine the garlic, parsley, chives, Parmesan cheese, pine nuts and tomato paste in a small mixing bowl. Stir until it becomes smooth. Spread this mixture evenly on the flatbreads.

Top the flatbreads with the capsicums, tomato slices, onions, mushrooms and ham. Sprinkle cheese on top. Bake them for 20 minutes or until the cheese melts and the bread is crisp. Cut into wedges and serve immediately.

 

Photo Courtesy Of:   Matthew Oliphant

New Year’s Menu Ideas

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The New Year is coming up and many parties, dinners or gatherings are lined up. Holidays are all about eating, drinking and being merry, so here are some ideas that can help you prepare for these feasts.

Dinner with Family

I love having themes for family dinners. It makes preparing easier and more fun. So why not have a Japanese style New Year’s feast. Don’t forget to grab some sake.

Steamed Egg Custard

Crazy California Roll

Soba Miso Soup

Seafood Teppanyaki

Japanese Garlic Ginger Steak

Peach Jelly

 

Dinner with Friends

New Year’s dinners with friends are always formal and everyone loves to dress up for the occasion. It is a great time for some wine and sumptuous food. If seafood is easily available, it would be great to prepare various dishes using it.

Gravlax

Anchovy Garlic Bread

Mussels Mariniere

Lobster Thermidor

Shrimp Scampi

Lychee Panna Cotta

 

Cocktail Party

Cocktail parties are always fun. A mix of light and heavy finger food is always best for whatever occasion. It is also a good idea to use the same ingredient but with some variation, just like what you do for canapés.

Garlic Rosemary Pearl Onions

Italian-style Stuffed Zucchini

Smoked Salmon Deviled Eggs

Antipasto Roll-Up

Almond-Crusted Chicken Fingers

Walnut Crusted Fish Nuggets

 

Feel free to mix and match different types of dishes and be creative during the holidays. Try to prepare the food that you can refrigerate or store ahead of time so that you won’t be stressed on the day itself.

 

Image from  Elin B

Cheesy Baked Spaghetti

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Cheesy baked spaghetti is a perfect treat for kids and the young at heart. This recipe uses cheese sauce. You may use cheese spread or cheese dip, whichever you prefer and tastes better for you.

 

Ingredients:

175g spaghetti noodles

3 hotdogs, sliced into strips

6 cloves garlic, crushed

1 small brown onion, chopped

100g ground beef

1 cup canned mushrooms, sliced

250g tomato sauce

200g cheese sauce

2 tablespoons oil

Salt and pepper to taste

 

Cook the pasta in a pot of salted boiling water according to package instructions or until al dente. Drain and set aside.

Heat the oil in a medium sized saucepan over medium heat. Fry the sliced sausages for 3 minutes or until cooked. Transfer to a plate.

In the same pan, sauté the garlic and onions for 2-3 minutes or until the onions are soft and translucent. Add the beef and fry it for 6-8 minutes or until it is browned.  Stir in the mushrooms.

Pour the tomato sauce into the pan Let it simmer for 5 minutes or until heated through. Combine the pasta and the sauce. Mix until the noodles are coated.

Transfer half of the pasta in a pan and top it with the half of the cooked sausages and half of the cheese sauce. Repeat this layer and bake it in the oven at 350F for 5 minutes or until the top is lightly browned.

Remove the pasta from the oven and let it stand for 5 minutes before serving.

 

Photo Courtesy Of:  missmeng

 

Beef Morcon

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Beef morcon is a stuffed beef recipe which is perfect for the holiday season. It makes a great entrée paired with salad and red wine.

 

Serves 8

Ingredients:

2 lbs. beef round

4 pcs Chorizo Macau, sliced into strips

6 pieces dried shiitake mushrooms, soaked in water and sliced into strips

1/2 cup soy sauce

2 tablespoons minced ginger

1/2 cup oyster sauce

2 pieces star anise

2 tablespoons sesame oil

3 cups of water

 

Place the meat in a chopping board and pound it until it is flattened. Cut it into four pieces.

Get a slice of beef and place strips of chorizo and mushrooms. Roll the beef and tie it. Repeat this with the remaining ingredients.

Combine the soy sauce, ginger, sesame oil, oyster sauce, water and star anise in a large saucepan. Place the beef in the pan. Cover and cook it for 30 minutes or until the liquid has evaporated and the beef is browned and tender. Add more sesame oil if needed.

Transfer the rolls to a cutting board and slice it. Place the sliced rolls on a platter and serve immediately.

 

Photo Courtesy Of:  ~MVI~

Sesame Pork Ribs

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Sesame pork ribs are best when the meat is so tender it almost falls of the bone. For this recipe we grilled the ribs, but you can bake it as well. Just make sure to cover it in foil to retain the moisture.

 

Serves 6

Ingredients:

1 lb. pork ribs

1 teaspoon toasted sesame seeds

1 cup water

For the marinade:

1/2 cup soy sauce

1/2 cup tomato ketchup

2 tablespoons Worcestershire sauce

2 tablespoons minced garlic

1 tablespoon minced ginger

 

Place the soy sauce, ketchup, Worcestershire sauce, minced ginger and minced garlic in a large re-sealable bag. Shake until well combined. Put the Ribs in the bag and refrigerate it overnight. Turn the bag at least once.

Place the pork ribs and marinade in a saucepan. Pour in a cup of water. Set the heat to high. Bring it to a boil. Reduce the heat and let it simmer for 10 minutes or until the pork is tender. Add more water if desired.

Drain the ribs and reserve the sauce.  Grill them on a stove top for 2-3 minutes or until lightly browned. Transfer it to a plate and pour the reserved sauce. Sprinkle it with sesame seeds before serving.

 

Photo Courtesy Of: mandydale

Fruit Cocktail Brownies

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Fruit cocktail brownies are delicious sweets that are perfect for the holiday season. Serve them during parties or give them away as gifts.

 

Serves 16

Ingredients:

1 439g can fruit  cocktail, drained (reserve 2 tablespoons of syup)

2/3 cup butter

3/4 cup cocoa powder

2 cups sugar

4 pcs eggs

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon fine salt

1/2 cup cashew nuts, coarsely chopped

 

Preheat the oven at 350F and slightly grease a 13”x9” pan with butter.

Next, melt the butter in a medium sized saucepan over low heat. Add the cocoa and stir until it is dissolved. Remove from heat.

Sift the flour, baking powder, salt and sugar into a large mixing bowl. Add the cocoa mixture, eggs, vanilla and reserved cocktail syrup. Stir until all the ingredients are well combined.

Place the nuts and fruit cocktail in the batter. Mix well. Transfer the mixture into the greased pan. Bake it in the oven for 30-45 minutes or until set. Test doneness with a toothpick. Insert it into the brownies and it must come out clean.

Let it cool for 5 minutes before slicing. Serve warm or at room temperature. Store it in a sealed container if desired.

 

Photo Courtesy Of:  Laura HB

Fruit Roll-ups

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Fruit roll-ups are delicious treats that you can bring for potlucks during this festive season. These fruity and cheesy bites will definitely make you crave for more.

 

Serves 6

Ingredients:

1/2 cup cream cheese, softened

2 tablespoons white sugar

1 450g can fruit cocktail, drained and syrup reserved

2 pieces eggs, beaten

18 pieces medium egg roll wrappers

2 cups Japanese bread crumbs

Oil for frying

 

Combine the cream cheese and sugar in a large mixing bowl. Mix until well combined. Fold in the fruit cocktail.

Spoon a tablespoon of fruit cocktail and cream cheese mixture and place it onto a wrapper. Roll and seal the edges with beaten eggs. Dip the roll in egg and then coat it with bread crumbs.

Heat the oil in a frying pan or deep fryer. Deep fry the fruit rolls until golden brown. Transfer to a colander or plate lined with paper towels. Serve immediately.

 

Photo Courtesy Of:  sebilden