1980s Cheese Ball Revival

Before there were fancy cheese boards, there was the Cheese Ball.

Probably they weren't available, and probably they were too pricey. But brie, blue vein, Camembert, goats cheese, feta and Gouda were not found in our fridge when I was growing up. Now my mum's fridge is positively bulging with nice cheeses.

I hadn't thought of this Cheese Ball until a reader - an old friend from high school - made a special request. In fact she had to ask twice. I confess I was a little ho hum at first.

However, my mother and I dug out this Cheese Ball recipe on my recent visit back to New Zealand. And I'm very pleased Kura sent me on this treasure hunt.

The Cheese Ball had a fabulous revival at an afternoon tea I hosted in Auckland. Several guests requested the recipe. It was notably gobbled up ahead of other dips and cheeses.

The recipe is adapted from a New Zealand Play Centre cook book.

CHEESE BALL

250g cottage cheese
250g cream cheese
1 1/2 cups cheddar, grated
3 Tablespoons chopped gherkins
2 T tomato sauce/ketchup
3 T finely chopped onions
3 T finely chopped parsley - or other herbs such as oregano and basil
1 T Worcestershire sauce
dash Tabasco sauce (optional)
1 cup chopped walnuts (other nuts and seeds can be used: sunflower, sesame, almond)


Mix all together except for nuts. Shape into a ball, or if too soft refrigerate for 30 mins or longer. Shape into ball and cover with nuts. (You can toast the nuts first but make sure they're cool before putting on cheese ball. Toasting is purely optional). Place in fridge until ready to eat. Serve with crackers.


Next up, another foray back in time: Melting Moments. Not just any, my Nana's melt-in-your-mouth versions. Stay tuned.

Afternoon Tea Party: Billie and her Kiwi mates

SUPER PATTIES with TOFU, BROWN RICE AND WALNUTS

I call these super patties because they are delicious cold, filling enough to make lunch - or dinner if you take two - and extremely healthy.

They also happen to be gluten-free and vegan if you're entertaining somebody in those camps.

And yes, Billie happily scoffed back the mixture before it even hit the fry-pan.

I do owe a big shout-out to Iku, the fantastic vegetarian whole foods cafe I drew inspiration from. Iku's don't have walnuts, and I think they must deep-fry to get them totally crispy. I don't actually know what Iku puts in theirs, but this was my attempt at imitation:

SUPER PATTIES with TOFU AND BROWN RICE

1 cup brown rice

Toddlers, babies and adults will love these patties

1 block of firm tofu (about 250-300 gms)
1 Tablespoon brown rice vinegar (optional)
5 Tablespoons tamari (soy sauce if none available)
1/2 cup walnuts (optional, or use other nuts)
1/4 cup poppy seeds
two handfuls fresh herbs  (I used dill, oregano and thyme beause that's what's in the garden)
2 spring onions, finely chopped
Rice bran oil, or other good cooking oil


Cook brown rice in 2 cups cold water in small pot. Bring to boil then turn right down to slow simmer, leaving lid on and not stirring at all. Turn off once water gone. Pour into large bowl to cool.


Break tofu into pieces and place in food processor or bowl where you can use hand-held blender. Pour tamari and brown rice vinegar on top and blend until thick paste - doesn't need to be completely smooth. Add walnuts, spring onions and herbs and blend again. Remove from processor and add to rice with poppy seeds. Check seasoning then use wet hands to form LARGE flat round patties. These work well as very big patties. Place on plate in freezer for 30-60 mins, or fridge if leaving for longer.


Pour enough oil into fry pan so you can shallow-fry - about half as high as the patties. Heat on medium until hot and then drop some patties in. Cook on medium for about 5-8 minutes or until browned and crispy, then turn and repeat. Try to just turn once in order to avoid breakage. Place on paper towel on plate and eat hot, warm or cold. They don't even need sauce.

Billie collects sticks at the Wentworth Falls lake