Addictive Parmesan Cheese & Garlic Rolls

These mouthwatering cheese rolls are so good, I hardly had enough time to photograph them before they all disappeared from the tray without a trace. And to top that, they are easy to make you'll find yourself fighting the urge to make them every week.

While I was making them, a friend was visiting and I really wanted to spoil her a little bit, becoming a new mom and all. So while we were chatting away, the smell of baked goods was spreading around the house. Oh.. the magic begins...

My friend devoured them one by one and by the time she got to the third one said it was the perfect company for a cold glass of bear. So we opened up one and had a fantastic "after noon tea". 

They did go fast, they didn't even have enough time to cool, but I did manage to put a side a couple of these comfort magic balls for my darling husband to munch on when he got home. He said they were like little pizza rolls without the tomato sauce.... mmm... now that's a thought for next time! 

No Yeast! No Raising time! No waiting! Very fast and easy!

Let's bake!

To make the dough mix in a bowl the cottage cheese and yogurt (You can use a mixer if you want to but it's not a must). Sift flour, baking power, bicarbonate of soda and salt and mix well. 

Add the flour mixture into the cottage cheese and mix well until a ball of dough forms. Work it a little bit until unified.

Use a rolling pin to roll out the dough on a generously floured surface to a 1/2 cm thick rectangle. 

Melt butter and mix with garlic, basil and a pinch of salt. We are going to use this mixture to spread over the dough, brush the baking tin, and brush the rolls once they are out of the oven, so son't use all of it on the dough. Scatter the cheese evenly and roll the dough starting from the wide edge to a long roll.

Trim the edges and cut rolled dough into 2 portions. Then cut each portion into 2 again. So we have 4 rolls. Now cut each roll into 3 portions to end up with 12 rolls.

Brush a muffin tin with some of the butter mixture (saving the last bit for later) and place the rolls, cut-side facing up.

Bake in the preheated oven for 20 minutes until puffed and golden and the cheese is bubbly. 

Now all is left is to fight off all the little hands coming to see what smells soooooo good in the kitchen.

Cheese & Garlic Rolls

Great for entertaining, superb as a quick breakfast.

Makes 12 prep: 10min cook: 20min

Adapted from "My Sweets" by Chen Shoukroon

For the dough:

250 gr Cottage cheese

200 gr Plain yogurt 

350 gr Plain flour

10 gr Baking powder

1/4 tsp Bicarbonate of soda

1 tsp Salt

For the Filling:

100 gr Butter

100 gr Parmesan cheese (or any other kind you like)

2 tbsp Chopped fresh Basil

4 Cloves of garlic crushed

Pinch of salt

Preparation:

Preheat oven to 200°C. 

Mix in a bowl cottage cheese and yogurt.

Sift flour, baking power, bicarbonate of soda. Add salt and mix well. 

Add the flour mixture into the cottage cheese one and mix well until a ball of dough forms. Work it a little bit until unified.

Use a rolling pin to roll out the dough on a generously floured surface to a large rectangle until 1/2 cm thick. 

Melt butter in the microwave, and mix with garlic, basil and a pinch of salt Spread half of the butter mixture onto the dough (Remember, save some for late). 

Coarsely grate cheese and scatter evenly on top of the butter.

Roll the dough into a long roll starting from the wide edge.

Using a sharp knife trim the uneven edges.

Cut the roll into 2 portions. Then cut each portion into 2 again. So we have 4 rolls. Now cut each roll into 3 portions to end up with 12 rolls.

Brush the muffin tin with some of the butter mixture (saving the last bit for later) and place each roll in a hole cut side facing up.

Bake in the preheated oven for 20 minutes until rolls puffed and golden and the cheese is bubbly. 

Notes:

1. In my old oven the baking process took 20 minutes. Different ovens will have different baking times.

Happy days my friends. Happy days.

My Mini Cupcakes La Blanche

Hi Everyone, my name is Ilanit and I love baking. Welcome to my new blog, a place that will be all about the love of baking. Some recipes are my own and some are a family secret, but also I will include a lot of favorite recipes I collected along the years from known chefs and cooks. In every recipe you will be able to find the original source if there is one. All recipes have been tried successfully by myself and tasted by my loved ones. I will try to post my creations, my passion and my love as often as I can. 

So, for a little starter I'm posting one of my favorite cupcakes recipe. The Little cupcake above was one of 50 mini white chocolate and orange cupcakes, I made for a dear friend for her engagement party. They were devoured with there dark chocolate friends by a pack of hungry guests.
Now the recipe dose make a LOT of cupcakes! (100 mini cupcakes or 50 regular size). But it can be easily halved and make 50 mini cupcakes or 25 regular size. Just do the math right and you'll get there. Plus you can never have too many cupcakes! But if you do want to save some for later they are very much freezable. Freeze them as they are and apply icing after defrosted.  

Mini Cupcakes La Blanche

White Chocolate & orange mini cupcakes. Great for Parties and entertainment.

Makes 100 prep: 20min cook: 15min +decorating time

For the cakes: 

450 gr (3 cups)        Self raising flour 

250 gr (1 1/4 cups)  Raw sugar

185 gr (1 1/4 cups)  White chocolate bits

325ml (1 1/4 cups)  Milk

250 gr         Butter

4                 Eggs
1 tsp           Vanilla extract
orange zest from 2 oranges

For the frosting:

200 gr                   White chocolate roughly chopped

265 gr (1/2 cup)    Cream
Sprinkles or lollies, to decorate

Preparation: 

Preheat oven to 200°C/180°C fan forced. Grease a 12 x mini cupcake tray or line holes with paper cases. (If you have two trays, the baking process will be quicker since you can bake two trays at a time).

Sift flour and caster sugar in a bowl. Stir in the chocolate bits. Make a well in the center.

Melt butter in the microwave and set a side to cool.

In the meantime beat the eggs is a small bowl using a fork. Zest the oranges.

Add milk, butter, eggs, vanilla and orange zest to the flour mixture.

Using a large metal spoon, stir gently to combine. Be careful not to over stir.

Spoon mixture into prepared muffin pan. (I fond it easier to pipe them into the casings with a large round spout so he chocolate bits can go through. Bake for 15 to 20 minutes, or until a skewer inserted into the center comes out clean.

Stand in pan for 5 minutes before transferring to a wire rack to cool.

Repeat baking process until the mixture is finished.

To make the frosting:

Place cream and chocolate into a heatproof bowl over a saucepan of simmering water (Ban-Marie). Stir with a metal spoon until smooth.

Remove from heat. Refrigerate for 30 minutes, or until a spreadable consistency.

When cooled spread the icing over the cupcakes. You can also use a decorating bag with spar spout to pipe pretty little flowers, and place a little sugar flower or lollies on each one.

Notes:
1. You can use soy milk, I did.
2. In my old oven it took 20 min to bake 2 trays at a time. The baking time might change with your oven, especially if you are cooking one tray at a time.
3. You can use a regular size cupcake tray if you want to, it will make about 50 cupcakes and cooking time might vary. 
4. You can make everything a day before an event and decorate on the day. If you do, take the icing out of the fridge about an hour before you start decorating. It will make the icing more comfortable to use.