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3
1. Scoop cheese into the Blender jug.
Add parmesan cheese, spring onion,
Worcestershire sauce, lemon juice, herbs,
chilli and pepper to the Blender jug.
2. Blend lightly at low speed and add sour cream
to lighten mixture. Blend at low speed until
smooth.
3. Scoop into a bowl and chill until rm enough to
handle easily.
4. Roll into walnut sized balls and then roll each
in chopped nuts.
5. Serve on a platter with crackers, grapes and
dried fruits.
INGREDIENTS
250g soft cream cheese
½ cup parmesan cheese grated
2 tbsp spring onion, chopped
1 tbsp Worcestershire sauce
1 tbsp lemon juice
1 tbsp mixed herbs
½ tsp chilli flakes
Pepper, to taste
1 tbsp sour cream
Chopped mixed nuts, toasted
Savoury Cheese Balls
Makes 20
1. Place broccoli, stock and potatoes into a
saucepan, cover with stock and cook on
medium heat until vegetables are tender.
2. Transfer vegetables and liquid into the Food
Processor, reserving a few small sprigs of
broccoli for garnish.
3. At low speed, blend until coarsely chopped
then increase speed and blend until smooth.
4. Return the soup to the saucepan, stir in the
cream and add salt and pepper to taste.
Reheat gently, stirring occasionally, without
allowing to boil.
5. To serve, ladle into bowls, swirl a little cream
into each and garnish with the small sprigs of
reserved broccoli.
INGREDIENTS
2½ cups chicken or vegetable
stock
2 medium potatoes, peeled
and diced
200g broccoli, cut into small
pieces
½ cup cream
Salt & pepper to taste
Creamed Broccoli Soup
Serves 4
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