Cheese rings recipe with step by step photos. These cheese rings recipe is not your regular fried cheese ring recipe. Today I am sharing a very cute, attractive and tasty baked cheese rings loaded with veggies and paneer.
I saw this interesting cheesy discs recipe of Ruchi Bharani’s and wanted to try it ever since. Last week I bought bread just for this bread cheese rings recipe and made it for snack. It turned out fabulous to say the least. The bread was toasted to perfection, very crispy, the veggies and paneer mixture was so tasty. The grated cheese topped is the best part of this cheese rings recipe. The best part is the entire cheese rings recipe comes together with 20 minutes.
I made this cheese rings recipe with white bread. I feel the mild sweetness in white bread complements the the other flavors in this recipe. You can however use any type of bread you prefer. Make sure the bread you use it very fresh. If the bread is not fresh, it may not hold the shape while cutting. All the vegetables and paneer used in this cheese rings recipe makes this a very good snack for toddlers and kids.
To make cheese rings recipe with bread you need some bell peppers, onion, crumbled paneer and some cilantro leaves. I used colored bell peppers here. You can use green ones alone too. Next we need to prepare the butter spread for bread. I just made a quick and easy garlic spread. You can fancy and add some cheese, herbs etc in butter sread too. You can bake the filled cheese rings the way you like. I made them really crispy here.
Serve cheese rings hot with tea or starter.
Here is how to make cheese rings recipe with bread. Do try this out!
If you are looking for more easy snacks do check paneer rolls, paneer kabab, cheese corn toast.
Step by step cheese rings recipe.
1. First let us prepare the bread. Take around 14 bread slices. Using a big round cookie cutter or a sharp lid cut out circles from each bread. Now take 7 round slices and again cut out little bit smaller circles using a small cookie cutter. For each disc we need a big bread disc and a ring of same size. Set aside the cut breads.
2. For the veg filling take all the chopped veggies in a mixing bowl. Add the crumbled paneer and mix well. Add cilantro leaves, tomato ketchup, oregano, grated cheese, salt, pepper powder. Mix well.
First let us prepare the bread. Take around 14 bread slices. Using a big round cookie cutter or a sharp lid cut out circles from each bread. Now take 7 round slices and again cut out little bit smaller circles using a small cookie cutter. For each disc we need a big bread disc and a ring of same size. Set aside the cut breads.
For the veg filling take all the chopped veggies in a mixing bowl. Add the crumbled paneer and mix well. Add cilantro leaves, tomato ketchup, oregano, grated cheese, salt, pepper powder. Mix well.
Now to make the butter spread, take soft butter in a seperate bowl.Add chili flakes, crushed garlic and mix well.
Preheat oven at 180C. Take a baking tray and arrange the bib bread discs. Apply garlic butter on all the base bread discs.
Place the bread ring on each disc. Now fill the center with the prepared veggie filling.
Bake in the preheated oven for 7-10 minutes. If you want very crispy cheese rings you can bake them for 10 minutes else 7 minutes will do.
Serve cheese rings hot with tea.
Notes
1. Make sure to use fresh bread 2. You can add any veggies of your choice like grated carrots
Nutrition
Calories: 154kcal
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Cheese straws are a traditional food of England and the Southern United States. They are eaten as an appetizer or snack. They are made as cut strips, or by using a cookie press, from dough made with butter, flour, salt, cheddar cheese and cayenne pepper. Variations use different types of cheese, spices and nuts.
Cheese straws are best the first day or two after they are made, but will stay fresh in an airtight container on the counter for about 1 week. You can also freeze any uneaten cheese straws in an airtight container for up to 2 months.
Stored in an airtight container, baked cheese straws will last up to 1 week. Unbaked dough can be stored in the fridge for 1 week or frozen for up to 1 month. To crisp up stored cheese straws that have gone slightly stale, bake them in a 350° oven for 3 to 4 minutes, keeping an eye on them to make sure they don't burn.
In cheeses like Cheddars, those crunchy bits are more commonly calcium lactate. This is where lactic acid and calcium combine to form calcium lactate crystals. Whilst this crystalline texture is not historically found in cheddars, there has definitely been a rise in its popularity.
Cheese Straws aren't something I think keep for a long time. Once they're baked, they really are best eaten within two days. After this they will start to get a little softer and loose their crisp texture. Keeping them in an airtight container helps prevent this.
Cheese straws are one of those classic Southern treats, something that no self-respecting hostess would be without in her culinary repertoire. They are usually served before a meal, though they are also delicious with soups, salads, wine, cheese and I have even been known to dip cheese straws into a bowl of queso.
Fill a cookie press with the dough according to the manufacturer's instructions and fit with the star-shaped disk. Holding the cookie press at an angle on an ungreased or Silpat-lined cookie sheet, press the trigger twice, dragging the press away to make straws 3 inches long.
Bake and cool as directed. Freeze baked cheese straws or rounds in a heavy-duty zip-top plastic freezer bag up to 3 months. Let thaw at room temperature 30 minutes before serving.
Nothing, not even Stilton, quite says Christmas like Vacherin (or Mont D'or if on the French side of the border). That's because, this is the ultimate seasonal cheese, available only when the Montbeliarde cows come down from their summer alpine meadows to hunker down for the winter.
It is basically a natural calcium buildup that occurs over time during the aging process, and it sometimes will become visible on the surface of the cheese. Don't worry – it is completely natural and safe to eat!
If you find your cheese crisps are soggy once they've cooled, you likely didn't bake them enough. The edges should be brown before they are removed from the oven. Alternatively, you may have used a soft cheese that won't harden properly when it cools.
To ensure the straws are crispy, bake them until you see them browning on the bottom. Otherwise, the straws will get soft when storing and even have a taste of flour.
If your mozzarella sticks are rubbery it's probably because they are starting to cool down. Once the cheese melts and then starts to recongeal, the mozzarella sticks can get rubbery instead of stretchy and molten.
Remove cheese ball from the fridge 30 minutes before serving so the cheese has time to soften and become more spreadable. Why is my cheese ball too soft? A cheese ball can be too soft if reduced fat or nonfat cream cheese is used. Stick to regular, full fat block-style cream cheese.
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