Monday, April 1, 2013

Zucchini Chips and Home Made Mozzarella

Continuing on with our love affair with cheese making, Mr B and I spent a rainy afternoon last weekend making mozzarella.

It was actually really easy to make and the best part is it's ready to eat straight away - hello creamy mozzarella!

To make the mozzarella, we followed THIS video on YouTube. We use a Mad Millie Cheese Making Kit and not only are the instructions in the kit great, but most of the recipes are backed up by YouTube videos as well which I find really useful.

So as you can imagine, Mr B and I had a week filled with mozzarella goodness!

First of all we ate it in fresh rolls with juicy tomatoes.

Secondly we stuffed it inside some chicken breasts with basil and then coated them in panko breadcrumbs before baking  them in the oven.

And thirdly we tried it in a good old caprese salad with tomatoes and basil.

This was definitely my favourite. You can't beat the combination for flavour plus it took me right back to Sorrento where we ate this every night on our honeymoon.

And in the background of this photo, next to the stuffed capsicum....which is topped with melted mozzarella... you can see some zucchini chips that we made. To quote Mr B, these were the bomb-diggity which I have come to realise means they were pretty damn good.

To make them for yourself you will need:

2 x zucchini cut into sticks
1 cup panko breadcrumbs
1 tbspn parmesan cheese
Salt and Pepper to taste
1 egg, lightly beaten

Pre-heat oven to 150C

Combine the panko breadcrumbs with the parmesan. Season with salt and pepper.

Dip the zucchini sticks into the egg and then into the breadcrumbs. You might need to press the breadcrumbs down to ensure they stick.

Place on a lightly greased oven tray and bake for 20-25 mins or until golden brown.

These were so tasty - I could have eaten a whole bowl of them!


Mrs B xx

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