Tuesday, June 19, 2012
The Great Southern Cheese Roll
Growing up I always thought that cheese rolls were a New Zealand things, it is only within the last few years that I have realised that they are even more specialised. These wee beauties are only really found in the Southern part of the South Island.
For me, winter just isn't the same without a good cheese roll. A delicious layer of meted cheese between crispy golden bread, perfect for dipping into soup. Cheese rolls are used for fundraisers, giant ones are found in local cafes and a few years ago there was a competition to find the perfect recipe.
I know that I am not the only one in love with the cheesy melted goodness that is a cheese roll, hungry male would happily polish off a lot of them if I let him. When I recently posted on my facebook page that I was making some, I had many replies from poor southern South Islanders now living elsewhere, lamenting that a good cheese roll couldn't be found.
That was what inspired me to share this recipe. After comparing a few recipes, I decided to just come up with my own and I'm glad that I did because I will be making it again. I decided to lighten my cheese rolls up a little by using a lower fat Edam cheese and using light evaporated milk. However, you are welcome to use tasty cheese and cream in place of these. Also, either wholemeal or white bread works, it just needs to be thinly sliced.
These cheese rolls can be enjoyed straight away or are perfect for bagging up and popping in the freezer, ready and waiting for your next bowl of soup, or when you just have a craving for a good cheese roll.
Makes approx 24
2 1/2 cups grated cheese (I used edam)
1 cup lite evaporated milk
1 packet dried onion soup
1 tsp dried mustard powder
1 loaf sandwich sliced bread
1. In a large bowl place the evaporated milk, soup mix and mustard powder.
2. Whisk well until there are no big lumps.
3. Stir in the cheese.
4. Place in the microwave for 6 minutes in total. This should be done in 2 minute bursts, stirring well after each burst.
5. Leave to cool for 10 minutes.
6. Place about 1 Tbsp of mixture on to each slice of bread.
7. Roll the bread up into 3rds to create a roll.
8. These can either be cooked now or places into ziplock bags to freeze.
9. To cook, preheat oven to 200 degrees C.
10. Spread each cheese roll with a little butter.
11. If fresh cook for 5-10 minutes, if frozen cook for around 15-20 minutes.
12. Let cool for a few minutes before serving.