Wednesday 29 April 2015

Carrot cheese platter

I was given a recipe challenge in a facebook group where a member posts a recipe and tags the next member with one ingredient from the recipe and one as a surprise.... I was tagged with carrots and cheese ....
I made kulfi using carrots and cottage cheese, loaded potato cups and honey glazed carrots and cranberries

Sharing how I made the platter.....

Nutty Carrot kulfi:

  • 500 ml full cream milk
  • 1/2 cup condensed milk
  • 1 tsp cardamom powder
  • Sugar to taste
  • 2 carrots grated
  • 100 gms crumbled paneer( cottage cheese)
  • 2 tbsp dried rose petals
  • Some chopped nuts
  • 10-12 saffron strands to garnish


  • In a heavy bottomed pan add milk, condensed milk and cardamom powder and bring it to boil.
  • Add grated carrots and cook on medium flame till they turn tender.
  • Next add crumbled paneer, rose petals and sugar and cook for 5-6 minutes.
  • Turn off the flame and let the mixture cool.
  • Churn this cooled mixture using a blender.
  • Add chopped nuts , pour this mixture in kulfi mould or small matkis and cover with foil and freeze it for 6-7 hours. 
  • Garnish with chopped nuts, rose petals and saffron strands before serving.

Loaded potato cups 
Ingredients for the cups: 

  • 3 medium sized potatoes (shredded)
  • 3/4 th bowl mozzarella ( or your favourite cheese)
  • 2 tbsp cornflour
  • Salt to taste
  • 1/4 tsp crushed black pepper
  • 1/2 tsp mixed dried herbs (optional)

  • Preheat the oven for 10 minutes.
  • Rinse potatoes and squeeze all the water from them, add cornflour, grated cheese, salt, pepper and herbs, mix everything using a spoon.
  • Grease the muffin tray, spoon the mixture in the cavities, press potato mixture to the bottom and up the sides to form cups.
  • Bake for 35 minutes or till crispy at 200 degree.
While the cups are baking prepare the filling....

Ingredients for filling:

  • 3/4 th cup assorted vegetables, chopped( I used carrots mushrooms, capsicum and corns)
  • 4-5 cloves minced garlic
  • 1 onion chopped 
  • 1/4 bowl crumbled cottage cheese
  • Béchamel sauce ( see recipe here)
  • Salt to taste
  • 1/4 tsp black pepper
  • 1/2 cup processed cheese grated
  • 1-2 tbsp bread crumbs
  • 2 tbsp butter
  • 1 tbsp olive oil

  • Heat olive oil a wok, add minced garlic, sauté for few seconds.
  • Add chopped onion, vegetables and crumbled cheese and sauté on medium flame for 3-4 minutes, pour  1/2 cup of béchamel sauce and seasonings and cook again for 3-4 minutes. 
  • Turn off the flame.
  • Spoon this mixture into the baked potato cups, top it with grated cheese and some bread crumbs and some butter and bake again for 5-7 minutes at 200 degree or till you get nice crispy brown topping.
  • Serve hot.

Honey glazed carrots and cranberries

  • 3-4 carrots
  • A handful of dried cranberries (soaked in water for 15-20 minutes)
  • 3 tbsp honey
  • 1/2  vanilla bean pod
  • 1 tbsp sesame seeds
  • Salt to taste
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1/2 tbsp lemon juice
  • 1/4 cup of water


  • Peel and slice carrots sticks.
  • Heat 1 tsp olive oil in a saucepan, add carrot sticks, sauté for 2-3 minutes.
  • Next add  water and salt, cook carrots till tender, pour  honey, vanilla pods and stir. 
  • Now add handful of cranberries and sesame seeds.
  • Sprinkle some lemon juice and crushed black pepper and serve.

I'am thankful to Farhat for tagging me with such great ingredients to work with :)

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