Food recipes
Cream Cheese and Chutney Roulade
Cream Cheese and Chutney Roulade Ingredients: cheese, parmesan, hard mango nectar, canned onions, spring or scallions (includes tops and bulb), raw seeds, pumpkin and squash seeds, whole, roasted, without salt salt, t...
Cream Cheese and Chutney Roulade
Ingredients:
cheese, parmesan, hard
mango nectar, canned
onions, spring or scallions (includes tops and bulb), raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
salt, table
Directions:
Place cream cheese between 2 sheets of plastic wrap and gently roll out to a 9-by-6 inch rectangle.
Place in refrigerator for 1 hour.
Remove top sheet of plastic and spread chutney over cheese, leaving a 1-inch border on one of the long sides.
Scatter scallions on top.
Using plastic wrap, roll up cream cheese into a log, with plain border at end.
Cover tightly with plastic and chill for at least 8 hours or up to 2 days.
Place a small skillet over medium heat to warm.
Add pumpkin seeds and salt, then toast, shaking pan often, until seeds are fragrant, about 3 minutes.
Immediately transfer seeds to a bowl to cool.
When cool, roughly chop.
When ready to serve, unwrap cheese and gently press chopped pumpkin seeds all over outside.
Serve with crackers, if desired.
Ingredients:
cheese, parmesan, hard
mango nectar, canned
onions, spring or scallions (includes tops and bulb), raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
salt, table
Directions:
Place cream cheese between 2 sheets of plastic wrap and gently roll out to a 9-by-6 inch rectangle.
Place in refrigerator for 1 hour.
Remove top sheet of plastic and spread chutney over cheese, leaving a 1-inch border on one of the long sides.
Scatter scallions on top.
Using plastic wrap, roll up cream cheese into a log, with plain border at end.
Cover tightly with plastic and chill for at least 8 hours or up to 2 days.
Place a small skillet over medium heat to warm.
Add pumpkin seeds and salt, then toast, shaking pan often, until seeds are fragrant, about 3 minutes.
Immediately transfer seeds to a bowl to cool.
When cool, roughly chop.
When ready to serve, unwrap cheese and gently press chopped pumpkin seeds all over outside.
Serve with crackers, if desired.