200°C · 10-20 min
Gezinsvriendelijk
In te vriezenAllergens
Gluten
Lactose
Ei
Sulfiet
MosterdSummer Mash with Cheese Balls
'Bare Bottoms in the Grass' is another name for this dish: the white beans represent the bottoms and the green beans represent the grass. A truly summery mash where I also add my homemade piccalilli for a refreshing touch! The bean herb and mustard add extra flavour. The crispy cheese balls complement this perfectly.
Green beans, white onion, peas, cucumber, carrot, cauliflower, red bell pepper, potato, fresh basil, bean herb, white beans, silver onions, yellow mustard seeds, cumin seeds, coriander seeds, turmeric, mature cheese, pasteurised free-range egg, milk, wheat flour, Dijon mustard, baking powder, cornflour, sugar, white wine vinegar, pepper and salt.
Allergens: ei, gluten, koemelk, lactose, mosterd, sulfiet.
Microwave
Remove the cheese balls with the baking paper from the dish. Heat the mash loosely covered for 2-3 minutes (1 person) to 4-5 minutes (2 or more persons). Heat the cheese balls on the baking paper for a maximum of 30 seconds. Note: these will not become crispy in the microwave.
Oven — 200°C, 10-20 minMarleen's choice
Remove the cheese balls with the baking paper from the dish. Heat the mash covered with an ovenproof plate or aluminium foil for 10 minutes (1 person) to 15-20 minutes (2 or more persons). In the last 2-3 minutes, add the cheese balls on the baking paper. Disposable containers cannot go in the oven, transfer to an oven dish.