You are here:
4
Ingredients
12 portion(s)
Southland Cheese Rolls
- 500 g cheese
- 65 g onion
- 4 sprigs parsley
- 1 can evaporated milk
- salt
- pepper
- 2 package bread, sandwhich
-
6
20min
Preparation 10minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created for
TM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
-
5
Recipe's preparation
- Pre heat oven to 180C and line a baking tray
Weigh in cheese and onion. Add parsley.
8 seconds speed 7
scrape down sides of bowl
add in can of evaporated milk
5 minutes at 55C speed 2
allow to cool for 2 minutes
spread onto edge of sandwhich bread leaving enough room at the edge to roll
spread with butter and bake for about 10minutes or until golden
10
Accessories you need
-
Spatula TM5/TM6
buy now
11
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentPerfect cheese rolls made far too easy! I went for...
Perfect cheese rolls made far too easy! I went for the onion soup sachet & a teaspoon of dried mustard- which is how I've made them since plunket fundraiser days, lol. On our second batch already!