Arla Potato Cheese Balls Recipe by Chef Gino Gonzalez
For this recipe, the cooking stages are divided into three:
(1) Mashed Potatoes
(2) Filling
(3) Sauce
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| Arla Potato Cheese Balls Recipe by Chef Gino Gonzalez |
Ingredients for the Mashed Potatoes
500 grams potatoes
6 tbsp. butter
2 Cups Arla Full Cream Milk
Arla Natural Cream Cheese
Arla Natural Emmental or Gouda Cheese (finely chopped)
1/8 tsp. nutmeg
1 tsp. paprika picante or biblbao
2 tbsp. fresh basil (chopped)
Salt and Pepper
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| Arla Potato Cheese Balls Recipe by Chef Gino Gonzalez |
Ingredients for the Filling
Arla Natural Mozzarella Cheese (formed into 1/2 inch cubes)
Salt and Pepper
All Purpose Flour
Eggwhites
Japanese breadcrumbs
Curly Parsley (finely chopped)
Ingredients for the Sauce
1 cup whole peeled tomatoes
1 tbsp. garlic (minced)
2 tbsp. onions (finely chopped)
2 tbsp. olive oil
1 pc. bay leaf
1 pinch Italian seasoning
Salt and Pepper
1 tbsp. fresh basil (chopped)
Procedure for the Sauce
Step 1: Saute garlic, onions and whole peeled tomatoes.
Step 2: Add the bay leaf and Italian seasoning with Salt and Pepper.
Step 3: Simmer for 10 minutes.
Step 4: Add fresh basil last.
Procedure for Mash Potatoes
Step 1: Boil potatoes.
Step 2: Drain and while it is hot.
Step 3: Add Arla Full cream milk, cream cheese, emmenthal or gouda, nutmeg, paprika picante or biblbao. Step 4: Cool down completely and form into 30 gram balls.
Step 5: In a scooper, make an indentation using your finger.
Step 6: Put 1 tsp stuffing and form into a perfect ball. Step 7: Add some mashed potato mixture if necessary to seal. Step 8: Dredge in All Purpose Flour, dip in eggwhites and breadcrumbs mixed with curly parsley.
Step 9: Deep fry balls until golden. Make sure inside is not cold.
Step 10: Serve with sauce and top with sprouts.
| Tsinoy Foodies Recipe Rating | |
| Recipe Difficulty Level | ★★★★ |
Estimated Preparation Time | 30 minutes |
Estimated Cooking Time | 20 minutes per batch |
Arla Pineapple Upside Down Cupcake Recipe by Chef China Cojuanco-Gonzalez
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| Arla Pineapple Upside Down Cupcake Recipe by Chef China Cojuanco-Gonzalez |
1/2 cup unsalted Lurpak butter
1 cup packed brown sugar
20 pcs. fresh pineapple rings (sliced into half)
3 cup cake flour
2 tbsp. baking powder
1/2 tbsp. baking soda
1/4 tbsp. salt
1 cup Lurpak butter
1 2/3 cup granulated sugar
1 1/2 tsps. vanilla flavor
1/2 tsps. pineapple flavor
1/4 tsps. yellow food color
4 pcs. eggs
1 cup sour cream
Ingredients for Frosting:
2 cups pineapple tidbits, drained, retain chunks
¼ cup white sugar
2 Tbs. butter
dash cinnamon
pinch salt
450 grams Arla Pineapple Cream Cheese
450 grams unsalted butter, cubed
3 cups confection sugar
Procedure for Pineapple Upside Down Cupcake
Step 1: Preheat oven to 350. Grease 3 loaf pans 9” x 5” x4” rectangular pans with butter or muffin pans.
Step 2: Set aside.
Step 3: Brown unsalted butter in a saucepan.
Step 4: Add brown sugar.
Step 5: Allow to melt then add pineapple rings in batches.
Step 6: Cook until slightly softened.
Step 7: Cool slightly then arrange in the bottom and sides of pan and pour syrup
Step 8: Sift together dry ingredients.
Step 9: Cream butter and granulated sugar until light.
Step 10:Add vanilla flavor, pineapple flavor, yellow food color then eggs and alternately add dry ingredients with sour cream.
Step 11: Pour into pineapple lined pan.
Step 12: Bake for about 50-55 minutes or until done. Step 13: Cool in pan for 10-15 minutes, then invert.
Procedure for Pineapple Cream Cheese Frosting
Step 1: Cook the pineapple tidbits in butter and sugar.
Step 2: Add in cinnamon and salt to cook until caramelized.
Step 3: Drain and set aside.
Step 4: Whip the cream cheese and butter together.
Step 5: Slowly add in the confection sugar and continue mixing until proper consistency.
Step 6: Add in the caramelized pineapple.
| Tsinoy Foodies Recipe Rating | |
| Recipe Difficulty Level | ★★★★ |
Estimated Preparation Time | 30 minutes |
Estimated Baking Time | 1:30 minutes per batch |
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