“If cheese is good
Two is swell,
Castello makes moments
And stories you’d tell.
Simple smoky Classic
Or Hirten with caramel & pine,
Weissbier may be the one
If you enjoy melting flavors fine.
Enjoy with a red
Or that white so crisp,
Have friends over
Or take along on a camping trip.
From the Alpine slopes
They travel far for you,
Get creative - eat, cook, share
And build a cheesy legacy new.”
Who doesn't love cheese? And when the cheese is as good as Castello, good times just melt away.
Fresh from the picturesque Alps, these cheeses pack a variety of flavors in a nutty Classic, melting Weissbier and the rich Hirten. Delicious with wine, compellingly satisfying when you crave the perfect grilled cheese sandwich and versatile enough for a late night culinary experiment, you will wonder where it all disappeared.
But those crumbs on your lips may just give your little secret away.
For the cakes
½ cup grated Castello Classic cheese
½ cup grated Castello Weissbier cheese
1 cup gram flour (besan)
¼ cup yogurt
½ cup water (more if required)
1 teaspoon baking soda
1 green chili, finely chopped
2 teaspoons curry powder (or any mixed Indian masala)
¼ teaspoon asafetida powder
2 tablespoons fresh coriander, finely chopped
Salt to taste
For the tempering
2 tablespoons olive oil
½ teaspoon cumin seeds
½ mustard seeds
½ teaspoon paprika
1 dried red chilli
A pinch of salt
2 tablespoons fresh coriander, chopped
2 tablespoons grated Castello Classic & Weissbier cheese
In a bowl, mix all the ingredients for the cakes, except the cheese. The batter should be slightly thinner than a pancake batter, so add more water if required. Keep aside for 30-40 minutes.
In the meantime, grease a baking dish or ramekins and pre-heat the oven to 350 F. .
Once the batter has rested for a while, mix the cheese in, and distribute into the ramekins/baking dish. Bake for 15-20 minutes, till a toothpick inserted in the centre comes out clean. While the cakes are baking, prepare the tempering. Heat oil in a non-stick pan and add the red chili and cumin seeds. When the seeds begin to splutter, add the mustard seeds. Cook for a few seconds till the mustard seeds also start to splutter. Turn off the heat and stir in the salt & paprika.
Top the cakes with a tablespoon of the tempered mixture, grated cheese and fresh coriander. Serve hot. A cheesy, gluten free savory cake that will leave you asking for more!
Win a Private Cheese Tasting in your own home - enter by clicking on the banner below. Castello Moments and this post is a collaboration between the blogger and Arla Foods USA.