Bakedhavarti Recipes

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HERBED HAVARTI IN PASTRY

At holiday cocktail parties, I love surprising guests with this impressive Havarti baked inside puff pastry. The wrapped cheese is pleasantly seasoned with herbs and served alongside crackers and fresh fruit.-Darci Truax, Coupeville, Washington

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 16 servings.

Number Of Ingredients 10



Herbed Havarti in Pastry image

Steps:

  • In a shallow bowl, combine the parsley, thyme, rosemary and oregano. Spread mustard over cheese blocks; roll in herbs to coat. , On a lightly floured surface, roll pastry to about 13 in. long (or long enough to fit cheese blocks end to end). Place cheese on pastry and fold pastry around cheese; trim excess dough. Pinch edges to seal. Place seam side down on an ungreased baking sheet. , Brush pastry with egg. With floured cutters, cut decorative shapes from dough scraps if desired; arrange over the top and brush with egg. Sprinkle with salt if desired. Bake at 375° for 20-25 minutes or until puffed and golden brown. Serve warm with crackers and fruit.

Nutrition Facts : Calories 188 calories, Fat 13g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 261mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.

1/2 cup dried parsley flakes
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/2 teaspoon dried oregano
2 tablespoons Dijon mustard
2 blocks (8 ounces each) dill Havarti cheese
1 sheet frozen puff pastry, thawed
1 egg, beaten
Coarse salt, optional
Assorted crackers and fresh fruit

BAKED HAVARTI

Make and share this Baked Havarti recipe from Food.com.

Provided by dojemi

Categories     Cheese

Time 35m

Yield 10 serving(s)

Number Of Ingredients 3



Baked Havarti image

Steps:

  • Place 1/2 the rolls on a cookie sheet and forming a rectangle shape.
  • Place 2 layers of cheese on top of the rectangle.
  • Make a rectangle out of the remaining rolls and layer on top of the cheese.
  • Seal the edges together.
  • Bake @ 350 degrees for 10-15 minutes or until golden brown.
  • Serve with sliced granny smith apples.

Nutrition Facts : Calories 281.8, Fat 16.3, SaturatedFat 9.9, Cholesterol 69.3, Sodium 532.4, Carbohydrate 17.9, Fiber 1.7, Sugar 4.8, Protein 16.1

20 slices havarti cheese
1 (8 ounce) can refrigerated crescent dinner rolls
2 granny smith apples

INDIAN VEGETABLE BHAJI

Bhaji is a fry, so do not add water and you will really enjoy the drier variety of an Indian curry. Great with breads like naan or paratha, or with rice and daal (Indian lentil soup).

Provided by NP

Categories     Side Dish     Vegetables

Time 55m

Yield 6

Number Of Ingredients 16



Indian Vegetable Bhaji image

Steps:

  • Place the potatoes, cauliflower florets, carrot, and peas into a microwave-safe bowl, cover with plastic wrap, and microwave on High until the vegetables are very hot and starting to soften, about 2 minutes. Remove the plastic wrap, and drain the vegetables in a colander.
  • Place the vegetable oil in a large skillet, and heat over medium heat. Cook and stir the onion until it turns golden, about 10 minutes, and stir in the cumin seed, black mustard seed, and bay leaves. Cook and stir until the seeds begin to sputter, about 30 seconds, and then add the green chiles, garlic, and ginger. Cook and stir until the garlic begins to brown, about 1 minute.
  • Stir in the ground cumin, curry powder, and chili powder, and then add the partially cooked potatoes, cauliflower, carrot, and peas. Cook and stir until the vegetables are tender and coated with spices, about 30 minutes. Sprinkle with cilantro leaves.

Nutrition Facts : Calories 278.8 calories, Carbohydrate 53.2 g, Fat 5.3 g, Fiber 8 g, Protein 7.4 g, SaturatedFat 0.8 g, Sodium 48.2 mg, Sugar 6.2 g

4 large potatoes, finely chopped
1 cup cauliflower florets
1 carrot, finely chopped
½ cup fresh green peas
2 tablespoons vegetable oil
1 large onion, chopped
1 teaspoon cumin seed
1 teaspoon black mustard seed
2 whole bay leaves
4 green chile peppers, chopped
3 cloves garlic, chopped
2 teaspoons minced fresh ginger root
1 teaspoon ground cumin
1 teaspoon curry powder
½ teaspoon chili powder
1 sprig cilantro leaves for garnish

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