Cheesy Jerusalem Artichoke Soup with Crunchy Smoked Paprika Quinoa, Fried Onions & Kale Chips

I’ve been looking forward to the start of the season for Jerusalem artichokes and last week I saw them at the market for the first time. I wanted to make a sort of loaded potato soup but with Jerusalem artichokes. To make the quinoa crunchy, I first boiled it and then roasted it in the oven with some spices. Love the flavor that the smoked paprika gives the quinoa. Also topped the soup with some kale chips and store-bought fried onions.

This recipe serves 2.

Ingredients:

For the crunchy smoked paprika quinoa:

1/3 cup of quinoa, I used a mix of white, red and black

1 tablespoon of olive oil

½ teaspoon of smoked paprika

Pinch of celery salt

Pinch of onion powder

Pinch of celery salt

Pinch of garlic powder

Pinch of salt

For the kale chips:

1 cup of shredded kale

1 tablespoon of olive oil

Pinch of cayenne

Pinch of salt

For the soup:

1 tablespoon of olive oil

2 garlic cloves, minced

1 white onion, chopped

750grs of Jerusalem artichokes, peeled and chopped

1 litter of vegetable stock

250gr of cream

175grs of shredded Gouda or any cheese you would like

Salt to taste

Extra:

½ a cup of crispy fried onions, I bought already made (optional)

 

Preheat your oven to 180C/350F. Line your oven sheet with parchment paper.

Start by making the quinoa. Rinse it under cold water and then place it in a medium pot. Add about 1 ½ litters of boiling water and let it cook over medium heat for 12 minutes. Then drain it.

Transfer the cooked quinoa into a bowl. Add the olive oil, spices and mix well. Spread it in a single layer over your prepared baking sheet. Roast it for 20 minutes, then stir it. Finally roast it for an extra 10 minutes. Transfer the quinoa to a small bowl and set it aside. Lower your oven temperature to 150C/300F.

Star making the soup. Pour one tablespoon of olive oil in a medium pot. Once the oil is hot, add the onions and cook them until they become translucent. Then add the garlic and cook for an extra minute. Add the Jerusalem artichokes and the vegetable stock. Let it cook for 20 minutes.

While the soup is cooking, start making the kale chips. Massage the kale with olive oil, cayenne and salt. Line your oven sheet with parchment paper and spread the kale in a single layer. Bake for 15 minutes. Then set it aside until ready to serve.

Going back to the soup; once the 20 minutes are done, add the shredded cheese and blend it until smooth. Finally add the cream, mix well and add salt to taste.

Serve the soup with some crunchy quinoa, kale chips and fried onions.

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Quesadillas with caramelized onions and plum, tomato & chili jam

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I’ve been crazy about plums lately. Snacking on them while finishing the last season of Narcos over the weekend. I caramelized them in balsamic to top a Dutch baby. And for these, I turned them into a quick jam with tomatoes and chili. These quesadillas are a bit sweet and savory. I only added a very thin layer of the jam in the quesadillas as you don’t want them to be overly sweet. The jam pairs very well with the caramelized onions and cheese. And for something fresh, I topped them with slices of fresh figs and some cress.

This recipe makes 4 quesadillas.

Ingredients:

For the plum, tomatoes & chili jam:

400grs of plums (I used Victoria plums)

600gr of tomatoes

1 red chili, minced (you can add more or less depending on your taste, I also added the seeds)

Juice of ½ a lime

½ a cup of sugar

½ teaspoon salt

For the caramelized onions:

1 kilo of white onions, thinly sliced

3 tablespoons of olive oil

Salt

Pepper

2 tablespoons of balsamic vinegar

Extras:

8 large tortillas

300grs of grated Gouda cheese

4 figs, sliced

Cress

Start by making the jam. Boil some water in a pot. Score the tomatoes and plums. Once the water is boiling, add the scored tomatoes and plums, and let them blanch for 30 seconds. Then removed them from the water and peel them. Remove the stones from the plums. Chop the plums and tomatoes (I included the seeds).

Place the chopped plums, tomatoes, chili, lime juice, sugar and salt in a medium pot over medium-low heat. Cook for about 35 minutes until it becomes a jam. Stir from time to time so that it doesn’t burn at the bottom. Transfer it to a bowl and allow it to cool down.

To make the caramelized onions, place the olive oil in a pan over medium-low heat. Once the pan is hot, add the onions and cook for 5 minutes while stirring. Then lower the heat to low and cook for another 11 minutes until the onions caramelize. The add some salt, pepper and the balsamic vinegar. Cook for another 2 minutes until the balsamic evaporates. Taste for salt and transfer it to a bowl.

To assemble each quesadilla, spread a very thin layer of the jam over one tortilla. Then spread some of the caramelized onion on top. Sprinkle some of the shredded cheese and cover it with another tortilla.

Heat up a large non-stick pan over medium heat. Once the pan is hot, carefully slide the quesadilla from the plate to the pan. Let it cook until it gets crispy on the bottom. Then carefully place the plate over the pan and flip the pan so that the quesadilla is on the plate again, and then carefully slide it into the pan to cook the other side. Repeat for the rest.

Slice the quesadillas into equal pieces. Serve with some fig slices and cress. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.

Ficelle with Brie, Figs and blackberries

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This is more an idea than an actual recipe but it is great when you don´t want to spend too much time in the kitchen. It is perfect for a picnic or to serve at a dinner party. This is one of those things that I could eat at any time of the day. If you have never had ficelle before, it’s type of French bread. It is smaller than a baguette. If you can’t find it, just use one baguette instead.

Ingredients:

2 ficelles, sliced in half lengthwise (Similar to baguette, but smaller)

200gr of brie, sliced into pieces

4 figs, thinly sliced

1 cup of blackberries

¼ cup of pomegranate seeds

150grs of arugula

2 tablespoons of olive oil

About 3 tablespoons of balsamic reduction

Salt

 

If you have never made balsamic reduction, is it very easy to make. Get a small bottle of balsamic vinegar (about 250ml). Since you are going to reduce it, just get the cheap kind. Pour the balsamic in a saucepan over medium heat and let it reduce to about 1/3 of the original volume. Then pour it in a glass container and allow it to cool down. As it cools down, it will harden a bit. This is something I always have in the house since I love drizzling it over salads.

Mix the arugula with a pinch of salt and the olive oil. Spread it over the sliced ficelles. Top with the figs, blackberries, brie and pomegranate seeds. Finally drizzle some of the balsamic reduction and enjoy!

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Frisée, Gorgonzola & Bacon Salad with Cherry and Port Dressing

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This past weekend, I saw cherries for the first time at the market and of course I had to get some. Besides snacking on them, I saved some for this salad. For the dressing, I used frozen cherries just because they already come pitted but you can also use fresh ones. I love the combination of the slightly sweet dressing with the bitterness of the frisée, the salty bacon and creamy gorgonzola.

This recipe serves 2.

For the dressing:

1 cup of frozen cherries, pitted

1 shot of port

¼ cup plus 1 tablespoon of balsamic vinegar

1 tablespoon of olive oil

2 tablespoons of honey

Pinch of garlic powder

Salt to taste

For the salad:

5 slices of crispy bacon, crumbled

½ a head of frisée, torn into bite sized pieces

80grs of gorgonzola, crumbled into small pieces

1 cup of fresh cherries, pitted and sliced

 

Start by making the dressing. Place the cherries in the microwave for about 1 ½ minutes to thaw. Then blend them and pass it through a fine mesh sieve. Pour the cherry juice into a medium saucepan. Add the port, balsamic, olive oil, honey and garlic powder. Cook for about 4 minutes over medium heat, until it thickens a bit and the alcohol evaporates. Add salt to taste. Then pour it into a bowl and allow it to cool down.

To assemble the salad, just divide the frisée among two bowls. Add the gorgonzola, cherries and bacon. Serve with the dressing on the side. Enjoy!

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Skillet Breakfast Pizza (with Greek yogurt)

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Yesterday was such a gorgeous spring day here. For the first time this year we could bike without our jackets on. We took advantage of the beautiful weather and were out pretty much all day. We went out for lunch, for ice cream and just biked around the city feeling the sun on our skin. Since the weather is quite temperamental here, if it’s sunny and warm you go outside and enjoy it. No question about it because you don’t know when you’ll have another day like that. And of course the whole city was out. People were laying in the park and having BBQs. The cherry trees are blooming. On the weekends I try to be more active on Snapchat, especially if the weather is nice. So if you would like to get a peek of Amsterdam, you can add me: cravingsinams.

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I could eat pizza at any time of the day and now that spring is here, why not a breakfast pizza that screams of spring? It’s perfect to make on the weekend. For the sauce, I made it with Greek yogurt, spices and olive oil. The only cheese I added was thinly sliced Parmesan.

This recipe makes 2 small pizzas. I used a 23cm cast iron skillet.

Ingredients:

For the dough:

3.5grs of dry yeast

1/2 cup of warm water

Pinch of sugar

1 tablespoon of olive oil

Pinch of salt

1 1/3 cups of all-purpose flour

For the Greek yogurt sauce:

120grs of Greek yogurt

Pinch of garlic powder

Pinch of cayenne

Pinch of celery salt

2 teaspoons of olive oil

For the toppings:

¼ cup of blanched edamame

6 asparagus, thinly sliced (I sliced the tips in half lengthwise)

4 slices of Parma ham, broken into pieces

20grs of parmesan, thinly sliced with a knife or grated

2 eggs

Extra:

Olive oil

 

Start by making the pizza dough; place the warm water, yeast and sugar in the bowl of the stand mixer. Let it stand for 5 minutes.

After the 5 minutes have passed, add the flour, salt and olive oil. Knead on low speed for 5 minutes using the dough hook attachment. If the dough is too sticky, just sprinkle a bit more flour and let it knead for 1 extra minute.

Then remove the dough from the bowl. Clean the bowl and then grease it with a bit of vegetable oil.  Form the dough into a ball and place it back into the greased bowl. Cover with plastic film and let it rise for 1 hour in a warm place.

Once the hour is up, place your skillet in the oven and preheat it to 230C/446F.

Mix all of the ingredients for the Greek yogurt sauce.

Place your dough in your floured working area. Divide it into 2 equal pieces. Roll out one piece about the same size as your cast iron skillet. Once your oven is hot, remove the skillet (use gloves). Pour about 1 ½ tablespoons of olive oil into the skillet and swirl it around so it covers also the edges.

Place the dough in the skillet, spread half of the yogurt sauce and add half of the asparagus, edamame, ham and Parmesan. Separate the egg white from the egg yolk in two small bowls. Only add the egg white in the middle of the pizza.

Bake for 15 minutes. Then remove the pizza from the oven and place the egg yolk on top of the egg white. Bake it for an extra 3 minutes.

Remove from the oven and repeat for the remaining piece of dough. I suggest you share this one while the other is in the oven.

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Spinach & Zucchini Quesadillas with Pomegranate & Feta Salsa

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I love a laid back dinner at home, even better when it doesn’t involve cutlery. I stuffed these quesadillas with Gouda, spinach and zucchini. And because you can never have too much cheese, I made a feta salsa to go along with it.

This recipe makes 4 quesadillas.

Ingredients:

8 large tortillas

For the filling:

1 tablespoon of olive oil

200grs of fresh spinach

2 zucchinis, chopped into small pieces without the seeds

150grs of sour cream

180grs of shredded Gouda

A pinch of garlic powder

A pinch of onion powder

Salt

Pepper

Lemon pepper

For the pomegranate & Feta salsa:

100grs of crumbled feta

½ cups of pomegranate seeds

2 tablespoons of lime juice

2 tablespoons of olive oil

2 tablespoons of chopped coriander

Salt

Pepper

 

To make the salsa; just mix the crumbled feta with the pomegranate, olive oil, lime juice, coriander, salt and pepper. Set it aside.

Place 1 tablespoon of olive oil in a large pan over medium heat. Once the pan is hot, add the zucchini, garlic powder, onion powder, salt, pepper and lemon pepper. Cook for about 3 minutes while stirring. Then add the spinach and cook it until it becomes wilted. Add a bit more salt and pepper. Transfer it to a bowl.

To assemble each quesadilla, place one tortilla on a large plate. Spread a thin layer of sour cream over it. Then spread ¼ of the zucchini/spinach mixture. Finally sprinkle some of the shredded Gouda and cover it with another tortilla.

Heat up a large non-stick pan over medium heat. Once the pan is hot, carefully slide the quesadilla from the plate to the pan. Let it cook until it gets crispy on the bottom. Then carefully place the plate over the pan and flip the pan so that the quesadilla is on the plate again, and then carefully slide it into the pan to cook the other side. Repeat for the rest.

Slide the quesadillas into equal pieces and serve with the pomegranate & feta salsa. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

 

 

 

Black Kale, Butternut Squash & Cheddar Strata with Homemade Tomato Jam

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Not too long ago, I had a bread pudding for dessert at a restaurant. It had been ages since the last time I had one. Back at home I got that craving again, but for a savory version. So I made this one with black kale and butternut squash. It’s great  for brunch or dinner.

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This recipe is for a 23cm skillet.

Ingredients:

For the tomato jam:

1 kilo of ripe tomatoes

1 ¼ sugar

Juice of 1 lime

1 teaspoon of salt

2 tablespoons of ginger syrup

Chili flakes to taste (optional)

For the strata:

1 small butternut squash (peeled, seeded and finely chopped)

3 tablespoons of olive oil

5 cups of chopped black kale, without the hard stems

1 teaspoon of garlic powder

1 teaspoon of onion powder

Pinch salt

Pepper

150gr of grated cheddar

5 cups of chopped baguette

For the milk mixture:

4 eggs

2 cups of milk

Pinch of salt

Pinch of nutmeg

Pinch of pepper

 

Start by making the tomato jam; boil some water in a large saucepan. Score a shallow x into the bottom of each tomato. Then carefully drop them into the boiling water and let them sit there for about 25 seconds. Then drained them. Carefully peel them and roughly chop them.

Place the tomatoes in a medium saucepan with the remaining ingredients for the jam. Let them cook over medium heat for about 35 minutes, stirring from time to time to prevent the bottom from burning. Taste for salt. Then transfer it to a bowl and allow it to cool down.

To make the strata, place the olive oil in a large pan over medium heat. Once the pan is hot, add the butternut squash and cook it for about 5 minutes, while stirring. Then add the kale, onion powder, garlic powder, salt and pepper. Cook for about 2 minutes until the kale starts to wilt. Then turn off the heat.

Grease with vegetable oil a 23cm cast iron skillet or a small oven dish.

In a medium bowl; whisk the eggs, milk, salt, pepper and nutmeg.

To assemble the strata, spread half of the bread over the bottom of the skillet. Then add half of the butternut squash/kale mixture, and then half of the grated cheese. Add the remaining bread, follow it with the squash/kale mixture.  Press with your fingers or a spatula to make it compact. Then pour in the milk mixture. Finish it by adding the remaining grated cheddar. Let it stand in the fridge for 30 minutes.

Preheat your oven to 180C/350F. Bake the strata for 40 minutes. Serve warm with the tomato jam and enjoy!

Tip: you’ll have some tomato jam leftover, I used it to make some grilled cheese sandwiches.

For more foodie inspiration, you can follow me on Instagram and Facebook.

 

Beer Cheese Fondue

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I have not been shy about my love for cheese. If you look at my Instagram account, you can see that I cannot go too long without it.  But it is only since I moved to the Netherlands, that I started to make cheese fondue. Not being a cold weather person, cheese fondue is something I do look forward to in the winter. I finally got a Fondue set which means I can finally serve it properly. This Fondue Set Pro is by the Dutch brand Boska. It specializes in everything to serve cheese. I’ve been using their cheese boards since last year and I really love their products. They are aesthetically pleasing and functional. And of course, not just for cheese. This fondue set comes with a 1 litter pot made out of cast iron and a stove with a burner which helps keep the cheese warm. It is very easy to clean. As it is cast iron, I just used very hot water to rinse it off. The cheese just came off without any effort. You can make enough cheese fondue in this pan for 6 people as an appetizer. But if you are having it as dinner like we did, it serves about 4 people.  You can see the fondue set pro by clicking here.

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Back to the cheese fondue, I went for a more German approach here by adding beer. Since we are in the Netherlands I also used a young Gouda, which adds more flavor since Emmental is pretty bland. Once ingredient that you might find uncommon here is the use of lemon juice, I read here that it helps with the stability of the cheese, and it actually goes well with the cheese.

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With the dippers, you can be creative. This time I served it with a baguette, homemade soft pretzels, endive leaves (which I really enjoyed), sautéed asparagus and Brussels sprouts, Thinly sliced black radishes and pear. But you can also add some meat like sliced sausages if you like.

This recipe serves 4 as a main course.

Ingredients:

For the fondue:

350grs of Emmental, grated

170grs of Gruyere, grated

250grs of Young Gouda, grated

330mil of Pilsner beer, plus a bit more to loosen up the fondue if needed (I used Flensburger beer)

1 ½ tablespoons of cornstarch

Juice of ½ a lemon

Pinch of nutmeg

Pinch of white pepper

Salt to taste

1 teaspoon of mustard (optional)

1 clove of garlic, cut in half

For the dippers:

A baguette, sliced into cubes

Soft pretzels, you can find the recipe by clicking here.

Sautéed asparagus

Endive leaves

Sautéed Brussels sprouts

Pear, sliced

Black radish, thinly sliced

 

 

Before you start making the fondue, start prepping all your dippers.

To make the fondue, shred the cheeses and mix them with the cornstarch.

Rub the garlic clove all over the inside of a medium saucepan. Then add the beer and let it come to a simmer over medium heat. Then add 1 handful of the grated cheese and stir with a wooden spoon until the cheese has completely melted. Then add another handful of cheese and continue stirring. Repeat until you are done with the grated cheese. Then add the lemon juice and spices to taste.

I really enjoyed this cheese fondue with mustard. Since I only had whole grain mustard and for the pictures I wanted the cheese to be completely smooth, I only added it after taking the pictures.

If the cheese gets too thick, you can always add a bit more beer at a time to loosen it up a bit.

Transfer the fondue to a preheated fondue pan and enjoy.

For more foodie inspiration, you can follow me on Instagram and Facebook.

Kale, Gorgonzola, Butternut squash, Apple & Strawberry Salad with Date Vinaigrette

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A simple warm salad for these colder months. I love the sweetness that the dates give to the dressing, to add some more flavor I added a shot of port. It’s important to really massage the kale with the vinaigrette to make it softer and for the dressing to really get through.

This recipe serves 3.

Ingredients:

For the salad:        

200grs of shredded kale

1 granny smith apple, thinly sliced

1 small butternut squash, chopped into small cubes

200grs of gorgonzola, crumbled

6 large strawberries, cut into small cubes

3 tablespoons of olive oil, to cook the butternut squash

Salt

Pepper

For the date vinaigrette:

1 small white onion, chopped very fine

5 tablespoons of olive oil

8 small dates, chopped very fine

1 shot of port

1/3 cup of red wine vinegar

1 tablespoon of honey

Salt

Pepper

 

To make the vinaigrette, place the olive oil in a medium pan over medium heat. Once the oil is hot, add the onions, dates, salt and pepper. Lower the heat to low and cook for about 6 minutes, while stirring. Then add the shot of port and cook for about 2 minutes, to let the alcohol evaporate. Turn off the heat and transfer it to a jar with a lid. Add the vinegar and honey. Close the jar and shake it to emulsify the vinaigrette. Taste for salt and pepper.

Pour 3 tablespoons of olive oil into a large pan over medium heat. Once it is hot, add the chopped butternut squash, salt and pepper. Cook for a few minutes, stirring from time to time until it is cooked through. Set it aside.

Place the shredded kale in a large bowl. Add the vinaigrette and massage the kale with your hands. This will allow the dressing to really get in.

Divide the kale among 3 plates. Then add the butternut squash, strawberries, gorgonzola and apple. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

Beef Empanadas & Cassava Balls Stuffed with Mozzarella

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The holidays are nostalgic and this year even more so for me, as we won’t be able to be in Peru for the holidays. But at least I can make some Peruvian food. Empanadas are usually dusted with powdered sugar, some people might find it weird but it actually works pretty well with the filling. The filling is slightly sweet because of the raisins and salty because of the Kalamata olives. We usually eat them with a squeeze of lime juice but I also like it with some salsa criolla.  For the empanada dough, I used a recipe from Epicurious. The cassava balls are usually eaten with a sauce made with Peruvian chilies. Since they are not always easy to find here, I thought of making it more accessible and just serve it with a sriracha-lime mayo. But you can serve it with any sauce that you like. I used mozzarella as the filling but you can also use any other kind of cheese that you may like.

This recipe makes about 17 small empanadas and about 25 cassava balls.

Ingredients for the empanadas:

For the dough:

2 ¼ cups of all-purpose flour

1 ½ teaspoon salt

113grs cold butter, chopped

1 egg

1/3 cup of ice water

1 tablespoon of white vinegar

For the empanada filling:

2 tablespoons of olive oil

1 red onion, chopped

1 clove of garlic, minced

260gr of beef steak, chopped into very small cubes (you can also use minced beef)

½ cup of tomato pure

6 quail eggs, boiled for 3 minutes and then chopped

50 grs of Kalamata olives, pitted and chopped

A handful of raisins, chopped

Pinch of cumin

Pinch of oregano

Pinch of sugar

Salt to taste

Pepper to taste

3 tablespoons of chopped parsley

For the salsa criolla:

1 red onion, chopped

A handful of chopped parsley or coriander

Juice of half a lime

1 teaspoon of red wine vinegar

3 tablespoons of olive oil

Salt

Pepper

Chili to taste, chopped

Extras for the empanadas:

Egg wash

Powdered sugar for dusting

Lime wedges

 

To make the empanada dough:

Place the flour, salt and butter in the bowl of the stand mixer fitted with the paddle attachment. Mix on low until the butter is mixed in and it resembles sand. Then add the egg, water and vinegar. Mix until you have an even dough. Wrap it in plastic wrap and place it in the fridge for 1 hour.

To make the empanada filling:

In a large pan, over medium heat, add the olive oil. Once the pan is hot, add the onions and cook until translucent. Then add the beef and garlic. Cook until the beef is seared and then add the tomato puree, Kalamata, raisins, sugar, cumin, oregano, salt and pepper. Cook for a few minutes until the water from the tomato puree has evaporated and has become more of a paste. Turn off the heat and add the chopped quail eggs and parsley. Taste for salt and pepper. Allow it to cool down until ready to use.

Once the dough has chilled in the fridge for one hour, take it out and divide it into 2 equal pieces. Preheat your oven to 180C/350F and line a baking sheet with parchment paper.

Roll 1 piece out in your floured working area, don’t roll it out too thin though as the empanadas might break while baking. Using a 9cm round mold, cut as many circles as you can.

Place about 1 tablespoon of the filling in the middle of each circle and then close it into half a moon. Pinch the edges with your fingers to seal them. Then using a fork, finch the edges again. Repeat for all.

Brush each empanada with some egg wash. Bake them till golden, about 20 minutes.

To make the salsa criolla, just mix all of the ingredients in a bowl.

Dust the empanadas with some powdered sugar. Serve them with the salsa criolla and lime wedges.

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Ingredients for the cassava balls stuffed with mozzarella:

1 kilo of cassava

2 egg yolks

2 tablespoons of melted butter

30grs of grated Parmesan

Salt to taste

A good pinch of garlic powder

A good pinch of onion powder

4 tablespoons of flour

200grs of mozzarella, cut into small cubes or any other cheese that you may like

For the coating:

2 beaten eggs

1 ½ cups of panko, mixed with salt

1 ½ cups of flour, mixed with salt

For the sriracha-lime mayo:

1/3 of a cup of Sriracha

1/3 of a cup of Mayonnaise

Juice of 2 limes

1 tablespoon of honey

Extras:

1 liter of vegetable oil for frying

 

To make the cassava balls:

To make the sriracha-lime mayo, just mix all of the ingredients in bowl. Keep it in the fridge until ready to serve.

Peel the cassava and chop it into large pieces. Place it in a large saucepan and add boiling water. Cook until tender, about 30 minutes.

Once the cassava is cooked, remove the tough stem that it has in the middle. Mash it until smooth while it is still warm. Add the butter, Parmesan, garlic powder, onion powder and salt. Mix well and taste to see if it has enough salt. Then add the egg yolks and flour, and mix it with your hands until you have a kind of dough.

Grab about 1 tablespoon of the cassava dough, make it into a ball and then flatten it with your hands. Place a piece of mozzarella in the middle and then make it into a ball again. Repeat for all.

Have the beaten eggs, flour and panko ready in separate bowls.

Coat each cassava ball in the flour, then in the beaten eggs and finally in the panko. Set it aside and repeat for the rest.

Place the vegetable oil in a large saucepan over medium heat. Once it is hot, start frying the casaba balls in batches until they are golden. Just make sure the oil is not too hot, otherwise they will turn golden too quick without the cheese melting in the inside. Place them on a tray lined with paper towels. You can place them in the oven at 120C/250F to keep them warm until all of them are fried.

Serve them with the sriracha-lime mayo or the sauce of your choice.

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