Skip to content
LoginRegister
WhatToEat.Today

Recipes with grated tasty cheddar

3 recipes that use grated tasty cheddar, with photos, step-by-step instructions and cook times. The quickest, Southland cheese rolls, takes 35 minutes. It is most often cooked with egg, onion and beef stock.

Run out of grated tasty cheddar? Any hard cheese, same amount.

Got a few things in the fridge? Search by everything you have

Zucchini slice

Zucchini slice is the lunchbox and picnic favourite of Australian home cooks, baked in a tray from Hobart to Darwin whenever the garden throws up too much zucchini. Grated zucchini, onion and cheese are bound with egg and self-raising flour and baked until golden, then cut into squares that are good warm or cold. Most families add bacon; this version leaves it out and keeps it vegetarian. Cheddar is often made with animal rennet, so choose a vegetarian cheese if you need to. A common mistake is not squeezing the zucchini, which gives a soggy slice. Chef's tip: let it rest 10 minutes before cutting so it holds clean edges.

50 minAustralianVegetarian
by KrazyBadal 0 views

Mince and cheese pie

Mince and cheese is New Zealand's best-selling bakery pie, the go-to lunch for tradies, students and rugby crowds from Auckland to Dunedin, with a rich, peppery beef mince gravy under a thick layer of melted cheese and a flaky puff lid. It is eaten from the paper bag with tomato sauce. Cheddar is often made with animal rennet. A common mistake is filling the pastry with hot mince, which makes the base soggy; cool it fully. Chef's tip: put the cheese on top of the mince, right under the lid, so it melts into a gooey layer.

90 minNew ZealandMeat
by KrazyBadal 0 views

Southland cheese rolls

Cheese rolls are the pride of Southland and Otago in the South Island of New Zealand, made for school fundraisers, rugby clubs and afternoon teas, and lovingly called Southland sushi. Thin slices of white bread are spread with a cheese and onion sauce made with evaporated milk, rolled up, then toasted with butter until crisp. Cheddar is often made with animal rennet; choose a vegetarian cheese if you need to. A common mistake is a runny filling, which leaks; it should be thick like porridge when cool. Chef's tip: roll them and freeze them unbaked, then toast from frozen whenever you need a batch.

35 minNew ZealandSnacks & Starters
by KrazyBadal 0 views

Goes well with grated tasty cheddar