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Cheesy Arancini Balls


  • 1 brown onion
  • 3 garlic cloves
  • 1L chicken stock seasoned with Vegeta, salt and pepper
  • 2 eggs
  • 300g rice
  • 50g Parmesan cheese
  • 100g Bieno Sirejne for filling (or any other cheese i.e. Feta, Mozzarella, blue cheese etc)
  • Eggs, plain flour and breadcrumbs for crumbing
  • Ajvar for serving


1. Boil seasoned chicken stock in a medium saucepan

2. Finely chop onion and garlic and fry in olive oil in a large frying pan until soft and glassy

3. Add rice to onion and garlic and fry together until rice becomes translucent

4. Add the chicken stock to the rice, one soup ladle at a time. Wait until the rice has absorbed the majority of the stock before pouring in next spoonful. Ensure you are constantly stirring.

5. Once you have used all of the stock and the rice is soft and creamy, stir through the Parmesan and leave to cool.

6. Once the rice mixture has cooled, break 2 eggs into the rice mixture and stir through.

7. Dice approximately 15 small cubes (about 1.5cm) of your desired cheese filling 

8. Take a spoonful (or small handful) of the rice mixture and mould into a ball

9. Indent the ball with your thumb and place the cheese cube in the middle, then mould the ball around the cheese

10. Roll the ball in a deep bowl of plain flour

11. Roll in a bowl of whisked egg

12. Roll in a deep bowl of breadcrumbs, ensuring the entire ball is coated (you can repeat and roll in egg and breadcrumbs to get a thicker crumb)

13. Place balls on a baking tray lined with baking paper (you can also fry them in deep oil)

14. Bake at 200 degrees Celsius for approximately 15 to 20 minutes on each side, or until browned

15. Serve with Ajvar


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250g full cream milk1 packet of dry yeast2 eggs1 tbsp of baking powder2 tbsp of sugar1 tbsp of salt250ml Buttermilk1kg of plain flour (may need more for kneading)
Ingredients (posni): 1kg white flour500ml of water1 packet of dry yeast1 tbsp of baking powder2 tbsp sugar1 tbsp salt
1. Activate yeast with 1/2 small cup of warm water and a pinch of sugar.
2. Combine all ingredients in a large mixing bowl 
3. Knead into a soft dough (it will be quite sticky)
4. Leave to rise
5. With oiled hands, pull out sections of the dough and stretch out with your hands. 
6. Fry in deep oil on medium heat.
Please note: Once dough has risen, you may brush with oil and place in the refrigerator to use later on. 



700 gm '00' Special Flour or Plain FlourA pinch of dry yeast 50ml oil1 tbsp salt200ml mineral waterwarm water if necessaryfilling of choice i.e. feta and ricotta cheese
Combine dry yeast with 1/4 cup of warm water and a teaspoon of sugarSift the flour in to a large mixing bowl and add the yeast once it has risenAdd oil, salt and mineral water and start to knead dough, adding warm water if necessary to form a soft doughSeparate dough into 6 small balls and flatten each ball into a round circleBrush each circle with oil and leave to rise for 30 minutesPlace a tablecloth on a dining table and sprinkle flour on cloth and doughRoll out the dough using a rolling pin then stretch out as wide as you can using your hands (this is the tricky part!)Once the dough has been stretched out very thin, cut off the edges and sprinkle oil all over the doughCover with filling then using the tablecloth, roll the dough into a sausage by slightly lifting the tablecloth (the dough sho…