For the recipe Gluten Free Mozzarella Sticks with a Tomato & Herb Dip
|2||Medium Eggs (whisked)|
|50 g||Chopped Hazelnuts (Finely Crushed)|
|15 g||Parsley (1 tbsp, Fresh)|
|400 g||Mozzarella (or alternatively Fontina, Taleggio or Cheddar)|
|0.2 g||Smoked Paprika (1 tsp)|
|60 - 90 g||Gluten Free Breadcrumbs (4 - 6 tbsp)|
|15 ml||Olive Oil (1 tbsp)|
|30 ml||Passata of Tomato (2 tbsp)|
|Ground Black Pepper|
|Clove||Garlic (1 Peeled & Crushed)|
|75 g||Red Onion (Half an onion, Finely Chopped)|
|0.2 g||Basil Leaves (0.5 tsp, Dried)|
|0.2 g||Oregano (0.5 tsp)|
Pre-heat oven to 180°C, 350°F, Gas Mark 4. Line a baking tray with greaseproof paper.
Cut the cheese into strips roughly 4cm long x 1cm wide.
In a dish mix together the breadcrumbs, paprika, salt and pepper.
Take half of the cheese strips and dip them into the whisked egg, coat with the breadcrumb mixture and place them on the baking tray.
In another dish, mix together the crushed nuts and parsley.
Dip the other half of the cheese strips in the egg, coat with the nut mixture and then place on the baking tray.
Bake all of the cheese strips in the oven for 5-8 minutes, taking care they do not over-cook. Then serve!
|Per Serving||Per 100 g / ml|
|Fat||30.19 g||15.64 g|
|Carbohydrate||16.89 g||8.75 g|
|Protein||25.68 g||13.30 g|