So a few weeks ago I received great news from one of my many foodie inspirations – Nina Timm.
You will best know Nina from a wide variety of foodie platforms, such as her very popular blog my-easy-cooking.com , television appearances and demonstrations and also her very own show on RSG – on Thursday mornings – where Nina shares her recipes and gives advice about anything food related.
She has also used this time to chat about other food bloggers and people in the culinary industry. That is where I come in.
I am so pleased that she asked to feature Aninas Recipes on her show! I felt absolutely honored and totally chuffed with myself. As the weeks went by and the time for my feature drew closer, I kind of started to feel a bit on the edge…
What if I am doing all of this for nothing? I know that I am not, but the uncertainty still creeps up and knocks you off your feet sometimes. You know how it is.
Getting recognition for your work sometimes comes with responsibilities, to stay humble and grateful…
I chose this recipe of Cream Cheese and Biltong Truffles to feature on Nina’s show as theSouth African Cheese Festival kicks off at Sandringham Farm outside Stellenbosch this weekend and we are celebrating the versatility of cheese.
It’s a delightfully easy snack, consisting of rich cream cheese, powdered biltong with interesting combinations such as onion, whole grain mustard and fresh basil and savoury biscuits – all combined and presented as a truffle.
It’s the ideal snack to serve with a snack platter like these, or just with savoury biscuits and fruit, on its own it is a creamy ball of deliciousness, tempting one to have at least more than two of these babies.
| Prep Time | 1,10 hours, including refrigeration time |
| Servings | dozen |
- 230 gr cream cheese plain
- 1/2 cup powdered biltong plus extra to dust
- 1 onion finely chopped
- handful fresh basil finely chopped
- 1 tablespoon wholegrain mustard
- 1 tablespoon mayonnaise
- 80 gr salty biscuits/salticracks crushed
Ingredients
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- First off mix the cream cheese with the powdered biltong in a medium sized mixing bowl.
- Add the onion, chopped herbs, mustard, mayo and biscuits and mix until incorporated. Refrigerate for at least 1 hour.
- Use a teaspoon to gather and roll small balls, any size to your liking, dip them in powdered biltong and serve.
I tried this and it was really tasty. Next time i would substitute the salticrax for plain cream crackers or water biscuits instead as the cream cheese, biltong and salticrax already have quite a bit of salt. Also, its easier to mix the biscuit and biltong powder after the others have been mixed.
Hi Selwyn, Great news! Thanks for the feedback!