Six Layer Bombay Cheese Recipes

BOMBAY MASALA CHILE CHEESE TOASTIES

Steps:

• Hari chutney:
• Purée apple, lime juice, ginger, garlic, cilantro, mint, sugar, a pinch of salt, and 1-2 chiles, depending on how spicy your chiles are and your heat preference, in a blender, scraping down sides and adding water by the tablespoonful, until a smooth paste forms. Taste and season with more salt or sugar if needed. (You should have about 1 cup, which is more than you'll need for the sandwiches. Color will fade as it sits.)
• Do ahead: Chutney can be made 3 days ahead. Transfer to an airtight container; cover and chill.
• Filling and assembly:
• Heat oil in a medium cast-iron or nonstick skillet over medium. Add mustard seeds and cook until popping, about 30 seconds. Add curry leaves and cumin seeds. Cook, stirring with a wooden spoon, until slightly darkened in color, about 1 minute. Stir in coriander, turmeric, asafetida (if using), and 1-2 chiles. Crumble potato into pan in large pieces and add salt. Cook, coarsely mashing and tossing potatoes to coat, until warmed through, about 2 minutes. Fold in cilantro and chaat masala. Transfer filling to a bowl. Wipe out pan and reserve.
• Arrange 4 slices of bread on a cutting board. Spread some chutney over each slice. Divide filling among slices and top with red onion, green pepper, then cheese. Spread 1 side of remaining 4 bread slices with more chutney and close up sandwiches. Spread ghee over outside of top slices of bread.
• Heat reserved pan over medium. Working in batches if needed, melt a small knob of ghee in pan, then arrange sandwiches, buttered side up, in pan. Cook until golden brown underneath, about 4 minutes. Turn over and cook, pressing down occasionally with the back of a spatula or the bottom of a saucepan, until cheese is melted and other side is golden brown, about 4 minutes.
• Serve toasties with extra chutney and ketchup alongside.
• Chef's note: Sandwiches can be made in a panini or sandwich press as well, or ideally a toastie maker.

BOMBAY CHEESE APPETIZER

Steps:

• Mix softened cheeses together until well blended.
• Add wine and curry powder; mix well.
• Place on a platter and arrange into a pie shaped wedge about 1" high.
• Frost completely with chutney and sprinkle with the scallions over the top.
• This can be make several days ahead of serving. Just keep refrigerated until ready to serve.
• Serve with crackers.

SIX-LAYER BOMBAY CHEESE

Steps:

• Combine cream cheese, Cheddar, and curry, beat by hand until smooth (I use hand mixer). Shape into a 5 1/2 inch-diameter disc about 1 inch high. Chill until firm (about 45 minutes). To assemble platter, place cheese on a serving tray. Spread chutney on top of cheese, Sprinkle coconut, nuts, scallions, and currant over chutney. To serve, cut apples or pears into thin wedges and toss with lemon juice to prevent discoloration. Arrange wedges and water crackers around cheese. Note: Cheese can be make up to 2 days in advance; cover and chill until ready to serve. The platter can be prepared up to an hour before serving if kept cool.

BLACK BEAN & COTIJA CHEESE 6 LAYER DIP RECIPE

Steps:

• In a small bowl, mix together sour cream and taco seasoning.
• In a 9 x 9 inch baking dish or 9 inch pie pan, spread mashed black beans evenly in the bottom.
• Spread guacamole evenly over the black beans, then spread the sour cream mixture over the top of the guacamole.
• Sprinkle Pico de gallo over the sour cream mixture, then top with crumbled Cotija cheese and shredded cheddar cheese.
• Garnish with chopped cilantro (optional).

SIX LAYER DESSERT -MY VERSION OF SEX IN A PAN

Steps:

• In bowl, mix graham crumbs,pecans,brown sugar and melted butter.
• Press into 9x13 pan.
• Bake at 350°F for about 5-10 minutes, until lightly browned.
• Cool.
• iIn bowl-fold in whipped cream to cream cheese.
• Spread on cooled crust.
• Place in refrigerator.
• In 3 separate bowls mix each pudding, using 1 1/2 cup of milk per pudding instead of the 2 cups the box asks for.
• Spread each layer of pudding on top of the cheese layer,careful to not blend the puddings.
• Generously sprinkle the top with skor crumbs.
• ENJOY!