Through the months of September to November, I worked on my first ever content creation deal with content platform, Gobble! Owned by Pocket Aces (the guys who made Little Things on Netflix!) I had to create “Tasty” style videos for them which would be pushed out on their Instagram and Snapchat handles which collectively have more than 1 million followers! As a fledgeling blog, this meant like such a big win!

While making the content was an uphill battle of pitching over 50 recipes and getting only 10 approved (since the others weren’t cheesy enough or not loaded with enough chocolate!), it also gave me the opportunity to actually build a mini photo studio on the third floor of my parent’s house and also got Natasha as my producer and manager. It actually one of the first times that I felt like an influencer and it felt so good!

While some of these recipes are old, a lot of them are things delivered exclusively for Gobble. Here are a list of 5 savoury recipes!

Cheesy Garlic Pull-Out Pao

Ingredients

4 tablespoons butter, melted

1 whole head of garlic, minced

⅓  cup coriander or parsley, chopped fine

1 packet of store bought pao

1 cup mozzarella cheese

Method

1. In a bowl, mix melted butter, garlic, and coriander 

2. Cut paos into individual pieces. Slice each pao into quarters. Make sure you dont slice all the till the bottom 

3. Using a brush, add garlic butter into the pao. Add a tablespoon of cheese into the slices. 

4. Follow the same process of all 6 paos and place in a foiled baking pan 

5. Add cheese between each pao and garnish with garlic butter

6. Place the pan into 160-celsius oven for 12 minutes

Cheesy Vegetarian Nachos

Ingredients

2 teaspoons veggie oil 

1/4 cup red onions minced

1/4 cup fresh jalapeño, minced

1/2 teaspoon salt 

1.5 cups milk

2 tsp cornflour 

1 tablespoon water 

2 cups processed cheese 

1 cup cheddar cheese

2 tsp onion powder 

2 tsp garlic powder 

2 tsp paprika 

2 tsp cumin powder

1/2 tsp turmeric 

Method

1. On medium heat in a saucepan add oil. Sweat away the onions and jalapeños. Add salt 

2. Add milk and let it come to a boil

3. Add cheeses and mix well

4. Add spices, mix well and take off the heat 

5. On a pile of nachos, add cheese, onions, jalapeños, scallions, and cilantro.

Mushroom and Onion Galette

Ingredients

Pie crust

1.5 cups of all-purpose flour

1 cup of unsalted butter, cold and cubed 

2 to 4 tablespoons of ice-cold water

1/4 teaspoon of salt

Filling 

6 large red onions 

1 cup of mushrooms sliced 

7-8 cloves of garlic minced

1 tablespoon olive oil 

1 tablespoon of mustard

2 teaspoon red chilli flakes 

2 teaspoon oregano

1 teaspoon of garlic powder

Salt to taste 

Topping

1 large egg

1 tablespoon of whole milk

A handful of black and white sesame seeds

Method 

Pie Dough

1. Mix dry ingredients— flour and salt together. Add the chilled butter and work it with your hands. Breaking down the butter with your fingers and thumbs into smaller pieces (the size of a pea). As you work on it, add cold water to mix the flour together and prevent the butter from melting. 

2. Put dough on the lightly floured counter and pat it together to make one uniform piece. Flatten into a disk, wrap in plastic and chill for 2 hours.

3. Heat the oven to 180 degrees Celsius (356 degrees Fahrenheit). Roll the dough out to a 12-inch (30 cm) round. Using a round cap or pastry cutter (about 6 inches in diameter) make cuts. Don’t worry if it’s uneven. It goes with the rustic vibe! Transfer to a rimmed baking sheet lined with parchment paper and chill while preparing the filling.

Filling 

1. In a pan on medium heat, add 1 tablespoon of olive oil add the onions and and cook for 6 minutes or until the onions begin to wilt and steam. Add the mushrooms. Cook for another 6 minutes. Add spices and remove off the heat

2. Pile the filling on the dough circle, leaving a 1 1/2-inch border. Gently fold the pastry over the veg, pleating to hold it in. Again, imperfect is totally fine. Brush the crust generously with one beaten egg and heavy cream. Sprinkle sesame seeds on the crust.

3. Bake for 35 to 45 minutes, until the crust is golden. Cool for at least 20 minutes (prime Instagram picture time). Serve warm or at room temperature

Cheesy Loaded Potatoes

Ingredients

½ cup spring onions, chopped

¼ cup hung yoghurt

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon red chilli powder

½ cup cheddar cheese

salt and pepper to taste

Method

1. Parboil potatoes. 15 minutes in a pressure cooker until soft but not mushy 

2. Slice potatoes in equal halved lengthwise 

3. Using a spoon, scoop out the insides of the potato halves to make a cavity. Hold on to the scooped out potatoes 

4. In a bowl, add scooped potatoes. Mash well with a fork. Add 2 tablespoons of yoghurt, along with spices, 2 tablespoons spring onions, and ¼ cup of cheddar cheese

5. Add the mixture back into the scooped out potatoes, sprinkle with remaining cheese and bake at 180 Celsius for 10-15 minutes or until the cheese melts 

6. Serve with a dollop of yoghurt and spring onions

Sweet Potato Fritters with Cinnamon Cream Cheese Dip

Ingredients

Dip

Cream Cheese - 1 Cup

Honey - ⅓ Cup

Cinnamon Powder - 2 teaspoons

Fritter

Sweet Potatoes- 1 large potato peeled

Chickpea Flour (Besan) - ½ Cup

Olive Oil- ¼ Cup

Chilli Powder- 1 teaspoon

Salt- 1 teaspoon

Onion Powder- 1 teaspoon

Pepper- 1 teaspoon

Method

For Dip

1. In a bowl, add softened cream cheese, honey, and cinnamon powder. Mix well and keep in the fridge until ready to serve

For the Fritters

1. Grate the sweet potatoes

2. Add 2 tablespoons of olive oil, chickpea flour, chilli powder, onion powder, salt and pepper. Mix well.

3. Scoop out a tablespoon in your hand and shape into a round patty

4. On medium, heat enough oil in a frying pan to be about 1/2 an inch deep. Gently place fritters into the frying pan.

5. Let them fry for 15 minutes, gently flipping them at about 10 minutes. Remove when they’re golden and crispy, set them on a paper towel or napkin to soak up excess oil and serve hot!