Baked Mozzerella Sticks

Baked Mozzerella Sticks


Not one of my indulgences, but what’s not to love? Warm melted cheese, with a crispy panko crumb coating! Come on…warning though : they can be addictive! Serve these as a side or as a snack with a thick marinara sauce. Prepare trays of them before hand and pop them into the oven when you are ready to serve! 

Bake Mozzerella Sticks

  • Servings: 6-8
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Ingredients 

12 sticks of Mozzerella (I use the stringy Mozzerella sticks from Woolworths) : you can keep them whole or half them.

1 large egg beaten

1 cup of normal or gluten free flour, seasoned well with salt and pepper. You can add some dried mixed herbs, or Italian herbs as well.

1 cup of panko crumbs

2 tablespoons of finely grated Parmesan

Spray and cook/olive oil

Method

Unwrap the cheese, place on a tray and freeze for 30 minutes

Prepare a tray with wax proof paper, and give it a good spray of non stick or brush of olive oil.

3 bowls – into each :

  1. Whisk your egg.
  2. Place the seasoned flour and herbs.
  3. Combine panko crumbs and Parmesan.

Dip the frozen cheese into the flour bowl, shake of excess. Now dip into the egg bowl, then coat with crumbs.

Repeat until all your cheese sticks are crumbed.

Place onto your prepared tray.

Freeze your cheese for another 30 minutes. It could take longer, but make sure that your cheese has completely frozen, otherwise it melts before the crumbs are golden.

When your cheese is ready, preheat your oven to 200C, take your tray with your cheese sticks, brush them all lightly with some olive oil, and pop them into the oven.

Bake for 5 minutes, then turn, bake for  another 4-5 minutes, depending on your oven speed – just keep an eye on them! If any do burst, these can be your testers before they get to the table!

❤️🍴

Universal foods 

Universal foods 



Pizza and pasta, potatoes and pastry. Why do they all start in a “P” ? Let’s not forget cheese, maybe donuts and cake! 

All these are generally, now a days, not on the top of the “you may eat as much of this as you want” list. (That’s a pity)

Lactose intolerance, gluten free me and all the other food problems we sit with because of overtly processed food is actually such a downer! 

I’m lactose intolerant. My favorite thing in the entire world is cheese sauce!! On toast, grilled,  all over pasta, and over chicken, all over anything. But alas, I cannot and shouldn’t be putting cheese or milk or cream anywhere near my face! 

Luckily I can get my hands on lactose free yoghurt, I also eat Parmesan, as its a hard cheese and less processed and I try to only eat pizza like once a month! 

Ok….I’m rambling…I found a recipe by Melinda Novak, she has a blog at www.cookingalamel.com, for a Creamy Greek Yoghurt Mac and cheese. 

I’ve tweaked the recipe a bit to suit me. 

Ingredients 

2 cups of macaroni – gluten free or not (raw) 

1 cup of mature cheddar (grated)

1/2 cup of Parmesan (grated) 

1/2 cup of lactose free yogurt or Greek yoghurt 

1 garlic clove finely chopped 

Salt and pepper to taste 

Method 

Cook the pasta until al dente.

Before you strain your pasta, remove 1 cup of the water, and keep to one side. 

In the same pot that you’ve cooked the pasta, add the garlic and stir about to release the oils and to start cooking it. 

Pop the pasta back into the pot, with half a cup of the water. Add the cheese and stir until it melts. 

Pour in the yogurt while you continue to stir the pasta. Season with salt and pepper. 

If it starts getting toooo thick, pop in the remaining water. 



You are faced with an extremely creamy and cheesy Mac’n Cheese…which is slightly healthier than the white sauce based alternate! 

❤️🍴

Give me a slice! 

Give me a slice! 



The pizza situation

I call it “THE SITUATION” because no matter who you are, or what you do, everyone loves pizza. If you don’t, you actually don’t have a soul. 😉 

My pizza base recipe 

600g of flour

A pinch of salt 

2 tablespoons of olive oil 

1.5 teaspoons of yeast 

500ml of water (slightly warm)



Mix yeast into water to activate 

Add the olive oil to your water and mix, add to the flour and salt….combine 

You are not looking for a bread dough “all of it comes together” ball, it will be soft and almost still runny. LEAVE IT to rise. It will almost quadruple in volume. 



See the bubbles, be the bubbles 👍

Plop out onto a well floured surface 



All you doing here is gathering the dough back onto it self 

Don’t overwork it 

Place your pizza base, be it rectangle or round onto a floured oven tray or pizza stone. Bake in a oven that’s been preheated to 200 degrees – until it’s almost a tan colour (you effectively bake the base until it’s done, but without burning it) 



Tomato base 

Add toppings of your choice 



Pop back into oven until it’s all yummy and melted!  

Easy peasy (credit to Joe for being a brilliant hand model person) 

❤️🍴 🍕

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