Sharp Cheddar Squash and Onion Foldovers

I’ve partnered with Tillamook to bring you this delicious recipe, but all opions are my own. Thank you for supporting The Daley Plate.

Each of us three girls had our favorites when we were growing up in South Africa. For me, it was mom’s lasagna (because cheese). My youngest sister found comfort in ketchup on plain white rice (weird) and my sister Aretha’s favorite was cheesy cheddar samosas with onion. It’s a classic combination in South Africa and can be bought at your favorite corner store, but the best of them are made by home cooks who specialize in party food. We always had a variety of samosas in the freezer to bake or fry at any time...A variety of cheddar with onion, curried beef or chicken to enjoy with unexpected guests or during Sunday afternoon soccer games on television.

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Tailgating season is upon us and somehow it sparked a craving for nostalgic comfort foods. A lot of you are aware that cheese is my forever love, and that’s why I jumped at the chance to make these Sharp Cheddar, Squash and Onion Foldovers for Tillamook. Inspired by my sister’s favorite samosas, made easier and faster using ingredients readily available at your supermarket.

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For this recipe I used the 9-month, naturally-aged Tillamook Farmstyle Cut Sharp Cheddar Shredded Cheese which in my opinion is the perfect choice in terms of flavor, meltability and just look at the size of them! They are grated from 40 lb. blocks of award-winning, Tillamook Cheddar and you really get that somehow tastier, hand-grated texture. I love using them combined with the diced shallot, red onion, roasted squash and chives here - All it took was a quick toss and everything was evenly distributed. Tillamook is a brand that I have loved since discovering them, and their Farmstyle Cut Shredded Cheese really sets the bar for quality shredded cheese available on the market these days. They have a handy “Where to Buy” tool on their website so you can which store has them in stock closest to you, you’ll be glad you did!

These perfectly cozy, perfectly cheesy snacks are made using wonton wrappers because it saves time and delivers on that crunch the same way that samosa dough would. I don’t believe that comfort food equals hours in the kitchen cooking - More like, less time in the kitchen and more time to eat with friends. Square wonton wrappers are filled with the Tillamook Farmstyle Cut Sharp Cheddar Shredded Cheese mixture and sealed with a beaten egg. A slight incision is made at the top for air to escape, it’s then sprayed with olive oil and baked for no more than 10 minutes until golden and crispy. Break one open to reveal stretchy, evenly melted Tillamook Cheddar so perfect for that cheese pull Instagram shot :)

Tip: Repurpose any roasted vegetable leftovers by adding them diced to the cheese mixture. Chard, mushrooms, pumpkin or other Fall vegetables will bulk these foldovers up to be satisfying enough for a light meal. Serve them with this peach chutney, or any other spicy fruit chutney - The flavors work so well together that I can’t eat them without it! Warmer spices like clove, cinnamon and allspice aren’t ones that many people would normally consider eating with cheddar but it totally works and I hope you try it.

Easy Cheddar, Squash & Onion Foldovers

2 cups (one 8 oz package) Tillamook Farmstyle Cut Sharp Cheddar Shredded Cheese
1 cup roasted butternut squash, diced
½ cup minced shallot
½ cup finely diced red onion
¼ cup chopped fresh chives
1 teaspoon cracked black pepper
wonton wrappers (about 40)
1 egg, beaten
olive oil spray

Preheat oven to 375F.
Gently toss Tillamook Shreds, squash, shallot, red onion, chives and black pepper in a medium bowl until ingredients are evenly distributed.

Place individual wonton wrappers on a flat surface or baking sheet and spoon 2 oz of the cheese mixture in the middle of each. Brush the edges with the beaten egg using a pastry brush, gently fold one end of the wonton wrapper over and seal with your fingers making sure to release any air bubbles trapped inside. Repeat this process until all of the cheese mixture has been used. Make a ⅛ -inch incision on the top of each uncooked foldover for air to escape during the baking process. You can also use kitchen scissors to make a quick snip at the top. This will prevent steam from causing the foldovers to burst.

Place foldovers on a baking sheet and spray lightly with olive oil spray. Bake for 10 minutes until crispy and golden. Serve immediately for maximum melty cheese happiness!

Tip: These freeze very well and can be baked as needed. When baking from frozen, simply preheat your oven to 400F and bake for 10-12 minutes until golden.

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Romany Creams

Romany Creams are South African chocolate coconut cookies that no holiday table is ever without. These are easy to prepare and very addictive so beware!

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250g softened butter
1 cup white sugar
5 ml pure vanilla
2 1/2 cups shredded coconut (fine and unsweetened)
2 cups cake flour
50 ml 100% cocoa powder
1 tsp baking powder
1 pinch of salt
100g dark chocolate 


Preheat oven to 350F (180C)

Cream butter, sugar and vanilla until light and fluffy.
Add the coconut and sifted dry ingredients - Mix just until a soft dough forms. 
Measure 1tsp of dough at a time and roll using the palm of your hands. Place on a baking sheet and flatten slightly. Run a fork over the cookie to scratch the surface slightly - This gives it the perfect look!
Bake for 10-12 minutes until the cookie is firm. Keep in mind that it will continue to crisp up as it cools so do not wait until the cookies are solid. 10-12 Minutes was sufficient for me. Place them on a wire rack to cool.
Once the cookies have cooled melt the chocolate and sandwich the cookies together.
These cookies stay fresh for about 10 days in an airtight container.

Makes 30-40 cookies!

Apple & Candied Ginger Loaf Cake

It's not quite Fall but I woke up this morning really wanting something freshly baked, perhaps because it's Sunday. My mother always had something sweet in the house on Sunday's just in case guests arrived for tea. The good teacups would come out, the freshly starched linens, matching teaspoons and cake forks neatly placed on the livingroom table. I think people visited on a Sunday because they knew that my mother wouldn't dissapoint. She is the best baker that I know.

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2 medium apples, peeled and diced into 1/2” cubes (2 cups)
2 teaspoons cinnamon, divided
1/3 cup + 2 tablespoons light brown sugar
1/2 cup candied ginger, roughly chopped
1/2 cup salted butter, room temperature
3/4 cup cane sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking soda
1/2 cup milk

Garnish: Powdered sugar (optional)
To Serve: Cream cheese and Spicy Maple Syrup 


Preheat oven to 350F (180C) Butter and flour a 5 x 9 loaf pan.

In a small bowl, combine apples, 1 teaspoon cinnamon, 1/3 cup light brown sugar and candied ginger - Set aside.

In the bowl of a stand mixer with the paddle attachment in place, cream butter and cane sugar until fluffy. Lower speed and add eggs, one by one, then vanilla and mix on medium speed for 1-2 minutes until combined. 

In a separate bowl, whisk together flour and baking soda. With the mixer speed on low, add flour mixture and milk to the butter mixture, alternating between flour and milk as you go.

Pour half of the cake batter into your loaf pan. Top with half of the prepared apple mixture and sprinkle with 1 tablespoon light brown sugar. Pour the remaining cake batter on top and finish with the rest of the apples, making sure to press them into the batter gently. Sprinkle with the last tablespoon of light brown sugar.

Bake for 60 minutes or until a skewer inserted in the center comes out clean. If you’re concerned about the cake getting too brown on top, tent with some foil after 45 minutes in the oven and continue as normal.

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