Cheesy Dinner Ideas
Natural Dutch Cheese
We source our milk from various dairies situated in the Doornkraal Cullinan district. The exceptional quality milk we use, compliment our standards of excellence in the process of producing our high quality cheese.
Our ability to manage and take control of the cold chain, ensures that we can start producing our much talked about cheeses in the traditional “ou Hollandse” way, as soon as the fresh milk enters our facilities. One of the benefits of producing cheese in the traditional way, is that we succeed in obtaining the natural, good bacteria necessary for the successful ageing process.
We use feedback from the connoisseurs in Holland, who taste and evaluate our product on a regular basis, to measure the quality of our traditional Gouda cheese in which you can still find the fine qualities of the past!
Cumin Gouda, Sundried Tomato and Basil Pesto Tart Garnished with Garden Grown rocket and dressed with balsamic Glaze
– Puff Pastry Sheet 10x10cm
– Cumin Gouda 100g Grated
– 1 Tsp Chopped Hydrated Sundried tomato.
– Basil Pesto 1tsp
– Handful of Washed Rocked Stems Removed
– Drizzle Of Balsamic Glaze
– Freshly Ground Black Pepper to Taste
– 1 Egg Yolk
Gently score a slightly smaller square inside the Puff Pastry sheet taking care to not pierce completely through. Brush the outside edge with egg yolk and spread the chopped sundried tomato on the inner side of the scored square and bake in the oven @ 180’C for 10 – 15 Minutes, Just before the puff pastry is fully cooked, place the grated gouda on top of the sundried tomato and put the oven on grill to let the cheese quickly melt, as soon as the cheese starts bubbling, take it out. Place in a plate and garnish with rocket, dabs of Basil Pesto and a drizzle of Balsamic Glaze.
Aged gouda, roast beef and caramelised onion cannelloni
– 50g Aged Gouda Grated
– 150g Roast Beef Shredded
– 1 Brown Onion Sliced and Caramelised
– 1/4 Cup Cooked and Drained Spinach Chopped
– Sea Salt And Pepper to Taste
– 2 Cups of Tomato Passatta (Cooked and Blended Tomato Flesh)
– 1/2 handful of fresh Basil
– Cannelloni Shells
– 15g Butter
– 15g Cake Flour
– 400ml Milk
– pinch Nutmeg
Mix the Gouda, Roast beef, spinach and caramelised onion in a bowl season with salt and pepper, proceed to stuff the cannelloni shells with the mixture, place them in a deep glass baking dish, pour over the tomato passatta and place the fresh basil on top. In a saucepot, melt the butter and add the flour and cook for 2 minutes, proceed to add the milk bit by bit while whisking to prevent lumps, after all the milk has been added, cook until the thickness is similar to plain yoghurt. Add the nutmeg and season with salt and pepper, scoop the sauce ontop of the tomato passatta and bake in the oven @ 160’c for about an hour, the tomato passatta should be bubbling on the sides and the sauce should have browned nicely. Serve with some toasted Ciabatta Bread.
Tomato Garlic gouda, calamata olive ciabatta gratin
– 100g Tomato Garlic Gouda
– 1 Tsp Chopped Calamata Olive
– 15ml Olive Oil
– 1 Clove of Garlic
– Pinch Paprila
– Salt and Freshly Ground Pepper to Taste
– 2 Thick Slices of Ciabatta or 1 Ciabattini Halved
Rub the Ciabatta with The Clove of Garlic, and drizzle the olive oil on top, give it a light toast. Place the calamata olives on top and smother with the grated gouda, place under the grill until the cheese starts bubbling. As soon as it comes out of the oven, sprinkle with paprika and season with freshly ground pepper and salt, serve with a garden salad.
Old school strong gouda and lardonmac & cheese
– 350ml Grated Strong Gouda
– 45g Flour
– 45g Butter
– 1 ½ Litre of Milk
– 250ml Cream
– 500g Dried Macaroni preferably the elbow kind
– 400g Thick cut Bacon Strips cut into strips
– pinch of nutmeg
– pinch black pepper
– 1/2 tsp salt
– 1/2 Diced Onion
– 50g Fresh Bread Crumbs preferably sourdough
In a skillet Fry the onion and bacon until the bacon is crispy and the onion is translucent. Remove from the skillet into a bowl for later use, in the same skillet fry the butter and flour for 2 minutes, and add the milk bit by bit whisking the whole time to prevent lumps. After all the milk has been added cook on low heat for 10 minutes, in a boiling pot of water, add a generous amount of salt and boil the macaroni for 7 – 10 minutes, the macaroni should have a slight bite to it. Add 250ml of the cheese and the cream to the sauce and whisk until the cheese has melted, add the nutmeg, season with salt and pepper. Add the cooked onion and bacon and add the cooked macaroni, place in individual portion ramekins, mix the remaining cheese with the bread crumbs and spoon on top of the macaroni, place in the oven and grill for 3 – 5 minutes until golden brown. Serve warm out of the oven.
Mild gouda and marinated cherry tomato spaetzle
– 1/2 cup cake flour
– 1/2 teaspoon salt
– 1/4 teaspoon pepper
– pinch nutmeg
– 1 large egg
– 30ml milk
– 45ml butter
– 100g mild gouda grated
– Olive Oil
– 1 Garlic clove
– Crushed Pepper
– 100g Cherry Tomatoes
– Chopped Chives
Combine the Cherry tomatoes, garlic clove, rosemary sprig in a airtight container and cover with olive oil, let it marinate for about 2 – 3 days. Set aside for use.
Combine flour, salt, pepper and nutmeg in a bowl make a well in the centre, whisk the egg and milk together and add to the dry ingredients , whisk and gradually draw in the flour from the sides of the egg mixture until you have a smooth thick dough, let it rest for 15 – 20 minutes. Bring a pot of water to the boil and season with a generous amount of salt. Using a colander press the dough through the holes with a spoon into the boiling water, boil in small batches for about 4 minutes, or until the spaetzle floats. Scoop out of the water and let it cool.
In a warm skillet, melt the butter, add the spaetzle and cherry tomatoes and fry for 1 – 2 minutes, top with the grated gouda and garnish with chives. Serve hot.
Charred capsicum and aged gouda quiche
– 1 Savoury tart base 20cm
– 1 red pepper
– ziplock bag
– 3 eggs
– 1 ½ cups of milk
– ¼ teaspoon salt
– 300ml grated aged gouda
– 15ml cake flour
– pepper to taste
Preheat oven to 165’c
Place the Red pepper ontop of an open flame until the skin blackens, remember to turn the pepper to prevent it from burning completely, or place in the oven at 230’C until the skin becomes loose, place in the ziplock bag and let it sweat, peel of the skin an slice into strips remember to remove the seeds. Mix together the egg, mlik and salt. Mix the cheese and flour and add to the egg mix. Arrange the sliced red pepper on the bottom of the base and pour the egg mixture ontop. Bake in the oven @ 165’C for 30 – 40 minutes, make sure a poke from a knife comes out clean. Remove from the oven and leave to set for about 20 minutes before serving. Served best with a cup of freshly brewed green tea.
Crispy bacon cup filled with poached egg and topped with mild gouda
– 15 strips of streaky bacon
– 3 large eggs (fresh as possible)
– 5ml vinegar
– 150g Mild Gouda grated
– Fresh Basil
– Deseeded and sliced tomato
on the back of a muffin tray, cover the muffin tray with 5 strips of bacon on each mound to create 3 baskets, place in the oven @ 180’C and bake until crispy. In a pot of simmering water add a tsp of vinegar, using a spoon, create a whirlpool and crack the eggs into the centre, the egg should start cooking and holding its shape, make sure the water doesn’t boil. Poach the egg for about 7 – 8 minutes and place in a bowl with cool water. Place the poached egg into a bacon basket place the grated gouda on top and gratinate under the grill for 30 – 40 seconds, garnish with the sliced tomato and fresh basil.
Apple and cumin gouda strudel served with salted caramel sauce
– I roll of Phyllo Pastry
– 3 Granny Smith apples cored, peeled and cut into cubes of about 1cm.
– 80g butter + 30g
– 200g sugar + 100g
– 100ml cream
– 1 tsp coarse salt
– 30g raisins & sultanas
– pinch cinnamon