We know that Henri Willig cheese is nice to take next to a drink, on bread or just to eat out of your hand. But besides those things you can create many delicious other dishes by using the Henri Willig cheeses. If you would like to share your own Henri Willig cheese recipe with us, please click here.
Thanks to @courgetticonfetti for this gorgeous board and the delicious recipe for the fig jam. Tip for your cheese board: Cut all the cheeses into different shapes! This way it looks extra fun Cheeses on the board: - Lavender goat cheese - beautiful color and very unique, special flavor - Red chili cheese - for when you like cheeses with a little bit of spice - Aged goat cheese - won the award for the world's tastiest aged goat cheese in 2016 - Green pesto cheese - soft and creamy cheese with a beautiful green color Use knives and planers to cut the cheese into the desired shapes. Divide the cheeses on the board and garnish with vegetables, fruits and nuts. Fig Jam Recipe: - Cut the fresh and dried figs into small pieces. - Put them in a small saucepan with a splash of water and a tablespoon of sweetener (steviala, honey or maple syrup). - Put the heat on high and let everything simmer for 5 minutes while you keep stirring. - Blend with your hand blender until you have a nice smooth fig jam! Serve this delicious jam with the cheeses and enjoy!
Instructions for the burgers: Finely dice the shallots and beat the egg. Mix the minced meat with the shallots and the egg. Season with freshly ground pepper and salt. Divide into 4 equal parts and form into 4 hamburgers. Fry the burgers in a grill pan or on the BBQ for 8-10 minutes. Instructions for the buns and garnish: Mix the butter with the garlic mayonnaise. Cut the onion into large rings. Cut the gherkins into slices. Cut the iceberg lettuce into strips. Cut the buns open and grill them on the inside until golden brown, for example in a grill pan. Brush the buns with the butter/mayonnaise mixture. Fry the onion until golden brown. Place the iceberg lettuce and pickle slices on the bun. Place the hamburgers on top and brush with ketchup and Henri Willig mustard. Place the cheese slices on top and garnish with onion rings and fold the buns closed. Serve immediately.
First, start beating the eggs with a fork in a bowl and add a few pinches of salt. We add the diced cheese and tuna cream, begin to amalgamate everything. Now in a pan heat enough olive oil and when it is hot enough we pour the mixture inside. We cook over low heat with a lid. Before turning the omelette we add the sliced ham and crumbled taralli, let it cook for another 5 minutes. With the help of the lid, turn the omelette over and cook it on the other side, still over low heat. We can serve at the table with some taralli, the remaining diced cheese and the tuna cream with pistachios. Excellent as an appetizer or delicious at brunch or lunch. Thanks to Henri Willig cheese fan @Le_ricette_stregate who shared this delicious recipe with us.
Instructions for the Chili: Combine ground beef and 2 ½ tablespoons chili powder. In a large pot, brown ground beef, onion, and garlic. Drain any fat. Add in remaining ingredients and bring to a boil. Reduce heat and simmer uncovered for 45-60 minutes or until chili has reached desired thickness. Instructions for the Nachos: For the guacamole, mix the mashed avocados with a tablespoon of lime and season to taste. For the pico de gallo, mix the tomato and chopped onion and cilantro with a tablespoon of lime and season with salt and pepper. To serve the nachos, place the corn tortillas on a large plate, then sprinkle the chili on top, grate the cheese on top (the cheese will melt with the heat of the chili), then add the pico de gallo and in the center place the guacamole and it is ready to enjoy. Thanks to our Henri Willig cheese fan @efedefood who shared this delicious recipe.
Tools needed: Board Knife Cocktail sticks Preparation: De-crust the cheeses and cut the cheeses into wedges Cut fruit and vegetables into pieces/slices Decorate the cheese wedges with the fruit / vegetables Present decoratively on a board and use a cocktail stick where necessary Make the number of each variation you need, for example 5.
Preparation: Pre-heat oven to 400 degrees Fahrenheit Slice the garlic in small slices Melt the butter and add the Garlic, boil these two together for less than a minute Slice the bread and spread it with the butter and garlic mix Grease the crust of the bread with olive oil De-crust the red chili pepper cheese and grate as much cheese as you need (a lot of cheese) Spread the bread with it Bake for 5-7 minutes in the heated oven Garnish it with a handful of parsley Courtesy: @aDORAble_amateur who shared this Fast, Easy and Delicious dish with us.
Equipment: Knife, baking pan, garlic press, cheese grater, mixing bowl, baking pan for quiche, oven Preparation: Preheat the oven to 180 degrees, grease the baking pan. Cut the bell pepper, zucchini, red onion into small pieces. Press the garlic. Grate 250 grams of Henri Willig coconut cheese. Fry the bacon until crispy. Then add the vegetables and garlic. Mix the 3 eggs, crème fraîche and 1/3 of the cheese together and add some pepper and possibly some herbs. Let the puff pastry defrost for a while. Preparing: Line a baking pan with puff pastry. Add the mixture of vegetables and bacon. Pour in the egg mixture. Cover with the rest of the cheese. Put the baking pan in the preheated oven for 45 minutes. And serve immediately or let it cool, because even cold this quiche is delicious. If you want to make a vegetarian version, you can of course omit the bacon. Enjoy your meal!
Preparation Pancake batter: Put the flour in a large mixing bowl and stir in a pinch of salt. Make a well in the middle and break the eggs over it. Pour in about ¼ of the milk and mix with a whisk or mixer to a smooth batter. Add the rest of the milk a little at a time while mixing. Baking: Heat a little butter in a frying pan and let it melt. Pour or scoop some batter into the pan (about 1 tablespoon) and let it flow over the whole surface. Then move the pan gently up and down to make sure the pancake is loose. Turn it over and fry the other side until lightly browned. Turn it over again and sprinkle with cheese, put a lid on the pan and let the cheese melt for another minute. You can serve the pancake immediately, or bake a whole stack. There are various ways of making the perfect cheese pancake: - Bake one side of the pancake, turn it over, put cheese on top and bake it. Cheese does not bake, but sticks to the stack on the next pancake. - If necessary, bake one side first, turn over, cheese on top and turn over again to bake the cheese. This way the cheese gets nice and crispy (be careful that it does not burn on in the pan). - Bake one side of the pancake, turn it over and cover half of it with cheese. Then fold the pancake in half and bake both sides. The cheese does not burn or stick to the stack of other pancakes. - Put a thin layer of pancake batter in the pan. Wait a moment and then put the cheese slices on top. When the cheese has melted a bit, put another layer of pancake batter on top. Now you can flip the pancake when the top layer has hardened a little. Pancakes are delicious with apple syrup, strawberry jam, but also with spinach or bacon.
Preparation: Pre-heat oven to 400 degrees Fahrenheit De-crust the honey thyme goat cheese and shave as much cheese as you need Spread the pita or naan bread with it Sprinkle it with a few splashes of balsamic vinegar Bake for 5-7 minutes in the heated oven Garnish with a handful of small chopped basil Courtesy: @thegypsywanderess who shared this dish with us.
Instructions: Preparation: Pre-heat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Slice the white portion of the leek into half rings and wash thoroughly. Peel and thinly slice the potatoes. Blanch the slices of potato in boiling water. Make a bechamel sauce by melting butter in a saucepan and slowly adding the flour. Once a paste is formed, whisk in the milk. Layer the blanched potato slices in a glass oven dish, pouring a portion of the bechamel sauce, sweet jalapeno dip, and sliced leek over each layer. Top with more sweet jalapeno dip, pepper, and crumbled sheep cheese. Bake in the oven until golden brown (approx. 30 minutes). Scrumptious!
Instructions: Preparation: Finely grate sheep cheese. Finely slice the shallot and heat in a saucepan on medium heat. Lower the heat and add the grated cheese in stages. Make sure to heat the cheese slowly, to avoid a stringy or chewy texture. Meanwhile, make a porridge with the corn starch and white wine and pour this into the melted cheese. The corn starch coats the fats and proteins in the melted cheese, preventing the cheese and wine from separating. A la minute: As a finishing touch, add the pineapple ginger dip. Tasty to dip: Carrot/Radish/Cauliflower/Cucumber/Bread Attention! Cheese fondue becomes thicker the longer it sits on the table and cools.
Instructions: Preparation: Make a roux: in a saucepan, melt butter and add flour. Mix and cook to form a paste. Slowly add in the vegetable stock, a little at a time, and bring to a gentle simmer. Add in white wine and leek, then continue to simmer for 15 minutes. Take off the heat and mix in 2/3 of the sheep cheese. A la minute: Serve the soup in bowls and sprinkle with pepper and spring onion. Garnish with grated sheep cheese and cress. Tip: Tasty when served with farmer’s bread and Henri Willig sweet jalapeno dip.
Instructions: A la minute: Slice fresh figs into wedges. Slice open croissants horizontally and spread fig and red port dip onto half. Place a generous number of Henri Willig sheep cheese slices over top, followed by more fig and red port dip. Evenly spread fig wedges across the top layer of dip, garnish with Affilla Cress and serve with the remaining half of the croissant.
Preparation Finely chop the beef steak into the consistency of tartare. Roughly crumble the old cheese and chop the caper apples. Mix the tartare, cheese, caper apples, and sweet chili mayo until smooth. Coat the burger ring with vegetable oil, fill with the tartare mixture, press and remove the ring. A la minute Sprinkle finely chopped chicory, crumbled old cheese, shallot rings, edible violas, veggie chips, caper apples, and mini tomatoes or chili peppers over the tartare. Garnish the plate with drops of garlic mayonnaise. Tip Do not add additional salt to the tartare. The natural salt crystals in the old cheese provide a wonderful bite.
Preheat the oven to the number of degrees indicated on the pizza dough package. Place a sheet of baking paper on the baking tray and put the pizza dough over it. Brush the pizza base with the tomato sauce and leave the edges free. Cut the mushrooms into pieces, the yellow bell pepper into strips and the tomato into slices. Divide the mushrooms, yellow bell pepper and tomato over the tomato sauce. Then slice the Parma ham over the pizza. Finally, grate the green pesto cheese over the pizza. Bake the pizza golden brown in the oven for 25 minutes. When the pizza has been taken out of the oven it's nice to sprinkle some rocket leaves over it. Enjoy your meal!
Supplies Cake mould Baking paper Mixer Spatula Recipe Make sure all ingredients are at room temperature and preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit). Grease the cake tin and line it with baking paper. Beat the butter with the mixer lightly. Add the four eggs to the butter and beat slowly. Mix the white soft sugar, light brown soft sugar, self rising flour, salt and cinnamon and add it to the butter-egg mixture. Mix all ingredients with the mixer for one minute. Chop one packet of Henri Willig syrup waffles into small pieces. Use the spatula to mix the pieces of syrup waffle through the cake batter. Put the cake batter in the cake tin. Also chop half of the other packet of Henri Willig syrup waffles into small pieces. Sprinkle these over the cake batter. The rest of the syrup waffles can be eaten, or you can put a whole packet on the cake. Put the cake in the oven and bake for 70 minutes at 160 degrees Celsius (320 degrees Fahrenheit). Let the cake cool down for an hour before you cut the cake.
Instructions Roughly grate the sheep cheese. Place the tortilla chips in a big bowl. Spread the grated cheese, roasted tomato dip, and chopped thyme or rosemary evenly over the tortilla chips. Halve the madam Jeanette peppers and use as garnish along with the other peppers for a colourful result. Tip Delicious paired with Henri Willig Weizener or Tripel beer.
Preparation Peel the garlic and crush or cut it. Cut the crust of the sheep's cheese with a sharp knife. Remove the crust from the cheese. Hollow out the sheep's cheese and store this. Keep about half of these chunks of sheep's cheese for another time in an oven dish, on a croissant or over the tortillia chips. A la minute Melt the other half of the sheep's cheese with a gas burner (which you use for creme brulee, for example) and extinguish it with a dash of cognac, making the cheese delicious "flambé". Melt the mixture into a nice cheese sauce and melt the cheese generously: the melted cheese provides the amount of cheese sauce you want through the spaghetti. Add the garlic and the Henri Willig roasted tomato dip and stir well. Meanwhile, cook the spaghetti according to the instructions on the packaging. Add the cooked spaghetti directly to the cheese sauce in the hollowed out cheese and spoon it through. Garnish with fresh sage. Side dish A delicious tomato salad with large cheese crumbs completes it all. Tip The hollowed out cheese can be processed several times. If you want to give a great live spaghetti demonstration at your table, make it for yourself first: this way you'll get the hang of it. Scrape the cheese well and burn the cheese with the gas burner, so that all leftovers are removed (hygiene and turnover speed of the cheese is important and determine the shelf life). After use, store the cheese in the refrigerator below 4 degrees Celsius. Start the recipe again when the guests come to feast. The cheese can be used until the last crumble, in soup, with appetizers or in the cheese fondue.
Preparation Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Then clean the pumpkin and cut it into wedges about half a centimeter thick (0.20 inch). Instructions Cover a quiche form (or use a flexible baking form) with the butter puff pastry and then place the pumpkin wedges on top. Beat the eggs with the French quark, the curry powder, the old Gouda cheese or the Organic Garlic cheese (of your choice), pepper and salt and divide this mixture over the pumpkin. Now spread the thyme over the entire cake and bake it in the oven for 40 minutes until it is golden brown. Let the pie cool down and enjoy this delicious pumpkin pie.
Break the Henri Willig extra dark chocolate into pieces. Melt them in a bowl in the microwave or au bain-marie. Peel with a cheese slicer the wax layer / crust of the Henri Willig coconut cheese. Cut the coconut cheese into cubes, dots or other shapes. Cut a pineapple into pieces. You can add a small knife tip with chili flakes to your chocolate fondue. When the chocolate has melted, you can fill the preheated oven dish with the fondue. Dip the pieces of coconut cheese and pineapple in the chocolate fondue. Serve with a good port or red wine.
Preparation Slice the potatoes into (French) fries size. Either you deep fry your potatoes, or you use an oven. Frying: heat the pan to 185˚C and fry the fries in batches for 5 minutes until golden, sprinkle with salt & pepper. When using an oven: preheat the oven to 230˚C/450˚F. Line 2 baking sheets with parchment paper. Drizzle the fries with olive oil and sprinkle with 1 teaspoon of salt and ½ teaspoon of pepper. Mix to coat all fries. Arrange them evenly on each baking sheet so they are not touching. Bake for 25 minutes, flipping halfway through, until golden brown. For the gravy, add the butter and flour to a medium saucepan over medium heat. Whisk until the mixture is a golden brown. Add the beef stock, Worcestershire sauce and the remaining salt and pepper. Bring to a boil, whisking continuously. Make a cornstarch mixture in a small bowl by mixing the water with the cornstarch. Add that to the gravy and stir until thickened. Remove from the heat and cover to keep the gravy hot. Transfer the fried/baked fries to a large bowl or serving dish, add the small Organic Jersey cheese cubes and pour the hot gravy over the top. Toss to coat, serve immediately. Enjoy!
Preheat the oven to 200ºC. Boil the pasta according to the instructions, but rinse off 2 minutes early so that the paste is just about done. Melt the butter in a pan and add the flour, paprika an onion powder. Keep stirring to a paste, then slowly add the milk. Keep stirring to create a creamy sauce. Add the cheeses and stir until they are melted. Add salt, pepper and nutmeg to taste. Mix the pasta in the sauce, and pour in an oven dish. Sprinkle breadcrumbs over the top if you wish, then place dish in the oven for about 20 minutes. When it’s golden brown take out of oven, sprinkle with the chives and serve.
This great potato and cheese dish was named after the Swedish restaurant Hasselbacken (Stockholm, 1748), where it was introduced. 6 June is Sweden's national holiday, but of course this dish can be served every day. So celebrate your day with a Hasselback potato with premium Henri Willig cheese. Delicious with grated Extra Old Sheep Cheese; young Sheep Rosemary & Thyme or Young Cow Herbs & Garlic will immediately add spice, and the young Cow Red Chili Chillies will give some more punch. How to: preheat oven to 200°C. Line an oven plate with baking paper. Don’t peel the potatoes, just rinse them thoroughly. Put every potato between 2 wooden stirring spoons or knifes, then cut the potato in thin slices without cutting them all the way through. Place them on the baking plate, add some salt & peper. Put in oven for 30 minutes, take out and sprinkle with the grated Henri Willig cheese. Put back in the oven for a further 15 minutes. After that, sprinkle them with parsley (optional) and serve. Smaklig måltid!
Preparation: Preheat the oven to 200 degrees Celsius and cover a baking tray with baking paper. Chop the rosemary finely. Divide the rosemary and the Henri Willig goat cheese into 8 portions. Lay a sheet of Filo pastry with the tip towards you and sprinkle a strip of finely chopped Rosemary in the middle along the entire length of the dough. Next to the rosemary make a strip of crumbled Henri Willig goat's cheese. Divide one tablespoon of Henri Willig Sweet Jalapeño per sheet over the cheese. Beat the sides of the Filo dough over the cheese and roll the dough further into a cheese stem. Do this 8 times. Place the cheese stalks next to each other on the baking tray and bake them crispy in the oven. Put the cheese stalks on a dish and serve them with a jar of Henri Willig Sweet Jalapeño Dip.
Preparation: Cut the chives into 4 cm pieces. Mix the lettuce with alfalfa and chives. Fry the fresh fries until golden brown at 180 degrees Celsius. Sprinkle some sea salt over the fries. Mix the salad mix with Henri Willig Mustard / Dill Dip of Mayonnaise Garlic and serve over the fries.
Preparation: Heat the frying oil to 400 degrees Celsius. Cut the chives into 5 cm pieces. Wash the salad and mix with the alfalfa and chives. Cut the sweet potatoes with skin and everything into long, about 1.5 cm thick French fries. Wash the chips well to remove the starch and dab them dry with kitchen paper. Fry the chips in frying oil for about 3 minutes. Remove the chips from the oil and let them cool on a plate. Bake them at 190 degrees Celsius until golden brown. Spoon the chips in a bowl. Mix the Henri Willig Mayonnaise Sweet Chili with the Lettuce Mix. Spoon the Lettuce mixture onto the chips and serve immediately.
Preparation: Wrap the potatoes in aluminium foil and cook them in the oven at 200 degrees Celsius for 30 to 45 minutes. Cut them in half lengthwise and carefully spoon them out. Crumble the potato crumb and mix it with 1 jar of Henri Willig Roasted Tomato to make the froth. Fill the hollowed out potatoes with this mixture and put some cheese on top. Place the potatoes in an oven at 200 degrees Celsius for a few minutes so that the cheese melts. Stir the milk with the other jar of Henri Willig Roasted Tomato and sieve it. Make the milk frothy with the help of a frother or hand blender. Take the potatoes out of the oven and present them on a plate and spoon a spoonful of Roasted Tomato foam on top. Tip: Use the Henri Willig Mayonnaise Sweet Chili to dip the bread.
Preparation: Cut the leeks into half rings and wash them clean. Clean the shallots and cut them into coarse rings and dice the smoked chicken. Meanwhile bring water to the boil and cook the pasta until done. Heat the frying butter in a pan until golden brown, fry the leek and shallot in it and let it simmer until tender. Then add the smoked chicken cubes and let it warm up for a while. Drain the cooked pasta in a colander and remove the stewed leek, shallots and chicken from the heat. In a bowl, mix the hot pasta, stewed shallots, leek and chicken. Spoon the contents of Henri Willig Roasted Tomato and mix everything together. Serve the pasta on a dish or 4 plates and garnish with fresh herbs and grated Henri Willig cheese.
Bereiding: Haal met een meloenbolletjessteker bolletjes uit de meloenen. Meng de salade en witlof met de Henri Willig Ananas/Gember en verdeel deze over de borden. Verdeel de rauwe Ham en bolletjes meloen erover en bestrooi met pijnboompitten en Henri Willig Kaas. Lekker met Boerenbrood.
Preparation: Divide the Henri Willig Noten/Caramel Dip over 4 glass sections. Spoon the Boerenyogurt over them and spoon a spoonful of Henri Willig Pineapple/Ginger Dip and garnish with fresh fruit such as pineapple.
Preparation: Using a cutter or round glass from each slice of bread, make two rounds. Grill or toast this golden brown. Place a piece of goat's cheese on each round, with the cut surface facing up, and scoop in a large spoonful of Henri Willig figs/Red Port of Pineapple/Ginger. Put this in an oven at 200 degrees Celsius until the goat's cheese just begins to melt.
Preparation: Preheat the oven to 200 degrees Celsius. Top the slices of bread with the slices of cooked ham and Henri Willig Cheese. Place them on a baking tray with baking paper and place them in the preheated oven for about 5 minutes until the cheese has melted nicely. Mix the lettuce generously with the Henri Willig Sweet Jalapeño and divide over the melted cheese. Serve the sandwich on a nice wooden board. Tip: Serve with the sandwiches a jar of Henri Willig Sweet Chili Mayonnaise with which you can dip.
How to: Boil the tagliatelle in water. Cut the courgette in slices and tear or cut the basil. Cut your vegetables if they are not pre-cut. Heat oil in a wok or frying pan and fry off all the vegetables for about 8 minutes. Add salt and pepper. Grate the premium Henri Willig Red Pesto cheese. Drain the tagliatelle, mix in the pesto alla Genovese and devide over the plates. Arrange the stir fried veggies over the tagliatelle. Finish with a good sprinkle of grated Henri Willig Red Pesto cheese. Buon Appetito! Enjoy! *If you like to make fresh pesto put 30gr grated Henri Willig Old Sheep’s cheese, 30gr fresh basil, 2 tblsp roasted pine nuts, half a clove of garlic, a dash of salt & pepper and 75ml extra virgin olive oil in a blender & blend until smooth.
How to: Crumble 12 of the 15 syrup waffles. Whip the cream and stabilizer, then add the cream cheese, the vanilla sugar, (the optional caster sugar), the vanilla scrapped out of the pod. Mix carefully until there are no lumps. Add the nougatine and mix. Heat the biscuit crumbs shortly in the micro wave or in a pan, so that the syrup melts a bit. Put a layer of 2/3 of the cookie crumb in the pie tin and press a little to firm up. Put half the amount of cream on that layer, even it out, then make a layer of the other part of the crumb, followed by the rest of the cream. Cut up the 3 remaining syrup waffles in nice shapes, and decorate the cheese cake with them. Put for at least 3 hours in the fridge to fully set. Enjoy!
In a medium saucepan, heat half the butter, then add the onion, garlic and thyme and fry until the onion is soft but not coloured. Add the rice and turn up the heat so it almost fries. After a minute the rice will look slightly translucent. Add the wine and keep stirring Now add a ladle of hot stock. Turn down the heat to a fairly high simmer. Keep adding ladlefulls of stock, stirring constantly and allowing each ladleful to be absorbed completely before adding the next. Stir until the rice is soft but still has a slight bite (point of cooking: al dente) Remove from the heat and add the Henri Willig Baby Sheep Cheese. Season with salt and pepper. As a final step, add half the reminiscent butter to make it extra creamy. Courtesy: @frannfinn & @vitoriacmmarques who shared this dish with us.
For all culinary fans we have come up with a great recipe with cheese and asparagus: Flammkuchen à la Henri Willig, with bacon and onion. You could use our magnificent Asparagus Cheese, or you could use any of these premium Henri Willig cheeses in combination with fresh asparagus: Organic Jersey, Jersey Garlic, Herb & Garlic Cow, or the Sheep Rosemary & Thyme. The Flammkuchen, also known as a Tarte Flambée, originates in the Elzas, the German-French border region. Flammkuchen is made of bread dough, crème fraîche, onions and lardons or bacon strips. Great as a side dish, with a glass of wine in the afternoon, or even as dinner. Because the Flammkuchen is light and thin it’s also delicious as a savoury breakfast dish. So, very suitable for your Easter brunch. Preparing the dough If made by hand: sieve the flower and add 120 ml water, the olive oil and salt. Knead until crumbly. Add the rest of the water and knead until the dough doesn’t stick to your fingers anymore. If you make it with a kitchen machine, put the flower and salt in the bowl, and let de dough hook mix these dry ingredients on the lowest setting. Slowly add the olive oil. Then add the water bit by bit until the dough doesn’t stick to the bowl anymore. Cover the dough ball with cling film and leave for half an hour in the fridge to firm up. To make the Flammkuchen Pre heat your oven to 220 °C. Chop the onion into small bits, fry your bacon until golden (or darker if you prefer). Put the onion and fried bacon in a bowl, add pepper, and mix. Peel the asparagus (and chop off the woody bits at the bottom of the spears if necessary), boil them in water with a dash of salt. Leave to drain and dry, then chop into chunks. Flower your work surface. Roll out the dough until it’s nice and thin, and put it on a papered baking tray. Cover the top with the crème fraîche (leave the rim uncovered) and add the onion and bacon mixture. Then sprinkle the grated Henri Willig Cheese on top.(In need of a cheese grater? Henri Willig has got several, for instance a Delft Blue one.) Put the tray in the oven and bake the Flammkuchen for 10 minutes until it’s crunchy and the cheese is melted. Then add the asparagus and bake for another 4 minutes. Once out of the oven sprinkle with the chives, cut into slices and serve immediately. Bon appetit! By the way, there are more ways to enjoy this devine combination of asparagus and cheese. How about with potato slices, covered in melted Asparagus cheese, in our Cheese Baker? Or be daring, and add some freshly cooked green asparagus spears to your cheese platter. You need •baking paper •rolling pin
Place a few leaves of rocket on each amuse spoon. Brush the tenderloin lightly with olive oil. Grind fresh black pepper over it and place a slice of tenderloin on each amuse spoon. Fry the pine nuts in a dry frying pan until golden brown and grate the green pesto cheese. Garnish the amuse spoons with pine nuts and the grated cheese.
Preheat the oven to 180 °C. Spread the bread with apricot jam and put the cheese on top. Thickly grease the tin and arrange the slices of bread in the tin so they overlap each other. Beat the eggs with the milk, cream, pepper, salt and nutmeg and pour on top of the slices of bread. Dot the bread with the rest of the butter. Bake the dish in the middle of the oven for 30-35 minutes, until done and golden brown. TIPS Fenugreek Gouda can be substituted with plain Gouda or a mild goat’s cheese. Substitute the nutmeg with a touch of cinnamon.
Toast the bread. Mix the honey mustard with the quark or fromage frais and spread the mixture onto the bread. Divide the lettuce across the 2 slices. Place a slice of cheese and some apple slices on top of one slice of bread, and place a slice of cheese, the chicken fillet or ham and tomato on the second slice of bread with some pepper. Stack the first two slices of bread on top of each other, and cover with the third slice, with the quark side on top of the tomato. Cut the last slice of cheese into strips. Lightly press the sandwich and cut diagonally. Decorate the wooden skewers with strips of cheese and use them to keep the sandwiches together. TIPS Why not substitute the plain Gouda with garlic and herb Gouda. Substitute the honey mustard and quark or fromage frais with tomato ketchup and a touch of paprika or thyme.
Heat the butter and fry the hamburgers until brown. Remove them from the pan and set aside. Fry the onion rings in the remaining fat. Halve the rolls, and toast them or briefly brown them under a preheated grill. Spread the rolls with tomato ketchup or pesto and place the hamburgers and onion rings on top. Cover with a slice of pepper Gouda. Briefly place the pepper cheeseburgers under a hot grill, until the cheese has melted slightly. Sprinkle the fresh herbs on top. TIPS Pepper Gouda can be substituted with plain Gouda, garlic and herb Gouda, Gouda hot & spicy, a mild ewe’s cheese or organic mild (Dutch) cheese. Why not substitute the hamburgers with thick slices of roasted ham on the bone, gammon, or strips of kebab meat.
Toast the pine kernels in a hot, dry frying pan. Mix the orange juice, olive oil, balsamic vinegar and ginger to make a dressing. Put the lettuce on the plates, and arrange the mangos, kiwis, and cheese on top. Pour over the dressing and sprinkle the dish with pine kernels and mint. TIPS The organic mild Dutch cheese can be substituted with a mild goat’s cheese. How about substituting the kiwis with blueberries.
Preheat the oven to 180 °C. Season the meat with salt and pepper and put 2 rashers of bacon and one slice of fenugreek Gouda on each schnitzel. Sauté the shallots or onion with the garlic in a little olive oil. Leave the mixture to cool slightly and place a little mixture on each slice of cheese. Roll the meat into tight rolls and secure with a cocktail stick. Fry the rolls in hot olive oil until golden brown. Place them in an oven dish and bake for 15 minutes. Add the Port to the fat in the pan and add the stock. Reduce the sauce to about 1/3. Thicken the sauce by whisking in small cubes of cold butter. Serve with mashed potatoes and mange-tout. TIPS Fenugreek Gouda can be substituted with plain Gouda or organic mild Dutch cheese. Why not use turkey instead of veal schnitzels and use smoked ham or “rookvlees” (smoked beef) instead of bacon.
Stir-fry the pepper, garlic and spring onions for 3 minutes in hot olive oil, and stir in the sweetcorn. Briefly heat the tortillas in a frying pan or in a hot oven. Mix 1 tablespoon coriander through the salsa, and spread half of the mixture on the tortillas. Place the slices of Gouda hot & spicy on top, and cover with the pepper-sweetcorn filling. Roll the tortillas around the filling and place them next to each other in an oven-proof dish. Spread the rest of the salsa on top and sprinkle on grated Gouda hot & spicy. Melt the cheese briefly under a hot grill, and serve the dish sprinkled with the rest of the coriander. TIPS Gouda hot & spicy can be substituted with pepper Gouda. Why not try cucumber cubes instead of red pepper.
Spread the slices of bread with mustard, and put a slice of cheese on each one. Put the slices of tomato or cucumber onto 2 of the slices of bread, and put the chicken fillet or ham on top. Cover with the 2 slices with cheese. Toast the toasties until golden brown in a toastie maker, contact grill or frying pan. Cut the toasties in half diagonally. TIPS The organic mild Dutch cheese can be substituted with plain Gouda, garlic and herb Gouda, or smoked Gouda. Why not try a sweet toastie with pineapple or banana and a mild goat’s cheese with orange marmalade.
~~Preheat the oven to 220 °C. Place the potatoes in a baking tray with olive oil and season with sea salt. Add half the garlic and 1 tablespoon of rosemary and stir. Roast for 25 minutes until golden brown and done, adding the cheese 5 minutes before the end. Meanwhile, fry the mushrooms in a little olive oil and pepper with the rest of the garlic and rosemary. Serve the potatoes with the forest mushrooms. TIPS Poldergold mature goat’s cheese can be substituted with a mild ewe’s cheese. Substitute the mini new potatoes (krieltjes) with small new potatoes or Roseval potatoes, and cut these in half lengthwise.
Place the aubergines next to each other on a baking tray. Mix the olive oil with the chilli oil, garlic, pepper and salt. Pour or brush this mixture over the aubergine slices. Cover with foil and leave to marinate for at least 30 minutes. Meanwhile, preheat the oven at 220 °C or use a grill. Roast the aubergine on both sides, until lightly browned. Put the smoked cheese on top of the aubergine slices and firmly roll each slice up, securing each with a cocktail stick. Serve sprinkled with coriander, together with pita bread, naan bread, or French bread. TIPS The smoked cheese can be substituted with a mild goat’s cheese, a mild ewe’s cheese or hot & spicy Gouda. Substitute the roast aubergine with roast pepper from a jar.
Toast the nuts in a hot, dry frying pan. Divide the lettuce across four plates, and arrange the goat’s cheese, ham and grapes on top. Mix the ingredients for the dressing and sprinkle over the salad. Sprinkle the roast nuts on top. Lovely with a nut bread (such as walnut) or wholemeal bread. TIPS Why not substitute the mild goat’s cheese with a mild ewe’s cheese or smoked cheese. Substitute the ham on the bone with crispy fried bacon or low-fat smoked bacon bits or pancetta cubes.
Heat the olive oil and sauté the garlic. Add the prawns and chilli powder and stir-fry for 3 minutes, stirring regularly. Remove the prawns from the pan and keep warm. Add the onion, pepper and tomato to the fat and braise for 5 minutes. Put the prawns back into the pan, heat them through and stir in the goat’s cheese cubes and 1 tablespoon of coriander. Sprinkle the rest of the coriander onto the dish just before serving. Lovely with toast or French bread. TIPS Mild goat’s cheese can be substituted with a mild ewe’s cheese or pepper Gouda. Why not substitute the coriander with spring onion and the shrimp with cubes of fresh tuna fillet.
Preheat the oven to 200 °C. Beat the self-raising flower, milk, eggs and salt together to form a smooth batter, heat the butter, and fry at least 8 crêpes. Stack the crêpes on top of each other, with the cheeses in between. Place the crepe tart in the middle of the oven, until the cheese has melted slightly. Beat the crème fraîche and the honey together. Cut the crêpe tart into wedges using a sharp knife, and serve with the honey cream. Sprinkle the crêpe tart with parsley. TIPS Substitute the cheeses in the list of ingredients with fenugreek Gouda, smoked cheese and a mild goat’s cheese. Why not add a tablespoon of chopped walnuts to the honey cream.
Boil the potatoes with a little salt in 20 minutes. Then make an airy puree with milk, pepper, salt and nutmeg. In the meantime stir fry the Chinese cabbage strips and bacon cubes for 5 minutes in the hot oil or butter. Add curry powder. Halve the orange wedges. Spoon the cabbage, bacon cubes, the orange wedges and the cheese cubes through the mashed potatoes. Roast the almonds in a hot dry frying pan until golden brown and sprinkle over the dish before serving. TIPS Gouda natural can be replaced with Gouda pepper cheese, Gouda herb garlic cheese or Young sheep cheese. Instead, take a cabbage instead of Chinese cabbage.
Rub the fondue pan with the halved clove of garlic. Heat the white wine, making sure it doesn’t boil. Cut the bread and put it on the table together with the fondue burner. Add the cheese to the wine, little by little, while stirring continuously, ensuring the cheese is fully melted before you add the next amount. Add freshly ground pepper to taste. Mix the cornflour with the kirsch and pour into the melted cheese. Stir thoroughly and pour the fondue into the preheated fondue pan when thickened. Dip pieces of bread in the cheese fondue. Tips: Try making the fondue a little spicier by adding pepper Gouda or adding 1 teaspoon of mustard, grated nutmeg or paprika. In addition to bread, you could also dip other things such as cherry tomatoes, broccoli florets, olives, mini new potatoes, carrot, mushrooms, pieces of pear or pineapple.
Cut an x in the bottom of the tomatoes, and place them in boiling water for a few seconds. Peel them, and cut them into small cubes (without the seeds). Purée the avocados with the lime juice. Stir the tomatoes, crème fraîche or sour cream and the shallot through the avocado and season with pepper and salt. Heat the stock, without letting it boil. Stir in the avocado purée, mix well, and stir in the cheese cubes. Pour the soup into warm soup bowls or plates. Place a few tortilla chips in the soup and serve the rest on the side. TIPS Garlic and herb Gouda can be substituted with pepper Gouda. Why not sprinkle the tortilla chips with grated plain Gouda or a mild goat’s cheese and grill them lightly, until the cheese has just melted.
Whisk the eggs with the pepper and salt. Sift the flour into the eggs, pour in the milk, and beat to a smooth batter. Leave to rest for 10 minutes. Melt some butter in a small frying pan and fry 8 crêpes. Spread some sour cream on each crêpe. Put the salmon strips and the garlic and herb cheese on the crêpes and roll them up. Cut diagonally, arrange onto plates, and garnish with lemon wedges. TIPS The garlic and herb Gouda can be substituted with a mild goat’s cheese or a mild ewe’s cheese. Substitute the crêpes with tortillas, creating a wrap filled with fish and cheese. Substitute the salmon in the filling with strips of smoked chicken fillet or ham.