Cauliflower And Edam Cheese Dutch Recipes

BLOEMKOOL (CAULIFLOWER NETHERLANDS - STYLE)

Steps:

• Clean and break cauliflower into flowerettes.
• In a kettle, boil cauliflower in the water until tender.
• While the cauliflower is cooking, melt butter in a medium saucepan, over low heat.
• Whisk in flour, salt and nutmeg, making a smooth paste.
• Add the milk slowly, stirring constantly to incorporate smoothly.
• Cook over low heat until thickened, stirring constantly.
• Optional: grated cheese may be added at this point, stirring constantly to incorporate into a smooth sauce.
• Drain and place cauliflower in a serving dish.
• Pour white sauce, (cheese sauce) over cauliflower and serve.

KESHI YENA (STUFFED EDAM CHEESE)

Steps:

• Cut a small horizontal circle to make a"lid" on the upper part of the cheese.
• Scoop out the inside, leaving a shell 1/4" to 1/2" inch thick.
• Saute the vegetables, seasonings, and beef.
• Simmer for aprox.
• 20 minutes until the tomatoes are reduced.
• Then remove from the stove and allow to cool slightly.
• Beat 4 eggs and blend into this mixture.
• Generously grease a casserole dish or the top of a double boiler with the margarine or oil.
• Place the cheese shell upright in the greased dish.
• Fill with the vegetable/beef mixture.
• Cover with the"lid" (cheese circle).
• Beat the remaining egg and spread beaten egg on top of the cheese as a sealer.
• Set the casserole in a pan of hot water and bake for 1 1/2 hours at 350.
• OR---.
• Place the double boiler over simmering water and cook, covered for the same amount of time, replenishing water as necessary.
• VARIATION: Slice cheese about 1/4" inch in thickness.
• Line a deep buttered dish or individual custard cups with cheese slices, overlapping edges.
• Place filling inside, cover with cheese and brush with beaten egg to seal.
• Place in a pan of hot water and bake as directed above.

CAULIFLOWER IN CHEESE SAUCE

Steps:

• Remove the leaves from the cauliflower, rinse it well and then cut out the core. Cut the rest into four pieces.
• Bring a large pot of salted water to a boil and then add the cauliflower. Cook for 5-6 minutes, or until tender. Drain and put it into an ovenproof casserole dish.
• Meanwhile, melt the butter in a saucepan, over low heat.
• Add the flour and stir with a wooden spoon to make a smooth paste.
• Cook the mixture gently for a minute, then take the pan off the heat.
• Stir in the milk, a little at a time.
• Return the pan to the heat and let it cook on low for 5-10 minutes, stirring occasionally.
• Stir most of the grated cheese into the saucepan to melt. Season it with pinches of the salt, pepper and nutmeg.
• When the sauce has melted, pour over the cauliflower and sprinkle the reserved cheese on top.
• Place under the broiler for a few minutes and until the top starts to bubble and brown.

EDAM CHEESE FRITTERS

Steps:

• Bring the milk to almost boiling point with onion, bay leaf and cloves.
• Cover and allow to cool.
• Remove Onion, bay leaf and cloves.
• Bring back to boiling point.
• Add semolina and stir over a medium / gentle heat until the mixture becomes stiff and difficult to stir.
• Remove from heat and stir in cheese and mustard.
• Pour into a greased dish and spread out to a thickness of about 1 - 1 and 1/2 cm.
• Allow to cool.
• Cut into squares. I find that it makes 12 squares.
• Dip into beaten egg and then roll in breadcrumbs.
• Fry gently in a good quality oil. I prefer Virgin Olive Oil.
• Serve with a fresh green salad and mashed potatoes and tomato sauce or ketchup.
• NB: The quantity of cheese can be adjusted. Reducing the amount of cheese and adding a couple of tbsps of Parmesan works well.

NORWEGIAN MARINATED EDAM CHEESE (MARINERT EDAMEROST)

Steps:

• Dice cheese the size of sugar cubes. Prick with a fork to allow the marinade to be absorbed.
• Mix all ingredients for marinade in a heavy-bottomed casserole and bring to a boil. Cool.
• Layer cheese and red pepper in a jar and pour marinade over all.
• Cover and chill. Keeps 2-3 weeks in refrigerator.
• Let come to room temperature before serving, allowing cheese to come to full-flavor.