These light potato and cheese gnocchi are served with delicate sage, pungent pine nuts and grated creamy Kroon Gouda Medium cheese. Finish with a mixed leaf salad for a perfect lunch or dinner dish.
|Ingredients for the gnocchi
– 400g (14oz) Floury potatoes, such as Sebago or Dutch Cream potatoes
– 400g (14oz) Sweet potatoes
– 400g (14oz) Kroon Gouda medium cheese, grated
– 1 Medium egg yolk
– 1tsp Salt
– 175g (6oz) Plain flour
– 125g (4oz) Kroon Gouda medium cheese, grated
|For the sage butter
– 50g (2oz) unsalted butter
– 12 fresh sage leaves
– 25g (1oz) pine nuts, toasted
Extra grated Kroon Gouda mild
1. Peel and cut the potato into 5cm (2″) chunks. Place in a pan of lightly salted boiling water and cook for 8-10 minutes until tender. Drain, return to pan and dry over a low heat for about 10- 20 seconds, to drive off any moisture. Mash until smooth.
2. Beat the egg, salt and Kroon Gouda medium into the potatoes and gradually add the flour until you have a soft dough that is no longer sticky. Divide into 6 even sized pieces, on a lightly floured surface, then roll each lump into a sausage of 2.5cm (1″) wide by 20cm (8″) long. Cut each sausage into 8 pieces.
3. Bring a very large pan of salted water to the boil and drop in a third of the gnocchi and wait for them to float to the top – this should take about 3-4 minutes. Scoop them out with a slotted spoon and place in a warm bowl. Cook the remaining gnocchi in batches.
4. Heat a large frying pan and add the butter and sage and cook until the butter is foaming and sage is crispy. Toss in the gnocchi.
5. Serve immediately, sprinkled with the pine nuts, with some extra grated Kroon Gouda.
You can freeze the gnocchi on a tray. When frozen transfer to a freezerbag and they can be cooked from frozen for another day. Alternatively try Kroon Maasdam cheese in this dish.
A delicious light lunch, perfect served with a crisp green salad.
– 12oz puff pastry dough
– 1lb small potatoes
– 14oz fresh green asparagus
– 4oz heavy cream
– 4 eggs, beaten
– 5oz Kroon Gouda Cheese shredded
– Salt & freshly ground black pepper
1. Unroll the puff pastry and use to line the base and sides of a 8″ x 11″ tart pan, if the edges overhang, don’t worry just scrunch them up. Prick the base with a fork, then chill while you make the filling.
2. Preheat the oven to 375 degrees F. Boil the potatoes for 20 minutes until tender. Add the asparagus spears to the boiling water 3 minutes before the potatoes are cooked. Drain the potatoes and asparagus and rinse in cold water. then thickly slice the potatoes.
3. Beat the eggs and cream together and season with salt and freshly black pepper.
4. Arrange the potatoes on the base of the pastry, top with the asparagus, sprinkle over the Kroon Gouda cheese, then pour over the egg mixture.
5. Cook for 25030 minutes until puffed, golden and set. Serve warm with a crisp green salad.
When preparing the green asparagus, remove any woody/thick stems by ending bases. They will snap at the point where the woody part begins and ensure the best flavor.
Kroon Gouda Holland aged is produced and ripened in the fine,
Dutch cheese making tradition. The long ripening period gives the
cheese its rich taste. It has full flavour, hearty and a bit sweet taste.
Gouda cheese has a wide range of applications:
in sandwiches, as a snack, as an ingredient in
hot and cold dishes, and as an item on the cheese platter.
This crunchy bean, hazelnut and Kroon Edam cheese salad is served with a citrus orange dressing. Serve with a crispy sea bass filet to create a perfect light lunch.
– 10oz French beans, trimmed
– 2oz hazelnuts
– 1 orange
– 4 tbsp olive oil
– 5oz Kroon Edam cheese, cut into small cubes
– 4 x 5oz sea bass filets
– Salt & freshly ground black pepper
1. Bring a large saucepan of lightly salted water to the boil, cook the French beans for 4 minutes, then rinse under cold water. Leave to drain.
2. Place the hazelnuts in a saucepan and lightly toast then place in a bowl with the beans and Kroon Edam cheese.
3. Zest the orange skin and add to the bowl, then squeeze the juice of ½ the orange and whisk the juice with 3 tbsp of the olive oil. Pour over the cheese and beans.
4. Season the sea bass filets with a little salt & pepper. Heat the remaining oil in a large frying pan, when starting to smoke, add the sea bass filets skin side down and cook for 2-3 minutes until the skin is crisp. Carefully flip the fish over and cook for an additional 2-3 minutes until cooked.
5. Arrange the bean salad between 4 plates and top with a sea bass filet. Serve immediately.
You can serve your favorite fish with this salad. Cod, haddock, sea bream or mackerel all work very well with this crunchy salad.
This rich fondue is flavoured with cider and is perfect as a starter amongst friends at a dinner party. Delicious served with fruits of the forest including figs, pears and apples.
– 300ml (½ pt) Cider
– 30ml (2 tbsp) Cornflour
– 400g (14oz) Kroon Maasdam cheese, grated
– 1 Clove of garlic, crushed
– Freshly ground black pepper
|Accompaniments to serve
– 3 Apples, cored and each cut into 8 wedges
– 2 Pears, cored and cut into thick slices
– Juice of ½ lemon
– 6 Figs, cut into quarters
1. Rub fondue pan (or a heavy-based saucepan) with the garlic, discard the garlic, then add the cider and bring to the boil.
2. Meanwhile, in a small bowl, blend the cornflour with 75ml (3tbsp) cold water to a smooth paste. Reduce the heat under the fondue pan to low and stir in the Kroon Maasdam cheese and the blended cornflour, stirring constantly until the cheese melts and begins to bubble. Season with black pepper and simmer for 2-3 minutes until thick and creamy.
3. Toss the apples and pears in the lemon juice to prevent them from browning. Set the fondue pan over a table burner, stirring occasionally to prevent the cheese from sticking. Serve in individual sized pots and use a fork to dip the fruit into the fondue.
This fondue needs to be kept warm after making. Do not allow it to cool and reheat as it will split. Try also serving it with fresh bread bread or roasted baby potatoes. Alternatively you could use Kroon Edam Mild cheese for a creamy flavour.
A delicious spiced vegetable gratin with almonds and Kroon classic Gouda Holland cheese with cumin.
– 3 red onions wedged
– 10oz ripe tomatoes diced
– 2 yellow peppers cut in strips
– 1 ½ lbs broccoli small florets
– 10oz large shiitake mushrooms quartered
– 12-3 oz sliced almonds
– 3 tbsp butter
– 8 oz grated Kroon Gouda Holland Cumin cheese
– Salt & pepper to taste
1. Boil the broccoli in water for 2 minutes and drain.
2. Melt the butter in a wok or frying pan. Stir-fry the onion wedges, yellow pepper for 2 minutes on a medium-high heat.
3. Turn up the heat and add the shiitake mushrooms, almonds and pepper. Stir-fry for 2 minutes, then add the diced tomatoes and salt to taste. Stir-fry for another 2 minutes on a high heat. Add the broccoli and mix.
4. Divide the mixture over 8 individual shallow oven dishes or 1 large oven dish. Sprinkle equal amounts of cheese on each dish or all on one.
5. Preheat the oven to 400°F. Bake in the preheated oven for 15-20 minutes (a little longer if using a large dish). Serve piping hot.
A creamy toasted cheese sandwich, with grilled zucchini and a touch of fresh crunchy basil; perfect for a comforting lunch or a light dinner.
– 1 zucchini 7oz
– 2 tbsp olive oil
– 2 fresh basil sprigs
– 4 slices Cablanca goat cheese
– 8 slices whole wheat bread
– 8 tbsp tomato ketchup
1. Preheat the grill.
2. Cut the zucchini into 24 slices. Brush both sides with olive oil and grill for 3 to 4 minutes on each side until golden brown.
3. Pick the basil leaves off the sprigs and chop the stalks.
4. Spread the bread slices on one side with tomato ketchup. Put 4 slices, ketchup side up, on a work surface and cover with the grilled zucchini. Scatter the chopped basil stalks and some black pepper on top. Follow with a slice of cheese and some basil leaves. Place the remaining slices of bread, ketchup side down, on top.
5. Toast the sandwiches until golden brown. Halve them diagonally and serve hot!
This delicious and satisfying soup is ideal for lunch, or as part of an evening meal.
– 1 large cauliflower
– 1 large potato, peeled and diced
– 1 white onion, sliced
– 4 1/2 cups hot vegetable stock
– 2 tbsp unsalted butter
– 2 tbsp flour
– 1 tbsp wholegrain mustard
– 5 oz Kroon smoked cheese diced
– 2 tbsp freshly chopped chives/salt & pepper to season
– bread to serve
1. Place the cauliflower, potato, onion, milk and stock in a large pan. Bring to boil, then simmer for 20 minutes, until the cauliflower is very soft.
2. Strain the liquid into a bowl. Set vegetables aside.
3. Heat the butter in a large pan, add the flour and cook for 1 minute, whisking continuously. Gradually whisk in the reserved hot liquid to make a smooth sauce. Bring to boil and simmer for an additional 2-3 minutes. Stir in the mustard.
4. Add the Kroon smoked cheese and stir until melted. Return the vegetables and season with salt & pepper to taste. Using a hand held blender, blend the soup, leading some texture. Ladle the soup into bowls, sprinkle withe the chives. Top with extra cheese and freshly ground black as desired. Serve with chunks of bread.