Jocks, socks or cheese?
It’s less than two weeks until we celebrate our Dads on their ‘official’ day, have you figured out what you are doing?
Our Dads come in all shapes and sizes and their interests, hobbies, likes and dislikes are as varied as anyone could possibly imagine, but one thing all Dads like, is to feel special.
Why not do something a little different this year and pamper Dad by cooking for him. It doesn’t need to be fancy, and it most definitely doesn’t need to be difficult, but by putting in a bit of time and effort, Dad will really know how much you love him.
Beemster, a gourmet Dutch Gouda, renowned for its rich and creamy taste, is made in the UNESCO World Heritage Site, ‘The Beemster’ in North Holland. Its delicious taste is the direct result of ideal farming conditions and practices.
Beemster cheeses include Mild, Medium, Aged, Classic, X-O- and Royaal, each aged for a distinctive flavour, suited to accompany different beverages and foods and therefore suit just about any Dad’s taste buds.
Delicious on its own, or as part of a delicious cheese platter, Beemster can also can be used as an ingredient in delicious meals, such as bell pepper soufflés, panini with roasted bell peppers and zucchini, pea soup with bacon and cheese and crostini with avocado purée. These recipes – featured below – are quick and easy, but super delicious – Dad is going to love them (and so will the rest of the family!)
Of course, such delicious recipes will be special on Father’s Day, but remember, the better weather is not too far away, keep them in mind when entertaining family or friends as we head towards the party season.
RRP range from $3.30 to $4.05 per 100 grams.
BELL PEPPER SOUFFLES with Beemster Aged
VEGETARIAN
TYPE: Starter, lunch
TIME: 35 min
MAKES: 4 servings
INGREDIENTS
200 g Beemster Aged
2 tbsp olive oil
1 onion, chopped
2 red bell peppers cut into small cubes
2 eggs, separated
Freshly ground black pepper and salt
Oil for greasing the ramekins
PREPARATION
Preheat oven to 200°C.
Heat the oil in a frying pan and sauté the onions and red peppers for 4-6 minutes until soft and tender, and most of the moisture has evaporated.
Purée the mixture in the food processor, add the egg yolks and 100 g of the Beemster Aged and combine into a smooth mixture. In a bowl, beat the egg whites until stiff peaks form and, using a spatula, gently fold in the bell pepper mixture.
Add pepper and salt to taste. Grease the soufflé ramekins, spoon in the red pepper and cheese mixture. Grate the remaining cheese and sprinkle on top of the soufflés. Place the ramekins on a baking sheet and bake in the preheated oven for 15-20 minutes until golden brown and done. Place each ramekin on a plate and serve immediately.
PANINI WITH ROASTED PEPPER AND COURGETTE
VEGETARIAN
TYPE: Lunch, snack
TIME: 20 min
MAKES: 4 servings
INGREDIENTS
150 g Beemster Aged
1 clove garlic, minced
1 tbsp dried Italian herbs
2-3 tbsp olive oil
1 red bell pepper
1 small courgette
1 baguette or focaccia
PREPARATION
Stir the garlic and the herbs into the olive oil. Cut the bell pepper into 8 wide strips and the courgette diagonally into long slices.
Brush the red pepper and courgette strips with olive oil and roast them in a hot grill pan until nicely browned and tender.
Slice the cheese. Cut the baguette into 4 equal pieces and slice them open lengthwise. Cover the bottom of the bread with half of the cheese and add the bell peppers and courgette, followed by the remaining cheese.
Finish with the top half of the baguette. Press the panini firmly together and place them in the contact grill for 6-8 minutes until golden brown and done.
CROSTINI WITH AVOCADO PUREE
VEGETARIAN
TYPE: Snack
TIME: 20 min
MAKES: 20 crostini
INGREDIENTS
1 fresh baguette
Italian olive oil
2 ripe avocados
1 lemon
1 shallot
About 8g (1/2 bunch) flat leaf parsley
Sea Salt, Lemon Pepper
Beemster Classic Shavings
80g Rocket (arugula) lettuce
PREPARATION
Preheat the oven to 200°C. Cut the baguette into 1 cm thick slices and place them on an oven rack. Brush with Italian olive oil and bake for 8 minutes or until golden brown and toasted.
Halve the avocados, remove the stones and spoon the flesh into a bowl.
Squeeze out the lemon juice and pour it into the bowl with the avocado.
Use a fork to mash the avocado into a coarse puree. Season with salt and lemon pepper.
Arrange a few leaves of rocket (arugula) on top of the toasted bread slices (crostini), place the Beemster Classic shavings on top of the rocket, then a spoonful of avocado puree and some more cheese shavings, finish the crostini with salt and lemon pepper. Secure with a cocktail pick.
Makes about 20 crostini.
PEA SOUP WITH BACON AND CHEESE
TYPE: Starter, lunch
TIME: 30 min
MAKES: 4 servings
INGREDIENTS
150 g Beemster Royaal
2 tbsp olive oil
2 onions
200 g lean smoked bacon cubes
750 g frozen peas
1 l chicken stock
½ head iceberg lettuce
Freshly ground pepper and salt
PREPARATION
Chop the onions and cut the iceberg lettuce and the Beemster Royaal into thin strips. Heat the oil in the soup pot and sauté the onions. Fry the bacon cubes in the frying pan until nice and crispy. Set them aside. Add the peas, chicken stock and half of the lettuce strips to the onions in the soup pot and bring to a boil.
Simmer gently for 10 minutes, then purée the soup with a hand blender. Season with pepper and salt to taste. Stir the remaining lettuce strips, the bacon cubes and the cheese into the soup. Delicious with whole-wheat bread, with mustard and piccalilli relish.
