Best 9 Cauliflower And Edam Cheese Dutch Recipes

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 CHEESE

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower; cover the saucepan with a lid and steam cauliflower until tender, 10 to 12 minutes.
• Melt butter in a large pot over medium heat. Whisk flour into melted butter; cook, stirring constantly until raw flour taste cooks off and mixture darkens, 3 to 4 minutes.
• Gradually whisk milk into butter mixture; cook, stirring constantly, until sauce thickens, about 8 minutes. Remove pot from heat; stir in Cheddar cheese. Season sauce with salt and white pepper.
• Stir steamed cauliflower into cheese sauce; season with salt and white pepper.

BAKED CHEESY CAULIFLOWER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with cooking spray.
• Place cauliflower in a microwave-safe bowl with 1/2 cup water. Microwave until tender-crisp, about 5 minutes. Drain and transfer to the prepared baking dish.
• Whisk egg and flour together in a bowl. Add milk, salt, and pepper. Pour over cauliflower florets. Sprinkle Cheddar cheese and paprika on top.
• Bake in the preheated oven until cheese is melted and cauliflower is soft, 30 to 40 minutes.

CAULIFLOWER AND EDAM CHEESE (DUTCH)

Steps:

• Preheat oven to 395°F.
• Rinse the cauliflower cut into florets.
• Boil the florets for 10 minutes in one cup of lightly-salted water. Drain.
• Beat the eggs with the condensed milk and half of the grated cheese.
• Add the flour and pepper and paprika to taste.
• Put the florets in a greased oven dish. Pour the egg-and-cheese mix over it and sprinkle the remainder of the grated cheese on top.
• Bake at 395ºF for about 35 minutes.

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.

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.

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.

STUFFED EDAM CHEESE

Steps:

• Remove a 2 to 3 inch wide horizontal slice from top of cheese.
• Scoop out the cheese, leaving a 1/4 inch thick shell.
• With a sharp knife, cut a sawtooth pattern around the edge of the shell.
• Shred the cheese.
• With an electric mixer, blend shredded cheese with the remaining ingredients.Mixture will be lumpy.
• Spoon cheese mixture into shell, cover with plastic wrap and refrigerate until about 2 hours before serving.
• May be prepared in advance to this point up to three days.

CAULIFLOWER CHEESE

Steps:

• Heat the oven to 395F/200C/Gas 7.
• Remove the green outer leaves from the cauliflower and steam whole over a pan of boiling water for 10 minutes.
• Remove the cauliflower from the heat and leave to cool.
• Place the butter and flour into a large saucepan.
• Over a low heat stir the butter and flour until the butter has melted and the flour is incorporated.
• Add the salt and mustard powder and continue stirring for 2 minutes.
• Turn the heat up to medium and add the milk in one go and whisk furiously until all a smooth sauce is formed.
• Continue stirring until the sauce is thickened and glossy (about 5 minutes).
• If the sauce is very thick add a little more milk, the sauce should be thick but still runny.
• Add the grated cheese and stir until melted.
• Remove from the heat.
• Break the cauliflower florets from the thick, central stalk taking care not to break it into tiny pieces.
• Place the florets in a baking dish large enough to hold all the florets in one layer.
• Pour the thickened cheese sauce over the cauliflower ensuring all the florets are covered.
• Sprinkle with grated cheese and a good twist of black pepper.
• Bake in the hot oven until the sauce is bubbling and golden brown on the top, approximately 30 minutes.