Serves: 6 Servings

1/4 c Olive oil
1 lb Domestic and/or wild mushrooms
6 Shallots; chopped
2 Garlic cloves; chopped
2 Carrots; chopped
5 tb Parsley; chopped
1 c White wine
1 c Port wine
1 c Cream
Salt, pepper, thyme; to taste
1/2 c Bread crumbs
6 Chicken thighs boneless with skin pounded flat
8 oz Gouda cheese cut into 6 pieces
2 tb Olive oil
2 tb Butter

Saut̩ mushrooms in olive oil. When liquid evaporates, add shallots, garlic, carrots, and parsley. Cook 5 minutes. Add wine, port, cream and reduce by half. Taste for seasoning and stir in bread crumbs. Cool. Divide mixture and place unto thighs, top with Gouda and roll up. Secure with string. Heat olive oil and butter and brown tops of thighs, in ovensafe skillet. Place in oven and roast, uncovered at 200 degrees C. for 18 minutes or until meat is done.

Serves: 6 Servings

1 tb Unsalted butter
1/2 c Onion, chopped
1/2 c Green onion, chopped
3 c Corn
1/4 ts Salt
1/4 ts Dried thyme, crushed
1/4 ts Cayenne
1/4 ts Black pepper
3 Eggs
1 1/4 c Heavy cream
2 c Gouda cheese, grated
2 tb Chopped parsley

Preheat the oven to 175 degrees C.

Melt the butter in a large skillet over medium heat. Add the onion and green onion and saut̩ until the onions soften. Add the corn, salt, thyme, cayenne and black pepper, and cook until the corn is tender and warmed through, about 3 to 5 minutes.

In a large mixing bowl, beat the eggs with the cream until blended. Stir in 1 cup of the grated Gouda and the corn mixture. Pour the mixture into a greased 13 x 20 cm baking dish. Top with the remaining Gouda and bake for about 25 to 30 minutes. The gratin is done when a knife inserted in the centre comes out clean. Top with the chopped parsley and serve warm.

NOTES: While this recipe could be made with cheddar cheese, as many corn recipes are, I prefer to use the more buttery Dutch cheese, Gouda. It has a nutlike flavour and when aged develops a pronounced flavor that is tangy and sharp, similar to cheddar. If Gouda is not available, try Edam. Both will give a newer, livelier taste to this delicious dish than the customary cheddar cheese. This is one of those wonderful side dishes that can serve as both a starch and a vegetable. It is rich in flavor and is perfect for serving alongside roasted meats. Pair it with a roast turkey or chicken.

Serves: 8 Servings

2/3 c Sour cream
1 1/2 ts Baking soda
1 1/2 c All-purpose flour
1/4 ts Salt
1/4 c Butter
1/2 c Sugar
1 Egg
1/2 ts Vanilla
2 Green apples; peeled, thinly sliced
6 oz Gouda cheese
1/2 c Pecans
1/2 c Brown sugar

Preheat the oven to 190 degrees C. Butter and flour a 23 cm square baking pan. Combine the sour cream and baking soda and set aside. Sift the flour and salt together. Cream the butter, add the sugar, and beat until light. Beat in the egg and vanilla. Stir down the sour cream/soda mixture and add to the butter mixture alternately with the dry ingredients, in 2 or 3 additions.

Cut the Gouda cheese into thin wedges to match the apple slices. Spread half the batter in the pan and cover it with alternating rows of the apple and Gouda slices, saving about 1/3 of them for the top. Cover with the rest of the batter and finish off with remaining slices of apple and cheese, arranging them symmetrically if you can. Chop the pecans and add the brown sugar and blend to combine well. Sprinkle the pecan/sugar mixture over top of the cake and bake for 25 to 30 minutes. Let rest a few minutes, cut into squares and serve warm.

Serves: 1 Serving

1 Clove garlic, halved
1 1/2 c Dry white wine
4 c Shredded Gouda Cheese
1 ts Dijon mustard
1 tb Potato flour or cornstarch
2 tb Kirsch
Freshly ground nutmeg and pepper
8 sl (thick) fresh whole grain bread or French bread, cut into bite size cubes

Rub the inside of a heavy 2 quart pan with garlic. (you can use your fondue pot–the same as the serving pot). Add wine and cook over medium low heat until bubbles rise slowly to the surface. Meanwhile, in a bowl, lightly mix cheese, mustard, and flour.

Stir cheese mixture into wine, a spoonful at a time. Continue stirring slowly until mixture is smooth (it should bubble slowly). Add kirsch 1 Tbs at a time and again bring fondue to a simmer (too high heat may cause fondue to separate).

To serve, transfer fondue to a chafing dish over an alcohol burner or to a serving dish on an electric warmer. Season to taste with nutmeg and pepper. Adjust heat so fondue keeps bubbling slowly. Offer fondue forks or bamboo skewers to spear bread for dipping into fondue. Makes 4 entree servings or 10 to 12 appetizer servings.

Serves: 12 Muffins

2 c All purpose flour (500mL)
1/2 c Sugar (125mL)
1 tb Baking powder (15mL)
1 ts Salt (5mL)
1/2 ts Baking soda (2mL)
1 1/2 c Gouda cheese, shredded, (375mL)
1 c Plain yogurt (250mL)
1/4 c Butter, melted (50mL)
2 Eggs, beaten

In a large bowl, stir together flour, sugar, baking powder, salt and baking soda; stir in cheese.

In a small bowl, thoroughly combine yogurt, butter, and eggs. Add all at once to dry ingredients; stir just until moistened.

Divide batter evenly among 12 large greased muffin cups.

Bake in 200 degrees C. oven 18-20 minutes.

Serves: 8 Servings

4 Baking potatoes
Vegetable oil, (optional)
1 1/2 c Shredded Gouda cheese
1/2 c Sour cream
2 tb Butter
2 tb Chopped green onion
1 tb Chopped fresh parsley
2 ts Prepared horseradish (opt.)
Salt & pepper to taste
4 sl Bacon, cooked crisp and crumbled
Garnish: minced fresh parsley

Preheat oven to 220 degrees C. Scrub and dry potatoes. If desired, rub with a little vegetable oil or vegetable shortening. Prick in several places with fork. Bake in preheated oven for 1 hour. Reduce oven temperature to 175 degrees C.

Cut potatoes in half lengthwise and allow to cool long enough to handle. Hold with a thick potholder or oven mitt and scoop out flesh with bowl of spoon, being careful to leave shells intact (about 1/4-inch thick). Add 1 cup of the cheese, plus the sour cream, butter, onion, parsley, horseradish (if using), pepper and salt, to the potato flesh. Mash with potato masher or beat until smooth in an electric mixer.

Fill potato shells with mixture; sprinkle with remaining cheese. Bake at 175 degrees C. for 20 minutes. Sprinkle bacon over potatoes for last few minutes of baking. Garnish with plenty of minced fresh parsley.

Serves: 24 Servings

24 sl Rye or pumpernickel cocktail bread
2 tb Butter or margarine, melted
1 tb Dijon mustard
1 ts Dried dill weed
4 oz Gouda cheese, thinly sliced, cut into 24 pieces to fit bread
2 To 3 Italian plum tomatoes, cut into 24 thin slices

Brush 1 side of each bread slice with butter. Place 12 bread slices, buttered side down, on un-greased cookie sheet.

Spread each slice with mustard; sprinkle with dill weed. Top with cheese, tomato and remaining bread slices, buttered side up.

Broil 10 to 15 cm from heat for 1 to 3 minutes on each side or until toasted.

To serve, cut each sandwich in half diagonally. Yield: 24 mini-sandwiches

Serves: 4 Servings

4 thick slices Gouda Mild (approx. 1 cm.)
3 Eggs
Baking butter

Scramble the eggs and slide it on a flat plate. Cover another flat plate with breadcrumbs. Then cover the Gouda Mild slices with the egg mixture and after that with the breadcrumbs. Melt the butter in a frying pan (not to hot) and bake the cheese slices golden brown during approx. 2 minutes per side.

Serves: 4 Servings

Approx. 300g Goat Bleu
Approx. 300g matured Gouda cheese
3 dl. Dry white wine
1 Teaspoon tomato pur̩e
2 Cloves of garlic
2 Shallots
2 Teaspoons of chopped herbs (rosemary, tarragon, coriander and basil)
2 Spring onions
Red paprika
Fresh grinded pepper and salt
A small glass of grappa or kirsch
Lemon juice and olive oil

Peel and chop the shallots and cloves of garlic, clean the spring onions and cut them into thin slices. Cut the paprika into small blocks. Heat a dash of olive oil in a fondue pan and saut̩ the shallots and garlic. Add the tomato pur̩e and then stir well. Then add the white wine, chopped herbs, lemon juice, spring unions and the paprika and cook it for approx. 7 minutes. Add the cheese and let it melt. Season it with fresh grinded pepper, salt and a glass of grappa or kirsch.

Serves: 4 Servings

400g Samba! cheese
500 cc cream
200 cc beef broth

Cut the Samba! cheese in small pieces. Melt all the ingredients gently in a pan and mix it. Do not let it cook! Serve warm.

Serves: 4 Servings

1 Turkish bread or baguette
12 Slices Mook Smoke Cheese
1 Red paprika
1 Large onion
10 Green olives
4 Slices light smoked bacon
2 Large tomatoes
2 Teaspoons green pesto
2 Teaspoons rosemary oil *

* Preparation rosemary oil:
Mix three twigs of chopped rosemary and three cloves garlic with one cup olive oil and let it absorb for 60 minutes.

Cut the bread horizontally and cut the paprika, onion and light smoked bacon in small slices. Divide the olives and tomatoes in halves and remove the seed from the tomatoes. Mix the paprika, onion, bacon, garlic, olives and tomatoes with the pesto and the rosemary oil. Spread this evenly over one halve of the bread. Finally cover it with the slices Mook Smoke Cheese. Put the pizza under the grill for 5 7 minutes.

Serves: 2 Servings

2 pita breads
1 thin leek
100g crabsticks
150g grated Maasdam cheese
2 teaspoons sesame seed
(Fresh grinded) pepper

Cut open the pita breads. Clean the leek and cut it in small rings. Cut the crabsticks in pieces. Mix the leek, the crab, the grated Maasdammer and the sesame seed. Season this mixture with salt and pepper. Spread it over the pita breads and sprinkle it with some oil. Bake the pita pizzas golden brown and crispy in the middle of the oven for approx. 8 minutes. Tastes good with a salad.