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Remember to return to this page regularly if you’re looking for an exciting recipe with cheese as one of the main ingredients. Be daring – experiment with cheese! |
Naan bread pizza with onion marmalade, Brie and rocket
Ingredients:
6 naan breads
125 ml onion marmalade
2 Brie cheeses sliced thinly
2 large hand full of rocket
100 ml Parmesan shavings
Fresh lemon juice and olive oil to sprinkle over
Preheat the oven’s grill. Place naan breads on a baking pan and spread a bit of onion marmalade on each. Add
Brie and put under grill until the cheese is bubbling. Remove from oven, add rocket and Parmesan, and sprinkle a
few drops of lemon juice and olive oil over. Serve immediately.
TIP: exchange naan breads for tortillas or horizontally halved pitas; and if the onion marmalade is too sweet to your
taste, exchange with pesto.
Enough for 6 portions. |
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Camembert, green fig preserve and filo pile
Ingredients:
2 whole Camembert cheeses
Half a container of cream cheese
3 whole preserved green figs
3 sheets filo pastry
45 ml melted butter
Preheat oven to 190 °C. Cut each Camembert horizontal to form two thinner circles. Spread a bit of the cream
cheese on three of the circles. Slice the figs thinly and place on cream cheese.
Pile the circles on each other with the slice without cream cheese on top. Spread each sheet of filo pastry with
melted butter and put on top of each other. Put the Camembert pile in the middle and fold pastry to form a package.
Place on a baking pan with baking paper and bake for approximately 20-30 minutes until the Camembert is soft and
warm, but not runny.
Serve warm with fresh bread. Enough for 8 portions. |
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Ricotta and cinnamon cake - Arina du Plessis
Ricotta is a cheese with a low fat content and if you use low fat yoghurt for this recipe, you’ll have a delicious
healthy dessert option with not much fat. Serve with fresh fruit or simmer fruit in sugary syrup with spices
such as cinnamon, star aniseed and vanilla and serve warm with cheese cake.
Ingredients:
500 g ricotta
500 g thick natural yoghurt
230 ml castor sugar
15 ml fine cinnamon
2 extra-large eggs
250 ml cake flour
125 ml corn flower/Maizena
15 ml vanilla
Preheat the oven to 180 C and spray a 24 cm loose bottom pan with anti-stick food spray. Mix all the
ingredients well and spoon in prepared pan. Spread evenly and bake for 50-60 minutes, until firm.
Leave to cool to room temperature and serve. Serves 12-14. |
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Baked chocolate hazelnut cheese cake - Arina du Plessis
Crust:
200 g chocolate biscuits
100 g ground almonds
125 ml melted butter
Filling:
2 x 230 g cream cheese tubs
250 ml sour cream
125 ml castor sugar
2 extra large eggs
30 ml corn flower/Maizena
30 ml cocoa
30 ml cake flour
60 ml hazel nut liqueur (like Frangelico)
45 ml hazel nut chocolate spread (like Nutella)
Pre-heat the oven to 160 C. Grind the biscuits and add almonds and butter. Mix until you have moist crumbs.
Transfer to spring form pan (22cm) and press crumbs to bottom and against the sides. Keep in fridge until
necessary.
Beat the cream cheese, sour cream, castor sugar and eggs until smooth. In a separate bowl, mix corn flour,
cacao, cake flour and hazel nut liqueur to form a paste. Add to the cream cheese mix, add the hazel nut
chocolate spread and beat until well mixed.
Pour onto the crust, spread even and bake for about 45minutes or until the sides are firm and the inside still soft.
Switch off the oven, open the door slightly and leave the cake to cool in the oven. Leave to cool to room
temperature, sift cacao over and serve with cream or ice cream.
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Cottage cheese cake - Arina du Plessis
Ingredients:
4 eggs
375 ml castor sugar
125 ml oil
1 x 250 g creamed cottage cheese
5 ml vanilla
500 ml cake flour
10 ml baking powder
Pinch of salt
Pre-heat the oven to 180 C and grease a 23cm baking pan. Cover insides with baking paper and grease again.
Mix the eggs well and add the sugar bit by bit until the sugar has dissolved and the mix is light yellow and
thick.
Add the oil, cottage cheese and vanilla and beat well.
Sift the flour, baking powder and salt in a large mixing bowl and add the egg mixture. Mix well.
Transfer to prepared pan, spread even and bake for 30 minutes (or until a testing pin comes out clean from the
middle of the cake).
Let cool in the pan for a few minutes and then turn it onto a cooling rack. Decorate with butter icing, ganache or
cream cheese icing.
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Cheesy Artichoke Stuffed Chillies - Meagan Brache
Ingredients:
3/4 cup Shredded Colby-Jack Cheese
3/4 cup Shredded Mozzarella Cheese
1/4 cup Part-Skim Ricotta Cheese
1 jar chopped marinated artichoke hearts, drained
1/4 cup chopped walnuts, toasted
1/2 tsp pepper
8 whole fresh green chillies, roasted and peeled
1 can Italian-style tomatoes, chopped
1 tsp. dried whole basil leaves
Combine Colby-Jack and Mozzarella cheese in large bowl. Stir in Ricotta cheese, artichoke hearts, walnuts
and pepper. Spoon mixture into chillies and place in 13x9-inch baking dish; bake in preheated 350° oven 10
minutes or until cheese melts.
Combine tomatoes and basil in small saucepan; bring to a boil. Reduce heat; simmer 2 minutes. Serve as sauce
over stuffed chillies. |
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2012 Facebook recipe competition - 1st prize
Blue Cheese and Biltong Pate - Beulah Harris
Ingredients for 2 individual pates:
2 blocks blue cheese
1 tub cream cheese
1 Tablespoons chopped moist biltong bits
Fine biltong shavings
Lay out a 15cm square of tin foil, shiny side facing down. Spray with a bit of spray & cook.
Mash up the blue cheese, place 1 quarter on the foil, and pat down firmly into a square shape.
Place an equal amount of cream cheese on top, pat down firmly.
Put the biltong pieces on top of the cream cheese, then repeat a layer of blue cheese and the cream cheese.
Sprinkle with biltong shavings, wrap the cheese pate square firmly in the foil and refrigerate for 24 hours. |
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2nd prize
Baked Cheese - Trudi Mclachlan
Take a Camembert cheese and put it into a ovenproof dish (dish must not be much bigger than the cheese).
Insert a few cloves of garlic and some fresh rosemary into the cheese.
Pour +- 150ml white wine over the cheese and bake at 180o until the cheese has melted.
Serve with crusty bread. |
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3rd prize
Broccoli Cheese Soup - Lisa Steffen
500 g broccoli – chopped into bite sizes
1 large onion finely diced
2 garlic cloves
250g grated cheddar cheese
125ml cream smooth cheese
4 cups boiling water
2 tsp corn flour
Salt and pepper
250ml fresh cream
1 tsp butter
In a pot sauté onion and garlic with a little butter, till transparent. Add water, salt and pepper and broccoli and simmer till broccoli soft and cooked. Mix corn flour with a little cold water to make paste and add to soup. Take pot off stove and add cream and cheese and mix, then put on pot to thicken a bit. Serve with a garnish of parsley on top or dash of paprika. |
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Turkish apricots stuffed with goats cheese and wrapped in bacon
One of the country's leading food bloggers, food stylist for Masterchef SA and owner of the inspiring
www.drizzleanddip.com site, Samantha Linsell, shared this easy to make, tasty snack which could also
serve as a mouth watering starter.
This is how:
Soft Turkish dried apricots (number of guests determines number of apricots)
Log of goat’s milk cheese of your choice
Streaky bacon
Preheat the oven to 200 °C
Cut into the middle of each apricot with a sharp knife and use your finger to create a hollow cavity.
Scoop out a small piece of goat’s milk cheese and stuff each apricot.
Then wrap each stuffed apricot in a half or a full piece of streaky bacon, making sure you cover all the orange
flesh of the fruit, and secure with a cocktail stick.
Place on a baking tray and bake for 8 – 10 minutes until the bacon is crispy and the cheese in starting to ooze
out - serve warm or cold. |
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French toast with Simonsberg brie, fresh pear and preserved ginger
Serves 6
6 eggs
1 cup milk
Butter for frying
6 slices of brioche or white bread
2 ripe pears
125g Simonsberg brie or Camembert
6 T preserved ginger with syrup
Whisk the eggs and milk together in a large bowl and heat a little butter in a frying pan. Dip the bread slices,
one by one, in the egg mixture and fry until golden on both sides.
Serve the warm French toast with sliced pear, brie and preserved ginger. |
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Jenny Morris, Giggling Gourmet's delicious cheese sandwich
Jenny will be in action in the Checkers Theatre next to the Checkers Cheese Emporium
Jenny says: "I love cheese in any shape or form, hard or soft, strong and mild; it is so versatile and makes a quick
meal between two slices of bread. I love to combine Brie - all creamy and ripe - with sweet onion relish, salty ham
and peppery rocket and topped off with delicious fresh onion sprouts. The wonderful thing about the cheese
festival is that you can sample new cheeses that you are to afraid to buy in case you do not like them."
This is how:
2 slices of sour dough bread brushed with olive oil and grilled
1 tbls Jenny Morris® Relish me onion relish or any other brand
A very ripe wedge of brie
Wild rocket
100g thinly sliced Gypsy Ham Spread the onion relish onto a slice of sour dough and then layer with the
rocket, ham, brie and more relish and onion sprouts. |
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Braaibroodjies with a difference – Eric Labuschagne, owner of Yummi Brownies
1 large loaf Ciabatta
Basil Pesto
Olive Tapenade
200 – 300g Mozzarella grated
100g Parmesan grated
30g Gorgonzola, cut into small blocks
6 – 8 sun dried tomatoes in olive oil
Slice the Ciabatta in half. Spread the basil pesto on the one half and the tapenade on the other half. Scatter the mozzarella on the one half followed by the parmesan and then the gorgonzola. Tear the sun dried tomatoes into small pieces and scatter over the cheese. Close the ciabatta and place in a braai grid that sandwiches the loaf together. Place over moderately hot coals turning every minute until brown and the cheese is melted. Take out the braai grid and slice into portions.
Serve warm |
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Cream cheese & citrus frozen lollies – Justine Kiggen, Fairlady Food Editor
230g tub low-fat smooth cream cheese
2 x 170ml tubs low-fat plain yoghurt
½ cup (125ml) caster sugar
2 Tbs (30ml) lime or lemon juice
1-2 limes or lemons, thinly sliced
In a bowl whisk together cream cheese, yoghurt, caster sugar and lime or lemon juice until smooth.
Place 1-2 slices of the limes or lemons into ice cream lollie moulds pour in mixture.
Allow to freeze for at least 4 hours or overnight.
Makes 8-10 |
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Cheddar and corn chowder – Arina du Plessis, Landbouweekblad Food Editor
6 slices back bacon, finely chopped
1 large onion, finely chopped
1 garlic clove, grated
30 ml butter
5 ml ground cumin
5 ml ground coriander
45 ml cake flour
1,25 litre chicken or vegetables stock
1 large potato, peeled and finely diced or grated
125 ml cream
350 g frozen whole kernel corn
250 ml grated mature cheddar
Salt and freshly ground black pepper to taste
Finely chopped parsley and extra grated cheddar, to garnish
Fry the bacon in a dry pan until crispy. Remove from the pan and set aside. Put the onion, garlic and butter in
the same pan and fry the onion until softened. Add the cumin and coriander and fry until fragrant. Add the flour
and cook for 2 minutes. Add the stock and potato and heat, while stirring, until it comes to the boil. Simmer for
about 15 minutes, stirring often. Add the cream and corn and simmer for another 5 minutes. Just before serving,
add the cheddar and stir through, but to not boil. Season to taste with salt and pepper. Divide the soup between
4-5 bowls. Mix the crispy bacon with some parsley and grated cheddar and spoon on top of each serving.
Serve immediately.
Serves 4-5 |
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