Pasta dish au gratin with pepper and onion
Serve: 2
Ingredients :
5 ounces pasta twistssalt
pepper
2 onions
2 red bell peppers
1 ounce butter
3½ ounces of ham ribbons
2 eggs
4 fl. ounces whipping cream
2½ ounces grated cheese: Beemster Vlaskaas
Instructions :
Cook the pasta in plenty of salted boiling water until al dente.In the meantime, peel and slice the onions and cut the peppers into small pieces.
Heat the butter in a pan and fry the onion and pepper for about 5 minutes.
Drain the pasta and put into an oven dish. Stir the onion mix and ham ribbons through the onion mixture.
Preheat the oven to 425ºF. Break the eggs into the whipping cream, mix the cheese through this and add salt and pepper to taste. Spoon the egg-cream mixture over the pasta dish.
Bake the pasta dish in the middle of the oven for about 30 minutes until golden brown.
Delicious with a green salad.
Comments :
Course: entréeOrigin: Cooking from A to Z
Stuffed mushrooms
Serve: 2
Ingredients :
6 large mushrooms (5 ounces)2 spring onions
1 dried tomato in oil
1/3 ounce of butter
1 whole wheat rusk
2 tablespoons of grated cheese: Beemster Vlaskaas
salt
freshly ground pepper
½ tablespoon sunflower oil
Instructions :
Brush the mushrooms clean and twist or cut the stems off.Finely chop the stems.
Clean the spring onions and chop finely. Finely chop the drained tomato.
Preheat the oven to 425ºF.
Heat the butter in a saucepan and gently fry the mushroom stems and spring onion for about 3 minutes.
Remove the pan from the heat.
Crumble the rusk above the onion mixture and stir the tomato and half of the cheese through it.
Add salt and pepper to the mixture to taste.
Brush the mushroom tops with oil and put them in a low oven dish.
Spoon the filling into the mushrooms and sprinkle the rest of the cheese over the top.
Bake the mushrooms in the middle of the oven for about 15 minutes.
Put the mushrooms on two plates and serve immediately.
Comments
Course: appetizerOrigin: Light, healthy & delicious
Stuffed zucchini
Ingredients :
2/3 cup shredded Vlaskaas, Classic, or XO(depending upon you preference)
1/3 cup chopped almonds
Ground cold-milled organic flax seeds
Butter
Washed zucchini
Instructions :
This is a very versatile recipe as well as being exceeding healthful having Omega 3 and 6. This recipe can be cooked for a vegetarian dinner main dish, a vegetable side dish, or an appetizer.(The amount of cheese, almonds, and flax seed can be adjusted to your taste)
-Partially peel and slice long ways in to 5 to 6 pieces a fresh zucchini
-Line a cookie sheet with parchment paper
-Lay cut zucchini on parchment paper and brush lightly with butter
-Sprinkle cheese on the buttered zucchini
-Sprinkle crushed almonds over cheese
-Lightly sprinkle with Flax seeds
Bake at 350 until zucchini is done about 20 to 30 minutes.
The Famous Beemster® Stuffed chickenbreast
Serve: 4
• 3 oz./75 gram Beemster Vlaskaas, (or other like Classic or X-O-), grated• 2 tablespoons pesto
• 1 tablespoon (sunflower) oil
• 4 chicken breasts
• salt
• fresh grind pepper
• 4 large slices (Parma)ham
Instructions :
Mix Beemster cheese and pesto. Heat oil in a large non-stick skillet and brown chicken breasts on all sides. Remove chicken breast from the pan, season them with a little salt and pepper, and let them cool down. Cut the chicken breasts open horizontally and divide the cheese mixture over the opening. Close the chicken breast, and wrap them in the ham. Place them with the seam down into an oven safe dish. Pre-heat the oven to 375°F/180°C. Place the oven dish in the middle of the oven and bake for ± 20 minutes.Yummy with French fries and a salad.Beemster® Cheese is delicious on a sandwich! You can combine it with: Roast Beef, Ham, Salami or Pastrami. Just Be creative!
