Edam Cheese Fritters Food

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.

CHEESE FRITTERS

Steps:

• Warm the milk in a skillet.
• Slowly mix in the flour.
• Add butter or margarine.
• Keep stirring on low flame until well combined.
• Remove from heat.
• Add the cheese, green chillies, beaten egg, mint leaves, red chilli powder and salt.
• Mix well and allow to cool.
• Divide the mixture into small marble sized equal balls.
• Heat oil in a wok.
• Deep-fry the prepared marble sized balls in the hot oil.
• Drain on clean paper kitchen napkins.
• Arrange on a serving platter.
• Serve with toothpicks stuck into each ball.
• This goes well with Heinz Tomato Ketchup or a chutney.

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.

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.

CHEESE FRITTERS

Steps:

• Bring the water and butter to a boil in a thick bottomed pan. Remove from heat.
• Add the flour, beating it in with a wooden spoon.
• Return to a gentle heat, and mix well, until the mixture starts to leave the sides of the pan. Remove from the heat and allow to cool slightly.
• Gradually add the eggs, beating well. Add the cheese and seasonings.
• Using a spoon, scoop walnut sized pieces of mixture and deep fry in hot fat (185 degrees), or use two spoons and 'quenelle' them into cigar shapes by transferring from one spoon to another.
• Allow to cook for approx 10 minutes. Drain and serve with an added sprinkling of parmesan.

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.