Recipes

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  • Simonsberg cheese fondue with fresh berries

    Developed by Jacques Erasmus. Serves 6

    Ingredients
    2 cups Simonsberg Cheddar 12 Month Mature, grated
    2 cups of Simonsberg Gouda 6 Month Mature, grated
    3 T cake flour
    ½ cup of cream
    1 ½ cups of dry white wine
    ½ cup dessert wine
    2 T kirsch
    Cubes of bread and fresh berries

    Method

    Place all the ingredients in a heavy based saucepan and bring slowly to the boil. Whisk until the mixture is silky and smooth and pour into a fondue pot or warm bowl. Serve with the bread and fresh berries.

  • Old fashioned macaroni and cheese

    Developed by Jacques Erasmus. Serves 6

    Ingredients
    500 g macaroni
    2 T of butter
    2 T of flour
    3 cups warm milk
    1 cup Simonsberg Cheddar 12 Month Mature, grated
    2 t Dijon mustard
    Nutmeg, salt and pepper
    2 tomatoes cut into thick slices

    Method

    Preheat the oven to 180ºC. Bring a large pot of water to the boil, add the pasta and cook for 8 minutes. Melt the butter, add the flour and add half the milk. Whisk or stir until smooth and thickened and add the remaining milk. Add half the grated cheese, mustard and season to taste with the nutmeg, salt and pepper. Pour the cheese sauce over the pasta, stir well and top with the rest of the grated cheese. Arrange the tomatoes on the top and bake for 15-20 minutes.

  • Soft poached eggs with Simonsberg Cheddar

    Developed by Jacques Erasmus. Serves 6

    Ingredients
    1 cup butter
    2 whole eggs
    1 t Dijon mustard
    2 T white wine vinegar
    ½ cup Simonsberg Cheddar 12 Month Mature
    12 eggs
    6 slices of toast
    6 artichoke hearts
    12 slices Parma ham

    Method

    Heat the butter until melted in a saucepan. Place the eggs, mustard and vinegar in a blender and blend until light and fluffy. Pour the hot butter in a thin stream into the egg mix while blending. Add the grated Simonsberg Cheddar 12 Month Mature and set aside. Heat a saucepan with water and a few drops of white wine vinegar and poach the eggs. Place the eggs on top of the toast and top with artichoke hearts. Pour over the cheese hollandaise and place the Parma ham on top. Serve immediately.

  • Simonsberg open cheese burger

    Developed by Jacques Erasmus. Serves 6

    Ingredients
    800g lean beef mince
    1 t ground coriander
    ½ t ground cumin
    1 onion, coarsely grated
    2 T fresh coriander, chopped
    2 T fresh parsley, chopped
    few drops of Worcestershire sauce
    2 T olive oil
    1 T butter
    2-3 large black mushrooms, sliced
    1 onion, sliced
    1 clove of garlic, crushed
    1 t cake flour
    1 cup cream
    Salt and black pepper to taste
    6 thick slices of ciabatta
    1 cup Simonsberg Gouda 6 Month Mature, grated
    18 vine tomatoes, lightly roasted
    Salad leave selection for serving

    Method

    Combine the mince, ground coriander, cumin, grated onion, parsley, fresh coriander and Worcestershire sauce and mix well. Divide the mixture into 6 and form six burger patties. Heat the olive oil and fry the burgers for 2-3 minutes on each side until medium cooked. Heat the butter in a saucepan and add the mushrooms, onion and garlic. Cook for a few minutes and add the cake flour and cream. Cook for a 2—3 minutes until the sauce has thickened. Season to taste. Toast the ciabatta slices and top with the creamed mushrooms, salad leaves, burger patty, Simonsberg Gouda, 6 Month Mature and vine tomatoes.

    Tip – if you want the cheese to melt completely – simple place the patties, covered with cheese under the grill for a few seconds before assembling the burgers.

  • Baby leeks baked in Simonsberg cheese and mustard

    Developed by Jacques Erasmus. Serves 6

    Ingredients
    2 T butter
    2 T cake flour
    3 cups milk
    1 cup Simonsberg Cheddar 12 Month Mature, grated
    1 T Dijon mustard
    Grated nutmeg to taste
    Salt and pepper to taste
    1 kg baby leeks, washed and cleaned

    Method

    Preheat the oven to 160ºC. Melt the butter in a saucepan and add the flour to make a roux. Stir and cook over a low heat for a few minutes. Add the milk and stir until the sauce has thickened. Add the grated Simonsberg Cheddar 12 Month Mature, Dijon mustard and grated nutmeg. Season to taste with salt and pepper. Place the leek in an oven proof dish and pour the cheese sauce over the leeks. Bake for 35—40 minutes until the leeks are tender and sauce well browned and thick. Serve with crusty bread and salad.