On stage at the 2024 Gouda Cheese Awards, Jadis Schreuder of The Lemon Kitchen —known from 24Kitchen—prepared two delicious cheese dishes. Would you like to make them yourself? You can find the recipes below:
Homemade cheese puffs with young mature Gouda cheese and lemon zest
Prep time: 45 minutes and 2 hours in the fridge
Ingredients for 20-25 puffs
75 g butter
150 ml milk
75 ml water
175 g fine flour
1 organic lemon, grated
3 large eggs
150 + 10 g young mature Gouda (or cheese of your choice), grated
pinch of salt and black pepper
Ingredients
spatula
oven baking sheet
parchment paper
grater
Preparation
Preheat the oven to 190–200 degrees. Grate the lemon and the cheese. Beat the eggs in advance.
Melt the butter in a pan, then add the milk and water. Now add all the flour at once, along with a pinch of salt and pepper. Stir everything together with a spatula (use your muscles) until a dough forms and pulls away from the sides. Turn the heat down low and add the egg in three stages, stirring until fully incorporated. You’ll now have a shiny dough. Stir in the grated cheese and lemon zest until melted.
Line a baking sheet with parchment paper. Fill a small bowl with water and moisten your hands. Roll the dough into balls in your hand and place them on the baking sheet side by side, leaving at least 2 cm between them. Sprinkle some cheese on top and bake for about 20–25 minutes. Remove them when they are golden brown. Enjoy!
Crostini with Gouda goat cheese, homemade mango chutney, and cress
Prep time: 40 minutes
Ingredients for 1 jar of mango chutney and 20 crostini
2 ripe mangoes, cut into small cubes
1 organic lemon, juice & zest
1/2 green, red, or yellow chili pepper, sliced into rings, seeds removed
1 tsp mustard seeds or 1 tbsp mustard caviar
pinch of salt
sourdough bread, crust removed
extra virgin olive oil
Gouda goat cheese
garden cress or another type of cress to taste
Equipment
pastry brush
oven
baking sheet and parchment paper
saucepan
hand grater
mini cookie cutter (3-4 cm)
Mango Chutney Recipe Peel the mango and cut the flesh into small, even cubes. Remove the seeds from the chili pepper and slice it into thin strips. Place a small saucepan over medium-high heat and add the mango, the zest and juice of 1 lemon, mustard seeds (or mustard caviar), finely chopped chili pepper, a pinch of salt, and a splash of water. Stir and let it simmer for about 10 minutes until it reaches the desired thickness. Make sure it doesn’t burn; add a little extra water if necessary. Let the chutney cool and store it covered in a glass jar in the refrigerator.
CrostiniPlace the sourdough bread on a baking sheet lined with parchment paper and cut out rounds. Brush the crostini with olive oil and sprinkle a pinch of salt over them. Place the crostini in the oven at 200 degrees and bake until golden brown, about 8 minutes (flip them after a few minutes). Let them cool slightly. Slice the Gouda goat cheese into thin slices.
Top the crostini with the cheese, then add the mango chutney, and sprinkle some cress on top.
