Simonsberg Creamy Blue Mousse
Developed by Arina du Plessis. Makes 500 ml
- 10 ml gelatine
- 30 ml cold water
- 125 ml hot water
- 230 g tub Simonsberg Creamy Blue Cream Cheese
- Pinch of salt
- 250 ml cream, whipped
Sprinkle the gelatine over the cold water and leave to stand for 5 minutes. Add the hot water and stir until dissolved. Add salt to the Simonsberg Creamy Blue Cream Cheese and whisk until smooth. Leave to cool slightly and fold in the whipped cream. Spoon into espresso cups, small glasses or bowls and refrigerate until set. Serve with crostini or bread sticks and preserves.
Nutty blue cheese and green fig slice
Developed by Arina du Plessis. Serves 20
- 1 x 480 g bottle green fig preserve in syrup
- 200 g pecan nuts, lightly toasted
- 2 x 230 g tubs Simonsberg Creamy Blue Cream Cheese
Grease a small (15 x 8 cm) loaf tin and line with plastic wrap. Grease again and set aside. Drain the figs, but reserve the syrup. Slice the figs into thin slices and set aside. Roughly chop the nuts and set aside. Arrange a layer of slices figs on the base of the tin. Spread a thin layer of Simonsberg Creamy Blue Cream Cheese over the figs, using the back of a spoon. (Warm the spoon in boiling water if necessary.) Sprinkle a thin layer of nuts over the cheese and arrange a layer of figs over the nuts and then spread over another thin layer of cream cheese. Repeat the layers, ending with a layer of cream cheese. Wrap tightly and weigh down. Refrigerate overnight. To serve, remove the wrapping, turn out onto a platter and remove the tin. Peel off the plastic and drizzle with a little of the fig syrup. Serve with sparkling wine and water biscuits or crostini.
Simonsberg Cream Cheese savory cheesecakes
Developed by Arina du Plessis. Makes 10
- 1 onion, grated
- 1 garlic clove, crushed
- 15 ml butter
- 230 g tub Simonsberg Lemon and Black Pepper Cream Cheese*
- 125 ml cream
- 2 extra-large eggs
- 45 ml finely chopped fresh parsley
- 3 ml freshly ground black pepper
- 30 ml cake flour
- *Extra cream cheese and shaved smoked salmon to serve.
Preheat the oven to 180ºC and grease 10 hollows of a muffin tin. Dust the hollows with flour and shake out the excess. Gently fry the onion and garlic in the butter over low heat, until cooked but not brown. Add the Simonsberg Lemon and Black Pepper Cream Cheese, cream and eggs and beat until smooth. Add the parsley, pepper and cake flour and mix well.
Spoon into the muffin hollows, filling each ¾ full. Bake for 20-25 minutes, until golden brown and firm. Leave to cool in the tin for a few minutes, loosen the sides and turn out. Serve warm or at room temperature, topped with a dollop of cream cheese and a ribbon of smoked salmon. Garnish with baby salad leaves or herbs.
Crepe stack with Simonsberg Cream Cheese
Developed by Arina du Plessis. Makes about 30
- 250 ml cake flour
- Pinch of salt
- 435 ml milk
- 2 eggs, whisked
- 15 ml butter, melted
- Oil, for frying
- 1 lemon
- ½ tub (115 g) Simonsberg Lemon and Black Pepper Cream Cheese
- Caper berries and flaked smoked snoek (optional)
- Salad leaves (optional)
Sift the flour and salt into a bowl and make a well in the centre. Whisk the milk, eggs and butter and gradually add to the flour, while mixing gently with a balloon whisk. (Do not over whisk crepe batter, this will result in rubbery crepes.) Cover the bowl with plastic wrap and leave to stand for 30 minutes to allow the batter to thicken slightly. (It should be the consistency of cream.)
Brush a small (10-cm) crepe pan with oil and pour a little batter into the pan, quickly tilting to coat the base evenly. Cook for about 1 minute, or until the edges of the crepe start to curl slightly. Flip the crepe and cook for 1 minute on the other side. Slide onto a plate, cover and repeat with the remaining batter.
Squeeze a little lemon juice over the warm crepes, then spread each with a generous amount of Simonsberg Lemon and Black Pepper Cream Cheese and stack to a desired height. Garnish with caper berries and flaked smoked snoek and serve with baby salad leaves and herbs.
Savoury ‘koeksisters’ with cheese sauce
Developed by Chef Nic van Wyk. Serves 6–12
- For the koeksisters
- 400 g flour
- Pinch of salt
- 5 ml bicarbonate of soda
- 400 ml boiling water
- 750 ml oil for deep-frying
- Castor sugar for dusting
- For the cheese sauce
- ¼ of an onion
- 1 bay leaf
- 1 clove garlic
- 1 sprig thyme
- 1L cream
- 150 g Simonsberg Cheddar 12 month mature
- 150 g Simonsberg Gouda 6 month mature
- 50 g Simonsberg Traditional Plain Cream Cheese
- Pinch of white pepper
- Splash each of Worcestershire and Tabasco sauce
- Garnish: Fresh basil, chives and spring onions, chopped
Sift the flour and salt into a large mixing bowl and make a well in the centre. Pour in the water, then whisk gently using a balloon whisk to avoid lumps. When all the water is incorporated beat well until smooth. Transfer to a saucepan and cook over a low heat, stirring continuously for 1 – 2 minutes. Remove from the heat, spoon the mixture into a bowl and leave to rest for 1 hour.
Heat the oil. Roll small rolls of dough and form a twist or plait of about 8 cm, fry in the hot oil till golden brown. Remove and place on kitchen towel and season with salt. Serve hot with the cheese sauce.
For the sauce, add the onion, garlic, bay leaf and thyme to the cream. Bring to the boil and leave to infuse for 15 min. Remove the ingredients from the cream. Continue to cook the cream until reduced down to 700ml. Take off the heat, add the gouda and cheddar and stir to incorporate. Whisk in the cream cheese and season with a pinch of white pepper and a splash of Worcestershire and Tabasco sauce. Garnish with fresh chopped herbs.
Simonsberg Cream Cheese and garlic bread
Developed by Jacques Erasmus. Serves 6
- 1 cup Simonsberg Lemon and Black Pepper Cream Cheese, at room temperature
- ½ cup soft butter
- 3 cloves of garlic, minced
- 1 T flat leaf parsley, chopped
- 1 spring onion, finely chopped
- 1 loaf of ciabatta or French baguette
Preheat the oven to 180ºC. Combine the Simonsberg Lemon and Black Pepper Cream Cheese, butter, garlic, parsley and spring onion and mix well. Cut the ciabatta into thick sliced and spread generously with the cream cheese mixture. Wrap the bread in baking paper and bake for 12-15 minutes. Serve as a side dish or with a crunchy salad for lunch.
Baked White Chocolate and Simonsberg Cream Cheese tart
Developed by Jacques Erasmus. Serves 6–8
- 24 Amoretti biscuits
- 1 T flour
- 2 T desiccated coconut
- 4 T butter, melted
- 2 cups Simonsberg Traditional Plain Cream Cheese, room temperature
- 1 cup good quality white chocolate, melted
- 1 cup cream
- 3 eggs
- 2 t vanilla extract
- 1 t grated lemon zest
- Juice of two lemons
Preheat the oven to 120ºC. Place the Amoretti biscuits into a food processor with the flour, coconut and melted butter and pulse until a soft crumbly texture. Press down in a large quiche or tart pan. Combine the Simonsberg Traditional Plain Cream Cheese, white chocolate, cream, egg, vanilla, lemon zest and juice and mix well. Pour into the biscuit lined tart case and bake for 15 minutes. Turn off the oven and allow the tart to stand in the oven for a further 15-20 minutes. Allow to cool and refrigerate for 1-2 hours before serving. Serve at room temperature with fresh figs or berries.