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  • Simonsberg Creamy Blue Mousse

    Developed by Arina du Plessis. Makes 500 ml

    Ingredients
    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

    Method

    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

    Ingredients
    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

    Method

    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

    Ingredients
    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.

    Method

    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

    Ingredients
    Crepes
    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)

    Method

    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

    Ingredients
    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

    Method

    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

    Ingredients
    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

    Method

    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

    Ingredients
    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

    Method

    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.