Recipes

Mon Chou Tart

± 150gr.. digestive biscuits 
100gr. butter
2x 100gr Mon Chou natural Roomkaas
1x 200gr. Mon Chou zacht +  luchtig
± 125gr.  castor  sugar
¼ lt. whipping cream
1 pk. klop fix
1pk. vanilla sugar
small tin mandarin (strained) optional      22cm. spring tart tin

Method

Melt butter and mix with crumbled biscuits – press into tart tin – refrigerate to set.
Mix Mon Chou + castor sugar, beat with mixer till creamy
Whip cream + van. sugar +klop fix.
Mix Mon Chou with cream ( stir in mandarins leaving a few segments for decoration)
Spread evenly over the biscuit base.
 
 

Cheese Flan with Pears

½ pkt. deep freeze puff pastry (5 slices)
4 crushed “beschuit”
½ ltr. tin pear halves
100gr. grated cheese
100gr. Blue cheese
4 eggs
50 ml. milk
salt, pepper

Method

Roll the 5 slices of pastry into a ball & roll out to fit bottom & sides of your flan dish.
Sprinkle breadcrumbs (beschuit)  over the base.
Place pear halves, cut into quarters or slices if you like, in the base of your dish.
Add grated cheese & crumbled blue cheese.
Pour over beaten eggs & milk.  Add salt & pepper.
Bake in hot oven (200°C ) for 35 / 40 mins.  Can be eaten hot or cold.
 
 

Iced Rum Sauce

300ml double cream
2 egg yolks
2 tbsp golden syrup
2 tbsp dark rum

Method

Beat the cream until stiff, in another bowl, beat the yolks until extremely frothy.
Add golden syrup and rum to eggs, still beating.
Then fold this egg mixture into the cream.
You could serve straightaway, as it is, un-iced; the plan, though,  is to put in the deepfreeze to set hard & then take it out & let it ripen for ± an hour in its tub in the fridge so that it’s frozen but beginning to flop by the time you add it to the hot pudding