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Pinwheels

Cheese recipes

Pinwheels

25 minutes

Braai salad

Braai recipes

Braai salad

20 minutes

Cheese-and-onion pies

Aliums

Cheese-and-onion pies

20 minutes

Pizza braaibroodjie

Braai recipes

Pizza braaibroodjie

5 - 10 minutes

Cheesy souffle omelette

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Cheesy souffle omelette

15 minutes

Abi's squeaky Greek salad

Cheese recipes

Abi’s squeaky Greek salad

5 minutes

Cheesy mushroom-and-bacon rigatoni bake

Bacon recipes

Cheesy mushroom-and-bacon rigatoni bake

1 hour

Cauliflower with mustard-cheese sauce

Cauliflower recipes

Cauliflower with mustard-cheese sauce

25 minutes

Pasta with ricotta and brown butter

Cheese recipes

Pasta with ricotta and brown butter

15 minutes

Rosemary, smoked cheese and potato gluten-free pizza

Cheese recipes

Rosemary, smoked cheese and potato gluten-free pizza

10 minutes

Griddled croque monsieur

Brunch recipes

Griddled croque monsieur

40 minutes

Use-up cheese bake

Cheese recipes

Use-up cheese bake

20 minutes

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Use-up cheese bake

By Abigail Donnelly

Serves 2 to 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

3 t salted butter, plus extra for greasing
3½ T flour
1 cup milk, heated
½ t salt
¼ t white pepper
¼ t mustard powder
100 g Parmesan, grated
100 g Gruyère, grated
5 free-range eggs, separated

Method

1. Preheat the oven to 200°C. Brush a 20 cm round baking dish with melted butter.

2. Melt the butter in a medium saucepan, then add the flour. Cook until the flour is golden brown, then add the milk, whisking continually until the mixture has thickened. Add the salt, pepper, mustard powder and cheese and mix until combined. Allow to cool for 5 minutes.

3. Using an electric mixer, beat the egg whites until stiff peaks form, then whisk the egg yolks into the cheese mixture. Fold the egg yolk mixture into the egg white mixture, a third at a time.

4. Bake for 20 minutes until caramel in colour. Serve immediately.

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