KAASPRAK (CHEESE MASH)
I was asked for a typical Dutch recipe and while I can't vouch for its authenticity it is a recipe that came from my grandmother and handed down to my mother down to me. Originally this recipe was used to use up leftover old cheese; as far as I know however no one did this in my family. This recipe is still a favorite in our family and I guess this mash is what's considered comfort food, in any case, it's easy to make and somehow I never seem to make enough. We eat it with a fried egg and pickles. The cheese we use is probably difficult or impossible to come by outside the Netherlands. We use "belegen" or "extra belegen" Gouda cheese. If you can get your hands on Gouda cheese go for the medium aged one (not the mild/young or old varieties). By the way, feel free to experiment with different kinds of cheese but do take one with a strong flavor, one that melds nicely and is rather salty (so called "American cheese" is wrong if you'd ask me). You can make this in advance, let's say in the morning, and store in your refrigerator.
Provided by Marc 2
Categories One Dish Meal
Time 1h30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Slice the onion in half rings approximate 1/8 inch thick (about 3 millimeters), very slowly simmer the onion in the butter until translucent. (Add a splash of water if it goes too fast).
- Cut the cheese in about half inch cubes.
- Make a stock with the stock cube.
- Cook and mash the potatoes and mix with the milk and stock, it should be rather thin (runs of a metal spoon). (Do not use all the stock, that's way too much. Think of it as thick porridge).
- Taste and add salt and pepper to the mash (careful with the salt, the cheese and stock adds salt as well).
- Mix the cheese cubes and the onions (with its buttery goodness) through the mash with a spoon and transfer to an oven proof (glass or pyrex and deep, not a shallow) baking dish. The cheese is not supposed to melt at this stage, maybe a little on the outside.
- Put the dish (without a lid) in an oven (preheated to 180 degrees Celsius) for approximately 45 minutes or until the top becomes golden brown. (If you have a glass baking dish you can see the cheese bubbling away in the bottom so you know it's heated through).
- Serve with a baked egg and a gherkin.
EASTER CHEESE MOLD: PASHKA
When made from homemade cottage cheese, pashka is at its best. The homemade cheese is smooth, creamy and has just the right slightly sour taste. If using farmer's cheese, try to use Friendship brand, available at most supermarkets. Serve pashka with slices of Easter coffee cake.
Provided by Food Network
Categories dessert
Time 12h20m
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine the cottage cheese or farmer's cheese, sugar, cream cheese, and egg yolks, stirring to mix.
- In batches, process the mixture in a food processor, adding an equal amount of cream to each batch, until completely smooth. Transfer back to the bowl.
- Stir in the ground almonds, lemon zest, lemon extract, and vanilla extract. Scrape the seeds from the vanilla bean and add them to the cheese mixture along with the raisins. Mix thoroughly.
- Line a clean, unused 8-cup flower pot with a double layer of rinsed and squeezed-dry cheesecloth. Spoon the cheese mixture into the lined pan, then fold the ends of the cheesecloth neatly over the top. Place a saucer on the cheesecloth, then a 2-pound weight, such as a can, on the saucer. Put the flower pot in a bowl large enough for the liquid to drain into. Refrigerate for at least 12 hours.
- Empty the bowl. Unmold the pashka onto a serving plate and carefully remove the cheesecloth. Decorate with candied fruit, pressing some of the fruit into the pashka to form the letters XP, which stands for Khristos voskres ("Christ has risen").
KABOCHA SQUASH MASH
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 0
Steps:
- Peel and roughly chop 1 large kabocha squash (about 3 pounds), discarding the seeds. Cook in boiling salted water until soft, about 20 minutes; reserve 1/2 cup of the cooking liquid, then drain. Puree the squash and the reserved liquid with 1/4 cup heavy cream; season with salt and pepper. Top with toasted pepitas.
- Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.
Nutrition Facts : Calories 126, Fat 5 grams, SaturatedFat 3 grams, Cholesterol 14 milligrams, Sodium 75 milligrams, Carbohydrate 20 grams, Fiber 4 grams, Protein 3 grams, Sugar 5 grams
CREAMY HERB & PARMESAN MASH
A luxurious twist on the comforting classic
Provided by Jane Hornby
Categories Dinner, Side dish
Time 25m
Number Of Ingredients 5
Steps:
- Boil potatoes in salted water for 15-20 mins until tender, then drain. Put the milk and butter in the pan, bring to the boil, add the potatoes, then mash until creamy. Stir in the cheese, season, then fold in the herbs.
Nutrition Facts : Calories 302 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 7 grams sugar, Protein 14 grams protein, Sodium 0.5 milligram of sodium
CHEDDAR MASH
Make and share this Cheddar Mash recipe from Food.com.
Provided by samcp4
Categories Potato
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Boil the potatoes for 10 minutes or until soft, and drain.
- Mash with the cheese, parsley and cream (I use an electric whisk).
Nutrition Facts : Calories 548.4, Fat 32.6, SaturatedFat 20.5, Cholesterol 109.1, Sodium 873.3, Carbohydrate 47.9, Fiber 4.6, Sugar 2.3, Protein 17.8
CHEESY MASHED POTATOES
Everyone who has tasted these cheesy mashed potatoes asks how to make them. Since this comforting casserole bakes at the same temperature as my chicken bundles, I get it started in the oven and pop in the entree a little later. -Brad Moritz, Limerick, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Place potatoes in a large saucepan; cover with water. Cover and bring to a boil. Cook for 20-25 minutes or until very tender; drain well., In a bowl, mash potatoes. Add cream cheese, cheddar cheese, sour cream, onion, egg, salt and pepper; beat until fluffy. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 40-45 minutes or until heated through. Sprinkle with additional cheese if desired.
Nutrition Facts : Calories 328 calories, Fat 14g fat (9g saturated fat), Cholesterol 66mg cholesterol, Sodium 633mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 4g fiber), Protein 10g protein.
CHEESY MUSTARD MASH
Serve up a side that's lower in fat than most mash recipes, plus has a crispy cheddar cheese topping and thyme flavour
Provided by Jane Hornby
Categories Dinner, Side dish
Time 35m
Number Of Ingredients 5
Steps:
- Boil the potatoes in salted water for 20 mins or until tender, then drain.
- Heat the grill to high. Mash the potatoes until smooth, then beat in the crème fraîche and half the cheese. Season to taste, then spoon the hot mash into a medium baking dish and smooth the top.
- Mix together the rest of the cheese, the mustard and thyme leaves. Spread over the mash with a spatula or the back of a spoon. Grill until the cheese is melting and golden, then serve with the beef.
Nutrition Facts : Calories 275 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.6 milligram of sodium
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