Choosing cheese, piece of cake
Biscuits with Brugge Abt and Brugge Old
Little balls:
-
150 g grated Brugge Abt
-
65 g unsalted Brugge Butter
-
2.5 dl water
-
3 eggs
-
50 g finely grated Brugge Old
-
1 sugar lump
Tarts:
-
50 g grated Brugge Abt
-
50 g grated Brugge Old
-
50 g puff pastry
-
2dl thick white roux made of 50 g flour, 50 g butter, 1.5 dl full milk
-
½ tsp chicken stock powder
-
2 eggs
-
Cayenne pepper, salt and nutmeg
-
10 tart forms of about 3 cm in diameter
-
50 g unsalted Brugge Butter for greasing
Little balls:
-
Preheat the oven to 200 °C.
-
Boil down the water, Brugge Butter and sugar. Stir the flour into this mixture until it all forms a ball. Take everything off the stove.
-
Mix the eggs and grated Brugge Abt through the pastry until it forms a shiny ball.
-
Make little balls of about 2 cm in diameter from the pastry. Lay greaseproof paper in the oven dish and place the little pastry balls on it.
-
Sprinkle the grated Brugge Old over the little balls and bake in a preheated oven at 200° till they are nice and brown.
-
Serve hot or cold with coffee or a dessert wine.
Tarts:
-
Preheat the oven to 200 °C.
-
Make a roux with the flour, butter and milk.
-
Add the Brugge Abt, eggs, spices and stock powder. Mix well.
-
Grease the tart forms.
-
Lay the puff pastry in the forms and use a fork to prick a number of holes in the bottom of the forms. Then spoon the sauce into the tart forms.
-
Sprinkle the grated Brugge Old over the filled tart forms and bake in a preheated oven at 200° till they are nice and brown.
-
You can serve them hot or cold with coffee or as dessert.
Lasagne with Brugge Prestige Cheese, Brugge Old Cheese and lamb
Fishcakes with Brugge Old
