on this page: Cream
Cheese Hamwich Recipe , Herbed Cream Cheese Log
also more about cheese beneath the recipes.
CREAM CHEESE HAMWICH RECIPE
· 14 slices of sandwich ham
· 200g Cream Cheese
· 1½ Tbls horseradish sauce
· 2 Tbls Lancewood Crème Fraîche (soured cream)
· ½ Tbls lemon juice
Mix Cream Cheese, horseradish, lemon juice and
Crème Fraîche together in a bowl.
Season with black pepper. Spread mixture evenly between the slices of ham.
Finish with a slice of ham on the top. Place in freezer for ±2 hours
until firm but not frozen. Cut the "hamwich"
into squares with a sharp knife. Refrigerate until needed.
HERBED CREAM CHEESE LOG
· 2 x 230g Cream Cheese, at room temperature
· 1 Tbls lemon juice
· 1 clove garlic, crushed
· 2 tsp chopped fresh thyme
· 2 tsp. chopped fresh origanum
· 1 Tbls chopped fresh flat leafed parsley
· 1 cup chopped fresh chives
Put the Cream Cheese in a large bowl and beat until soft
and creamy. Mix in the lemon juice and garlic. Mix together the thyme, origanum and parsley. Line a 20 x 30-cm tin with foil.
Spread the chives over the base, then spoon the
Cream Cheese mixture over the chives. Using a palette knife gently spread
the mixture into the tin, pushing it into any gaps. Sprinkle the combined
herbs evenly over the cheese. Lift the foil from the tin and place onto a
work surface. Roll into a log, starting from the longest edge, peeling back
the foil as you go. Cover and place on a tray. Refrigerate for at least 3
hours before serving. Serve with water crackers or fresh crusty bread.
Cheese adds an
extra dimension to a meal.
Cheese is vulnerable to
other strong flavours and smells. It will also
dry out when exposed to very cold temperatures. Hard cheeses tend to
benefit from being wrapped in a damp muslin cloth if they are kept for
any period of time. Should mould appear on natural cheeses, other than
those where mould is an integral part, this can be wiped off with a damp
cloth with a little lemon juice or vinegar added to the water.
Ideal temperatures for
storing cheese are approximately 4°C for soft cheeses and about
12°C to 15°C for harder styles. Cheese for cheese boards should
be served at room temperature so it is advisable to let the cheese stand
out of the fridge for about one hour before serving. When serving,
accompany it with fresh fruit or preserved figs as a finishing touch.
Lastly, the timing of
the cheese course.
Once the main course
has been cleared, offer the cheese board to be enjoyed in the French way,
where cheese is eaten before dessert and a dry white wine can be
recommended depending on the type of cheese chosen, or the English way,
after dessert with a sweet wine. Don't serve cheese too cold. This
eliminates flavour. Most suppliers offer
information about how to serve their specific brands. Find out from them
what is the best way.
Legend has it that
cheese was first 'discovered' by an Arabian merchant some 4 000 years
ago. Apparently he poured his ration of milk into a bottle made
from a sheep's stomach and plodded across the desert all morning, only to
find, at lunchtime, that his liquid lunch had solidified.
Centuries later the
Romans refined cheese-making techniques, adding herbs and spices, and
went on to discover how to make smoked cheese. In addition to the rennet
they extracted from the stomach of a weanling goat or sheep they also
learned to use thistle flowers, safflower seeds, or fig bark, soaked in
water, to make extracts that would set a curd. Baskets and nets and molds
were devised to shape their cheeses.
In the fifteenth
century the Swiss got into the art of cheesemaking,
and built the first cheese factories where they created the famous and
delicious Emmenthal cheese. The rest is pretty
much cheese history
Eating cheese with
crackers, fruit and a glass of wine is a gourmet experience all to
itself. But cooking with cheese is quite another thing. Luckily for us
South Africans, the cheese industry has enjoyed a wonderful revival over
the last decade, and we finally have a wide selection of fromages to choose from. Broadly speaking,
cheese can be divided into four groups: The fresh, unripened
cheeses are your cottage and cream cheeses, feta, mascarpone and ricotta.
Soft and semi-soft ripened cheeses are Brie, Camembert, Gorgonzola, mozzarella
and Roquefort. The hard cheeses are Emmenthal, Edam, Cheddar, Gouda and Gruyere. Finally, there are
the very had cheeses, Parmesan and Pecorino.
Cooking with cheese can
be tricky. If it's prepared properly, melted cheese can be creamy, smooth
and well combined with the other ingredients in the dish. If it's not
done correctly, cheese can turn into a curdled, stringy and oily mess.
Cheese contains a substantial amount of protein. When it's overheated or
cooked for too long, these proteins curdle and separate from the fat and
other components in the cheese. This is why the mixture will go lumpy and
Luckily there are ways
to prevent overheating, as follows:
·Always cook a dish with cheese over
gentle heat and for as short a time as possible.
·Grate the cheese before you add it to
your other ingredients.
·Add cheese right at the end of the
cooking time. Cook over low heat or remove it from the heat. Usually the
heat of the food will be enough to melt the cheese. If the sauce is very
hot, remove it from the heat and allow to cool
before adding the cheese.
·Never add cheese to a boiling liquid or
·Add flour or cornflour
to cheese dishes that require longer heating, such as baked casseroles.
·Alcohol or lemon juice helps prevent
cheese from going stringy. This is why traditional cheese fondues are
made with white wine.
·Cheese dishes should be baked at 180
degrees C or lower.
·Never boil cheese or reheat once it has
·If cooking a dish containing cheese in
the microwave, cook on 30% power or on low to prevent the cheese from
·Low-fat cheese does not melt as easily
as full-fat cheese. Rather use full-fat cheese for cooking.
·Hard, well-aged cheeses such as
Parmesan handle heat the best.
Cheese has four basic
uses in cooking: flavouring, topping, filling
and the as basis of some desserts. Here's when to use what:
Parmesan is one of the most popular cheeses to use as a
flavouring because of its concentrated,
nutty flavour. Gruyere or mature Cheddar are
also strongly flavoured and melt more easily
than Parmesan. They are popular in many sauces and pastries. Blue cheese
is delicious in sauces or dressings.
Choose a cheese that will melt easily and turn a golden colour. Mozzarella, Gruyere and Cheddar work well.
Almost any cheese can be used as a filling. Soft cheeses can be used as
fillings for pastries, or layered with vegetables. Ricotta or combinations
of cheeses like ricotta, Parmesan and Gorgonzola work well. Gruyere and
Cheddar are favourite basics for quiches.
A cheese for a dessert should have a mild flavour.
The fresh cheeses like ricotta, cream cheese or mascarpone are normally
used for this purpose.
And now for the good
news: we have over 2 000 tried and tested recipes on food24 that are made
using cheese. All you need to do is type the word in the search box.