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Interesting recipes with Gouda cheese:

1) Pizza

1-2 teaspoons vegetable oil
1/4 cup cornmeal

Whey Pizza Dough
3 and 1/2 cups all -purpose flour
1 package(1/4 ounce) or 1tablespoon rapid-rising yeast
3/4 teaspoon salt
1 cup very warm whey or water (120-130 F)
2 tablespoon olive oil

Sauce and Toppings
3/4 cup spaghetti sauce or your favorite pizza sauce
2 cups thinly sliced fresh vegetables(broccoli, carrots, green bell peppers, zucchini...)
1 jar (2 ounces) sliced pimentos, drained
2 cups grated Gouda or Mozzarella cheese
1/2 cup Parmesan cheese
1. Preheat the oven to 400 F.
2. Lightly oil one 14-inch or two 12-inch pizza pan. Sprinkle with cornmeal.
3. For the pizza dough, combine 2 cups of the flour, the yeast, and salt in a large bowl. Add the whey and olive oil. 4. Add enough of the remaining flour to make a soft dough.
5. Knead on a lightly floured surface until smooth and elastic, 4-6 minutes. Cover and let rest on floured surface for 10 minutes.
6. Sharpe the dough into a smooth ball, cover with plastic wrap, and refrigerate until ready to use. If making two pizzas, divide the dough in half and roll it out to fit the pans.
7. Spread with spaghetti sauce. Sprinkle with the vegetables and cheeses.
8. Bake the pizza at 400 F for 20-25 minutes. The baking time depends on the size and thickness of the crust and the selected toppings.
Yield: One 14-inch thick-crust pizza or two 12-inch thin-crust pizzas.

2) Cheese dish hancock (perhaps a precursors to toasted cheese):

3/4 cup shredded Cheddar or Gouda cheese
2 slices toast
Salt and freshly ground black pepper
1. Scrape or thinly pare some country cheese, a Cheddar or a Gouda type, into a cup until it is three-fourths full .
2. Fill with boiling water to the rim of the cup and cover with a saucer. Set in a Warm place for 10 minutes.
3. Pour off the water and pour the cheese, which will be like thick cream, onto hot toast. Sprinkle with salt and pepper to taste and serve. If the cheese is packed fairly compactly, this amount will be enough for two slices of toast.
Yield: 1 serving

3) Stuffed cheese cookies

Knead a smooth dough out of 250 g flour, 150 g butter, 3/4 of a ground Gouda cheese, salt, pepper and caraway.
Place the dough at a cool place and let rest for a while. Now roll out the dough, cut out circular cookies and bake them till golden brown.
In the meantime mash the rest of the Gouda cheese and mix it with 4 Tbs of milk and 2 Tbs of chopped nuts.
Stir the mixture till you get a creamy stuffing.
Now fill 2 cookies each, with the cream.

4) Scalloped potatoes

2 ponds potatoes peeled
8 ounces Gouda cheese, finely grated
salt (optional; cheese supplies enough for most tastes)
freshly ground black pepper
1 cup cream
1. Preheat the oven to 375 F. Grease a 9-inch square baking dish.
2. Thinly slice the potatoes and place in cold water if you are not assembling the dish immediately. Pat dry before using.
3. Cover the bottom of the prepared baking dish with a thin layer of potatoes. Add 2 ounces of the cheese; sprinkle with the salt, if desired, and pepper to taste. 4. Make three more layers with remaining potatoes and cheese.
5. Pour the cream over the top.
6. Bake for 45-60 minutes, until browned on top and bubbling. For best flavour, let the dish sit for 1/2 hour before serving.
Yield: 4 servings

5) Baked Cheesy Polenta Squares with Spicy Tomato Concasse

4 cups water
1 teaspoon salt
1 and 1/4 cups polenta
100g Gouda or Parmesan cheese
spicy tomato concasse (recipe follows)
1. Boil the salted water, whisk in the polenta, and cook, stirring frequently, over low heat for 10 minutes, or until all the liquid is absorbed. Remove from the heat and stir in the cheese.
2. Spoon the polenta into a shallow oiled 25cm x 30 cm baking dish, spreading it evenly to a thickness of 1cm. Set aside to cool for 10 minutes.
3. Bake the polenta in an oven set to the highest temperature until crisp and a little golden on top. Remove, cool and cut into 4 cm squares.
4. Serve the polenta squares on a tray, topped with heaped teaspoonfuls of spicy tomato concasse.

Spicy Tomato Concasse
1 tablespoon olive oil
1 teaspoon grated fresh ginger
1 small red chili, seeded and chopped
1/2 teaspoon asafetida
2 cups chopped peeled tomatoes
2 tablespoons chopped olives
1 tablespoon chopped basil leaves
1 teaspoon sugar
1/2 teaspoon salt
1. Heat the olive oil in a large heavy-based saucepan, add the ginger and chili, and cook over low heat for a couple of minutes, or until soft. Sprinkle in the asafetida and fry momentarily.
2. Stir in the tomatoes, bring to the boil then simmer, stirring occasionally, over low heat for 5-10 minutes, or until a little reduced.
3. Add the chopped olives, basil, sugar and salt, then continue cooking for 5-10 minutes more. Remove from the heat.
4. Serve with the cheesy polenta squares.

6) Mexican Rice with Cheese

3 large dried chilies
1 medium red capsicum (pepper), roasted in the oven and peeled
2 or 3 tomatillos, husked
1 tablespoon butter
1 tablespoon olive oil
1 teaspoon asafetida
1 teaspoon salt
1/2 teaspoon black pepper
4 cups cooked white rice
300g Gouda cheese, about 3 cups, grated
2 cups heavy sour cream
handful fresh coriander for garnish
1. Soak the dried chilis in 1/2 cup boiling water for 10 minutes.
2. Pour the chilis and their soaking water into a blender or food procesor along with the roasted capsicum and tomatillos. Blend until pure'ed.
3. Melt the butter with the oil in a heavy frying pan over moderate heat. Sprinkle in the asafetida powder, saute' momentarily, pour in the blended chili mixture, sprinkle in the smoked paprika, salt and pepper, bring to the boil and cook for 2 or 3 minutes.
4. Preheat the oven to 180 C.
5. Combine the cooked rice, the chili mixture, 1 and 1/2 cups of the grated cheese and the sour cream in large bowl.
6. Bake for about 15 minutes or until heated through, covered loosely with foil for the last 5 minutes.
7. Serve hot, garnished with fresh coriander leaves.

7) Easy Lasagne

about two cups Gouda cheese
1/2 cup grated Parmesan cheese
5 cups spaghetti sauce
1 and 1/2 teaspoons dried oregano
12 lasagna noodles, prepared according to package directions
2 cups shredded Mozzarella cheese

1. Preheat the oven to 350 F.
2. Mix the Gouda cheese with 1/4 cup of the Parmesan. In a separate bowl, mix the sauce and the oregano.
3. Spread 1 cup of the sauce in an ungreased rectangular baking dish. Top with four of the noodles.
4. Spread 1 cup of the cheese mixture over the noodles, then top with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the Mozzarella.
5. Repeat with four noodles, the remaining cheese mixture, 1 cup of the sauce, and 2/3 cup of the mozzarella. Top with remaining noodles and sauce. Sprinkle with remaining Mozzarella and Parmesan.
6. Cover with fol and bake about 15 minutes longer, or until lasagne is hot and bubbly. Let stand for 15 minutes before cutting.
Yield: 8-10 servings

8) Grilled vegetable stacks with roasted red pepper sauce

1 globe eggplant
1 Japanese eggplant
2 zucchinis
2 tomatoes
3 tablespoons extra-virgin oil
1 teaspoon asafetida
Salt and freshly ground black pepper
about 4 ounces Gouda cheese, sliced
2 tablespoons chopped parsley

Roasted red pepper sauce

2 red bell peppers, grilled, skinned, and seeded
1 large tomato, grilled, skinned, and seeded
1/2 cup lemon juice +1 cup water +1 tbsp. sugar
1 spring fresh marjoram
1 spring fresh oregano
1 spring fresh thyme
Salt and freshly ground black pepper

1. Prepare the grill for medium-high heat.
2. Slice the eggplants and zucchini about 1/8 inch thick and brush with 1 tbsp. of oil. Toss the eggplants, zucchini,a nd asafetida with the remaining oil and season everything with salt and pepper to taste.
3. Place the vegetables on a grill; cook over medium - high heat. Turn when they start to soften, in about 2 minutes, and then cook for another 2 minutes on the other side.
4. To assemble, alternately layer the eggplant, zucchini, tomatoes, and the cheese, using two or three slices of cheese per serving. Top each stack with asafetida and sprinkle with parsley. Serve with the Roasted red pepper sauce.
5. TO MAKE THE ROASTED RED PEPPER SAUCE, prepare the grill for medium - high.
6. Finely dice one of the peppers and cut the other one into strips. Roughly chop the tomato.
7. In a sturdy saucepan, combine the diced bell pepper, tomato, marjoram, oregano, and thyme. Cook over a medium - hot area of the grill until the tomato breaks down, about 20-30 minutes. Add the strips of bell pepper and cook 15 minutes more, or until the sauce thickens.
8. Season to taste with salt and pepper.
Yield: 6 servings

9) Traditional Macaroni Cheese

300g tubular pasta
90g butter
3 tablespoons flour
2 cups milk
1 cup cream
100g tasty Gouda cheese,grated
1/2 teaspoon freshly - ground black pepper
good pinch freshly - grated nutmeg
2 tablespoons grated Parmesan cheese

1. Preheat the oven to 180 C
2. Cook the pasta according to the directions on the packet. Drain and transfer to a lightly oiled casserole dish.
3. Melt the butter in a medium - sized saucepan. Sprinkle in the flour and cook for 2 minutes, stirring continuously. Remove from the heat and gradually whisk in the milk and cream. Return to the heat and bring to the boil, stirring until the mixture thickens. Add the cheese, pepper and nutmeg, and mix well.
4 .Pour the sauce over the pasta and mix thoroughly until evenly coated. Sprinkle the Parmesan cheese over the top.
5.Bake in the oven for 10 minutes, or until the top is golden brown. Serve hot.
Yield: 4 servings

10) Barbecued Polenta with Rocket Leaves, Caponata Sauce et Gouda Cheese

1.5 litres water
1 teaspoon salt
1 and 1/2 cups polenta
olive oil
caponta sauce (recipe follows)
rocket leaves for serving
shavings of Gouda cheese

1. Bring the water to a boil, add the salt, whisk in the polenta, and stir constantly over medium heat for 2-3 minutes. Reduce the heat to low, and cook, stirring occasionally for 15 minutes or until very thick.
2. Spoon the polenta into an oiled 23 cm square cake tin, smooth the surface and refrigerate until firm.
3. Cut the polenta into 12 triangles. Brush generously with olive oil, and barbecue or char - grill for 5 - 6 minutes each side until browned.
4. Serve: Place the polenta on serving plates, and top with rocket, caponata and shavings of Gouda cheese.

Caponata Sauce

1/4 cup virgin olive oil
1/2 teaspoon asafetida powder 1 large eggplant cut into 1.25 cm cubes
2 cups tomato pure'e
1 teaspoon salt
2 tablespoons chopped fresh basil leaves
1/4 cup pitted black olives, chopped
1 tablespoon sugar
1/4 teaspoon freshly - ground black pepper
2 tablespoons brine - packed capers, rinsed and drained

1. Heat the olive oil in a saucepan over moderate heat. When hot, sprinkle in the asafetida powder and eggplant pieces.
2. Fry the eggplant for 2 - 3 minutes, then add the capsicum and fry for another 10 - 15 minutes, or until the eggplants are tender.
3. Pour in the tomato pure'e, add the salt and basil, increase the heat and cook for another 5 minutes, or until the sauce is a little reduced. Fold in the olives, sugar, black pepper and capers.
4. Serve with grilled polenta.
Yield: 6 servings

11) Spinach et Cheese Tart

make one 20 cm tart
1 cup Gouda cheese
1/2 cup feta cheese, chopped
1 and 1/4 cups dry breadcrumbs
220g spinach leaves, blanched, chopped and drained
leaves from 2 or 3 stalks of thyme
1 teaspoon salt
1/2 teaspoon freshly- ground black pepper
1/4 teaspoon freshly - grated nutmeg
1 and 1/2 sheets ready - made puff pastry
1/2 cup grated Swiss cheese or Gouda
2 or 3 firm ripe tomatoes, sliced
1/2 teaspoon sugar

1. Preheat the oven to 230 C.
2. Combine the Gouda, feta, breadcrumbs, spinach leaves, thyme, salt, pepper and nutmeg in a bowl. Mix well.
3. Line the base and sides of a 20 cm tart tin with the puff pastry and prick the base with a fork.
4. Spoon the mixture into the pastry case, spreading the mixture evenly over the the base.
5. Sprinkle with the grated Swiss or Gouda cheese and cover with a single layer of tomato slices. Sprinkle the tomato with the sugar.
6. Bake in the preheated oven for about 25 minutes, or until the cheese is browned and bubbling and the pastry is golden.