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Old 01-07-2013, 06:26 AM   #11
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My mother always made this when we were children. It's pretty good.

Marmite and cheese cake

I've made it many times but I use Gouda intead of cheddar. It tastes better.
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Old 01-07-2013, 06:37 AM   #12
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Marmite and Cheese Cake
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Old 01-07-2013, 06:39 AM   #13
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The 2nd link has a pic :)
Both recipes are the same, it's a very South African recipe. I could make this in my sleep!
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Old 01-07-2013, 02:33 PM   #14
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The cheese that comes to my mind is Gjetost, but I don't know if one would describe it as mild...one either loves it or hates it. We always eat it as a dessert cheese, but I also add it to gravy when I make roast beef or venison or Swedish meatballs.

Here are some baked desserts you can do with Gjetost. My grandma used to add it to her apple pie filling, but I don't have a recipe for that, other than make apple pie and grate some Gjetost on top of the filling before you put the top on and bake it.
Sour Cream Apple Pie with Norwegian Gjetost Recipe | MyGourmetConnection

A Toast for a Humble Norwegian Cheese - NYTimes.com

Or you can use it in a fondue with fruit or bread or ginger cookies:

Gjetost Fondue recipe from Food52
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Old 01-07-2013, 03:01 PM   #15
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Apple and Smoked Gouda Tart

Favorite sweet pie/tart crust for an 8 inch tart pan or 8 individual tarts, blind baked, cooled. I just sub butter for shortening and add 2 tablespoons of sugar to regular pie crust.
Pastry Custard (recipe below)
4 granny smith apples, sliced and sauteed in butter until soft
8 ounces smoke gouda sliced or grated

In cooled crust, spread the cooled custard in the bottom of the tart or about 2 tablespoons in each individual tart. Top with the still warm apples (about 1/2 apple to each individual tart) lay or sprinkle the cheese over the top. Place under oven broiler until cheese is melted. Serve warm with whipped cream.

Pastry Custard

1 tsp vanilla
10 fl oz heavy cream
3 large egg yolks
1 teaspoon cornstarch
1 oz superfine sugar

Scald the cream, do not allow to boil. While the cream is heating, whisk the egg yolks, cornstarch and sugar together in a medium bowl using a balloon whisk. Then whisk the egg mixture all the time with one hand, gradually pour the hot cream into the bowl.

When it's mixed, immediately return to the saucepan using a rubber spatula. Using same gentle heat, continue whisking until the custard is thick and smooth, which will happen as soon as it reaches simmering point. Remove from heat, cover with plastic wrap and allow to cool.
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