River Glen Cheese Soup

River Glen Cheese Muffins

Old Underberger Cashew Nutters

Potato Cups with Underberger Cheese and sweetcorn filling

Underberger cheese and sweetcorn filling

River Glen Cheesy Mealie Bread

River Glen Cheese Soup

  • 75g butter
  • 3 spring onions, finely chopped
  • ½ cup plain flour
  • 3½ cups chicken stock
  • 1 cup milk
  • 100g butternut, finely grated
  • 125g ParmeSani cheese, grated
  • 125g Old Underberger cheese, grated
  • Crusty bread rolls, to serve
  1. Melt the butter, add the spring onions and cook over medium heat until soft.

  2. Add the flour and stir until smooth.

  3. Mix the milk and chicken stock together and add gradually to the butter and spring onions, stirring until smooth between each addition.

  4. Add the butternut and bring to the boil, then reduce the heat and simmer, uncovered, for 10 minutes.

  5. Add the grated cheese and stir until melted and smooth.

Cut the tops from the bred rolls and hollow out the centers. Heat in a preheated 180°C oven for a few minutes until warm and crispy, then use as soup bowls. Ladle the soup into the rolls and, after eating the soup tear the rolls apart to eat.

Makes 4 – 6 portions.

River Glen Cheese Muffins

  • 500ml flour
  • 15ml baking powder
  • 1 egg, beaten
  • 40g melted butter
  • 25ml sugar
  • 2ml salt
  • 250ml milk
  • 225g Underberger cheese, grated
  • Grated ParmeSani cheese
  1. Preheat oven to 220°C.

  2. Sift dry ingredients together.

  3. Add the grated Underberger cheese to the dry ingredients and mix well.

  4. Add egg, milk and cooled melted butter together.

  5. Add liquid mixture to dry ingredients, mix quickly but do not beat.

  6. Spoon into 12 muffin cups and sprinkle the grated ParmeSani cheese on top of each muffin.

  7. Bake for approximately 20 minutes.

Makes 12 muffins.

Old Underberger Cashew Nutters

  • 100g soft butter
  • 50g semolina
  • 85g self raising flour
  • 75g Old Underberger cheese, grated
  • Pinch of salt
  • Freshly ground pepper
  • Cashew nuts
  1. Preheat the oven to 180°C.

  2. Mix all ingredients together until blended.

  3. Spoon teaspoons full onto a greased tray and flatten each one slightly.

  4. Place a cashew nut on each.

  5. Bake for 15 – 20 minutes until golden.

Potato Cups with Underberger Cheese and sweetcorn filling

  • Potato Cups
  • Medium potatoes
  • Oil
  1. Scrub the skins to remove dirt and prick with a skewer several times.

  2. Place the potatoes well apart on a rack and bake at 180° for 1 hour or until tender (or microwave on high for 10 minutes).

  3. When potatoes are cool enough to handle, cut in half and scoop out the pulp, leaving a 1cm thick shell.

  4. Mash the pulp and set aside to use in the filling.

  5. Brush potatoes inside and outside with oil and arrange on a greased oven tray, cut side up.

  6. Bake at 200°C for 10 minutes. (Microwaving will NOT make the skins crisp).

Underberger cheese and sweetcorn filling

  • 1 tin of cream style sweetcorn
  • 150g Underberger cheese, grated
  • Mashed potato pulp from potato cups
  • 3 chopped spring onions
  • Grated ParmeSani Cheese

  1. Combine all the ingredients in a pot and heat slowly until the cheese is melted.

  2. Spoon into the prepared potato cups and sprinkle the grated ParmeSani cheese on top.

  3. Grill until golden.

River Glen Cheesy Mealie Bread

This is an absolute winner that happened by mistake one day. I have given this recipe to many of my friends and have always warned them that I could only give them guidelines and not accurate measurements.

  • 4 fresh mealies, corn cut from the cob. Don’t cut the corn to close to the stalk as you are more after the softer side and don’t want pieces of cob in the mix. If no fresh mealies are available 1 tin of corn will do.
  • 1 tin cream style sweetcorn
  • 1 bunch of fresh parsley, finely chopped
  • 1 cup grated Underberger cheese
  • 1 cup grated ParmeSani cheese grated
  • 2 teaspoons mustard powder (optional)
  • 500g self raising flour
  • Little bit of milk
  • Extra grated ParmeSani

  1. Preheat oven to 180°C

  2. Mix all the ingredients together. Use just enough milk to moisten the mix.

  3. Place in a greased bread tin or cake tin.

  4. Sprinkle extra grated ParmeSani on top.

  5. Bake in the preheated oven for about 1 hour.

  6. Turn the oven down to 160°C and bake for approximately 30 minutes or until a skewer inserted comes out clean.

Let the bread stand for a while until it has cooled down. When you cut it when it is till warm it tends to crumble. Also cut thick slices rather than your normal bread slice.