Kaaszebras

Kaaszebras Recipe - Delicious Dutch Dish with Parmesan Cheese and Pumpernickel Bread

Region / culture: Netherlands | Preparation time: 20 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Kaaszebras is a delicious and unique sandwich recipe that is perfect for a light lunch or snack. This recipe features a creamy and flavorful spread made with butter, egg yolks, cheese, and mustard, sandwiched between slices of dark pumpernickel bread.

History

Kaaszebras is a traditional Dutch recipe that has been enjoyed for generations. The name "Kaaszebras" translates to "cheese zebras" in English, referring to the black and white stripes of the pumpernickel bread used in the sandwich.

Ingredients

6 tbsp of butter
4 boiled egg yolks
0.25 tsp of salt
1 dash of pepper
3 drops of worcestershire sauce
2 tbsp of grated parmesan cheese or gouda cheese
4 thin slices of dark pumpernickel bread
2 tsp of dijon mustard

How to prepare

Beat the butter until soft.
Add the egg yolks, salt, pepper, Worcestershire sauce, cheese, and mustard. Mix until smooth.
Spread the mixture thickly on a slice of bread, making sure it is as thick as the bread.
Place another slice of bread on top and add another layer of the spread. Repeat with more bread slices.
Wrap the sandwich in aluminum foil and chill in the refrigerator for at least 2.5 hours.
Cut the sandwich into strips the size of ladyfingers.
Serve.

Variations

Add sliced tomatoes or cucumbers to the sandwich for extra freshness.
Use different types of cheese, such as cheddar or Swiss, for a unique flavor twist.

Cooking Tips & Tricks

Make sure to beat the butter until soft before adding the other ingredients to ensure a smooth and creamy spread.

- Chill the sandwich in the refrigerator for at least 2.5 hours to allow the flavors to meld together and the spread to set.

- Cut the sandwich into strips the size of ladyfingers for a perfect bite-sized snack.

Serving Suggestions

Serve Kaaszebras as a light lunch or snack with a side salad or fresh fruit.

Cooking Techniques

The key cooking technique for Kaaszebras is mixing the spread ingredients until smooth and spreading it thickly between the bread slices.

Ingredient Substitutions

You can use margarine instead of butter for a dairy-free version of Kaaszebras.

- Use whole wheat or rye bread instead of pumpernickel for a different flavor profile.

Make Ahead Tips

Kaaszebras can be made ahead of time and stored in the refrigerator for up to 2 days before serving.

Presentation Ideas

Arrange the Kaaszebras strips on a platter in a zig-zag pattern to mimic zebra stripes for a fun and eye-catching presentation.

Pairing Recommendations

Pair Kaaszebras with a glass of white wine or a refreshing iced tea for a perfect snack combination.

Storage and Reheating Instructions

Store any leftover Kaaszebras in an airtight container in the refrigerator for up to 2 days. To reheat, place the sandwich strips in a toaster oven or oven at 350°F for 5-10 minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Kaaszebras contains approximately 250 calories.

Carbohydrates

Each serving of Kaaszebras contains approximately 15 grams of carbohydrates.

Fats

Each serving of Kaaszebras contains approximately 20 grams of fats.

Proteins

Each serving of Kaaszebras contains approximately 5 grams of proteins.

Vitamins and minerals

Kaaszebras is a good source of vitamin A, calcium, and iron.

Alergens

Kaaszebras contains dairy (butter, cheese) and eggs.

Summary

Kaaszebras is a rich and indulgent sandwich recipe that is high in fats and calories, but also provides essential nutrients like protein and vitamins.

Summary

Kaaszebras is a unique and flavorful sandwich recipe that is perfect for a light lunch or snack. With its creamy spread and dark pumpernickel bread, this dish is sure to be a hit with your family and friends.

How did I get this recipe?

The moment I found this recipe is etched in my memory. It was a warm summer day, and I was visiting a small village in the countryside. I had been invited to a local farmer's market, where I stumbled upon a charming old lady selling an array of homemade cheeses and pastries.

As I browsed through her offerings, my eyes landed on a peculiar-looking pastry. It was shaped like a zebra, with alternating layers of cheese and pastry dough. Intrigued, I asked the old lady what it was called, and she smiled and said, "Kaaszebras."

I had never heard of Kaaszebras before, but I was immediately captivated by its unique appearance. I asked the old lady if she would be willing to share the recipe with me, and to my delight, she agreed.

She led me to a cozy little kitchen behind her stall, where she began to explain the process of making Kaaszebras. She told me that the recipe had been passed down through generations in her family, and that she had learned it from her own grandmother many years ago.

As she spoke, I could see the passion and love she had for cooking reflected in her eyes. She spoke of the importance of using fresh, high-quality ingredients and taking the time to carefully layer the cheese and pastry dough to create the perfect balance of flavors and textures.

I watched intently as she demonstrated each step of the process, from rolling out the dough to sprinkling the cheese and folding it into intricate patterns. As the Kaaszebras baked in the oven, the aroma of melting cheese and butter filled the kitchen, making my mouth water in anticipation.

Finally, the time came to taste the finished product. The old lady presented me with a warm, golden-brown Kaaszebras, its layers of cheese and pastry perfectly melded together. I took a bite and was instantly transported to a world of savory delight.

The cheese was rich and creamy, with a hint of tanginess that paired perfectly with the flaky, buttery pastry. The flavors danced on my taste buds, leaving me craving more with each bite.

I thanked the old lady profusely for sharing her recipe with me and promised to cherish it forever. As I left the village that day, I couldn't stop thinking about the delicious Kaaszebras I had tasted and the wonderful experience of learning the recipe from such a kind and talented cook.

Since then, I have made Kaaszebras countless times for family and friends, each time evoking memories of that warm summer day in the countryside and the charming old lady who introduced me to this delectable treat. The recipe has become a cherished part of my culinary repertoire, a reminder of the joy and connection that food can bring to our lives. And every time I make Kaaszebras, I am reminded of the importance of passing down recipes from generation to generation, keeping alive the traditions and flavors that make each dish unique and special.