Make something #PLEASING.

Here is a little taste from my forthcoming book, Set a Table.

(You can pre-order it here:


Boerenkaas Balls

One day, the lovely Fabio brought us a very crumbly hunk of Boerenkaas.  He seemed a little embarrassed (it was 4 years old) but I suspect also knowing…. We at The Dining Room would know what to do with it!  He was right!  We took that crumbly crystally cheese and turned it into these knee-wobbling Boerenkaas balls.  They are everything cheese wants to be when it grows up.  Of course, in no time, that crumbly hunk was gone, and we needed to find another hard strong cheese.  Fortunately, there are such excellent cheeses now made in our country.  Go to the Cheese Shop or market stall and feign ignorance until you’ve tried them all.  Buying cheese is one of my secret joys!

1 ½ c water

½ c butter

1 c flour, triple sifted

4 large eggs

1 ½ c Boerenkaas or a hard strong cheese of your choice

1 c grated parmesan

3 c oil for deep frying

Boil the water and the butter together until the butter is melted.

Remove from the heat and add the flour, stirring in briskly with a wooden spoon.  Roll the mixture into the bowl of a standing mixer and with the paddle attachment, stir in the cheeses.

Beat each egg in a cup before adding to the mixture. Add the eggs one at a time, beating after each addition.

Add a pinch of salt.

Allow the mixture to cool, then shape into 2 ½ - 3 cm balls with your hands

Heat the oil in a wok or deep fryer to medium high. Fry five balls at a time for about 6 – 7 minutes until golden brown.  The balls should be light and cheesy inside.


 photo: Claire Gunn