Culinary ideas with ALPENHAIN cheese-specialities

Gouda en croûte
with courgettes and tomatoes


600 g   courgettes
250 g   tomatoes
160 g   strained tomatoes
120 g   onions
20 g   garlic
4 tbsp.   sunflower oil
salt and pepper
2 packets   of Gouda en croûte


Serves four



1. Wash the courgettes and cut them into cubes.
2. Wash the tomatoes and cut them into cubes.
3. Fry the sliced onions and the chopped garlic gently
in the sunflower oil until golden yellow.
4. Add the courgettes and the strained tomatoes,
bring to the boil and then stir in the cubed tomatoes.
5. Add salt and pepper to taste.
6. Prepare the Gouda en croûte as shown in the
instructions and arrange on a warm plate with
the courgette-tomato mixture.


In the oven:

180° C, approx. 10 to 12 minutes


In the deep fryer:

160° C, approx. 2 minutes


In the frying pan:

Medium heat, approx. 5 to 7 minutes


nutrition values for 1 portion:

BE   2
kJ   1818
Protein   15.4 g
F   29 g
Carbohydrate   25 g