Cheese Baking Bowl Maasdam Style

A delicious mushroom dish for any occasion!

Drain the artichokes, then cut into quarters. Remove the skin from the asparagus spears, cut into pieces, clean the carrots, cut into slices. Place in lightly boiling water with the cauliflower florets and cook for five minutes. Remove, drain.

Clean mushrooms and cut into quarters, sprinkle with juice of one lemon. Remove rind from Maasdam and chop into small cubes, mix loosely with walnut kernels, mushrooms and vegetables in a baking bowl. Stir yogurt with crème fraîche, mustard and a tiny bit of liquid from the artichoke can into a smooth sauce, season with salt, pepper and Worcester sauce. Add the chives. Pour over lettuce and serve with crusty white bread.

Per person (without bread) about 390kcal / 1630kJ

Stir in 3 tablespoons of white wine vinegar, a little salt and pepper, add 6 tablespoons of oil and 1 teaspoon of medium hot mustard, stir in 1 tablespoon of chives.

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