Making cheese croquettes

A luxury cheese board is perfect for sharing – no wonder it's so popular. Ideal for drinks with friends, a romantic evening with wine, or as a refined starter at dinner. A cheese board is a feast for the eyes and surprisingly easy to prepare. Simple to make, grand to serve.

Ingredients 100g Smokey Gouda cheese 2 cloves&garlic 100g haricots verts string beans 150g (baby) chestnut mushrooms  250g baby potatoes  1/2 cabbage lettuce (washed)   Raw vegetables: Red onion 3 baby cucumbers 100g cherry tomatoes 8 radishes   Dressing: 1 tbsp honey 1/2 tbsp mustard 10 ml olive oil 1 shallot  Pepper and salt    Recipe Smokey Gouda Meal Salad 1. Preheat the oven to 160 degrees. 2. Bring a medium pan of water to the boil and cook the garlic cloves with it. 3. If necessary, cut the baby potatoes into equal parts.  4. Remove the tips (top and bottom) from the haricots verts, then cut in half.  5. Cook the baby potatoes al dente for about 7 minutes. Rinse with cold water to avoid overcooking.  6. Cook the haricots verts for approx. 6 minutes until al dente. Rinse with cold water to avoid overcooking.  7. Grate the Smokey Gouda.  8. Cut the stalks off the mushrooms and fill the cavities with the grated cheese. Place the mushrooms on a plate with baking paper and grill for about 12 minutes. Afterwards, remove them from the oven to cool down for a while. This will give the melted cheese the opportunity to harden and crisp up.  9. Cut the vegetables for the raw vegetables into small pieces.  10. Mix the honey, mustard, olive oil and chopped shallot with a whisk to make a smooth dressing. Season with salt and pepper.  11. Mix the sliced raw vegetables, baby potatoes, haricots verts with the dressing. 12. Divide the head lettuce on the plate and top with the dressed salad and finish with the stuffed cheese mushrooms.    This recipe is gluten-free - all our cheese is prepared with vegetarian rennet and therefore suitable for vegetarians.