Preparation of dish
1Cut the sides off of the baby marrows.
2Peel the fresh Garlic and rock with Garlic rocker until puree.
3Peel the onion and slice finely.
4Trim the Thyme off the stems.
5Preheat oven to 180° C.
Steaming/Grilling of dish
1Place the baby marrow in a bowl and steam for 12 minutes in total.
2Remove the baby marrow and cut each baby marrow in half when able to handle.
3Place baby marrow halves in a shallow dish.
4Add finely chopped onion and garlic to the baby marrow halves.
5Sprinkle the fresh Thyme and black pepper over all ingredients.
6Add the salted butter 1/2 T in each corner of the dish and pour over the cream.
7Place the dish in the oven for approximately 35-40 minutes 40 minutes.
8Remove from the oven, sprinkle over the shredded Gouda cheese and place dish back in the oven for another 5 minutes 5 minutes.
9Serve while hot.
Tip: Best is to steam baby marrows first to make them soft and tender.
Tip: Add the butter on each corner of the dish to make sure that it covers all of the baby marrows.
Tip: Before adding cheese, make sure most of the cream has been cooked through.