18 February 2013

Baked Salmon

Made fresh by WA Farmer, and filed under Our Recipes

3 salmon fillets on a wooden board with parsley on the side


Serves 4

  • 750g chat potatoes 
  • Olive oil cooking spray 
  • 8 slices white bread, crusts removed 
  • 1/3 cup basil leaves 
  • 1/3 cup grated parmesan cheese 
  • 1 1/2 tablespoons olive oil 
  • 4 salmon steaks, skin on, bones removed 
  • 4 tablespoons Brownes Sour Cream, to serve
  • Dressed salad leaves, to serve


  1. Preheat oven to 200°C. Lightly grease an oven tray. Grease a 6cm deep, 20cm x 28cm (base) baking dish with oil. 
  2. Place potatoes in a saucepan and cover with cold water. Bring to the boil over high heat. Cook for 10 minutes or until potatoes are tender. Drain. Place on prepared tray. Using a potato masher, partially squash potatoes. Spray with oil. 
  3. Meanwhile, place bread in a food processor and process until roughly chopped. Add basil and parmesan. Process to a fine breadcrumb mixture. With motor still running, add oil and process until combined. 
  4. Place salmon, skin side down, in prepared dish. Sprinkle crumb mixture over top. 
  5. Place potatoes in oven on top shelf and fish on the shelf below. Bake for 25 to 30 minutes (depending on thickness of fish) or until potatoes are golden and fish is cooked through. Add Brownes Sour Cream to the potatoes and serve with salad.
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18 February 2013

Beef Stroganoff

Made fresh by WA Farmer, and filed under Our Recipes

A plate of pasta with beef stroganoff

 Ingredients :

Serve 4

  • 1 1/2 tablespoons olive oil 
  • 1 onion, halved, thinly sliced 
  • 250g button mushrooms, sliced 
  • 1/2 cup plain flour 
  • 700g lean beef stir-fry strips (see note) 
  • 1 cup reduced-salt beef stock 
  • 2 tablespoons Worcestershire sauce 
  • 1 tablespoon tomato paste
  • 2 tablespoons Brownes Light Sour Cream 
  • 300g cooked pasta, to serve 
  • Steamed green beans, to serve


  1. Heat 2 teaspoons of oil in a large non-stick frying pan over medium heat. Add onion. Cook for 3 minutes. Increase heat to high. Add mushrooms. Cook for 4 minutes, or until tender. Set aside. 
  2. Meanwhile, place flour, and salt and pepper into a shallow dish. Lightly coat beef strips in flour. Add 2 teaspoons of oil to frying pan. Add half the beef. Cook over high heat until meat is browned, shaking pan to turn meat. Remove. Repeat with remaining beef and oil. 
  3. Return beef, onion and mushrooms to frying pan. Add stock, tomato paste and Worcestershire sauce. Bring to the boil. Reduce heat to medium-low. Simmer for 8 minutes, or until sauce has thickened slightly. Season with salt and pepper. Remove from heat. Stir through Brownes Light Sour Cream. 
  4. Spoon pasta onto plates. Spoon over stroganoff. Serve with steamed green beans.
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31 January 2013

Cheesy Broccoli Crepes

Made fresh by WA Farmer, and filed under Our Recipes

Rolled crepe with broccoli and cheese stuffing.

These tender crêpes are filled with a rich, creamy broccoli and cheese mixture and topped with bubbly melted cheese.

The amount of garlic in this recipe may seem like a lot, but boiled garlic has a very mild flavour. Some chopped, cooked chicken would be a delicious addition to the filling.

Serves 4 (about 2 crêpes each) 

You will need about 8 crêpes, see below for the crêpes recipe.

Filling ingredients:

  • 5-6 medium cloves garlic
  • 300g broccoli florets (fresh or frozen)
  • 120g cream cheese, softened
  • 88g (1 cup) parmesan cheese, grated
  • 50g (2 1/2 tablespoons) mayonnaise
  • 2 tablespoons (40ml) Brownes thickened cream 
  • 3 teaspoons (15ml) lemon juice
  • Salt and pepper to taste

Topping ingredients:

  • 150g (1 1/2 cups) grated tasty cheddar cheese
  • 84ml (1/3 cup) cream


Peel and halve garlic cloves. Bring a large saucepan of water to the boil. Add broccoli and garlic and boil until broccoli is just tender. Drain broccoli and garlic and set aside to cool. 

Combine cream cheese, parmesan, mayonnaise, Brownes thickened cream, lemon juice, boiled garlic, salt and pepper in a medium bowl. Use a fork to mash the ingredients together to form a paste. Add roughly chopped cooked broccoli and stir gently until combined.

Divide broccoli filling between crêpes and roll up. Place crêpes seam side down in a baking dish. Sprinkle with grated tasty cheese and drizzle with cream. Bake at 210 degrees Celsius (190 degrees Celsius fan-forced) until cheese is bubbly and golden. We serve our crêpes with salad. 

Crepes Recipe


This is our favourite recipe for crêpes. It makes tender, delicate crêpes that are suitable for sweet or savoury fillings.

Makes 8 crêpes (18cm diameter).

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.


  • 2 large eggs (we use eggs with a minimum weight of 59g)
  • 75g (1/2 cup) plain flour
  • 188ml (3/4 cup) Brownes milk (Full Cream, HiLo, or Skim)
  • Oil or butter, for greasing pan


Lightly whisk eggs in a medium bowl. Add half the flour and whisk or stir until the mixture is smooth. Add remaining flour and mix well to form a smooth paste. Add Brownes milk gradually, whisking or stirring between each addition to make a smooth batter.

Transfer crêpe batter into a container with a pouring spout to make it easier to pour the batter into the pan. Leave batter to stand for 30 minutes before using. If preparing batter more than 30 minutes in advance, cover and store in the refrigerator until required.

After at least 30 minutes standing time, stir the batter before using. If your batter is lumpy at this stage, you can pass it through a fine sieve to remove the lumps. 

Lightly grease a non-stick pan with a diameter of at least 18cm. Place pan over medium or medium-high heat.

When pan is hot, pour about two tablespoons of batter into the pan and quickly swirl the pan to produce a crêpe with a diameter of about 18cm. If you find that the batter is a little too thick to produce a thin, even crêpe, add a dash of extra Brownes milk to the batter.

Cook until the top of the crêpe loses its shiny, wet appearance and the underside is lightly browned. Loosen edges of crêpe with a spatula. Flip crêpe and cook the other side until it has begun to colour. Remove cooked crêpe from pan and place crêpe on a plate.

Lightly grease pan before cooking next crêpe.  Stack cooked crepes on plate. After cooking the first couple of crêpes  you may need to reduce the heat slightly if the pan starts to get too hot.

Use crêpes immediately, or cover and refrigerate until required.

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31 January 2013

Ice Cream

Made fresh by WA Farmer, and filed under Our Recipes

A cup of vanilla ice-cream with fresh raspberries and mint leaves.


  • 6 eggs 
  • 300ml Brownes whipping cream 
  • Generous amount of vanilla essence at least a tablespoon 
  • 1 cup of sugar 

This makes about 2 litres of ice-cream. 

You can use either flavoured syrups swirled through or crushed chocolate bits etc. flakes, Cadbury Crunchies etc. broken up to add a twist of flavour to plain vanilla ice-cream.


Separate the eggs, whip egg whites and slowly add sugar to make meringue. Beat for a long time at speed to dissolve sugar and really get firm, set peaks and set aside. 

In a separate bowl whip cream with vanilla essence till quite firm, but before of course it turns to butter, and set aside. 

Beat egg yolks, you can add less of the yolks if you wish to reduce fat content, you may also add a bit of cocoa (no more than 1/3 cup) or drinking chocolate to yolks but not too much as the yolks need to remain a runny consistency. 

Break up any chocolate/honeycomb or other treats you wish to add. 

Finally gently stir/fold to combine all together and pour into a 2 litres container that can go in the freezer. If you wish to include a flavoured syrup, drizzle with chosen syrup and swirl through mixture lightly before freezing. 

Set in freezer and enjoy once frozen.

Note - I found it is not good adding fruits and purees as it makes the ice-cream too icy and you lose the creaminess. So unfortunately it is best to stick to chocolate as an additive. Smashed up chocolate coated honeycomb is quite simply the best mixed through it. 

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12 November 2012

Final Day Brownes Road Trip - Sending Imported Yoghurt Packing!

Made fresh by WA Farmer, and filed under General

So on the last day of our trip we have travelled all the way across South Australia and Victoria. 

Getting up super early and driving at times late through the night has, in a way, given us an idea of what our farmers must feel like pretty much every day of the year!

We made it to Fonterra and took our empty yoghurt tubs to the Waste Disposal Unit (aka The Tip!) and dumped them all back where they belong!

This might be the end of our road trip, but it is not the end of our campaign to support our local dairy farmers and get all West Aussies to make the conscious decision to buy locally made yoghurt.

Thank you for all your support so far and let's keep the momentum going! 

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