Our Recipes

17 August 2015

Strawberries & Cream No-Cheesecake

Made fresh by Brownes Dairy, and filed under Our Recipes

/blog/recipes/strawberries-cream-no-cheesecake/strawberries-cream-no-cheese-cheesecake/ (Strawberries & Cream No-Cheese Cheesecake)Ingredients:

Base:

  • 1 pack of Chocolate Biscuits (crushed)
  • 75gm Butter (softened)

Filling:

  • 500gm (2 cups) Brownes Natural Yoghurt with Strawberry
  • 1/2 cup sugar
  • 2 eggs
  • Pinch of salt
  • 2 tsp vanilla extract
  • 1 tbs cornflour
  • 5-7 chopped fresh strawberries

Topping:

  • 1 cup of Brownes Whipping Cream - whipped
  • Sliced fresh strawberries

Method:

1.  Preheat oven to 180 degrees.

2.  Combine biscuits and butter and press into base of a greased springform pan.

3.  Blend together all ingredients except cornflour and fresh strawberries. Once combined add cornflour and mix briefly. Stir through strawberries without processing.

4.  Pour into pan and bake for 35 minutes until starting to pull away from the pan.

5. Chill in fridge for at least an hour, decorate with whipped cream and fresh sliced strawberries. Chill for another hour or two to ensure it is cold before slicing and serving.

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21 February 2013

Greek Salad Mini Tarts

Made fresh by WA Farmer, and filed under Our Recipes

Lots of little mini Greek Salad Tarts served on a rectangular shaped platter

 Ingredients: 

  • 200g Brownes Natural Yoghurt
  • 200g Danish Feta
  • 24 pre-baked tiny tart shells (from gourmet stores and supermarkets)
  • 12 Kalamata olives, pipped and chopped in half
  • 6 cherry tomatoes, chopped in quarters
  • 6 basil leaves, pinched in quarters

Method:

Combine the feta and yoghurt in a bowl, whipping together until smooth. Fill the tart shells with the mix and top with a piece of olive, tomato and finally the basil. 

Images by Jason Thomas/Lustre Publishing.

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21 February 2013

Raspberry Muffins

Made fresh by WA Farmer, and filed under Our Recipes

Three Raspberry Muffins wrapped in a little serviette

Ingredients: 

  • 2 cups flour
  • 1/3 cup sugar
  • 1 tsp baking powder
  • ¼ cup Brownes milk
  • 2 tbsp oil
  • 1 cup West’N’Fresh raspberry yoghurt
  • 1 egg, beaten
  • 1 cup raspberries

Method:

Grease a 12 cup muffin tin. Preheat oven to 180 degrees. Combine flour, sugar, baking powder and mix well. In another bowl, combine milk, yoghurt and egg. Add to dry ingredients. Fold in berries. Spoon into muffin trays and bake in over for about 20 minutes or until golden.

Images by Jason Thomas/Lustre Publishing.

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21 February 2013

Feta Scrambled Eggs

Made fresh by WA Farmer, and filed under Our Recipes

Scrambled eggs with feta and two pieces of bread

Ingredients: 

  • 3 eggs
  • 1 tbsp Brownes milk
  • 1 tbsp Brownes cream
  • ½ cup crumbled Casa feta
  • 1 tbsp butter
  • Salt and pepper
  • Buttered toast

Method:

Combine the eggs, cream and milk and beat well. Add the feta and seasoning and gently combine. Heat a heavy based frypan and melt the butter. Pour in the egg mixture. Cook on medium heat until the mix starts to set and then turn heat down to low for a further two minutes. Turn heat off and leave in the pan for a further minute. Serve on hot buttered toast.

Images by Jason Thomas/Lustre Publishing.

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21 February 2013

Chocolate Ganache Tart

Made fresh by WA Farmer, and filed under Our Recipes

Two little Chocolate Ganache Tarts on a baby blue round plate

For the sweet pastry:

Ingredients: 

  • 500g flour
  • 200g butter
  • 200g sugar
  • 2 large eggs

Method:

Preheat the oven to 180 degrees. Mix the butter and sugar, then add eggs and finally the flour. Mix until it all comes together as pastry. Grease a flan tin. Roll the pastry to about 3mm thick. Use it to line the flan tin, making certain you trim the edges neatly. Fill the shell with rice and bake in the oven for 10 minutes or until the pastry turns golden. Remove and cool.

For the chocolate ganache filling:

Ingredients: 

  • 700g of the best quality chocolate you can buy
  • 450g Brownes cream

Method:

Place a stainless steel bowl over a saucepan of boiling water. Break the chocolate up and place it in the bowl. Stir until melted taking special care not to burn it. When melted turn off the heat and mix in the cream. Place aside. Fill the blind baked tart shell with the ganache. Set aside to cool and set.

Images by Jason Thomas/Lustre Publishing.

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