28 October 2009

Recipe: Panna Cotta with Grappa & Strawberries

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Serves 6

1 Litre Douglasdale Cream
200ml Espresso
5 Gelatin Leaves
100ml Douglasdale Milk
150g Castor Sugar
120ml Brandy
3 punnets of the best Strawberries
500ml Grappa

Method

Bring the Douglasdale cream, espresso and sugar to just before boiling point. (Don't let it boil)
Soften and dissolve the gelatin leaves in the cold Douglasdale Milk.
Add brandy and pour through a sieve into the hot Douglasdale Cream.
Gently mix all the ingredients together and pour into moulds or martini glasses.
Place in the fridge to set overnight and serve with a bowl off chilled strawberries and generously splashed with grappa.

A WORD FROM THE CHEF...

Grappa can be replaced with your favourite liqueur, whiskey or brandy. To decorate the top, I have dusted it with cocoa, then icing sugar through a colander to create the white "dots".

Source: Douglasdale Dairy

Recipe: Gingered Ice-Cream in a Red Paw Paw

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Serves 6

5 Egg Yolks
145g Castor Sugar
250ml Douglasdale Milk
300ml Douglasdale Cream
150g chopped Ginger in syrup
2 small very ripe peeled and seeded Pawpaws

Method

Whisk the eggs and sugar in a clean bowl until double in volume.
Heat the Douglasdale Milk to just before boiling point. When it begins to foam at the surface add the egg mixture and return to a low heat. Cook very slowly and gently until the mixture thickens and coats the back of spoon.
Remove from heat and strain through a sieve into a chilled bowl.
Once it is cooled add the Douglasdale Cream and ginger.
Add this mixture to an ice cream machine and follow the manufacturers instructions. Once frozen, scoop the ice cream and serve into halved pawpaw.

A WORD FROM THE CHEF...

If you do not have an ice-cream machine, place in a plastic container and put into the freezer. When icicles begin to form around the edges, beat back to a smooth texture. Repeat once more. This dessert can be served inside a halved pawpaw. Should you wish to stand the pawpaw as pictured, cut a straight edge on the end of the stem side of the pawpaw to create a flat stable platform. To make the chocolate swirl: melt a good quality chocolate and spread over a wax proof surface. When chocolate has partly hardened, cut into thin strips and twist.

Source: Douglasdale Dairy

Recipe: Spiced Sour Cream & Pecan Muffin

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Makes 12 muffins

500ml sifted Flour
1 tsp Baking Soda
2 tsp Cinnamon
3 Eggs
1 /2 tsp All Spice
500ml Brown Sugar
1 /2 tsp Nutmeg
1 cup Sour Cream
1 /2 tsp Salt
1 cup chopped Pecan Nuts

Method

Pre-heat oven to 180ºC.
Sift all dry ingredients (not the sugar) together. Add nuts.
Cream eggs, butter and sugar together in a separate bowl.
Fold the sour cream into the creamed mixture.
Gently fold both dry and wet ingredients together.
Pour mixture into well greased muffin trays and bake for 25 - 30mins.
Allow to cool slightly before removing muffins from the trays.

A WORD FROM THE CHEF...

To make your own sour cream simply add 50ml lemon juice to one cup of Douglasdale Cream and stir.

Source: Douglasdale Dairy

Recipe: Coconut Smoothie with Mixed Berry or Banana

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Makes 6 glasses

500g Frozen Berries or 2 ripe Bananas or 500g Strawberries
1 cup tinned Coconut Milk
1 cup natural Greek Yoghurt
500ml Douglasdale Milk
chopped Mint Leaves

Method

Blend fruit (mixed berries or banana or strawberries) and mint in a food processor until smooth.
Add the Douglasdale Milk, coconut milk, greek yoghurt and blend into a smooth creamy consistency.
Serve in a tall chilled cocktail glass.

A WORD FROM THE CHEF...


You can also combine the strawberries, mixed berries and banana into one smoothie. Remember to divide the quantities by 3 (approx 150g mixed berries, 150g strawberries and 1 banana)

Source: Douglasdale Dairy

Recipe: Buttermilk & Red Thai Chicken Curry

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Serves 6

150g Red Thai Curry Paste
750g Deboned Chicken cut into bite size strips (thigh)
1 Punnet Mushrooms sliced
1 Punnet Baby Marrow sliced
1 BunchCoriander chopped
300ml Douglasdale Buttermilk
80g Sugar
100ml Coconut Cream
A hand full of toasted Cashew Nuts
Salt and pepper to taste

Method

In a pot heat up a little oil, fry the chicken pieces and once evenly browned remove and set aside.
Fry curry paste for 1 - 2mins.
Add the coconut and Douglasdale Buttermilk and let them emulsify gently.
Add vegetables and sealed chicken pieces and let them cook for about 10mins.
Add seasoning, cashew nuts, sugar and chopped coriander before serving.
Serve with steamed Jasmine rice

Source: Douglasdale Dairy

Recipe: Creamy Bacon & Brocolli Risotto with Vodka

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Serves 6

800ml Chicken Stock
250g Streaky Bacon diced
1 punnet Broccoli cut into small florets
1 knob Butter
3 tsp Virgin Olive Oil
200ml Vodka 200ml Douglasdale Cream
1 smallish fine-diced Onion
110g Risotto Rice
4 x peeled and crushed Garlic cloves
Parmesan Cheese to add at the table

Method

Heat chicken stock and set aside.
Heat oil in a large saucepan and braise the onion until translucent.
Add the bacon and garlic, fry until crispy.
Add the broccoli and rice and fry over low heat until the rice absorbs the oils.Deglaze the pan by adding the vodka, this will loosen all the caramelized brown bits from the bottom of the pan.
Add a ladle at a time of the chicken stock, wait for the rice to absorb the stock before adding the next ladle, gently stirring continuously. This will take about 16 - 20mins until the rice is cooked al dente
(Rice is firm and not over cooked).
Just before serving, fold in the Douglasdale Cream and the butter and serve with fresh parmesan.

A WORD FROM THE CHEF...

Should you have any left over, simply roll them into balls, crumb & deep fry them as a kid's lunch box snack!

Source: Douglasdale Dairy

Recipe: Buttermilk Scones

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Serves 4/6

3 cups Flour
1 / 3 cups Sugar
2 1 / 2 tsp Baking Powder
3 / 4 tsp Salt
12 tsp (or 150g) Butter
1 cup Douglasdale Buttermilk
1 / 2 tsp Baking soda (bi-carbonate of soda)

GLAZE

1 tbsp Douglasdale Cream
1 / 4 tsp Cinnamon
2 tbsp Sugar

Method

In a small bowl combine the Douglasdale Cream, cinnamon and sugar, stir to blend.
Preheat the oven to 200ºC.
Use ungreased baking sheet.
Combine the flour, sugar, baking powder, baking soda and salt into a mixing bowl. Stir well with a fork and aerate.
Add the butter and cut into the flour mixture, using a pastry blender or two knives, or work in, using your fingertips, until the mixture looks like bread crumbs.
Add the Douglasdale Buttermilk. Mix only until the mixture looks like freshbread crumbs.
Gather the dough into a ball and press so it holds together.
Turn the dough out onto a lightly floured surface. Knead lightly 12 Times.
Pat the dough into a circle 1 / 2 - inch thick.
Brush the dough with the glaze.
Cut the dough into 18 pie shaped pieces.
Place the scones 1 inch apart on the baking sheet.
Bake for about 12mins or until the tops are brown. Can be served hot or cold.

A WORD FROM THE CHEF...

If desired you can also add currants and grated orange rind to the mixture.

Source: Douglasdale Dairy

Recipe: Creme Brulee

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Makes 15

1 Litre Douglasdale Milk
375ml Douglasdale Cream
2 Whole Eggs
8 Egg Yolks
250g Sugar
10ml Vanilla Essence

Method

Preheat oven to 120ºC.
Bring Douglasdale Milk and Douglasdale Cream to the boil.
Cream egg yolks, 2 whole eggs and sugar.
Add hot Douglasdale Milk and Douglasdale Cream.
Add vanilla essence.
Pour into ramekins and place into a water bath (large dish filled half way with water)
Bake at 120ºC until set +/- 20mins.
Allow to cool.
Sprinkle with castor sugar and glaze under the grill or alternatively use a blow torch.

A WORD FROM THE CHEF...

I always find the castor sugar is the best for the glaze, it gives a very delicate crust.

Source: Douglasdale Dairy

Recipe: Yorkshire Pudding

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Makes 6 individual

2 Eggs
100g Flour
230ml Douglasdale Milk
1 tsp Salt
Oil for baking tin.

Method

Preheat oven to 200º C
Combine all ingredients until smooth, strain and reserve for use.
Heat oil in muffin tin or tray.
Pour batter until 2 / 3 full.
Bake for 20 minutes.

A WORD FROM THE CHEF...

I always find the batter much better if made the day before.

Source: Douglasdale Dairy

Recipe: Sundried Tomato Pasta Sauce

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Serves 4 - 6

1 Red Onion - peeled and thinly sliced
Olive Oil
100g Sundried Tomato chopped
3 tbsp Balsamic Vinegar
Salt and freshly ground Black Pepper
100g Basil Leaves
50g Shaved Parmesan Cheese
100ml Douglasdale Cream
Pasta of choice

Method

Slowly fry the onion in olive oil until soft.
Stir in the tomato and balsamic vinegar.
Add Douglasdale Cream and reduce by half.
Throw in the basil.
Add cooked pasta.
Top with shaved parmessan cheese.

A WORD FROM THE CHEF...

Prepare pasta as per instructions on pack

Source: Douglasdale Dairy

Recipe: Kingklip in White Wine, Cream, Basil, Mushroom & Tomato

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Serves 4 - 6

4 180g Kingklip fillets
50ml Sunflower Oil
50g Butter
150g Sliced Mozzarella
2 Whole tomatoes - sliced
60g Seasoned flour
100ml Basil pesto

Method

Dust kingklip fillets in seasoned flour.
Heat oil and butter in a frying pan and cook kingklip through until golden brown each side.
Remove from the pan and drain.
Place alternate slices of mozzarella and tomato along the kingklip.
Grill kingklip until cheese melts.
Drizzle with basil pesto and serve with the sauce.

THE SAUCE (4 Portions)

50g Chopped Onions
100g Sliced Mushrooms
Oil for frying
70g deseeded and chopped Tomato
25g Basil Leaves
100ml Douglasdale Cream
50ml White Wine
Salt and freshly ground Pepper

Method

Fry onions in a little oil - do not brown.
Add mushrooms.
Add white wine and allow to reduce by half.
Add Douglasdale Cream and tomato.
Reduce a little further by half.
Season to taste with salt and pepper and throw in the basil.

Source: Douglasdale Dairy

Recipe: Roasted Butternut, Rosemary & Feta Quiche

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Serves 4 - 6

SHORT CRUST PASTRY

250g Flour
125g Butter
1 /2 tsp Salt
2-3 tsps Douglasdale Milk
1 Whole Egg

Method

Sift dry ingredients.
Make a well in the centre.
In the well place egg, softened butter and milk.
Bring all the ingredients together with fingertips.
Be careful not to handle too much, allow to rest in the fridge for 30 minutes before rolling.
(Note: If pastry becomes too crumbly while mixing add a little egg white.)

FILLING

200g Roasted Butternut
50g Feta Cheese
5g Rosemary
4 Eggs
500ml Douglasdale Milk
Salt and Pepper

Method

Preheat oven 160ºC.
Roll out pastry on a well floured surface and line a flan dish. (size: 23cm)
Line flan dish with pastry.
Place the rosemary, butternut and feta evenly into dish.
Whisk the eggs and Douglasdale Milk together and season.
Pour the Douglasdale Milk mix into flan.
Bake for 45mins.

Source: Douglasdale Dairy

Recipe: Vanilla & Lavender Panna Cotta

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Serves 6
Preparation time 20mins (plus refrigeration time)
Cooking time 15mins

3 tsp Gelatine
450ml Douglasdale Cream
80g Castor Sugar
2 x 2 cm Lavender Sprigs
240ml Douglasdale Milk
1 Vanilla Pod scraped or 1 / 2 tsp Vanilla Essence

Method

Grease four dariol moulds (160ml metal moulds)
Sprinkle gelatine and sugar over combined Douglasdale Milk and Douglasdale Cream, lavender sprigs and vanilla pod in small saucepan. 3. Stir over low heat, without boiling, until gelatine and sugar dissolve. (gelatine will be destroyed if mixture boils)
If not using vanilla pod, add vanilla essence at this stage to mixture.
Strain into medium jug, cool to room temperature.
Gently pour cooled panna cotta into moulds, cover, refrigerate 3 hours or overnight.
Turn panna cotta onto serving plates, garnish with lavender and berries.

ALMOND TUILES

2 Egg whites
1 / 2 tsp Vanilla Essence
110g Castor Sugar
55g Butter melted and cooled
55g Flour 30g Flaked Almonds

Method

Preheat oven to 190˚C, line a baking tray with non-stick baking parchment.
Place egg whites in a bowl and beat in sugar with a fork. Egg whites should be frothy. Sift in flour and add vanilla essence. Mix with fork. 3. Add melted butter to the mixture. Stir well.
Spread spoonfuls of mixture at least 13cm apart on prepared baking sheet in the shape you desire. (Long shapes, circles triangles etc.) Sprinkle with flaked almond.
Bake in oven for about 6 mins until pale biscuit coloured in the middle and a good brown at the edges. Remove from the oven and cool for a few secs.
Lift the biscuits off carefully with a palette knife. Lay them, while still warm and pliable, over the rolling pin to form them into a slightly curved shape. Leave on wire rack to cool completely. When cold, store in a airtight container.

Source: Douglasdale Dairy

Recipe: White Chocolate & Strawberry Cheesecake

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Serves 8
Preparation time 25mins (plus refrigeration time)
Cooking time 5mins

1 packet Gingersnap Biscuits
85g Butter - melted
4 tsp Gelatine
2 tbsp Water
2 250g Packets Cream Cheese - softened
400g Can Sweetened Condensed Milk 320ml Whipped Douglasdale Cream
160g White Chocolate - melted
500g Large Strawberries - halved
60g Strawberry Jam - warmed, strained
1 tbsp Lemon Juice

Method

Grease 23cm springform tin.
Blend or process biscuits until mixture resembles fine breadcrumbs. Add butter, process until combined. Using hand, press biscuit mixture evenly over base of prepared tin, cover refrigerate about 30mins or until firm.
Sprinkle gelatine over the water in small heatproof jug, stand jug in small saucepan of simmering water, stir until gelatine dissolves, cool 5mins.
Meanwhile, beat Cream Cheese and condensed milk in medium bowl with electric mixer until soft peaks form.
Stir warm gelatine mixture into cheese mixture fold in Douglasdale Cream and chocolate. Pour cheesecake mixture into prepared tin, spreading evenly over biscuit base. Cover and refrigerate overnight.
Remove from tin, arrange strawberries on top of cheesecake brush strawberries with combined jam and juice.

Source: Douglasdale Dairy

Recipe: Real Hot Chocolate with a Touch of Chilli

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Serves 6
Preparation time 15mins

600ml Douglasdale Cream
600ml Douglasdale Milk
200g Dark Chocolate
pinch of Chilli

Method

Add the Douglasdale Cream, Douglasdale Milk, chocolate and chilli into a saucepan.
Heat until piping hot and all chocolate has dissolved.
Pour into mugs and serve.

A WORD FROM THE CHEF...

Rather start with less chilli. Heat activates the chilli flavor which makes it stronger. You can always add chilli afterwards if you want it stronger.

Source: Douglasdale Dairy

Recipe: Courgette & Brie Cream Soup

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Serves 4 - 6
Preparation time: on the table in 35mins

30g Butter
2 cups Chicken stock
2 Cloves Garlic - crushed
1 cup Water
1 cup Douglasdale Cream
150g Brie Cheese
2 tbsp Flour10 Courgettes (zucchini) (1.2kg) - chopped coarsely
1 Large Brown Onion (200g) - finely chopped

Method

Melt butter in large saucepan, cook onion and garlic, stirring, until onion softens, stir in flour and courgettes cook, stirring, 2mins.
Stir in stock and the water, bring to a boil simmer, uncovered, about 15mins or until courgette is tender.
Blend or process soup, in batches, until smooth.
Just before serving, return soup to same cleaned pan, add Douglasdale Cream and brie, stir over medium heat until hot.

A WORD FROM THE CHEF...

Garnish with fresh basil and a few drops of pesto.

Source: Douglasdale Dairy

Recipe: Cheese & Bacon Buttermilk Scones

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Serves 12 - 14

3 tsp Oil
3 Rashers Bacon
4 cups Self-raising Flour
60g Butter - cut into small pieces
1 / 2 cup Grated Cheddar Cheese
1 3 / 4 cups Douglasdale Buttermilk
1 tbsp Chopped Parsley

Method

Preheat oven 210¢ªC. Brush an oven tray with oil and dust with flour.
Heat oil in pan, cook bacon until crisp. Drain on paper towels.
Sift the flour into a large bowl. Add the butter, rub in using your fingertips. Add the cheese, bacon and parsley, stir to combine.
Make a well in the centre of the flour mixture.
Add almost all of the Douglasdale Buttermilk, quickly mix, using a flat- bladed knife, to a soft dough, adding more Douglasdale Buttermilk if necessary.
Knead dough briefly on a lightly floured surface until smooth. Press or roll out to form a round about 2cm thick.
Cut into rounds using a floured plain 5cm cutter. Place scones close together on prepared tray. Brush with any remaining Douglasdale Buttermilk.
Bake for 15 - 20mins or until golden brown. Serve warm with butter.

A WORD FROM THE CHEF...

Scones freeze well, cool completely on a wire rack. Place in freezer bags until required. Thaw scones completely before reheating.

Source: Douglasdale Dairy

Recipe: Wild Mushroom Bruschetta

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Serves 4

4 Slices Ciabatta bread - about 4cm thick
50ml Olive oil
50g Butter
300g Mixed Wild Mushrooms such as Porcini, Oyster, Button etc.
50g Onion - finely diced
2 Garlic cloves - crushed with salt to a puree
50ml Marsala 100ml Chicken stock
100ml Douglasdale Cream
1 / 3 cup Flat Parsley
Salt and freshly ground black pepper

Method

Preheat oven to a very low temperature, about 110˚C. Then preheat the grill and lightly toast or chargrill the ciabatta slices on both sides.
Place the ciabatta on a baking tray. Drizzle with olive oil and bake in the oven for about 20mins until golden and crispy.
Melt a little butter in a large frying pan. Add your first choice of mushrooms and sauté until soft, about 3mins. Season well. Fry each of the mushrooms types separately in the same frying pan and leave to drain in a colander, reserving the stock from the mushrooms.
When the last variety of mushroom is cooked, melt another knob of butter in the frying pan. Add the onions and garlic puree. Sauté until the onions are soft, about 4mins.
Deglaze the frying pan with marsala, then reduce the liquid to about two-thirds. Add the chicken stock and the stock from the mushrooms and bring to the boil, stirring frequently.
Remove the frying pan from the heat and stir in the Douglasdale Cream. Bring to the boil, then reduce the liquid to about one fifth. Add the wild mushrooms and simmer for a further 5mins. Meanwhile, roughly chop the parsley.
Check the consistency (it should be moist enough to bind the mushrooms together but not too watery) and season.
Sprinkle the sauce with parsley and serve immediately on top of individual ciabatta slices.

Source: Douglasdale Dairy

Recipe: Mango Brulee

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Serves 8

1 1 / 2 cups Douglasdale Cream
1 /8 tsp. Cinnamon
1 / 2 cup Douglasdale Full Cream Milk
4 Egg Yolks
1 / 3 cup Coarse Sugar
1 /4 cup Mango Puree
1 / 2 cup Granulated Sugar

Method

Preheat the oven to 180¢ªC.
Heat the cream, Douglasdale Milk, cinnamon, nutmeg, ginger and cloves over medium heat, stirring occasionally, just until it comes to a boil.
Set aside to infuse at least 15mins.
Whisk the egg yolks with the granulated sugar, gradually pour in the hot cream mixture. Whisk in the mango puree.
Pour the mixture into 4 ovenproof ramekins & arrange in a hot water bath.
Bake in the center of the oven until almost set but still a bit soft in the center, 30 to 40mins.
Refrigerate at least 2 hours and up to 24 hours.
Preheat an oven grill to very hot (or fire up your kitchen torch).
Sprinkle evenly with coarse sugar, grill until the sugar is melted and well browned, 1 to 2mins.

Source: Douglasdale Dairy

Recipe: Spiced Parsnip and Ginger Soup

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Serves 6 - Makes 2.2 Litres

Ingredients

30ml Olive Oil
5ml Cumin
225g Leeks sliced
25g Fresh Ginger - chopped
2 Whole Raw Beetroot
675g Parsnip - chopped 100ml Douglasdale Buttermilk
300ml White Wine
100ml Fresh Douglasdale Cream
1.2 L Vegetable stock Salt and pepper
15ml Curry Powder
2.5ml Tumeric

Method

Heat oil and fry leeks and ginger gently for 2-3mins.
Add curry, cumin and tumeric.
Add parsnip and cook for another 10mins.
Add wine and stock, reduce heat and simmer for 20-30mins.
Peel beetroot slice into thin sticks and deep fry until crispy.
Puree in blender add Douglasdale Cream and Douglasdale Buttermilk and serve with deep fried beetroot.

Source: Douglasdale Dairy

Recipe: Penne Pasta

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Serves 4

PASTA

Ingredients

200g Cooked Penne Pasta
2 raw Chicken Breast - (cut into strips) or any thin sausage you prefer.
1 / 2 tsp Garlic Chopped
250ml White Wine
75ml Fresh Douglasdale Cream
100g Parmesan Cheese
Olive Oil SUNDRIED TOMATO SAUCE
500g Whole peeled Tomatoes
2 Carrots - grated
2tbsp Tomato Paste
200ml Water
500g Sundried Tomatoes
Salt
1 large Onion - chopped
Sugar
3 sticks of Celery - chopped

Method

Fry onions in olive oil until soft, add celery and fry 5 more min.
Add whole peeled tomatoes carrots, tomato paste and water.
Season with salt and pepper, add sugar if tomatoes are too tart.
Add sundried tomatoes and simmer for 30mins.
Check the taste and adjust to your liking.
If the sauce is too thick add a bit of water or simmer a little longer for a thicker sauce.

CHICKEN PASTA

Fry chicken breast in olive oil until brown, add garlic and fry for 15sec.
Deglaze the pan with the white wine.
Add 2-3 large spoons of pre-made sundried tomato sauce and the fresh Douglasdale Cream.
Season with salt and pepper. Remember the sauce has salt already. 5. When the sauce is hot add your cooked pasta.
Serve with parmesan cheese.

Source: Douglasdale Dairy

Recipe: Chicken Caesar Salad

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Serves 4

CHICKEN SKEWERS

Ingredients

2 Large Chicken Breasts
50ml Lemon Juice
50ml Olive Oil
1 Clove crushed Garlic
50ml White wine
Lettuce of your choice
12 Cherry Tomatoes
12 Wooden Skewers
12 Fresh Rosemary Skewers

Method

Strip rosemary branch leaving 3cm of leaves at the top.
Soak wooden skewers in water for 30mins.
Cut the chicken breast into 1cm wide strips and skewer them on to the rosemary and wooden skewers.
Blend the remaining ingredients together and marinade the skewers in this for 1 hour.

DRESSING

Ingredients

1/2 Clove crushed Garlic
2 Anchovy Fillets
2 Egg Yolks
150ml Olive Oil
2tsp Dijon Mustard
50ml Douglasdale Buttermilk
30ml Fresh Lemon Juice
Parmesan Cheese

Method

Blend all ingredients together except the olive oil, once smooth, drizzle the oil into the mixture constantly blending.
Grill the chicken skewers on any surface you prefer.
Arrange a bed of romano lettuce on a plate, place chicken on top while hot and serve with shavings of parmesan, garlic croutons and lots of dressing.
The garlic croutons can be made by slicing a loaf of french bread, rub with a cut clove of garlic and lightly toast on both sides in the oven.

Source: Douglasdale Dairy

Recipe: Apple & Raisin Rosti

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Serves 4

Ingredients

2 Granny Smith Apples
2 Starking Apples
3 tbsp Flour
5ml Cornflower
2 Eggs
250ml Water
50ml Douglasdale Buttermilk
30ml Lemon Juice
100ml Apple Juice
100g Raisins
100g Sultanas
100g Mixed Peel

Method

Leaving the skin on grate the apples.
Place in a bowl with the apple and lemon juice.
Place the mixed peel, sultanas and raisins in boiling water for 15mins. Remove and save the water.
Drain all the juice from the grated apple and mix with the water from the sultanas.
Mix the rest of the ingredients with the apple except the cornflower.
Mix this properly and shape into little 6cm patties.
Over medium heat melt some butter in a frying pan and slightly brown the apple rostis, place on a baking sheet and bake in the oven for 15mins at 180¢ªC.
Place all the juice in a sauce pan and reduce, thicken with cornflower.
Serve rostis warm with vanilla ice cream.
Note

For the sugar spike decoration melt 1 cup of sugar in 2 cups of water. Cook without stirring until sugar turns brown take off heat immediately and put into a basin of cold water to stop it from cooking. Drizzle with a spoon to form ¡°lines¡± on an oiled baking sheet. Once it has cooled and hardened, break into spikes. Be careful when cooking with hot sugar as it can burn.

Source: Douglasdale Dairy

Recipe: BRANDY SNAP BISCUITS

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Ingredients

200g White Sugar
200g Syrup
200g Butter
200g Flour

Method

Place sugar, syrup and butter in a pan and boil until light brown in colour.
Remove from the heat and add flour, mixing constantly.
Place back on the heat and cook for 2mins. Remove and allow to cool.
Spread the mixture on a well oiled oven tray in rounds of 4cm.
Bake in the oven at 200¢ªC (390¢ªF) for 5mins. Remove from the baking tray and allow to cool.
Tower the ice cream between the biscuits or crumble them over the ice cream.

Source: Douglasdale Dairy

Recipe: Amarula Ice Cream

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Serves 6 - Makes 1.75 Litres

Ingredients
Seeds of 1 Fresh Vanilla Pod
15 Egg Yolks
250g Castor Sugar
750ml Douglasdale Full Cream Milk
500ml Fresh Douglasdale Cream
375ml Amarula Liqueur/Any liqueur of your choice that is cream based

Method
Cut pods in half lengthways and scrape out seeds.
Mix egg yolk with sugar until fluffy and white.
Heat Douglasdale Milk, Douglasdale Cream, liqueur and vanilla seeds.
DO NOT BOIL!!! Using a fine mesh strainer remove the vanilla seeds from the mixture.
Add the milk mixture into the egg and sugar bit by bit stirring constantly.
Place over a double boiler stirring until you have a custard consistency.
Never let it boil.
Process through your ice cream machine until set. If you do not have an ice cream machine, allow to set in the freezer for 8 hours. Beat into a smooth texture when icicles form in the setting process.

Source: Douglasdale Dairy

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