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Recipes

Meander Valley Dairy Recipe


Vanilla Panna Cotta


Ingredients

375ml double cream

375ml milk

1 vanilla pod

115g caster sugar

4 gelatine leaves

Sliced strawberries & blueberries, to serve

Method

  1. Place the cream and milk in a saucepan. Use a small sharp knife to split the vanilla bean lengthways, then scrape out the seeds and add the seeds and bean to the saucepan. Slowly bring to the boil over a medium heat. Remove from the heat and set aside for 10 minutes.
  2. Discard bean from cream mixture, add sugar and return to a low heat. Cook, stirring for 5 minutes or until sugar dissolves.
  3. Place 2 tbsps of boiling water in a small heat proof bowl and sprinkle over gelatine. Bring a small saucepan of water to boil and remove from heat. Sit the bowl of gelatine in the water and stir until dissolved. Cool slightly, then stir into the cream mixture.
  4. Lightly oil 6 x 1/2 cup (125ml) dariole moulds or ramekins. Place on a tray and pour in cream mixture. Refrigerate for 4 hours.
  5. To serve break the seal by inserting a small knife between the panna cotta and the mould. Turn onto a serving plate and shake to release. Serve dish with fresh berries.

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MINI PIKELETS WITH SMOKED SALMON & CRÈME FRAÎCHE


Ingredients

150g self-raising flour

1 tbsp caster sugar

185ml milk

1 egg

Melted butter, to brush

200ml crème fraîche

2tsp horseradish cream

Dash of tabasco

1tbsp lemon juice

120g smoked salmon, sliced into ribbons

Mustard cress, to serve

Method

Pikelet Mix

  1. Sift flour and sugar together into a bowl with a pinch of salt.
  2. Whisk milk and egg together and then add to dry ingredients, whisking until smooth.
  3. Heat a non-stick frypan over medium heat and brush with a little melted butter. Drop level tablespoonfuls of the mixture into the pan and cook for half a minute or until bubbles appear on the surface.
  4. Turn over and cook other side for 1 minute or until golden, allow to cool.

Topping

  1. Mix together crème fraîche, horseradish, tabasco and lemon juice in a bowl.
  2. Spoon a little of the mixture onto each pikelet, top with salmon and garnish with mustard cress.

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French Bread Rolls


Ingredients

1 1/2 cups warm water (45˚C)

1tbsp active dry yeast

2tbsp white sugar

2tbsp vegetable oil

1tsp salt

4 cups bread flour

Method

  1. In a large bowl stir together warm water, yeast, and sugar. Let mixture stand until creamy, approximately 10 minutes.
  2. To the yeast mixture add the oil, salt, and 2 cups of flour. Stir in the remaining flour 1/2 a cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface and knead until smooth and elastic. Place the dough into a lightly oiled large bowl and turn to coat. Cover with a damp cloth and allow to rise in a warm place until it has doubled in volume, approximately 1 hour.
  3. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces and form into round balls. Place onto lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth and allow to rise until it has doubled in volume, approximately 40 minutes. Meanwhile, preheat oven to 200˚C.
  4. Bake for 18 to 20 minutes in the preheated oven, or until golden brown. Serve with Saint Omer Salted Butter.

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Puff Pastry


Makes

500g

Ingredients

250g strong baker's flour

250g Saint Omer unsalted butter, chopped (at room temperature)

Method

  1. Sift the flour into a large bowl with a good pinch of sea salt.
  2. Add butter to the flour and mix together using your hands, you should still be able to see chunks of butter. Make a well in the centre, add 100ml of cold water and combine, adding a little more water if necessary, until you have a firm rough dough.
  3. Roll out on a lightly floured board into to a rectangle approximately 20cm x 50cm. You should be able to see streaks of butter in the pastry.
  4. Fold a third of the pastry into the centre, then fold the bottom third up over that. Give the dough a quarter turn and roll out again. Repeat folding, rolling and turning twice more.
  5. Chill pastry for 30 minutes before using.

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