Cheesy Baked Cauliflower

Makes 6 serves 

Ingredients

1 cauliflower, cut into florets

2 tbsp butter

2 cloves garlic, minced

3  tbsp plain flour

2 cups milk

1 cup tasty cheese grated

Salt & freshly ground black pepper

Method

Preheat your oven to 200°C. In a large pot of salted boiling water, blanch cauliflower for 3 minutes. Drain then toss back into pot to dry out excess water.

Make cheese sauce: In a large saucepan over medium heat, melt the butter, add garlic and cook until fragrant. Add the flour and stir for 2 minutes. Whisk in milk, bring to a low simmer and keep whisking until smooth and thickened. Remove from heat and stir in cheese until melted.  Season with salt and pepper. 

Add drained cauliflower to oven safe dish. Pour over cheese sauce and stir until combined. Sprinkle top with some extra cheese.

Bake for 20 minutes or until cauliflower is tender and cheese is melted and golden.

Make it your own!

Mix it up with half broccoli and half cauliflower or just straight broccoli. Great with other cheeses, try parmesan or add some mozzarella.

Best Ever Creamy Chicken Soup

Makes 4 serves 

Ingredients

1 ½  cups chicken stock

500g chicken breasts or thighs

1 cup long-grain white rice

3 large eggs at room temperature

1/3 cup fresh lemon juice (from 2 lemons)

Coarse salt and ground pepper

Chopped fresh dill or parsley, for serving

Method

In a medium saucepan, combine the stock and chicken. Bring it to a simmer over medium heat then reduce heat so liquid is just at a simmer. Cook chicken for about 15 minutes until cooked through. Transfer chicken to a plate and let rest.

Bring broth back up to a rapid simmer. Add rice and cook just until tender or to your liking for about 16 to 18 minutes.

Once rice is done to your liking, in a clean bowl, whisk eggs until frothy then whisk in the lemon juice. Then, while still whisking, add 1 cup of your hot stock into your egg and lemon mixture. Immediately add this mix to your saucepan while still whisking.

Shred or dice chicken and return to pot. Season soup with salt and pepper.

Serve immediately, garnished with pepper and dill.

Choc Chip Muesli Cookies

Makes 30 

Ingredients

150g unsalted butter

1 cup brown sugar

1 egg, lightly beaten

2 tsp vanilla extract

1 cup plain flour

1 tsp baking powder

Pinch salt

2 cups Get Farmed Natural Muesli

1 cup chocolate chips 

Mehod

Preheat oven to 180°C  and line 3 large baking trays with baking paper. 

Cream butter and sugar until smooth. Add egg and vanilla extract and continue to beat until smooth. 

Sift flour, baking powder and salt together into the butter and sugar mixture. Add muesli and chocolate chips and combine. 

Roll tablespoons of the mixture into balls and place on baking trays. Flatten balls gently with a fork dipped in flour.

Bake for 20 minutes until a pale golden colour. Remove from oven and cool on try for 5 minutes before transferring to a wire rack.

Cantaloupe (or Rockmelon!) and Strawberry Smoothie

Ingredients for a single serve

¼ Cantaloupe, peeled, seeded and diced

4 Tablespoons of Schultz Greek Yogurt

½ cup strawberries

1 teaspoon of honey

Method

Combine all ingredients in a blender. Pour into glasses and serve.

Tip: Lovely with other berries or substitute the honey for maple syrup!

Roasted Cherry Tomato Pasta

Ingredients

2 x 250g punnets cherry tomatoes, halved

150ml olive oil

6 x garlic cloves, minced or finely sliced

2 x long red chillies, deseeded & finely chopped (optional)

1/2 cup of torn, fresh basil

Salt & pepper to taste

Grated parmesan to serve

400g pasta - cooked to packet instructions

Method

Preheat oven to 180°C. Place cherry tomatoes on a baking tray, drizzle with 2 tablespoons olive oil, season with salt and pepper. Roast for approx 15 minutes until softened and slightly blistered.

Heat remaining 110ml oil in a large frypan over medium heat. Cook garlic and chillies for 1-2 minutes. Add roasted cherry tomatoes and bring to a simmer. Cook, stirring until thickened and rich in colour. When you have reached this point, add the basil and stir through. Taste the sauce, seasoning as required. Note: If the sauce is a little bitter, add teaspoon of sugar for sweetness, stirring to dissolve.

Meanwhile, cook pasta according to the packet instructions, drain then toss through the sauce. Sprinkle with parmesan to serve. Belissimo!

Tomato Relish

1 x tbsp olive oil

4 x gourmet tomatoes, diced

1 x brown onion, finely diced

1 x pinch of cinnamon

2 x cloves of garlic, minced

1 x bay leaf

2 x whole cloves

1 x pinch cumin

1 x pinch salt

1 x pinch black pepper

1 x pinch sugar

Method

Place olive oil in a fry pan over a medium heat, add cinnamon, cumin, bay leaf, cloves and garlic. Cook, stirring for 2 minutes until fragrant.

Add the finely diced onion, diced tomatoes and season with the salt, pepper & sugar. Simmer for around 15-20 minutes until it forms a thick relish. You may need to add a dash of water if you need a little more liquid to break down the sauce.

Spread on your burger, or serve with your next cheese platter.

Baked Eggs

Ingredients

4 Green Family Free Range Eggs

1/2 red onion, sliced

1/2 red capsicum, sliced

1 punnet cherry tomatoes or 1 x 400g can diced tomatoes

1 tsp olive oil

1 clove of garlic, minced

1 handful freshly torn basil

salt & pepper to season

Method

Pre-heat the oven to 180 degrees. Pour the olive oil into an ovenproof fry pan or skillet, place on stove top and gently warm the pan. Add the garlic, red onion and capsicum, lightly fry for around 7 mins until the onion becomes translucent and the capsicum is softened.

Add the cherry tomatoes, stir until they blister and the juice runs free. If you are using a can of tomatoes, simply stir through and simmer. Throw in a handful of torn basil and combine to create a sauce.

Once your sauce has formed, turn off the heat and gently crack the eggs into each corner of the pan on top of the sauce. Season with salt and pepper.

Place in the oven and bake for approx 7-10 minutes until the whites are cooked through and the yolks have a slight wobble. Enjoy your delicious Green Family free range baked eggs with a slice of Phoebe’s crusty multigrain sourdough.

Note: If you don’t have an ovenproof skillet, you can cook the sauce in a regular fry pan then transfer the sauce to 4 individual ramekins and add the eggs on top.

Apricot Jam

• 1 lemon

• 900g (4 cups) white sugar

• 1kg ripe apricots, cut into quarters - stone removed

• 250ml (1 cup) water

Peel the rind from the lemon, halve and juice the lemon.

Place the apricots, water, lemon juice & rind in a large saucepan over a medium heat. Bring to the boil. Simmer, stirring for 10 minutes or until the mixture is thick and soft.

Reduce heat to low. Add the sugar and cook, stirring, occasionally brushing down the side of the pan with a pastry brush dipped in water, for 5 minutes or until sugar dissolves.

Increase heat to medium. Bring to the boil. Simmer rapidly, stirring and using a slotted spoon to remove any scum from the surface, for 20-25 minutes or until the jam reaches setting point (take care the jam doesn't catch on the base of the pan). Note: Setting point is when the jam is thickened and coats the back of a spoon without running.

Remove lemon rind and ladle the hot jam into clean, dry jars then seal. Set aside to cool. Label, date and store in a cool, dark place away from direct sunlight until ready to use.

Please note: It is important to sterilise jars to prevent mould forming. Jars can be sterilised many ways. Firstly, choose glass jars with an airtight lid. Remove any old labels and ensure they are free from cracks or chips. Wash in hot soapy water and rinse, then sterilise using one of the following methods:

Oven: Preheat the oven to 120C. Place jars (upright) and lids (separately) on an oven tray and heat in the oven for 20 minutes. Remove and fill immediately with jam or other preserves.

Stove-top: Place jars and lids in a deep saucepan. Cover with cold water. Bring water to the boil over high heat, reduce heat to medium and boil for 10 minutes. Line a baking tray with paper towel. Remove the jars using metal tongs and allow to air dry or dry with a clean paper towel.

Dishwasher: Place jars, lids and rubber seals in the dishwasher on the hottest cycle. Remove and place onto a paper towel-lined tray; the heat will dry them naturally or dry with paper towel.

Roast Pumpkin & Roquette Salad

  Ingredients 
 1/2 Butternut pumpkin (cut 2 cm cubes)
  Drizzle of EV olive oil
  3 cups Roquette
  80g Feta (cubed)
  1 Pomegranate (seeds only)
 
  Dressing
  2 tbsp lemon juice
  6 tbsp EV olive oil
  1 tsp wholegrain or dijon mustard
  

Heat the oven to around 200 degrees. Place the cubed pumpkin onto a baking tray and drizzle with olive oil, season with salt and pepper. Roast for around 20 min until the pumpkin is brighter in colour and slightly softened, not mushy.

Wash the roquette, set aside in a bowl. Combine the dressing ingredients in a jar, season and shake.

Lightly dress the roquette leaves, transfer to your serving dish.Top with cubed feta, cooled roast pumpkin and pomegranate seeds. 

If you'd prefer, replace the pomegranate seeds with toasted nuts such as pepitas, macadamias, slivered almonds or pine nuts.  

Jersey Milk Ice Cream

Ingredients
  3 cups (750ml) thickened cream
  1 cup (250ml) Camperdown Dairy Jersey Milk
  1 vanilla bean, split, seeds scraped
  8 Green Family free range egg yolks
  2/3 cup (150g) caster sugar

 Method
Combine cream and Camperdown Dairy Jersey Milk in a large saucepan. Add vanilla seeds and bean, place over medium heat. Bring to a simmer & remove from heat, discarding the vanilla bean. 

Using an electric mixer whisk the egg yolks and sugar in a large heatproof bowl until pale and creamy.

Slowly add the cream mixture to the egg mix whilst continuing to whisk.  Pour into a clean saucepan and return to a low heat.

Stir and gently cook for approx 10 mins, until the custard thickens (it should coat the back of a spoon). Set aside to cool.

Strain the custard through a fine sieve into a shallow loaf tin. Cover with foil and place in the freezer for 6 hours or until firm.

Roughly break up the ice cream with a metal spoon. Transfer to a food processor and process until smooth. Return to the loaf tin, cover with foil and place in the freezer for 3 hours or until firm. Serve with your favourite stone fruit or just indulge. 

Roasted Peaches

1 kg of fresh peaches
1/3 cup honey
50g Camperdown salted butter
3 sprigs of thyme
Dollop of Schulz organic yoghurt
 
Method
Line your roasting dish with baking paper, turn the oven on to 160 degrees.

Place the sprigs of thyme across the bottom of the roasting dish, this will add a nice aromatic scent to your peaches.

Slice your peaches in half, remove the stone and add a cube of butter to the middle of each peach, pop them into your dish. Drizzle the honey over the top of the peaches and cover with foil. 

Place in the oven and slowly cook for approx 20 - 25 mins. Remove the foil 5 mins prior to removing from the oven just to brown up the top of your peaches.Continue to cook until they become nice and tender to touch.

Serve slightly warm or refrigerate to cool, add a dollop of yoghurt to enjoy. 

Summer Pavlova

Pavlova Base

4 Green Family Eggs, free range egg whites

1 cup caster sugar

1 tbsp cornflour

1 tsp white vinegar

Topping

300 ml thickened cream

1 tsp vanilla extract

1 tbsp icing sugar (sifted)

300g fresh peaches

1 punnet strawberries

2 rows shaved or finely grated white chocolate

Tips

If you have extra strawberries, slice them in half to make a simple syrup with 1/2 cup water, 1 tbsp lemon juice and 1/2 cup sugar. Combine and simmer on the stove until a syrup forms.

Cool, pour cold syrup over pavlova topping. Try using white chocolate, it gives the effect of snow on your pav.

Method

Base - Preheat oven to 120 degrees fan forced. Line an oven tray with baking paper and draw an 18cm circle, this is where you will place the meringue mixture.

Place egg whites in a bowl. With an electric mixer beat until soft peaks form. Gradually add the caster sugar, dissolving the sugar whilst beating until smooth. Fold through cornflour and vinegar.

Gently spread the meringue onto the baking paper within the circle, do not squash or flatten. Shape upwards the sides of your meringue using a spatula, working towards the centre.

Bake uncovered for approxiamately 75 mins or until dry. Turn the oven off and allow meringue to cool in the oven with the door ajar.

Topping - Beat cream, icing sugar and vanilla extract until soft peaks form. When the pavlova has cooled, top with the cream mixture, freshly cut peaches and strawberries. Shave or finely grate white chocolate over the top for a touch of sweetness.

Along with your other staples, don't forget to order your Green Family Eggs and fresh fruit, they'll make your pavlova complete.

Don't Forget the Brandy Custard

  375 ML Camperdown Dairy whole milk 
     1 Vanilla bean, halved & scraped
     10 egg yolks (save the whites for the pavlova!)
     1/2 cup plain flour
     1 cup sifted icing sugar 
     2/3 cup single cream, whipped
     1/4 cup brandy
   
You can make this recipe 3 days in advance. Fold through the cream & brandy when serving.

Place the milk, vanilla bean and seeds into a saucepan over a medium heat and bring to the boil. Whisk the egg yolks, flour and icing sugar in the bowl with an electric mixer until combined.
Gradually add the milk mixture, whisk until smooth.

Return all of the mixture to the saucepan over a low heat whisking for 12–15 minutes or until thickened. Strain into a heatproof bowl, cover the surface with cling wrap and refrigerate until cold.

When ready to serve the custard, gently fold through the whipped cream, add the brandy and stir to combine. Pour into a serving jug to serve.

Glazed Ham for Christmas

• 4 kg (min) Our Christmas half leg ham on the bone or boneless ham

• 350 g marmalade

• 1/2 cup maple syrup

• 1/2 cup firmly packed brown sugar

• 1 cup Just Delicious orange juice

• whole cloves (20 - 30 cloves)

• 2 sprigs of thyme (optional)

Preheat oven to 170 degrees. Prepare a roasting dish by inserting a wire rack and pouring 1-2cm of water into the base.

Take your ham, run the knife around the shank of the ham. From the front flat side of the ham slip your knife under the rind to gently remove. During this process, be sure to leave around a 1/2 cm layer of fat across the top. Score the fat by running your knife across the ham diagonally in one direction. Repeat in the opposite direction ensuring you do not cut into the pink flesh. Place a clove in the centre of each diamond. 

In a saucepan combine the orange juice, marmalade, maple and brown sugar. Place the saucepan over a medium heat, add sprigs of thyme and stir until the marmalade dissolves. Allow the liquid to simmer on low for approxiamately 10 minutes, reducing by half.

Place the ham on the wire rack, cover the shank with foil. Remove the thyme from the glaze and brush the glaze lovingly over the ham. Place into the oven for around 30 mins. After 30 mins has passed, remove ham, glazing every 15 minutes for approxiamately 1 hour or until golden in colour. Pour extra water into the base of the pan if required.

Serve on your favourite platter with freshly sliced oranges and fresh thyme to garnish. Sit back and let the ham do the talking!

Camperdown Dairy Organic Milk Banana Smoothie

• 2 cups chilled Camperdown Dairy Organic Milk

• 1 ripe banana

• 2 big dollops of Schulz Organic Yoghurt (*freeze in ice cube trays)

• 1 teaspoon of honey

Tip*: Pre-freeze your yoghurt into ice cube trays for a cool, thicker smoothie. If you have a milkshake jug, pop it into the fridge to chill for 5 minutes prior to making.

Place all ingredients into a blender and mix until smooth. If you don't have a blender, simply place all ingredients into your chilled milkshake jug and use a stick master to blend.

Enjoy sipping your cool fulfilling beverage, knowing it's naturally good for you.

Shortbread Cookies

250g Camperdown Dairy Salted Butter, softened
1 cup castor sugar
2 eggs, lightly beaten
2 tsp vanilla essence
2 cups SR flour
2 cups plain flour
100g dark chocolate melts
hundred’s and thousands, to decorate

Cream butter and castor sugar together until light and creamy. Gradually beat in eggs and vanilla essence.

Sift both flours into the butter mixture and fold in to make a stiff dough.

Knead lightly and roll out to 5mm thickness, cut into stars and place on lined baking trays.

Bake at 180°C for 10-12 minutes or until golden. Allow to cool.

Melt chocolate over a double boiler and dip biscuits. Sprinkle with hundreds and thousands and allow to set.