Ingredients:
2 cups milk
2 cups pure cream
1 teaspoon finely grated lemon rind
1/3 cup caster sugar
2/3 cup medium grain rice
1/3 cup your choice of Bonne Maman Conserve, warmed
Method:
Combine milk, cream, lemon rind and sugar in a saucepan over medium heat. Cook, stirring, for 10 minutes or until almost simmering (don’t boil). Add rice and reduce heat to low. Cook, stirring occasionally, for 30-40 minutes or until rice is tender and liquid thickens. Remove from heat. Cool for 5 minutes. To serve, divide rice mixture between bowls and spoon over conserve.
Serves: 4
Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Smoked Salmon & Cream Cheese Omelettes
Ingredients:
8 eggs
4 tablespoons cold water
¼ cup cream or milk
¼ cup cheddar cheese, shredded
Salt and Pepper to taste
30 grams butter
1 x 250g packet Huon Tasmanian Cold Smoked Salmon Deli Pieces, roughly chopped
½ cup cream cheese, chopped into small pieces
1 tablespoon chives, finely chopped
Method:
Crack eggs into a bowl, add water, cream, cheddar cheese and a little salt and pepper. Whisk lightly with a fork until well combined. Melt the butter in a non-stick fry pan over medium low heat until foaming. Pour in the egg mixture and as the egg sets around the edge, tilt the pan to allow raw egg to run underneath. Continue in this fashion until most of the egg is set. Scatter the salmon, cream cheese and chives on the top then fold the whole thing in half with a spatula to form a semi-circle. Cook for another minute to allow the cheese to melt. Serve immediately with toast.
Serves: 4
Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:
Pork Layered Potato Pie
Main Ingredients:
500gm Pork Mince
2 Leeks
1 Tablespoon Welly Boot Olive Oil
½ bag baby spinach
6 Potatoes thinly sliced
1 Sweet Potato thinly sliced
1 Fennel Bulb thinly sliced
1 Cup Chicken Stock
1 Cup of Tasty Cheddar Cheese
Salt & Pepper to season
White Sauce:
250ml Milk
2 Tbsp. Cornflour
1 Tbsp. Butter Salt and Pepper to taste
Blend the cornflour with a little milk to a paste then heat the rest of the milk with the butter in a pan until almost boiling. Drizzle in the paste stirring constantly until thickened. Leave as a simple white sauce. Keep warm.
Method:
Steam potatoes till just cooked. Set aside. Sauté leeks and fennel until soft, add mince stirring till brown. Add stock and cook until tender approximately 20 minute’s .Season to taste. Start layers first with mince mix then potato layers, follow with English spinach. Alternate till finished with final layer being potato. Top with white sauce and Tasty Cheddar Cheese and back into the oven until cheese is golden brown (approx 20-25 minutes). Serve & enjoy… :o)
Serves: 4
Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:
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