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Recipies

Cheese Fondue

Ingredients

Grated Emmental Cheese 200 gms
Grated Gruyere Cheese 200 gms
Corn flour 1 tbsp
Garlic 2 cloves
Dry White Wine 100 ml
Sherry 2 tbsp
Salt A pinch
Dry Broon 1

Preparation

  • Toast the bread and and cut into cubes
  • Sprinkle the flour over the cheese and toss it lightly.
  • Add garlic into a pan
  • Add the wine and bring it to a boil. (The alcohol content will be removed)
  • Stir in the lemon juice and cheese and keep stirring continuously until it is a smooth consistency.
  • Serve hot with bread.

Roesti

Ingredients

Potatoes 400gms
Butter 1tbsp
Onion 1
Salt to taste
Pepper to taste
Garlic 2 cloves
Parmesan or Gruyere Cheese 100gms

Preparation

  • Wash and boil the potatoes. Then grate them.
  • In a pan add the butter and lightly fry the onion and garlic.
  • Stir in the grated potatoes, salt, pepper and grated cheese
  • Shape the mixture into a thin or thick pancake and cook till its brown on both sides.

Tiramisu

Ingredients

Sponge Fingers 24
Strong Coffee 500ml
Coffee Liqueur ½ cup
Eggs 9
Sugar 250gms
Vanilla Essence 10ml
Mascarpone 500gms
Cocoa Powder 100gms

Preparation

  • Mix coffee and liqueur in a bowl.
  • Place 12 sponge fingers in a bowl
  • Sprinkle coffee mixed with liqueur onto the sponge fingers evenly
  • Whisk egg yolks with half the sugar till it is thick and foamy
  • Add Mascarpone cheese and continue whisking for a few minutes
  • Whisk egg white with the remaining sugar to a stiff meringue.
  • Gently fold in the meringue into the cheese.
  • Pour half the mixture onto the sponge fingers
  • Arrange the remaining sponge fingers on top and sprinkle coffee liqueur.
  • Layer the remaining cheese mixture on the top and leave it to set for a few hours before serving.

Baked Fennel with Parmesan

Ingredients

  • 40 gms / Parmesan cheese, freshly grated
  • 1 kg Fennel Bulbs
  • 50 gms Butter + some extra for greasing
  • Salt

Preparation

  • First, grate the cheese.
  • Preheat the oven to 200
  • Then take a large saucepan, fill with water and bring to a boil.
  • Cut the fennel bulbs half and add them to the boiling water. Cook until the fennel is tender.
  • Next, cut the fennel halves length ways into 4 - 6 pieces. Put them on the baking dish, add some butter and sprinkle the cheese on the top.
  • Put in hot oven for 20 minutes and serve.

Cheesy Hash Browns

Ingredients

  • 1/2 Onion, chopped
  • Grated Cheddar or Parmesan Cheese, amount acc. to preference
  • 1 Potato, grated

Preparation

  • Saute onions in a large frying pan.
  • Add grated potato and mix.
  • Add Cheddar or Parmesan cheese and cook until cheese melt. Use spatula to put on plate.

Mozzarrella, Tomato and Basil Salad

Ingredients

  • 225 gms Buffalo Mozzarella
  • 8 - 10 fresh Basil leaves
  • 60 ml / 4 tbsp Extra Virgin Olive Oil
  • 4 large Tomatoes
  • Salt and ground Black pepper

Preparation

  • Remove the stalks from tomatoes and cut them into slices.
  • Slice the cheese.
  • Take a serving plate and start to arrange the tomatoes and Buffalo Mozzarella in overlapping slices. Behind each tomato slice place a basil leaf.
  • Add the olive oil and salt.
  • Ready to serve.