January blues this week? Have a good start to 2018 by trying out breakfast smoothies, simple, healthy and quick.
Ingredients:
Makes 500ml
1 banana
40g oats
300ml whole milk
1tsp honey or squirt of runny honey
Blend and go!
Alter the milk and oat amounts to make more or less runny and can alter to different fruits too!
Even though this was our Christmas special, why not enjoy the whole year round?
Use up all your Christmas cheese with this wholesome family favourite!
Serves 8
Ingredients
400g Macaroni pasta
50g Butter
50g Flour
700mls Church Farm Whole Milk
1tsp Dijon mustard
250g Grated/Crumbled cheese of choice
50g Breadcrumbs optional
Method
Cook macaroni pasta.
Meanwhile make the sauce. Put the milk, flour and butter in a saucepan.
Gently heat- continually stirring with a metal balloon whisk. Bring to the boil and cook for 2 minutes. Remove from the heat.
Add cheese, mustard and a grind of black pepper.
Pour cooked, drained pasta into cheese sauce and stir well.
Transfer to ovenproof dish and sprinkle a little extra grated cheese and breadcrumbs over the top.
Place under heated grill for 2-3 minutes until golden.
Serves 8
Ingredients
100g dried apricots
50g raisins
3 tbsp apricot brandy
2 tbsp golden caster sugar
250mls Church Farm Whole Milk
3 free range eggs
1 tbsp vanilla essence
2 tbsp double cream
30g softened butter
8 medium slices white bread
2 tbsp apricot conserve
Icing sugar to dust
Method
Put raisins and apricots in small bowl and cover with brandy. Leave to soak.
Butter the bread on one side only, spread with apricot conserve. Cut each slice into triangular quarters.
Lay bread triangles in bottom of lightly greased, oven proof dish – jam side up.
Scatter with apricots and raisins and repeat dried fruit and bread layers, ending with bread triangles neatly arranged on top. Pour over any unsoaked brandy.
Lightly whisk together eggs, milk, cream and vanilla essence.
Pour over the bread, lightly pressing the bread down. Leave to soak for 15mins. Sprinkle over sugar.
Cook at 170 degrees for 35 - 40 minutes until set and golden.
Rest for 3 minutes and dust lightly with icing sugar before serving with double cream or vanilla ice-cream.
Spice up dinner time by adding these to your
vegetable dishes, sure to be a family favourite!
Serves 8
Ingredients
1.3kg Leeks - trimmed, washed and cut into pieces
Salt and Pepper
50g Butter
50g Plain flour
425ml Church Farm Dairy Whole milk
175g Cheddar cheese grated
25g Parmesan cheese grated
1tbsp Dijon mustard
Method
1. Place leeks in a pan of cold salted water, bring to boil and simmer for 3 minutes until tender. Drain
2. Place butter, flour and milk in a saucepan, slowly bring to boil, whisking continuously. Reduce heat and allow to simmer for 2 minutes
3. Remove from heat, stir in grated cheddar, half parmesan and mustard. Season to taste
4. Place leeks in a shallow serving dish, pour over sauce and sprinkle remaining parmesan over top
5. Brown until golden under medium heated grill
This cheese sauce can also be used as a base for any pasta dish that involves white cheese sauces!
Makes enough to cover a medium sized quiche dish
8oz Shortcrust Pastry
3 Small Onions
4 Free Range Eggs
250mls of Church Farm Whole Milk
6oz of mature Cheddar cheese
Sprinkle of salt and pepper
Method
Roll out pasty in dish, cover with parchment paper, add baking beans and bake blind for 10 minutes at 190 degrees.
Then remove beans and parchment paper and bake for 2 minutes to brown base.
Fry onions until soft, mix with grated cheese and place in pastry.
Beat eggs and milk together and pour over cheese and onions.
Cook at 170 degrees for 40 minutes until set and top is golden.
Serve with salad and enjoy!
Ingredients
1.5kg Pumpkin – peeled and chopped into cubes
1 large onion – chopped
2 carrots – peeled and chopped
4 tablespoons vegetable oil
1 tablespoon runny honey
3cm fresh root ginger – peeled and chopped
1.25 litres water with vegetable stock
250ml Church Farm Whole milk
Salt and pepper
Method
Heat Oven to 1800C
Put prepared pumpkin, onion and carrots into a roasting tin; sprinkle with half the oil and season with salt and pepper.
Roast in the oven for 45mins until tender and golden.
Drizzle over honey 5 mins before end of cooking.
Put saucepan over low heat with remaining oil. Add ginger and fry for 1 min. Add stock and bring to boil.
Stir vegetables into pan and season to taste.
Remove from heat and blend.
Return to heat; add milk, stir and gently reheat.
Serve with crusty bread.
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