4 minute read
Udderly" Awesome Dairy
STORY AND PHOTOGRAPHY BY NATALIE FINDLAY
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WE “HERD” YOU NEEDED
some great dairy recipes. There are so many uses for dairy in the kitchen. A tap of butter adds silky, richness to a sauce. A couple of dollops of Greek yogurt and some berries make a delicious snack anytime of the day. A dash of milk in your coffee or tea.
This luscious Greek yogurt panna cotta whips up in no time and makes an elegant dessert for any occasion. Just add your favourite berries or jam to add some sweetness to the subtly tart taste of the yogurt.
Greek Yogurt Panna Cotta
Serves 4
¾ cup (180 mL) cream ¼ cup (60 mL) milk ¼ cup sugar 1 vanilla bean or 1 tsp (5 mL) vanilla extract 1 cup (240 mL) Greek yogurt 3 sheets gelatine or 1½ tsp powdered gelatine
If using gelatine sheets:
1. In a small pot, add cream, milk and sugar, and warm over medium heat until sugar has dissolved and the mixture is hot - do not boil. Remove from heat. 2. Meanwhile, soak gelatine sheets in cold water, squeeze excess water from gelatine and incorporate into the cream mixture. 3. Gently stir in the Greek yogurt until everything is fully blended and smooth and pour into serving dishes. Refrigerate for 3 hours or until the mixture has set. Serve with fresh berries or jam.
If using powdered gelatin:
1. Add the gelatine to the milk and whisk until dissolved. 2. Add cream and sugar in a small pot and warm over medium heat until sugar has dissolved and the mixture is hot - do not boil. 3. Remove mixture from the heat, add the gelatine/milk mixture, stir until fully incorporated, then continue as Step 3 above.
Best Berry Milkshake
Serves 2
A quick whirl in the blender and you’ve got a filling beverage for an afternoon snack.
1½ cup berries, fresh or frozen ½ cup (120 mL) whipping cream 4 scoops vanilla ice cream Whipped cream for garnish Fresh berries and mint for garnish
1. Add 1½ cups of berries to your blender, blend 10 seconds. 2. Add whipping cream and blend another few seconds to incorporate. Add 2 big scoops of ice cream. Blend until incorporated but not so long that the ice cream starts to melt. 3. Top with whipped cream and lots of fresh berries and serve immediately.
Greek Yogurt Panna Cotta
Best Berry Milkshake
Lemon Cream Cheese Cookies
Makes 40 small
The contrast of the cream cheese and the lemon bring these cookies to life.
½ cup (125 g) butter, room temperature ½ cup (125 g) cream cheese, room temperature ¾ cup sugar 1 egg 1½ Tbs (22 mL) lemon juice 1¾ cup (250 g) cake flour ½ tsp baking powder ½ tsp salt 1 lemon, zested
1. Preheat oven to 325º F. 2. In a medium bowl or stand mixer, add butter and beat until fluffy. 3. Add cream cheese and continue to beat until smooth, and fully incorporated. Add sugar and continue to beat until sugar is fully incorporated. 4. Add egg and lemon juice and beat until mixture is smooth and all ingredients are combined. 5. Sift flour, baking powder and salt. Add lemon zest to flour mixture. Slowly incorporate the flour, in 3 segments, into the batter making sure to scrape down the sides of the bowl in between. 6. Scoop batter into rounds onto a baking sheet and chill in the fridge or freezer 5 to 10 minutes. 7. Remove and transfer to a room temperature baking sheet to bake (or transfer scooped batter to a container to freeze for future use). Bake for 10 to 12 minutes, turning the tray in between. Remove from oven and baking tray onto a cooling rack straight away. Enjoy with a dusting of icing sugar once cooled.
Matcha Affogato
Serves 2 Simple, elegant and satisfying.
¾ cup (180 mL) boiling water 2 tsp matcha powder 2-4 scoops ice cream
1. Add matcha powder to a small bowl. Add 2 Tbs (30 mL) boiled water to the matcha powder and stir into a thick paste. Add the rest of the water and whisk for a smooth consistency. 2. Add 1 or 2 scoops of ice cream (chocolate or vanilla are a great match) to your serving dish. 3. Pour half the (still hot) mixture over each serving of ice cream and enjoy immediately.
Note:
The ice cream is usually sweet enough to offset the bitterness of the matcha. If you would like it sweeter then you can add 1 tsp honey after you make the matcha paste, then continue with the recipe.
Natalie is a freelance writer, photographer and pastry chef. A graduate of Cordon Bleu’s pastry program, she manages her own business too to create custom-made cakes.
