DAIRY MEALS with
9 scrumptious recipes for the 9 days
Potato and egg gratin Serves: 8 If you prefer you can omit the eggs; just add more potatoes and broccoli. 4 large Yukon Gold potatoes, boiled whole until just tender 8 eggs, boiled and peeled 2 cups frozen broccoli, defrosted 4 tablespoons Mehadrin butter 1/3 cup diced onion 2 cloves garlic, minced 3 tablespoons flour 2 teaspoons salt 1/2 teaspoon black pepper 4 cups whole milk 2 cups Mehadrin shredded cheddar cheese 1/2 cup Mehadrin sour cream, for serving
Preheat oven to 425 degrees. In a medium sauté pan, melt butter and sauté onion and garlic until just tender about ten minutes on low heat. Add the flour salt and pepper and mix for two minutes. Higher heat and slowly add in the milk and whisk for about five minutes until thickened. Lower heat and cook for a few more minutes. Taste sauce, add a bit more salt, if necessary. Peel and slice potatoes. Layer potatoes, eggs and broccoli in your baking pan. You can also make individual portions in oven safe ramekins. Pour creamy sauce over ingredients, top with cheese and bake, uncovered in oven for 10-15 minutes, until cheese is bubbly. Serve with a dollop of sour cream. (The hot sauce and cold sour cream make an unbelievable combo.)
grilled browned butter honey garlic salmon Serves: 4 This salmon went to a whole new crispy and caramelised place. And retained their juicy and perfectly pink inside. 4 tablespoons MEHADRIN butter 4 tablespoonsroom honey 1 tablespoon fresh squeezed lemon juice (or juice of half a lemon) 2 cloves garlic, minced 4 Salmon Fillets Sea salt Lemon wedges (to serve)
Farmers cheese gnudi Serves: 6 Gnudi is an Italian dish, usually made with ricotta cheese, inspired by the filling in ravioli. Adding butter to store bought marinara and warming it together is a chef’s tip to making a restaurant style tomato sauce quick. 2 cups Mehadrin farmers’ cheese 2 egg yolks 1/3 cup grated parmesan cheese, plus more for garnish 1/2 cup flour, plus more for dusting pasta 1 teaspoon salt 1/2 teaspoon black pepper 1 24-ounce jar (about 3 cups) marinara sauce 2 tablespoons Mehadrin butter Fresh herbs, for garnish, optional
Bring a large pot of water to a boil. In a large bowl, using a large mixing spoon, combine farmers’ cheese, eggs yolks, parmesan cheese, salt and pepper. Gently mix in flour until just combined. To form gnudi: divide dough into two pieces. Lightly dust counter or cutting board with flour. Gently roll each piece of dough into a log making sure not to press too hard. Slice into 1-2 inch pieces. Add gnudi to boiling water and boil until gnudi floats to the top of the pot. While gnudi is boiling, heat up marinara sauce and butter in a large sauté pan. Using a slotted spoon, spoon the gnudi straight from the boiling water into the pan of hot tomato sauce. A bit of pasta water splashing into the pan of sauce is a good thing, so don’t worry about it. Top with more parmesan cheese and serve immediately with fresh parsley, if you would like. Note: once gnudi is formed you can freeze it for a later use. Make sure to freeze it in a single layer, sealed tight with a bit of flour to prevent sticking. When ready to cook, simply place gnudi into a pot of boiling water.
Preheat oven to grill/broil settings on 375. Place butter in an oven-proof pan/skillet. Cook over medium heat, swirling pan occasionally for about 3 minutes, or until the butter begins to change colour. Add the honey and lemon juice; stir well to combine and allow to simmer for a further 2 minutes to combine all of the flavours together. Add the garlic and cook for an extra minute or so until the garlic is fragrant. (By this stage, the butter will have an almost nutty fragrance and turned a golden brown). Remove half of the browned butter from the pan (liquid only) and reserve for later. Add the salmon steaks over the butter in the pan; sear each fillet (skin-side down if there’s any skin) for 2-3 minutes or until golden. Flip each fillet; transfer the pan to your oven (or keep frying them in your frying pan until cooked to your liking) to grill/broil for a further 6-8 minutes. To serve, season with salt to taste; drizzle with the reserved brown butter sauce. Serve with steamed vegetables; over rice or with a salad.
Spinach stuffed shells Serves: 4 You can easily double, triple or quadruple this recipe for a larger crowd. It also freezes well. After the dish is assembled, wrap well and freeze for about a month. When ready to serve, preheat oven to 350 and bake, covered for an hour. 1 12-ounce package jumbo shells 2 cups Mehadrin farmer’s cheese 1 large egg, beaten 1 cup packed (10 ounces) spinach, defrosted and squeezed dry of excess liquid 2 cloves garlic, minced (or use frozen cubes) 1 teaspoon dried oregano 1 teaspoon salt 1/2 teaspoon black pepper 1 24-ounce jar marinara sauce (about 3 cups) 1 8-ounce (2 cup) package Mehadrin shredded mozzarella cheese
Bring a large pot of water to a boil. Boil shells for ten minutes. Drain and run under cold water to separate and cool. Set aside as you prepare filling. Preheat oven to 375 degrees. Prepare filling by combining, farmer’s cheese, egg, spinach, oregano, garlic, salt and pepper. Pour 1 cup of marinara sauce into 9x13 baking tray. Fill shells with farmer’s cheese mixture, gently making sure not to tear shells, but don’t worry if some tear, as you are baking them together, it will still taste delicious. Place shells into pan. Pour remaining marinara sauce over shells. Top with shredded cheese. Bake for twenty minutes, uncovered, until sauce and cheese are bubbling. Serve immediately.
Zucchini noodles with Greek yogurt pesto Serves: 4 You can use store-bough pesto for a quicker version of this recipe. In addition, you can use the sauce with regular pasta as well. You can also serve this dish at any temperature. 4 large zucchini 1 cup fresh parsley 1 cup fresh basil 1 cup walnuts, pecans, almonds or pistachios 3 cloves garlic 1/2 cup olive oil Salt and pepper to taste 2 cups plain Mehadrin Greek yogurt 2 cups sliced grape or cherry tomatoes Parmesan cheese, for serving (optional)
Ice cream layer cake Serves: 8 Choose flavors that you like best from Mehadrin’s wide variety of flavor options. You can do a chocolate, berry layer cake, vanilla lemon cake, or vanilla yogurt and passion fruit the choice is yours. 1 tub Mehadrin ice cream, left out of freezer so it is spreadable but not completely melted 1 tub j&J sorbet, left out of freezer so it is spreadable but not completely melted 1 loaf of store bought sponge cake
Line a 9 inch loaf pan with parchment paper, making sure you have enough parchment paper so that there is a few inches hanging out the sides of the loaf pan. Place a 1-2 inch layer of vanilla ice cream in the bottom of the loaf pan. Place in freezer until frozen. Layer a 1-inch layer of sorbet. Place in freezer until frozen. Add a two inch layer of sponge cake and top with about 1 inches sorbet. Place in freezer. Top with enough ice cream to fill loaf pan and use the remaining parchment paper to cover ice cream. Freeze, covered in plastic wrap until ready to serve. When ready to serve, remove from freezer about 5-10 minutes (depending on how hot your kitchen temp is) before serving time. Place platter on top of loaf pan and turn upside down so platter is now on the counter. Gently release the cake and slice. Serve with chocolate sauce or berry sauce.
Bring a large pot of water to a boil. Peel zucchini using a potato peeler to create wide noodles. While water is boiling make pesto by blending parsley, basil, nuts, garlic, olive oil, salt and pepper (to your taste). Mix pesto and Greek yogurt together. Boil zucchini noodles until just tender. Remove from heat and mix with Greek yogurt pesto sauce. Serve immediately with fresh tomatoes, parmesan cheese and chopped nuts.
Tomato Salad Serves: 6 Crunchy and gooey mozzarella with sweet and tangy tomatoes and balsamic is the ultimate combination. 6 pieces Mehadrin mozzarella cheese stix 1 egg lightly beaten 1/4 cup flour 1/2 cup flavored bread crumbs Sliced tomato Sliced red onion (optional) 1/4 cup balsamic vinegar 1/4 cup olive oil 2 Tablespoons honey 1 Tablespoon mustard
Cut string cheese in three. Dredge in flour, egg, bread crumbs. Fry and strain on paper towels. Slice tomatoes and red onion and arrange on a platter. Top with mozzarella nuggets. Whisk or shake in a container: balsamic, olive oil, honey and mustard. Pour balsamic dressing over platter. Serve immediately. Make-ahead tip: Make dressing in advance. Slice tomatoes and red onion and store in a container. Store mozzarella nuggets in covered container in fridge for 1 day or in the freezer for up to a month. Reheat in 350 oven in single layer for fifteen minutes and place on platter as directed.
Cream of Butternut Soup Serves: 6-8 Butternut is a sweet and satisfying squash that works incredible in soups. This is a savory butternut soup which gets creaminess from both the blending process and the secret ingredient: Mehadrin sour cream or Greek yogurt. 1 onion, diced 1 small carrot, diced 1 clove garlic crushed (or use one frozen cube) 1 butternut peeled, seeded and cubed (about 4 cups) 1 tablespoon olive oil 1 tablespoon MEHADRIN Butter 1 teaspoon salt 1/2 teaspoon pepper 1 Tablespoon chicken or vegetable soup mix 1/2 cup MEHADRIN Sour Cream or Greek Yogurt
Chocolate Cookie Cheese Cake Serves: 8 This recipe allows you to sidestep using a mixer by using already whipped cream cheese. It is very simple to make and is delicious and fun as well. Using the sandwich cookies provides the taste of a good crust without having to do all the work. 2 8 oz. containers of J&J whipped cream cheese 1/2 cup MEHADRIN sour cream 1/2 cup sugar 1 teaspoon vanilla 3 tablespoons flour 1/2 lemon (about a tablespoon of fresh juice) 3 eggs 1 8 oz.package of mini chocolate sandwich cookies Cinnamon (optional)
Mix ingredients in order listed, excluding sandwich cookies. Pour into 8x8 baking pan or pie pan. Place mini sandwich cookies into batter so that the cookies will be peeking through batter. (Sprinkle cinnamon on top of cake.) Bake in preheated 350 oven for 30-40 minutes.
SautĂŠ onions, carrot, garlic with salt and pepper and butter and olive oil for 15-20 minutes on low heat. As you sautĂŠ, keep an eye on the vegetables and make sure they do not brown. Add butternut. Cover with water and soup mix and bring to a boil. Taste soup and add a pinch of salt and pepper if necessary. Simmer for 45 minutes.Puree soup, using an immersion blender or counter blender, until smooth. Once soup is blended, mix in sour cream or Greek yogurt to the soup. Add additional water to thin out the soup to your desired consistency.