Category: Recipes

Prep Time: 10 minutes

Cooking Time: 40 minutes

Ingredients

Batter

5 egg yolks, room temperature

2 ½ cups Bio Whipping cream

1/3 cup caster sugar

½ tablespoon Jacobs Gold Coffee

1 teaspoon vanilla essence

1/8 teaspoon salt

To Serve

6 tablespoons caster sugar

1. Preheat the oven to 160 degrees Celcius and place 6 ramekins or 6 oven proof mugs in a baking tray filled with water halfway to the top of the ramekins.

2. In a medium saucepan, combine the cream, coffee, vanilla essence and salt together over a medium heat until it starts to steam.  Remove from heat.

3. Combine egg yolks with sugar and whisk.  Pour warmed cream over whilst continuing to whisk in a steady stream to avoid egg yolks from scrambling.  Pour into ramekins and bake for about 30 – 35 minutes for every 1 inch of custard until sides have set whilst centers still move.  If you have a candy thermometer, the temperature at the centers should read 78 degrees Celsius.  Remove from oven and cool completely.  Refrigerate for at least 4 hours or overnight.

4. Before serving, sprinkle 1 tablespoon of caster sugar over each ramekin and place under oven grill until sugar has melted and starts to brown or use a blow torch.  Enjoy immediately!

Prep Time: 5 minutes

Cooking Time: 15 minute

Ingredients

400g boneless chicken breast or thigh, cubed

2 tablespoons butter

1 teaspoon garlic, minced

1 small white onion, sliced

2 – 3 cups mixed mushrooms, finely diced 

1 sprig rosemary

1/2 cup cashews, soaked overnight

1 1/2 cup stock

1/2 cup cream Salt to taste

To serve

Rosemary

Roasted cashews, chopped

Parmesan

Toasted baguette

Salt & black pepper

1. Melt butter in a pan over a medium high heat and garlic & rosemary.  Sauté for 1 minute and add mushrooms. Sauté for 3 to 5 minutes until soft (remove a couple for garnishing), add cashews and stir for a further 2 minutes. Add stock, cream and bring to a boil. Simmer for 5 minutes, blend to desired consistency and adjust seasoning to taste.  Serve with buttered baguette, chives, roasted cashew, parmesan, salt & black pepper

Prep Time: 10 minutes + 30 minutes resting time

Cooking Time: 10 minutes

Ingredients

Marinade

400g boneless chicken breast or thigh, cubed

Ingredients
Batter
1 1⁄4 cup Bio milk of choice
1 cup all-purpose flour
3 eggs, room temperature
2 tablespoons butter, melted 1 tablespoon sugar
1⁄4 teaspoon salt

Butter to cook

To Serve
Bio whipping cream, whipped Fresh Strawberries Macuisine Honey Bee Good

1. Combine the milk, eggs, butter, sugar, salt and flour together and set aside for about 30 minutes.
2. Preheat a non-stick pan over a medium heat and brush with butter. Using a small ladle, pour batter into the pan and swirl to coat the bottom of the pan whilst spreading the batter along the edges and to the center, trying to spread as evenly as possible. Place back on the heat and cook for 30 – 40 seconds until edges have browned and the surface has set. Flip over and cook for 10 – 20 seconds on the second side. Repeat for each crepe, making sure to mix the batter each time you make a new crepe.
3. Serve warm. Fill crepes with a few teaspoons of whipping cream and fold. Top with fresh strawberries and a drizzle of honey. Enjoy!

Prep Time: 15 minutes

Cooking Time: 20 minutes

Ingredients

Marinade

400g boneless chicken breast or thigh, cubed

1 teaspoon ground cumin

1 teaspoon garam masala

½ teaspoon turmeric

1 teaspoon garlic, minced

1 teaspoon ginger, minced

1/4 cup Bio Greek yogurt

1/4 teaspoon salt

Sauce

1 tablespoon olive oil

1 tablespoon butter

1 onion, sliced

2 tablespoon tomato puree

½ teaspoon garlic, minced

½ teaspoon ginger, minced

½ teaspoon cumin powder

½ teaspoon turmeric

½ cup Bio Greek yogurt

¼ cup water

Red chilli (optional)

Salt to taste

To Serve

Fresh cilantro, chopped

Sous Chef Naan to serve

1. Marinade: Combine all ingredients and marinade for at least 30 minutes to overnight. 
2. Sauce: Heat the oil in a large skillet over a medium high heat and add the chicken until browned.  Remove from pan and set aside. Reduce heat to medium and add butter.  Once melted, add onion, garlic, ginger and cook until soft.  Add cumin, turmeric and stir for 2 minutes.  Add tomato paste and continue to stir and cook the paste down for a further 2 – 3 minutes.  Add the chicken, Greek yogurt, water and bring to a boil. 
3.  Simmer on low for about 15 minutes until sauce has thickened (you can add a few more tablespoons of water to desired consistency).  Add salt to taste, red chilli if you’d like and garnish with fresh cilantro.  
4. Warm naans as per cooking instructions, brush with butter and enjoy with the butter chicken!

Prep Time: 15 minutes Cooking Time: 45 minutes

Cake

3⁄4 cup unsalted butter, room temperature
3⁄4 cup caster sugar
3 eggs, room temperature
1⁄4 cup Bio Greek Yogurt
1 teaspoon apple cider vinegar
1 cup less 2 tablespoon all-purpose baking flour 3⁄4 teaspoon baking powder
1⁄2 teaspoon salt
3⁄4 cup cocoa powder
1 teaspoon Jacobs Gold Instant Coffee

Glaze

1⁄2 cup Bio whipping cream

1 cup dark chocolate chips Toblerone chocolate

1. Preheat oven to 180 degrees Celsius and grease a loaf tin with butter.
2. Cream the butter and sugar together until light and fluffy. Add the eggs,one at a time whilst beating followed by the Greek yogurt and apple cidervinegar.
3. Combine the flour, baking powder, salt, cocoa powder and coffee together.Add to butter mixture and whisk to combine. Pour into loaf tin and bakefor 45 – 50 minutes until cooked through. Cool on a rack.
4. For the glaze, heat whipping cream and chocolate chips in the microwavein 10 second intervals whilst stirring in between until melted. This should take about 3 – 4 intervals depending on your microwave. Allow to sit for 5 – 10 minutes.
5. Pour glaze over cooled loaf, add Toblerone pieces and enjoy!