Fresh Vanilla yoghurt fruit smoothie
250ml cup Jolly Fresh Vanilla Yogurt
½ cup cubed pineapple
¼ cup blueberries
¼ cup blackberries
½ cup raspberries
Orange juice to the fill line
To make the Potassium Infused Energy Blast simply add the ingredients to your blender. Add juice to the fill line. For the best consistency place the yogurt in last. Press start and let the blender do the rest! ...
Vegetable and Calloumi Kebabs
250 g Happy Cow Calloumi Cheese cut in to 16 cubes
24 cherry tomatoes
1 red pepper cut in to squares
1 courgette cut into ribbons
2 tbsp. olive oil
1 tbsp. red wine vinegar
1 lemon juice only
2 garlic cloves crushed
2 tbsp. dried oregano
1 tbsp. dried thyme
1 pinch sea salt and black pepper
Slice the courgettes into ribbons and dice the red pepper. Keep the cherry tomatoes whole.
Cut the calloumi into cubes of about 2cm.
Put everything in to a bowl and mix well.
Thread on to 8 skewers. If you are using wooden skewers, make sure soak them for at least 30 minutes first, so they don't burn when cooking.
Put the skewers under the grill for 5-6 minutes, turning every minute. ...
FOR THE CREAM
4 large egg yolks
½ cup/ 100 grams granulated sugar, divided
¾ Jolly fresh, Fresh Cream
1 cups, 227 grams Happy Cow Mascarpone
FOR THE ASSEMBLY:
1 ¾ cups good espresso or very strong coffee
2 tablespoon rum or cognac
2 tablespoons unsweetened cocoa powder
Lady fingers 200grams
Using an electrical mixer bowl, whip cream together egg yolks and ¼ cup 500grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters when lifted from the bowl. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.
In the medium bowl, whip cream and the remaining ¼ cup 50grams sugar until it creates soft- medium peaks. Add Mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the Mascarpone mixture into the sweetened egg yolks until combined.
Combine espresso and rum in a shallow bowl and set aside.
Using a sifter, dust the bottom of a 2 quart baking dish (an 8x8 inch dish or 9 inch round cake pan would also work here) with 1 tablespoon cocoa powder.
Working one at a time , quickly dip each ladyfingers into the espresso, mixture they are quite porous and will fall apart if left in the liquid too long and place them rounded side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you have got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps, spread half the Mascarpone mixture onto the lady fingers in one even layer . Repeat with remaining espresso dipped lady fingers and Mascarpone mixture.
Dust top layer with the remaining tablespoon of cocoa powder. Top with the shaved or finely grated chocolate, if desired.
Cover with plastic wrap and let chill in the refrigerator for at least 4 hours before slicing or scooping to serve ...
Fruit Salad with Cream Cheese
250g Happy Cow Cream Cheese
¼ cup white sugar, or to taste
250ml cup Jolly Fresh - Fresh Cream
3 bananas, peeled and sliced
1 small can crushed pineapple, drained
1 small can fruit cocktail, drained
1 large apple, peeled and chopped
½ cup sweetened flaked coconut
1 small jar cherries, drained and halved (Optional)
½ cup chopped pecans (Optional)
½ cup golden raisins (Optional)
Beat the cream cheese and sugar together in a large bowl. On high speed, beat in the fresh cream. Fold in the bananas, pineapple, fruit cocktail, apple, and coconut. If desired, mix in the maraschino cherries, pecans, and raisins. Pour the salad into a serving bowl, and chill 1 hour before serving. ...
Chilli Cheese Toast with Spread Cheese
Happy Cow Spread Cheese – 250g
1/4 to 1/2 cup chopped green onion (to taste)
1/4 cup mayonnaise.
11/2 tsp of Chili flakes
1 Tbsp. Jolly Fresh Sour Cream.
1-2 cloves garlic, minced
1 loaf of French or Italian bread (I used Ciabatta)
Make the cheesy topping:
In a small bowl, mix together the spread cheese with the minced garlic cloves, then add green onion. Stir in the mayonnaise and sour cream.
Spread cheese over bread:
Preheat broiler. Slice loaf of bread in half horizontally, lay crust side down on a foil-lined baking sheet. Spread cheese mixture over the bread.
Place under the broiler:
Until nicely browned, about 3 to 5 minutes.
Remove from broiler and let sit for 5 minutes until cool enough to handle. Slice the bread with a bread knife. Serve. ...
2 cups (440ml) Jolly Fresh Natural Yogurt
1/4 cup (60ml) extra virgin olive oil
3 tsps. red wine vinegar
2 tsps. of Dijon mustard
6 stalks of spring onion (aka salad onions, green onions), sliced
A few large handfuls of chopped fresh chives
A generous sprinkling of ground salt and pepper, to taste
To make the dressing, combine all ingredients in a bowl. Cover and place in the refrigerator to let the flavor develop. I'd ideally leave this overnight, but just do what you can.
When it's time to prepare the salad, chop your potatoes into small chunks - the size depends on your personal preference but when using new potatoes I usually quarter them - and boil them in salted water until completely cooked. (15-20 minutes)
Drain. (At this stage I like to add a little extra salt to the drained potatoes, but that's optional!)
If you are serving this warm, leave the potatoes for about 15 minutes before stirring in the dressing and serving.
If you are serving this cold, refrigerate the potatoes until they are completely cool and then combine with the dressing. ...
Ham and Mozzarella Cheese
For the dough
190g plain flour
a little plain flour, for dusting
3.5g dried active yeast
½tbsp caster sugar
20ml olive oil
110ml warm water (roughly 45°C)
For the topping
25ml olive oil
50g ham, diced
125g Happy Cow Mozzarella
25g mushrooms, sliced
50g pitted black olives
pinch of dried oregano
sprigs of basil, to garnish
ground black pepper
Preheat the oven to 210°C.
Prepare the sauce by heating the olive oil in a saucepan over a moderate heat. Add the passata, sugar and seasoning. Bring to a simmer and cook for 4-5 minutes until thickened. Remove from the heat and leave to one side.
Combine the flour, salt, yeast and sugar in a large mixing bowl. Mix in the oil and water to form a dough, bringing it together with your hands, then kneading gently on a lightly floured surface for a minute until even. Roll out to the desired thickness.
Spread the tomato sauce on top and sprinkle the grated mozzarella on top. Top with the sliced mushroom, black olives and chopped ham. Arrange on a baking tray and bake for 18-22 minutes until golden and risen.
Remove from the oven and sprinkle the pizza with the dried oregano. Garnish with sprigs of basil before serving. ...
Mac and Cheese with Cream Cheese
1 pound dried pasta like elbow macaroni, shells or penne.
5 tablespoons (70 grams) unsalted butter.
5 tablespoons (45 grams) all-purpose flour.
5 cups (1180 ml) milk, warmed, whole or 2% reduced fat preferred.
1 pound Happy Cow Cheddar Cheese, shredded
4 ounces Happy Cow Cream Cheese.
1/2 teaspoon fine sea salt, plus more to taste.
1/2 teaspoon fresh ground black pepper.
Bring a large pot of salted water to the boil, add the pasta then follow package directions, but cook 1 minute less than the package calls for. Drain.
Meanwhile, make the creamy cheese sauce. Melt the butter in a large high-sided pot or Dutch oven over medium heat. Sprinkle the flour over the melted butter and whisk the butter and flour together and around the pan until they smell toasted and look light brown; 2 to 3 minutes.
While whisking, pour in the warm milk. Continue to cook, constantly whisking until the sauce begins to simmer and thickens.
Turn the heat to low then stir in the cheddar and cream cheeses, salt, and black pepper. When the sauce is smooth and velvety, stir in the cooked pasta. If the sauce looks wet/thin, don’t worry, the pasta absorbs some the extra moisture as it cools. Turn the heat off, and then cover with a lid. Leave for 3 to 5 minutes, stir once more, and then serve.
BAKED MAC AND CHEESE
After adding the pasta to the cheese sauce, spoon into a large baking dish, scatter breadcrumbs (optional), and more shredded cheese on top. Bake, uncovered, in a 375-degree Fahrenheit oven until bubbling and browned on top; 25 to 30 minutes. ...
SOUR CREAM ICE CREAM RECIPE
For the Blueberry Compote
1/2 cup fresh or frozen blueberries
2 tablespoons sugar
1 teaspoon freshly squeezed lemon juice
For the Sour Cream Ice Cream
1 1/2 cups Jolly Fresh- Fresh Cream
2 tablespoons whole milk
1/2 cup plus 2 tablespoons sugar
1/4 teaspoon sea salt
8 egg yolks (I used 6)
1 1/2 cups Jolly Fresh Sour Cream
To make the blueberry compote, combine the blueberries, sugar, and lemon juice in a small saucepan over medium heat. Bring up to a gentle simmer. Cook, stirring occasionally, for 5 - 7 minutes, or until blueberries have burst and mixture has thickened. Spoon into a small jar, cool, cover, and set in the fridge to chill.
For the sour cream ice cream, combine the cream, milk, 1/2 cup sugar, and sea salt in a wide, heavy bottomed sauce pan (enamel-coated cast iron is perfect) set over medium heat. Cook, stirring frequently, until small bubbles form along the edge of the pan and the mixture just starts to steam.
Meanwhile, in a medium mixing bowl, whisk the egg yolks with the remaining 2 tablespoons sugar. Whisking constantly, add a splash of the hot cream mixture to the yolks. Continue adding a ladleful at a time to the yolk mixture, whisking all the while. Once egg mixture is warm, whisk into the the cream mixture. Stirring constantly, cook custard over medium heat. When mixture just starts to steam, turn heat to low, and continue stirring. Cook until custard thickens enough to coat the back of a wooden spoon, about 7 minutes.
If desired, strain custard with a mesh strainer. Next, fold in the sour cream. Blend for a minute with an immersion blender to emulsify the ice cream. Pour mixture into a stainless steel bowl and set over an ice bath for 10 minutes, stirring frequently. Pour custard into a container (I use canning jars), seal, and set in the fridge to chill overnight.
Process ice cream according to your ice cream maker's instructions. Spoon in the blueberry compote, stirring minimally. Spoon ice cream into a freezer-proof container, cover, and fr ...