Recipes

   - Blue Cheese & Walnut Risotto
   - Camembert & Crispy Bacon Sandwich With Garlic Croutons
   - Cheese Board
   - Fresh Fruit Platter With Orange Creme Fraiche
   - Grilled Vegetable Salad With Quarg Pesto Dressing
   - Lemon Mascarpone Ice Cream
   - Roasted Pumpkin, Feta And Rosemary Pasta

Blue Cheese & Walnut Risotto Serves 4 1.5L chicken stock 1/4 cup olive oil 1 finely sliced onion 1 clove garlic, crushed 500g Arborio rice 1 cup dry white wine 1/2 cup grated Puhoi Parmesan wedge 110g Bouton d’or Bohemian Blue, diced 1/2 cup chopped walnuts 1/4 cup shredded basil Bring stock to boil. Heat oil in a thick frying pan and cook onion until soft. Add garlic and rice, stir over low heat for 2-3 minutes to toast. Add wine and cook one minute. Ladle over stock to just cover rice. Stir frequently and add more stock as rice cooks. When cooked, remove from heat and stir in Parmesan. Cover and stand 3-4 minutes. Gently fold in Bouton d’or Bohemian Blue Cheese, walnuts and basil. Season with salt and freshly ground pepper. Back to Top

Camembert & Crispy Bacon Sandwich With Garlic Croutons Serves 4 1/3 stick French bread Olive oil 1 clove garlic, crushed 4 rashers Kiwi Heritage rindless bacon, chopped Bowl of mixed salad greens 125g Bouton d’or Camembert Ahuroa, sliced 16 cherry tomatoes, halved 1/2 cup toasted salted cashews 2 Tbs lemon juice 1 tsp mustard To make croutons, cut bread diagonally in 1cm slices. Mix 3 tsp olive oil with garlic and brush over bread. Bake 10 minutes in 190(degrees)C oven, turning once, until golden. Cool. Fry bacon in a little oil until starting to crisp. Cool. Add to mixed salad greens, Camembert, tomatoes & cashews. Add dressing of lemon juice & olive oil. Put salad on 4 plates, each with 2 croutons, as an entrée. Back to Top

Cheese Board Serves 4 125g Bouton d’or Blue Brie 125g Bouton d’or Camembert 125g Bouton d’or Bohemian Blue 40g Quince paste Grapes Sliced Apple Toasted bread Arrange all items onto a serving platter and serve with your favourite bottle of wine. Add grapes, gherkins, fruit and nuts to taste. Enjoy!! Back to Top

Fresh Fruit Platter With Orange Creme Fraiche Serves 4 200g Bouton d’or Crème Fraiche 1/4 cup icing sugar 1 Tbs finely grated orange zest 2 Tbs fresh orange juice 2 tsp brandy Selection of fruit – bananas, nectarines, strawberries, melon, grapes Combine all ingredients except fruit in a bowl & mix well. Cover & refrigerate. Makes 1 cup of Orange Crème Fraiche. Serve on platter of cut fruit. Breakfast option: fold 150g of Fresh n’ Fruity fruit yoghurt through Orange Crème Fraiche. Serve with fresh fruit and muesli. Back to Top

Grilled Vegetable Salad With Quarg Pesto Dressing Serves 4 1 small aubergine 2 capsicum, any colour 2 courgettes 1 red onion 5 flat mushrooms 8-12 asparagus spears Olive oil to brush Rock salt to sprinkle Quarg Pesto Dressing 200g Bouton d’or Quarg 3 Tbs basil pesto 2 tsp lemon juice 1 tsp Dijon mustard 1/2 tsp crushed garlic Cut aubergine & courgettes into thick slices, capsicum & onion into quarters. Wipe mushrooms & break off tough asparagus ends. Brush with olive oil & put on roasting dish (add mushrooms & asparagus after 5 minutes). Grill or barbeque, turning frequently until tender. Put on serving plate & sprinkle with rock salt. Combine Quarg Pesto Dressing ingredients in a bowl. Mix well & put in small jug. Serve as an accompaniment to the salad. Back to Top

Lemon Mascarpone Ice Cream Serves 4 200g Bouton d’or Mascarpone 2/3 cup castor sugar 1 – 11/2 lemons, zest and juice Beat sugar and Mascarpone until thick and well blended. Then add lemon juice & zest, and beat until mixed. Pour into container and freeze until firm. This is nicest slightly soft so remove from the freezer 20 minutes prior to serving and place in fridge. Back to Top

Roasted Pumpkin, Feta And Rosemary Pasta Serves 4 800g grey crown pumpkin, peeled & cut into 1.5cm chunks 2 Tbs chopped rosemary 1/4 cup olive oil 1 tsp crushed garlic 400g dried fettuccine 200g Bouton d’or Feta, diced 1/3 cup toasted pinenuts Shavings of Puhoi Parmesan wedge Mix pumpkin, rosemary, half olive oil & garlic in bowl then spread over roasting dish. Roast in 230(degrees)C oven for 12-15 minutes, turning once until pumpkin is tender and starts to brown. Meanwhile, cook fettuccine as per instructions using the remainder of the olive oil, drain & put in serving bowl. Toss pumpkin, Bouton d’or Feta, pinenuts, salt & freshly ground pepper. Garnish with Parmesan & serve immediately. Back to Top