August 2020 - Church Farm Tea Cake

Church Farm Tea cake

Ingredients

225g Caster sugar
225ml Whole milk
175g Butter
225g dried fruit either raisins, sultanas or mixed peel
400g self-Raising flour
*substitute usual dried fruit for dried, pineapple, or mango or apricot for a tropical flavour!

Method

1. Put sugar, milk, butter and dried fruit into a pan and bring to the boil, remove from the heat and mix thoroughly
2. Allow mixture to cool and add flour, mix again
3. Grease and line a loaf tin, pour in mixture and bake in oven for 1 hour at 160 0C
4. Remove from oven, let cool and slice, perfect for lunchbox snacks or a tea time treat!

July 2020 - Church Farm Chocolate cake!

Church Farm Chocolate cake!

Ingredients

170g Plain Flour
150g Sugar
75g Cocoa powder
2 tsp Baking powder
1 tsp Bicarbonate soda
Pinch salt
265ml Whole milk
1 tbsp Lemon juice
90ml Sunflower oil
2 Eggs
1tsp Vanilla bean paste

For icing
200g Dark chocolate
225g Unsalted butter
1 tsp Vanilla bean paste
175g Icing sugar
Strawberries

Method

1. Preheat oven 1800C. Grease and line two 18cm round cake tins with baking paper.
2. Stir lemon juice into milk and leave to stand for 5 minutes, to make buttermilk.
3. Sieve flour into bowl, add sugar, cocoa, baking powder and bicarbonate of soda and salt, mix.
4. Beat eggs and combine buttermilk, oil and vanilla. Fold wet ingredients into dry ones and mix.
5. Mixture should be a smooth consistency with air bubbles. Pour into baking tins, bake for 30 -40 minutes.
6. Remove from oven and leave to cool.

To make the icing:

7. Cream butter in mixing bowl until fluffy, add sifted icing sugar and beat together.
8. Add vanilla paste and melted chocolate continue to beat until whipped texture.
9. Once cakes are cooled, spread the buttercream icing over bottom layer and repeat for top. Add strawberries to top and serve.

June 2020 - Church Farm Salmon and Asparagus

Salmon and Asparagus

Very simple and delicious light summer supper!

Serves 2

Ingredients

2 Salmon fillets
Large handful of asparagus

Sauce:
Handful fresh parsley chopped
300mls Whole milk
12g Butter
12g Plain flour
Salt and pepper

Method

1. Put 4 tbsp of water in a small over proof dish, place salmon in dish and cook in oven at 200 degrees for 20 minutes
2. Whilst salmon cooking, make sauce. Add butter to small sauce pan nd melt over medium heat.
3. Add flour and stir until butter and flour form a roux.
4. Add half of milk and stir, keep stirring until sauce thickens
5. Add rest of milk and parsley, keep stirring
6. Wash and chop ends off asparagus, fry asparagus in pan for 5 minutes
7. Take salmon out of oven and serve with asparagus and sauce.

May 2020 -Church Farm Soda Bread

Church Farm Soda bread (Who knew you could make bread with milk!)

Ingredients

500g Wholemeal Flour
400ml Whole milk
1 lemon juiced
2tsp sugar
2tsp salt
1 tsp bicarbonate of soda
1 tbsp rosemary

Method

1. Heat oven to 180 0C
2. Mix flour, salt, bicarbonate and rosemary in a bowl
3. Mix milk and lemon juice and leave for a few minutes for it to turn to butter milk
4. Then stir sugar into the milk
5. Pour into flour mixture and mix.
6. Should form a sticky dough mixture
7. Tip onto a floured surface and shape into a ball
8. Put on floured baking tray and mark a cross on the top
9. Bake for 40 minutes
10. Cool and serve, best eaten whilst warm!

April 2020 - Church Farm Bananas and Custard

Church Farm Bananas and Custard

Simple easy family favorite, substitute bananas
for any fruit you have, or tinned fruit!

Serves 4

Ingredients
4 Bananas
570mls Whole milk
2 tablespoons Caster sugar
2 tablespoons Custard powder
Dark chocolate

Method

1. Make the custard by mixing custard powder with a little of the milk to form a smooth paste in a small saucepan. Add the sugar.
2. Gradually add the remainder of the cold milk to the mix stirring all the time.
3. Put the saucepan on the hob and heat, stirring continuously until gently boiling and thickened.
4. Slice the bananas and place into a serving dish.
5. Pour over the custard.
6. Sprinkle with grated chocolate (optional)

March 2020 - Church Farm Frittata

Church Farm Frittata

A protein packed dinner or lunch to help
with your new year healthy eating!
Serves 4-6

Ingredients

1 Onion
2 Potatoes
3-4 Broccoli florets
2 Tomatoes
Handful Spinach
6 Eggs
200ml Whole milk
Grated cheese

Method
1. Chop and fry onion and potatoes until soft
2. Add broccoli to fry until soft
3. Pour vegetables into baking tray (22x28cm tray used in photo) and spread evenly
4. Chop and add tomatoes
5. Beat eggs and milk together and pour over the vegetables
6. Spread spinach over top of tray
7. Cook for 15 minutes at 200 0C
8. Add cheese on top and return to oven for 5 minutes, to melt cheese
9. Serve with salad

Vegetables can be substituted for any vegetables, i.e. Peas, carrots whatever you like! Can add ham or chicken for even more protein!

February 2020 - Church Farm Oat Pancakes

Church Farm Oat Pancakes

A twist on the Shrove Tuesday classic, delicious with fruit or yoghurt for a filling breakfast

Ingredients

80g of oats, finely ground or Ready brek
100ml whole milk
3 eggs
2 tsp vanilla extract
2 tsp sugar

Fruit and toppings of choice

Method
1. Mix all ingredients together and whisk.
2. Gently heat frying pan with oil, butter or low calorie spray.
3. Drop in small spoonful’s of mixture into the frying pan to make individual small pancakes.
4. Allow to cook through and then turn over.
5. Serve warm with natural yoghurt, jam, fruit, chocolate spread, whatever you fancy!

January 2020 - Church Farm Turkey Pie

First recipe for 2020!
Church Farm Turkey Pie!

Use up your leftover turkey in this wholesome
family dinner
Serves 4-6

Ingredients

15g Butter
1 Onion - chopped
2 Leeks - chopped
450g Cooked Turkey - chopped
100g Mushrooms - chopped
50g Flour
150ml Church Farm Whole Milk
150ml Chicken Stock
500g Puff Pastry
1 Egg - beaten

Method

1. Melt butter in pan and fry onions and leeks until soft, add mushrooms and flour and cook for 2 minutes
2. Stir in milk and stock and stir until thickened, season with salt and pepper and leave to cool. Stir in turkey
3. Pour filling into pie dish
4. Roll out pastry, dampen edge dish and put strip of pastry on rim, dampen pastry strip then lay remining pastry over the top.
5. Add decorative leaves or shapes with remained pastry on top
6. Brush all over with beaten egg
7. Bake for 25 minutes at 200 degrees.

December 2019 - Church Farm Christmas Trifle

Church Farm Christmas Trifle

Ingredients

6 trifle sponges
90ml Jam
30ml Brandy
45ml Sherry
15g Flaked Almonds
275g Fresh fruit, strawberries, grapes etc
570ml Whole milk
6 egg yolks
50g Sugar
15ml Flour
300ml Single cream

Method

1. Split the trifle sponges in half and sandwich together with jam, cut into cubes.
2. Place cubes in serving dish, and pour over brandy and sherry, leave to soak for 5 minutes.
3. Stir in the almonds and 2/3’s of fresh fruit
4. Put milk into pan and heat until almost boiling, then remove from heat and leave to stand for 15 minutes
5. Whisk together egg yolks, sugar and flour. Add the milk
6. Heat mixture gently stirring until it thickens to coat the back of the spoon.
7. Remove from the heat and add cream, let cool and then pour over the sponge and fruit.
8. Decorate with remaining fruit.
9. Refrigerate until ready to serve

November 2019 - Cheese and Spinach Penne with Walnut Crumble

This month as winter sets in we have the perfect family comfort food dinner.

Cheese and Spinach Penne with Walnut Crumble

Serves 6

Ingredients
250g Penne pasta
1 large leek
45g butter
45g plain flour
Grating of nutmeg
1tsp English mustard
500mls Church Farm whole milk
175g grated cheddar cheese
2 slices white bread cubed
45g walnut pieces
200g spinach

Method

1. Heat oven 170 degrees, boil pasta with leeks for 10 minutes, drain.
2. Put butter, flour, mustard, nutmeg and milk in a pan and heat gently stirring constantly until thickened and boiling. Cook for 2 minutes.
3. Remove from heat add 2 thirds of the cheese and stir.
4. Mix bread and walnuts and remainder of cheese in separate bowl.
5. Put spinach in colander and pour over kettle of boiling water to wilt.
6. Squeeze out excess water and stir spinach into cheese sauce.
7. Stir pasta and leeks into cheese sauce.
8. Pour mixture into oven proof dish and scatter over bread mix.
9. Bake for 30 minutes until golden. Serve with a green salad

Suitable to freeze leftovers, ready for a day when a home cooked ready meal is needed!

October 2019 - Church Farm Apple cake

This month we have an autumn classic!

Church Farm Apple Cake

Ingredients

225g Peeled and chopped Cooking apples
225g Sultanas
150mls Whole Church farm milk
175g Muscavado sugar (light brown)
350g Self raising flour
2 tsp mixed spice
175g English butter
1 egg beaten

Method

1. Put apples, sultanas, milk and sugar in bowl and mix.
2. Sieve flour and spice into another bowl and rub in butter.
3. Add fruit mixture to flour mixture and mix well, add beaten egg
4. Put mixture into a well greased and lined round cake tin (22cm).
5. Sprinkle with 1 tsp demerara sugar and bake in a pre-heated oven @ 1700C for 1 ¼ hours until golden brown.
6. Serve with cream, ice cream or custard - (best made with whole milk!)

September 2019 - Church Farm Toad in the Hole

Church Farm Toad in the Hole

Serves 6

 Ingredients 

6 British Pork sausages

100g Plain flour

¼ tsp salt

3 large free-range eggs

225mls Church Farm Whole Milk

Sunflower oil

 Method

1.       Preheat oven to 1900C. Put 3 tbsp sunflower oil in roasting tin with sausages. Cook in oven for 20 minutes.

2.       Meanwhile, put flour and salt in bowl, add eggs and a little milk. Whisk with hand held whisk and gradually add remaining milk.

3.       Remove sausages from oven and turn oven up to 2000C. Pour batter over sausages and return to oven for 30-35 minutes until risen and golden.

4.       Serve straight away with vegetables and gravy.

August 2019 - Church Farm Milk Jelly

Ingredients

1 Raspberry jelly (can be any flavour!)
430mls Church Farm Whole Milk
Fresh berries and fruit

Method

1. Break jelly into cubes and put in measuring jug
2. Cover with 140ml boiling water and stir to dissolve
3. Once dissolved, allow to cool, stir occasionally
4. When cool, stir in milk
5. Pour into individual dishes/glasses or one big dish
6. Refrigerate until set
7. Serve with fresh berries, fruit and ice cream

July 2019 - Church Farm’s Vanilla custard tarts

Ingredients

Shortcrust pastry:
175g plain flour plus extra for dusting
100g butter (from fridge) cubed
1 large egg, beaten
1 tbsp water

(Or cheat and buy ready made pastry!)

Filling:
100ml double cream
100ml Whole milk
1 tsp vanilla essence
2 eggs
70g caster sugar
1 tsp nutmeg

Method
1. Heat the oven up to 2000C
2. To make pastry whiz flour and butter in a food processor until it looks like breadcrumbs, add egg and water until a soft dough is formed.
3. Grease a muffin tray or individual tart tins
4. Roll out pastry and line individual muffin trays or tins.
5. Bake pastry blind for 5 minutes with baking beans
6. Make filling by adding all filling ingredients together and whisk.
7. Pour mixture into tart tins, pour through a sieve to create a smooth filling.
8. Bake for 25-30 minutes
9. Remove and allow to cool before removing from tins
10. Decorate with icing sugar and summer fruits or a sprinkle of nutmeg

June 2019 - Strawberry Scone Tart

Ingredients

For Scone Base:
175g cold butter – chopped into small pieces
250g Self raising flour
1 teasp baking powder
50g caster sugar
150mls Church Farm Whole Milk
Squeeze of lemon juice
1 beaten egg

For topping:
350g strawberries & 1 tbsp strawberry conserve
150g double cream

Method:

1. Heat oven to 200 0C/gas 7. Sieve flour and baking powder into mixing bowl and add cold butter. Rub butter into flour until it resembles fine breadcrumbs. Stir in sugar. Add milk and squeeze of lemon juice and knead together to form a ball.
2. Roll out onto floured surface into a circle and press into a greased, floured 8 inch sandwich tin. Brush top with beaten egg and sprinkle over a little extra sugar.
3. Bake for 20 mins. until risen and golden. Remove and cool on rack.
4. Hull and slice strawberries. Toss in bowl with and jam. Whisk double cream until stiff.
5. Put scone base on plate, spread cream over & add strawberries. Enjoy this summer treat!!

May 2019 - Church Farm Fish Pie

Ingredients

75g butter
50g plain flour
570mls Church Farm Dairy Whole Milk
Seasoning, small bunch fresh chopped parsley
2 tbsp lemon juice
350g fresh haddock – chopped into 1 cm pieces
350g smoked haddock – chopped into 1 cm pieces
4 hardboiled eggs – roughly chopped

For topping:
900 g potatoes
8 tbsp milk and 50g butter

Method

1. Preheat oven 2000C/ 400F/ gas 6. Grease 2.5 litre oven dish.
2. Fry onion in melted butter for a few minutes then cover, lower heat and allow to soften for 15 minutes.
3. Increase heat, remove pan lid and reduce liquid. Sprinkle in flour and gradually add all milk, stir continuously until thickened.
4. Season with salt & pepper, add lemon juice and raw fish and cook for 2 minutes. Then add smoked haddock pieces and stir in parsley.
5. Carefully transfer to oven dish and cover with hardboiled eggs.
6. For topping – peel potatoes and cut into even pieces. Boil in salted water until cooked. Drain and mash with butter and milk, add seasoning. Spread mash over fish mixture. Bake in preheated oven for 30 minutes until golden

April 2019 - Church Farm Chocolate Easter treats

Ingredients

50g Cocoa powder
6 tbsp Boiling water
100g Soft butter
275g Caster sugar
3 free range Eggs, beaten
125mls Church Farm Whole milk
175g Self raising flour plus 1 teasp Baking powder

Icing
100ml Double cream
200g Milk chocolate broken into pieces

Method

1. Grease and line a 30cm x 20cm tray bake. Preheat oven to 1800C/1600C fan/ or gas 4
2. Put cocoa in mixing bowl and add boiling water, mixing to a smooth paste. Add butter and beat until smooth. Then add sugar, eggs, milk, sifted flour, baking powder and mix either by hand or mixer.

3. Pour into tin, spread evenly and bake in oven for 30 – 35 mins. Should be well risen and just firm.
4. Leave for 10 mins then turn out to cool.

5. For icing – warm cream in small saucepan, add milk chocolate and stir until smooth. Leave to cool a little – it should thicken – then spread over cake.
6. Decorate with mini chocolate eggs and chocolate sprinkles. Cut into squares.

March 2019 - Leek and Potato soup

Ingredients

25g butter
2 leeks (thinly sliced)
2 potatoes (peeled & chopped)
2 bay leaves
Salt & pepper to taste
1 litre vegetable stock
200mls Church Farm Whole milk
Optional - 100g blue cheese (Cashel blue/Stilton) crumbled

Method

1.Melt butter in medium saucepan. Add leeks, potatoes, bay leaves and season with salt & pepper. Cover and turn heat down to low for 10mins – stirring occasionally to prevent burning.
2. Add stock, increase heat and simmer until potatoes soft (further 10 mins).
3.Remove bay leaves, add milk and crumbled cheese if using. Stir.
4.Pour into food processer/liquidiser and whiz until smooth.
5.Return to saucepan and reheat. Adjust seasoning to taste.
6.Serve in warm bowls with a little crumbled cheese and warm crusty bread.

February 2019 - Church Farm Rice pudding

Ingredients

600mls Church Farm Whole Milk
50g Pudding Rice
25g of Sugar
15g Butter
Vanilla pod split (optional)

Method

1. Preheat oven 140 degrees
2. Grease 600ml ovenproof dish
3. Gently heat milk and vanilla pod in
saucepan until it begins to bubble around the edges, then stir in rice, sugar and butter.
4. Pour into ovenproof dish, cover in foil and put in oven.
5. Remove and stir at 45 minutes and return for further 30 minutes.
6. Stir again and remove foil to allow golden top to form, or leave on to avoid skin developing. Return to oven for further hour, can add extra milk if looks dry at all.
7. Remove from oven and serve with cream, spoonful of jam, treacle or honey!

January 2019 - Church Farm Creamy Pasta Bake

A handy pasta dish, great to use up that last bit of
turkey! You can use chicken for the rest of the year!

Serves 8

Ingredients

500g Pasta
100g Butter
60g Plain flour
700ml Turkey or chicken stock
475ml Church Farm Whole milk
175g Parmesan cheese
550g Chopped cooked turkey (or chicken)
1 cup Frozen peas

Method
1. Pre heat oven to 180 0C
2. Cook pasta for 8—10 minutes, leave to drain.
3. Meanwhile, melt butter in saucepan and stir in flour.
4. Add stock and milk to butter and flour mixture.
5. Add 2/3’s of the parmesan
6. Stir mixture until comes to boil. Stir until thickens slightly.
7. Place pasta, peas and turkey into baking dish.
8. Add sauce and mix together.
9. Top with remaining cheese.
10. Cook in oven for 1 hour until lightly browned.