Marinated Feta
Take your freshly brined Feta and cut into cubes about 1.5-2cm square, place into a sterilised jar that you have filled with 20 extra virgin olive oil (don't use your best drizzling oil or it might be too much flavour. Add dried herbs, chilli flakes, granulated garlic and peppercorns, fill the jar with a mild vegetable oil such as rice bran or sunflower (do not use canola). Fill jar and ensure you have covered all of the Feta. Seal jar and refrigerate, your beautiful Feta will keep for 6-8weeks minimum in the fridge.
Tip: use the left over oil to sprinkle on bread as it's baking, use as a salad dressing or cooking oil.
Whey Bread
Use your left over whey from cheese making to replace the water used in your bread recipe, just heat the whey for 30-40 seconds in the microwave or until luke warm, this gives your bread a lovely nutty, sour dough flavour. I like to take my bread out of the bread maker before baking and place it onto a baking tray and brush with oil from the Marinated Feta recipe.
Marscapone Truffles
Ingredients
1 1/2 cups chocolate chips
1 cup Mad Millies Mascarpone
1 cup of pecans
1/2 of walnuts
1 small supermarket sponge cake (I like to use the the chocolate one if available)
Method
Put all ingredients into a food processor and blend until nearly smooth
Place into the refigerator until firm
Roll into balls and then roll balls into coconut, cocoa or chopped nuts.
The easiest way to do this is to place the coating into a zip lock bag and place 6-10 balls into the bag and roll around, repeat with remaining truffles.
Blue Cheese and Honey Belinis
Add together 2 tablespoons honey (I prefer bush or manuka) with 2 inch cube of blue cheese, add in 1/2 cup of Mad Millie Cream Cheese or Marscapone and mix with a fork. Spread onto mini hotcakes or belinis and garish with a little black pepper, sundried tomato or herb of your choice. This lovely blend can be used as a spread for crackers in panini's or toasted sandwiches or just as a dip.
Gluten Free Feta and Spinich Tartlets
The supermarket now stocks lovely neutral gluten free pastry cases that I use for this recipe, you can make your own cases of course.
In a bowl mix one egg with 1/2 cup of finely cut spinach or silverbeet leaves, add in 100grams of Mad Millie Feta and mix well with a fork. Spoon mixture into pastry cases and bake for 10mins in a moderate oven or until the tarts look lightly golden on the top. Can be served warm or cool.
Home Cured Salmon
Perfect with mascarpone on mini toasts or bagels
Take two fresh salmon fillets, I use the tail end so I don't have to de-bone, wash the fillets under fresh cold water and place in a small glass baking dish.
Cover the salmon with a generous mixture of salt and brown sugar and chopped fennel or dill.
Pour over the top the juice of 2 lemons or enough to just cover the fish.
Add two cap fills of Vodka
Leave for three days in the fridge and then slice off the skin.
I store my in vacuum packed bags and keeps for weeks.
Rose Petal Jam
Pick your favourite fragrant rose bush, wash the petals well and add a little water, boil the petals and blend with a stick blender until tender and pulpy, add equal amount of Chelsea Jam Setting Sugar and boil for 5 more minutes. Allow to cool slightly and add a dash of rose water for extra rose flavour, bottle into sterilised jars. To ensure sterilisation I then water bath boil the jars for 20mins in a pot with a tea towel on the bottom and the jars just covered with water.
Red Onion Marmalade
Cut 5-6 red onions into small pieces, gently fry until soft. Add 1/2 cup of water and 1 table spoon of chilli flakes and simmer in a pot for about 1hour add 1 1/2 cups of Chelsea Jam Setting Sugar, boil for 5mins and pour into sterilised jars and water bath method as for Rose Petal Jam.
Tip: use the left over oil to sprinkle on bread as it's baking, use as a salad dressing or cooking oil.
Whey Bread
Use your left over whey from cheese making to replace the water used in your bread recipe, just heat the whey for 30-40 seconds in the microwave or until luke warm, this gives your bread a lovely nutty, sour dough flavour. I like to take my bread out of the bread maker before baking and place it onto a baking tray and brush with oil from the Marinated Feta recipe.
Marscapone Truffles
Ingredients
1 1/2 cups chocolate chips
1 cup Mad Millies Mascarpone
1 cup of pecans
1/2 of walnuts
1 small supermarket sponge cake (I like to use the the chocolate one if available)
Method
Put all ingredients into a food processor and blend until nearly smooth
Place into the refigerator until firm
Roll into balls and then roll balls into coconut, cocoa or chopped nuts.
The easiest way to do this is to place the coating into a zip lock bag and place 6-10 balls into the bag and roll around, repeat with remaining truffles.
Blue Cheese and Honey Belinis
Add together 2 tablespoons honey (I prefer bush or manuka) with 2 inch cube of blue cheese, add in 1/2 cup of Mad Millie Cream Cheese or Marscapone and mix with a fork. Spread onto mini hotcakes or belinis and garish with a little black pepper, sundried tomato or herb of your choice. This lovely blend can be used as a spread for crackers in panini's or toasted sandwiches or just as a dip.
Gluten Free Feta and Spinich Tartlets
The supermarket now stocks lovely neutral gluten free pastry cases that I use for this recipe, you can make your own cases of course.
In a bowl mix one egg with 1/2 cup of finely cut spinach or silverbeet leaves, add in 100grams of Mad Millie Feta and mix well with a fork. Spoon mixture into pastry cases and bake for 10mins in a moderate oven or until the tarts look lightly golden on the top. Can be served warm or cool.
Home Cured Salmon
Perfect with mascarpone on mini toasts or bagels
Take two fresh salmon fillets, I use the tail end so I don't have to de-bone, wash the fillets under fresh cold water and place in a small glass baking dish.
Cover the salmon with a generous mixture of salt and brown sugar and chopped fennel or dill.
Pour over the top the juice of 2 lemons or enough to just cover the fish.
Add two cap fills of Vodka
Leave for three days in the fridge and then slice off the skin.
I store my in vacuum packed bags and keeps for weeks.
Rose Petal Jam
Pick your favourite fragrant rose bush, wash the petals well and add a little water, boil the petals and blend with a stick blender until tender and pulpy, add equal amount of Chelsea Jam Setting Sugar and boil for 5 more minutes. Allow to cool slightly and add a dash of rose water for extra rose flavour, bottle into sterilised jars. To ensure sterilisation I then water bath boil the jars for 20mins in a pot with a tea towel on the bottom and the jars just covered with water.
Red Onion Marmalade
Cut 5-6 red onions into small pieces, gently fry until soft. Add 1/2 cup of water and 1 table spoon of chilli flakes and simmer in a pot for about 1hour add 1 1/2 cups of Chelsea Jam Setting Sugar, boil for 5mins and pour into sterilised jars and water bath method as for Rose Petal Jam.