Irish Hot Chocolate (V)

1L camel milk

100g dark chocolate (premium quality 70% cocoa), roughly chopped

2/3cup Irish cream whisky

marshmallows (optional)

Gently heat milk in saucepan on stovetop to 75°C and remove from heat.
Add chocolate to milk and stir with a wooden spoon until completely dissolved.
Stir in the Irish whisky.
Return to heat and bring to your desired drinking temperature.
Serve with marshmallow and extra shaved chocolate if desired. Enjoy responsibly.

Serves 4

Camel Milk Vanilla Slice (V)

2 frozen puff pastry sheets, thawed

6 eggs

130g custard powder

1/3cup Natvia Stevia Natural Sweetener

2 tsp vanilla extract

1.5L camel milk

2 tbsp icing sugar (optional)

Preheat oven to 190°C.
Line 2 flat baking trays with baking paper.
Place a single sheet of puff pastry on each baking tray and cook for approximately 15mins until golden brown and flaky.
Next, line a 28cm square container with baking paper.
In a mixing bowl combine eggs, custard powder, Natvia Stevia Natural Sweetener and vanilla extract and whisk until smooth.
Using a heavy based saucepan on the stovetop heat camel milk on low heat until just before boiling point.
While continually whisking, pour the egg mixture into the heated milk. Whisk until the mixture thickens and is smooth. Remove from heat.
Place one sheet of the cooked puff pastry on the base of your square container.
Cover with the hot custard mixture.
Place the second puff pastry sheet on top, and press down gently.
Refrigerate and leave to set for a minimum 6 hours.
When set, cut into slices.
Dust with icing sugar to serve (optional).

Serves 9

Camel Milk Crepes with Steak & Mushrooms (GF)

Crepes

170g gluten free self-raising flour

3 eggs

1 tsp Natvia Stevia Natural Sweetener

½ tsp salt

500mL camel milk

butter, for frying

Filling

500g lean steak, trimmed

oil

salt & pepper

4 portabella mushrooms, sliced

1 tbsp fresh thyme, chopped

1cup cream

1 tsp Vegeta

¼cup parmesan cheese, grated

In a mixing bowl combine flour, eggs, Natvia Stevia Natural Sweetener and salt and mix together until combined.
Add camel milk and whisk until smooth. Set crepe batter aside for 10mins.
On the stovetop heat a non-stick frying pan using medium heat. Melt ½ tsp butter in the pan and pour 1/3cup of crepe batter into the pan. Swirl the pan so that mixture covers the base. Cook each side until lightly golden brown. Transfer to a plate and cover to keep warm. Repeat with remaining batter until all the mixture has been used.
Rub the steak all over with oil and a pinch of salt & pepper. Add the steak to a hot heavy-based frying pan and cook on high heat for approximately 3mins each side until cooked to medium. Remove steak and allow to rest on a plate. Cover with foil to keep warm.
Using the same pan, reduce heat and fry the sliced mushrooms, together with the thyme until the mushrooms are well cooked.
Add cream, Vegeta and parmesan and stir until the cream reduces and thickens.
Cut the steak into thin slices and add to the mushroom mixture.
Place a spoonful of the steak and mushroom mixture onto a corner of each crepe and fold in half and then half again to form quarter wedges.

Serves 4

Creamed Rice (GF, V)

750mL camel milk

250mL cream

1/3cup Natvia Stevia Natural Sweetener

120g arborio rice

2 tsp vanilla extract

Using a heavy based saucepan, combine all ingredients and then slowly heat using a low-medium heat.
Once mixture reaches boiling point reduce the heat to very low and cook for approximately 40mins, stirring regularly to prevent rice catching on the saucepan base. Cook until rice is tender and the mixture is thick and creamy.
Can be served hot or chilled and served cold.

Serving suggestion: Serve with seasonal fruit or cinnamon sugar.

Serves 4

Camel Milk & Olive Oil Béchamel Sauce (V)

1.8L camel milk

150g plain flour

½cup olive oil

½ tsp salt

½ tsp white ground pepper

1cup tasty cheese, shredded

½cup parmesan cheese, grated

Using a heavy based saucepan, add camel milk and use a medium heat to slowly bring to boiling point.
While the milk is heating, combine flour and oil in a separate bowl and whisk together until smooth.
Just as milk comes to boil add the flour and oil mixture and whisk thoroughly until the mixture thickens.
Add salt & pepper and cheeses and mix together.

Makes 2L

Chicken & Leek Pie

Pastry

750g plain flour

300g butter, cubed & chilled

15g salt

1 lemon, juiced

1 egg

160mL water, chilled

Filling

1kg chicken breast, cooked

2 leeks, sliced

¼cup parmesan cheese, grated

2 tsp Vegeta

1cup tasty cheese, grated

2cups béchamel sauce*

Egg wash

1 egg, beaten

¼ tsp salt

Preheat oven to 190°C and lightly grease a 25cm pie tin.
Combine flour, butter and salt in a food processor for approximately 30secs.
Add lemon juice, egg and water and process until just combined.
Turn the mixture out onto a clean bench and knead the mixture to form a pastry. Cover with cling wrap and chill in the fridge for 20mins.
Meanwhile in a saucepan gently sauté leeks until soft.
Add cooked chicken breast, Vegeta, tasty cheese and béchamel sauce and mix until well combined.
Roll 2/3rds of the pastry out between 2 sheets of non-stick baking paper to 4mm thick. Line the pie tin with the pastry. Fill with the chicken mixture.
Roll the remaining pastry out between 2 sheets of non-stick baking paper to 4mm thick and place on top of the pie. Trim any excess pastry from the edges.
To make the egg wash, combine egg and salt. Using a pastry brush, brush the pie with egg wash.
Bake for 45mins or until golden brown.

Serves 6

*See recipe above

Cauliflower & Broccoli Gratin (V)

700g cauliflower, broken into florets

300g broccoli, broken into florets

1L béchamel sauce*

1cup tasty cheese, shredded

½cup parmesan cheese, grated

Preheat oven to 200°C and grease a gratin dish.
Steam cauliflower for 3mins, and then add broccoli and steam for a further 5mins.
Add the cooked vegetables to the gratin dish and cover with the béchamel sauce.
Sprinkle both cheeses over the top.
Bake for 20mins or until golden brown.

Serves 6-8

*See recipe above