Parmalat Recipes
Parmalat’s range of products offer you a myriad of great recipe options, from picnic ideas and festive treats, to winter warmers and super sandwiches.
Click on one of the options below to view some tasty recipes ideas – your friends and family will love it!
• Winter warmers
• Easy soup ideas
• Top picnic tips
• Cool food for hot days
• Good food fast
• Easy festive treats
• Super cheesy sandwiches
• Cut the kilojoules
* Click here for more Simonsberg and Melrose recipe ideas
Winter Warmers
When it’s cold outside, there’s no better time to try out a few decadently rich dishes – using Parmalat, Simonsberg and Melrose products, of course.
Cheddar and herb bread
Servings: 25 small slices
Preparation time: 70 minutes
Cooking time: 25 minutes
Ingredients:
1 sachet active dry yeast
1/4 cup (62,5ml) warm water (40°C to 45°C)
1 tablespoon sugar
1 teaspoon salt
1 to 2 teaspoons freshly ground black pepper, to taste
3/4 teaspoon basil leaves, crushed
2 cups whole wheat flour
1 1/2 cups warmed Everfresh milk
2 tablespoons melted Bonnita butter
1 egg
2 1/2 to 3 1/2 cups all-purpose flour – check the consistency of your dough (see point 3)
1 cup grated Parmalat Mature Cheddar (Cheddar can be used if Mature is not available.)
Directions:
1. Dissolve yeast and 1 teaspoon of the sugar in warm water. In a large bowl stir the remaining sugar, salt, pepper, basil and whole wheat flour together.
2. Blend the milk, butter and egg. Add to dry ingredients along with yeast. Beat until smooth. Add enough all-purpose flour to make a stiff dough.
3. Turn the dough onto lightly floured surface. Knead, adding as much of the remaining flour as needed to prevent it from sticking, for 8 to 10 minutes. When the dough is smooth and elastic, place it in a buttered bowl, turn over once, cover with plastic wrap and let rise in a warm place until doubled (about 1 hour). Punch down dough and knead the cheese in gradually.
4. When the cheese is evenly distributed, form two round loaves and place on a buttered baking sheet. Cover and allow to rise until doubled, about 45 minutes. Bake at 205°C for 10 minutes. Lower the temperature to 175°C and bake for an additional 15 minutes.
Bread and butter pudding
Servings: 20 small servings
Preparation time: 20 minutes
Cooking time: 45 minutes
Ingredients:
1 loaf white bread
100g raisins
5 tsp apricot jam
200g Bonnita butter melted
Egg mixture, consisting of
1,2l EverFresh milk5 eggs
300g sugar
2 tsp ground cinnamon
Directions:
1. Preheat oven to 180°C. Grease an ovenproof dish with butter or Spray ’n Cook.
2. Remove the crust from the bread and cut into triangles. Arrange the bread in the prepared dish. Pour the melted butter over the bread.
3. Pour the egg mixture over the bread. The mixture must just cover the bread. Add the raisins. Spread 5 teaspoons apricot jam on the bread. Bake for 45 minutes until set.
Serve with Parmalat custard.
Cream of butternut soup
Servings: 12-15
Preparation time: 20 minutes
Ingredients:
1 packet fresh soup-mix vegetables
1 cup Parmalat cream
4 butternuts peeled and diced
2 tablespoon brown sugar
2 teaspoons salt
2 to 3 teaspoons freshly ground black pepper
4 teaspoons Aromat
1 teaspoon crushed all spice
100 g Bonnita butter
Directions:
1. Cook butternut in approximately 1 litre water until tender. Drain butternut, and process it in food processor until smooth.
2. Clean and peel soup-mix vegetables. Process the soup-mix vegetables in a blender until fine.
3. Sauté soup-mix vegetables with Bonnita butter.
4. Add 700ml - 1 litre of water to the soup-mix vegetables and cook until soft.
5. Add butternut to the soup mixture as well as all the other seasoning. Cook for about 20 minutes on high, stirring occasionally.
6. Add Parmalat cream to mixture.
Serving suggestion: Serve with Cheddar and herb homemade bread (recipe given above).
Easy soup ideas
Broccoli and blue cheese soup
Finely chop an onion and sauté it in a little butter in a hot frying pan until soft and translucent. Add a potato, cut into a 1cm dice and sauté for about 10 minutes until the potato starts to soften. Add 1 litre of vegetable or chicken stock and the florets from a head of broccoli. Crumble in a generous handful of blue cheese and simmer until the broccoli is tender and the cheese has melted. Season to taste with salt and pepper. Liquidise the soup using a blender or liquidiser and serve sprinkled with more of the crumbled blue cheese.
Cauliflower cheese soup
Follow the same process as for the broccoli and blue cheese soup but use a head of cauliflower and grated matures cheddar cheese instead.
Parmalat’s top picnic tips
Summer calls for picnics. Apart from the food, a successful picnic needs some planning.
The picnic checklist: what to pack along with your picnic fare:
Picnic blanket
Eating utensils and serving spoons
A sharp knife
Bottle and can opener
Salt & pepper and condiments
Plastic cutting mat (you don’t want to schlepp a heavy wooden breadboard)
Plastic bags for rubbish
Paper towels
Insect repellents, plasters
Sunscreen and hats
Warm clothes
Camera
Cracker breads
A variety of Simonsberg cream cheeses, Melrose wedges and spreads and Parmalat and Simonsberg cheeses
PureJoy juice
EverFresh milk for make some coffee afterwards
Steri Stumpie flavoured milk
Parmalat yoghurts and YumChums for the kids
YogoFun drinking yoghurt.
Salad Nicoise
Ideal to prepare beforehand and serve in ready-made wraps or chicory leaves. No sticky hands, no paper plate or cutlery needed to enjoy.
Ingredients
450g fresh tuna or 4 x 175g tuna steaks, 2.5cm thick
8 new baby potatoes, cooked and quartered lengthways
4 baby tomatoes, sliced
115g extra fine French beans, topped, cooked and drained
4 little gem lettuce hearts, quartered lengthways
1 red onion, finely sliced
4 eggs, cooked for 6 min in boiling water from room temperature, halved
6 anchovy fillets cut lengthways into thin strips (optional)
16 pitted black olives in brine
100 g cubed Parmalat Bon Blanc cheddar cheese, crumbled
For serving:
6 ready-made wraps or 12 large chicory leaves
For the dressing or marinade:
105ml/7tbsp extra virgin olive oil
45 ml red wine vinegar
30 ml freshly chopped parsley
30 ml freshly snipped chives
2 garlic cloves, peeled and finely chopped
5 ml salt
5 ml ground black pepper
Method
1. To make the dressing or marinade: whisk together the red wine vinegar, olive oil, parsley, chives, garlic, salt and pepper.
2. Place the tuna in a shallow dish and pour over half of the dressing. Cover and chill for 1-2 hours to allow the fish to marinate. Toss in the marinade from time to time.
3. Heat a hot barbecue for 5 minutes. Remove the tuna from the marinade. Cook the tuna steaks for 2-3 minutes on each side, depending on how rare you like your fish. Lightly break up the fish into bite size pieces.
4. In a salad bowl add together the tuna pieces, lettuce, onion, tomatoes, potato, tuna, beans, anchovies and cheese. Drizzle over the remaining dressing then finish by adding the eggs, olives and ripped basil leaves. Keep cool till served.
To serve: Scoop the salad into wraps or into the chicory leaves.
Cool food for hot days
These recipes prepared with Parmalat products are perfect for hot summer days.
Banana with mango topped mousse
Servings: 4 servings
Preparation time: 30 minutes
Ingredients
410g Mango canned (set juice of mango aside)
45ml PureJoy juice, orange flavour
160g Banana
30ml lemon juice
pinch of nutmeg
20g gelatine
150ml Bulgarian yoghurt
1egg white
mint leaves and orange segments to decorate
Directions
1. Put the mango flesh and orange juice in blender and puree to a smooth paste. Pour into a bowl and set aside.
2. Put the banana, lemon juice and nutmeg into blender and puree. Bring the mango juice to boil. Dissolve the gelatine in the juice of the mango and leave to cool. Stir into the yoghurt.
3. Add half of the gelatine mixture to the mango and the banana, mixing well. Whisk the egg white to soft peak stage. Fold into the banana mixture. Spoon into stem glasses and place in the fridge for about 20minutes until lightly set.
4. Spoon the mango mixture on top of the banana and return to the fridge for 4 hours to set. Decorate with orange segments and mint leave.
Prawn with coriander and Bulgarian yoghurt sauce
Servings: 6 – 8
Preparation time: 10 minute
Ingredients
1kg Prawns with shell
400ml Bulgarian yoghurt
100g Bonnita Butter
2 teaspoons garlic
½ cup coriander chopped
½ packet coriander for garnish
2 teaspoons curry leaves
2 teaspoons curry powder
2 teaspoons fish spice
Directions:
1. Heat butter in a saucepan. Add prawns and fry for 5 minutes.
2. Add garlic, half coriander, curry leaves, curry powder, and fish spice to the prawns. Stir and leave for another 10 minutes.
3. Add yoghurt and the rest of the coriander and cook for 10 minutes.
4. Decorate with coriander
Good food fast
You really don’t want to spend hours in the kitchen, do you? Here are some quick, delicious and healthy snacks for the family to enjoy.
Quick sauce for pancakes
Melt Parmalat butter in a pan and stir in half as much honey. Gently warm through, then pour straight over the pancakes for a sweet treat.
Home made chocolate milkshake
Put 15 ml cocoa powder into a jug, then stir in 15 ml of cold EverFresh milk. Stir to make a paste then add a little more milk. Pour 125 ml cold EverFresh milk into a flask, then add the cocoa mixture and 15 ml honey and shake well. Serve in a tall glass.
Cocktail cheese tiles
Slice 1 block of a Parmalat or Simonsberg cheese of your choice. Pack out on serving platter or small tray. Spoon a dollop of onion marmalade on top of each cheese tile. Garnish with deep fried mint or basil leaf.
Easy festive treats
The festive season is the time to relax, spend some time with the people you care for and enjoy the long, lazy mid-summer days. Take a look at these recipes to prepare refreshing non-alcoholic and alcoholic drinks and a delicious blue cheese dip, perfect for any festive season party.
Mango and Peach smoothie
Servings:
4 glasses
Ingredients:
500ml PureJoy Mango or Peach flavour
2 to 3 scoops of vanilla ice cream
1 x 375 ml sparkling grape juice
Directions:
1. Liquidise or blend everything together.
2. Pour into glasses and serve immediately.
3. Decorate with fresh pineapple slices.
Guava pulp
Ingredients:
65ml PureJoy Guava
10ml fresh lemon juice
410g canned guavas
1 fresh banana, frozen and sliced
1 strawberry, sliced
Directions:
1. Pour the guava juice and lemon juice into a food processor.
2. Add the canned guavas and banana and blend until smooth.
3. Serve in a tall glass.
4. Decorate with strawberry slices.
Blue Cheese dip with pecan nut
Ingredients:
2 tubs Simonsberg smooth cream cheese, room temperature
1 cup purchased refrigerated blue cheese dressing
1⅓ cups chopped pecan nuts, toasted
½ cup crumbled Simonzola blue cheese
Assorted cut-up fresh vegetables and fruits (such as carrots,
peppers, celery, broccoli, apples and small clusters of grapes)
Directions:
1. Beat cream cheese in medium bowl until smooth.
2. Beat in dressing.
3. Stir in 1 cup pecan nuts and crumbled blue cheese.
4. Season to taste with salt and pepper and transfer dip to decorative bowl.
5. Sprinkle remaining pecan nuts around edges of dip. (Can be made one day ahead.)
6. Cover and chill.
7. Set the dip in centre of platter. Surround with cut-up vegetables and fruit, and serve.
Cabana alcohol cocktail
Ingredients:
20ml white rum
20ml dark rum
20ml apricot brandy
150ml Cabana Orange (chilled)
150ml grenadine
Directions:
1. Pour the rum, dark rum and apricot brandy into a cocktail shaker half full of crushed ice.
2. Add the well-chilled Cabana juice to the shaker.
3. Shake together well for about 2 minutes and strain into a tumbler of ice.
4. Slowly pour the grenadine into the glass and it will drop to the bottom of the drink to make a glowing red layer.
Super cheesy sandwiches
The humble cheese sandwich has been reinvented with the addition of fancy breads, rolls and wraps.
Toasted ciabatta with cheddar, piquante peppers and red onion
Split a ciabatta in half. Heat a griddle pan and lightly toast the bread on both sides. Add thin slices of red onion, piquante peppers and a shake of salt and pepper. Top with thick slices of cheddar cheese and grill till the cheese bubbles.
Chicken, Gouda and chutney wraps
Mix together slivers of left-over roasted chicken with grated cheddar cheese and a tablespoon or two of hot chutney. Roll into wraps and bake in a preheated oven at 180 degrees C until the cheese starts to melt.
Camembert and smoked chicken on French
Split a French stick into 10-cm pieces. Halve and fill with rocket and thinly sliced red pepper. Top with sliced smoked chicken, thick slices of Camembert and a dollop or two of cranberry jelly.
Pastrami and cheese spread health sandwich
Butter two slices of seeded whole-wheat bread with and spread thinly with English mustard and Melrose low-fat cheese spread. Add slices of pastrami and gherkin.
Pineapple, avocado and Gouda toasts
Toast slices of bread of your choice (fruited whole-wheat works well) and top with mashed avocado pear mixed with slices of Gouda and well-drained tinned pineapple pieces.
Creamy quesadillas with Brie and sausage
Top a flour tortilla with slices of Simonsberg Brie and smoked sausage or salami. Place another tortilla on top and place in a dry, preheated frying pan for a few minutes on each side until the cheese goes gooey.
Cut some kilojoules
Cut the kilojoules but none of the flavour by making your own lower fat versions of restaurant favourites.
Creamed spinach
Wilt a bag of freshly washed baby spinach leaves and drain well. Add a grating of fresh nutmeg, salt and pepper to taste and a squeeze of fresh lemon juice. Top with a crumbled wheel of feta and heat in the microwave oven for a minute or two until the feta begins to melt. Stir it through and serve as an accompaniment to a robust braaied or grilled rump steak.
Smoked chicken and camembert pizza
Spread a store-bought pizza base with tomato sauce. Top with slices of smoked chicken, reduced-fat camembert and blobs of cranberry jelly. Sprinkle with grated mozzarella cheese and some finely chopped fresh marjoram. Bake according to the instructions on the pizza base packaging.
