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Roast Pumpkin & Buttermilk Soup

Roast Pumpkin & Buttermilk Soup
 
Author: 
Ingredients
  • 1 whole pumpkin (1.5kg)
  • 2 leeks, sliced white part
  • 4 carrots, roughly chopped
  • 2 whole garlic bulbs, remove top
  • 2 sprigs thyme
  • 2 bay leaves
  • olive oil
  • Water
  • Unsalted cultured Butter (25g)
  • 1L buttermilk
  • Smoked viking salt
  • King Valley Dairy Crème Fraîche & nutmeg for serving
Instructions
  1. Pre heat oven to 180degC
  2. Cut pumpkin leaving skin on, remove seeds and place in roasting pan with the garlic and a drizzle of olive oil.
  3. Bake in the oven until pumpkin is soft and falling off the skin.
  4. In a large pot place the chopped carrots, leek, thyme & bay leaves. Lightly sautee in the butter until tender. To the pot add pumpkin, remove the skin. Squeeze the flesh from the garlic bulb and add to the pot. Cover with water and simmer for 5 mins.
  5. Pour the buttermilk into the soup and blend until smooth. Season with the viking salt to taste.
  6. Serve with a dollop of crème fraîche and grated nutmeg.
  7. Soup can be portioned and frozen for later use.

 

Buttermilk Ricotta Gnocchi

Buttermilk Ricotta Gnocchi
 
Author: 
Ingredients
  • 500g Buttermilk Ricotta
  • 5 eggs
  • 25g butter melted
  • ⅓ grated parmesan
  • salt & pepper
  • mixed chopped fresh herbs like parsley, oregano and basil
  • 350g plain flour sifted
Instructions
  1. In a blender place ricotta, slowly add eggs and melted butter.
  2. Place ricotta egg mix in a large bowl and fold in parmesan, salt, pepper, herbs and flour.
  3. Refrigerate for at least 2 hours or overnight.
  4. Place a large pot of water on stove top and bring to boil.
  5. roll the dough into logs, with a little extra flour, the width of your thumb and cut into 2cm lengths.
  6. place these into the boiling water and cook until they float to the surface.
  7. put the risen gnocchi into ice water to cool quickly and set aside.
  8. Make a sauce by reducing a splash of white wine and Crème Fraîche. Place gnocchi into a oven proof dish and pour over sauce. Sprinkle with parmesan and place in oven to bake until golden.
  9. You can also use a tomato based sauce with bocconcini.
  10. You can substitute the buttermilk ricotta for a traditional ricotta.

 

Buttermilk Ricotta & Blueberry French Toast

Buttermilk Ricotta & Blueberry French Toast
 
Author: 
Recipe type: Breakfast
Ingredients
  • 2 slices bread
  • 2 tablespoons Buttermilk ricotta
  • 1 tsp Lemon zest
  • 1 tsp castor sugar
  • 1 handful blueberries
  • 1 egg
  • 1 tablespoon milk
  • a touch cinnamon
  • ½ teaspoon vanilla
  • 1 teaspoon butter
  • 1 tablespoon maple syrup
Instructions
  1. Mix the buttermilk ricotta with the lemon zest and sugar
  2. Spread the ricotta on both slices of bread.
  3. Place the blueberries in the ricotta on one slice of bread.
  4. Form a sandwich with the blueberries in the middle.
  5. Mix the egg, milk, cinnamon and vanilla in a shallow pan.
  6. Dip the sandwich into the egg mixture and cover both sides with it.
  7. Melt the butter in a pan.
  8. Fry both sides of the sandwich in the pan until golden brown.
  9. Top with the maple syrup

 

Buttermilk Pizza Base

Buttermilk Pizza Base
 
Author: 
Ingredients
  • Buttermilk Pizza Dough recipe
  • Ingredients
  • 250g plain flour
  • 175ml buttermilk
  • 1 tblspn olive oil
  • 1 tspn salt
  • ½ tspn bicarbonate of soda
Instructions
  1. In a food processor whizz together the ingredients for the pizza base until they just combine. 2.Remove from processor and knead for a minute or two until silky smooth and elastic. Place in an oiled bowl covered by a tea towel and leave for 45 minutes.
  2. Preheat oven with baking trays inside to 215 oC.
  3. When the dough has rested for 45 minutes, separate into two or four pieces and roll out thinly onto pieces of baking paper.
  4. Add desired topping.
  5. Carefully slide the pizzas and baking paper onto the hot baking tray and bake for 15 minutes until golden and crisp.

 

Buttermilk Pancakes

Buttermilk Pancakes
 
Author: 
Recipe type: Breakfast
Time of Year: Anytime
Ingredients
  • 2 cups plain flour
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 2 eggs, seperated
  • 2 cups buttermilk
  • 1 tsp vanilla essence
  • 2 tbs sugar
  • Butter or oil for cooking
Instructions
  1. Sift the flour, baking powder, bicarbonate of soda and sugar. Make a well in the centre. Stir in the buttermilk, eggs yolks and vanilla until just combined. Whisk egg white until stiff peaks and gently fold through the mix.
  2. Lightly grease a non-stick pan with a bit of butter or oil. Pour in the batter and cook over medium heat. Turn pancake over when bubbles appear on the top side of the pancake. Cook for another minute or so, until the pancake is lightly golden on both sides.
  3. Repeat with remaining batter.
  4. Serve with maple syrup, sliced banana or a little butter

 

Buttermilk Mac & Cheese

Buttermilk Mac&Cheese
 
Author: 
Recipe type: Lunch
Time of Year: Anytime
Ingredients
  • 6 eggs
  • 3 cups grated cheddar cheese
  • ½ cup mozzarella
  • 2 ½ cups of buttermilk
  • ½ cup melted butter
  • salt & pepper seasoning
  • ¼ cup Parsley
  • 2 table sp Chives chopped
  • 500g macaroni, cooked and drained
  • 1 teaspoon Truffle butter to serve
Instructions
  1. * Pre heat oven to 180 deg C
  2. *In a large bowl, beat the eggs. Stir in the cheese, buttermilk, butter, herbs and season. Add macaroni; toss to coat.
  3. * Place in greased baking dish and top with mozzarella
  4. *Bake for 35 – 40 mins until warmed through, removed and serve hot with the truffle butter melted on top.
  5. *You can get a bit fancy by adding pine mushrooms, bacon, peas or anything you like.

 

Buttermilk Fried Chicken

Buttermilk Fried Chicken
 
Author: 
Recipe type: Lunch
Time of Year: Anytime
Ingredients
  • 1 whole chicken broken down or use 4 drumsticks and 4 thighs
  • 2 cups buttermilk
  • 1 clove garlic, crushed
  • 1 sprig fresh thyme
  • 1 sprig fresh oregano
  • Salt and pepper
  • 1 cup plain flour
  • 250 g Japanese bread crumbs
  • 3 eggs lightly beaten with ½ cup of milk
  • Oil for frying
Instructions
  1. Score the chicken pieces and marinate overnight in the buttermilk, garlic and herbs
  2. Heat oven to 180°C
  3. Pat dry, to crumb the pieces of chicken roll in flour, seasoned with salt and pepper. Follow with egg wash and bread crumbs.
  4. Heat oil until hot, but not smoking. To test drop a crumb in until it sizzles.
  5. Fry the chicken pieces evenly on all sides until browned.
  6. Place in a heated oven until cooked through.
  7. Serve with a little side salad.

 

Cornbread Waffles

Cornbread Waffles
 
Author: 
Recipe type: Lunch
Time of Year: Anytime
Ingredients
  • 1¼ cup buttermilk
  • 1 egg
  • ¼ cup olive oil
  • 1 cup plain flour
  • 1 cup polenta
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp paprika
  • ¼ tsp cayenne pepper
  • ¼ tsp salt
  • ½ cup aged cheddar, shredded
  • 1 jalapeno pepper, finely diced (optional)
Instructions
  1. Waffles - Heat up waffle iron and lightly oil. In a small bowl, whisk together buttermilk, egg, and oil. Set aside.
  2. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, paprika, cayenne, salt, shredded cheese, and finely diced jalapeno.
  3. Stir the wet ingredients into the dry ingredients until just combined.
  4. Spoon the correct amount of dough for your waffle maker into the heated waffle maker and cook until well browned and crisp.
Notes
Top with any flavouring you choose – try pulled pork & bbq sauce or Beef Chili & Crème Fraîche, a brunch option would be BLT.

 

Best Banana Bread

Banana Bread
 
Author: 
Recipe type: Breakfast
Time of Year: Anytime
Ingredients
  • • ½ cup a light vegetable oil
  • • 3 ripe medium bananas
  • • ¾ c buttermilk
  • • ½ c light brown sugar
  • • 2 large eggs
  • • 1 tsp vanilla extract
  • • 1½ c all-purpose flour
  • • ½ tsp salt
  • • 1½ tsp baking powder
  • • ½ tsp baking soda
  • • 1 cup walnuts
Instructions
  1. Preheat oven to 180°C and place rack in middle. Lightly grease the bottom of a bread pan with some oil, using a brush or paper towel.
  2. In a medium bowl, mash the bananas until smooth. Mix in the buttermilk until completely blended.
  3. In another bowl, mix the brown sugar with the oil using an electric mixer at high speed. Scrape with spatula if needed. Add the eggs, one at a time, then the vanilla extract and continue beating until combined.
  4. In a third bowl, combine the flour, salt, baking powder, baking soda, and walnuts.
  5. Add half the flour mixture to the butter mixtures, stir with a wooden spoon, then add half of the banana/ buttermilk mixture. Repeat with the other half. Stir from the bottom of the bowl up to mix thoroughly (but don’t over mix).
  6. Pour batter into the bread pan and bake for 40 minutes. Remove from oven and let cool in the pan for 15 minutes. Remove the bread and allow to cool for another 10 minutes before slicing to avoid crumbling
Notes
Perfect served with a little stewed rhubarb and creme fraiche

 

Buttermilk Ricotta Cheesecake

Buttermilk Ricotta Cheesecake
 
Author: 
Recipe type: Dessert
Time of Year: Anytime
Buttermilk Ricotta makes this cake light and silky.
Ingredients
  • Crust

  • ½ packet of Marie biscuits
  • 
100g butter melted
  • 
Filling
  • 
400g buttermilk ricotta or skim ricotta
  • 6 eggs
  • 1 vanilla bean
  • ¼ cup sugar
  • 3 tablespoons all-purpose flour
  • Finely grated zest of 3 lemons
  • ⅛ teaspoon salt
Instructions
  1. Make crust:
  2. In a blender add the biscuits and pulse until it resembles bread crumbs. Remove and add the melted butter.
  3. Make filling and bake cake:

  4. Heat oven to 160 deg C
  5. Pulse ricotta in food processor until fluffy and smooth. Add eggs, vanilla bean seeds and sugar and mix until blended. Stir in flour and lemon
  6. Butter springform pan and push in crust about ½ cm thick on base.
  7. Pour in ricotta mix. Bake in baking pan in middle of oven until cake is puffed and golden, about 1 hour.
  8. Run a knife around top edge of cake to loosen and cool completely in springform pan on rack.
  9. Chill, loosely covered, at least 4 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature and sprinkle with powdered sugar before serving.
Notes
You can change the flavouring to suit your taste. Try adding things like - Fresh Berries, poached fruit or cocoa powder.

 

Buttermilk Donuts

Buttermilk Donuts
 
Author: 
Recipe type: Snack
Time of Year: Anytime
Tasty, easy Buttermilk donut recipe. Great Snack, Brunch or afternoon tea.
Ingredients
  • 3½ cups all-purpose flour
  • ¾ cup castor sugar
  • ½ teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon grated nutmeg
  • 1 teaspoon ground cinnamon
  • 2 eggs
  • ¾ cup KVD buttermilk
  • 1 teaspoon Vanilla Bean Paste
  • ¼ cup KVD Crème Fraiche
  • ¼ cup unsalted KVD butter, melted and cooled
  • Vegetable oil for frying
  • Cinnamon Sugar Coating:
  • 1¼ cups castor sugar
  • 3 tablespoons ground cinnamon
Instructions
  1. Before you begin, line one baking tray with parchment paper or waxed paper, and another with a double layer of paper towels.
  2. In a large bowl, sift together the flour, sugar, baking soda, baking powder, salt, nutmeg, and cinnamon.
  3. In a medium bowl, whisk the vanilla, eggs, Buttermilk, and Crème Fraiche until combined. Add the melted, cooled butter and whisk again.
  4. Make a well in the center of the flour mixture and pour the liquid ingredients into the well. With a rubber spatula, slowly fold and press the flour into the liquid center until the mixture forms a sticky dough.
  5. Turn the dough out onto a work surface lightly dusted with flour. Sprinkle the top of the dough with flour and pat it out until it is about 1cm (½-inch thick).
  6. Use two circle cookie cutters of different sizes, or glasses with different sized rims, and dip the cutters into flour, then press them into the dough to make donut shapes. Transfer the donuts and donut holes to the parchment-lined baking sheet. Pat the dough scraps back together, and use them to make more donuts and donut holes. Chill the dough while you heat the oil.
  7. Pour enough oil into a deep fry pan to make a layer approximately 3 cm deep. Slowly heat the oil over medium-high heat until it is 180 degrees Celsius. (While you are waiting for the oil to reach temperature, mix up the cinnamon sugar topping.)
  8. When the oil reaches temperature, gently lift the large doughnuts off the baking sheet and place them in the hot oil. Do not crowd the pan – make no more than 3 donuts at a time. Once they have browned on one side, turn them over with tongs or a slotted spoon and continue to cook just until browned. Using a slotted spoon, transfer the doughnuts to the paper towel-lined baking sheet and continue to fry the rest of the dough until finished.
  9. While the donuts are still warm, dip them into the cinnamon sugar mixture to coat. Transfer to a wire rack or enjoy immediately.