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Warm Custard & Apple Pie

Warm Custard & Apple Pie
 
Author: 
Ingredients
  • For the Pastry
  • 220g unsalted KVD Butter, cold
  • 340g plain flour
  • 1 tablespoon castor sugar
  • 1 teaspoon salt
  • ½ cup KVD buttermilk
  • Apple Filling
  • ¼ cup KVD unsalted butter
  • 2 tart apples - peeled, cored and sliced
  • ½ cup castor sugar
  • ½ teaspoon ground cinnamon
  • Streusel Topping
  • ¼ cup castor sugar
  • ¼ cup packed brown sugar
  • ½ cup all-purpose flour
  • ¼ teaspoon ground cinnamon
  • 3 tablespoons KVD unsalted butter
  • Buttermilk Custard
  • ¼ cup KVD unsalted butter, softened
  • 1⅓ cups castor sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons plain flour
  • ¾ cup KVD buttermilk
Instructions
  1. Pastry method
  2. Cut the butter into 2cm pieces and place in the freezer to chill for 15 minutes.
  3. Sift together the flour, sugar and salt in a large bowl. Take the cold butter from the freezer and toss it with the flour mixture into a food processor and mix, slowly add the buttermilk until dough comes together.
  4. Remove from processor and chill the dough for at least an hour in the refrigerator. At this point, the dough will keep in the fridge for up to three days, or in the freezer for up to three weeks. For freezing, roll the dough out into sheets and wrap them in plastic film.
  5. Roll out the crust and line 20cm pie tin and prick with a fork (recipe makes 2 tins).
  6. Preheat oven to 150 degrees C.
  7. Apple Filling Method
  8. Melt ¼ cup butter in pan over medium heat. Add apple, ½ cup castor sugar, and ½ teaspoon cinnamon. Cook 3 to 5 minutes, until tender. Set aside.
  9. To Make Buttermilk Custard:
  10. In a large mixing bowl combine ¼ cup softened butter with 1⅓ cups castor sugar. Beat until creamy. Add eggs one at a time, beating until yellow disappears. Mix in vanilla, then 2 tablespoons flour. Combine thoroughly, then pour in buttermilk, beating until smooth.
  11. To Make Streusel Topping:
  12. While pie is baking, combine ¼ cup castor sugar, brown sugar, ½ cup flour, and ¼ teaspoon cinnamon in a small bowl. Cut in 3 tablespoons butter until mixture is crumbly.
  13. Assembly
  14. Spoon apple mixture into crust, then pour buttermilk custard over it.
  15. Place in preheated oven and bake for 30 minutes. Remove pie from oven after 30 minutes and sprinkle streusel topping over custard. Return to oven and bake for an additional 40 to 50 minutes, until a knife inserted in center comes out clean. Let stand 1 hour before serving. Serve with KVD Creme fraiche

 

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 Pear Tart

Buttermilk Pear Tart
 
Author: 
Recipe type: Lunch
Time of Year: Anytime
Ingredients
  • 2 ½ cups unbleached plain flour
  • 2 table spoons sugar
  • 1 teaspoon sal
  • 
220 gram chilled unsalted butter
  • ¼ cup buttermilk
  • 
1 pear
  • 
100 grams blue cheese
  • 
100 grams caramelised onion
  • 
4 eggs
  • 
4 tablespoon crème fraîche
  • 
Salt and pepper
Instructions
  1. To make the pastry, pulse butter, sugar, salt and flour in a food processor until it looks like coarse breadcrumbs. Add the buttermilk and continue to pulse until the dough starts to incorporate into a ball. Using your hands, shape pastry in a rectangle. Wrap in plastic film and refrigerate for 10 minutes.
  2. Roll out to 1 cm thick and line a 20 cm low flan tin or 4 individual flan tins, blind bake the pastry by placing a lining of baking paper with rice to weigh it down and bake for 10 minutes at 160°C.
  3. Remove paper and rice and put a layer of caramelised onion followed by the blue cheese, then the sliced pear.
  4. Gently whisk the egg and crème fraîche and pour over tart.
  5. Bake in the oven for a further 10 minutes until egg has cooked.
  6. Serve with a little rocket salad.

 

Buttermilk Dressing

Buttermilk Dressing
 
Author: 
Recipe type: Condiment
Time of Year: Anytime
Ingredients
  • ½ cup buttermilk
  • 2 tblsp Crème Fraîche
  • 2 tblsp cider vinegar
  • 2 tblsp finely chopped shallot
  • 1 tblsp sugar
  • 3 tblsp finely chopped chives
  • 1 tblsp chopped tarragon
  • salt and pepper
Instructions
  1. Whisk all ingredients together until sugar has dissolved.
Notes
This dressing is a great substitute for mayo on coleslaw

 

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.

 

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.