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Buttermilk Panna Cotta

Buttermilk Panna Cotta
 
Author: 
Recipe type: Dessert
Time of Year: Anytime
Ingredients
  • 500 ml buttermilk
  • 250 ml cream
  • 3 gelatine leaves
  • ¼ cup Strawberry Puree
  • 2 table spoons sugar
  • Strawberries for garnish
Instructions
  1. Soak the gelatine leaves in water to soften, do not use hot water. Warm the buttermilk (if you do not have access to buttermilk use pouring cream instead), cream and sugar in a heavy based saucepan and add the softened gelatine.
  2. Mix in the berry puree and pour into Dariole moulds or you could use teacups if you do not have the moulds. Refrigerate over night.
  3. Run a small knife around the edge of the mould and gently tip the set cream onto a plate, you can decorate with some berry coulis or just the strawberries

 

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

 

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.