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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.