Recipes

Mark’s Festive Ricotta Cheesecake (Cow milk and wheat free!)

Thursday, November 18th, 2010

Our Friend Mark’s Awesome, Festive, Ricotta Cheesecake!!

Ingredients:

1 Cup of graham wafers crushed (or gluten free graham wafer substitute)

1 Cup of buckwheat grits

2 TBSP melted butter (or dairy free butter substitute)

2 TBSP cocoanut oil

Pinch of salt

450 gm of sheep milk ricotta

2/3 cup of sugar or “Splenda”

1/2 cup of agavae

3 eggs (or egg substitute)

3 TBSP of flax meal with 6 TBSP of water

1/2 of light sour cream (or sour cream substitute)

1/2 sheep milk yogourt

3 TBSP of all-purpose flour (or flour substitute)

3 TBSP of amaranth flour

1 TBSP of lemon rhind

1/2 TSP of vanilla

Directions:

Mix first five ingredients in a bowl.  Grease a 9″ sping-form pan.  Place crumb mixture in a pan and press down.  Bake at 350 degrees for 8 – 10 minutes.  Cool.

In a medium bowl, mix the ricoctta, cream cheese, yogourt, flax meal and sugar until smooth.  Add the eggs, agavae, sour cream, flours, lemon rhind, and vanilla until smooth once again.  Pour the mixture over the crust.  Cover the bottom of the pan with foil and then place the entire pan into a second glass dish with approximately 1″ of water.  Bake at 325 degrees for 60 minutes.  Cool for 8 hours in the refridgerator and…. enjoy!

Lamb and Curd Chili

Wednesday, January 28th, 2009

This makes a BIG batch to feed a hungry crowd or store in your freezer for a quick an easy meal later!

Ingredients

2 tbsp olive oil

3 medium onions, chopped

3 cloves of garlic chopped

250 gms of fresh sheep milk curds OR 230 ml of sheep milk creme fraiche

1 medium yellow pepper

1 medium red pepper

1 kg of ground lamb

3 16 oz. cans of tomatoe sauce

3 tbsp of chili powder

salt and pepper to taste

Directions

Brown the ground lamb in a large pot.  Salt and pepper the meat while it is cooking.  Drain the lamb and set it aside in a second, medium size pot.  Saute the onions, garlic and peppers in the same pot used for browning the meat (without cleaning it!)  If there isn’t sufficient fat left in the pot, you may want to use a little olive oil.

Return the lamb to the large pot.  Add the tomotoe sauce and chili powder.  Cook on medium heat for approximately 1 and a half hours.

Serve up the chili in your favourite bowls and garnish with a few spoonfuls of the fresh sheep milk cheese curd or sheep milk creme fraiche.

Enjoy!

Curry Potato and Cheese Patties

Wednesday, September 17th, 2008

Ingredients:

8 Medium peeled potatoes
1 Cup grated of Ewenity Dairy’s Eweda Cru Cheese
1 Egg
1 Small red onion finely chopped
1 Teaspoon sea salt
2 Tablespoons of curry powder
½ Cup of flour

Directions:
Boil potatoes till tender.
Mash and cool.
Add egg, cheese, onion and salt.
Form mixture into golf ball sized balls.
In separate bowl, mix flour and curry powder.
Roll potatoes balls in flour mixture
Over medium heat, press in frying pan with olive oil and fry until lightly browned.
Add more grated cheese on top if desired and serve!

Ewenity Dairy Co-operative

RR#1 Conn
Ontario N0G 1N0

Phone: (519) 848-5694
Email: info@ewenity.com


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