Recipes

The combination of creamy pasta, nutty Jarlsberg® and the mild and fresh crayfish sure is a winning one, and might just be the ideal meal to enjoy in the warm summer months. Serve it as a first course, like the Italians do, or as a satisfying main course. Buon appetito!

Read More

A glass of wine and a few truffle shavings are all it takes to turn a humble loaf of bread into a gourmet treat.

Read More

When the weather gets chilly it’s important to cook something that makes you feel cosy inside. Our take on Mac ‘n’ Cheese is fancy enough to serve at a party – whilst still hearty and filling.

Read More

Ingredients

1 pkg. (13.5 oz.) Johnsonville® Smoked Bratwurst Sausage
2 medium mild red onions
2 medium sweet red or yellow bell peppers
1 zucchini squash
18 small metal or wooden skewers
¼ cup of Extra Virgin olive oil

Preparation

Cut each sausage into six slices. Peel onion, core peppers and cut into ½-inch pieces. Cut zucchini squash into ½ inch slices.

Next, thread cut sausages, onions, peppers and squash onto skewers (as shown).

Brush kebabs with olive oil. Then, grill skewers on charcoal or gas grill or on a grill pan over medium heat about 5-6 minutes.

Turn and grill another 5-6 minutes or until vegetables are tender and sausage is hot.


Cooking time: 10 minutes
Preparation time: 20 minutes
Serves: 5

Ingredients

1 package (19 ounces) JOHNSONVILLE® Italian Mild Sausage Links
1 small red pepper, julienne stripped
1 small green pepper, julienne stripped
1 small yellow pepper, julienne stripped
1 small onion, julienne stripped
2 tablespoons olive oil 2
1/2-teaspoon ground basil
1 can (14.5 ounces) Italian diced tomatoes
1/2 cup Tradition Shredded Cheddar Cheese
Salt and pepper to taste

Preparation

Cook one package of Johnsonville Italian Sausage according to package directions. Bias-slice and keep warm.

Julienne strip peppers and onion and set aside.

In a large pan add olive oil sauté vegetables for 5 minutes or until crisp tender.

Add basil, tomatoes and sausage. Heat through, seasoning to taste with salt and pepper. Top with shredded cheese and serve.


Cooking time: 10 minutes

Preparation time: 15 minutes

Serves: 6

Ingredients

juice of 1 orange
2 tbs olive oil
1 clove garlic, crushed
1 tbs wholegrain mustard
125g baby rocket leaves
3 oranges, peeled, halved and thinly sliced
180g Lemnos Haloumi, cut into 1/2 cm thick slices
plain flour, for dusting
1 egg, lightly beaten
1 1/2 cups fresh breadcrumbs
1/2 cup natural flaked almonds, roughly chopped
oil, for shallow frying

Preparation

Combine orange juice, oil, garlic and mustard in a jar and shake until well combined.

Arrange rocket, parsley and orange slices on a serving platter.

Coat haloumi in flour, dip in egg and roll in combined breadcrumbs and almonds, pressing firmly.

Heat oil in a frypan over medium heat and cook haloumi on each side, until golden. Drain on absorbent paper, before adding to salad greens. Drizzle with dressing and serve immediately.


Cooking time: 40 minutes

Preparation time: 30 minutes

Serves: 6-8

Ingredients

olive oil spray
3 zucchini, sliced into thin strips lengthwise
2 large eggplants, thinly sliced
3 red capsicums, cut into thick strips
salt and freshly ground black pepper, to taste
2 x 250g Lemnos Organic Ricotta Cheese
1/4 cup shredded basil leaves
1/4 cup parmesan cheese
2 eggs
salt and freshly ground black pepper, to taste
2 cups good quality tomato pasta sauce
180g Lemnos Haloumi, grated
extra virgin olive oil, for drizzling

Preparation

Spray zucchini, eggplants and capsicums with olive oil and cook in a non-stick frypan over medium heat for 2-3 minutes each side until softened and slightly browned. Season to taste.

Mash the ricotta, basil, parmesan and eggs together until well combined and season to taste.

To assemble, spoon 2 tablespoons of the pasta sauce over the base of a 25cm x 15cm baking dish. Layer half the zucchini, eggplant and capsicum slices spreading with 2 tablespoons sauce between each vegetable layer. Sprinkle with half the haloumi. Repeat the vegetable layers. Spread the ricotta mixture over the vegetables and sprinkle with the remaining haloumi. Drizzle liberally with oil.

Bake at 180°C for 30 minutes or until deep golden and bubbling. Stand for at least 10 minutes before slicing and serving.


Cooking time: 45 minutes

Preparation time: 15 minutes

Serves: 4

Ingredients

1 large leek, washed and finely sliced
1 tbsp olive oil
2 medium carrots, peeled and finely diced
2 sticks celery, finely diced
1 small bullet chilli, deseeded and very finely chopped
2 medium garlic cloves, crushed
2 medium garlic cloves, crushed
410g crushed tomatoes
2 tsps ground cumin
2 corn on the cob
2 cups shredded chicken
180g pack Lemnos Smooth Fetta, crumbled
sea salt and freshly ground black pepper

To Serve

a few coriander leaves
1 lemon, cut in wedges

Preparation

In a large pot on medium heat, add olive oil and sliced leek. Cook with the lid on, stirring occasionally for 5 minutes or until the leek is soft.

While the soup is cooking, remove outer skins and silks from corn cobs. Steam for about 10 minutes or until corn is tender.

Add cumin. Allow to toast for a couple of seconds then pour in stock and crushed tomatoes. Bring to the boil and cook until vegetables are soft.

Transfer corn to a hot frying pan and char gently on all sides. Using tongs to hold the hot corn, cut off the kernels and transfer to soup pot. Add shredded chicken and season to taste.

Transfer corn to a hot frying pan and char gently on all sides. Using tongs to hold the hot corn, cut off the kernels and transfer to soup pot. Add shredded chicken and season to taste.

Transfer corn to a hot frying pan and char gently on all sides. Using tongs to hold the hot corn, cut off the kernels and transfer to soup pot. Add shredded chicken and season to taste.

Tip: For a real kick, add extra chilli.


Cooking time: 12 minutes

Preparation time: 20 minutes

Serves: 6

Ingredients

3 tbsps extra virgin olive oil
400g lean lamb leg steaks or lamb rump steaks, cut about 1cm thick
1 medium garlic clove, crushed
2 tsps dried oregano
1 lemon
Sea salt and freshly ground black pepper
½ large red capsicum cut in to 1cm wide strips

Dill

2/3 cup Greek yoghurt
1 tablespoon finely chopped fresh dill
1 small garlic clove, crushed

To Serve

6 mini oval pita flat bread, warmed
2 small handfuls of rocket leaves
½ small red onion, finely sliced

Preparation

In a medium bowl, whisk together 2 tablespoons of olive oil, the juice of half the lemon, oregano, a good of salt, and black pepper.

In a small bowl combine the yoghurt, garlic, chopped dill and season to taste.

Cut the remaining lemon half in wedges.

Heat oil in a griddle or heavy frying pan over medium heat.

Spread Lime & Pepper seasoning evenly over haloumi, add the haloumi and red capsicum to pan and cook until haloumi is golden on both sides and the capsicum is slightly soft (note, this may take longer than the haloumi). Remove from the pan and cover with foil.

Turn the heat up high and sear the lamb steaks on both sides for about 2 to 3 minutes or until cooked to your liking. Remove from the pan and cover with foil.

Place a dollop of dill sauce on the bottom of each pita. Layer up rocket leaves, onion slices, charred red capsicum, slices of the cooked lamb and grilled haloumi, top with a little extra dill sauce and a few fronts of dill.

Serve immediately with wedges of lemon.

Tip:Serve sauce on the side and let your guests dollop according to their preference.


Prep Time: 10 minutes

Cooking time: 5 to 7 minutes

Serves: 4

Ingredients

10 Medium Eggs
1/2 Teaspoon of Salt
4 Tablespoon of Tatua Farm Cream
4 Strips of Traditio Streaky Bacon (for ears)
6 Tablespoons of Tatua Farm Sour Cream, Whipped
8 Whole Fresh Blueberries (for eyes)
4 Whole Fresh Raspberry (for nose)
160 Grams Tradition Shredded Cheddar Cheese

Preparation

Break the eggs and place them into a bowl. Add the salt and cream. Mix with whisk until mixture has an even color.

Fry bacon in a non-stick pan. Remove bacon when crisp. Retain oil in pan and cook eggs, stirring until fluffy, but be careful not to overcook.

Equally distribute the scrambled eggs onto 4 small dishes, use half a piece of bacon for each of the bunny ears. Spoon the whipped sour cream into a baggie and snip off the end.

Squeeze a small amount of the sour cream cheese on the eggs for the eyes. Place a blueberry on top the cream cheese for the pupil.

Next take about 40 grams of Shredded Cheddar Cheese and place it to make whiskers. To complete your bunnies, create noses by placing a raspberry on top of Tradition Cheddar Cheese whiskers. Enjoy!

Servings: 30 cookies

Read More

LOVED BY ALL GENERATIONS

Read More
Created At
per page

Items 1 to 12 of 73 total

Page:
  1. 1
  2. 2
  3. 3
  4. 4
  5. 5