Home Made Iced Rooibos Chai Latte

Beverage

Place all the ingredients, excepting the First Choice Milk, cream and Velvet,
in a medium sized pot.

Fill each cup halfway with First Choice Full Cream Milk.

Add a dash of First Choice Cream or First Choice Vanilla Velvet for a more
luxurious drink.

Strain the tea into the cups and sprinkle with some lavender before
serving

100 ml FIRST CHOICE whipping cream or cream

250 ml FIRST CHOICE whipping cream, whipped 

Sieve together the flour, baking powder and the salt.

In another bowl/jug, combine the eggs, oil, vinegar and the water – mix well together.

Add the liquids to the flour mixture and stir very well with a whisk to make the batter. If you have lumps, pour the batter through a sieve. The batter must be runny. Leave the batter to stand for 30 minutes before using.

Brush your pan with a little oil – normally only for the first few pancakes – depending on the type of pan you are using. Heat the pan on medium heat and pour in about 60 ml of batter in the pan, cook on the one side then flip over to cook the other side.

Melt the castor sugar on low heat and leave to caramelise. Add the butter and cream and stir all the time (on low heat) until the caramel has melted and you have a smooth, golden butterscotch sauce. Add a little cream if the sauce is too thick.

Spread a layer of Nutella on the pancakes, add some cream and caramelised banana butterscotch. Lastly, sprinkle with the chopped pecan nuts.

Pancakes With Nutella, Whipped Cream And Butterscotch Bananas

If you are using frozen fruit, it should be chopped into smaller pieces before freezing.

Place all the ingredients into the NutriBullet.

Never dry blend - remember to add First Choice Milk.

Decorate with fruit, nuts or seeds of your choice! We used kiwi, pineapple and chia seeds.

Grey Smoothie Jar

1 cup ice cubes chia seeds and fruit for decoration (we used kiwi, pineapple and assorted berries)

*You can slice up fruit before it goes off, and freeze it to use later in a smoothie!

Place all the ingredients in the large NutriBullet cup.

Never dry blend! Make sure to add your First Choice Milk before blending.

Use thinly sliced fruit to decorate the sides of the jar and place some berries at the bottom of the jar.

Pour your blended smoothie into the jar and decorate with chia seeds and fruit before serving!

Fig and Date Smoothie Jar

1 cup First Choice Milk (you may need an additional 1/4 cup of milk) 

Place the flour, sugar, yeast, and salt in a large bowl and whisk together until combined.

Slice the First Choice Butter into 1/2 cm thick squares and toss in the flour mixture to coat. Make sure that the butter remains cold and hard.

Add the First Choice milk and stir together until a stiff dough forms. The butter will not be dissolved into the dough completely.

Wrap the dough tightly in cling wrap and chill for 1 hour.

On a lightly floured surface, roll the dough into a long rectangular shape.

Fold it into thirds (like a letter), turn 90 degrees, and repeat 4 to 6 more times, or until the dough has large streaks of butter in it but is smooth and flat. (If at any point the butter starts to feel soft, chill it in the refrigerator or freezer until stiff.)

Wrap tightly and chill for 1 more hour, then divide the dough in half and roll each portion out to a thickness of about 1/2 cm, in a long rectangular shape.

Cut the dough into long, skinny triangles (about 12 cm at the wide end).

Notch the wide end of each triangle with about a 2cm cut, then roll from the wide end to the pointed end, tucking the point under the croissant.

Place on a baking paper-lined baking sheet, cover loosely with plastic wrap and allow to sit for 2 hours.

Preheat the oven to 180°C and gently brush the croissants with egg wash.

Bake for 15 to 20 minutes, or until puffed, golden brown, and flaky.

Mix the cornflour and sugar with 1/2 cup of Custard.

Whisk into heated Custard and continue to whisk while the Custard is on medium heat.

Pour into a piping bag and pipe into the centre of the croissants.

Croissants with Custard & Fruit Filling

Mix the chia seeds with milk, honey, and vanilla essence and refrigerate overnight.

Blend oats, cocoa, banana, ice cubes, nuts and First Choice Milk in your NutriBullet. For a thicker consistency, blend until just combined.

Place the chia pudding in the bottom of the console jar.

Place thinly sliced fruit against the sides of the console jars.

Pour chocolate smoothie into the console jars.

Decorate the smoothie with some more fruit. We used dragon fruit balls, pretzels and berries.

Chocolate Chia Smoothie Jar

3 cups grated First Choice Mature Cheddar Cheese 

In a separate bowl, whisk the egg, First Choice Milk, and First Choice Butter together. Pour the milk mixture into the dry ingredients and stir with a spoon to combine.

Whisk together the dry ingredients, and then stir in the First Choice Cheese.

Mix in the sundried tomatoes, bacon and herbs.

Bake in a greased muffin pan for 20-25 minutes.

Cheddar Savoury Muffins

125g First Choice Mature Cheddar Cheese, grated

2 large Granny Smith apples, peeled, cored and chopped

30g First Choice butter (room temperature)

TO MAKE THE CRUMBLE: Mix together the flour and brown sugar. Rub in the butter. Keep aside. (The mixture must be crumbly.)

Preheat oven to 180ºC. Line a muffin pan with muffin papers or grease very well.

TO MAKE THE MUFFINS: Sift the flour, baking powder, salt and castor sugar into a bowl. Mix in the grated cheese and the chopped apple.

In a separate bowl, combine the eggs, amasi, oil and the lemon zest and whisk together.

Add the liquid mixture to the flour mixture and mix until just combined. DO NOT overmix the batter.

Spoon the batter into the lined muffin moulds.

Sprinkle with the crumble mixture and press some apple slices into the muffins.

Bake for ±20 mins or until cooked and golden brown.

Serve with First Choice butter and more grated First Choice mature cheddar cheese.

Apple and Cheese Muffins

First Choice butter for pan frying the pancakes

Combine the amasi, eggs, and the oil, mix well then add the pumpkin and blend it all together – you can use a stick blender.

Mix together the flour, salt, sugar, baking powder and the cinnamon.

Add the pumpkin mixture to the dry ingredients and mix to make the batter. Do not over mix the batter.

Heat a large frying pan over medium heat. When the pan is hot, add a little butter.

Scoop spoonfuls of the batter into the pan. Cook on the first side until bubbles form all over the top of the flapjacks.

Flip the flapjacks and cook 1–2 mins on the second side. Keep warm while you make the rest.

 Heat the butter in a frying pan, add the caramel dessert topping and heat till caramelised. Add the bananas and cook for 1 min in the caramel. Remove and serve with the flapjacks.

Serve the caramelised banana on top of your pancakes, drizzle with more caramel dessert topping and sprinkle over some cinnamon sugar.

Pumpkin Flapjacks with Caramelised Banana and Caramel Dessert Topping

Breakfast

200 g First Choice Cheddar Cheese, grated 

Remove the stalks from the mushrooms and the mushrooms upside-down in a baking tray.

Melt the First Choice Butter and add the garlic. Divide the butter mixture between the mushrooms.

Top each mushroom with crumbled feta, grated cheddar cheese and peppadew. Add some bacon if you like!

Switch the oven setting from bake to grill and grill the mushrooms for approximately 15 minutes or until the cheese is melted and golden brown. Keep a close eye on these, so they don't burn.

Remove from the oven and plate with fresh herbs, avocado and parmesan!

Cheesy Mushroom Sliders

1 First Choice Baby Gouda Cheese & Onion 

Meat and veggies of your choice, cut into bite-sized pieces

Divide milk mixture into 4 medium sized bowls.

Grate all the cheeses separately and add to each milk mixture.

To the pepper sauce, add biltong.
To the herb sauce, add garlic.
To the chilli sauce, add sweet chilli sauce.

Make sure everything is mixed well and place on fondue sets to keep hot.

Cheese Fondue

1 green pepper, chopped 125 ml dry red wine 

Heat 1 tbsp First Choice Butter in a large frying pan, on med to high heat.

Place a single layer of steak strips in the pan, wait until browned and turn only once. Place the cooked steak on a separate plate.

Add 1 tbsp First Choice Butter to the pan and fry mushrooms. Once done, keep aside with the steak strips.

Add 1 tbsp First Choice Butter to the pan and fry green pepper. Add onions after 2 - 3 minutes and fry until soft.

Add wine to the onions and simmer until the liquid has evaporated, stirring periodically to make sure it doesn't burn.

Add stock, and simmer until the liquid has evaporated.

Add First Choice Cream, salt, pepper and mustard powder and stir.

Add steak strips and mushrooms and stir well and simmer for a few minutes before serving.

Beef Stroganoff

1 cup cooked peas, or any cooked leftover veggies.

spices, fresh rocket and avocado to serve

200 g First Choice Cheddar Cheese, grated

spices, fresh rocket and radishes to serve

Preheat the oven to 180°C and slice all of your toppings.

Sprinkle a large baking tray with flour and place your wraps on the tray.

Divide the can of tomatoes to spread over the wraps.

Add your choice of toppings, and top with grated mozzarella and First Choice Feta or Cheddar Cheese.

Pop the pizzas in the oven for 15 minutes.

Top the pizzas with fresh greens, avocado or radishes and season before serving.

20 Minute Pizza

Place the flour, salt and cold butter in a food processor and pulse to rub in the butter into the flour.

Add most of the water/egg liquid and pulse until the pastry comes together in a ball.

Remove from the food processor and wrap in clingwrap. Rest the pastry for 30 minutes in the fridge.

Heat the butter and olive oil in a frying pan over high heat and add the chicken. Cook for a few minutes until done. Add some chopped thyme and season. Remove from the frying pan and keep aside to cool.

Add the mushrooms and crushed garlic to the frying pan and cook until lightly browned. Season and cool.

Roll out the pastry on a lightly floured surface to a 30cm circle. Transfer the pastry to baking paper and spread with the pesto – start about 3 cm from the edges.

Top the pesto with the grated cheese, followed by the cooked chicken, mushrooms, spring onion and the feta.

Fold the pastry edges up and over the filling to create a 3 cm border. Brush the pastry with the egg wash and transfer the galette to the baking tray on the baking paper.

Cool a few minutes and place on a serving plate.

Sprinkle with some fresh herbs and serve.

Chicken Mushroom and Cheese Galette

8 lasagne pasta sheets, cooked, drained and lightly oiled with olive oil

Heat the 25g butter and olive oil in a saucepan and add the shallots. Cook for a few minutes until starting to soften then add the garlic. Cook for another minute. Season.

Add the mushrooms and cook until the mushrooms starts to brown.

Stir in the baby spinach and stir just to wilt the spinach. Remove from the heat and keep aside.

 Melt the butter on medium heat then add the flour. Stir for 2 mins to cook the flour, then add the cream and milk and remove from the heat. Stir well and return the saucepan to the heat.

Stir until the sauce starts to cook and it must thicken. Season with salt and pepper, remove from the heat and add the cheese.

 Melt the butter and add the sage leaves. Heat until the butter starts to foam and become a light brown colour. Remove from the heat and keep aside until needed.

 Fold one cooked lasagne sheet in half and place at the bottom of a serving bowl. Top with a generous helping of the cheese sauce and then top with a large spoonful of the mushroom mixture. Top with another pasta sheet, cheese sauce and lastly some more of the mushroom mixture.

Drizzle with some sage butter and top with parmesan shavings. Repeat to make 3 more open mushroom lasagnes.

Open Mushroom Lasagne - Drizzled with Sage Butter

Preheat the oven to 180°C and grease 8 loose-bottomed quiche pans (10 cm diameter).

Brush 3 phyllo pastry sheets with the melted butter and stack.

Cut into 4 rectangles and line 4 of the greased quiche pans. Repeat with the rest of the pastry.

Combine the cooked shallots, trout, mature cheddar, feta, thyme, dill and the lemon zest in a large bowl and mix to combine.

Divide the mixture equally between the 8 phyllo pastry lined quiche pans.

 In a small bowl combine the eggs, cream and amasi. Season with salt and pepper and mix well with a whisk.

Pour the egg mixture over the filling in the quiches and bake for ± 20 mins until cooked and golden brown. If the pastry becomes too dark, cover the quiches gently with foil until cooked.

Smoked Trout Quiches

2 shallots, chopped and fried in a little olive oil (or small onions)

60ml breadcrumbs, soaked in 40ml cold water

20ml Dijon mustard or wholegrain mustard (or use 10ml of each)

Sauté the shallot until soft, season and remove from frying pan, set aside.

Cook the mushrooms on high heat until all the liquid has evaporated. Season and set aside.

 Combine the mince, cooked onion, soaked breadcrumbs, egg, chopped parsley, oregano, paprika, mustard, nutmeg, lemon zest and the salt and pepper. Mix well together.

Roll into small meatballs – make about 20 – 25.

Heat the olive oil in the frying pan and cook the meatballs until browned on both sides. Remove and set aside.

Add the butter to the same frying pan and heat. Add the flour and cook for 1 minute. Add the chicken stock and stir all the time until it starts to boil.

Add the Worcestershire sauce, the mustard, lemon zest and lemon juice. Stir in the cream and bring slowly to the boil.

Return the meatballs and the mushrooms to the pan and coat in the creamy sauce. Simmer for ±3 mins until the meatballs are cooked through and the sauce is thickened.

Swedish Style Meatballs

Mains

Place First Choice Velvet in the freezer for 1 hour before use

½ cup First Choice butter, softened to room temperature

1 cup semi-sweet chocolate chips (plus a few extra for after baking)

Whip the chilled First Choice Velvet in an electric mixer until thick (roughly 5mins).

Place in a container and freeze over-night.

Mix the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.

Using an electric mixer, beat the butter on high speed for about 1 minute until creamy. Add the brown and white sugar slowly and cream together.

Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl to ensure all the mixture is combined well.

Once mixed, add the food colouring and beat until combined, then add the dry ingredients and mix on low until a very soft dough is formed. Beat in more food colouring if you'd like the dough to be brighter red.

Mix in the chocolate chips on a low speed. The dough will be sticky.

Cover the dough tightly with plastic wrap and chill for at least 1 hour. (Chilling is mandatory.)

Pre-heat oven to 180°C and line two large baking sheets with baking paper.

Roll the dough into balls, roughly 1,5 tablespoons in size. Place 9 balls onto each baking sheet, allowing room to spread.

Bake each batch for 10-11 minutes. The cookies may only spread slightly, but that's okay. Simply press down on the warm cookies to slightly flatten and form crinkles. Stick a few chocolate chips into the tops of the warm cookies if you'd like.

Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

Scoop a medium-sized ice-cream ball onto a cookie and press down slightly. Add a few chocolate sprinkles on top.

Place another cookie on top. Serve immediately.

Double Velvet Ice-Cream Sandwich

Beat the First Choice Butter and sugar until creamy.

Sift in the flour, spices, salt and bicarbonate of soda and mix into a firm dough.

Shape into a flat disc, cover with cling wrap and rest in the fridge for 30 min.

Roll out the dough on a floured surface to about 4 mm thickness.

Cut out the different shapes with cookie cutter. To make a Christmas ornament, make holes at the top of some of the cookies with a wide straw.

Bake for about 15 minutes or until golden.

Beat the egg whites until soft peaks stage.

Royal Icing can be used to pipe or fill the cookie.

Decorate your cookies with Royal Icing and a variety of sweets

Gingerbread Cookies

1 cup First Choice Double Cream Plain Yoghurt 

Use 1/4 cup of boiling water to dissolve the jelly and set aside to cool.

Crush the biscuits and mix it with the softened butter.

Press the biscuits into the base of a tart dish, to form the crust.

Mix the First Choice Custard, First Choice Yoghurt and jelly together in a mixing bowl and then pour over the prepared crust.

Eat it as is, or decorate with whipped cream and/or fruit.

Custard Yoghurt Tart

Preheat oven to 180C and grease two medium sized bread pans.

Beat sugar and egg yolks until white and creamy.

Add ice water, little by little, while beating.

Fold the dry ingredients into the sugar mixture and follow with stiff egg whites and vanilla essence.

Divide the mixture into the pans and bake for 25 min. Do not bake for longer than 25 minutes! Remove the cake from the pans gently, and allow to cool on a cooling rack.

On the stove, heat 400ml of First Choice Milk in a medium sized pot.

Dissolve custard powder in 100ml of First Choice Milk

Beat sugar and softened First Choice Butter until creamy.