The first time our Creamery and Cafe pastry chef Hila Perry made butter with our cream, she was working at the highly regarded Dinner by Heston in Melbourne. Hila clearly remembers saying, "I want to move to Timboon and make butter for the rest of my life.” And she did… well sort of.
Widely regarded by our customers as the best pure ‘creamy’ cream on the market, it’s made from our certified organic milk with no added thickeners or stabilisers. With a butterfat percentage of around 45%, it’s pure and simply thick cream!
Coming into the warmer months, we thought we’d share some of our favourite recipes from our kitchen, and our friends, that showcase the versatility of our cream, along with tips on what you can do with leftovers (although we doubt there will be any)!
Rich, smooth and extra creamy ice cream!
Hila’s recipe for no-churn ice cream is the ultimate summer indulgence. We use it to blend into our milkshakes to make them extra thick, or as a creamy pairing with our desserts. This recipe makes two litres of ice cream, serves around eight people and will keep stored in the freezer for up to a month. Enjoy it on its own as a vanilla treat or add your favourite flavourings to make a decadent sundae!
Salad anyone?
Our friends over at Morning Market in Fitzroy and Prahran recently shared a delicious vinaigrette recipe, perfect drizzled over spring vegetables and light summer salads. The combination of Chardonnay vinegar, lemon juice and our cream makes for a zingy salad dressing that you can use any time of the year.
What you’ll need:
100ml Schulz Organic Dairy Pure Cream
1 tsp of Dijon mustard
2 tbsp Chardonnay vinegar (they recommend La Guinelle)
1 clove of garlic, crushed
A generous squeeze of fresh lemon juice
Salt & pepper to taste
Method
Combine all ingredients in a small bowl then whisk together until smooth.
Dress washed leaves with a generous tablespoon of the vinaigrette then toss together. Finish with shavings of radish and chives.
OSTRO: Linguine with Lemon, Cream and Peas
Julia Busuttil Nishimura created this subtle yet satisfying pasta dish for us and it’s a great reminder that you can create tasty, light recipes with cream all year round. Not only is it quick to make, it’s a perfect dish as the weather begins to warm and fresh peas become available (although frozen ones work just as well)! The cream is gently perfumed with garlic while the lemon gives the dish a nice fresh lift. Other pastas such as tagliatelle or spaghetti would work well here too, as would asparagus or broad beans to replace the peas.
Any leftovers?
While we think you’ll love our cream so much there won’t be any leftovers, we’d hate for any to go to waste! How about a batch of our famous Creamery and Cafe Scones with sweet strawberry jam and a dollop of thick cream, or Hila’s Lemon Berry Pavlova topped with summer berries, mint leaves and whipped cream? Or reach for a comforting plate of Jill Dupleix’s foolproof creamy scrambled eggs – just a splash can improve the texture and flavour, turning this simple dish into a gourmet breakfast delight!
Although our cream has a long fridge life, if it ends up close to its best before date you can also freeze it. Whether it’s fresh or whipped, cream freezes well, and with a bit of stirring once it’s thawed, it’ll be ready to go!