All ♥ marked products ♥ are available from your local Cotteswold Dairy Milkman and at independent retailers, milk deliverers and farm shops where our products are stocked.

 

RECIPES

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Crunchie Icecream

Ingredients:

 

• 1 Pint of Upper Norton Double Cream ♥

• 1 Tin of Condensed milk

• 4 Cadbury’s Crunchie Bars (or alternative)

Method: 

 

1.Pour all of the Upper Norton Double Cream and Condensed Milk into a large bowl.

 

2.Use Electric whisk or strong arm to mix them together until combined and thickened (Be careful not to over whisk as the cream will become too thick and buttery)

 

3.Chop Crunchie Bars or chosen Chocolate Bar alternative into nice chunk lumps.

 

4.Combine the Chocolate and Cream mixture.

 

5.Pour into sandwich box or air tight container and put into the freezer until frozen.

 

6.Enjoy!

Rice Pudding

Ingredients:

 

• 2oz Pudding Rice

• 1oz Sugar
• Pinch of Grated Nutmeg
• 1 Pint Cotteswold Milk ♥
• ½ Oz of Butter ♥

Method: 

 

1. Wash rice and drain well.
2. Put in 1.5 pint buttered heatproof dish and stir in milk.
3. Leave rice to soak and soften for 30 minutes.
4. Add sugar and pinch of nutmeg and stir well.
5. Sprinkle top with grated nutmeg.
6. Dot with butter.
7. Put in centre of oven Gas Mark 2 and bake for 2-2.5 hours.
8. Stir occasionally to increase creaminess.
9. Serve topped with clotted cream.
10. Delicious!

Creamy Lemon Chicken

Ingredients:

 

• 2 Tbsp Oil
• 4 Chicken Breasts 
• 25g Butter 
• 5 Shallots, Quartered 
• 2 Tbsp Plain Flour 
• 200ml White Wine 
• 200ml Chicken Stock 
• Juice of ½ Lemon 
• 125ml Crème Fraiche ♥ 
• 2 Tbsp Chopped Parsley
• Zest of 1 Lemon 
• Salt and Pepper​

Method:

 

1. Heat the oil in a large frying pan with a lid. Season the chicken breasts with salt and pepper and fry for two minutes on each side until golden brown. Remove from pan and set aside.

 

2. Heat the butter in the pan and add the shallots. Cook over a high heat for 5 minutes until lightly golden brown.

 

3. Put the flour into a bowl with the wine and mix until smooth. Add the wine mixture and chicken stock to the pan and bring to the boil.

 

4. Add the chicken, cover with a lid and cook on the hob, on a medium heat, for about 20 minutes, or until the chicken is cooked. Remove the chicken and set aside.

 

5. In a bowl, mix the lemon juice, crème fraiche and parsley and add to the pan. Cook through for a couple of minutes.

 

6. To serve, slice each chicken breast into three and arrange on a plate. Pour over the sauce. This is best served with rice or new potatoes and some seasonal vegetables.

Baked Apple Frangipane

 ​

Blackberry & Meadowsweet Mess

Blackberry Sorbet/Granita
450g Blackberries|150ml Sorbet Syrup
Puree together and either churn in an ice cream maker or set in a tray in the freezer to make granita

 


Sorbet Syrup
750g Sugar|650ml Water|90g
Glucose| Heat these ingredients to a simmer

 


Meringue
75ml Egg Whites|40g Caster
Sugar|Whip egg whites until they
triple in volume, adding the sugar
a little at a time until it absorbs.


Meadowsweet Cream
100g Freshly Picked Meadowsweet|sorbet Syrup|400ml
Cotteswold Whipping Cream *|Meadowsweet Cordial


Add 100g freshly picked meadowsweet to the
remaining sorbet syrup and leave to steep until the
syrup cools. Whip 400g whipping cream and add
70-100ml of meadowsweet cordial to the cream.

 


Spread the wet meringue thinly onto a greasproof paper (or a silpat mat) and place on a tray in the oven to dry. Set to 70°C or leave the oven door slightly whilst set to minimum. We use a stencil and dust with blackberry powder, but you can use shop-bought meringue nests broken up instead.


Plate ingredients as desired.
When you’re making this recipe, don’t forget to keep a few fresh
blackberries back for plating.
 

 


Crab & Avocado Cocktail

Ingredients:


• 1 Stoned Sliced Avocado

• 100g Fresh White Crab

• Salt to season

• A squeeze of Grapefruit Juice

• Upper Norton Crème Fraiche ♥
 


Method: 

 


Using either a metal ring or well washed small baked bean can directly onto a plate - carefully arrange two thin slices from the centre of the stoned avocado around the ring or tin.

 

Then place enough fresh white crab into the base of the ring mould, press it down firmly with a soup spoon.

 

In the food processor blitz the remaining avocado with a little salt and a squeeze of the grapefruit juice. Spoon this mix onto the crab, then finish with a layer of delicious Upper Norton crème fraiche.

 

Arrange a couple of grapefruit segments on top and scatter a few others around the mould with some dressed leaves.

 

Carefully remove the ring /can and serve at once.

 



 

Nutella Ice Cream

Ingredients:


• 200g Nutella

• 600ml Double Cream♥

• 65g Golden Caster Sugar

Method: 

 


1. In a large jug or food processor beat the Nutella and sugar
together until smooth.


2. Pour in around a third of the cream and mix until thoroughly
combined.


3. Whisk in the remaining cream.


4. Pour into your ice cream maker and churn until thick enough to
scoop. If you do not have an ice cream maker then transfer into a
freezer proof container and freeze. Remove your mixture from the
freezer every 30 minutes to beat thoroughly. Once it is fully frozen it is ready to serve.


5. Serve or transfer into a freezer proof container until later

 

Clotted Cream Pana Cotta

  ​

Lemon Posset & Butter Shortbread

 Ingredients:

 

Lemon Posset
• 140g Caster Sugar

• 600ml Cotteswold Free Range Double Cream ♥
• 3 Lemons


Shortbread Biscuits
• 225g Netherend Butter ♥

•  110g Caster Sugar

• 225g Plain Flour
• 110g Cornflour

• Pinch Salt

Method: 

 
For the Posset, simply put the cream in a large pan – add the sugar and bring gently to the boil and stir gently. Simmer for 3 minutes.


Take the saucepan off the heat and whisk in the lemon juice.
Pour into 6 small glasses or ramekins and place in the fridge for a
minimum of 2 hours.


Whilst cooling the posset make the shortbread. Butter or line 2 baking trays with baking paper. Heat the oven to 170 degrees. Put the butter and sugar in a bowl and cream either with a wooden spoon or hand mixer. Add the flour, cornflour and salt and combine until you’ve got a soft dough. You may need to use your hands on a floured surface.


Roll out dough to approximately 1cm, prick it all over with a fork and cut either by hand or use your favourite shaped pastry cutter. Chill for half an hour before baking. Bake for 20 minutes until golden brown at the edges. Place on a wire rack to cool. Before serving place a raspberry, mint leaf or grated lemon rind on each posset.

 

Mint Choc Chip Shake

 Ingredients:

 

• 45-60ml Chocolate Sauce (or a good squeeze from a bottle)

• 45-60ml Mint Syrup or 2-3 drops of Peppermint Extract

• 1 heaped teaspoon Grated
Chocolate

• 1/2 Pint Fresh Cotteswold milk♥

Method: 

 


Shake it up. Pour into a glass, add a straw and sprinkle with
grated chocolate. Enjoy!
 

Pancakes

 Ingredients:

 

• 8 Oz Plain Flour

• 1 Large Pinch Salt

• 1 Pint Cotteswold Milk ♥

• 2 Free Range Eggs ♥

• Butter for melting ♥

Method:

 

1. Sift flour and salt into a bowl.

 

2. Beat to smooth creamy batter with eggs and half the milk.

 

3. Stir in remaining milk.

4. Melt some butter in your frying pan over medium heat

5. When butter and pan are hot, pour in a ladle of batter mixture – just enough to coat the base of pan evenly.

 

6. Fry until golden brown and toss or turn over with a slice/spatula.

 

7. Cook until mottled and golden.

 

8. Repeat.

 

9. Enjoy! Serve best with lemon juice and a sprinkle of sugar!

ROLLED RASPBERRY ROULADE

 Ingredients:

 

• 5 Egg Whites ♥

• 280g (10oz) caster sugar

• 0.3L (1/2 pint) Double Cream

• Fresh Raspberries (a good size punnet)

Method:
 
1. Whisk egg whites until very stiff.  Whisk in sugar, a teaspoon at a time (don't rush it!).
 
2. Spread onto line Swiss Roll Tin.
 
3. Bake in the top of the oven, Gas Mark 7 (220°C) for 12 mins until pale golden.
 
4. Reduce temperature to Gas Mark 3 (100°C) for a further 15 mins.
 
5. Remove from oven and turn out onto a sheet of non-stick baking paper. Remove lining paper from base of meringue and leave to cool.
 
6. Sprinkle with raspberries mon curd and whipped cream then roll up lengthways.
 
7. Decorate with fresh raspberries and whipped cream piped on top!​

BREAD AND BUTTER PUDDING

Ingredients:

 

 • 6 thin slices of white bread ♥

• 2 oz. Netherend Farm butter or  Welsh Dragon butter ♥

• 2 oz. currants or sultanas (or mixture of both)

• 1 ½ oz. caster sugar

• 2 large eggs ♥

• 1 pint Cotteswold Dairy milk ♥

Method:

 

1. Remove crusts from bread. Spread slices thickly with butter.

Cut into fingers or small squares.

 

2. Put half of the fingers or squares into 2 pint buttered, heatproof dish.

 

3. Sprinkle with all the fruit and half the sugar.

 

4. Top with remaining bread fingers or squares, buttered sides

facing upwards and sprinkle with the rest of the sugar.

 

5. Beat eggs and Cotteswold Dairy milk together well,

strain into the dish over the bread.

 

6. Leave to stand for ½ an hour so the bread can absorb some of

the liquid.

 

7. Bake at 325°F or Gas mark 3 for 45 minutes to an hour, or

until the pudding is set and the top is crisp and golden.

BROWN BREAD ICECREAM

Ingredients:

 

 

• (3oz.) Brown breadcrumbs ♥

• (2oz.) Demerara sugar

• (2oz.) Hazelnuts (skinned & chopped)

• 3 eggs ♥

• (4oz.) Caster sugar

• ¾ pint Cotteswold Dairy double cream ♥

 

Method:

 

1. Combine the breadcrumbs, sugar and hazelnuts and place under the grill, stirring occasionally, until lightly golden. Leave to cool.

 

2. Separate the yolk and the egg whites (discard the yolk) and whip the egg whites until stiff and work in the caster sugar.

 

3. Lightly stir the breadcrumb mixture into the meringue mix.

 

4. Lightly whip the Cotteswold Dairy double cream and fold in half of it into the meringue and breadcrumb mixture.

 

5. Pour mixture into a 2pint, freezer proof mould.

 

6. Cover, seal and freeze until the mixture is solid.

 

7. Serve with the remaining whipped cream and any left over hazelnuts.

BUTTERCREAM ICING

 Ingredients:

 

• 140g/5oz butter , softened ♥

• 280g/10oz icing sugar

• 1-2 tbsp milk ♥

• Few drops food colouring

Method:

 

1. Beat the butter in a large bowl until soft.

 

2. Add half of the icing sugar and beat until smooth.

 

3. Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth.

 

4. Beat in the milk, if necessary, to loosen the mixture.

 

5. Stir in the food colouring until well combined.

CHEESE AND POTATO BAKE

Ingredients:

 

 

• 750g (1½Ibs.) Potatoes ♥

• 50g (2oz.) Netherend Farm butter or Welsh Dragon butter ♥

• 2 tablespoons of Cotteswold Dairy milk ♥

• 150g (6oz.) Wyke Farms Cheese or Welsh Dragon Cheese ♥

• 2 Onions

• 1 egg ♥

• 2 Tomatoes (sliced)

• 100g (4oz.) Bacon (chopped)

• Salt & Pepper

Method:

 

 

1. Peel the potatoes and cut to evenly sized pieces. Put into a pan, cover with cold water, and add the salt. Bring to the boil and simmer for about 20 minutes or until cooked.

 

2. Drain and mash the cooked potatoes with the milk, butter, about ½ of the cheese and the beaten egg.

 

3. Peel the onion and chop finely. Add this to the mash potato and add the salt and pepper.

 

4. Put the potato into a shallow heat, proof dish and

place the sliced tomato and chopped bacon on top.

 

5. Bake at 200°C or Gas mark 6 for 20-30 minutes, or until a golden brown.

 

6.Serve straight away.

FRUIT SCONES

 Ingredients:

 

• ½ Ib. Self-raising flour

• ½ level teaspoon of salt

• 2 oz. Netherend Farm or Welsh Dragon butter ♥

• 1 oz. Caster sugar

• ¼ pint of Cotteswold milk ♥

• 2 oz. Sultanas

• Extra Cotteswold milk for brushing ♥

Method:

 

1. Sift flour and salt into bowl.

 

2. Rub in butter finely.

 

3. Add sugar.

 

4. Add Cotteswold milk all at once. Mix to soft, but not sticky, dough with a knife.

 

5. Turn out onto a lightly floured board and knead quickly until smooth.

 

6. Roll out to about ½ inch thickness. Cut into 16-18 rounds with

a 1 ¾ to 2 inch biscuit cutter.

 

7. Transfer onto a buttered baking tray and brush tops

with the extra Cotteswold milk.

 

8. Bake at 450°F or Gas mark 8 for 7 to 10 minutes, or until well-risen and golden brown.

 

9. Cool on wire rack and serve with whipped, fresh Cotteswold Double Cream or Upper Norton Clotted Cream and jam.

HOMEMADE CUSTARD

 Ingredients:

 

 

• 200ml Cotteswold Double Cream ♥

• 700ml whole milk ♥

• 4 large egg yolks ♥

• 3 tbsp cornflour

• 200g caster sugar

• 1 tsp vanilla extract

 

Method:

 

1. Put the Cotteswold cream and milk into a large pan and gently bring to just below boiling point.

 

2. Meanwhile, in a large bowl, whisk the yolks, cornflour, sugar and vanilla.

 

3. Gradually pour the hot milk mixture onto the sugar mixture, whisking constantly.

 

4. Wipe out the saucepan and pour the mixture back into it. Heat gently, stirring with a wooden spoon, until the custard is thickened, but before any lumps form.

 

5. Eat hot or cold.

KEY LIME PIE

 Ingredients:

 

• (10oz) Ginger biscuits (crushed)

• (5oz.) Netherend Farm butter or Welsh Dragon butter (melted) ♥

• (14½oz.) Condensed milk.

• 3 Limes (rind and juice)

• ½ pint Cotteswold double cream ♥

 

Method:

 

1. Make biscuit base by mixing together the crushed biscuits and melted butter and line a loose-bottomed tin (base and sides).

 

2. Mix condensed milk and lime rind, gradually whisking in the

lime juice (don’t add too quickly as the mix will curdle).

 

3. Carefully fold in the cream and pour onto the biscuit base.

 

4. Chill in the fridge for 2 hours, or until set.

 

5. Decorate with lemon and lime slices.

 

LEMON CHEESECAKE

Ingredients:

 

• (6oz.) Digestive biscuits

• (3oz.) Netherend Farm butter or Welsh Dragon butter ♥

• (8oz.) Luxury Welsh Village Natural Yoghurt ♥ or soft cheese

• ¼ pint Cotteswold double cream or whipping cream ♥

• (2oz.) Caster sugar

• 1 Lemon

Method:

 

1. Make biscuit base by mixing together crushed digestive biscuits and melted butter and use to line a 20cm(8 inch) greased pan case or shallow dish (line base and sides). Chill in fridge until needed.

 

2. Grate the rind from the lemon and squeeze out the juice.

 

3. Whip the Cotteswold cream until nearly thick and add the natural yoghurt or the cream cheese.

 

4. Fold in the sugar, lemon rind and juice.

 

5. Remove biscuit base from the fridge and pour mixture over it.

 

6. Chill for a couple of hours or until set before serving.

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 Tel: 01684 298959

 © 2017 Cotteswold Dairy Ltd

 

Dairy Way, Northway Lane,

Tewkesbury, Gloucestershire GL20 8JE

Tel: 01684 298959