Recipes ...

Grown-Up Strawberry Frozen Yoghurt
 

500g strawberries

¾ cup sugar

1 tablespoon vodka

1 ½ teaspoons lemon juice

1 ½ cups wholemilk yoghurt

 

  • Combine first four ingredients in a bowl, cover and sit at room temperature for an hour to macerate

  • Combine mix and yoghurt and blend until smooth.   Sieve to remove seeds (optional)

  • Chill in fridge until very cold

  • Either:

               - Freeze in ice cream maker and then transfer to freezer to store or eat                         immediately

               Or

               - Put straight in freezer in container but remove after 1 hour and whip to                       remove ice crystals before returning to freezer.  Leave for an hour or so                       before serving

Lemon Curd Frozen Yogurt

 

500g wholemilk yoghurt

3 tablespoons good quality lemon curd (adjust to taste) - we always use Nain's (Joyce Jerman)

 

Make sure both ingredients are well chilled before you start

 

  • Mix ingredients together

  • Either:

              - Freeze in ice cream maker and then transfer to freezer to store or eat                          immediately

              Or

              - Put straight in freezer in container but remove after 1 hour and whip to                        remove ice crystals before returning to freezer.  Leave for an hour or so                      before serving

Frozen Yoghurt Dipped Strawberries

 

Strawberries

Wholemilk Yoghurt

Sugar/vanilla essence to taste (optional).  

 

Make sure both ingredients are well chilled before you start

 

  • Flavour the yoghurt if desired with sugar/vanilla

  • Clean and trim the strawberries

  • Dip strawberries in the yoghurt

  • Place on a baking tray lined with baking parchment or greaseproof paper

  • Freeze

  • Package in an airtight container if you are not going to eat immediately.

  • Serve with a cocktail stick

Can’t always cook: Making home-made butter (and butter milk) 

Home-made cheese - Raw Hurdlebrook Blue

King Oyster Mushroom & Cream Pasta

 

Mint chocolate ice cream

Home-made Raw Butter

 

Our lush Guernsey cream

Pinch of salt

 

 

  • Beat the cream on a medium speed until it thickens and then separates

  • Strain off the buttermilk (keep for drinking or to use in cooking)

  • Squeeze the butter with your hands to remove remaining buttermilk

  • Wash butter in cold water and then squeeze out last of the water

  • Kneed in salt (optional)

  • Shape and wrap in paper or press into pots.

  • Chill and eat within a week or freeze.

Our cream is included in Nigel Slater’s Kitchen Diaries

And Simon Hopkins also paired our cream with his Rhubarb Crumble on BBC2's Best Bakes Ever Ep.21

CONTACT US

 

Tel: 01458 223229

Mob: 07793 836609

(9.30am - 5.00pm)

 

Email: moo@hurdlebrook.co.uk

ADDRESS

 

Olive Farm (Babcary) Ltd

Overton Farm

Babcary

Somerton

Somerset

TA11 7EJ

Olive Farm (Babcary) Ltd

Robotic Milking

 

The purchase and installation of three Lely Astronauts A4 Milking Robots at Overton Farm

To improve farm productivity

It is part funded by the European Agricultural Fund for Rural Development

The European Agricultural Fund for Rural Development:

Europe investing in rural areas

FIND​ US

© 2015    Proudly created by Rebecca Hibberd (Niece) and Jenny Paull (Daughter) with a bit of help from Wix.com