Soft Cheese and Yogurt

Cookbook

The

Greek Style Natural Yogurt

Soft cheeses and yogurts

All come in 2kg colour-coded tubs, making them easy to

identify in the kitchen.

Mascarpone

Benefits include:• Freshness Guaranteed

• Packed with Natural Goodness ‘vitamins and minerals’

• High in Protein

• Good Sources of Calcium

• No Added Sugar

Dairy is an important foodstuff for many diners as part of a healthy and balanced diet. Packed with vitamins and minerals, dairy foods provide numerous health benefits suitable for diners of all ages including children, teens, adults and seniors as well as for special diets such as vegetarian and flexitarian.

Our new Country Range soft cheeses and yogurts are tasty, nutrient-rich and incredibly versatile. The products are made using high quality milk collected from within a 25-mile radius of the dairy’s production site which means they are extremely fresh. Additionally, none of them contain potassium sorbate* and therefore don’t have the ‘chemical taste’ other products can have.*Potassium sorbate is a chemical additive, which is widely used as a preservative in food, drinks and personal care products to extend their shelf life.

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Our range

Country Range Greek Style Natural Yogurt Thick, creamy and indulgently rich, our Greek Style Natural Yogurt has an acidic,

Greek cultured flavour and a velvety texture.

It has more nutrients and vitamins than regular

yogurt and is ideal as a healthy breakfast or with desserts.

Country Range Mascarpone

This luxurious Italian cheese has a creamy and buttery flavour due to its high fat content. It offers richness to

sweet and savoury dishes including trifles,

tarts, summer desserts and pasta dishes.

Country Range Set Soured Cream

A cultured cream with lactic notes, which is perfect as a flavour carrier for dips and sauces, and

a key ingredient in Mexican cuisine.

Country Range Full Fat Soft Cheese A soft spreadable

cheese that is high in protein. Perfect for

topping sandwiches and bagels.

Country Range Crème Fraiche This French version of soured cream is naturally thicker and creamier in flavour,

with a lower level of acidity. Ideal for luxury

sauces, quiches, pasta dishes, soups and

as a creamy accompaniment to fresh fruits and desserts.

Country Range Luxury Full Fat

Soft Cheese A soft, mild-tasting cheese which is high in protein. It has a higher fat content than standard soft

cheese, making it deliciously rich

and creamy. Great for cheesecakes, frostings,

sandwiches and sauces.

Country Range Natural Yogurt

Our delicious natural yogurt has a light texture and a mildly tangy flavour, providing the perfect option for

health-conscious diners. Ideal for marinades,

breakfast bowls, tarts and roulades.

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Layered Greek yogurtwith raspberries, almonds and honey

1. In a glass, layer the ingredients as follows: half the Greek yogurt; half the frozen raspberries; half the almonds; half the honey.

2. Repeat step 1 to finish off the layering.

3. The frozen raspberries will soften after about 20 minutes and then they will be perfect to eat.

METHOD

BREAKFAST

A quick & healthy breakfast

INGREDIENTS50g Country Range Greek Style Natural Yogurt

25g Country Range Frozen Raspberries

10g Country Range Flaked Almonds

20ml Country Range Honey

PREP15 MINS

SERVES1

4

INGREDIENTS50g Country Range Natural Yogurt

50g Country Range Oat Flakes

10g Country Range Hazelnuts

10g Country Range Flaked Almonds

15g Country Range Dried Apricots, sliced

6 Country Range Dates, sliced

10g Country Range Sultanas

25g Country Range Honey

100ml full fat milk

1. Soak the oats overnight in a bowl with all the dried fruits and nuts.

2. In the morning, add the yogurt and honey and serve.

METHOD

INGREDIENTS75g Country Range Natural Yogurt

30g Country Range Self Raising Flour

1 tsp Country Range Baking Powder

pinch Country Range Ground Cinnamon

30g Country Range Maple & Agave Syrup

10g Country Range Butter

1 free range egg

10g caster sugar

6 smoked streaky bacon slices

40g blueberries

1. Mix the baking powder with the flour.

2. Add the egg and yogurt to the flour and whisk until smooth.

3. Add butter to a hot non-stick pan and drop 4 even sized spoonfuls of pancake mix, making sure they don't touch.

4. When the mix looks like it is setting with a few bubbles on top, flip over and cook for 1 minute.

5. Keep hot and serve with crispy smoked bacon, blueberries and a drizzle of maple syrup.

METHOD

with blueberries, crispy bacon and maple syrup

Yogurt pancakes

BREAKFAST

PREP15 MINS

COOK 1 MINS

SERVES2

PREP15 MINS

SERVES2

with dried fruits and maple syrup

Overnight oats

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Roasted courgettes with mascarpone, basil and parmesan dip

1. Pre-heat oven to 240°C.

2. Cut the courgettes into large chunks, brush with a little olive-pomace oil and roast in a hot oven (260°C) for 6 minutes.

3. Mix the mascarpone, basil, balsamic and parmesan together and serve with courgettes.

METHOD

PREP15 MINS

COOK 6 MINS

SERVES2

STARTER

INGREDIENTS50g Country Range Mascarpone

5ml Country Range Balsamic Vinegar

5ml Country Range Olive-Pomace Oil

1 tbsp fresh basil, chopped

10g parmesan, grated

2 courgettes

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with blue cheese and soured cream dressing

Soured cream marinated chicken wings

1. Pre heat the fryer to 170°C.

2. In a bowl, place 100g soured cream and the Cajun seasoning.

3. Add the chicken wings and marinate for 2 hours.

4. Remove the chicken from the soured cream and dredge in the flour.

5. Deep fry in oil for 6-8 minutes and check the chicken is above 75°C.

6. Mix the remaining 25g soured cream with the blue cheese dressing and serve as dip with the hot golden chicken wings.

METHOD

PREP120 MINS

COOK 8 MINS

SERVES2

INGREDIENTS125g Country Range Set Soured Cream

1 tsp Country Range Blackened Cajun Seasoning

25g Country Range Plain Flour

6 chicken wings

25g blue cheese dressing

STARTER

Family

favourite

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INGREDIENTS75g Country Range Luxury Full Fat Soft Cheese

10g Country Range Butter

Pinch Country Range Dried Mixed Herbs

2 flat mushrooms, sliced

30g gorgonzola

½ onion, diced

2 sourdough slices

PREP15 MINS

COOK 20 MINS

SERVES2

PREP15 MINS

COOK 8 MINS

SERVES2

LUNCH

Creamy mushrooms and Gorgonzola on sourdough

1. Toast the sourdough and keep warm.

2. In a frying pan, fry the diced onion and sliced flat mushrooms in the butter.

3. Once they have colour, add the luxury full fat soft cheese until it melts into a thick sauce.

4. Add the crumbled gorgonzola and the mixed herbs.

5. Serve on the hot sourdough.

METHOD

Butternut squash soupwith soured cream and chives

INGREDIENTS30g Country Range Set Soured Cream

25g Country Range Butter

½ tsp Country Range Garlic Purée

250ml Country Range Vegetable Bouillon (made up)

¼ butternut squash, diced

1 onion, diced

1 tsp chives, chopped

1. In a saucepan, melt the butter and sweat the diced onion and garlic.

2. Add the diced butternut squash and continue to sweat for another 5 minutes.

3. Add the made up vegetable stock and bring to a simmer.

4. Simmer for 15 minutes, purée in a liquidiser and season.

5. Pour into a soup bowl, add a dollop of soured cream and a sprinkle of chopped chives.

6. Serve with some nice bread of your choice.

METHOD

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INGREDIENTS50g Country Range Crème Fraiche

10ml Country Range Olive-Pomace Oil

1 tsp Maldon sea salt

1 lemon

4 Heirloom tomatoes

1 shallot

LUNCH

with crème fraiche and shallot dressing

Creamy mushrooms and Gorgonzola on sourdough

Simple & refreshing

Heirloom tomato salad

1. Choose 4 tomatoes, dice and slice to different shapes.

2. Season with Maldon sea salt and place in a bowl.

3. Finely slice the shallots and add to the tomatoes.

4. Add the olive-pomace oil, lemon juice and marinate for 30 minutes.

5. Add the crème fraiche and mix gently.

6. Serve with some toasted baguette.

METHOD

PREP30 MINS

SERVES2

9

INGREDIENTS50g Country Range Full Fat Soft Cheese

2 Country Range Cod Fillets (170-195g)

50ml Country Range White Cooking Wine

20g Country Range Salted Butter

1 tsp dill, chopped

1 shallot, diced

PREP120 MINS

COOK 8 MIN

SERVES2

Poached cod in creamy dill sauce

EVENING MEAL

Rich in omega-3

METHOD1. Defrost the cod fillet

and tuck under the tail.

2. Place the diced butter on a baking tray and add the diced shallot.

3. Place the cod on the baking tray and add the cooking wine.

4. Cover with tin foil and poach in the oven at 180°C for 8 minutes.

5. Remove the fish from the tray and keep warm.

6. Stir the full fat soft cheese into the tray juices and add the dill.

7. Pour over the cod and serve.

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INGREDIENTS50g Country Range Crème Fraiche

1 Country Range Salmon Portion (140-170g)

25g Country Range Fancy Peas

100g Country Range Tagliatelle

10ml Country Range Olive-Pomace Oil

1 tsp chives, chopped

1. Brush the salmon with a little olive-pomace oil and bake in the oven at 180°C for 12 minutes then keep warm.

2. Cook the pasta in lots of salted water until al dente (about 6 minutes).

3. Add the peas to the boiling water and cook with the pasta for 30 seconds.

4. Drain off all the water, add the crème fraiche and flake in the salmon.

5. Add the chopped chives and serve in 2 warm bowls.

METHOD

Salmon and pea tagliatelle

PREP15 MINS

COOK 12 MINS

SERVES2

1. In a frying pan, dry fry the diced bacon and diced shallot.

2. Add the diced asparagus and season.

3. Distribute the mix evenly between 2 tart cases and top with the grated cheddar.

4. Mix the full fat soft cheese, milk and egg.

5. Pour into the tart cases and bake for 20 minutes at 160°C.

6. Serve with some green salad.

METHOD

INGREDIENTS50g Country Range Full Fat Soft Cheese

20g Country Range Grated White Cheddar

50ml full fat milk

1 free range egg

½ shallot, diced

2 streaky smoked bacon rashers, diced

2 asparagus spears, diced

2 individual savoury tart cases

EVENING MEAL

Serve with a nice, crisp saladPREP

30 MINSCOOK

25 MINSSERVES

2

Asparagus and bacon quiche

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INGREDIENTS75g Country Range Mascarpone

75ml Country Range UHT Dairy Whipping Cream

20g icing sugar

1 lime

1 banana, sliced

50g tin condensed milk caramel

20ml rum

4 sponge fingers

2 espresso shots (35ml each)

1. Mix the orange zest, juice, icing sugar and Greek yogurt.

2. Serve with Country Range Individual Gooey Belgian Chocolate Pudding.

METHOD

INGREDIENTS60g Country Range Greek Style Natural Yogurt

1 orange, zest and juice

10g icing sugar

PREP15 MINS

COOK 1 MINS

SERVES2

DESSERT

Perfect with chocolate pudding

Caramel, banana and rum tiramisu

1. Mix the mascarpone, icing sugar, lime zest and juice and whipping cream to a smooth mix.

2. Mix the rum and espressos together.

3. In a glass, pipe in some mix.

4. Add a few slices of banana.

5. Add 3 of the sponge fingers halves.

6. Moisten the sponge fingers with the coffee mix.

7. Repeat the process and finish with a layer of mascarpone mix.

8. Top with a slice of banana.

METHOD

Orange Greek yogurt

PREP5 MINS

SERVES2

12

Baked lemon cheesecake

1. Pre-heat the oven to 140°C.

2. Blitz the biscuits and add the melted butter.

3. Pour the biscuit mix into a lined spring base cake tin and press to form an even base.

4. Put all the other ingredients in a food mixer and mix to a smooth cream.

5. Pour over the biscuits and bake for 50 minutes until the top just wobbles.

6. Cool and serve.

7. You may get a crack on top, that’s ok, it still tastes amazing!

METHODINGREDIENTS500g Country Range Luxury Full Fat Soft Cheese

150g Country Range Digestive Biscuits

50g Country Range Butter, melted

10g Country Range Cornflour

75g caster sugar

3 lemons, juice and zest

3 eggs

DESSERT

Deliciously creamy

PREP30 MINS

COOK 50 MINS

SERVES2

13

INGREDIENTS25g Country Range Natural Yogurt

60g Country Range Dark Chocolate Drops

200g Country Range Plain Flour

50g Country Range Cocoa Powder

1 tsp Country Range Baking Powder

2 free range eggs

150g icing sugar

1 tsp vanilla extract

pinch salt

INGREDIENTS100g Country Range Natural Yogurt

15g Country Range Honey

75g Country Range Frozen Summer Berry Mix

20g Country Range Oat Flakes

100ml full fat milk

METHOD1. Pre heat oven to 180°C.

2. Line an oven tray with some Country Range Baking Parchment.

3. Whisk the egg, vanilla and icing sugar together until light and fluffy.

4. In a separate bowl mix the flour, cocoa powder, baking powder and salt.

5. Add this mix to the egg and sugar and form a smooth mix.

6. Add the yogurt and chocolate chips.

7. With a small ice cream scoop place the cookie batter onto the lined tray and bake for 12 minutes.

Packed with antioxidants

Summerfruit smoothie

1. Place everything, except half of the summer fruit, in a food processor and blitz to form a smoothie.

2. Place in a nice tall glass with a spoon.

3. Place the remaining fruit on top, sprinkle with some oat flakes and give it another spoonful of honey.

4. Serve immediately.

METHOD

Double chocolate yogurt cookies

PREP20 MINS

COOK 12 MINS

SERVES8

SNACK / DRINK

PREP2 MINS

SERVES2

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Recipes HOSPITALITYGARDEN/LEISURE CENTRES

CARE HOMES

SCHOOLS – PRIMARY &

SECONDARY

COLLEGES & UNIVERSITIES

Layered Greek Yogurt

Yogurt pancakes

Overnight oats

Roasted courgettes

Soured Cream Marinated Chicken Wings

Butternut squash soup

Creamy mushrooms and Gorgonzola on sourdough

Heirloom tomato salad

Poached cod in creamy dill sauce

Asparagus and bacon quiche

Salmon and pea tagliatelle

Orange Greek Yogurt

Caramel, banana and rum tiramisu

Baked Lemon Cheesecake

Double chocolate yogurt cookies

Summerfruit smoothie

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