Ingredients

• 1 wheel brie
• 1 tbsp butter, melted
• 1 garlic clove, minced
• 3–4 figs, halved
• 2–3 slices prosciutto
• Hot honey
• Fresh thyme for garnish
• Handful pistachios, roughly chopped

Directions

1. Crisp the prosciutto by placing it in a hot oven for about 5 – 8 minutes. Allow to cool.
2. Score the Baking Brie then brush with garlic butter. Place in a baking dish with the figs, thyme, half the pistachios and a drizzle of hot honey. Bake at 180°C for about 12–15 minutes until soft and melty.
3. Remove from oven then drizzle the baked brie with hot honey, scatter over crispy prosciutto and remaining pistachios. Serve immediately with crusty bread.

Ingredients

• 1 wheel Udder Delights Baking Brie
• 1 apple, thinly sliced then halved
• Fresh thyme
• Flaky sea salt
• Brown Butter Maple Glaze:
• 60g butter
• 3 tbsp maple syrup
• Pinch salt
• 1 tbsp bourbon or apple brandy
• pinch cinnamon
• Candied Pecans
• ¾ cup pecans
• 2 tbsp brown sugar
• 1 tbsp maple syrup
• 1 tbsp butter
• Pinch salt

Directions

Candied Pecans

1. Melt butter in a pan.
2. Add pecans, brown sugar and maple syrup.
3. Cook 3–4 minutes until sticky and caramelised.
4. Spread onto baking paper to cool.

Brown Butter Maple

1. Melt butter in a saucepan until foamy and nutty.
2. Stir in maple syrup, salt, bourbon and a pinch of cinnamon. Remove from heat.
3. Add the apples and allow to soften for a minute. This will make it easier to layer on the Brie.

Bake the Brie

1. Preheat oven to 180°C.
2. Place Brie in a baking dish lined with paper. Score a criss-cross pattern into the top of the Brie to ensure the cheese melts evenly.
3. Lay the apple slices in a fan shape on top of the Brie.
4. Bake 12–15 minutes until soft inside. Keep a timer going as you don’t want to melt it too much otherwise you will end up with a gooey mess!

Assemble

1. Scatter candied pecans (including some crushed ones.
2. Garnish with fresh thyme.
3. Spoon over warm glaze.
4. Finish with flaky salt.
5. Serve immediately with crackers or crusty bread.

• Ramekins
  6
• Canapés
  12

Ingredients

Base (Béchamel):

• 40g unsalted butter
• 40g plain flour
• 300ml whole milk, warm
• 1/4 tsp Dijon mustard (optional)
• Salt & white pepper, to taste
• Pinch of nutmeg

Cheese and Egg:

• 120g Udder Delights Champagne Brie (rind removed if very thick), chopped
• 4 egg yolks
• 5 egg whites
• 1/4 tsp cream of tartar or lemon juice

Ramekins:

• Softened butter (for greasing)
• Finely grated Parmesan or breadcrumbs (for dusting)

Directions

For Ramekins:

1. Grease ramekins with softened butter (brush upward), dust with Parmesan or breadcrumbs, and make a 1cm “ditch” around the inside top edge.
2. Make the Béchamel: Melt butter, stir in flour, and cook for 2 minutes. Slowly whisk in milk, simmer 3–4 minutes until
   thick. Stir in mustard, nutmeg, and Brie until melted. Cool slightly, then beat in yolks one at a time.
3. Whip egg whites: Whip whites with cream of tartar until firm but glossy.
4. Fold and fill: Loosen base with 1/3 whites, then gently fold in the rest. Fill ramekins to the top and level. Optional: run thumb around edge for even rise.
5. Bake: Bake at 200°C (no fan) for 18–20 minutes. Do not open oven early. Serve immediately.

Mini Canapé version:

1. Use mini muffin tins or silicone moulds. Bake for 8–10 minutes at 200°C. Ideal for canapé trays.
2. Garnish with micro herbs, onion jam, or piped Brie mousse.

Note: 1.5 x the recipes makes about 50 mini muffins.

What can go wrong and why

1. Soufflé collapses immediately: Underbaked, overfolded, or oven opened too soon.
2. Didn’t rise evenly: Whites over or under-whipped, ramekins not prepped well.
3. Dense or heavy: Cheese weighed down base, or base too thin.
4. Cracked top: Oven too hot or batter overfilled.

Tips for perfect Soufflés

1. Use firm but glossy peaks for egg whites.
2. Cook béchamel thoroughly for structure.
3. Fold whites gently and fill ramekins to the top.
4. Don’t open oven until baking is done.
5. Serve straight from the oven – soufflés wait for no one!

• Servings
  4-6
• Prep time
  30 mins
• Cook time
  3 hours

Ingredients

• 1 tsp olive oil
• 2 brown onions diced
• 4 cloves of garlic sliced
• 2kg chuck steak diced
• 1 carrot diced
• 2 celery sticks diced
• 1 cup tomato passata or crushed tinned tomatoes
• 2 cups Shiraz
• 1 cup chicken or beef stock (salt reduced)
• 400g Rigatoni
• 100g Udder Delights Mature Cheddar
• Salt & pepper

Directions

1. Preheat oven to 150°C.
2. Pour oil into a large oven proof casserole dish.
3. Add onions, garlic, carrot and celery and sauté for 2 minutes.
4. Add beef, Shiraz, tomato, and stock to the pot.
5. Bring to the boil, cover with lid, and reduce to a gentle simmer (or transfer to oven at 150°C) for 2.5-3 hours or until the beef is tender.
6. Stir through cooked pasta and top with grated cheese.
7. Place under grill or in a very hot oven for 5-10 minutes to melt the cheese until golden.

• Servings
  2
• Prep time
  10 mins
• Cook time
  30 mins

Ingredients

• 100g Udder Delights Truffle Brie
• 375mL Pinot Noir
• 200g jam setting sugar
• 4 slices of Pane di Casa bread
• 50g butter

Directions

1. In a small saucepan, boil down Pinot Noir and sugar for 10-15 minutes or until thick and syrupy.
2. Divide 100g of Brie between 2 slices of bread and drizzle with red wine jam.
3. Top with remaining slices of bread to make 2 sandwiches.
4. Melt half of the butter in a frying pan over medium heat.
5. Cook sandwiches on each side for 3-4 minutes, adding the remaining butter as you turn the sandwiches over.
6. When golden brown and cheese has melted, remove from the pan, and serve immediately.

Tip: Store left over red wine jam in a jar to use for your next delicious truffle brie toastie.

• Servings
  4
• Prep time
  5 mins
• Cook time
  15 mins

Ingredients

• 2 tablespoons olive oil
• 1 brown onion, thinly sliced
• 2 garlic cloves, crushed
• 1 teaspoon harissa paste
• 2 teaspoon tomato paste
• 300g red capsicum, sliced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chilli flakes
• 1/2 teaspoon salt
• 1/4 tsp black pepper
• 2 x 400g tinned tomatoes
• 130g Udder Delights Chèvre
• 4 eggs
• 1 tablespoon parsley, finely chopped

Directions

1. Place a large frypan over medium heat and add oil. Once hot, add the sliced onion and garlic. Cook for 2 minutes then add the harissa and tomato paste. Cook until the paste darkens in
   colour; approximately 2-3 minutes.
2. Add the chopped capsicum, ground cumin and chilli to the pan. Cook for 10 minutes, or until the onion and capsicum begin to soften.
3. Season with salt and pepper, then add the tinned tomatoes. Simmer and cook for another 10 mins, or until slightly thickened.
4. Add half the Chèvre and stir to combine.
5. Use a spoon to make 4 dips in the sauce, then crack an egg in each. Cover and cook for another 8-10 minutes, or until the egg whites are cooked.
6. Crumble the remaining Chèvre on top, then garnish with parsley and serve.

• Servings
  4
• Prep time
  10 mins

Ingredients

• 1 ripe pear
• 1 head radicchio, leaves torn
• 1/2 cup watercress leaves
• 3 tbsp fresh dill sprigs
• 100g Udder Delight’s Heysen Blue
• 1/3 cup hazelnuts, toasted and roughly chopped
• 1 tbsp red wine vine vinegar
• 2 tbsp extra virgin olive oil
• 2 tsp honey
• 1 tsp Dijon mustard
• Pinch of salt

Directions

1. Using a sharp knife, finely slice pear and arrange on a large platter with the torn radicchio leaves, watercress and dill. Scatter Heysen Blue Cheese and crushed hazelnuts on top.
2. In a small bowl, combine red wine vinegar, olive oil, honey, Dijon mustard, salt and pepper. Drizzle over the salad and gently toss.

• Servings
  4-6

Ingredients

• 1x wheel Udder Delights Truffle Brie
• 1½ tbsp caster sugar
• 1 jar Beerenberg Vine Fruit for Cheese paste
• 1 baguette, to serve
• Your choice of fruit, nuts and crackers, to serve

Directions

1. Preheat the oven to 200°C. Gently trim the top rind off the Brie with a cheese peeler. Place the Brie in a small oven-proof dish and transfer to the oven to cook for 1-2 minutes, or until the cheese begins to melt.
2. Remove from the oven and sprinkle the sugar evenly on top, then use a blowtorch to caramelize the sugar and serve with bread and your choice of fruits, nuts and crackers.

Note: if you don’t own a kitchen blowtorch, just use the oven grill to caramelize the sugar.

• Servings
  1
• Prep time
  5 mins
• Cook time
  15-20 mins

Ingredients

• 1 x 200g Udder Delights Camembert
• 1 x sheet puff pastry
• Melted butter
• Fig Jam (we recommend Beerenberg Fig and Pomegranate)
• Fresh rosemary sprigs

Directions

1. Preheat oven to 180°C
2. Unroll pastry sheet and cut into small circles using a cookie cutter.
3. Grease small muffin tray and place pastry circles in each section. Press  pastry down slightly.
4. Brush small amount of melted butter over the pastry and bake in oven for approx 7-10 minutes until starting to puff up and becoming golden brown.
5. Cut Camembert into small pieces.
6. When the pastry is starting to brown, take out of oven and press the Camembert pieces into each pastry round. Be careful not to overload them.
7. Place bake in oven for approx 5 mins or until the Camembert has melted slightly.
8. Remove from oven and immediately top each bite with a small amount of your jam and a small sprig of rosemary.  You can also put some extra Camembert on top if you would like.

Serve warm for best flavour and texture.

Notes:

• You can also substitute the Camembert for your favourite Brie.
• You won’t need the full wheel of cheese, so there will be plenty to eat along the way too!

• Servings
  1
• Prep time
  5 mins
• Cook time
  15-20 mins

Ingredients

• 180g Udder Delights Triple Cream Brie, chopped
• 2 ripe peaches, chopped
• Drizzle Honey
• Sprig of thyme

Directions

1. Chop Triple Cream Brie into rough cubes and place in oven proof dish.
2. Remove stone from peaches and dice peaches into bite sized pieces and place on top of Triple Cream Brie.
3. Drizzle with honey and add thyme leaves.
4. Place in oven at 180°C for 15mins or until gooey and starting to brown.
5. Best served with fresh crusty bread or your favourite crackers!