1 pt. cream
4 Egg Yolks
2 tbs. Sugar
Half Vanilla Pod
Sugar for top.

Scrape the seeds from the centre of the vanilla pod into the cream.
Pour into a pot and bring up to the boil.
Beat the yolks up with the sugar.
Pour the hot cream on to these and beat together.
Pour back into the pan and, stirring all the time with a wooden spoon,
Reheat until the cream coats the back of the spoon and a finger drawn along the back of the spoon leaves a trail.
Pour this into 4 or 5 rammekins or 1 pudding dish.
Chill well until it is lightly set.
Sprinkle a light covering of caster sugar on the top.
Pre heat your grill and when very hot set the creme under it and grill until the sugar first melts and then turns a pale brown.
If you have a cooks blow torch it makes this job much easier.
This is the classic recipe for Creme Brulee and gives a much lighter set than those brulees which are cooked in the oven until set like a jelly.

200g (7oz.) Caster Sugar
150ml (5 oz.) Water
6 Egg Yolks (Free Range of course)
1 ½ Cinnamon Sticks (or 3 teaspoons of FRESH ground Cinnamon)
250 ml (9 oz.) Cream
250 g (9 oz.) Crème Fraiche

You need a small but solid pot to make the syrup.
Put the sugar and water on to boil in this and simmer for about 5 mts.
(You want to bring it to 230 F on a sugar thermometer.)
Beat the egg yolks together well in a non plastic bowl.
Now the next bit requires great attention and care to avoid burns.
While still beating pour the very hot syrup on to the egg yolks.
Once that is done you continue to beat the mixture until it cools.
It will thicken and turn paler.
Now you can have ready the cinnamon:
Break up a stick and a half and grind them to a powder in a coffee grinder.
(Sticks of cinnamon will keep their flavour for a lot longer than ground.
As a bonus you will have a subtle cinnamon flavour from your coffee for a few weeks because no matter how hard you try the flavour will linger in the grinder)

Or

Set aside 3 teaspoons of FRESH ground Cinnamon from a jar/packet

Once the egg mixture is cool beat the cream and the cinnamon together . Start by beating the ordinary cream with the cinnamon and then, once it is stiff , beat in the Crème Fraiche until you have a uniform stiff mixture.
Fold the egg mousse into the cream using light movements and with a large spoon. You do not want to get rid of the trapped air which is what keeps the ice cream from setting into a brick.
Now pour the mixture into a container which has a good lid and freeze overnight.
Take it out of the freezer and into the fridge for a half hour before you serve it.
This is excellent with a good apple tart.

It’s a lovely sauce to serve cool over a robust fish such as Monkfish

Serves 4

Ingredients:

¼ pint (150ml) Glenilen Double Cream
2 Tablespoons Glenilen Crème Fraiche
1/3  chicken stock cube (diluted in a tiny amount of boiling water)
Pinch of sugar
1 Tablespoon white wine vinegar
1 ½ teaspoon Dijion mustard
1 small red onion finely diced
2 Tablespoons chopped Tarragon
1 Tablespoon rinsed capers

Method:

1.       Bring the cream, Crème Fraiche and Chicken stock to the boil
2.       Add the sugar, white wine vinegar and the mustard, stirring to combine
3.       Remove from the heat and leave to cool
4.       Then add the red onion, tarragon and capers
5.       Season to taste
6.       Chill until needed (lasts up to 24 hours in a fridge)

Apple and cinnamon muffins

9 oz (250g) self raising flour

1 teaspoon baking powder

½ teaspoon salt

1 – 1½  tsp cinnamon

4 oz (110g) white granulated sugar

1 egg

5 floz milk

3 oz melted Glenilen farm butter

6oz (170g) apple (any type), peeled cored and finely chopped

A handful of raisins of chopped walnuts (optional)

Optional topping:

2-3 tablespoons soft brown sugar

1. Prepare muffin tins. Preheat oven to 190 degrees.
2. In a lafge bowl, sift together or stir well with a fork: flour, baking powder, salt and spice. Stir in sugar. Make a well in centre.
3. In another bowl, beat agg with a fork. Stir in milk, butter an chopped apple.
4. Pour all the wet mixture into dry. Stir until just combined, there may even still be some dry flour in the bowl, that’s ok, the trick is not to overmix. Fold in raisins/walnuts if using.
5. Spoon immediately into muffin tin. Sprinkle tops with sugar if you like. Makes 18 muffins in our house. Bake for 20 – 25 mins until tops are lightly browned and spring back when touched.
6. Leave to cool on cooling tray.

For an added treat serve with Glenilen farm crème fraiche.

I make these for the kids lunch boxes, as they don’t have too much sugar or fat compared to regular buns. If any left I freeze them but they’re usually eaten before they get that far!

We’ve made a delicious home made recipe for Coffee Swiss roll. Why not give it a try!!

Prepare a swiss roll tin with greased parchment paper.

Cake Ingredients:
3 eggs, seperated
3 oz plain flour, sifted
3 oz sugar
1tsp baking powder
1 dessertspoon Irel coffee extract

Filling:
1 tub Glenilen farm double cream
1 dessertspoon sugar
1 dessertspoon Irel coffee

Method:

It’s a firm favourite as a tea time treat in our house, and also freezes well. Could also be left flat, split and cream put in as a sandwich, and cut into squares, or alternatively bake in two small sandwich tins for a more traditional cake.

We have this really easy recipe for summer BBQ’s using our Glenilen Farm Natural Yoghurt. This is really suitable for chicken or lamb.

Allow for one tablespoon of natural yoghurt per meat portion. For every 2 tablespoons of natural yoghurt mix one teaspoon of harissa paste. Spread over the meat and allow to marinate for 20 minutes (or longer if you can) and it is ready for the barbeque.

The result after you barbeque is a delicious spicy and tender meat. Serve with rice or couscous!