Friday 31 March 2017

Easter recipes from Primula


EASTER is the perfect excuse for getting together and celebrating with family and friends over fresh, delicious seasonal food.

Whether you are looking for the perfect breakfast to eat on-the-go, a tasty side-dish to accompany the Easter roast or quick, tasty eats – the chefs at Primula Cheese have created a brand-new selection of flavoursome snacks which are perfect for Easter feasting.

When it comes to spending time with loved ones, no one wants to be stuck in the kitchen for hours on end, so these speedy recipes can be whipped up quickly giving you more time to enjoy those little moments with family and friends.

For those who don’t already know, as part of the Kavli Trust, Primula profits go to charities in the UK and abroad. So every time you pick up a tube of Primula, you’re helping a good cause too!

Breakfast Muffins

Mini Breakfast Frittatas

Start your day right with our mini frittata muffins, using this delicious and healthy recipe.   

Serves: 12

What you’ll need:
·         1 tube of Primula Light Cheese
·         280g cooked quinoa
·         300g frozen peas
·         3 spring onions, finely sliced
·         10g mixed herbs, e.g. mint, parsley or dill, finely chopped 
·         7 large eggs
·         Salt and pepper
·         Paper cases or baking parchment


Ø  Preheat oven to 200˚C / 400˚F.
Ø  Line a muffin tin with paper cases. 
Ø  In a large bowl, combine the quinoa, peas, spring onions and herbs and mix well.
Ø  Add the eggs, salt and pepper and whisk until well combined.
Ø  Using a small ladle, portion the mix into the paper cases, ensuring an even spread of ingredients.
Ø  Top with a squeeze of Primula Light cheese spread into the centre of each Frittata.
Ø  Bake for 15-20 minutes, until the muffins are set and the cheese is bubbling and melted.
Ø  Enjoy warm or at room temperature.

Dutch Baby

“Dutch Baby” with Cheese, Bacon & Kale

A Dutch baby is somewhere in between a Yorkshire pudding and a pancake. Filled with yummy Primula Cheese, delicious bacon and crunchy kale you know this dish is going to be super tasty!  

Serves: 4

What you’ll need:

·         40g plain flour
·         120ml full fat milk
·         2 large eggs
·         Pinch of salt
·         Pinch of grated nutmeg
·         4 tbsp. butter

·         6 slices of bacon
·         2 handfuls of curly kale, stems removed
·         1 tsp. olive oil
·         Salt & pepper
·         100g Primula Original Cheese Tube


Ø  Preheat oven to 220˚C/425˚F /Gas Mark7.
Ø  Place bacon on an oven tray and grill until crispy.
Ø  Set bacon aside and allow to cool.
Ø  In a medium bowl, lightly beat the eggs with the milk.
Ø  Whisk in flour, salt & nutmeg until just combined. The mixture should be a little bit lumpy.
Ø  Melt butter in a heavy, oven-proof frying pan (a cast iron skillet is ideal), either in the oven or on a hob.

Ø  When butter has melted, pour in batter and place in the oven.
Ø  Bake until pancake is golden brown, approximately 15-20 minutes.

Whilst the pancake is baking:

Fry kale in olive oil over a high heat, until edges start to crisp. Season well with salt & pepper.
Break the bacon into shards, and fill pancake with kale and bacon.
Finish with generous dollops of Primula cheese.

Whipped Parsnips

Cheesy Parsnip Mash

Our flavour packed cheesy mash will convince even the fussiest of eaters to devour their veg. 

Serves: 4-5

What you’ll need:
·         150g Primula Original Cheese
·         400g parsnips
·         Olive oil
·         5 sprigs of thyme
·         Salt & pepper

Ø  Preheat oven to 200˚C/400˚F/Gas Mark 6.
Ø  Chop parsnips into small chunks, toss with olive oil, salt & pepper and sprigs of thyme. Roast in oven until very soft (20-25 minutes) but not crispy.
Ø  In a food processor, combine parsnips with Primula Cheese and blitz to a smooth puree. You may need to add 1-2 tablespoons of milk or water if the mixture is too thick.
Ø  Check seasoning and add more salt and pepper if necessary.
Ø  Serve hot.