Category: Cooking with Our Products

Turkish Eggs

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Turkish Eggs with Greek Yogurt

Turkish eggs, otherwise known as Cilbir, is a luscious dish that uses Greek yogurt. Here’s recipe from Joey de Larrazabal that simplifies it by using a fried egg instead of a poached one.

Turkish Eggs
(Serves 1)

Yogurt:
1/4 cup Greek yogurt
1/2 clove garlic crushed
1/2 teaspoon extra virgin olive oil
Salt to taste

Infused Butter:
1 1/2 tablespoons butter
1/2 tablespoon olive oil
1/4 teaspoon smoked paprika
Optional, if you want it spicy: 1/8 teaspoon either Aleppo pepper, cayenne pepper, hot paprika, or your favorite chili flakes.

1 egg, poached or fried

  • Stir yogurt, garlic, olive oil, and a pinch of salt in a small bowl. Taste and adjust seasoning.
  • Melt the butter with the oil in a small pan. Add the paprika (and chili if using) and cook another 30 seconds, swirling the pan to evenly distribute the spices. Set aside.
  • Spread the yogurt mix in a shallow bowl. Place the fried or poached egg on top of the yogurt. Drizzle the infused butter on top.

Optional: you can top with chopped fresh herbs (dill would be the most traditional) if you’d like and/or have them around!

Tip: Turkish eggs, or Çılbır, is traditionally made with poached eggs but I make them with fried as I’m never dexterous enough to poach eggs first thing in the morning!

3 Ingredient Flatbread

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Make your own flatbreads with just 3 ingredients: yogurt (or in our case, Greek yogurt), flour, and baking powder! The result? Pillowy-soft flatbreads in less than 30 minutes.

We made ours plain because they were going to accompany Fearless Apron‘s Coconut Chicken Curry With Cashews, but you can easily brush these with melted butter and garlic, and a sprinkle of salt for a stand alone, outstanding snack. Tips: We used Greek yogurt instead of regular yogurt because we wanted less liquid. The dough was already so sticky, so we had to keep dusting with flour. Also, there is no salt in the recipe, so this flatbread goes very well with dishes that are full of flavor. On its own we would brush melted butter and sprinkle some flakey sea salt (ooh, the thought just made our mouths water… 🙂 ).For the recipe go here http://ow.ly/A4cV50AID2n

Maida Heatter’s Lemon Buttermilk Cake

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Photo credit: T. Namin

Gorgeous cake and yummy too! Thank you T. Namin for the picture and recipe of Maida Heatter’s Lemon Buttermilk Bundt Cake! Don’t be fooled: This picture is really Ms. Namin’s picture, and it looks exactly like the one in the link! Using real buttermilk made such a big difference and the cake came out moist and tender. This lemon cake is pretty famous as well: it’s light with a ” puckery” lemon taste, and Dorie Greenspan (another of our idols) swears by it. Get the recipe https://food52.com/recipes/80782-maida-heatter-s-lemon-buttermilk-cake. Get the real buttermilk from us. 🙂 #realbuttermilk #lemoncake #maidaheatter #yummyph #foodieph #doriegreenspan

Our New Buttermilk Pancake Mix Sets

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Meet Our New Pancake Sets!

We’ve done 3 new things to our popular Buttermilk pancakes mix.

1. We’ve changed our bottle of buttermilk to a smaller one, so now, no more excess buttermilk! This new size is perfect one-is-to-one ratio: one bottle mix combines with one bottle buttermilk. No excess, no waste, super easy. Just add eggs and butter!

2. We’ve made a Dark Chocolate Buttermilk Pancake Mix. Same magical formula that results in fluffy pancakes, but now a rich, DARK chocolate version. Think…chocolate cake. 🙂 Now, who doesn’t like chocolate cake for breakfast?

3. We’ve made a SUPERB orange compound butter (sold separately). Fresh orange zest and juice with a smidgen of sugar in butter. This is DELICIOUS on our pancakes, especially the dark chocolate ones.

Prices:

Classic Pancake Set (1 pack pancake mix, 500ml buttermilk) – P420

Dark Chocolate Pancake Set (1 park dark choco pancake mix, 500ml buttermilk) – P460

Each set is good for 12-15 5 inch pancakes.

Blind Butter Tasting

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2 years ago we decided we wanted to make our own #butter because we tasted FRESH, natural butter abroad and we knew we could make a similar product. We whipped our own cream and salted with our favorite salt (Maldon Sea Salt!) and invited some butter fiends (and friends 🙂 ) over for a BLIND HORIZONTAL TASTING of famous butters: Bordier Demi-sel butter from France, Hokkaido’s Calpis butter, Anchor butter (representing commercial butters) and 3 variants of Pinkie’s Farm butter (different degrees of salt).

Happy to report that the fiends ranked our butter either #1 or tied with Bordier! We were just hoping to beat Anchor :).

Breakfast Idea!

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Our yogurt cheese is so versatile it can be used for hot, savory dishes like this breakfast omelet. It has the consistency of cream cheese with a slight tang.

Just place gobs of our yogurt cheese in the middle of the omelet when the eggs have almost set. Envelop the yogurt cheese with the eggs by folding the omelet over it and wait for it to melt. I can imagine this will go well with smoked salmon!

Buttermilk Pancakes

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Our latest activity in our farm tours is making buttermilk pancakes! Learn the difference between fresh and cultured buttermilk and why buttermilk makes the fluffiest pancakes. As a fun activity, mix, measure, cook and flip your own pancakes…and eat them too!

This activity is an additional activity and only for farm tours, not field trips. Extra charge of P200/head and suitable for a small group of 5 to as large as 20. Each participant will have his chance to measure out and cook his own pancake, with as many flips and flourishes he wants.

 

Bon Appetit’s Best Banana Bread

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Our banana bread recipe comes from Bon Appetit, who claims it’s “the collective favorite”. No mean feat since they tried 14! 🙂

INGREDIENTS

  • Nonstick vegetable oil spray
  • 1½ cups all-purpose flour
  • 1¼ teaspoons baking soda
  • ¾ teaspoon kosher salt
  • 1 cup (packed) dark brown sugar
  • ⅓ cup Pinkie’s Farm full-cream unsweetened Greek yogurt
  • ¼ cup (½ stick) unsalted butter, room temperature
  • 2 large eggs
  • 4 large very ripe bananas, mashed (about 1½ cups)
  • ½ cup chopped bittersweet or semisweet chocolate (optional)
  • ½ cup chopped walnuts or pecans (optional)

PROCEDURE

  • Preheat oven to 350°. Lightly coat 8½x4½” loaf pan with nonstick spray and line with parchment paper, leaving a generous overhang on long sides. Whisk flour, baking soda, and salt in a medium bowl.

  • Using an electric mixer on medium-high speed, beat brown sugar, mascarpone, and butter in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition and scraping down sides and bottom of bowl as needed.

  • Reduce speed to low, add flour mixture, and mix until just combined. Add bananas and mix just until combined. Fold in chocolate and/or walnuts, if using. Scrape batter into prepared pan; smooth top.

  • Bake bread until a tester inserted into the center comes out clean, 60–65 minutes. Transfer pan to a wire rack and let bread cool in pan 1 hour. Turn out bread and let cool completely (if you can resist) before slicing.

Recipe by Bon Appétit
To see the original post, go here

Smoked Scamorza Fondue

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Old Swiss Inn is featuring our Smoked Scamorza in their newest fondue, out just in time for Valentines’ week! They use our Smoked Scamorza and melt it with white wine, throw in some fresh tomatoes and serve it with bread and apples. Delish!!

Repost from @oldswissinn: Let your romance smolder with our Smoked Scarmoza Fondue. Share a luscious cheese fondue made from apple-smoked cheese and tomatoes served with bread and apples.

Reserve a table now and call 8180098 (Makati Branch) or 521-3002 (Paco Branch) or email: oldswissinn@yahoo.com or send us a message here. See you!