• 3 tablespoons Brookside Salted Butter (melted to liquid) 11/4 cup warm water
• Oil for the frying
Preparation:
1. In a large bowl add flour and make a well then add sugar, salt, followed by water and Brookside Butter
2. Knead to form a soft and sticky dough.
3. Place dough on a heavily floured board and knead until soft elastic and smooth.
4. Divide dough into 6 or 8 pieces and let it rest.
5. Using a rolling pin roll out dough into a circle
6. Oil pan. Then place dough on the pan.
7. Heavily oil the other side of the dough making sure you oil the edges too.
8. Cook for about 2-3 minutes, turning them over as needed until golden brown.
9. Serve warm.
Ingredients:
• 2 cups Brookside Natural Farm Fresh Yoghurt
• 4 large cucumbers, peeled
• 1/2 teaspoon salt
• 2 teaspoons lemon juice
• 2-4 cloves garlic, minced
• Freshly ground pepper, to taste
• 2 tablespoons chopped fresh parsley, or tablespoons chopped fresh mint
• 1 tablespoon extra-virgin olive oil
Preparation:
1. Cut cucumbers in half and seed. Cut each cucumber boat in half lengthwise and then halve each quarter. Cut crosswise into 1/4-inch pieces. Place in bowl, sprinkle salt on top, toss and set aside for at least 20 minutes.
2. Combine yoghurt, lemon juice, garlic, pepper, and parsley (or mint) in a medium bowl. Stir in the oil briskly.
3. Drain the cucumbers, return them to the bowl, pour the yoghurt mixture over and toss well.
Ingredients:
• 3 tablespoons Brookside Butter, softened
• 1/2 cup sugar
• 3/4 teaspoon ground cinnamon
• 3/4 cup all-purpose flour
• 1/3 cup finely chopped walnuts
• 1 package (8 ounces) reduced-fat cream cheese
• 1/4 cup plus 1 tablespoon sugar, divided
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 can (15 ounces) reduced-sugar sliced pears, drained well and thinly sliced
• 1/4 teaspoon ground cinnamon
Directions:
1. Preheat your oven to 425°. Beat Brookside Butter, sugar and cinnamon until crumbly. Beat in flour and walnuts. Press onto bottom and up sides of a 9-in. Pie or tart pan with a removable bottom coated with cooking spray.
2. For filling, beat cream cheese and 1/4 cup sugar until smooth. Beat in egg and vanilla. Spread into crust. Arrange pears over top. Mix cinnamon and remaining sugar; sprinkle over pears.
3. Bake 10 minutes. Reduce oven setting to 350°; bake until filling is set, 15-20 minutes. Cool 1 hour on a wire rack. Refrigerate at least 2 hours before serving.
Ingredients:
• 1/4 cup Brookside Natural Yoghurt
• 3 tablespoons Brookside Unsalted Butter for pan
• 11/2 cups teff flour
• cup white flour
• 3/4 teaspoon baking soda
• teaspoon salt
• 3 cups water
Preparation:
1. In a bowl, combine the teff flour, white flour, baking soda, and salt. Gradually add the water and Brookside Natural Yoghurt, whisking to form a smooth batter.
2. Heat a small amount of butter on a pan over medium high heat. Add 1/4 cup of the batter onto the griddle for each Injera, spreading the batter evenly to form thin pancake-like breads.
3. Cook until bubbles form and become somewhat dry, about 2 minutes. Turn the Injera and cook for about 1 minute more. Let cool before serving.
