Recipe ideas

Butter braid
Milco traditional butter

Preparation time 1 to 2 hours.

Ingredients :
1 kg of white flour or flour for braid
1 soup spoon of salt (20 g)
30 g of backing powder, crumbled
3 dl of milk
3 dl of water
120 g of Milco Traditional Butter
1 egg

Mix the flour and salt and create a well. Dissolve the yeast in a small amount of liquid and add the egg. Pour in the milk and water and knead until you obtain a smooth dough. Add the butter and knead the dough until it is smooth and yielding. Leave the dough covered at room temperature until it has doubled in volume. Beat the dough, then let it sit for another 30 minutes.

Divide the dough in two, form two lumps and braid them. Place it on a platter covered with baking paper and let it rise again for 15 minutes. Brush on some egg yolk.

Let it bake for 50–60 minutes in a preheated oven at 200° C, placing the sheet at a higher level.

(Source : painsuisse.ch)

Bricelets fribourgeois
Double cream from la Gruyère Milco

Preparation time 1 to 2 hours.

Ingredients :
1 l of Double Cream from la Gruyère Milco, slightly aged is even better!
650g of sugar
8 dl of white wine or 6 dl of white wine and 2dl of water,
1dl of kirsch,
1kg of flour,
1 pinch of salt.

Mix the cream, wine and melt the sugar while mixing. Add the salt and flour to obtain a very smooth dough
Let it sit for a few hours
In a fer à bricelets (similar to a waffle iron), place a soup-spoon of dough in the center
Let it cook for 45 to 50 seconds, depending on the iron.
They must be slightly browned.
Once they are taken from the oven using a thin spatula
Roll them using a small stick.


Procedure to follow :

Let the dough sit for 1 to 2 hours.
Add the kirsch at the last second.
Use a fer à bricelets to cook them and roll them immediately.
Let them cool and keep them in a sealed container.

Bases for light sauces
Milco Fromage Blanc Battu

Ingredients :
50 g of non-fat fromage blanc battu (0% fat)
1 egg yolk, very fresh
1 teaspoon of mustard
Salt, pepper

Preparation :

In a salad bowl, beat all the ingredients together until you obtain a homogenous sauce.
Flavor or season to your taste (curry, ketchup, garlic, horseradish…)

Cheese cake with fromage blanc
Milco Fromage Blanc Battu

Preparation time : 45 mn

Makes 8 servings :
500 g of Milco Fromage Blanc Battu
100 g of powdered sugar
1 soup spoon of corn starch
3 egg yolks
zest of 1/2 a lemon
1 package of speculoos
red fruit sauce

Preparation :

Preheat the oven to 6 (180°C).
Butter the baking pan
Crush the speculoos cookies in a mixer, pestle or rolling pin and spread them over the bottom of the baking pan while piling them .
Mix 500 g of Milco Fromage Blanc with 100 g of powdered sugar, 1 soup spoon of corn starch (or otherwise flour) and 3 egg yolks. Add the zest of 1/2 a lemon to this.
Beat the 3 whites to a froth and incorporate them delicately.
Place it in the mold and let it cook for around 30 minutes.
Serve cold with red fruit sauce.

Fondue of Armailli
Armailli de la Gruyère

Makes 2 servings :
Rub your pot with a clove of garlic.
Pour the contents of the packet into the pot.
Add 1.2 dl of white wine (or water if you prefer)
Bring it to a boil over a medium flame until you obtain a creamy fondue.
Maintain the heat. Do not allow it to boil.

Depending on your taste you can add a few drops of kirsch, pepper and nutmeg.
Place a piece of bread or potato on your fork and dip it in the fondue while stirring.

Bon appétit!

Advice :
During cold preparation add 1 to 2 spoons of lemon juice. It the fondue too thick for your taste? Add a little white wine.

French toast with ham bits and herbs
Raclette le Corbier

Ingredients :
Makes 4 servings
1 gratin dish of around 25x35 cm
butter for the dish
250 g of pain brown bread or crusty white bread, cut into slices
200 g of raclette cheese, cut into half slices
150 g of ham, cut into half slices

Liaison :

4 dl of milk
4 eggs
½ cc of salt
pepper
paprika
nutmeg
2-3 soup spoons of chopped herbs (chives and parsley, for example)

Preparation:

1 – Place the bread, cheese and ham in successive layers on the buttered dish.
2 - Liaison: mix all the ingredients, pour them in the dish.
3 – Bake for 20-25 min in the lower part of the oven preheated to 200 °C.

 
Crusts with cheese and onions
Raclette le Corbier

Ingredients:
For 4 people
greaseproof paper for the cook top
8 slices of brown bread
3-4 soup spoons of white wine or cider without alcohol
8 slices of raclette cheese, around 350 g (with paprika, for example)
small white and red onions, 2 of each, cut into quarters
clarified butter for brushing
salt
ground pepper
large leaves of sage to decorate

Preparation:

1 – Place slices of bread on the cook surface covered with greaseproof paper. Sprinkle on the white wine or cider.
2 - -Sprinkle cheese and onion on the bread. Brush on the clarified butter, season.
3 - -Brown for 10-15 minutes in the middle of an oven preheated at 200 °C.

Serve with a beet salad flavored with orange zest.

 


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