Virgin Christmas Eggnog

150ml x Pauls Zymil

Pinch x cinnamon powder

1 x clove

½ x egg white

1/3 x vanilla bean

15mls x organic honey

Method: Shake and strain. Serve long over ice

Garnish: Small slice vanilla pod sprinkle cinnamon

1.5 cups of Pauls Zymil

2 tb Lemon juice

1 tb Grenadine

1 tb Sugar, granulated

6 Ice cubes

Throw all the ingredients into the blender and hit the button until all the ice is blended. Serve in a martini glass and proceed to be fabulous.

Lactose free Ice-Cream!

Ingredients

• 1 1/4 cups Pauls Zymil
• 1/2 cup caster sugar
• 2 teaspoons gelatine, dissolved in 2 tablespoons boiling water
• 1 1/4 cups Pauls Zymil Cream
• 1 teaspoon vanilla extract

Method

1. Combine milk, sugar and gelatine mixture in a large saucepan, stir over low heat until sugar dissolves. Allow to cool then stir in cream and vanilla, chill for 2-3 hours.
2. Using and electric mixer, beat cream mixture for approximately 10 minutes or until the mixture has slightly increased in volume. Pour into an ice cream machine and churn according to manufacturer’s directions, freeze for several hours or overnight before serving. Alternatively pour mixture into a shallow tray and freeze until semi-firm, remove and beat with an electric mixer for 1-2 minutes, return to freezer until firm.
3. Remove ice cream from freezer and stand in refrigerator for 15 – 30 minutes prior to scooping.

Additional Information:

Add the seeds of a scraped vanilla bean to the milk in step one for vanilla bean ice cream.

As we edge closer to Spring, now is the time to put in place a few simple strategies to help shake off those winter blues and get back into shape! One strategy is to choose foods that help keep hunger at bay, such as protein rich dairy foods like Pauls Zymil milk.

Protein helps prolong feelings of fullness after eating, therefore helping reduce cravings and unintentional overeating^[1] which in turn helps to manage your weight.

The benefits of dairy protein were highlighted by a recent Australian study^[2] that found overweight men and women who drank 600mL of skim milk for breakfast, ate less at lunch compared to those who drank 600ml of fruit juice.

If you are sensitive to lactose but still want the benefits of dairy to help keep hunger at bay and manage your weight, follow these simple tips:

1.      Include protein rich foods at breakfast. For example, try a breakfast fruit smoothie or porridge made with a reduced fat milk such as Pauls Zymil Low Fat which has all the benefits of regular cow’s milk, just without the lactose.

2.      For a mid-morning or afternoon snack choose a low fat yoghurt such as Vaalia lactose free yoghurt to help satisfy your hunger between meals.

3.      Add reduced-fat cheese to your lunch-time sandwiches or salads.

4.      Use Pauls Zymil in cooking, for example, to make this delicious and nutritious Curried Sweet Potato Soup

Including 2-3 serves of reduced-fat dairy foods everyday will not only help you meet your daily calcium requirements, but may also help you manage your weight by keeping hunger at bay.

References:

1. Anderson, G.H. and S.E. Moore, Dietary proteins in the regulation of food intake and body weight in humans. J Nutr, 2004. 134 (4): p. 974S-9S.

2. Dove, E.R., et al., Skim milk compared with a fruit drink acutely reduces appetite and energy intake in overweight men and women. American Journal of Clinical Nutrition, 2009. 90 (1): p. 70-75.

Whether it’s a great recipe you found on a blog the other day, or your grandmother’s secret instructions for the perfect dessert, share it with us in the comments section.

Here’s a few to whet your appetite:

Pistachio Souffle

http://www.zymil.com.au/blog/2009/03/15/pistachio-souffle/

Curried Sweet Potato Soup

http://www.zymil.com.au/blog/2009/03/16/curried-sweet-potato-soup/

Crème Caramel

http://www.zymil.com.au/blog/2009/03/22/creme-caramel/

It’s officially winter, hot chocolate season. The hot chocolate mix you buy in the supermarket probably has a whole lot of unnecessary additives. It’s actually much easier (and much more delicious) to make your own using cocoa, a little sugar, and Pauls Zymil.

Ingredients:

• Pure cocoa (2 teaspoons)
• Pauls Zymil (2 cups)
• Chilli powder (optional)
• Honey or Sugar (2 teaspoons)
• Cinnamon stick

Click here to view the embedded video.

Ingredients:

• 900 ml Zymil
• ½ cup white grain rice
• 1 tablespoon sugar
• 1/3 cup sultanas
• ½ a vanilla bean

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Ingredients:

• 1 cup Pauls Zymil
• 1/3 cup honey
• 2 sugar
• 2 packages dry active yeast
• 3 cups white all-purpose flour
• pinch of salt
• 1 cup raisins
• 2 large eggs, lightly beaten
• 1 egg white
• 1 cup confectioners sugar
• 1 T. hot water
• 1 T. unsweetened plain soy yogurt

Preparation:

1. In a small saucepan over low heat, combine the milk, honey and sugar, stirring until the mixture is consistent and just warm (about 44 C). Remove from heat and transfer to a medium-sized mixing bowl. Stir in the yeast and allow the mixture to rest for about five minutes, or until bubbles appear on the surface .

2. In a small mixing bowl, combine the flour, salt and raisins. Set aside.

3. Using an electric hand mixer at medium speed, mix the eggs into the milk mixture until well combined. Add in the flour mixture in several additions, until forming a soft and slightly sticky dough. Turn out the dough and knead until elastic, about 3 to 4 minutes. Return dough to the mixing bowl and cover with a towel and let rise in a warm place for 30 minutes.

4. Preheat the oven to 180 C. Lightly oil a large baking sheet or line a baking sheet with parchment paper.

5. Punch down the dough, turn the dough out onto an un-floured surface and knead for about 2 minutes. (Lightly flour the surface only if the dough sticks to your hands or the counter.) Return the dough to the mixing bowl, cover and let dough rise for 30 minutes more.

6. Turn the dough out onto a dry surface and separate divide into twelve balls. Knead each ball of dough slightly, placing them on the prepared sheet as you finish. Cover loosely with a towel and let the rolls rise for 10 minutes.

7. Using a sharp knife in very swift motions, cut a cross in the top of each of the buns. Let the buns rest about 10 minutes more, or until the crosses spread apart. Brush the buns with the egg white and bake until golden brown, about 20 minutes.

8. Make the icing. Using an electric mixer, beat the confectioners sugar with the water and soy yogurt until the the mixture is the consistency of a thick syrup or icing. While the buns are still hot, brush a small amount of icing in the crosses of each. Serve warm.

Ingredients
4 x chicken breasts (160g each)
2 cups x sodium reduced chicken stock
2 x bay leaves
1.5 tablespoon x olive oil
1 tablespoon x wholemeal spelt flour
1 teaspoon x hot English mustard powder
1 cup x Zymil
3 cups x baby English spinach
3 tablespoon x parmesan cheese

Here’s a couple of our favourite recipes:

French Toast with Cinnamon and Banana

There’s something particularly intimate about breakfast – perhaps it’s that you wouldn’t allow anyone but your most trusted confidant see you right after you’ve woken up? Whatever the case, enjoy this simple but delicious French toast recipe.

Birthday (or Valentine’s Day) Sponge Cake – lactose-free

An absolutely scrumptious chocolate and strawberry cake perfect for your sweetheart.