2020-04-01 Good Housekeeping South Africa

ADVERTISEMENT PROMOTION

We’ve paired our favourite

LANCEWOOD® products with

these good-looking Easter dishes,

and the results are mouth-watering!

EASTER FAVOURITES WITH

A DELICIOUS CREAMY TWIST!

Photography: Lauren Rautenbach, supplied. Food Styling: Vicki Sleet

Visit http://www.lancewood.co.za for more information and connect

with LANCEWOOD® on social media.

@lancewood.co.za @LancewoodDairy @lancewood.co.za

INGREDIENTS

6 large potatoes, washed

45ml butter

45ml oil, plus extra for frying

salt

200g LANCEWOOD® Cheddar,

sliced

200g rindless streaky bacon,

chopped

250ml LANCEWOOD® Sour

Cream

2 spring onions, chopped

100g LANCEWOOD® White

Cheddar, finely grated

METHOD

1. Preheat oven to 180°C.


2. Cut the potatoes into 7mm
   slices, but do not cut right
   through. Place on a baking

tray.

3. Melt the butter and add
   the oil. Brush potatoes and
   sprinkle with salt.


4. Bake for 1 hour or until soft
   in the middle and golden
   outside.


5. Remove from oven. Push
   slices of Cheddar in between
   the potato slices. Bake for
   a further 15 minutes until
   the cheese has melted.


6. Meanwhile, fry the bacon
   in a little oil until crispy. Once
   the potatoes are ready,
   spoon sour cream on top
   and sprinkle with bacon.
   Top with spring onions and
   sprinkle with White Cheddar.

INGREDIENTS

butter, to grease

6 hot cross buns

½ tsp ground cinnamon

25g raisins or sultanas

(optional)

250ml full-cream milk

60ml fresh cream

60ml LANCEWOOD® Medium

Fat Plain Cream Cheese,

at room temperature

2 large eggs

60g castor sugar

1 tsp vanilla essence

icing sugar, to dust

METHOD

1. Preheat oven to 170°C.
   Grease a 20cm x 30cm
   x 7cm ovenproof serving
   dish with butter. Halve the
   hot cross buns horizontally
   and arrange the bottoms

so they cover the base.

Overlap the bases and cut

them into smaller pieces

to fill the dish, if necessary.

2. Sprinkle with cinnamon
   and raisins, if using, and
   place the tops of the buns
   over the bases.


3. In a large bowl, beat the
   milk, fresh cream, cream
   cheese, eggs, castor sugar
   and vanilla essence with
   an electric mixer until well
   combined. Pour over the
   buns, pressing down lightly
   to soak up the liquid.


4. Bake for 45 to 50 minutes
   or until the mixture is set
   throughout. Dust with
   icing sugar and serve
   immediately.

TIP: THESE

YUMMY

POTATOES ARE

BEST SERVED

WITH LAMB!

TIP: DECORATE WITH

SPECKLED EGGS

HOT CROSS BUN PUDDING

CROQUE-MONSIEUR HASSELBACK POTATOES

SCAN HERE

FOR A

DELICIOUS LAMB

RECIPE FROM

LANCEWOOD®

SCAN IT

WATCH IT

0420_GHE_003_4011 Lancewood Advertorial.indd 1 2020/03/10 7:32 AM

ADVERTISEMENT PROMOTION

We’vepaired our favourite

LANCEWOOD® products with

these good-lookingEaster dishes,

and theresults are mouth-watering!

Photography: Lauren Rautenbach, supplied. Food Styling: Vicki Sleet

Visitwww.lancewood.co.zaformoreinformationandconnect

with LANCEWOOD® on social media.

@lancewood.co.za @LancewoodDairy @lancewood.co.za

INGREDIENTS

6 large potatoes, washed

45ml butter

45ml oil, plus extra for frying

salt

200g LANCEWOOD® Cheddar,

sliced

200g rindless streaky bacon,

chopped

250ml LANCEWOOD® Sour

Cream

2 spring onions, chopped

100g LANCEWOOD® White

Cheddar, finely grated

METHOD

1. Preheat oven to 180°C.


2. Cut the potatoes into 7mm
   slices, but do not cut right
   through. Place on a baking

tray.

3. Melt the butter and add
   the oil. Brush potatoes and
   sprinkle with salt.


4. Bake for 1 hour or until soft
   in the middle and golden
   outside.


5. Remove from oven. Push
   slices of Cheddar in between
   the potato slices. Bake for
   a further 15 minutes until
   the cheese has melted.


6. Meanwhile, fry the bacon
   in a little oil until crispy. Once
   the potatoes are ready,
   spoon sour cream on top
   and sprinkle with bacon.
   Top with spring onions and
   sprinkle with White Cheddar.

INGREDIENTS

butter,togrease

6 hotcrossbuns

½tspgroundcinnamon

25graisinsorsultanas

(optional)

250mlfull-creammilk

60mlfreshcream

60mlLANCEWOOD®Medium

FatPlainCreamCheese,

atroomtemperature

2 largeeggs

60gcastorsugar

1 tspvanillaessence

icingsugar,todust

METHOD

1.Preheatovento170°C.

Greasea20cmx30cm

x7cmovenproofserving

dishwithbutter.Halvethe

hotcrossbunshorizontally

andarrangethebottoms

sotheycoverthebase.

Overlapthebasesandcut

themintosmallerpieces

tofillthedish,ifnecessary.

2.Sprinklewithcinnamon

andraisins,ifusing,and

placethetopsofthebuns

overthebases.

3.Inalargebowl,beatthe

milk,freshcream,cream

cheese,eggs,castorsugar

andvanillaessencewith

anelectricmixeruntilwell

combined.Pouroverthe

buns,pressingdownlightly

tosoakuptheliquid.

4.Bakefor 45 to 50 minutes

oruntilthemixtureisset

throughout.Dustwith

icingsugarandserve

immediately.

TIP:THESE

YUMMY

POTATOESARE

BESTSERVED

WITHLAMB!

TIP: DECORATE WITH

SPECKLED EGGS

HOT CROSS BUN PUDDING

CROQUE-MONSIEUR HASSELBACK POTATOES

SCAN HERE

FOR A

DELICIOUS LAMB

RECIPE FROM

LANCEWOOD®

SCAN IT

WATCH IT