ECookbook COOKING CREAM - Bulla

eCookbook
COOKING CREAM
   EDITION

22

welcome to the
Dollop eCookbook
Bulla remains one of Australia’s largest family owned dairy producers,
proudly operating in the regional Victorian town of Colac.
At Bulla, we’re proud of crafting the best of Australian dairy into a wide
range of award-winning creams, ice creams and fresh cheeses for families
across Australia and around the world to enjoy.

What is Cooking cream and how do I use it?
Bulla Cooking Cream 300mL has been specifically developed for cooking,
it heats without curdling, resists splitting and rapidly thickens, making it a
perfect addition to curries, casseroles and sauces. Trouble free cooking which
delivers a rich, smooth, creamy texture. This eCookbook is full of delicious
recipes using Bulla Cooking Cream that the whole family will love.

How to recycle?
Bulla cares for the environment, so it can be shared by future generations.
A part of our commitment to reducing our impact on the environment is
to ensure that 100% of our packaging is recyclable by 2025. We are in the
process of implementing the new Australasian Recycling Logos on our
packaging, to help explain how to recycle each part of the packaging. We are
proud to say that our cooking cream lid and bottle are recyclable via your
kerbside bin. Please give the bottle a rinse out with water, then replace the
lid before putting it in your kerbside recycling bin.

  Lid   Bottle

Like, share or visitus at
                                     www.bulla.com.au

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contents
    OnePan/Pot Recipes                              6 - 13
    honey mustard chicken                               7
    decadent hot chocolate                              9
    alfredo chicken & agnolotti pasta                   11
    creamy butter chicken                              13

    Sauce Recipes                               14 - 19
    steak pepper sauce                                 15
    garlic parmesan béchamel sauce                     17
    chocolate sauce by Kirsten Tibballs                19

    Pie Recipes                                 20 - 21
    chicken, leek & mushroom pies                      21

4
    All recipes made from fresh local milk & cream

5

One Pan/Pot
    Recipes

              Honey Mustard Chicken
6

honey mustard
Chicken
preparation time 20 minutes cooking time 1 hour 20 minutes
serves 4

1ngredients
4-6 bone in, skin on chicken thighs
1 Tbsp olive oil
1 Tbsp butter
2 garlic cloves, crushed
1 cup chicken stock
1 Tbsp honey
2 Tbsp seeded mustard
2 Tbsp Dijon mustard
1 cup Bulla Cooking Cream
320g baby potatoes, halved or quartered
200g green beans, trimmed
to serve
Fresh thyme leaves, picked

Method
1.	Preheat the oven 200°C (180°C fan-forced). Season the chicken with salt and pepper.
2.	Heat olive oil and butter in a large, oven proof casserole dish over a medium to high heat.
    Cook chicken thighs skin side down until golden brown and crispy. Add the garlic around the
    chicken and fry for one minute or until fragrant, being careful not to burn. Add the chicken
    stock, honey and both mustards to the pan, mixing well to combine around the pieces of
    chicken. Once all combined, pour the Bulla Cooking Cream around the chicken pieces.
3.	Add in the chopped potatoes and mix them through the sauce, then season to taste with salt and
    pepper. Allow the sauce to simmer on the stove top for 2 minutes then transfer to the oven and
    bake for 30 minutes, uncovered.
4.	After 30 minutes, remove the casserole dish from the oven and sprinkle in the green beans. Return
    to the oven and cook for a further 10-15 minutes until the chicken juices run clear when tested with
    a skewer. The chicken skin will be nice and crispy – just like a roast!
5. Garnish with freshly picked thyme leaves and serve immediately.

                                                                                                           7

Decadent Hot Chocolate
8

decadent
Hot Chocolate
preparation time 5 minutes cooking time 10 minutes
serves 2

1ngredients
2 cups full fat milk
1 tsp cornflour
1 cup Bulla Cooking Cream
100g 70% dark chocolate, finely chopped
50g milk chocolate, finely chopped
½ tsp vanilla extract
2 tsp sugar (optional)
Pinch of cinnamon (optional)
to serve
Toasted marshmallows

Method
1. In a heavy bottomed pan whisk together the milk and cornflour.
2.	Put pan over a low-medium heat and add Bulla Cooking Cream, stir constantly to avoid a skin
    forming on top and add cinnamon if using.
3.	Once steam starts rising from the pan and you start to see little bubbles around the edge
    remove from heat. Do not let the milk mixture boil or it will curdle.
4.	Add the finely chopped chocolate and vanilla to the pan, stirring constantly until chocolate
    has melted. Keep stirring until the mix becomes silky smooth. Add sugar, if using and stir
    to combine.
5. Pour into two mugs and serve with toasted marshmallows.
Tip: you can use different flavours such as a touch of chilli powder or cayenne pepper to give
your hot chocolate a spicy kick! Delicious topped with Bulla Dollop Cream.

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Alfredo Chicken & Agnolotti Pasta

alfredo chicken
& AgnolottiPasta
preparation time 15 minutes cooking time 20 minutes
serves 4

1ngredients
1 Tbsp olive oil
1 brown onion, chopped finely
2 garlic cloves, crushed
2 tsp fresh thyme, finely chopped
500g chicken breast or thigh fillets, thinly sliced
300mL Bulla Cooking Cream
1 x 625g pack of ricotta & spinach agnolotti
½ cup Italian parsley leaves
1 cup grated parmesan
1 Tbsp extra virgin olive oil
salt and black pepper to taste

Method
1.	In a large frying pan or casserole dish, heat the oil over a medium to high heat. Once shimmering,
    add the finely chopped onion and garlic. Cook, stirring often to avoid burning the garlic, for approx
    5 minutes or until softened and translucent. Add the fresh thyme and sliced chicken. Stir constantly
    for 3-4 minutes or until the chicken is a light golden colour.
2.	Add the Bulla Cooking Cream and one cup of water to the pan and bring to the boil. Add the
    agnolotti and simmer over a low to medium heat, stirring occasionally for 6-7 minutes or until
    the pasta is tender and the sauce thickened – be careful not to overcook or the pasta will be
    gluggy. Season with salt and pepper, stir through half of the cheese and half of the parsley and
    mix to combine.
3.	Serve pasta in wide pasta bowls, top with remaining cheese and parsley, finish with a drizzle of extra
    virgin olive oil and cracked black pepper.

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Creamy Butter Chicken
12

creamy
Butter Chicken
preparation time 20 minutes, plus 1 hour for marinating cooking time 40 minutes
serves 4

1ngredients
1 kg chicken thigh fillets, cut into large pieces
¼ cup Bulla Sour Cream
Juice 1 lemon
2 cloves garlic, finely chopped
1 Tbsp minced ginger
2 Tbsp butter
2 Tbsp vegetable oil
2 onions, diced
1 bay leaf
1 Tbsp garam masala
2 tsp paprika
1 tsp ground cumin
½ tsp ground cinnamon
1 tsp salt
125g cashews, finely ground
1 cup tomato passata
300mL Bulla Cooking Cream
½ cup chicken stock
to serve
fresh coriander leaves
extra cashews, chopped
sliced red chilli

Method
1.	Combine chicken, Bulla Sour Cream, lemon juice, garlic and ginger in a bowl. Lightly cover
    and place in fridge for 1 hour to marinate.
2.	Heat butter and oil in large frying pan over medium heat. Add onions and bay leaf and cook
    for a few minutes until golden.
3.	Add spices and stir well.
4. Add marinated chicken.
5. Add cashews, passata and stock. Bring to the boil, reduce heat and simmer for 15 minutes.
6. Add Bulla Cooking Cream. Stir well and continue to cook for a further 15 minutes.
7. Garnish with chopped cashews, coriander, red chilli and Bulla Cooking Cream.

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Sauce
     Recipes

     Steak Pepper Sauce
14

steak pepper
Sauce
preparation time 5 minutes cooking time 15 minutes
serves 4

1ngredients
1 Tbsp olive oil
4 pieces of quality steak of choice
1 French shallot
1 tsp Sichuan peppercorns
½ tsp pink peppercorns or white peppercorns
1 tsp green peppercorns
3 sprigs thyme
3 Tbsp brandy
200mL chicken stock
100mL Bulla Cooking Cream

Method
1.	In a mortar, roughly crush the pink or white and Sichuan peppercorns together. Add the green
    peppercorns and crush lightly. Scatter on a plate.
2. Press the steaks into the peppercorn mix on each side.
3. Heat a large pan over high heat and add the oil.
4.	Grill the steaks to your liking. Remove from the pan and place on a plate to rest.
5.	Turn the heat to medium, add the shallots and thyme followed by the brandy. Once the alcohol
    has cooked off add the chicken stock. Bring to the boil and reduce by one third.
6.	Add the Bulla Cooking Cream and gently simmer until the sauce thickens. Add any of the
    juice from the meat back to the pan and swirl in.
7. Pour the sauce over the steaks and serve.

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Garlic Parmesan Béchamel Sauce
16

garlic parmesan
BéchamelSauce
preparation time 5 minutes cooking time 15 minutes
serves 4

1ngredients
2 ½ Tbsp unsalted butter
3-4 garlic cloves, crushed
2 ½ Tbsp plain flour
300mL Bulla Cooking Cream
½ cup full fat milk
1-2 Tbsp fresh parsley, finely chopped
½ cup grated parmesan cheese
salt and black pepper to taste

Method
1.	In a heavy bottomed saucepan, melt the butter over a medium heat. When it starts to foam,
    add garlic and cook for 30 seconds or until fragrant. Stir constantly so the garlic doesn’t burn
2.	Add flour to the pan and cook for 1-2 minutes until the roux is lightly golden. Stir constantly to
    cook out the raw flour taste.
3.	Gradually pour in the Bulla Cooking Cream and milk and season with salt and pepper. Stir
    with a whisk to ensure there are no lumps and cook until thickened so that the sauce coats the
    back of a spoon.
4. Stir through the parsley and parmesan and serve immediately.
Tip: this sauce is delicious served over crumbed chicken and steamed green vegetables.

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Recipe by KirstenTibballs
     Chocolate sauce
18

chocolate sauce
by KirstenTibballs
preparation time 10 minutes
makes 400mL

1ngredients
200mL Bulla Cooking Cream
1 tsp vanilla bean paste
200g good-quality dark chocolate

Method
1. In a saucepan, boil the Bulla Cooking Cream and vanilla.
2.	Place the chocolate in a bowl, pour the boiling mixture over the chocolate and whisk until the
     chocolate has melted.

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Pie
     Recipes

     Chicken, Leek & Mushroom Pies
20

chicken, leek & mushroom
Pies
preparation time 25 minutes cooking time 25 minutes for filling mix + 8 mins for pies
serves 8

1ngredients
1 Tbsp olive oil
500g chicken breast or thigh fillets, cut into 4cm pieces
2 Tbsp butter
200g Swiss brown mushrooms, sliced
2 leeks, cut in half and sliced
2 Tbsp plain flour
1 cup chicken stock
1 cup Bulla Cooking Cream
2 tsp fresh thyme leaves, picked
2 sheets frozen puff pastry, defrosted
2 sheets frozen shortcrust pastry, defrosted
1 egg, whisked and seasoned with salt and pepper
salt and pepper to taste

Method
1.	Heat the olive oil in a large heavy bottomed frying pan over a medium to high heat and add
    half the chicken. Cook until the chicken is browned all over and transfer to a plate. Repeat with
    the remaining chicken.
2.	Reduce the heat to a medium heat and add the butter, mushrooms and leek. Cook until soft
    and golden brown. Sprinkle in the flour and stir continuously for 1-2 minutes.
3.	Slowly add the stock to the pan and cook, stirring for 1-2 minutes or until the mixture is
    smooth and starts to thicken. Add the Bulla Cooking Cream, chicken (and juices) and thyme
    and reduce the heat to a low simmer. Add salt and pepper to taste. Stir occasionally for 10
    minutes or until the mixture has thickened. Set aside and allow the mixture to cool.
4.	Using the pie maker cutters, cut 8 large shortcrust disks and 8 small puff pastry disks
    from the sheets of pastry. Gently place 4 pieces of shortcrust pastry into the pie maker and
    spoon a scant half cup of pie filling into each shell, being careful not to overfill. Top each pie
    with pieces of puff pastry, press down to join and brush with whisked egg.
5.	Turn the pie maker on and cook for 8-10 minutes or until golden. Repeat with remaining pastry
    disks until you have 8 pies.
6. Serve with a green salad.

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     Made with love
       FROM COLAC, AUSTRALIA