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Trust
for seasonal inspiration
Put some sunshine into winter days with the natural taste of Onken,
from Dr. Oetker. It’s perfect for comfort food cooking, so here are some
heart-warming recipes guaranteed to keep you smiling all season long.
Oven Roasted Vegetables with Wholegrain Mustard Sauce
A tasty way to get your five-a-day. Perfect on its own or great with lamb.
Ingredients – Serves 4 Method
400g new potatoes cut into chunky slices 1. Preheat the oven to 190°C/375°F/
8 baby carrots with tops
Gas Mark 5. Heat the oil in
1 fennel cut lengthwise into 8 or 10
a roasting tray for 2-3 minutes.
Remove.
2 small turnips, each cut into 8
2. Add the vegetables to the tray,
300g cubed butternut squash
toss in the oil to coat, season
8 shallots, skinned
with salt and pepper and top
8 cloves garlic, skinned (optional) with the rosemary.
60ml (4 tbsp) olive oil 3. Cook for 40-45 minutes,
Crushed sea salt and cracked black pepper
turning occasionally, until the
4-6 rosemary sprigs
vegetables are lightly browned
and cooked.
For the sauce
4. To make the sauce, place all the
250ml Onken Natural Set Yogurt
ingredients into a medium pan
2 x 15 mlsp (2 tbsp) cornflour
and bring to the boil whisking all
the time until the sauce thickens.
10 mlsp (2 tsp) wholegrain
Season, lower the heat and
mustard seasoning
simmer for 1 minute.
5. Pour the sauce over and serve.
White Chocolate and Toffee Cheesecake
This cheesecake has a fantastic rich taste with a lovely light texture.
Ingredients – Serves 6-8 2. Put the white chocolate pieces in a
175g sweetened oat biscuits
bowl over a saucepan of simmering
85g butter, melted
water and melt, stirring occasionally
to blend. Cool slightly.
140g white chocolate
3. I n a large bowl mix together the
125g ricotta cheese
ricotta cheese, sugar and egg yolk,
1 large egg, separated
then add the melted white chocolate
50g caster sugar and yogurt and work together.
300ml Onken Natural Set Yogurt 4. S prinkle the gelatine in 45ml of water
1 sachet gelatine
in a small bowl over a saucepan of
30ml (6tsp) thick toffee sauce
simmering water. Stir until dissolved.
Add the gelatine to the chocolate
Decoration
mixture and stir until blended.
White chocolate wedges
5. Whisk the egg white until stiff
1 x 20cm loose bottom cake tin
and fold into the chocolate yogurt
mixture. Pour onto the biscuit base,
Method
spoon on 6 small teaspoons of thick
1. F inely crush the biscuits in a food bag with
toffee sauce in a circle on top of the
a rolling pin or in a food processor. Mix with
cheesecake mixture and chill until set.
the melted butter, press mixture into the
6. R emove from the tin and decorate
cake tin and cool.
with chocolate wedges.
Dr. Oetker Ltd DPS ad.indd 1 6/11/08 15:03:34
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