Halloween is upon us and the people at Rachel's Organic has kindly shared some tasty recipes with us for helping to celebrate this holiday with your family in the most delicious way using their delicious organic yogurt!
Rachel Rowland is the owner of Rachel's Yogurt. Her mother Dinah was one of the first people to sign up to the Soil Association and her farm, Brynllys in Wales, was the first ever certified organic dairy farm in the UK. In 1966 Rachel and her husband Gareth took over the helm. In 1982 the local area was hit by freak snowstorms, which meant they were unable to get the milk tankers off the farm and were forced to find new ways of using milk.
They started producing butter and cream to distribute as emergency supplies in the local shops, and the products became an instant - success leading us to discover a new product for dairy fans. Their first yogurts were created in 1984 by experimenting with a recipe in her grandmother's recipe book. The same year Rachel's dairy was officially founded and it wasn't long before supermarkets such as Sainsbury's, Waitrose, Tesco and Morrisons were stocking Rachel's yogurts nationwide. The demand for the delicious yogurts from UK retailers grew so much that in 1992they had to build a new purpose-built dairy in Aberystwyth - and the dairy is still based there today.
First up some tasty and creepy Chocolate Spider Cupcakes! BOO!
*Spider Cupcakes*Makes 12
Ingredients for Cakes:
100g plain chocolate (3.5 ounces)
150g unsalted butter, softened (2/3 cup)
150g caster sugar (3/4 cup)
20g cocoa, sifted (3 TBS)
3 eggs, beaten
125g self raising flour (3/4 cup plus 3 TBS)
1 ½ tsp baking powder
2 tbsp Rachel’s Greek Style natural yogurt
Ingredients for Frosting:
4tbsp golden syrup
80ml double cream (1/3 cup)
100g milk chocolate (3.5 ounces)
100g plain chocolate (3.5 ounces)
3 TBS Rachel’s Greek Style natural yogurt
Ingredients for Decoration:
Chocolate sugar strands Smarties or similar sweets (for the eyes)
Liquorice laces or Catherine wheels
1. Pre-heat the oven 180°C/350*F/Gas Mark 4 and line a muffin tray with paper cases.
2. Put the chocolate in a heatproof bowl and microwave on medium power for 1 minute until melted, alternatively place over a pan of simmering water.
3. In a mixing bowl beat the butter, caster sugar, cocoa powder and eggs, until soft and creamy. Add the flour and baking powder. Lastly add in the yogurt ensure the mixture is well combined.
4. Spoon the mixture into the cases and bake for 20 minutes until risen and firm to touch. Leave to cool.
5. Meanwhile in a small bowl gently heat the icing ingredients (except the yogurt). Either do this in a microwave, medium power or over a pan of simmering water until the chocolate has melted, leave to cool then add the yogurt. The frosting should be soft but not runny.
6. Spoon the frosting onto each cake and carefully spread with the back of a knife. Dip each cake into chocolate sugar strands then place the Smarties for eyes, cut the liquorice laces into 8 equal pieces and push into the icing – work quickly before the frosting sets. To make the eyes stand out and a mouth simply place some of the frosting in a piping bag with a small plain nozzle and pipe for the desired effect.
Next up a delicious Pumpkin Pie which has a delicious topping of Apple Cinnamon Yogurt!
*Rachel's Pumpkin Pie*Serves 6 - 8
This sweet and tempting pie is perfect for an autumnal treat. From Rachel's yogurt.
320g ready to roll short crust pastry (enough for one 9 inch deep pie)
425g canned pumpkin, we used Libby’s (14.5 ounce tin)
140g caster sugar (3/4 cup)
½ tsp ground nutmeg
½ tsp ground cinnamon
2 eggs, beaten
25g butter, melted (5 1/4 tsp)
100g Rachel’s Greek Style Low Fat Yogurt (6 1/2 TBS)
200g Rachel’s Greek style Apple & Cinnamon Yogurt (generous 3/4 cup)
A sprinkle of ground cinnamon
1.Pre-heat the oven to 180°C/350°F/Gas Mark 4. Roll out the pastry on to a floured surface, and line a 22cm fluted loose bottom tart tin with the pastry. Once lined with pastry, place in the fridge for 10 minutes to relax (this will stop the pastry from shrinking).
2.Remove the pastry case from the fridge and line with a sheet of parchment paper and baking beans. Bake the pastry for 15-20 minutes, then remove the paper and beans and cook for a further 5 minutes. Remove from the oven and leave to cool.
3.In a bowl combine the pumpkin puree, caster sugar and spices, then beat in the eggs, melted butter and yogurt.
4.Pour the mixture in to the tart shell and cook for 35-40 minutes until the filling has just set and has a slight wobble.
5.Leave to cool then remove the pie from the tin.
6.To serve top with swirls of apple & cinnamon yogurt and a sprinkle of ground cinnamon. Serve chilled.
Finally some really delicious Chocolate Pots which make for the perfect ending to any get-together!
*Pot Au Chocolate*Makes 4 servings
Rich and decadent, these chocolate desserts are a magnificent finish to your dinner party. Simple and easy to make. From Rachel's yogurt.
200ml double cream (7.5 fluid ounces
130g dark plain chocolate (minimum 70% cocoa solids) (4 ounces)
70g milk chocolate (2.5 ounces)
2 tbsp liquid glucose
2 egg yolks
20g butter (1 1/3 TBS)
100g Rachel’s GREEK STYLE natural yogurt (6 1/2 TBS)
150g whipping cream, whipped (2/3 cup)
1. Heat the cream, do not allow it to boil.
2. Break the chocolate into a bowl and pour over the hot cream. Stir the chocolate until it melts and there
is a smooth consistency.
3. Add the liquid glucose, egg yolks and butter and beat lightly to combine the ingredients into the
4. Fold in the yogurt and then pour the mixture into the glasses and refrigerate for a couple of hours before
5. Decorate with a rosette of cream and decorate with shavings or grated chocolate.
Rachel's Organic Yogurt is available in a wide variety of flavours as well as Seasonal inspirations. they can be purchased at ASDA, Booths, The Co-operative, Morrisons, Sainsbury's, Ocado and Waitrose.
To learn more and check out their other delicious recipes you can check out their tasty website.
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