Method:

Line a springform cake tin with baking paper.
For the biscuit base, process the biscuits until fine in a food processor. While processing, add melted butter in a slow stream until combined. Press into the cake tin and place into freezer to set.
For the cheesecake, whip the cream in a bowl until stiff peaks are formed. Set aside until needed. In a separate bowl, beat the cream cheese, sour cream, castor sugar and vanilla until soft. Melt the bloomed gelatine on low heat and fold into cream cheese mixture. Fold the cream into the cream cheese mixture and pour onto the chilled base. Spread until even.
Set in the fridge for 6 hours or overnight.

Method:

1. Heat the olive oil in a large pan over a low-medium heat.
2. Add the onion, garlic and thyme, with a pinch of salt. Sauté until translucent. Add the sundried tomatoes and sauté for a further 2 minutes.
3. Add the risotto rice and allow to sauté until you can hear it starting to crackle, and the outer of the rice grains become slightly translucent.
4. Add the lemon juice and then a cup of hot vegetable stock. Stir gently until all the liquid has been absorbed, then add another cup of stock. Again, stirring gently and continuously until the liquid is absorbed. Continue adding stock a cup at a time until the rice is cooked, but still has a slight bite. Remove from the heat and stir through the grated gouda.
5. Season to taste with salt pepper.
6. Spread the rice mix onto a tray and put in the fridge until completely cool.
7. Once cool, roll the rice mixture into even balls, about golf-ball size.
8. In one bowl have your flour, in another have the whisked egg, and in a third bowl have your panko.
9. Dip the rice balls into the flour, then roll in the egg, and lastly coat evenly in the panko breadcrumbs. Place them on a tray and back in the fridge.
10. Heat up your oil in a pot or heavy based pan to about 180C. If you do not have a thermometer, sprinkle some breadcrumbs in, if they fix straight away but without blackening, then the oil is hot enough.
11. Fry your arancini balls in batched until golden and heated through. Remove from the oil and drain on paper towel, sprinkling with a pinch of salt.

Method:

1. Preheat the oven to 180C.
2. Remove the camembert from all packaging and place in a greased oven proof bowl or dish, ideally one that the camembert just fits in.
3. Using a sharp knife, make 6 slight incisions into the camembert, going about half way deep. Drizzle over the honey and stick a few sprigs of rosemary in the incisions.
4. Sprinkle with salt and pepper and place in the oven.
5. Bake for 15 minutes.
6. To make the salsa, put your olive oil into a decent size bowl. Stir through the garlic, brown sugar and lemon zest.
7. Add the cherry tomatoes and calamata olives. Allow to marinade for 10-15 minutes.
8. Just before serving, add the fresh basil.
9. Serve your camembert hot topped with some of the salsa, serve the remaining salsa in a bowl on the side. Serve the crispy crostini’s on the side.

Method:

1. Preheat the oven to 190C.
2. Peel you butter nuts and slice them into 1cm thick slices, discarding the seeds.
3. Place on a roasting tray. Drizzle with olive oil and a sprinkle of salt and pepper. Toss and roast until al dente, about 30 minutes.
4. Add the milk, garlic, thyme and rosemary to a saucepan and bring to simmer. Turn off the heat and allow it to infuse for 10 minutes, then strain, discarding the garlic, thyme and rosemary.
5. Heat the butter in a pan, whisking occasionally under it is light golden. Add the flour and whisk until smooth for about 2 minutes, and until the flour taste has cooked out. Start adding your milk and vegetable stock, alternating a dash at a time, whisking continuously until you have used up all of your liquids.
6. Add the white cheddar and whisk until combined, then stir through the spinach. Season to taste with salt and pepper.
7. Grease a dish (approximately 22cm x 32cm).
8. Start by spreading a quarter of the bechamel over the base of the dish. Top lasagne sheets then 1 third of butternut. Repeat until you just have the last quarter of bechamel on top.
9. Then finish with the remaining grated white cheddar.
10. Bake in the oven

Method:

1. Preheat the oven to 175C.
2. Position the rack in the middle of the oven. Grease 2 x 18cm round cake tins.
3. Mix the flour, cinnamon, salt, and baking soda together in a bowl. In a separate bowl, whisk the oil, brown sugar, white sugar, and vanilla together. Then whisk the eggs in one at a time until well incorporated.
4. Gently fold the dry flour mix into the wet mix in three batches, until smooth and completely mixed through.
5. Stir through the carrots, pecan nuts and raisins.
6. Divide the batter between the cake tins and bake for 30 – 45 minutes, until cooked through. Once cooked, allow them to sit in their tins for 15 minutes out the oven, then transfer to cooling racks. Allow to cool completely before icing.
7. Beat the President Plain Thick & Smooth Cream Cheese using an electric mixer. Beat until light and creamy. Slowly add the icing sugar a few tablespoons at a time while beating. Beat until fluffy.
8. Ice the cake and top with the chopped pecan nuts.

Method:

1. Put 150ml of the warm water into a jug with the yeast and brown sugar. Whisk and allow to sit for 5 minutes, until frothy on top.
2. Using an electric mixer fitted with a dough hook, add the white bread flour and salt. Mix until combined, then add the yeast mixture and about ¾ of remaining warm water. Mix until well combined, adding more water if needed to have a slightly sticky dough.
3. Knead the dough for about 10 minutes until it has an elastic feel and is smooth. in the last minute, add the 50g grated cheddar cheese.
4. You can also do this by hand. Start by mixing in a bowl, then transfer to a clean surface and knead by hand.
5. Oil a large bowl with the olive oil and tip your dough into it. Cover with a clean, damp tea towel. Leave in a warm place to rise for about 1 hour, until double in size.
6. Tip the dough on a lour surface, knead to knock all the air out. Divide the dough in half and roll each piece into a rectangle around 25 x 15cm.
7. Mix your olive oil, garlic and sage together. Spread this over the top of each dough piece, and then sprinkle over the cheddar.
8. Starting on the longer edges of the dough, tightly roll them, carefully pressing the edges closed.
9. Using a sharp knife, slice the long dough rolls lengthways all the way down. Place the two sliced rolls alongside each other and firmly press the tops together. Carefully twist them, ensuring the exposed centre is always facing upwards. When you reach the end, firmly press the bottoms together. Repeat with the other.
10. Place the two loaves onto a greased tray. Carefully tuck the ends under the dough so they are not exposed. Cover with a clean tea towel and leave to prove in a warm place for about 45 minutes.
11. Preheat the oven to 180C.
12. Brush the dough with the beaten egg and sprinkle over the flaked salt.
13. Bake for 35-40 minutes. until golden and hollow sounding when tapped underneath.
14. Best served warm with fresh butter.

Method:

1. After your prawns have been cleaned, pat them dry.
2. Put the flour, chili powder, smoked paprika and salt into a bowl and mix together.
3. Whisk the eggs together in a separate bowl.
4. Put the panko in a separate bowl.
5. Start by tossing the prawns through the seasoned flour. Dust off any excess clumps of flour, then dip into the egg mix. Finally, coat them in panko and place them on a clean tray.
6. Heat oil up in a pot for frying. Fry the prawns in batches until golden and crispy. Allow them to drain on paper towel and season with a sprinkle of salt.
7. Serve the crispy prawns with a tub of President Light & Fluffy Sweet Chili Cream Cheese.

Method:

1. Cook the linguini according to package instructions and put to the side.
2. Heat the olive oil in on a high heat. Add the prawns and sauté until just cooked then remove them from the pan.
3. Add the butter and garlic and cook for 3 minutes, ensuring the garlic or butter does not burn. Add the stock, bring to a boil, then whisk in the President Thick & Smooth French Herb Cream Cheese. Allow to simmer for 10 minutes until thick and creamy.
4. Add the parmesan, lemon juice, and season to taste with salt and pepper.
5. Stir through the pasta and prawns until well combined.
6. Serve hot, garnished with chopped parsley, and extra sprinkle of black pepper, and lemon wedges on the side.

Method:

1. Grease 6 mini tart cases (12cm diameter tart cases).
2. Gently cut out and press the short crust pastry into each. Ensure to leave a little lip around the top as they will shrink.
3. Poke holes in the base with a fork then place them in the fridge to chill for 30 minutes.
4. Preheat the oven to 180C.
5. Place a piece of baking paper in each tart case and fill with baking beans or rice. Bake in the oven for 15 minutes until slightly golden. Remove the beans and paper from each and bake for a further 5 minutes.
6. Meanwhile, make the cream filling.
7. When the tart cases come out the oven, turn the oven down to 170C.
8. Carefully fill each one with the cream cheese mixture. Return them to the oven and bake for about 10-15 minutes, until the cream cheese is almost set.
9. Remove from the oven and allow to cool.
10. Top with fresh raspberries and a light dusting of icing sugar.

Method:

1. Preheat the oven to 175C.
2. Heat the olive oil in an oven proof dish/pan over a medium-high heat on the stove top.
3. Season the chicken pieces generously with salt and pepper. Once the oil is hot, add the chicken pieces skin side down. Allow them to go golden and caramelize all over.
4. Remove the chicken from the pan and turn the heat down to medium-low.
5. Add the onions and sauté for 8 minutes, until softened. Add the garlic, paprika, thyme & oregano and sauté for a further 3 minutes.
6. Add the sundried tomatoes and tomato paste. Stir until well combined.
7. Add the chicken stock and President Thick & Smooth Onion Marmalade Cream Cheese. Bring to a boil and whisk so it completely incorporated. Add the chicken pieces, skin side up, and place in the oven. Allow to bake for 45 minutes, until the chicken is cooked through. If the chicken skin is going too dark, cover the dish with tin foil.
8. Serve hot, topped with fresh basil.

Method:

1. Preheat the oven to 180C.
2. For the bruschetta, slice the baguette into 1/2cm thin slices. Rub the garlic clove on each slice.
3. Mix the olive oil and dried herbs together. Brush this on each side of the bruschetta slices. Lay the slices on a tray and sprinkle with salt. Bake in the oven until golden and crisp, about 10-12 minutes, turning half way through baking.
4. Add the feta, yoghurt, olive oil and garlic to a food processor. Blend until smooth and season to taste with pepper. Scoop the mix into a serving bowl, and create a well with the back of a spoon to hold the honey drizzle.
5. Heat the olive oil in a pan over a medium heat. Add the thyme and chilli flakes, sauté for 10 seconds then add the honey. Whisk until melted then remove from the heat.
6. Allow to cool slightly.
7. Once cooler, drizzle over the whipped feta. Top with sesame seeds and a sprinkle of pepper.
8. Serve with toasted crostini on the side.

Method:

1. Heat the olive oil in a frying pan over medium high heat. Toss the President Plain Feta slices in the cake flour. Shake off excess cake flour. 
2. Fry the President Feta slices for 2-4 minutes on each side or until golden brown and crispy. Remove from the pan and drain on paper towel. 
3. In a large bowl combine the tomatoes, cucumbers, red onion, black olive, more feta cheese, crumbled and baby herb leaves. 
4. For the dressing; combine all the ingredients in a small bowl. 
5. Toss the dressing through the salad. Arrange the salad on a serving platter on top with the crispy fried President Plain Feta. 

Method:

1. Preheat the oven to 180°C. Spray a 22cm quiche pan with cooking spray. 
2. Place the cake flour and butter in a food processor. Process until just combined. Add the President Plain Medium Fat Cream Cheese and ice water and pulse until the dough just comes together. 
3. Shape the pastry into a disc. Wrap with cling wrap and refrigerate for 1 hour. 
4. Roll the pastry out on a lightly flour dusted surfaced until 2mm thickness. Line the quiche pan with the pastry. Refrigerate for another 30 minutes. 
5. Prick the bottom of the pastry all over with a fork. Line with baking paper and fill with blind baking beans. Blind bake the pastry for 10 minutes. 
6. For the filling; place the President Smoked Salmon Flavoured Medium Fat Cream Cheese, cream and eggs in a jar and whisk until well combined. 
7. Arrange the smoked trout, grated marrow and fennel in the pastry shell. Pour over the cream cheese filling and bake for 25-30 minutes or until golden brown and puffed. Serve with lightly blanched green veggies, extra smoked trout ribbons and dollops of President Smoked Salmon Flavoured Medium Fat Cream Cheese.

Method:

1. Preheat oven to 180°C. Place the streaky bacon on a baking tray and roast in the oven for 20 minutes or until crispy. Roughly chop the bacon and set aside. 
2. Bring a large pot with salted water to the boil, cook the penne pasta for 6-8 minutes or until al dente. Drain and set aside. 
3. Heat the milk in a saucepan over medium high heat. Add the black pepper corns, onion and bay leaves. Cook until it just starts to boil. Remove from the heat.  Strain and discard the aromatics. 
4. Heat the butter in a medium saucepan, add the flour, stirring until combined. Add the milk and whisk until boiling point or until all the flour is cooked out, and a thick consistency. Add 200g President Mature Cheddar and whisk continuously until melted. 
5. Add the penne pasta, half the bacon and parsley. Toss until well combined. Place the pasta mixture into a large casserole dish. 
6. In a bowl combine the ciabatta crumbs, remaining bacon and President Mature Cheddar cheese. Crumble this mixture on top and bake for 10 minutes or until golden brown and crisp.

Method:

1. Preheat the oven to 200°C. Line a baking tray with baking paper. 
2. Lightly, cut a cross through the top skin of the other 2 Camemberts.
3. Place the Camemberts on a baking tray and bake for 5 minutes or until the cheese is softened. 
4. In the meantime; toast the walnuts in a frying pan over medium heat. Add the honey and stir until well combined, leave to caramelize for 2-4 minutes. Stack the 2 camembert’s on top of each other with a layer of nuts in between. Drizzle with honey and serve with extra caramelized walnuts. Serve with Melba toast.

Method:

1. For the sauce; heat the butter in a saucepan over medium heat. Add the flour and whisk until well combined. Add the cream and whisk until it starts the bowl. Add the sherry and President Creamy Blue Cheese and whisk until melted. 
2. For the burger patties; in a food processor combine the chuck, President Cream Blue Cheese, garlic, Dijon mustard, salt and black pepper. Process briefly, until the mixture is combined and the chuck is evenly ground. 
3. For the caramelized onion; heat the butter in a frying pan, fry the onions for 10 minutes or until it starts to caramelize, add the sugar and fry for another 5 minutes or until caramelized. 
4. Shape the patties into 110g patties. In a frying pan over medium heat, fry the patties until golden brown on each side. Transfer to the oven to cook for a further 5 minutes. 
5. Slice 8 mini burger buns open, top with rocket leaves and sundried tomatoes. Serve the patties on top of the burgers. Top with President Creamy Blue Cheese sauce and caramelized onions. 

For the salsa, combine all the ingredients in a small bowl.
Serve the corn chips in a bowl and enjoy with the salsa and cream cheese.

Preheat the oven on 200°C
For the cream cheese sauce, melt the butter in a large saucepan on high heat. Add the cake flour and whisk until combined. Pour the milk in slowly while whisking to prevent lumps. Continue whisking on high heat until the sauce has thickened, 5 minutes. Add the cream cheese to the sauce and mix through.
Place a large pot of water on the stove and bring to the boil. Cook the pasta until al dente, 8 minutes. Drain the pasta. Pour the sauce into the pasta pot and combine well. Place into a deep oven dish and set aside.
For the herb crumb, combine the ingredients and sprinkle on top of the pasta with the grated cheddar cheese.
Bake until golden brown, 10 minutes.

Preheat the oven on 200°C
For the baked camembert, place the camembert on a small oven proof dish. Sprinkle with crushed pink peppercorns and bake for 8 minutes. Finish off with pieces of fig preserve and serve on the cheeseboard. Serve while hot
For the cheeseboard, place all the items neatly on a large plate or wooden board.

Preheat the oven on 200°C
For the pasta sauce, place the tomatoes, onions, garlic and oreganum in a roasting tray. Drizzle with olive oil and season with salt. Roast until slightly charred, 20 minutes.
In the meantime, place a large pot of water on the stove and bring to the boil. Cook pasta, 10 minutes.
To finish the sauce, combine the roasted tomato mix with Worcestershire sauce and balsamic vinegar. Season to taste.
To serve, spoon pasta into a large oven tray and pour sauce over. Layer with feta cubes and garnish with fresh basil leaves. Serve while hot.

To serve, place all items neatly on a large plate or wooden board

To serve, spread mayonnaise onto bread and layer with lettuce, tomato and finish off with sliced cheddar.

To serve, layer all the ingredients into two bowls.

Method:

1. Preheat the oven to 180°C. Spray a 22cm quiche pan with cooking spray. 
2. Place the cake flour and butter in a food processor. Process until just combined. Add the President Plain Medium Fat Cream Cheese and ice water and pulse until the dough just comes together. 
3. Shape the pastry into a disc. Wrap with cling wrap and refrigerate for 1 hour. 
4. Roll the pastry out on a lightly flour dusted surfaced until 2mm thickness. Line the quiche pan with the pastry. Refrigerate for another 30 minutes. 
5. Prick the bottom of the pastry all over with a fork. Line with baking paper and fill with blind baking beans. Blind bake the pastry for 10 minutes. 
6. For the filling; place the President Smoked Salmon Flavoured Medium Fat Cream Cheese, cream and eggs in a jar and whisk until well combined. 
7. Arrange the smoked trout, grated marrow and fennel in the pastry shell. Pour over the cream cheese filling and bake for 25-30 minutes or until golden brown and puffed. Serve with lightly blanched green veggies, extra smoked trout ribbons and dollops of President Smoked Salmon Flavoured Medium Fat Cream Cheese.

Method:

1. Lightly brush both sides of the bread with a little olive oil and season with salt and pepper.
2. Preheat a griddle pan or frying pan until hot. Toast the bread slices for 1- 2 minutes per side, until golden and crispy. Set aside to cool.
3. Cut the block of blue cheese in half. Cut one half into small pieces and set aside for garnishing the crostini’s. Crumble the remaining blue cheese into a mixing bowl and add the cream cheese. Mix well with a fork.
4. Assemble the crostini’s just before serving: arrange the toasted bread slices in a single layer on a platter. Top with some of the creamy blue cheese mixture, a slice of pear, some of the reserved pieces of blue cheese, a few chopped pecan nuts and thyme leaves. Drizzle a little honey over the top

Method:

Filling:

1. Place the Cream Cheese, castor sugar, lemon juice and zest, into a mixing bowl and mix well, until smooth. Fold the whipped cream into the mixture, cover and keep chilled.

Blueberry Compote:

2. Place the blueberries (fresh or frozen), jam, lemon juice and lemon zest into a small pan. Bring to the boil and simmer for 5-6 minutes. Stir in the slaked cornflour mixture and cook for 3-4 minutes, or until the compote has thickened. Remove from the heat, cover and set aside to cool.

To serve:

3. Place the meringue shell/s onto a serving platter. Fill the shell with the cheesecake mixture, a teaspoon of lemon curd (optional) and some of the blueberry compote. Top with some toasted almonds, seasonal berries and garnish with mint leaves and/or edible flowers if desired.

Method:

Cheese Sauce:

1. Melt the butter in a pan and add the flour. Cook for 2-3 minutes, stirring continuously. Stir in the stock and milk and cook, stirring until smooth. Adding a little more stock or milk if required.
2. Add the cheese and lemon juice and stir until smooth. Set aside.

Chicken & Broccoli:

1. Heat the oil in a wide ovenproof skillet and fry the onions and garlic for 3-5 minutes, or until the onions have softened. Transfer the mixture to a plate and return the pan to the stove.
2. Sprinkle the paprika over the chicken cubes and fry the chicken in the pan for 5-6 minutes or until golden and browned all over. Return the onion mixture to the chicken and cook for 1 minute.
3. Turn off the heat and add the broccoli and cheese sauce and gently combine.
4. Preheat an oven to 190C. Top the chicken bake with the remaining Cheddar cheese and a pinch of dried chilli flakes or paprika (optional). Bake in a hot oven for 12-15 minutes, or until the cheese is golden and melted.
5. Serve with a seasonal salad and crusty bread.

Method:

Filling:

1. Heat the oil in a pan and gently fry the onion and garlic for 3-5 minutes, and add the cooked, finely chopped spinach. Turn off the heat and add the cream cheese, feta cheese, pesto, parsley and mix well. Season with milled black pepper.
2. Fill the cooked pasta shells with the spinach mixture and set aside.

Tomato Sauce:

1. Heat the oil in a wide, ovenproof skillet and fry the onion for 5 minutes. Add the paprika, chopped tomatoes, tomato passata, sugar, water and chilli (optional) and simmer for 10-12 minutes. Season with salt and pepper.

To assemble:

1. Preheat the oven to 180C.
2. Arrange the stuffed pasta shells on top of the tomato sauce in the skillet/pan.
3. Bake in the oven for 15-20 minutes, or until heated through.