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From your morning coffee ☕️ and cereal bowl to your afternoon tea 🫖 and your evening cooking, Fair Cape Full Cream Milk fits right in 🥛 Fresh, simple and always reliable 💚 ... See MoreSee Less
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2 CommentsComment on Facebook
Best milk ever
Warm, wholesome and healthy yet quietly indulgent, this comforting soup gets its silky finish from Fair Cape Fresh Cream 🙌 Try it at yourself – then save it for those cold winter nights ✨
🧄 INGREDIENTS:
1 cauliflower head, cut into florets (about 4 cups total)
1 can of chickpeas (also known as garbanzo beans), drained
5 garlic cloves, peeled
60 ml (4 Tbsp) Extra Virgin Olive Oil, divided
5 ml (1 tsp) ground cumin
5 ml - 2.5ml (1 and ½ tsp) salt, divided
dash of paprika
10 ml (2 tsp) curry powder
2 medium golden potatoes, peeled and cubed (about 2 ½ cups)
1.25 ml (¼ tsp) black pepper
1L (4 cups) vegetable broth
250 ml (1 cup) water
125 ml (½ cup) Fair Cape Fresh Cream
For garnish: Reserved roasted cauliflower/chickpeas, red pepper flakes, fresh thyme
🍲 METHOD:
1. Pre-heat the oven to 200 C degrees.
2. On a large baking sheet, toss the cauliflower florets, chickpeas, and peeled, whole garlic cloves with 3 tablespoons of the olive oil, cumin, ½ teaspoon salt and paprika.
3. Roast for 30 minutes, stirring halfway through.
4. Remove from oven and set aside, reserving about 1 cup for garnish.
5. In a large pot, heat remaining tablespoon of olive oil and add potatoes and black pepper.
6. Cook for 2-3 minutes, stirring frequently.
7. Add vegetable stock and water, and bring to a boil.
8. Once boiling, reduce heat and simmer for 15-20 minutes until potatoes become very soft.
9. Remove from heat and add cauliflower and chickpea mix, stirring to combine.
10. In two batches (adding 1 teaspoon of curry powder to each batch), puree in blender until silky smooth.
11. Return both batches to your pot and stir in fresh cream and remaining tablespoon of salt.
12. Ladle soup into bowls and top with reserved cauliflower mix, red pepper flakes and thyme leaves.
13. With a spoon, lightly drizzle fresh cream if desired.
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4 CommentsComment on Facebook
Yummy
Amen thank you 🙏
😋
Do you like your butter chicken creamy or tangy? 🥘 Do you make it with Fair Cape Fresh Cream or with our Yoghurt? Tell us below 👇 let’s see which team wins! ... See MoreSee Less

16 CommentsComment on Facebook
Nothing beats a proper homemade pie 🥧 This one’s creamy, hearty and made with Fair Cape Fresh Cream and Salted Butter 😍 Save it for your next Sunday lunch 🍽️
🧈 INGREDIENTS:
450 g Chicken breast or thighs, diced
2 medium leeks, sliced
30 ml (2 Tbsp) Fair Cape Salted Butter
30 ml (2 Tbsp) cake wheat flour
250 ml (1 cup) chicken stock
125 ml (½ cup) Fair Cape Fresh Cream
5 ml (1 tsp) thyme
30 ml (2 Tbsp) parsley, chopped
1 sheet puff pastry
1 egg, beaten (for egg wash)
Salt and pepper to taste
✨ METHOD:
1. Preheat the oven to 200 °C.
2. Melt butter in a pan.
3. Sauté chicken until lightly golden, then add leeks. Cook till tender.
4. Sprinkle flour over mixture and stir well.
5. Gradually add chicken stock, stirring until smooth.
6. Add Fair Cape Fresh Cream, thyme, parsley, salt and pepper.
7. Simmer until thickened.
8. Transfer filling into a pie dish. Allow to cool slightly.
9. Place puff pastry over filling, trim edges, and seal.
10. Cut small slits in the pastry to allow steam to get out.
11. Brush pastry with beaten egg.
12. Bake for 25-30 minutes until golden.
13. Let pie rest 5-10 minutes before serving.
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13 CommentsComment on Facebook
Ok but the recipe states that you transfer the filling into the pie dish and then place the puff pastry sheet on top, yet the photo you provided shows a pie with sides and bottom fully enclosed with pastry
That is not a photo of what is described in the recipe - the pie is completely enclosed in pastry - that will never work with puff pastry?
Thankz
WIN 1 of 2 Le Creuset pie dishes and bring comfort cooking home 🥧 Perfect for creamy bakes made with your favourite Fair Cape products! 😍
To enter:
🐄 Follow Fair Cape
👯 Tag a friend
🧑🍳 Tell us your what you’re cooking up!
Closes 30 April. T&Cs apply.
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697 CommentsComment on Facebook
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