Riverlea New Zealand

03/01/2022

🥞 Did you know that today is Pancake Day? Formally known as Shrove Tuesday, it marks the day before the start of Lent. It became known as 'Pancake Day' as it was the last chance to use up things such as eggs and fats - and pancakes just happened to be perfect for that! We think, whatever your beliefs, any event that celebrates pancakes is a great day - and our Riverlea Grass-Fed Butter goes beautifully on pancakes, with lashings of you favorite maple syrup. Yum! 🧈🥞
Pick up some Riverlea Grass-fed Butter today from Lunds & Byerlys Kowalski's Markets and others 😊

01/18/2022

We're excited to add Lunds & Byerlys stores to the list of places where you can buy our delicious grass-fed New Zealand butter! Get some next time you're shopping and taste just how good butter can be.

11/24/2021

Using the butter of grass-fed, pasture-raised cows really does make a difference to the flavour of your cooking. Pick up some Riverlea Butter and give these Spice Pumpkin Cake-Cookies a go!

INGREDIENTS
Spice Mix:
2 1/2 teaspoons cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
(Alternatively use 4 teaspoons of Pumpkin Pie Spice mix!)

Dry Ingredients:
2 2/3 cups all-purpose flour
1 1/4 teaspoon baking powder
1 1/4 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients:
1/2 cup Riverlea Unsalted Butter, at room temperature
1 cup packed brown sugar
2/3 cups raw sugar
1 1/2 cups canned pumpkin puree (or freshly mashed pumpkin if you have the time!
1 egg
1 1/2 teaspoons vanilla

Cream Cheese Frosting Ingredients:
4 tablespoons Riverlea Unsalted butter, softened,
1 cup Powdered sugar
4 oz. softened cream cheese
1 teaspoon vanilla extract
1 teaspoon reserved Spices

METHOD
Cake-Cookies:
Preheat oven to 350° F. Line baking sheets a non-stick liner, or baking paper.
In a large bowl, whisk together the Spice Mix ingredients. Set aside one teaspoon of the mix to use in the frosting, then add all the dry ingrdients to the remaining spices and mix thoroughly.
In a separate (large) bowl, beat the Riverlea Unsalted Butter with an electric mixer on medium speed for 30 seconds. Add sugars and beat until light and fluffy - approx 2-3 minutes. Beat in remaining wet ingredients until combined. Stir through the dry ingredients just until combined – being careful that you don’t overmix.
On your prepared baking trays, drop tablespoon amounts of the batter, keeping them at least 3 inches apart. You may find it easier to use two spoons to do this - or an ice-cream scoop. Bake 12-15 minutes or until tops are set. Let cool for 3 minutes then transfer cookies to a wire rack to cool completely before frosting.
Frosting:
Beat the Riverlea Unsalted Butter and sugar with a mixer at medium-high speed until light and fluffy - approx. 2 minutes. Add cream cheese, a little at at time, beating thoroughly after each addition.
Add vanilla and reserved 1 teaspoon Spice Mix and beat to combine. If consistency is too thick, a little milk can help - just use sparingly though. On your cooled cookies, spread frosting and decorate with a little dusting of spice or some raw sugar.

11/23/2021

Are green beans one of your Thanksgiving sides? Make them a little bit fancy with the addition of a tangy mustard dressing and a salty topping of bacon, feta and almonds!
Check out the recipe below...

Green Beans with Mustard Dressing, Bacon, Almonds & Feta.
Ingredients:
1 1/2 lbs fresh green beans, trimmed
2 tablespoons Riverlea Unsalted Butter
1 shallot, diced
2 garlic cloves, minced
Mustard Maple Sauce:
1 teaspoon pure maple syrup
2 teaspoons Wholegrain or Dijon mustard
1 teaspoon balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
Topping:
1/4 cup sliced almonds
1/4 cup Feta cheese or to taste
6-8 slices bacon, sliced

Method:
In a small bowl, mix together the Mustard Maple Sauce ingredients. Set aside.
Blanch green beans in a large pot of salted boiling water for 2 minutes.
Drain and transfer beans to a large bowl of ice water.
Melt Riverlea Unsalted Butter over medium heat in a large frypan. Add shallots and garlic, then sauté for about 1 minute. Add beans and Mustard Maple Sauce and continue to sauté until beans are evenly coated in the sauce and cooked to desired crisp-tenderness.
In a separate small pan, fry bacon until nearly crispy, then add almonds until golden.
Taste and season beans with freshly cracked salt and pepper, transfer to serving dish, then top with bacon, almonds, and crumbled feta.
Best served immediately while warm.

11/21/2021

Is mashed potato a must at your Thanksgiving table? Get yourself some Riverlea New Zealand Grass-fed Salted Butter and taste the difference!

Riverlea Butter & Garlic Mash

Ingredients:
3 lbs. Russet or Yukon Gold potatoes peeled and chopped into 1 - 1.5inch chunks
1/2 cup heavy cream
1/4 cup milk (whole is best)
4 tablespoons Riverlea Salted Butter
1 teaspoon minced garlic
½ cup finely grated fresh Parmesan cheese (or aged cheddar)
1/2 cup sour cream
1/4 cup freshly chopped parsley
1/2 teaspoon salt
1/4 teaspoon pepper

Method:
Add potatoes to a 5 quart (or larger) pot and add water until it reaches about 1 inch up the sides. Season with ½ teaspoon salt. Cover and bring to a boil. Once boiling, reduce heat to low. Simmer for 10-15 minutes or until very tender when pierced with a fork. Drain well.
To the pot, add Riverlea Salted Butter, minced garlic, heavy cream and milk and let heat for about a minute before removing pot from the heat and mashing potatoes until you reach your desired texture (Completely smooth? A little more rustic with small lumps? It's up to you!)
Add in the parmesan, sour cream, parsley, salt and pepper and mix through. Taste and add extra seasonings if needed.
For creamier, more dense potatoes, continue to beat just a little longer but be aware not to overbeat. Taste and season with additional salt and pepper if desired.
Serve in a large bowl with an extra k**b of Riverlea Salted Butter on top if feeling a little extra indulgent.

Enjoy!

11/20/2021

🍎🥧🍏 It's not Thanksgiving without Apple Pie, right? Take yours to the next level by using Riverlea New Zealand Butter. Made from the cream of grass-fed, pasture-raised New Zealand dairy cows, not only can you see the difference, you'll taste it! 🐄 Available NOW at Kowalski's Markets!

Riverlea Apple Pie

SWEET SHORT CRUST PASTRY
Ingredients:
2 cups all-purpose flour
150g Riverlea Salted Butter
½ cup Caster Sugar
2 egg yolks
1-2Tbsp water
Method:
1. Sift the flour into a mixing bowl, and drop in the butter cut into small pieces.
2. Rub the butter into the flour with your fingertips until it resembles coarse breadcrumbs.
3. Stir in the sugar followed by the egg yolks - add the water if the mix seems too dry.
4. Mix quickly to a stiff dough, using a round-bladed table knife, knead lightly until smooth then shape into a rectangular block, wrap well and chill for 1 hour before using.

APPLE PIE FILLING
Ingredients:
• 4-6 large pie apples (Braeburn or Granny Smith are best), peeled and cored
• ½ cup brown sugar + 2 tsp extra for sprinkling on top
• 2 Tbsp all-purpose flour
• ¼ tsp ground cloves
• ¼ tsp cinnamon
• ¼ tsp nutmeg
• 25g Riverlea Salted Butter, melted
• 200g Sweet Short Crust Pastry
• Milk or water
Method:
1. Preheat the oven to 390˚F.
2. Prepare the filling first. Slice the apples thinly, then combine with the sugar, butter, flour and ground cloves.
3. On a lightly floured board, roll out the pastry slightly larger than an 8” pie dish and cut two 1” wide strips long enough to go around the edge of the pie dish. Brush them with water and press onto the edge. Brush the tops of the strips with water.
4. Spoon the apples into the dish, cover with the remaining pastry – this can be decorated to your own liking (a solid lid, or cross-hatch as per photo)
5. If creating decorative shapes for the top of the pie, secure them on with a little water.
6. Brush the whole top of the pie lightly with milk or water and sprinkle with sugar.
Cut a few steam holes in the pastry if you opted for a solid lid.
7. Bake for 25 minutes or until the pastry is golden. Test with a skewer to see if the apple is soft and cooked. If not, reduce the oven temperature to 350˚F and cook for a few more minutes until the apple is tender.

11/19/2021

Something yummy is coming... Check back tomorrow!

11/08/2021

Start your working day the right way with a great breakfast - your own mini frittata with a side of smoked salmon - and of course, coffee.
Buy your Riverlea NZ Grass-fed, pasture-raised butter from your local Kowalski's Markets store!

Mini Frittata

Ingredients
2 tsp Riverlea Salted Butter
1 small spring onion (or red onion), finely chopped
½ cup of spinach, finely chopped
¼ cup of bell pepper
2 eggs, lightly beaten
¼ cup of grated cheese
Sea salt and black pepper

Pre-heat your oven so the grill is nice and hot – approx. 430°F
In a small oven-safe frypan, on a medium heat, melt 1 tsp of Riverlea butter
Fry the red onion until it soften, then add the bell pepper until it too has softened. Add in the spinach, then season.
Remove vege mix from pan and add to the beaten eggs, mixing all together.
Melt the second teaspoon of Riverlea butter, then pour in egg mixture
Cook until the egg starts to set, season again and sprinkle the grated cheese on top.
Transfer pan to the oven and leave under the grill for about 5 minutes, until top is bubbling and just starting to set.
Remove from oven and let rest while you make your coffee!
Serve with some smoked salmon on the side and enjoy this meal which is sure to set you up for the day.

NOTE: While this recipe is an individual serving, you can easily add plenty more to it, and increase the number of eggs. The great thing about a frittata is that it’s a wonderful way to use up veges – even leftover roasted veges from the roast the night before, or the dregs of your vege bin!

Riverlea New Zealand Grass-Fed Butter is deliciously sweeter, creamier, and more golden than the butter you typically find stocked in grocery coolers. Whether you’re a butter connoisseur and have tried butters from around the world, or it’s your first time trying our premium pasture-raised New Z...

10/22/2021

In New Zealand, producing grass-fed dairy just makes sense. In a country of just under 5 million people, it’s astounding to think there is more than 10 million cattle – and nearly 7 million of those are dairy cattle.

Dairy farming isn’t just a business model for Kiwi farmers, it’s a way of life. The wellbeing of their cattle is important to them, and that’s important to us. Cows are raised in a natural environment—outside, in grassy pastures—where they can graze to their heart’s content.

10/20/2021

SUNSHINE IN A STICK ☀️ The golden colour of our butter is completely natural - we use the milk of grass-fed New Zealand cows, which is rich in beta-carotene due to their diet of lush green grass 🐄

10/14/2021

Riverlea New Zealand Grass-Fed Butter has finally landed in the United States!

10/06/2021

With the launch of Riverlea New Zealand in the Twin Cities at popular grocery stores, Kowalski's Markets, we're inviting those near one of the 11 stores to join us for an in-store demo day! Ryan, our man on the ground in the States, a Minneapolis local himself, will be there to chat and tell you all about the benefits of grass-fed, pasture-raised dairy products from New Zealand. We can't wait for your to taste the difference!