Heat 1 tbsp ghee in a nonstick pan and add in the thin onion slices. Cook until translucent and set aside.
In the same pan, heat 1 tbsp ghee, then add the cinnamon stick, star anise, bay leaf, ginger, and green chili. Sauté on low to medium heat for about 1 minute.
Turn up the heat, add in the potatoes, and let them cook for 6-7 minutes until softened.
Stir in the onions, bell peppers, peas, and corn. Cook for 5 more minutes or until softened.
Mix in the tomatoes, seasonings, and cooked rice with another 1 tbsp of ghee.
Top off your vegetable pulao with the caramelized onions, mint, and a splash of lime juice. Enjoy hot with a side of yogurt!
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Rinse and slice asparagus stocks in half lengthwise. Trim off any woody ends.
Lightly coat with oil and season with salt and pepper.
Heat a grill or grill pan over high heat. Grill, turning occasionally, until tender and charred, 3 to 4 minutes.
Meanwhile, preheat oven to 375°F
In a small pot, melt 4 tbsp Truly Grass Fed butter over medium heat. When butter has just started to brown, remove from heat. Butter should start to smell nutty and turn a deep golden shade.
Add rosemary and thyme to barely browned butter.
In a medium bowl, combine slices fingerling potatoes, butter herb mixture and salt and better to taste. Toss and thoroughly coat potatoes.
On a parchment-lined baking sheet, place coated potatoes and roast in oven for 25 minutes or until they are easily pierced with a knife.
Sprinkle with additional salt and pepper to taste and enjoy!
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1 tsp fresh cracked black pepper, plus more to taste
Fresh parsley, finely chopped, for garnish
Instructions
Preheat oven to 350 degrees.
Bring a large pot of water to a boil, season generously with salt. Add the pasta and cook until just al dente, about 6 minutes, drain and set aside.
Add 2 tbsp (1 oz) butter to a medium skillet set over medium-high heat. Once melted, add the breadcrumbs, stirring often until evenly coated and lightly golden brown; about 3 – 5 minutes. Set aside.
In a large skillet or sauce pan, melt the remaining 6 tbsp (3 oz) butter over medium heat. Whisk in the flour until smooth, continue to whisk frequently for 2 – 3 minutes, allowing the flour to cook down; color may turn more golden.
Slowly add the milk in batches, whisking constantly until there are no lumps. Increase heat, bringing to a simmer (continue whisking to prevent burning). Simmer for 3 – 5 minutes, whisking regularly, allowing sauce to thicken.
Remove pan from heat and whisk in the cheeses until melted and smooth. Add salt and pepper, plus more to taste.
Add the drained, cooked pasta, stirring until evenly coated. Alternatively, this can be done in a large mixing bowl if pan is too small.
Transfer mac and cheese to a 9×13 baking dish and top with toasted breadcrumbs. Bake for 15 – 20 minutes.
Serve immediately. Garnish with fresh parsley.
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Heat a large saucepan over a medium heat and add the Truly Grass Fed Butter. When the butter is foaming, add the onion, lower the heat and cook for 10 minutes, until the onion is caramelised and fully cooked.
Add the garlic and pearl barley and stir well.
Pour in the cider, add the thyme and simmer for 1 minute, stirring constantly.
Pour in all the stock, bring to the boil and turn down the heat to a low simmer for 30 to 35 minutes, stirring from time to time, until all the liquid has been absorbed and the barley is tender.
Stir in the in the Dijon mustard, cream and grated Truly Grass Fed Natural Sharp Cheddar Cheese and remove from the heat. Season with salt and freshly ground black pepper, to taste.
For the topping
Heat the Truly Grass Fed Butter in a frying pan over a medium heat. Add the cherry tomatoes, season with salt and freshly ground black pepper and sauté for about 7 to 8 minutes until they burst slightly. Remove from the heat.
For the chive butter
Place the chopped chives and melted Truly Grass Fed Butter into a blender and blend until smooth. Season with salt and freshly ground black pepper.
To serve
Ladle the barley risotto into bowls, sprinkle over a little Truly Grass Fed Natural Sharp Cheddar Cheese, spoon the cherry tomatoes on top and drizzle over some chive butter. Serve immediately.
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Blend the tomatoes, orange juice, and dates in a blender until thick and chunky. Set aside.
Heat ghee in a medium saucepan, add cumin, cinnamon, turmeric, cardamom, and paprika and keep over low heat until fragrant. Stir in garlic, ginger, and onions and wait until wilt. Add the brown sugar and let caramelize for 1 minute.
Pour blended tomato paste into the pan, add chickpeas, salt, and pepper.
Cook in low heat for 10 to 15 minutes, until sauce is flavorful, fragrant, and thickens.
Season with salt and pepper, turn off the heat, stir in cilantro, mint, and cashew nuts. Serve immediately with a bowl of basmati rice.
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These crispy chicken bites with creamy cheese sauce are so simple to prepare and so yummy that will become a favorite. Adults and kids love them for a quick lunch or dinner. You can season and bread chicken 8 hours in advance, keep them in the fridge and fry before serving.
Ingredients
Scale
4 chicken breast halves in medium, skinned, and in small strips (about 1 lb)
3 tbsp lemon juice
1 ½ cup fresh breadcrumbs
½ cup Truly Grass Fed natural aged cheddar cheese, grated
1 garlic clove, grated
4 eggs
1 cup all-purpose flour
150 g de cream cheese
¼ cup milk
3 tbsp chives, finely chopped
Oil for deep-fat frying
Salt and black pepper
Instructions
Place chicken strips into a bowl, season with lemon juice, salt, and pepper. Cover and let it rest for 15 minutes at room temperature.
Place the breadcrumbs, half of the cheese, half of the garlic, and pepper into a blender or food processor and pulse until combine. Transfer to a bowl and set aside.
Crack the eggs into another bowl and lightly mix with a fork. Set aside.
Put all four into a third bowl and set aside.
To create a nice crunch exterior, dredge each strip in flour, dip it into the beaten eggs and finish by tossing in breadcrumbs.
Heat the oil in a large frying pan. Line a wire rack with a paper towel.
Without crowding, fry chicken in batches until bites are crispy and golden brown on all sides. Let them dry over a paper towel.
Meanwhile, for the sauce, place the cream cheese and milk in a small bowl and microwave for 30 seconds, just enough to soften. Stir in the remaining garlic and cheese and microwave for 30 seconds more, just enough to heat. Add chives and whisk to combine.
Serve chicken bites with creamy sauce.
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First things first: if the soufflé turns out perfect and gets to the table like that, it will be lovely; but don’t worry if it lowers, it’s no obligation, and it will be good even so. While in the oven, the light cream will rise and get crispy; the texture and flavor will still be delightful! Remember that all soufflées are fragile – even the most experienced chefs will wonder if it’s going to work out perfectly and if it won’t lower in the way to the table. The important thing is to have everything ready for the soufflé to be served immediately.
Ingredients
Scale
Spinach
2 tbsp Truly Grass Fed unsalted butter
1 bunch of spinach
1 small onion finely chopped
1 clove of garlic finely chopped
salt
Soufflé
4 tbsp unsalted butter
1/2 cup flour
2 and 1/4 cup milk, cold or room temperature
2 tsp Dijon mustard
4 oz sharp cheddar cheese, shredded.
4 eggs
Salt, nutmeg, white pepper
Butter for greasing, room temperature
Breadcrumbs for dusting
Instructions
Chop the spinach leaves and thin stems into tiny pieces. Heat the butter in a large saucepan and slightly golden the onion.
Add the garlic and let it fragrant; add the spinach, a pinch of salt, and keep it in high heat for about 5 minutes until the leaves are tender and the liquids have dried up. Set it aside.
In a medium-sized pan, heat the butter and flour, mixing nonstop with a whisk, making sure to scrape the bottom as well. When you obtain a white roux, add the milk, salt all at once and, mixing nonstop, let it cook for about 5 minutes until it boils and thickens. Still whisking nonstop, add the mustard, pepper, nutmeg, and salt and cook for 5 minutes more, until flavorful. Turn off the heat, mix in spinach and let it cool for 15 minutes.
Meanwhile, heat the oven to 420ºF/210ºC (high).Using a brush, grease 6 soufflé ramekins (6 oz) with butter, wait for 5 minutes, grease them again, dust the breadcrumbs and take them to the fridge for 10 minutes.
With a blender, beat the egg whites until medium-stiff peaks.
Mix the cheese and egg yolks to the creamy spinach. Place 1/3 of the egg whites into the bowl and mix with a spatula to make it lighter.
Mix with the spatula on a movement of cutting the cream up to the bottom of the bowl and lifting up, gently fold the remaining egg whites.
Divide between the prepared ramekins, clean the edges and place them on a baking sheet. Place the baking sheet in the middle of the oven and the soufflé for 10 minutes.
Turn the heat down to 350Fº/180ºC (medium) and bake for 10 minutes more, until it’s cooked and firm and golden on the outside.
Serve immediately.
Prep Time:45min
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A perfect and classical combination that always pleases. Good homemade pasta dough is not hard to prepare and is so good that you will make it again and again. To save time, prepare the pumpkin filling the day before and keep it refrigerated.
Ingredients
Scale
Pasta
2 cups all-purpose flour, approximately
3 eggs
2 tsp salt
Flour to dust
filling
2 tbsp Truly Grass Fed unsalted butter
1 small onion, finely chopped
1 garlic clove, grated
14 oz kabocha pumpkin, peeled, seeded, and finely diced
1/3 cup water
salt and nutmeg, freshly ground
Final assembling
5 tbsp butter
6 sage leaves, coarsely chopped
1 tsp honey
1 cup nuts, coarsely chopped
4 oz aged cheddar cheese, grated
Instructions
For the pasta dough, place flour, eggs, and salt into the stand-mixer bowl. Using the hook, stir to combine and, when mixed, adjust to medium speed and knead for about 10 minutes until a smooth and elastic dough forms. Wrap the dough in plastic film to avoid drying and rest at room temperature for 30 minutes.
For the filling, heat the Truly Grass Fed unsalted butter in a medium saucepan, add the onion, and wait until lightly golden. Stir in garlic, and when fragrant, add the pumpkin dices, salt, and nutmeg to the pan. Add water and cook over low heat until pumpkin pieces are very soft and dry. If needed, cook over high heat for 2 minutes to release any moisture. Adjust salt and nutmeg, transfer to a bowl and refrigerate for 30 minutes.
Dust a medium-size ravioli frame with flour and set it aside. Dust with flour on the working surface. Set pasta machine according to manufacturer’s direction.
Divide pasta dough into 4 equal pieces. Flour the first piece of dough and pass through the pasta machine according to the manufacturer’s direction until you obtain a super thin pasta dough sheet (about 25”).
Cut a rectangle of dough a little longer and wider than the frame. Place it over the frame and lightly press with your fingertips to adjust it into all hollows. Fill each hollow with ½ to ¾ tsp of the pumpkin purée. Place another rectangle of dough on top and firmly press with your fingertips to seal and gently press with a rolling pin to score. Invert frame onto a floured surface and gently tap to unmold the ravioli. Make the same process with the remaining dough.
Heat about 4 L (1 gal) water in a large stockpot to cook pasta.
Use a large sauté pan to prepare sage butter and assemble ravioli. Heat butter and sage leave and wait until fragrant. Add nuts and toast for 30 seconds. Turn off the heat.
When water boils, gently drop about 1/3 of the ravioli and stir to prevent them from sticking. Cook for about 3 minutes, until “al dente” (they start floating when ready).
Using a slotted spoon, transfer cooked ravioli to an unheated butter sage pan and gently stir to coat.
When all ravioli batches are cooked, turn on the heat to reheat for 1 to 2 minutes, sprinkle with cheese, and serve immediately.
Prep Time:1hr30min
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Cauliflower is a versatile vegetable, and it’s great for curries and stews. With a bowl of basmati rice, you will serve a delicious, spicy, and fragrant meal. Vegetarians will love this easy and quick recipe and will certainly prepare it lots of times. Use a mild garam masala as cauliflower tastes delicate.
Ingredients
Scale
3 tbsp Truly Grass Fed ghee butter.
1 tbsp mild garam masala
1 large onion, finely chopped
1 small garlic clove, finely minced
1 tsp ginger, grated
1 tsp brown sugar
1 large cauliflower in medium florets
¾ cup coconut milk
Salt
Instructions
Heat the Truly Grass Fed ghee butter and garam masala in a medium saucepan and fry until fragrant.
Stir in the chopped onion, wait until it gets a light golden color, and mix in garlic and ginger.
When fragrant, stir in brown sugar and cauliflower florets and let them golden on all sides. Add salt and the coconut milk and let curry boil for about 5 minutes, until it thickens. Adjust salt, transfer to a bowl and serve with basmati rice.
Prep Time:20min
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