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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½ cup Truly Grass Fed unsalted butter, at room temperature
1 ½ cup sugar
2 eggs
1/3 cup cocoa powder
1 tsp vanilla extract
1 tsp red food coloring
2 ¼ cups all-purpose flour
1 tbsp white vinegar
1 tsp salt
1 tsp baking soda
1 cup buttermilk
Buttercream Frosting
6 oz cream cheese, at room temperature
4 oz Truly Grass Fed unsalted butter, at room temperature
1 tsp vanilla extract
3 cups powdered sugar
Topping
Crumbled freeze dried raspberries, if desired
Instructions
Preheat the oven to 350ºF/medium/180ºC. Grease with butter and dust with flour 1 medium bundt cake pan (6 cups).
Place the butter, sugar, and eggs into the stand-mixer bowl and, using the paddle, beat for about 2 minutes, until creamy and fluffy. Add sifted cocoa powder, vanilla, food coloring, and mix to incorporate. Stir in the flour in two batches, add vinegar, salt, baking soda, and buttermilk. Mix just until a smooth, even batter is obtained.
Pour the batter into the bundt cake pan and pop it into the oven.
Bake for about 40 minutes or until the cake is golden, risen, and an inserted toothpick comes out clean. Remove it from the oven, transfer it to a wire rack, wait for 10 minutes to unmold, and let them cool completely before assembling the cake
Meanwhile, prepare the frosting. Place the cream cheese, butter, and vanilla into the bowl of the stand mixer and, using the paddle, stir for about 3 minutes, just until creamy and combined. Add 1/3 of the powdered sugar, mix until fully incorporated, add another 1/3, mix a little beat more.
Spread cream cheese frosting all over the cake and refrigerate for 2 hours to set.
Remove the cake from the fridge and sprinkle crumbled, freeze dried raspberries on top. Keep refrigerated for up to 2 days.
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4 oz Truly Grass Fed unsalted butter, at room temperature
1 tsp vanilla extract
3 cups powdered sugar
Instructions
Preheat the oven to 350°. Line a 12-cup muffin tin with paper or foil liners.
In a medium saucepan, melt the butter with the vegetable oil and water over low heat.
In a large bowl, sift the flour with the sugar, cocoa powder, baking soda and salt. Add the melted butter mixture and beat with a handheld mixer at low speed until smooth. Add the egg and beat until mixed, then add the buttermilk and vanilla and beat until smooth, scraping the bottom and side of the bowl.
Pour the batter into the lined muffin tins, filling them about half way to three fourths full.
Bake the cupcakes in the center of the oven for about 25 minutes, until springy and a toothpick inserted in the center comes out clean. Let the cupcakes cool slightly, then transfer them to a rack to cool completely.
Meanwhile, prepare the frosting. Place the cream cheese, butter, and vanilla into the bowl of the stand mixer and, using the paddle, stir for about 3 minutes, just until creamy and combined. Add 1/3 of the powdered sugar, mix until fully incorporated, add another 1/3, mix a little beat more, then incorporate the last 1/3 and food coloring. If the weather is hot, refrigerate the cream cheese frosting for 15 minutes.
Fill a piping back with the frosting to pipe onto cupcakes, or frost by hand.
Add a touch of sprinkles and enjoy!
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Warm milk in microwave. Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter. Mix until well combined. Stir in flour and salt with a wooden spoon until a dough begins to form.
Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball and be slightly sticky. You can also use your hands to knead the dough for 8-10 minutes on a well-floured surface.
Transfer dough ball to a well-oiled bowl, cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size. This may more or less time depending the humidity.
After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14×9 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.
In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then rub the brown sugar mixture into the butter.
Tightly roll dough up, starting from the 9-inch side and place seam side down making sure to seal the edges of the dough as best you can.
Cut into 1 inch sections with a serrated knife. You should get 9 large pieces.
Place cinnamon rolls in a greased 9×9 inch baking pan or round 9 inch cake pan. Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes.
Preheat oven to 350 degrees F. Remove plastic wrap and towel and bake cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to underbake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Allow them to cool for 5-10 minutes before frosting. Makes 9 cinnamon rolls.
To make the frosting: In the bowl of an electric mixer, combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth and fluffy. Spread over cinnamon rolls and serve immediately.
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100g Truly Grass Fed ghee, melted plus extra for greasing
85g all-purpose flour
50g pistachios
100g caster sugar
zest of 1 lemon
1 large egg
1 egg white
To decorate
100g icing sugar
1 tbsp hot water
chopped pistachios
dehydrated raspberry powder, optional
Cheese crisps makes 8
100g Truly Grass Fed aged cheddar
50g walnuts, chopped
1 tbsp fresh thyme leaves
Instructions
Almond shortbread
Pre-heat the oven to 180c/350f. Line a square tin 20cm x 20cm or 8”x8” with baking parchment.
Place all the ingredients except for the flaked almond in a food processor. Blitz until the dough comes together around the blade. Careful remove the dough and press into the tin. Sprinkle the almonds over the top. Bake for 25-30 mins. Allow to cool in the tin. Then turn out and cut into squares.
Cheddar cheese sables
Place all the ingredients except the seeds into a food processor. Blitz until the dough comes together. Form into a sausage shape approximately 4 cm or 1and ½” thick. Roll in seeds if using and then chill for 1-2 hours.
Pre-heat the oven to 250c/475f.
Slice the dough into 7mm or ½ “slices. Place onto a baking sheet leaving 2cm between each round.
Bake for approximately 5 minutes until golden brown. Leave to cool on the baking sheet for a few minutes before transferring to a wire rack.
Lemon and pistachio madeleines
Pre-heat the oven to 180c /350f. Brush a x 16 hole madeleine tin or 2 x 16 hole mini madeleine tins with a little melted butter.
In a food processor blitz the pistachios to a fairly fine powder.
Mix the flour, pistachios, zest and sugar in a large bowl. Whisk the egg, egg white and butter together with a fork. Fold into the dry ingredients. Spoon into the moulds making sure they are only filled ¾ full.
Bake for 10-15 minutes until risen and golden. Allow to cool in the tin for a few minutes before transferring to a wire rack to fully cool.
To decorate and assemble
In a small bowl mix the hot water drop by drop into the icing sugar, stop adding when it is a drizzling consistency.
Drizzle the icing over the madeleines, sprinkle with chopped pistachios, and raspberry powder, if using.
Cheese crisps
Pre-heat the oven to 180c/350f. Line two baking sheets with parchment.
Mix the Truly Grass Fed aged cheddar with the chopped nuts and thyme leaves. Drop teaspoons of mixture onto the baking sheets leaving space between them as they spread. Flatten with the back of a spoon. Bake for approximately 8 minutes or until bubbling and golden. Allow to cool a little on the trays then transfer to a wire rack to cool.
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225g unsalted butter, at room temperature 150g dark brown sugar
100g soft light brown sugar 2 tbsp ground cinnamon
2 tsp ground cardamom pinch of salt
Coffee Maple Glaze
300g icing sugar, sifted
25g maple syrup
2 tsp coffee extract
Instructions
For the brioche
In a mixer combine the sugar, flour, salt, cinnamon, cardamom and yeast. Add the puree, eggs, vanilla and milk. Mix on low for 2-3 minutes until the dough comes together. Increase the speed to medium and mix for another 5 minutes.
Reduce the speed to low and add the butter a little at a time mixing well between additions. Once all the butter is added mix for a further 5 minutes until the dough is smooth.
Transfer to an oiled bowl, cover with cling-film and place in a warm place to rise.
To assemble and bake
Line a flat baking sheet 23cm x 33cm with baking parchment. In a small bowl combine the butter, sugars, purees, spices and salt.
Turn the dough out onto a floured surface and knead lightly. Roll out into a rectangle 60cm x4 0cm. Spread the butter on the dough so it is completely covered.
Roll up tightly from the long side. Cut into 2 pieces, chill for approximately 30 minutes. Slice each log into pieces 2½ cm in width. Place slightly apart from each other on the prepared tray.
Cover with oiled cling-film and leave to rise for around 45 minutes.
Pre-heat the oven to 180c/350f. Bake the rolls for 35-45 minutes or until golden brown. Allow to cool.
Meanwhile prepare the glaze. Place the icing sugar into a bowl, carefully add 1 tsp of maple syrup and 1 tsp of coffee extract, whisk. Add a little more of each liquids till the desired consistency is achieved.
Drizzle over buns, then serve.
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1/4 cup Truly Grass Fed unsalted butter at room temperature
1 egg
1 egg yolk to brush
Vegetable oil to grease
Flour to dust
filling
1/2 cup brown sugar
1 tbsp cinnamon
1/2 tsp nutmeg
4 oz butter, chilled and in small dices
1 cup nuts roughly chopped
1 cup golden raisins
glaze
1 ½ powdered sugar
1 tsp cinnamon
¼ butter, melted
2 to 4 tbsp milk
Instructions
With a fork, combine milk, sugar, yeast, 1 cup flour into the bowl of a stand mixer. Let it rest for 10 minutes until the mixture is foamy.
Using the hook attachment, add salt, butter, 2 ½ cups flour and mix until it turns into a sticky dough. Little by little, incorporate the remaining flour and keep kneading for about 10 minutes, working the dough until it is smooth and no longer sticks to the bowl.
Transfer the dough to a large bowl lightly greased with vegetable oil, cover with plastic film and let rest for about 2 hours, until doubled in size.
For the filling, place the sugar, cinnamon, nutmeg, and butter into a medium bowl and, using your fingers tips, rub the mixture until they look like breadcrumbs. Mix in nuts and raisins and refrigerate until ready to use.
Line a medium baking tray with parchment paper (5×12”).
Dust a work surface with flour.
Using a rolling pin, roll the dough in a rectangle about 12×17” and 1/3” in thickness. Sprinkle an even layer of the filling on top and roll up tightly lengthwise, so you have one long roll. Using a sharp knife, cut the dough into 12 one-inch slices.
Arrange slices in the baking tray (cut size up). Cover with plastic film and let rise for about 45 minutes until doubled in size.
Fifteen minutes before baking, heat the oven to 350ºF/medium/180ºC.
Brush rolls with egg yolk and bake for 30 minutes, until risen and golden brown.
Meanwhile, prepare the glaze. Sift powdered sugar into a medium bowl and stir in cinnamon. Add butter and, using a whisk,incorporate milk spoon by spoon until it turns to a smooth and thick paste.
Remove rolls from the oven, let them rest for 5 minutes on a wire rack. Drizzle all surface with the glaze and don’t worry about free spaces, as warm dough naturally melt and spread the glaze.
Let the glaze harden for about 15 minutes and serve. Although donuts are always best to warm and on the same day, you may keep the remaining ones in an airtight container for up to 2 days.
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These donuts are delicious and simple to prepare. The dough is super light and fluffy, and the spices bring a special flavor and fragrance.
Ingredients
Scale
dough
2 ¼ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp nutmeg
¼ tsp cinnamon
2 pinches salt
2 ½ tbsp Truly Grass Fed unsalted butter, room temperature
1 tsp vanilla extract
2 egg yolks
½ cup sugar
1/3 cup buttermilk
Oil for deep-fat frying
Flour to dust
glaze
2 cups powdered sugar
¼ tsp cinnamon
¼ tsp powdered ginger
1 tbsp vanilla extract
¼ cup lukewarm water, approximately
Instructions
Whisk flour, baking powder, nutmeg, cinnamon, and salt into a large bowl and set aside.
Place butter, vanilla, egg yolks, sugar, and buttermilk into a medium bowl. Using a hand mixer, mix them until creamy and fluffy.
Add dry ingredients and stir to combine and get a soft dough that doesn’t stick to the bowl and your hands.
Set a large baking sheet. Dust a work surface with flour. Using a rolling pin, roll the dough into a circle of about 1/5” in thickness. Using a round 3” cutter, cut 12 circles. Cut holes with a 1” cutter. Re-roll the remaining dough and continue cutting until all is used.
Cover donuts with a damp cloth and let them rest at room temperature for 1 hour.
Meanwhile, prepare the glaze. Sift powdered sugar into a medium bowl and stir in cinnamon and ginger. Add vanilla and, using a whisk,incorporate water spoon by spoon until it turns to a smooth and thick paste. Cover with plastic film and keep it at room temperature.
Heat the oil in a large frying pan. Line a wire rack with a paper towel.
Turn heat to medium and fry donuts in 3 or 4 for about 5 minutes, flipping once in a while, until crispy and golden brown all sides. Let them dry over a paper towel for 2 minutes. Meanwhile, the remaining ones are frying, hold a still warm donut, dip it halfway into the glaze to coat, and place it on the wire rack.
Let the glaze harden for about 15 minutes and serve. Although donuts are always best on the same day, you may keep the remaining ones in an airtight container for up to 2 days.
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