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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12 oz Truly Grass Fed unsalted butter, frozen and coarsely grated
1 tsp lemon juice
½ cup iced water, approximately
Flour to dust
Egg yolk to brush
filling
14 oz kabocha pumpkin, peeled, seeded, and diced
2 garlic cloves, unpeeled
1 rosemary sprig
1 bay leaf
1 small onion, chopped
4 tbsp ghee
salt and black pepper
Instructions
For the dough, stir the flour, salt, and sugar in a medium bowl. Add butter and rub with your fingertips until the mixture resembles breadcrumbs and just begins to come together. Stir in lemon juice and, adding iced water little by little, mix just enough to form a soft dough that pulls away from the sides of the bowl. Do not overwork the dough.
Dust a working surface with flour and a floured rolling pin, roll out the dough into a rectangle of 16×10” (1/5” in thickness). Fold the dough in thirds like a letter, turn 90 degrees, sprinkle with a little more flour, roll it again and fold in thirds. Wrap in plastic film and refrigerate for at least 3 hours or up to 3 days.
Meanwhile, prepare the pumpkin filling. Heat the oven to 160ºF. Combine the pumpkin, garlic, bay leaf, onion, ghee, salt, and pepper into a medium-sized dutch oven. Pop into the oven for 45 minutes or until the pumpkin is very soft (stir after 20 minutes). Discard rosemary sprig and bay leaf and blend to obtain a smooth paste. Adjust salt and pepper and, if there is any moisture, dry it over high heat for a few minutes. Refrigerate until ready to use.
Dust a working surface with flour and roll out the dough as even as possible (1/5” in thickness).
Using a large pumpkin cookie cutter (4 to 5”), cut the dough 24 pieces. If you desire, cut eyes and mouths on 12 pumpkins for topping. Place 1 tbsp of pumpkin filling on the center of 12 pumpkins and cover with another pumpkin. Press the edges to seal and brush with the egg yolk. Transfer them to a baking sheet and freeze for 15 minutes.
Heat the oven to 400ºF/hot/220ºC.
Pop the turnovers into the oven and bake for about 25 minutes, until they get crusty and golden brown on top and all around.
Remove turnovers from the oven, transfer with a spatula to a serving plate and serve. If desired, bake them the day before and reheat in the oven before serving.
Prep Time:1hour
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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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This ham, cheese, and tomato rolls recipe is delicious, easy to make, and is a crowd-pleaser, mostly with kids. It’s perfect for quick meals and picnics. Replace ham for pepperoni, smoked turkey breast, or use just cheese.
Ingredients
Scale
1 packet active dry yeast (1/4oz /7g/ 2 ¼ tsp)
1 tbsp sugar
1 cup lukewarm water
3 cups bread flour, approximately
2 tbsp melted Truly Grass Fed Unsalted Butter, room temperature
1 tsp salt
Flour to dust and butter to grease
filling
1/2 cup tomato marinara sauce
16 oz sharp cheddar cheese, shredded
12 oz g thinly sliced ham
18 basil leaves
2 tbsp unsalted butter, room temperature
Salt and black pepper to taste
2 tbsp
Instructions
Start preparing the dough 3 to 4 hours before serving. In a small bowl, combine yeast, sugar, lukewarm water, and 1/2 cup flour; let sit for about 15 minutes, until mixture is foamy. Mix in melted butter and salt, and then add flour, little by little, working the dough until it is smooth and does not stick to your hands.
Cover the dough with plastic wrap and let rest for 1 hour, or until it has doubled in size.
Grease a large baking sheet with butter.
Dust work surface and dough – if too sticky – with flour. Using a rolling pin, roll the dough out into a 12x15in/30x40cm rectangle.
Spread the tomato marinara sauce on the dough, leaving about ⅜ in border all around the edges. Cover with cheese and ham slices and place basil leaves on top.
Roll it like a jelly roll and press firmly to seal. With a sharp knife, cut across roll making 12 rounds about 2in thick.
Place the rolls into the prepared baking pan, with their cut sides facing up, and close together. Let them rise for 1 hour.
Fifteen minutes before baking, preheat the oven to 350ºF/180ºC/high. Put the pan into the oven and bake for about 25 minutes, until risen and golden brown on all sides.
Remove from the oven and immediately brush all top with butter. Let the rolls cool for about 5 minutes before serving.
Prep Time:1hour
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This irresistible chocolate cake is simply delightful and unforgettable. It is one of those recipes that you will crave for and will find yourself in the kitchen making it repeatedly. This cake is meant to be served straight from the baking dish since it is so gooey, and it would fall apart if moved. Made with our Truly Grass Fed Unsalted Butter, it is sure to hit the spot.
Ingredients
Scale
6 oz semisweet chocolate, chopped
2 sticks Truly Grass Fed Unsalted Butter
2 pinches salt
2/3 cup cocoa powder
6 eggs at room temperature
2/3 cup sugar
Butter to grease and cocoa powder to dust
Instructions
Heat the oven to 350Fº/180ºC (medium). Separate a medium-sized baking dish (8”) where the cake will also be served, grease it with butter, and dust with cocoa powder.
Place chopped chocolate, butter, and salt in a small pan and heat over low heat until melted, don’t need to boil. Turn of the heat, whisk until glossy, and let it rest for about 10 minutes.
Meanwhile, place whole eggs in the mixer bowl and beat for about 5 minutes, until eggs are pale yellow color, light, and frothy. Add 1/3 of sugar and beat it until incorporated. Add another 1/3, beat again, and then add the remaining sugar. Tun the mixer on high speed until eggs are thickly whipped and form a ribbon.
With a spatula, slowly incorporate the chocolate mixture and the eggs.
Place ¾ of the batter in the baking tray and pop it into the oven. Keep the remaining 1/4 of the batter in the bowl and take this part to the refrigerator for 2 hours.
Bake the cake base for about 30 minutes until it starts looking like a cake. It will rise, the sides will pull away from the pan, and the edges will look dry (the cake tester stick won’t work as usual, as there will be moist crumbs attached).
Take the cake out of the oven and let it cool for about 1 hour. The center will settle.
Heat the oven again to 350Fº/180ºC (medium).
Take the remaining batter from the fridge and gently spread it in the center of the cake.
Return the baking dish to the oven for 10 to 12 minutes until a thin crust is formed.
Take the cake out of the oven, let it sit for 30 minutes, and serve warm or cooled at room temperature.
Prep Time:1hour
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