Nowadays, lots of people in anyone’s entourage are obsessed with gluten-free diets. I’m still not sure how I feel about it. I have done some research and even tried not having gluten for a full month, but I guess I still need more information to make up my mind as to when and to whom is gluten bad.
The idea of turning 30 was devastating to me a year ago. It was all about being “out” of the twenty-something group, being “old” and entering real adulthood. Little did I know this was going to be the most enlightening age to me yet. On the 19th of August, a little over two weeks ago, I gracefully turned 30. What I thought was going to be shocking to me was actually smooth and soothing.
This past summer, I had the pleasure to experiment the Lurpak Cook’s Range products right before their launch! 🙂 So during the next few weeks, I’ll be sharing all 10 recipes with you while at the same time demonstrating the use of each Cook’s Range product. There are 5 products, each made for specific recipes.
The first one I’m presenting today is the Clarified Butter. It’s basically 100% pure concentrated Lurpak butter. It has a rich intense taste and allows you to cook at really high temperatures, searing and locking in flavors. For storage, the Clarified Butter must be stored at room temperature, then kept refrigerated once opened. It has a shelf life of 9 months in the Middle East and 6 months in the UK.
A recipe you can make with this product is this Rice and Goat’s Cheese Cakes recipe. I found it to be a great dish to serve when you’re hosting a dinner party and you’re out of ideas. I hope you enjoy it! 🙂
Rice and goat’s cheese cakes (for 16): Preparation: 20 minutes – Cooking time: 30 minutes
- 2 cups jasmine rice
- 100 g grated mozzarella cheese
- 200 grams goats cheese
- Rosemary leaves, chopped
- 1 cup plain flour
- 3 eggs, lightly beaten
- 2 cups breadcrumbs
- Clarified butter (for cooking the cakes)
- 5 cup olive oil
- 3 garlic cloves, finely chopped
- Basil leaves
- 1 teaspoon cumin powder
- Cook the rice: bring 1 liter of water and rice to the boil, reduce heat to low, cover and cook for 10 minutes until water is absorbed.
- In a bowl, combine mozzarella, half of the goats cheese and rosemary and add the rice to the mix. Mix until combined and the cheeses have melted. Season with salt and place in the fridge 10 minutes to cool down
- Divide the mixture into 16 patties. Cut the remaining goats cheese into cubes and place one cube inside each patty and roll the mixture around it
- In 3 different bowls, place: the flour, the slightly beaten eggs and the breadcrumbs
- In turn, dip the patties into the flour, then into the eggs and coat with the breadcrumbs
- Make the basil oil: Combine garlic cloves, basil leaves, cumin powder and olive oil in a food processor and crush them all together. Set aside
- In a pan, add the clarified butter and fry each patty on each side until golden
- Transfer to a dish covered with paper towel
- Serve with basil oil
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