Lurpak Cook's Range, Recipes 0 comments on Cheesy Potato Gratin With Lurpak Cook’s Range

Cheesy Potato Gratin With Lurpak Cook’s Range

Clear measurements are the best thing to have for clean cooking and precise recipes. These Lurpak Cook’s Range pre-measured (50 grams each) butter blocks are ideal for just throwing in the butter without worrying about making mistakes in quantities. It’s pure fuss-free cooking and baking. The other good news is that their small size allows them to soften faster. So no more waiting around for your butter block to be soft!

Butter Blocks | Lurpak | Cheesy potato gratin

We chose to use the Cook’s Range butter blocks to make this creamy and delicious cheesy potato gratin. It’s easy to do and it will leave your guests happy and satisfied.

Cheesy potato gratin: Preparation: 10 minutes – Cooking time: 50 minutes

Lurpak | Cook's Range | Cheesy Potato Gratin | Cheesy

Ingredients:

  • 2 butter blocks (100g)
  • 1 Shallot, finely chopped
  • 2 tablespoons Flour
  • 5 cup Chicken stock
  • 5 cup Cream
  • 1 cup grated Gruyère cheese
  • 1 teaspoon fresh Thyme, chopped
  • Salt and Pepper to taste
  • 5 Kg Potatoes
  • 5 cup Parmesan cheese, grated

Instructions:

  • Preheat the oven to 200 degrees Celsius
  • In a pan, heat the butter at medium heat. Add the shallot and cook it until tender.
  • Add the flour and stir until combined with cooking liquid and shallot
  • Add the stock and the cream slowly
  • Add the Guyère and thyme and stir until the gruyere has melted. Season with salt and pepper.
  • Add the potatoes and mix to coat them well with the mix. Then cover the pan and let it cook for 15 minutes
  • When it has cooked, transfer to an oven dish (the final serving dish)
  • Equally top the cheesy potato gratin with Parmesan cheese and bake in the oven for 30 minutes or until golden brown

Enjoy with a perfectly grilled beef steak! 🙂

For previous Lurpak Cook’s Range recipes, check out: The fluffy chocolate cake made with Baking Butter, The Brown Vegetable Rice made with Cooking Liquid, and The Rice and Goats Cheese Cakes made with Clarified Butter!

Brought to you by:

Lurpak | Cook's Range | Breadonbutter

 

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Lurpak Cook's Range, Recipes 1 comment on Brown Vegetable Rice With Lurpak Cook’s Range

Brown Vegetable Rice With Lurpak Cook’s Range

Today I present you with the second recipe of the Lurpak Cook’s Range collaboration series. The product used here is the Cooking Liquid. This product is the ideal balance of Lurpak Butter and Vegetable Oil. The butter’s role is to give the dish you’re cooking a delicious taste and golden finish, while the vegetable oil prevents it from burning. This product is great for pan frying meat, fish and vegetables and also works wonders for roasting, greasing tins and even baking! Shake it well before use and store it in the fridge.

Lurpak cook's range cooking liquid

One of the recipes we made using the Cooking Liquid was a delicious Brown Vegetable rice with shrimp skewers. There you go. Enjoy! 🙂

Brown vegetable rice with shrimp skewers: Preparation: 15 minutes – Cooking time: 45 minutes

lurpak-brown-rice-Close-With-Product

Ingredients: (for 2 persons)

For the brown vegetable rice:

  •  Brown rice
  • 20 Whole green peas
  • 2 large carrots
  • 5 fresh Ginger clove
  • 2 fresh Red Chilis
  • 3 tablespoons oyster sauce
  • 3 tablespoons soy sauce
  • 3 tablespoons cooking liquid
  • 1 teaspoon olive oil

For the shrimps:

  •  9 king prawns, headless but with tail
  • 1 tablespoon of cooking liquid
  • 1 teaspoons Ginger powder
  • 1 teaspoon Chili powder
  • Salt and pepper
  • Dash of olive oil

Instructions:

  •  Make the brown rice (for 1 cup of rice, 2 cups of water): Wash the rice. Boil the water with 1-teaspoon olive oil. When the water has boiled, add the rice, cover and simmer for 25 minutes. Turn off the fire and keep it covered for 5 minutes.
  • Marinate the shrimps in olive oil, ginger powder, chili powder, salt and pepper
  • In a pan, heat the cooking liquid and add the ginger and carrots. Cook for 2 minutes.
  • Add the chili and peas and stir for 1 minute.
  • Add the oyster sauce and stir for 2 minutes
  • Add the rice and stir for 1 minute
  • Add the soy sauce and stir until all vegetables are tender
  • In another pan, heat the cooking liquid and cook the shrimps 2 minutes on each side

Lurpak-brown-rice-Far-No-Product

Bon appétit!

Brought to you by:

breadonbutter x lurpak cooks range

Lurpak Cook's Range, Recipes 0 comments on Rice and Goat’s Cheese Cakes with Lurpak Cook’s Range

Rice and Goat’s Cheese Cakes with Lurpak Cook’s Range

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.

clarified butter lurpak cook's range

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

rice-and-goat's-cheese-cakes-with-clarified-butter

Ingredients:

  • 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

Instructions:

  1. 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.
  2. 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
  3. 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
  4. In 3 different bowls, place: the flour, the slightly beaten eggs and the breadcrumbs
  5. In turn, dip the patties into the flour, then into the eggs and coat with the breadcrumbs
  6. 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
  7. In a pan, add the clarified butter and fry each patty on each side until golden
  8. Transfer to a dish covered with paper towel
  9. Serve with basil oil

rice-and-goats-cheese-cake

 

Brought to you by:

breadonbutter x lurpak cooks range