I discovered Ghee last summer when attending an Ayuvedic cooking workshop with a lovely friend in Putney, and I fell under its spell for both taste and health reasons. Here I tell you how…
Ready to go!
Ghee is simply butter that has been allowed to simmer for at least 20 minutes, so all water and cream have either evaporated or have caramelised at the bottom and on the sides of the pan: The result is a honey-smelling liquid gold that can be used for cooking – even at high temperatures when butter would quickly burn.
Once strained, you can keep Ghee in a jar and it will remain fresh for a few good weeks, but not as long as oil will. I keep mine in the fridge where it solidifies but it can be kept in its liquid state at room temperature.
Star with two or more packets of unsalted butter and let them melt then simmer in the pan for at least 20 minutes. Skim impurities off the top at regular intervals. Towards the end, raise the heat for a few minutes to allow the last impurities to burn off. Then strain the butter through a fine sieve or muslin into a few clean jars. Label and store in the fridge.
I use it to pan fry vegetables, to cook lentils, tofu, rice or really anything else… It gives a subtle, honey taste to the dish, never burns or smell, and is much better for your heart and arteries than straight butter. It lasts a long time and looks so beautiful that you could even package it with a nice label and bow to give away at Christmas!
Learn more about le health benefits of Ghee by visiting http://www.whfoods.com/genpage.php?tname=newtip&dbid=9
Which ingredients are on your “can’t cook without it” list? Tell me and you might get a jar of Ghee in return!
I dedicate this short homemade video to all the under 18 running the Mini Marathon in London this Sunday.
May the sun shine and you all have a great day!
I will be rooting for my favourite contestant and supporting all of you up to Pall Mall.
This video is home-shot in my kitchen and lays down simple nutrition rules for children who want to get fit and eat better. All of the recipes are on the blog.
Please click on the pink cupcake on my blog homepage to vote for me!
I am going to win “creative cooking blog of the month ” with your help and I need all the votes I can!!!
It’ easy peasy: just click on the cupcake, then click on “je vote”, then click “valider” and bob’s your uncle! You don’t even have to speak French to get through…
Lots of thanks
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>Cooking is the art of choosing the right ingredients.
I have some favorites that I rarely depart from and always enjoy cooking with.
Here is my desert island list:
Spices: Sea salt (“fleur de sel” is the delicate top layer that dries in the sun and carries the most fragrance so it is a bit like cooking with the true essence of the sea…)
Sweet smoked paprika or Pimenton – brilliant for anything spanish!
Quatre-epices (a moroccan mix that warms up any dish…)
Pink peppercorns- so pretty!
Cinnamon (good for its fragrance and speeding up your metabolism)
Herbs: Oregano, mint, thyme (again: the flower is best!)
Others: Olive oil, Goose fat (the best unsaturated fat ever), crème fraîche, buttermilk (can’t do without this : I put it in most of my baking instead of milk because of its tangy taste and digestability!).
Last but not least: lemons! I have the hot juice first thing every morning to help my clock ticking and uses it everywhere I can. I love its zest in cakes and stews and the juice is so nice in a jug of cold water – It makes it easier to drink my one and a half litre a day…