If you enjoy this you may want to try:

How to:

Make clarified butter (ghee)

For clarified butter (ghee), slowly melt unsalted butter over low heat. Don't let the butter come to a boil, and don't stir it. This allows the milk solids to separate from the liquid butter.

Once the butter has separated into three layers, there will be foamy milk solids on top, clarified butter in the middle, and milk solids on the bottom. Turn off the heat and skim the foamy white solids from the top. Then ladle off the clarified butter. Be careful not to disturb the milk solids at the bottom of the pan.

Clarified butter can be used immediately. Or, let it solidify and keep it in the refrigerator for up to three to four weeks. Just remelt to use. One pound of unsalted butter yields 1-1/4 cups clarified butter.

Can't find the product?

If a recipe calls for an ingredient that you've never heard of or simply cannot find, send us an email and we'll gladly help.

Recipe by:	Phillippa Cheifitz
Serves:	6 to 8
Dietary considerations:	Health conscious / Pescatarian
Category:	Easy
Prep time:	30 minutes
Cooking time:	1 hour
Ingredients: 8 x 20 cm unsweetened pancakes For the filling Butter, for frying Olive oil, for frying 250 g portobellini mushrooms, thinly sliced Sea salt and freshly ground black pepper 2 large bulbs fennel, trimmed and thinly sliced For the cream sauce 50 g butter 35 g flour 35 g flour 2 cups full-cream milk, warmed Sea salt and white pepper ½ cup cream
Cooking instructions: Preheat the oven to 190°C. To make the filling: Heat about 1 T butter and 1 T oil in a wide pan. Stir-fry the mushroom until just cooked. Set aside and season lightly. In the same pan, heat another tablespoon or two of oil and one of butter. Add the fennel and cook gently for at least 20 minutes until very soft and starting to caramelise. (If necessary, add more butter or oil from time to time.) Mix the mushroom and fennel with the reserved cream sauce. To make the sauce: In a medium saucepan, melt the butter. Whisk in the flour until smooth, then gradually whisk in the warm milk. Cook, stirring, until smooth and thick. Season to taste. Remove ½ cup sauce and mix with the cream. Set aside for topping. Reserve the rest of the sauce for the filling. To assemble: Place a pancake on a shallow baking dish and spread with a layer of the filling. Cover with a pancake and repeat. Leave the top pancake plain. Spoon over the rest of the cream sauce. Bake for about half an hour or until hot and golden. Allow to stand for 5 minutes before cutting into wedges for serving. Cook’s note: Serve with fresh rocket leaves. Per serving: 1230.7 kJ, 7.1 g protein, 21 g fat, 21.8 g carbs
Wine: Creation Pinot Noir 2008

If you enjoy this you may want to try:

How to:

Make clarified butter (ghee)

Can't find the product?

Filter results by:

Also see

Forage for your own food

conversion table

Fahrenheit - Celsius

Celsius - Fahrenheit