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 | Basil butter for pasta
(Main course - Serves 4)
The classic Italian basil pesto can also be made with Lurpak butter and served warm to pasta.
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 | Mixed meat kebabs
(Main course - Makes 24)
When you are cooking for many people, it is practical to prepare this in advance.
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 | Chicken and cheese in filo pastry
(Main course - Serves 4)
Filo pastry gets nice and crispy if you brush it with butter between the layers before baking it.
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 | Duck's breast with roasted red cabbage
(Main course - Serves 6)
This dish is really easy - as meat and vegetables are in the oven at the same time!
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 | Cod Pancakes with Stir Fried Squash
(Main course - Serves 4)
This pancake can also be made of other white fish fillets and served with vegetables and soy sauce.
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 | Fish with mango sauce
(Main course - Serves 4)
Why not serve this exicting sauce with fresh mango and lime together with other white fish.
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 | Grilled salmon with warm salad and lemon butter
(Mail course - Serves 6)
Salmon can be grilled on a barbecue or in the oven - and tastes great served with fresh lemon butter.
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 | Honey marinated cod
(Main course - Serves 4)
Instead of cod you can marinate another white fish in the honey marinade with fennel.
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 | Koftesi (small lamb meatballs)
(Main course - Serves 4)
In the Middle Eastern kitchen there are many different kinds of meatballs. These are with cinnamon and ginger.
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 | Lamb stew with spring onions
(Main course - Serves 4)
Cubes of shoulder of lamb are supposed to boil slowly for one hour and taste great - as in this dish with basil and garlic.
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 | Mushroom hash
(Main course - Serves 3-4)
Hash is a well known Danish dish, but this is a modern version with mushrooms and Jerusalem artichokes.
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 | Three onions sauce for pasta
(Main course - Serves 4)
There are many exciting kinds of onions - so why not try different onions with LURPAK and pasta.
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 | Quick turkey with bulgur
(Main course - Serves 4)
By lightly cooking the curry in the butter you get a better taste in this quick turkey dish.
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 | Salt baked cod and wasabi sauce
(Main course - Serves 8)
Don’t be nerveous about the large amount of salt in this dish. It tastes fantastic and is good for impressing guests.
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 | Stir-fried chicken with vegetables
(Main course - Serves 4)
It also tastes good if you use chicken fillet in strips instead of turkey.
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 | Tomato butter for pasta
(Main course - Serves 4)
The Italians often eat pasta with an easy-made sauce of butter and spices - together with grated cheese.
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 | Spicy trouts in foil
(Main course - Serves 4)
When you steam trouts in aluminum foil the result is a very tasty fish, as all the juice stays inside.
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 | Stir fry with vegetables and beef
(Main course - Serves 4)
If you don’t have a wok, this easy dish can be made in a deep frying pan or saucepan.
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 | Chicken fillets with orange and aubergine dip
(Main course - Serves 4)
Chicken breasts are marinated in ginger, orange juice and honey. Fresh ginger contains an enzyme, that tenders meat, which makes it very suitable for marinades. Basmati rice, stirred with butter and orange juice, the way it is made in Arabic countries, becomes both shiny and delicious.
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 | Chicken Kiev with basil butter
(Main course - Serves 4)
Chicken Kiev is a traditional dish. Chicken breast is filled with butter, breaded and deep-fried. This is an up-date-version: chicken breast filled with butter and fresh basil, breaded in corn flakes and roast.
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 | Fish Soup with butter rouille
(Main course - Serves 4)
Bouillabaisse is a rich, french fish soup with many kinds of fish. It is traditionally served with rouille: a spicy garlic mayonnaise, spread on toast and served in the soup. This is a simpler and lighter version of rouille with butter and lemon juice.
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 | Mashed potatoes, lentils and mushrooms with hazelnuts and chili
(Main course - Serves 4)
This is a vegetarian dish. Red lentils adds both a nice bite and colour to the mashed potatoes. Lentils contains proteins, which together with hazelnuts makes the dish filling.
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 | Pork chops with peaches and balsamic vinegar
(Main course - Serves 4)
Fresh peaches, fried in butter and balsamic vinegar, makes a nice and tart accompaniment to fried pork chops. In wintertime, if peaches are unavailable, use apples.
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 | Spaghetti with fried beef, rocket and pine kernels
(Main Course - Serves 4)
Spaghetti with fried beef, rocket and pine kernels
A small piece of beef fillet is easily converted to a quick every day dish. Slice the beef finely, fry shortly, and mix with butter, rocket, peas and lemon - and pasta.
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 | Veal chops with balsamic sauce and glazed vegetables
(Main course - Serves 4)
A big, juicy veal chop is served with a quick and easy sauce of balsamic vinegar and butter. Glazed vegetables with butter and a little sugar makes a traditional accompaniment to a rich, wintery dish.
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 | Chicken with lemon, rosemary and garlic
(Main dish- Serves 4)
Mix lemon and rosemary with butter and fill it into a chicken. It will dissolve into the meat and make a both juicy and rich taste. Here, we serve the roast chicken with pasta and cherry tomatoes. New potatoes and a mixed salad will do nicely as well.
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 | Pasta with Prawns, Dill and Lemon
(Main Course - serves 4)
A nice and quickly made pasta course - can be enjoyed all the year round. Try clams instead of prawns – or the leftovers from a chicken.
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 | Roast Beef with Honey-glazed Vegetables
(Main Course - serves 6)
An unusual tsatziki – now with beetroot. A very delicious accompaniment to the conventional roast beef.
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 | Saltimbocca with Basil and Lime
(Main Course - serves 4)
An Italian classic! Thin – thin slices of veal, and in this case with basil and lime instead of sage and white wine.
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 | Tenderloin in Ham with Bulgur Salad
(Main Course - serves 4)
Bulgur in itself has a fine, neutral taste. Mix it with fresh and dried fruit and you get a perfect accompaniment to pork.
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 | Turkish Börek with Beans in Tomato Sauce
(Main Course - serves 4)
Börek – a Turkish speciality in many variations. In this case a filo pastry rolled up around a delicious cheese mixture.
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