3 flavoured butters - Prep time: 15 minutes per butter
Add a touch of flavoured butter to a pasta dish, fish or chicken!
Dried tomato butter
12
slices of dried tomatoes
1,5 tsp paprika
1 tbsp Espelette chilli pepper
1 dash of Guérande salt
1,5 tsp paprika
1 tbsp Espelette chilli pepper
1 dash of Guérande salt
Recipe steps
1
Allow the butter to soften at room temperature for at least 1 hour.
2
Cut the tomato slices into small pieces.
3
Pour the butter into the bowl of a blender, add the diced tomatoes, paprika, salt and Espelette pepper and blend until smooth.
4
Put the butter into a ramekin or make a sausage by putting it in cling film and squeezing tightly at the ends. Place in the fridge for 2 hours before using.
Citrus butter
5
organic lemons
2 organic oranges
6 turns of Sichuan pepper
1 dash of Guérande salt
2 organic oranges
6 turns of Sichuan pepper
1 dash of Guérande salt
Recipe steps
1
Allow the butter to soften at room temperature for at least 1 hour. Mash the butter with a fork on a plate.
2
In the meantime, remove the zest from the lemons and oranges and set aside.
3
Mash the butter with a fork and add the zest, salt and pepper. Mix well.
4
Put the butter in a ramekin or make a sausage by putting in cling film and squeezing tightly at the ends. Place in the fridge for 2 hours before using.
Recipe steps
1
Allow the butter to soften at room temperature for at least 1 hour. Mash the butter with a fork on a plate.
2
Grate the chocolate with a largehole grater. Add the grated chocolate to the butter and mix very quickly.
3
Work the butter into the desired shape or pack it into the shape of your choice. Cut the raspberries in half and press them into the butter, finish the shape, smooth and chill for at least 2 hours.
Recipe created by Kachen Magazine