Diy Flavoured Butter

[bishoujo 0]

I usually only use butter for as an alternative to oil or simply to blend with certain ingredients that I use for my bread to make my spread smoother. I rarely use it as a main ingredient because the taste of butter is too bland for me. I always use normal butter because flavoured butter is not so popular in my country and I rarely see them, eventhough I know other countries sell them But recently, I found time to experiment with flavored butter by mixing it with various food stuffs and came up with four recipes that I really like!

 

Honey Pistachio Butter

 

Ingredients:

125g pistachios in their shells

2-3 tablespoon honey

250g lightly salted butter, softened

 

Instructions:

1. Shell the nuts and remove as much of the papery skin covering the nuts as possible. That should give you about 60g of shelled nuts (unless the shells of your nuts are abnormally light or heavy. In any case, you need about 60g of shelled nuts, so if you happen to be able to buy shelled ones, that's the amount you need)

2. Add them to a food processor, pulse until coarsely chopped.

3. Mix nuts and honey with the butter, stir to mix well.

4. Spoon into containers and refrigerate.

 

Rum Raisin Butter

 

Ingredients:

80g raisins

2 tablespoon gold or dark rum

1 tablespoon white or golden caster sugar (optional)

250g lighted salted butter, softened

 

Instructions:

1. Put the raisins in a small bowl, spoon the rum over and let sit for about an hour.

2. Add the plumped up raisins, the rest of the rum in the bowl and the sugar (if you're using it) to the butter. Mix well.

3. Spoon into containers and refrigerate.

 

Sundried tomato and cheese butter

 

Ingredients:

60g sundried tomatoes, drained of oil

35 to 40g Parmigiano Reggiano cheese

250g lighted salted butter, softened

 

Instructions:

1. Whiz the tomatoes in a food processor until they are very finely chopped.

2. Grate the cheese.

3. Mix both into the butter.

4. Spoon into containers and refrigerate.

 

Garlic Parseley Butter

 

Ingredients:

10g packet of flat-leafed Italian parsley

2-5 cloves of garlic, peeled

250g lighted salted butter, softened

 

Instructions:

1. Roughly chop the parsley and add to the food processor together with the garlic.

2. Pulse until both are finely chopped.

3. Mix well into the butter.

4. Spoon into glass or plastic containers and refrigerate.