A Quartet Of English And French Cheese Flavoured Butters Recipes
FLAVOURED BUTTERS
Flavoured butters are great to have to hand, make a batch and keep them in the freezer for meat and fish dishes
Provided by Mary Cadogan
Categories Dinner, Side dish, Supper
Time 15m
Number Of Ingredients 12
Steps:
- Take 100g of butter out of the fridge for an hour to soften. Flavour is key, so use good-quality semi-salted or unsalted butter. Beat the butter with a wooden spoon until it is soft and creamy, then beat in any of the flavourings you fancy. See each below.
- Tip the flavoured butter onto a square of baking parchment or cling film, roll it around the butter to form a sausage shape, then twist the ends to seal. The butter is now ready to be stored for up to 3 days in the fridge or up to a month in the freezer.
FLAVORED BUTTERS
Steps:
- These flavored butter recipes start with half a cup of softened butter. You can create different flavors in your butter by mixing in different herbs and spices. Once you have the basic recipe down, try other combinations. These butters are simple to make; just mix the ingredients in a small bowl and beat the mixture until it's fluffy. If you don't use all of it, roll the rest into a log shape and refrigerate or freeze it.
A QUARTET OF ENGLISH AND FRENCH CHEESE FLAVOURED BUTTERS
A selection of my four favourite "cheesy" flavoured butters..... Cheddar & Garlic Butter, Camembert Butter, Roquefort Butter and Stilton & Green Peppercorn Butter. These can be prepared well ahead of time and stored in the fridge or the freezer. I then cut off rounds or slices, as and when I need them. My favourite uses for these wonderful cheese butters are as toppings for steaks, grilled fish and vegetables. They are also wonderful spread and melted on ciabatta, a baguette or good artisinal bread - a meal in themselves!! I have also popped a slice or two into pasta dishes or white and any savoury sauces, for that extra cheesy zing!
Provided by French Tart
Categories Spreads
Time 10m
Yield 4 Cheese Butters, 4 serving(s)
Number Of Ingredients 14
Steps:
- CAMEMBERT BUTTER:.
- (MAKES 190g).
- Process all the ingredients together in a food blender or processor, then scrape the mixture out and place it into a large piece of foil.
- Shape into a log and roll it up in the foil.
- Chill or freeze until required.
- Lasts for up to 1 week in the fridge and 2 months in the freezer.
- ROQUEFORT BUTTER:.
- (MAKES 250g).
- Prepare the same way as Camembert butter. Store the same way.
- STILTON & GREEN PEPPERCORN BUTTER:.
- (MAKES 250g).
- Prepare the same way as Camembert & Roquefort butter.
- Store the same way.
- CHEDDAR & GARLIC BUTTER:.
- (MAKES 225g).
- Prepare the same way as the previous three butters.
- Store the same way.
- Slice as needed and use as a topping for steaks, barbequed meats and poultry, grilled vegetables, grilled fish, breads, toast and scones, pasta dishes and add to sauces.
Nutrition Facts : Calories 1224.4, Fat 129.6, SaturatedFat 82.2, Cholesterol 349.7, Sodium 1289.2, Carbohydrate 1.9, Fiber 0.1, Sugar 0.3, Protein 18.2
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