Butter With Rosemary Or Other Edible Flowers Recipes

BUTTER WITH ROSEMARY OR OTHER EDIBLE FLOWERS

Impress your friends serving this butter as starter with crackers, small fresh breads, focaccia or thin roasted potatoes slices. A Tuscany dream! Inpiration from http://gastronomiaandreani.blogspot.com/2010_05_01_archive.html. Adapted for ZWT7

Provided by Artandkitchen

Categories Spreads

Time P1DT20m

Yield 1 butter

Number Of Ingredients 4

Butter With Rosemary or Other Edible Flowers image

Steps:

Remove butter from refrigerator and let it soften at room temperature.
Chop your fresh picked flowers with a knife.
Stir it with a fork and add the flowers and white pepper.
Mix well and form again a stick with butter.
Wrap it in silicone foil ( or aluminum foil) and if you want shape it round, as triangle or as you like.
Cool in refrigerator for a day.
Cut it into thin slices and serve as desired.

Nutrition Facts : Calories 1796, Fat 202.8, SaturatedFat 128.4, Cholesterol 537.5, Sodium 1785.1, Carbohydrate 1, Fiber 0.3, Sugar 0.1, Protein 2.2

Ingredients

250 g salted butter (1/2 pound)
1/2 cup rosemary fresh edible flower (or sage, lavender or chives flowers)
1/2 teaspoon white pepper (crushed in a mortar)
coarse salt

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Estimated Reading Time 5 mins
Category Dips
Total Time 25 mins

Keep the butter out till it is softened and at room temperature. Separate the petals of the flowers and remove any stalks, sepals etc. If the flowers are large, tear the petals, keeping the size of all the flowers uniform to the extent possible. Small dried flowers can be taken as they are. Shred/ slice the herbs to a uniform and small size
Lay a rectangular piece of cling wrap or parchment paper on a clean, dry flat surface or cutting board. I found cling wrap to be more convenient as it stayed flat on the board and was useful in rolling up the roulande at a later stage. Sprinkle 1 tablespon of the edible flowers and 1/2 tablespoon of the herbs on the paper. Spread the butter gently on the flowers and herbs, and level it with the flat side of knife to about 1/2 cm thickness. This part is a little tricky but it helps if the butter is soft, so you can put spoonfuls of it on the paper and gently spread it out and then level it.
Sprinkle the other half of the flowers and herbs on top of the butter. If the butter is very soft, keep the butter (still on the paper) in the fridge for 15 minutes to chill. If you chill it for too long, it will be difficult to roll it as in the next step and you will need it to thaw for a few minutes.
Lift one edge of the butter from the paper (using a knife if required to separate it from the paper) or just lift the cling wrap and roll it - the butter will roll along. Make it carefully into a sausage or spring roll shape. Wrap the roll in the paper and screw up the ends. Place in the fridge till required.

Butter With Rosemary Or Other Edible Flowers Recipes

BUTTER WITH ROSEMARY OR OTHER EDIBLE FLOWERS

Impress your friends serving this butter as starter with crackers, small fresh breads, focaccia or thin roasted potatoes slices. A Tuscany dream! Inpiration from http://gastronomiaandreani.blogspot.com/2010_05_01_archive.html. Adapted for ZWT7

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