Bread and Butter
- RECIPE MAKES: 8 servings
Cut the butter into small cubes, place in a mixing bowl and leave at room temperature until very soft.
Once the butter is soft, mix all ingredients together until you reach a smooth consistency. Lay a piece of cling film onto the work surface. Spread the butter evenly into a long sausage shape, 2-3 cm thick, leaving 10cm cling film free at each end.
Tightly roll the butter within the cling film into a long cylinder shape and tie each end in a knot. Roll once more until it’s a perfect cylinder shape and refrigerate.
Hints and tips
These butters are great to add to any pasta dish to give extra flavour or spice, alternatively spread onto any of the Mevalia bread range as a snack. Suitable for freezing, use within 6 months or refrigerate and use within 2 weeks
- For the garlic and herb butter:
- 125g salted butter
- 1 garlic clove, crushed
- small bunch of fresh parsley
- For the spicy chilli butter:
- 125g salted butter
- 1 red chilli, finely diced
- ½ tsp chilli poweder
- ½ tsp smoked paprika
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