Delicious butter spreads
Time
Preparation time: 3 min.
Here is a small selection of my butter recipes collection
Mustard Pineapple Butter:
- 100 g of butter
- 4 slices of pineapple (or 2 tbsp pineapple pieces)
- 1 tbsp coarse mustard
- Salt pepper
Dice pineapple very finely, mix with butter and the coarse mustard and season with salt and pepper.
Banana and lime chili butter:
- 100 g of butter
- 100 g of banana
- 2 tablespoons lime juice
- ½ fresh red chili (or some powder)
- salt
Mix butter, banana and lime juice with a fork. Clean chili, chop finely, fold in. Salt to taste.
Horseradish butter:
- 2 stalks of dill (or ½ tbsp dill)
- 100 g of butter
- 2 teaspoons of horseradish nature-sharp
- Salt, 1 pinch of sugar
Wash the dill, shake dry and pluck the flags from the stems. Mix the butter and horseradish, season with salt and sugar.
Chocolate-Orange Butter:
- 1 tbsp cocoa (who likes it Herb takes cocoa for it)
- 100 g of butter
- 1 tbsp brown sugar
- 1 tablespoon orange liqueur (or juice)
Mix butter with cocoa, brown sugar and orange liqueur / juice.
Mustard Honey Butter:
- 100 g of butter
- 1-2 tbsp coarse mustard
- 1 tbsp honey
- Salt, freshly ground pepper
Mix butter with mustard and honey, season with salt and pepper.
Tomato-butter:
- 20 g of dried tomatoes
- 2 teaspoons tomato paste
- 100 g of butter
- 5 leaves of basil
- Salt pepper
Chop tomatoes, basil very finely, stir with tomato paste and butter. Season with salt and pepper.
Tip: Spread the butter on baguette and garnish with mini mozzarella balls (halved) and decorate with basil * Delicious *
Ginger Curry Butter:
- 1 walnut-sized piece of ginger
- 100 g of butter
- 1/2 - 1 teaspoon curry
- salt
Peel ginger, finely grate and stir until smooth with butter. Season with curry and salt.
Ginger Curry Butter:
- 1 walnut-sized piece of ginger
- 100 g of butter
- 1/2 - 1 teaspoon curry
- salt
Peel ginger, finely grate and stir until smooth with butter. Season with curry and salt.
Gorgonzola Butter:
- 100 g of LATTA
- 2 teaspoons brandy
- 125 g of Gorgonzola
Stir butter with brandy until smooth. Crush the gorgonzola with a fork, gradually add to the butter and stir to a smooth mass.
