Posted by Bee & John on July 22, 2011 at 6:45 PM
I was making some butter the other day and I was thinking of the different types of butter you can make. Then it occurred to me... why not save time in the mornings - and blend your Vegemite directly with the butter!
When I make butter, after the final wash, I normally put a little olive oil in and a little salt - then blend for 20-30 secods on speed 6. That works great to make it a little easier to spread from the fridge - and quite a smooth spread overall.
Instead of (or in addition to) the olive oil, add a little Vegemite and blend for 20 seconds on speed 6.
Other sorts of butters? (er... the butter portion of the recipe is implied)
- Well... Garlic Butter would be the first thing people would think of
- Garlic and oregano - especially nice to brush over bread when it comes from the oven
- Anchovy butter - use anchovies and a little lemon juice
- Olive Butter - without pips :-)
- Herb Butter - fresh or dried. Fresh would give a stronger taste.
- Cheese Butter - use pamesan cheese, or blue cheese with a little paprika or cracked pepper, or ......
- Sun-dried tomato butter - no need to add the oil as the tomatoes are oily enough
- Honey Butter - honey obviously :-)
- Cinnamon and sugar butter (great for pancakes)
- Orange butter - grind the zest first with some sugar, before making the butter, then add in final step
- Lemon Tarragon butter - use the zest of the lemon and then the Tarragon
- Indian butter - mix some of the Tikka paste, or other spicy paste, with the butter
- Pizza Butter - oregano, parmesan cheese, sun-dired tomatoes
- Steak butter - Worcestershire sauce, cracked pepper, BBQ sauce, garlic powder, salt
- Moroccan butter - dried onions, garlic, ginger, turmeric, whole cardamom seeds, cinnamon, whole cloves, ground nutmeg, dried basil - blend on speed 10 for until a fine powder 20-40 seconds (grind in a dry bowl)
- Mexican butter - lime zest, oregano, cayenne pepper
- Walnut or Pecan butter - brown sugar and the nuts of your choice
- Hungarian butter - French mustard, sweet paprika, hot paprika (optional, but nice), salt, lemon
That'll probably do for now - but you get the idea - if you can think of a spice and/or herb combination - blend it with butter. You can use it on toast, pizzas, pancakes, crumpets, waffles, steaks, roasts......