Herb butter…..the best there is.


Everyone should have a herb garden, simply because there are few things as rewarding as picking your own herbs to use in your recipes. Herbs can take a simple recipe to another level in no time…think scrambled eggs with snipped chives, tomato and cheese salad becomes Salad Caprese, Fish with Fennel and so I can go on and on….
A herb garden can be very elaborate or just a few pots with your favorite herbs. So if you haven’t got a few herbs growing in your garden, start small, but now!

All the spring herbs are now in full bloom and I am surrounded by mint, fennel, parsley, coriander, chives, rocket to mention but a few. I made some herb butter earlier in the week, just to use some of these lovely herbs and I keep the butter in the freezer and use it with baked potato, fish, grilled steak or to make a Rustic Loaf come to life….. If you are often invited to BBQ and you do not always have time or energy to make something, make a few for these loaves when you DO have time and pop them in the freezer..

For the herb Butter

500gr butter – room temperature
Herbs of your choice – I used garlic, fennel, mint, a little rosemary and parsley(all chopped).
4 Anchovy fillets
Salt and pepper
1 Chili – optional
lemon zest – optional

Place everything in a food processor and pulse until mixed. Shape into a long sauce shape, cover with tin foil and freeze. When needed for the bread, thaw the butter and spread lavishly between slices. Cover the bread with foil and bake in a moderate oven for 10-15 minutes.
When you want to use the butter for fish or steak, simply cut a slice off the “roll” of butter and place on the hot food and wait for it to melt and add the delicious taste of fresh herbs….

For some of my other herb recipes, simply click on the links below:
Herb Salad dressing
Basil Pesto
Brandy tuiles with Lavender Cream
Ginger Beer