5STAR FOODIE HAS US DROOLING OVER DELICIOUS COMPOUND BUTTER.....

I was tickled pink by 5 STAR FOODIES ,march makeover Compound butter....APRIL 4TH

Yeah i was so so excited and tickled pink.....and hopping with delite... i could actually imagine myself in a cool walk in .............circling all butters or whisking away flavoured butters every single day of the month and here i am.....[ and it was last min over the easter weekend mind ya...except the panackes:-))) ]

And there are cutesy prizes too.....

Super cutesy prizes by I CANT BELIEVE IT'S NOT BUTTER :-)))...I couldn work with this super product coz it aint launced here ....but i worked with some lovely butters ......a french butter , a danish butter and a local butter.......

My mind did a race ,a bit back,maybe in High School when i whisked a compound butter ,not knowing so......a brandied butter for Christmas ,that were also stuffed in a few dates with a sprinkle of walnuts....delicious........


And then a bit back i read about Compound butter and all the eliciousness it carries  ,but it was NATASHA  from 5 STAR FOODIE who made me sit up and notice.....
oh yeah i love to tell her that its time her blog is re named 7 StAR FOODIE and am so so sure all u guys agree with me.....

Butter.....butter....butter ...ok i have no I cant believe Its Not Butter out here but i do crave butter already....butter butter butter.....

Brandied butter,  Sugar toast butter , Strawberry butter, HazELnut butter ,
Cashewnut butter    ie marzipany butter.................

Biscuitty bits butter ,
chocolate butter .......................CC cookie butter ....oh butter butter....

Irish butter and tangy butter....

Aubergine ,tahini butter and pesto butter......

And  an AUBERGINE , TAHINI BUTTER

[grilled aubergine mashed ,tahini ,pepper blended with butter ....]

and PAsta tossed in AUBERGINE TAHINI BUTTER.....

 Olives , peppers and shrimpy butter -for ur stuffed mushrooms.......

Lemon n herb butter...

Guacamole Dip butter


Oh    after my hearts turn ,   its my minds turn to race into a frenzied delight of eliciousness and ideas galore,sending my taste buds ,apetite and cravings into a frenzy........


NATASHA,thats what MArch 5 STAR FOODIE MAKEOVER ,did to me....thanx a ton for bringing us this world of wonderfulness....

Now,ofcourse  the prizes above , are real cutesy too[ thank u ICBINB] ....buts thats another stori....am here coz right now these butters are sending  an aderaline rush into my foodie veins and i actually wanted to have as  many butters as i could by 4th April and here i am......

Now Natasha has this elicious butter whipped jus for us all-a fantastic SMOKED SUN DRIED TOM,OLIVE OIL & BALSAMIC V BUTTER ,sprinkled with loads of salt....wait HIMALAYAN PINK salt it is.............
 U'LL FIND THE SUPER RECIPE HERE...

 A LITTLE ABOUT COMPOUND BUTTER

Now what is this compO und butter am rambling about.....i love what WISE GEEK says....A butter that a flavouring is added to either sweet or savoury ,thats adds a zest to a meal and pings in as a sauce too.......

MAkes ur dinner or high tea feel more special ....more sophisticated .....more bubblier and injects life into a drab meal too........

And the limits are as endless as ur taste buds or creativity really.....

HOW TO MAKE COMPOUND BUTTER

Typically compound butters are rolled into cylinders and chilled or even frozen, and then slices or pats are served on steaks, fish or vegetable...but honestly we can do it jus our little special way and still rock...way to go gurllll.................

And u mix in all the goodies and yeah re chill the butter now compound butter ....b4 u serve or gobble it on toastees or grilled chicken....

So this is how i make the butter for every recipe below-
                                                                                    SOften Butter
                                                                                    Mix in the choice of ingredients that will flavour.
                                                                                    Roll in to a log and chill
                                                                                     And best parts ,the amount of added flavor can be decided jus by ur demanding taste buds:-)))))

I SO WANNA BEGIN WITH  STRAWBERRY BUTTER....

with SUPER PANCAKES and FRESH STRAWBERRIES ........

This is actually born from many a breakfasts when MY HOMEMADE CHUNKY PRESERVE, makes a fantastic combo with butter on toast .........

SO what goes into the butter is THIS STRAWBERRY PRESERVE  [same recipe as the link but grated apple n whole cinnamon with overload of vanilla beans in there :-))))) ],A VANILLA BEAN, A SMALL PIECE OF CINNAMON ......

[ CINNAMON STRAWBERRY BUTTER ANYONE?] and some STRAWBERRY PRESERVE ...THAT FREEZES THE SPARKLE OF THE MORNING SUN....FOREVER.....

So i think i call this STRAWBERRY APPLE CINNAMON VANILLA BUTTER 

AND paired with this fantastic PANCAKES ,with a light SPRINKLING OF CHOCOLATe chips ,U  have a super breakfast at hands.........

• 2 large eggs
• 1 1/4 cups milk
• 3 tablespoons melted butter or vegetable oil
• 1 1/2 cups King Arthur Unbleached All-Purpose Flour
• 3/4 teaspoon salt
• 2 teaspoons baking powder
• 2 tablespoons sugar OR 1/4 cup malted milk powder [ i added sugar]

1. Beat the eggs and milk until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the butter or vegetable oil.

2. Whisk the dry ingredients together to evenly distribute the salt, baking powder and sweetener.

3. Gently and quickly mix into the egg and milk mixture. Let the batter rest for at least 15 minutes, while the griddle is heating; it"ll thicken slightly.

4. Heat a heavy frying pan over medium heat, or set an electric griddle to 350°F. Lightly grease frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately.

5. Drop 1/3 cupfuls of batter onto the lightly greased griddle.  Bake on one side until bubbles begin to form and break,[ at this point i sprinkled HOME DRIED IN THE AFTERNOON SUN ,RAISINS ] then turn the pancakes and cook the other side till brown. Turn over only once. Serve immediately.  A SUPER PANCAKE AND MY FIRST AT THESE KINDA AMERICaN PANCAKES...... .....THE KAF STAMP RINGS TRUE HERE,TO THEIR PROMISE... THE BEST HAVE EVER HAD....FLUFFY ,RISE WELL ,VERY DELICIOUS ...........ANd real quick to put by tooo........... NUTTY BUTTERS

Here's an exciting part on sweet butters ,where u add any of all of the following.........

For a smoother texture ,powder the nuts....for a thicker chunky texture ,chop em fine.....all nuts are lightly roasted....and delicious.....I GROUND EM THICK....

HAZLENUT N LEMON ZEST COMPOUND BUTTER FOR THE PANCAKES......

CASHEWNUT AND ROSEWATER FOR MARZIPAN BUTTER

DATE AND WALNUT TO BRANDIED BUTTER ,STUFF DATES AND ROLL IN CASTOR SUGAR....

CARAMEL BUTTER WITH BUTTERSCOTCH ,GEMS ,LIcORICE CANDY .......

 DELICIOUS AND SO SO GOOD FOR UR MORNING TOAST...... and a flavour butter that leads way to loads more delicious butters......................

MArsmellow BUtter .....JuJUBES butter[love those tangy ones]......maybe i should call this one CARAMEL CANDY BUTTER........or EASTER DELIGHT BUTTER.......add some marmellow fluffs, chopped fine For PINK BUNNY CARAMEL BUTTER.....

PINK DREAMZ DELICIOUS BUTTER.......

 oh this asbolutely delish tickling PINK BUTTER with FRESH  poms and a few seeds crushed to dribble some juice in for that pink juicy hue.....some icing sugar and u have some delicious fruity butter for ur pound cakes instead f regular frosting:-)))

 aint they truly pink dreamz ......

THESE are super with ur breakfast pancakes or over scones ,muffins or cupcakes.......add confectioners sugar to each as per taste...and ofcourse a little vanilla extract i do so love......

 WHAT I LOVE ABOUT FRUITY BUTTTERS...is that the list is endless...as far as ur imagination can take u ...or maybe let ur taste buds take over ......i mean like PASSION FRUIT BUTTER or a GUAVA BUTTER with GOABIADA or a GUAVA JELLY..........MAGO BUTTER ...LEMON BUTTER ....CITRUSY BUTTER........add the fruit curd along with fruit pieces to hieghten the flavour......oh wanna whip them all.......

But for now its ...BARBIE PINK DREAMZ POMMY BUTTER..........


ADAPTED FROM THE DELICIOUS LURPAK SITE

125 g / 5 oz soft LURPAK Slightly Salted Butter
100 ml / 4 fl oz acacia honey
1 tsp powdered cinnamon


Mix the butter with honey and cinnamon. Put the cinnamon butter in a small bowl. Leave, covered, in the refrigerator for at least 2 hours. Serve the cinnamon butter and toast for brunch or tea.

A DELICIOUS TANGY BUTTER......perfect warps every time ...:-))))
Butter a la vinaigrette
125 g / 4 oz soft LURPAK Slightly Salted Butter
1 tsp Dijon mustard
1/2 tsp white wine vinegar
1/4 tsp salt
freshly ground pepper

OR 
ITALIAN HERBED DRESSING :-))))

Butter a la vinaigrette: Stir the butter with remaining ingredients. Leave covered on the kitchen table for 1/2-1 hour. Season.



2  STUFFING SUPER STUFFED MUSHROOMS WITH 3 COMPUND BUTTERS......

These are with the local salted butter found here ,,but do add some seasoning if like too like paprika flakes ,pepper crushed ..........would love to try a sprinkle of SURMAC and have 'em with tahini butter and pita bread......

1] COMPOUND BUTTER 1

    Steamed finely chopped spinach
    crumbled cottage cheese

2] COMPOUND BUTTER 2

    filling 1

3] COMPOUND BUTTER 3

 THIS IS WHAT WEN INTO THIS SUPER COMPOUND BUTTER.....

      shrimp pan fried in butter with loads of garlic, seasoned with paprika flakes,
     roasted red pepper, black portuguese olives , portuguese herbed green olives , pink peppercorns.

 add more filling for chunky textured butter as i did.....

or less and blend in a blender for a smoother butter....but i love texture....chunky texture....

4] COMPOUND BUTTER 4

    stuffing 2

SPINACH ,COTTAGE CHEESE ,ALMOND BUTTER..with STUFFED MUSHROOMS AND SHRIMPY BUTTER [above] WITH STUFFED MUSHROOMS,BOTH CAN BE SERVED WITH BOTH :-))))

Well are u also growing ur tresses....ur gloden tresses long and strong?

Well i sure am and there's this amazing combo thats a wonder for hair and honestly i do like to toss a salad of Zuchinni,  SPinach , Cottage cheese , Almonds  And chinese cabbage ,dates... cling wrap in a glass bowl w/o the dressing of ur choice and u have a HIGH PRotien HAIR FOOD at any time u wan whether u wanna add it to a sandwhich or had with grilled chicken or seafood ,it rocks....and i love green peas so toss a few to garnish and for an add on of vibrant green color......yeah green peas do lend a vibrancy in color and sweetness in flavour .....natural goodness galore....

ITs on this inspiration that stuffed mushrooms were born.........


PREPARE MUSHROOMS
 Wash  LARGE mushrooms and carefully remove stems.
  Lay out caps on nonstick pan and pop in oven for 5-10 minutes to dry out and cook slightly.
  Set caps aside.

STUFFIN NUMBER 1

1) Heat oilive oil w a wee bit butter. Add Garlic and when the aroma fills ur kitchen add in a few shallots/onions with a pinch of sugar n salt,this will help in caramalize them real well.

2)Toss in the finely chopped stems of the mushrooms, crumbled cottage cheese, pine nuts , chopped almonds, finely chopped red pepper and let the flavours enevolope.......

3) Season with salt and pepper....

4) Finally add the chopped spinach and turn off the heat......

STUFFIN NUMBER 2

 Roasted chopped walnuts, Parmesan cheese and house-made pesto and chopped cooked shrimp in butter garlic ,all mixed together........

STUFF THE MUSHROOMS

Mound the spinach mixture/ shrimpy mixture or cottage cheese spinach mixture onto the the mushroom caps, pressing it into the caps.

Bake at 300-350 for 10-15 minutes until hot and mushroom caps are cooked.

 If you leave them slightly undercooked, you can do these ahead and
 then heat them up in the microwave when needed.

 Fill each mushrooms, piling up. Sprinkle each mushroom with a little Parmesan cheese
Bake at 350° for 15 to 20 minutes, until hot and mushroom caps are tender.

And here i have another 2 special butters for u,  avacado butter  and    pesto butter....oh yeah i did think of lods other butters ...but saved them for another time like say Cilantro lemon garlic herbed butter...rosemary pepper pepped up butter and pudding butter too.....maybe i should have a blog for deliciously flavoured butters :-))))

AVaCADO butter ...

 whicH combines 2 flavours ,both buttery ,yet different ...

resulting in an absolutely smooth ...luscious creamy ...melt in ur mouth butter ...

 and add in a clove or 2 of roasted garlic...crushed pepper ...and u have ur perfect G dip butter ......

toss it as a perfect dressing too...to some lime juice and oilve oil...for ur Avacado ,Spinach and Pumkin seed salad.......

 perfect for Easter Roast or Grilled deliciousness....

left overs of the easter stuffed chicken.........well i kept a bit aside to shoot actually :-)))

ANd a PESTO BUTTER for Pesto lovers...

Add caption

 with home made pesto....over loaded ...

 loads of Pesto for a delicious green butter ...perfect for those stuffed mushrooms or otherwise:-)))

Green Dreamz...go green gurl......u'll love it ....

AM i in love.....oh sure i am with compound butter et all....Come fall in love ........

 ........its so exciting and Natasha's smilin face pops everytime i think butter and add  flavoured to it now....

Its been a wonderful Easter , CAndy & chocolate Eating , Chicken stuffing day and despite all the roast and stuffed mushrooms with delicious butters ...and chocolate ...i have a craving for some thing sweet ....and Guess who come's to rescue ....the Baby Pink Pom butter ....simply super on tarts or buttery pound cakes:-))) or jus plain.....

Now i love Texture and chunky so most of my butters have texture but if u love it smooth ,all u need is a little help from ur blender :-))))

Thats it !!!!!!!

And yeah ,i love more fillers per butter ,u can reduce the fillers for a smoother butter ,these butters are really super luscious ,for ur wraps ,with the leftover roasted stuff chicken [if any]................

And a part which i rolled ,slices so so beautifully [no, i didn pic them,but maybe will add to this :-)) ]....


Sadly , I CANT BELIEVE ITS NOT BUTTER ,aint hit our markets yet ,but if they do ...they take us by storm ....even for a butter lover like myself...i do love eating the ''real'' butter , a little than lods of any other but ICBINB sounds super and would gladly subb it ....

Above i tried the Danish LURPAk butter ,in lightly salted and unsalted and PRESident French butter ,lightly salted and our local salted butter....LOve 'em all......

 AND