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Friday, 16 April 2010

Home Made Garlic Butter

Ideal for keeping in the freezer and taking out what you need to either add to vegetables of french stick or bread to create your own garlic bread. Yummy

8oz butter
2 teaspoons fresh garlic puree or 4 garlic cloves crushed
salt
freshly ground black pepper

Requirements: Food Processor

Using the normal metal blade add the 8oz butter chopped into cubes to the processor bowl with the garlic puree and seasoning. Process for a few moments until smooth.
Turn into a glass container, add some oil to the top. cover well and store in the refrigerator until required. After using, re-seal the jar with fresh oil each time until the garlic puree is used up.

Will keep up to a month.

Variation:

Garlic Herb Butter put a good bunch of fresh herbs such as basil, marjoram, dill, tarragon and parsley into the processor and process for a few minutes until roughly chopped. Then add the butter, garlic puree and seasoning. Continue as above, store as above. Store for up to one month.

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