Honey Pistachio Butter
Ingredients:
125g pistachios in their shells
2-3 tablespoon honey
250g lightly salted butter, softened
Instructions:
1. Shell the nuts and remove as much of the papery skin covering the nuts as possible. That should give you about 60g of shelled nuts (unless the shells of your nuts are abnormally light or heavy. In any case, you need about 60g of shelled nuts, so if you happen to be able to buy shelled ones, that's the amount you need)
2. Add them to a food processor, pulse until coarsely chopped.
3. Mix nuts and honey with the butter, stir to mix well.
4. Spoon into containers and refrigerate.
Rum Raisin Butter
Ingredients:
80g raisins
2 tablespoon gold or dark rum
1 tablespoon white or golden caster sugar (optional)
250g lighted salted butter, softened
Instructions:
1. Put the raisins in a small bowl, spoon the rum over and let sit for about an hour.
2. Add the plumped up raisins, the rest of the rum in the bowl and the sugar (if you're using it) to the butter. Mix well.
3. Spoon into containers and refrigerate.
Sundried tomato and cheese butter
Ingredients:
60g sundried tomatoes, drained of oil
35 to 40g Parmigiano Reggiano cheese
250g lighted salted butter, softened
Instructions:
1. Whiz the tomatoes in a food processor until they are very finely chopped.
2. Grate the cheese.
3. Mix both into the butter.
4. Spoon into containers and refrigerate.
Garlic Parseley Butter
Ingredients:
10g packet of flat-leafed Italian parsley
2-5 cloves of garlic, peeled
250g lighted salted butter, softened
Instructions:
1. Roughly chop the parsley and add to the food processor together with the garlic.
2. Pulse until both are finely chopped.
3. Mix well into the butter.
4. Spoon into glass or plastic containers and refrigerate.
