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FLAVOURED BUTTER SELECTION
Sonia Ezgulian

ingredients

50 g unsalted butter
1 level espresso spoon matcha powdered green tea
50 g lightly salted butter
1 pinch mixed seaweed flakes
50 g lightly salted butter
1 teaspoon sun-dried tomato powder (found in speciality food stores)
50 g unsalted butter
1 pinch cumin

method

Soften each of the butter portions in separate bowls.
Add the tea powder to one of the bowls and blend, forming a small pat of butter. Put in the fridge.
Add the seaweed, tomato powder and cumin separately to the remaining bowls of butter, and chill.
To serve, wrap the butter pats in white greaseproof paper and arrange on a little tray.