Ingredients
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250
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1/2
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1/2
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-
-
-
-
-
-
-
-
-
-
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Directions
Butter With Rosemary or Other Edible Flowers, Impress your friends serving this butter as starter with crackers, small fresh breads, focaccia or thin roasted potatoes slices A Tuscany dream! Inpiration from blogspot com/2010_05_01_archive html Adapted for ZWT7, I make butter with edible flowers and herbs all the time, for the B and B, but I wanted to try this recipe as I have LOADS of rosemary flowers in bloom right now! A super little recipe that I did tweak a bit by adding some grated Italian cheese We ALL loved this! Made for Recipe swap #86 and thanks for reminding me of how to serve up a pretty butter awalde!
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Steps
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1
Done
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Remove Butter from Refrigerator and Let It Soften at Room Temperature. |
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2
Done
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Chop Your Fresh Picked Flowers With a Knife. |
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3
Done
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Stir It With a Fork and Add the Flowers and White Pepper. |
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4
Done
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Mix Well and Form Again a Stick With Butter. |
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5
Done
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Wrap It in Silicone Foil ( or Aluminum Foil) and If You Want Shape It Round, as Triangle or as You Like. |
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6
Done
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Cool in Refrigerator For a Day. |
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7
Done
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Cut It Into Thin Slices and Serve as Desired. |
