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Flavoured butter HOW TO MAKE YOUR OWN AT HOME
Flavours for Ramadan
An array of flavoured butters are available to buy, but making them yourself is as easy as it is fun. Food writer Daniel Bardsley travels to France to learn more about making flavoured butter from butter expert Aurelie Rousseaux. While all of us are familiar with traditional salted or unsalted butters, a wide array of flavoured butters are also available. French brand Le Beurre Bordier produces about a dozen, including seaweed butter, buckwheat butter and lemon – olive oil butter, which are all available online in the UAE. HERE ARE SOME TOP TIPS FOR MAKING YOUR OWN AT HOME:
In celebration of the holy month, Cinnabon has launched a range of Ramadan-inspired items to its menu with a limited-time only ‘Ramadan Bites Box’. The seasonal box will feature two exclusive bites flavours — passionfruit and date — that combine Cinnabon’s signature dough and creamy topping. During Ramadam, you can purchase boxes of the ‘Passionfruit Bites’ and ‘Date Bites’ from Cinnabon outlets to share with friends and family or gift to their loved ones, capturing the giving and joyous spirit of Ramadan in the sweetest way possible.
8 BBC Good Food Middle East June 2018
1. Only use unsalted butter. 2. With most solid ingredients, (such as beef ham) use equal amounts of the flavouring and butter. 3. If you’re using spices or another strongly flavoured ingredient, such as garlic, much less is needed, the vary the quantity according to taste. 4. For consistency, ensure that ingredients are minced or powdered. 5. Before mixing, remove the butter from the fridge and leave at room temperature for two hours to soften. 6. After mixing, leave for at least one hour in the fridge before tasting. This allows the flavour to spread into the butter. 7. Wrap the flavoured butter in cling film or keep in an airtight container. 8. Flavoured butters can be sweet as well as savoury: shortbread and raspberries, for example, make a great sweet butter, while almond paste is another favourite ingredient. 9. Several flavourings can give a Middle Eastern influence, among them zatar, chopped dates and pistachios. 10. For an Indian-flavoured butter, shrimp and curry power can be used, a mix that is suited for cooking fish. 11. Sun-dried tomatoes make for an excellent Italian-style flavoured butter, which is good on its own with bread or for use in cooking chicken.
