RECIPE
Summer Butter By Eve Tudor
It would be really easy not to realise just how simple it is to make butter. Honestly if you have a decent mixer and a pot of double cream you are in for a winner. It doesn’t even matter how big a pot of cream you have, if you mix it up enough and for few minutes you will start to see your butter forming. It will attach itself to your whisk whilst leaving your bowl with a pool of delicious buttermilk for you to dip your veggies or chicken in to be fried up, so you are double winning. Once you’ve separated the milk from the new butter solids, take that butter and add a generous seasoning of good salt (how much is up to you!) and give it a little knead to ensure that it’s all got that flavour and you are done. That’s it!
mindful not to get the butter too warm as best as you can). To decorate I’ve added more flowers on the top of the butter after forming it into the shape that I wanted. The world is your oyster as to the shapes you use or the amounts of flowers you add. Do you. Then pop it into the fridge to set. It’s hot out there! But there you have it. Really pretty butter that tastes divine. Not only do you get to make something beautiful and creative, but you also actually feel pretty awesome eating something so wonderful too.
BUT!!! What I’ve done to make that butter extra special is, at the point of salting, I’ve added a really good sprinkling of edible flower petals, calendulas, pansies and some borage. I’ve folded them in and added more if felt I needed it. (Be 54
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