Photo: Tony Rebelo, CC BY-SA 4.0 · source
Other · From Bladwijzer
Canary creeper herb butter
- Makes: ± 125 g
- Time: 10 min
- From: Canary creeper
Ingredients
- 125 g soft butter
- 10 canary creeper leaves, finely chopped
- 10 canary creeper flowers
- grated zest of ½ lemon
- a pinch of salt
Method
- Beat the butter until creamy.
- Mix in the chopped leaves, lemon zest and salt.
- Tear the flowers into small pieces and fold them gently into the butter, or press them whole onto the surface.
- Spoon the butter into a small dish and chill until firm.
Storing: 4 days in the fridge. Lovely on fresh bread or with grilled fish.