Delicious Butter Recipes
Irish Butter Scones
Ingredients
- 3 cups white flour
- 1/2 tsp. baking soda
- 2 tsp. cream of tartar
- 1/2 cup butter, softened
- 2 tbsp. sugar
- 1/2 cup milk or buttermilk
- 1 cup raisins or other dried fruit
- egg wash, to brush scones
Preparation and Cooking
Preheat oven to 400°F.
In large bowl sift together flour, baking soda and cream of tartar. Add softened butter and sugar, mix well. Stir in milk or buttermilk. Also stir in raisins or other dried fruit. Press dough onto a floured surface and roll out gently to 1/2 inch thickness. Cut scones into round shapes or triangles. Brush scones with egg wash for shine. Bake for 20 minutes or until golden brown.
Sumptuous Scrambled Eggs
Ingredients
- 8 eggs
- 1 (5 ounce) can evaporated milk
- 2 tablespoons butter
- salt and pepper to taste
Preparation and Cooking
In a bowl, whisk the eggs and milk until combined. In a skillet, heat butter until hot. Add egg mixture; cook and stir over medium-low heat until eggs are completely set. Season with salt and pepper
Bread and Butter Pudding
Pudding Ingredients
- 8/10 slices of white bread
- 4oz melted butter
- 4oz of sultanas
Preparation and Cooking
Cut bread into triangular quarters. Spread half of them evenly over the base of a suitable dish. Sprinkle over 2/3 sultanas and half the melted butter. Place the remaining bread on top of this and sprinkle the rest of the sultanas and butter.
Custard Ingredients
- 2 pints of milk
- 8 eggs
- 8oz sugar
- 3/4 capful vanilla essence
Preparation and Cooking
Bring the milk to the boil in a saucepan on the cooker. Whisk together the eggs, sugar and the vanilla essence. Add the boiled milk into the egg and sugar mix whisking quickly all the time. Strain the custard on top of the bread and sultanas and leave to rest to allow the bread to absorb the custard. Bake in bain marie in the oven for 25-30 minutes until turning golden brown. Serve with ice cream or fresh cream.
Grilled Zucchini
Ingredients
- 1 large zucchini (courgette)
- 4 tablespoons butter
- salt and pepper to taste
Preparation and Cooking
Preheat grill to medium high heat. Clean outer skin of zucchini, and slice lengthwise into quarters. Place a pat of butter or margarine on each zucchini quarter, and season with salt and pepper to taste. Wrap all four quarters in one piece of aluminum foil. Place foil wrapped zucchini on heated grill, and cook for 10 to 15 minutes on each side.
Salmon and Asparagus with Lemon Butter Sauce
Ingredients
- 8oz Fresh salmon
- 3 table spoons butter
- 6 Asparagus spears; (boiled)
- 1 table spoon finely diced onion
- Juice of one lemon
- 1 tablespoon of parsley
- Salt and pepper to taste
- 2 oz White wine
Preparation and Cooking
In a 10 inch sauté pan, melt 1 tablespoon butter. When hot add salmon and sear on both sides. Remove to 180 degrees celcius (Gasmark 4) oven. Add the diced onion, lemon juice, chopped parsley, salt and pepper and white wine to the sauté pan. Reduce the liquid a little, then swirl the pan and add 2 tablespoons butter (to form a light sauce). Place the salmon on plate and arrange asparagus around salmon, pouring the sauce over the top of the salmon.