Garlic and Rosemary Butter:
Okay so I know this doesn’t count as baking but this aromatic recipe is too good to leave off!
Ingredients
- 600ml double cream
- 3 garlic cloves
- 1 bunch of rosemary
Method:
- Prepare the garlic but removing skin and crushing.
- Wash the rosemary, remove from stem and finely chop.
- Whisk the cream continuously. This may seen wrong but you have to over whip the cream until it starts to separate into a solid (this is the butter) and a liquid (buttermilk).
- Place a muslin cloth over a large bowl and place the solid lump into it.
- Squeeze out all the liquid from the butter lump.
- Mix the garlic and rosemary into the butter.
- Butter should be stored in an air tight container in the fridge.
This recipe is paired perfectly with a baguette to make a crunch homemade garlic bread.