Wild garlic butter - totally homemade
Yesterday, however, there was a short break in our otherwise constructive relationship. I actually wanted to make a uniform cream of cream, cream cheese, wild garlic and a few spices. A short press of the button - rrrrrrrrrrrrrrrrrrrrrrrrrrrr - and there was a fairly solid green lump in my mixing bowl.
Pouting, I had to turn to a glass of rosé before I was ready to take a closer look. Terrible! In the meantime, a lot of green liquid had accumulated under the lump.
Determined to save the matter, I grabbed the hair sieve and smoothed the mass. Bravely, the green liquid seeped into the bowl under the sieve. In the sieve itself remained a homogeneous, spreadable mass back. Reluctantly, I tried a tiny chip.
And then, so to speak, I went to the chandelier: I had made BUTTER - delicious, homogeneous, garlic-flavored wild garlic butter. Relationship crisis exposed.
The advantage of wild garlic butter: Full Knofigeschmack with no odor after odor. Tastes great on potatoes, vegetables, meatballs, fish, grilled meats and sandwiches.
Here's the recipe for 1 bowl of the finest wild garlic butter:
1 mug of whipped cream with 2 Fresh cream cheese , 2 tablespoons olive oil , salt , pepper , 1 pinch of chili flakes , Put 1 pinch of sugar and 1 bunch of wild garlic (roughly chopped) in a high mixing bowl.
Mix everything with the blender until the mixture becomes firm. Place the contents of the mixing bowl in a strainer and brush through with a spoon or spatula. The liquid separates and the butter remains in the sieve.
Place in a bowl and refrigerate. Lasts a few days - but probably all of them long before that.
If you're trying other herbs, let me know what the result was!