From udder to butter! Isn’t it amazing that what starts off as a cow lazily masticating grass results in a froth of milky goodness. This milk is then churned until it separates, the fat being the butter that is then salted and stacked in neat little packs to tempt their way into our cooking.
My mum is a big fan of Chilli and Garlic so thought this year for Mothers Day to make her a Chilli Garlic Baba butter jar. I slowly melted 1 block of butter with 2tbsp of chilli and garlic. Poured it into a tray lined with baking paper, spreading spices evenly with a spoon before putting in fridge to set.
Once cooled and set I cut the butter out with cookie cutters.
Then I cleaned out a Taco sauce jar and decorated it with a paper collage interior and personalised paper lid using paint, stamps and glitter.
Now whenever mum wants to add a little extra heat to her meat all she has to do is start off with one piece of Chilli Garlic butter in the pan and sizzle her way to a yummy meal!
Hope you had a good Mother’s Day too!