1. CAMEMBERT BUTTER: 2. (MAKES 190g). 3. Process all the ingredients together in a food blender or processor, then scrape the mixture out and place it into a large piece of foil. 4. Shape into a log and roll it up in the foil. 5. Chill or freeze until required. 6. Lasts for up to 1 week in the fridge and 2 months in the freezer. 7. ROQUEFORT BUTTER: 8. (MAKES 250g). 9. Prepare the same way as Camembert butter. Store the same way. 10. STILTON & GREEN PEPPERCORN BUTTER: 11. (MAKES 250g). 12. Prepare the same way as Camembert & Roquefort butter. 13. Store the same way. 14. CHEDDAR & GARLIC BUTTER: 15. (MAKES 225g). 16. Prepare the same way as the previous three butters. 17. Store the same way. 18. Slice as needed and use as a topping for steaks, barbequed meats and poultry, grilled vegetables, grilled fish, breads, toast and scones, pasta dishes and add to sauces. ---------------------------------------------------------------------------
Nutrition
Ingredients
