herb butter

[eviljy]

While I like Meggle's garlic / herb butter it's still a long way from tasting homemade. There's nothing better than fresh, homemade herb butter. *yummy*

Comments

[mach2kudou]

some of the english results i got for schabzigerklee are "Blue-white clover, Blue-white trigonella, Sweet trefoil, Curd herb, Blue melilot" and fenugreek.

i'm going to have to try that recipe!

[eviljy]

I dunno why I couldn't find a translation myself, usually I'm pretty good at finding answer to my questions. I've a strong google-fu (and wiki-fu)! :)

If you do try it, please, lemme know how it worked for you!

[cinda29]

Sounds yummy! I think the english translation for Schabzigerklee is Blue fenugreek.

[lucyloveslave]

yep, and did you know if you ingest a lot of it you smell like maple syrup?

[eviljy]

I haven't notice that yet but the idea along makes me love blue fenugreek even more (like it isn't already one of the most used herbs in my kitchen *g*).

[eviljy]

...and it even tastes yummy, just give it a try! ,)

Thanks for the translation help!

remember that site for spices

[gh4acws]

http://www.uni-graz.at/~katzer/germ/Trig_cae.html

I will NOT give my opinion of Meggle herbed butter as it is quite unprintable. ( I will admit buying it occasionally as it comes in convenient size packs for the single person )

In the past I have prepared herbed butter from butter, herbs and spices by running everything through a meat mincing machine ( the castiron "Alexanderwerk" ( the brand in Germany ) that will endure decades ) - That has the advantage of being able to deal with solid butter ( and mincing the garlic at the same time ).

Noting that ALDI-SÜD offers various herbs frozen it should be possible to make herbed butter quick and dirty. ( access to a garden would be better though )

Re: remember that site for spices

[eviljy]

Lately my google-fu seems to fail me, damn. But thanks for that link!

I prefer melting the butter/margarine because that results in a better and more even spread of the flavour as opposed to simply "mixing" it.

The frozen herbs I used for this actually are from Aldi-Nord. :)

yes

[gh4acws]

butter and some mrgerines do not get solid in the same way after being melted - which is why I try to avoid that. However back when I did make basi butter more often I did let it soften from fridge rigidity.

Aldi-Süd seems to offer different stuff from Aldi-Nord and for some reason Cologne is considered South ( aka northernmost Italian city ). My objection to Meggle ( and other massproduced herb-butter ) is that I don't control what goes in there and that I dislike some herbs. ( not to mention some people might be allergic or supertasters )

[gottis_chan]

I usually tend to make real butter, as in beating cream until it's nice and buttery, but this seems to work just as good. ^_^ I will be trying this out! (And thank you for using grams~ 8D *hates to convert*)

[eviljy]

Well, it's just a matter of choice if you use butter (real or from the store) or margarine.

You're welcome and I promise to keep using grams. :D

[gottis_chan]

Okies! =DD

Thanks! *is stupid Swede*

[pwincess]

That recipe seems glorious. And your presentation is beautiful!!

[eviljy]

Thank you for the compliment. :)