Summer doesn’t last forever…not for the garden herbs anyway. However, you can still get the delicious flavours of the fresh herbs by making some herb flavoured butter. Place the butter in the ice cubes before freezing. That way you will get perfect serving sizes of yummy butter which you can add to your cooking to enhance those flavours. Butter will store for 8-12 months. I have made 2 batches.
Batch 1: Dill butter
Bring 250g of butter to room temperature, so it’s nice and soft but not melting! Add the butter to food processor together with a cup of fresh dill. Whizz it till smooth. Place in the ice cubes and freeze.
For a more Italian flavour try
Batch 2: Parsley, Parmesan and tomato butter
Put 250g of butter to food processor. Add 1 cup of fresh parsley, 2 cloves of grated garlic (don’t add whole cloves as you will end up with uneven big chunks), ½ cup of grated Parmesan cheese and ½ cup chopped sundried tomatoes. Whizz away. This butter will compliment many pasta dishes, couscous as well as meat and seafood.