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.
Basil&Co 
This is such a simple idea but sounds amazing!
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Thank you! I always keep a batch in the freezer. Makes a massive difference to cooking. Talk about a “secret ingredient” 😉
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This is definitely one I’m going to try once I’ve cleared and defrosted my freezer
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Once they freeze, empty the tray into a plastic bag, so you can have your ice tray back 🙂 to make more butter perhaps. I have several bags with different flavoured butter cubes. If you think of new flavour combinations, let me know!
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We have a fair amount of salmon in the summer and barbecued chicken so I’d be tempted to go with a tarragon butter and pesto butter for a simple pasta dish.
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Sounds delicious! If you are roasting a whole chicken, stuff the butter under the skin. It will keep the inside juicy and outside crispy 🙂
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