(9 July 2020) With all the (justified) fuss about clothing factories in Leicester (demonstrating why we need a proper factory inspectorate to ensure minimum acceptable standards) I am proud to announce that this website will no longer be attempting to influence you to buy Boohoo clothing and have removed all their adverts.
Continuing with the “B” theme and in response to my Albanian readers (është “hi atje!!!) who have told me they love the site but that it could do with more recipes, I reflect on butter ( a slightly sickly yellow glow to be honest).
Butter is pretty straightforward stuff- milk a cow, pour off the cream and whizz it up. It is easy to do inadvertently- whip cream too vigorously past the point it becomes stiff, carry on and suddenly it goes yellow and becomes butter. The liquid that comes off is “butter milk”. Trendy restaurants do this and call it “cultured butter” for some reason.
Butter does not spread easily when cold. It is therefore quite easy to use more than you really need. You can always get a bit out of the fridge where it will soften up in a short while but this does not suit the age of immediate gratification. Thus, the clever food manufacturers invented all the various spreads containing many things you will not have in your cupboard.
Then consumers reacted to this semi-chemical paste so the ingenious manufacturers came up with “spreadable butter”- they do contain butter, and rapeseed oil as well as water (clever) and various other stuff.
It is easy to make your own version (I’ve been doing it for years). It spreads beautifully straight from the fridge, so just the right thin amount can be applied. It will separate if left out for too long, so use it and put it back in the fridge.
You can make it with any oil. Rapeseed is best as it has no taste and is one of the highest in unsaturated fats and Omega 3.
Moreover you do not need to buy labelled bottles of rapeseed oil – the generic “vegetable oil is often 100% rapeseed and much cheaper. The nutritional value is identical to the labelled bottles (I have been followed by store detectives as I take bottles to different shelves to compare the nutritional information). This is how you do it.
The recipe for “Keith’s Mix”
- Put 150 g butter in hand blender jug.
- Add 150 g rapeseed oil
- Leave for about an hour for butter to soften
- Blend with electric hand blender until there are no lumps
- Put into container that will go in fridge
- Put in Fridge.
It hardens up within a couple of hours.
Tips.
Do not put into too much oil, it works well with less than half but not with more.
If you wanted to be fancy you could add herbs or garlic or crushed anchovies and similar
This simple table below compares a national supermarket’s butter with its “spreadable” and with Keith’s mix
| Content | Butter | “Spreadable” | Mix |
| Butter | 100% | 42% | 50% |
| Cream (cow’s milk) | 98% | 49% | |
| Salt | 1.50% | 0.9% | 1% |
| Rapeseed oil | No | Yes | 50% |
| Reconstituted Buttermilk | No | Yes | No |
| Coconut oil | No | Yes | No |
| Water | No | Yes | No |
| Colour: Carotenes; | No | Yes | No |
| Energy KJ | 3,062 | 2,255. | 3,227.50 |
| Energy Kcal | 745 | 548 | 785.00 |
| Fat-g | 82.2 | 60 | 86.95 |
| Saturates-g | 52.1 | 21.4 | 29.85 |
| Mono-unsaturates-g | 20.9 | 26.1 | 37.95 |
| Polyunsaturates-g | 2.8 | 9.2 | 13.95 |
| Carbohydrate-g | 0.6 | 1.2 | 0.30 |
| Sugars-g | 0.6 | 0.5 | 0.30 |
| Protein-g | 0.06 | 0.6 | 0.03 |
| Salt-g | 1.5 | 0.9 | 0.75 |
So liberate yourself from chemical spreads and enjoy this kitten with your toast.
This sounds very tasty. I have referred it to my wife who is the wizz in our kitchen.
This makes clearer points than other people…
You are certainly right. In it something is and it is excellent thought. It is ready to support you.
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