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RECIPES
HOMEMADE BUTTER
Makes about 1 cup
INGREDIENTS
600ml good quality pure cream
Fine salt (optional)
METHOD
1. Assemble food processor with the
emulsifying disc.
2. Pour cream into bowl and process
for 2–3 minutes or until the butterfat
separates from the buttermilk. Pour
out buttermilk and add about 1 ½ cups
chilled water to the processor bowl.
Process again for 2–3 seconds. This
rinses the buttermilk from the butter.
Strain into a piece of muslin and gently
squeeze to remove any excess water.
3. For salted butter; place butter into the
small bowl of the food processor and add
salt. Process for 3-4 seconds to combine.
4. Place in a container and refrigerate. Will
keep refrigerated for 1-2 weeks.
Variations:
Fresh garlic for garlic butter, light olive oil
to make spreadable butter.
Recipe can be halved.
PESTO SAUCE
Makes approx 1½ cups
INGREDIENTS
2 cups firmly packed basil leaves (approx 1 large
bunch basil)
2 cloves garlic
2 teaspoons lemon juice
1
⁄3 cup pine nuts, toasted
60g grated parmesan cheese
½ cup olive oil
Salt and freshly ground black pepper
METHOD
1. Insert Quad blade into processor
bowl. Add all ingredients in the order
listed. Place lid on bowl. Pulse until all
ingredients are very finely chopped and
almost smooth. Scrape down sides of
bowl if necessary.
2. Spoon into an airtight container and
chill until ready to use.
TIP
Pesto will keep in an airtight
container in the refrigerator for a few
days. Pour a little extra oil over the
top of the pesto and place a piece of
plastic wrap on top of the pesto. This
will prevent excess browning.