Serves 4

For the herb butter:
100g butter
1dl chopped basil
0.5 tsp salt
2 tbsp lemon juice
0.25 tsp black pepper
1–2 cloves garlic

For the salmon:
2dl white wine
4 salmon steaks or fillet slices or butterflies
1 tbsp tarragon

For the herb butter, beat chopped basil, crushed garlic, salt, pepper and lemon juice into the softened butter. Put the butter onto cling-film, form into a sausage shape of 3–4 cm diameter, roll up and chill in the fridge until needed. Heat the wine in a frying pan, add salmon steaks and chopped tarragon and cook for 4 to 6 minutes. Put salmon on the plates. Slice the herb butter and place on the hot fish.

Watch the video:

Share ►

Tags: butter

Serves 8

250g butter
500g chicken liver
2 onions
1 tbsp fresh thyme
1 garlic clove
2 tbsp brandy
0.25 tsp black pepper
1 tsp salt

Heat 1 tbsp butter in a frying pan. Add half the chicken liver, fry for 4 to 5 minutes until lightly browned and remove from the frying pan. Do the same with the other half. Purée the liver and the cooking juice in a food processor or with a hand blender. Melt another tbsp of butter in a frying pan. Sauté chopped onion, thyme and crushed garlic and cook over a moderate heat until onion is tender. Add brandy, salt and pepper and blend. Pour the mixture into the puréed liver, add soft butter and whisk until smooth.

Share ►

Tags: butter

Serves 4

2 baby carrots
3 new potatoes
a handful of peas
0.5l milk
20g butter
salt
fresh dill

Wash and scrub the vegetables; chop them into suitable pieces. Sauté the vegetables in butter in a pot for a few minutes, season with salt and add enough water to cover. Boil the vegetables to taste. Add the milk and bring to the boil, add chopped dill and serve.

Share ►

Tags: butter, milk

12 servings

200 g butter
3½ dl flour
100 g chopped almonds
2 dl sugar
600 g plums or 1 can of plum compote
2 eggs
1 pack of vanilla pudding mix
1 lemon
2 tsp vanilla sugar
350 g cottage cheese
200 g cottage cheese paste

Crush the cold butter, flour, and sugar. Mix in the chopped almonds. Beat the eggs; mix with the cottage cheese and cottage cheese paste. Mix in the vanilla pudding mix, lemon juice and grated rind, as well as the vanilla sugar.

Press ¾ of the dough onto the bottom and sides of a 24-cm diameter pie pan. Pour the cottage cheese mixture onto the dough, covered with halved plums. Sprinkle on the remaining dough.

Bake at 180 degrees for 50-60 minutes.

Share ►

Tags: butter, cottage cheese

8 servings

Crust:
200 g butter
2 tbsp sugar
½ tsp salt
1 egg yolk
2½ dl flour

Filling:
600 g sour cream
2 dl sugar
1 lemon
2 tbsp potato starch
2 eggs
1 egg white

Prepare the crust. Beat the butter and sugar. Add the lightly beaten egg yolk, salt, and flour. Bake at 200 degrees for 15 minutes. Mix the sour cream and sugar. Add the grated lemon rind and lemon juice, potato starch, and beaten eggs and egg white.

Pour the mixture into the crust and bake at 180 degrees for 40-45 minutes.

Share ►

Tags: butter, sour cream

Serves 8-10

4 apples or 6-7 apricots
3 eggs
½ dl sugar
300 g cottage cheese
½ dl flour
½ dl farina
1 dl milk
1 dl raisins
1 tbsp butter

Place the chopped apples or apricots on the bottom of a casserole greased with butter. Beat the eggs with the sugar, mix in the cottage cheese, milk, flour, and farina. Pour on the apples. Sprinkle with raisins.

Bake at 180 degrees for 45 minutes.

Share ►

Tags: butter, cottage cheese, milk

16 servings

3 packs of cookies (180 g each)
200 g butter
500 g cottage cheese
300 g marmalade
1 dl sugar
1 dl milk
1 lemon

Beat the butter with the sugar. Mix in the cottage cheese, milk, lemon juice, and grated rind. Crush the cookies, chop the marmalade, and mix with the cottage cheese mass. Put the mixture in a mould lined with film and leave to set in the cold overnight.

Invert the mould to remove and decorate.

Share ►

Tags: butter, cottage cheese, milk

12 servings

200 g butter
4 dl sour cream
5 eggs
1 kg cottage cheese
4 dl sugar
1 tbsp vanilla sugar
2 dl raisins
1 dl chopped almonds or nuts
1-1½ dl chopped dried fruit (apricots,
pineapples, papayas, etc.)
1 lemon rind and juice

In a pot, melt the butter. Add the cottage cheese, sour cream and lightly beaten eggs. Bring the mixture to a boil, stirring constantly. Remove the pot from the stove, and add the sugar, vanilla sugar, grated lemon rind and lemon juice, almonds, raisins, and dried fruits. Mix thoroughly.

Pour into the pasha mould or onto to a sieve covered with cheesecloth. Let it congeal for at least 24 hours.

Remove from the mould and decorate.

Share ►

Tags: butter, cottage cheese, sour cream

Serves 4

600 g salmon fillet
1 leek
4 tomatoes
1 dl 10% sweet cream
4 dl sour cream
1 clove of garlic
¼ tsp white pepper
1 tsp salt
1 tbsp butter

Put the salmon fillet in a casserole greased with butter, with the skin-side down. Mix the sweet and sour cream with the seasoning. Slice the tomatoes and leeks and place the slices on the fish fillet. Pour on the cream sauce.

Bake at 200 degrees for 30 minutes. Serve with boiled potatoes or rice.

Share ►

Tags: butter, single cream, sour cream

Serves 4

400 g grilled or smoked chicken meat
400 g vegetables (cauliflower, carrots, zucchini)
2 dl water
½ tsp salt

Sauce:
3 tbsp butter
2 tbsp flour
2½ dl milk
3 dl grated cheese
¼ tsp black pepper
½ tsp salt

Peel and chop the vegetables, place the carrots and cauliflower in the salted water and boil for 3-4 minutes until semi-soft. Strain. Grease the casserole with butter. Place the chopped zucchini and boiled vegetables in the bottom of the casserole. Chop the chicken and place it on the vegetables.

Prepare the topping: In a pot, melt the butter, add flour and brown. Add hot milk while constantly stirring. Bring to a boil and season.

Pour the sauce into the casserole, sprinkle with grated cheese and bake at 200 degrees for 20-25 minutes.

Share ►

Tags: butter, cheese, milk