Garlic butter is very simple to make. It is perfect for use in home made garlic bread or as a savoury spread for sandwiches. It is a perfect condiment to melt over vegetables or salad. the uses of garlic butter are only limited to your imagination.
Of course I shouldn't call it butter!
Ingredients:
450gs of margarine; room temperature
4 cloves of garlic; minced
2 teaspoons of chives; finely diced
50gs of margarine; cubed
Directions:
Melt the cubed margarine in a frying pan as a low heat. Lightly fry the minced garlic. It is important to to this over a low heat so that the garlic doesn't burn - If it burns is will be incredibly bitter. After approximately 8 minutes of shallow frying place the pan to one side to cool. Place the rest of the margarine in a mixing bowl and blend in the fried garlic, including the oil, and the chives. when the herbs are blended through scrape the margarine mixture into a Tupperware container, cover and place into the fridge to set.
Showing posts with label treats. Show all posts
Showing posts with label treats. Show all posts
Tuesday, 15 May 2012
Sunday, 13 May 2012
Chocolate covered ginger; dairy free
This is a very simple treat to make. However it is also very messy. There a certain itens that are desirable to have in your cupboard - a pan and a glass bowl that is large enough to sit in the pan without falling in.
Ingrediants:
Block of vegan chocolate
200gs of crystallised ginger
50gs of margarine
Directions:
Half fill the pan with water. Place this on the stove and place the glass bowl in the pan. Break the chocolate block into chunks and place in the bowl to melt. As the chocolate melts stir in the margarine - this will ensure that as it begins to set it is easy to break up. Line a large Tupperware container with greased baking paper. Fill this with the crystallised ginger pieces,. spread, spreading them pieces as evenly as possible along the bottom. When the chocolate in the pan has completely melted, pour it, while still hot, onto the crystallised pieces and stir it through before the chocolate begins to set. Cover the Tupperware container and place in the fridge so that it can set. When you remove the Tupperware container from the fridge you will need to remove the chocolate ginger from the Tupperware by pulling out the baking paper. The ginger can now be broken up into pieces.
Ingrediants:
Block of vegan chocolate
200gs of crystallised ginger
50gs of margarine
Directions:
Half fill the pan with water. Place this on the stove and place the glass bowl in the pan. Break the chocolate block into chunks and place in the bowl to melt. As the chocolate melts stir in the margarine - this will ensure that as it begins to set it is easy to break up. Line a large Tupperware container with greased baking paper. Fill this with the crystallised ginger pieces,. spread, spreading them pieces as evenly as possible along the bottom. When the chocolate in the pan has completely melted, pour it, while still hot, onto the crystallised pieces and stir it through before the chocolate begins to set. Cover the Tupperware container and place in the fridge so that it can set. When you remove the Tupperware container from the fridge you will need to remove the chocolate ginger from the Tupperware by pulling out the baking paper. The ginger can now be broken up into pieces.
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