TRIO OF FLAVOURED BUTTERS

SERVES ABOUT 1/2 CUP (150g)OF EACH

FOR THE TOMATO AND CAPER BUTTER

4 sun-dried tomatoes

2 tsp. capers

1/2 cup (120g / 4oz) vegan butter, at room temperature

1 tbsp. coarsely ground black pepper

1/2 tsp. salt

NUTRITIONAL VALUES

Calories: 535kcal
Fat: 5.1g (3.2g S.Fat)
Carbs: 102.7g
Protein: 22.7g
Sugar: 28.9g
Sodium: 2738mg

FOR THE HERB AND GARLIC BUTTER

1/2 garlic clove

1 tbsp. chopped fresh chives

1 tbsp. chopped fresh parsley

1 tbsp. chopped fresh dill

1/2 cup (120g / 4oz) vegan butter, at room temperature

1 tbsp. olive oil

1/2 tsp. grated lemon zest

1/2 tsp. salt

NUTRITIONAL VALUES

Calories: 947kcal
Fat: 91.4g (19.2g S.Fat)
Carbs: 28.5g
Protein: 1g
Sugar: 6.7g
Sodium: 1386mg

FOR THE SESAME AND CHILE BUTTER

1 tbsp. black sesame seeds

1 tbsp. white sesame seeds

1 yellow chile pepper, stemmed (seeded for less heat)

1/2 cup (120g / 4oz) vegan butter, at room temperature

1/2 tsp. salt

NUTRITIONAL VALUES

Calories: 308kcal
Fat: 23.7g (3.6g S.Fat)
Carbs: 20.2g
Protein: 5.5g
Sugar: 1.1g
Sodium: 1210mg

METHOD

TOMATO AND CAPER BUTTER
Allow the tomatoes to soak in boiling water for 10 minutes. Pour the water out and allow them to drain. Chop the tomatoes and capers finely and combine with the remaining ingredients.

Transfer the soft butter to a sheet of wax paper, roll it up carefully, and place it in the refrigerator to harden.

HERB AND GARLIC BUTTER
Mince the garlic and combine it with the remaining ingredients.

Transfer the soft butter to a sheet of wax paper, roll it up carefully, and place it in the refrigerator to harden.

SESAME AND CHILE BUTTER
In a dry frying pan over medium heat, toast the sesame seeds until they emit a toasted aroma. Take care not to overheat them.

Finely chop the Chile and combine it with the remaining ingredients.

Transfer the soft butter to a sheet of wax paper, roll it up carefully, and place it in the refrigerator to harden.