ELLI LUCA

Hey Everyone Don't forget about the little traders and artisan suppliers right now. If you can support local please try and do so. When you buy Australian produce a large % of every dollar flows back into our rural communities. When you buy imported product that % go back overseas.  This week I purchased some amazing  butter and crumpets from PEPE SAYA BUTTER Co (this is not a sponsored post). The whole family loved everything so much so I piurchased some again this this weekend and sent a Breakfast box to my Mum too.  Seriously that butter is the best I have ever had and those Crumpets by Merna are so delicious. This week we are getting regular and chocolate delivered. #AussieArtisanweek #Supportlocal  

I don't know many people who don't like the tangy sweetness of lemon butter. As a child my father introduced me to it, I have not eaten it in years. In my jam making mode I have been in I decided to make something different. (This didn't disappoint. ) Method courtesy of Stephanie Alexander. Time: 20-40 minutes Difficulty: Medium This is delicious as a spread for toast or scones, to sandwich together a sponge cake or as the filling for powder puffs. It keeps for weeks if well sealed and refrigerated after opening. INGREDIENTS 4 egg yolks 2/3 cup castor sugar 60g unsalted butter 2 tsp grated lemon zest 100ml lemon juice METHOD Whisk egg yolks and sugar until well combined but not frothy. Tip into a heavy-based non-reactive saucepan and add butter, zest and juice. Stirring constantly, bring to simmering point over a medium-high heat (about five minutes). As soon as bubbles appear, remove from heat, still stirring. Allow to cool. Transfer to sterilised jars an...

This butter recipe is wonderful served with any grilled meat. As it melts into the hot steak, the aroma is irresistible! INGREDIENTS 1 Tbsp. lemon juice 1 Tsp. chili flakes 1 Tsp. dehydrated onion flakes 1 Tbsp chopped parsley 1 Tbsp chopped fresh Thyme 2 cloves garlic, minced 7 Tbsp. butter, softened (NOT margarine) Salt and pepper to taste METHOD In food processor or blender, combine all ingredients .Process or blend till mixture is even. Cover the blended butter and chill this mixture and then form it into a roll 1" in diameter. Wrap in waxed paper and chill until firm, up to 24 hours. For longer storage, freeze the butter. I served mine in tiny butter plates this time as was quick and easy.

  Served with a porterhouse; red wine reduction, garlic potatoes & steamed broccoli.  INGREDIENTS 60gsm butter. (I used Lescure Salted) ** 2 Large sized garlic cloves  1 teaspoon fresh lemon thyme roughly chopped Cracked black pepper to taste. 1 tbsp Olive oil (if needing to caramelize the garlic)   1/2 teaspoon sweet smoked paprika.  METHOD Roast and caramelize the garlic. (I keep some in the fridge as I usually roast a whole head a least once a week or so) If you need to make some: INGREDIENTS 1 Garlic head; unpeeled 1 tbsp Olive oil METHOD Preheat oven to 350 F. Cut off top quarter inch of garlic head. Drizzle oil over head. Wrap head in tin foil. Bake until golden, about one hour.    BUTTER Wait until garlic has cooled, add all of above ingredients to a blender. Pulverize for 30 seconds.  Serve in small ceramic dishes.  Refrigerate if necessary.    ** Description: ...

Anybody who knows me, knows how much I love pancakes / crepes. We have them weekly in our household. Always looking for different ways to have them. Below is one of my all time favourite butters. You can spice up the recipe by adding 1/2 teaspoon of cinnamon, all depends on your taste really. INGREDIENTS 1 cup heavy whipping cream ¼ teaspoon maple extract** 3 tablespoons pure maple syrup Pinch of salt METHOD 1. Add your cream to the bowl of an electric mixer fitted with the whisk attachment. It is good to start with a cold bowl (refrigerate for about 15 minutes) and very cold cream. Beat until past the “whipped cream” stage, about 8 minutes. The mixture will reduce in size from when it looks like whipped cream. 2. Add the maple extract, syrup, and salt. Beat an additional two minutes until combined. 3. Place in an air-tight container and chill until ready to use. Store in refrigerator. Makes: approx 1 to 1 ½ cups of maple butter As far as I'm concerned, you really...

INGREDIENTS * 4 tablespoons butter, room temperature * 1 garlic clove, minced * 1/2 teaspoon fresh ground black pepper * 1 teaspoon parsley * 1 tablespoon oregano  * 1/2 teaspoon lemon rind METHOD Place all ingredients in a small bowl and stir until well combined. It's fantastic to put on a steak just after you take it off the grill. While the steak is resting, the herb butter melts on it and makes a glaze for the steak. The resulting flavor and presentation is fantastic. Fantastic for garlic breads & baked pita, in burgers, on baked potatoes.

INGREDIENTS 3 ears fresh Corn kernels removed from cobs 3 Eggs 3 tablespoons Flour 3 tablespoons Cornmeal Salt & Pepper 2 green onion thinly sliced 1 cup cheddar cheese grated ¼ cup vegetable oil METHOD Whisk corn and eggs in a large bowl. Add flour, cornmeal, salt and pepper and mix well. Stir in green onion and cheddar. Heat oil in a large skillet over a medium heat then add batter by the spoonful and flatten to form a pancake. Cook until golden, flip and cook other side. Serve with *Maple Butter. Sometimes I add fresh spring onions or Italian parsley all depends on what you feel like. Excellent made smaller served as a Canapé. Maple Butter * ¼ cup Butter softened * ¼ cup Maple syrup 1. Whisk together until smooth. Recipe by Michael Smith from Chef At Home

Ingredients 1 cup butter, softened 1 tablespoon minced garlic 1/4 cup grated Parmesan cheese Garlic salt to taste 1 teaspoon oregano dried of chopped fresh, (you may also use parsley) 1/2 teaspoon ground black pepper 1/4 teaspoon ground paprika In a small bowl, combine softened butter, minced garlic and Parmesan cheese. Season with garlic salt, Italian seasoning, pepper and paprika. Mix until smooth. **** Any leftovers go great on barbecued steaks, pasta, rice or potatoes. gar·lic Pronounced: (gär’lik), n. Garlic is a hardy plant, Allium sativum, of the amaryllis family with a robust powerfully; pungent and spicy bulb used for seasoning various cooked dishes and is an almost must ingredient when cooking meat. Garlic also refers to any of various other plants of the genus Allium, the bulb of such a plant, consisting of smaller ...