08/09/2010 by D.

1 chilli
1/2 lime (or lemon), juiced
4 tbsp salted butter

NB, this freezes well so you make it into a sausage shape using clingfilm, then just cut off a slice as and when needed. 

Soften the butter in a pan, a microwave (or by balancing the bowl on a lid of a boiling pot of water containing something like sweetcorn).  Finely chop the chilli and squeeze the lime.  Whisk the lime and chilli into the butter and refrigerate to cool.  You may find not all of the lime juice incorporates; that is fine.

Use as flavouring on boiled or grilled sweetcorn (you can brush the liquid mixture straight onto the corn, then pop in under the grill to brown for a couple on minutes).  It is fantastic when used to pep up plain boiled rice, potatoes, peas, beans…. whatever you have really!

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20/07/2010 by D.

This recipe is from the fabulous World Vegetarian cookbook by Sarah Brown.

4 ripe peaches
2 cups amaretti biscuits
1 cup Amaretto di Saranno
1 cup sweet Port or Sherry
2 tbsp unsalted butter

Butter an ovenproof dish and heat the oven to 180c.

Wash, halve and de-stone the peaches.  Butter the cut section of the peach halves, outside the hollows.

Coarsely crumble the biscuits into a bowl and mix in the Amaretto.  Fill the peach cavities with the biscuit mixture and arrange in the oven proof dish.

Drizzle the Port over the peaches, allowing some to go in the dish.  Bake for 20 mins, basting once or twice.

Serve warm with vanilla ice cream.

Posted in Amaretti, Port, Amaretto, Peach, Butter, Vegetarian, Pudding, Recipe | Print | No Comments »