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butter

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This Dip for Artichokes is an easy breezy lime, basil and butter sauce; it elevates each steamed Artichoke leaf to another level until its tender heart! The way my dad showed me how to eat artichokes when I was a kid stays my favourite. I steam them, add a citrus-basil butter sauce to dip each leaf in, and then the “piece de consistency,” the delicious and tender heart. Splendide this Basil Lime Dip for Artichokes! A Flower Veggie Artichokes are flower buds cut out just before blooming; being one of the only few comestible flowers we eat along with zucchini flowers, broccoli and cauliflower. There are about 140 varieties, from small purple ones to big massive ones. In Spain, they grow all year long, although there are high seasons which are in spring and fall. You’ll see them in many restaurants, cut simply in half and cooked directly on the grill…

Curry Popcorn is a great way to spice up your next home cinema night. If you are one of those soft curry lovers, or a Bollywood movie fan… this is the popcorn for you! Since I’ve started doing that Butter Curry Popcorn a few years back, it became the one and only way for me to eat popcorn. There is a little butter in it and salt, like in the traditional popcorn. Because popcorn without butter isn’t worth it. I saw curry popcorn recipes with coconut oil or Peanut oil but frankly, I need my butter in there! Plus, butter and curry goes amazingly well together. Curry powder Curry powder is made of a dry mix of ginger, turmeric, fennel seed, cardamom, cloves, etc. some versions spicier than others. This way you can add just a little butter, to keep it healthy, and go crazy on the amount of curry powder. You…