Sesame and seaweed butter
( MAKES 1 CUP )
A little twist on whipped butter, adding a simple burst of umami flavours. Whipping air into butter makes it a smooth, creamy texture for spreading and dolloping on to an array of others delicious eats.
1. Beat the butter for 5 minutes on high then add the milk and sesame oil for a further 4 minutes until light and fluffy.
2. In a mortar and pestle grind the seaweed and sesame seeds to a fine powder. Add to the butter and beat through for 1 minute. Store in the fridge for up to 2 weeks.
See more of Angela's buttery recipes