Rapunzel Theme Party Food – Coloured and Flavoured Butters

Coloured butters:

Rather use butter than margarine as margarine tends to soften quickly at room temperature causing the sandwiches to look unappetizing after a few hours.

Yellow butter: Soften the butter and mix with one of the following: Yellow food colouring, finely grated cheese, hard boiled egg yolk, mashed

Red butter: Tomato sauce (ketchup) or tomato paste

Green butter: Finely chopped parsley or other herbs of choice; cooked, minced spinach, advocado, green food colouring

Brown butter: Marmite/Bovril; brown onion soup powder, anchovies or anchovy spread

Peanut butter and banana spread:

100 ml oil
200 g (330 ml) salted peanuts, roasted
4 bananas, mashed

Place oil and peanuts in food processor, process until smooth. Add bananas, process three minutes. Spoon into dry, hot sterilised jar. Cover surface with wax paper. Store in refrigerator and use within one week. Makes 300ml

Flower petal butters:

You can either impregnate the butter with the scents of the flowers by putting a layer of flowers in a glass dish and covering it with about 4 oz/100g of unsalted butter (half cup sweet butter), sliced in two. Press the butter onto the flowers, then press more flowers around the sides and over the top of the butter. Cover with cling film or foil and leave for about a day before using. If you are short of time, you can chop up lots of fresh, scented petals and mix them with butter and use immediately.

Good flowers to use are: Nasturtiums, honeysuckle, highly scented rose petals, jasmine, pot marigolds, lavender, clove, carnations, primroses, English cowslips, violets and red clover.

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