I am back on the cooking challenge beat, after life prevented me from participating in the delicious-sounding bread-and-pate challenge. But I am back with a new camera, so all is well!
As the opening paragraph states, this month's challenge involved playing with nut butter. Alas, I belong to the sector of the population for whom playing with nuts in any form could prove deadly. Our gracious challenge hostesses allowed us to make seed butters instead. And thus, I made sunflower seed butter.
The recipe I used seems simple enough. All that is required to turn this
into this
are sunflower seeds, maybe a bit of oil and salt, and crucially, a FOOD PROCESSOR. Which I do not own. I used a coffee grinder instead. And killed it. Literally. I was stuck with mostly intact seeds when the grinder refused to continue grinding.
I then decided to use the next best thing in my possession, my prized immersion blender. Oh, the seeds how the flew all over my kitchen!
It occurred it might be best if the seeds were already somewhat paste-like before I applied the immersion blender to them. And so, I started to chop, and, chop, and chop at them with my chef's knife.
Once I got tired, I put them pack in the pot to be further puréed by the immersion blender. How the seeds flew again!
But they eventually started to hold together. The final product was not as smooth as I had hoped and expected, but it was getting late, and my shoulder was starting to hurt.
The second part of the challenge was to incorporate the butter into a savoury dish. I chose to de-veganise this Butter Chicken recipe.
This was certainly the easier part of the challenge!
