John Myers
Hawaii Summer Flowers Herb Butter
The perfect hawaii summer flowers herb butter recipe with a picture and simple step-by-step instructions.
- 500 g Butter
- 1 bunch Parsely
- 1 piece Lime untreated
- 3 piece Leek garlic
- 1 teaspoon Peppermint leaves
- 2 teaspoon Wasabi cream
- 20 piece Capuchin flowers different colors
- 1 bunch Nasturtiums
- 1 tablespoon Sage flowers
- 1 tablespoon Oregano flowers
- 1 tablespoon Thyme flowers
- 1 teaspoon Lavender flowers
- 3 tablespoon Rose petals different colors
- 12 piece Edible flowers of different colors
- 1 teaspoon Hawaiian salt black
- 1 teaspoon Hawaiian salt red
- 1 teaspoon Colorful pepper from the mill
- This is a typical summer affair. I have the privilege that everything grows fresh in the garden and I only need to pick it. The flowers can be bought from a good greengrocer. It is a very tasteful and also optical thing. You can be sure of admiration … have fun and dare …
Preparation:
- Beat the room’s warm butter (Irish grass butter has a good aroma) with the mixer until frothy. Roughly grate the lime peel and then squeeze it out. Chop the parsley, leek, garlic and mint. Cut 2/3 of the flowers into small pieces, leaving the small flowers of the herbs whole.
- Now gradually stir in the ingredients … zest the lime, juice, wasabi, chopped herbs, salt, pepper and finally carefully fold in the flowers. Try again to see if the salt, acidity and spiciness are right.
- Divide the butter and the rest of the flowers into 2 parts. Lay out cling film Place the flowers on the surface and spread the butter on it in an elongated manner, preferably so that the butter has flowers all around. Fold the film over it and press a roll together with a pallet or knife.
- Chill the butter rolls in the refrigerator overnight. Cut into slices and place on the hot grilled meat or fish etc. let it run or simply put the slices in a glass bowl with ice water and a few flowers on the table.
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