If you follow Come dine with Teo from the beginning, you might be aware that a post about seasoning cubes is online since quite a long time (in case you missed it, you can find it here).
Butter is not really a big staple in my kitchen, I try to use it sparingly in favour of extra virgin olive oil. The area where I come from in Italy though, being in the middle of the mountains, is really big on butter. Most of the hearty recipes of the South Tyrolean tradition are drenched in this animal fat, and believe me, they are really delicious!
Other recipes require butter, and butter works really well with herbs. So why not considering putting them together to prolong their shelf life and to have them ready to be used whenever needed? Jamie Oliver’s Facebook page addressed this question in this quick video that I’d like to share with you.
Do you use flavoured butters and oils as well? Let me know in the comments below!