Food / Recipes / Try Me

Garlic Butter Bliss and some Nigella Inspiration

I was going to make a potato salad, but then I had a butter better idea:

Drown little baby potatoes in garlic butter.

Crushed garlic + Butter + Salt + Black Pepper = GB

Boil a potful of baby potatoes on med/high heat in salted water.

DSC_0766DSC_0765There’s more garlic inside the cup that you cannot see here, just so we’re clear that it’s not just hints of garlic. More like Vampire Apocalypse.DSC_0771 Warm until butter melts and garlic aroma permeates your very being. Resist urge to drink from cup.DSC_0772Pour (not drizzle, that suggests moderation) over a baby potato.DSC_0775So buttery, so garlicy, so salty and carby. The perfect combination of food adjectives but it’s missing….DSC_0778Creamy! Add a dollop of sour cream (and chives). Help. Me.DSC_0788Take #16DSC_0782Now pile the rest onto a plate, drenching each layer with GB before adding the next. Cut a cross and squeeze them a bit, so the GB will be absorbed and not just roll off the skin.DSC_0779DSC_0787 DSC_0784If only I had thought to stick this tower into the oven for 20 – 30 mins, that would’ve added ‘so crispy’ to my beloved list. DSC_0790DSC_0853 DSC_0855DSC_0794You could also use the GB on skewered veg & chicken.DSC_0792DSC_0807And toss onto the fire.

I’d like to quote Nigella: ‘I’m a great believer in fat. My view is that you moisturize from the inside.’

nigella

Thanks for reading
S

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