Kilner Butter Churner Recipes

Chilli and Lime Butter

Ingredients

  • ½ cup unsalted butter
  • ½ tsp crushed chilli flakes
  • 2 tsp grated lime zest
  • Squeeze of lime juice
  • Pinch of salt

Method

Make sure your butter is at room temperature and free from excess buttermilk.

Place your butter in a bowl and add in the chilli flakes, lime zest, lime juice and a pinch of salt.

Using your Kilner® Butter Paddles, combine all the ingredients and mix thoroughly. At this point, you should test the flavor of the butter. If you want to make it more fiery, add in more chilli flakes.

Your butter is ready to be served. Serve straight away or cover with wax paper and store in the fridge. Consume within a week.

Cinnamon & Honey Butter

Ingredients

  • ½ cup unsalted butter
  • 3 tbsp honey
  • ¼ tsp ground cinnamon
  • Pinch of salt

Method

Make sure your butter is at room temperature and free from excess buttermilk.

Place your butter in a bowl and add in the honey, cinnamon and salt.

Using your Kilner® Butter Paddles, combine all the ingredients and mix thoroughly.

Your butter is ready to be served. Serve straight away or cover with wax paper and store in the fridge. Consume within a week.

22nd September 2016

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‘Soft Set’ Strawberry & Pimms Jam

It’s strawberry season AND Wimbledon, so naturally we’ve got 30 boxes of strawberries and 15 bottles of Pimm’s. Now you can make a racket about our amazing ‘Soft-Set’ strawberry & Pimm’s jam…which we LOVE. Puns over, we promise.

Ingredients

  • 1.5kg/3lb 5oz strawberries, hulled and halved if large
  • 1kg bag jam sugar (it has added pectin)
  • juice 2 lemons
  • juice 1 orange
  • 3 tbsp Pimm’s No 1

Method

  • Put a few saucers into the freezer for later. Put the strawberries into a preserving pan (or your very largest saucepan), then mash roughly with a potato masher, or crush slightly between your fingers and thumbs to make them a little juicy. Stir in the sugar, then put the pan over a very low heat. Stir occasionally until the sugar has dissolved and the berries are surrounded with red syrup. Don’t let it boil. Once the sugar crystals have gone, stir in the lemon and orange juice.
  • Turn up the heat. Once the jam reaches a foaming fast boil (this will read 105C on a preserving thermometer), set a timer for 10 mins. After 10 mins, put 1 tsp of jam onto one of the frozen saucers, put into the fridge for 1 min, then push your finger through the jam. If the jam wrinkles, it is ready. If not, boil for another 2 mins and test again. As soon as the jam is ready, remove from the heat. Leave to cool for 30 mins, skim away any scum, then stir in the Pimm’s. Ladle into steralised jars.
  • Will keep in a cool, dark place for up to 1 year.

5th July 2016

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Fruit Gin Smash

Try our 4th July Fruit Gin Smash Cocktail!

Ingredients

  • 4 tablespoons sugar
  • 5 tablespoons strawberry liqueur
  • 3 limes, juiced, about 4 tablespoons
  • 2 pounds fresh strawberries
  • 3 cups gin 
  • 5 cups club soda
  • 1 pound blueberries
  • 1 pound raspberries
  • 1 lemon and any other fruit of your choice for presentation

Method

  1. Muddle the sugar, lime juice and strawberry liqueur in your Vintage Kilner drinks dispenser.
  2. Set aside strawberries for presentation (1 per glass) and make a small slice in their tips.
  3. Hull and slice the remaining strawberries and add to the pitcher.
  4. Add the blueberries and raspberries to the pitcher.
  5. Muddle the slices lightly with the sugar, lime and strawberry liqueur.
  6. Pour in the gin and club soda, fill the pitcher with ice and stir gently.
  7. Add mint and basil sprigs (if desired) to garnish.
  8. Pour into ice-filled vintage Kilner jars and place the sliced strawberries on the edge of each glass for presentation.

Note: To add even more flavor and color to the cocktail, follow the same recipe (minus the club soda and ice) and refrigerate overnight. Add the club soda and ice when ready to serve.

1st July 2016

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Virgin Cocktails

Virgin Mojito (Kilner Cocktail Shaker)

  • 4 Limes
  • Handful of Mint
  • ½ litre of Coconut water
  • Crushed Ice

1. Half fill the Cocktail Shaker with crushed ice

2.  Slice the limes into small segments & add to the shaker

3.  Add the torn mint leaves & top with coconut water.

4.  Gentle shake & serve.

Peach Schnapps (Kilner Cocktail Shaker)

  • 3 peaches – pureed in a high-powered blender
  • ½ litre of Sparkling water
  • Handful of basil leaves, torn
  • Squeeze of honey, to taste
  • Crushed ice
  • 1 peach finely chopped

1. Half fill the Cocktail Shaker with crushed ice.

2. Puree 3 peaches in a high-powered blender.  Add to the Cocktail shaker. Add the finely chopped peach, basil leaves, & top with sparkling water. Squeeze in a dollop of honey.

3. Gently shake, then serve.

3rd June 2016

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