Thursday, September 30, 2010


I love garlic butter. Most people simply spread it onto a crusty focaccia or fluffy baguette, but you can also toss some in with plain pasta and sprinkle some parmesan cheese on top, and you have wonderfully flavoured, yet simple meal. It can also be used to flavour chicken or fish dishes.

Recipe for every two tbs of butter/margarine. I apologize for such small serving sizes, but when
I cook, it's usually in small portions, so you have to do the math.

2 tbs of margarine of butter
1/2 tsp dried parsley
1/2 tsp dried oregano
1 clove of garlic, minced

Thoroughly mix all ingredients above with a spoon in a cup-sized bowl. This is easier when using margarine simply because it mixes so easily. If you choose to use butter, simply melt it for 10 to 15 seconds, mix with the remainder of the ingredients, and toss back into the fridge for it to solidify.

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