Making Butter from scratch – simple & delish

Butter is easy.  Shockingly easy.  I do own a butterchurn.  I inherited it from my grandmother and no, I didn’t use it.

1 litre of heavy cream

Salt to taste (I used 6 big pinches)

Pour your heavy cream into your stand mixer – make sure the bowl is not freshly washed/warm.  Whip as if you’re making whipping cream.  You know how cream gets lumpy if you whip it too long?  That’s what you want.  Keep going, mine was about 10mins.  The cream will start to separate, into floppy butter and buttermilk, so drape a towel over your mixer as it may spray around.

Put a fine strainer over a bowl and drain the buttermilk off the butter.  Put the butter back into the mixer and mix again to remove more liquid.  You can add your salt here so that the buttermilk you poured off early isn’t salty & can be used for baking or drinking (although will not have the sour taste of buttermilk).  Whip until salt is fully incorporated.  For a savory butter use your favorite Epicure seasoned salt – DIVINE!  Note, salt is what helps keep it from spoiling.  Use unsalted butter with an week and about 3 weeks for salted.


Strain any liquid off again.  Now put your butter into a bowl of cold water and using your hands squish and squash it getting any remaining cream/milk out of the butter.  Any remaining cream in your butter will have the butter spoil faster.  Pour off the cloudy water and do it again.  Do this as many times as required until the water does not cloud – mine was so well whipped in the mixer I needed only to do it twice.

All my kids dipped fingers in the bowl and LOVED it!  Popcorn happening SOON!

Sauteed Parsnips and Onions

This is a yummy side dish and really easy, it cooks in the background while you’re doing other things.

  • 1 lg onion, sliced
  • 1 Tbsp Butter
  • 2 lg Parsnips
  • Green Onions
  • Epicure’s 4 Pepper Blend
  • Epicure’s Chili Garlic Salt

Saute your onion in butter over med-low heat until carmelized.  While onions are cooking cut parnips and pop into your steamer and cook 3 mins until almost cooked through.  Add cooked parsnips to your onions, season with salt and pepper, add 4-5 snips of green onions and saute a few more mins until flavors are well blended.

Montreal Chicken Spinach Salad

I’m on a spinach kick, can’t get enough!!

  • 2-3 handfuls of baby spinach
  • 1 chicken breast, diced
  • a touch of Coconut Oil
  • Epicure’s Montreal Steak Rub
  • 1 roasted red pepper, diced
  • Crumbled goat cheese

Cook your chicken breast in Coconut oil, when almost done season with Steak Rub.  Toss chicken with your remaining ingredients, add dressing if desired.  BOOM, supper is done!

Coconut Curry Stew

This makes stew for a crowd.  Reduce your meat and get a nice coconut soup instead.  :)

  • Pork 2lbs
Coconut Curry Stew meat

Coconut Curry Stew meat

  • Coconut milk 2 cans
  • 6 lg carrots – cut into coins
  • Ginger, Lemon Grass Star Anise and Kaffir Lime Leaves – as per photo
Coconut Curry Stew Spices

Coconut Curry Stew Spices

  • 3 tbsp Epicure’s Mango Curry Mix
  • 1/2 cup chopped Cilantro
  • Bok Choy or Spinach – cut into a chiffonade as per below
Coconut Curry Stew - Spinach Chiffonade

Coconut Curry Stew - Spinach Chiffonade

  • 2 Tbsp Fish Sauce, or to taste
  • Salt and Pepper to taste

I did mine in my Instant Pot, you could also cook it longer in a crockpot.  I put my meat in with my spices and set it to ‘meat’.

Coconut Curry Stew in Instant Pot

Coconut Curry Stew in Instant Pot

After the meat pressure cook cycle, add your coconut milk, turn it to low crock pot for an hour or two. Remove any bones, your star anise, kaffir lime leaves, ginger chunks & lemon grass.

Coconut Curry Stew - Discards

Coconut Curry Stew - Discards

Add your cilantro, spinach and fish sauce before serving.


Broccoli and Zucchini Stir Fry

Here’s my attempt to use up more of my Urban Harvest bin of produce before the other one comes tomorrow!!

  • Coconut Oil
  • 1 lg Shallot, minced
  • 1 big bunch Broccoli
  • 1 Med Zucchini, cubed
  • Epicure’s Vegetable Seasoning

Toss minced shallot into wok with Coconut oil and start cooking.  Chop off your Broccoli Stems, peel off hard outside and add to wok.  Cook about 1 minute. Meanwhile cut head into florets and add into your wok.  Cube your Zucchini, toss into your wok. Season with Vegetable Seasoning, cook to desired crunch.  Add Salt and Pepper to taste.