Lemon Butter for Ricotta Bread
Last week I bought two 2L bottles of marked-down milk from the shop. Organic milk from my most favourite dairy ... for $0.25 per litre. (Joy, joy, joy!!)
So, of course, I had to make ricotta.
And then, having too much ricotta, I had to make ricotta bread. Delicious, rich, heavenly ricotta bread.
And if you haven't yet made this bread. Please do so now. You may even want to buy some ricotta just to let it sit in your fridge till you have to use it up. This bread is worth it.
But I needed a little something extra. Simple, but elegant. Something to jazz up my breakfast, make use of the gazillion lemons I have on hand, and that takes next to no time at all to make ...
Ah. Lemon butter.
5 min prep + 20-30 min steeping
1/2 cup butter (preferably organic)
Pith-free peels from 1/2 an organic lemon
1. Gently melt the butter with the peels in the microwave or on the stove. Then, let it sit! When it's reached desired lemoniness, fish out the peels and decant into your favourite butter-serving device. Or pour over lightly steamed veggies. Add to mashed potatoes. The world is your - er - lemon!
$2.50 for organic - because though it's worth every penny, organic butter ain't cheap here in Australia.
Enjoy the sunshine,