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Trusted homegrown brand SCS has re-launched its Spreadable Butter in an all-new formulation and packaging that promises to be even better than before. Its a new improved formula featuring a wider surface area that makes it creamier, smoother and easier to spread.
What is so special about this SCS Spreadable Butter?
1. New formula and packaging
2. Blended with canola oil
3. No artificial colouring
4. Low in trans-fatHealth properties:
1. The omega 3 fatty acids found in canola oil can promote better cardiovascular function.
2. Canola oil contains vitamins E and K, which protect from free radicals and aid in blood clotting.Do you know?
1. Butter contains substances that are essential to thyroid function, help combat fat and cholesterol, and even protect the body against infections.
2. Butter also contains a number of vitamins and anti-oxidants that protect against the kind of free radical damage that weakens the arteries.
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If you are looking for recipes that can go well with the SCS Spreadable Butter, I have 3 fantastic recipes for you!
Fraisier Cake
This cake has three portions to prepare, firstly the Roulade (Rolled Sponge), secondly the Creme Patissiere (Pastry Cream) and thirdly the Creme Mousseline.
Ingredients for Roulade
- 30g SCS Spreadable Butter (melted and cooled)
- 5 Egg Whites
- 80g Sugar
- 5 Egg Yolks
- 30g Honey
- 80g Cake Flour (sifted twice)Ingredients for Creme Patissiere
- 50g + 50g Sugar
- 40g Corn Flour
- 4 Yolks
- 500ml Milk
- 1/2 pod Vanilla PodIngredients for Creme Mousseline
- 150g SCS Spreadable Butter (softened)
- 400g Creme Patissiere
- 40g Kirsch (fruit brandy) (optional)Directions
Part 1: Make the Roulade (Rolled Sponge)
- Preheat oven to 120°C.
- Whisk eggs whites in mixer till foamy. Add sugar gradually and whisk till stiff peaks form.
- Meanwhile, combine melted butter, honey and yolks in a bowl. Mix well.
- Once egg whites are stiffened, add in butter mixture till combined.
- Fold in cake flour.
- Pour batter into the pan and spread.
- Baked in preheat oven for estimated 10-12 mins, till golden brown.Part 2: Make the Creme Patissiere (Pastry Cream)
- Mix yolks, corn flour and 50g of sugar in a bowl. Set aside.
- Boil milk, 50 of sugar and vanilla pod. Pour half of the mixture into the yolk mixture and whisk well.
- Strain back into the pot. On medium heat, whisk the mixture constantly till thick, taking care not to burn it.
- Once boiled, continue to whisk for another 1-2 mins till smooth.Part 3: Make the Creme Mousseline
- Combine creme patissiere, butter and kirsch in a mixing bowl and cream till light and fluffy.Part 4: Assemble the Frasier Cake
- Cut roulade sponge into two rounds. Lay one sponge in a cake ring. Brush simple syrup onto one sponge and arrange cut strawberries along the sides.
- Spread a layer of creme mousseline and add berries in the centre. Top with the other sponge and moisten it with simple syrup.
- Cover the top of the cake with more creme mousseline.
- To finish, cut leftover sponge into cubes and place on top of the cake.
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Croque Madame
Definitely a simple breakfast to prepare for the kids.
Ingredients
- 1 tsp SCS Spreadable Butter
- 1 slice SCS Cheese Slices
- 2 slices Sandwich Bread (crust removed)
- 1 slice Ham
- 1 EggDirections
- Lightly preheat a non-stick pan.
- Apply the spreadable butter to the bread and assemble the sandwich by placing a slice of cheese and a slice of ham in between the two slices of bread.
- Place the assembled sandwich in the non-stick pan over low heat and toast, applying even pressure over the top of the sandwich. Turn over when golden brown.
- In another non-stick pan, add a little oil fry the egg, cooking it sunny-side up or over-easy as desired.
- When the sandwich is nicely toasted on both sides, remove from pan and place on plate and place egg on top.
- Season to taste.
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Grilled Beef Sandwich with Onion Jam
What about a family sandwich for everyone? This is sure to wow all your friends and family alike.
Ingredients
- 2 tsp SCS Spreadable Butter
- 2 slices SCS Black Pepper Cheese Slices
- 1 Beef Strip Loin (about 120g)
- 1 Ripe Tomato
- 1 Ciabatta Loaf
- 1 Large Onion (thinly sliced)
- 1 tbsp GOURMET Extra Virgin Olive Oil
- 1 tsp Garlic (chopped)
- 1 tsp Dried Thyme
- Salt & Pepper (to taste)Directions
- Prepare the onion jam first. In a frying pan, add the oil, onions and dried thyme, cooking gently over low heat. Stir frequently to prevent burning. If the pan gets too dry, add in 1 tbsp of water whenever necessary.
- When the onions turn a rich brown colour, add in the garlic and cook until fragrant. Season to taste.
- Pan-sear the beef until it achieve desired doneness.
- Slice the ciabatta in half lengthwise.
- Spread the ciabatta with the spreadable butter and assemble the sandwich. Spread a layer of the onion jam first, followed by the tomato, beef, and cheese.
- Cover with the top of the ciabatta. Toast in a sandwich press.Tip
- If you do not have a sandwich press use a non-stick pan heat till medium heat. Just place the sandwich in the pan and press down flat until the crust is crispy. Turn and toast the other side.
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Happy Cooking!
