Inspired by Gentleman’s Relish, I made anchovy paste. Using anchovies, butter and spices this is a great spread.
Head straight on to the Recipe For Anchovy Paste ♥
The Western Cape is still in the grips of a drought and our water restrictions continue. One of the suggestions I heard was to turn the shower colder than you like the temperature to be. This would not work for me as I need the shower to be really hot. To keep to our water allocation we can use 20L of water in our shower. This is calculated at 10L per minute for 2 minutes at full pressure. Our shower head has a flow rate of 8.5L per minute at full pressure. As it is really cold in our bathroom I have found a solution to use less water, but have a longer shower. I turn the pressure so low that there is barely a trickle of water coming out. And I make the water hotter than I would like it to be.
Today’s inspiration ♥ Recipe For Anchovy Paste ♥ can be found on Lavender and Lime Share on X
I am in and out within 5 minutes. I still end my shower with a burst of cold water to acclimatize to the ambient temperature. And I have loads of buckets to collect as much water as possible for recycling. Dave and I have managed to keep our usage to below 174L per day at home. This is great news for us as we no longer have a free allocation of water. And we are well within the target usage which took a lot of reorganizing. I am sure these habits will stick with us when the drought lifts. Not having free water will hopefully make more people aware of their usage. Wanting to take advantage of something I received free, I made anchovy paste. The aim was to make Patum Peperium but my home-made version is not quite strong enough.
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Anchovy Paste
Ingredients
- 250 g anchovies, drained
- 150 g soft butter, cubed
- 10 g fresh white bread crumbs
- 1.25 mls cayenne pepper
- Pinch of ground cinnamon
- A few rasps of freshly ground nutmeg
- Pinch of ground ginger
- A couple of twists of freshly ground black pepper
Method
- Place the anchovies and butter into a blender and process until smooth
- Add the bread crumbs, cayenne pepper, cinnamon, nutmeg, ginger and black pepper
- Mix to combine and then transfer to a container
- Place into the fridge to set slightly before serving
Inspiration published on Lavender and Lime September 18:
- 2016 – The Thomas Berryman Number
- 2014 – Oregano Oil
- 2013 – Recipe Developing And Writing
- 2011 – How To Sterilize Glass Jars And Bottles
- 2010 – Dried Shrimp Relish
Sounds like a lovely spread Tandy.
Have a super week.
🙂 Mandy xo
It is quite moreish 🙂
Great recipe! I have to try it! Delicious!
Thank you Jessy, and thanks for the visit 🙂
Mmmm, I’ll bet this is delicious when me;ted over a hot steak!
Still need to try that 🙂
Oh wow, managing your water usage like that must be really tough, but it’s definitely a good practice. Also, this anchovy paste looks awesome and I bet it would be so delicious as a spread on so many things… but mostly bread!
It is tough, but the habits have set in now 🙂
I had 2 absolutely lovely guests from the Western Cape on my recent tour to Peru. They told us about these water restrictions too!
So amazing that you had people from here on your tour 🙂
I haven’t had Anchovy paste since I was a little takka, sounds yummy.
Love the term takka Anna 🙂
I like the idea, I’ll try to do it as well. I just cut my hair so I don’t need a pressure to get rid of shampoo 😀 I like the paste idea as well, I’ve never tried it 😀
THe paste packs a lot of flavour 🙂
Anchovies are one of my go-to ingredients. This looks fabulous.
I am learning to use them more and more 🙂
This would be so moreish, I just adore anything with anchovies. One of the tastiest things ever.
I had to learn to love anchovies. It’s all about the quality for me as to whether or not I enjoy them as is.
love how flavorful this sounds! i bet this would be awesome smeared onto a sandwich.
I am thinking that is in order right now 🙂
Thanks for this tasty sounding recipe, Tandy. My Mother loves anchovies so I will have to make this for her.
Hope she enjoys it Robbie 🙂
Thankyou for this recipe – I love patum pepparium but now we’re retired we feel it’s an expensive luxury so making my own would be a blast! Also, I love the title of your blog 🙂
Thanks Mig, and I hope you enjoy this paste 🙂
This is a wonderful recipe! Thank you so much for posting. The nutmeg really gives it a wonderful aspect.
I do have one question: how long can this be stored in the fridge? Thanks if you’re able to advise.
Our lasted 2 weeks – but that is by when we had finished it. Hope that helps, and thanks for the visit 🙂
Thank you for your quick reply! I doubt mine will last much longer than that – also I only made half quantities. It’s so delicious.
I am so pleased to read that – really makes my heart smile when someone makes something from my blog, and likes it 🙂