Making compound butters is so simple, and all it takes is imagination. Today’s flavour combination is a chilli coriander butter. This was used to fry freshly caught fish which I served with a remoulade.
The day we got back from The Netherlands last year I completed an online application for a new passport. I knew there would be a penalty for applying early. But I wanted a long term Schengen Visa and my current passport was only valid for another 10 months. After completing the forms online I saw that the penalty was R400 but decided it would be worth it. However, the long queue at Home Affairs, and the 8 weeks delay, changed my mind. Six months to the day that my passport was still valid I created a new application. And the penalty was still charged. I was not too happy, but now I had no choice as we are going overseas in June. Just as I was about to complete the process, the website went down. The following morning I came into work early and started again.
Today’s inspirational recipe from Lavender and Lime ♥ Chilli Coriander Butter ♥ #LavenderAndLime Click To Tweet
I decided to cancel the application I was busy with and created a new one. And I am so glad that I did this as the penalty was no longer there. So I have learnt to wait one day more in future. The website stayed live long enough for me to submit the form, and make the payment. Which was really quite simple after reading their instructions. All that was left for me to do was get the application confirmation which is barcoded. And take myself off to Home Affairs to have my fingerprints taken and submit my photographs. The form would also need signing in front of an official. I decided to apply for my smart ID at the same time which would mean no more carrying around my ID book. Can you apply for your new passport online? And if so, is the process simple?
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Chilli Coriander Butter
- 85 g salted butter cut into large cubes
- 10 g coriander
- 1 red serenade chilli, seeded and thinly sliced
- Place the butter, coriander and chilli into a blender and blitz until combined
- Tip onto cling film and roll into a sausage shape
- Refrigerate until firm and use as needed
Inspiration published on Lavender and Lime March 21:
- 2021: NYPD Red 6
- 2018: The Old Inn
- 2016: Roasted Brussels Sprouts
- 2014: 21 March 2014: Out And About
- 2013: Black Bean Salsa