Cod en Papillote With Bordier Vanilla Butter
By The French Pantry
Cod baked in a paper parcel with Bordier Madagascar Vanilla butter, zucchini spaghetti, radishes and fresh thyme. Fifteen minutes in the oven, serves four, with US measures.
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Bordier Vanilla Butter Hollandaise With White Asparagus
By The French Pantry
White asparagus under a poached egg and a hollandaise made with Bordier Madagascar Vanilla butter. An easy spring plate for four, with US measures and full technique notes.
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Bordier Vanilla Butter White Chocolate Ganache With Rhubarb
By The French Pantry
A four-ingredient white chocolate ganache made with Bordier Madagascar Vanilla butter, spooned over rhubarb compote and roasted almonds. Fifteen minutes of work, then two hours in the fridge.
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Strawberries With Bordier Vanilla Butter Crumble
By The French Pantry
Sliced strawberries with a loose almond crumble made on Bordier Madagascar vanilla butter, a strawberry and chilli coulis, and a spoonful of fresh cheese. Serves four.
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Cider-Poached Oysters With Bordier Seaweed Butter
By The French Pantry
A Breton restaurant plate: oysters poached in raw cider, set on a seaweed cider jelly with cider mousse, a buckwheat tuile and toast spread with Bordier seaweed butter.
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Stuffed Purple Artichokes With Bordier Raspberry Butter
By The French Pantry
A bistro classic rebuilt: braised purple artichokes filled with diced pig's trotter and dressed in a warm ravigote of Bordier raspberry butter, capers and tarragon.
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Rum-Flambéed Chicken With Bordier Vanilla Butter
By The French Pantry
Chicken thighs browned in Bordier Madagascar vanilla butter, flambeed with aged rum and finished with cream or coconut milk. A one-pan dinner for four in about forty minutes.
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Bordier Raspberry Butter Financiers
By The French Pantry
Maison Bordier's five-ingredient little cakes: hazelnut flour, egg whites and Bordier raspberry butter browned to the hazelnut stage. Ten minutes of work, ten in the oven.
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Croque-Monsieur With Bordier Roscoff Onion Butter, Two Ways
By The French Pantry
Two croque-monsieurs from Maison Bordier, one with ham and goat's cheese, one with zucchini and Comte, both built on Roscoff Onion Butter. Ready in under fifteen minutes.
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Grilled Eggplant and Mackerel With Bordier Raspberry Butter
By The French Pantry
Griddled eggplant, spring onions and mackerel fillets cooked in Bordier Raspberry Butter, with slow-dried tomatoes and a raspberry vinegar pan sauce. Serves four.
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Bordier Vanilla Butter Sables With Buckwheat Flour
By The French Pantry
Fork-flattened French shortbread built on half buckwheat flour and a block of Bordier Madagascar Vanilla Butter. Easy, makes enough for four, no chilling needed.
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Red Fruit Crumble With Bordier Buckwheat Butter
By The French Pantry
Summer berries under a rubbed crumble topping made with Bordier Buckwheat Butter, whose roasted grain flavour turns a plain crumble nutty. Easy, serves six, 30 minutes.
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Cake Sitot Dit: A One-Bowl Bordier Yuzu Butter Cake
By The French Pantry
A plain French loaf cake built in one bowl from eggs, sugar, cream, flour and a block of Bordier Yuzu Butter. Easy, serves six, and bakes in 50 minutes.
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