WEIGHT OF STICK OF BUTTER RECIPES

Steps:

• Line a 9-by-13-inch pan with foil or parchment paper and grease the bottom and sides with one of the choices listed
• Set aside
• Combine the sweetened condensed milk and butter in a medium saucepan and bring to a boil over medium-high heat, stirring continuously until the butter is melted
• Remove from the heat, add the chocolate and peanut butter morsels and stir until they are melted
• Add the marshmallow cream and stir until well combined
• ?Pour the mixture into the prepared pan and let cool before placing in the fridge or freezer to set
• When the fudge is completely set, remove from the pan and cut into pieces
• (If the fudge was in the freezer, allow it to soften at room temp for about 10 minutes before cutting
• )

Steps:

• Heat 1 tbsp oil in a large saucepan over a low heat. Add the leeks, thyme and seasoning. Cover and cook for 15 mins until softened, adding a splash of water if the leeks start to stick. Add the butter beans with the water from the cans, the stock and mustard. Bring to the boil and simmer for 3-4 mins until hot. Blend the soup in a food processor or with a stick blender, stir through the parsley and check the seasoning.
• Put the bacon in a large, non-stick frying pan over a medium heat. Cook for 3-4 mins until crispy, then set side to cool. Add the remaining 1 tsp oil to the pan, and tip in the kale and hazelnuts. Cook for 2 mins, stirring until the kale is wilted and crisping at the edges and the hazelnuts are toasted. Cut the bacon into small pieces, then stir into the kale mixture.
• Reheat the soup, adding a splash of water if it is too thick. Serve in bowls sprinkled with the bacon & kale mixture.