Butter or spread?

mollythewestie

I LOVE butter and would happily eat it all the time.
We always bring back some fabulous creamy butter from France that has coarse salt crystals in it.

However Dh and I are trying to cut down on calories, so after trying a few "lighter" butter brands, we have decided that Lurpak Lighter and Anchor Lighter are the best of the bunch.

lostinrates

~Chameleon~ wrote: »

Since your bout of food poisoning have you ever taken any probiotics to help restore your natural gut flora? That could be your answer, if not.

Yes. And no it wasn't, though did help in other ways. Then stopped helping.

ragz_2

Yes OP, same here, butter all the way. I use olive oil or lard for frying/roasting. No nasty chemicals

Must add, I am not overweight and neither is my hubby. If I want to lose a few lbs I cut down on the bread... that way less starch and less butter too!

my hands don't want to spread real butter, and I'm too forgetful to keep a wee bit out the fridge

I don't keep my butter in the fridge. It lives in a bowl in the bread bin and if it gets too hard 20 secs in the microwave sorts that out.

WantToBeSE

Lurpak spreadable.
I am a recent convert to butter instead of marg and LOVE the taste.

peachyprice

Butter every time to spread on bread/toast/crackers/digestives etc.

OH will sometimes use mayo instead, but spreads don't make it through the front door unless for baking the occasional cake if I'm poor, then I'll buy Sainsbury's equivalent of Stork.

happy35

we eat butter, only have toast when I am off work or at weekends so dont eat much. I dont have sandwiches very often and will usually not bother with butter on them.

President or Lurpak are my favourites

[Deleted User]

I am off to see my big brother in France in a few weeks and hope to bring some of his local produced butter back with me if I can.It will ten go into the freezer for Christmas as its just so nice to eat as a treat with warm rolls or croisannts

PasturesNew

Growing up there was a butter shortage and we used Stork for everything after that (not sure how much butter we had before). Stork blocks were used for roasting spuds, frying chips, frying eggs, on sandwiches/toast, for everything.

I've never got into the habit of buying butter, so I buy cheapo spreads for everyday use, but if I were baking I'd be heading for the Stork blocks probably.

floss2

I am really suprised how many have said they use spread for baking! I find that the improved results & inconvenience of taking butter out of the fridge far outweighs the flavour of a margarine cake.