Step away from the margarine, the good news is we can eat butter again.
The outcome of the Swiss Re and British Medical Journal endorsed "Food for Thought 2018" conference held in Zürich, Switzerland in June:
"It's evident that Saturated Fat does not cause heart disease. We got it wrong and we need to move on."
Alp butter (pictured), is made from the milk of cows which are taken up into the high mountain pastures to graze during the summer months. The cream is separated from the milk and churned into butter. Butter production is another source of income for the farmer/cheesemaker on the Alps - often they will also produce yoghurt for the local market.
RADISHES WITH SALT AND BUTTER / SALAD WITH RADISH LEAVES, BY FERGUS HENDERSON
Radishes with healthy greens, washed an dried
Vinaigrette (see below)
Give Radishes on a plate and eat the radishes with butter and salt. Put the leaves in a salad bowl. Mix them with vinaigrette and enjoy the peppery salad.
Raclette is eaten all year round in Switzerland - it's not just for the winter after a day spent on the ski slopes.
Raclette grilled on the BBQ (on a dish or tinfoil), is wonderful on burgers.
For an all time favourite, try Croûte au fromage made with Raclette.
For 4 people
Butter to fry the bread
8 large slices of sourdough bread
0.5 dl of white wine
500 g raclette cheese (grated or cubed)
0.5dl of cream
1 dl of white wine
Heat the butter in a pan and toast the slices of bread.
Sprinkle with white wine and place on a grill lined with parchment paper.
For the filling, mix all the ingredients and spread on the slices of bread. Grill about 10 minutes in a preheated oven at 250 ° C, then serve. A green salad on the side makes a good meal.