British Expatriate Network

Can anyone recommend a butter/margarine (low fat if poss.) that spreads nicely on toast?

I bought a v. low fat one a while ago that seems to turn toast mushy on top when it melts. This makes the spreading of marmite impossible.

Cheers.
Stel.

Maybe the problem is more with the bread than with the butter/margerine.
We try to use little of either as hubby has extremely high cholesterol so end up using Benecol or that other stuff thats supposed to help lower cholesterol.

Margarine is evil.

There are really no health benefits from using margarine over butter and margarine wasinvented by Satan as far as I am concerned (well, if there is a Satan... cool ).

We use Strauss family butter for regular use, Plugera unsalted for cooking, and Kerrygold or Anchor (when it turns up) for sandwiches.

The trick with using butter for toast is to simply leave it out in a cool place away from light.

Andrew smile

Anchor . . . yeucccchhhh!

We have "I bet you can't tell it's not reveulting" margarine 'lite', which delivers unfailingly on its promise. I have to say, I agree it may be the bread, what I do is toast the bread to within an inch of the smoke alarms going off and then leave it a minute. Thus it will crisp up and said 'I can't believe it's so sh*te' marg will not turn the whole gormet experience into the mushy one you have had. grin

It does clarify rather well though...

:smile:

Isnt the low fat stuff whipped with water to make it lighter? Which is why youre not supposed to use it for cooking?

(which maybe why it goes to mush when on toast too)

Probably a bit of cold butter is much better but just use less of it...spread it real thin. wink

If I have to use margarine I buy Olivio. It tastes reasonable and spreads OK.

Otherwise I use butter in everything.

Debs x smile

Yeah, it's the water content of lite margarines and spreads that makes the bread soggy. That's also why you can't use it in most cooking. It's healthier for you because it turns most foods unedible and you save the calories when you toss it in the bin.

I don't think it's the bread. When I use Olive oil spread the bread is fine. Just when I use anything low fat or reduced fat, it goes all mushy.

I know it sounds like I always complain but, I like the butter in the UK much better than the stuff they have over here. I always have to add more salt when I put it on rolls in a restaurant. Un-salted butter is a waste of time in my book.

I think I have found a compromise, using Fleishmanns (sp?) lite margarine which I think is made from olive oil. If I put it on when the toast is too warm it will go mushy, but if I wait a minute or two it goes on great.

However, I still hanker after a freshly baked loaf from sainsburys with some anchor butter lathered into puddles on top... ahh.

STel.

Not for cooking.

We only by organically produced butter, yes the colour varies throughout the year, as in commercially (and some organic mfr's) they add annatto to regulate the colour due to fluctuations in cows milk.

Strauss family creamery make good salted butter, as does Clover.

We also buy imported French butter that paired with a real French baquette from Gayles (they import the flour from France) is to die for...

:smile:
:smile:

..and as for butter vs margarin, cows have been doing it a lot longer, trust 'em...

Gold Top regards..

Andrew smile

We had some freshly baked bread with butter on it last evening! Yummy!!!

Debs x smile (Just to make you all envious and jog my numbers along!)

We use either Kerrygold or Président for bread and toast. Otherwise, it's whatever they sell at Costco.

Sorry I didn't see this thread sooner, but I am diabetic and have to watch everything I eat. But was I ever glad I found this lovely bread spread, which has the most buttery flavour I have ever tasted in a marge and is very low fat, and melts on toast like butter...
http//www.brummelandbrown.com/

Loverly!

_________________
Cheers!
Annita
Leicester/Bournemouth

<font size=-1>[ This Message was edited by dnawolf on 2002-11-25 1110 ]</font>