Apologies if this has been answered before but what is your preference, the real thing or the not so real thing. Personally I use a mix of the two, Anchor for toasting and Clover for everything else. The reason for using is that it is one of a few that contain no artificial ingredients, plus its one of the better tasting ones out there.
Butter or Margarine?
1 of 2
I eat neither.
The rest of the family prefer butter, but only block butter the ones that tear your bread when you try to butter it.
With having a diabetic husband you can only imagine how very difficult that is.
I know you can soften it in your microwave but knowing me I tend to leave it in just that little bit to long and it goes all oily.
The rest of the family prefer butter, but only block butter the ones that tear your bread when you try to butter it.
With having a diabetic husband you can only imagine how very difficult that is.
I know you can soften it in your microwave but knowing me I tend to leave it in just that little bit to long and it goes all oily.
Ever since Lurpack Spreadable came on the market, I've never used anything else.
Funnily enough my daughter uses it too.
Maybe she doesn't know alternatives are available.
Funnily enough my daughter uses it too.
Maybe she doesn't know alternatives are available.
Originally Posted by Michael09:
“Apologies if this has been answered before but what is your preference, the real thing or the not so real thing. Personally I use a mix of the two, Anchor for toasting and Clover for everything else. The reason for using is that it is one of a few that contain no artificial ingredients, plus its one of the better tasting ones out there.”
“Apologies if this has been answered before but what is your preference, the real thing or the not so real thing. Personally I use a mix of the two, Anchor for toasting and Clover for everything else. The reason for using is that it is one of a few that contain no artificial ingredients, plus its one of the better tasting ones out there.”
Clover isn't really a 'margarine'. It's mostly real butter mixed with oils.
Originally Posted by maddie_brundret:
“I eat neither.
The rest of the family prefer butter, but only block butter the ones that tear your bread when you try to butter it.
With having a diabetic husband you can only imagine how very difficult that is.
I know you can soften it in your microwave but knowing me I tend to leave it in just that little bit to long and it goes all oily.”
“I eat neither.
The rest of the family prefer butter, but only block butter the ones that tear your bread when you try to butter it.
With having a diabetic husband you can only imagine how very difficult that is.
I know you can soften it in your microwave but knowing me I tend to leave it in just that little bit to long and it goes all oily.”
Just leave it out in a covered butterdish.
Originally Posted by Welsh-lad:
“Just leave it out in a covered butterdish.”
“Just leave it out in a covered butterdish.”
Hello
I already do but it is still not soft enough, but thanks anyway.
Pro-Active........it lowers cholesterol !
I suppose it's a kind of margarine.......I've never really checked what it's made of
otherwise I get Lurpak Spreadable if I'm having sweetcorn or boiled potatoes.........and then I'll use up whatever's left on my breakfast bread rolls until it's finished......then it's back to the Pro-Active
I suppose it's a kind of margarine.......I've never really checked what it's made of
otherwise I get Lurpak Spreadable if I'm having sweetcorn or boiled potatoes.........and then I'll use up whatever's left on my breakfast bread rolls until it's finished......then it's back to the Pro-Active
Originally Posted by Welsh-lad:
“Clover isn't really a 'margarine'. It's mostly real butter mixed with oils.”
“Clover isn't really a 'margarine'. It's mostly real butter mixed with oils.”
Woops, my mistake, I know it used to be a marg a while back
Originally Posted by maddie_brundret:
“I eat neither.
The rest of the family prefer butter, but only block butter the ones that tear your bread when you try to butter it.
With having a diabetic husband you can only imagine how very difficult that is.
I know you can soften it in your microwave but knowing me I tend to leave it in just that little bit to long and it goes all oily.”
“I eat neither.
The rest of the family prefer butter, but only block butter the ones that tear your bread when you try to butter it.
With having a diabetic husband you can only imagine how very difficult that is.
I know you can soften it in your microwave but knowing me I tend to leave it in just that little bit to long and it goes all oily.”
When I had butter, I would use a butter dish.
Originally Posted by stud u like:
“When I had butter, I would use a butter dish.”
“When I had butter, I would use a butter dish.”
I do, thought everyone who used block butter did.
Slightly salted butter all day long for me, under a butter dish kept in the cupboard.
Margarine is awful but my wife won't eat butter so we have both available. I'll occasionally use margarine in a sandwich as it's easier to spread when cold.
Margarine is awful but my wife won't eat butter so we have both available. I'll occasionally use margarine in a sandwich as it's easier to spread when cold.
Originally Posted by Isambard Brunel:
“Marlon Brando was a butter man.”
“Marlon Brando was a butter man.”
oh dear.......that's scraping the bottom
AFAIK Margarine isn't available in the UK any more. Oil based spreads are what you're using. The fat content is lower than the Margarine standard.
I use a spread for sarnies.
I use butter for cooking with.
I use a spread for sarnies.
I use butter for cooking with.
I use Stork for baking, I'm sure that's margerine. Otherwise it's always lurpak (I'd prefer anchor bit I've been outvoted)!
I would love to use proper butter because the flavour is so much better, and because I'd rather use something more natural, but because I have a dairy allergy, I can't have it so have to buy dairy free spreads. I usually go for Pure Olive for toast etc, and Pure Sunflower for baking.
Originally Posted by Isambard Brunel:
“Marlon Brando was a butter man.”
“Marlon Brando was a butter man.”
Ironically, Douglas the Lurpak butter man was more partial to the trombone.
Originally Posted by petral_gal:
“I use Stork for baking, I'm sure that's margerine. Otherwise it's always lurpak (I'd prefer anchor bit I've been outvoted)!”
“I use Stork for baking, I'm sure that's margerine. Otherwise it's always lurpak (I'd prefer anchor bit I've been outvoted)!”
Nope it's now a 70% Vegetable Fat Spread. Margarine is nowhere to be seen on the packaging anymore.
Originally Posted by degsyhufc:
“Nope it's now a 70% Vegetable Fat Spread. Margarine is nowhere to be seen on the packaging anymore.”
“Nope it's now a 70% Vegetable Fat Spread. Margarine is nowhere to be seen on the packaging anymore.”
That spreads are as bad as margarine. Vegetable spreads, vegetable cheeses, all very unhealthy. Thing is it's fairly tasty and it's cheap to make so I guess most people don't care.
Originally Posted by davor:
“That spreads are as bad as margarine. Vegetable spreads, vegetable cheeses, all very unhealthy. Thing is it's fairly tasty and it's cheap to make so I guess most people don't care.”
“That spreads are as bad as margarine. Vegetable spreads, vegetable cheeses, all very unhealthy. Thing is it's fairly tasty and it's cheap to make so I guess most people don't care.”
Not quite as bad. Marg has to have something like 80% fat content to be labelled as Marg.
That's why they're now classed as oil/vegetable fat speads instead.
I use olive oil spead. Not for any heath reasons though.
1 of 2
