Something sweet or savoury? J’Something and his better half bring on the festive flavour with two butter-inspired recipes

by Tia

Festive season cheer is in the air and many South Africans across the country are gearing up for the holidays. And with well-deserved time off, comes the opportunity to whip out the whisk and take out the tongs in preparation for some long-awaited home cooking. Whether you’re in the mood for something sweet or the moment calls for something savoury, salted butter is the one ingredient that brings it all together.

As Kershnee Kallee, Parmalat’s Marketing Manager puts it: “butter makes everything better.” Its smooth, creamy texture and subtle flavour make it the perfect ingredient for rich, hearty meals. What’s also special about having butter at hand in the kitchen is that apart from being used as a cooking ingredient, it can also be used to grease baking tins, as a topping on boiled potatoes or steak, or to stop the pasta from boiling over.

Some of South Africa’s biggest names in culinary greatness agree that salted butter is one of the most versatile ingredients, making it convenient to use in a variety of different ways. J’Something and his wife, Cordelia ‘Coco’ da Fonseca have first-hand experience on how to use butter to enhance the flavour of homemade meals.

J’Something made a name for himself as the lead singer in South African band, Mi Casa in 2011 but more recently, however, he has stepped away from the mic and up to the plate as a skilled self-taught chef and the host of his own cooking show. Ahead of the festive season, J’Something and Cordelia have shared two of their favourite DIY dishes, with smooth creamy` butter.



For the dough:

  • 3 tbsp. active dry yeast
  • 2 cups warm milk
  • 1/3 cup sugar
  • 1/3 cup melted Parmalat Salted Butter
  • 2 tsp. salt
  • 1 egg
  • 6 cups flour

For the filling:

  • 1/2 cup Parmalat Salted Butter, softened
  • 3/4 cup brown sugar
  • 3 cups frozen raspberries
  • 1/3 cup white sugar
  • 3 tsp. corn flour

For the cream cheese icing:

  • 1 block of cream cheese, softened
  • 1/3 cup Parmalat Salted Butter, softened
  • 4 cup icing sugar
  • 1 tsp. vanilla extract
  • Milk
  • Zest of 1 lemon


For the dough:

  1. Dissolve yeast in warm milk for 5 minutes.
  2. Add all ingredients except flour and salt in a stand mixer and mix with a dough hook until smooth.
  3. Gradually add the flour and salt and mix until just combined.
  4. Turn dough out onto a floured surface and knead gently until dough is soft and incorporated.
  5. Place dough in a greased bowl, cover with a towel or plastic wrap, and let rise until doubled (about an hour).

For the rolls:

  1. After the dough has risen, punch it down. Roll out onto a floured surface and into a large rectangular shape.
  2. In a saucepan, mix raspberries with white sugar and corn flour. Mix gently until berries are mashed and ingredients are well combined and allow to cool.
  3. Spread butter onto the dough, Sprinkle with brown sugar and then evenly spread raspberry mixture across the dough.
  4. Roll dough into a vertical log. Cut the dough to make 12 rolls. Place in a pan that is lined with baking paper.
  5. Cover and let rise for 45-60 more minutes until doubled in size.
  6. Bake at 180’C for 20-25 minutes, until tops are golden brown.

For the cream cheese icing:

  1. In a stand mixer, whip butter and cream cheese on high speed, until fully incorporated.
  2. Turn down the speed and add the lemon zest, vanilla, and icing sugar 1 cup at a time, alternating with milk or cream (1 tbsp. at a time). 
  3. Continue adding powdered sugar and milk until you get a smooth consistency.
  4. Remove the rolls and ice them immediately.
  5. Add some fresh raspberries on top.



  • 1 kg boneless, skinless chicken thighs
  • 1 cup all-purpose flour
  • 3/4 tsp. sea salt
  • 1/2 tsp. freshly ground pepper
  • 1 cup bread crumbs
  • 2 tbsp. finely grated Parmigiano-Reggiano cheese
  • 1 tsp. dried oregano
  • 1/2 tsp. dried basil
  • 1/8 tsp. cayenne pepper
  • 4 large eggs
  • 2 sticks of Parmalat Salted Butter
  • 3 shallots/1 large red onion, minced
  • 3 tbsp capers, drained
  • 1 lemon, thinly sliced


  1. In a shallow baking dish, mix the flour, salt and pepper. In another shallow baking dish, mix the breadcrumbs, cheese, oregano, basil and cayenne.
  2. Place the eggs in a medium bowl and beat well.
  3. Working with one piece of chicken at a time, dredge in the flour, then dip the chicken in the egg, allowing any excess to drip back into the bowl. Dredge in the breadcrumbs, pressing to help the crumbs adhere. Place on a baking sheet.
  4. In a large pan, melt the butter over medium heat. Add the chicken pieces and cook until golden brown and cooked through, turning halfway for 5 to 7 minutes.
  5. Transfer the chicken to a serving platter. Repeat with the remaining chicken.
  6. Add the shallots and capers to the pan and cook, stirring, for 30 seconds. Stir in the lemon slices. Spoon some of the sauce over the chicken and serve with the remaining sauce on the side.

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