Paprika cheese spread

Light, refreshing starter with all the deepness of the paprika, and the tangy spring onion. Perfect accompaniment for toast, short biscuits, fried wedges or fresh vegetables. The flavours of the spread improve with time, it’s worth preparing on the previous day.


350 ml cottage cheese

4-5 spring onion

1 teaspoon Hungarian paprika powder

1/2 tablespoon of salt

1 teaspoon of caraway seeds

juice of 1/2 lime

black pepper


Chop up the spring onion finely.

Mix the spices with the cottage cheese. I prefer to use hand blender as the English cottage cheese is a bit lumpy but feel free to use just a fork.

Add the chopped spring onion, cut and add some chives then put in the fridge for at least 60 minutes.

Serve with fresh toast or sweet pepper.

Tip: Add 100 g feta cheese or grill red peppers before you blend into a paste



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