The magic of liptauer cheese
If you want something sinful to spread on your toast over brekkie, give this a go.
- A tub of cream cheese
- A couple of shallots, finely sliced
- A couple of generous teaspoons of sweet paprika
- A sprinkle of mustard powder
- Some finely chopped pickled baby cucumbers
- A clove of crushed garlic
- A handful of chopped chives
- A sprinkle of caraway seeds
Mix together. It should go a great shade of pink. Spread it on toast or rye bread and speak with a Hungarian accent.
If you’re looking for something that’s semi-sinful for your toast, mix it with some quark cheese to cut down on the Philadelphia calories.
3 Responses to “ The magic of liptauer cheese”
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Ellie says:
August 13th, 2006 at 9:30 pm
The fact that this features pickles and garlic already makes it a winner in my book! Now to pick up a nice hefty loaf to make toast with…
ash says:
August 14th, 2006 at 3:59 pm
Love the site. I read the article in Epicure on your blogathon!! Greate idea..
Another site that may interest you
restaurantrunner.blogspot.com
foodanista says:
October 19th, 2006 at 5:35 pm
My Hungarian foster Mother used to make Liptauer - or Kereuseut as she called it - when I was little. Philly cream cheese was much firmer in the seventies so she used to thin it out with Nuttelex margerine if she didn’t have time to get her hands on some creamy Neufchatel from the Vic Market. We used to eat it spread on soft, musty dark rye bread, topped with long slices of fresh yellow paprika/banana chillies and crunchy sea salt…mmmm…I can just hear her now, softly in the background, “Sveetie-darlink, deeeeleeeshars - no?”