3 easy spread recipes perfect for both the everyday and holiday table

Spreads are delicious and a quick breakfast to share with friends. They require very few ingredients, and their basis is olives, sun-dried tomatoes, cottage cheese, avocados or various legumes.

In addition, spreads can be made ahead of time, and leftovers can be used for breakfast sandwiches or tortillas for several days. Culinary experts tell you how to quickly prepare various spreads at home and share three of their recipes.

It is recommended to do it in advance

Lina Barcite, culinary technician of the “Rimi” retail chain, says that various spreads are perfect for everyday and festive tables, and they are loved not only by adults, but also by children. When waiting for a group of friends or family at home, different spreads need to be prepared and prepared in advance, and some tips will help you make it faster.

“When making the spread and in order to waste as little time as possible, it is better to have a kitchen blender, with which you can quickly and conveniently grind the ingredients of the spreads into a smooth mass. Of course, you can also use a fork or cut some ingredients with a knife, but in this case it takes more time and the spread Less creamy and has a silky texture. Next, everything depends on imagination and taste. The base of the spread can be green or black olives, sun-dried tomatoes, cottage cheese, canned tuna, avocados or various legumes. True, the most important thing is high-quality and fresh ingredients. “Choosing and using no more than 3-4 ingredients so that the flavors don’t overshadow each other,” advises L. Barčaitė.

Culinary experts add that when preparing spreads, like any other dish, it is important to taste everything during production: “That way, you will often feel that the spread is still missing or, on the contrary, you have added too much , and you will be able to adjust the taste of the dish.”

Tips for making different spreads

According to L. Barčaitė, you shouldn’t be afraid to experiment when making spreads, because the best flavors can only be discovered through testing. It is true that there are certain strategies when using different bases of spreads.

“Making many spreads will definitely require quality olive oil or a splash of water to adjust the consistency of the spread. Also – salt and freshly ground pepper, a little lemon juice, and for flavor and garnish, the spread can be flavored with fresh herbs: oregano, parsley, cilantro or basil. Onion and garlic Mostly used for spreads, it gives more spice. It is easy to experiment with these ingredients and combine them with each other, but the main flavor of the spread is still given by the product used as its base,” says L. Barčaitė.

If you are making a spread based on black olives, you can add a teaspoon of honey to the above ingredients, and if you like it spicy, these spreads definitely can’t go wrong with fresh or ground hot peppers.

“Black olives go well with sun-dried tomatoes. If you spread sun-dried tomatoes in oil, it’s true that this spread doesn’t need extra oil or salt. However, if salt isn’t enough, you can mash some canned anchovies instead of salt. You can quickly and easily make spreads with cottage cheese, tuna or avocado. “It’s easy to do. When using avocados as a base for a spread, the most important thing is to choose well-ripened fruits and add a little yolk or lemon juice when mashed,” recommends the culinary expert.

What is better to eat?

Spreads go well with a variety of cheeses, crackers and breads, as well as fresh light bread – toasted French baguette slices or Italian ciabatta slices. Plus, spreads are delicious to eat with crisp strips of vegetables like coarsely chopped carrots, cucumbers, zucchini, and celery stalks.

Although the spreads are best fresh, L. Barčaitė recommends using the leftovers later: “Put the leftovers in airtight containers and store them in the refrigerator. The spreads are still good for a few days and, if needed, they can be used to season tortillas, spread on breakfast sandwiches instead of butter, or put them lightly and coarsely chopped. Can be chewed with vegetable pieces.”

Culinary technician L. Barčaitė invites you to try different spreads and shares 3 of her recipes that you can quickly make at home.

Bean spread with sun-dried tomatoes

For the spread you will need:

  • 1 tablespoon of olive oil
  • 1 pc. Onion
  • 2 cloves of garlic
  • 100 grams of sun dried tomatoes in oil
  • 300 grams of canned white beans
  • 0.5 pcs. Lemons
  • Parsley 2.5 tablespoons
  • 0.25 teaspoon thyme
  • 60 ml cold boiled water
  • Salt and freshly ground pepper to taste

How to produce

1. Fry finely chopped onions in a pan in hot oil until golden. Then put the chopped garlic (2 cloves) in the pan and fry for another half minute.

2. Chop the sun dried tomatoes before putting everything in the blender.

3. Squeeze the juice of half a lemon. Mix all the ingredients of the spread with the fried onions and garlic and mash until smooth. If necessary, add some water (adjust the amount of water according to the consistency of the spread). Sprinkle with salt and pepper and toss well. Delicious!

Curd cheese spread garnished with pomegranate seeds

For the spread you will need:

  • 2 spoons of ghee
  • 10 pcs. Fresh sage leaves
  • 220 grams of cottage cheese
  • 120 grams of soft yogurt cream
  • 30 grams of almond flakes
  • 1 pc. Pomegranate
  • Salt and pepper to taste

How to produce

1. Heat a frying pan on medium flame and add butter. While it melts, add the sage leaves to the pan and fry for about 2 minutes until crisp. Keep the sage butter aside for now.

2. Place the softened and crumbled cottage cheese in the bowl of an electric mixer. Grind them until smooth. Then add almond flakes, sage leaves, remaining butter, salt and pepper to the resulting mass. After setting the speed to low, mix everything in the mixer until smooth, about 1 minute. Remove the cheese mass from the container and form a beautiful ball. Wrap it in a plastic bag or wax paper and keep it in the fridge for half an hour.

3. Meanwhile, spread the pomegranate seeds on a real paper towel. Allow the cheese ball to dry while it cools.

4. After half an hour, take the cheese ball out of the refrigerator and carefully sprinkle it with pomegranate seeds so that the entire surface of the ball is covered with them. Press with your fingers to make the pomegranate seeds stick more firmly.

5. You can serve this spread immediately or keep it in the fridge to chill more. Delicious!

Green peas and pistachios spread

For the spread you will need:

  • 300 grams of frozen or fresh peas
  • 0.5 pcs. Lemons
  • 150 grams of pistachios
  • 40 grams of chopped parsley
  • 2 tablespoons of chopped dill
  • 60 ml cold boiled water
  • Salt and pepper to taste

How to produce

1. Boil the peas in a small amount of salted water (so that they are just covered). Cook for 5 minutes. – They should remain crisp and not discolored. Strain.

2. Squeeze the juice of half a lemon.

3. Shell the pistachios and mix all the ingredients for the spread and grind with an electric blender until smooth. If too thick, add more cold boiled water. Delicious!

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