Budapest Spread

4 SERVINGS

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INGREDIENTS

100 g butter
1/2-1 teaspoon salt
1 teaspoon ground paprika
1 tablespoon olive oil
1 small onion or 2 spring onions
1 red bell pepper
250 g full-fat soft cottage cheese (preferably packaged in foil)

INSTRUCTIONS

1
Place the butter and salt in the mixer and let it mix at half speed with the paddle attachment for at least 10-15 minutes. The butter will significantly change its consistency, lighten, and increase in volume.
2
Meanwhile, peel the onion and chop finely. If using spring onions, keep not only the white part but also the firm and healthy green tops. Core the bell pepper, cut into thirds or quarters, clean, and also chop into the smallest possible cubes.
3
Mix the ground paprika with olive oil. Reduce the mixer's speed to the lowest setting and add the paprika with oil. Gradually incorporate the cottage cheese by spoonfuls and finally add the chopped vegetables. Use a spatula to release the spread from the sides of the bowl and let it mix briefly one last time until the ingredients are evenly colored and distributed.

Tip

Butter, when mixed long enough with a wooden spoon, lightens and increases in volume because it becomes whipped and incorporates air. This significantly lightens it and creates the best base for any spread I know. However, I recommend handing the whole matter over to an independent kitchen robot. The spread also tastes great without ground paprika and bell pepper, just with spring onions or chives.

Kuchařka pro dceru

Jana Florentýna Zatloukalová is the author of the successful blog Kuchařka pro dceru.