John Myers
Contents
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Ingredients
- 200 g Cream cheese 3.5% fat
- 150 g Sheep milk cheese
- 0,5 Pc. Red peppers
- 3 Pc. Cloves of garlic, small
- Chopped rosemary, chilli or chilli flakes and pepper from the mill, black to taste
- 1 Pc. Shallot, small
Instructions
- First, chop the garlic toes, the shallot and the pepper cut into pieces in the food processor for a few seconds. Cut the sheep cheese into pieces and add with the cream cheese, mix.
- The chopped rosemary, I like to take 1 teaspoon, ground a few turns of chilli flakes, or add fresh chilli to taste and a few turns of black pepper from the mill and mix again for a few seconds.
- Due to the sheep's cheese, which is in brine, it is no longer necessary to add salt. Season to taste and, if necessary, add seasoning. If you like, pour into a bowl, Tupperware box or other container and refrigerate until you use it.
- Suitable as a spread on bread, for barbecues or for coating roasts, cutlets, potatoes etc.
- Can of course also be combined with olives and basil, figs and honey etc. and is therefore versatile. Or use cream cheese with herbs straight away. However, this is not tasty enough for me or it definitely calls for "improvement" for me.
- Makes more than 300 g.
Nutrition
Serving: 100gCalories: 314kcalCarbohydrates: 1.8gProtein: 13.2gFat: 28.3g
