Pepper and tomato spread

Ingredients for 1 servings:

• 1 medium-sized bell pepper(s), approx. 150 – 170 g each
• 3 medium-sized beef tomatoes, approx. 100 g each
• ½ bunch parsley
• 300 g double cream cheese
• 50 g sour cream
• 20 g paprika paste, mild, alternatively paprika powder, mild
• 20 g creamed horseradish
• 1 tsp, heaped lemon zest
• 1 bag of cream stiffener
• 1 tsp, leveled chili flakes, dried, without seeds
• 1 tsp, levelled white pepper, finely ground
• n. B. Salt

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

Wash the parsley, shake dry, and finely chop. Wash the bell pepper, removing the skin and seeds. Cut the flesh into small cubes and set aside, covered. Wash the tomatoes, cut into small pieces, and bring to a boil with the bell pepper skins in a small saucepan. Add the chili flakes, cover, and simmer gently for about 20 minutes. Strain the resulting liquid through a sieve until only the seeds and skins remain. Bring the liquid back to a boil and reduce by 2/3. Place the reduction in a water bath to cool. Once cooled, combine the cooled mixture with the remaining ingredients, except for the diced bell pepper and the chopped parsley, in a mixing bowl and beat with a food processor until smooth. Season to taste with salt. Fold in the diced bell pepper and parsley, cover, and refrigerate the mixture for 30 minutes. This allows the individual spices to develop. Serve the cream as a spread for bread or baguette or as a dip for all kinds of fresh vegetables.