sheep's cheese cream

Ingredients for 1 servings:

• 400 g sheep’s cheese or feta cheese
• 6 large garlic cloves
• 4 peppers, hot, pickled
• 1 pinch(s) paprika powder
• some milk if needed

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

fast, inexpensive and easy to prepare

Manual preparation: Mash the feta cheese with a fork. Peel the garlic and press it through a garlic press. Remove the seeds from the peppers and chop them into tiny pieces with a knife (carefully using your fingers). Then mix these three ingredients together. If the cream isn’t creamy enough, you can easily thin it out with a little milk. The paprika powder is only for the color and has little influence on the flavor, so add as much as you like. I like it when you can tell the cream is nice and spicy. Note: Alternatively, you can put the feta cheese, garlic cloves (peeled), and peppers (de-seeded) in a food processor and run it until everything is finely chopped. I can’t even list all the things you can eat the cream with. It’s incredibly versatile. Here are a few examples: – for grilling (tasty with meat, fish and vegetables) – for parties (always have enough bread or baguette in the house) – for theme nights (inviting friends for a Greek evening) – for stuffing vegetables (e.g. tomatoes, mushrooms, zucchini etc.)