Viennese Heurigen spread cheese

Ingredients for 10 servings:

• 250 g quark (cottage cheese, 20% fat)
• 250 g margarine
• 1 bell pepper(s), red, diced
• 1 bell pepper(s), green, diced
• 1 large onion(s), finely diced
• 1 clove(s) garlic, squeezed
• 4 tbsp, crushed paprika powder, sweet
• 2 tsp salt
• 1 tbsp mustard, hot
• 5 tbsp pepper paste, mild or tomato paste
• 1 tsp sambal oelek
• 5 tbsp oil (sunflower oil or rapeseed oil)
• 2 medium-sized gherkins, finely chopped
• 1 tbsp capers, finely chopped
• 1 tbsp caraway seeds, whole
• 1 tsp Worcestershire sauce

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

Margarine spread cheese in the style of Liptauer, is offered at every Heurigen in Austria

All ingredients should be at room temperature. Blend the curd cheese and margarine with a hand blender, then stir in the rapeseed oil; the mixture should be creamy! If it’s too dry, stir in more oil. Then stir in the paprika powder, mustard, garlic, salt, paprika paste, sambal oelek, and Worcestershire sauce. 1 teaspoon of sambal oelek makes the cheese medium-hot. Finally, stir in all the chopped vegetables and the caraway seeds with a wooden spoon. Refrigerate overnight. The spreadable cheese is even better the next day. Serve in a bowl with small chilies. This amount is enough to spread on at least 25 medium slices of brown bread.