What’s for dessert ?: Salty spreads
Lately, I’ve been constantly thinking about homemade spreads. It’s so nice, to your own taste, and the big plus is that I know what the ingredients are inside. I pay more and more attention to reading declarations and I buy less and less products that contain strange names – preservatives, dyes and flavor enhancers. As I have always predominantly fed on products from my own cultivation, I had the attitude that I could eat that little bit of poison from the products I bought. The older I get, the less I like the food we reach for in stores.
After bannock, the greaves ended up in the spread. The spread is extremely saturated, because I also used homemade sour cream. With fine bread, it is impossible to stop eating it.
- 150 g cracklings (salted)
- 100 – 150 g sour cream (30% mm)
- 2 cloves garlic
- 2 hard boiled eggs
- 1 teaspoon mustard
Grind the cracklings into a multipractice. Add the other ingredients and pulse until the mixture is combined. If it is too thick or does not look like lubricant, add more sour cream and pulse briefly. Store the finished spread in the refrigerator and consume it within two days.
Tzatziki spread with kefir
I have been making homemade kefir for some time now. In order to make kefir, kefir grains are needed. There is enough information on the Internet about how kefir is made (so I will not describe it). Kefir spread can be enriched with different spices, and for a start I decided to try tzatziki dip, a blend consisting of garlic, parsley, sea salt and lemon.
- 200 g of kefir spread
- 2 tablespoons tzatziki spice mixture
Put a dose of kefir made from a total liter of milk in a thick sieve lined with triple folded gauze and let it drain overnight. Place a bowl under the strainer to squeeze the whey into it (do not throw away the whey, you can drink it or use it in some other way). The drained kefir is thick and reminiscent of cream cheese. Drained kefir (spread) can be consumed immediately or enriched with various spices. In this case a tzatziki spice mixture was added. If it is not available to you, you can season the spread with any spice to your liking, eg finely chopped chives, red peppers, garlic, rosemary, … Store the finished spread in a jar in the refrigerator and consume it within a week.
Sometimes it is easier to reach for a product on a store shelf than to make it at home. And sometimes we just think it’s something easier to buy than to make it yourself. So I decided to finally make peanut butter. All you need is peanuts, a few basic ingredients from the kitchen cabinet and a good multipractice.
- 250 g peeled peanuts
- 1/2 teaspoon salt + extra salt to taste
- 1 tablespoon butter
Arrange the peanuts in one layer on a baking sheet lined with baking paper. Bake it for 10 minutes in an oven preheated to 170 ° C until it gets a golden color. When it cools down a bit, transfer the peanuts to a multipractice and pulse for two minutes. Clean the walls of the multipractice and pulse for another minute. Clean the walls of the multipractice again and pulse for one minute. Clean the walls of the multipractice and pulse for one minute. It should be slowly visible now consistency peanut butter. Add salt and butter and pulse for another two minutes or so until the mixture is smooth and lubricating. If necessary, add more salt (to taste). If you want butter with peanut pieces, separate 50 g of peanuts after the first pulse and put them back in the last step. Store the finished peanut butter in a jar in the refrigerator and consume within 2 weeks.
Peanut butter can be eaten on a spoon, spread on bread, used for ice cream or desserts. For this occasion, I connected him with Tamarina colorful crackers. I made them from sesame seeds, flax and sunflower, with the addition of water, salt, pepper and psyllium. For the first time, I used oatmeal instead of psyllium – the crackers were brittle and hard to cut. With psyllium they turn out perfect (I cut them after baking, without prior labeling).