Budapest-style Cottage Cheese Spread | Creamy Breakfast Delight
Kifli Kukták
Preparation method
Ingredients overview
- 250 g cottage cheese
- 100 g butter
- 150 g red pointed pepper
- 50 g onion
- 15 ml olive oil
- 5 g sweet ground paprika
- 7 g salt
Place the butter and salt in a food processor and beat at medium speed for at least 10-15 minutes. During this time, the butter's consistency will change significantly: it will lighten and become fluffier.
Meanwhile, peel and finely chop the onion. Deseed the pointed pepper, cut it into thirds or quarters, then dice it into the smallest possible pieces.
Mix the ground paprika with the olive oil. Set the food processor to the lowest speed and add the paprika oil. Gradually incorporate the cottage cheese spoonful by spoonful, and finally fold in the chopped vegetables. Using a spatula, loosen the spread from the sides of the bowl, and finally mix briefly until it has an even color.
Chef's tip
If butter is beaten long enough, it will lighten and increase in volume as air is incorporated. This makes it significantly lighter and provides the best base for any spread. However, I recommend entrusting this task to a food processor.
The cottage cheese spread is also excellent without ground paprika and pointed pepper, when prepared only with spring onions or chives.
40 min
Under an hour
