Having spent a couple of weeks in Hungary made me crave Hungarian food after I returned. This easy spread is one of my favourite go-to foods, be it whipping it up for a quick breakfast, serving finger-food to unexpected guests or having it as chips and dip while watching a movie. It also makes me feel right at home.
250 g curd cheese
250-300 ml of creme fraiche (or the same amount of sour cream, depending how thick you want it)
1 small red onion (or 2 spring onions), finely chopped
1 tsp of ground caraway seeds
2 tsp ground paprika (1 tsp regular + 1 tsp smoked; change the balance a bit for a smokier taste)
Simply mix all the ingredients, season to taste, stir until uniform and smooth. Chill and eat.
Leaving it in the fridge overnight brings all the flavours together and eliminates the onion smell, which makes the spread even better.
So every once in a while when I go crazy for some Hungarian cuisine, I hit the store to hunt for some curd cheese. Bigger supermarkets usually have an ethnic food section in the chilled aisle, but Eastern European food stores would surely carry some. It’s ideal for sandwiches or as a dip, and keeps in the fridge for a few days.
Curd cheese has a very mellow taste that works very well with spicy flavours,
like hot chorizo. Top it with chopped chives, sliced radish and a few rocket leaves
for a quick and easy bite.