Polish farmer's cheese spread with radish and chives for breakfast
The simplest Polish breakfast spread: farmer's cheese mashed creamy with sour cream, radish in small dice, lots of chives, salt and pepper. Ten minutes, no cooking. The radish should stay crunchy, so it goes in last and the spread is eaten the same day.
Your own work in that: 10 min.
- Chopping 5 min
- Mixing 5 min
Step by step
0 / 4 doneDice the radish, chop the chives
Wash the radishes, trim the leaves and tails, cut into small dice, 5 mm. Chop the chives finely or snip with scissors. Keep a few of the prettiest radish leaves for decoration.
Ingredients: 250 g farmer's cheese (twaróg), semi-fat · 3 tbsp sour cream, 18 %, or yogurt · 1 bunch radishes · 1 bunch chives · ½ tsp salt · ¼ tsp freshly ground black pepper
TipGrated radish weeps and turns the spread pink and watery. Diced with a knife it stays crunchy.
Radish in dice, chives fineMash the cheese with sour cream
Mash the cheese with the sour cream with a fork until creamy but not smooth: small lumps are fine. Season with salt and pepper.
Creamy, with small lumpsMix
Add the radish and chives and stir with a spoon. Taste and add salt: farmer's cheese needs more than you'd think.
Pink and green, crunchyServe at once
On buttered rye bread, with a tomato or a hard-boiled egg alongside; garnish with the reserved radish leaves. Leftovers keep in the fridge until evening; the next day the radish softens and weeps.
Ingredients: 4 pcs rye bread · 20 g butter
On buttered rye bread
Before you start
Other versions
With diced cucumber and dill; with sun-dried tomatoes and basil; with garlic and cayenne. The base is always the same.
Sweet
The same cheese and sour cream, but with a teaspoon of sugar or honey and seasonal fruit. A children's breakfast.
Cheese too dry?
One more spoon of sour cream, or a spoon of milk. Too wet: drain in a sieve for 10 minutes.
