Stilton Spread, Egg and Pepper Spread, Emmental Spread

 

            Those spreads are only mildly seasoned. If you prefer hotter, saltier or sharper spreads, season accordingly.

Stilton Spread

• 175 gr Stilton cheese (or other blue cheese)
• 100 gr sliced salami
• 3 small gherkins
• 10 pickled cocktail onions
• 4 shelled walnuts 
• 1 teaspoon grated horseradish
• 1 tablespoon plain yogurt
• 3 tablespoons mayonnaise
• Pinch salt
• 5 drops Tabasco sauce

1. Place cheese in a large bowl and break up with a fork.
2. Cut the salami into thin strips ; finely diced the gherkins.
3. Drain and chop the cocktail onions ; chop the walnuts.
4. Stir salami, gherkins, onions and walnuts into the cheese, together with the horseradish, yogurt, mayonnaise, salt and Tabasco sauce.
5. Adjust the seasoning.

Egg and Pepper Spread

• 5 hard-boiled eggs
• 200 gr soft butter
• ½ red pepper, finely diced
• 1 small onion, peeled and finely diced
• ¼ teaspoon salt
• Pinch each celery salt, white pepper, curry powder and Cayenne pepper

1. Cut the eggs in half and remove the yolks.
2. Place the egg yolks and butter in a bowl and mix together until smooth.
3. Finely diced the egg white.
4. Stir the diced egg white, red pepper and onion into the butter and egg yolk mixture.
5. Season with salt, celery salt, pepper, curry powder and Cayenne.

Emmental Spread

• 225 gr Emmental cheese, finely diced
• 4 canned baby sweet corn cobs, drained and chopped
• 10 stuffed olives, finely chopped
• ½ clove garlic, crushed
• Small bunch fresh mixed herbs, chopped (dill, chive, parsley and rosemary) or a generous pinch of each herb in its dried form.
• 175 gr soft butter
• 1 teaspoon pickled green peppercorns (optional)
• Salt and pepper

1. Beat the butter until light and fluffy.
2. Work in the cheese, sweet corn, olives, garlic and herbs ; drain and add the peppercorns, if used.
3. Season to taste, cover and leave to stand in the refrigerator for 1-2 hours.

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