Egg paste definitely dominates among sandwich pastes. Every now and then we prepare its various combinations, but the base is always the same, i.e. eggs. You can’t eat eggs, or maybe you want to try something new without them? Benedictine paste will be for you.
Benedictine paste may be misleading through its name. It turns out that she does not owe her worship by one of the Benedict’s popes or the religious inventing the recipe. In fact, the naming comes from Her originatori.e. Jennie Carter Benedict.
American restaurateur Over 100 years ago APshe acted a recipe for a Benedictine pastecombining the best in it. The first, original way of cooking appeared in the fifth edition of her cookbook “The Blue Ribbon Cookbook”.
The current version may differ slightly, but it is still loved all over the world. Combines delicate cream cheese, fresh cucumbers and dill. These ingredients with a small number of other additions create a wonderful spring composition. Is also much lighter than the popular egg paste.
The recipe for the Benedictine paste is simple and her It takes a moment to do it. The combination of all ingredients brings to the table A breath of freshness and refreshment. A unique aroma adds a dill, which fits perfectly with cream cheese and fresh cucumbers. The small amount of onion juice turns up perfectly. It gives character and makes the whole not boring and bland. Try and Eat for breakfast at home, lunch at work or for an easily digestible dinner.
Ingredients:
- 230 g of cream cream cheese,
- 2 ground cucumbers,
- Little onion,
- 1/2 of a small bunch of dill,
- a teaspoon of salt,
- A pinch of Cayenne pepper.
Preparation method:
1. Peel and grate the cucumbers on a thick grater. Clean excess water from them. You can use gauze or a small strainer for this. Put the remaining water aside, do not pour it out.
2. Mix the cream cheese with grated cucumber. Add cucumber juice to the mixture until you get the perfect consistency.
3. Grate the peeled onion on a fine grater. Squeeze the gas juice from the grated vegetable. Pour a tablespoon of onion juice into the cheese mass.
4. Finely chop the dill and add to the paste. Season it to taste with salt, cayenne pepper. Mix everything thoroughly.
5. Put the mixture in the fridge for a minimum of an hour. During this time, the flavors will pass themselves, creating an even richer aroma. After this time, the Benedictine paste is ready to eat.
Benedictine paste can be given classically with fresh bread. It works for thin, crispy bread, but we can also boldly eat it with a classic roll, bread or baguette. To such a sandwich you can add thinly chopped smoked salmon, tomatoes or some rocket.
Benedictine paste is also perfect variety to raw vegetables. We can threaten a delicious, raw carrot, crunchy celery or fresh pepper in it. It is worth giving it both with baked potatoesas well as many grilled dishes. It will balance and soften the taste grilled meats and fish.
Source: NowowoPuje.pl
