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Creamy Herb Cheese with Toasted Sunflower Seeds and a Hint of Lemon - photo 1
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Creamy Herb Cheese with Toasted Sunflower Seeds and a Hint of Lemon

Pikantne Breakfasts Appetizers Additions 25 min Easy 2 wyświetleń ~8.74 PLN - (0)
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Description

Rediscover the taste of homemade sandwich cheese! This recipe is not just an ordinary cottage cheese spread. It’s a composition of a perfectly creamy base made from semi-fat cottage cheese and thick yogurt, enriched with the freshness of chopped herbs – dill and chives. However, the real star here is the crunchy, golden-roasted sunflower seeds, which add an extraordinary texture and nutty flavor. The subtle sharpness of garlic and red onion completes the mix, while the refreshing hint of lemon zest and juice beautifully enhances the taste of all the ingredients. The cheese is incredibly versatile – it pairs perfectly with fresh, crispy bread, toast, and also serves as a dip for raw vegetables. Its appearance, with visible bits of herbs and seeds, invites you to eat and makes a beautiful decoration for any breakfast table.

Składniki (11)

Servings:
4
  • Semi-fat cottage cheese 250 g
  • Thick natural yogurt 100 g
  • Shelled sunflower seeds 30 g
  • Red onion 25 g
  • Garlic 1 ząbek
  • Lemon 0.6 szt.
  • 🌿 Przyprawy
  • Chives 0.2 pęczków
  • Dill 0.8 pęczek
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Chili flakes 1 szczypta
💰 Szacowany koszt dania: ~8.74 PLN (2.18 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

1

Start by preparing the sunflower seeds, which will give the cheese a crunch. Heat a small, dry skillet over medium heat. Add the sunflower seeds and toast for about 3-4 minutes, stirring frequently with a wooden spoon or shaking the skillet. You need to be vigilant, as the seeds can easily burn. They will be ready when they turn golden brown and start to smell intensely nutty. Immediately after toasting, transfer them to a cold plate and spread them out in a single layer. This will allow them to cool quickly and stop the toasting process.

Ingredients: Shelled sunflower seeds
Use a heavy-bottomed pan that distributes heat evenly. Do not walk away from the pan while toasting! If the seeds burn, they will become bitter and unusable. Allow the seeds to cool completely – adding hot seeds to the cottage cheese will make the cheese runny.
2

Now prepare the fresh ingredients. Rinse the chives and dill thoroughly under cold running water and gently dry them with a paper towel. Then, using a sharp knife, chop them very finely. Peel the red onion and also cut it into very, very small cubes – the smaller, the better the consistency of the cheese. Peel the garlic and press it through a garlic press or grate it on the finest grater to create a smooth paste.

Ingredients: Chives, Dill, Red onion, Garlic
For chopping herbs, it's best to use a sharp chef's knife or a special herb knife (mezzaluna). A dull knife crushes the herbs instead of cutting them, which leads to a loss of aroma. If you want the flavor of the onion to be milder, you can pour the chopped dice over a sieve with boiling water and then immediately cool it down with cold water, and then dry it well.
3

In a medium-sized bowl, place the block of cottage cheese. Using a fork, thoroughly mash the cheese, breaking up any larger lumps. We want to achieve a fairly uniform, yet still lumpy texture. Next, add thick natural yogurt to the cottage cheese. Mix everything with a spoon or fork for about a minute, until the ingredients are well combined and the mixture becomes creamy and smooth, while still retaining a slight texture of the cottage cheese.

Ingredients: Semi-fat cottage cheese, Thick natural yogurt
If you prefer a perfectly smooth cheese, you can use an immersion blender to blend the cottage cheese with the yogurt into a uniform mass. However, the traditional slightly lumpy texture has its charm. Using a fork to crumble the cheese is the simplest and quickest method.
4

It's time to combine the flavors. Add the previously prepared ingredients to the bowl with the cheese base: chopped chives, dill, finely diced red onion, and garlic paste. Wash and blanch the lemon thoroughly. Grate the zest of half the lemon using a fine grater, being careful not to grate the white, bitter part (albedo). Then squeeze the juice from that half lemon. Add the zest and juice to the bowl. Mix everything thoroughly with a spoon, making movements from the bottom to the top to evenly distribute the additions in the cheese mixture.

Ingredients: Chives, Dill, Red onion, Garlic, Lemon
Use a zester to grate the lemon peel – this will give you thin shavings without the white pith. Add lemon juice gradually, in case your lemon is very juicy – start with a teaspoon and add more if needed.
5

Finally, add the completely cooled, toasted sunflower seeds to the cheese. Season everything with salt and freshly ground black pepper. If you like a bit of spiciness, now is the time to add the optional chili flakes. Gently but thoroughly mix everything again. Taste a little bit of the cheese on the tip of a teaspoon and decide if it needs more salt, pepper, or lemon juice. Season to taste according to your preferences.

Ingredients: Shelled sunflower seeds, Salt, Pieprz czarny świeżo mielony, Chili flakes
Do not mix too vigorously after adding the sunflower seeds to avoid breaking all the seeds – we want to keep their crunchiness. Always taste the dish before serving! The balance of salty, sour, and spicy flavors is key.
6

Transfer the prepared cheese to a clean jar or a sealed container. Cover and place it in the refrigerator for at least 15-20 minutes. This step, although often overlooked, is very important. Chilling allows the flavors to "meld," meaning they combine and harmonize. The cheese will become more pronounced and aromatic. After chilling, it is ready to serve.

Store the cheese in the refrigerator in a tightly sealed container. This will prevent it from drying out and absorbing the odors of other products. It tastes best within 2-3 days of preparation.

Fun Fact

💡

Cottage cheese, known in Poland for hundreds of years, is one of the pillars of Slavic cuisine. Traditionally, it was made at home from sour milk. It is a fresh cheese, which means it is ready to eat right after production, making it an extremely fresh product.

Best for

Codzienne śniadanie Brunch z przyjaciółmi Lekka kolacja Przekąska na imprezę

Tips

🍽️ Serving

Serve the cheese chilled, on fresh rye sourdough bread, crispy toast, or rice cakes. You can also serve it in a small bowl as a dip for cut vegetables: carrots, cucumber, celery, and bell pepper. Before serving, you can drizzle a little olive oil on top and sprinkle with an extra portion of toasted sunflower seeds.

🥡 Storage

Store the cheese in an airtight container in the refrigerator for up to 3 days. With each passing day, the flavor of garlic and onion will become more intense. Not suitable for freezing.

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