Three kinds of spreads

Name: Three kinds of spreads
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 50 g dried tomatoes in oil; 1/4 collar Oregano; 150 g Schmand; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 red chilli pepper; 1/2 red pepper; 1 Avocado; 1 TABLESPOON Lemon juice; 150 g Whole milk yoghurt; 7-10 Tbsp Sugar; 3 Radishes; 125 g Camembert; 75 g Double cream cream cheese; 1 TABLESPOON soft butter

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

50 g dried tomatoes in oil
1/4 collar Oregano
150 g Schmand
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 red chilli pepper
1/2 red pepper
1 Avocado
1 TABLESPOON Lemon juice
150 g Whole milk yoghurt
7-10 Tbsp Sugar
3 Radishes
125 g Camembert
75 g Double cream cream cheese
1 TABLESPOON soft butter

Directions

1
For the tomato and sour cream spread, drain the tomatoes well in a sieve. Wash oregano and shake dry. Pluck the leaves from the stalks and chop them. Cut the tomatoes into small cubes.
2
Mix tomatoes, oregano and sour cream. Season to taste with salt and pepper. For the avocado spread, clean and wash the chilli pepper, cut lengthwise and remove seeds. Cut the pod finely. Clean, wash and cut the pepper into small cubes.
3
Cut the avocado in half, remove the core. Remove the flesh from the skin and cut into pieces. Sprinkle with lemon juice. Put yoghurt and avocado in a tall cup and puree finely. Mix in chilli and paprika cubes and season with salt, pepper and sugar.
4
For the Obadsda, wash radishes and cut them into small cubes. Put the camembert, cream cheese and butter in a bowl and roughly mix with a fork. Mix in the radishes. Season to taste with salt and pepper.
5
Wholemeal bread and brown bread, for example, are delicious with it.