Two piquant soured milk spreads

Name: Two piquant soured milk spreads
Cook time: 30 min
Total time: 30 min
Yield: 9
Ingredients: 75 g Celery; 7-10 Tbsp salt, white pepper; 1 small apple; 1-2 TEASPOONS Lemon juice; 1/2 bunch Radishes; 50 g Radish sprouts; 1/2 Beet Cress; 1 Shallot or small onion; 300 g light cream cheese with yoghurt (16 % fat); 400 g Pork chop soured milk (1,5 % fat) tt roast with bone (approx. 1,5 kg); 1/2-1 TEASPOON Curry; 2 TABLESPOONS Tangerines (tin)

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 9

75 g Celery
7-10 Tbsp salt, white pepper
1 small apple
1-2 TEASPOONS Lemon juice
1/2 bunch Radishes
50 g Radish sprouts
1/2 Beet Cress
1 Shallot or small onion
300 g light cream cheese with yoghurt (16 % fat)
400 g Pork chop soured milk (1,5 % fat) tt roast with bone (approx. 1,5 kg)
1/2-1 TEASPOON Curry
2 TABLESPOONS Tangerines (tin)

Directions

1
Clean, wash and finely dice the celery. If necessary, blanch in boiling salted water for about 1 minute. Quench and drain well. Peel, quarter, core and finely grate the apple. Sprinkle with lemon juice. Clean, wash and finely dice radishes. Wash the sprouts and drain well. Rinse cress and cut from the bed. Peel and finely dice the shallot.
2
Mix cream cheese and soured milk until smooth. Halve the mixture. Season one half with curry, salt and pepper. Fold in apple and celery, except for something to garnish
3
Season the remaining cream cheese mixture with salt and pepper. Fold in the cress, radish, shallot and sprouts, each with the exception of a little bit for garnishing. Arrange the spreads in small bowls and garnish with the remaining ingredients. Seed rolls taste good with them
4
The spreads are also ideal as a dip for vegetables or as a topping for baked potatoes. Stir with a little milk to make it more liquid