Stern
Curd paste for sandwiches and stuffing vegetables

300 gr of fatty dry bazaar cottage cheese
a couple of green onions
a small bunch of fresh herbs
about 100 grams of soft butter
incomplete tablespoon of mayonnaise
clove of garlic
1 tea spoon of honey
dry seasonings to taste (I put curry on)

Chop green onions, garlic and herbs, add the rest of the products and beat everything together with a blender. Bring to taste (pepper, salt).
Stuff tomatoes or bell peppers with the paste and refrigerate for several hours.
I stuffed pepper (before stuffing, I kept it in boiling water for several minutes to soften it). Filled with a pastry syringe. Finely chopped the caps from the pepper and also put them in the paste.
When the filling has set well, the peppers can be cut into rings and served as a snack.

While the peppers were cooling, we gobbled up the remaining pasta just with tomatoes and fresh bread. Oh, and cute!
I just don't understand why the paste is white in the photo. In real life, it is green - I piled green onions, parsley and celery from the heart!
Curd paste for sandwiches and stuffing vegetables

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