Beat soft margarine for about 10 minutes until fluffy. Stir in tarragon, parsley, mustard and lemon juice. Add curd cheese and season with lemon juice, salt and pepper.
Preparation Tip:
Pour the spread into a pastry bag and fill hollowed out cherry tomatoes with it - a highlight on any cold plate!
Related Recipes:
Parsley Meat LoafClean and rinse the spring onions and cut into fine rings. Put half of them aside. Remove the crust from the...
Green Vegetable Pasta with Lemon SauceFor the green vegetable pasta with lemon sauce, first wash sugar snap peas, clean and cut in half diagonally...
Amarena Poppy Seed CakeFor the Amarena Poppy Seed Cake, beat eggs, orange juice and sugar until foamy, about 8 minutes. Mix flour...
Parsley Soup with ShrimpsFor the parsley soup with shrimp, remove the shrimp from the package and let them thaw, then rinse them in...
Pumpkin Pike-Perch FilletCut the pike-perch fillet into pieces about 6 cm long, salt, pepper and sprinkle with lemon juice. Turn in...
Baked Mozzarella TomatoesPreparation time: 10 min. Cooking time: 25 min. Coat an ovenproof dish with a little oil. Preheat the oven to...
Pumpkin SpreadCut pumpkin into small cubes, steam in salted water until soft. After cooling, finely strain, mix with curd...
Cream of Parsley SoupFirst blanch (scald) the curly parsley, rinse in ice water and chop in the cutter. Wash, peel and chop the...
Ice Cream RecipesBasic recipe: Beat egg yolks with sugar until creamy and very pale yellow. In another baking bowl, whip...
Cream of Pumpkin Soup with White Storm, Zucchini Noodles and ShrimpsFor cream of pumpkin soup with white storm, zucchini noodles and shrimp, first seed and dice the pumpkin...