Get ready for your cheese spread spreading life to be turned upside down because this Liptauer (aka Hungarian Cheese spread spiked with paprika) is going to rock your world!
When the Paramedic and I lived in Melbourne, we lived in the funky suburb of Fitzroy. Although the area has undergone some serious gentrification over the last few years, back when we lived there is was this vibrant bohemian area of art galleries, live music venues, bars, boutique clothing stores – the whole bit. (It’s still like that now, but has lost some of it’s grungy charm)
But, more than anything, was the offering of food that the area had to offer. There was a restaurant for every taste or desire and aside from the usual suspects of Italian, Chinese and Thai foods, there were restaurants catering to the cuisnes of India, Bangladesh, Nepal, Kenya, Ethiopia, Japan, Taiwan, Vietnam, France, Brazil, Portugal, Spain…. You get the picure.
Basically, in walking distance from our apartment, the Paramedic and I could travel the culinary world. And this is what we did. We even started an informal club with friends, travelling the world through food one country at a time.
However there was one restaurant that stood out from the crowd. That restaurant served food from Eastern Europe, especially the Czhech Republic, Hungary.
We would walk into this small cozy reaturant, with wooden panneld walls adorned with rustic trinkets, a small fire in the corner, and stuff our faces with the humble, rustic in style, yet ever-so-delcious offerings
It became one of our favourite places and, during the cold winter months, it was our got-to place when we felt like gorging ourselves of stomach filling comfort foods such as camembert topped schnitzels, bread dumplings, braised sauerkraut… Urh, I’m drooling just thinking about it!
But one of the favourite dishes was the Hungarian Ghoulash: that delish stew of tender beef and sauerkraut, swimming in a rich paprika sauce. Ah, it was the best!
It was so good that, when the Paramedic and I moved away to Sydney, we had withdrawal syptoms. We needed our Ghoulash fix. But, living in the inpenatrable labyrinth of Sydney’s outer suburbs, we could not find a Hungarian or Eastern European restaurant within an acceptable distance from our home.
And so that is how the Paramedic decided to make Ghoulash at home. And homemade Ghoulash is now the only Ghoulash we consume because it is SOOOOOO good.
And last night it was Ghoulash for dinner. I was sitting in my study, sitting inches away from my heater in an attempt to keep warm (I know 4°C to some of you doesn’t sound too cold but to those of us who have just moved from warm and humid Sydney to the cool countryside – it’s cold! Freezing even!), and all I could smell was the aromas of onions, garlic and paprika wafting in from the kitchen.
I was so ready for a huge bowl of Hungarian comfort food.
And that’s pretty much how I got onto Liptauer. I started researching Hungarian food, to see if there were any other kick-ass recipes that I could try, and keep this Hugarian comfort food theme going for the whole of winter.
And one of the first I found was Liptauer. Now, I know, it may not be a huge bowl of comfort food but… cheese. That’s a comfort food group on its own, right?
And so I made a batch of Liptauer. And I paired it with the recommended rye bread. And I ate the whoe thing in a single sitting. Actually, I wasn’t even sitting, I was stood at my kicthen bench, stuffing that cheesy-paprika goodness into my mouth like there was no tomorrow.
And I felt comforted and content – and not even the slightest bit guilty.
And here it is for you, a delicious cheese spread that will come together in about five minutes. You can use it as a simple spread or dip, or use it as the base for an open sandwich/ crostini-like situation like you can see in the photos!
Until next time foodies
Liptauer – Hungarian Cheese Spread
Get ready for your cheese spread spreading life to be turned upside down because this Liptauer (aka Hungarian Cheese spread) is going to rock your world!
- Prep Time: 5 to 10 minutes
- Total Time: 5 to 10 minutes
- Yield: 1 1/2 cups
- 200g soft goat’s cheese such as chevre, at room temperature (see note)
- ¼ cup sour cream
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 2 tbsp, fresh chives, chopped
- 1 tbsp sweet paprika
- 1 tsp hot paprika
- 1 tsp mustard powder
- ½ tsp ground black pepper
- pinch of salt, or more to taste
- Place all the ingredients into a food processor or blender and process until creamy and well combined. Season to taste. Can be stored in the fridge for up to five days. Best served at room temperature.
- Liptauer recipes differ from source to source and the type of cheese used is really up to your personal preferences. You can swap the goat’s cheese for sheep’s milk cheese, quark, cream cheese, or even ricotta.
Recipe adapted from foodandwine.com