Tag: Rye Bread
Pomegranate-physalis spread with walnuts
Do you like pomegranate? Or physalis?
Both fruits are not everybody’s favourites. Many people don’t like their slightly sweet and tart flavour, others simply don’t have the slightest idea which meal they could prepare with them and some others don’t like them as a matter of principle.
Although there are many ways to highlight their exotic flavour – people who don’t like them pure can take them to season their salad, pimp their meat dishes, mix a smoothie or enjoy it as a spread, like we do.
Here comes a tasty recipe – Who’d a thunk it? We’ll leave out the smoothie, salads and co. and of course dedicate ourselves to the bread spread.
And that’s how you make it:
- 100g physalis
- 1 ripe pomegranate
- 100g cream cheese
- ½ lemon
- 50g walnuts
- A dash of sunflower oil
- 2-3 tbsp. of agave nectar
Remove the husk from the physalis fruits and put them into an electric blender. Cut the pomegranate into halves, remove the seeds and add them to the physalis. Here is a little hint: Should the pomegranate not be fully ripe yet and should it therefore be difficult to remove the seeds, then simply put the two pomegranate halves into a bowl of water and remove the seeds underwater with your hands Then you just need to pour off the water and sieve the seeds. Put the cream cheese, the sunflower oil and the juice of half a lemon into the blender. Mix at low level. Then add the walnuts and the agave syrup until you reach the texture which you like. If you prefer a sweeter taste, you can add some more agave syrup. And if you like it a bit crunchier, simply put some walnuts onto the spread.
Ready! Quick, easy and a real variation on your bread – with its exotic sweetish-tart and nutty flavour. By the way, we like this spread particularly in combination with dark rye bread (e.g. Super B).
Go ahead and try and show us your personal creation using the hashtag #bjustbread!