The history of bread spreads dates back several centuries. Different cultures and countries have their own traditional spreads, which differ in composition and method of preparation.
In European cuisine, popular bread spreads include butter, caviar, cottage cheese, pate, jam and honey. These products have been used for sandwiches and appetizers for many years. Meat, fish or vegetable pâté spreads and various sauces based on mayonnaise, sour cream or yogurt are also common.
In Asian cuisine, spreads based on fermented milk products such as kaimak, kaimak-syuzma, suzma and kurut are popular. They are used to make traditional sandwiches and appetizers.
Ingredients:
- Eggs – 10 pcs;
- Radish – 100 g;
- Green onions – 70 g;
- Cilantro – a bundle.
Ingredients for dressing:
- Feta cheese – 100 g;
- Sour cream – 2 tbsp;
- Mayonnaise – 1 tbsp;
- Dried garlic – ½ tsp;
- Salt – ½ tsp.
Preparation of the spread:
Boil hard-boiled eggs, chop finely radishes, green onions and cilantro. Also finely chop peeled hard-boiled eggs, mix them with radishes, onions and cilantro.
For the dressing, mix feta cheese with sour cream and mayonnaise
.
Add to the dressing dry garlic and salt, mix.
Put the dressing to the egg mixture, mix thoroughly. All that remains is to lightly dry the bread in a frying pan and spread the mixture on it.
You can use the dressing as a salad. It should be served together with slices of bread or croutons.
