Sunflower seed spread: variants
There are some vegetarians in my circle of friends, and of those I have adopted the following spreads recipe.
Ingredients Basis:
- 5 tablespoons sunflower seeds
- 3-4 tbsp oil or butter (of which a little more tends to be)
- salt
In itself, the idea is very simple:
You mash the sunflower seeds together with a little oil / butter and salt, so you get a spreadable mass (I guess 100 ml). The fat should be added gradually, because depending on what is added to other ingredients, the mass is more or less liquid.
So you can expand this basis depending on your taste. My two favorite varieties are olive and tomato spread.
Olive spread:
puree with the base a handful of olives and a clove of garlic.
Tomato variant:
first fry the sunflower seeds nicely (tastes nuttier), then puree with 1 tablespoon of tomato paste, 1 pinch of sugar and salt, 2 tablespoons of tomato juice and paprika powder.
If you roast the sunflower seeds and want to make the mixture with butter, you should let the roasted seeds to cool, so you can better appreciate the final consistency of the spread when pureeing.
The whole is freely changeable (with capers, curry, mushrooms, onion ...) and keeps well closed at least 3 days (butter) or 1 week (oil) in the fridge (maybe longer).
In addition, I've let me say that the whole thing with some yeast taste close to the spreads from the health food store (tartex, etc.) should zoom (I have not even tried).
