Some of you might know a similar dish, called “Obazda”/”Obatzter” which is common in the German state of Bavaria. This version, called “Spundekäs”, is from Hesse and the region of Rhine Hesse (which is not located in Hesse, even though the name would suggest, but rather part of the state Rhineland Palatinate) and is often served as either appetizer or just a little snack accompanying your beer or wine. To be honest, this area is pretty well known for its wine so if you want the real Hesse experience better try the Spundekäs-wine combination. “Spundekäs” is usually served with a fresh pretzel or alternatively with those little snack pretzels you get in a bag.
In Hesse you can buy “Spundekäs” or even Bavarian Obazda pre-made in many grocery stores but it is actually very easy to make! There are also so many different recipes for it, so this is only one possible variation. But one important thing: To get the best result, you should let it sit for up to 24 hours to really get the best taste!
Ingredients:
350 g Cream cheese
250 g Curd
60 g butter, soft
1 teaspoon smoked paprika powder
dash of salt and pepper
1-2 spring onions
pretzels to serve
Instructions:
It is best to prepare this in advance at let it sit in the fridge for around 24 hours.
Cut spring onion into small rings
In a bowl, whip butter until fluffy, then mix cream cheese and curd with the butter.
Now mix in the paprika powder, spring onions, salt and pepper
Let sit in the fridge for 24 hours if possible.
Top with some spring onion rings and enjoy with fresh pretzels or small pretzels from the bag.
Guude Abbo!
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