Cream cheese with sunflower seeds
You can also put the sunflower seeds through pine trees- or replace pumpkin seeds.
ingredients for 4 people:
100 g sunflower seeds
1 Sprig of fresh thyme
250 g double cream cheese
3 Eßl. Sour cream
2 Garlic cloves
sea-salt
White pepper, freshly ground
Fast
Per serving about:
1800 kJ / 430 kcal
14 g protein 39 g of fat
3 g of carbohydrates
Feed time: about 10 Minutes
1. Toast the sunflower seeds in a dry pan over medium heat, until they are golden yellow. Then let cool on a plate, otherwise they will brown in the hot pan. Chop about three quarters of the sunflower seeds with a large heavy knife or in an onion chopper.
2. Wash the thyme, pan dry, pluck the leaves from the stems and chop finely.
3. Mix the cream cheese with the creme fraiche. Stir in the chopped sunflower seeds and the chopped thyme leaves. Put the garlic cloves through the press.
4. Season the cream cheese with sea salt and pepper to taste. Serve the spread sprinkled with the remaining sunflower seeds. It goes well with fresh wheat germ rolls.