Special spreads: A cream cheese three-way.

by cookingbrains09

specialspread
I love breakfast. I love the scent of freshly baked buns mixing with the smell of eggs slowly frying in a pan, the bubbling of the kettle filling the house and the sight of a jug of fresh orange juice glistering in the sun. Starting the day with a good breakfast can make all the difference. Unfortunately these morning rituals take some time. Time which I more of than not lack. So no buns or orange juice, just a slightly mushy apple clamped between my teeth, because my hands are occupied with being stuffed into my jacket, while I try, at the same time, to slip into my shoes without untying them first. But even in the busiest schedule, time for a proper breakfast can be found. There is nothing better than having breakfast with some of your favourite people. My cream cheese three-way is just the thing you would like to bring to a breakfast potluck. Thee crèmes that are made in minutes, with hearty tuna, fiery grilled peppers and the creamiest white chocolate spread. Every day should start like this.

For me a good breakfast always comes with a bit of cream cheese, be it with eggs or ham. And especially in my bread&squeeze. But sometimes the creamy white can become a bit boring and I am up for some change. And other times, I just would like to impress my friends, without wasting too much time. These spreads here can be made in advance or just an hour before your party. Just get all the ingredients together, chop what needs to be chopped and burn what needs to be burned.
For three different kinds of crème that will feed 8 people (granted, some of them tiny girls) at a potluck party, allow for about 400 grams of cream cheese. To secure the best result, leave it out of the fridge over night, so that it softens up a bit. To make your crèmes extra creamy, whisk the cream cheese in a larger bowl, so that it can become a bit more… well creamy (this post contains an absurd amount “creamy”s and “cream”s and “crème”s, unfortunately I can’t help it). Spread what you have not eaten on a crunchy piece of bread or a delightfully soft bun and enjoy.

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My quick creamy tuna salad

Canned tuna
Onion
Nigella seeds
Coriander
Capers
Salt
Dried chilli flakes
Lemmon
Cream cheese

  1. Whisk the cream cheese til smooth and fluffy.
  2. Drain the tuna. You will need about equal parts of tuna and cream cheese.
  3. Add about 4-5 tsps of chopped coriander, the same amount of chopped capers and one chopped small onion (about 7 tsps depending on your preferences).
  4. Add the chilli-flakes and salt to the taste and add about 2 tsps of nigella seeds.
  5. Stir and adjust seasoning. A bit of lemon-juice can lift this up quite a bit.

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A crème of grilled red peppers

Red peppers
Cream cheese
Olive oil
Salt
Sugar
Basil
Garlic
Cream cheese
Dried chilli flakes
Lemon

  1. Whisk the cream cheese til it is smooth.
  2. If you are using a bell pepper, remove the seeds, pulp and the stem and put it under a hot grill, skin-side up. Burn the skin til you can scrape of the black surface and expose the soft meat underneath. If you are using a pointed pepper and own a gas-stove, put it on the burner and blacken it like you would for my ribbon salad. The pointed pepper usually is less thick, so it will cook through by just putting it on the burner. Let the pepper cool down in a plastic-bag and later, scrape off the black skin.
  3. Chop the soft pepper into little cubes. Add about a splash of good olive oil, a bit of lemon juice and a small hand of basil leaves. Add a tiny amout (litterly just the tip of a knife of garlic).
  4. Use salt and chilli and add a pinch of sugar. Toss a bit. Save two tablespoons and add the cream cheese (about 130 grams for one pepper) to the bowl.
  5. Use a hand-held blender, or any kind of blender and pulse, til the mass is smooth.
  6. For the final touch, work in the pepper cubes you saved and adjust seasoning.

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My creamy white chocolate dream

White chocolate
Cream cheese
Cream

  1. Melt the chopped chocolate (about 100 grams for 130 grams of cream cheese, save about two tablespoons of the chopped chocolate) in a bowl over simmering water. Make sure that the bowl (preferably metal, for a more equal heat-distribution) does not touch the water. To prevent seizing of the chocolate, prevent any water or liquid dropping into the bowl, or the chocolate will be ruined. (I have worked with chocolate before, for example in my light white chocolate and lime mousse and encountered a few problems there).
  2. Whisk the cream cheese til it is creamy and fluffy. Add about one or two tablespoons of single cream, stir and slowly work in a small amount of the chocolate. Add more and more, whilst you go along. Don’t rush this, or else the chocolate might seize.
  3. Add your saved chocolate and work it in. Allow to cool, but don’t put it in a fridge, or it will harden up too much.

Creamy crèmes all day long:

The tuna crème as well as the crème of grilled peppers are very nice as an impromptu sauce for your pasta. Just add a few tablespoons to a large bowl and add the pasta straight from the pan (without straining the pasta first, some of the cooking water will help to mix in the sauce.)

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