ReceptnaptárPolish curd cheese rolls with radishes
Twarożek is a favourite Polish spring breakfast: curd cheese beaten creamy with sour cream, chives and fresh radish, spread on a crusty roll. It is ready in ten minutes and needs no cooking. It is light, fresh and rich in protein, so it makes an excellent start to the day. The peppery bite of fresh, crunchy radish suits soft curd cheese especially well.
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Ingredients
Method
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- Crumble the curd cheese into a bowl and add the sour cream.
- Mix thoroughly with a fork until creamy and easy to spread - if it's too dry, add another 1 tbsp of sour cream.
- Season with salt and pepper to taste and stir in the chopped chives or spring onions.
- Cut the radishes into thin rounds of about 2 mm, using a mandoline if you have one.
- Halve the rolls; if you like them crisper, toast them in a dry pan for 1 minute per side.
- Spread the cheese cream thickly on the rolls.
- Top with the radish slices, pressing them in slightly so they stay put.
- Serve at once, while the radishes are fresh and crunchy.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Mash the curd cheese thoroughly with a fork, and if it is dry, add a little sour cream, because that makes it spreadable.
- Slice the radish only at the last minute, because thin slices wilt quickly.
- Cut the chives with a sharp knife, because a blunt one crushes them and the green flavour is lost.
Frequently asked questions
What else can I add to the curd cheese?
Grated cucumber, dill or a little garlic. With paprika and spring onion it makes a fresh, springy spread too.
How long does it keep?
The spread keeps in the fridge for 2 days, but add the radish only at serving, because it gives off liquid.
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