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Yeast Spread

 

Do you need more ideas for meals during the 3 weeks?

Looking for a natural way of bringing more vitamin B into your diet?

Would you like something you can eat at any time?

Are you tired of peanut butter and jelly sandwiches?

Or just having extra fresh yeast in your refrigerator and no mood for baking in this heat?

The response is : YEAST SPREAD

 

In the Czech Republic, YEAST SPREAD is a very, very famous dish, so I can’t take credit for making this recipe. Sliced bread with yeast spread and apple is healthy and a delicious evergreen. You might consider blending the onion if you serve it to kids. I loved to pick the pieces of onion and found it exceptionally funny but my mom was not very happy about it.

There are four ways on how to make this spread. Parve or dairy, using raw onion or sauteed onion. I do not eat raw onion so I always brown it. If I would happen to get this spread with pieces of raw onion, I would pick that out even in adult age.

4 cubes of fresh yeast

1 big onion cut into small pieces / eventually sauteed and blended

If you decide to use raw onion and blend it, make sure to strain the liquid from the onion and use only the solid part.

1 tbs butter / 2 tbs olive oil

400 g cream cheese / parve “soy cream cheese” spread

1/2 cup bread crumbs (the best is if you just blend dry piece of challah)

pinch of salt

chives, parsley, rye bread to serve

Saute onion, I suggest anything between gold and brown. Add yeast and wait till it melts. Once the yeast is liquid, take it off fire and add bread crumbs. Mix it with cream cheese and salt, you can use mixer to make it nice and fluffy.

Serve chilled with herbs. Btw, I grew the chives and parsley from seeds 2 months ago and now it is ready to use. I wish I also had basil, but it was all eaten by a snail.

 

Pearl Devreux is from Czechoslovakia, and has lived in Europe, Miami, Florida, and currently resides in Israel. She jet-sets around a lot and eating only kosher food, she has thus developed and reformed a lot of her own European family specialties into recipes that are so easy, you can even make some of them in a hotel room. Nothing can stop Pearl in creating practical and yummy food that all of us can appreciate. From her “Birthday Cake You Can Make Even with a Baby on Your Lap” and her ‘making Challah even in a Hotel Room’, Pearl is the down to earth, ‘girl next door’, that we can all relate to.

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