Issue link: https://viewer.e-digitaleditions.com/i/1534780
METHOD: 1. Place the feta cheese, cream cheese, paprika, pepper, caraway seeds and diced spring onions into a bowl and mix well to form a smooth spread. 2. Spoon the mix into a bowl and sprinkle the caraway seeds, paprika and parsley over the top to garnish. 3. Serve with crusty bread, crackers, gherkins or crudités. (If necessary, you can store the Hungarian cheese spread in the fridge for several hours ahead of serving.) KÖRÖZÖTT (HUNGARIAN CHEESE SPREAD) A delicious Hungarian cheese spread made with the local cheese Liptó (also known as Liptauer in Germany), this accompaniment can also be made with feta cheese, if you cannot source Liptó, and is just as tasty when thickly spread across crudités and crackers as it is when served with gherkins or crusty bread. Many Hungarians eat it for breakfast, and it can also be used as a sandwich spread, which makes it perfect for a packed lunch or picnic. Serves 4 INGREDIENTS: 225g feta cheese, crumbled 125g full fat cream cheese 1 teaspoon smoked sweet paprika (save some to garnish) Ground black pepper, to taste 2 teaspoons caraway seeds (save some to garnish) Small bunch of spring onions, trimmed and finely diced Flat leaf parsley, to garnish EASY SWABIEN GERMAN POTATO SALAD This easy-to-make German-style potato salad (called Schwäbischer Kartoffelsalat in German) comes from the Swabien region of Germany. It is the perfect accompaniment to any main course or as a side dish for picnics, barbeques, lunch boxes or buffets. Serves 4 INGREDIENTS: 600g potatoes, peeled or skin on if using baby potatoes 50g finely diced cornichons 6 finely chopped spring onions, or ½ white onion, peeled and diced 1 tablespoon liquid Maggi seasoning 2 tablespoons white wine vinegar 1 tablespoon rapeseed oil Freshly ground black pepper Fat leaf parsley, to garnish 2 tablespoons sour cream (optional) METHOD: 1. Peel the potatoes if needed and cut into small chunks. Boil for about 8 to 10 minutes until just tender. Then drain the potatoes and whilst they are still warm add the cornichons, onion, Maggi seasoning, white wine vinegar and rapeseed oil. Mix gently. 2. Season the mixture with the black pepper and add the sour cream if using. Mix again and spoon into a serving dish. 3. Serve with the parsley scattered over the top. Some recipes suggest adding a little chicken or beef stock to the cooked potatoes which will give your salad a meatier flavour. Traditionally, the potatoes are peeled and then sliced, but as I used baby new potatoes in this version, I left the skin on. viking.com 51