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Updated 18 October 2016

It’s time to rethink cream cheese

Spoiler alert: when it’s combined with on-trend flavours, it’s good for way more than dips

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The breakfast

Separate 6 free-range eggs.

Beat the whites until stiff peaks form, and the yolks until combined, then fold the fluffy egg whites into the yolks and season to taste.

Melt 1 T butter and 1 T olive oil in a cast-iron pan over a low heat.

Add the egg mixture and cook for 3 minutes, or until the edges are golden.

Put the pan under a preheated grill for a couple of minutes until the omelette is puffed up and golden. Serve with blanched asparagus, snipped chives and a dollop of smoked salmon, dill and lemon cream cheese.

The snack

Tuna and cream cheese baked peppers

Cut the tops off small red peppers, then remove their seeds and ribs using a small knife. Mix 1 tub chermoula, red pepper chutney and almonds cream cheese with 2–3 crushed garlic cloves and a pinch each chilli flakes, ground cumin and ground coriander and 1 can drained shredded tuna. Stuff the peppers with the mixture and roast until soft – about 30 minutes. Serve with a squeeze of lemon juice.

The side

Cream cheese braai loaf

Make incisions into a baguette and generously spread with carrot, pineapple and cinnamon cream cheese. Halve a handful of spring onions lengthways and nestle into the incisions. Top the loaf with 2 T grated Parmesan, wrap in foil and heat over medium coals – about 10 to 15 minutes – until crisp and golden.

Photographs: Jan Ras and Andrea van der Spuy

Shop the full range of utterly delicious flavoured cream cheeses here

 
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