Put all ingredients in a suitable bowl and mix. Cover and refrigerate until ready to serve.
A versatile roast dip, goes well with fish or poultry and, covered in the refrigerator, can be kept for up to a week.
Related Recipes:
Halibut in Foil with Bell Bell Pepper and FennelPreheat the oven to 180 °C (convection oven). Coat A4 sheets of aluminum foil with a little olive oil. Form...
Carrot BreadSift the flour into a suitable bowl and make a well in the center. Heat the milk to 30 °C. Stir the yeast...
American DressingPut the mayonnaise, curd cheese, sour cream and ketchup in a large enough bowl and mix together. Remove the...
Saté Lilit with Nasi Goreng – Chopped Seafood Saté with Long Grain Fried Rice.Chop the fish fillets and the scampi into small pieces or finely chop them in a food processor. Add the other...
Mackerel in Cheese SaucePart 1 Rinse the ready-to-cook mackerel under cold running water, dry it and cook it with the water, bay...
Kefir Curd Strawberry TartTry this delicious cake recipe: 1. put the kefir with the curd in a suitable bowl and stir. Add the sugar, the...
Fish Pakoras – Maachi Ka PakoraRinse fish fillet with cold water, dry and cut into 4×4 cm pieces. Place on a plate, sprinkle with salt...
SparrowsPasta dishes are simply always delicious! Spatzen, Knöpfle and Maultaschen are virtually synonymous with the...
Grissini and Cheese DipMelt the yeast in one eighth of a liter of lukewarm water. Sift the flour into a large enough bowl. Add malt...
House Sausage on Spicy Sauerkraut with Caraway JusHouse sausage: Cut pork and lard into 5 mm cubes. Sauté the onions and garlic in a little melted butter until...