This recipe is like a walk down to a memory lane of our childhood. We ate this cheese very often when we were kids, once first radishes and spring onion had grown in the garden, in early spring. After all this year, it’s one of our favorite spring/summer breakfast or brunch ‘spreads’. It’s also a perfect lunch or snack, so quick to prepare, very refreshing and full of flavor.
Originally it’s made with a Polish white cheese, which is also called ‘Twarog’ (if you never had it, just check in Google Images, it will give you the idea how it looks like). When we lived in UK, I could buy Polish ‘Twarog’ in a local supermarket or Polish shop. Here, in Toronto I also found Polish Twarog in a local supermarket. You can buy as well a Pressed Dry Cottage Cheese, which is nearly the same when it comes to texture and appearance. If none of this is available where you live, you can make this cheese with an ordinary cottage cheese. I made it once and it worked very well. The cottage cheese is usually more creamy than a pressed dry cottage cheese or Twarog, so you may not need to add as much yogurt. Whichever cheese you decide to use, just go for the quality rather than the price. As it’s the main component choose the cheese which has the best taste, as it will shape the overall taste buds experience. We like to spread it on slices of sourdough bread, but you can also serve and eat it from individual bowls. If you want to avoid bread and make a ‘lighter’ version, I once added a fresh cucumber cut into cubes. It was very fresh and satisfying.
Spring Cottage Cheese
- 250g Cottage Cheese (preferably pressed dry cottage cheese or Polish 'Twarog' cheese)
- 4-7 radishes
- 5-7 spring onions
- 200g natural whole milk yogurt
- 1 garlic clove, pressed
- salt & pepper to taste
- To serve:
- sourdough bread or other bread of you choice
Put cheese into a big bowl and break with a fork.
Cut each radish in a half, then sliced vertically. Add sliced radishes to the cheese, together with chopped spring onions, yogurt and pressed garlic. Mix well.
Add some salt and pepper to taste. Serve straight away with slices of fresh sourdough bread. If you have any leftovers store them in the fridge, but no more than 1 day, however this cheese is the best eaten on the same day.
Make it Gluten Free - instead of bread add to the cheese fresh cucumber cut in cubes and serve in a bowl.