Tuesday, August 1, 2017

Almond Cheese Spread

We shook off the snow and tumbled into the house. We were cold and hungry. And you know what's my comfort food on a cold, snowy day? Hot, buttered toast! Nothing can make me feel as good. So aunty put the griddle on and liberally coated it with butter, placing two slices of bread to crispen to that beautiful gold. 
When she flipped it over to the other side, I thought we were almost done. But, nope! She had an ace up her sleeve. She dolloped on some cheese spread and let it just melt into the crisping toast. Dotted with ketchup. And then judging my impatience correctly, let me wolf it down straight from the pan.
I waited for the salty, slightly plastic cheesiness of store bought spread to hit my tastebuds. But instead was surprised by subtle flavours so generously complimenting the creamy goodness that could only come with homemade love!
It was so good, I wolfed down six toasts before my foodie brain could form the words, " May I have the recipe, please?"
That was 12 years ago, and I still slather this spread with the same reverent wonder. For me it has the same joy as my grandma's home made white butter. Another dairy addition to my toast I can't get enough of!
Another good thing about this cheese spread is that it sneakily incorporates the wholesome nutrients that  growing tots may screechingly run from. But ever know a kid to turn down cheese and toast? Nope! So say hello to our hidden superfood friends- Almonds and Garlic. Even Keto Hubby gave the spread a big thumbs up! It was just the thing he needed to jazz his Keto Bread :)
So I'll go steal a spoonful from the jar, while you go whip up your own batch of yummy health.

Cheese           200 gm (grated)
Cream            1/2 cup
Milk               1 cup
Almonds        20
Vinegar          1 tsp
Sugar             1 tsp
Red Chillies   5
Garlic             5
Pepper           1/4 tsp

Soak the almonds and red chillies for half an hour. De-seed the red chillies. Remove the skin from the almonds and discard the water. Run the almonds, chillies and garlic in the mixie to make a coarse paste. Add the rest of the ingredients and blend till smooth. Refrigerate and use within a week.

I used fresh cream (malai) skimmed off the top of our milk. You can use packaged cream as well. 
Since the chillies are soaked and de-seeded, they are not spicy and are mild enough for kids. You can however reduce the chillies if you like.
For the Keto version replace the sugar with Stevia. 


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