We hardly eat any dairy products and we do not drink any milk, I only use milk for to make a dough with yeast. However, time to time, we like to eat cottage cheese and sour cream coming from the countryside, it is much tastier and fatter than the ones you can buy in a store. If my mom surprises us with sour cream and cottage cheese from a village near Gyöngyös, my home-town, I like to make Hungarian style cottage cheese pasta with bacon and sour cream, dill-cottage cheese sweet pastry, cottage cheese strudel, or sweet cottage cheese cream for the pancake or salty one that I am going to share with you now. We eat the salty cottage cheese cream with toast bread, this time I served it with seasoned avocado (salt, pepper and lime juice). It is a nice combination of three for breakfast, lunch or for dinner and last but not least it is also healthy. Avocado is a great source of vitamin A, B, C, E and D. The oils in their have a beneficial effect on our body, e.g. it helps to keep our cholesterol balanced and also keeps our skin younger. Cottage cheese has a good level of calcium in there. And for those with liver sicknesses, it helps with their amino acids level. I had learnt to make a „kőrözött” (the Hungarian name for the above dish) from my father as a child. So making it, brings back nice memories.


Ingredients

For:  4 persons




Instructions

  1. We should smash the cottage cheese to a creamy consistence. We should add the room-temperature butter, the onion and the parsley. Season it. Continue mixing so that it is nice creamy. We should also add the beer, mix it well.
  2. We should put it in the fridge to cool it and let the tastes grow together. I serve it on toast bread with avocado seasoned with salt, pepper and lime juice.