If you’ve been reading around here then you’ll know about the healthy choices that I’ve introduced into our meals these days.

But one of the things that I’m finding difficult to shake off is the dependence on bread. So I’ve been advised to make some smart choices like – having only multi-grain bread, trying to make it at home often and using veggies in the filling for sandwiches.

Curd is one of those things that I’m not just addicted to but it is such an intrinsic part of our lives that if the supply at home is depleting then there’s a state of panic. I’m not kidding! So when I was prepping up stuff for breakfast one night, I noticed we had run out of cheese and I just had a handful of veggies in the fridge. I had to think fast and it had to be something that I could put together in minutes. That’s how this yummy spread was born….

Hung curd and veggie spread
2 cups of curd, tied in a muslin cloth and hung overnight
2 tbsp of carrot, chopped
1 small onion, chopped
1/2 a capsicum, chopped
A few drops of Tabasco sauce
Salt to taste

Mix all the ingredients together, check the seasoning and spread on freshly made toast. Serve immediately.

*You can change the flavours by swapping the Tabasco for herbs and garlic or maybe even some Tahini

*This spread makes for a good sandwich filling or even for roti wraps

*You can add some more colour with purple cabbage or yellow and red bell peppers

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