Ajvar Spread with the Thermomix® is the one that always disappears first at our table. 150 g feta, 80 g ajvar, 200 g cream cheese and a few spices: 2 jars in 7 minutes, and it tastes even better the next day.
The combination of salty feta, lightly smoky ajvar and creamy cream cheese works on bread, as a dip with vegetable sticks and as a quick spread for wraps. The chilli flakes give a pleasant heat that is not too sharp. We make this spread regularly in advance because it keeps in the fridge for up to a week and the flavours become more intense with each day.
Ajvar Spread with the Thermomix®
Ingredients 0 / 8 ✓
- 2 garlic cloves
- 1/4 bunch parsley
- 150 g feta
- 80 g ajvar
- 200 g cream cheese
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp chilli flakes
Instructions 0 / 3
-
1
Peel the garlic and place in the mixing bowl. Wash the parsley, shake dry, pick off the leaves, add to the mixing bowl and chop for 10 seconds / speed 8.
-
2
Add the remaining ingredients to the mixing bowl and mix for 10 seconds / speed 4.
-
3
Fill the ajvar spread into sterilised jars and store in the fridge.
Video
Nutrition per serving
10 seconds speed 8, then speed 4: 2 steps, done
Start by placing 2 garlic cloves and 1/4 bunch of parsley in the mixing bowl and chopping for 10 seconds at speed 8. The Thermomix® chops the garlic evenly in seconds, with no need for a board and knife.
Then add 150 g feta, 80 g ajvar, 200 g cream cheese, 1/2 tsp salt, 1/2 tsp pepper and 1 tsp chilli flakes and mix for 10 seconds at speed 4. Speed 4 is enough to bring everything together evenly. The feta stays slightly chunky, which gives the spread more character than a completely smooth mixture.
Fill the finished spread into sterilised jars and store in the fridge.
Make it the day before: the flavours need time to develop
Prepare the ajvar spread a day before serving. Garlic, parsley and chilli flakes need time to release their flavours into the cream cheese. It already tastes good freshly made, but noticeably better after 24 hours in the fridge. For a party it is well worth making the spread the evening before.
Avocado, aubergine, extra hot: 4 variations
Vegan ajvar spread: Replace the feta and cream cheese with a ripe avocado and 2 tbsp cashew butter. The spread becomes creamy and vegan, but keeps for only 2 days because the avocado browns.
Aubergine ajvar: Dice a small aubergine, roast with a little olive oil at 200°C for 20 minutes and then add to the mixing bowl. The roasted aubergine gives the spread a smoky, deep note.
Extra garlic: Use 4 cloves instead of 2. The spread becomes more intense and goes particularly well with grilled meat.
Extra hot: Increase the chilli flakes to 2 tsp or add a fresh chilli to the mixing bowl. If you use mild ajvar, you can control the heat yourself this way.
Basic ajvar recipe and more spreads from the Thermomix®
Anyone who wants to make ajvar completely from scratch will find the basic recipe for Thermomix® Ajvar made from fresh peppers and aubergines. Another classic on the bread board is our herb butter from the Thermomix®.
1 week in the fridge, freeze for up to 3 months
In clean, sealed jars the ajvar spread keeps in the fridge for up to a week. We find it tastes best after 1 to 2 days. Freezing works well: portioned into small jars or freezer containers it keeps for up to 3 months. Thaw overnight in the fridge and stir once before serving.
Should I use hot or mild ajvar?
Both work. With mild ajvar and the chilli flakes in the recipe the spread becomes pleasantly spiced. If you use hot ajvar, reduce or leave out the chilli flakes. We usually use mild ajvar and control the heat ourselves with the chilli flakes.
Can I use sheep’s cheese instead of feta?
Goes well with: Baguette and Ciabatta.
Yes, sheep’s cheese is actually the more traditional choice. The flavour becomes slightly more pronounced than with feta made from cow’s milk. Both work well with the ajvar.
