Coriander Spread with the Thermomix® works because of speed-8 garlic. The garlic is chopped on its own first, 3 seconds at speed 8, then pushed down with the spatula. Only then does the soured cream and feta go in. This order stops the garlic from disappearing into the creamy mixture and leaving coarse chunks in the finished spread. We have been making this spread regularly for years at breakfast because it is ready in 10 minutes and delivers real protein.
Coriander Spread with the Thermomix®
Ingredients 0 / 6 ✓
- 1/2 bunch coriander
- 1 garlic clove
- 200 g soured cream
- 200 g feta
- 1 pinch salt
- 1/4 tsp cayenne pepper
Instructions 0 / 3
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1
Prepare the coriander.
Wash the coriander, pat dry, pick the leaves and add them to the mixing bowl.
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2
Chop the garlic.
Peel the garlic, add it to the mixing bowl, chop for 3 seconds / speed 8 and push down with the spatula.
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3
Stir together the ingredients.
Add the soured cream, cheese, salt and cayenne pepper to the mixing bowl and stir for 40 seconds / speed 5.
Tip: This spread also works well with other herbs. Let your imagination run wild!
Nutrition per serving
Why garlic goes in first at speed 8
The garlic is chopped on its own before the soured cream and feta go into the mixing bowl. There is a specific reason for this: speed 8 cuts the garlic into tiny, even pieces. If you blend the garlic together with the creamy ingredients, it sticks to the blades in coarse lumps. Speed 5, which you use later to stir everything together, is not enough to break the garlic down properly. You end up biting into hard garlic pieces while the rest of the spread is smooth. This order is not optional if you want even heat throughout.
After chopping, push the garlic down with the spatula. This is not pedantry. The small pieces stick to the upper rim of the mixing bowl and are not caught when you stir later. 3 seconds at speed 8 is enough. Longer is not needed, and shorter leaves the garlic too coarse.
Soured cream and feta in a 1:1 ratio
The recipe card calls for 200 g of soured cream and 200 g of feta. This ratio is what keeps the spread spreadable while giving it enough salty bite. If you use only feta, the spread becomes crumbly and too salty. If you use only soured cream, it lacks structure and flavour. The 1:1 ratio is the balance between creamy and savoury. We have tried different combinations, and this one works best.
The feta provides the salty base of the spread. A pinch of salt still goes in because the soured cream and coriander taste flat without extra salt. The 1/4 tsp of cayenne pepper adds a sharp accent that carries the coriander. If you do not like cayenne, simply leave it out. The spread works without it too, but the flavour will be milder.
Coriander: wash, pat dry, pick the leaves
The recipe uses half a bunch of coriander. Wash the herb, pat it dry and pick the leaves. The stalks stay out. This step matters because the stalks are fibrous and stay firm during blending. The leaves are distributed finely at speed 5, the stalks are not. If you blend the stalks in, you end up biting into tough fibres while the rest of the spread is creamy.
Patting dry stops too much water from getting into the spread. Wet coriander thins the consistency. The spread then becomes runnier and slides off the bread. We pat the coriander with kitchen paper before picking the leaves.
Speed 5 for 40 seconds: creamy without trapped air
Once the soured cream, feta, salt and cayenne pepper are in the mixing bowl, stir everything for 40 seconds at speed 5. This speed is enough to combine the ingredients evenly without beating in too much air. Speed 7 or 8 would make the spread foamy. Air in the spread is a problem because the foam collapses after a few hours and the spread becomes runnier. Speed 5 stirs the mixture without whipping it.
40 seconds is the balance between even distribution and the right consistency. Less, and the feta stays in coarse pieces. More brings no benefit, you are just running the machine against a finished mixture.
Other herbs instead of coriander
If you do not like coriander, replace it with other herbs. Parsley, basil or chives work on the same principle. Wash, pat dry, pick the leaves and add them to the mixing bowl before the garlic. The order stays the same: herbs in, garlic on its own at speed 8, then soured cream and feta at speed 5. We have tested the recipe with parsley and it works just as well. The flavour is milder, but the consistency is identical.
Basil makes the spread a little sweeter, chives give it a mild onion note. The method stays the same in all cases. Half a bunch is the right amount, whatever herb you choose.
Leftovers the next day
The spread keeps in the fridge for 3 to 4 days. Transfer it straight after blending into a sealable jar or container. Do not store it longer than 4 days because the soured cream starts to ferment and the spread turns sour. The coriander loses its green colour after 2 days, which is normal. The flavour stays good regardless. Freezing does not work because the soured cream becomes lumpy when defrosted.
We usually finish the spread within 2 days. With our Low-Carb Linseed Quark Bread it makes a complete breakfast with real protein and no added sugar.
Goes well with: Flatbread, crispbread and baguette.
More spreads with the Thermomix®: Wild Garlic Pesto, Carrot Spread, Tzatziki.
