Wild garlic has a window: March to May. Catch it in time and you can make a spread in 15 minutes that tastes of fresh meadow and garlic without touching a single clove. The base is full-fat cream cheese and quark, not a butter recipe. Two steps in the Thermomix®, and you are done.
Wild Garlic Cream Spread with the Thermomix®
Ingredients 0 / 9 ✓
- 50 g wild garlic
- 15 g olive oil
- 150 g cream cheese (full-fat, double cream style)
- 100 g quark (40% fat)
- 1/2 tsp salt
- 1/2 tsp pepper freshly ground
- 1 tsp hot mustard
- 1 pinch nutmeg
- 1 tsp lemon juice
Instructions 0 / 2
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1
Chop the wild garlic.
Wild garlic: wash, shake dry thoroughly, add to the mixing bowl with olive oil and chop for 8 sec / speed 5. Scrape down with the spatula.
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2
Mix the wild garlic spread.
Add the remaining ingredients and mix for 5 sec / speed 3.
Tip: Goes very well with jacket potatoes, crispy potato fritters or with fried meat and fish.
Video
Nutrition per serving
Cream cheese and quark, not butter
Many wild herb spread recipes use soft butter. We chose full-fat cream cheese and quark at 40% fat because this combination is creamier and at the same time fresher in flavour. The quark brings a slight acidity that cream cheese alone does not have. If you want a firmer spread, use more quark. If you want it softer and more spreadable, increase the cream cheese. The total quantity stays the same: you simply shift the ratio between the two.
Mustard and lemon juice are not decoration: they lift the wild garlic flavour without overpowering it. One teaspoon of hot mustard also lightly stabilises the emulsion. Without it, the spread separates more quickly after a day in the fridge.
Fresh wild garlic beats frozen
Frozen wild garlic works in principle. However, it releases water when it thaws, and that water goes straight into the spread. The result is softer and milder than with fresh leaves. If you use frozen wild garlic, drain off the thaw water and account for roughly 30% less weight than stated. You will therefore need a correspondingly larger amount to reach the same level of flavour.
Fresh wild garlic should be shaken thoroughly dry after washing. Residual water in the mixing bowl dilutes the spread noticeably. This is the one step where careful handling makes a real difference.
Jacket potatoes and wild garlic spread: a perfect match
We love to serve the spread alongside jacket potatoes from the Varoma. The advantage: jacket potatoes cook in the Varoma at 100°C in 30 to 35 minutes, and while they cook you can finish mixing the spread. No second appliance, no timing issue. The spread also goes well with crispy potato fritters, where the acidity of the quark provides a clean contrast to the fried crust.
If you want to see the full range of sauces and dips we make with the Thermomix®, visit our sauces and dips collection.
What we do differently from Cookidoo and other recipe sites
The Vorwerk version uses cream cheese, mascarpone and soured cream, while other popular recipes add feta. Both work, but they layer three or four fat sources on top of each other. We keep it simple: full-fat cream cheese and quark at 40%. This keeps the wild garlic in the foreground rather than burying it under cheese. Our second difference is the teaspoon of hot mustard: it stabilises the emulsion and extends the fridge life from two days to four or five. These are exactly the two details missing from the Cookidoo recipes.
Goes well with: baguette.
Also a great match: homemade tomato paste in the Thermomix®.
