Benedictine paste: A refreshing twist for summer mornings

Egg paste is a classic, and you can't deny that when prepared correctly, it tastes fantastic. Yet, it's a shame to eat the same thing all the time when there are plenty of other sandwich spread recipes available. One of these is Benedictine paste, which is a big hit in my home. Preparation is simple and takes no more than ten minutes.

From the name, you might think it's a recipe devoured by monks. Nothing could be further from the truth—it owes its name to Jennie Carter Benedict, an American restaurateur living at the turn of the 19th and 20th centuries. She is credited with developing this recipe. In my home, it is enriched with a few additional ingredients.

Benedictine paste is a light blend of creamy cheese spread with a green touch from cucumbers and juice extracted from squeezed onions. I always add chopped chives or dill and introduce a bit of spiciness and boldness with garlic. This spread is perfect for sandwiches, crackers, or tortillas. You can also use it as a dip for vegetable sticks or as a sauce for grilled dishes.

Ingredients:

• 225 grams of creamy cheese spread, 
• 2 pickling cucumbers,
• half an onion,
• dill or chives,
• 1 clove of garlic (optional), 
• salt to taste,
• a pinch of cayenne pepper.

Preparation method:

1. Grate the cucumbers using a coarse grater and transfer them to a bowl.
2. Grate the onion using a fine grater, squeeze through cheesecloth to extract juice, and add it to the cucumbers.
3. Add the cheese spread and very finely chopped dill or chives to the bowl with the cucumbers. Adjust the amount to your preference.
4. Add a clove of garlic pressed through a garlic press. It shouldn't be too large, so it doesn't overpower the taste.
5. Mix thoroughly and season to taste with salt and cayenne pepper.

It's best to place this paste in the refrigerator for an hour to allow the flavours to meld. However, if you're short on time or patience, you can start enjoying it right away. Bon appétit!