I love spreads and pâtés ... Considering the composition of the ones I buy, I try to make them myself with as little fat as possible ... Soy is an ideal starting point, everything else depends on taste and imagination
- Soak the soy in the evening, and cook it the next day until it softens (1-2 hours) and drain. Save some drained water, it will be needed later. I usually cook a larger amount of soy, I use part of it immediately for e.g. I grind this pate, the rest, divide it into several portions and freeze it. Grind the strained soy in a blender, add a little water in which the soy was cooked during grinding. The resulting mass should be finely ground and creamy and is the basis for all soy pate. Divide the resulting mass into 3 unequal parts (one larger and two smaller), if you want to get the same amount of all three spreads.
- SOY PAUTE A LA HUMMUS In most of the soy mass, add a little olive oil, juice of half a lemon, finely chopped and crushed garlic, and white pepper. Stir well.
- SOY-PEANUT PATE Peanuts bake in the oven at 150 degrees for 5-10 minutes, must not change color, peel and grind in a blender until a creamy mass is obtained. Mix soy, ground peanuts, with, add a little olive oil and if necessary a little water in which soy was cooked. Whisk everything well.
- RED PATE In the soy add cream cheese (I use Ella fresh cheese without fat), 2-3 tablespoons of ajvar and a little chopped garlic. Combine and mix well.
You can keep the first two pâtés in the fridge for a couple of days, the third is a bit tender due to the fresh cheese, so I usually make it “day by day”, i.e. we eat it right away.