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Format: For each spread you will find a brief “what to mix” and “how to season”. Adjust quantities to the number of servings and the children’s tastes.
Serving: Spread on wholegrain bread, cut rolls into smaller pieces, add vegetable strips (cucumber, pepper, carrot). For picky eaters help with the first bite – children will then catch on.
Creamy quark & butter classics
Liptov spread: Cream butter with quark, add finely chopped onion, sweet paprika, a few tablespoons of milk, salt. Whip until creamy.
Viennese: Butter + quark + chopped red pepper + onion + a little mustard; salt to taste.
Quark with pepper: Combine butter and quark, stir in red pepper, salt.
Buttery
Jam: Beat butter with jam (ideally 100% fruit) into a foam.
Honey: Mix butter with honey (honey is not suitable for children under 1 year).
Lečo-style: Butter + salt + drained lečo, mix well and adjust.
Carrot: Add a little boiled milk to the butter, finely grated carrot, salt; mix until smooth. Variations: instead of carrot use boiled egg / sardines + onion + mustard / grated cheese.
Vegetable and legume spreads
Pea: Beat butter with milk, add canned peas (you can mash them), salt.
Kohlrabi: Butter + boiled milk + mild onion + grated kohlrabi; salt.
Cauliflower: Cooked and chopped cauliflower mixed with butter and onion, salt.
Cauliflower with egg: Cooked cauliflower + onion + finely grated hard‑boiled eggs + butter; salt.
Legumes & soy
Lentil: Mix cooked lentils with butter and onion, salt.
Bean: Soak beans, cook and pass through a sieve, mix with butter and onion, salt.
Soy: Mix cooked soy with butter and onion, salt.
Egg, fish and liver spreads
Egg with horseradish: Butter + finely chopped boiled egg + horseradish + a little mustard; salt. Variations: carrot / cracklings + mustard + onion / processed cheese.
English open-faced sandwiches (baked): Spread slices of sandwich bread with butter, coat with a mixture of beaten egg and grated cheese, salt, bake until golden.
Fish & liver
Sardine: Mix butter with sardines, onion and lemon juice, salt to taste.
Cod liver: Butter + chopped cod livers + onion + lemon; salt to taste.
Liver: Sauté onion, add liver, simmer until soft, let cool, mix with butter and salt.
Cheese variations for little eaters
Garlic: Butter + processed cheese + pressed garlic + a little milk; salt.
Cheese with radish: Butter + processed cheese + finely grated radish; salt.
Cheese with ham: Butter + processed cheese + minced ham + boiled milk; salt to taste.
Cheese with vegetables: Butter + grated cheese + carrot + kohlrabi + onion + boiled milk; salt.
Mixes and „delicacies“
Kindergarten ham: Butter + a little milk + ham + cheese + onion; you can add carrot, kohlrabi, celery, boiled egg.
Budapest cream: Butter + quark + grated cheese + onion + horseradish + a drop of mustard; salt, whip into a cream.
Cheese with cracklings: Butter + grated cheese + ground cracklings + onion + mustard; season to taste.
With spinach and cabbage
Spinach: Stewed, well‑squeezed spinach mixed with butter, salt and seasoned with garlic.
Cabbage / “kale”
Cabbage with yeast: Boil and chop the cabbage. Sauté onion, add yeast and briefly fry. Mix everything with butter and salt.
Cabbage with egg: Boil and chop the cabbage, sauté onion, add to butter together with finely grated boiled egg; salt.
Oven specials: English open-faced sandwiches
Base: Spread slices of sandwich bread with butter, coat with a mixture of beaten eggs, season with salt and sprinkle with grated cheese. Bake until golden and serve with tomato or cucumber.
Safety, allergens and storage
- Allergens: Milk, eggs, fish, gluten, celery – always monitor these in children. Honey is not suitable for children under 1 year.
- Salt & garlic: For younger children use salt sparingly, and dose garlic mildly.
- Storage: Covered in the fridge for 24 hours (ideally until the next day). Spreads with fish/liver should be eaten as soon as possible.
- Consistency: For younger children blend until smooth, for older ones leave small pieces.
