Chorizo Cream Cheese Spread

This wonderful chorizo cream cheese spread is a variation of a Canarian traditional almogrote, which is made with aged cheese, garlic and paprika. It is delicious spread on bagels for breakfast or baguette slices as an appetizer.

Almogrote is a traditional spread made from hard cheese, peppers, olive oil and garlic from La Gomera, a small island in the Canary Islands archipelago. It is very popular throughout the Canary Islands. 

I did find recipes for versions made with cream cheese in addition to the requisite hard cheese but I couldn’t find a single recipe that added chorizo. This is probably sacrilege but I really, really wanted to add spicy chorizo to mine. So as not to anger the Gomero gods, I am absolutely not calling this almogrote! 

It is a little spicy from the chorizo, so cheesy and super spreadable. We loved it! P.S. It's also perfect for l'apéro, if you are making a list.

Chorizo Cream Cheese Spread

I used an imported Spanish chorizo labeled extra fort in French. This translates to extra strong but in the case of some food items actually means extra spicy.  (Our favorite spicy French canned sardines are also extra fort!) I bought the chorizo when we were in France because we like spicy things. Substitute your favorite cured chorizo. 

Ingredients

3 ½ oz or 100g spicy cured chorizo (NOT the raw, ground meat variety)

150g cream cheese, at room temperature

2 cloves garlic, grated

3 ½ oz or 100g aged goat or sheep cheese, finely grated

1 teaspoon paprika 

2 to 3 tablespoons olive oil 

Few good grinds black pepper

Method

Remove the casing and cut the chorizo into small pieces. 

Process it in a food processor until it is in little bitty bits. Remove it to a bowl large enough to mix the rest of the ingredients in later.

Put the cream cheese and grated garlic in the food processor and process until smooth.

Add the grated aged cheese and the paprika, mixing well. My food processor is small so I added the cheese in two stages so it would all fit.

Scrape the mixture into a bowl with the chopped chorizo. Stir well to combine. 

Drizzle in some olive oil and mix well, until you get a good spreading consistency. You may not need to use all of the oil. 

Add in a few good grinds of black pepper and mix again.

Cover the bowl with cling film and let it rest in the refrigerator for at least an hour to allow the flavors to meld and intensify.

Before serving, remove it from the refrigerator and let it warm up a little bit for more flavor and to make spreading easier. 

Spread on your bagels or bread!

Enjoy! 

It’s Sunday FunDay and today we are sharing recipes for National Bagelfest Day which is celebrated annually on July 26th! Many thanks to our host, Mayuri from Mayuri’s Jikoni. Check out the links below. 

• Boursin and Salmon Bagel from A Day in the Life on the Farm
• Caprese Bagel from Mayuri's Jikoni
• Chorizo Cream Cheese Spread from Food Lust People Love
• Keto Bagel Sandwich from Sneha's Recipe
• Pretzel Bagels from Karen's Kitchen Stories
• The Bagel Conflict and My Left Coast Bagels from Culinary Cam

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join. 

Pin this Chorizo Cream Cheese Spread!

.

Marinated Apéro Olives

A little spicy and full of flavor from garlic, lemon zest and herbs, these marinated apéro olives are perfect for serving with cocktails, beer and wine.

If you read my post from last Sunday, you saw the inspiration for this recipe in the photo of our shopping when we were in France last month. My husband chose some mixed marinated olives at a local market because when you are in France, you have to have l’apéro, short for l'apéritif - an aperitif, a drink that is meant to spark the appetite - in the evening. 

L'apéro is a daily tradition there and includes getting together for drinks and nibbles with friends and family to unwind at the end of each day, usually taking place between 5-7 p.m. The supermarkets all have generous sections devoted to l’apéro, with cold cuts, sausages, crackers, cheese cubes, olives, pickles and other snacky food. One of my favorite areas of some of the best supermarkets in the world.

Marinated Apéro Olives

I’ve given the amounts of olives I used for this below but you can certainly mix and match more than one type of green and black olives. Use your favorites. My one strong recommendation is to use unpitted olives. They always taste better than already pitted ones. Simply set out a small bowl for the discarded pits when serving.

Ingredients 

1 lb or 450g good quality unpitted green olives 

8 oz or 225g good quality unpitted black olives

2-3 small chili peppers

3 cloves garlic

2 sprigs fresh rosemary

2 sprigs fresh thyme

1 lemon

1 large chili pepper

½ cup or 120ml good quality extra virgin olive oil

Method

Mince the garlic and the small chili peppers and put them in a bowl that will be large enough for all of the olives.

With a sharp knife, pare the zest off of the lemon, taking care to leave the white pith behind as best you can.

Add it to the bowl. Cut the lemon in half. Squeeze the juice from lemon halves into the bowl.

Strip the leaves off of the rosemary and thyme. Chop them roughly.

Slice the large chili pepper and add it to the bowl along with the herbs. Give it all a good stir.

Gently warm the olive oil to about 100°F or 38°C. Pour it in the bowl and leave to infuse and cool for a few minutes. 

Add in the olives and give the whole thing a good stir. 

Leave to marinate for an hour or two unrefrigerated, then store in a glass jar or airtight container in the refrigerator for up to 3–4 weeks. I put mine in a container and tossed it around to mix again the next couple of days, when I thought about it. 

Best served at room temperature with drinks of your choice! L'apéro at home! 

Enjoy!

Welcome to the 15th edition of Alphabet Challenge 2026, brought to you by the letter O. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the O recipes below:

• Apple Cider Old Fashioned from A Day in the Life on the Farm
• BBQ Deviled Eggs with Crispy Fried Onions from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Gumbo-laya Stew from A Messy Kitchen 
• Marinated Apéro Olives from Food Lust People Love
• Olive Oil-Cured Chevre-Filled Cigarillos from Culinary Cam
• Onion and Olive Oil Focaccia with Sea Salt from Sizzling Tastebuds
• Onion Swirls from Magical Ingredients
• Orange Blueberry Waffles from Jolene’s Recipe Journal
• Pumpkin Olan from Mayuri’s Jikoni
• Rhubarb and Strawberry Baked Oatmeal from Karen’s Kitchen Stories

Here are my posts for the 2026 alphabet challenge, thus far:

A: Ají de Cerdo aka Peruvian Pork Stew

B: Baby Cos Peach Salad with Blue Cheese Dressing 

C. Traditional Cullen Skink 

D. Coconut Cream Date Caramel 

E. Edamame Summer Salad 

F. Lamb Feta Mint Patties 

G. Ricotta Gnocchi à la Poêle 

H. Hazelnut Vodka 

I. Italian Sausage Stuffed Mini Peppers - this post!

J. Jägersuppe - Hunter's Soup 

K. Easy Chicken Kapama 

L. Easy Lamb Shoulder Roast 

M. Miso Chocolate Cookies 

N. Duck Egg Narjissiya 

O. Marinated Apéro Olives - this post!

Pin these Marinated Apéro Olives!

.

Kirsebærkage - Danish Cherry Cake

This kirsebærkage aka Danish cherry cake is baked with fresh cherries. It is easy to make and even easier to eat, with a tender crumb and golden top.

Last month we spent a week in France reveling in the fabulous fresh produce, shopping and cooking and eating extremely well in our little cottage with a sea view.

The very first day, before we even checked in to the Airbnb, we stopped at a supermarket to pick up dinner supplies and came across a great sale on cherries. Only 4 euros a kilo! So about $2 a pound. Now, I know that’s not super cheap in the States where during the summer, cherries can get as low at $1 a pound but on the island of Jersey, we aren’t so lucky.

Anyhoo, all to say, we bought cherries and then before we headed home, we bought even more to take back. 

We’ve got builders in right now, working on an extension to the house so I baked this cake to share with them. Went down a treat!  

Kirsebærkage - Danish Cherry Cake

This recipe is adapted from one on BenedictesMad. She says it’s so easy, even her six-year-old can make it if she preps the ingredients.

Ingredients

8 oz or 225g fresh cherries

3 eggs 

1 1/2 cup or 150g sugar (I used golden caster)

1 1/2 teaspoons vanilla extract

½ cup or 113g butter, softened, plus extra for the pan

1 ¼ cups or 156g flour, plus extra for the pan

½ teaspoon baking powder

2 pinches fine sea salt

For topping:

1 tablespoon sugar

Method

First, the hard job. Pit the cherries. Even if you have a cherry pitter, this is a messy job so protect your clothes and work surfaces. We are still in a relative construction zone, cooking in a makeshift kitchen and I couldn’t find mine so I just cut the cherries in half around the pit and removed the pits by prying them out. 

If you pitted yours whole, cut the cherries into halves.

Preheat your oven to 350°F or 180°C. Butter and flour a round baking pan about 9 inches or 23cm in diameter. 

With electric beaters or in the bowl of your stand mixer, beat the eggs, sugar and vanilla until light and aerated. 

Add the softened butter and beat again. The batter will look a bit curd-ly but don’t worry. It will turn into a lovely, creamy batter once the flour is added.

Sift in the flour, baking powder and salt.

 Beat again briefly.

Spoon the batter into your prepared pan. Distribute the cherry pieces over the batter. I put them round side up because I thought that would be prettier. If you can’t be bothered, don’t. Taste will be the same! 

Sprinkle with the extra sugar for topping

Bake in your preheated oven for approximately 35-40 minutes or until a wooden skewer comes out clean. The aroma while it bakes it ah-mazing! It brought my husband through to ask how the cake was going. 

Turning it out onto a wire rack and leave to cool before cutting into wedges to serve. 

This cake is often served with whipped cream or a scoop of ice cream. We enjoyed it just as it was. 

Enjoy! 

It’s Sunday FunDay and today we are sharing cakes from around the world in celebration of International Cake Day tomorrow. Many thanks to our host Camilla of Culinary Cam. Check out the links below. 

• Carlota de Limon from A Day in the Life on the Farm
• Kirsebærkage - Danish Cherry Cake from Food Lust People Love
• Kyiv Cake from A Messy Kitchen
• Madeira Cake from Sneha's Recipe
• Persian Love Cake from Mayuri's Jikoni
• Taiwanese Castella Cake from Karen's Kitchen Stories
• Topfen-Obers-Torte from Culinary Cam

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join. 

Pin this Kirsebærkage - Danish Cherry Cake!

.