Pandesal has been our default breakfast especially on weekends. To support my family’s unconditional love for butter spreads, here’s simple recipe shared to us by our friend.

Ingredients:
1 whole Dari Crème (225 grams)
1 small can of Alaska Evaporated Filled Milk (154 mL)
1 can of pimiento, chopped finely
1 Eden cheese (grated)
Salt to taste

Instructions:
1. Soften Dari Crème margarine.
2. Mix margarine, milk, cheese and salt to taste. Mix until creamy.
3. Stir in chopped pimiento.
4. Place in a spread container.
5. Chill.

 

Note:
Butter or margarine?
I tried butter compound for this recipe and it didn’t turn out right. The mixture became watery after a few days in the chiller so I switched back to Dari Creme margarine instead.

Pimiento Brands
There are few canned pimiento brands available in local groceries. There’s Jolly, Capri and Molinera. I prefer Molinera since the pimiento are of better quality. The amount of pimiento that you can use depends on how strong you want the pimiento taste to be. I prefer putting the whole big can!

Storage
Best to keep the spread in the chiller. It will last more than a week.

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