Biergartenrezept: Obazda selber machen


Endlich, Sommer in der Stadt. Und sind wir mal ehrlich, noch viel mehr lieben wir den Münchner Sommer, weil man nirgendwo sonst so toll im Biergarten sitzen kann. Das besondere ist (den Bayern erzähle ich hier natürlich nichts Neues), nahezu jeder Biergarten hat einen gekennzeichneten Bereich, in dem man seine eigene Brotzeit auspacken darf. Heißt konkret, man kauft das Radler regulär an der Schenke, aber Radi, Brezn und Obazdn darf man selbst mitbringen. Und um Letzteren geht es heute auch.

Ich habe nämlich ein Rezept für selbstgemachten Obazdn empfohlen bekommen. Das gute daran, es ist kinderleicht zuzubereiten und schmeckt wahnsinnig gut. Wer eigene Brotzeit mitbringt, spart außerdem ungemein. Denn wenn man, so wie wir, direkt am Hirschgarten lebt und viel zu oft im Biergarten sitzt, kann das richtig teuer werden.

Das muss auf die Einkaufsliste:


Paprikapulver (süß)

2 Zwiebeln

250g Creme Camenbert

60g Butter


Und so gehts:

1 Zwiebel, Camenbert und Butter in feine Würfel schneiden, mit Salz würzen. Etwas Milch dazu geben und alle Zutaten zerdrücken. Für die typische Farbgebung Paprikapulver untermischen. Wer den Obazdn etwas feiner mag, setzt einfach kurz den Pürierstab an.

Zweite Zwiebel in feine Ringe schneiden und den Obazdn damit garnieren.



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