• 7 oz.(200 g) soft cheese (for example Romadur)
• 7 oz. (200 g) camembert
• 7 oz. (200 g) soft butter
• 2 onions
• a teaspoon salt
• some pepper
• 2 teaspoons paprika
• 1 tablespoon grnded cumin
• 1,7 fl.oz. (50 ml) dark beer

Cut all the cheese in small pieces. Mash the cheese with a fork.
Cut the onions into small pieces. Add them and all other ingredients to the mashed cheese and mix this.

Well suited to:

• Eat this with prezels or bread.

Regions:
This recipe is from the center of Bavaria and a very old and traditional recipe. Mainly you can get Obazdn in Munich.
The name Obazda means “started on”, so this recipe is traditional used to use up rests before they go off.

• (1 kg) potatoes
• 1 onion
• (50 ml) very strong beef stock
• 4 tablespoons vinegar
• 4 tablespoons cooking oil
• a half cucumber
• some fresh parsley (shreded)
• some fresh chives (shreded)
• salt and pepper

Boil the potatoes for about half an hour and then rinse with cold water.
Peel the potatoes and cut them into slices. Dice the onion and add it to the potatoes.
Mix the strong beef stock with the vinegar, the cooking oil, the parsley and the chives. Pour this mixture over the potoatoes.
Let this rest for about 15 minutes, then dice the cucumber and add it. Season with salt and pepper.

Tip:
You need strong beef stock, it has to spice the potato salad.
Well suited to:

• Fish meals
• Any sort of fried or grilled sausage
• Any grilled meat

Regions:
The name tells it already, this is the Bavarian version of potato salad.