Breakfast and snacks
Ingredients for 4 servings Pea spread
- 8 slices of wholemeal baguette
- 1 tsp olive oil
- 50 g peas
- 1 tbsp ricotta
- 1 tbsp lemon juice
- 1 tsp chopped mint
IngredientsFor 4 portions of tomato and basil bruschetta
- 8 slices of wholemeal baguette
- 5-6 cocktail tomatoes
- 3 strawberries
- 3 cherries
- 3 basil leaves
- a little olive oil
- Dried herbs (e.g. thyme, oregano)
Ingredients for 4 portions of Mäuseweckerl
- 8 slices of wholemeal baguette
- 80 g cheese
- Vegetables for topping (washed and cleaned)
Preparation
1.
Drizzle the wholemeal baguette with a few drops of olive oil and place on a baking tray lined with baking paper. Toast in a preheated oven at 190°C for approx. 3 to 4 minutes until golden brown. Remove from the oven and leave to cool.
2.
For the pea spreadthe Erbsen for approx. 3 minutes in kochendes water into boiling water in boiling water.. These afterwards Strain and with cold water rinse briefly.
Peas, Olive oil, ricotta, lemon juice and mint in a Pour into a bowl andit einem with a hand blender Puree to a smooth mixture.
Spread the spread on the cooled baguette slices.spread onto the cooled Spread on the baguette slices.
3.
For the bruschetta, Cocktail tomatoes, strawberries, Cherries and basil Wash and dry well. Then clean everythingn and cut with a little Oolive oil and dried crefine with herbs as desired
On the already roastet chilled Spread on the baguette slices.
4.
To make the Mäuseweckerl, wash the vegetables thoroughly in cold water, dry and cut into small pieces. Sprinkle the baguette slices with cheese and cover them in the shape of a little mouse, e.g. carrots as a nose and mouth.
