Baguette with Three Spreads

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Baguette with Three Spreads
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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
423
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie423 cal.(20 %)
Protein14 g(14 %)
Fat29 g(25 %)
Carbohydrates25 g(17 %)
Sugar added0 g(0 %)
Roughage8.8 g(29 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.2 μg(1 %)
Vitamin E5.4 mg(45 %)
Vitamin K58.2 μg(97 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂1.1 mg(100 %)
Niacin10.1 mg(84 %)
Vitamin B₆0.6 mg(43 %)
Folate730 μg(243 %)
Pantothenic acid3.2 mg(53 %)
Biotin42.8 μg(95 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C39 mg(41 %)
Potassium1,037 mg(26 %)
Calcium296 mg(30 %)
Magnesium99 mg(33 %)
Iron5.9 mg(39 %)
Iodine22 μg(11 %)
Zinc2.2 mg(28 %)
Saturated fatty acids9.6 g
Uric acid249 mg
Cholesterol28 mg
Complete sugar13 g

Ingredients

for
4
For the English spread
1 small onion
2 Tbsps butter
3 Tbsps breadcrumbs
60 grams fresh Yeast
½ l milk
½ tsp marjoram (dried)
1 Tbsp chopped parsley
1 tsp chopped Lovage
salt
peppers
For the low fat eggplant tomato paste
400 grams Eggplant
1 Tbsp lemon juice
300 grams ripe Tomatoes
1 small onion
1 garlic clove
1 pinch cayenne pepper
salt
peppers
1 bunch parsley
For the olive spread
350 grams Olives (black)
1 tsp Caper
½ bunch parsley
1 garlic clove
2 Tbsps olive oil
salt
peppers
How healthy are the main ingredients?
EggplantOliveTomatoparsleyolive oilparsley

Preparation steps

1.

For the English spread: Peel the onion and chop very finely. Melt butter in a large frying pan and fry onion until translucent. Add breadcrumbs and yeast, stir fry until yeast begins to brown. Pour in milk and bring to a boil, then add spices and herbs. Remove from heat and leave to cool while stirring.

2.

Spread thinly on lightly buttered bread.

3.

For the low fat eggplant tomato paste: Rinse eggplant and bake in a preheated oven at 200°C (approximately 400°F) convection, on middle rack for 40 minutes until skin is dry and cracked. Wrap baked eggplant in a damp cloth and let stand for about 5 minutes. Then unwrap eggplant, remove ends with a sharp knife and remove the skin. Dice flesh into cubes and sprinkle with lemon juice. Blanch tomatoes for a few seconds in boiling hot water, plunge into ice cold water, peel, quarter, core and cut into cubes. Peel onion and garlic and chop coarsely. Add eggplant with 2/3 of the diced tomatoes, garlic, onion and 1/3 parsley in a blender and puree. Season with salt and pepper. Chop remaining parsley finely. Apply spread on toasted bread and sprinkle with parsley and diced tomatoes.

4.

For the olive spread: Remove pits of olives with a cherry stoner. Rinse parsley and pluck off the leaves. Peel garlic cloves. Place all ingredients together in a blender, puree a few minutes until very fine. This spread tastes best on fresh baguette. Leftovers an be used in tomato sauce.