Baguette with Three Spreads
Nutritional values
(Percentage of daily recommendation)
| Calorie | 423 cal. | (20 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.8 g | (29 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 58.2 μg | (97 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 10.1 mg | (84 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 730 μg | (243 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 42.8 μg | (95 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 1,037 mg | (26 %) | ||
| Calcium | 296 mg | (30 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 249 mg | |||
| Cholesterol | 28 mg | |||
| Complete sugar | 13 g |
Ingredients
- 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
Preparation steps
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.
Spread thinly on lightly buttered bread.
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.
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.
