Baguette with Three Spreads

0
Average: 0 (0 votes)
(0 votes)
Baguette with Three Spreads
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation

Ingredients

for
4
For the English spread
1 small onion
2 tablespoons butter
3 tablespoons breadcrumbs
60 grams fresh Yeast
½ liter milk
½ teaspoon marjoram (dried)
1 tablespoon chopped parsley
1 teaspoon chopped Lovage
salt
peppers
For the low fat eggplant tomato paste
400 grams Eggplant
1 tablespoon lemon juice
300 grams ripe tomatoes
1 small onion
1 garlic
1 pinch cayenne pepper
salt
peppers
1 bunch parsley
For the olive spread
350 grams Olives (black)
1 teaspoon Caper
½ bunch parsley
1 garlic
2 tablespoons 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.