Olive Bread with Carrot Mousse

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Olive Bread with Carrot Mousse

Olive Bread with Carrot Mousse - This veggie spread will even appeal to the largest sausage fans.

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Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h.
Ready in
Calories:
338
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie338 cal.(16 %)
Protein10 g(10 %)
Fat7 g(6 %)
Carbohydrates57 g(38 %)
Sugar added1 g(4 %)
Roughage4.9 g(16 %)
Vitamin A1.1 mg(138 %)
Vitamin D0 μg(0 %)
Vitamin E0.9 mg(8 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin3.4 mg(28 %)
Vitamin B₆0.2 mg(14 %)
Folate79 μg(26 %)
Pantothenic acid0.6 mg(10 %)
Biotin8.6 μg(19 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C2 mg(2 %)
Potassium407 mg(10 %)
Calcium51 mg(5 %)
Magnesium26 mg(9 %)
Iron1.2 mg(8 %)
Iodine10 μg(5 %)
Zinc0.8 mg(10 %)
Saturated fatty acids1.6 g
Uric acid57 mg
Cholesterol3 mg

Ingredients

for
6
Ingredients
1 stalk Sage
1 sprig rosemary
400 grams Pastry flour (plus some for dusting)
1 packet Dry yeast
½ tsp sugar (5 grams)
2 Tbsps olive oil
salt
peppers
400 grams carrots
1 tsp cornstarch
125 grams Ricotta cheese
1 tsp ground ginger
ground cinnamon
100 grams pitted green Olives
How healthy are the main ingredients?
carrotRicotta cheeseOliveolive oilsugarginger

Preparation steps

1.

Rinse the sage and rosemary, shake dry and chop the leaves.

2.

Mix the pastry flour, yeast, sugar, sage and rosemary in a large bowl. Add the oil, salt and pepper, pour 200 ml (approximately 3/4 cup) of water and knead 5-10 minutes until mixture becomes a smooth dough. Cover and let rise in a warm place for about 45 minutes or until doubled in bulk.

3.

Meanwhile, for the cream, peel the carrots and chop. Place the carrots in a saucepan and pour in enough water to cover. Cook the carrots, covered, over medium heat about 15-20 minutes until soft.

4.

Mix the cornstarch with a little water, stir into the carrots, bring to a boil and puree everything. Add the ricotta and season with ginger and cinnamon, puree again, remove from heat and let cool.

5.

Roll the dough into a long loaf and cut into 6 pieces. Roll into balls, press flat, place 1 olive in the center of each and place the rolls side by side in a parchment paper-lined baking pan.

6.

Bake the rolls in an oven preheated to 220°C (approximately 425°F) (fan 200°C (approximately 375°F); gas mark 3-4) about 15 minutes until golden brown.

7.

Remove from oven, let cool, slice and spread with the carrot mousse.