Olive Bread with Carrot Mousse
Olive Bread with Carrot Mousse - This veggie spread will even appeal to the largest sausage fans.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 338 cal. | (16 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 407 mg | (10 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 3 mg |
Ingredients
- 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
Preparation steps
Rinse the sage and rosemary, shake dry and chop the leaves.
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.
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.
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.
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.
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.
Remove from oven, let cool, slice and spread with the carrot mousse.
