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Ingredients
Olive Penguins for Children
- Ingredients
- 1 Daikon radish
- salt
- 2 medium sized carrots
- 16 large, black Olives (pitted)
- 16 small Olives (pitted)
- 100 grams cream cheese
- 1 tsp lemon juice
- 1 sprig parsley
- 16 red peppercorns
Peel the daikon radish and cut into 16 slices, about 1 cm (approximately 1/3 inch) thick and cover with a little salt. Set aside and let the water seep out. Peel the carrots and cut into slices.
Drain both types of olives. In the large olives, cut a small wedge.
Mix the cream cheese with the lemon juice and a little salt. Pipe into the opening in the large olive so that a white strip is present.
Pat the radish until dry and place four slices on each plate. This is the "ice". Cut the some carrots into small triangles for the "beak" and set aside. Place the remaining carrot slices as "feet" on the radishes. Stick the carrot triangles in the small olives. Stick the small olive with a toothpick and place through the larger olive. Place on the carrot "feet". For the "bow tie", push a peppercorn and small piece of parsley into the cream cheese.
To serve: Serve the olive penguins, 4 on a plate as a snack for children.
(Percentage of daily recommendation)
| Calorie | 191 cal. | (9 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |