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Caraway grissini
Preparation: approx. 15 Min.
Baking: approx. 30 min. | Yield: approx. 25 pieces
1
Pizza dough, rolled out to
approx. 25 x 38 cm
2 Tbsp
Caraway seeds
1 Tbsp
Fleur de Sel
Flour, for dusting
Tip:
• Use cake or "tarte flambée" dough instead
of puff pastry.
• Replace the rosemary with thyme or parsley.
• Use ½ Tbsp. spice mix (e. g., curry, paprika
or Raz el Hanout) instead of rosemary.
Per piece: 35 kcal, F 1 g, Carbs 6 g, E 1 g
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1. Unroll the dough and sprinkle with rosemary
and Fleur de Sel.
2. On a little flour, roll out dough to approx.
3 mm thickness. Roll the Grissini Roller
crosswise over the dough to stamp. Place
the stamped dough strips with the baking
paper onto the baking tray.
3. Baking: approx. 30 min. in the middle of
the oven preheated to 160 °C (convection).
Remove, allow to somewhat cool down and
break apart. Place the pieces on a grid and
let cool down.
Shelf life: approx. 1 week in a well-sealed tin.
Guacamole
Preparation: approx. 10 min.
2
Avocados, diced
1
Red onion, finely chopped
½
Lime, only juice
2 Tbsp
Cilantro, finely chopped
½ Tsp
Salt
Use a fork to mash the avocados. Stir in all
other ingredients.
100 g contain: 117 kcal, F 11 g, Carbs 2 g,
E 2 g
Pea purée
Preparation: approx. 10 min.
200 g
Frozen peas, slightly defrosted
50 g
Baby spinach
2 Tbsp
Rapeseed oil
1
Lime, only juice
1
Red chili pepper, seeds
removed and finely chopped
½ Tsp
Fleur de Sel
1. Purée the peas, spinach and oil.
2. Mix in lime juice and chili pepper, salt to
taste.
100 g contain: 130 kcal, F 9 g, Carbs 9 g, E 5 g
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