Pan bread with spreads
Ingredients for 4 people:
For the pan bread:
300 g flour
1 tsp baking powder
1 tsp salt
160 ml milk
50 ml melted butter
1 tablespoon cooking oil
For the potato and grey cheese spread:
100 g potatoes
50 g grey cheese
1 cup natural yoghurt
1 cup sour cream
Chives to refine Salt and pepper
A little water if needed
For the red lentil spread:
200g red lentils
4 small tomatoes
4 small onions
3 small garlic cloves
4 tsp oil
4 tbsp tomato paste
500 ml vegetable stock
To refine, parsley, pepper, salt, chilli flakes
For the pear ginger spread:
¼ kg pears
⅛ fresh ginger
⅛ pck. (à 500 g) jam sugar (3:1)
Preparation:
Pan bread
- Mix the flour, baking powder, salt and sugar, then add the milk, butter and oil and knead into a smooth dough.
- Divide the dough into portions and roll out on a lightly floured work surface.
- Heat a pan with a little oil or butter and fry on both sides until lightly browned.
Potato and grey cheese spread
- Boil the potatoes and then peel and mash them.
- Leave the mashed potatoes to cool slightly and then mix with sour cream and yoghurt in a bowl.
- Cut the grey cheese into small pieces and crumble into the bowl with the remaining ingredients.
- Season with salt, pepper and chives.
Red lentil spread
- Wash the lentils.
- Finely chop the tomatoes, onions and garlic and then fry them hot with the lentils.
- Deglaze with the vegetable stock and simmer at a low temperature for 10-15 minutes.
- Then add the tomato paste and spices and puree everything.
Pear and ginger spread
- Peel and core the pears and cut into small cubes.
- Peel the ginger and also cut into small cubes.
- Put the pears, ginger and preserving sugar in a saucepan and bring to the boil.
- Stir occasionally and simmer for a few minutes until bubbling.