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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) 




Pan bread 

  1. Mix the flour, baking powder, salt and sugar, then add the milk, butter and oil and knead into a smooth dough.
  2. Divide the dough into portions and roll out on a lightly floured work surface.
  3. Heat a pan with a little oil or butter and fry on both sides until lightly browned.  

Potato and grey cheese spread

  1. Boil the potatoes and then peel and mash them.
  2. Leave the mashed potatoes to cool slightly and then mix with sour cream and yoghurt in a bowl.
  3. Cut the grey cheese into small pieces and crumble into the bowl with the remaining ingredients.
  4. Season with salt, pepper and chives.

Red lentil spread

  1. Wash the lentils.
  2. Finely chop the tomatoes, onions and garlic and then fry them hot with the lentils.
  3. Deglaze with the vegetable stock and simmer at a low temperature for 10-15 minutes.
  4. Then add the tomato paste and spices and puree everything. 

Pear and ginger spread

  1. Peel and core the pears and cut into small cubes.
  2. Peel the ginger and also cut into small cubes.
  3. Put the pears, ginger and preserving sugar in a saucepan and bring to the boil.
  4. Stir occasionally and simmer for a few minutes until bubbling.