Читать книгу Party Snacks - Your Kids Will Surely Love It! - HOMEMADE LOVING'S - Страница 25

Ingredients for 4 pieces (starter rings Ø 8 cm)

2-3 carrots

2 small courgettes

1 bunch radish

50 g crispbread

50 g butter

2 sheets gelatine

200 g low-fat cream cheese

150 ml milk

salt and pepper from the mill

3 tsp breadcrumbs

1 egg (size M)

1/4 bed of garden cress to garnish

cling film

preparation

Peel and wash the carrots. Clean and wash courgettes and radishes. Grate the prepared vegetables separately and mix separately in bowls with 1/4 teaspoon salt each.

Finely chop the crispbread. Melt butter and mix with crispbread. Moisten a small flat plate or board. Lay foil flat on top. Place 4 starter rings (approx. 8 cm Ø) on top. Spread the crispbread crumbs in the rings and press firmly down, chill.

Soak the gelatine. Mix cream cheese and milk to a liquid cream, season with salt and pepper. Place vegetables one after the other on a sieve, squeeze out. Squeeze the vegetables again with kitchen paper and put them back in the bowls. Mix the vegetables with 1 teaspoon breadcrumbs.

Express gelatine, dissolve. Add 2-3 tablespoons of cream cheese cream to the gelatine. Stir the gelatine mixture into the rest of the cream. Place 1-2 tablespoons of cream on the crumb bases and chill for approx. 10 minutes. Spread a thin layer of radish on top, add 2-3 tablespoons of cream and chill for approx. 10 minutes. Repeat with other vegetables, finishing with a layer of cream. Refrigerate the tartlets for approx. 2 hours.

To serve, cook the egg for about 10 minutes in boiling water until hard, quench with cold water, peel and slice. Serve tartlets garnished with egg slices and cress.