Ingredients for approx. 12 pieces:
100 g butter
200 g brown bread
3 sheets of gelatine
2 red onions
1 bunch of picked chickweed
3 stems of sorrel
400 g heavy cream cheese
salt, pepper
100 g whipped cream
Also:
250 g chutney (e.g. rhubarb chutney no. 88161703 see next page!)
Fresh herbs (e.g. chickweed, sorrel) for sprinkling
Some oil for the mold
Preparation:
1. Melt butter. Break the brown bread into crumbs and mix with the butter except for 2 tablespoons for sprinkling. Brush the bottom of a springform pan (20 cm
diameter) with oil. Spread crumb mixture evenly on top, press down and refrigerate.
2. Soak gelatine in cold water. Peel onions, chop finely. Wash herbs, shake dry, chop as well.
3. Mix cream cheese, onions and herbs. Season with salt and pepper to taste.
Whip cream until stiff. Squeeze out gelatine, dissolve in lukewarm water and mix with the cream. Stir the cream into the cream cheese mixture and spread it on the base. Cool for approx. ½ hour.
4. Serve cake with chutney, reserved crumbs and fresh herbs.
Preparation time approx. 30 minutes (plus waiting time)
Nutritional values per piece (1/12) approx.:
Calories: 238
joules: 998
Protein: 5,8 g
Fat: 20,1 g
Carbohydrates: 8,9 g
Plus: Recipe for homemade rhubarb - chutney
Rhubarb Herb Chutney
Ingredients for 6 - 8 people:
500 g rhubarb
3 red onions
1 bunch of deadnettles
2-3 tablespoons oil
125 g brown sugar
6-8 tablespoons fruit vinegar
salt,
1 tsp. colored peppercorns
1 tsp. mustard seeds
Preparation:
1. Clean rhubarb, wash, cut into small pieces. Peel onions, dice finely. Pluck deadnettle flowers, wash leaves and chop.
2. Heat oil, sauté onion cubes in it. Add sugar and let caramelize.
3. Add vinegar and rhubarb. Season with salt, pepper and mustard seeds and chopped deadnettle. Simmer for approx. 15 minutes over medium heat.
4. Allow to cool, serve with the tart.
Preparation time approx. 40 minutes.
Nutritional values per serving approx.:
Calories: 140
Joule: 588
Protein: 0,7 g
Fat: 6,0 g
Carbohydrates: 19.6 g
(FoodCentrale by ddp images)
