2 piece carrots
0.5 piece chilli pepper
400 g cream cheese
8 slice crispbread
1 piece cucumber
4 tsp herb vinegar
1 pinch pepper (ground)
2 piece pepper (red)
1 pinch sea salt
4 tbsp tomato purée
Wash, halve and deseed the peppers. Dice one half of them and cut the other half into strips.
Peel the carrots and quarter them lengthwise.
Wash the cucumber, cut it into thirds and cut each third into strips.
Wash, halve, deseed and finely chop the chilli pepper.
Ingredients
2 piece pepper (red), 2 piece carrots, 1 piece cucumber, 0.5 piece chilli pepper
Beat the cream cheese together with the other ingredients.
Then fold the diced peppers into the mixture.
Ingredients
400 g cream cheese, 4 tsp herb vinegar, 4 tbsp tomato purée, 1 pinch sea salt, 1 pinch pepper (ground)
Spoon the cream cheese into small bowls and serve with the crispbread and vegetable strips.
Ingredients
8 slice crispbread
310
20.47 g
5.19 g
43.56 g
