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Vegusto B2B
| Delivery: | 0.00 Fr. | ||
| Recommended shipping with cooling element: Since sensitive product  in the shopping cart. |
4.80 Fr. | ||
| Total: | 0 Fr. |
| Delivery: | 0.00 Fr. | ||
| Recommended shipping with cooling element: Since sensitive product in the shopping cart. |
4.80 Fr. | ||
| Total: | 0 Fr. |
162: © 1997-2024, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients for 11 Pieces
Spiral puff pastries:
1 puff pastry, a 25 x 42-cm square
4 heaped teaspoons of No-Muh, Pesto [Order No: 420]
100 g of No-Moo, Mild-Aromatic [Order No: 404]
Water for coating
50 g of No-Moo, Sauce [Order No: 409]
Salad:
200 g of radicchio
1 handful of lamb's lettuce
1 medium-sized carrot
1 medium-sized apple
Kernels of 3 walnuts
Mustard salad dressing:
3 tablespoons of Vegusto, French dressing [Order No: 177]
Treat yourself with Vegusto: Recipe No. 162
Today recommend spiral puff pastries filled with No-Moo, Pesto along with a delicious salad.
Ingredients for 11 Pieces
Spiral puff pastries:
1 puff pastry, a 25 x 42-cm square
4 heaped teaspoons of No-Muh, Pesto [Order No: 420]
100 g of No-Moo, Mild-Aromatic [Order No: 404]
Water for coating
50 g of No-Moo, Sauce [Order No: 409]
Salad:
200 g of radicchio
1 handful of lamb's lettuce
1 medium-sized carrot
1 medium-sized apple
Kernels of 3 walnuts
Mustard salad dressing:
3 tablespoons of Vegusto, French dressing [Order No: 177]
Preparation
Position the puff pastry vertically on the work surface and spread the No-Moo and Pesto onto it up to the edge. Leave a 2-cm, short border free and moisten it with a little water.
Coarsely grate the mildly aromatic No-Moo with a grater and spread it over the No-Muh, Pesto.
Roll the puff pastry as tightly as possible from the short side so that the edge moistened with water is rolled up at the end and closes the pastry roll well.
Brush the dough roll with the No-Moo, Sauce. Then cut the roll with a sharp knife into about 1-cm thick slices.
Spread the spiral puff pastry rolls on a baking sheet lined with baking paper. Leave about 2 cm between the spiral pastries.
Bake in a preheated oven at 160°C for 20 minutes.
Wash and chop the salad. Grate the carrot finely. Wash the apple, cut it in half, remove the seeds and cut it into thin slices. Chop the walnut kernels. Mix all ingredients.
For the salad dressing put all ingredients into a glass and mix.
As a variation for the puff pastry filling, you can add thin veggie sandwich slices. We recommend to us our Sandwich Slices, Lyon-style (with a lightly smoked flavouring).
