Cucumber-eight with helmsman

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Wash the cucumber, dab dry and cut the upper quarter lengthwise. Cut the cucumber slightly flat on the round side so that the cucumber boat stands well. Use a ball cutter to cut 8 balls out of the inside of the cucumber at regular intervals. Cut the cress from the bed, wash and dab dry well. Mix with cream cheese.

2. 2

   Season to taste with salt and pepper. Pour into a piping bag with a perforated nozzle. Spray cream into the ball recesses in the cucumber boat. Wash the tomatoes, dab dry and cut off a small lid each. Place the tomatoes in the cream cheese with the cut surface facing upwards and press down gently. Cut the corn calves in half lengthwise and place them as "arms" in the middle of the tomatoes. Place the cucumber balls as "heads" on top of the tomatoes, if necessary fix them with a wooden skewer. Place tomato lids as caps on the cucumber balls. Arrange cucumber-eights on a plate and decorate with grissini as oars.

3. 3

   Place the tomatoes in the cream cheese with the cut surface facing upwards and press down gently. Cut the corn calves in half lengthwise and place them as "arms" in the middle of the tomatoes. Place the cucumber balls as "heads" on top of the tomatoes, if necessary fix them with a wooden skewer. Place tomato lids as caps on the cucumber balls. Arrange cucumber-eights on a plate and decorate with grissini as oars. Possibly place a small toy figure as helmsman at the bow

Nutrition Facts

KCAL
130 kcal

CARBS
8 g

FATS
8 g

PROTEINS
4 g