Hearty cheesecake

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Boil egg in boiling water for about 10 minutes until hard. Wash the cucumber, quarter it lengthwise and remove the seeds. Cut flesh into 2-3 mm thick pieces. Mix the cucumber pieces with 1/4 tsp salt and a little pepper and leave to stand

2. 2

   Wash, clean, halve and slice the radishes. Wash the basil, shake dry and chop the leaves coarsely. Mix the radishes, lemon juice and 1 teaspoon of oil, season with salt and pepper

3. 3

   Quench the egg, peel it, cut it into cubes. Wash salad, shake dry and cut into strips. Wash asparagus, cut off woody ends. Cook asparagus in salted water for about 5 minutes. Remove the asparagus from the water and quench briefly under cold water. Cut asparagus spears into slices

4. 4

   Heat 1 tablespoon of oil in a frying pan. Fry the asparagus for 2-3 minutes, season with salt and pepper. Put the asparagus in a bowl and add the egg cubes. Wash parsley, shake dry and chop the leaves finely. Chop the capers coarsely as well. Add capers and parsley to the asparagus and mix well

5. 5

   Peel the garlic and press it through a garlic press. Mix cream cheese, milk and garlic, season to taste with salt and pepper. Slice bread 3 times horizontally. Spread the bottom layer with approx. 1/3 of the cream cheese cream. Spread the asparagus mixture on top. Place the next slice of bread on top and spread with approx. 1/3 of the cream. Sprinkle bread with radish slices. Place the next slice of bread on top and spread with the remaining cream. Sprinkle cream with cucumber and lettuce and cover with the bread lid. Squeeze the bread well again and refrigerate for 30-60 minutes until serving

6. 6

   waiting time 30-60 minutes

Nutrition Facts

KCAL
430 kcal

CARBS
38 g

FATS
25 g

PROTEINS
13 g