Nessie bagels

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Clean the cucumber, wash it and cut it in half crosswise. From 1 half cucumber peel with almost 1/2 cm flesh cut off in 4 thick, wide strips. Clean and wash the bell peppers. Cut cucumber strips and paprika for the dorsal fins into 24 oblong triangles each. Clean and wash the radishes, cut them into thin slices with the rest of the cucumber and set aside.

2. 2

   Cut 1 hole each (to the size of the holes in the bagels; ca, 1.5 cm Ø) from cheese slices. For the eyes, cut out 4 small circles (e.g. with a thick drinking straw) from the middle of the cheese slices. Cut out 4 smaller circles from 1 remaining piece of cucumber peel (e.g. with a narrower drinking straw than for the eyes). Cover and set aside

3. 3

   Cut the bagels in half horizontally. Heat a grill pan without fat. Roast the bagels in it for about 1/2 minute on each side, take them out and let them cool down. Spread some cream cheese on the underside of each bagel, cover with slices of cheese and place the cut-out hole in the middle of the bagel. Spread with remaining cream cheese, up to approx. 1 teaspoon, cover with roast beef, spread with remaining cream cheese, place the upper half of the bagel on top and press on

4. 4

   Cut bagels in half. Halve 1 half of each bagel again. Cut heads and mouth from 4 quarters using clean, pointed scissors. Stick out cheese and cucumber circles with some cream cheese on top of each other as eyes on the heads. Arrange 1 bagel half, 1 head and 1 end piece each as a snake on a long plate, possibly with some cream cheese. Put pieces of paprika and cucumber on the bagel as dorsal fins. Arrange radish and cucumber slices as "water" around the bagel and serve

Nutrition Facts

KCAL
460 kcal

CARBS
27 g

FATS
28 g

PROTEINS
23 g