Spreads

Name: Spreads
Cook time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 2 Carrots; 1 TABLESPOON Oil; 100 g red lentils; 3-4 Tbsp crushed almonds; 1 TABLESPOON Tahin (sesame paste; glass); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 TABLESPOONS Lemon juice; 500 g Greek yogurt; 1/2 TEASPOON Salt; 1 Cucumber; 7-10 Tbsp Pepper; 150 g unsalted spreadable fat (e.g. from Arla Kærgården); 1/2 TEASPOON Smoke salt; 1 TEASPOON Sesame; 2 stem(s) Parsley; 200 g Greek yogurt; 2 TABLESPOONS Mayonnaise; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1-2 TABLESPOONS Lemon juice; 200 g North Sea crab meat; 1 Vanilla pod; 700 g Pears; 1/4 litre Cider vinegar; 100 ml apple juice; 2 Cloves; 1 Cinnamon stick

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

Vegetable cream, sweet chutney or smoky butter - the only important thing is to try them all!

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 6

2 Carrots
1 TABLESPOON Oil
100 g red lentils
3-4 Tbsp crushed almonds
1 TABLESPOON Tahin (sesame paste; glass)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 TABLESPOONS Lemon juice
500 g Greek yogurt
1/2 TEASPOON Salt
1 Cucumber
7-10 Tbsp Pepper
150 g unsalted spreadable fat (e.g. from Arla Kærgården)
1/2 TEASPOON Smoke salt
1 TEASPOON Sesame
2 stem(s) Parsley
200 g Greek yogurt
2 TABLESPOONS Mayonnaise
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1-2 TABLESPOONS Lemon juice
200 g North Sea crab meat
1 Vanilla pod
700 g Pears
1/4 litre Cider vinegar
100 ml apple juice
2 Cloves
1 Cinnamon stick
150 g Sugar

Directions

1
Peel and chop the carrots. Sauté in oil. Add red lentils and 400 ml water, simmer for about 10 minutes. Add ground almonds and tahini, puree. Season with salt, pepper, sugar and lemon juice.
2
Mix Greek yoghurt and salt. Pour into a sieve lined with kitchen paper and drain over a bowl in the refrigerator overnight.
3
The next day peel the cucumber, remove the seeds, grate coarsely and squeeze. Fold it into the drained yoghurt (cream cheese) and season with pepper.
4
Cream unsalted spreadable fat and almost smoked salt with the whisks of the mixer.
5
Toast sesame seeds. Wash parsley, chop finely. Mix Greek yoghurt and mayonnaise. Season with salt, pepper, sugar and lemon juice. Stir in North Sea crab meat, sesame and parsley.
6
Scratch mark from vanilla pod. Peel, core and dice pears. Mash 1⁄4 of the pears, apple vinegar and apple juice. Bring the puree, pear cubes, cloves, cinnamon stick, sugar, vanilla stick and pulp to the boil and simmer for about 15 minutes. Let it cool down.