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Emmental crackers with paprika dip

Emmental crackers with paprika dip

Preparation time:
30 min
Difficulty level:
Simple
Portion:
1

Nutritional values:

350
Calories
3 g
Carbohydrates
10 g
Protein
32 g
Fat

Ingredients:

Salt, table salt, sea saltSalt, table salt, sea salt 3 Pinch(s)
Pepper (black)Pepper (black) 3 Pinch(s)
Parsley (fresh)Parsley (fresh) 10 g
Emmental (45% fat in dry matter)Emmental (45% fat in dry matter) 30 g
Creme fraiche (30% fat)Creme fraiche (30% fat) 50 g
Peppers (in oil, grilled)Peppers (in oil, grilled) 25 g

Preparation:

Step 1:
Line a baking tray with baking paper and preheat the oven to approx. 150°C convection oven.
Step 2:
Finely grate the Emmental and place it in about 6 evenly sized heaps on the baking sheet with enough space between them. Flatten slightly with a small spoon. Now bake the piles in the oven on the middle shelf for about 12-14min (they should be golden brown). Then remove from the oven and leave to cool.
Step 3:
In the meantime, drain the grilled peppers and place in a tall mixing bowl. Add the crème fraîche and blend everything well with a hand blender.
Step 4:
Wash the parsley well, drain and chop finely. Now fold the parsley into the paprika dip and season everything with salt and pepper to taste.
Step 5:
Finally, remove the cooled crackers from the baking sheet, arrange on a plate and serve with the paprika dip and enjoy.

Macronutrient distribution:

The recipe Emmental crackers with paprika dip is composed of the following macronutrients.

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Kitchen utensils needed:

Baking paper
Baking paper
Baking tray
Baking tray
Blender
Blender
Cutting board
Cutting board
Grater
Grater
Grill
Grill
Kitchen knife
Kitchen knife
Oven
Oven
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