9 Sandwich Paste Recipes. Very Fast and Delicious!
Pumpkin paste
Ingredients:
280 g pumpkin, diced
2 cloves of garlic
1 tsp mustard
3 tbsp. l. grated parmesan
1 1/4 tsp olive oil
6 tbsp peeled pumpkin seeds
salt and pepper to taste
2 tbsp chopped parsley leaves
Preparation: Steam the garlic and pumpkin until soft. Then mash in a bowl, add mustard and 1 tbsp olive oil. Fry the pumpkin seeds in a small frying pan, using the remaining olive oil. Then grind them in a blender or mortar and add to the paste. Sprinkle with chopped parsley before serving.
Spicy Feta Cheese Paste
Ingredients:
150 g feta cheese
1 onion
50 g pickled cucumbers
1 tbsp sour cream
salt to taste
Preparation: Finely chop the onion and pickles, and thoroughly mix with the feta cheese and sour cream using a wooden spoon until smooth. Add salt to taste if the paste is not salty enough.
Dried fruit paste
Ingredients:
2 oranges
8 dried apricots, chopped
8 pitted dates, chopped
4 dried figs, chopped
1 tbsp honey
1 tsp lightly crushed cumin seeds
6 strands of saffron
5 tbsp white balsamic vinegar
Preparation: Remove the zest from one orange, boil it in boiling water (keep it for no more than two minutes). Throw the boiled zest into a colander and rinse with cold water to cool. Cut into long longitudinal strips. Squeeze the juice from the peeled orange into a small saucepan. Bring to a boil, add apricots, dates and figs. Remove from heat and leave for 5 minutes.
Squeeze the remaining orange to extract the juice. Heat the honey in a deep frying pan over medium heat until it turns a pale caramel color. Add the orange juice, stir well, and bring to the boil. Add the dried fruit mixture and sauté for about 5-6 minutes. Then add the cumin, saffron, vinegar, and orange zest. Mix well and transfer to a bowl. Serve warm with toast.
Banana Chocolate Spread
Ingredients:
1 banana
1/2 cup Greek yogurt
1/2 cup low-fat sour cream
1/3 cup chocolate hazelnut spread
2 tbsp powdered sugar
1 tbsp unsweetened cocoa powder
Preparation: Mash the banana with a fork until smooth. Mix with yogurt, sour cream, chocolate-hazelnut spread, powdered sugar and cocoa. Serve with crackers.
Creamy Spinach Pasta
Ingredients:
170 g low-fat Greek yogurt
3/4 cup feta cheese
50-60 g softened low-fat cream cheese
1/4 cup low-fat sour cream
1 clove garlic, minced
1 1/2 cups chopped fresh spinach
1 tbsp fresh dill
1/8 tsp black pepper
Preparation: Place the yogurt, feta cheese, cream cheese, sour cream and crushed garlic in a blender and blend until smooth. Transfer to a bowl and stir in the chopped spinach, dill and black pepper. Cover and refrigerate to cool.
Smoked salmon pasta
Ingredients:
115g softened low-fat cream cheese
115 g low-fat sour cream
2 tbsp fresh dill
1 tbsp fresh lemon juice
115 g chopped smoked salmon
2 tbsp chopped red onion
Preparation: Mix softened cream cheese, sour cream, 2 tablespoons dill, lemon juice, salmon and onion in a bowl until combined.
Red pepper paste
Ingredients:
1 cup roasted red bell pepper
2 tbsp toasted almonds
1 clove of garlic
1 tbsp. l. olive oil
1 tbsp sherry vinegar
2 tbsp. l. grated parmesan
1 tbsp water
1/4 tsp paprika
Preparation: Place bell pepper, almonds, garlic, olive oil, vinegar, Parmesan, water and paprika in a blender and puree until smooth.
Lentil paste
Ingredients:
192 g lentils
475 ml chicken broth (or 2 cups vegetable)
1 tbsp. l. olive oil
salt and pepper to taste
1 1/2 truffle oil
Preparation: Boil the lentils in the broth with the lid on. When the grains soften and the broth is absorbed (about 30 minutes), remove from heat and let cool. Transfer the lentils to a blender, pour in the olive and truffle oils and grind. Add salt and pepper to taste. If the mixture is too thick, add a couple of teaspoons of water or broth.
Low-calorie chicken liver pate
Ingredients:
450 g chicken liver
1/2 onion
1/8 cup wine
6 cloves of garlic
1/2 cup low-fat sour cream
salt to taste
Preparation: Coarsely chop the onion and garlic. Sauté them for two minutes. Add the liver and sauté until fully cooked, about 10 minutes. Transfer the liver and onion with garlic to a blender, add wine and sour cream, and blend until smooth.
