Spermidine-rich open sandwiches

Today there are not only new ideas on how to make a spermidine-rich snack. The whole grain bread we used has a special story!

Spermidine-rich open sandwiches

In our two families there is (almost) only home-baked bread and rolls. Anna bakes for the Carinthian family, Julia’s dear husband for the Grazers. Here and there, sourdough is exchanged between the bakers and they talk shop. The two learned a lot from Lutz Geißler (Plötzblog), from whom many excellent recipes have already been baked.

When it comes to bread, we use wholemeal bread for our spermidine-rich recipes. One day the idea came up to ask dear Lutz Geißler if he would like to create a spermidine-rich wholemeal bread for/with us. We were very happy that he wanted to participate and sent him a list of ingredients we woud love to have in a whole grain bread.

We’ve already baked it and it’s really delicious bread! Thank you Lutz!


We want to give you a few ideas on how you can top the bread slices with spermidine-rich ingredients. There are toppings with meat, fish, vegetarian, vegan and a sweet variant!

Spermidine-rich open sandwiches

(Note: not all ingredients are spermidine-rich, including the cream cheese, bacon and salmon)


We enjoyed this snakes in the evening with a glass of red wine on a “romantic stay-at-home date” 😉 when all the children were asleep .

PS: we don’t know what the pea spread salmon bread tastes like, a little mouse stole the salmon … yes ONLY the salmon … the pea spread bread was also tasty :-))!


Ingredients/preparation

MUSHROOM-CHEDDAR:

Cut the mushrooms into slices and fry them in a pan in a little oil with salt on both sides until they are appetizingly browned. Spread some butter on the bread slice. Layer a slice of cheddar cheese and mushrooms alternately. Season with freshly ground pepper.

Tastes very good when the mushrooms are still warm.

Blue cheese-pear

Brush the bread slice with a little butter. Layer a slice of blue cheese and a slice of pear alternately and garnish with salt & pepper and red sweet and sour fruits or jam. Cranberries or pomegranate are recommended.


BEAN PUMPKIN SEED SPREAD WITH BACON AND SALAD

For the spread, mix all the ingredients (see below) finely. Fry the pork belly slices in the pan until they are nicely browned and crispy. Spread the spread on the bread slices and garnish with lettuce, pumpkin seeds and bacon.

Ingredients (spread for 4 breads)

  • 100 g Styrian beans (ready to eat, in a can)
  • Juice of 1/4 lemon
  • 1/4 clove of garlic
  • parsley
  • 10 ml pumpkin seed oil
  • 20 g pumpkin seeds chopped
  • Salt pepper
FRIED LIVER WITH APPLE AND ONION

Fry the onion rings in a pan with a little vegetable oil. Then quickly fry the liver and shortly afterwards also fry the apple slices and season with salt, freshly ground pepper and thyme in the pan. One can e.g. take a chicken liver, fry it whole and then cut it into slices or use a piece of a larger liver (lamb).


MUSHROOM SPREAD

Chop mushrooms and onions and fry in a pan. Season with salt, freshly ground pepper and thyme while still in the pan. Let cool down a bit and mix with cream cheese. Spread mushroom spread on bread slices and garnish with cress.

BEET SPREAD WITH WALNUTS

Mix all ingredients of the spread (see below) well and season to taste. Spread the bread slices with spread and garnish with walnuts.

Ingredients (spread for 4 breads)

  • 100 g of boiled beets
  • Juice of 1/4 lemon
  • 1 teaspoon honey
  • 20 g sour cream
  • 1 teaspoon grated horseradish
  • Salt pepper

PEA SPREAD WITH SALMON

Actually looks like the „classic“ avocado and salmon bread … but instead of the avocado we use local green peas! Definitely very rich in spermidine and with a little chilli and lemon it has a smart taste!

Mix all the ingredients for the spread (see below) and season to taste. Spread the bread slices well with the pea spread and garnish with a slice of smoked salmon and a piece of organic lemon.

Ingredients (spread for 4 breads):

  • 100 g of boiled green peas
  • 1/4 lemon juice and zest
  • Chilli (to taste)
  • Salt pepper
CARFIOL CAPERS ASIAN

Cook cauliflower and romanesco florets al dente in salted water. A handful of florets (50 g) are needed for a slice of bread. Season the pea spread (see above) with soy sauce, grated garlic and grated ginger and brush the bread slices. Garnish with the cauliflower and romanesco florets and capers.


NUT-DATE SPREAD

We discovered the recipe for this sweet nut spread at Ms. Flury (www.msflury.com) and made a slightly different copy … :-)!

Core the dates and let them soften in hot water for a few minutes. Mix the roasted nuts (e.g. hazelnuts or almonds). When you have reached the desired degree of grinding, add all the other ingredients and mix until you have the desired consistency. Spread the bread slice with spread and garnish with nuts and honey.

Ingredients (spread for 4 breads)

  • 60 g nuts
  • 40 g pitted dates
  • 10 g cocoa powder
  • approx. 25 ml of water
  • 5 ml coconut oil (optional)
  • 1 pinch of salt
Nut and date spread

Ein Kommentar Gib deinen ab

Kommentar verfassen

Trage deine Daten unten ein oder klicke ein Icon um dich einzuloggen:

WordPress.com-Logo

Du kommentierst mit Deinem WordPress.com-Konto. Abmelden /  Ändern )

Google Foto

Du kommentierst mit Deinem Google-Konto. Abmelden /  Ändern )

Twitter-Bild

Du kommentierst mit Deinem Twitter-Konto. Abmelden /  Ändern )

Facebook-Foto

Du kommentierst mit Deinem Facebook-Konto. Abmelden /  Ändern )

Verbinde mit %s