Filter
Reset
Sort ByRelevance
Laura Beth Gerhard
Vegetable kulls with a bloody dip
Skulls of cucumber, paprika and radish with a dip of beet juice and cream cheese.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the unpeeled cucumber into slices of 1 cm thick. Halve the bell pepper, remove the stalk and seeds and cut the halves in half.
-
Cut the convex sides of the radishes so that slices of 1 cm thick remain.
-
Cut all vegetables in the form of skulls. Use a sharp knife to make holes like eyes, a triangle as a nose and a rectangle as a mouth.
-
Prick the skulls on cocktail sticks.
-
Stir the beet juice through the cream cheese to create a marbled effect. Serve the skulls with the dip.
Blogs that might be interesting
-
15 minSnackground coconut, fresh mango, pineapple, coconut pieces,coconut mango salad
-
30 minSnackegg, flour, cut leaf spinach, bunch onion, flat leaf parsley, sunflower oil, creme fraiche, smoked salmon fillet,spinach toasts with crème fraîche and salmon
-
5 minSnackfennel bulb, olive oil, lemon juice, honey, salt and pepper,fennel Salad
-
10 minSnackcaraway seed, canned chickpeas, garlic, sesame oil, grated beetroot,beet hummus
Nutrition
15Calories
Sodium1% DV25mg
Fat2% DV1g
Protein2% DV1g
Carbs0% DV1g
Fiber0% DV0g
Loved it