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🍽️ Small Bread Rounds with Pea Puree and Ham

400 kcal · 30 min · 4 servings

Small Bread Rounds with Pea Puree and Ham Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the thyme under running water.
  2. 2. Dry the thyme sprigs with a kitchen towel.
  3. 3. Pluck the small thyme leaves off the stems.
  4. 4. Rinse the lemon briefly with hot water.
  5. 5. Grate about one teaspoon of fine lemon zest.
  6. 6. Cut the lemon in half.
  7. 7. Squeeze the juice from the lemon halves.
  8. 8. Heat the butter in a pan over medium to high heat.
  9. 9. Add the frozen peas to the hot pan.
  10. 10. Sauté the peas for about two minutes, stirring constantly.
  11. 11. Pour 200 milliliters of broth over the peas.
  12. 12. Season the mixture with salt and pepper.
  13. 13. Add the prepared thyme leaves.
  14. 14. Sprinkle in the grated lemon zest.
  15. 15. Cook the peas until soft for about twelve to fifteen minutes.
  16. 16. Add more liquid if necessary, as the fluid evaporates too quickly.
  17. 17. Allow the peas to cool down together with the cooking liquid.
  18. 18. Place the cooled peas and the liquid into a tall container.
  19. 19. Puree the peas with the liquid until smooth.
  20. 20. Cut out eight round circles from the bread slices using a glass.
  21. 21. Spread the pea cream evenly over the bread rounds.
  22. 22. Cut the ham into three equal strips.
  23. 23. Fold the ham strips artistically.
  24. 24. Place the ham pieces on the spread bread rounds.
  25. 25. Carefully open the husks of the physalis.
  26. 26. Bend the husks back to expose the fruits.
  27. 27. Wash the physalis fruits under water.
  28. 28. Garnish the rounds with the physalis fruits.
  29. 29. Serve the topped bread rounds immediately.

Nutrition per serving