Herb Cheese Sandwiches
|Sesame oil||2 Tablespoon|
|Lemon||1 , juiced|
|Herb salt||1 Teaspoon|
|White pepper||1⁄8 Teaspoon|
|Mixed herbs||2 Bunch (200 gm) (Parsley, Dill, Lovage)|
|Chopped garden cress||1⁄4 Cup (4 tbs) (1 Handful)|
|Four grain bread slice||2|
|Four grain bread slices||2|
|Sprouted wheat bread slices||2|
|Sprouted wheat bread slice||2|
|Rye bread slice||4|
|Cucumber||1⁄2 Pound (1/2 Large)|
|Red radishes/1 bunch small red radishes||1 Large|
|Brewer's yeast||1 Tablespoon|
|Sesame seeds||1 Tablespoon|
Peel and chop the shallots.
Mix the cheese thoroughly with the oil, lemon juice, mustard, honey, herb salt, pepper and shallots.
Wash, pat dry and chop the herbs, setting aside a sprig of each herb for garnish.
Blend the rest into the cheese mixture.
Lightly butter the bread and spread thickly with three quarters of the cheese mixture.
Wash, peel and grate the carrots.
Heap them onto the four-grain bread.
Wash, halve and thinly slice the cucumber.
Lay 3 or 4 slices of cucumber on the sprouted-wheat bread.
Wash the green peppers, cut them in half, remove the membranes and slice thinly.
Heap green pepper on the rye bread slices.
Wash the radishes, slice thinly and lay the slices on the remaining rye bread slices.
Toast the yeast flakes and sesame seeds separately.
Sprinkle the yeast flakes over the carrot sandwiches and the sesame seed over the others.