Breakfast & Brunch

Spicy curd with vegetable sticks

4 serves

Easy 20 min
kcal 267 per person


  1. 250 g young carrots

  2. 250 g celery

  3. 1 tbsp butter

  4. 3 tbsp + 1 tsp Langnese Bee Easy Wild Flower Honey

  5. Salt and pepper

  6. 1 bed cress

  7. 1 bundle chives

  8. 2 tomatoes

  9. 250 g low-fat curd

  10. 150 g cream cheese with herbes de Provence


  1. Peel the carrots, leaving a little green. Trim and clean the celery and cut into 15 cm pieces.

  2. Melt the butter in a pan. Add the vegetables, drip 3 tablespoons of honey onto them, add 200 ml of water and simmer for about 5 minutes. Season with salt and pepper and drain.

  3. Cut up the cress. Wash the chives and cut them into small rolls. Trim, wash and quarter the tomatoes and remove the seeds. Cut the pulp into small cubes. Mix together the curd, cream cheese, diced tomatoes and herbs. Season with salt, pepper and 1 teaspoon of honey.