Belegte Brötchen (The New Avocado Toast)

5th November 2015 Vegetarian

This post is now archived as it was written before I became a vegan and rebranded my blog. Comments on this post are closed, although it will remain available for viewing. You can now browse my full collection of vegan recipes.

Often when I’m food shopping in Switzerland, I’ll take a little amble through the deli section and on more than one occasion I’ve noticed that the cabinets have been full of the most beautiful, artistic open faced sandwiches. The toppings range to ALL manner of things, and I wondered what they were. They looked too beautiful to eat. Today, I’ve created some of my own versions to help you spice up your toast, so whether you fancy something sweet or savoury, you’ll find it here!

Before we jump in to the recipes, let’s have a little chat about Belegte Brötchen. These beautiful little sandwiches originate in Southern Germany, but are sold in bakeries throughout Germany, Switzerland and Austria. They are often topped with different types of cheese, ranging from cream cheese (frischkäse) to brie, meats and fish. They are normally sold as breakfast or lunch items. My versions are all vegetarian, and inspired by cuisines from Germany and elsewhere!

Let’s get into the recipes, I’ve grouped them together in two’s below so keep reading for the recipes!

Scrambled Egg and Mushroom (top)

If you’ve been reading my blog for a while, you will know how much I love scrambled egg and mushroom on toast. You can check out my love affair with this breakfast by reading my review of Carluccio’s brunch in London. In this toast, I used a mixture of chestnut and oyster mushrooms. I think the variation in textures adds a lot to the dish. Texture is just as important as flavour when it comes to food. As for the eggs, I personally think scrambling eggs slowly in a saucepan is the best way. Simply whisk the eggs with a splash of milk, some salt and pepper and a pinch of wild garlic, and cook on a low heat, stirring constantly until the eggs are just a little softer and wetter than you would like them to be. At this stage, add them to your toast as they will keep cooking for a few seconds afterwards and they will be perfect!

Caprese Style (bottom)

Now onto Italy. The caprese combination is just a winner. I don’t think it needs too much explanation, whack on some pesto, buffalo mozarella cheese, a variety of tomato slices, olive oil, salt, pepper and some torn basil leaves and you’re golden!

Fig, Cream Cheese and Walnut (top)

For the base of this toast I have used quark. Quark is a type of cream cheese that is extremely popular in Germany, it’s naturally very low in fat and fairly high in protein so it is a proper staple in these parts of the world! I topped it with some beautiful fresh fig slices, a drizzle of honey and then sprinkled on some crumbled walnuts, again, all about that texture!

Nutella, Apple and Hazelnut (bottom)

Who says we can’t have a treat for breakfast now and again? Nutella isn’t something I eat that often, but it makes it all the more special when I do. I like to use crunchy, sweet apples to complement the creaminess of the Nutella and add a few chopped hazelnuts on top for good measure! It’s definitely an indulgence, but a pretty healthy one if you ask me!

Brie, Pear and Thyme (top)

Returning slightly to the more traditional Belegte Brötchen is this version with melted brie on top. Oh yes, melted brie people. If you don’t already know how much I like cheese, check out my Swiss Macaroni Cheese, How To Create the Perfect Cheese Board and these baked apples which feature a cheesy option! Brie and pears love each other, pears are a delicate fruit and the cold sweetness against the sultry saltiness of the brie is a match made in heaven. Drizzle on a little honey and sprinkle a few fresh thyme leaves for maximum flavour!

Quark and Balsamic Vinegar Macerated Strawberries (bottom)

We’re back on the quark again for this one, but we’re topping it with a gorgeous sweet strawberry mix. Chop up some strawberries into small cubes, then in a small bowl add 1 teaspoon of sugar and half a teaspoon of balsamic vinegar. Let sit for around 5 minutes and the sugar will draw the moisture out of the strawberries, turning them into a sweet jam like mixture that can be spooned right into the middle of the cream cheese. Top with some torn basil leaves.

Radish and Pepper

Who ever said simple was boring? Radishes are one of my favourite vegetables. They are naturally very crunchy, kind of sweet and a little bit spicy. They are regularly added to salads, but I thought it would be nice to allow them to be centre stage for once. Simply slice the radishes thinly, top over some quark and season with salt and pepper.

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Let me know in the comments if you try any of these and be sure to tag me on Instagram (@LaurenCarisCooks) with anything you make from my blog!

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About Lauren Caris

Lauren is the author and chef of the vegan food blog, Lauren Caris Cooks. She is passionate about showing people just how awesome vegan food can be with simple, delicious recipes and vegan lifestyle tips.

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These all look delicious, I’m specially digging the one with figs, looks amazing! x

Thanks Ariadna! The fig one was definitely my husbands favourite! x

this sound is beautiful and easy, the idea is genius

Thanks! It’s a really popular lunch here, I had a lot of fun coming up with all these different versions!

Hi I'm Lauren! I'm here to show you how simple, delicious and amazing a vegan lifestyle can be!

Therefore I Yam

I recently went to Asia for the first time. I flew in to Singapore and stayed for a few days, then went to Indonesia for a hot and muggy second, and then spent one day in Tokyo.

I’m glad I started off with Singapore. It’s sort of like Asia-lite for westerners. Everything is in English, the city is safe, spotless, and easy to navigate–and yet it’s Asian. The people are Asian, the stores are asian, and the food is definitely asian.

When I told people I was going to Singapore I got one of two reactions: 1) “Wow cool, are you going for shopping?” No. I’m not an Olson twin. I don’t have the money to go to another country to go shopping. And 2) “OH THE FOOD THERE.”

Indeed, oh the food there. Aside from the many lovely and delicious restaurants (I’ll get there in a second), there are clusters of food stands around picnic tables under the shade scattered all over the city. Here you can find a stall that specializes in ramen, next to a dumpling place, next to a vegetarian indian food stall, next to someone specializing in fried animal parts, next to a Mr. Avocado.

Picture taken from Hungry Go Where

Mr. Avocado was my favorite. He specializes in Avocado shakes in a variety of flavors you wouldn’t normally have thought of for an avocado. You can choose any flavor from banana, to dragon fruit, to chocolate. Since avocado is usually used in savory dishes, I was worried it would somehow taste like a big garlic smoothie, but it was great. Many raw and vegan recipes also use avocado in place of cream to make mousse and cookies. I tried this when I got home and I absolutely did not succeed. I discovered that the type of avocado is extremely important. If you’re going to to try it, don’t get the little ones, get the big watery kind unless you really want it to taste like avocado. I’ve included a recipe at the end of this post.

These shakes were actually not exclusive to Mr. Avocado. They all over Singapore and at the resort we went to in Indonesia. It would sometimes come mixed together, and sometimes come with a swirl of what looked like a ribbon of hershey’s syrup cutting through the bright green of the avocado shake. At a different food stand dedicated to more decadent smoothies, I got an avocado shake with crumbled Oreo chunks.

This brilliant masterpiece of a photograph exhibits a chocolate avocado shake, and a mango smoothie. I was obviously shaking with excitement to take this picture.

My excuse for this sugar bomb is that I had just spent the summer in Germany, and I had gotten used to my daily Müsli, crusty Brötchen, seed-encrusted spelt breads, italian gelato, espresso drinks, bountiful sugary yoghurt varieties and the occasional splurge of hearty meat dishes. After a couple of days of sushi, doughy dumplings, and miso soup I actually felt some withdrawals from gluten and sugar. I hadn’t had anything crunchy, heavy, tough or sweet in days. My teeth and jaw felt useless in the face of so many squishy umami dishes.

Don’t get me wrong; dumplings, sushi, miso, lentils, rice, and avocados, are among my very favorite foods, but I just wasn’t used to it. I would eat and enjoy my food immensely, and my stomach would become full, but somehow I still felt like I hadn’t eaten anything because my jaw had barely moved a muscle. Needless to say, I had a couple of breakdowns that involved some sort of crunchy sweet thing. And oddly enough, just when I got used to living without sugar and crusty bread, I was back in the US craving (of all things) sushi.

I’ve been searching the web for some sort of medical proof for this phenomenon. Isn’t this the basis of how a detox works? You stop eating the bad thing and start eating good things and your body begins to crave salads rather than brownies. Or am I completely making this up?

Anyway, the charm of Singapore is that it is a hub of many different cultures. We took a walk through Little India (which seems like a different world entirely), and Arab Street, and visited various Chinese and Japanese pockets of the city. Orchard road was a favorite. Here, we found a Din Tai Fung dumpling house.

Mouse over these pictures to view the captions, or click on them to start a slide show:

Din Tai Fung is a dim-sum style restaurant whose specialty is their Xialongbao or steamed dumplings. These are not your run-of-the-mill dumplings. They are filled with the regular dumpling filling (in our case shrimp and pork) as well as a bit of broth, so when you bite into them, they are like incredibly delicate, savory gushers.

Aside from the sushi and the dumpling extravaganzas, we found the absolute best soymilk. It’s multi-grain. I’m not sure what that means in terms of milk, but it tastes like a shake all on its own.

I blended it with banana, coconut water, and chopped dark chocolate one morning for breakfast. I don’t know if I want to talk about how amazing it was because it cannot be found in the US.

Since I was in Singapore in September, I was looking for the right time to have a mooncake. Mooncakes are Chinese pastries made in intricate molds served during the lunar celebration of the Mid-Autumn Festival. They consist a thin layer of dough around typically lotus, red bean or sesame paste. They often contain a sweeter center of date paste, mango or peach, or–most traditionally–egg yolk. I really like them because they are not too sweet, and I love that sort of savory grittiness of the paste in the center.

Picture from Jing Daily

I wish I had had more time.

Avocado Shake

For the original avocado shake recipe (and a couple of other healthier ways to enjoy it), click here to go to the In Search of Yummy-Ness blog. I made the first version last night for dessert (with a squirt of hershey’s syrup), and it was really decadent, and had an ice cream-like consistency. For a more drink-like version, you could cut it 1/3 c condensed milk, and 2/3 c milk. I experimented with the recipe a bit, and decided I actually like it better without condensed milk, but it still needs a sweetener, otherwise you’ve got soupy guac. I also wanted to make it vegan, so I used a combination of almond milk and coconut water (which is very naturally sweet). I used honey today, and it was delicious and light, but agave nectar would have a more neutral sweetness to it.

You will need

Blender
Knife
Spoon

Ingredients

1/2 large avocado
1/2 c Coconut water
1/2 c Almond milk
1/2 c Crushed ice
2 1/2 T Agave nectar or honey
Optional: 3 T chopped dark chocolate

Blend
Drink

9 thoughts on “ Singapore + Avocado Shake Recipe ”

Hey, thanks for linking to my post! The recipe you linked to is definitely more of a dessert/milkshake than a smoothie, it’s very sweet. I actually like your healthy version here better than the healthy yogurt-based version I have on my blog, the coconut water is a great idea!

Oh man, the first recipe you posted was really good, but yes, more a milkshake/dessert, so it was perfect for dessert. I’ll edit the description a little bit so it doesn’t look like I think you did it wrong or something. I liked your two other recipes too. I like your idea with the honey. I tried that today and it was very tasty. Thanks for the informative post!

Sorry about the double comments, I didn’t think the first one went through!

No problem. Your blog is beautiful by the way. I love the premise.

Thanks! You’ve got some great content on here, I’m looking forward to seeing more of your posts.

Thank you! I’m looking forward to yours too

Hey, thanks for linking to my blog! The recipe you linked to is definitely more of a dessert/milkshake than a smoothie. I actually like your healthy version more than the yogurt-based healthy version that I have on my site. The coconut water is a great idea!

a simple paleo avocado “milk” shake recipe! you’re a genius!

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Avocado brötchen

Donnerstag, 9. Januar 2014

Brötchen mit Avocado Dip und Käse - oder Guacamole Cheddar Schnitten

1 kleine rote Zwiebel

1/2 rote Peperoncini

1/2 Limette (Saft)

1 Spritzer Sojasauce

3-4 Spritzer Tabasco

Salz und Pfeffer

ca. 35g roter Cheddar

4 Scheiben Brot (ich habe ein ganz simples Vollkornbrot genommen)

einige Korianderblättchen (wer mag)

Zubereitung

Cheddar reiben. Zwei Brotscheiben mit dem Avocadodip bestreichen, Korianderblättchen drauf legen, Chedder drüberstreuen und mit einer Brotschreibe bedecken. Nun eine Grillpfanne vorheizen und die Brote auf beiden Seiten ca. 3 Minuten ohne Fett braten, bis der Cheddar geschmolzen ist und die Brotscheiben schon angebräunt sind. Brotscheiben halbieren, anrichten und geniessen. Was war das für eine Freude, als die Lust nach Avocados endlich gestillt wurde.

Den Dip mache ich übrigens auch immer genau so, wenn ich Guacamole für z.B. überbackene Nachos zubereite. Also sind es an sich Guacamole Chedder Schnitten. Klingt irgendwie spezieller ;-).

Kommentare :

Das sieht wahnsinnig lecker aus!

Folge dir jetzt über GFC♥

Würde mich freuen wenn du bei mir vorbeischaust :)

Vielen lieben Dank und du hast einen sehr schönen Blog! :-)

Ich liiiiebe Avocado, hatte aber nie ein passendes Rezept parat und habe sie bisher einfach so mit Salz und Pfeffer auf dem Brot gegessen. Aber deine Variante klingt noch viel leckerer!! Wird heute Abend gleich ausprobiert.. sofern es denn Avocados im laden gibt.

oh ich liebe guacamole so sehr!! da bekomme ich auch gleich appetit :) tolle fotos!

Danke für das liebe Kompliment und die immer lieben Kommentare. Das freut mich wirklich riesig! :-)

Danke, dass du dir die Zeit nimmst, mir einen Kommentar zu schreiben. Ich freu mich über jeden einzelnen.

Unsachliche Kritik sowie Beleidigungen jeglicher Art, können aber nicht veröffentlicht werden.

Avocado brötchen

Summer Squash Sandwich With Spicy Sun-Dried Tomato & Herbed Ricotta

If I learned anything after making this gorgeous sandwich, inspired by one that I recently fell in love with at my local haunt Southie and literally ordered 3 days in row, it’s that I should really make sandwiches a bigger part of my weekly lunchtime repertoire. Especially when it involves layers of all of my favorite ingredients. The combination of herby ricotta, crunchy zucchini, peppery watercress, creamy avocado and zesty sun-dried tomato into a single sando is summer epitomized. It’s so simple but oh, so tasty. Plus, it keeps well which makes it a great picnic option! There’s really nothing else to say except that it’s honestly YUM.

Summer Squash Sandwich With Spicy Sun-Dried Tomato and Herbed Ricotta

INGREDIENTS

fresh bread (Pain Au Levain, Focaccia or Sweet Batard, sliced)
3 zucchini
4 yellow squash
1 cup of ricotta (liquid drained)
1 cup sun dried tomatoes (and their oil)
1 tablespoon red chili flakes
1 tablespoon fresh thyme (leaves removed)
2 avocados
1 bunch of watercress
1 lemon
salt and pepper

INSTRUCTIONS

Slice squash and zucchini on a mandolin into thin, long ribbons. Sprinkle with salt and cover with the juice of a lemon and put in a colander and allow any excess water to drain.
Meanwhile, combine thyme, ricotta and a few pinches of salt and pepper to taste.
Combine sun dried tomatoes and red chili flakes in a food processor, with a bit of the oil that the tomatoes are soaking in and process until it turns into a paste.
Assemble the sandwich with a layer of herbed ricotta, slices of squash and zucchini, a layer of watercress, avocado slices, sun-dried tomato spread.

(images by HonestlyYUM)

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I’m wondering (again) if HonestlyYum has implemented delivery drones yet…’cuz if yes, please send over a dozen or so. Yum.

This sounds so good, it’s exactly the kind of recipe I’ve been looking for.

This sounds & looks delicious! Something new to make with my garden Zucchini!

Thank you Sheri! Oooh, fresh zucchini is the best!

I was wondering if you have a dairy-free suggestion for the ricotta portion of this?

Tofu (crumbled or tofu eggless salad) might be a nice vegan and dairy free alternative

Ooh, I love that idea. Good call, Patti!

I used goat’s milk feta in place of the ricotta, roasted the zucchini & squash with olive oil, salt, pepper, rosemary, and sea salt, I also used ciabatta – it was delish!

Great substitutions all around, Maryam! So happy you gave it a go. Love the rosemary!

Love, Love!! your recipes.I can print out the recipes but the picture.

Avocado Brownies

Brownies. Mit dieser einen geheimen Zutat :)

4 Eier, 200g weißer Zucker, 200g brauner Zucker, 80g Mehl, 140g Kakao, 2 Avocados, 1 Prise Salz, 1 TL Vanille

Warum Avocado? hm. Naja. Man muss nur mal kurz überlegen :)

Würde ich die Brownies mit Butter machen, bräuchte ich ca. 250g Butter. Die Alternative sind ca. 300g Avocado.

Die Butter hätte ca 195g Fett mit knapp 1800kcal. Die Avocado nur 45g Fett mit 480kcal. Und geschmacklich werdet ihr trotzdem nicht enttäuscht :) Viel Spaß beim Backen!

Gib die Eier in eine Schüssel und schlage sie mit einem Mixer schaumig.

Gib den Zucker dazu und mixe diesen mit den Eiern.

Jetzt kommen alle anderen Zutaten hinzu. Mixe diese zu einem dicken, klebrigen Teig.

Jetzt brauchst du eine rechteckige Backform. Lege diese mit Backpapier aus und fülle die Brownie-Masse hinein.

Schieb die Form bei 140°C Ober- und Unterhitze in den Ofen. 50 Minuten und fertig sind die Brownies :)

Lasst sie euch schmecken!

Eclair Dessert

Kannst du diesem NoBake Eclair Dessert widerstehen?

1 Pkg Vanillepudding, 2 EL Zucker, 1/2l Milch, Butterkekse, 1/2 Tafel dunkle Schokolade, 1 Pkg Guma Patisseriecreme

Als erstes gehts los mit der Creme.

Gib die Hälfte der Patisseriecreme in eine Schüssel und schlage sie steif.

Gib die Milch und den Zucker in einen Topf.

Nimm dir eine kleine Schüssel oder Tasse und gib das Puddingpulver hinein.

Gib 3-4 EL Milch hinzu und verrühre beides zu einer Creme.

Koche die Milch ein Mal auf und rühre die Puddingcreme hinein.

Der Pudding kommt in eine Schüssel und wird mal zur Seite gestellt.

Ein bisschen auskühlen lassen.

Wenn der Pudding lauwarm oder kühl ist, hebe die aufgeschlagene Creme unter.

Jetzt brauchst du eine Kastenform oder ähnliches.

Lege den Boden mit Butterkeksen aus.

Darauf kommt eine Schicht Vanillecreme.Dann nochmal Creme. Kekse. Creme. und nochmal Kekse.

Hacke die Schokolade in kleine Stücke und gib sie in eine Schüssel.

Gib einen ordentlichen Schuß - etwa 50ml - Patisseriecreme hinzu und erhitze beides entweder über dem Wasserbad oder in der Mikrowelle.

Verrühre beides und gieße die Schokocreme als letzte Schicht über die Kekse.

Decke das Gefäß zu und stell es über Nacht in den Kühlschrank. Das wars! Lassts euch schmecken!

Beeren Cobbler für den faulen Mann

Das ist der Kuchen für den faulen Mann :) Der einfache Beeren Cobbler!

Markiere deinen Partner der diesen Kuchen für dich backen soll!

150g Mehl, 1 Pkg backpulver, 1 Prise Salz, 50g Zucker, 1 TL Vanille, 300g Kondensmilch, 3 EL Butter, 200g Heidelbeeren (gefroren oder frisch), Saft einer Zitrone, 2 EL Zucker

Heize als erstes mal deinen Backofen auf 175°C vor.

Gib die Butter in eine Backform oder eine ofenfeste Form und stell sie für 5 Minuten in den Ofen.

Bis die Butter komplett geschmolzen ist.

Währenddessen kannst du den Teig machen. Der ist sehr einfach und geht schnell.

Gib dazu Mehl, Backpulver, Salz, Zucker, Vanille und Kondensmilch in eine Schüssel und mische alles zu einem klebrigen dicken Teig.

Nimm eine weitere kleine Schüssel und gib die Heidelbeeren, Zitronensaft und Zucker hinein.

Verrühre die Zutaten.

Nimm die Backform aus dem Ofen. Die Butter sollte geschmolzen sein.

Leere die Teigmasse hinein und verteile sie grob. Der Teig verteilt sich dann im Ofen ganz von selbst.

Gib die Heidelbeermischung drüber und schieb die Form erneut in den Ofen.

35-40 Minuten backen, bis der Teig eine schöne braune Farbe hat.

Avocado brötchen

Donnerstag, 9. Januar 2014

Brötchen mit Avocado Dip und Käse - oder Guacamole Cheddar Schnitten

1 kleine rote Zwiebel

1/2 rote Peperoncini

1/2 Limette (Saft)

1 Spritzer Sojasauce

3-4 Spritzer Tabasco

Salz und Pfeffer

ca. 35g roter Cheddar

4 Scheiben Brot (ich habe ein ganz simples Vollkornbrot genommen)

einige Korianderblättchen (wer mag)

Zubereitung

Den Dip mache ich übrigens auch immer genau so, wenn ich Guacamole für z.B. überbackene Nachos zubereite. Also sind es an sich Guacamole Chedder Schnitten. Klingt irgendwie spezieller ;-).

Kommentare :

Das sieht wahnsinnig lecker aus!

Folge dir jetzt über GFC♥

Würde mich freuen wenn du bei mir vorbeischaust :)

Vielen lieben Dank und du hast einen sehr schönen Blog! :-)

oh ich liebe guacamole so sehr!! da bekomme ich auch gleich appetit :) tolle fotos!

Danke für das liebe Kompliment und die immer lieben Kommentare. Das freut mich wirklich riesig! :-)

Danke, dass du dir die Zeit nimmst, mir einen Kommentar zu schreiben. Ich freu mich über jeden einzelnen.

Unsachliche Kritik sowie Beleidigungen jeglicher Art, können aber nicht veröffentlicht werden.

Pilz-Avocado-Burger

die pilze zusammen mit den rosmarinzweigen in etwas olivenöl anbraten, mit dem saft der halben zitrone, chili, salz und pfeffer abschmecken. die avocado halbieren, die eine hälfte in dünne scheiben schneiden, die andere hälfte mit einer gabel zerdrücken, mit dem restlichen zitronensaft vermischen und mit salz und pfeffer abschmecken. die avocadopaste auf die unterseite der brötchen streichen, die tomaten und die pilze darauf verteilen, die avocadostreifen darüber geben. nach belieben noch einen ordentlichen klecks hüttenkäse darauf geben und die obere brötchenhälfte obendrauf legen.

sf | 19.5.2011 | 38 Kommentare

Oh, das klingt super, genau passend für meine aktuelle Avocadophase :D

Kathi Kochfrosch | 24.05.11

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Avocado brötchen

Donnerstag, 4. April 2013

Scharfe Hähnchenpfanne mit Avocado-Salsa

1 rote Chilischote

300 g Hähnchenbrustfilet

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1 TL Paprikapulver

1 Dose Pizzatomaten oder etwa 400 g frische Tomaten, gewürfelt

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Pilz-Avocado-Burger

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воскресенье, 10 декабря 2017 г.

avocado_brötchen

Belegte Brötchen (The New Avocado Toast)

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Fig, Cream Cheese and Walnut (top)

Nutella, Apple and Hazelnut (bottom)

Brie, Pear and Thyme (top)

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