Skyr with baked tomatoes
Yes, I know most people would rather use plain Skyr for this dish than vanilla Skyr. But I just like to eat a little something sweet! (By the way, I still had a jar of tomato jam left over from the summer, which I then stirred a tablespoon full into the vanilla skyr.)
Ingredients for 2 servings
500 g small tomatoes
2 Tbsp rapeseed oil
1 organic lemon
1 tsp dried thyme
1/2 tsp dried cumin
1/2 tsp coarse sea salt
1 pinch of black pepper
1 tsp grated cumin
500 g vanilla skyr
2 Tbsp tomato jam
Preparation
Preheat the oven to 350 °F (180 °C) upper/lower heat.
Mix the rapeseed oil with some grated lemon peel, thyme, dried caraway and salt and pepper.
Wash the tomatoes and put them in a fireproof dish, pour the oil mixture over them and sprinkle the dried caraway seeds over them.
Bake in a preheated oven at 350 °F (180 °C) upper and lower heat for about 20 minutes.
Then turn on the grill and grill for another 10 minutes.
Then mix the skyr with the tomato jam...
...put into two bowls or soup plates, place the tomatoes on top and pour the remaining oil from the mold over the whole thing.
Serve straight away!
Nutritional information per serving:
approx. 290 kcal
approx. 11 g fat
approx. 22 g carbohydrates
approx. 25 g protein
[Translated from here.]
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