Recipes with crispbread

Dr Karg proudly presents Sarah Wiener, Armin Rossmeier and Wolfgang Link – three celebrity chefs create magical dishes with our crispbread. Just give it a try and enjoy the taste!

Crunchy lasagna with tomato cream

Ingredients for 4 persons

• 12 slices of Cheese & Pumpkin Seed crispbread
• 480 g ground beef
• 3 table spoons olive oil
• each 60 g of diced carrots, celery and onions
• ¼ l tomato juice
• 3 table spoons tomato purée
• 4 cl Sangrita
• ½ tea spoon grounded thyme
• 8 slices Bergkäse
• Garlic flavored salz, pepper

For the tomato cream:

• 1 yolk
• 1/8 l tomato juice
• 2 cl Gin
• 2 table spoons ketchup
• 1 table spoon olive oil
• 2 pinches Chili flakes
• Purée of a vanilla bean

Preparation

• Roast gently the diced vegetables and onions in heated oil, add ground beef and continue roasting. Add tomato purée, tomato juice, Sangrita and grounded thyme – stir thoroughly. Simmer until everything is ultra creamy, add garlic flavored salt, pepper and season to taste.
• Spread crispbread slices on a baking tray, spread some of the sauce above, put one slice of cheese on it. Before putting a further layer of crispbread on the tray: thoroughly wet the bread with cold water. Then spread again some sauce and cheese on the second crispbread layer. Cover everything with the remaining moistend crispbread.Die Lasagne bei ca. 150° C 15 Minuten mit Umluft backen.