Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Melon | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- • 200 grams Fresh Bread Dough
- • Aniseed to taste
- • 1 Medium sized Egg
- • 1 Honeydew Melon
- • Mint Leaves to taste
- • 2 Tablespoons Dry White Wine
- =
Directions
1. Kneed the bread dough with the aniseed and let it keeping it in a warm place.
2. Bake at 200 degrees Celsius (392 Fahrenheit) in a preheated oven for approximately 20 minutes.
3. The bread is determined as cooked when a toothpick inserted in the center comes out clean.
4. Remove from oven, cool and slice. Place again in oven before serving to toast slightly.
5. Meanwhile, open the melon, remove seeds and peel. With an electric mixer, mash the melon and add the dry white wine.
6. Chill in the fridge. Serve the soup bowels in cups garnished with the mint leaves and accompanied by slices of the toasted bread. This dish is magical when matched to white port.