1 liter vegetable stock
1 small zucchini
80 gr. arugula
sn. sea salt
3 cherry tomatoes
3 small balls of mozzarella
Provencal herbs
olive oil
few leaves of arugula
1. Bring the vegetable stock to the boil and add the zucchini.
Let it cook for 20 minutes and mix with the arugula.
2. Preheat the...
For the bread
• 500 g whole wheat flour
• 10 g salt
• 15 g butter
• 9 g dried yeast
• 300 ml water, lukewarm
For the filling
• 50 g white hazelnuts
• 1 apple, cut into small pieces
• ¼ lemon, juice
• 25 g brown caster sugar
• ½ tsp cinnamon
• 125 g raisins, soaked in 30 ml water
• 200 g muesli...