1 tablespoon milk (1.5% fat)
1 tablespoon canola oil
50 g flour type 1050
1 pinch of salt
1 pinch of baking powder
1 piece of zucchini (about 20 g) or 1 mini zucchini
1 slice raw turkey bacon (about 15 g)
Hard-boil eggs in a pot of boiling water 7-8 minutes. Meanwhile wash the tomatoes, cut into quarters, remove seeds and cut into about 1 inch pieces.
Quarter the peppers, remove seeds, wash, cut into chunks and chop coarsely in a flash hacker.
Rinse eggs under cold water, peel, halve and chop coarsely. Wash chives, cut into rolls and shake dry.
Cut the Baguette in half lengthwise and scoop out with your fingers. The soft interior bread in a bowl, stir together the cottage cheese.
Add tomatoes, peppers, egg and chives. Gently stir in, season with salt, pepper and paprika.
Fill the hollowed-out baguette halves with the mass.
Put the baguette wrap in aluminum foil and place for at least 30 minutes to solidify in the refrigerator. Cut into 10 slices and serve.