Making every day Count
- 1 cucumber
- 1 yellow pepper
- A handful of red leaf lettuce leaves
- 2 carrots
- 8 round, salted crackers
- 4 mini Grissini breadsticks
- A packet of Emborg Cream Cheese
- A handful of fresh herbs, for example, parsley and/or basil
Rinse the cucumber, cut off a slice of it and place it in the middle of the serving plate. Rinse the yellow pepper and the red leaf lettuce and then shape both of them with a pastry cutter or a glass. The yellow pepper should be slightly smaller than the slice of cucumber and the red lettuce lead should be smaller than the yellow pepper. Place the yellow pepper and the red leaf lettuce on top of the slice of cucumber so that it forms the face of a clock.
Peel and cut the carrots to form the hands of a clock with a triangle shape at the end. The "small hand" should be slightly shorter than the other hand. Place the "hands" next to the face of the clock around the edge of the plate. It's up to you to decide what the time should be.
Chop the herbs and stir them into the Emborg Cream Cheese. Next, spread the creme cheese on to the small round crackers and place both the round crackers and the Grissini bread sticks on the plate to represent the "numbers" on the clock.
Et voila. You now have a Count Dish. Serve immediately.