Baked Savoury Pudding with Leaves
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
423
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 423 kcal | (20 %) | ||
| Protein | 11.46 g | (12 %) | ||
| Fat | 39.35 g | (34 %) | ||
| Carbohydrates | 4.35 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.46 g | (2 %) |
more nutritional values
| Vitamin A | 348.22 mg | (43,528 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin B₁ | 0.03 mg | (3 %) | ||
| Vitamin B₂ | 0.31 mg | (28 %) | ||
| Niacin | 1.42 mg | (12 %) | ||
| Vitamin B₆ | 0.04 mg | (3 %) | ||
| Folate | 43.29 μg | (14 %) | ||
| Pantothenic acid | 0.21 mg | (4 %) | ||
| Biotin | 2.3 μg | (5 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 0.65 mg | (1 %) | ||
| Potassium | 76.05 mg | (2 %) | ||
| Calcium | 322.04 mg | (32 %) | ||
| Magnesium | 15.56 mg | (5 %) | ||
| Iron | 0.44 mg | (3 %) | ||
| Iodine | 52.62 μg | (26 %) | ||
| Zinc | 0.84 mg | (11 %) | ||
| Saturated fatty acids | 25.4 g | |||
| Cholesterol | 216.76 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 0.333 cup butter
- 5 eggs
- 1 ½ cups grated Cheese (e. g. Emmental, Gruyere)
- 4 tablespoons cream
- 2 tablespoons Crème fraiche
- 2 tablespoons flour
- 2 tablespoons ground Hazelnuts
- salt
- ½ teaspoon paprika
- 1 pinch freshly grated Nutmeg
- butter (for the souffle dishes)
- breadcrumbs (for the souffle dishes)
- For the salad
- 1 handful mixed salad
- 3 tablespoons Wine vinegar
- 4 tablespoons rapeseed oil
Preparation steps
1.
Preheat the oven to 200°C | 400F | gas 6.
2.
Separate the eggs. Beat the egg yolks with the butter, paprika and nutmeg until foamy. Then stir in alternate additions of grated cheese, cream and creme fraiche.
3.
Beat the egg whites until they form stiff peaks, then fold into the mixture with the nuts and flour. Season with a pinch of salt.
4.
Brush the souffle dishes with butter and sprinkle with breadcrumbs. Divide the souffle mixture between the dishes and bake in the preheated oven for about 15 minutes, or until golden brown.
5.
Wash and sort the salad leaves, spin dry and divide between the plates. Sprinkle with oil and vinegar and season lightly with salt. Turn out the souffles, put on the plates and serve immediately.
Current Recipe Search
