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Cheese Bites
(0 votes)
Health Score:
69 / 100
Difficulty:
moderate
Preparation:
45 min.
Preparation
ready in 1 hr 25 mins
Calories:
3096
calories
Calories
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1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,096 cal. | (147 %) | ||
| Protein | 116 g | (118 %) | ||
| Fat | 228 g | (197 %) | ||
| Carbohydrates | 148 g | (99 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.8 g | (59 %) |
more nutritional values
| Vitamin A | 2.6 mg | (325 %) | ||
| Vitamin D | 9.6 μg | (48 %) | ||
| Vitamin E | 11.1 mg | (93 %) | ||
| Vitamin K | 28.6 μg | (48 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 3 mg | (273 %) | ||
| Niacin | 34.1 mg | (284 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 317 μg | (106 %) | ||
| Pantothenic acid | 4.8 mg | (80 %) | ||
| Biotin | 64.4 μg | (143 %) | ||
| Vitamin B₁₂ | 9.6 μg | (320 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 1,938 mg | (48 %) | ||
| Calcium | 2,135 mg | (214 %) | ||
| Magnesium | 245 mg | (82 %) | ||
| Iron | 10 mg | (67 %) | ||
| Iodine | 128 μg | (64 %) | ||
| Zinc | 12.3 mg | (154 %) | ||
| Saturated fatty acids | 138.1 g | |||
| Uric acid | 21 mg | |||
| Cholesterol | 1,516 mg | |||
| Complete sugar | 31 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
1
- Ingredients
- softened butter (for the tin)
- 2 ½ cups Sunflower Bread (chopped)
- 0.333 cup butter
- 1 ¾ cups Ricotta cheese (drained)
- 4 eggs (separated)
- ⅜ cup cream
- 1 ½ cups grated Cheese (e. g. Pecorino)
- 0.333 cup Caper (drained and chopped, reserving a few whole for garnish)
- To garnish
- 1 handful Basil (leaves picked and finely sliced)
- ⅞ cup Sour cream
Preparation steps
1.
Preheat the oven to 425°F, and grease the baking tray with butter.
2.
Finely blitz the bread in a chopper and tip into a bowl. Melt the butter and mix through the bread. Tip into the baking tray and press evenly over the base.
3.
For the topping, put the ricotta in a bowl. Mix the egg yolks, cream and cheese into the ricotta. Stir in the chopped capers and season with salt and ground black pepper.
4.
Whisk the egg whites until stiff and fold into the mixture. Spoon over the base and carefully spread into an even layer. Bake in the oven for around 40 minutes until golden brown. Remove from the oven and leave to cool.
5.
Mix the basil with the sour cream.
6.
Cut the tart into small portions and put on plates. Put a blob of sour cream on top of each one and serve garnished with the remaining capers.
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