Colourful Soft Cheese Slices
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 12 h. 45 min.
Ready in
Calories:
359
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 359 cal. | (17 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 19.7 μg | (33 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 170 mg | (179 %) | ||
| Potassium | 386 mg | (10 %) | ||
| Calcium | 522 mg | (52 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 15.6 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 4 cups roasted Red pepper (from a jar)
- ⅜ cup double cream (warmed)
- 2 ½ cups Bell pepper (from a jar)
- 1 garlic clove (crushed)
- 1.333 cups grated Gruyere
- ½ cup cream cheese
- 2 Tbsps lemon juice
- salt (to taste)
- peppers (to taste)
- 3 Tbsps Chives (chopped)
- 2 Tbsps Basil (chopped plus more for garnish)
- Olives (for garnish)
Preparation steps
1.
Line a terrine or a load tin with cling film. Allow extra to hang over the sides. Line the bottom and sides of the terrine with the red pepper, cutting to fit as necessary.
2.
Sprinkle the gelatine into the warm cream and stir until dissolved.
3.
In a food processor combine the garlic, goats cheese, cream cheese and lemon juice until smooth. Season with salt and pepper. Add the cream and gelatine mixture and blend until combined, and then fold in the herbs.
4.
Add a layer of the goats cheese mixture to the terrine. Top with a layer of yellow peppers. Continue to layer the goats cheese and the peppers, finishing with a layer of peppers.
5.
Fold the excess cling film on top of the terrine making sure it is thoroughly covered. Top the terrine with a couple of cans of tomatoes to weight it down. Refrigerate overnight.
6.
Remove terrine from the mould. Slice and serve with olives and fresh basil.
