Flans with Bell Pepper Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 454 cal. | (22 %) | ||
| Protein | 17.67 g | (18 %) | ||
| Fat | 38.67 g | (33 %) | ||
| Carbohydrates | 8.07 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.05 g | (4 %) |
| Vitamin A | 251.25 mg | (31,406 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 3.93 mg | (33 %) | ||
| Vitamin B₁ | 0.05 mg | (5 %) | ||
| Vitamin B₂ | 0.22 mg | (20 %) | ||
| Niacin | 0.61 mg | (5 %) | ||
| Vitamin B₆ | 0.15 mg | (11 %) | ||
| Folate | 34.16 μg | (11 %) | ||
| Pantothenic acid | 0.11 mg | (2 %) | ||
| Biotin | 0.18 μg | (0 %) | ||
| Vitamin B₁₂ | 0.87 μg | (29 %) | ||
| Vitamin C | 48.39 mg | (51 %) | ||
| Potassium | 134.86 mg | (3 %) | ||
| Calcium | 122.06 mg | (12 %) | ||
| Magnesium | 8.12 mg | (3 %) | ||
| Iron | 0.37 mg | (2 %) | ||
| Iodine | 42.22 μg | (21 %) | ||
| Zinc | 0.14 mg | (2 %) | ||
| Saturated fatty acids | 20.27 g | |||
| Cholesterol | 205.83 mg |
Ingredients
- For the bell pepper salad
- olive oil (for baking tray)
- 1 red Bell pepper
- 1 yellow Bell pepper
- 1 garlic clove
- 2 Basil
- 2 Tbsps olive oil
- salt
- freshly ground peppers
- For flans
- 3 eggs
- 50 grams softened butter
- 200 grams Goat cheese
- 80 grams freshly grated Goat cheese (hard cheese)
- 50 milliliters Whipped cream
- 2 Tbsps Pastry flour
- salt
- freshly grated Nutmeg
Preparation steps
Grease a baking tray with olive oil.
For the bell peppers salad, rinse, trim and quarter the bell peppers. Lay the bell pepper pieces over the baking tray with the skin side upwards and broiler in the broiler for 10-15 minutes until the skin raises black bubbles, watching carefully. Then remove and let cool covered with a damp tea towel.
Peel the garlic and finely chop. Rinse the basil, shake dry and chop.
Peel the skin of cold pepper with a small knife and cut the flesh into small cubes. Mix with the garlic and olive oil, eason with salt and pepper, and let marinate.
Line four ramekins (about 250 ml) (8 fluid ounces) with baking paper.
For the flans, separate the eggs. Beat the butter with the egg yolks until fluffy. Stir in the goat cheese, and the grated cheese with the cream. Beat the egg whites until stiff and fold along with the flour into the yolk-cheese mixture. Season with a pinch of salt and nutmeg.
Pour the mixture into the lined ramekins and bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) until golden brown, about 20 minutes.
Mix the basil with the bell peppers and season with salt and pepper. Release the flans from the ramekins and serve with the bell pepper salad.
