Hangover Cure Breakfast (Katerfrühstück)
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 45 min.
Preparation
Calories:
976
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 976 cal. | (46 %) | ||
| Protein | 76.99 g | (79 %) | ||
| Fat | 56.59 g | (49 %) | ||
| Carbohydrates | 41.44 g | (28 %) | ||
| Sugar added | 0.35 g | (1 %) | ||
| Roughage | 7.03 g | (23 %) |
more nutritional values
| Vitamin A | 289.9 mg | (36,238 %) | ||
| Vitamin D | 15.66 μg | (78 %) | ||
| Vitamin E | 4.94 mg | (41 %) | ||
| Vitamin B₁ | 0.57 mg | (57 %) | ||
| Vitamin B₂ | 1.21 mg | (110 %) | ||
| Niacin | 27.16 mg | (226 %) | ||
| Vitamin B₆ | 1.39 mg | (99 %) | ||
| Folate | 173.06 μg | (58 %) | ||
| Pantothenic acid | 4.14 mg | (69 %) | ||
| Biotin | 36.71 μg | (82 %) | ||
| Vitamin B₁₂ | 37.99 μg | (1,266 %) | ||
| Vitamin C | 28.89 mg | (30 %) | ||
| Potassium | 2,484.29 mg | (62 %) | ||
| Calcium | 412.18 mg | (41 %) | ||
| Magnesium | 225.63 mg | (75 %) | ||
| Iron | 7.22 mg | (48 %) | ||
| Iodine | 4.38 μg | (2 %) | ||
| Zinc | 5.73 mg | (72 %) | ||
| Saturated fatty acids | 15.77 g | |||
| Cholesterol | 269.13 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- For the cheese
- 2 packets Basket Cheese or Harzer Cheese
- salt
- peppers
- paprika
- Caraway
- For the herring salad
- 4 Pickled herring
- 1 sm jar red Beets
- 1 sour Apple
- 100 grams gherkins (from a jar)
- 1 sprig Dill
- 100 grams Mayonnaise
- ⅛ l sour Whipped cream
- 1 tsp Mustard
- salt
- peppers
- ½ tsp sugar
- 2 Tbsps Vinegar
Preparation steps
1.
For the herring rolls, peel the onions and cut into rings. Cut the cucumbers into a fan shape. Roll the herring fillets and secure with toothpicks. Arrange all the ingredients on a plate and season with salt and pepper.
2.
Halve the cheese, place on plate and season with salt, pepper, paprika, and caraway seeds.
3.
For the herring salad, cut the herring into small cubes. Peel, core, and dice the apples. Drain the gherkins and beets well and also cut into cubes. Stir the mayonnaise together with the sour cream and the remaining ingredients. Marinate the salad with the dressing and allow to sit for a few hours. Rinse the dill, remove a few small leaves and garnish the salad. Serve the dishes chilled.
