Meat Plate
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
447
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 447 cal. | (21 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 16.6 μg | (28 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.5 mg | (88 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 19.6 μg | (44 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 112 mg | (118 %) | ||
| Potassium | 749 mg | (19 %) | ||
| Calcium | 139 mg | (14 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 11 g | |||
| Uric acid | 172 mg | |||
| Cholesterol | 299 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Sausage (such as cooked ham, salami, cooked sausage) (sliced)
- 200 grams ham (such as cooked ham, salami, cooked sausage) (sliced)
- 4 hard-boiled eggs
- 2 Pickled cucumbers
- 100 grams red paprika
- 50 grams Crème fraiche
- Cress
- 4 Oranges (for garnish)
- parsley (for garnish)
Preparation steps
1.
Roll the ham and arrange on a plate with Salami. Cut the cooked sausage into slices. Peel the eggs and quarter lengthwise. Cut the pickles in half. Rinse the peppers, cut in half, remove the seeds and cut into strips. Fill cooked ham slices with a halved pickle, peppers, egg and some crème fraîche, garnish to taste with some watercress and arrange on a plate.
2.
Serve other eggs on the sausage and garnish as desired with orange wedges and parsley.
3.
Cover with plastic wrap and refrigerate until ready to serve.
