Semolina Cakes with Mushrooms

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Semolina Cakes with Mushrooms
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Health Score:
82 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
327
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie327 cal.(16 %)
Protein15 g(15 %)
Fat18 g(16 %)
Carbohydrates25 g(17 %)
Sugar added0 g(0 %)
Roughage3.7 g(12 %)
Vitamin A0.3 mg(38 %)
Vitamin D2.5 μg(13 %)
Vitamin E1.4 mg(12 %)
Vitamin K42.4 μg(71 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.7 mg(64 %)
Niacin7.3 mg(61 %)
Vitamin B₆0.2 mg(14 %)
Folate64 μg(21 %)
Pantothenic acid2.7 mg(45 %)
Biotin24.4 μg(54 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C16 mg(17 %)
Potassium611 mg(15 %)
Calcium261 mg(26 %)
Magnesium42 mg(14 %)
Iron2 mg(13 %)
Iodine37 μg(19 %)
Zinc2.6 mg(33 %)
Saturated fatty acids10.9 g
Uric acid70 mg
Cholesterol149 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
500 milliliters milk
salt
100 grams Semolina flour
soft butter (for buttering molds)
2 eggs
4 Tbsps freshly chopped parsley
2 Tbsps grated Parmesan
300 grams button Mushroom
2 scallions
2 Tbsps butter
100 milliliters vegetable stock
1 pinch ground Turmeric
peppers
How healthy are the main ingredients?
parsleyParmesansalteggTurmeric

Preparation steps

1.

Bring milk with 1 teaspoon of salt to a boil, add semolina and cook, stirring, for about 5 minutes or until thick. Cool. 

2.

 Butter four serving ramekins (each 8 cm in diameter) (approximately 3 inch). Separate eggs. Beat egg yolks with a whisk. Add half of parsley and Parmesan, stir well and add to semolina mixture. Beat egg whites until stiff and gently fold into semolina mixture. Pour mixture into ramekins and place them into a deep baking tray. Fill baking tray with water up to 1/3 of ramekins' height, bake in preheated oven at  180°C (approximately 350°F) for about 30 minutes or until golden brown,

3.

Clean mushrooms and cut into slices. Rinse and dry scallions, cut diagonally into rings. Heat butter in a pan and sauté mushrooms for 1-2 minutes. Add broth and remaining parsley. Season with turmeric, salt and pepper.

4.

Invert ramekins on plates, drizzle with mushrooms and sauce, garnish with scallions. Serve.

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