Semolina Cakes with Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 327 cal. | (16 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 42.4 μg | (71 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 24.4 μg | (54 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 611 mg | (15 %) | ||
| Calcium | 261 mg | (26 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 10.9 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 149 mg | |||
| Complete sugar | 8 g |
Ingredients
- 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
Preparation steps
Bring milk with 1 teaspoon of salt to a boil, add semolina and cook, stirring, for about 5 minutes or until thick. Cool.
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,
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.
Invert ramekins on plates, drizzle with mushrooms and sauce, garnish with scallions. Serve.
