Soft Cheese and Green Veg Loaf
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 4 h. 46 min.
Ready in
Calories:
2302
calories
Calories
Nutritional values
1 terrine contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,302 cal. | (110 %) | ||
| Protein | 148 g | (151 %) | ||
| Fat | 173 g | (149 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.9 g | (33 %) |
more nutritional values
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 10.6 μg | (53 %) | ||
| Vitamin E | 21.8 mg | (182 %) | ||
| Vitamin K | 257.4 μg | (429 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 3.3 mg | (300 %) | ||
| Niacin | 54 mg | (450 %) | ||
| Vitamin B₆ | 2.1 mg | (150 %) | ||
| Folate | 971 μg | (324 %) | ||
| Pantothenic acid | 8.6 mg | (143 %) | ||
| Biotin | 53.6 μg | (119 %) | ||
| Vitamin B₁₂ | 13.4 μg | (447 %) | ||
| Vitamin C | 144 mg | (152 %) | ||
| Potassium | 3,017 mg | (75 %) | ||
| Calcium | 899 mg | (90 %) | ||
| Magnesium | 245 mg | (82 %) | ||
| Iron | 9.2 mg | (61 %) | ||
| Iodine | 98 μg | (49 %) | ||
| Zinc | 6.6 mg | (83 %) | ||
| Saturated fatty acids | 95 g | |||
| Uric acid | 158 mg | |||
| Cholesterol | 518 mg | |||
| Complete sugar | 37 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 2 ¾ cups green Asparagus (lower third peeled and chopped)
- 4 sheets white gelatin
- 1 ¾ cups Quark
- 1 ⅛ cups cream cheese
- 1 handful Fresh herbs (e. g. chervil, mint, parsley, chopped)
- 1 Tbsp lemon juice
- ⅞ cup cream (whipped)
- ⅞ cup smoked Salmon (sliced)
Preparation steps
1.
Line the terrine dish with cling film allowing it to hang over the sides.
2.
Cook the asparagus in salted water for around 6 minutes until al dente, and then drain.
3.
Soften the gelatine in cold water.
4.
Mix together the quark, cream cheese and the herbs. Season well with salt, ground black pepper and lemon juice.
5.
Place the gelatine in a small pot and dissolve on a low heat. Stir in 4 tbsp of the quark mixture and then add the gelatine to the quark. Fold in the whipped cream and the asparagus. Season to taste and transfer half the cream to the dish. Spread evenly and top with the salmon. Add the remaining cream, spread evenly and cover with the cling film.
6.
Chill in the fridge for at least 4 hours. Remove from the dish, take off the cling film and serve sliced.
