| Nutrient | Content | Reference |
|---|---|---|
| Calories | 147kCal | 147kCal |
| Proteins | 16.3g | 16g |
| Fats | 30.5g | 31g |
| Water | 6.3g | 6g |
| Essential amino acids | 6.071g | 6g |
| Arginine | 1.05g | 1g |
| Valin | 0.848g | 1g |
| Histidine | 0.404g | 0g |
| Isoleucine | 0.552g | 1g |
| Leucine | 2.019g | 2g |
| Lysine | 0.764g | 1g |
| Methionine | 0.328g | 0g |
| Threonine | 0.626g | 1g |
| Tryptophan | 0.181g | 0g |
| Phenylalanine | 0.753g | 1g |
| Replaceable amino acids | 9.351g | 9g |
| Alanine | 0.978g | 1g |
| Aspartic acid | 1.337g | 1g |
| Glycine | 0.88g | 1g |
| Glutamic acid | 2.135g | 2g |
| Proline | 0.782g | 1g |
| Serine | 0.896g | 1g |
| Tyrosine | 0.738g | 1g |
| Cysteine | 0.151g | 0g |
| beta Sitosterol | 210mg | 210mg |
| Saturated fatty acids | 4.02g | 4g |
| 16: 0 Palmitic | 3.35g | 3g |
| 18: 0 Stearin | 0.66g | 1g |
| Monounsaturated fatty acids | 7.25g | 7g |
| 18: 1 Olein (omega-9) | 7.25g | 7g |
| Polyunsaturated fatty acids | 17.39g | 17g |
| 18: 2 Linoleum | 17.21g | 17g |
| 18: 3 Linolenic | 0.18g | 0g |
Required products :
Method of preparation :
Soak the fruits (raisins and citrus peels, the latter pre-cut into cubes) in the rum and let them stand overnight, stirring occasionally.
Dissolve the yeast in warm milk with a pinch of sugar. Cover and leave for 10 minutes to swell.
Mix the flour, yeast, egg, sugar and lemon zest, vanilla and salt. Stir with a mixer with a dough attachment for a few minutes until crumbs are formed. Put it in a bowl.
In the bowl of the mixer, beat the soft butter with 2/3 tea cup flour, season with nutmeg and cardamom.
Return the dough from the bowl to the creamy dough and mix with the mixer until a homogeneous mixture is obtained and the dough becomes whole.
Let it rest for 30 minutes.
Sprinkle flour on top and knead, adding soaked fruits and almonds.
Cover again and leave for 15 minutes.
Return the dough to a floured surface and roll it out slightly, then fold it almost in half.
Fold the aluminum foil a few times at the end to obtain a wall for the gallery, which will keep it from losing its shape during baking. If you have a baking tray, you can use it.
Put the cake in the foil and leave for 30 minutes in a warm place.
Preheat the oven to 165 degrees and put a few slices of butter on the stove.
Bake for 35-45 minutes until golden, if you think it turns brown too quickly, cover it with foil.
Spread with melted butter and quickly sprinkle with powdered sugar. Cool on a wire rack.
Wrap in thin foil and leave to mature for 2-3 weeks, then serve on the holiday.
Required products :
Method of preparation :
Randomly chop the peppers and garlic.
Heat 1 tablespoon of olive oil and fry the peppers in it together with the milk corn kernels until soft.
Then add the garlic and a few minutes later the couscous. Stir the mixture for about 2 minutes and add the green onions. Pour the hot or boiling broth, close the pan with a lid for 3-5 minutes.
Stir several times during this time so that the couscous does not stick together.
Chop the green olives and parsley, grate the lemon zest.
Sprinkle the salad with these products, season with the remaining olive oil, pour a spoonful of freshly squeezed citrus juice and stir.
If you use canned corn, add it at the end, draining the liquid.
Garnish with cheese (feta, white brine or goat).
Enjoy your meal!
Required products :
120 grams of couscous
200 milliliters of broth of your choice
100 grams of canned corn
15 olives
1 lemon
1 red sweet pepper
1 clove garlic
4 feathers green onion
1 bunch parsley
4 tablespoons olive oil
black pepper and salt to taste
Method of preparation :
Cut the pepper and garlic into small pieces, green onions - randomly.
Heat 1 tablespoon olive oil in a suitable pan and fry the peppers until soft. Then add the corn, garlic and stir.
A few minutes later add the couscous to the other products, stir. After 2 minutes, add the onion and pour the hot broth.
Close the pan with a lid and let the dish simmer for 3-5 minutes. Stir once so that the grains do not stick together.
Parsley and olives cut, grate the rind of 1 lemon.
Add them to the prepared couscous, which you season with the remaining olive oil (or use as you prefer).
Optionally put a spoonful of lemon juice or more, salt and ground black pepper. Stir and serve with a piece of butter.
Enjoy your meal!