| Nutrient | Content | Reference |
|---|---|---|
| Calories | 332kCal | 332kCal |
| Proteins | 49.83g | 50g |
| Fats | 1.41g | 1g |
| Carbohydrates | 36.1g | 36g |
| Water | 6.9g | 7g |
| Ash | 5.76g | 6g |
| Vitamin A, RE | 22mcg | 22mcg |
| Vitamin B1, thiamine | 2.089mg | 2mg |
| Vitamin B2, riboflavin | 0.396mg | 0mg |
| Vitamin B5, pantothenic | 0.445mg | 0mg |
| Vitamin B6, pyridoxine | 0.764mg | 1mg |
| Vitamin B9, folate | 228mcg | 228mcg |
| Vitamin C, ascorbic | 2.4mg | 2mg |
| Vitamin PP, NE | 4.039mg | 4mg |
| Potassium, K | 1761mg | 1761mg |
| Calcium, Ca | 474mg | 474mg |
| Magnesium, Mg | 716mg | 716mg |
| Sodium, Na | 35mg | 35mg |
| Sera, S | 498.3mg | 498mg |
| Phosphorus, P | 1587mg | 1587mg |
| Iron, Fe | 12.58mg | 13mg |
| Manganese, Mn | 2.129mg | 2mg |
| Copper, Cu | 1172mcg | 1172mcg |
| Zinc, Zn | 11.61mg | 12mg |
| Arginine | 6.732g | 7g |
| Valin | 2.557g | 3g |
| Histidine | 1.57g | 2g |
| Isoleucine | 1.796g | 2g |
| Leucine | 3.404g | 3g |
| Lysine | 2.529g | 3g |
| Methionine | 0.809g | 1g |
| Threonine | 1.843g | 2g |
| Tryptophan | 0.752g | 1g |
| Phenylalanine | 3.103g | 3g |
| Alanine | 2.313g | 2g |
| Aspartic acid | 5.425g | 5g |
| Glycine | 2.416g | 2g |
| Glutamic acid | 12.476g | 12g |
| Proline | 2.125g | 2g |
| Serine | 2.492g | 2g |
| Tyrosine | 1.796g | 2g |
| Cysteine | 1.307g | 1g |
| Saturated fatty acids | 0.31g | 0g |
| 14: 0 Myristinova | 0.011g | 0g |
| 16: 0 Palmitic | 0.269g | 0g |
| 18: 0 Stearin | 0.027g | 0g |
| Monounsaturated fatty acids | 0.221g | 0g |
| 16: 1 Palmitoleic | 0.008g | 0g |
| 18: 1 Olein (omega-9) | 0.211g | 0g |
| Polyunsaturated fatty acids | 0.577g | 1g |
| 18: 2 Linoleum | 0.57g | 1g |
| 18: 3 Linolenic | 0.002g | 0g |
| Omega-3 fatty acids | 0.002g | 0g |
| Omega-6 fatty acids | 0.57g | 1g |
Required products :
180 grams of flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1 clove garlic
150 grams yellow cheese
150 grams yogurt
2 tablespoons olive oil
1/2 teaspoon turmeric
fresh vegetables of your choice: carrots, zucchini, can chopped parsley or use seasonal (pumpkin, broccoli, onions, peppers, spinach, nettles, etc.)
Method of preparation :
Grate the yellow cheese.
Pour the flour into a bowl, add the salt, baking powder and finely chopped garlic clove. Put half of the yellow cheese and 2 tablespoons of olive oil. Stir thoroughly and then add the yogurt and turmeric.
Mix everything until you get a homogeneous dough. Cut or grate fresh vegetables of your choice and pour the finished dough over them.
Divide the combination into muffin tins and sprinkle with the remaining yellow cheese.
Bake the cupcakes in the oven for about 20-30 minutes at 180 degrees.
Enjoy your meal!
Required products :
Method of preparation :
Mix the muesli with the melted butter, add 30 grams of sugar and distribute on the bottom of a suitable container, which is stored in the refrigerator.
Melt the pieces of chocolate in a water bath, stirring constantly.
Dissolve gelatin in 3 tablespoons of cold water and wait for the powder to swell. Then place the bowl in a water bath and warm until the gelatin dissolves.
In a deep bowl, beat the curd, add the egg yolks, 60 grams of sugar, sour cream, melted chocolate, sawdust and gelatin. Stir.
Beat the egg whites separately and then combine with the chocolate mass.
Spread the resulting cream on the base of muesli and store the dessert in the refrigerator until firm.
Once this is done, transfer to a plate and serve with whipped cream garnish and chocolate shavings.
Enjoy your meal!
Necessary products
For swamps:
1.5 teaspoons (about 140 grams) fine oatmeal
100 grams of walnuts
150 grams of brown sugar
1 teaspoon leavening agent
peel of 1 lemon
1 tablespoon freshly squeezed lemon juice
300 grams of apple puree (without sugar)
For the stuffing:
boiled to brown condensed milk
For the glaze:
100 milliliters of whole cream
120 grams of dark chocolate
1 tablespoon liqueur, brandy or rum
Method of preparation :
Mix the oats, walnuts, sugar, baking powder and lemon zest. Grind them with a blender until you get a "flour". Add lemon juice and apple puree, mix everything well.
Pour the mixture into a greased pan with a diameter of 26 centimeters (or 20/30 centimeters) and bake in a preheated oven to 180 degrees.
Leave the prepared loaf to cool and cover with condensed milk. Refrigerate for 10 minutes, during which time make the glaze.
Heat the cream (but it should not boil), remove from the heat and add the chocolate, broken into small pieces. Stir a minute later until a smooth homogeneous mixture is obtained. Pour in the alcohol (optional) and stir once more.
When the icing has cooled completely, cover the cake with it.
Put the dessert in the refrigerator for a few hours, preferably overnight.
Enjoy your meal!