| Nutrient | Content | Reference |
|---|---|---|
| Calories | 148kCal | 148kCal |
| Proteins | 15.7g | 16g |
| Fats | 9.5g | 10g |
| Water | 73.7g | 74g |
| Ash | 1.1g | 1g |
| Vitamin A, RE | 80mcg | 80mcg |
| Vitamin B1, thiamine | 0.12mg | 0mg |
| Vitamin B2, riboflavin | 0.1mg | 0mg |
| Vitamin B6, pyridoxine | 0.14mg | 0mg |
| Vitamin B9, folate | 9.2mcg | 9mcg |
| Vitamin B12, cobalamin | 2.8mcg | 3mcg |
| Vitamin C, ascorbic | 0.2mg | 0mg |
| Vitamin D, calciferol | 17.5mcg | 18mcg |
| Vitamin PP, NE | 2.3mg | 2mg |
| Potassium, K | 310mg | 310mg |
| Calcium, Ca | 30mg | 30mg |
| Magnesium, Mg | 35mg | 35mg |
| Sodium, Na | 100mg | 100mg |
| Sera, S | 190mg | 190mg |
| Phosphorus, P | 210mg | 210mg |
| Chlorine, Cl | 165mg | 165mg |
| Iron, Fe | 1.5mg | 2mg |
| Iodine, I | 20mcg | 20mcg |
| Cobalt, Co | 15mcg | 15mcg |
| Manganese, Mn | 0.09mg | 0mg |
| Copper, Cu | 150mcg | 150mcg |
| Molybdenum, Mo. | 4mcg | 4mcg |
| Nickel, Ni | 6mcg | 6mcg |
| Fluorine, F | 430mcg | 430mcg |
| Chrome, Cr | 55mcg | 55mcg |
| Zinc, Zn | 0.7mg | 1mg |
| Monounsaturated fatty acids | 4.33g | 4g |
| Polyunsaturated fatty acids | 1.22g | 1g |
| 18: 2 Linoleum | 0.05g | 0g |
| 18: 3 Linolenic | 0.03g | 0g |
| 18: 4 Steroid Omega-3 | 0.03g | 0g |
| 20: 4 Arachidon | 0.11g | 0g |
| 20: 5 Eicosapentaenoic (EPA), Omega-3 | 0.67g | 1g |
| Omega-3 fatty acids | 1.06g | 1g |
| 22: 5 Docosapentaenoic (DPC), Omega-3 | 0.02g | 0g |
| 22: 6 Docosahexaenoic (DHA), Omega-3 | 0.31g | 0g |
| Omega-6 fatty acids | 0.16g | 0g |
Necessary products
About the base:
350 grams of biscuits
20 grams of butter
1 tablespoon sugar
For the cream:
450 grams of cream cheese
1 tablespoon flour
3/4 teaspoon sugar
pinch of salt
pinch of vanilla
2-3 eggs (depending on their size)
1/2 teaspoon + 2 tablespoons pumpkin puree
pinch of cinnamon
pinch of nutmeg
Method of preparation :
Turn on the oven to preheat to 180 degrees. Cover the bottom of a suitable form with baking paper.
Grind the biscuits using a blender. Add sugar, melted butter and mix thoroughly. Distribute the mixture evenly in the prepared container, flatten and press using a small saucepan, for example.
Place the marshmallows in the oven for 10-12 minutes, then remove and allow to cool.
Make the filling by first whipping the cream cheese with the sugar for 3 minutes (until it acquires airiness). Then add the flour, salt, vanilla and beat once more. The last are the eggs, followed by breaking again. Leave the cream for the moment.
In a separate bowl, mix the pumpkin puree with the cinnamon and nutmeg, add 3/4 cup of the cream cheese and mix thoroughly.
Spread the remaining cream on the biscuit base and flatten. Next, the pumpkin puree and make "touches", as seen in the photo below, to get an interesting color.
Bake the cheesecake in the oven for 45-50 minutes. When ready, wait for it to cool and refrigerate for 2-3 hours.
All you have to do is cut it into pieces and serve.
Enjoy your meal!
Required products :
1 fresh mackerel
100 grams walnuts
1 carrot
1 onion
1 tablespoon gelatin powder
connection parsley
spices for fish, salt and pepper to taste
Preparation :
Finely chop the onion, carrot and parsley, stew them over low heat, add the spices.
Cut the walnuts into pieces, but not too small.
Wash the fish, remove the head, clean and remove the bones. Cut in half lengthwise, sprinkle with salt, spices and gelatin. Then spread the stuffing on one piece, alternating walnuts, vegetables, walnuts. Cover with the other and press.
Wrap the mackerel in several layers of plastic wrap, tighten and tie the ends with thread. No air should remain under the foil.
Then put the fish in boiling water and let it cook for 35 minutes. Cool to room temperature and leave in a cool place overnight (you can place a hard object on the fish). Do not remove the foil, it is removed the next day or before serving.
Enjoy your meal!
Required products :
Method of preparation :
Melt the chocolate (dark, not white) and the butter together, stirring until smooth.
Turn on the oven to preheat to 180 degrees. Grease a cake pan with oil and sprinkle the bottom with flour.
Add the flour with the baking powder to the beaten eggs gradually, no lumps should remain. Combine the dough with 125 grams of mascarpone and divide the mixture into two equal parts.
In one pour the melted chocolate with the butter, and in the other - the grated peel, lemon juice and the remaining 25 grams of mascarpone.
Then pour the two doughs into the prepared form, alternating them to obtain a marble color.
Bake the cake in the oven for half an hour.
Enjoy your meal!