| Nutrient | Content | Reference |
|---|---|---|
| Calories | 360kCal | 360kCal |
| Proteins | 12.68g | 13g |
| Fats | 1.05g | 1g |
| Carbohydrates | 68.93g | 69g |
| Dietary fiber | 3.9g | 4g |
| Water | 12.67g | 13g |
| Ash | 0.77g | 1g |
| Vitamin B1, thiamine | 0.28mg | 0mg |
| Vitamin B2, riboflavin | 0.08mg | 0mg |
| Vitamin B5, pantothenic | 0.58mg | 1mg |
| Vitamin B6, pyridoxine | 0.103mg | 0mg |
| Vitamin B9, folate | 72mcg | 72mcg |
| Vitamin PP, NE | 3.31mg | 3mg |
| Potassium, K | 186mg | 186mg |
| Calcium, Ca | 17mg | 17mg |
| Magnesium, Mg | 47mg | 47mg |
| Sodium, Na | 1mg | 1mg |
| Sera, S | 126.8mg | 127mg |
| Phosphorus, P | 136mg | 136mg |
| Iron, Fe | 1.23mg | 1mg |
| Manganese, Mn | 0.619mg | 1mg |
| Copper, Cu | 189mcg | 189mcg |
| Zinc, Zn | 1.05mg | 1mg |
| Arginine | 0.467g | 0g |
| Valin | 0.54g | 1g |
| Histidine | 0.257g | 0g |
| Isoleucine | 0.49g | 0g |
| Leucine | 0.867g | 1g |
| Lysine | 0.243g | 0g |
| Methionine | 0.198g | 0g |
| Threonine | 0.335g | 0g |
| Tryptophan | 0.162g | 0g |
| Phenylalanine | 0.616g | 1g |
| Alanine | 0.372g | 0g |
| Aspartic acid | 0.518g | 1g |
| Glycine | 0.401g | 0g |
| Glutamic acid | 4.571g | 5g |
| Proline | 1.395g | 1g |
| Serine | 0.598g | 1g |
| Tyrosine | 0.333g | 0g |
| Cysteine | 0.358g | 0g |
| Saturated fatty acids | 0.15g | 0g |
| 14: 0 Myristinova | 0.002g | 0g |
| 16: 0 Palmitic | 0.131g | 0g |
| 18: 0 Stearin | 0.017g | 0g |
| Monounsaturated fatty acids | 0.124g | 0g |
| 18: 1 Olein (omega-9) | 0.124g | 0g |
| Polyunsaturated fatty acids | 0.43g | 0g |
| 18: 2 Linoleum | 0.393g | 0g |
| 18: 3 Linolenic | 0.037g | 0g |
| Omega-3 fatty acids | 0.037g | 0g |
| Omega-6 fatty acids | 0.393g | 0g |
Required products :
Method of preparation :
Mix the eggs and add the sugar, then beat with a mixer, add the butter, yogurt and make a homogeneous mixture.
Add semolina with the leavening agent, beat with a mixer and add a little salt.
Pour the dough into a form covered with parchment. Bake for an hour in an oven preheated to 200 degrees.
Peel the oranges, cut the flesh and place in a bowl with the liquid. Pour the lemon juice, add honey and heat the mixture, but do not allow it to caramelize. Finally, add the grated lemon peel, pour the brandy, heat and remove the pan from the heat (without boiling).
When the roar is cooked, syrup it and sprinkle with coconut shavings.
Enjoy!
Required products :
1/3 tea cup semolina
50 milliliters high-fat liquid cream
1 stick vanilla
3.5 tablespoons sugar
250 milliliters milk
Method of preparation :
Cut the vanilla stick in half lengthwise in half. Use a knife blade to scrape the berries.
Mix the milk and cream, add a spoon and a half of sugar, vanilla beans and the vanilla stick itself. Put the dish on the stove and let the mixture boil. When this happens, carefully add the semolina, stirring constantly. After about 5 minutes of cooking, the combination will thicken and remove from the heat. Leave under the lid for another 5 minutes and carefully remove the vanilla stick.
Divide the dessert into suitable bowls and bake in a preheated 180 degree oven for 7 minutes. Allow to cool slightly to room temperature, then refrigerate for 2-3 hours.
Remove the pudding from the refrigerator and sprinkle with the remaining sugar. Put the forms under a very hot grill for a few minutes. The sweet crystals will caramelize and a beautiful coating will be obtained on the surface of the dessert.
Enjoy your meal!
Required products :
Method of preparation :
Pour a little water over the semolina (about half a cup of tea) and let it swell. Chop the cabbage or grate it, peel the onion and also saturate.
Pour the two vegetables into a deep bowl, add the semolina, a few tablespoons of tomato sauce (you can use ketchup). Season with salt and appropriate spices, crushed garlic cloves and mayonnaise.
Mix everything.
You should get a sticky dough. If it is liquid, thicken with a few spoons of flour.
Make meatballs from the mixture, fry them in a large amount of hot oil and the stove will not be strong.
Enjoy your meal!