| Nutrient | Content | Reference |
|---|---|---|
| Calories | 340kCal | 340kCal |
| Proteins | 24.41g | 24g |
| Fats | 25.98g | 26g |
| Carbohydrates | 1.88g | 2g |
| Water | 42.86g | 43g |
| Ash | 4.87g | 5g |
| Vitamin A, RE | 249mcg | 249mcg |
| Retinol | 0.236mg | 0mg |
| Vitamin B1, thiamine | 0.061mg | 0mg |
| Vitamin B2, riboflavin | 0.359mg | 0mg |
| Vitamin B5, pantothenic | 0.346mg | 0mg |
| Vitamin B6, pyridoxine | 0.065mg | 0mg |
| Vitamin B9, folate | 20mcg | 20mcg |
| Vitamin B12, cobalamin | 2.1mcg | 2mcg |
| Vitamin PP, NE | 0.205mg | 0mg |
| Potassium, K | 65mg | 65mg |
| Calcium, Ca | 700mg | 700mg |
| Magnesium, Mg | 13mg | 13mg |
| Sodium, Na | 753mg | 753mg |
| Sera, S | 244.1mg | 244mg |
| Phosphorus, P | 500mg | 500mg |
| Iron, Fe | 0.23mg | 0mg |
| Manganese, Mn | 0.013mg | 0mg |
| Copper, Cu | 26mcg | 26mcg |
| Selenium, Se | 14.5mcg | 15mcg |
| Zinc, Zn | 3.5mg | 4mg |
| Arginine | 0.849g | 1g |
| Valin | 1.752g | 2g |
| Histidine | 0.704g | 1g |
| Isoleucine | 1.484g | 1g |
| Leucine | 2.548g | 3g |
| Lysine | 2.039g | 2g |
| Methionine | 0.754g | 1g |
| Threonine | 0.899g | 1g |
| Tryptophan | 0.352g | 0g |
| Phenylalanine | 1.358g | 1g |
| Alanine | 0.811g | 1g |
| Aspartic acid | 1.798g | 2g |
| Glycine | 0.497g | 0g |
| Glutamic acid | 5.49g | 5g |
| Proline | 2.969g | 3g |
| Serine | 1.393g | 1g |
| Tyrosine | 1.458g | 1g |
| Cysteine | 0.138g | 0g |
| Cholesterol | 102mg | 102mg |
| Saturated fatty acids | 16.775g | 17g |
| 4: 0 Shrovetide | 0.878g | 1g |
| 6: 0 Nylon | 0.536g | 1g |
| 8: 0 Caprilova | 0.381g | 0g |
| 10: 0 Capricorn | 0.748g | 1g |
| 12: 0 Laurinovaya | 1.073g | 1g |
| 14: 0 Myristinova | 2.608g | 3g |
| 16: 0 Palmitic | 7.675g | 8g |
| 18: 0 Stearin | 2.19g | 2g |
| Monounsaturated fatty acids | 7.136g | 7g |
| 16: 1 Palmitoleic | 0.668g | 1g |
| 18: 1 Olein (omega-9) | 6.073g | 6g |
| Polyunsaturated fatty acids | 0.721g | 1g |
| 18: 2 Linoleum | 0.398g | 0g |
| 18: 3 Linolenic | 0.323g | 0g |
| Omega-3 fatty acids | 0.323g | 0g |
| Omega-6 fatty acids | 0.398g | 0g |
After frying the kebab, the coals are usually still hot, even though the heat has subsided. It's time to prepare an appetizer, side dish or dessert. For example, it is very tasty to serve fresh peaches baked in halves or sliced watermelon with meat!
Cut juicy watermelon into slices and bake on both sides over a fire, serve with honey. It's very simple!
We offer dishes more complicated (and tastier). We will grill pickled cheese with spices, a mix of vegetables, as well as bananas with chocolate and marshmallows! It will turn out original and incredibly tasty!
In about an hour you will prepare a brynza appetizer for a small company.
Products for 4 servings:
feta cheese or other pickled cheese (Halumi is perfect) - 400 g; sauce "Tartar" - 100 g; garlic - 1 clove; provencal herbs - 1 tsp
1. Prepare the products and the package in which we will marinate the cheese. Let's get started!
2. Cut the cheese into large slices, the thickness of which is 1 cm. Combine the sauce with chopped garlic and Provence herbs, no salt is needed. Lubricate the cheese slices on all sides with sauce and put in a bag, Send to the refrigerator for 1 hour.
3. When the coals are ready, put the grate on it, put the slices of cheese on it and fry for a couple of minutes on each side. Turn carefully with tongs, the cheese becomes soft but does not melt.
4. Remove the finished cheese from the grill and eat hot! Enjoy!
It will take you an hour to cook vegetables on the grill.
Products for 4-6 servings:
zucchini - 1 pc.; bell pepper - 1 pc.; small young onion - 8-10 pcs.; champignons - 4-6 pcs. (possibly more).
For marinade:
garlic - 1-2 cloves; soy sauce - 50 ml; apple or balsamic vinegar - 2 tablespoons; olive oil - 4 tablespoons; salt - 2-3 pinches; ground black pepper 1/2 tsp
1. Prepare vegetables and marinade ingredients. You also need a tight package. Let's get started!
2. Wash all the vegetables, remove the seeds from the pepper, remove the peel from the onion. Cut everything coarsely, except for mushrooms, it is better to leave them whole.
3. Put the vegetables in a tight bag. In a bowl, combine for the marinade: soy sauce, vinegar, olive oil, black pepper, garlic (you just need to cut it into 4 pieces). Pour the marinade over the vegetables, seal the bag and refrigerate for 30 minutes. Take it out periodically and turn it over.
4. Soak the skewers in water for half an hour beforehand, then string the vegetables alternating, except for garlic, it was needed only for flavor.
5. Grill over charcoal for about 15 minutes, turning the skewers occasionally with tongs.
Baked vegetables can be served as an independent dish or as a side dish for barbecue. In the same way, you can bake any seasonal vegetables and fruits. Try adding pieces of pineapple or whole small tomatoes to such a mix, we assure you, it will turn out very tasty!
You can prepare a wonderful dessert of bananas, chocolate and marshmallows in just 20 minutes. One banana is for one serving.
Products for 3 servings:
banana - 3 pcs.; marshmallow - 50 g; chocolate - 30-50 g.
1. Prepare food. If the marshmallow is in large pieces (like mine), then each marshmallow should be cut into 4 pieces. Break the chocolate into small pieces or use drops.
2. Cut each banana lengthwise from beginning to end, so that the banana is not cut to the very bottom, the peel at the bottom should remain intact. Fill each banana boat with chocolate and marshmallows.
3. As soon as the coals are ready, put the grate on it, carefully place the bananas on it. Bake for about 10-15 minutes, until the rind is darkened and the chocolate and marshmallows begin to melt.
4. Remove the dessert from the grill, cool for 3-4 minutes and eat with a spoon. Enjoy!
read more...Necessary products
For the dough:
For the stuffing:
For decoration:
Method of preparation :
Pour the salt, soda and sugar over the flour (mix them on the kitchen counter, not in a bowl). Make a recess in the center, beat the egg in it and pour the oil. Knead the dough, if necessary, pour a few tablespoons of cold water.
Wrap it in cling film and refrigerate for half an hour.
While it cools, make the filling for the tartlets. Mix the cottage cheese and the egg, season and beat with a mixer.
Take the dough out of the fridge, divide it into several parts (according to the number and size of the tins you will use). Cover the inside of the dishes (walls and bottom) with each. With a fork make holes in the base of the dough and fill with cottage cheese.
Arrange the cherry tomatoes cut in half on the surface and bake the tartlets in the oven at 180 degrees for about 25 minutes.
Serve with a decoration of olive rings, and you can add more capers, dill and / or cottage cheese.
Have a good time!
Required products :
Method of preparation :
Boil the spaghetti (you can use other pasta of your choice) and drain the liquid.
Fry the garlic in hot oil until golden and then add the broccoli to the pan. Fry them until golden, remove them from the pan.
Blanch the tomatoes and cut them into cubes, pour in the garlic oil, pour 2 tablespoons of cream, 1 teaspoon of lemon juice and add the same amount of grated citrus peel. Let everything simmer for a while, this will be the sauce for the dish.
Roast the walnuts separately in a dry pan.
Once everything is ready, mix the spaghetti with the broccoli and sauce, stir. Add the soft cheese, season with black pepper and salt, sprinkle with walnuts.
Enjoy your meal!