Tricolour Soft Cheese Loaf
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 4 h. 45 min.
Ready in
Calories:
428
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 428 cal. | (20 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 25.8 μg | (43 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 128 μg | (43 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 13.7 μg | (30 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 199 mg | (209 %) | ||
| Potassium | 516 mg | (13 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 19.9 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 87 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 6 ½ cups Bell pepper (red, yellow and green, halved and deseeded)
- 10 sheets white gelatin
- 1 ¾ cups full-fat Quark
- 1 ¾ cups goat cream cheese
- ½ lemon (juiced)
- 2 Dried Tomatoes (in oil, drained and chopped)
- 2 Tbsps Chives
- 1 Tbsp mixed Fresh herbs (chopped)
- ⅞ cup cream (whipped)
Preparation steps
1.
Blanch the peppers in boiling salted water for 6-8 minutes until they are soft. Drain well.
2.
Soften the gelatine in cold water. Wring out and dissolve in a small pot set over a medium heat. Stir in some of the quark and then transfer the mixture to the rest of the quark. Stir in the goat's cheese until smooth. Add the lemon juice and season with salt and ground black pepper.
3.
Line a loaf tin or terrine with clingfilm.
4.
Mix together the tomatoes, chives and herbs. Fold in the cream and transfer to the prepared loaf tin dish creating alternate layers of cream and peppers. Finish with pepper and leave to chill in the fridge overnight.
5.
The next day, remove from the tin, take off the clingfilm and serve sliced with toast.
