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Kalfaspiek-terrien

Kalfaspiek-terrien
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Voedingsfeite

Per porsie van 150 g

% Daaglikse Waarde gebaseer op 'n 2000 kcal-dieet

Kalorieë 320 kcal
16% DV
Totale vet 22.0g
34% DV
Mono-onversadigde vet9.0g
Poli-onversadigde vet2.0g
Versadigde vet8.0g
Transvet0.2g
Totale koolhidrate 2.0g
1% DV
Proteïen 28.0g
56% DV
Dierlike proteïen28.0g

Oor

’n Tradisionele Sweedse kalfkopkaas gemaak van kalfafval en gelatienagtige vleis, gestol en saamgepers in ’n terrien.

Bestanddele

Vitamiene & Minerale

Vitamiene

VoedingstofHoeveelheidDV%Halfleeftyd
Biotien (B7)8.0mcg27%
Cholien180.0mg33%
Folaat (B9)12.0mcg3%
Niasien (B3)4.5mg28%
Pantoteensuur (B5)2.1mg42%
Riboflavien (B2)1.2mg92%
Tiamien (B1)0.1mg13%
Vitamien A1200.0mcg133%
Vitamien B126.0mcg250%
Vitamien B60.3mg18%
Vitamien D0.8mcg4%
Vitamien E0.6mg4%
Vitamien K3.0mcg3%

Minerale

VoedingstofHoeveelheidDV%Halfleeftyd
Kalsium20.0mg2%
Chroom2.0mcg6%
Koper0.3mcg0%
Jodium8.0mcg5%
Yster3.5mg19%
Magnesium18.0mg4%
Mangaan0.0mg1%
Molibdeen5.0mcg11%
Fosfor220.0mg31%
Kalium260.0mg6%
Selenium28.0mcg51%
Natrium850.0mg37%
Sink4.2mg38%

Kalfsvleis-aspiekterrien

’n Hartige verkoelde vleisjellie gemaak van kalfafval en vleis wat in sous met geurmiddels gestol word. Dit stem die naaste ooreen met ’n klassieke kalfsvleisaspiek of vleisterrien.

Bestanddele


  • Kalfafval en vleis: 110 g

  • Gelatien/sous: 35 g

  • Geurmiddels: 5 g


  • Totaal: 150 g

    Instruksies


  • 1. Verhit die gelatien-/sousmengsel liggies totdat dit heeltemal gesmelt en glad is.

  • 2. Roer die kalfafval en vleis by, en breek dit op of laat dit in klein stukkies soos verkies.

  • 3. Geur eweredig met die 5 g geurmiddels.

  • 4. Gooi in ’n klein vorm of skottel en druk liggies af om lugborrels te verwyder.

  • 5. Verkoel totdat dit heeltemal gestol is, minstens 2 tot 4 uur.

  • 6. Keer uit die vorm of sny in skywe en bedien koud.


  • Voorbereidingstyd en gaarmaaktyd


  • Voorbereidingstyd: 10 minute

  • Gaarmaaktyd: 5 minute

  • Verkoeltyd: 2 tot 4 uur


  • Nuttige wenke


  • Bedien goed verkoel vir die beste tekstuur.

  • As die sous baie ryk is, help ’n bietjie suurheid van die geurmiddels om die geur te balanseer.

  • Sny met ’n warm mes vir netter porsies.
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