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Kiwi, heel bedien en verkoel

Kiwi, heel bedien en verkoel
Aangeteken deur @okkai | 1 gebruikers hou van hierdie kos | 0 gebruikers het hierdie kos gestoor

Voedingsfeite

Per porsie van 225 g

% Daaglikse Waarde gebaseer op 'n 2000 kcal-dieet

Kalorieë 137 kcal
7% DV
Totale vet 1.2g
2% DV
Mono-onversadigde vet0.3g
Poli-onversadigde vet0.3g
Versadigde vet0.1g
Totale koolhidrate 33.1g
11% DV
Vesel6.8g
Stysel6.3g
Suikers20.0g
Proteïen 2.5g
5% DV
Plantaardige proteïen2.5g

Oor

Drie heel kiwivrugte. Laag in vet, met matige koolhidrate, en besonders ryk aan vesel en vitamien C.

Bestanddele

Vitamiene & Minerale

Vitamiene

VoedingstofHoeveelheidDV%Halfleeftyd
Cholien17.4mg3%
Folaat (B9)56.3mcg14%
Niasien (B3)0.8mg5%
Pantoteensuur (B5)0.4mg8%
Riboflavien (B2)0.1mg8%
Tiamien (B1)0.1mg8%
Vitamien A9.0mcg1%
Vitamien B60.1mg6%
Vitamien C209.3mg233%
Vitamien E3.4mg23%
Vitamien K90.9mcg76%

Minerale

VoedingstofHoeveelheidDV%Halfleeftyd
Kalsium76.5mg8%
Koper292.5mcg33%
Yster0.7mg4%
Magnesium38.3mg9%
Fosfor76.5mg11%
Kalium702.0mg15%
Selenium0.5mcg1%
Natrium6.8mg0%
Sink0.3mg3%

**Kiwi, Heel Bedien en Verkoel**

Inleiding



Dit is kiwi in sy suiwerste vorm: helder, suur en skoon soet, met geen versiering buiten temperatuur en presisie nie. Wanneer die vrug ryp is en behoorlik hanteer word, het dit niks meer nodig as sorgvuldige voorbereiding om sy geur en ferm byt te wys nie. Die resultaat is eenvoudig, noukeurig en volledig.

Resep-noodsaaklikhede



  • Gereggroep: Voorbereiding van vars vrugte

  • Kombuis of oorsprong: Universeel

  • Gangtipe: Ligte gang / nagereg

  • Opbrengs: 1 porsie

  • Porsiegrootte: 225 g

  • Voorbereidingstyd: 10 minute

  • Gaarmaaktyd: 0 minute

  • Totale tyd: 10 minute

  • Moeilikheidsgraad: Maklik


  • Toerusting



  • Snyplank

  • Skilmes

  • Klein opdienbord


  • Bestanddele



    Vrug



  • Kiwi, geskil en afgewerk: 225 g


  • Metode



  • 1. Verkoel die kiwi kortliks as dit nie reeds koud is nie. Die vrug moet ferm, geurig wees en net effens meegee onder sagte druk.

  • 2. Skil die kiwi netjies met ’n skilmes en verwyder al die skil sonder om die vleis te kneus. Sny die stingelpunte af.

  • 3. Sny of verdeel die kiwi netjies en hou die stukke heel en eweredig. Die vleis moet glansend, sappig en skerp aromaties bly.

  • 4. Rangskik die kiwi op ’n klein verkoelde bord in ’n enkele, netjiese laag. Hou die aanbieding ingetoë en presies.

  • 5. Bedien onmiddellik terwyl die vrug helder, koel en op sy skoonste tekstuur is.


  • Uitplatering en bediening



    Bied die kiwi in ’n lae, egalige rangskikking aan, met die snyvlakke sigbaar en die natuurlike kleur onaangeraak. Die bord moet vars, helder en doelbewus voorkom.

    Professionele notas



  • Gebruik vrugte op piekrypheid; onryp kiwi sal streng smaak, terwyl oorryp vrugte sal inmekaar sak en definisie verloor.

  • Hanteer die vleis so min moontlik ná sny om die glans en struktuur te behou.

  • Bedien koud, maar nie yskoud nie, sodat die aroma lewendig bly.
  • VeganVegetariesPaleoMediterreensGlutenvrySuiwelvryWhole30Gebalanseerd
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