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Kalveaspic

Kalveaspic
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Næringsindhold

Pr. portion på 150 g

% daglig værdi baseret på en kost på 2000 kcal

Kalorier 220 kcal
11% DV
Fedt i alt 11.0g
17% DV
Enkeltumættede fedtsyrer5.0g
Flerumættede fedtsyrer1.0g
Mættede fedtsyrer4.0g
Kulhydrat i alt 2.0g
1% DV
Protein 28.0g
56% DV
Animalsk protein28.0g

Om

Kalveaspic er en traditionel svensk presset kalveterrine lavet af kogt kalvekød, der sættes i en krydret og gelatinerig sky.

Ingredienser

Vitaminer & mineraler

Vitaminer

NæringsstofMængdeDV%Halveringstid
Biotin4.0mcg13%
Cholin95.0mg17%
Folat8.0mcg2%
Niacin7.0mg44%
Pantothensyre0.8mg16%
Riboflavin0.3mg19%
Thiamin0.1mg7%
Vitamin A15.0mcg2%
Vitamin B122.2mcg92%
Vitamin B60.3mg21%
Vitamin C1.0mg1%
Vitamin D0.2mcg1%
Vitamin E0.4mg3%
Vitamin K1.0mcg1%

Mineraler

NæringsstofMængdeDV%Halveringstid
Calcium18.0mg2%
Chrom2.0mcg6%
Kobber0.1mcg0%
Jod6.0mcg4%
Jern2.1mg12%
Magnesium20.0mg5%
Mangan0.0mg1%
Molybdæn4.0mcg9%
Fosfor180.0mg26%
Kalium260.0mg6%
Selen28.0mcg51%
Natrium720.0mg31%
Zink3.4mg31%

Kalveaspic

En klassisk kold kalveret sat i en velsmagende, gelatinerig bouillon, der minder om kødaspic eller kalvegelé. Den serveres typisk kold som forret eller i skiver som appetizer.

Ingredienser


  • Kalvekød 110 g

  • Gelatinerig kogebouillon 35 g

  • Løg og krydderier 5 g


  • I alt: 150 g

    Fremgangsmåde


  • 1. Kog kalvekødet mørt, hvis det ikke allerede er tilberedt.

  • 2. Varm bouillonen med løg og krydderier for at trække smag.

  • 3. Kom kalvekødet sammen med bouillonblandingen i en lille form eller skål.

  • 4. Afkøl, indtil bouillonen sætter sig til en fast gelé.

  • 5. Vend ud af formen, eller servér direkte kold.


  • Forberedelsestid og tilberedningstid


  • Forberedelsestid: 10 minutter

  • Tilberedningstid: 0 minutter

  • Køletid: 2 til 4 timer


  • Nyttige tips


  • Brug en godt indkogt, kollagenrig bouillon for det bedste resultat.

  • Servér kold med sennep, syltede agurker eller sprødt brød.

  • For pænere skiver, køl grundigt ned før servering.
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