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Mezze-kolmik sooja valge saiaga

Mezze-kolmik sooja valge saiaga
Lisas @hokkaido | 0 kasutajale meeldis see toit | 0 kasutajat salvestas selle toidu

Toitumisalane teave

Portsjoni kohta (330 g)

% päevasest väärtusest põhineb 2000 kcal dieedil

Kalorid 520 kcal
26% DV
Rasvad kokku 26.0g
40% DV
monoküllastumata rasvhapped11.0g
polüküllastumata rasvhapped8.0g
küllastunud rasvhapped3.5g
Süsivesikud kokku 58.0g
19% DV
kiudained10.0g
tärklis40.0g
suhkrud4.0g
Valk 15.0g
30% DV
taimne valk15.0g

Teave

Väike mezze-stiilis valik babaganoush’i, hummust, adžikat ja pehmet valget saia.

Koostisosad

  • babaganoush 80g
  • hummus
  • adjica 30g
  • white fluffy bread 140g

Vitamiinid ja mineraalid

Vitamiinid

ToitaineKogusPV%Poolestusaeg
biotiin (B7-vitamiin)4.0mcg13%
koliin35.0mg6%
folaat (B9-vitamiin)90.0mcg23%
niatsiin (B3-vitamiin)3.5mg22%
pantoteenhape (B5-vitamiin)0.9mg18%
riboflaviin (B2-vitamiin)0.2mg14%
tiamiin (B1-vitamiin)0.3mg29%
A-vitamiin180.0mcg20%
B6-vitamiin0.3mg15%
C-vitamiin12.0mg13%
E-vitamiin3.0mg20%
K-vitamiin18.0mcg15%

Mineraalid

ToitaineKogusPV%Poolestusaeg
kaltsium90.0mg9%
kroom4.0mcg11%
vask0.3mcg0%
jood5.0mcg3%
raud3.2mg18%
magneesium55.0mg13%
mangaan0.9mg39%
molübdeen12.0mcg27%
fosfor180.0mg26%
kaalium420.0mg9%
seleen18.0mcg33%
naatrium720.0mg31%
tsink1.8mg16%

Kolmikmezze sooja valge saiaga

Vaoshoitud mezze-vaagen püsib või kukub tasakaalu peal: suitsusus, kreemisus, tulisus ja pehmus peavad kohtuma üksteist lämmatamata. Siin on babaganoush, hummus ja adjica seatud eristuvate häältena, samal ajal kui valge sai annab vajaliku õrnuse ja kandvuse. Tulemuseks peaks olema külluslik, puhas ja terviklik kooslus.

Retsepti põhiandmed



  • Roa kategooria: Mezze-vaagen

  • Köök või päritolu: Ida-Vahemere ja Kaukaasia mõjudega

  • Roa tüüp: Eelroog või jagamiseks mõeldud väike roog

  • Kogus: 1 vaagen

  • Portsjoni suurus: 330 g

  • Ettevalmistusaeg: 10 minutit

  • Küpsetusaeg: 3 minutit

  • Koguaeg: 13 minutit

  • Raskusaste: Lihtne


    • Vahendid



  • Väike serveerimisvaagen

  • Väike lusikas

  • Saianuga

  • Röster või kuiv pann

  • Soovi korral kolm väikest serveerimissüvendit või ramekini


    • Koostisosad



    Mezze komponendid


  • Babaganoush 80 g

  • Hummus 80 g

  • Adjica 30 g


    • Sai


  • Pehme valge sai 140 g


    • Valmistamine



  • 1. Tõsta babaganoush, hummus ja adjica 10 minutiks toatemperatuurile, et nende tekstuur pehmeneks ja maitsed avaneksid. Dipikastmed peaksid olema siidjad, mitte külmad ja tihked.


  • 2. Soojenda pehmet valget saia 2 kuni 3 minutit rösteris või kuival pannil keskmisel kuumusel, pannil soojendades keera seda üks kord. Sai peaks olema kergelt läbi soojenenud, keskelt pehme ja servadest vaevumärgatavalt krõbe, ilma et see tugevalt värvuks.


  • 3. Tõsta lusikaga babaganoush serveerimisvaagna ühte ossa ja silu see madalaks ovaaliks. Aseta hummus selle kõrvale ning vormi sellest teine korralik kuhjake või madal kaar. Tõsta adjica kolmandaks, väiksemaks loiguks, hoides selle serv puhta ja selgelt eristuvana.


  • 4. Vajadusel lõika soe sai ühtlasteks tükkideks, seejärel säti see dipikastmete kõrvale korrastatud joone või lehvikuna. Vaagen peaks mõjuma kolme selge elemendina, mitte seguna.


    • Serveerimine



    Serveeri kohe, kuni sai on veel soe ja dipikastmed püsivad pehmed. Esitle vaagnat nii, et dipikastmed on eraldi, kuid piisavalt lähestikku, et ühelt teisele oleks lihtne liikuda. Lõppkooslus peaks olema tasakaalus, kus sai toimib pehme ja neutraalse raamina.

    Professionaalsed märkused



  • Hoia dipikastmed kuju ja paigutuse poolest selgelt eraldi; visuaalne selgus on selle roa distsipliini osa.

  • Soe sai on hädavajalik, kuid see peab jääma õrnaks. Liigne röstimine rikub tasakaalu.

  • Kui adjica on eriti jõuline, hoia selle kogus kompaktne, et see teravdaks vaagnat, mitte ei hakkaks domineerima.
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