Domov / world / Evropa / Estonija / Topla skleda z lečo in gobami z mandljevo-jagodičnim hrustljavim posipom

Topla skleda z lečo in gobami z mandljevo-jagodičnim hrustljavim posipom

Topla skleda z lečo in gobami z mandljevo-jagodičnim hrustljavim posipom
Zabeležil uporabnik @test2 | 0 uporabnikom je bila ta hrana všeč | 0 uporabnikov je shranilo to hrano

Hranilne vrednosti

Na porcijo 420 g

% dnevne vrednosti na podlagi prehrane z 2000 kcal

Kalorije 520 kcal
26% DV
Skupne maščobe 22.0g
34% DV
Skupni ogljikovi hidrati 58.0g
19% DV
Beljakovine 24.0g
48% DV

O tem

Nasitna skleda z mehko lečo in aromatičnimi gobami, obložena s praženimi mandlji in svežim jagodičevjem za sladko-kisel zaključek. Kombinacija zemeljskih, oreškastih in svežih okusov ustvari polnovreden obrok.

Sestavine

Topla skleda z lečo in gobami z mandljevo-jagodičnim hrustljavim posipom

Uvod


Ta skleda temelji na tihi globini: zemeljska leča, zapečene gobe in čista sladkost jagodičevja v kontrastu s čvrstim ugrizom praženih mandljev. Postrežena topla deluje celovito brez odvečnosti, pri čemer vsak element ohrani svojo teksturo in jasnost. Rezultat je jed kontrasta in ravnovesja, dovolj natančna za sodobno mizo in dovolj nasitna, da stoji kot samostojen obrok.

Osnovne informacije o receptu


  • Kategorija jedi: Topla skleda z žiti in stročnicami

  • Kuhinja ali izvor: Sodobna

  • Vrsta obroka: Glavna jed

  • Količina: 1 skleda

  • Velikost porcije: 420 g

  • Čas priprave: 15 minut

  • Čas kuhanja: 25 minut

  • Skupni čas: 40 minut

  • Zahtevnost: Srednja


    • Oprema


  • Srednje velika kozica

  • Težka ponev za praženje, 24 cm

  • Fino cedilo

  • Mešalna skleda

  • Lopatica

  • Kuhinjska tehtnica


    • Sestavine


    Leča in gobe


  • 160 g kuhane leče

  • 140 g gob, očiščenih in narezanih


    • Mandljevo-jagodični hrustljavi posip


  • 40 g mandljev

  • 80 g jagodičevja


    • Postopek


  • 1. Mandlje dajte v suho ponev na srednji temperaturi. Pražite jih 4 do 5 minut in pogosto mešajte, dokler ne zadišijo in enakomerno zlato porjavijo. Preložite jih na desko in grobo sesekljajte; oreščki naj ostanejo razločni in hrustljavi.


  • 2. Ponev vrnite na srednje visoko temperaturo. Dodajte gobe v eni plasti in jih pecite 6 do 8 minut, mešajte le po potrebi, dokler ne spustijo svoje vlage, ne dobijo temno rjave barve in ne razvijejo koncentrirane, polne arome.


  • 3. Gobam dodajte kuhano lečo. Segrevajte 3 do 4 minute in nežno obračajte, dokler leča ni povsem vroča in zmes povezana, vendar ne mokra. Leča mora ostati cela.


  • 4. V ponev dodajte jagodičevje le toliko časa, da se segreje, približno 30 do 45 sekund, da se na robovih rahlo zmehča, hkrati pa ohrani obliko in svežino.


  • 5. Odstavite z ognja. Vmešajte polovico sesekljanih mandljev, preostanek pa prihranite za zaključek. Skleda mora biti zdaj topla, uravnotežena in teksturno raznolika: mehka leča, mesnate gobe in sadje, ki še vedno deluje čisto in sveže.


    • Serviranje in postrežba


    Mešanico leče in gob naložite v plitvo skledo. Po vrhu posujte preostale mandlje, tako da jagodičevje ostane vidno med toplimi elementi. Postrezite takoj, ko so gobe še vedno sijoče in je kontrast med toplo osnovo in svežim hrustljavim dodatkom najizrazitejši.

    Strokovne opombe


  • Gobe dobro zapecite; blede gobe bodo razvodenile celotno jed.

  • Jagodičevje naj bo le rahlo ogreto, da prispeva svežino namesto kompotaste mehkobe.

  • Mandlje dodajte na koncu, da ohranijo svojo hrustljavost in da skleda ne postane težka.
    • VeganskaVegetarijanskaBrez glutenaBrez mlečnih izdelkovUravnotežena
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