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Trio mezea sa toplim belim hlebom

Trio mezea sa toplim belim hlebom
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Nutritivne vrednosti

Po porciji od 330 g

% dnevne vrednosti na osnovu ishrane od 2000 kcal

Kalorije 520 kcal
26% DV
Ukupne masti 26.0g
40% DV
Mononezasićene masti11.0g
Polinezasićene masti8.0g
Zasićene masti3.5g
Ukupni ugljeni hidrati 58.0g
19% DV
Vlakna10.0g
Skrob40.0g
Šećeri4.0g
Proteini 15.0g
30% DV
Biljni proteini15.0g

O proizvodu

Mala porcija u stilu mezea sa babaganushom, humusom, adjikom i mekim belim hlebom.

Sastojci

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

Vitamini i minerali

Vitamini

NutrijentKoličinaDV%Poluvreme
Biotin (B7)4.0mcg13%
Holin35.0mg6%
Folat (B9)90.0mcg23%
Niacin (B3)3.5mg22%
Pantotenska kiselina (B5)0.9mg18%
Riboflavin (B2)0.2mg14%
Tiamin (B1)0.3mg29%
Vitamin A180.0mcg20%
Vitamin B60.3mg15%
Vitamin C12.0mg13%
Vitamin E3.0mg20%
Vitamin K18.0mcg15%

Minerali

NutrijentKoličinaDV%Poluvreme
Kalcijum90.0mg9%
Hrom4.0mcg11%
Bakar0.3mcg0%
Jod5.0mcg3%
Gvožđe3.2mg18%
Magnezijum55.0mg13%
Mangan0.9mg39%
Molibden12.0mcg27%
Fosfor180.0mg26%
Kalijum420.0mg9%
Selen18.0mcg33%
Natrijum720.0mg31%
Cink1.8mg16%

Trio mezea sa toplim belim hlebom

Uzdržan meze tanjir živi ili umire od ravnoteže: dim, kremoznost, ljutina i mekoća moraju se susresti bez međusobnog potiskivanja. Ovde su babaganoush, hummus i adjica raspoređeni kao zasebni glasovi, dok beli hleb pruža potrebnu nežnost i osnovu za posluživanje. Rezultat treba da deluje izdašno, čisto i skladno.

Osnovne informacije o receptu



  • Kategorija jela: Meze plata

  • Kuhinja ili poreklo: Inspirisano istočnim Mediteranom i Kavkazom

  • Vrsta obroka: Predjelo ili malo jelo za deljenje

  • Prinos: 1 plata

  • Veličina porcije: 330 g

  • Vreme pripreme: 10 minuta

  • Vreme kuvanja: 3 minuta

  • Ukupno vreme: 13 minuta

  • Težina: Lako


  • Oprema



  • Mala plata za serviranje

  • Mala kašika

  • Nož za hleb

  • Toster ili suvi tiganj

  • Tri male udubljene posude za serviranje ili ramekini, po želji


  • Sastojci



    Komponente mezea


  • Babaganoush 80 g

  • Hummus 80 g

  • Adjica 30 g


  • Hleb


  • Beli mekani hleb 140 g


  • Postupak



  • 1. Ostavite babaganoush, hummus i adjicu na sobnoj temperaturi 10 minuta kako bi im tekstura omekšala, a ukusi se otvorili. Namazi treba da budu podatni, ne hladni i čvrsti.


  • 2. Zagrejte beli mekani hleb 2 do 3 minuta u tosteru ili u suvom tiganju na srednjoj vatri, okrećući jednom ako koristite tiganj. Hleb treba da bude blago zagrejan kroz celu sredinu, mekan u centru i tek blago hrskav po ivicama, bez jačeg tamnjenja.


  • 3. Kašikom stavite babaganoush u jedan deo plate za serviranje i poravnajte ga u nizak ovalni oblik. Pored njega stavite hummus i oblikujte ga u drugu urednu gomilicu ili plitki potez. Kašikom stavite adjicu u treću, manju površinu, vodeći računa da joj ivica ostane čista i jasno odvojena.


  • 4. Po potrebi isecite topli hleb na jednake komade, pa ga rasporedite uz namaze u urednoj liniji ili lepezi. Tanjir treba da se čita kao tri jasna elementa, a ne kao mešavina.


  • Serviranje i iznošenje



    Poslužite odmah, dok je hleb topao, a namazi ostaju podatni. Iznesite platu tako da namazi budu odvojeni, ali dovoljno blizu za lako prelaženje s jednog na drugi. Završna kompozicija treba da bude uravnotežena, pri čemu hleb služi kao mek, neutralan okvir.

    Profesionalne napomene



  • Neka namazi ostanu jasno odvojeni po obliku i rasporedu; vizuelna jasnoća je deo discipline ovog jela.

  • Topao hleb je neophodan, ali mora ostati nežan. Preterano tostiranje narušiće ravnotežu.

  • Ako je adjica naročito izražajna, zadržite njenu porciju kompaktnom kako bi zaoštrila tanjir umesto da njime dominira.
  • VegetarijanskaMediteranskaUravnotežena
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