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Crunchy verrines

Crunchy verrines
Little verrines filled with a mixture of cottage cheese (fromage blanc), cream and coriander with diced radish, gherkin and shallot.
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For 6 glasses, you will need:



Nutritional information:

Whole recipe
Calories
291
15%
Proteins
38g
14%
Carbohydrates
13g
1%
Fats
10g
1%
 Per 100 g 
Calories
100
5%
Proteins
13g
5%
Carbohydrates
4g
<1%
Fats
3g
1%
 Per glass
Calories
48
2%
Proteins
6g
2%
Carbohydrates
2g
<1%
Fats
1g
<1%
TrafficRating
  • Already noted 21 times
  • Average note : 2.8/3






% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).


Times:

Preparation : 41 min.
Preservation : 1 day in the fridge with the glass covered with film.


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How much will it cost?

 For 6 glasses : 3.19 €

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Step by step recipe:


1
Cut 4 radishes into small dice.
Crunchy verrines : Photo of step #1
2
Do the same with 4 gherkins in vinegar.
Crunchy verrines : Photo of step #2
3
Do the same with 1 shallot.
Crunchy verrines : Photo of step #3
4
Chop coriander finely.
Crunchy verrines : Photo of step #4
5
In a bowl, mix 200 g cream cheese and 2 tablespoons cream, then salt and pepper.
Crunchy verrines : Photo of step #5
6
Add this mixture to the diced vegetables and mix well.
Crunchy verrines : Photo of step #6
7
Pour this into the verrines (using a forcing bag will make this easier, then put in the fridge to wait until ready to serve.
Crunchy verrines : Photo of step #7

Remarks:

For the cheese, you can use "petits suisses" if they are available where you live.

A variation worth trying: grate a little cauliflower into the mixture and stir in.

Source:

Home made.

Last modified on: November 24th 2011

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Your 2 comments or questions on this recipe:

- - -

I need to know how much sodium is in each recipe.

Comment #1 posted on january 8th 2012 at 03:37 by Bobbie.

There is sodium in salt, that's all I know.

Comment #2 posted on january 9th 2012 at 16:36 by jh.


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