Last modified on: November 29th 2015
Keywords for this recipe:Preparation | Cooking | Start to finish |
---|---|---|
18 min. | 51 min. | 1 hour 9 min. |
Whole recipe | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
3,091 Kcal or 12,941 Kj | 103 gr | 78 gr | 263 gr |
155 % | 40 % | 7 % | 40 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
199 Kcal or 833 Kj | 7 gr | 5 gr | 17 gr |
10 % | 3 % | <1 % | 3 % |
Per person | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
1,545 Kcal or 6,469 Kj | 52 gr | 39 gr | 132 gr |
77 % | 20 % | 4 % | 20 % |
Potimarron (Japanese chestnut pumpkin): You can get more informations, or check-out other recipes which use it, for example: Potimarron and leek soup, Mixed vegetable curry, Pumpkin (or potimarron) soup, Potimarron braised in meat jus, Potimarron and Parmesan tart, ... All | |
Chicken breast: You can check-out other recipes which use it, like for example: Chicken "cantina", Coq au vin, Chicken nems, Chicken breasts in a potato crust, Warm chicken salad, ... All | |
Belly (streaky) bacon: You can check-out other recipes which use it, like for example: "Land and sea" kebabs, Meatballs, Hamburgers, Fried egg in bread, Pâté de campagne, ... All | |
Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Chocolate cream with a crunch, irish coffee mousse, Apricot fool, Black Forest gateau, Leek fondue, Normandy seafood stew, ... All |
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