Cheese Puffs with Roasted Tomatoes

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Cheese Puffs with Roasted Tomatoes
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Health Score:
72 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
896
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie896 cal.(43 %)
Protein34 g(35 %)
Fat58 g(50 %)
Carbohydrates38 g(25 %)
Sugar added6 g(24 %)
Roughage2.7 g(9 %)
Vitamin A0.6 mg(75 %)
Vitamin D2.2 μg(11 %)
Vitamin E7.2 mg(60 %)
Vitamin K32 μg(53 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.7 mg(64 %)
Niacin8.6 mg(72 %)
Vitamin B₆0.3 mg(21 %)
Folate95 μg(32 %)
Pantothenic acid2.1 mg(35 %)
Biotin24.5 μg(54 %)
Vitamin B₁₂2.8 μg(93 %)
Vitamin C28 mg(29 %)
Potassium613 mg(15 %)
Calcium529 mg(53 %)
Magnesium60 mg(20 %)
Iron2.9 mg(19 %)
Iodine21 μg(11 %)
Zinc4.3 mg(54 %)
Saturated fatty acids26.2 g
Uric acid35 mg
Cholesterol310 mg
Complete sugar14 g

Ingredients

for
4
For the dough
125 milliliters water
125 milliliters milk
1 pinch salt
1 pinch sugar
75 grams butter
125 grams Pastry flour
4 eggs
For the filling
300 grams Quark
200 grams Edam cheese (grated)
2 Tbsps finely chopped shallots
5 Tbsps scallions
2 Tbsps finely chopped parsley
2 Tbsps finely chopped Basil
2 Tbsps sunflower oil
2 Tbsps lemon juice
2 tsps grated Lemon peel
salt
freshly ground peppers
For the tomatoes
300 grams Cherry tomatoes
5 Tbsps olive oil
100 milliliters white wine
1 Tbsp sugar
salt
1 sprig rosemary
1 sprig thyme
1 garlic clove (peeled and sliced)
1 Tbsp fennel seeds
1 Tbsp Coriander
1 tsp Cumin
1 pc Star anise (crushed)
100 milliliters gin
100 milliliters Sherry vinegar
freshly ground peppers
How healthy are the main ingredients?
olive oilshallotsugarparsleyBasilsugar

Preparation steps

1.

For the dough: Boil milk, water, salt, sugar and butter in a pot. Stir in flour with a wooden spoon until dough forms. 

2.

Put dough into a bowl, immediately stir in 1 egg and then stir in remaining egg when dough is smooth and supple.

3.
The dough is ready when it shines and heavy tearing falls from the spoon.
4.

Pour dough into a piping bag with a star tip. Pipe large puffs onto a baking sheet lined with parchment paper. 

5.

Bake in an oven preheated to 200°C (approximately 400°F) for about 30 minutes, until golden brown. Remove and let cool.

6.

For the filling: Combine quark, cheese and lemon juice. Stir in remaining filling ingredients, except basil, and season with salt and pepper. Pour filling into a piping bag.

7.

Slice puffs in half, pipe filling onto one-half of each puff and top with remaining half. Drizzle puffs with a little oil and sprinkle with minced basil. 

8.

For the tomatoes: Rinse tomatoes. Heat oil in a pan and cook tomatoes briefly. Season with 1/2 teaspoon salt and sugar. Deglaze with white wine and place tomatoes in an ovenproof dish. Add remaining tomato ingredients and roast for 10 minutes in an oven preheated to 220°C (approximately 425°F). Remove and let cool in the pan. 

Serve puffs with cooled tomatoes. 

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