Colourful Soft Cheese Slices

Name: Colourful Soft Cheese Slices
Total time: 12 h 45 min
Yield: 6
Ingredients: 4 cups roasted Red pepper (from a jar); 0.375 cup double cream (warmed); 2.5 cups Bell pepper (from a jar); 1 garlic clove (crushed); 1.333 cups grated Gruyere; 0.5 cup cream cheese; 2 Tbsps lemon juice; salt (to taste); peppers (to taste); 3 Tbsps Chives (chopped); 2 Tbsps Basil (chopped plus more for garnish); Olives (for garnish)

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Health Score:

92 / 100

Difficulty:

moderate

Difficulty

Preparation:

45 min.

Preparation

ready in 12 h. 45 min.

Ready in

Calories:

359

calories

Calories

How many calories can I eat?

Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	359 cal.	(17 %)
Protein	19 g	(19 %)
Fat	28 g	(24 %)
Carbohydrates	8 g	(5 %)
Sugar added	0 g	(0 %)
Roughage	4.1 g	(14 %)

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more nutritional values

Vitamin A	0.6 mg	(75 %)
Vitamin D	0.3 μg	(2 %)
Vitamin E	4.5 mg	(38 %)
Vitamin K	19.7 μg	(33 %)
Vitamin B₁	0.1 mg	(10 %)
Vitamin B₂	0.4 mg	(36 %)
Niacin	5.7 mg	(48 %)
Vitamin B₆	0.6 mg	(43 %)
Folate	89 μg	(30 %)
Pantothenic acid	0.8 mg	(13 %)
Biotin	5.8 μg	(13 %)
Vitamin B₁₂	1.2 μg	(40 %)
Vitamin C	170 mg	(179 %)
Potassium	386 mg	(10 %)
Calcium	522 mg	(52 %)
Magnesium	40 mg	(13 %)
Iron	1.2 mg	(8 %)
Iodine	25 μg	(13 %)
Zinc	2.6 mg	(33 %)
Saturated fatty acids	15.6 g
Uric acid	27 mg
Cholesterol	70 mg
Complete sugar	7 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 4 cups roasted Red pepper (from a jar); ⅜ cup double cream (warmed); 2 ½ cups Bell pepper (from a jar); 1 garlic clove (crushed); 1.333 cups grated Gruyere; ½ cup cream cheese; 2 Tbsps lemon juice; salt (to taste); peppers (to taste); 3 Tbsps Chives (chopped); 2 Tbsps Basil (chopped plus more for garnish); Olives (for garnish)

How healthy are the main ingredients?

cream cheese Chives Basil garlic clove salt Olive

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Preparation steps

Line a terrine or a load tin with cling film. Allow extra to hang over the sides. Line the bottom and sides of the terrine with the red pepper, cutting to fit as necessary.

Sprinkle the gelatine into the warm cream and stir until dissolved.

In a food processor combine the garlic, goats cheese, cream cheese and lemon juice until smooth. Season with salt and pepper. Add the cream and gelatine mixture and blend until combined, and then fold in the herbs.

Add a layer of the goats cheese mixture to the terrine. Top with a layer of yellow peppers. Continue to layer the goats cheese and the peppers, finishing with a layer of peppers.

Fold the excess cling film on top of the terrine making sure it is thoroughly covered. Top the terrine with a couple of cans of tomatoes to weight it down. Refrigerate overnight.

Remove terrine from the mould. Slice and serve with olives and fresh basil.

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