Pepper Cream
Nutritional values
(Percentage of daily recommendation)
| Calorie | 233 cal. | (11 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 18.8 μg | (31 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 152 mg | (160 %) | ||
| Potassium | 372 mg | (9 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 500 grams Red Bell pepper
- olive oil (for the baking sheet)
- 4 fresh garlic cloves
- 3 Tbsps canned Tomatoes
- 100 grams Crème fraiche
- 2 Tbsps lemon juice
- 1 pinch sugar
- Tabasco sauce
- salt
- freshly ground peppers
- 2 Tbsps Pine nuts
- 2 Tbsps black Olives (pitted)
- 1 tsp Caper
- 8 sprigs thyme (with flowers)
Preparation steps
The oven to preheat grill.
Rinse and halve bell peppers, remove seeds and ribs and arrange, skin side up, on an oiled baking sheet. Add garlic to the sheet and roast under a broiler until pepper skin blackens and blisters. Remove peppers from the oven and let cool, covered with a damp kirtchen towel. Peel peppers and garlic. Combine both with tomatoes and crème fraîche and puree. If necessary, add a little cold water. Season with 1-2 tablespoons of lemon juice, sugar, Tabasco, salt and pepper. Pour into glasses and refrigerate for at least 1 hour.
Toast pine nuts in a dry pan until fragrant. Place into a small bowl. Drain olives and capers and chop coarsely. Rinse thyme, shake dry and set 4 stalks aside for garnishing. Pluck off remaining leaves and chop. Combine with olives, capers, oil, remaining lemon juice and pine nuts. Season with salt and pepper.
Just before serving, spread pine nut mixture on red pepper cream and serve garnished with thyme.
