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Halloumi and Potato Stew

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)41.7297
Energy (kCal)1217.2458
Carbohydrates (g)283.6389
Total fats (g)1.9789
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a ovenproof casserole pan gently fry the shallots, pepper and leek, add the cherry tomatoes, olives, halloumi cheese, all the potatoes, pour over the stock and stir in the pesto and chilies. | 2. Place in the oven and cook at 400 degrees F for 40 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    shallot 10 peeled halved 1152.0 268.8 40.0 1.6
    red pepper 1 sliced 1.25 0.2753 0.0584 0.0138
    leek 1 sliced 54.29 12.5935 1.335 0.267
    cherry tomato 30 - - - -
    green olive 10 pitted - - - -
    halloumi cheese 1 package - - - -
    new potato 10 boiled halved - - - -
    vegetable stock 150 ml 7.0058 1.3031 0.3363 0.0981
    pesto sauce 1 jar - - - -
    chilies 2 teaspoons minced 2.7 0.667 0.0 0.0
    oil - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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