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Ajo Blanco With Almond, Cucumber and White Anchovy Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.111
Energy (kCal)46359.18
Carbohydrates (g)-
Total fats (g)5244.0
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Ajo Blanco:. | 2. Place blanched almonds in a bowl and cover with water. Cover and stand overnight. | 3. Place bread in a bowl and cover with water. Stand for 1 hour. Drain and squeeze excess water from bread. | 4. Place bread in a food processor with drained almonds and garlic; process until well combined. | 5. With the motor running, gradually add the 3 3/4 cups water in a thin, steady stream until nuts are finely chopped and mixture is well combined. | 6. Transfer to a bowl, cover and refrigerate for 2 hours or until chilled. | 7. Strain soup through a fine seive into a bowl taking care not to push the mixture through as this will result in a gritty soup. Discard the pulp. | 8. Add the sherry vinegar and mayonnaise; season to taste with salt and pepper. Whisk until just combined and pour into a serving jug. | 9. Divide and arrange the salad ingredients between 4 bowls. To serve, pour the soup over the salad at the table. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    almond 250 g blanched 46250.88 0.0 0.0 5232.0
    white bread 4 slices - - - -
    garlic clove 2 crushed - - - -
    water 3 3/4 cups 0.0 0.0 0.0 0.0
    sherry wine vinegar 2 tablespoons - - - -
    mayonnaise 2 tablespoons 108.3 0.0 0.111 12.0
    almond 24 chopped 46250.88 0.0 0.0 5232.0
    lebanese cucumber 1 peeled deseeeded chopped - - - -
    anchovy 8 rinsed chopped - - - -
    herb - - - -

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



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