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Roasted Capsicum, Goat Cheese and Walnut Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)124.5784
Energy (kCal)78290.48
Carbohydrates (g)31.9406
Total fats (g)8766.115
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook pasta in large saucepan of boiling water, uncovered, until just tender; drain. | 2. Rinse under cold water; drain. | 3. Meanwhile, quarter capsicum, remove and discard seeds and membranes. | 4. Roast under grill or in oven at 250°C, skin side up, until skin blisters and blackens. | 5. Cover capsicum pieces with plastic or paper for 5 minutes, peel skin away; slice capsicum thinly. | 6. Place pasta and capsicum in large bowl with cheese, walnuts, basil and combined remaining ingredients; toss gently to combine. | 7. Serve with fresh crusty bread. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    spiral pasta 375 g shaped 333.75 0.0 74.25 1.875
    red capsicum 400 333.75 0.0 74.25 1.875
    yellow pepper 400 g 108.0 25.28 4.0 0.84
    goat cheese 150 g crumbled 678.0 3.255 45.78 53.385
    walnut 35 toasted chopped 67449.2 0.0 0.0 7630.0
    basil leaf 1/2 cup 333.75 0.0 74.25 1.875
    red wine vinegar 60 169.86 2.4138 0.3576 0.0
    olive oil 80 9547.2 0.0 0.0 1080.0
    garlic 1 clove crushed 4.47 0.9918 0.1908 0.015
    grainy mustard 2 teaspoons 333.75 0.0 74.25 1.875

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



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