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Roast Vegetable and Feta Vol-Au-Vents

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8535.8229
Energy (kCal)158654.35
Carbohydrates (g)2509.3124
Total fats (g)12771.9381
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 20C or 180C fan forced. | 2. Line 2 baking trays with baking paper. | 3. Combine pumpkin, kumara and capsicum in a large bowl. | 4. Arrange vegetables on prepared trays and spray with cooking oil and bake for 40 minutes or until tender, swapping trays half way through cooking. | 5. Cool vegies on trays and then transfer to a large bowl and add creamed corn and mix well. | 6. Replacebaking paper on trays and arrange vol-au-vent cases on prepared trays and spoon vegetable mixture into cases and sprinkle with a little fetta and bake for 10 to 12 minutes or until heated, switching trays between shelves halfway through baking. | 7. Serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pumpkin 1 peeled 4.95 1.0824 0.3399 0.0231
    kumara 1 peeled cut - - - -
    red capsicum 2 chopped - - - -
    olive oil cooking spray - - - -
    corn 2 creamed 249.4 54.23 9.482999999999999 3.915
    vol au vent case 48 - - - -
    feta cheese 400 crumbled 158400.0 2454.0 8526.0 12768.0

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



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