Roasted red pepper spread

Name: Roasted red pepper spread
Yield: 4 servings
Ingredients: 350.000000000000 g SWEET PEPPER, RED; 180.000000000000 g CREAM QUARK, 4.3% FAT; 8.000000000000 g GARLIC; 15.000000000000 g OLIVE OIL; 1.000000000000 g SALT, AVERAGE

Vegetarian
Gluten free

Derived from ingredients – check the package label.

A spread of roasted red peppers, quark and garlic. Four portions of about 100 g.

4 servingsFinal yield 400 g

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Ingredients

Display quantities

350 gSWEET PEPPER, RED
180 gCREAM QUARK, 4.3% FAT
8 gGARLIC
15 gOLIVE OIL
1 gSALT, AVERAGE

Method

Wash and halve the peppers, remove the seeds and place cut-side down on a baking tray.
Roast at 220 °C for about 25 minutes until the skin blackens. Cover the peppers for ten minutes, then remove the skin.
Blend the flesh with the quark, garlic, oil and salt until smooth.

Recipe tradition

Not yet verified

This recipe has not been checked against a documented culinary reference.

Served in menus

Vegetable spread with bread (Main course)

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Nutrition

Calculated from the selected ingredients; not a laboratory measurement.

Whole recipe

Energy: 413.3 kcal
Protein: 22.8 g
Fat: 23.8 g
Carbohydrate: 22.4 g
Total carbohydrate (by difference): 30.7 g
Fibre (Fineli): 6.8 g
Saturated fatty acids: 7.2 g
Sodium: 586.8 mg
Salt (sodium × 2.5): 1.5 g

Per serving

Energy: 103.3 kcal
Protein: 5.7 g
Fat: 6 g
Carbohydrate: 5.6 g
Total carbohydrate (by difference): 7.7 g
Fibre (Fineli): 1.7 g
Saturated fatty acids: 1.8 g
Sodium: 146.7 mg
Salt (sodium × 2.5): 0.37 g

Per 100 g of finished food

Energy: 103.3 kcal
Protein: 5.7 g
Fat: 6 g
Carbohydrate: 5.6 g
Total carbohydrate (by difference): 7.7 g
Fibre (Fineli): 1.7 g
Saturated fatty acids: 1.8 g
Sodium: 146.7 mg
Salt (sodium × 2.5): 0.37 g

Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.

A dash means the value is unknown, not zero.

Calculation limitations

Nutrition is a calculated estimate, not a laboratory measurement.
The final yield is an editorial estimate.
Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
Some process effects could not be resolved in this calculation.

Allergens

Contains: Milk

Derived from ingredients – check the package label.

Food data sources

THL Fineli (20.0) · Terveyden ja hyvinvoinnin laitos (THL), Fineli · CC BY 4.0