W48 - Calorie Smart & Quick (25 min) - Seafood - Flammkuchen - use EID: cress (tuinkers)
W48 - Calorie Smart & Quick (25 min) - Seafood - Flammkuchen - use EID: cress (tuinkers)
with courgette
Allergenen :
Tarwe
•Schaaldieren
•Melk (inclusief lactose)
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Bereidingstijd25 minuten
oventijd25 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
1 stuk(s)
Flammkuchen
(Bevat Tarwe)
80 gram
Garnalen
(Bevat Schaaldieren)
100 gram
Passata
½ zakje(s)
Italiaanse kruiden
½ stuk(s)
Knoflookteen
½ stuk(s)
Ui
1 stuk(s)
Tomaat
25 gram
Geraspte mozzarella
(Bevat Melk (inclusief lactose))
20 gram
Rucola
Zelf toevoegen
½ el
Olijfolie
1.5 tl
Zwarte balsamicoazijn
1.5 tl
Honing [of plantaardig alternatief]
½ el
Extra vierge olijfolie
½ el
[Plantaardige] roomboter
naar smaak
Peper en zout
Voedingswaarden
Energie (kJ)2568 kJ
Energie (kcal)614 kcal
Vetten26.7 g
waarvan verzadigd10.1 g
Koolhydraten62.6 g
waarvan suikers16.9 g
Vezels3.7 g
Eiwitten27.3 g
Zout2.2 g
Benodigdheden
•Steelpan
•Bakplaat met bakpapier
•Koekenpan
•Keukenpapier
•Saladekom
Instructies
1
- Preheat the oven to 220°C.
- Crush or mince the garlic. Heat a drizzle of olive oil in a saucepan over medium-high heat. Fry the garlic for 1 – 2 minutes, then add the passata, Italian seasoning, and half a teaspoon per person for each honey and balsamic vinegar.
- Allow the sauce to reduce for 5 minutes, seasoning to taste with salt and pepper.
2
- In the meantime, transfer the flammekueche to a parchment-lined baking sheet and bake for 3 - 4 minutes.
- Slice the onion.
- Heat a clean frying pan over medium-high heat. Fry the onion with a pinch of salt for 6 - 8 minutes. When the onion starts to color, add a knob of butter.
- Lower the heat and fry the onion for 3 - 4 more minutes. In the last minute, deglaze with the rest of the balsamic vinegar and drizzle with the rest of the honey.
3
- Dice the tomato.
- Pat the shrimp dry with kitchen paper and season with salt and pepper.
- Spread the sauce over the flammekueche, leaving at least 1cm free around the edges. Top with the mozzarella, shrimp and half of the tomato.
- Bake in the oven for 5 minutes or until the shrimp are done and the mozzarella has melted and looks golden brown.
4
- In the meantime, in a salad bowl, mix the arugula and the rest of the tomato with a drizzle of extra virgin olive oil. Season with salt and pepper.
- Remove the flammekueche from the oven and top with the balsamic onions. Serve with the arugula salad.
Did you know... just 20g of arugula provides more iron, calcium and vitamin A than most other vegetables.
