Photo: Alexander Maasch
Estimated Nutrition (whole recipe, rough)
256
Calories
8g
Protein
23g
Fat
5g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Chili | 1 tsp (2.7g) | 8 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 11 oz., scant (300g) Edam cheese
- 1 red paprika, cut in strips
- 1 1/4 cups (3 dl) olive oil
- 7/8 cup (2 dl) white vinegar
- 1 tbsp. red pepper, finely chopped
- 1 tbsp. oregano
- 1 tbsp. thyme
- 1 tbsp. green peppercorns
- 2 garlic cloves
- =
Directions
1
Dice cheese the size of sugar cubes.
2
Prick with a fork to allow the marinade to be absorbed.
3
Mix all ingredients for marinade in a heavy-bottomed casserole and bring to a boil.
4
Layer cheese and paprika in a jar and pour marinade over all.
5
Cover and chill.
6
Keeps 2-3 weeks in refrigerator.
7
Let it come to room temperature before serving, which allows cheese to come to full-flavor.
Recipe sourced from
fandom