Goats Cheese Bon Bons

 399  25
KCAL PER TOTAL SERVINGS
SERVING

Allergens Cooking method

This recipe contains Eggs, Hazelnuts (nuts), Milk, Wheat (gluten) Deep fried in Oil

Ingredients

Ingredient Allergens Weight kcal

 Cheese, goats milk, full fat, soft, white Milk 1000g 3200
rind

 Flour, wheat, white, plain, soft Wheat (gluten) 400g 1660 *

 thyme  (Thyme, fresh) - 2g 2

 Eggs, chicken, whole, raw Eggs 5g 9*

 Pears, raw, flesh and skin - 400g 208 *

 Lemon juice, fresh - 47g 3

 Cinnamon, ground - 3g 7

 Ginger, ground - 3g 9

 Vanilla extract - 19g 55

 Honey - 50g 144

 Hazelnuts, kernel only Hazelnuts (nuts) 400g 2600

 breadcrumbs  (Breadcrumbs, manufactured) Wheat (gluten) 500g 2085 *

Total kcal 9982

* MenuCal has included the amount of oil / fat absorbed during frying.

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Notes

Food Safety Authority of Ireland, The Exchange, George's Dock, IFSC, Dublin 1, D01
P2V6
MenuCal Support: menucal@fsai.ie

This programme was developed by the Food Safety Authority of Ireland and is made available by them under licence.

MenuCal uses data from The UK Composition of Foods Integrated Dataset (CoF IDS - commonly referred to as 'McCance & Widdowson's'), data from the IUNA Irish
Food Composition Dataset (2011 Edition), Data from the French Food Composition Dataset (ANSES) & the USDA National Nutrient Database for Standard Reference
(Release 25). Contains public sector information licensed under the Open Government Licence v2.0. Contains public sector data contained in the Ciqual French food
composition table version 2012 and licenced for use under the Licence Ouverte.

Fat absorption factors are from: 'Bognár, A. Tables on weight yield of food and retention factors of food constituents for the calculation of nutrient composition of cooked
foods (dishes). Bundesforschungsanstalt für Ernährung, 2002.' And 'Bognár, A., and J. Piekarski. "Guidelines for recipe information and calculation of nutrient composition
of prepared foods (dishes)." Journal of food composition and analysis 13.4 (2000): 391-410.'

Average portion sizes are from the UK FSA Food Portion Sizes (3rd Edition, 2002): HMSO. © Crown Copyright 1998, IUNA Irish Food Portion Sizes database (Lyons
2013) and FSAI Average Food Portion Sizes (2013).