|
Here some receipts which will help you to follow your mode whatever the phase!
Examples of receipts:
STRICT DIET
Melted of Eggplants
Ingredients (for 1 person):
- 100 G of eggplant - 50 G of quite ripe tomatos - 50 G of green peppers - grass of Provence - 1 pinch of curry - 1 paprika pinch - 1 pinch of coriandre
To cut tomatos in small Des. To dissolve with soft fire in a frying pan with anti-adhesive coating.
To salt, Pepper. To add sweet herbs and spices. To cut eggplants in sections and émincer the sweet pepper.
To make bleach a few minutes then to refresh. In a dish with furnace, to put a layer of cooked eggplants, a layer of sweet peppers. Napper with the tomato fondue. To pass to hot furnace (TH 7) during ten minutes.
Lettuce sauce thinness
Ingredients (for 1 person):
- 150 G of beautiful lettuce - 3 cuil. with thin yoghourt soup - chopped Chervil and parsley, some bits of chives engraved, salt and pepper.
To wash and wipe carefully the lettuce sheets. To mix yoghourt with chervil, parsley, the bits of chives engraved, salt and pepper. To cut the lettuce sheets, to deposit them in a salad bowl. Napper with sauce with yoghourt.
MIXED DIET
Endives with the Dijonese
Ingredients (for 1 person):
- 150 G of endives - 2 spoonfuls with thin soft white cheese soup - 1 spoonful with coffee of mustard, salt, pepper, 5 G of butter
To make cook endives with the vapor, and drain carefully. To deposit in a dish with furnace and napper with the soft white cheese mixture, mustard, salt, pepper. To add a knob of butter. To make cook with hot furnace (HT. 7) during ten minutes.
Nets of sea-bream to the saffron
Ingredients (for 1 person):
- 150 G of sea-bream nets - 1 point of saffron, salt, pepper - 1 spoonful with soft white cheese soup with 0% MG
In a dish going to the furnace, to lay out the nets of sea-bream. To salt and pepper. To distribute the saffron point and the spoonful of soft white cheese. To cover with a domestic aluminum foil. To make cook during ten minutes with hot furnace.
FOOD REBALANCING has 1.200 calories
Rachel salad
Ingredients (for 4 people):
- 200 G of endives - 150 G of apples - 100 G of celery turnip - 100 G of cooked beet - 1 lemon juice - 2 spoonfuls with mustard coffee - 2 spoonfuls with vinegar coffee - 2 egg yolks - 6 spoonfuls with skimmed milk soup - Salt, pepper
To grate celery turnip, to cover with lemon juice. To peel endives and to cut them in fine thin straps. To cut beet out of discs and apples in fine plates. To mix the whole. To mix the egg yolks and mustard. To salt and pepper and napper the mixture of crudeness.
Pot of hake to eggplants
Ingredients (for 4 people):
- 400 G gr. of hake nets - 500 G of eggplants - 1 lemon juice - 1 skimmed milk glass - 2 spoonfuls with soup of reduced fresh cream - sweet herbs, salt, pepper.
For the short bubble: ½ carrots, ½ onion, furnished bouquet.
To make poach the hake nets in a court-bouillon scented with half of a carrot, half of an onion and the furnished bouquet. To let cool and drain. To peel eggplants. To cross in fine sections then to make them poach during a few minutes. To drain carefully.
To deposit in a dish with furnace: 1 layer of eggplants, nets of hake then a new layer of eggplants. To season between each layer. To mix skimmed milk and fresh cream then napper preparation with this mixture. To powder with sweet herbs. To pass to hot furnace (TH 6-7) during a score of minutes.
|
