| julia 2006-03-02, 11:01 am |
| CULINARY TRICKS.
COOK DISHES IN OBESITY.
DIshes in obesity not at all must to be tasteless or inspid.To the
contrary a need a much culinary tricks,for a salt deficit
compensation,sugar,spicy,sauces,flavourings.For example in stead of
salt in salads,first and second dishes you can add lemone juice,or
solution from lemone acid,or weak vinegar solution.In borsh/cabbage
soup with beet/,or stewing cabbage you can add more,than
usually,tomatoe-paste or fresh cucumbers.IN salads,shi,potatoe replace
on apples.
A first dishes better cook,like vegetarianmor on a second broth.Broth
in which cooking meat,cook A first 10 min,pour off his,add water and
again cook,cook second broth and on his cook soup,borsh or shi.FOR
goulash ,roast meat,beef stroganoff also use meat,preliminary boiling
duration 10 min.So from his removing exstractive substances.TRY a learn
to cook a different dishes from cabbage.SO as in a winter and early
spring cabbage-is a main vegetable in nourishment for peoples in
obesity,so as she is riched carbohydrates a potatoe-limitate in
ratione.From cabbage you can cook baking pudding,cutlets,fillet, salads
with carrots adding and apples,bake her with prunes,cook and saltwort.
COOK A FEW DISHES.
VEGETARIAN BORSH.
beet,carrot,petroselum,celery shred,stew in close pan,add
tomatoe-paste,vegetable oil,water,also you can add xylit,lemone juice
or vinegar for keeping beet colour.SHRED cabbage put in boiling
water,boil to the halfreadiness.SERVING ,like pour over sour cream,and
sprinkle cuting green.
for portion:cabbage and beet-100 gr,carrot-20,celery,petroselum
-20,tomatoe-paste -15,vegetable oil,xylit,and vinegar 5,greens-7,sour
cream-20.
OMELET WITH GREEN PEAS AND LEGUMINOUS KIDNEY BEANS.
sHAKE EGGS,add in plate and dissolve a milk,1/3 cooking mixture put in
greasing oil a form or pan and cook omelet on a steam.2/3 egg mixture
combine with green peas or kidney beans,mix and pour over on a ready
omelet ,keep on a steam to the readiness a upper layer the omelet,after
a last mixture from egg add too,and cook on a steam to
readiness.surface from omelet grease oil,and bake in oven.
for portion:2 eggs,milk-80,green peas or kidney beans-75moil-5,sour
cream-15.
VEGETABLE RAGOUT.
CAULIFLOWER divide on a cabbage-stumps and boil in water.From decoction
and tomatoe-paste and flour preliminary dissolving in cool
decoction,cook sauce.Washing,cleaning and cuting
vegetables./carrot,potatoe,onion/ put in pan and pour over sauce and
stew 15 min .Add boiling cauliflower,green peas,and cuting tomatoes.All
vegetables mix,add vegetable oil,stew stiil 15-20 min,serving,like pour
over a sour cream and sprinkle greens cuting.
for portion:carrot,cauliflower,potatoe,green
peas-50,tomatoes-30,onion-15,tomatoe-paste-10,vegetable oil-15,flour
5,green-5,sour cream-10.
CUTLETS CABBAGE-CARROT.
wHITE cabbage clea and shred,stew in milk to readness.Cut carrot ,like
straw,and individually stew in milk to readness.STEWING carrot and
cabbage mix ,add manna,and mixing ,keep on a fire 8-10 min,cool,add
egg.From receiving mass do cutlets,roll theirs in rusks and roast.
for portion:cabbage-200,carrot-100,manna-15,1/4 egg,milk-35,vegetable
oil 15,rusks-10.
CREAM FROM CURDLED MILK.
curdled milk shake a halo,add cuting cinnamon,vanillin,soaking gelatine
,all mix,and put in glass or forms,and put in refrigerator.
for portion:curdled milk-150,gelatine-4,cinnamon on a edge of
knife,vanillin by taste.
all numbers in portions is take in gr.
NICE APPETITE!!!
GAMEROVA,DIETOLOGIST,RUSSIA,1980
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