Cold dishes are caviar, herring, boiled, jellied dish, sausage, fried, boiled dish as cold, jellied meat, bird, pates, not spicy cheese, fromage. Salted herring, sausage Ukraine use in diets 11,15, fromage in diets 1,2,3, 11, 15. Doctor s sausage, cheese Russian, caviar, pressed, CET in diets nr 1,2,3,4 v, 5, 7-10, 11,15
Jellied dishes Cook with gelatine as for this gelatine for 30 min wet in cold water, after dilute a hot water or broth, boil, cool, and add in form. When gelatine cools, put in his product , that for gelatine his covers , serve as cooled kind.
Diet nr 7.
Recommending dishes.
Whole milk, kefir, acidophilic, sour milk, fromage, creams, fatness curd, all are limiting. Vegetables , green, potato, carrot, beet, cauliflower, leafs for salad, tomatoes, fresh cucumbers, petroselinum , dill, green onion, as natural. Fruits, berries ,sweets are any fruits, raw natural, boiling kind, especially watermelon, melon, pumpkin, jelly, puree-mousse, of swelling starch cooked, sugar, honey, jam,
Cereal and macarons are limited, and you are eating dishes of sago and special macaronies dishes in water, milk for porridges, puddings, baked puddings, cutlets, pilaf.
First soufflé cooking of boiled vegetables as potato, carrot, squashes, cauliflower, pumpkin, vegetables shred, add manna, egg, oil, sugar, white eggs shaken in foam, good mix. Mass add in form, spreading with oil, and steam cook for 40 min, ready dish decorate with butter oil, and serve with fromage.
Souffle of squashes.
200 gr ready dish are squashes 300 gr, milk 20 gr, manna 15 gr, oil butter 5 gr, egg 1/2. Proteins 6.5 gr, fats 6.5 gr, fats 8.2 gr, carbohydrates 24.0 gr, energy value 186.6 kcal, dish use for diets 1, 1 a, 1 b, 5 a, 5 p, 7-10, 7 b, 10 i, 11,15
Diet nr 7.
Fats different, not are hard, as of sheep, pork, lard, snacks farrago with vegetable oil, vegetable, fruit salads, cold veal, jellied fish, not spicy cheese, sauces and spices milk, tomato, not protein, sauce marinade, vegetable with tomato, sweet, sour, vegetable, fruit, with avoiding meat , fish, mushrooms infusions. Drinks, juices are weak tea, tea with milk, diluting on one to one, fruit , berry and vegetable juices, hibiscus drink . Avoiding sauces on meat, fish , mushroom decoctions, hard fats, as sheep, pork, beef.
Pepper stuffing with buckwheat.
6 pieces sweet pepper, one glass for buckwheat , 2 carrots, onion, vegetable oil, fromage, broth cube, water.
Add buckwheat for 6 hours in water for swelling, clean pepper, cook in boiled water on weak fire 7 min, shred carrot, shred onion, fry in vegetable oil, dilute buckwheat porridge, salt, add dried herbs. Filling this mass are peppers, put in pot and pour over hot broth of cube, close with lid, stew 20 min, serve hot with fromage.
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