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Marinated meatballs with straw potatoes

Marinated meatballs with straw potatoes

The most delicious and sticky meatballs I've ever made.

  • 10 chicken meatballs
  • 50 ml Cirio olive oil
  • 1 teaspoon of honey
  • 1 tablespoon delicate Bulgarian flavor
  • 50 ml white wine
  • ground ginger
  • salt
  • pepper
  • Gasket:
  • French fries

Servings: 5

Preparation time: less than 60 minutes

RECIPE PREPARATION Marinated meatballs with straw potatoes:

In a bowl I added all the ingredients and made a paste.

I washed, cleaned and added the meatballs over the pasta.

I greased each pulp well and placed them in a yena bowl that I put in the oven at 200 degrees.

From time to time I greased them with the juice left and turned them from side to side to brown them. I served them with a pot of straw potatoes. Good appetite!

Tips sites


Preferably after greasing the thighs with spices it would be to keep them marinated for 1 hour in the fridge so that each piece of meat penetrates well.


We can also make the sauce with tomato, garlic, thyme sauce, with whatever spices you want.

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Marinated and grilled chicken legs & # 8211 healthy and very tasty

Marinated chicken legs, grilled

I made this preparation for the first time after I gave birth because after birth it is not recommended for nursing mothers to eat fried foods.

It is a very healthy and tasty dish because it is cooked in my opinion without a bit of frying.

The thighs are practically made in their juice and it is indicated for people who have health problems and not only.

I used a grill on the stove for this dish, as shown in the pictures.

As a side dish you can use mashed potatoes, mashed potatoes, rice pilaf, pasta or you can serve it with cheese and bread, and the combination is delicious.

Cooking time about 50-60 minutes depending on the size of the thighs.

Ingredients marinated chicken legs, cooked on the grill

  • 4 suitable thighs
  • 1 teaspoon delicate
  • 1 teaspoon pepper
  • 1 teaspoon sweet paprika
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 2-3 tablespoons oil

The thighs are cleaned and washed and then grown on both sides.

Prepare the pulp mixture which is made of oil, paprika, delicate, pepper, basil and oregano.

The mixture will be placed over the notched thighs and will be marinated in the refrigerator for about 2-3 hours.

After the hours have passed, put the thighs on the grill and add a little water over the resulting bath and add it in the place under the grill.

After the thighs and the batter have been put on the grill, put the grill lid on and let the thighs cook for about 25-30 minutes on each side.

When the thighs are ready on both sides, take them out and put them in a bowl with a lid to stay warm until serving.

Good job and have a good appetite!

thighs Spices-delicate, pepper, paprika, oregano and basil Thighs seasoned with a little oil Spicy thighs put on the grill Spicy thighs put on the grill with lid thighs ready on one side Grilled marinated legs on the grill


  • 500 g of veal liver
  • milk
  • salt
  • little fat
  • 1 piece butter

Method of preparation:

Cut the liver into equal strips (about the thickness of a finger), put them in a bowl and cover them with milk.

Let it cool for 1-2 hours. Then take it out, wipe it with a napkin and fry it on the hot grill and greased with a little fat.

Fry quickly, 5 minutes on each side, turning it carefully so as not to sting it. We take it out, add salt and serve it with a little butter on top. It is fragile and if you respect the frying time it will not harden when fried

The uninterrupted popularity of sweet potatoes

The triumphant march in recent years of sweet potatoes (called and beaten) is unmatched in the vegetable world. Out of exotic curiosity, this ingenious and versatile product has become, including due to climate change, a stable element of regional cuisine and food pantry. The warmer weather makes it possible to grow sweet potatoes in the Eastern European region as well, and many growers have taken advantage of the opportunity. It is a welcome evolution for our kitchen as well, because the sweet potato thus becomes available locally, in the markets. By buying sweet potatoes, we support local farmers and, at the same time, we can prepare different dishes for our guests using a fresh, tasty and locally grown vegetable. Although sweet potato is considered primarily an autumn and winter vegetable, its season lasts until early spring, so chefs can count on sweet potatoes during March as well.

Many prefer to eat sweet potato in the form of soup. The most elegant way to use it is to prepare a cream soup - a special dish both in its brilliance and in its pleasantly dense texture. As a spring addition, the soup can be served with spinach prepared with a little garlic and sweet potato chips, as a crunchy element. Other spring options, which are not suitable for vegans, are serving sweet potato soup with quail eggs marinated in green onion oil, lamb meatballs with green vegetables or fish cubes, hardened in butter with green garlic.

One of the most common uses of sweet potatoes is the preparation in the form of french fries, similar to traditional potatoes. The combination of straw potatoes and noble meat steak, fried to the desired degree, remains a beloved classic. In spring, it is especially recommended to use the younger parts of young lambs. The choice between the noblest part, the lamb column, the fillet muscles and the leg also depends on the budget. The perfect cooking solution is medium grade, which highlights the most delicious accents and taste notes. With the product of premium sweet fries, Aviko provides the most suitable garnish for this delicious steak. In the spring season, we can add a thin velouté sauce, with leurd, similar to the French dish vichyssoise, through which we can crown the beautiful combination of lamb steak and sweet potatoes.

If we choose to bake the sweet potatoes in their skins, until they become soft, we can get a universal ingredient for the kitchen. Starting from this shape, we can go further in the direction of the cream soup, which we praised above, the taste being much more special in this case than if we boil the sweet potatoes - or we can cut the potatoes into rounds and then fry them in this form. After they cool, their sweet taste refreshes the senses, so it is a good idea to use them to prepare cold appetizers. Eventually we can add green onions to sweet potatoes and we can serve them with different varieties of fish. For example, you can prepare a lightly smoked gravlax salmon, which goes well with both pickled onions and smoothies, and can be complemented with the fresh taste of dill and fennel.

Another specific spring garnish or an equally pleasant cold seasonal appetizer, which evokes a great classic in a new form, is the French potato salad. And for its preparation we can use french fries, but in this case they need to be a little crispier. Spring, carrots and fresh and tender peas can be another special natural element in our French salad. An ingenious link can be, instead of simple mayonnaise, the version complemented with spring green spices or possibly spinach. Sour sorrel stalks and scalded goulash can be other less traditional, but fresh and spring gastronomic accessories. After all, the way we reinterpret this classic dish depends only on our choice. But one thing is certain: we must never forget sweet potatoes.

Marinated legs in basil with mayonnaise, with hasselback potatoes

We wash the thighs.
Season them well with salt and pepper.
Grease them with half the amount of mayonnaise and put them in the fridge for 24 hours.
The next day we take them out and grease them again with a mixture prepared from the remaining mayonnaise plus a teaspoon of basil.

We place them in a tray. We pretend to have lost between them 3 cloves of lightly crushed garlic and cover them with baking paper greased with oil
Put them in the preheated oven at 200 degrees for 10 minutes.
Then reduce to a temperature of 175 degrees and leave them for another 40 minutes after which we take the paper and let them brown nicely.

I also put the potatoes in the same tray. Wash, clean and slice (not totally we & # 8220cook & # 8221 with the knife but not so as to cut them completely but we have to get an accordion look, it can be seen in the pictures).

From butter, basil, salt, pepper and crushed garlic I made a mixture with which I greased the potatoes well.
I put them next to the pulpits and they had the same fate & # dear :)))

With this recipe I will respond to the challenge made by Flory, who hosts this month the Challenge of July, & # 8220Dulce Romania 2011 & # 8221 which has as ingredients the basil and berries.


Grilled marinated ribs

A recipe for grilled ribs from: ribs, onions, garlic, maple syrup, soy sauce, salt, white wine vinegar, mustard with beans and pepper paste.


  • 1.6 kg ribs
  • 2 onions
  • 4 cloves of garlic
  • 100 ml maple syrup
  • 100 ml soy sauce
  • 50 ml ketchup
  • 2 teaspoons salt
  • 6 tablespoons white wine vinegar
  • 4 teaspoons mustard with berries
  • 4 tablespoons pepper paste

Method of preparation:

Wash the ribs and wipe. Chop the onion and garlic. Mix together with maple syrup, soy sauce and ketchup.

Season with salt, vinegar, mustard and pepper paste. Let the meat stay in this marinade for about 5 hours.

Finally, fry on the grill for about 40 minutes, during which time it is frequently greased with marinade.

All the dishes we offer you are, without exception, low in calories, low in sodium and low in cholesterol. We have knowingly given up on the nutritional and caloric value, considering that you are basically eating food and not nutrients. Ingredients that you may find more unusual, such as low-sodium vegetable soup, low-sodium tomato paste, low-sodium yeast paste, can be purchased from specialty food stores, or sometimes you can also find them in supermarkets. Ask, inquire, and if the store does not have such products, you may be given a suggestion of where you might find them, or what you could replace them with.

The recipes are all designed, as quantities, for two people, unless there is a special mention.
But before we move on to the recipes promised to get a little familiar with foods rich in potassium:

Soft drink made from whipped milk and strawberries

Fresh strawberries are washed and cleaned. Frozen strawberries are left to thaw. Place in a tall plastic or porcelain bowl suitable for the mixer. Add the whipped milk, lemon juice and possibly the liquid sweetener and mix everything well with the mixer. Tip: You can of course use other fruits such as raspberries, apricots, bananas, according to your preferences or depending on the season.

Minced meat with sweet-sour raisins

200 g of minced meat, to taste: black pepper (freshly ground), 1 tablespoon marjoram (finely chopped), 2 cloves garlic, 1 tablespoon oil, 30 g raisins, 400 g water onion, 1 teaspoon pasta low-sodium tomatoes, 1 bay leaf, 2 bay leaves, vinegar with greens, a few drops of liquid sweetener, 1 teaspoon of low-sodium brewer's yeast paste, 1 tablespoon green parsley (finely chopped).

The minced meat is seasoned with pepper and marjoram. Garlic cloves are cleaned and finely chopped. Heat the oil in a saucepan. Add the minced meat and garlic and let it harden, stirring continuously, for about five minutes. The raisins are washed with warm water, allowed to drain, and then added to the meat. Pour a cup of boiling water (approx. 125 ml) over the mixture in the saucepan, cover and bring to the boil. Peel a squash, grate it and squeeze the juice. , over medium heat.

Taste the food and, depending on your preference, add vinegar, pepper, sweetener and brewer's yeast paste, so that in the end the food has a sweet-sour taste. Sprinkle the finely chopped green parsley over the food on the plates, ready to be served.

Fish soup with tomatoes and crabs

For boiling fish

1 bunch of vegetable soup, 1 onion, 1 bay leaf, 2 bay leaves, 5 white peppercorns, 1 clove. For soup

200 g mackerel fillets, 100 g batog fillets, 100 g sea salmon fillets, 1 large onion, 2 cloves garlic, 500 g tomatoes, 2 tablespoons oil, 1 1/2 tablespoons oatmeal (about 30g), 50 g of low-sodium tomato paste, 1 teaspoon of lemon juice, 3 drops of liquid sweetener, to taste: white pepper (freshly ground), 2 tablespoons of oatmeal, 50 g of peeled crabs.

The vegetables are cleaned, washed and finely chopped. Peel the onion and cut it into small pieces. In a pot, in a liter of cold water, boil the vegetables, onions, bay leaf, thyme, white pepper and cloves. The fish fillets are washed and boiled for five minutes in boiling water. Then remove the fillets, drain, keep warm. The water in which the fish was boiled is not thrown away.

Peel onions and garlic cloves and finely chop. Tomatoes are boiled in boiling water, the stalks are removed and cut into eight.

Heat the oil in a pot, then fry the onion and garlic until they become glassy. Add the tomato paste and flour. Mix well by adding the water in which the fish was boiled. Let it boil. Put the tomatoes in the boiling soup and simmer for about five minutes. Then taste the soup and add the lemon juice, sweetener, pepper and oatmeal. The fish fillets are broken into pieces and the soups are added together with the crabs.

Along with this soup you can serve, as bread, glue. Tip: Not only is this soup particularly tasty, but the pieces of fish it contains have omega 3 fatty acids, which positively influence high blood pressure, heart function and cholesterol levels.

Pancakes with mushrooms

1 1/2 tablespoons wholemeal oatmeal (approx. 30g), 1 1/2 tablespoons whole wheat flour (approx. 30g), 1/4 l milk (1.5% fat), 2 eggs small, put three eggs), 1 tablespoon oil, 150 g mushrooms, 1 tablespoon grated butter, or dietary margarine (10 g), 1/8 l low-sodium vegetable soup, white pepper (freshly ground), 1 tablespoon green parsley (finely chopped).

Make a dough from both types of flour, an egg and milk. Heat the oil in a pan and make four thin pancakes. Preheat the oven to 200 degrees (3rd stage). Peel a squash, grate it and cut it into thin slices. Heat the butter in a saucepan and fry the mushrooms in it until golden. Remove the mushrooms and place on the pancakes. Roll the pancakes and place them in a Jena bowl.

The egg, or eggs (as appropriate) are mixed with the vegetable broth, match the pepper and pour over the pancakes, then put in the oven for about 15 minutes. Before serving, sprinkle with finely chopped green parsley. Tip: Instead of mushrooms, you can try using sprouts, or shiitake mushrooms. Along with the stuffed pancakes, you can serve a tomato salad.

Cream cheese with blueberries

150 g blueberries (or any other berry), 150 g dietary cottage cheese, 5 tablespoons milk (1.5% fat), 1 tablespoon low-cholesterol cream (15g), 1 teaspoon lemon juice, to taste: sweetener liquid, 1/2 vanilla bean.

Choose blueberries, rinse with lukewarm water, then drain. Mix the cottage cheese well, until it reaches a cream, with the milk, cream, liquid sweetener, lemon juice and vanilla. The cream cheese is placed in alternating layers with the blueberries in dessert cups.

Tip: It is best to choose for this sweet seasonal berries because they are much more fragrant, contain much more vitamins and, last but not least, are the most convenient in price. And let's not forget, cottage cheese is a rich source of valuable protein.

Pumpkin soufflé with basil

Quantities for a Jena shape with a diameter of 30 cm: 500 g pumpkin, 3 drops of olive oil, to taste: white pepper (freshly ground), 3 tablespoons basil (finely chopped), 2 tablespoons Parmesan cheese (32 % fat su), 2 tablespoons grated butter or dietary margarine (20 g).

Peel a squash, grate it and slice the seeds and wood. Preheat the oven to 220 degrees (stage 3-4). Grease the form with oil, then place a layer of pumpkin, sprinkle with finely chopped basil, then pumpkin again, then basil again. Sprinkle butter flakes, or margarine and parmesan on top. Put in the oven and bake for about 20 minutes. After removing the soufflé from the oven, sprinkle it with a little finely chopped basil.

Tip: Along with the pumpkin soufflé with basil you can serve boiled millet, or boiled paddy rice.

Potato goulash I marine fish and arugula

350 g of boiled potatoes, 1 onion, 2 cloves of garlic, 2 tablespoons grated butter, or dietary margarine (20 g), 1/2 l low-sodium vegetable soup, 1 bay leaf, 2 bay leaves, 250 g of fish fillets (eg sea salmon), I tablespoon of lemon juice, 1/2 teaspoon of sodium-poor brewer's yeast paste, 2 tablespoons of low-cholesterol whipped cream (30 g) , to taste: white pepper (freshly ground), 50 g arugula (finely chopped).

The potatoes are washed, peeled and diced. Peel and finely chop the onion and garlic. Heat the butter or margarine and fry the onion and garlic until golden. Add the diced potatoes and simmer all together. Add the vegetable broth, bay leaf, bay leaves and simmer for another 10 minutes. The fish fillet is washed with cold water, wiped off with kitchen paper, then greased with lemon juice on both sides. Then, the fillet is cut into cubes and added to the potatoes, leaving everything to boil, over a moderate heat for another 10 minutes.

Dissolve the brewer's yeast paste, stirring constantly, in the hot goulash, add cream, season with pepper, sprinkle with finely chopped arugula and serve.

Tip: By adding cream, the goulash becomes extremely creamy but you can prepare this dish without using this cream.

Skewers with plums and figs

4 prunes, pitted, 2 dried figs, 2 onions, 200 g beef, 1 teaspoon oil, 200 ml of sodium-poor vegetable soup, to taste: black pepper (freshly ground).

Prunes and figs are boiled in boiling water, then drained. The stalks of the figs are removed, after which each fruit is cut in half. Peel an onion and cut it in half. The fillet is cut into six equal large pieces. From all the ingredients, alternating them, two skewers are formed. Heat the oil in a pan and fry the skewers in it on all sides for five minutes. Add the vegetable broth and let the skewers boil, covered, for about 15 minutes. Eventually sprinkle a little more pepper on them.

Tip: Next to it, you can serve a chicory (endive) salad.

Marinated vegetables with garlic

300 g zucchini, 250 g green beans, 3 tablespoons soybean oil, 1/4 l low-sodium vegetable soup, black pepper (freshly ground), 3 tablespoons greens vinegar, to taste: liquid sweetener, 2 cloves of garlic, 1 tablespoon green parsley (finely chopped), 1 tablespoon thyme (finely chopped).

Pumpkins and beans are washed and cleaned. Zucchini are cut into slices about 1 cm thick. Heat the oil in a saucepan and fry the pumpkin slices one at a time until they are browned, without softening too much. Remove the zucchini and place in a bowl. The beans are also slightly hardened in the oil left in the pan. Quench with vegetable broth and simmer over medium heat for 15 minutes.

Then remove the beans and place them next to the pumpkin. Season with freshly ground pepper. Oţetul se toarnă în supa de legume în care a fiert fasolea, se adaugă îndulcitorul lichid, se gustă, trebuie să aibă un gust dulce-acrişor, după care se toarnă peste legumele din castron. Se curăţă usturoiul şi se toacă mărunt şi, împreună cu pătrunjelul verde tocat, şi cu cimbrul tocat fin se presară peste legume. Se acoperă castronul şi se lasă legumele la marinat aproximativ 4 ore.

Sugestie: Alături de aceste legume marinate, care se servesc reci, puteţi mânca lipie din făină integrală, sau o baghetă cu verdeţuri.

Mâncare chinezească de legume

1 ceapă roşie (aproximativ 50 g), 2 căţei de usturoi, 1 praz, 1 morcov, 300 g de ardei gras roşu şi verde, 200 g germeni de fasole soia, 2 linguri de ulei de soia, 300 ml supă de legume săracă în sodiu (fierbinte), 2 linguri de miere (lichidă, 20 g), după gust: oţet de vin, câte un vârf de cuţit de ghimber, scorţişoară, enibahar, curry, piper alb (proaspăt măcinat).

Ceapa şi usturoiul se curăţă şi se toacă foarte mărunt. Prazul şi morcovul se curăţă şi se spală, apoi se taie în feliuţe foarte subţiri.

Ardeiul gras se taie în două, se îndepărtează codiţa şi nervurile cu seminţe, după care se spală şi se taie mărunt. Germenii de fasole soia se pun într-o sită şi se clătesc cu apă rece, după care se lasă să se scurgă şi să se zvânte. Se pune wok-ul pe foc şi se lasă uleiul să se încingă, după care se călesc, până devin aurii, ceapa şi usturoiul. Se adaugă prazul, morcovul, ardeiul gras şi germenii de fasole soia, se călesc puţin, după care se toarnă peste legumele călite supa de legume fierbinte. Se lasă să fiarbă mâncarea la foc mic, aproximativ 5 minute. Se condimentează cu ghimber, scorţişoară, enibahar, curry, piper alb, miere, oţet, astfel încât gustul final să fie dulce-acrişor.

Sugestie: S-ar putea să găsiţi germeni de fasole soia chiar în supermarket-ul din care vă faceţi în mod curent cumpărăturile. Dacă nu, în orice caz o să-i puteţi procura dintr-un magazin de specialitate. Niciodată să nu consumaţi aceşti germeni cruzi: ei trebuie întotdeauna spălaţi foarte bine în apă rece, după care trebuie fierţi, aproximativ 1 minut în apă clocotită. Astfel eventualele bacterii sunt distruse, iar eventualele substanţe uşor toxice specifice germenilor sunt anihilate. Sigur, prin aceste procedee se pierde o parte din conţinutul de vitamine, dar se câştigă o digestie mai bună a lor.

Mâncare de vinete, cu busuioc

1 vânătă (aproximativ 300 g), 150 g tomate, 250 g ardei gras, 200 g cartofi, 150 g ceapă, 2 căţei de usturoi, 1 lingură de ulei, după gust: piper negru (măcinat proaspăt), 400 ml supă de legume săracă în sodiu (sau apă), 2 linguri de frunze de busuioc (tocate mărunt).

Se spală legumele. Se îndepărtează codiţele de la vânătă, tomate şi ardei graşi. Vinetele şi tomatele se taie în rondele groase. Se scot nervurile şi seminţele din ardeii graşi, după care aceştia se taie fiecare în câte opt fâşii. Cartofii, ceapa şi căţeii de usturoi se curăţă. Cartofii şi ceapa, după ce au fost spălate, se taie în felii subţiri. Finely chop the garlic. Se pune la încins uleiul într-o cratiţă. Se căleşte ceapa şi usturoiul până ce devin aurii. Se adaugă apoi feliile de cartofi, cele de vinete, fâşiile de ardei şi la sfârşit rondelele de tomate. Nu se amestecă!

Legumele trebuie să rămână straturi-straturi. Se adaugă supei de legume, sau apei, piperul, apoi se toarnă totul peste legume. Se lasă să fiarbă, acoperit, aproximativ 30 de minute. Când mâncarea este gata se presară cu busuioc verde, tocat mărunt.

Sugestie: Alături de această mâncare de vinete puteţi servi orez condimentat cu curry.

Müsli din fulgi integrali de mei cu bace

100 g de bace proaspete, sau congelate (mure, coacăze, agrişe), 6 linguri de fulgi de mei integral (aproximativ 50 g), 1 lingură de tărâţe din ovăz germinat (aproximativ 10 g), 200 g kiwi, 250 g iaurt dietetic, 1 lingură de suc de lămâie, după gust: îndulcitor lichid, 2 linguriţe de seminţe de coconar (Pinus pinea) (10 g).

Se aleg bacele, se spală şi se lasă la scurs în sită. Fulgii de mei integral şi tărâţele din ovăz germinat se amestecă într-un castron. Se curăţă de coajă kiwi şi se taie în cubuleţe. Iaurtul se amestecă cu sucul de lămâie, apoi cu bacele, fulgii de mei, tărâţele din ovăz germinat şi cubuleţele de kiwi. Seminţele de coconar se prăjesc, fără grăsime, într-o tigaie. Müsli-ul se împarte pe farfurii de desert şi se presară cu seminţele de coconar.

Sugestie: Atât bacele, cât şi kiwi-ul sunt deosebit de bogate în vitamina C. Această vitamină face parte din acele vitamine care combat radicalii liberi şi care astfel sunt capabili să protejeze inima. Şi în plus, să nu uităm, kiwi-ul conţine relativ mult potasiu.

Orez cu tofu şi mărar

150 g tofu, 2 linguri oţet cu aromă de mărar, sau cu aromă de tarhon, 1 ceapă, 2 căţei de usturoi, 1 lingură de ulei de măsline, 100 g de orez cu bobul lung, nedecorticat, 1/2 l supă de legume săracă în sodiu, 1 lingură de seminţe de floarea soarelui (tocate mărunt), 3 linguri de smântână de frişcă săracă în conţinut de colesterol, după gust piper negru (măcinat proaspăt), 2 linguri de mărar proaspăt (tocat mărunt).

Se lasă tofu la scurs, după care se taie în felii, apoi se toarnă peste el oţetul şi se lasă să stea, acoperit, timp de 3 ore. Ceapa şi căţeii de usturoi se curăţă şi se toacă foarte mărunt. într-o cratiţă se pune la încins o lingură de ulei în care, la foc moderat, se vor căli usturoiul şi orezul, amestecând continuu. Se stinge cu supa de zarzavat, se lasă să dea un clocot, după care se acoperă şi se lasă să fiarbă, la foc mic, aproximativ 30 de minute. Seminţele de floarea soarelui se prăjesc, fără grăsime.

într-o tigaie se pune la încins o lingură de ulei în care se vor prăji, câte 3 minute pe fiecare parte, feliile de tofu care au fost în prealabil şterse de surplusul de oţet. Se scot, pe măsură ce se prăjesc şi se ţin la cald. Se presară cu seminţele de floarea soarelui prăjite. Smântână de frişcă se amestecă cu orezul, se condimentează cu piper, apoi cu mărarul tocat foarte fin. Se aşează tofu pe farfurii, iar alături orezul.

Sugestie: Oţetul aromat, cu aromă de mărar, tarhon, chimion etc. îl puteţi obţine foarte simplu, adăugând câteva crenguţe din verdeţurile respective, sau câteva seminţe în oţet alimentar obişnuit.

Omletă souffle

2 ouă (mici, sau un ou mare), 1 1/2 linguri cu vârf de zahăr (30 g), 1/2 lingură de amidon (10 g), 1/2 linguriţă de ulei, 1 linguriţă de zahăr pudră (5 g).

Se încinge cuptorul la 225 grade (treapta a 4-a). Se desparte albuşul de gălbenuş. Gălbenuşul se freacă cu zahărul bine, bine de tot până ce ajunge o cremă. Albuşul de bate spumă şi se încorporează uşor în crema de gălbenuş şi zahăr. Se adaugă şi amidonul, amestecând uşor. Se unge o formă Jena cu ulei, se toarnă compoziţia şi se dă la cuptor pentru aproximativ 25 de minute. După ce este gata, înainte de a-l servi, souffle-ul se pudrează cu zahăr.

Sugestie: Alături de souffle, se poate servi un compot, nu prea dulce, de cireşe.

Paste făinoase cu vinete

160 g de paste făinoase din făină integrală, 400 g de vinete, 1 lingură de suc de lămâie, 1 tomată cărnoasă (aproximativ 150 g), 2 căţei de usturoi, 1 ceapă mare, 1 lingură de ulei de măsline, 1 lingură de maghiran sălbatic (tocat mărunt), 50 g smântână (10%grăsime), 50 g telemea proaspătă (caş. sau urdă – 10% grăsime), piper alb (măcinat proaspăt), 1/2 linguriţă de praf de curry, 1 lingură de pătrunjel verde (tocat mărunt).

Se pune la fiert, într-o oală înaltă 1 1/2 1 de apă în care se fierb timp de aproximativ 15 minute pastele făinoase. Între timp, se spală vinetele, se şterg şi li se îndepărtează cozile. Apoi se taie în felii, cu o grosime de 1/2 cm şi se stropesc cu suc de lămâie. Tomata se opăreşte cu apă clocotită, se curăţă de coajă şi de codiţă, după care se taie în opt felii. Ceapa şi căţeii de usturoi se curăţă, se spală şi se toacă cât mai mărunt.

Se încinge uleiul într-o cratiţă apoi se pun la călit ceapa şi usturoiul împreună cu maghiranul sălbatic. Se adaugă vinetele şi tomata şi, amestecând continuu, se călesc şi aceste legume, aproximativ 4 minute. Peste legume se toarnă smântână şi brânza proaspătă, se condimentează cu piper şi praf de curry. Pastele făinoase se pun la scurs într-o strecurătoare, după care se aşează pe un platou. Legumele se aşează şi ele peste paste şi se decorează cu pătrunjelul verde tocat mărunt.

Pâine integrală cu chimion

Pentru o formă de chec de 30 cm: 200 g făină de grâu, 300g făină integrală de grâu, 50 g amestec de tărâţe din cinci soiuri diverse de cereale, 1 cubuleţ de drojdie, 1 1/2 linguri cu vârf de zahăr (30 g), 1/4 l lapte (1,5% grăsime), 1 linguriţă rasă de sare, 2 linguri de ulei de măsline (călduţ), 3 linguriţe cu vârf de chimion, 1 linguriţă de ulei de măsline.

Într-un vas încăpător se amestecă făina albă, faina integrală şi amestecul de tărâţe. Se face la mijloc o gropiţă şi se sfarmă în ea drojdia. Se presară pe deasupra zahărul, jumătate din laptele călduţ şi se adună aluatul atât cât acesta permite. Se acoperă cu un prosop de bucătărie şi se lasă să stea aproximativ 15 minute. Apoi, se adaugă laptele rămas, uleiul, sarea şi chimionul şi se frământă bine aluatul până ce acesta se desprinde de pe vas. Se scoate aluatul din vas şi se mai frământă cu putere pe planşetă, după care se aşează în forma unsă cu ulei.

Cu un cuţit ascuţit se fac în aluat, din loc în loc, incizii de aproximativ 1 ½ cm. Se încinge cuptorul la 50-60 de grade. Se introduce pâinea în cuptor şi se lasă aproximativ 25 de minute să crească la căldură. Se măreşte temperatura cuptorului la 220 de grade (treapta a 3-a) şi se coace pâinea timp de 50 de minute. După ce s-au scurs cele 50 de minute, se încearcă cu un pai, sau cu o scobitoare pâinea, ca să vedem dacă este coaptă bine (dacă rămâne pe scobitoare aluat, înseamnă că pâinea încă nu este gata şi o mai lăsaţi în cuptorul stins, dar cu uşa închisă, câteva minute). Se scoate pâinea din cuptor şi se lasă să se răcească pe un grătar.

Sugestie: Dacă vi se pare că aţi consuma prea multă energie, sau dacă nu puteţi potrivi cuptorul dumneavoastră la 50-60 de grade, puteţi lăsa aluatul de pâine să crească într-un loc cald, ferit de curent de aer. Această pâine este foarte gustoasă unsă cu unt amestecat cu usturoi. Să nu vă miraţi că am folosit în reţeta noastră de pâine sare. Nu se poate face pâine chiar fără sare deloc, n-ar creşte şi s-ar sfărâma. Pâinea noastră cântăreşte 600 de grame, deci puteţi tăia din ea aproximativ 20 de felii. O felie conţine 100 de miligrame de sodiu, adică 0,25 de grame de sare, deci toată pâinea conţine doar 5 grame de sare. într-o pâine puţin mai mică, de 500 de grame, cumpărată de la brutărie, sunt conţinute 8-10 grame de sare!

Pizza din bob verde

Pentru o formă cu un diametru de 27 cm: 1/2 linguriţă de ulei de măsline.

125 g brânză de vaci slabă, 5 linguri de lapte (1,5% grăsime), 2 linguri de ulei de măsline, 100 g de făină, măcinată mare, de bob verde, 150 g făină de grâu (tip 550), 1/2 pachet de praf de copt.

1 ceapă mare, 2 căţei de usturoi, 50 g friptură rece, 100 g şampinioane, 200 g fasole verde, 1 tomată, piper negru (măcinat mare), 2 linguri de parmezan (32 % grăsime, ras proaspăt), 1 lingură de cimbru (tocat mărunt). Se încinge cuptorul la 220 de grade (treapta a 3-4-a). Brânza de vaci se amestecă bine cu laptele şi uleiul. Se adaugă faina de bob verde. Făina de grâu se amestecă cu praful de copt şi se încorporează şi ea. Aluatul se frământă bine, apoi se întinde, pe planşetă, dându-i o formă rotundă, se aşează în forma de pizza presând bine marginile aluatului de marginile formei. Se curăţă ceapa şi usturoiul, se spală, se toacă foarte mărunt şi se presară peste aluat. Friptura rece se taie în fâşii subţiri şi se aşează deasupra cepei şi usturoiului. Şampinioanele şi fasolea se curăţă şi se spală.

Şampinioanele se taie în lamele fine. Fasolea se rupe bucăţele mici şi se fierbe în 1 litru de apă clocotită timp de 10 minute, după care se pune la scurs. Tomata se spală, i se îndepărtează codiţa şi se taie felii. Toate legumele se aşează pe pizza şi se condimentează cu piper. Se introduce pizza la cuptor pentru aproximativ 10 minute, după care se presară cu parmezanul ras şi se mai lasă să stea la cuptor încă 2 minute. Se scoate din cuptor se presară cu cimbru, se taie în felii şi se serveşte caldă.

Salată indiană de pui

150 g piept de pui (fiert, scoasă pielea), 1 banană (aproximativ 150g), 1 măr (aproximativ 100 g), 150 ml kefir (1,5% grăsime),

1 lingură de suc de lămâie, 1 linguriţă de praf de curry, 1 bucată de rădăcină de ghimber (de mărimea unei nuci), după gust: piper alb (măcinat proaspăt), îndulcitor lichid.

Pieptul de pui se taie în cubuleţe mici. Banana se curăţă şi se taie în felii subţiri. Mărul se spală, se curăţă se taie în opt, se scoate căsuţa sâmburilor şi sâmburii. Kefirul se amestecă bine cu sucul de lămâie şi cu praful de curry. Ghimberul se curăţă, se taie foarte mic şi se amestecă cu kefirul. Eventual se condimentează cu piper şi cu îndulcitor lichid. Se adaugă apoi pieptul de pui, banana şi mărul şi se amestecă totul bine. Se acoperă castronul în care s-a făcut salata şi şe lasă să stea la rece timp de două ore.

Sugestie: Alături, puteţi servi chapati indiene (de cumpărat din magazinele alimentare cu specific asiatic), sau lipie.

Salată Waldorf cu nuci

150 ml kefir (1,5% grăsime), 3 linguri de smântână (10% grăsime), 1 lingură de suc de lămâie, 4 picături de îndulcitor lichid, după gust piper alb (măcinat proaspăt), 200 g ţelină (rădăcină), 2 mere (aproximativ 200 g) 2 linguri de nuci (tocate).

Kefirul se amestecă cu smântână, sucul de lămâie şi îndulcitorul lichid şi se adaugă, eventual şi piper. Ţelina se spală, se curăţă şi se taie în fâşii foarte subţiri. Merele se spală, se taie în patru, se scoate căsuţa sâmburilor şi sâmburii, apoi se taie şi ele în fâşii subţiri.

Ţelina şi merele se amestecă cu kefirul, se acoperă vasul în care aţi făcut salata şi se lasă să stea la rece aproximativ o oră.

Înainte de a o servi salata se presară cu nucile tocate fin. Sugestie: Puteţi încerca, ca variantă, să puneţi în loc de ţelină ananas proaspăt. Este la fel de gustos!

Video: Μπιφτέκια με πατάτες στο φούρνο. Τάσος Αντωνίου (October 2021).