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The fish in the oven:

Need: For 4-5 servings Heck carcass - 4-5 PCs. Potato medium size 10-15 PCs. Onion medium size – 2 PCs. Carrot - 1 PC. Lemon - 1 PC. Parsley – 1 large bunch. Cheese – optional Mayonnaise, vegetable oil Spices for fish: Sesame seeds, curry, coriander powder, turmeric, ground ginger, paprika, blend of ground pepper (white, black, red), ground nutmeg. You can buy separately in the spice aisle, you can buy ready-made spices for fish. Cooking Clean the fish to fold in a container of salt, sprinkle with spices to taste, squeeze on the carcass lemon juice, lay on top of chopped onion rings, cover with a lid. While fish is marinating to weld cut into wedges, sliced (whichever you prefer) potatoes. Coat a baking sheet with vegetable oil, put in the potatoes and fish carcasses (bellies to fill parsley, parsley should be plenty), onion, cut into thin slices carrots. Fish spread with mayonnaise. All this to RUB the cheese and bake in the oven (thermometer there are not make the fire a little more than the average) until tender about 25-30 min.

The trout salad with avocado:

Best recipes food network dinner on the channel REN TV. Prepares Valentin Suchodoletz (singer). Description of preparation: Slice the cucumbers into strips. Marinate the vegetables in a mixture of sugar and vinegar. Avocado peel and cut into small pieces, pour in the lemon juice. Finely chop the mint and mix with the yogurt. Chop the fish and olives. Add pickles and avocado. Dress with sauce. Serve on lettuce leaves with herbs. Number of servings: 4 Need: trout — 300 Grams (salted smoked) avocado — 2 Pieces lemon — 1 PCs (only the juice) olives — 100 Grams cucumbers — 2 Pieces vinegar — 3 Tbsp. spoon sugar — 2 teaspoon yogurt — 300 Milliliter (the ingredients for the sauce:) a bunch of mint — 1 Pieces

Salad "For dinner":

200 g fillet of perch, 4 potato tuber, 2 cucumbers, 3 eggs; for the dressing: 50 g of mayonnaise, 50 g of tomato sauce, salt; for decoration: green bow perch Fillet boil in lightly salted water, cool, cut into small pieces. Boil the potatoes and eggs. Cucumbers cut into sticks. Pre-peeled potatoes cut into thin wedges. Eggs finely chop. Put a layer of potatoes on a serving dish, season with salt. On top put a layer of shredded cucumber. The next layer put the fish and chopped eggs. Salad pour dressing, allow to soak, sprinkle with chopped green onions and serve. Dressing: mix the mayonnaise and tomato sauce.

Lasagna with beef:

Need: 2 tablespoon vegetable oil 750 g ground beef 1 onion, finely chopped 1 small courgette (zucchini), finely chopped 125 g small button mushrooms, sliced 410 g of prepared tomato sauce (one jar) 1 can (410 g) canned tomatoes slices 1 can (140 g) tomato paste 0,5 tablespoons of powdered sugar 0.5 Cup red wine Salt, ground black pepper 250 g of lasagna fast food Cream sauce: 65 g butter 1/3 Cup flour 3 cups of milk Salt, ground black pepper 80 g grated cheddar cheese 1 tablespoon grated Parmesan cheese Preparation: Preheat the oven to 180 deg. C. Grease a baking dish. Heat 1 tablespoon oil in a large skillet, fry the minced meat portions. Put in a bowl. In the same pan add the remaining oil, fry the onion until soft. Put the zucchini and mushrooms, fry until soft (but not overcook). Add the beef, ready-made sauce, tomatoes with juice, tomato paste, sugar, wine, salt and pepper to taste. Simmer the tomato mass under cover at low boil for 30 minutes, stirring occasionally. Remove from the heat. Distribute ? Cup tomato pulp in the form. Put a sheet of lasagna. Spread lasagna cream sauce (1/6 of total). Top it with another sheet of lasagna, greased with butter sauce, tomato mass, to finish the lasagna sheet, greased with butter sauce. Sprinkle with Parmesan cheese. Baked lasagna 45 minutes or until cooked dough and the appearance of Golden brown. Cooking cream sauce: Melt the butter in a small saucepan. Add the flour, stirring constantly, until bubbles form. Remove the pot from the heat, gradually pour in milk, stirring to avoid lumps. Bring to a boil, stirring until thickened. Add salt, pepper and cheddar cheese. Stir until the cheese melts and the sauce is smooth.

Fish American

Need: 800 g fish 5 -6 potatoes 3 to 4 bulbs 1 to 2 pickled gherkin 50 g of dried mushrooms 2/3 tbsp. sour cream ? jars of mayonnaise 30 g of cheese 4 tablespoons vegetable oil or butter. Preparation: Fish to clean, gut, wash, cut into pieces and fry. Dried mushrooms to soak, boil, chop and fry with onions. Cucumbers are finely chopped and simmered in a little water. Peeled potatoes crumble and put on a greased pan, top with fish, mushrooms and onions, stewed cucumbers. Then add mayonnaise mixed with sour cream, sprinkle with grated cheese, drizzle with oil and bake in the oven.

Chicken with mushrooms:

Need: 6 large chicken fillets (about 750 g) skinless ? Cup olive oil 3 slices of bacon, sliced into strips 315 g of small mushrooms, sliced ? glass of white wine 2 tablespoons of tomato paste 1 teaspoon dried tarragon ? Cup cream 3 stems of onions-Batuna, finely chopped Salt and freshly ground pepper to taste Preparation: To cut off the Breasts of excess fat and tendons. Preheat the oven to 180 deg. C. Heat the olive oil in a large pan with a thick bottom, put the chicken fillets. Fry on moderate heat for 2 minutes on each side, turning once. Remove from heat, Pat dry. Put the pan with the bacon. Fry, stirring for 2 minutes, add the mushrooms. Cook for 5 minutes. Add the wine, tomato paste and tarragon. Cook, stirring, until the mixture boils. Reduce heat; add cream. Cook on low heat for 2 minutes. Remove from heat, add the Welsh onion. Season to taste. Put chicken in low fireproof dish and pour the cooked sauce. Bake it under a cover for 30 minutes, until meat is tender.

Pork with mango and lime:

Need: Juice and zest of two limes 2 garlic cloves, minced 2.5 cm finely chopped ginger root 1 finely chopped stalk of lemon grass 1 tablespoon Nam PLA (fish sauce) 1 teaspoon ground coriander 450 g pork steak without the fat, cut into thin slices 1 tablespoon vegetable oil 4 heads shallots, cut into small pieces 225 ml coconut milk 1 mango, sliced 3 to 4 chili peppers, chopped in small pieces Twirl lime (see photo) or Basil leaves for decoration Preparation: Pork with mango and lime. Mix the lime juice and zest, garlic, ginger, lemongrass, Nam PLA and coriander with pork and leave to marinate in the refrigerator overnight. Preheat vegetable oil in a frying pan century and quickly fry the shallot, then place the pork with the marinade. Fry in oil on high heat, until the meat is brown. Add coconut milk, mango, Chile and bring to a boil. Reduce heat and simmer until the sauce thickens and the amount will not decrease. Serve, garnished dish with a swirl of lime or Basil leaves.

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