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It was very good hot, accompanied by a baked pepper salad and just as good it was cold, the next morning, for breakfast. It is a recipe from Transylvania.
- 500 gr house broken into pieces
- 1 tablespoon butter
- 1 tablespoon flour
- 4 eggs
- 1 cup sour cream
- salt pepper
- paprika (better smoked)
- next to the baked pepper salad
Preparation time: less than 30 minutes
RECIPE PREPARATION Oven curd:
1. From time to time, drain the cheese if it still keeps whey.
2. Preheat the oven to 180 degrees.
3. Crush the house.
4. Grease a ceramic (earthenware) pot / pan with butter. Place the whole house in one layer.
5. In a bowl, mix whole eggs with a whisk, like for an omelet. Then add sour cream, salt, pepper, mix, and flour side by side, stirring constantly. Beat the mixture well and then pour it over the house.
6. Sprinkle on top with paprika and put the pan on the grill from the oven over low heat (about 180 degrees) for 30 minutes or until everything gets a nice golden color (for me it took longer).
May it be useful to you!
I thought it would be a good idea to combine it with a simple baked pepper salad: slices of baked pepper cleaned of skin and seeds and mixed with black olives, salt, sugar (a teaspoon tip), balsamic vinegar and a few drops of olive oil, according to your own taste.
How to make a tasty breakfast. Delicious bread and onion bread recipe in the oven
Considered the most important meal of the day, breakfast should not be missed, because it provides the nutrients we need for daily activity.
Eggs are among the most nutritious foods - they are healthy sources of protein and vitamins - they are a perfect choice for breakfast. In the opinion of gastronomy specialists, they are extremely versatile, being able to be prepared in various ways, depending on the preferences and imagination of everyone. If you like eggs, we suggest you try the recipe of Mircea Groza, a well-known Sălaj gourmet.
- Three eggs
- five slices of bread
- diced smoked ham
- curd, preferably sheep
- a large onion, cut into juliennes
- spices: salt, pepper and paprika
The pieces of ham are browned in a pan with a tablespoon of oil, taking care not to burn or become too dry. Take them out on a plate, then put the onion in the same oil, together with a little salt and pepper, which you let it soften over a low heat. When it's ready, take it out on another plate, then start making bread.
In a tray lined with parchment paper, place the slices of bread, over which you place the hardened onions. Beat the eggs separately with salt, pepper and paprika, mix with the pieces of fried ham and the curd (fatter and drier) given on a large grater, then pour the mixture evenly over the bread. In the middle of each slice you can add a slice or two of raw onions.
Put the tray in the oven and bake until the egg is cooked. Serve hot with pickles or cabbage salad.
Baked curd - Recipes
Lamb stew is a dish that can be found on the table of Easter eggs.
1. Lamb stew, the classic recipe, not missing from the Easter menu
Necessary ingredients: organs from a lamb, lamb's head & acircna, green onion 2 links, green garlic 2 links, green dill 2 links, iodized salt, freshly ground pepper, eggs 3 pieces, boiled eggs 5-6 pieces, puree.
2. Lamb and bird drob
The organs are boiled in water with a pinch of salt. The lamb's head & acircna are boiled separately. After the organs and meat have boiled, finely chop. Onions, garlic and dill are cleaned, washed and finely chopped, then added to the meat composition. Season with salt and pepper, add raw eggs and mix well until the composition is homogeneous. Place the powder in a round shape, put half of the composition, place the boiled eggs as desired, add the rest of the composition and cover with the powder. Place in the preheated oven, bake for approx. 30 minutes, over medium heat, until you pass the toothpick test.
INGREDIENTS FOR A DRUG:
Organs from 1 lamb (liver, spleen, kidneys, heart, lungs & acircnii), 500 g chicken liver, 1 lobe chicken breast,
1 bunch of green onions, 2 bundles of green garlic, 1 bunch of parsley, 1 bunch of dill, 1 bunch
stevia, 1 bunch of wolves, 3 raw eggs, 2 tablespoons oil, a little pork lard & ndash thin side, 2 tbsp
flour, 1 tablespoon butter, breadcrumbs, salt and pepper, 3 hard boiled eggs.
Thoroughly wash the internal organs and leave them for 15 minutes in iced vinegar (three parts water and one part vinegar) to cover them, to remove the strong smell of lamb. Boil the lamb organs, liver and chicken breast for 30 minutes, then cool and cut into cubes.
Meanwhile, prepare the greens, cutting them all, not very small! On top of all this add the meat and organs, raw eggs, flour, salt and pepper to taste and mix.
Prepare the form: grease the pan with butter and sprinkle with breadcrumbs. Traditionally, lamb chops are baked in lamb purée.
In this case, use well-washed pork lard. Thus prepared, place the tray, leaving the edges out. Add a part of the composition of lamb chop, hard-boiled eggs, whole or halves, then cover with the rest of the composition and the powder. Insert the tray into the oven until the lamb's crust turns golden (about 40 minutes).
3. Drob with vegetables and soy
2 large carrots, 3 medium onions, 1 pasta & boiled acircrnac (cut into cubes), 2 zucchini, 1 red bell pepper, 1/2 bell pepper
yellow, 100 g frozen peas, 100 g frozen green beans, 1 small bag of soy (textured or granulated),
2 bundles of dill, 2 bundles of parsley, c & acircte 1 bunch of wolfberry, leurdă, stevia, 10 quail eggs
boiled (hard), salt, pepper, olive oil.
Put the soybeans in a bowl with warm water and a pinch of salt until they soften. Grate the carrot on the large side of the grater, chop the onion, the bell pepper into cubes, and the zucchini into cubes moderate in size. Cut the greens, not very small. Fry the onion, bell pepper and carrot in the pan for 5 minutes, & icircn 2 tablespoons oil. When they have begun to penetrate, add the zucchini, without stirring.
Set the mixture aside and leave to cool. After it has cooled, mix with the soybeans, peas, pasta and pre-prepared corn, beans and greens. Wallpaper the desired shape using baking paper, pour the resulting mixture into the boiled quail eggs, grease the surface with a beaten egg and place the tray in the preheated oven at 170 ° C. When it is golden brown, it is ready. A baby spinach salad with strawberries and lime dressing is ideal to accompany this delicious dish.
If you prefer, you can add to this composition a few pieces of boiled lamb organs to get a lighter preparation, but suitable for the Easter holidays.
4. Drob from vegetables
800 g mushrooms, 200 g cheese, 1 bunch of green onions, 1 bunch of green garlic, 1 bunch of dill, 1 bunch of parsley, 1 generous bunch of loboda, 1 bunch of leurd, 1 boiled carrot, 1 boiled pasta & acircrnac,
1 boiled potato, 3 eggs, 2 tablespoons flour, 3 hard boiled eggs, salt, pepper.
Saute the sliced mushrooms in oil with finely chopped onions until they are penetrated.
Add the not very finely chopped greens, the diced roots and potatoes, together with the cheese on the large grater and mix well with the other ingredients.
Place part of the composition in the tray, then place the boiled eggs in the middle, in the middle.
Pour over the rest of the composition.
Brown the preheated oven until it acquires a beautiful, golden-golden color. Be careful when baking! The dough should not dry out, the consistency should be slightly moist.
Allow to cool, then cut into slices.
If you prefer, you can add to this composition a few pieces of boiled lamb organs to get a lighter preparation, but suitable for the Easter holidays.
5. Drob of lamb & icircn puff pastry
1 packet of puff pastry, organs from 1 lamb, 2 carrots, 1 pasta & acircrnac, 1 pickled donut, 2 boiled eggs, 4 raw eggs, 2 bundles of green onions, green parsley, dill, loboda, butter, salt, pepper.
Bring the lamb organs to a boil, along with the roots, and add a little salt and a few peppercorns to the cold water. Keep them on the fire for 30 minutes from the moment of boiling. Meanwhile, boil two eggs. After the entrails have boiled, leave them to cool, then cut them into cubes, not very small. Cut the vegetables into cubes. Mix them with the lamb, beaten eggs, salt and pepper. If the puff pastry is frozen, it will have to be thawed in the fridge a few hours before! Do not force microwave or other heat source! Spread the dough on the work table, sprinkle some flour on it and place it in a pan greased with butter and lined with flour. Arrange so that it covers the walls of the tray evenly, but leaves enough dough to cover the surface. Put half of the drob composition, place the boiled eggs on the length of the tray, then the rest of the composition. Close the puff pastry dough on the surface of the dough, prick it from place to place with a fork. Grease with egg. Put the tray in the preheated oven for 40 minutes on medium heat.
6. Lamb of Bihor
Ingredients: Lamb entrails, 5 or 6 eggs, a slice of parsley, green parsley, green dill, green onions, 5-6 cloves garlic, salt, pepper, pepper paste
The entrails are washed well, drained of water and cut into pieces. We boil 3-4 eggs. Peel and chop the onion and garlic. Finely chop the parsley and dill and add the sliced peacock to a little milk. We harden the onion in a little oil. We add the lungs first, so that the air comes out of it and then the other organs cut less the liver. Add salt, pepper and pepper paste and let it all harden. If necessary, you can add 1/2 cup of water. After they are ready, let them cool a bit, then pass them through the meat grinder, together with the raw liver, the well-squeezed slice of bread, the parsley and the green dill and the garlic. Mix them all well with two raw eggs. In a round or cake shape, place the lamb broth (which I have kept in cold water until now) on the side walls, add 1/2 of the composition, put boiled and peeled eggs and then the other 1/2 of the composition. . We put the remaining parts of the steamer over the composition of the drob and put it in the oven until a crust is made on top. Let it cool and then we can slice the bread that can be served hot or cold & hellip
7. Lamb fillet with quail eggs
Ingredients: Lamb entrails, 500 g chicken liver, 2 bundles of green onions, 1 bunch of green garlic, 1-2 bundles of green dill, 2 eggs, 2-3 tablespoons breadcrumbs, 1 tablespoon, a little butter, vegeta house, 2-3 tablespoons oil, salt, freshly ground pepper, 14 quail eggs, Cut the well-washed organs into cubes. Finely chop the chopped green onions and garlic. We also chop the dill and green parsley finely.
Heat the oil in the pan under the green onion. Then add the chopped garlic and finely chopped entrails. Season and simmer. If necessary, add 1/2 cup of water. After 20 minutes, when the organs are almost cooked, add the liver and let it simmer over low heat, together with the other organs. Boil the quail eggs for 7 minutes, keep them for 1 minute in cold water and then peel them. After the organs are ready and have cooled a little, we mix them or pass them through a mincer. Add the chopped greens, the 2 whole eggs, breadcrumbs, homemade vegetables. If necessary, season. Mix the composition well to blend well. We grease a guguluf form with butter and then we put in it the powder that has been in cold water until now. Turn over 1/2 of the entrails composition, place the quail eggs on the wheel, the wheel, then put the rest of the composition and cover with the edges of the bow. Shape in a preheated oven at 180 degrees C for about 30-40 minutes until golden on top.
8. Lamb fillet & icircn pie sheets
Ingredients: half a packet of pie sheets, a kilogram of lamb organs, two green onions, two, three cloves of green garlic, a handful of parsley, bay leaves, peppercorns, pepper, salt, ginger, two eggs, 100 grams of breadcrumbs, oil / lard.
How to prepare lamb stew in pie sheets:
Thoroughly wash the lamb's organs in cold water and then cut them into smaller pieces. Boil the lamb organs and add a few bay leaves and peppercorns. After the meat is cooked, take it out of the water, let it cool and then finely chop it using the meat grinder or the robot. & Icircn the resulting paste add the green onion, green garlic and finely chopped parsley. Beat the eggs well and add them to the composition. Add the breadcrumbs and mix everything well to blend the resulting paste. Add salt, pepper and ginger powder to taste. Grease a tray with a little fat (oil / lard) and add three or four sheets of pie to the bottom. Divide the amount of meat paste into two. Spread one part over the sheets in the tray then place four more sheets (previously greased with oil) over it and then put the rest of the dough and a layer of pie sheets, also greased with oil. Cut the pie with a sharp knife lengthwise and then widthwise into squares. Bake the pan at 190 degrees for about 40-45 minutes.
9. Italian lamb drob recipe
lamb entrails, puree, 500 g beef belly fillets, 5 cloves garlic, 1 teaspoon dried thyme, 3 hard boiled eggs cut, 100 g grated sheep cheese, 1 bunch chopped green parsley, a box of peeled tomatoes, 3 -4 strands of green onions, oil, salt and pepper.
Fry the boiled belly in olive oil and then finely chop the entrails. Stir in two finely chopped onions. Mix the entrails, cheese, parsley, crushed garlic, onion, belly in a bowl. Sprinkle the powder (kept for a few hours in salt water and vinegar), then add the composition. On top, put the boiled and chopped eggs. Squeeze the powder well to form a roll, so that the closure comes underneath. Put the roll in an tray. Heat the peeled tomatoes with thyme or oregano, salt and pepper and pour over the drob. Add the rest of the finely chopped onion, cover the tray with foil and put it in the oven for 1 hour and a half. Remove the foil and leave the dough for another 10 minutes in the oven to brown.
10. Lamb drob recipe with loboda
lamb entrails: heart, spleen, liver, kidneys, lung & acircni, one m & acircna, two mushrooms (optional), 2-3 dried onions, a few bundles of green onions, 1-2 bundles of green garlic, tender loboda, dill and parsley, 2 eggs, 2 tablespoons butter, salt, pepper
The entrails (and mushrooms, if any) are washed well and scalded quickly in boiling salted water to squeeze. They are then boiled in cold, slightly salted water for about 20 minutes from the first boil. Remove, drain well and allow to cool, then chop, with a knife, smaller.
Chop the dried onion, put it in hardened butter, but only so that it changes color. Extinguish with a little water and add chopped, for approx. Ten minutes. Remove the pan from the heat and allow the entire composition to cool. If you find it too watery, drain it a little in a strainer. Beat the eggs with a pinch of salt and pepper. Finely chop the green onions as well as the other greens and mix with the minced meat.
What does a tasty and healthy Easter meal look like? # 8211 Mihaela Bilic reveals the secrets known to nutritionistsCristina Popescu
Nutritionist Mihaela Bilic revealed that the secret of a successful Easter meal lies in color and freshness. Dr. Bilic presented, according to Antena 3, some secrets for a successful Easter meal, after a long fast and without indigestion and abdominal discomfort.
The secret to a successful Easter meal
"Sarmales and beef salad should not be present at the Easter table. These are typical dishes for the Christmas meal. At the Easter table we have boiled egg with greens and vegetables, to fill the table with color and freshness, ie radishes, salad, cucumbers everything that is colorful.
When we eat vegetables like soup, we fill our stomachs with water and fiber and it seems to us that we eat a lot, but in reality, the calories are negligible.
We have the liver which is an extremely dietary and healthy preparation. The organs are boiled, there we have the iron deposit of any animal. Drob is an anti-anemic element and I am sorry that we cannot find drob at other times of the year except Easter, because it is an extremely healthy food. It is the counterpart of the liver pate you spread on bread.
We have lamb borscht and stew, again two products that are dietary. Be careful, the soup has the great advantage that the fat rises to the surface, degreased. And if you eat soup in the morning at noon and in the evening I will not tell you that you are wrong, because the soup fills the stomach in a way and so in the second way we can be more weighted.
If we are talking about steak, it is lamb, it is a pulp put in the oven. Few people know that both smoked and fried fish and meat that is baked or grilled when heated, melts the fat and leaves the fibers. Fat will never penetrate the fibers of the meat.
If we put next to it (n.r meat) a large bowl of salad and leaves is a slimming meal. So far, I've only had food
to lose weight. No egg mayonnaise because that's when we have biliary colic. If you haven't eaten a steak garnish, the slice of cake or Easter compensates for your carbohydrate ration.
Try to process the food as little as possible. Try to cook from simple ingredients and with simple techniques ", explained the nutritionist.
Simple rules for a perfect menu
The famous nutritionist is of the opinion that the Easter meal should be more good-looking than full of food.
"As our elders used to say, Easter should be fun. Christmas is full. So, at Easter we eat everything that leaves in the market, because the markets are full of color and all the raw foods that are perfect during this period. They have that taste of awakening to life.
(…) In terms of sweets, the cake, of course, is a sweet bread. But it is a bread that has a lot of fat and a lot of sugar and then it makes a difference if you eat one or three slices. Easter, on the other hand, seems to me a dietary variant, and pleasant to the taste, which brings to our attention fresh cheese, dairy products. It is worth eating curd, milk and Easter now ", Mihaela Bilic also said.
"Adopt a peasant" - for traditional unprocessed food
Did you know that in Romania there is the project "adopt a peasant", an initiative launched by a fine and enthusiastic team that wants to encourage sustainable households to produce healthy food, natural food for us, the citizens?
The idea came to life in Brașov, in March 2016, following a discussion between three friends. They aimed to identify local subsistence households, places with natural food, plants grown on untreated soil and animals fed with feed without synthetic additives.
After three years, the "Adopt a Peasant" community frequently organizes fairs, where the local peasants display their best delicacies. The rest of the time, they can be found on your website or on social networks. How can you benefit from their offer? It's simple: select the area where you live, choose your farmer or peasants with the products you want, contact them or go directly to them and, in the end, enjoy the tastes of yesteryear. If you cannot travel, the orders will be delivered to your home on a predetermined day.
All households are checked and, moreover, anyone is welcome to enter the household and even help in the vegetable garden, animals or fruit picking.
Are you tired of the city, the crowds, the pressure of the job and you want to do something outdoors, where you can eat delicious pies or mutton sausages, maybe cut some wood, move every muscle in your body? Then sign up as a volunteer in one of the households in the area where you live! You can combine traditional culinary pampering with a little physical work, meant to shake off more. calories.
To eat like you ate at your grandmother's house, smoked curd, poultry eggs, fatty chicken soup that ran for months in the yard, means to be willing to give up the consumerist lifestyle, which favors industrial production and to return, at least partially. , to the way of life of our ancestors. They did not buy anything from the shops, everything they consumed passed through their battered hands.
And this return to simplicity, to the food in the yards of our peasants, to their unprocessed food, will mean a long-term investment in your health and your mood. I would be glad to know that more and more citizens will come to meet this endeavor and that we will meet at the fairs organized by the "Adopt a Peasant" community.
Winning Recipe: Chocolate Glazed Baked Donuts - Reisnaor Roxana
Our winner is called Reisnaor Roxana Mirela. She will receive a food vacuum cleaner.
500 g flour, 100 g powdered sugar, 200 ml milk, 1 egg, 50 g butter at room temperature, 1 sachet of dry yeast, 2 sachets of rum-flavored vanilla sugar, a pinch of salt Glaze: two large chocolates.
Method of preparation:
For starters, in a bowl make the yeast mayonnaise, warm milk and vanilla sugar. We set it aside for a few minutes. Separately, put the flour, egg, sugar and butter in a bowl. When the mayonnaise is ready, put it over the flour and knead a homogeneous dough. Let the dough double in size. When it is ready we spread a sheet of suitable thickness or two, as it is easier for you and with the help of a glass with a large opening we cut circles. In the middle of each circle we make a smaller circle, with the help of a glass stopper. In a tray lined with baking paper, put the shapes obtained and let them rise for a few minutes. Put the tray in the oven at 190 degrees C for 15 minutes. Leave to cool when they are ready and glaze them with pre-melted chocolate and garnish as desired. Good appetite!
Regime indicated in chronic hepatitis without disorders of water metabolism, convalescence after epidemic hepatitis, cholecystitis and angiocolitis, except for acute outbreaks, gallstones.
Food allowed: Sweet and beaten milk, mint tea, lime, chamomile, St. John's wort, syrups, fruit and vegetable juices, chisel, dried black and white bread, boiled or mashed potatoes, baked potatoes, flour, rice, semolina, oatmeal, polenta, vegetables, raw fruit or compote, lean beef, veal, chicken, chicken, lean fish (shallots, pike, flax, trout, carp), boiled or steamed, lean ham, meat or fish puddings, flour, steamed egg white omelette, 1 / 4—1 / 2 egg in dishes, cottage cheese, yogurt, sweet curd, urda, salted telemea, butter and fresh oil, vegetable soups, dry dough, biscuits, fruit jelly , milk, cottage cheese, egg whites, normal tea, diet sauces, honey, jam, jam.
Prohibited food: Alcohol, coffee, cocoa, cold water, fresh bread, french fries, cabbage, oily fruit, sausages, canned meat, brain, liver, pork, sheep, goose, duck, game, fatty or smoked fish, fatty or fermented cheeses, eggs other than prepared, not more than 1/2 egg per day, omelette, lard, bacon, fried fats, lentils, bone or meat soups, fresh dough, buttered dough, ice cream, pepper , paprika, mustard, horseradish, onion, garlic.
Meals will be given in small and frequent quantities. Avoid cold drinks and food. Avoid drinks at the table. The patient will drink tea between meals.
Diet in gallbladder diseases
It should not be overlooked that more and more people are complaining of severe pain in the gallbladder. Most women readily accept the surgical removal of this important organ of the body, often with long-term adverse effects. In such situations, the recovery of health depends a lot on the diet.
The gallbladder (called gallbladder) is an appendix of the liver, with a capacity of only 30-50 ml. Both the gallbladder and the adjacent bile ducts fulfill very important physiological roles in the activity of the digestive tract, ensuring the transition of bile juice (bile, bile), secreted, in continuous flow, by certain specialized liver cells.
Gallstones are the most common condition of the gallbladder, consisting of the formation of stones in the bladder or bile ducts.
Patients with gallstones will keep a strict diet for several years to avoid the tendency of new stones or sand to form. The diet aims to reduce cholesterol to reduce the risk of precipitation in the bladder. Abundant meals, loaded with meat and fat, should be avoided. Raw vegetables and vegetable juices are indicated, as much as possible unprocessed by boiling (1-2 onions per day, garlic, lettuce, carrot, celery, tomatoes, parsley, dill, larch, cauliflower, beets, horseradish, pumpkin, etc.).
Curing with carrot or fruit juice gives good results
Good results give the 6-week cure with combined juice of carrots, cucumbers, radishes and beets, in equal parts, from which drink a glass (100 ml), 3 times a day, having a direct action in dissolving the stones in the bladder. . Other foods are allowed: sour milk mixed with wheat bran, skim milk, yogurt, cottage cheese, curd, urda, salted telemea, vegetable soups with rice, semolina or noodles, vegetable borscht, mashed potatoes, brine beef and chicken, lean fish, oil (uncooked), pasta, white, dried or toasted bread.
We also recommend a 7-14 day cure with fresh sweet fruits (cherries, sour cherries, peaches, strawberries, apples, pears, plums, melons, raspberries, grapes, lemons, oranges, pineapples), fruit juices, compotes, jellies or jams, all of which play a decisive role in bladder drainage.
Many patients have found very good effects of treatment with olive oil or sunflower (250 ml) mixed with lemon juice (250 ml squeezed from about 6 lemons). The treatment starts in the evening at 8 pm, when a glass of 50 ml of oil and a glass of 50 ml of lemon juice are drunk, repeated 4 times at 15-minute intervals. After each ingestion of lemon oil, the patient will lie on the right side and hold a heated electric pillow on the side of the liver. At bedtime, he will sleep on his back until morning.
Improper nutrition can lead to an increase in the volume of existing microcalculations, often leading to unpredictable complications, sometimes with a fatal risk.
What we take out and what we keep in our diet
- poultry and beef, lean fresh fish
- sweet and whipped milk, yogurt, fresh cottage cheese, curd and urda
- soft boiled eggs, Romanian eggs, puddings and soufflés
- vegetable oils (olive or sunflower) and margarine, free of cholesterol
- white and intermediate bread
- macaroni, spaghetti, noodles, noodles, semolina, rice
- peeled and pitted fruit, grated or in the form of compotes and jellies.
The dishes must be tasty and presented in the most attractive way possible. Several meals a day will be taken in smaller quantities, at fixed hours, with complete chewing of food.
Prohibited foods that promote the formation of stones are: pork, sheep, duck, goose, game and fatty fish, animal fats, bacon, sausages, ham, sausages, smoked meats, minced meats, sardines, sauces with lentils and fried, hard-boiled or fried eggs , butter, fatty and salted cheeses, cream, whipped cream, mayonnaise, canned meat and fish, fresh black bread, mushrooms, vegetables rich in coarse cellulose (beans, cabbage, leeks, peas), nuts, hazelnuts, cakes, coffee , Russian tea, cocoa, chocolate, hot spices, tobacco, alcoholic beverages and cold foods (ice cream, syrups, beer). Also, avoid foods high in cholesterol (liver, kidneys, pancreas, viscera).
Breakfast: liver tea, toast, salted cow's milk, margarine, yogurt with pretzels, fish salad.
Lunch: chicken noodle soup, poultry broth with puree vegetable soup with dumplings, green bean dish with chicken meatballs soup, peppers stuffed with beef and rice potato soup, veal in vine leaves.
Ora 17: prăjitură cu căpşuni, pepene verde, struguri lapte bătut cu baton, jeleuri din fructe.
Cină: spaghete cu brânză de vaci, iaurt cu pâine cartofi gratinaţi cu caş, griş cu lapte musaca cu macaroane, carne albă piept de pasăre la grătar cu salată de sfeclă roşie.
Regimul alimentar în colecistite
Colecistitele, acute sau cronice, sunt inflamaţii ale peretelui vezicii biliare care apar în momentul când un calcul biliar blochează evacuarea conţinutului vezicular prin canalele cistice îngustate. Frecvenţa bolii este substanţial mai mare la femei cu vârste între 20-50 de ani.
Acutizarea sau cronicizarea bolii poate fi provocată prin infecţii locale şi, mai ales, printr-o alimentaţie necorespunzătoare: grăsimi animale, carne de porc, oaie, gâscă, raţă, vânat, peşte gras, mezeluri, afumături, marinate, prăjeli, rântaşi, brânzeturi grase şi fermentate, condimente picante (ardei iute, muştar, boia, piper), alcooluri tari şi deserturi cu alune, ciocolată şi cafea. Dintre preparatele culinare sunt interzise supele grase de carne, borşuri cu smântână, ciorbe grase şi cu fasole boabe.
Sunt permise carnea slabă şi proaspătă de pasăre, viţel şi peşte, albuş de ou, omletă dietetică, caş proaspăt, pâine albă de o zi, macaroane cu brânză de vaci, condimente neiritante (tarhon, mărar, pătrunjel, leuştean, cimbru, dafin), legume preparate sub formă de supe, piureuri, soteuri, sufleuri, budinci sau salate, miere de albine, compoturi şi sucuri naturale de fructe.
După mesele luate la ore fixe, este necesară o odihnă de minimum o oră.
Alimentaţia după colecistectomie
Colecistectomia este rezecţia chirurgicală prin care se elimină vezica biliară, încărcată cu calculi de diferite mărimi sau afectată de colecistită acută, dischinezie biliară sau neoplasm de colecist.
În prima zi după operaţie, bolnavul va fi hidratat cu soluţii glucozate. Din a doua zi se pot administra ceaiuri, lapte, zahăr, suc de fructe, bulion de legume. În zilele următoare se adaugă piureul de cartofi, de morcovi sau fructe, iaurt, pâine albă prăjită, budinci, orez sau griş cu lapte. Din ziua a cincea se introduce peşte slab sau carne slabă, preparată sub formă de rasol sau tocată şi fiartă. Treptat, dieta se diversifică cu următoarele alimente: carne de pasăre, vită, peşte slab, iaurt, brânză de vaci proaspătă, lapte diluat sau în preparate, albuş de ou în sufleuri, pâine albă de o zi, făinoase rafinate, preparate cu brânză de vaci, cu lapte sau cu carne, legume proaspete în preparate fierte sau coapte, piureuri, budinci, sufleuri, salate. Fructele proaspete sunt consumate ca piureuri, sucuri sau compoturi pasate nu prea dulci, miere de albine, peltea, jeleuri, bezele, condimente aromate.
Din alimentaţie trebuie evitate următoarele produse: carne grasă, vânat, peşte gras, viscere, conserve de carne şi de peşte, icre, brânzeturi fermentate, gălbenuş în exces, untură, slănină, smântână şi orice fel de grăsime prăjită, făinoase nerafinate, legume bogate în celuloză dură (fasole şi mazăre uscată), fructe oleaginoase, prăjituri pregătite cu multă grăsime, cu mult ou, cu ciocolată, cacao, nuci, alune, condimente iuţi, picante, alcooluri, băuturi reci servite, mai ales, pe stomacul gol.
Se va evita consumul de lichide în timpul mesei, se va păstra repausul după masă, iar masa de seară va fi servită mai devreme, pentru a păstra repausul în condiţii bune şi o digestie satisfăcătoare.
Micul dejun: ceai cu lapte, pâine cu margarină şi miere de salcâm lapte cu fulgi de ovăz ceaiuri medicinale, franzelă cu parizer dietetic sau cremvurşti de pasăre.
Dejunul: supă-cremă de dovlecei, grătar din pulpă de pasăre cu sote de legume borş de perişoare, muşchi la cuptor cu cartofi ţărăneşti supă de fasole verde, friptură de pui cu piure de cartofi şi salată de ardei copţi
Ora 17: sandvici cu caş proaspăt, gelatină de fructe bezele, mere, pepene galben
Cina: - pilaf cu pipote şi salată verde mămăligă cu lapte compoturi de vişine sau prune budincă de tăiţei cu telemea găluşte de griş cu brânză de vaci.
Cel mai bun peşte la cuptor! Gata în 15 minute!
1 ou, bătut spumă
100 g cartofi, curăţaţi şi tăiaţi în sferturi
o jumătate de fenel, curăţat şi tăiat bucăţi mari
o jumătate de lămâie, feliată
5 roşii cherry, tăiate în jumătăţi
60 g măsline negre, fără sâmburi, tăiate în jumătăţi
120 g file de peşte (somon, batog), fără piele, dezosat
a pinch of salt
4-5 linguri vin alb
Method of preparation:
Cuptorul se preîncălzeşte la 200 de grade Celsius.
Într-o crăticioară se pune la fiert apă cu puţină sare.
Se pregăteşte o pungă din folie de alminiu: se rupe o bucată de folie de 35×45 cm. Se împătureşte în două. Trei margini se ridică şi se sigilează cu puţin ou bătut, folosind o pensulă. O margine se lasă liberă.
Când apa a încept să dea în clocot, se pun cartofii, scrie feellikecooking.ro.
Daca ti-a placut acest articol il poti distribui pe:
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Caş frământat & Rusalcă Albă
Rusalcă Albă 2011, Oprişor
Caşul frământat cu ouă fierte moi îmi aduce aminte de vremurile copilăriei, când bunica încerca tot soiul de tertipuri culinare ca să mă determine să mănânc şi altceva în afară de carne. Iată dar, o posibilă explicaţie a pasiunii mele actuale pentru brânzeturi. Oricum ar fi, combinaţia de mai sus, chiar dacă este foarte simplă, mi se pare absolut genială. Drept pentru care m-am gândit să-i asociez un vin ceva mai special, în speţă o Rusalcă Albă 2011 de la Crama Oprişor. Eticheta este cât se poate de tradiţională dar nu şi conţinutul sticlei… Autorul vinului, enologul Liviu Grigorică, ne propune un cupaj sec din patru soiuri albe: Chardonnay, Sauvignon Blanc, Pinot Gris şi Riesling Italian. Combinaţia, pe cât de sofisticată pe atât de reuşită, se califică, în opinia mea, printre primele trei cupaje albe româneşti ale momentului. Între timp vinul s-a răcit numai bine cât să-l turnăm în pahare… Culoarea este galben translucid foarte deschis, limpede şi clar. Nasul e discret, elegant, cu ierburi şi flori de câmp, miere, tămâie dar şi un pic de busuioc. Gustul este sec şi crocant, cu note de caise verzi, cireşe albe şi soc. Vinul are o bună aciditate iar alcoolul de 14% este perfect integrat în corpul suplu şi zvelt. Postgustul mediu, proaspăt şi vioi, ne lasă un gust de fagure de miere şi ceva note amărui pe final. Preţul de 67 de lei pentru o sticlă ne reaminteşte, dacă mai e nevoie, că ne aflăm în prezenţa unui vin de top.
Reţeta lui Costăchel | Caş frământat cu ceapă verde, mărar şi cimbru