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Recipes for cooking some diet foods


FIRST DISHES SOUP VEGETABLES
Products per 1 liter: 100 g potatoes, 100 g cabbage, carrots 60 g, milk 300 ml, butter 30 g, vegetable broth.
Peel vegetables and potatoes, cook until ready in a small amount of water, wipe through a sieve, combine with a decoction, add hot milk, lack the amount to fill with hot water and boil for 3 minutes.
Before serving, season the soup with oil.
VEGETABLE BULLETIN
Foods per 1 l: carrots 100 g, white cabbage 100 g, cabbage colored 100 g, potatoes 100 g, parsley root 10 g, water 1200 ml.
In cold water, put the peeled vegetables and cook on low heat until half-ready with a tightly closed lid. Then add the cabbage and continue to cook until cooked. Stir the broth and bring to a boil.

GREEN WITH GERMAN POTATOES
Products per 1 liter: spinach 150 g, potatoes 150 g, small parsley root, parsley greens 20 g, egg 1 piece, water or meat broth 1,2 l, sour cream 50 g.
Potatoes should be thoroughly washed, cleaned, cut into strips, dipped in water or meat broth, spinach washed in running water and lowered into broth, when the potatoes are cooked until half cooked. Protein steeply boiled egg (a small piece), washed in running water and finely chopped parsley, sour cream is put on the plate when serving
on the table.
SUPER PEARL WITH VEGETABLES
Products: 100 grams pearl barley, carrots, celery, potatoes, 1 tablespoon vegetable oil, onion 30 g, 1 cup milk, dill, parsley.
Rind the croup and rub through a sieve into a decoction. Carrots and other vegetables boil and also wipe through a sieve in a decoction. Add cereals, butter, milk, warm, not bringing to a boil, put chopped greens.

PUPPIES FROM RUBLE FRESH CAPSE WITH SMITH
Products: 800 g fresh cabbage, 3 teaspoons flour, 2 tablespoons butter, 250 g sour cream, greens.
Chopped fresh cabbage to stew in oil, pour boiling water. Put fried in oil, chopped onion, flour, boil. Add butter, sour cream, warm up, not bringing to a boil, pour in finely chopped greens. Serve with sour cream.

Borshch VEGETARIAN
Products per 1 l: cabbage white cabbage 130 g, beet 150 g, potatoes 150 g, carrots 50 g, onion 30 g, fresh tomatoes 100 g, greens 20 g, butter 30 g, sour cream 50 g.
Vegetables cook until ready in a small amount of water. Peel the beetroot in water until half cooked, grate on a large grater and lower into the same water, add the remaining chopped vegetables and cook until ready. Reduce the amount of liquid missing to a liter with hot water and bring to a boil.
Before serving borscht to put in it finely chopped greens
parsley and sour cream.
FRUIT FRUIT
Products: rice 25 g, dried fruit and sugar 20 grams, sour cream 20 g.
Dried fruits to sort, rinse with warm water, sort by types, large cut into 2 parts, pour cold water (except for apricots and prunes) and cook with the lid closed for 15 minutes, then add the apricots and prunes and cook until ready, put sugar and bring to a boil.
Add the cooked rice and sour cream to the ready soup.
POULTRY POULTRY ON THE MEAT BOWLON
Products per 1 l: potatoes 400 g, carrots 100 g, greens 20 g, one small onion.
In the broth, put sliced ​​carrots, onions and cook until half-ready carrots, then add chopped potatoes and cook until ready. Before serving, put the finely chopped greens in the soup, remove the onion from the soup.

SOUP MILK DRAWING
Products: 1.5 liters of milk, 0.5 cups of rice, 1 teaspoon of sugar, 0.5 tablespoons of butter, 1 liter of water.
Rinse rice, pour water and cook for 8 minutes. Then pour the hot milk and cook until the rice becomes soft. Put sugar in the prepared soup.
When serving, put the oil on.

DAIRY BREAD WITH VERMISHELY
Products: 1 glass of vermicelli, 1.5 liters of milk, 3 cups of water, 1 tablespoon of butter, 1 teaspoon of sugar.


Vermicelli put in water and cook for 3-5 minutes, then pour in hot milk, put sugar and cook a little more until the vermicelli becomes soft.
Before serving, add more sugar and butter.
FRUIT FRUIT FRUIT FRUIT
Products: 100 g of currant, 100 g of apples, 100 g of plums, 0,5 tablespoons of starch, 3 tablespoons of cream, sugar, a little orange peels.
Wash the apples, cut into quarters, wash the plums, take out the bones, clean the currant, clean it. Boil the fruit, putting them in boiling water, rub through a sieve, boil. Brew starch diluted in cold water, pouring into boiling soup, remove from heat, season with sugar and orange crusts to taste, add cream.
In the same way, soup from various fruits is prepared. For soup you can use apples, plums, cherries, strawberries, strawberries, blueberries (at the rate of 100 g per serving).
SECOND DISHES
RAW MEAT
Products: meat 80 g, butter 25 g, rice 8 g.

Boil the meat and three times through a meat grinder. From rice cook a viscous gruel and rub it together with chopped meat through a sieve. Blended mass mixed with softened butter, beat, give it a shape and cool.
BEFSTROGANOV FROM VARIOUS MEAT
Products: meat 110 g, oil 7 g, wheat flour 7 g, sour cream 20 g, tomato juice 17 g, greens 5 g.
Boil the meat, chill it, finely chop it into oblong pieces. Prepare sour cream sauce, finely chopped
oblong pieces. Prepare sour cream sauce, pour in meat, add tomato juice, mix. Cook with a weak boil for 12 minutes, season with sour cream.
At the table, add a piece of butter and sprinkle with finely chopped herbs.
Beef Souffle
Products: meat 110 g, milk 25 g, flour 6 g, butter 5 g, egg 1/4 pieces.
Boil the meat until ready, peel off the films and tendons and pass through the meat grinder three times. Combine the forcemeat with the béchamel sauce, stir, add the yolks, butter, mix thoroughly, then very gently add the whipped whites to the mass. Stir, put in a greased oil. To bring to readiness on a water bath.

GULYASH FROM WILLED MEAT
Products: beef 110 g, carrots 15 g, butter creamy 7 g, wheat flour 7 g.

Boiled meat cut into pieces, pour the sauce bechamel or broth (depending on the diet), add a little salt and cook over low heat for 1 hour.
MEAT PUREE
Products: beef 120 g, bechamel sauce 40 g, creamy butter 5 g.
Cook the boiled meat three times through a meat grinder, add the bechamel sauce, carefully grind. Instead of béchamel sauce, you can add meat broth. Puree is served with butter.
STRAWBERRY FROM KURYATINE
Products: 0.5 kg of boiled or fried chicken, 1 tablespoon of butter, 2 slices of roll, 2/3 cup of milk, 1 egg, 0.5 cup of sour cream.
Boiled or fried chicken, remove the bones, pass through a meat grinder, add a bit of milk, soaked in milk, grated butter, egg yolk, sour cream and grind everything. Then add the whipped proteins, gently mix and put in a greased bowl. Put in the oven and bake in the oven, putting a bowl on a baking sheet with hot water.
WALLET HEADQUARTERS
Products: 430 g of veal, 200 g of roots.

Wash vegetables, clean, rinse, cut, pour a little boiling water, add a little salt, cook. Wash meat, put in boiling vegetable broth and cook until soft. Divide into portions. Veal without bones should take 70 - 100 g per serving.
MEAT TANNING
Products: 200 g of beef or veal meat without bones, a little loaf, 1 egg, 1 teaspoon of butter.
Boiled beef grind along with soaked in milk and a pressed piece of a loaf. The resulting mince is wiped through a thick sieve, then rub the entire mass, adding yolk and whipped protein, stir again and put in a greased form. Carefully close, put on a water bath and cook for 1.5 hours.
FISHING WRAP
Products: 700 grams of fish (pike perch, bream, cod), 400 grams of vegetables, sugar, 2 teaspoons of butter.
Wash fish, cleanse, undress, wash thoroughly.
Roots wash, clean, rinse, pour hot water, add a little sugar, boil the broth. In a ready broth put the whole fish or chopped into portions. Cook for 15 minutes. Serve with a small slice of butter.
FISH WITH VEGETABLES
Products: 700 g of fish (cod, pike perch, bream, pike), 300 g of carrots, 200 g of celery, 100 g of parsley.
Wash fish, cleanse, cut, wash again, cut into portions. Vegetables are washed, cleaned, rinsed, cut into strips, lightly put out in water. In the vegetables in a semi-ready state put the fish, and all together stew on a small fire.
Before serving sprinkle with green parsley or dill.

CASH DRAIN, OAT, GREEK
Products per 100 g: milk 100 ml, cereal 20 g, sugar 6 g, butter 3-5 g, water 120 ml.
In boiling water with continuous stirring, gradually pour the croup and boil on low heat until a homogeneous mass is obtained. Place the pan with porridge on a small fire or in a water bath for 1 hour. Hot porridge rub through a sieve, add sugar, raw milk and cook, stirring, for 3 more minutes.
In the finished porridge put the butter and stir.

WELDING RICE (for soups or side dishes)
Products per 100 g: rice 40 g, water 300 ml, butter creamy 6 g.
Rice to sort, rinse with hot water and cook until soft in slightly salted water. Finished rice is thrown on a strainer or colander, rinsed under a stream of warm water, let the water drain, and transfer the rice to a saucepan. For broth in this form, rice is ready. If the rice is for garnish, then it needs to be warmed up, add butter and stir.
Rice is immediately served on the table.
BITTERS FROM GRECHNEI CROP AND CREAM
Products per 100 g: buckwheat groats 15 grams, water 40 grams, cottage cheese 40 grams,
sugar 7 g, egg 1/4 pc, butter creamy 7 g, sour cream 10 g.

Prepared cereal pour into the water and, stirring, cook 20 minutes before thickening, then put in a water bath for pre-emption. Ready porridge to cool a little, add the curd, egg and sugar, passed through the meat grinder, and mix everything thoroughly. From the received weight to prepare little bits, to fry them in a frying pan before occurrence of a pink crust. Finished beads pour sour cream, put in the oven for 5 minutes.
CURRICULUM CURRICULUM WITH CROPS (FRUITS)
Products per 100 g: curd 65 g, berries or fruit 15 g, manna cereal 5 g, butter 3 g, milk 15 g, sour cream 10 g, sugar 5 g.
Cottage cheese, sugar, semolina, mix the milk well and put it in a mold, greased with butter, put in the oven. When the cottage cheese gets brown slightly, put on it berries or finely chopped fruit, sprinkle the remaining sugar on top and cook until ready.
Before serving, pour the sour cream.
DRINKING FROM VERMISHELY WITH A HERBS
Products: vermicelli 30 g, cottage cheese 30 g, milk 50 g, sugar 15 g, egg 1/4 piece, butter creamy 10 g.
Boil the vermicelli in 400 g of water almost until ready, recline on a sieve, put into a bowl. In the vermicelli, cooled to the temperature of fresh milk, add the egg, mix it and put half of it into a greased form, spread the vermicular evenly

cottage cheese, mixed with sugar, on curd to lay out the remaining vermicelli, pour it with oil and put it in the oven at medium temperature.
APPLES BAKED WITH SUGAR
Products: 6 apples, sugar.
In apples remove the core, arrange them on a baking tray, in which pre-pour a glass of water, sprinkle with sugar, fill them with voids in apples and lightly brown in the oven. Again sprinkle with sugar and bake.
Serve with cream or milk.
APPLE APPLES WITH PURE FROM FRESH BLACK CURRANT
Products: 6 apples, sugar, water.
For syrup: 100 g of water, 0.5 cups of sugar, fresh currant puree.
In apples remove the core, place them on a deep saucer, sprinkle with sugar and fill them with voids in apples, pour water and put in the oven. When apples begin to soften, pour them with syrup and allow to brown in the oven.
Serve hot or cold, covering puree with fresh currant, with cream or milk.

CURRENT STRAWBERRY WITH RICE AND DAIRY SAUCE

Products per 100 grams: cottage cheese 80 grams, semolina 10 grams, milk 90 grams,
egg 1/4 part, sugar 10 g, butter 5 g, flour 3 g, raisins 6 g.
In 60 grams of milk cook until ready to eat semolina. Cottage cheese to pass through a meat grinder, add a beaten egg, 5 g of sugar, raisins, combine with hot porridge, mix well, put into a mold, greased with butter, bake in the oven.
While the casserole is in the oven, cook the sauce. Grind the flour in a small amount of water. The remaining milk should be boiled with sugar, pour the flour dissolved in water into it and bring to a boil with stirring. Add the butter and mix in the finished sauce. When serving the casserole, pour the sauce over it.
SAUCES
SAUCE SAUCE
Products: sour cream 60 g, flour 7 g.
Half of sour cream boil, in the remaining sour cream to dissolve the flour, dried in the oven, combine with hot sour cream, mix well, bring to a boil, strain.
SAUCE DAIRY BESHAMEL
Products: milk 60 g, wheat flour 7 g, butter creamy 7 g.
Flour the flour in an oven in a frying pan without fat until light yellow and cool. Milk to boil. The fourth part of the milk is cooled, add the dried flour, stir, pour into boiling milk, stirring constantly, and give a good boil.
Finished sauce to fill with oil.

OMLET PROTEIN STEAM

Products: egg - 2 protein, milk 60 g, butter 3 g.
Eggs should be washed, the proteins separated from the yolks. Yolks can be used to prepare other dishes. Protein well beat out whisk, adding carefully milk and salt. Lubricate the mold with oil, pour the mass into it and cook on a steam bath.
BEVERAGES
TASTY OF FRUITS OF THE SCIPPER
Products per 1 liter: dry rose hips 110 g, 100% sugar syrup 110 g, water 110 g.
Fruit rose hips, rinse with cold water, pour boiling water, pour hot water, saucepan tightly close the lid, boil on low heat for 10 minutes and leave to infuse for 20 hours. Infusion strain, add sugar syrup and pour into glassware. If the infusion is prepared from crushed dogrose, then the fruit is taken 60 g and insist 5 hours.
DRINK OF YEAST
Products: yeast 50 grams, rye bread 40 grams, sugar 14 grams, honey 14 grams, water 250 grams, a little lemon peel.
Rye bread cut into thin slices, dry on a baking sheet in the oven. Dry the boiling water with boiling water, allow to stand for 4 hours, strain through a sieve. Infusion slightly warm, put yeast in it and a little lemon zest. Put in a warm place (near the battery, near the stove) for fermentation for 7 hours, then clean it in the refrigerator.

When serving, add sugar and honey.
NUMBER OF CUREDEN, RASPBERRIES, BLACKBERRIES
Products: berry juice 3 cups, 0.75 cup potato starch, 0.5 cup sugar.
Berry juice diluted with water to a total volume of 3 cups, pour sugar, stir, bring to a boil. Then pour a thin trickle, constantly stirring, 0.75 cups of cold water, mixed with starch. When the boil and thicken, serve or, letting cool, put in the refrigerator.
FRESH FRUIT COMPOUNDS
Foods per 1 liter: fruit and berries 550 g, sugar 150 g, water 750 g.
Before cooking, the fruits should be sorted, freed from the pedicels, washed, cut off the dense peel, removed the core, cut into pieces and put into boiling water with sugar. Remove the seeds from the drain. Boil the compote on low heat until the softness of the stuffed fruit. If there are fresh raspberries, strawberries, strawberries, peeled oranges, they are laid in a ready compote, brought to a boil, removed from the fire and cooled.
COMPOUNDS FROM DRIED FRUITS

Foods per 1 liter: dried fruit 115 g, sugar 110 g, water 1 l.

Dried fruits carefully sorted, put in a strainer or colander and rinse in running water. Pears and large apples cut into slices. In cold water put the prepared fruit and cook on low heat until soft. Sugar put at the end of cooking. For the aroma, you can put a crust of lemon or orange. After cooling compote, remove these crusts.

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Recipes for cooking some diet foods

  1. Recipes for cooking some dietary dishes at home
    SNACKS AND SALADS Snacks can be cold and hot. They are taken at the beginning of the meal. They must increase appetite and prepare the stomach for digesting the main part of the meal. When diseases of the digestive organs to snacks should be approached with great care. Food, which is prescribed for peptic ulcer, gentle, and snacks stimulate the work of the digestive system. However, to begin reception
  2. Recipes for cooking some dietary dishes at home
    FIRST DISHES SOUP MILK Dairy Products: manganese groats 30 grams, milk 300 g, eggs 1/4 piece, butter creamy 8 grams, sugar 3 g, water 220 g. Semolina is slowly poured into boiling water, stirring so that lumps do not form. Continue to stir, cook until done 10-15 minutes. Add 200 g of hot milk, bring the soup to a boil and remove the pan from the fire. Raw egg mixed with 100 g
  3. Recipes for cooking some dietary dishes at home
    FIRST DISHES SOUGHT BREAD MILK MIXED Food: cereal "Hercules" 45 g, milk 200 g, egg 1/4 piece, butter cream 15 g, sugar 2 g, water 250 g. Oat flakes fill in boiling water and boil at low boil until full boiling for at least an hour. Strain through gauze. Mucous broth to bring to a boil and remove from heat. From boiled hot milk and raw eggs cook egg -
  4. Preparation of some dietary dishes at home
    SNACKS AND SALADS Snacks can be cold and hot. They are taken at the beginning of the meal. They must increase appetite and prepare the stomach for digesting the main part of the meal. When diseases of the digestive system to snacks should be approached with great care. Food, which is prescribed for diseases of the gastrointestinal tract, is sparing, and snacks stimulate the work of the digestive system. but
  5. Recipes for cooking individual dishes at home
    FIRST DISHES RICE DISHWASH WITH VEGETABLES Products: rice 35 g, potatoes 25 grams, zucchini 15 grams, 250 grams water. Rice boil in water, wipe, dissolve with hot water, add wiped boiled potatoes and boiled mashed potatoes. SOUP RICE MUCK PRODUCTS: rice 35 g, creamy butter 6 g, sugar 4 g, 250 g water or 1/3 milk and water. Prepared rice cook in water over low heat
  6. Recipes for cooking individual dishes at home
    Salads, snacks SALAD OF FRESH TOMATOES Products: fresh tomatoes 100 g, vegetable oil 9 g. Prepared tomatoes cut into thin slices, lightly salt and pour with vegetable oil. SALAD FROM CARROT WITH CARROT Products: 200 g white cabbage, 80 g carrots, 50 g apples, 4 tablespoons kefir, 2 tablespoons green parsley, a little salt. Shred cabbage, apples and
  7. Recipes for cooking individual dishes at home
    VEGETABLE DISHES, SALADS SALAD FROM VARENOUS BEET Products: beet 120 g, vegetable oil 7 g. Beetroot boil, peel, chop, cut into strips, season with vegetable oil. SALAD FROM CARROT AND APPLES Products: carrots 100 g, unpurified apples without a core 70 g, sugar 6 g. Remove the core from the apples, cut them into slices and chop them into strips. Wet the raw carrots on
  8. Recipes for cooking individual dishes at home
    SALADS, SNACKS SALAD FROM CARROT AND APPLES Products: 100 g carrots, uncooked apples without core 70 g, sour cream 20 g, sugar 6 g. Remove the core from the apples, cut them into slices and chop them in strips. Wet the raw carrots on a small grater and mix with apples. Add sugar and sprinkle with sour cream. SALAD FROM TOMATOES Products: 450 g of tomatoes, 1 apple, 1 tablespoon of vegetable
  9. Recipes for cooking individual dishes at home
    SALADS, STARTERS Cabbage SALAD WITH APPLES Products: 0,5 kg cabbage, 200 g apples, sugar, lemon juice, 1 teaspoon vegetable oil, salt. Cut cabbage from wilted leaves, wash, chop, salt, put a little sugar, stir well and leave under the lid. When the cabbage becomes soft, put the grated apples, vegetable oil, season with lemon juice and
  10. Recipes for cooking individual dishes at home
    SALADS AND SNACKS SALAD WITH SMOKE Products: 5 bunches of lettuce (300 g), 200 g sour cream, dill, salt. Preparation: lettuce leaves to sort, rinse, cut into large parts, sprinkle with salt, add sour cream and gently mix. Put in a salad bowl, sprinkle with finely chopped dill greens or green onions. SALAD FROM TOMATOES WITH HALF AND SMOKED Products: 5 tomatoes, 2 onions,
  11. Recipes for cooking individual dishes at home
    Vegetable dishes SALAD FROM CUCUMBERS WITH VEGETABLE OIL Products: 3 bunches of lettuce, 2 fresh cucumbers, a little green onions, greens of dill, 1 tablespoon of vegetable oil. To sort out salad leaves, rinse, cut into large parts, add sliced ​​cucumbers, finely chopped green onions, pour with vegetable oil, gently mix. Then put in a salad bowl, sprinkle with dill,
  12. Recipes for cooking individual dishes at home
    VEGETABLE COOKED FOOD COOKERS Products: 3 eggplants of medium size, 2 tablespoons crushed biscuits, 1 teaspoon butter, sugar. Eggplant wash, peel, cut along along the part, take out the grains. Boil the water with sugar, add a little salt, put the eggplants in boiling water and cook. When they are ready, drain and serve to the table, sprinkling with toasted breadcrumbs and with a slice
  13. Recipes for cooking individual dishes at home
    SALADS, SNACKS SALAD FROM FRESH TOMATOES Products: fresh tomatoes 100 g, sour cream 8 g. Prepared tomatoes cut into thin slices, then put sour cream on them or lightly pour with vegetable oil. SALAD FROM THE BEET AND BLACKBERRY Products: sugar beet 90 g, prunes 35 g, sugar 5 g, vegetable oil 5 g. Beetroot to cook in a peel, cool, peel, grate on a fine grater. Prunes
  14. Recipes for cooking individual dishes at home
    CARROT PROTORTS Products: 0.5 kg of carrots, sugar, 2 teaspoons of butter, parsley greens. Carrots should be washed, cleaned, rinsed, cut, put in slightly salted boiling water, when it becomes soft, wipe through a sieve, dilute with milk or water, boil, season to taste and put oil before serving. SALAD FROM VARNA BEET Products: beetroot 120 g, butter
  15. Recipes for cooking individual dishes at home
    APPETIZERS, SALADS SALAD APPLE AND TOMATO Products: apples 50 g, tomatoes 40 g, parsley greens 15 g, sugar substitute 8 g, vegetable oil 10 g. Fruits and vegetables wash in running water, grate apples on a large grater, cut small tomatoes into small slices , greens finely chopped and all gently stir, add sugar substitute and vegetable oil. SALAD OF FRESH TOMATOES
  16. Recipes for cooking individual dishes at home
    SALADS SALAD FROM FRESH CUCUMBERS AND SHEET SALAD WITH SMOKED Products: cucumber 80 g, 60 g salad, sour cream 30 g, lemon juice and sugar to taste. Cucumbers to wash, clear, salad to sort, wash. Prepared vegetables chop, mix, season with sour cream, lemon juice or citric acid, sugar. Put in a salad bowl. SALAD FROM THE BEET AND APPLES WITH SMOKED Products: beets 80 g, apples
  17. Recipes for cooking individual dishes at home
    SALADS, SNACKS SALAD FROM CARROT AND APPLES Products: carrots 90 g, apples 75 g, sour cream 25 g, sugar 7 g. Carrots, wash, peel, grate, add peeled and grated apples, sugar, half sour cream and mix. Put in a salad bowl and pour the remaining sour cream. SALAD FROM APPLES AND TOMATOES Products: apples 50 g, tomatoes 45 g, parsley and
  18. 7 recipes of fish dishes
    SALAD WITH TUNT Ingredients: · 2 pieces of fresh tuna (125 g), 1-2 cm thick, or one can of canned tuna in its own juice; · 500 g fresh washed watercress or plain green salad; · 100 g avocado, sliced ​​in medium thickness; · 1 head of fennel or celery, cut into thin slices; · 230 g of chopped beans; · 2 tablespoons
  19. 7 recipes for vegetarian dishes
    RICE WITH THE GABRIER Ingredients: · 2 pieces of pumpkin without seeds; · 230 g of cauliflower inflorescence; · 400 g of vegetables (cabbage or spinach); · 400 grams of boiled cinnamon or brown rice; · 400 grams of boiled or canned without salt and small bean additives (adzuka); · 230 g of soaked seaweed; Fresh coriander leaves (for garnish); A piece of ginger measuring 2.5 cm; · 1 head of garlic; · 60 g
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