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Recipes for some dietary dishes at home


SNACKS AND SALADS
Snacks can be cold and hot. They are taken at the beginning of a meal. They must increase appetite and prepare the stomach to digest the main part of the food. When diseases of the digestive system to snacks should be approached with great caution. Foods that are prescribed for stomach ulcers are gentle, and snacks stimulate the work of the digestive organs. However, starting a meal is useful with a snack, but it will be a snack only at the time of reception - at the beginning of the meal. Snack - an additional dish, most often it is a protein food - boiled meat, chicken, tongue, meat aspic.
Salad preparation also differs in some features. Instead of mayonnaise, they should be filled with vegetable oil, sour cream, instead of vinegar to use lemon juice or citric acid. Some salads do not salt and do not add pickles to them.
CARROT AND APPLE SALAD
Products: carrots 80 g, apples 70 g, sour cream 25 g, sugar 5 g.
Wash carrots, peel, grate. Peel apples, core, grate and mix with carrots. Season with sugar and pour over sour cream.
SALAD OF BOILED BEET
Products: beets 115 g, vegetable oil 7 g.
Boil the beets in the peel, cool, peel, cut into strips, fill with vegetable oil.
FOOD DISHES
Gourmet dishes are prepared with gelatin. It is soaked for 30 minutes in cold water, diluted with hot water, broth or decoction of vegetables, boiled, slightly cooled and poured into a mold. In the cooled solution put the product and cool.
BAY FISH
Products: cod fillet 100 g, gelatin 5 g.
The method of preparation is described above. Similarly, prepare aspic meat and aspic tongue.
HEALTHWORK PASHTET
Products: herring fillet 80 g, white bread 15 g, milk 15 g, butter 5 g, 1/4 egg.

Soak herring fillet in water, skip through a meat grinder, add soaked in milk and pressed bread, finely chopped boiled eggs, butter, mix thoroughly.

MEAT RAW
Products: meat 80 g, butter 23 g, rice 8 g.
Boil the meat and thrice it through the meat grinder. From rice boil viscous porridge and rub it together with chopped meat through a sieve. Pureed mass mixed with softened butter, whip, give it a shape and cool.
FILLING MEAT FRUITS
Products: meat 120 g, wheat bread 20 g, milk 25 g, 1/3 of eggs, parsley green 7 g, salt.
For jelly: broth or decoction of vegetables 150 g, gelatin 6 g
Mince minced meat and cooked meat, add bread soaked in milk and mince again. Add vegetable oil, salt, eggs to the resulting mass and whisk with a whisk. Make meatballs and cook them for a couple. Prepare jelly: cook broth or vegetable broth over low heat, strain, add gelatin soaked for 30 minutes, bring to a boil, strain. In a shallow form pour a little cold broth or broth, put the meatballs, add broth or broth. When the meatballs are frozen in jelly, completely fill them with broth or broth, cool.
FIRST MEAL

Mucus Soup
Mucus soups are included in the menu of strict diets. They maximally spare the mucous membrane of the stomach and intestines. To make mucous soups, it is necessary to sort the grits, rinse in warm water (except for semolina and ground groats), pour into boiling water, rub through a sieve and boil again. Soups can be made from ground cereals. In the finished dish add butter.
Barley soup
Products: barley grits 50 g, carrots 15 g, onion 9 g, parsley root 7 g, butter 7 g, meat broth 220 g, water 250 g, salt.
Onions, parsley root, carrots clean, wash, chop and put in boiling broth. Boil 30 minutes, strain the broth through cheesecloth.
To sort the croup, wash, pour boiling water, cook for 2 hours before cooking, strain. In the mucous broth add beef broth. Salt soup, put the butter.
RICE SOUP
Products: rice 50 g, carrots 15 g, parsley root 7 g, onion 8 g, meat broth 250 g, water 220 g, salt.
Onions, parsley root, carrots clean, wash, chop and put in boiling broth. Boil for 30 minutes, then strain.
Rice to sort, rinse, pour a small amount of water, cook over low heat until half cooked. Add the strained meat broth and cook until the rice is completely cooked. Then strain through cheesecloth. Bring the broth to a boil, add salt, stir.
Soup manna
Products: semolina 40 g, milk 350 g, 1/4 egg, butter 15 g, sugar 3 g, water 250 g
Slowly pour the semolina into boiling water, stirring so that there are no lumps, cook for 10 minutes. Add 250 g of hot milk, bring to a boil and remove from heat. Mix raw egg with 100 g of hot boiled milk, stir and pour into soup. Add butter, sugar, salt.
WIPE SOUPS
Prepare healing mashed meals of cereals, beef, fish, rabbit, chicken, turkey, as well as vegetables: zucchini, pumpkin, cauliflower, potatoes, carrots, green peas.
Pureed soups are boiled in meat broth, on broth from cereals, vegetables, on a mixture of these broths or on milk. All cereals, with the exception of manna, Poltava and Hercules, are carefully wiped. You can use cereals for baby and diet food.
SOUP RICE MILK
Products: milk 300 g, rice 40 g, butter 7 g, sugar 4 g.
Boil rice in water, wipe, dilute with hot milk, add sugar, salt, butter.

SOUP HERCULES MILK
Products: milk 300 g, oatmeal 30 g, sugar 4 g, butter
7 years
Pour the oat-flakes into a boiling water in a thin stream, boil for a few minutes, add hot milk and cook for 40 minutes until ready. Add sugar, salt, butter.
SOUP FRESH OATS
Products: oatmeal 40 g, milk 150 g, water 300 g, 1/4 egg, butter 15 g, sugar 5 g
Oatmeal, sort, wash, pour boiling water, cook until done. Strain the broth, rub the grits through a sieve, mix with the broth. Add hot milk, bring to a boil, remove from heat. Raw egg shake with a fork and pour hot boiled milk into it. Add the soup with this mixture until it is cold, add salt, sugar, butter.
RICE SOUP
Products: meat 80 g, 1/4 egg, rice 30 g, milk 100 g, water 350 g, butter 15 g.
Separate meat from bones, clean from tendons and fat, wash, boil, cool, skip three times through a meat grinder. Rice to sort, rinse, pour boiling water, cook for 3 hours before cooking, then strain.
Add grated meat and salt to the broth, bring to a boil, remove from heat. Mix raw egg with hot boiled milk and pour into soup. Mix everything, add oil.
Soup Potatoes
Products: potatoes 140 g, water 320 g, butter 12 g, 1/2 egg, sour cream 25 g, flour 7 g, greens 7 g
Peel potatoes, wash, boil. Pour broth into another pan, rub potatoes through a sieve. Prepare the sauce: dilute the flour dried in the oven in 40 g of potato broth, boil, strain. Mashed potatoes, sauce and decoction mix, add raw egg, butter and mix thoroughly. Boil soup, salt. Before serving, fill with sour cream and sprinkle with finely chopped parsley or dill.
SECOND DISHES
Beef Souffle
Products: beef 110 g, milk 25 g, flour 6 g, 1/4 egg, butter 5 g
Boil the meat until tender, peel off the films and tendons, mince twice. Combine mince with bechamel sauce, mix, add yolks, butter, stir, then gently introduce proteins into the mass. Stir and put in a greased form. Put in a water bath and bring to readiness.
Instead of bechamel sauce, you can use sour cream or milk sauce.

PRAYER MEAT
Products: beef 110 g, sour cream sauce 40 g, butter 5 g.
Mince boiled meat three times, add sour cream sauce, grind well. Instead of sour cream sauce, you can add beef broth. Puree serve with butter.

Cooked meat puree can be added to mucous or pureed soup.
ROLE MEAT STEAM
Products: beef 115 g, wheat bread 25 g, milk 25 g, 1/4 egg.
Prepare cutlet mass from meat, put it on wet gauze with a layer of 2 cm. Put hard boiled and finely chopped eggs into the middle along the edge of the cutlet mass. Having lifted the gauze on one side, connect the edges of the cutlet mass, put on the grid of the steam pan with the gauze, and cook.
BEFSTROGANOV STEAM
Products: beef 110 g, butter 7 g, flour 7 g, milk 60 g, sour cream 20 g, tomato juice 20 g, greens 5 g, salt.
Boil the meat, cool it and cut into small oblong pieces. Prepare a white sauce, pour meat on it, add tomato juice, salt and mix. Boil at low boil for 10 minutes, then fill with sour cream. When serving, add a slice of butter and sprinkle with finely chopped beef stroganoff.

KNEYS FROM SUDAK WITH OIL
Products: fish 110 g, white bread 15 g, wheat flour 7 g, 1/2 egg, milk 50 g
Peel the skin of the fish and bones, boil half of the mass, cool and mince twice along with the remaining raw fish. Prepare the sauce in the form of kissel from milk and flour, combine with minced fish, add raw yolk and 15 g of vegetable oil, beat everything well, lightly mix with whipped protein, put in a buttered mold and steamed.
Before serving, pour the souffle with melted butter.
BOILED FISH
Products: fish 145 g, milk 30 g, butter 5 g, 1/3 egg,
salt.
Boil the fish fillets in vegetable broth, remove the skin from the finished fish and skip through a meat grinder twice. Add chopped bechamel, butter, egg yolks to the crushed mass and carefully add whipped egg whites. Lubricate the mold with oil, put the prepared mass into it and bring to readiness by closing the lid.
SUFFLE CAVING STEAM
Grind cottage cheese with milk, yolk and bechamel sauce. In the resulting mass gently introduce whipped proteins. Lubricate the mold with oil and put mass into it, put it in a steam bath, bring to readiness.
CREATIVE FRIENDLY
Products: 1 liter of fresh milk, 2 tablespoons of 3% table vinegar.
Heat whole milk to 60 degrees, add 2 tablespoons of 3% vinegar. Constantly stirring, heat to 80 degrees. Leave the mixture for 10 minutes to separate the whey from the clot, cool, strain through cheesecloth.
GREENWOOD POTTER
Products: low-fat cottage cheese 110 g, buckwheat 60 g, sugar 15 g, butter 7 g, 1/10 egg.
Cooked buckwheat porridge cooled to 60 degrees, mix with raw egg, sugar, cottage cheese, put in a greased form and cooked in a pair or in the oven.
Submit krupenik with sour cream or jam.
OMELET STEAM PROTEIN
Products: egg - 2 proteins, milk 70 g, butter 4 g, salt.

Wash eggs, separate the whites from the yolks. Yolks can be used for cooking other dishes. Protein whisk well whisk, carefully adding milk and salt. Lubricate the mold with oil, pour the mass into it and cook on the steam bath.
NATURAL OMLET
Products: egg 2 pieces, milk 60 g, butter 3 g, salt.
Wash eggs, pour into dishes, mix with milk, salt, whisk, strain, pour into a greased mold and cook on a steam bath.
CUTLETS STEAM FROM FISH
Products: fish fillet 90 g, milk 30 g, wheat bread 20 g, butter 5 g, salt.
Fillet fish without skin and bones through a meat grinder, combine with bread and salt soaked in milk, mix well. Again mince and mix thoroughly. Make cutlets from the resulting mass and cook them for a couple. Serve the patties, watering them with warm butter.
CUTLETS MEAT STEAM
Products: per 100 g: meat 145 g, wheat bread 20 g, wheat crackers 6 g, butter 6 g, water 25 g
Separate meat from bones, tendons, films, cut into small pieces and mince along with soaked in water and lightly pressed bread or long loaf. Minced meat salt, knock well, gradually adding 1 tablespoon of cold water.
Make cutlets of cutlet mass and cook them in a special saucepan - a double boiler. If there is no such pan, you can use the grid on the knives, which is placed on the bottom of the pan. Water should be poured so that it was below the grid. From the moment water boils until the cutlets are ready, it takes 20 minutes.
Cutlets can be cooked from chicken, veal, fish. Stewed vegetables, boiled rice, buckwheat porridge are recommended as a side dish.
MEAT TEFTELS
Products: per 100 g: meat 145 g, wheat bread or long loaf 20 g, butter 6 g, carrots 15 g, onion 6 g, cabbage 25 g, meat broth 140 g, parsley root 3 g
Chop vegetables, add broth and stew on low heat until cooked. During the stewing of vegetables to cook meat. Meat pulp together with a loaf soaked in water, mince twice. In a cooked stuffing add a tablespoon of warm water, melted butter and mix well.
From the resulting mass roll meatballs weighing 40-45 g and dip them in broth with vegetables for about 20 minutes. After cooking meatballs, vegetables can be used as a side dish.
SOUFFLE FROM BOILED MEAT
Products: per 100 g: meat 160 g, half an egg, a loaf of 20 g, butter 3 g.
Boil the meat, free the flesh from the bones and tendons. Boiled meat and bread, soaked in water, mince. In the minced meat put the yolk of the egg. Beat the protein and gradually add to the meat while stirring it. Put the resulting mass into a deep frying pan, oiled, and bake in the oven until thin pink crust appears on the meat.
SAUCES
SAUCE BESHAMEL
Products: milk 55 g, wheat flour 7 g, butter 4 g.
Dry the flour in the oven in a frying pan without fat until it is light yellow and cool. Boil the milk. Cool a quarter of the milk, add dried flour, stir, pour into the boiling milk, stirring constantly, let it boil well.
Ready sauce dressing with butter.
SAUCE SMOKED
Products: sour cream 50 g, flour 5 g.
Boil half of the sour cream in the remaining sour cream and mix the flour, dried in the oven, combine with the hot sour cream, mix well, bring to a boil, drain.
DAIRY SAUCE WITH CUTTED EGG
Products: milk 60 g, flour 7 g, 1/4 egg, butter 12 g.
Prepare the bechamel milk sauce as above. Boil an egg hard-boiled, finely chop, mix with sauce, add butter.
THE DRINKS
HIPS BROWN
Products: dried rosehips 30 g, water 250 g, sugar 15 g (add before use).
Dry dried rosehips from hairs, rinse with cold water, chop, put in an enamel pan, cover with hot water, boil for 10 minutes under the lid closed. Remove from heat and insist 3 hours in a cool place. Unground rosehips insist 10 hours. Infusion strain.

BERRY KISSELES
Products: 200 g of berries (raspberries, strawberries, currants, sea buckthorn, cranberries), 1.5 glasses of water, 40 g of potato starch, sugar.
Berries to sort, wash, let the water drain, then cook in boiling water. Squeeze the juice, strain. Starch diluted in a few spoons of cold water. Boil the berry juice and pour the diluted starch into it, stirring slowly, bring to the boil, add sugar. Chill.
DAIRY KISSEL
Products: 2 cups of milk, 30 g of potato starch, sugar.
Boil milk, pour starch diluted in several spoons of cold milk, boil, add sugar to taste, cool.
JUICES FROM JUICES OF RAW BERRIES
Products: 200 g of berries (raspberries, strawberries, currants, sea buckthorn, cranberries, blueberries), one and a half cups of water, sugar, 15 g of gelatin.
Gelatin wash, wet. Berries to sort, wash, let the water drain. Squeeze the juice to filter, pour in warm water with sugar. Dissolve gelatin in several tablespoons of hot water, combine with the prepared liquid, add sugar to taste, cool.

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Recipes for some dietary dishes at home

  1. Recipes for some dietary dishes at home
    FIRST COURSES DARKNED MILK PRODUCTS Products: semolina 30 g, milk 300 g, 1/4 egg, butter 8 g, sugar 3 g, water 220 g. Slowly pour the semolina into boiling water, stirring so that no lumps form. Continuing to stir, cook until ready for 10-15 minutes. Add 200 g of hot milk, bring the soup to a boil and remove the pan from the heat. Raw egg mix with 100 g
  2. Recipes for some dietary dishes at home
    FIRST COURSES OUTER MILK MILKY PRODUCT: Groats “Hercules” 45 g, milk 200 g, 1/4 egg, butter 15 g, sugar 2 g, water 250 g. Oatmeal pour into boiling water and cook at low boil until full cooking for at least an hour. Strain through cheesecloth. Bring the mucous broth to a boil and remove from heat. From boiled hot milk and raw eggs to cook an egg -
  3. Cooking some dietary meals at home
    Snacks and salads Snacks can be cold and hot. They are taken at the beginning of a meal. They must increase appetite and prepare the stomach to digest the main part of the food. When diseases of the digestive system to snacks must be approached with great caution. Food, which is prescribed for diseases of the gastrointestinal tract, is gentle, and snacks stimulate the work of the digestive organs. but
  4. Recipes for some dietary dishes
    FIRST COURSES OF VEGETABLE SOUP PRODUCTS on 1 l: potatoes 100 g, white cabbage 100 g, carrots 60 g, milk 300 ml, butter 30 g, decoction of vegetables. Peel vegetables and potatoes, boil until ready in a small amount of water, rub through a sieve, combine with decoction, add hot milk, add the shortage of volume with hot water and boil for 3 minutes. Before serving
  5. Recipes for cooking at home
    FIRST COURSES SOUP RICE WIPPED WITH VEGETABLES Products: rice 35 g, potatoes 25 g, zucchini 15 g, water 250 g. Cook rice in water, wipe, dissolve with hot water, add wiped boiled potatoes and rubbed. RICE SLIPPER SOUP Products: rice 35 g, butter 6 g, sugar 4 g, 250 g water or 1/3 of milk and water. Cooked rice cooked in water over low heat
  6. Recipes for cooking at home
    Salads, appetizers SALAD FROM FRESH TOMATOES Products: fresh tomatoes 100 g, vegetable oil 9 g. Prepared tomatoes cut into thin slices, lightly salt and sprinkle with vegetable oil. Carrot Cabbage Salad Products: 200 g white cabbage, 80 g carrots, 50 g apples, 4 tablespoons kefir, 2 tablespoons parsley, a little salt. Chop cabbage, apples and
  7. Recipes for cooking at home
    VEGETABLE DISHES, SALADS OF BOILED BEET SALADS Products: beet 120 g, vegetable oil 7 g. Boil the beets in the peel, cool, peel, cut into strips, fill with vegetable oil. CARROT AND APPLE SALAD Products: carrots 100 g, unpeeled apples without a core 70 g, sugar 6 g. Remove the cores from the apples, cut them into slices and chop the straw. Raw carrot grate on
  8. Recipes for cooking at home
    SALADS, STARTERS CARROT AND APPLE SALAD Products: carrots 100 g, unpeeled apples without a core 70 g, sour cream 20 g, sugar 6 g. Remove the cores from the apples, cut them into slices and chop them into strips. Grate raw carrots and mix with apples. Season with sugar and pour over sour cream. SALAD OF TOMATOES Products: 450 g of tomatoes, 1 apple, 1 tablespoon of vegetable
  9. Recipes for cooking at home
    SALADS, SNACKS SALAD OF CABBAGE WITH APPLES Products: 0.5 kg of white cabbage, 200 g of apples, sugar, lemon juice, 1 teaspoon of vegetable oil, salt. Clean the cabbage from wilted leaves, wash, chop, salt, put a little sugar, mix well and leave under the lid. When the cabbage is soft, put grated apples, vegetable oil, season with lemon juice and
  10. Recipes for cooking at home
    SALADS AND STARTERS SALAD WITH SMOKEN Products: 5 bunches of lettuce (300 g), 200 g sour cream, dill, salt. Preparation: sort the leaves of lettuce, rinse, cut into large pieces, sprinkle with salt, pour sour cream and mix gently. Put in a salad bowl, sprinkle with finely chopped dill or green onions. SALAD FROM TOMATOES WITH ONION AND SURFACE Products: tomatoes 5 pieces, 2 onions,
  11. Recipes for cooking at home
    Vegetable Dishes SALAD OF CUCUMBERS WITH VEGETABLE OIL Products: 3 bunches of lettuce, 2 fresh cucumbers, a little green onion, dill, 1 tablespoon of vegetable oil. Enumerate lettuce leaves, rinse, cut into large pieces, add cucumbers sliced ​​into circles, chopped green onions, add vegetable oil, mix gently. Then put in a salad bowl, sprinkle with dill,
  12. Recipes for cooking at home
    VEGETABLE DISHES BEVERAGED BAKED PRODUCTS: 3 medium eggplants, 2 spoons of crushed crackers, 1 teaspoon of butter, sugar. Eggplants wash, peel, cut lengthwise, remove the seeds. Boil water with sugar, add a little salt, put eggplant in boiling water and cook. When ready, strain and serve to the table, sprinkled with toasted breadcrumbs and with a slice
  13. Recipes for cooking 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 OF BEET AND PRUNES Products: beet 90 g, prune 35 g, sugar 5 g, vegetable oil 5 g. Cook the beets in the peel, cool, peel, grate on a fine grater. Prunes
  14. Recipes for cooking at home
    Carrots rubbed Foods: 0.5 kg of carrots, sugar, 2 teaspoons of butter, parsley. Wash carrots, peel, rinse, chop, put in lightly salted boiling water when soft, rub through a sieve, dilute with milk or water, boil, season to taste and put butter on the table. SALAD OF COOKED BEET Products: beet 120 g, butter
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