Thursday – the middle of the week, let us prepare something special at the same time and at the same time tested for years, if so, then for Thursday would be best meat salad, delicious hash on broth from vegetables, chicken in white sauce and pickled fish and potatoes. Food tastes and diet observed, therefore, proceed.
Delicious meat salad.
Ingredients:
Meat – 100 g
Potatoes, fresh – 100 g
Cabbage white – 50 g
Tomatoes – 1-2 pieces
Green Peas – 30 g
Sour cream, non greasy – 20 g
Green – 5 g
Cooking: Prepare the meat, boil it, wash, peel and boil the potatoes. Wash the cabbage, shred medium-sized and damp. Ready potatoes cut into cubes and chop the meat in small slices, all mixed and put on a flat plate. Then add the tomatoes, canned green peas. Cabbage and damp, sour cream and sprinkle with herbs. Bon Appetit!
Unusual hash on broth from vegetables.
Ingredients:
Potatoes – 100 g
Cucumbers – 200 g
Eggs – 1 pc
Fresh apples (dried) – 100 (25) r
Sour cream – 40 g
Greens – 7 g
Cooking: Wash and chop the apples, then pour boiled water, boil and let infuse for 3 hours, then strain. Then, boil potatoes in their skins, cool, remove skin and cut into cubes, chop the cucumbers. Prepare the greens, wash and shred. Egg cooking in a steep, cut protein, yolk rubbed with sour cream. Mix all ingredients in a saucepan and pour broth from fruits, add citric acid (or vinegar), xylitol. Serve with sour cream.
Boiled chicken with a delicious vegetable side dish with white sauce.
Ingredients:
Chicken – 250 g
Eggs – ½ egg
Fresh cabbage – 150 g
Carrot – 70 g carrot
Green peas – 35 g
Milk – 50 g
Oil – 5 g
Potato flour – 5 g
Green – 5 g
Cooking: Cook the chicken until half-state, pour the broth, add water. Peel the cabbage and carrots, chop and cook in pan until cooked, adding a secondary stock.
Mix the white sauce, boiled egg hard-boiled egg, finely chop, chicken and vegetables out into a plate, pour the white sauce, add the egg and finely chopped greens. Add butter and serve.
Potato and spicy fish in marinade.
Ingredients:
Fish fillet – 150 g
Potatoes, fresh – 100 g
Carrot – 50 g
Parsley – 10 g
Onion – 10 g
Tomato puree – 15 g
Vegetable oil – 15 g
Green – 5 g green
Vinegar and salt, and xylitol.
Cooking: Fish fillet to prepare, cut into chunks, and fry in vegetable oil. Carrots and onions finely cut, stew under a lid, add oil until, until the liquid has evaporated, add the tomato puree and boil for some 10 minutes more. Stewed vegetables pour broth, add the taste of xylitol and salt, vinegar, damp until ready.
Potatoes boiled in their skins, peel and cool. Put in a dish, chilled fish fillets, pour marinade potatoes and sprinkle with finely shredded greens.
See Also
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