Reteta dieta

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 Mousse de divleac 1. In a small bowl, place brandy and 2 tablespoons wa ter. Sprinkle gelatin powder over liquid; set aside to soften, 10 minutes. In the bowl of an electric mixer fitted with the whisk attachment, beat eggs on medium-low speed until fluffy. While the mixer is running, combine r emaining 3/4 cup sugar and 1/4 cup water in a small saucepan over medium-high heat. Cook, stirring occasionally, until temperature registers 245 degrees (firm-ball stage) o n a candy thermometer, about 5 minutes. Immediately turn mixer to high speed. Carefully drizz le sugar mi xture into eggs in a thin stream; continue to beat until mixture increases in volume and is pal e yellow, about 5 minutes. Meanwhile, place bowl with softened gelatin over a saucepan of simmering water; stir until gelatin has dissolved. 2. Turn mixer to low; add gelatin mixtu re to egg mixture. Add pumpkin puree, re maining 1/2 teas poon cinnamon and 1/4 teaspoon nutmeg, the allspice, ginger, salt, and sour cream; combine. Pour filling into pie crust; refrigerate until set, 4 hours or overnight. Mouse de dovleac 2 1. Make the filling: Sprinkle gelatin over cold water in a bowl. Let stand until softe ned, about 5 minutes. 2. Combine pumpk in, egg yolks, 1/4 cup granulated sugar, milk, salt, and spices in a sauce pan over medium heat. Cook, stirring, until mixture begins to thicken, about 8 minutes. Do not boil. Remove from heat. Stir i n gelatin mixture until dissolved. Let cool completely. 3. Beat egg whi tes with a mixer until soft peaks form. Gradually add remaining 1/2 cup granulated sugar, beating until stiff peaks form. Whisk one-third of beaten egg whites into cooled pumpkin mixture. Gently fold in remaining whites. (Filling can be refrigerated, covered, overnight.) Spoon into pie shells, and r efrigerate for at least 1 hour ( or up to 2 hours). 4 .  Chicken or Turkey Muffins (Attack + Cruise + Consolidation + Stabilization) 5. Makes 12 serv ings - have 3/4 for a snack 6.  Ingredients:  7. 1 cup chicken breast meat chopped fine in the food proce ssor 8. 3 med eggs, separated 9. 3 tbsp. oat bran 10. 1 tsp. baking pow der 11. 1 tsp. Dijon mustard 12. ¼ cup Creamy Cheese Pre-mix * (see below) 13. 2 tsp. hot sauce like Sriracha (op tional -watch sodium, suga r)-omit if not using Sriracha, may no t taste great with regular tobasco. 14. 2 tbsp. chopped fresh herbs (optional) 15. 16.  Creamy Cheese Pre-mix :  17. This mixture of fers a substitute for the European fromage frais.  18. 1 8-oz pack of fat free cream cheese 19. 1 cup of non-fat plain G reek yogurt 20 .  Directions:  21. Combine the cream cheese and the yogurt in the food processor or mixer and mix well. Store in the fridge in a covered container and use as needed in your recipes. 22. Pre-heat the oven to 350 and coat a non-stick, 12-cup muffin pan with cooking spray. 23. Separate the eggs and put the whites and yolks in different mixing bowls. Beat the egg whites 24. until they form stiff pe aks. Add all the other ingredients to the egg yolks and mix well. 25. Fold the two mixtures togethe r carefully. Drop the batte r using a soup spoon into the muff in 26. sections; each section should be about three-quarters ful l. Bake at 350 for 15 minutes. Test 27. with a sharp knife; if it come s out clean, the muffins are done . Allow the muffin pan to set for 5 28. ± 10 minutes before attempting to re move the muffins. Put th e muffins on a wire cake rack to 29. cool. Store in a covered container in the fridge. They also freeze very well.
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    Mousse de divleac

    1. In a small bowl, place brandy and 2 tablespoons water. Sprinkle gelatin powder over liquid; set asideto soften, 10 minutes. In the bowl of an electric mixer fitted with the whisk attachment, beat eggs onmedium-low speed until fluffy. While the mixer is running, combine remaining 3/4 cup sugar and 1/4cup water in a small saucepan over medium-high heat. Cook, stirring occasionally, until temperatureregisters 245 degrees (firm-ball stage) on a candy thermometer, about 5 minutes. Immediately turnmixer to high speed. Carefully drizzle sugar mixture into eggs in a thin stream; continue to beat untilmixture increases in volume and is pale yellow, about 5 minutes. Meanwhile, place bowl with softenedgelatin over a saucepan of simmering water; stir until gelatin has dissolved.

    2. Turn mixer to low; add gelatin mixture to egg mixture. Add pumpkin puree, remaining 1/2 teaspooncinnamon and 1/4 teaspoon nutmeg, the allspice, ginger, salt, and sour cream; combine. Pour fillinginto pie crust; refrigerate until set, 4 hours or overnight.

    Mouse de dovleac 2

    1. Make the filling: Sprinkle gelatin over cold water in a bowl. Let stand until softened, about 5 minutes.2. Combine pumpkin, egg yolks, 1/4 cup granulated sugar, milk, salt, and spices in a saucepan over medium

    heat. Cook, stirring, until mixture begins to thicken, about 8 minutes. Do not boil. Remove from heat. Stir ingelatin mixture until dissolved. Let cool completely.

    3. Beat egg whites with a mixer until soft peaks form. Gradually add remaining 1/2 cup granulated sugar,beating until stiff peaks form. Whisk one-third of beaten egg whites into cooled pumpkin mixture. Gently foldin remaining whites. (Filling can be refrigerated, covered, overnight.) Spoon into pie shells, and refrigeratefor at least 1 hour (or up to 2 hours).

    4. Chicken or Turkey Muffins (Attack + Cruise + Consolidation + Stabilization)5. Makes 12 servings - have 3/4 for a snack6. Ingredients:7. 1 cup chicken breast meat chopped fine in the food processor8. 3 med eggs, separated9. 3 tbsp. oat bran10. 1 tsp. baking powder11. 1 tsp. Dijon mustard

    12. cup Creamy Cheese Pre-mix * (see below)13. 2 tsp. hot sauce like Sriracha (optional -watch sodium, sugar)-omit if not using Sriracha, may not taste greatwith regular tobasco.

    14. 2 tbsp. chopped fresh herbs (optional)15.16.Creamy Cheese Pre-mix:17. This mixture offers a substitute for the European fromage frais.18. 1 8-oz pack of fat free cream cheese19. 1 cup of non-fat plain Greek yogurt20.Directions:21. Combine the cream cheese and the yogurt in the food processor or mixer and mix well. Store in the fridge in

    a covered container and use as needed in your recipes.22. Pre-heat the oven to 350 and coat a non-stick, 12-cup muffin pan with cooking spray.23. Separate the eggs and put the whites and yolks in different mixing bowls. Beat the egg whites

    24. until they form stiff peaks. Add all the other ingredients to the egg yolks and mix well.25. Fold the two mixtures together carefully. Drop the batter using a soup spoon into the muffin26. sections; each section should be about three-quarters full. Bake at 350 for 15 minutes. Test27. with a sharp knife; if it comes out clean, the muffins are done. Allow the muffin pan to set for 528. 10 minutes before attempting to remove the muffins. Put the muffins on a wire cake rack to29. cool. Store in a covered container in the fridge. They also freeze very well.

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    chiftelute cu sos

    Serves 4Ingredients for meatballs:y 2lbs extra lean ground beefy 2 tbsp oat brany

    1 tbsp minced garlicy 2 tbsp low sodium soy saucey 1 tbsp Worcestershire saucey 2 tbsp Italian seasoningy Sea salt and pepper to tastey 1 egg, lightly beatenIngredients for sauce:y 2 cups small cherry tomatoesy onion finely choppedy 1 tbsp spicy mustardy 1-2 tsp chilli powdery Salt and pepper to tastey - 1 tsp Stevia (optional)

    Method sauce:y In a medium saucepan, gently saut chopped onion over low heat until soft. Do not allow to brown.y Finely chop/ puree all other ingredients together except for Stevia.y Add tomato mixture to onions and continue to saut for several minutesy Do a quick taste-test if you like your sauce a little sweeter, add Stevia.Method meatballs:y Mix all ingredients in a bowl, adding the egg last. Fold egg into mixture and form meat into medium size balls

    (mixture should yield 12)y Brown in non-stick pan that has been lightly coated with olive oil and wiped with paper napkin. Brown both sides

    of meatballs.y Set meatballs aside and discard any fat left in the pany Add tomato sauce mixture to pan that contained meatballs, replace meatballs in sauce, cover and simmer gently

    for approx 30 minutes, occasionally turning meatballs in juice.

    Thai BeefTipswith Egg Noodles 1 servingIngredients:6 oz. beef tips1 egg cup scallions or green onions1 tbsp. chopped garlic2 tsp. Sriracha sauce (optional)

    Directions:To make the noodles, beat the egg well and cook it in a small frying pan, omelet-style (coat pan with a few drops ofolive oil and wiping with a paper towel).

    Put the omelet on a cutting board, and cut it carefully into strips.Keep warm in the oven.

    Saut the garlic and scallions in a frying pan coated with few drops oil. Add the beef and stir-fry quickly until done.Stir in the Sriracha sauce if using and cook another few minutes.Serve with the noodles and sprinkle with chopped parsley.

    Smoked trout wrap

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    Preparation : 10 minutes Cooking :5 minutes For 1 person PP Phase

    Ingredients

    3 tablespoons of oat bran2 egg whitesLow-fat QuarkSmoked trout

    Whisk the egg whites until stiff.Mix the bran and Quark, then add to the egg whites. Cook this

    batter in a frying pan. When one side is fully cooked, turn overand cook the other side. Spread one side with low-fat Quark. Thensprinkle with smoked trout pieces. Fold to make a wrap.

    Rouls la fraise

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    Prparation : 10 minutes - Cuisson : 5 minutesPour 2 personnes - Phase PP/PL - Croisire

    Partager sur FACEBOOK

    Ingrdients :

    100 ml d'eau tide

    1 feuille 1/2 de glatine3 ufs

    2 cuillres soupe de mazena8 cuillres soupe d'dulcorant1 cuillre caf arme fraise1 cuillre caf vanille bourbon sachetde levure chimique

    Prparation

    Pour la gele :

    Dans 100ml deau tide mettre 1 feuille de glatine avec 1cc darme fraise, 3 gouttes de colorant rouge et 3 cs desucre dulcorant dans une assiette creuse. Sassurer que la glatine a bien fondu et mettre au frais jusquaudressage.

    Pour la gnoise :

    Mlangez 3 jaunes d'ufs avec sachet de levure, 2cs de Mazena, 5 cs d'dulcorant en poudre et 1 cc d'armevanille. Bien mlanger puis allumer le four. Incorporer ce mlange 3 blancs en neige bien fermes sans les casser.Etaler la pte dans un plat anti-adhsif rectangulaire de 3040 cm et faire chauffer mi hauteur pendant 5 min 160.

    Dcoller la gnoise avec une spatule en prenant soin de ne pas la casser. Etaler la gele sur les de la gnoiseavec soin et roulez dans le sens de la largeur en poussant l'excs de la crme vers l'extrmit qui n'en a pas.

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    Conservez au rfrigrateur au moins 2 heures puis couperla gnoise refroidie en 8 bandelettes dans le sens de la largeur pour en faire de petits rouls.

    150ml de lait crm

    2 feuilles de glatine

    4 ufs

    3 cs de mazena

    7 cs de sucre dulcorant

    1 cc arme chocolat noir intense, 1cc vanille

    sachet de levure

    1 cc de cacao dgraiss

    Pour la crme ptissire :

    Faites chauffer 150 ml de lait crm dans une casserole sans bouillir. Mettez 2 feuilles de glatine

    ramollir dans l'eau. Dans un bol, cassez 1 uf et ajoutez 1 cc de mazena, 2 cs d'dulcorant en poudre, 1

    cc d'arme chocolat noir intense puis mlangez le tout en vitant les grumeaux.

    Ajoutez le lait chaud et remuez. Remettez sur le feu doux et remuez jusqu' paississement. Retirez du

    feu puis ajoutez les feuilles de glatine gouttes et remuez la crme. Laissez refroidir au rfrigrateur.

    Pour la gnoise :

    Mlangez 3 jaunes d'ufs avec sachet de levure, 2cs de Mazena, 5 cs d'dulcorant en poudre et 1 cc

    d'arme vanille. Bien mlanger puis allumer le four. Incorporer ce mlange 3 blancs en neige bien

    fermes sans les casser. Etaler la pte dans un plat anti-adhsif rectangulaire de 3040 cm et faire

    chauffer mi hauteur pendant 5 mns th. 160. Dcoller la gnoise avec une spatule en prenant soin de

    ne pas la casser. Etaler la crme ptissire sur les de la gnoise avec soin et roulez dans le sens de la

    largeur en poussant l'excs de la crme vers l'extrmit qui n'en a pas.

    Conservez au rfrigrateur au moins 2 heures puis saupoudrez de cacao avant de servir.

    Ciulama de vitel

    Curai cu atenie i degresati 500 de grame de carne de mnzat. Asezonati cupatrunjel, piper, 1 ceapa taiata in 4, sare, cimbru si 2 foi de dafin. Pune totul intr-o oala

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    sub presiune cu ap 50 ml i se fierbe timp de 20 de minute dup ce scoate aburi.Scoatei ceapa si frunzele de dafin. Pastreaza supa. Adauga la zeama sosul, 1 linguride amidon de porumb i 1 glbenu de ou. Pune pe foc mic i se toarn carnea,amestecnd pn la un sos frumos.

    Budinca de sunca

    Taiati sunca afumata bacon macr. Punei ntr-un castron 3 oua, crema de branza 200g6% (PDT tolerat), un praf de nucsoara, un praf de sare, piper proaspt la sol. Seamestec cu mixerul pana se omogenizeaza. Adauga sunca si le-a pus ntr-o form desilicon. Coacei la jumtatea nlime i 35 de minute se coace la 180 .

    http://frenchforfoodies.com/?s=dukan

    Dukan Tiramisu / Tiramisu (faon Dukan)

    The Dukan Tiramisu- didn't last long!

    This recipe is made in two parts. The sponge cake base is an original Dukan recipe which is thenlayered with espresso coffee, low fat cocoa powder and sweetened fromage blanc.

    Serves 4-5 (can be portioned individually or arranged in one large dish)

    Ingredients: Sponge cake base

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    3 eggs- separated4 tbsp splenda

    2/3 cup cornflour2 tsp baking powder

    400 grams fromage frais/blanc*

    Dash of vanilla essence

    Combine egg yolks, splenda, baking powder, fromage blanc and vanilla in a mixing bowl. In a

    separate bowl beat the egg whites until stiff and gradually beat in the cornflour. Fold the eggwhite mix into the other mixing bowl gently to combine.

    Line a flat, lipped tray (round or rectangular) with baking paper, keeping an overhand on the

    edges. Pour the mix into the tray and spread out evenly. Bake at 180 degrees until cookedthrough and golden brown on top. Allow cake to cool in tray.

    The Dukan sponge roll cake base for Tiramisu recipe

    Ingredients: Tiramisu layers

    3tbsp low fat cocoa powderApprox 400 g 0% fromage blanc

    Stevia powder or liquid, to taste300 mls (or to taste) brewed espresso coffee

    Brew espresso coffee and sweeten with stevia. Mix in 1 tbsp low fat cocoa powder whilst coffeeis hot (optional).

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    Pour a layer of coffee in dish of choice. Arrange a layer of cake on top of the coffee. Coat cakewith coffee, sprinkle with cocoa powder and then add a layer of fromage blanc- sweetened with

    stevia to taste.

    Arrange remaining layers in the same order until serving dish is full, with the top layer being

    fromage blanc. Dust top with a thick layer of cocoa powder.

    Place and leave to sit in refrigerator for at least 3 hours before serving. The dukan cake is not as

    moist as a normal cake so the result is better when the coffee has soaked through.

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    Dukan Tiramisu

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    Dukan Tiramisu and coffee

    Recipe

    No rice vanilla rice pudding / Pudding au riz la vanille (sans riz, faon Dukan)

    The Dukan vanilla Rice Pudding ( New York baked lemon cheesecake variation available)

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    This recipe was a happy accident. Its a slight variation on the Dukan Corsican Cheesecakerecipe and the great thing is that when you bake with cottage cheese, the curd of the cheese

    hardens and forms slightly in the oven giving the same texture as soft rice in a rice pudding. Toserve it as rice pudding just put this in a bowl and top with sweetened fromage frais or custard.

    Otherwise serve sliced like a cheesecake.

    Prep time: 15 mins. Cooking time: Approx 40 mins

    Ingredients:

    5 eggs

    600 grams low fat cottage cheese*fresh vanilla bean powder or vanilla essence

    25 grams canderel or splenda

    Directions:

    Preheat the oven to 160 C. Beat the eggs with a hand held whisk. Add the cottage cheese,Splenda and vanilla. Carefully stir to combine. Transfer to a flan style baking tin and bake for

    approx 45 minutes. Keep a close eye on the cake while it is in the oven, making sure it does notover cook or brown too quickly- cover top with foil if necessary. Remove from oven when

    cooked and allow to cool. Serve with custard, yoghurt or sweetened fromage blanc topped withcinnamon and nutmeg.

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    Dukan vanilla rice pudding or lemon cheesecake

    Recipe

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    New York Baked Lemon Cheesecake / Dukan New York Cheesecake au citron

    This is a further variation on the above which really turns out like a Classic Baked New YorkLemon Cheesecake- this one literally takes the cake as my favorite.

    Prep time: 15 mins. Cooking time: Approx 40 mins

    Ingredients:

    2 eggs- separated4 heaped tbsp fromage blanc*

    200 grams low fat ricotta or cottage cheese*300 gms fat free spreadable cream cheese*

    2 tbsp cornflour cup canderel or splenda powder

    Finely grated zest 1 lemon

    Directions

    Preheat oven to 160 C. Combine all ingredients except egg whites in a large mixing bowl and

    beat with an electric hand blender until smooth, thick and silky in appearance. If using cottagecheese, beat mixture until the texture smooths out. In a separate bowl, beat egg whites until stiff,

    then beat in cornflour. Slowly fold in egg white mixture to large bowl until combined. Transfermixture to a ceramic baking dish (as pictured or similar) ans bake for approximately 40 mins or

    until risen and golden brown. Allow to cool completely in fridge before serving.

    Chicken souffle

    Preparation: 10 minutes Cooking: 30 minutes For 4 people Cruise phase PP days

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    Ingredients

    1 chicken breast1 egg1 small cup of skimmed milkFine herbsSalt and pepper

    Cut a large chicken breast into very small pieces.Season with salt and pepper and add fine herbs.Heat 1 small cup of skimmed milk.Work in 1 egg yolk and the chopped chicken. Whip the egg white untilstiff and work into the mixture, without beating too much.Put in the oven in a souffl mould on a medium heat for 30minutes.

    Crema Smooth cu fistic

    Timp de preparare: 20 minute

    Timp de gatire: 2 minute

    n ateptare: 4 ore

    Servete 4 - Faza PP - Atac

    ingrediente

    1 / 2 litru de lapte degresat3 foi de gelatin1 coaja de lamaie2 linguri de ndulcitor1 vanilie pod4 glbenuuri de ou1 lingura de arom de fistic1 / 2 lingurita scortisoara3 picaturi de colorant alimentar verde1 pictur de colorant galben

    pregtire

    Se nmoaie gelatina 5 minute in apa rece. ntr-o crati, se pune lapte, coaja de lamaie,scortisoara si vanilia in jumatate si curatata. Se aduce la fierbere i apoi s infuzeze 30de minute. ntr-un castron mare, bate galbenusul de ou, ndulcitor i arom de fistic. Se

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    toarn lapte strecurat de coaja de lamaie i scorioar. Se amestec bine i se toarnamestecul ntr-o cratise incalzeste fara fierberepana se ngroaa usor. Se ia dupa fossi se amesteca gelatina. apoi colorani. Se toarn n vase i se rcete n aer liber, apoibagati la frigider 4 ore.

    Orange chocolate cheesecake

    Preparation Time: 20 minutes

    Cooking Time: 10 minutesRefrigeration Time: overnight

    Serves 2

    Cruise phase

    Pie base:

    y 3 tablespoons of Dukan oat brany 2 tablespoons of powdered skim milky 1 tablespoon ofDukan reduced-fat cocoay 1 eggy 2 tablespoons of Splenda granulated sweetener

    Topping (nocooking involved):

    y 200 g of0% fromage frais or quark (low-fat cream cheese is also an acceptable substitute)y

    1 egg white

    y 1 heaping tablespoon ofDukan agar-agary 50 ml of watery 2 tablespoons of Splenda granulated sweetenery 1 teaspoon ofClementine or Naturally Orange flavouring

    For best results, prepare the day before serving and chill overnight.

    Preheat oven to 200C.To prepare the pie base, mix the Dukan oats, milk, cocoa, and lightly-beaten egg together - be

    sure not to add the sweetener at this stage.

    Spread the mixture onto a baking sheet lined with parchment paper. The pie crust should beabout 1 cm thick.

    Bake at 200C for roughly 10 minutes (keep a close eye on the pie base to prevent it fromburning). Set aside and let cool.

    For the topping, soften up the fromage frais/quark/low-fat cream cheese with a fork andadd sweetener and orange flavouring.

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    Heat 50 ml water, then add agar-agar. Bring mixture to a boil, let boil for30 seconds, thenremove from heat. Lightly beat the egg whites, add 1 teaspoon of sweetener, then continue

    beating until stiff peaks form. Blend the agar-agar mixture and fromage frais in with the eggwhites, folding gently in order keep the egg whites light and airy.

    Place the cocoa cookie base in a mixer and grind until crumbs form, then add the sweetener tothe crumbs.

    Place a layer of crumbs at the bottom of a ramekin to form a pie base roughly 1 cm thick. Spoonthe cream cheese mixture on top, and fill to the brim. Refrigerate overnight and serve very cold.

    Enjoy!