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NB! This is an example of the month’s recipe handed out once a month at the meetings. The page is updated with new recipes (approx. once a month). |
| Banana sandwich cake with cocoa cream | ||
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Cake mixture: 2 eggs 30 grams light mayonnaise 9 tsp. Flour 3 tsp. Baking powder Filling: 50 grams Greek yoghurt (10% fat) 150 grams strawberries 1 banana 3 tsp. strawberry jam Cocoa cream: 200 grams Greek yoghurt (10% fat) 1 tsp. Cocoa powder a few drops liquid sweetener a few drops rum essence could be added 60 grams bread 300 grams vegetables Method: Cake: Whip the egg whites until stiff. Mix the other ingredients for the cake with the egg yolks. Finally, mix the egg whites with the cake mixture. Divide the mixture into two portions and bake in the oven at 200°C for about 10 minutes. Filling: Mash the banana, strawberries and jam together with a fork. Carefully fold the mixture into the yoghurt. Place the filling between the two cake layers. Cream: Mix the yoghurt together with the cocoa, add liquid sweetener to taste and perhaps add a few drops of rum essence. Pour the cocoa cream over the whole cake. Sprinkle a little cocoa powder with a sieve on the cream. This gives it a festive look. NB: Eat 60 grams bread and 300 grams vegetables first. Place some thick tomato slices on the bread and eat a couple of carrots too. Finally, eat the sandwich cake with a cup of coffee or tea. Tip: Pour some orange juice over the cake base before adding the filling. |
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| Meatloaf with béarnaise sauce | ||
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170 grams minced turkey breast 50 grams chopped mushrooms 100 grams grated carrot 50 grams grated onion A handful chopped parsley Salt and lemon pepper Perhaps a little flour Béarnaise sauce: 30 grams light mayonnaise béarnaise essence Tarragon Salt Potato boats: 150 grams raw potatoes salt 75 grams peas Mix all the ingredients for the meatloaf together, place in an ovenproof dish and bake at 200°C for about 30 minutes until golden brown. Stir the cold béarnaise sauce together and add salt to taste. Eat the meatloaf together with 100 grams potatoes and peas. Pour the béarnaise sauce over the boiled peas. NB: Potato boats taste great with this dish. Wash the potatoes and cut them into 8 ”boats”. Sprinkle with salt and bake them at 225°C until golden brown, about 20-25 minutes. |
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| Chicken curry with apple and rice | ||
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170 grams boiled chicken in cubes 75 grams boiled leeks, sliced 100 grams boiled carrots, sliced 75 grams boiled rice Curry sauce: 2 dl skimmed milk 50 grams onions in small cubes 1 apple in small cubes ½ dl chicken bouillon approx. 4-5 tsp. Flour salt and pepper curry powder 125 grams pineapple + 2 tbsp. juice (unsweetened from the tin). Sauté the onion and apple in the chicken bouillon together with the curry powder. Add the skimmed milk and let it boil. Thicken the sauce with the flour and add salt and pepper to taste. Add the boiled chicken pieces and the boiled vegetables into the curry sauce and let the mixture boil up again. Serve with the boiled rice. Place the slices of pineapple on top of the dish and sprinkle with 2 tablespoons juice. |
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| Toasted sandwich | ||
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2 x 30 grams white bread 40 grams smoked ham 75 grams cheese (max 20% fat) approx. 8 slices tomato lettuce leaf Dip: 2 dl low fat yoghurt 1 small bunch chopped chives 1 small bunch chopped parsley 25 grams chopped red onion salt and pepper Vegetables: 75 grams carrots cut into sticks 75 grams cauliflower heads 75 grams cucumber cut into sticks Mix the ingredients for the dip together. Let it stand for about an hour in the fridge before serving. Place the two pieces of bread on the grill tray from the oven, then place the ham and then tomato slices, and finally the cheese. Place in the oven at 200°C for approx. 10-15 minutes, or until the cheese has melted and is slightly browned. Serve with the vegetables and the dip, and garnish with a couple of lettuce leaves. NB: The toasted sandwiches can also be made in a toaster. Leave the tomatoes out, and instead serve them as a side dish. Tip: You could use red peppers which are very sweet, instead of cauliflower. |
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