Traditional recipes

Mushroom salad with ham, carrot and celery

Mushroom salad with ham, carrot and celery

A delicious salad, invented at a time when I had a craving for a mushroom salad. I added what I had in the fridge and it turned out extremely good!

  • 1 box of mushrooms,
  • 200 gr of mayonnaise,
  • 3 cloves of garlic,
  • 4 slices of Prague ham,
  • 1 small carrot,
  • 1/4 celery,
  • salt

Servings: 2

Preparation time: less than 60 minutes

RECIPE PREPARATION Mushroom salad with ham, carrot and celery:

I drained the mushrooms and finely chopped them, as well as the ham.

I chopped the carrot and celery with the robot, and I crushed the garlic in the garlic press, to be as fine as possible.

I prepared the mayonnaise from 2 raw eggs and one boiled one, oil and mustard.

I mixed all the ingredients with mayonnaise and decorated with olives.


Delicious recipes with celery

The celery caviar recipe is actually a celery puree enriched with Telemea cheese, green onions and fresh dill. It has a more granular consistency, hence the name celery caviar.
A recipe that is worth trying will successfully accompany any other dish as a side dish.

ingredients

Quantities for 6 servings:
& # 8211 1.5 kg celery
& # 8211 100 grams of cheese & telemea
& # 8211 50 grams green onions (half a bunch)
& # 8211 2 tablespoons sunflower oil
& # 8211 1 egg yolk
& # 8211 50 ml sweet milk
& # 8211 30 grams dill (half tie)
& # 8211 kitchen salt to taste

Method of preparation

The celery is cleaned, washed and then cut into cubes or cubes to boil faster. It is boiled in water to contain it.
Meanwhile, cut the telemea cheese into small cubes and finely chop the onion.
When the celery is well cooked, drain it through a sieve.
Preheat the oven to 180 degrees C.
Pass the celery with a potato masher, add the oil, egg yolk, milk and mix well. Then add the cheese cubes together with the chopped dill and salt to taste (if necessary, the telemeau is usually very salty).
Put in the oven for 20 minutes.

Serve hot, with stuffed mushrooms or with your favorite dish.

Celery salad with mayonnaise

ingredients

& # 8211 2 pieces of celery suitable for size
& # 8211 1 carrot
& # 8211 1 apple
& # 8211 100 g mayonnaise
& # 8211 100 g sm & # 226nt & # 226nă
& # 8211 sare
& # 8211 pepper

Method of preparation

The celery is peeled, washed, cut into slightly smaller pieces and then put on the grater with small meshes. Leave a little and squeeze the juice.
Carrots and apples are also given through the grater with small meshes.
In a bowl add the celery, carrot, mayonnaise, cream, apple, spices to taste and mix well.
Refrigerate for a few hours before serving.

Celery tart

ingredients

& # 8211 a small celery root
& # 8211 a packet of puff pastry
& # 8211 3 eggs
& # 8211 150 ml milk
& # 8211 150 ml sm & # 226nt & # 226nă
& # 8211 a leek
& # 8211 sare
& # 8211 pepper

Method of preparation

Celery is cleaned and cut into slices that are boiled in water with a pinch of salt. After boiling, pass and remove any wood.
Mix the celery with the beaten eggs with milk and cream, salt, pepper and diced leeks.
Bake the dough, put the celery mixture and bake for 20 minutes.

Celery chips

ingredients

& # 8211 celery root
& # 8211 sea salt

Method of preparation

Younger celery roots are chosen so that they are not fibrous and slightly smaller, so that you can put them whole on the grater. If they are larger and do not fit on the grater, cut them into 2-4 pieces. Peel the celery, cut into very thin slices, using a grater that allows it.
Place the slices in a tray covered with baking paper. The slices should be next to each other, without overlapping. Sprinkle with sea salt.
Insert two trays at once in the oven, at 180 ° C, with a fan, and leave for 20 minutes. After this time the edges will be slightly dry (it rises & # 238n up) and the center must be done, ie it is no longer raw / hard. Remove the chips in a large bowl as each tray bakes.

When you have finished baking them all, place the chips back in the trays, all next to each other, without overlapping them. They have shrunk quite a bit when baked, so they won't take up that much space and result in fewer trays. Lower the oven temperature to 130 & # 186C with a fan and bake the chips for another 20-25 minutes, until they become even more dehydrated and crispy.

Remove the trays from the oven and allow the chips to cool in them. & # 206in this way they will become even more crunchy. Only when they are completely cooled do you move them into bowls (if you consume them immediately) or lids (if you want to keep them longer). If they soften, you can keep them in the oven for 5 minutes at 180 ° C to make them crispy again.

Celery bread

Ingredients (3 servings)
& # 8211 a celery
& # 8211 1-2 eggs
& # 8211 flour
& # 8211 pesmet
& # 8211 oil
& # 8211 sare
& # 8211 pepper

& # 8211 200 g yogurt
& # 8211 2 garlic cloves
& # 8211 a few green onions
& # 8211 sare
& # 8211 pepper
& # 8211 2 tablespoons lemon juice & # 226ie

Method of preparation
Clean and wash the celery and cut it into slices up to 1 cm thick. Boil the slices for five minutes in salted water, then drain and leave to cool.
The slices are given more through the flour, then through the beaten eggs with salt and pepper and finally again through the flour or breadcrumbs. Fry in hot oil on each side for three to four minutes. When they are ready, remove them on the absorbent wipes so that the excess oil is absorbed.
For the sauce, drain the yogurt for at least two hours. Crush the garlic, finely chop the onion and mix with the yogurt. Season with salt and pepper, and add the lemon juice to taste. Serve the sauce with the celery bread.

Baked fennel rice and celery

ingredients
& # 8211 300 g rice
& # 8211 200 g cheese
& # 8211 100 ml sm & # 226nt & # 226na dulce
& # 8211 3 fennel bulbs
& # 8211 5-6 stalks of green celery
& # 8211 1 tablespoon cumin
& # 8211 1 tablespoon anise
& # 8211 2 teaspoons salt
& # 8211 1/2 teaspoon white pepper
& # 8211 100 g butter

Method of preparation
Wash the rice well (2-3 waters), then leave it to soak in clean water for 1-2 hours. In the meantime, wash the fennel and celery well and put them to boil in a pot of water and a little salt. Boil for about 30-40 minutes, then strain the water and let the vegetables cool.
Boil the rice with a little salt, a tablespoon of star anise and a tablespoon of cumin. Boil for about 30 minutes, then let the pot simmer for about 15 minutes to swell. The water I put over the rice must be 3 times the size of the rice, ie it should cover the rice with about 2 palms.
Grate the cheese on a large-mesh grater in a separate bowl.
When the rice has swelled, strain the water, if any.

Wallpaper a heat-resistant dish or a larger tray with butter, then place the layers as follows: put the rice in a 3-4 cm layer with a spoon, then put a few cubes of butter here and there, add half of the grated cheese, then half of the vegetables cut to a thickness of 2-3 cm, sprinkle a little white pepper over them, then another layer of rice, diced butter, cheese, vegetables, a little pepper. At the end we put the remaining rice, cubes of butter, sprinkle the small fennel and celery leaves washed and finely chopped.
Rub sm & # 226nt & # 226na with 3-4 tablespoons of cold water and pour it evenly over the composition, so that it reaches everywhere. Put the dish in the oven over medium heat for about 20-30 minutes.

It is served hot, but it is good and cold. It is a very tasty, consistent and easy to digest dish.

Baked celery recipe with garlic

ingredients

& # 8211 2 large celery
& # 8211 5-6 grated garlic cloves
& # 8211 3 tablespoons oil
& # 8211 5-6 tablespoons white flour
& # 8211 5-6 tablespoons cornmeal
& # 8211 little water
& # 8211 salt to taste

Celery is cleaned, cut into slices and boiled in salted water for only 10-15 minutes. Strain and leave to cool.
Prepare a mujdei from: garlic, a little water, the 3 tablespoons of oil and salt.
Slices of celery are given through white flour, then through mujdei, and then through corn. The slices prepared in this way are placed in a tray previously greased with a little oil, and then the tray is placed in the oven for about 20 minutes.

Celery cream soup

ingredients
& # 8211 1/2 kg celery root
& # 8211 2 onions
& # 8211 2 potatoes
& # 8211 1 liter vegetable soup
& # 8211 2 tablespoons walnut oil for serving
& # 8211 sare
& # 8211 pepper

Method of preparation

Put the onion in a boiling pot to harden in oil with a little water and leave for about 2 minutes. Then add the finely chopped celery and pour in the soup. Let it boil for 20 minutes and then add the peeled potatoes and cut into cubes, which are also left to boil for another 20 minutes.
Mix the mixture, match the taste of salt and pepper and serve with lightly chopped walnuts.

Baked potatoes and celery

ingredients

& # 8211 1 handful of fresh greens (thyme, rosemary, sage)
& # 8211 2 onions
& # 8211 500 g potatoes
& # 8211 750 g celery (root)
& # 8211 2 tablespoons olive oil
& # 8211 1 clove of garlic
& # 8211 400 ml vegetable soup
& # 8211 50 g unsalted butter
& # 8211 dry bread crumbs
& # 8211 sare
& # 8211 pepper

Method of preparation
Preheat the oven to 200 degrees Celsius.
Chop the greens, peel and chop the onion and slice the potatoes and celery. Heat the oil in a pan and sauté the onion with some of the chopped greens until it softens. Cut the garlic in half and rub a heat-resistant tray with it, place a layer of potatoes in a bowl, then the onion (plus greens) and celery, and season with salt and pepper to taste. Pour the vegetable broth and put a few tablespoons of butter, then cover with a lid and put the tray in the oven for 45 minutes.
Mix the breadcrumbs with the rest of the greens and a drop of olive oil. After 45 minutes, set the lid aside, sprinkle the breadcrumbs mixed with the greens and leave the tray in the oven for another 15 or 20 minutes, until the potatoes and celery are au gratin.


Mushroom salad with ham, carrot and celery - Recipes

Preparation time: 1 h 15 min.

Ingredient: 2 apples, 1 carrot, 1 black radish, 1/2 parsley root, 1 celery, 1/2 lemon, 1 glass of mayonnaise mixed with 2 teaspoons of mustard, salt.
Home delivery! Great to buy the ingredients for this recipe!

Method of preparation: Peel a squash, grate it and squeeze the juice. Add the salt and pepper. Then mix with mayonnaise.



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4. Simple pairings (Appetizers> Egg appetizers)
5. Telemea cheese dumplings (Appetizers> Cheese appetizers)
6. Endive salad with butter (Salads> Vegetable salads)
7. Mayonnaise with mayonnaise (Appetizers> Meat appetizers)
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11. Spreads with margarine and sardines (Appetizers> Sandwiches)
12. Chisinau-like poultry salad (Salads> Poultry salads)
13. Pumpkin Salad (I) (Salads> Vegetable Salads)
14. Schnitzel stuffed with pork or veal, chicken breast, turkey, domestic rabbit meat, lamb (meat) (Food> Steaks)
15. Cheese soup with bread and salami (Soups, broths, borscht> Meat soups)
16. Mushroom salad with vinegar (Salads> Vegetable salads)
17. Snail salad (Salads> Salads with crayfish, snails, seafood)
18. Green Mayonnaise Sauce (Sauces> Vegetable Sauces)
19. Mushrooms with mayonnaise (Appetizers> Appetizers with mushrooms)
20. Smoked salad (Salads> Fish salads)
21. Simple Fruit Salad (Sweets> Fruit Salads)
22. Vegetables with cream and hard boiled eggs (Food> Vegetables)
23. Eggs with poultry liver (Appetizers> Appetizers with eggs)
24. Bread and onion omelet (Appetizers> Egg appetizers)
25. Chicken sticks with sesame (Food> Steaks)
26. Mushroom and onion omelet (Appetizers> Egg appetizers)
27. Mayonnaise sauce (I) (Sauces> Cold sauces)
28. Carp caviar salad (Appetizers> Fish appetizers)
29. Marinated sardines (Appetizers> Fish appetizers)
30. Black caviar salad (Appetizers> Fish appetizers)
eMag!


Mushroom salad with ham, carrot and celery - Recipes

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Ancient recipes promoted by housewives from the Mureș village of Râpa de Jos

The housewives from Râpa de Jos village, Vătava commune, claim that in Lent, which precedes Easter, which is more restrictive than other fasts over the year, you can eat well, even if there are a number of bans on food of animal origin, and the secret lies in the recipes from their ancestors that they promote whenever they have the opportunity.

& # 8220You can live very well and fasting, we do not even want to move on. You need to have some rigor when cooking fasting. First of all, don't use the dishes you cooked in the rest of the time, you use other dishes. I make all kinds of bean, potato and vegetable soups, I make fasting sausages, right now I have prepared everything for fasting sausages. Saute onions, carrots, celery, parsnips, a parsley root, add mushrooms, grate them, sauté them with onions and add the rice, as usual. I add dried thyme, spices. Then I mix the composition and wrap it in sauerkraut or fresh, depending on which I have. Now I have fresh cabbage. I wrap them and boil them in broth, make that bottom bed with a slice of lemon at the base, pepper, bay leaf, dill, a sprig of thyme and place them nicely. I put the broth diluted with a little water, so that it is not very concentrated, I add salt and let them boil. Put a little oil on top, so they don't dry out. I boil them for about 50 minutes, an hour, it depends on how the cabbage leaf boils, then they are good to put on the table & # 8221, Ioana Ştef, aged 70, declared for Agerpres.

The housewife tells us that during Lent she also cooks pea food with vegetables, pan-fried vegetables, but especially rubbed beans, which is the food that is used the most.
& # 8220Rubbed beans are the basis. We grew up with this, rubbed beans with cabbage pickle. Also for Lent, I make potato salad and beef salad with vegetables and potato mayonnaise. The mayonnaise is made with a teaspoon of mustard, boiled potato, oil, then I put them in the blender. Mayonnaise is made just like egg mayonnaise. When I make egg mayonnaise, I also put boiled potatoes, it's softer, it's not so hard, it's softer to taste and it doesn't cut. When you fast, mayonnaise is as tasty as egg. It can be served with any food served with mayonnaise & # 8221, Ioana Ştef said.

Also, during Lent, in Râpa de Jos, spinach soup, salad soup, green bean soup or bean soup are also eaten, with the mention that, to the bean soup, a handful of prunes is added. and tarragon, which makes it very tasty.

The fasting menu also includes cakes, Negresa, apple puff pastry or apple pie, the most popular being puff pastry.

& # 8220Put 11 tablespoons of mineral water, 11 tablespoons of oil, a small yeast cube, put as much flour as you can and mix them all. The yeast should be made liquid and with 2-3 teaspoons of sugar. Mix well, add flour and knead. It is made into a very soft dough, good to spread. I knead it, spread it nicely, in a square, then I put four tablespoons of oil in a bowl and I add flour so that it becomes viscous, like a thick cream. I spread this composition over the dough, then fold it, like a joke, like an envelope. I leaven it, then cut it in four and from each piece I spread a thin sheet, on which I put the hardened apples. I roll each piece and put them in a tray in the oven. It is fasting, very tasty & # 8221, said Ioana Ştef.

Another housewife from the village, Maria Crăciun (64 years old), presented us some recipes for pies, made in the oven.

& # 8220We often make cabbage pie or onion pie. I make the dough like bread and leave it to rise. I cook the cabbage, I do the same with the onion, they are hardened with oil, pepper, salt. Then make the pie and fill it with cabbage or onions, depending on your preferences. Put in the oven and then eat, cold or hot. Fasting pie, and not only, is not made with egg, it can be eaten at any time. We do it weekly. We also make apple pies, but those with cabbage and onions are the most desired. There are fasting dishes and you can live without meat, we always make potato stew, onion stew, vegetable food, vegetable soups & # 8211 there are many recipes with us. You can be a vegetarian, because nothing happens to you & # 8221, said Maria Crăciun.
The housewife from Râpa de Jos says that she learned all these fasting recipes from her mother, who also learned from her ancestors.
& # 8220I learned from my mother that we ate at home, and people were much healthier than we are now. The food was different, the taste was different. You can't find the taste from childhood now, not even the polenta has the taste from then. As a child, my mother used to make bread, pies and cakes in the oven every week, now it is no longer made in the oven, because they have to be bought, but it does not compare with what we make in the house & # 8221, said Maria Crăciun.
She also reveals that the locals of Râpa de Jos have a deep-rooted tradition, which does not know its meaning, which says that the bread sanctified for Easter, if not eaten by family members during the holiday, is not given to animals and not thrown away, but it is placed in the water of the stream that crosses the village and is allowed to float.

The Orthodox priest from Râpa de Jos village, Dacian Oprea, showed that the housewives in the village are the ones who make the prescura, those round or cross-shaped loaves of bread made of leavened dough, used in the Orthodox Christian ritual for the preparation of communion and anaphora, and the women take great care to respect the tradition even in the smallest details, strictly following some rituals specific to the place.
There are also a number of prohibitions perpetuated by ancestors: housewives are completely forbidden to prick the prescura with a sharp object, otherwise all the dough must be thrown away.


Mushroom salad with ham, carrot and celery - Recipes

Preparation time: 1 h 40 min.

Ingredient: 1-1.5 kg deer pulp, 100 g bacon, 2-3 tablespoons wine, salt.
For the marinade: 1 glass of wine, 1 glass of wine vinegar, 1 tablespoon of oil, 2 onions, 1 carrot, 1/2 celery, 2-3 thyme threads, 2-3 bay leaves, salt, 10 peppercorns.
Home delivery! Great to buy the ingredients for this recipe!

Method of preparation: The roast steak can be prepared without being in the marinade, the meat being quite tender. However, it is tastier if the meat has been in the marinade for a few hours before being placed on the tray. Place a piece of meat stuffed with slices of bacon in the tray. Grease with oil and add, to the roast, a tablespoon or two of the marinade juice. When the meat is tender and well browned, cut it into slices and place it on the plate. To the sauce in the pan add 2-3 tablespoons of wine, boil together and serve in a saucepan.



Other recipes
1. Horns stuffed with ham, parizer, salami (Appetizers> Meat appetizers)
2. Endive salad with butter (Salads> Vegetable salads)
3. Grilled liver (Food> Steaks)
4. Milanese chops (Food> Steaks)
5. Baked pikeperch (Food> Fish and seafood dishes)
6. Raspberry and Lemon Ice Cream (Sweets> Ice Cream)
7. Chisinau-like poultry salad (Salads> Poultry salads)
8. Pumpkin Salad (I) (Salads> Vegetable Salads)
9. Schnitzel stuffed with pork or veal, chicken breast, turkey, domestic rabbit meat, lamb (meat) (Food> Steaks)
10. Cheese soup with bread and salami (Soups, broths, borscht> Meat soups)
11. Mushroom salad with vinegar (Salads> Vegetable salads)
12. Snail salad (Salads> Salads with crayfish, snails, seafood)
13. Cheese on the lid (I) (Appetizers> Appetizers with cheese)
14. Smoked salad (Salads> Fish salads)
15. Simple Fruit Salad (Sweets> Fruit Salads)
16. Smoked bacon pairings (Appetizers> Egg appetizers)
17. Carp caviar salad (Appetizers> Fish appetizers)
18. Black caviar salad (Appetizers> Fish appetizers)
19. Smoked fish salad with potatoes (Salads> Fish salads)
20. Salmon Puff (Dishes> Fish and Seafood Dishes)
21. Baked fish (II) (Foods> Fish and seafood dishes)
22. Tuna salad with onions (Salads> Fish salads)
23. Tuna salad with beans (I) (Salads> Fish salads)
24. Transylvanian clear chicken soup (Soups, broths, borscht> Meat soups)
25. Soup per minute (II) (Soups, broths, borscht> Vegetable soups)
26. Cream chicken and lemon soup with spaghetti (Soups, broths, borscht> Meat soups)
27. Baked Beef (II) (Food> Steaks)
28. Beef brain salad (Salads> Beef or pork salads)
29. Pork roll (Appetizers> Meat appetizers)
30. Steak roll (Appetizers> Meat appetizers)
eMag!


Mushrooms stuffed with carrots

Mushrooms stuffed with carrots, an idea I discovered with the little ones through play.

Mushrooms stuffed with carrots, a quick recipe full of nutrients. It can be served as a main course or snack.

Ingredients

  • Ingredient: 9 mushrooms (champignon)
  • 1 carrot, medium
  • 1 onion, small white
  • 2 tablespoons oil, extra virgin grape seeds and 1 tablespoon finely chopped sauce
  • for the sauce: 2 tomatoes, ripe and juicy
  • 2 garlic cloves

Steps needed to prepare

  1. Wash the mushrooms in cold running water.
  2. Washing is done quickly so as not to soak in water.
  3. Mushroom tails are broken and used in other recipes, and mushroom hats are placed on a kitchen towel to drain.
  4. After draining, bake for 10 minutes in the oven on a baking sheet and leave to cool.
  5. Sprinkle with a few drops of grape seed oil and a pinch of salt.
  6. Wash the carrot and clean it if necessary.
  7. Then it is given on the small grater.
  8. Finely chop the cleaned onion.
  9. Mix the grated carrot, onion, a little oil and chopped thyme.
  10. Fill the mushrooms with this mixture and sprinkle with finely chopped dill.
  11. For the sauce, put the tomatoes, garlic, grape seed oil and tarragon in a blender.
  12. Mix until a sauce is obtained.

Cautions: caution is advised regarding fungi offered to children. If you have a more sensitive child, it is advisable to consult a doctor before you are offered mushrooms. Be they mushrooms.
Photo source: Mushroom Mushroom On Thr Lettuce Leaves Photo


How to prepare soybeans

Let the soybeans soak overnight, drain the water in them and put them in a saucepan to boil a little with all the other ingredients for 20 minutes, taking care that the water should cover a little the boiled ingredients should not decrease and the composition should be smoked (a wooden spatula should be used to mix continuously, from the moment it reaches the boil). Then remove the composition from the heat and simmer when still warm. Season with thyme and garlic and eat either bread or a side dish for root or green leaf salads (See Article 10 salad recipes for detoxifying the body).


13-day diet - daily menu

Breakfast: a large cup of black tea or coffee + 1 teaspoon of sugar.
Lunch: hard boiled eggs + 200g frozen spinach boiled in water + a medium tomato.
Dinner: 100g grilled beef + salad with lemon dressing.

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Breakfast: a large cup of black tea or coffee + 1 teaspoon of sugar.
Lunch: 150g of ham + 1 fat-free yogurt.
Dinner: 100g grilled beef + salad with lemon parsley + one fruit of your choice

Breakfast: a large cup of black tea or coffee + 1 teaspoon of sugar + a slice of toast.
Lunch: 2 hard boiled eggs + a slice of ham + a medium tomato + spinach.
Dinner: a portion of celery and tomato soup + a fruit of your choice.

Breakfast: a large cup of black tea or coffee + 1 teaspoon of sugar + a slice of toast.
Lunch: 200 ml of orange juice or an apple + a fat-free yogurt.
Dinner: a hard boiled egg + a large grated carrot + 100 ml cottage cheese.
You can lose about 4 kg to this day.

Breakfast: NOTHING.
Lunch: 150g salmon with lemon. It can be cooked with a teaspoon of butter.
Dinner: 100g grilled beef + lettuce and celery (without dressing).

Breakfast: a large cup of black tea or coffee + 1 teaspoon of sugar + a slice of toast.
Lunch: 1 hard boiled egg + a grated carrot.
Dinner: 150g grilled or boiled chicken breast + lemon salad.

Breakfast: a large cup of black tea or coffee. SUGAR FREE!
Lunch: NOTHING. Just drink some water!
Dinner: 200g grilled lamb + an apple.

Breakfast: a large cup of black tea or coffee + 1 teaspoon of sugar.
Lunch: 2 hard boiled eggs + a medium tomato + 200g frozen spinach boiled in water.
Dinner: 200g grilled beef + salad with lemon dressing.

Breakfast: a large cup of black tea or coffee + 1 teaspoon of sugar.
Lunch: a slice of ham + a fat-free yogurt.
Dinner: 200g grilled beef + salad with lemon dressing.

Breakfast: a large cup of black tea or coffee + 1 teaspoon of sugar + a slice of toast.
Lunch: a slice of ham + 2 boiled eggs + salad with lemon dressing.
Dinner: a portion of celery and tomato soup + a fruit of your choice.

Breakfast: a large cup of black tea or coffee + 1 teaspoon of sugar + a slice of toast.
Lunch: 200 ml orange juice or an apple + a fat-free yogurt.
Dinner: a hard boiled egg + a large grated carrot + 200 ml of cottage cheese.

Breakfast: a grated carrot with lemon. NOTHING ELSE.
Lunch: 200g of salmon boiled with lemon or grilled with a teaspoon of butter.
Dinner: 200g grilled beef + lettuce and celery.

Breakfast: a large cup of black tea or coffee + 1 teaspoon of sugar + a slice of toast.
Lunch: 2 hard boiled eggs + a grated carrot with lemon.
Dinner: 250g grilled or boiled chicken breast + lemon salad.

13-day diet - what you are NOT allowed

It is important to eliminate spices, chocolate and any food that contains sugar from your diet. Give up alcohol. Give up fried foods and salt.


Mushroom-flavored eggplant salad & # 8211 a treat you'll never get enough of!

Do you want to delight your loved ones with an original aperitif? We present you a recipe for eggplant salad with mushroom taste. Aceasta se prepară extrem de simplu și rapid, din cele mai accesibile ingrediente. Salata din vinete cu gust de ciuperci este aromată, apetisantă și sățioasă. Aceasta poate fi servită ca garnitură pentru felurile de mâncare cu carne. Fiți siguri de faptul că farfuria cu salată va dispărea prima de pe masă.

INGREDIENTS

METHOD OF PREPARATION

1. Spălați vinetele și uscați-le cu un prosop de hârtie (nu le decojiți). Tăiați-le rondele cu grosimea de 3-5 mm, apoi pai.

2. Aranjați vinetele într-un bol adânc și adăugați 0,5 lingură de sare. Stir. Acoperiți bolul cu un prosop și lăsați vinetele la temperatura camerei pentru 20 de minute (să lase suc).

3. Curățați și tăiați ceapa în jumătăți de rondele, cât mai subțire. Puneți-o într-un vas. Adăugați zahărul, 0,5 lingură de sare și oțetul.

4. Turnați un pahar de apă clocotită peste ceapă. Stir. Lăsați să se răcească.

5. Aranjați vinetele într-o strecurătoare și spălați-le cu apă rece. Lăsați sa se scurgă.

6. Prăjiți vinetele într-o tigaie încinsă cu ulei, în 2-3 porții, până acestea se înmoaie. Puneți un prosop de hârtie pe o farfurie și așezați vinetele prăjite.

7. Curăța-ți ouăle fierte de coajă și tăiați-le felii lungi.

8. Scoateți ceapa din marinadă. Aranjați-o pe un prosop de hârtie.

9. Într-un bol mai mare, amestecați vinetele cu ouăle și ceapa marinată. Adăugați o priză de sare și maioneza. Stir. La dorință, decorați salata cu mărar.