Recipes for day 2 France

Overview

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Breakfast

Tea or coffee

Early-Snack

Strawberries

Lunch

Chou aux pommes (Spring cabbage with apples), Tomates farcies aux epinards (Stuffed tomatoes with spinach), Puree de pommes de terre (Potato puree), Pudding à l‘ananas (Pineapple pudding)

Dinner

Potage au cerfeuil (Chervil hotpot), Bread, Spaghettis à la tomate et al creme (Spaghetti with tomato sauce), Poireau à la roumaine (Romanian style leeks), Cerise au citron (Cherries with lemon)

Total nutritions for the day

(1 portion for each meal – calculated for a 70-kg person):

Energy (kcal)

2,361

Protein (g) A

27,7

Carbo­hydrates (g)

354

Fat (g)

94

Phos­phate (mg)

646

Sodium (mg)

310

Potassium (mg)

4,088

Calcium (mg)

980

  • Please note that the minimum protein content is not met. Please ask your physician regarding a suitable therapeutic intervention

Breakfast

Tea or coffee

Total nutritions for the recipe
Fold up Fold out
Energy (kcal)

351

Protein (g)

0,7

Phos­phate (mg)

25

Sodium (mg)

8

Potassium (mg)

32

Ingredients
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Bread (protein-reduced)
50 g
Butter
10 g
Honey
20 g
Tea or coffee
Agua natural
120 ml
Tea/coffee
240 ml
Sugar
10 g
Cream (30% fat)
10 ml

Early-Snack

Strawberries

Total nutritions for the recipe
Fold up Fold out
Energy (kcal)

70

Protein (g)

1,5

Phos­phate (mg)

50

Sodium (mg)

6

Potassium (mg)

304

Ingredients
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Strawberries, fresh
200 g

Lunch

Chou aux pommes (Spring cabbage with apples), Tomates farcies aux epinards (Stuffed tomatoes with spinach), Puree de pommes de terre (Potato puree), Pudding à l‘ananas (Pineapple pudding)

Total nutritions for the recipe
Fold up Fold out
Energy (kcal)

837

Protein (g)

10,6

Phos­phate (mg)

254

Sodium (mg)

187

Potassium (mg) B

1,883

  • Caution if you have to restrict your daily potassium intake!
Ingredients
Fold up Fold out
Chou aux pommes (Spring cabbage with apples)
Spring cabbage, fresh
100 g
Apples, fresh
100 g
Apple juice
60 ml
Pepper
¼ g (1 pinch)
Anise spice
¼ g (1 pinch)
Tomates farcies aux epinards (Stuffed tomatoes with spinach)
Tomatoes, fresh
50 g
Spinach, fresh
100 g
Onions, fresh
25 g
Crème fraîche (30% fat)
20 g
Parsley
5 g
Garlic
5 g
Thyme
¼ g
Pepper
¼ g
Puree de pommes de terre (Potato puree)
Potatoes, fresh
100 g
Butter
20 g
Milk
30 ml
Pepper
¼ g
Nutmeg
¼ g
Salt
¼ g
Pudding à l‘ananas (Pineapple pudding)
Tapioca
30 g
Sugar
40 g
Pineapple juice
100 ml
Crème fraîche (30% fat)
30 g
Water
60 ml
Cooking Instructions
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Chou aux pommes (Spring cabbage with apples)

Remove the outer leaves from the cabbage. Wash and halve the cabbage. Remove the stalk and cut the cabbage into slivers. Steam the cabbage over a high heat for 10 minutes with the pepper and aniseed. Wash the apples. Peel them and cut them into 8 slices before adding them to the cabbage. Mix. Allow to steam for a further 5 minutes. Pour into a serving dish. Sprinkle with apple juice. Serve immediately.

Tomates farcies aux epinards (Stuffed tomatoes with spinach)

Blanch the spinach in water for 15 minutes. Scoop the fl esh out of the tomatoes. Strain the spinach. Add the crème fraîche and pepper. Brown the fi nely chopped onions with the fl esh of the tomatoes, the garlic, parsley, thyme and bay leaves in a frying pan. Place the onion and tomato mixture on a dish in the oven. Fill the hollowed out tomatoes with the mixture of spinach and crème fraîche. Place them on the dish. Cook in the oven for 45 minutes.

Puree de pommes de terre (Potato puree)

Peel and cook the potatoes in salted water. Mash the cooked potatoes together with milk, butter, pepper, nutmeg and salt.

Pudding à l‘ananas (Pineapple pudding)

Mix the tapioca into the pineapple juice, water and sugar. Cook in a bain-marie (water bath) for 5–8 minutes until of a soft consistency. Mix with pieces of pineapple. Add the crème fraîche. Serve chilled.

Dinner

Potage au cerfeuil (Chervil hotpot) , Bread, Spaghettis à la tomate et al creme (Spaghetti with tomato sauce), Poireau à la roumaine (Romanian style leeks), Cerise au citron (Cherries with lemon)

Total nutritions for the recipe
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Energy (kcal)

1,103

Protein (g)

12,9

Phos­phate (mg)

317

Sodium (mg)

109

Potassium (mg) B

1,869

  • Caution if you have to restrict your daily potassium intake!
Ingredients
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Potage au cerfeuil (Chervil hotpot)
Chervil, fresh
40 g
Potatoes, fresh
70 g
Onions, fresh
20 g
Butter
10 g
Water
250 ml
Crème fraîche (30% fat)
25 g
Bread
White bread (protein- reduced)
50 g
Spaghettis à la tomate et al creme (Spaghetti with tomato sauce)
Spaghetti (protein-reduced), uncooked
100 g
Tomatoes, fresh
40 g
Olive oil
5 ml
Parsley
1 g
Onions, fresh
5 g
Pepper
¼ g
Basil, fresh
20 ml
Cream (30% fat)
5 g
Poireau à la roumaine (Romanian style leeks)
Leeks, fresh
200 g
Onions, fresh
25 g
Gherkins, pickled
10 g
Margarine
10 g
Vegetable stock
125 ml
Pepper
¼ g
Tomato puree
15 g
Tomatoes, fresh
25 g
Sugar
2 g
Nutmeg
¼ g
Cerise au citron (Cherries with lemon)
Cherries, fresh
25 mg
Cherry juice
20 ml
Sugar
10 g
Vanilla stick
1
Lemon juice
5 ml
Peel of middle sized Lemon (yellow part only)
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Cooking Instructions
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Potage au cerfeuil (Chervil hotpot)

Wash the chervil. Peel and slice the potatoes and onions. Melt the butter in a casserole dish and brown 1 fi nely chopped onion. Subsequently add the chervil and leave to soften for several minutes over a low heat. Finally, add the sliced potatoes and the hot water. Leave to simmer for 10–15 minutes. Blend the mixture in a vegetable mixer. Add the crème fraîche before serving.

Spaghettis à la tomate et al creme (Spaghetti with tomato sauce)

Blanche the tomatoes in boiling water and peel. Take out seeds and liquid, mash well. Braise fi nely chopped onions, olive oil, parsley, pepper and cream in a pot for about 10 minutes. Add the basil.

Poireau a la roumaine (Romanian style leeks)

Carefully wash the leeks and cut them into pieces approximately 4 cm in length. Peel the onion and chop fi nely. Slice the gherkins. Heat the margarine and braise the leeks and onions until golden brown. Deglaze the pan with the stock and season the ingredients to taste. Add the tomato purée and the gherkins, mix well, cover and allow to simmer for 20 minutes. Blanch the tomatoes so that the skin can be removed more easily, and cut into small pieces. Season with sugar and grated nutmeg, add the cubes of tomatoes and allow to simmer for a further 5 minutes over a low heat. Serve immediately, leaving the vegetables in the original frying pan.

Cerise au citron (Cherries with lemon)

In a casserole dish, mix cherry juice, sugar, vanilla, the cherry-stems and lemon juice. Cook for 5 minutes, strain and return the liquid to the casserole. When it is boiling again, add the cherries and cook for 10 more minutes turn off the stove and let it cool down. Serve in an ice cream cup with a little liquid.