Recipes for day 3 France

Overview

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Breakfast

Fruit salad, Tea or coffee

Early-Snack

Kiwis, Orange juice

Lunch

Soupe à l’oignon (Onion soup), Champignons à la crème fraîche (Creamy mushrooms), Feuilles de choux farcies (Stuffed cabbage leaves), Pommes roties à l‘orange (Baked apples ‘à l‘orange’)

Dinner

Potage aux fanes de radis (Radish soup), NEMS (Spring rolls), Riz à l‘Indienne au curry (Curry rice), Apple sorbet

Total nutritious for the day

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

Energy (kcal)

2,270

Protein (g) A

35,0

Carbo­hydrates (g)

346

Fat (g)

79

Phos­phate (mg)

911

Sodium (mg)

815

Potassium (mg)

4,050

Calcium (mg)

533

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

Breakfast

Fruit salad, Tee or coffee

Total nutritions for the recipe
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Energy (kcal)

428

Protein (g) A

2,0

Phos­phate (mg)

61

Sodium (mg)

7

Potassium (mg)

250

  • Please note that the minimum protein content is not met. Please ask your physician regarding a suitable therapeutic intervention
Ingredients
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Fruit salad
Raspberries, fresh
50 g
Blueberries, fresh
50 g
Lemon juice
5 ml
Sugar
10 g
Tea or coffee
Agua natural
120 ml
Sugar
10 g
Tea/coffee
240 ml
Bread (protein-reduced)
50 g
Butter
10 g
Honey
20 g
NEMS (Spring rolls)
Rice flat bread (2 slices)
100 g
Onions, fresh
30 g
Garlic
5 g
Courgettes, fresh
100 g
Eggplants, fresh
100 g
Flour mixture low protein gluten free low sodium
10 g
Noodles (rice) soup noodles, uncooked
10 g
Mushrooms, dried
30 g
Tomato concentrate
5 g
Parsley
1 g
Ginger spice
1 g
Paprika powder
1 g
Peppermint
1 g
Cooking Instructions
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Fruit salad

Place raspberries, blackcurrants, blueberries, blackberries etc. into a dessert-dish and sprinkle with some lemon juice. Dissolve some sugar in water and pour over the berries.

Early-Snack

Kiwis, Orange juice

Total nutritions for the recipe
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Energy (kcal)

132

Protein (g) A

2,4

Phos­phate (mg)

68

Sodium (mg)

6

Potassium (mg)

556

  • Please note that the minimum protein content is not met. Please ask your physician regarding a suitable therapeutic intervention
Ingredients
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Kiwis, fresh
120 g
Orange juice
125 ml

Lunch

Soupe à l’oignon (Onion soup), Champignons à la crème fraîche (Creamy mushrooms), Feuilles de choux farcies (Stuffed cabbage leaves), Pommes roties à l‘orange (Baked apples ‘à orange’)

Total nutritions for the recipe
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Energy (kcal)

922

Protein (g)

13,7

Phos­phate (mg)

378

Sodium (mg)

450

Potassium (mg) B

1,464

  • Caution if you have to restrict your daily potassium intake!
Ingredients
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Soupe à l’oignon (Onion soup)
Butter
100 g
Onions, fresh
100 g
Crème fraîche (30% fat)
20 g
Cornstarch
60 ml
Chives
¼ g (1 pinch)
Water
¼ g (1 pinch)
Pepper
¼ g (1 pinch)
Salt
¼ g (1 pinch)
Feuilles de choux farcies (Stuffed cabbage leaves)
Spring cabbage, fresh
100 g
Rice, uncooked
50 g
Onions, fresh
25 g
Pepper
1 g
Thyme
1 g
Persley
2 g
Champignons à la crème fraîche (Creamy mushrooms)
Bread (protein-reduced)
50 g
Mushrooms, fresh
200 g
Shallots (scallions), fresh
20 g
Olive oil
15 ml
Crème fraîche (30% fat)
25 g
Garlic
1 g
Pepper
1 g
Parsley
1 g
Pommes roties à l‘orange (Baked apples ‘à orange’)
Oranges, fresh
75 g
Sugar
10 g
Apples, fresh
150 g
Cooking Instructions
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Soupe à l‘oignon (Onion soup)

Heat the butter in a pan and brown the fi nely chopped onions. Cover with 1 litre of water. Bring the mixture to the boil and allow the soup to cook for 10–15 minutes. Dilute the cornstarch with a little cold water and pour it into the soup. Bring the ingredients to the boil, stirring as you do so. Place the crème fraîche in a soup tureen and pour the soup in on top of it, continuing to stir. Now add some chopped chives. Serve immediately.

Champignons à la crème fraîche (Creamy mushrooms)

Chop the shallots fi nely and lightly brown them in the oil over a low heat. Add the sliced mushrooms and sprinkle the mixture with the lemon juice and pepper to taste. Add the chopped garlic and leave to reduce over a medium heat until the liquid has been absorbed. Add the crème fraîche, stirring as you do so. Serve hot, sprinkled with chopped parsley.

Feuilles de choux farcies (Stuffed cabbage leaves)

Blanch the cabbage leaves, taking care that they do not overcook and disintegrate. Allow the uncooked rice to soak for around 30 minutes. Subsequently mix this with the onion and chopped parsley before adding the ground nutmeg and thyme. Add pepper to taste. Place a small cup of this mixture on each cabbage leave before wrapping them to form rolls, folding them up at both ends and securing with cocktail sticks. Brown the onions and chopped tomatoes in a frying pan containing 1 tablespoon of oil. Divide this mixture into two equal parts: use one half to cover the bottom of the pan. Pour the other half over the ‘rolls’, which should be placed close together in the frying pan. Cover the rolls with water or vegetable stock, ensuring that they are not completely immersed. Cook for around 45 minutes over a low heat after carefully covering the pan.

Pommes roties à l‘orange (Baked apples ‘à l‘orange’)

Leave the apples whole and peel away two thirds of the skin from the bottom upwards. Cut four round slices of orange, leaving the peel on, and place an apple on each slice. Place the apples and orange slices in the oven over a low heat. While they are cooking, squeeze the juice from the remaining oranges and add the sugar, stirring until dissolved. Pour the orange syrup over the middle of the apples as soon as the centres begin to soften. Leave to cook until soft. Serve warm, sprinkled with caster sugar. This simple yet sophisticated dessert is perfect for both family meals and elegant dinner parties.

Dinner

Potage aux fanes de radis (Radish soup), NEMS (Spring rolls), Riz à l‘Indienne au curry (Curry rice), Apple sorbet

Total nutritions for the recipe
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Energy (kcal)

788

Protein (g)

16,9

Phos­phate (mg)

405

Sodium (mg)

35

Potassium (mg) B

1,780

  • Caution if you have to restrict your daily potassium intake!
Ingredients
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Potage aux fanes de radis (Radish soup)
Radishes red general, fresh
125 g
Onions, fresh
40 g
Butter
5 g
Potage aux fanes de radis (Radish soup)
Chervil, fresh
40 g
Potatoes, fresh
70 g
Onions, fresh
20 g
Butter
10 g
Water
250 ml
Potage aux fanes de radis (Radish soup)
Chervil, fresh
40 g
Potatoes, fresh
70 g
Onions, fresh
20 g
Butter
10 g
Water
250 ml
Apple sorbet
Apples, fresh
125 g
Apple juice
50 ml
Sugar
5 g
Lemon juice
5 ml
Cooking Instructions
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Potage aux fanes de radis (Radish soup)

Wash the radishes. Roughly chop these and the leaves and stalks. Peel the onions and chop fi nely. Melt the butter in a casserole dish or a large, heavy-bottomed saucepan. When this has melted, add the radishes and onions. Leave to cook for 7 minutes over a low heat, stirring with a wooden spoon. Do not cover. Bring 1.5 litres of water to the boil. Pour into the casserole dish. Cover and allow to simmer for 30–35 minutes. Either serve the soup as it is or blend.

NEMS (Spring rolls)

Mix the garlic, the sliced onions browned lightly in oil, the courgettes and aubergines, diced, browned in oil and well-strained, the special fl our, re-hydrated rice noodles, chopped black mushrooms and parsley in a salad bowl. Add a spoonful of tomato paste and pepper to taste. Re-hydrate the rice fl our pancakes according to the enclosed instructions. Make rolls using the stuffi ng in the salad bowl. Deep-fry. After draining on absorbent kitchen paper, serve hot with lettuce leaves and sprigs of fresh mint.

Riz à l‘Indienne au curry (Curry rice)

Cook the rice in plenty of water. Braise the onions cut in rings and the chopped garlic in butter. Add water to the drained rice and cook at a high temperature for 5 min. Dissolve curry in lukewarm water and add. As soon as the liquid has evaporated, take the rice from the stove and sprinkle with fi nely chopped parsley.

Apple sorbet

Bring the apple juice and the sugar to the boil. Peel, core and chop the apple. Add the chopped apple and the lemon juice to the apple juice, cook for 2–3 minutes and puree it. Strain the apple compote through a sieve. Let it cool down and put into the freezer. Mix it immediately before serving and garnish it (as you like). Tip: Any other fruit can be used for the sorbet.