Recipes for day 4 France

Recipes for day 4 France

Overview

Rate this recipes

 
 
 
 
 
 
 
Your rating was:
Breakfast

Tea or coffee

Early-Snack

Apples

Lunch

Concombre aux pointes d’asperges (Cucumber with asparagus tips), Bread, Chou fleur à la provencale (Cauliflower provencale), Salade de fruits des gourmets (Gourmet fruit salad)

Dinner

Crème de concombre veloutée (Cream of cucumber soup), Riz à la vapeur au safran (Steamed safran rice), Salade à la papaye et au kaki (Papaya and persimmon salad)

Total nutritions for the day

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

Energy (kcal)

2,076

Protein (g) A

29,2

Carbo­hydrates (g)

291

Fat (g)

82

Phos­phate (mg)

733

Sodium (mg)

191

Potassium (mg)

4,475

Calcium (mg)

555

  • 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)

471

Protein (g)

1,8

Phos­phate (mg)

51

Sodium (mg)

8

Potassium (mg)

214

Ingredients
Fold up Fold out
Bread (protein-reduced)
50 g
Butter
20 g
Jam
20 g
Orange juice
120 ml
Tea or coffee
Agua natural
120 ml
Tea/coffee
240 ml
Sugar
10 g
Cream (30% fat)
10 ml

Early-Snack

Apples

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

80

Protein (g)

0,5

Phos­phate (mg)

18

Sodium (mg)

5

Potassium (mg)

197

Ingredients
Fold up Fold out
Apples, fresh
150 g

Lunch

Concombre aux pointes d’asperges (Cucumber with asparagus tips), Bread, Chou fleur à la provencale (Cauliflower provencale), Salade de fruits des gourmets (Gourmet fruit salad)

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

862

Protein (g)

17,5

Phos­phate (mg)

425

Sodium (mg)

105

Potassium (mg) B

2,813

  • Caution if you have to restrict your daily potassium intake!
Ingredients
Fold up Fold out
Concombre aux pointes d’asperges (Cucumber with asparagus tips)
Cucumbers, fresh
75 g
Asparagus, fresh, green
150 g
Tomatoes, fresh
75 g
Lemon juice
15 ml
Crème fraîche (30% fat)
25 g
Mustard
2 g
Paprika powder
2 g
Chou fleur à la provencale (Caulifl ower provencale)
Cauliflower, fresh
200 g
Onions, fresh
25 g
Peppers, fresh
50 g
Courgettes, fresh
50 g
Tomatoes, fresh
25 g
Garlic, fresh
10 g
Lemon juice
5 ml
Olive oil
20 ml
Pepper
1 g
Herbes de Provence
5 g
Salade de fruits des gourmets (Gourmet fruit salad)
Pineapples, fresh
100 g
Oranges, fresh
100 g
Melons, fresh
100 g
Grapes, fresh
50 g
Plums, fresh
20 g
Bananas, fresh
40 g
Kiwis, fresh
40 g
Redcurrants, fresh
50 g
Honey
5 g
Pineapple juice
5 ml
Orange juice
5 ml
Bread
White bread (protein-reduced)
50 g
Cooking Instructions
Fold up Fold out

Concombre aux pointes d‘asperges (Cucumber with asparagus tips)

Cook the asparagus in large saucepan of water, strain and leave to cool. Cut off the tips and set the remainder aside. Wash the cucumber thoroughly before drying. Do not peel. Cut into very thin slices and leave to sweat. Blanch the tomatoes before peeling, halving and removing the seeds. Cut into slices or quarters. Peel the lemon, remove the pith and slice very finely. Combine all the ingredients in a salad bowl and stir gently. Prepare the dressing: whisk the crème fraîche, lemon juice, mustard and pepper together. Drizzle over the salad and place in the refrigerator for approximately 20 minutes.

Chou fleur à la provencale (Caulifl ower provencale)

Place the oil and the thinly sliced onions in a casserole dish and add the diced garlic, pepper and courgette. Sauté for several minutes. Remove the outer leaves from the cauliflower. Set aside the inner leaves to use later on. Remove the stalk and set aside to be used in a soup as desired. Separate the cauliflower florets and wash them. Rinse the florets in a bowl of water mixed with lemon juice. Reduce the heat under the saucepan, add the herbs de Provence, the finely chopped tomatoes and the cauliflower (with the stalk downwards). Do not mix the vegetables. Cover and cook for 90 minutes over a low heat.

Salade de fruits des gourmets (Gourmet fruit salad)

Peel the pineapple, cut into chunks and retain the juice which collects, as this will be needed later when preparing the dressing. Peel the oranges and remove the pith, and cut the zest into strips. Separate the orange into quarters, removing the skin and the pips. Cut open the melon and remove the seeds, and carve out balls of melon flesh using a small spoon. Wash the grapes and peel and remove the seeds as desired. Wash the plums, remove the pits and cut into quarters. Peel the banana and kiwi and cut them into very thin slices. Wash the redcurrants and strip them from their stems. Place all the fruit in the refrigerator. Prepare the accompanying dressing: mix all the ingredients for the dressing together, not forgetting to add the fresh pineapple juice. Immediately before serving, gently mix all the fruit in a salad bowl, drizzle with the dressing, stir thoroughly and ladle into individual bowls.

Dinner

Crème de concombre veloutée (Cream of cucumber soup), Riz à la vapeur au safran (Steamed safran rice), Salade à la papaye et au kaki (Papaya and persimmon salad)

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

663

Protein (g) A

9,4

Phos­phate (mg)

240

Phos­phate (mg)

73

Potassium (mg) B

1,252

  • Please note that the minimum protein content is not met. Please ask your physician regarding a suitable therapeutic intervention
  • Caution if you have to restrict your daily potassium intake!
Ingredients
Fold up Fold out
Crème de concombre veloutée (Cream of cucumber soup)
Water
50 ml
Cornstarch
10 g
Pepper
2 g
Cucumbers, fresh
200 g
Crème fraîche (30% fat)
10 g
Butter
10 g
Riz à la vapeur au safran (Steamed safran rice)
Rice, uncooked
50 g
Onions, fresh
25 g
Soup green, fresh
50 g
Chives
4 g
White pepper
2 g
Shallots, fresh
50 g
Saffron
1 g
Butter
15 g
Salade à la papaye et au kaki (Papaya and persimmon salad)
Papayas, fresh
40 g
Persimmons, fresh
40 g
Figs, fresh
10 g
Kiwis, fresh
40 g
Cherries, fresh
40 g
Mint leaves
2 g
Sugar (icing)
10 g
Water
10 ml
Lime juice
5 ml
Pomegranates, fresh
40 g
Cooking Instructions
Fold up Fold out

Crème de concombre veloutée (Cream of cucumber soup)

Peel the cucumbers and cook in boiling water for 20 minutes. Blend them in the mixer. Add pepper to taste. Thicken the mixture by stirring in the butter mixed with the cornstarch a little at a time. Return to the hob and bring to the boil, stirring continuously as you do so. Pour the soup into a tureen. Add the crème fraîche.

Riz à la vapeur au safran (Steamed safran rice)

Fill the bottom of a rice steamer with water. Peel the onions and shallots before chopping them finely (separately). Mix the uncooked rice and the finely chopped chives; add pepper to taste. Bring the water or stock in the rice steamer to the boil and fill the main body of the steamer with the rice and chive mixture before covering this with the coarsely chopped onion. Bring to a gentle boil, watch the rice all the time, and cook until tender. Soften the shallots in the butter while the rice is cooking. When the rice is cooked, flavour with saffron and stir well. Pour into a vegetable dish and sprinkle with the melted butter and shallot mixture.

Salade à la papaye et au kaki (Papaya and persimmon salad)

Peel the papaya, remove the seeds and cut the flesh into thin slivers. Wash and dry the persimmon and cut into thin slices. Peel the fig and kiwi and cut into thin slices. Peel the orange and remove the pith. Wash the apple and cut into fine strips without peeling. Prepare the dressing: mix the sugar, water and lime juice in a pan and boil for 2 minutes before leaving to cool. Add the pomegranate flesh. Immediately before serving, remove the fruit from the refrigerator and arrange it in individual bowls. Drizzle with a little of the dressing and decorate with a cherry and a mint leaf.