FINGER CHICKENS WITH CRISPS:

Ingredients:

500 g. chicken breast

2 water glasses of chipped crisps

1 water glass of cream

100 gr. of fresh kasar cheese

1 egg

Salt

Pepper

2 water glasses of miffed crisps

Recipe:

Put the cream, kasar cheese, egg and chipped crisps in a bowl. Add salt and pepper. Cut chicken breast fingerlike. Cover the chicken breasts with this sauce and again cover the chicken breasts with miffed crisps. Put them in a baking tray. Pre-heat the oven at a temperature of 180. Bake them for 20-25 minutes. Bon appetit.

Especially your children will enjoy this meal very much.

CHICKEN WITH MUSTARD SAUCE:

Ingredients:

500 gr. chicken breast

2 cloves of garlic

2 soup spoon of olive oil

1 water glass of cream

Salt

Pepper

Thyme

Basil

A soup spoon of mustard

1/2 glass of water

Recipe:

Cut the chicken breast into small pieces. Put olive oil in a wok. Saute the chickens. Crush the garlic ad add it into wonk. Put salt, pepper, thyme, and basil. Add water on them and cook them. Then add cream. Mix them. Add mustard mix them and take it off the stove. Bon appetit.

You will enjoy the harmony of cream and mustard. And also you can use this sauce with macaroni.

CHICKEN WITH LEMON SAUCE:

Ingredients:

500 gr. chicken breast

250 gr. cream

1 lemon zest

1/2 lemon juice

salt

pepper

Recipe:

Cut chicken breast flaky. Heat the pan. Sear the chicken. Add salt, pepper, cream zest and lemon juice in the cream. Add the cream on the chicken. Put the pan lid on the pan and leave them for cooking for a few minutes. Do not forget to turn both sides of the chicken while cooking. In five minutes your meal will be ready. Bon appetite.

If you desire you can add 2 soup spoons of caper. It is optional. If you do so, add it to the cream.

STUFFED CHICKEN:

Ingredients:

2 kg. of chicken breast

Bechamel Sauce:

4 water glasses of flour

4 soup spoons of milk

1/2 tea glass of oil

1/2 soup spoon of salt

1 nutmeg

Pepper

Salpicon:

1 canned mushroom

1 bowl of bechamel sauce

For covering:

3 beaten eggs

A pinch of salt

A pinch of pepper

2 water glasses of crumbs bread

Recipe:

Boil the chicken breasts. Pick the chicken breasts. Make your bechamel sauce. For this recipe, we can cook bechamel sauce different from the classical one. Put flour, milk, oil in a pan. Cook them. Add salt and pepper. Grate nutmeg and add to it. Nutmeg gives a good taste to the sauce. Portion a bowl of bechamel sauce and add mushrooms in it for salpicon. Add the rest of the bechamel sauce to the chicken breast. Mix and work them. Take a handful of dough and put 1-2 soup spoons of salpicon in the middle of this dough. You can give every type of shape you want. Generally, we give long and stuffed shapes. Cover the stuffed chicken first with eggs and then with crumbs bread. Sear them in oil. You can serve this with chips and coleslaw. Bon appetite.

CHICKEN WITH SUNFLOWER SEED AND PAPRIKA:

Ingredients:

1 tea glass of shelled sunflower seed

500 gr. chicken breast

2 soup spoon of butter

1 soup spoon of mustard

1 soup spoon of paprika paste

1-1/2 water glass of hot water.

Salt

For Potato Puree:

2 big potatoes

2 soup spoon of butter

1 water glass of milk

1/2 tea glass of hot water

1 tea glass of grated cheese

Salt

Recipe:

Render the butter in a pan. Add mustard, paprika paste, and salt. Cook them well and take the pan off the stove. Dip the chicken breasts in this sauce and put them in the same pan. Add 1 water glass of hot water to it. Cook them at low heat for 20-25 minutes. Take the chicken breasts to a serving plate. Put 1/2 hot water to this sauce in the pan and boil them. Put this sauce on the chickens. On the other hand, boil the potatoes for puree. Peel them and pure them with a fork. Add butter. Add milk, salt, and cheese to it. Cook them at low heat for 2-3 minutes and add sunflower seed to it. Take it off the stove. Serve the potato puree with the chicken. Bon appetite.

1. Homemade Mashed Pumpkin and Carrot

• 1 coffee cup semolina.
• 1 medium zucchini.
• ​1 medium carrot.
• 1/4 onion.
• 1 teaspoon olive oil.

Peel the shells of zucchini, onion and carrots and chop the cube. Let’s put the onions in a saucepan without burning the olive oil.

Add carrots and turn them with a wooden spoon for 1-2 minutes. Add a cup of hot water and cook for about 15 minutes, add the zucchini shells and bulgur to the pot and cover and cook for about 10 minutes.

We can serve our baby when the vegetables get warm by crushing them with a fork.

2. Mother’s Hand; Pistachio and Rice Mashed

• 1 piece small zucchini.
• 1 cup of cilantro, until.
• 1 cup rice.
• 1 teaspoon olive oil.

Wash rice with plenty of water and let it drain, in a small pot, let the rice boil with a small amount of water.

Add the zucchini and Semiz grass that we cut and boil for 10 minutes, put the fire on it and add olive oil and rest on it and then put it on the blender and feed the little puppy.

3. Homemade Mashed Mussels

• 2 tablespoons semolina.
• 1 teaspoon corn syrup (optional).
• 1 banana.
• 1 cup of vitamin-enriched milk.

Continue to put the milk and the semolina in a saucepan and cook, after a little cool, crush the banana into the syrup.

4. Baby Rice Pudding

• 1/2 cup mother’s milk or milk cream.
• 1 cup cold water.
• 1 tbsp oats.
• 1 tablespoon flour.
• 2 tablespoons corn syrup.

1 cup cold water, rice flour and oat flour in a small saucepan and mix until flour melts. Then stir in the heavy heat and cook until the custard consistency.

Let cool the thick custard, continue with a little lukewarm milk or breast milk and add molasses and stir well.

5. Baby Biscuits

• 1 cup oat.
• 1 medium apple apple.
• 1 tbsp butter.
• 1 teaspoon cinnamon powder.

Melt butter and knead it with the apple, mix with oat flour and let stand for about half an hour and bake 170 degrees.

6. Oatmeal, Banana and Avocado Puree

• 1/2 cup of vitamin-enriched milk.
• 1/2 banana.
• 1/2 avocado.
• 1 tablespoon oats.

Continue to boil milk and oats in a small saucepan and wait for oats to swell, crush bananas and avocado and mix them all, you can feed your baby when you get warm.

7. Pumpkin Mashed Honey

• A small piece of honey gourd.
• 1/2 cup oats.
• 1/2 cup of vitamin-enriched milk.
• 3-5 walnut nut.
• 1 tsp corn syrup.

Boil as much honey as your baby can, mix all the ingredients into it, and then you get a full bomb, and after waking up, a little energetic baby awaits you.

INGREDIENTS:

6 Pieces of puff pastry

30-35 strawberries

2 glass of milk

2 glasss of cream

2 yolks

1+1/4 glass of sugar

1/4 glass of corn starch

2 glass of flour

1 spoon of butter

1 package of vanilla

2 glass of mild cream cheese

Powdered sugar

Put milk and cream in a saucepan. Heat them. In another pan mix sugar and yolk well. Then, add flour and starch and mix them. And then, add milky cream into this mixture slowly but you should mix them continuously. Mix them well.

Put this mixture in a saucepan and cook it at low temperature by beating in. Mix them well. Add vanilla and butter. Leave them for a while to become cool. After it became cool, add mild cream cheese. Again mix them well. This is also called ‘baker cream’. Your baker cream is ready. Put stretch film on your cream and put it in a fridge to be cool.

Take out puff pastry. Put the cooking paper on a baking tin. Put puff pastries on it and drill puff pastries with folk in order not to make them puff while baking. Put another baking tin on this tin and bake it in a preheated oven at 180 degrees for 30 minutes.

Cut the strawberries into small pieces. Mix these strawberries with baker cream. Make cool the puff pastries. Take a large tray. Put puff pastry as a base. Then add baker cream on it. Put a ply of puff pastry more. Add baker cream on it and put puff pastry as a final ply of cream-cake. Put powdered sugar at the top of the cream cake. If you desire you can add strawberries on the top. Bon Appetit.

Preparation time: 20 minutes

Baking / Cooking time: 20 minutes

Ingredients (for 2 servings):

• 400 g cod fillet
• 2 dashes lemon
• 200 g spinach leaves
• 2 tablespoons olive oil
• 2 pinch of spicy mustard
• 2 tablespoons lime juice
• 2 pinches of salt
• 2 pinches of coarse ground pepper
• 4 tablespoons finely chopped herbs (cilantro, basil, mint)
• 2 pcs. Spring Onion
• 60 g rice

Preparation:

• Cod fillet and drizzle with lemon flavor. 12-15 minutes in steam cook.
• Arrange washed and dried spinach leaves on a large plate.
• Olive oil with mustard, lime juice and water whisk. Season with salt and coarsely ground pepper.
• Spread half the marinade over the spinach. Process the remaining marinade with finely chopped herbs (cilantro, basil, mint)
• Arrange the fish fillet on spinach. Spread the oily mixture of herbs on it.
• Garnish with strips of spring onion. Serve with rice 60 g.

Per serving about:

• 320 kcal
• 10 g F
• 45 g carbohydrates
• 15 g E

Preparation time: 20 minutes

Baking / Cooking time: 30 minutes

Ingredients (for 2 servings):

• 2 cloves of garlic
• 2 leeks (Allium)
• 300g small cauliflower florets
• 1 tsp curry powder
• 120 ml vegetable stock
• 600 g peeled, chopped tomatoes
• 2 tablespoons chopped parsley
• Salt and pepper
• 4 tbsp yogurt (1.5% fat)
• 100 g couscous

Preparation:

1. The chopped clove of garlic and the chopped leek (leek) fry while stirring.
2. The small cauliflower florets and add the curry powder and fry briefly. Add the vegetable broth, cauliflower, cover simmer 6 minutes.
3. The peeled, chopped tomatoes, mix, salt and pepper. Simmer 15 minutes, sprinkle with 2 tablespoons chopped parsley and garnish with 4 tbsp yogurt (1.5% fat).
4. For this purpose, 100 g couscous according to package instructions and cook.

Eat the greatest things without gaining weight here? It is possible! Because fortunately there are low-calorie dishes that taste great, but do not hit so bad to book.

Of course there is now no question of a lasagna with extra sauce and cheese. And also on treats like pizza or a breaded cutlet with french fries must renounce, if you want to save calories.

But do not worry, there are plenty of low-calorie dishes that are just as tasty as their high-calorie relatives. How about, for example with a fresh vegetable stir-fry with chicken? Or with an exotic curry with cauliflower and tomatoes? Also pasta fans will enjoy the treats that we presented on the here and other following pages.

Chicken Pan with Courgettes

Per serving about:

• 325 kcal
• 10 g F
• 31 g carbohydrates
• 25 g E

Preparation time: 20 minutes

Baking / Cooking time: 20 minutes

Ingredients (for 2 servings):

• 2 bell peppers
• 300 g zucchini
• 2 spring onion
• 160 g chicken breast
• oil
• 1 tablespoon soy sauce
• 1 teaspoon minced ginger and chili
• 200 ml vegetable stock
• 60 g brown rice or whole wheat pasta

Preparation:

Bell peppers, zucchini, spring onion and chicken breast cut into small pieces. The meat in a nonstick skillet in 1 tsp oil fry, season with soy sauce, minced ginger and chilli, remove from the pan.

Pepper fry in 1 tsp oil while stirring. Zucchini and spring onions give, fry briefly.

Add meat and the vegetable stock, simmer briefly.

These cook brown rice or whole wheat pasta.

Noodles With Steak Meat & Sour Cream

Preparation time: 20 minutes

Baking / Cooking time: 20 minutes

Ingredients (for 2 servings):

• 4 tomatoes
• 2 kl. onion
• 200 g pork cutlet
• 2 tsp oil
• 60 g spaghetti or other pasta
• 2 tablespoons sour cream

Preparation:

The Dice the tomatoes – The onion finely dice.

Cut the pork cutlets in strips. Good fried with the onion in a pan with 2 tsp oil.

Add tomatoes, simmer and add 10 minutes.

Meanwhile the pasta is according to package directions until al dente. The sour cream into sauce stir (do not boil!) And serve with the noodles.

Per serving about:

• 400 kcal
• 2 g F
• 46 g carbohydrates
• 5 g E

Preparation time: 20 minutes

Baking / Cooking time: 30 minutes

Ingredients (for 2 servings):

• 100 g rice
• 250 g turkey breast fillet
• 2 pcs. Zucchini
• 100 g leeks
• 2 cloves of garlic
• 2 tsp olive oil
• 2 pinches of salt
• 2 pinches of pepper
• 2 pinches of thyme
• 2 cups vegetable broth
• 4 tsp tomato paste

Preparation:

1. Cook the rice and cut the turkey breast into cubes.
2. Wash zucchini and leek, cut into slices. Peel and chop the garlic.
3. Heat the olive oil in a nonstick pan and fry all the ingredients in it while turning crispy brown 5 minutes.
4. Season with salt, pepper and thyme leaves.
5. The vegetable broth with tomato paste and stir inflict.
6. Saute 5 minutes and then serve with rice.

Slot Carrot Yogurt Sauce

After your meal the night that fascinates you must be the most beautiful products. Will provide care to invite you to one of snack food were investigated. Special invitations will be giving up your snacks in one of the slots potatoes yogurt sauce with carrots.

Materials to be used:

• 4 potatoes
• 4 tablespoons yogurt
• 2 carrots
• 1 pinch of dill
• The juice of half a lemon
• According to the consistency of 4 or 5 tablespoons of olive oil and
• Will be made ​​according to the tastes of salt

Execution Phase:

• First 4 potatoes, wash beautifully.
• Put a pot of water and wash them thoroughly pour into the 4 potatoes.
• Put the pan into the oven. Do not take out of the oven until the potatoes are boiled.
• After the potatoes are boiled potatoes, peel the shells.
• Carefully peel the potato shells smash you. If you want you can also put the chopped potatoes.
• Crushed potatoes and pour into the first half the lemon juice and mix well.
• Then, according to the consistency of a handful of dill and 4 or 5 tablespoons of olive oil.
• Stir this mixture beautifully. However, note that all the materials you will need to thoroughly mix. If you want you can mix this blend beautifully with food processor. Because of the material contained in the potatoes, and should not be lumpy.
• Stage of this process is not going to do so. Take the potato mixture in the desired size. Deemed appropriate size is the size of walnuts.
• Do you get potato roll beautifully. During this process it is important that wet hands. Because it does not stick to your hands when wet potatoes. Then turn your hand into the cavity. During this process, you can drill the hole with your thumb easily potato mixture.
• Do you prepare the potatoes into a serving dish.
• 4 for the preparation of internal priorities carrot wash beautifully. 4 carrots, wash them thoroughly with the help of knife on me Take on the skin.
• Clear beautifully hand grated carrot with a 4 and a food processor or grate with you.
• A pan and pour some olive oil into 4 pieces and grate the carrots and saute over a fire without killing your low.
• The carrots and saute the potato mixture to a serving platter gets hungry, please fill in the cavity contains. However, please note them to overflow.
• 4 tablespoons of yogurt in a bowl beat beautifully. The reason we do this is to smooth the yogurt.
• Prepare the yogurt flapping in the serving dish and pour a great snack or meal on beautifully.
• Creates the appearance of a great snack with great taste and presentation of your meal is ready to eat.

Note: We wrote the preparatory phase as well as the make and complete. A great way to give your potatoes a luxurious air by inserting your finger to your dinner party will be an indispensable snack food.

If you like carrots saute into which you can add your favorite spices. Salt individual should pay attention to. Depending on orientation, birth while putting dishes in yogurt can also shed. Dill can put decorations on purpose.

While dinner service time came there is no need to overheat. If you overheat your potatoes dismissed.

Raindrops are on the window panes, gray sky, barely 20 degrees . Summer. Where are you? We would love to make ourselves comfortable on the couch now, to eat our favorite candies and just shut out the weather frustration.

Much better: We cook us something beautiful and it is not just anything, but a great dish that conjures up our summer and all the wonderful memories of the last holiday back to the heart.

Tortellini salad, with our recipe, the holiday now goes into overtime.

Tortellini salad

Ingredients

for 4 servings

• 400 g tortellini with cheese filling
• 1 shallot
• 3 tablespoons olive oil
• 50 g bacon
• 3 tablespoons white wine vinegar
• 150 ml vegetable stock
• 2 tablespoons capers / from a jar
• 1 tsp runny honey
• 100 g cherry tomatoes
• Salt, freshly ground pepper
• 50 g rocket / arugula
• 1 small radicchio
• ¼ cantaloupe / like Galia melon

Preparation:

Prepare tortellini according to package instructions. Then give Tortellini on a sieve, pour in cold water and drain.

Pull shallot and dice finely. Fry bacon crisp, remove and drain on kitchen paper in a heated pan.

Put olive oil in the pan and heat. Sauté shallots until translucent. Stir in broth, vinegar and honey to the pan, season with salt and pepper. Drain the capers and stir. Mix tortellini with the dressing and allow to cool.

Arugula, cut thick stems. Wash arugula, pat dry or spin dry. Radicchio clean, rinse and drain well. Cut lettuce into bite-sized pieces.

Rinse, dry and halve tomatoes. The stems approaches to cut out. Core, peel and cut the flesh into cubes melon.

Mix lettuce, tomatoes and watermelon pieces with the tortellini. Salad again to taste with salt and pepper. Bacon coarsely crumble, arrange salad with it.

Tip: This salad is perfect for a summer party. The tortellini with the dressing can be prepared the day before. Just before the guests arrive, the salad then season to taste, maybe even add a little broth and oil and mix in the remaining salad ingredients.

Autumn time and plums – they just belong together. When the days outside are getting shorter and we look forward to getting cozy at home, the fruits are finally on supermarket shelves – and make us tidy like to Plum recipes as delicious cake with crumble, crumble with custard – but also on Hearty such as plums wrapped in bacon or chicken, to which the stone fruit is well-timed.

Did you plums recipes that you do every year? Mostly these are precisely those who have made ​​Sundays on the coffee table our mums or grandmas in our childhood. Dick sprinkled with crumble dough, fruity, juicy and sweet they awaken still wonderful memories.

Plum cake with cinnamon sprinkles

Ingredients:

• 5 kg plums (depending on size)

For the base:

• 200 g margarine
• 175 g sugar
• 2 packets of vanilla sugar
• 4 eggs
• 125 g sour cream
• 5 sachet of baking powder
• 375 g flour
• Butter and flour for sheet metal

For the filling:

• 500 g low-fat quark
• 200 g crème fraîche
• 150 g sugar
• 2 packets
• Custard powder

For the mixture:

• 300 g flour
• 150 g sugar
• 175 g butter
• 2 tsp cinnamon
• 1 tablespoon oil

Plum Flan

Ingredients (4 people):

• 400 g prunes or plums
• 3 eggs
• 150 g Quark
• 2 tablespoons flour
• 5 tablespoons sugar
• Cherry water