The most delicious recipes of festive dishes
Preparation: 1 hour 5 minutes
• 1/2 cup chopped prunes without pits;
• 1/2 cup dried apricots;
• 1/2 glass of Riesling wine;
• 1 kg of pork tenderloin without bones, prepared for filling (meat should be cut into pieces with a thickness of about 1.3 cm);
• 1% teaspoon of olive oil;
• 1 /% tsp freshly chopped thyme (or 1 teaspoon dried);
• rock salt;
• ground black pepper;
• 1/2 cup chicken broth;
• watercress and spinach leaves for decoration;
• 1/2 glass of white wine Sauvignon Blanc
Preheat the oven to 175 ° C
In a medium-sized bowl, mix the dried fruit and Riesling and leave for 1 hour. Fruits should absorb almost all the moisture and swell.
Put the tenderloin on the cutting board. Spoon the fruit evenly over the meat. Starting from the shorter side, roll the meat and pull off the cotton rope at intervals of about 2.5 cm. Rub the roll half of the st. Spoon olive oil and thyme, season with salt and pepper to taste. Preheat in a skillet 1 teaspoon of olive oil on high heat. Put meat in the frying pan and fry it on all sides so that it browns (2 minutes on each side). Add Sauvignon Blanc, reduce the heat to medium and cook for 2 more minutes. (Mixing with the liquid in a frying pan, the wine will become syrupy.) Add the chicken broth and remove the frying pan from the fire. Put a metal mesh into this frying pan and lay a roll in the middle of the net. Bake in oven for 45 minutes. Meat is ready when the kitchen thermometer placed in the middle of the roll shows 61 C.) Take the meat out of the oven and set aside, covered with foil, for 15 minutes. Remove the rope, cut the roll into pieces 2 cm thick and beautifully spread on the leaves of watercress and spinach. Sprinkle 2-3 tbsp. Spoon the liquid out of the frying pan and immediately serve.
Nutrition value per serving (1 piece 2 cm thick):
• 30% fat (7 g, 1.8 g saturated fats)
• 23% carbohydrate (12 g)
• 47% of proteins (25 g)
• 2 g of fiber
• 20 mg of calcium
• 1.8 mg of iron
• 74 mg of sodium.
Nutritious chocolate pie
In this recipe, a portion of the fat, which is prescribed by traditional recipes, is replaced with sweet potato puree.
Preparation: 25 minutes
Cooking time: 1 hour
• 1 glass and 1 tbsp. A spoon of sifted flour;
• vegetable oil for lubricating the frying pan;
• 1/2 cup of sweet potato puree (or use mashed potatoes for baby food);
• 1/4 cup low-fat whey;
• 1/2 cup of tightly tamped brown sugar;
• 1/2 cup unsweetened corn syrup;
• 1/8 cup of vegetable oil;
• 1 large egg;
• 1/2 cup unsweetened cocoa powder;
• 1h. A spoon of baking powder;
• 1/2 teaspoons of baking soda;
• 1/4 tsp of salt
On request, for decoration:
• 1 tbsp. A spoonful of powdered sugar;
• Mint leaves;
• 1 cup of raspberry
Preheat oven to 160 ° C Lubricate non-stickPan in the form of a ring with oil and sprinkle it with 1 tbsp. Spoon of flour. Put it aside. In a small bowl, mix the mashed potatoes and whey. Leave it. In a large bowl, combine brown sugar, corn syrup and vegetable oil. Whisk the mixture with a mixer at medium speed for 5 minutes. Add egg and whisk well. In another large bowl, mix the flour, cocoa, baking powder, soda and salt. Put it aside. Alternately lay in the sugar and egg mixture on the third part of the mixture with flour and mashed potatoes, whilst continuing to beat the mixer at low speed until all the ingredients are combined (do not beat the mixture too long). Put the dough on the mold. Bake it on the grill set in the middle of the oven for 40 minutes (the cake is ready, if after you lightly press the middle finger on it, the dough rises back). Allow the cake to cool for at least 15 minutes before removing it from the mold. Cool on the grate for another 5 minutes. Sprinkle the cake with powdered sugar (using a sieve) and serve warm. You can decorate with fresh berries of raspberries and mint.
Nutrition value per serving (1/10 pie):
• 17% fat (4 grams, 1 g saturated fats)
• 77% carbohydrates (40 g)
• 6% protein (3 g)
• 2 g of fiber
• 60 mg of calcium
• 2 mg of iron
• 212 mg of sodium.
Sweet potatoes with oranges and vanilla
You do not need to cook soufflé or soak potatoes with butter for completeness of taste. Before you is a recipe for baked sweet potatoes with orange sauce, seasoned with vanilla and cinnamon.
Preparation: 15 minutes
Cooking: 40 minutes
• 4 cups of orange juice;
• 1/2 tsp of cinnamon;
• 1h, a spoonful of vanilla;
• 1 orange, thinly sliced;
• 4 sweet potatoes with a red skin (approximately 230 g), peeled and cut into pieces 4 cm in size;
Preheat the oven to 175 ° C. In a medium bowl, mix the orange juice with cinnamon and vanilla and set aside. Put the potatoes in a heat-resistant dish and pour it with juice with spices. Top the slices of oranges. Cover with a lid or aluminum foil. Bake at a temperature of 175 C, from time to time stirring, for 40 minutes, i.e., until the potatoes become soft. Serve the dish hot.
Nutrition value per serving (3/4 cup):
• 2% fat
• 91% carbohydrates (48 g)
• 7% protein (4 g)
• 5 grams of fiber
• 55 mg of calcium
• 2.5 mg of iron
• 15 mg of sodium.