Put An End To The Cholesterol And The Pounds In Excess Without Medicament (nith Unit)

By Author: Patrick Beaufay
Total Articles: 52
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Burn Fat fast article: the end of the cholesterol 1 week menu + dessert Recipes

Just over here the termination of the cholesterol 1 week menu. In this desserts part, you should be maybe amazed by the utilisation of sugar. These recipes are recipes for a cholesterol course of treatment and not for a regular diet. The first source of the cholesterol arise from the animal fat. Then only lean meats are utilisex in these recipes. Once more in reference to the sugar, you can supersede it with a man-made sugar which affords nearly no calories. Other point, the sugar is a fabricated by the human being. But the honey is a environmental merchandises. Its sugar features are two hundred per centover a regular sugar and it supplies as well the half of calories.

Saturday:
Braised endives (Braised chicory):
ingredients: 500 gr of endives, 30 gr of margarine enriched in sterols to cook, 1 small onion, 1 lemon, salt and pepper.

Clean endives. With a sharped knife dig and eliminate the interior of the feet (often bitter). Wash and wipe them. Color the endives in a pan with 30 gr margarine. When they are well colored, ...
... add chopped onion and lemon juice salt and pepper. Cover and leave stewing one hour with soft fire. Turn over from time to time.

Rabbit in �gibellotte� (a french term):
Ingredients: 1 rabbit cut of pieces, 50 gr of thin smoked ham, 8 small onions, 1 soup spoon of flour, 1 clove of garlic, 100 gr of mushrooms of Paris, 1 dry white wine glass, 1 furnished bouquet, 20 gr of margarine enriched in sterols to cook, salt and pepper.

Cut out ham in little block. In a pan color the whole onions and the ham. Reserve and leave only the juice in the pan. Color the pieces of rabbit. Powder with flour and mix. Add the white wine, the pieces of ham, onions and the furnished bouquet, salt and pepper. Let cook with soft fire 45 minutes. Add chopped mushrooms and let cook again 15 minutes. Serve this plate with boiled potato's or pastas.

Sunday:
Carpaccio of Saint-Jacob:
Ingredients: 8 nuts of Saint-Jacob, 1 lemon, 4 teaspoons of olive oil, salt flower of �Gu�rande� (an island in France where the salt is produced) and pepper.

Cut the nuts of Saint-Jacob in very thin slices. Lay out them on 4 plates. Add the lemon juice, olive oil, pepper and some grains of salt flower. Reserve 20 minutes in a fresh place.

Lucculus escallop with green salad:
Ingredients: 4 thin veal escallops, 50 gr of vegetable margarine to cook, 2 soup spoons of flour, 4 thin smoked ham slices without the fat, 4 thin slices of Gruyere with 18% fat content, salt and pepper.

Add flower, salt and pepper to the escallops. In a large pan, color the meat with the margarine 4 minutes on each side. Put down on each escallop a ham slice and a Gruyere slice. Leave stewing until the cheese is melted. Serve with it pasta.

Desserts:
Pears with the wine:
Ingredients: 4 ripened pears, 25 cl red wine, 100 gr of sugar, 2 slices of lemon, 2 slices of orange, 1 teaspoon of cinnamon, 8 grains of pepper.

Boil the wine with the different ingredients in a large pan. Peel pears without taking out the tails. Cook the pears in the wine during 20 minutes. Serve a pear and its sauce in an individual cup.

Peach in grapefruit jelly:
Ingredients: 4 fresh peaches or a tin of peaches in syrup, 25 cl of pink grapefruit juice, 4 sheets of gelatin, 2 sugar spoons.

Add cold water on the gelatin leave. Cut the peaches in thin slices. Distribute the slices in 4 cups (ramequin in French). Boil the grapefruit juice with the sugar. Take the leave of gelatin in hand, extract the water and add it to the preparation. Pour the liquid on the peaches. Leave 2 hours in the refrigerator. Unmould and serve it in plate.

Charlotte with pears:
Ingredients: 4 half-pears with syrup, 4 spoonful of caster sugar, 2 spoonful of brandy of pear, 1 lemon, 20 lady fingers (sponge biscuits), 4 sheets of gelatin, 250 gr of soft white cheese (fresh cheese) with 0% fat content.

Soak the biscuits in the mixture of water and brandy of pear. Spread the cavity walls and bottom of a Charlotte with slightly soaked biscuits. Dissolve the gelatin (beforehand in cold water) in the hot lemon juice the gelatin sheets. Mix this preparation with the soft white cheese. Incorporate the pieces of pears cut in small dices of 1 cm. Fill the mould with this preparation. Leave one night with fridge. Unmould right before the service.

Apples in curl paper:
Ingredients: 4 beautiful golden apples, 1 lemon juice, 4 pieces of sugar, cinnamon powder, 4 full spoons of raspberry jelly.

Peel the apples, dig their center and eliminate it. Put down there a piece of sugar. Place the fruits on an aluminum foil, add lemon juice, cinnamon powder and close them hermetically in curl paper. Cook in the oven thermostat 7 (175 degree) during 25 minutes. At the time to be served, furnish the center of the apples with jelly raspberry.

The others desserts recipes will be covered in the next articles with as well the Xmas Eve recipes: a Long and gastronomical menu with of course no wromg elements for your cholesterol.