| Breakfast
P 30g, F 93g, C 9g, 1 : 3.1 : 0.3, 1013 kcal
One serving (250g) of egg and wiener salad, 2 cheese pancakes with
butter (30g). Tea with lemon.
The salad can be made in the preceding evening and kept in the refrigerator
so that in the morning only the mayonnaise has to be mixed in.
Lunch
P 5.5g, F 22g, C 21, g 1 : 4 : 3.8, 302 kcal
Half (50g) of a (solid) chocolate bar with hazelnuts.
Dinner
P 38g, F 108g, C 14g, 1 : 2.8 : 0.4, 1580 kcal
One slice (150g) of baked bacon and 4 spoonfuls of sauerkraut stew.
One slice of nut bread . Orange milkshake (200ml).
Total for Day seven
P 73.5g, F 223g, C 44g 1 : 3 : 0.6 2895 kcal
WIENER AND EGG SALAD
P 32g, F 84g, C 7g, 1 : 2.6 : 0.2, 922 kcal
Peel 2 hard boiled eggs and cut them into cubes. Take the casings
off three wieners and slice thinly. Cut a small or medium size tomato
into cubes. Add two tablespoons of mayonnaise and 1/3 of a teaspoon
of mustard. Stir. Serve with an extra dollop of mayonnaise on top
of each portion and sprinkle with paprika.
BAKED BACON
P 14g, F 59g, C 0 1 : 4.2 : 0 575 kcal
Instead of in strips, bacon can also be bought in larger hunks.
This recipe calls for a one kilo of a fatty variety of this.
Take a slab of bacon (1 kilo) and trim off the rind. Rub pressed
garlic, salt and basil into all its sides. Put it aside for 3-4
hours in a cool place.
After this time is up, stretch out the slab as much as possible
and put a piece of lean meat (ham, white chicken meat, if need be
sausage) in the middle. Roll up the bacon and tie the meat into
a roll. Put it into a small amount of boiling water and cook on
low heat for a half hour. Remove. Put the bacon into a baking pan
and sprinkle with paprika. Bake for approximately 45 minutes. The
water in which it was boiled can be used to make borscht and sour
or vinegary soups.
SAUERKRAUT STEW
P 1Og, F 37g, C 3g 1 : 3.7 : 0.3 276 kcal
This is the optimal nutrition adaptation of bigos, the Polish national
dish. Cut half a head of white cabbage into shavings and boil in
a small amount of water. Take the same amount of sauerkraut and
boil separately, also in a small amount of water with an added 180
grams of lard. Add the boiled sauerkraut to the boiled cabbage.
Soak 100 grams of dried forest mushrooms for 3 hours, and then boil
them in the same water they were soaked in. Cut into strips and
throw them in with the cabbage and sauerkraut, along with the water
they had just been boiled in.
Cut 400 grams of fatty pork, 400 grams of pig jowl* with rind and
400 grams of beef (shin) into tiny pieces. Fry these pieces in 2
tablespoons (50g) of lard. After frying transfer it to a pot, add
a chopped onion (100g) and, adding hot water every once in a while,
simmer until soft.
When soft, add the meat and its juices to the cabbage/sauerkraut
mixture. Throw in 100 grams of bacon cubes and 250 grams of sliced
sausage as well as: a tablespoon of tomato paste, a teaspoon of
low sugar plum jam or a few sliced prunes, a glass of dry red wine,
and a half teaspoon of paprika. Stir and cook on low heat for another
half hour. Just before the 30 minutes are up, melt 3 tablespoons
(80g.) of lard. When melted, brown 1 tablespoon (30g) of flour in
it and add to the casserole. Add pepper and salt (if any) to taste.
This is a dish that can be warmed up and/or frozen.
* This means the meat from the lower portion of a pig's neck. Your
neighbourhood butcher should know this. (Translator's note).
NUT BREAD
P 10.2g, F 43.8g, C 5,6g 1 : 4.3 : 0.5 475 kcal
Butter a pie pan generously and sprinkle on some breadcrumbs. Take
half a kilo of hazelnuts and, using a food processor, turn them
into something like a thick nut butter. Add a tablespoon (just under
30 g) of breadcrumbs, 4 tablespoons of flour (100g), 2 teaspoons
of baking powder and a half teaspoon of nutmeg. Mix well. Mix in
15 eggs and half a cup (110g) of cream. Continue mixing the dough.
Add 250 grams of melted butter and mix.
Put the dough into the bread pan, leaving 30 mm at the top of the
mould to allow the dough to rise. Bake for about 40 minutes. After
turning off the oven, leave the bread inside to allow it to cool
gradually.
The bread has the appearance and consistency of whole wheat bread.
It can be eaten like any other bread with fatty meats, fried eggs
or butter and cold cuts.
ORANGE MILKSHAKE
P 2g, F 21g, C 3g 1 : 10.5 . 1.5 220 kcal
Mix a glass of well chilled 30% cream (250g) with half a glass
of well chilled, unsweetened orange juice.. Add 2 ice cubes and
a slice of orange on top. Serve with a straw and dessert spoon.
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