EN 
LV 
RU 
Parsnip, cauliflower puree
The parsnip puree is very tasty and delicate. I combined it with cauliflower and it came out very, very tasty. I served it with pangasius fillet cutlets.
A big, delicious and healthy "family pizza" or a pie? Oh, what does that mean! The main thing that tastes good and dictates a little Kcal - :)
Grind the chicken fillet (I marinated it the day before in mustard and adjika) or blend it in a food processor.
Oatmeal aplej with kefir and swell.
To the minced chicken mass add oatmeal, eggs, chopped onion, garlic, spices of your choice.
Cover the mass on a baking sheet, flatten and bake at ~ 180 degrees until ready (~ 25-30 minutes).
Meanwhile, cut the mushrooms and sauté in a pan, add peppers, broccoli, salt, spices.
Whisk everything - put in a colander and drain the excess liquid and cool.
Add yoghurt and salt to yogurt. Grate the cheese.
Remove the base, cool slightly. Spread on top of yogurt - adjika mixture.
Add grated cheese to the stewed vegetables and spread everything over the smeared base.
Put it back in the oven for another 15 minutes to melt the cheese.
Help to maintain this site, create interesting articles and delicious low-calorie recipes!
Finished product weight 2771
Servings 10
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
The parsnip puree is very tasty and delicate. I combined it with cauliflower and it came out very, very tasty. I served it with pangasius fillet cutlets.
Aftermath: the "elimination" of cumin cheese continues… :)
I enjoy cooking and can't wait for summer. This time, I am using minced chicken. It's hearty and very tasty!
On holiday evenings it is so cool to sneak into the couch with your loved ones and enjoy a good movie night with a healthy snack.
