| Breakfast
P 44g, F 82g, C 26g, 1 : 1.9 : 0.6, 1047 kcal
Two spoonfuls of wurst pate, one soft boiled egg, 2 cheese pancakes,
a glass of cocoa. To make cocoa, mix equal amounts of milk and cream,
and bring to a boil. Take out two spoonfuls of the hot milk mixture
and put into a cup. Add a teaspoon of cocoa to the milk in the cup
and thoroughly mix. Pour in the remaining hot milk. Do not sweeten.
Lunch
P 25g, F 90g, C, 16g 1 : 3.6 : 0.6, 974 kcal
Remove the sausage casings from two wieners. Wrap each one in a
long piece of smoked bacon (50g) and attach with toothpicks. Heat
a tablespoon of lard (25g) in a frying pan. Put the wrapped wieners
in the pan and cover. Occasionally turn the wieners, and cook until
the whole strip of bacon has turned brown. Put thin slices of white
bread (30g) in the frying pan and fry until as much grease as possible
has been soaked up. Wash down with a cup of unsweetened tea.
Dinner
P 29g, F 109g, C 10g, 1 : 3.8 : 0.3, 1180 kcal
One cup (7 fl. oz.) of celery soup with egg yolks. French fries
(3 1/2 oz.) and a shish kebab (7 oz.) One smallish tomato sliced
with an onion and covered with olive oil.
Total for Day six
P 98g, F 28 1 g, C 52g, 1 : 2.9 : 0.5, 3201 kcal
WURST PATE
P 14g, F 43g, C 0 1 : 3 : 0 440 kcal
Remove the casing from 15 grams of a wurst (soft sausage) and put
in a mixing bowl. Add 100 grams of grated cheese, 3 yolks from hard
boiled eggs, a teaspoon of mustard and a half package (100g) of
soft butter. Mash all of the ingredients together until soft. Adding
extra salt should be unnecessary because cheese and store bought
wursts are usually presalted.
CELERY SOUP
P 4g, F 20g, C 0.2g 1 : 5 : 0 216 kcal
Boil a minced onion (80g) and 300 grams of celery in a small quantity
of water. Either sieve out the vegetables or mix them with the water
until creamy. Add 1/2 litre of stock, soup spices and a teaspoon
of butter. Bring to a boil and turn the heat down to low. Beat 6
yolks (2 per serving) in a large glass. Add a couple of spoonfuls
of the hot soup and mix a little more. Add the egg mixture in with
the rest of the hot soup. Salt to taste. Warm the soup up, but prevent
the yolks from turning sour by not letting the soup boil. Serve
in cups without any extras.
FRENCH FRIES
P 1. 1 g, F 12.5g, C 13g l : 11.4 : 11.8 173 kcal
Peel some potatoes and then weigh them to make sure that there
is no more than 100 grams per person. Cut into fingers. Heat 1 tablespoon
of lard or beef tallow per 100 grams of potatoes in a deep frying
pan. Add the potatoes and cook on moderate heat, stirring with a
fork so that they turn golden on all sides and have started to shrive
a bit. Serve immediately while still very hot since they lose their
taste when cooled.
SHISH KEBABS
P 13g, F 32g, C 1.2g 1 : 2.3 : 0.1 340 kcal
Shish kebab meat should be put in a marinade two days in advance.
In a bowl, mix: 5 tablespoons of olive or sunflower oil, two tablespoons
of dry red wine, a teaspoon of wine vinegar, a teaspoon of ketchup
and a couple drops of liquid soup spice or soy sauce. Spice this
marinade with a half teaspoon of each of the following: pepper,
ground all spice, crumbled bay leaves and paprika. Unsalted marinade
mix can also be used.
Cut 750 grams of a cut from a pork collar into pieces of just over
25 mm by 25 mm by 10 mm. Put them into the marinade. Stir the marinade
and make sure that all pieces are covered. Put in a cool place for
two days.
Cut a half kilo block of bacon into pieces as large as the ones
from the pork collar. Slice three onions (300g) into thin pieces.
Wash 200 grams of mushrooms and allow to dry. Cut the largest mushrooms
into halves and quarters, leave smaller mushrooms whole. Stick series
of pieces of meat, bacon, onion and mushroom on metal skewers. Barbecue
for around 40 minutes.
If it is not barbecue season, shish kabobs can be cooked in the
oven on a rack placed in or over a pan that will catch the dripping
fat.
Different ingredients may be used in the shish kabobs, for example
pieces of sausage, red or green pepper, etc. but the main ingredients
should always be pork meat and bacon or bacon fat.
Note: the data in the box may vary depending on the fattiness of
the meat used. |
