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"THE HYPER PROTEIN DIET OF THE NUTRITIONIST PIERRE DUNKAN"

Wednesday, December 12, 2007

Put an end to the Cholesterol Part X

Burn Fat Fast article: Put An End To The Cholesterol Without Any Medecine Part X

The end of this dessert recipes and the Christmas eve recipes against the cholesterol:

You will see here that it is possible to make a gastronomic menu with a low level of cholesterol. You have to privilege the fish against the fat meat.

Flambe bananas:
Ingredients: 4 bananas not too ripe, 40 gr of margarine enriched in sterols to cook, 4 caster sugar spoons, 1 glass of agricultural rum.

Peel the bananas, divide them in 2 parts along the length. Melt the margarine in a large pan. Cook the bananas 4 minutes on each side of each with soft fire. Put down the bananas in a hot dish add sugar on it. Warm the rum till the boiling, ignite it and pour it on the bananas while bringing it to table.

Black currant mousse:
Ingredients: 400 gr of pulp of blackcurrant (a ready-made mousse bought in a store), 60 gr of caster sugar, 1 sheet of gelatin, 200 gr of soft white cheese (fresh cheese) with 0% fat content, 5 gr of vanilla sugar.

Soften the gelatin with fresh water and reserve. Warm the glass of blackcurrant pulp and incorporate the gelatin. Mix the rest of pulp with 40 gr of caster sugar. Whip the soft white cheese. Add the rest of sugar and the vanilla sugar. Mix delicately the pulp, whipped soft white cheese and the gelatin. Distribute in 4 glasses. Leave in the refrigerator 1 hour.

Soup of peaches with pink pepper:
Ingredients: 4 white peaches, 25 cl of sweet white wine, 70 gr of sugar, 1 full spoon of pink pepper, 8 raspberries.

Peel the peaches. Pour the wine and the sugar in a pan. Let melt the sugar. When the wine boils, add the peaches and the pink pepper. Let cook 10 minutes with soft fire. Pour in a fruit dish. Leave 12 hours in the refrigerator. Lay out raspberries and served fresh.

Melted of fruit:
Ingredients: 750 gr of varied fruits of season, 400 gr of apricot jam, 1.5 dl water, 0.5 dl of “Grand-Marnier”.

Take out the tail, peel, wash and cut the fruits in dices. Place them in a large tureen and sprinkle them with the “Grand-Marnier”. Let macerate 1 hour. Passes the jam to the “moulinette”, add water. Pour the mixture in a sauce pan for fondue. Make boil 3 minutes. Place it in the center of the table on the stove. Lay out the pieces of fruits in the cups use wood sticks to soak the fruits in the sauce.

Covered pineapple:
Ingredients: 1 pineapple of 1 kg, 200 gr of frozen blackcurrant, 4 cl of blackcurrant liquor, 2 white eggs, 1 salt pinch.

Peel the pineapple, cut in 8 slices. Place them in a plate, sprinkle with blackcurrant liquor. Let macerate several hours while turning over the slices every hour. Reserve the juice. At the time of being useful, lay out the slices of pineapple on a plate in the oven. Salt the egg white, beat the eggs in snow. Distribute them on the pineapple slices and introduce the plate in the oven. Let cook thermostat 4 during 15 minutes. Lay out 2 slices on each plate and add on it the reserved juice.

The Christmas eve menu:
(For 8 people)

Salmon Gravelax:
Ingredients: 1 salmon trout or 1 small salmon of 1 kg, 3 spoonful of salt, 1.5 spoonful of caster sugar, 1 half teaspoon of black pepper (roughly crushed), 1 or 2 boots of dill.

Empty the fish and open the fish as a wallet. Eliminate the fish bone. With a tweezers, withdraw minutely the little fish bones on the surface. Spread the interior of the fish with the salt-sugar-pepper mixture and the half of dill. Close again the fish and lock up hermetically in an aluminum foil. Leave it 48 hours in the refrigerator. Take the fish out of the fridge, carefully scrape its flesh to eliminate dill and pepper. Cut out in very thin slices without reaching the skin (like a smoked salmon). Add on the slices a little bit of olive oil. Strew with dill finely chiseled. Present it in the dish of service. Garnish with half-sections of lemon. Accompany with fine roasted farmhouse bread sections.

Stuffed turkey:
Ingredients: 1 turkey of 2,5 kg, 500 gr of stuffing, salt and pepper.

Recipe of this light stuffing:
Ingredients: 2 beautiful turkey escallops, 2 section of bolled ham without fat, 2 spoon of grape pips oil, 2 shallots, salt and pepper.
In a pan, bleach chopped shallots in hot oil. Add chopped escallops and chopped ham. Cook it 10 minutes. Add salt and pepper.

Stuff the turkey copiously. Cook it in the furnace thermostat 7 (175 degree Celsius) during 3 hours minimum by taking care well to sprinkle turkey with its juice of cooking every half-hour. Accompany by a chestnut puree.

Pineapple in jelly:
Ingredients: 2 fresh pineapples, 8 gelatin sheets, 1 fresh pineapple juice bottle, 4 spoon of caster sugar.

Peel and cut 2 pineapples in slices. Put down the slices in small cups. Weaken the sheets of gelatin, boil it in one half-bottle of pineapple juice. Add sugar and mix with the rest of the fruit juice. Pour in the cups, place its a few hours in the refrigerator. Unmould under hot water.

Other Articles About How To Put An End To The Cholesterol Without Any Medecine:
http://burn-fat-fast.blogspot.com/2007/11/put-en-end-to-cholesterol-part-i.html
http://burn-fat-fast.blogspot.com/2007/11/put-en-end-to-cholesterol-part-ii.html
http://burn-fat-fast.blogspot.com/2007/11/put-en-end-to-cholesterol-part-iii.html
http://burn-fat-fast.blogspot.com/2007/12/put-en-end-to-cholesterol-part-iv.html
http://burn-fat-fast.blogspot.com/2007/12/put-en-end-to-cholesterol-part-v.html
http://burn-fat-fast.blogspot.com/2007/12/put-en-end-to-cholesterol-part-vi.html
http://burn-fat-fast.blogspot.com/2007/12/put-en-end-to-cholesterol-part-vii.html
http://burn-fat-fast.blogspot.com/2007/12/put-en-end-to-cholesterol-part-viii.html
http://burn-fat-fast.blogspot.com/2007/12/put-and-end-to-cholesterol-without-any.html
http://burn-fat-fast.blogspot.com/2008/01/put-end-to-cholesterol-part-xi_09.html
http://burn-fat-fast.blogspot.com/2008/01/put-end-to-cholesterol-part-xii.html
http://burn-fat-fast.blogspot.com/2008/02/put-end-to-cholesterol-part-xiii.html
http://burn-fat-fast.blogspot.com/2008/02/put-end-the-cholesterol-part-xiiii.html
http://burn-fat-fast.blogspot.com/2008/05/put-end-to-cholesterol-part-xv.html
http://burn-fat-fast.blogspot.com/2007/01/cholesterol-triglycerides-hdl-and-ldl.html

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In what way to BURN FAT FAST. I get all the time a WEIGHT PROBLEM. I have tested a few diets and THE HYPER PROTEIN DIET OF DR. AND NUTRITIONIST PIERRE DUNKAN is one of the best.We eat NOT ENOUGH PROTEIN, TO MUCH BAD LIPIDS (BAD FAT) and TOO MUCH CARBOHYDRATES (GLUCIDS).

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