Koleston Perfect Shades

Review: The light cuisine of Scandinavia

The Danish Trina Hahnemann is the author of this excellent cookbook, "The light cuisine of Scandinavia" with the subtitle of Jutland to the North Cape. For me, this book is not only a great reading experience, but I find many dishes here, I can cook, especially since I have adopted at the start of the year from meat and meat products. While I prepare when friends come to still meat, because I third parties in their eating habits would not patronize them for my husband and me, however, has resolved the issue of meat.

Switching to fish and vegetarian products has meant that we were both physically feel more comfortable, possibly due to the fact that the acid-base ratio in the body is balanced.

Hahnemann initially reported by the Nordic lifestyle and their basic principles. The meals are balanced there. They cook with fresh ingredients. There are fish 1-2 times per week and two days eating vegetarian. The meals contain various cereals, roots and green vegetables, fish, game, lamb, and poultry, which can run free, (see: p. 9).

Hahnemann stresses that one, no matter how healthy one eats should be in sports and Meals should use it to maintain social contacts. The author mentions eight guidelines that show how to live healthier. I will quote the guidelines, because they tell a lot about the book:

first 30 minutes of exercise every day.

second No junk food, no food ready to eat, they only know what they do.

third 5 times fruits and vegetables per day are required.

4th Take whole grains themselves. Every day. That goes with bread, cereals, pasta and in the form of grains such as couscous.

5th Shut down the fat content of food, especially cheese and meat.

6th Pack your fish 1-2 times a week on the Speiseplan.

7. Trinken Sie viel Wasser.

8. Vermeiden Sie Zucker, besonders in Erfrischungsgetränken, Keksen, Kuchen und Süßigkeiten.

In der Folge wird der gesundheitliche Wert einzelner Lebensmittel näher erklärt, konkret von Getreide, Gemüse, Pilze, Fisch und Meeresfrüchte, Fleisch, Geflügel und Wild, Beeren, Obst, Kräuter und Pflanzen. Anschließend wird erläutert, was man unter Antioxidanzien, Kohlehydraten, Cholesterin, Omega-3 und -6 Fettsäuren, sekundären Pflanzenstoffen, Protein und Mineralstoffen sowie Vitaminen zu verstehen hat, bevor man sich mit dem reich bebilderten Rezeptteil näher befassen kann.

The 90 traditional recipes associated with the following headings:

breakfast

Light lunches

salads

Vegetarian

seafood

game and poultry

desserts, syrups and jellies

breads

The recipes are all explained very well and they are easy to cook. Furthermore, it is no problem to buy the ingredients anywhere. I like to have the breakfast dishes "rye bread with cottage cheese, herbs and vegetables," and the "egg on rye toast with spinach" and "soft-boiled egg with rye toast and smoked salmon. "

In light lunch, I'm from the" pointed sandwich with parsley pesto and finely cooked fish "very impressed. The pesto is made with grape seed oil. Hahnemann not forget that parsley has a high iron content and large amounts of carotenes and vitamin C and beneficial to the liver and the gall bladder affects.

soups and salads are discussed. As part of the recipe for "nettle soup" we learn that nettles lots of vitamin A, C and D, also iron, potassium, manganese, calcium and silicon host. Very delicate is the "leek soup with Roggenbrotcroutons" and the "stringent cauliflower soup with green chilies and shrimp.

A great praise to the recipes for Open sandwiches (sandwiches). Here I was the open face with salmon tartare "inspires the most, where you can not do without chervil. The tastes in connection with salmon interesting than Dill.

About beetroot and asparagus will be informed and should not neglect, "salad of green asparagus" to prepare, provide where the Pininienkerne for the final kick. Very good also, the "Summer Salads" and here especially the tomato-cucumber salad with fresh mint. The autumn and winter salads are creative creations. Here I like the "Brussels sprouts with apples and walnut oil" best, which is flavored with Cidreessig.

The "brown rice risotto with mushrooms is a delicious vegetarian meal. The chopped parsley designed the food visually appetizing. "Vegetarian is the" Swiss chard tart. "Mangold has way more potassium, magnesium and carotenes.

The recipes with fish and seafood are very good. Anyone who still thinks of meat in dishes such as fish cakes with potatoes and green asparagus "" Fish-shellfish stew with vegetables and white wine "or" cod with mustard cauliflower and spelled rice and spinach "? The "cabbage-fish-rice salad roll with Spelt" is a particularly successful composition. In the plaice roulade play a crucial role in the lettuce and green beans.

The game and poultry dishes to me the "rabbit stew with rosemary and lemon" has agreed with most. The chopped thyme, marjoram, rosemary and garlic make me think, however, to a Mediterranean recipe. Those who like to eat wild, try the "wild boar with roasted vegetables and cranberry sauce." The ingredients make it clear that the design result is nothing to be desired.

The desserts are light, tasty and not very calories. The "raspberry and lime sorbet is easy to prepare and is a very good summer dessert such as the" cold rhubarb soup with frozen yogurt. Also interesting I find the northern jellies and jams. Here is the "rose hip jam," declared my favorite.

like The bread recipes to me the "rye bread with linseed and sunflower seeds" at best. The cores make the bread even healthier.

This cookbook I'd like to recommend, not least because there are many spring and summer dishes contain. Everyone gets their money, even the Schmorfasan and the mallards eaters.

recommended.


Das rezensierte Produkt ist überall im Handel erhältlich.