Tag Archives: diet

Fish souffle

 What do you imagine when hear a word ‘souffle’? An airy and sweet apple souffle or may be a fluffy and cheesy one?
The word  soufflé comes form French verb souffler, that means ‘puff up’ or ‘to blow up’. The base of any souffle is beaten egg whites, which provide the lift: a souffle puffs up in the oven.
 What about a fish souffle? 🙂 Fish Souffle
This tender and light dish is a perfect meal for weight watchers and health enthusiasts! Protein food is an important part of any well-balanced diet, it’s also good for growth and development in children and pregnant women; thus why don’t you make fish souffle to vary your diet. Some children refuse to eat fish and fish souffle is a great meal to feed a peevish child. It’s may be not a gourmet dish but it’s certainly light and tasty. Moreover, it’s one the most easy ways to prepare fish, if you don’t want to hang around the kitchen for hours.Fish Souffle. Russian recipe

Fish soufflé. Russian recipe.

  • Servings: 2
  • Difficulty: easy
  • Print
You can add 1-2 tsp chopped fresh dill  or some grated cheese to the fish mixture before baking. 
You could also make this recipe with some leftover cooked fish.
Serve with boiled/roasted potatoes or/and green salad.
Ingredients 
300g white fish fillet
1 slice white bread
1 tbsp milk, warm (full fat milk or cream)
1 tsp butter, soft
2 egg yolks
2 egg whites
salt, pepper to taste
butter, bread crumbs, for greasing
1-2 tbsp grated cheese, optional
sour cream, chopped dill, for garnish
Method
  • In a small bowl, add bread and warm milk, soak for 2-3 minutes.
  • Check that no bones remain in fish. Cut fish fillet into small cubes, mince in a blender until very fine pieces. Add bread, butter and egg yolks, season to taste, bit the mixture to combine.
  • In a big bowl, beat egg whites with a pinch of salt until firm peaks.
  • Carefully fold 1/2 egg whites into the fish mixture. Add the rest egg whites and fold in.
  • Grease two baking tins with butter, sprinkle with bread crumbs. Divide the fish mixture between tins. Sprinkle with cheese, if desired. Bake in preheated 180C oven for 20-25 minutes or until golden and puffed.
  • Sprinkle with dill, serve immediately with sour cream and your choice of side dish.
Enjoy!
Tasty and Healthy: Fish Souffle

Apple soufflé

 It seems I’d been eating and eating during the past two months, too many delicious pies and sweets, so me and my husband decided to limit the amount of sugar and fat in our regime and keep more healthy diet for a month or so. Diet doesn’t mean the food should be tasteless and dull. Thou, plain meal like steamed fish with broccoli or buckwheat isn’t so bad, especially after a few days of eating it without adding too many salt, spices, butter, cheese or whatever makes it more yummy. 😀
 Another happy moment – desserts for healthy diet do exist! A good and tasty example is Apple Souffle. Apples are baked, then pureed and mixed with egg whites, after those easy steps you need to bake it and voila – tender, airy and delicious dessert is ready! 🙂
I adapted the recipe from old Russian book published in 1984. Apple Souffle

Apple soufflé

  • Servings: 2
  • Difficulty: moderate
  • Print
You can serve apple soufflé with cold whipped cream or a glass of cold milk.
Ingredients
300-350g apples
2-3 tbsp water
2 tbsp white caster sugar
1 tsp cinnamon, optional
2 egg whites
a pinch of salt
some butter or oil for greasing
Instruction
  1. Wash, peel, core and cut apples into 4 slices. Put on a baking tray, add water and bake in preheated 180C oven for 20-30 minutes or until soften.
  2. Puree apples. Put apple puree in a small pan, add sugar and cinnamon, cook on a medium heat for 10 minutes, stirring occasionally.
  3. Meanwhile, beat egg whites with a pinch of salt until soft peaks. Continue beating, add warm apple puree and beat all together for 2-3 minutes more.
  4. Brush ramekins with butter, pour in apple mixture. Bake in preheated 180C oven for 15-20 minutes.
  5. Serve warm. Enjoy!

I’m bringing these delicious and beautiful soufflé to all wonderful bloggers who is celebrating Fiesta Friday anniversary at Angie’s place and two co-hostesses Selma and Nancy. Enjoy! 🙂

5-star Salad

  I feel very honoured that I took the 1st place in the challenge held by Angie – Thenovicegardener.  This was my first time I won in food-blogging contest and hope not the last. Thank you all who stopped by my post and made comments about kulebyaka. The kulebyaka is so Russian and delicious pie, and I hope one of you will make it one day. 😉 Feel free to ask me if you have any questions about the kulebyaka preparation.
 Is it Friday yet? Oh, yes! That means one more party at Thenovicegardener. Does anybody would like ‘a 5-star salad’? Why 5-star, because it looks posh and the portion is so small like from a high-class restaurant. Moreover, it’s healthy and tasty.
 Actually, I made it from the cauliflower remains, when I cooked this soup. 🙂

5-star Salad

  • Servings: 1
  • Difficulty: very easy
  • Print
Ingredients:
7-9 small cauliflower florets
1 red or yellow capsicum
1 small shallot
1 clove of garlic, smashed
1-2 tsp almonds, sliced and roasted
1/4 tsp fresh thyme leaves
1/4 tsp fresh parsley or basil, chopped
1 Tbsp olive oil + 1/3 Tbsp butter
The dressing:
1/2 tsp wholegrain mustard
1/2 Tbsp extra virgin olive oil
1 tsp small capers
freshly ground sea salt and white pepper
  1. In a frying pan heat the olive oil and butter. Add the onion and cook until soften but not browned for 3-4 minutes, stirring occasionally.
  2. Add the capsicum, garlic, thyme, and sauté for 5 minutes or until the pepper is soft and browned. You can add the cauliflower along with capsicum and sauté it too, or leave it raw. Pick out and discard the garlic.
  3. In a small bowl or glass, combine all ingredients for the dressing and give it a good stir.
  4. Arrange the vegetables on a serving plate, sprinkle with almonds, parsley or basil; pour over the dressing.
Enjoy!
Salad
You can also check out these recipes, using the capsicums: the salad with chickpeas and Russian stuffed capsicums

Red cabbage salad

If you are looking for vegetables that are high in vitamin C and carotene include dishes with red cabbage in your diet.
It’s easy to stay fit with it!
Light salad with red cabbage.
250-300 g red cabbage,  thinly shredded
1/2-1 carrot,  thinly shredded
1 apples or/and 1 cucumber, chopped
olive oil and 1-2 tsps lemon juice for dressing 
salt, pepper
Mix all ingredients together, add dressing and stay aside for 20 mins.
The anti-oxidant salad is ready!