Breakfast
Oatmeal breakfast
Put milk into a pot. Cook over medium heat until it has nearly boiling temperature. After that put oats into pot. With constant stirring cook for 4 minutes. Let rest until it room temperature. Finally you can top it with sliced banana and spoon of honey.
120 g oats 10 g honey 0.5 pc banana 0.1 l milk
Soup
Chicken Noodle Soup
In a medium pot with a lid, mix together vegetables and chicken broth. Cover and heat until it reaches a simmer. Allow it to cook for 10 minutes. Introduce noodles, chicken, and spices. Cover again and follow the noodle package instructions for cooking until the noodles are cooked. If the broth seems insufficient, incorporate 1/4 to 3/4 cup of filtered water. Season with salt and pepper to your liking. Serve and savor!
0.47 l chicken broth 470 militers or 2 cups of chicken broth
1 pc carrot one sliced medium carrot.
1 pc celery one sliced medium celery.
40 g onion 40 grams or 1/4 cup of diced onion
22 g noodles 55 grams or 3/4 cup of noodles
0.6 g poultry 0.6 grams or 1/8 cup of seasoning of poultry
0.6 g basil 0.6 grams or 1/8 cup of seasoning of basil
0.1 g salt add to taste
0.1 g pepper add to taste
Main course
Spaghetti Carbonara
Put a large pot of salted water on to boil. While the water is coming to a boil, heatn olive oil in a large pan over medium heat. Add the pancetta and cook slowly until crispy. In a medium sized bowl, beat the egg yolks together and then beat in the freshly grated parmesan and add a little bit of pepper. Once the water has reached a rolling boil, add the dry pasta, and cook. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Add extra pasta cooking water to keep it saucy. Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of pepper.
500 g spaghetti 1 pc pancetta Guanciale can also be used.
50 g parmesan Pecorino can also be used.
3 pc egg We use only the egg yolk.
5 g pepper 7 g salt
Dessert
Raspberry tiramisu
In mixer, beat egg whites with a pinch of salt to stiff foam. In a seperate bowl, mix the egg yolks with the sugar until a light, fluffy mass is formed. Add mascarpone to the yolks. Lighty mix on low speed of the mixer. Gradually add the egg whites and very gently mix with a amaretto just until ingredients are comnbined. The mass should be fluffy. We prepare all the ingredients for ourselves. In a bowl we pour little espresso in which we soak the sponge cakes. We take out raspberries, raspberry jam and also cocoa. Arrange in layers into goblet cups.
3 pc egg 80 g sugar 500 g mascarpone 0.03 l amaretto 200 g sponge cake 10 g cocoa 50 g rasberry jam 150 g rasberry
Dinner
Honey Mustard Glazed Salmon
Enjoy a delightful honey mustard glazed salmon dish. Start by preheating your oven to 200°C (390°F). In a small bowl, mix together 2 tablespoons of honey, 2 tablespoons of Dijon mustard, 1 tablespoon of soy sauce, and 1 minced garlic clove to make the glaze. Place 4 salmon fillets (about 150g each) on a lined baking sheet. Season with salt and pepper. Brush the glaze generously over the salmon fillets. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. While the salmon is baking, in a small saucepan, simmer 100ml of white wine until reduced by half. Serve the salmon hot, drizzled with the reduced wine sauce and garnished with fresh chopped parsley. Enjoy with your favorite side dishes!
4 pc salmon fillets
0.2 l honey 0.2 l mustard Dijon
0.1 l soy sauce 1 pc garlic clove
10 g salt 10 g pepper 0.1 l white wine 100 g parsley fresh
