7 original dishes with tangerines

French salad with chicken and tangerines

Per 100 grams: 64.12 kcal  / 8.54proteins / 1.96 fats / 2.47 carbs

Ingredients:

chicken fillet – 250 g

Chinese salad – 150 g

cucumbers – 150 g

tangerines – 2 pcs.

French mustard – 1 tbsp.

salt – 1 pinch

Balsamic vinegar – 1 tbsp.

ground black pepper – 1 pinch

olive oil – 1 tbsp

1. Chop the boiled breast into cubes. Slices of tangerines clear of the film and seeds, cut in half.

2. Cut the cucumbers into cubes. Salad leaves chop into thin strips.

3. Mix all products.

4. For refueling, combine mustard, vinegar and oil in a cup.

5. Put the salad on the dish and pour the mustard sauce.

Salad roll with tangerines and chicken

Per 100 grams: 152.36 kcal / 18.76 proteins / 6.76 fats / 4.82 carbs

Ingredients:

chicken breast – 2 pcs.

tangerines – 3 pcs.

walnuts – 100 g

prunes – 7 pcs.

pepper, salt – to taste

1. Soak prunes in boiling water for 1 hour. Peel the tangerines and peel off the white film.

2. Cut each half of the fillet into 2 parts and beat it with a hammer. Salt and pepper.

3. Chop the nuts with a knife or in a blender. Sprinkle meat with nuts, put prunes and tangerines on top.

4. Wrap the fillet with the filling in a roll. Cover it with cling film.

5. Cook the roll in a double boiler for 40 minutes.

6. Slice the roll and serve it with hot or chilled salad leaves.

Salad with tangerines, cheese and mushrooms

Per 100 grams: 91.56 kcal / 5.4 proteins / 4.79 fats / 6.41 carbs

Ingredients:

liquid honey – 1 tsp.

hard cheese – 220 g

tangerines – 6 pcs.

mild mustard – 1 tsp

red apples – 2 pcs.

lemon juice – 30 ml

canned champignons – 100 g

natural yoghurt – 1 cup

Bulgarian pepper – 1 pc.

1. Boil and slice the mushrooms (the variety of mushrooms is not decisive, you can take oyster mushrooms or other mushrooms).

2. Wash and peel the apples. Chop the flesh into small cubes.

3. Chop the Bulgarian pepper in small pieces. Tangerines clean and disassemble into slices.

4. Rub the cheese on a coarse grater.

5. Collect the salad: put the apples down, then alternately put the pepper, citrus slices, mushrooms and grated cheese.

6. For dressing, combine yogurt with mustard and honey. Add a couple of tablespoons of fresh lemon juice, mix well.

7. Pour the resulting sauce over the appetizer.

Mandarin Dishes: Diet Salad with Squids

Per 100 grams: 54.39 kcal / 2.68 proteins / 1 fats / 8.82 carbs

Ingredients:

squid – 1 pc.

savoy cabbage – 30 g

soy sauce – 2 tbsp.

Tomato – 2 pcs.

apples – 1 pc.

tangerines – 2 pcs.

black sesame – 1 tsp

1. Pre-boiled squid cut into rings.

2. Cut tomatoes, apple and tangerines into cubes.

3. Add the chopped savoy cabbage.

4. Dress the salad with the sauce and sprinkle with black sesame.

Mandarin Diet Cheesecake

Per 100 grams: 96.27 kcal / 8.71 proteins / 1.91 fats / 10.95 carbs

Ingredients:

chicken egg – 2 pcs.

stevia – 3 g

flax flour – 100 g

baking powder – 1 tsp

cocoa powder defatted – 1 tsp.

kefir 1% – 200 ml

Ingredients for the filling:

cottage cheese 0% – 250 g

natural yogurt 0% – 6 tbsp.

agave syrup (can be replaced with maple syrup, honey, Jerusalem artichoke syrup or sweetener) – 5 tbsp.

Mandarin (squeezed juice) – 1 pc.

water – 100 ml

agar-agar – 2 tsp

Ingredients for decoration:

Mandarin (squeezed juice) – 1 pc.

Jerusalem artichoke syrup – 1 tbsp.

water – 150 ml.

agar-agar – 1 tsp

1. Make a cake. To do this, first beat the eggs with stevia. Pour in kefir, add flour, baking powder, cocoa and mix.

2. Place the dough in a split form, with your fingers evenly spread the dough across the bottom of the form.

3. Bake at 180 ° C in a preheated oven for about 40 minutes.

4. Make a soufflé: whip curd with yogurt and 3 tbsp. l agave syrup.

5. Mix the juice of one mandarin, water, 2 tbsp. agave syrup and agar-agar and leave to swell for 20 minutes.

6. Remove the cake, cool it, then calcine it with a fork and, if desired, pour syrup: 1 tsp. agave syrup or honey with 30 ml of water.

7. Bring the juice to a boil, boil for 1-2 minutes and cool to 60–70 ° C. Pour this mixture into the curd with yogurt and beat well with a blender.

8. Spread the souffle evenly on the cake.

9. Decorate the cheesecake: put the tangerine slices on the cheese souffle.

10. Mix the second mandarin juice, water, syrup and agar-agar, put it on the stove, bring to a boil. Boil for 1-2 minutes, cool to 70 ° C and pour it on top of the tangerine.

11. Put the cheesecake in the fridge for a couple of hours.

New Year’s Diet Tarts

Per 100 grams: 198.34 kcal / 7.85 proteins / 2.4 fats  / 36.82 carbs

Ingredients for the dough:

oatmeal – 30 g

kefir 1% – 1 tbsp.

Half-flour – 50 g

egg white – 1 pc.

corn flour – 30 g

coconut flour – 20 g

Chia seeds – 1 tbsp.

banana – 1/3 pcs.

baking powder – 1/4 tsp.

Ingredients for the filling:

banana – 50 g

cottage cheese 0% – 150 g

kefir 1% – 2 tbsp.

Stevia (sugar substitute) – 1/2 tsp.

dried cherries – 4 pcs.

Matcha tea – 1 tsp

dried mandarin – 1 pc.

skimmed milk powder – for sprinkling

1. Preheat oven to 180 ° C.

2. Blend a banana, protein and kefir with a blender.

3. Mix well half the meat, corn, oatmeal and coconut flour, chia seeds and baking powder. Then add the liquid banana-kefir mixture to them and knead the dough.

4. Roll 4–5 balls out of dough, from which then form tarts on a silicone mat.

5. Blender whisk all the ingredients for the filling, except cherries and mandarins.

6. Put the stuffing on the tartare, garnish with chopped dried fruit.

7. Baking the oven for 25 minutes.

8. Remove the tarts and sprinkle with dry skimmed milk.

Tangerine slices in chocolate

Per 100 grams: 278.24 kcal / 5.31 proteins  / 19.25 fats / 22.98 carbs

Ingredients:

tangerines – 3 pcs.

chocolate (we recommend taking bitter chocolate 80–90%) – 100 g

pistachios – 50 g

1. Clean tangerine slices from films and veins and put them in the freezer for 10 minutes.

2. Clean the pistachios and grind them in a blender to fine crumbs.

3. Break the chocolate into pieces and melt in a water bath.

4. Dip each slice of mandarin in chocolate and place on the parchment.

5. Sprinkle pistachio on top and refrigerate for 10 minutes.

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