| Nutrient | Content | Reference |
|---|---|---|
| Calories | 182kCal | 182kCal |
| Proteins | 4.7g | 5g |
| Fats | 15.7g | 16g |
| Carbohydrates | 5.5g | 6g |
| Dietary fiber | 0.6g | 1g |
| Water | 72.1g | 72g |
| Ash | 1.3g | 1g |
| Vitamin A, RE | 35mcg | 35mcg |
| beta Carotene | 0.21mg | 0mg |
| Vitamin B1, thiamine | 0.07mg | 0mg |
| Vitamin B2, riboflavin | 0.06mg | 0mg |
| Vitamin C, ascorbic | 8.9mg | 9mg |
| Vitamin E, alpha tocopherol, TE | 7.3mg | 7mg |
| Vitamin PP, NE | 1.5mg | 2mg |
| Niacin | 0.7mg | 1mg |
| Potassium, K | 269mg | 269mg |
| Calcium, Ca | 28mg | 28mg |
| Magnesium, Mg | 21mg | 21mg |
| Sodium, Na | 250mg | 250mg |
| Phosphorus, P | 68mg | 68mg |
| Iron, Fe | 0.9mg | 1mg |
| Starch and dextrins | 3.8g | 4g |
| Mono- and disaccharides (sugars) | 1.7g | 2g |
| Cholesterol | 33mg | 33mg |
| Saturated fatty acids | 1.9g | 2g |
What do we know about the benefits of prunes? This is a dried plum, which includes simple fructose and glucose. Prunes are ideal for those who watch their figure and do not eat sweets, as well as for those who want to lower the level of bad cholesterol in the blood. We offer a selection of recipes for dishes with prunes.
Vegetable soup puree with prunes
The composition of this soup includes a lot of vegetables, but nowhere without fruits. Prunes fit perfectly into the dish, and add a touch of sourness and piquancy.
Ingredients:
500 g pumpkin; 2 large carrots; small beets; 200 g prunes; 1 st. a spoonful of sugar; 2 pinches of salt; 200 ml of water.
We clean the pumpkin and carrots, cut them into small slices, put them on parchment paper, sprinkle with sugar and send them to a preheated oven for 20-25 minutes. In parallel, chop the prunes, pour 200 ml of boiling water, set aside until the pumpkin and carrots are cooked.
Boil beets until fully cooked. After 20-25 minutes, we take the vegetables out of the oven, put them in a blender, and send them the prunes along with water, as well as the beets cut into pieces. Add 2 pinches of salt and beat until smooth. Before serving, the puree soup can be garnished with chopped prunes or nuts.
Lamb bone soup with lentils
The soup is very rich, and will definitely warm you up on cold winter evenings. And prunes will make an excellent company for lamb.
Ingredients:
ridge or lamb leg (bone) - 500 g; 250 g lamb meat; 150 g red lentils; medium carrot; onion head; 200 g prunes; Bay leaf; salt, pepper, spices for meat, herbs to taste.
We put a pot of water on the fire, put the bone and meat in it, bring it to a boil, remove the foam that has appeared, throw in the bay leaf and cook further over low heat for 2-2.5 hours. While the meat is cooking, we are engaged in vegetables and cereals. Rinse the lentils and soak in cold water for 10-15 minutes. In a dry frying pan, fry finely chopped carrots, onions and prunes, fry until the onions become golden.
When the meat is cooked, we take it and the bone out of the pan, filter the broth and send it back to the fire until it boils. While the water boils, cut the meat into fibers, then send it back to the broth along with the lentils. Lentils are cooked for 20-25 minutes, so 15 minutes after sending the cereal to the broth, we throw in the frying and reduce the heat, cook for another 10 minutes. By the way, canned chickpeas will also fit perfectly into this company, just add with frying. Soup is served with sour cream and croutons.
Rice casserole with prunes and dried apricots
A very tender and juicy rice casserole that will appeal not only to adults, but also to children.
Ingredients:
300 g of rice; 150 g prunes; 150 g dried apricots; 100 g cashew nuts; 50-60 g of sugar; 200 ml of milk; 70 g butter.
Finely chop prunes, dried apricots and nuts (do not combine with each other). Lubricate a deep baking sheet with butter, put prunes, washed rice on the bottom, sprinkle with sugar, spread nuts, and dried apricots at the very end. Fill the casserole with milk, it should completely cover all the ingredients, cover the baking sheet with foil and send it to the oven for 30-40 minutes. Every 10 minutes, open the foil and see if there is enough liquid, if the dish dries up, add warm milk.
Bulgur porridge with chicken, vegetables and prunes
Porridge is great for a hearty family lunch or dinner, and if you cook it for a couple or in a slow cooker, it will turn out to be dietary.
Ingredients:
200-250 g of cereals; large carrots; onion head; 3 cloves of garlic; 100 g of green beans; 150 g chicken fillet; 150 g prunes; salt/pepper/turmeric to taste.
Boil the bulgur grits according to the instructions on the package, on average it is cooked for 25 minutes. In parallel, fry finely chopped carrots, onions, green beans, prunes and chicken fillet in a pan. Meat and vegetables should acquire a golden hue, only then add bulgur, garlic and spices to them. Cover the pan with a lid and simmer for another 10-15 minutes under the lid. Before serving, decorate the dish with green onions or parsley.
Salad with quinoa, herbs and prunes
Quinoa is a rather unhealthy cereal, if cooked incorrectly, it will be bitter and spoil the whole dish. But, and if you follow our instructions, you will get not only a very tasty salad, but also very healthy.
Ingredients:
150-200 g of quinoa; 50 g cilantro; 50 g spinach; 100 g prunes; 30 ml of sesame oil; 1 tsp lemon juice; salt/pepper to taste.
To prevent quinoa from becoming bitter, it is very important to rinse it thoroughly. You need to do this at least 5-6 times until the water becomes clear as a result. Fill the quinoa with water in a ratio of 1: 2, in no case do not add salt during cooking, only after! The cereal is cooked for about 15 minutes over low heat, it is better to slightly open the lid and stir occasionally. Let the cooked cereals cool, mix with chopped herbs, prunes, season with sesame oil and lemon juice. We add spices as desired, for this amount 1-2 pinches of salt will be enough.
Salad with salmon, vegetables and prunes
Very unusual but tasty salad. Ideal for a holiday and will surprise all your guests.
Ingredients:
200-250 g raw smoked balyk; medium red onion; large cucumber; 100 g almonds; 100-150 g prunes; 30 ml of olive oil; 1 tsp wine vinegar; salt to taste.
Cucumber, prunes and salmon cut into thin strips. Cut the onion into half rings, chop the almonds into medium crumbs. We mix all the ingredients in a salad bowl, season with olive oil, wine vinegar and salt. Optionally, you can add curd salted cheese or capers.
What dishes with prunes do you like? Share your recipes in the comments on this article!
read more...Nuts are consumed raw, used in the preparation of desserts, added to salads. These fruits also perfectly complement soups and hot dishes. See what simple and incredibly delicious dishes you can cook with nuts.
Ingredients:
pita; dried apricots - 100 g; kiwi - 3-4 pieces; hazelnuts - 150 g; sugar - 50-100 g; butter - 50 g; egg yolk.
Melt the butter and sugar in a deep frying pan, mix well until a liquid homogeneous consistency. We send coarsely chopped dried apricots and kiwi to the pan, fry until golden brown. Grind hazelnuts in a blender to medium crumbs, mix with fruit.
We spread the filling on pita bread, wrap the roll, grease with yolk and send it to the oven preheated to 200 degrees for 15-20 minutes. It is better to bake a roll on parchment paper. Before serving, decorate the dessert with powdered sugar and nut crumbs.
Ingredients:
pears - 5-6 pcs; walnuts - 150-200 g; seedless grapes - 100-150 g; honey - 50-70 g; eggs - 3 pcs.; butter - 50 g; white wine - 100 ml.
To begin with, we clean the pears from the peel and core, cut into small cubes and put them in a foil boat. Pour the pears abundantly with honey and white wine, send to the preheated oven for 15-20 minutes. In parallel, simmer grapes in butter, add walnuts to it, 1 tbsp. a spoonful of honey and simmer over low heat for 5-10 minutes.
We take out the pears from the oven, cool, grind in a blender to the consistency of mashed potatoes. Separate the whites from the yolks, beat the whites until a thick cream. Gently knead the cream and pear mousse, and put it on a dessert plate. On top, spread the nuts and grapes in the same layer, and send the dessert to the refrigerator for 1-2 hours.
Ingredients:
pumpkin - 200 g (you can also use frozen); chicken fillet - 200 g; cilantro - a bunch; almonds - 150 g; thyme - 2-3 sprigs; seasoning for chicken to taste; olive oil - 50 ml; sour cream - 50 ml; salt, pepper to taste.
We peel the pumpkin, cut it into small cubes, put it on foil, pour it with olive oil, sprinkle with salt and pepper, put the thyme sprigs and send it to the oven for 20-30 minutes.
Sprinkle chicken fillet with seasoning for chicken, fry in a dry frying pan until cooked. Grind the nuts into large crumbs, mix with cilantro. We take the pumpkin out of the oven, let it cool, send it to one bowl with nuts. We also shift the diced chicken fillet to them, season the salad with sour cream, if necessary, add more salt and pepper.
Ingredients:
halibut fillet - 250 g; pine nuts - 200 g; carrots - 2 pcs.; curd salted cheese - 100 g; mayonnaise - 50-70 ml; olive oil - 50 ml; salt, pepper to taste.
Grease the halibut fillet with olive oil, sprinkle with salt, pepper, put it in a parchment paper boat, send it to the oven for 20-30 minutes. We rub the carrots on a coarse grater, fry in a pan until golden brown, mix with curd cheese and season with mayonnaise.
When the halibut is cooked, cut it into fibers and collect the salad. We lay out the fish in the first layer, the nuts in the second, the carrots and curd cheese in the third. Layers can be repeated until the filling is completely finished. If desired, the salad can be decorated with herbs and the same pine nuts.
Ingredients:
lamb meat - 250-300 g; cashew nuts - 200 g; shallots - 100 g; carrots - 100 g; pickled capers - 1 tbsp. l.; rice - 100 g; olive oil - 50 ml; salt, pepper, lamb seasoning to taste.
Boil lamb meat with the addition of salt, pepper, seasonings. When the meat is cooked, filter the broth, put the pan on a slow fire, wait for it to boil. When the water boils, we send chopped meat, rice into it, bring the cereal to readiness. In parallel, fry the chopped shallots, carrots and capers until golden brown. 10 minutes before the soup is ready, we throw in the frying, cashew nuts, and bring the soup to readiness over low heat, covered with a lid. Before serving, decorate the dish with basil or spinach.
Ingredients:
rice - 200-250 g; canned tuna - 150-200 g; canned corn - 100 g; green canned peas - 100 g; head of red onion; green onions - 100 g; almonds - 100-150 g; soy sauce - 50 ml; sour cream - 100 ml; water - 100 ml; salt, pepper to taste.
Boil rice until half cooked. After we throw the cereal into the pan, add olive oil, finely chopped green and red onions, corn, peas and tuna.
Fry all the ingredients over low heat for about 15 minutes, then add pepper, soy sauce and sour cream, pour boiled water over the porridge, mix well, close the lid and simmer for 15-20 minutes over low heat. 5 minutes before readiness, add chopped almonds, mix and close the lid again. Before serving, decorate the dish with green onions.
Ingredients:
carrots - 4 pcs.; onions - 2 pcs.; vegetable marrow; eggplant; green beans - 150 g; peanuts - 150 g; garlic - 4 cloves; chicken broth - 150 ml; olive oil - 50 ml; Provence herbs, salt, pepper to taste.
Carrots, zucchini, eggplant are cut into medium pieces, poured with olive oil, sprinkled with Provence herbs, salt, pepper, put in foil and sent to the oven preheated to 220 degrees for 30-40 minutes.
Fry finely chopped onions, garlic and green beans until golden brown, also season with salt and pepper. Transfer the vegetables from the oven to a blender, pour in the chicken broth and grind to a puree consistency. Pour the soup into a saucepan, bring to a boil and mix with the roast and nuts. Serve soup with sour cream and breadcrumbs.
Ingredients:
mackerel fillet - 6 pcs.; nutmeg - 200-250 g; dill - a bunch; cheese - 250 g; balsamic vinegar - 50 ml; salt, pepper to taste.
We wash the mackerel fillets and grease with balsamic vinegar, salt, pepper. Grind nutmeg into medium crumbs, mix with finely chopped dill and grated cheese. We put the filling on the mackerel, twist the rolls. We shift the rolls on the foil, greased with olive oil. We send the dish to the oven preheated to 180 degrees for 30-40 minutes. Serve with any side dish, ideally rolls are combined with mashed potatoes. Bon appetit!
read more...Sauerkraut is a healthy and tasty Russian dish. But, besides the fact that it can be consumed on its own in the form of a salad, it can become the main ingredient in many recipes.
0.5 kg of beef, 5 potatoes, 250 g of sauerkraut, 1 carrot, 1 onion, 1 parsley root.
Pour the meat with 2 liters of water, salt lightly and cook until cooked for about an hour and a half, adding liquid if necessary. During this time, chop the onion, grate the carrots, fry them in vegetable oil. Peel potatoes and cut into cubes. Squeeze out excess liquid from cabbage. Chop the parsley root.
When the meat is cooked, remove it, and add potatoes to the broth. Chop the beef and return to the soup. After 10 minutes, throw in the sauerkraut, when it boils, pour in the roast, add the parsley root, taste the cabbage soup for salt, salt if necessary. The soup is cooked until the potatoes are fully cooked.
0.5 kg of stewed cabbage, 1 onion, 60 g of tomato paste, 0.5 l of boiling water, 5 g of paprika, dried celery, dill, parsley, 2-3 g of cumin, vegetable oil.
Squeeze the cabbage and put it in a heated pan with vegetable oil. After 5 minutes, add the onion, cut into half rings. Fry them for a quarter of an hour, stirring regularly, adding oil if necessary. Then dissolve the tomato paste in boiling water, add paprika, cumin and dried herbs to it, pour into the pan to the cabbage. Stir, cover with a lid, make a minimum fire. After 10-15 minutes, the cabbage is already well stewed.
300 g of pork, 100 g of animal fat (preferably pork), 1 kg of sauerkraut, 0.5 kg of fresh white cabbage, 50 g of dried mushrooms, 2-3 sausages, 150 g of smoked meat (sausages, ham), 200 ml of dry white wine , 2-3 g coriander, 1 large onion.
Mushrooms pre-fill with warm water and leave for 5-6 hours (or overnight). Then drain the liquid, put in a full half-liter saucepan and cook for about an hour. During this time, chop the onion, brown a little. Cut the pork into medium cubes and send to the pan to fry for 10-15 minutes, salt, then remove from the stove.
Squeeze the cabbage, put it in a deep, preferably cast-iron dish with a thick bottom, pour a glass of water into it, cover and simmer, remembering to stir. And just chop the white cabbage, as finely as possible and set aside. After a quarter of an hour, mix them without removing from heat, leave for another 20 minutes. Then cut the smoked meat and sausages and put them in the cabbage, at the same time pour the roast with pork into it, add coriander, pour in the wine (in case of its absence, it is allowed to replace it with the same amount of water).
Remove mushrooms from heat, remove with a slotted spoon. If they were dried whole, then finely chop and add to the bigos along with the fat. Strain the broth from them and pour over the cabbage with meat. Mix thoroughly, make the fire as low as possible and simmer for about 2 hours.
In the finished version, all the liquid will evaporate from the bigos, the cabbage will become soft and acquire a bronze hue. You can use bigos right away, but according to the traditional rules of cooking, you need to cool it, put it out in the cold for the night, pour in about 100 ml of water in the morning and simmer for another 25-30 minutes, let the dish cool again and put it in the cold overnight. In fact, they used to start eating it only on the third day. Of course, now it is difficult to wait so long, but if you want to experiment, you can use the described method by simply freezing part of the dish. Only after defrosting do not forget to lightly stew before serving.
150 g boiled or canned beans, 4 potatoes, 200 g sauerkraut, 2-3 pickled cucumbers, 1 onion, 40 ml vegetable oil.
Drain the broth or liquid from the jar from the beans, put it in a salad bowl. Boil potatoes in their skins, peel, leave to cool. Squeeze out excess moisture from cabbage. Cut the onion into half rings, cucumbers into quarters lengthwise and in half across, potatoes into large semicircles. Send all the ingredients to the beans, pour over vegetable oil and mix.
300 g flour, 3 eggs, 100 g butter, 250 g sauerkraut, 1 onion, 50 g parsley, 1 bell pepper, 5 g baking powder, 10 g sesame seeds, 60 g sugar, 70 ml vegetable oil.
Chop the onion and sauté in a pan for about 3 minutes, then add the chopped pepper, fry it a little and add the squeezed cabbage, add half the sugar to it. Keep on the stove for about a quarter of an hour, then put out the fire and add finely chopped parsley. Leave the filling to cool.
Beat the eggs with the remaining sugar until foamy, then pour in the melted butter and continue to work with the whisk / mixer for another 5 minutes. Then add the flour and baking powder. The dough should have the consistency of liquid sour cream, add the filling to it, mix.
Lubricate the baking dish with vegetable oil, pour the prepared mixture into it, sprinkle with sesame seeds and send it to the preheated oven for half an hour. The finished cake should be allowed to stand for 10 minutes on the table and only then removed from the mold, then it will come out easier.
800 g flour, 10 g yeast (dry fast acting), 0.5 l milk, 0.5 kg sauerkraut, 2 eggs, 60 g butter, 60 g tomato paste, 40 g sugar, vegetable oil, 5 g salt.
Squeeze the cabbage, put it in a heated pan with vegetable oil, fry for 10 minutes. Then add tomato paste, half of the sugar, pour in 2-3 tablespoons of water and simmer under a closed lid for a quarter of an hour.
Milk should be slightly warm. Add the remaining sugar, yeast, salt, eggs, melted butter into it. Beat a little with a whisk. Add flour, knead the dough. Divide it into 5-6 parts, roll a thick sausage from each and cut into large pieces. With a rolling pin, turn them into cakes. Put a teaspoon of the filling in the center of each, pinch the edges, lightly press the pie between the palms and fry on both sides in a preheated pan with vegetable oil until golden brown.
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