FoodShot #32: Chicken fillet in curry served with rice and long beans Preparation time: 30 minutes Serving: 253 g Calories: 315,5  Protein: 26,9 g Fat: 4,5 g Carbohydrates: 44,6 g Recipe
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FoodShot #32: Chicken fillet in curry served with rice and long beans

Preparation time: 30 minutes

Serving: 253 g

Calories: 315,5 

Protein: 26,9 g

Fat: 4,5 g

Carbohydrates: 44,6 g

Recipe

FoodShot #29: Stuffed eggplant Preparation time: 45 minutes Serving: 754 g Calories: 528 Protein: 17,3 g Fat: 19,1 g Carbohydrates: 75 g Shopping list: 1/2 medium eggplant 1/2 small onion, peeled and chopped 2 slices ham, cut in stripes 1 slice cheese 1 tsp parsley leaves, finely chopped 1 medium (160g) tomato 1 pinch of salt 1 pinch of salt, pepper, sweet paprika, garlic 1/2 roll, cut in two slices 1 tsp butter 1 pinch of dried basil and oregano 1 glass carrot and peach juice 3 slices pineapple in light syrup Description: Put the eggplant into the warmed oven (180C/356F) for 20 minutes. Meanwhile, blanch, peel and cut in slices the tomato. Combine the meat with parsley and onion. Season to taste. Take the eggplant out of the oven and hollow it out. Flavor the inside of the vegetable with salt, lay out slices of the cheese and tomato. Put the mixture with the ham on the top. Bake the eggplant for 20 minutes at 200C/392F. Butter the slices of the roll. Flavor them with basil and oregano. Put into the oven with the eggplant for 5-10 minutes. Serve the dish with the juice. As your dessert, eat slices of the pineapple.
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FoodShot #29: Stuffed eggplant

Preparation time: 45 minutes

Serving: 754 g

Calories: 528

Protein: 17,3 g

Fat: 19,1 g

Carbohydrates: 75 g

Shopping list:

  • 1/2 medium eggplant
  • 1/2 small onion, peeled and chopped
  • 2 slices ham, cut in stripes
  • 1 slice cheese
  • 1 tsp parsley leaves, finely chopped
  • 1 medium (160g) tomato
  • 1 pinch of salt
  • 1 pinch of salt, pepper, sweet paprika, garlic
  • 1/2 roll, cut in two slices
  • 1 tsp butter
  • 1 pinch of dried basil and oregano
  • 1 glass carrot and peach juice
  • 3 slices pineapple in light syrup

Description:

Put the eggplant into the warmed oven (180C/356F) for 20 minutes. Meanwhile, blanch, peel and cut in slices the tomato. Combine the meat with parsley and onion. Season to taste. Take the eggplant out of the oven and hollow it out. Flavor the inside of the vegetable with salt, lay out slices of the cheese and tomato. Put the mixture with the ham on the top. Bake the eggplant for 20 minutes at 200C/392F. Butter the slices of the roll. Flavor them with basil and oregano. Put into the oven with the eggplant for 5-10 minutes. Serve the dish with the juice. As your dessert, eat slices of the pineapple.