The lasagna is one of the best home cooked meals, but the original recipe contains many carbohydrates. Among the sauce and pasta, many of the people making a diet low in carbohydrates think the lasagna is prohibited. Fortunately, there are steps you can take to make this meal permissible.
Dough Substitute for vegetable lasagna. You can use strips of eggplant or zucchini zucchini as alternatives. Both options have only 7 grams of carbohydrates per serving, while the lasagna pasta original 40 grams. Continue reading
In the world of gastronomy there many recipes for one dish and only vary in one or another ingredient. There are also ways to prepare also help to slightly modify the taste of a dish without it go at the expense of flavor. However, the important thing is to know the basic ingredients of a dish to make our stay really delicious food, especially nutritious because it depends on the success of the preparation. If this amounts to prepare the recipe is ideal for maintaining the line, prepare it becomes more interesting.
The basics you need to prepare a zucchini cream for four people is:
¤1kg. zucchini (or two small).
¤1 tablespoon olive oil.
¤4 pieces of cheese in buttery-like parts.
¤1lt. of broth .
¤1 glass of milk.
¤Salt and pepper to taste.
Zucchini soup is an easy low-calorie soup that is well suited as Vorsuppe. It can be quickly and easily prepare. Rinse zucchini, wipe dry and cut the end pieces. Grate for decoration, as seen in the picture above, approximately 20 g zucchini with the coarse side of a square grater and set aside. Remaining zucchini into small cubes.
Floury potatoes, peel, rinse and cut into small cubes. A mild white onion peel and cut into cubes. Omit butter in a saucepan and anschmoren the vegetables lightly. Add vegetable broth on top, a lid and bring the broth to a boil. The temperature switch back to medium and the vegetables cook in about 10 minutes even. Remove the saucepan from the heat and puree the vegetables with a hand blender fine. Stir in creme fresh and season the zucchini cream soup with salt and pepper. Continue reading
Boil potatoes in their skins. Preheat oven to 180 degrees. Eggplant and zucchini in half lengthwise. Cut into 1 / 2 inch wide slices. Sprinkle with salt and let stand for about 30 minutes. Pat dry with paper towels. 3 tablespoons olive oil in a pan and fry aubergine glaze, drain on paper towels. 2 tablespoons oil in a frying pan.
Zucchini fry until translucent. Drain on paper towels. Tomato sauce with fill in a bowl. Finely dice the onion and garlic. Stir-fry in 1 tablespoon olive oil until translucent. Season with freshly ground pepper, salt and Italian herbs. Onions stir in the tomatoes. In a casserole dish to give a thin layer of tomatoes. Then eggplant, mozzarella cubes, zucchini, tomatoes and more finely grated mountain cheese. Continue reading