Dry biscuit how to cook. Means for the treatment of esophageal cancer Dry biscuit dietary

13.09.202027.05.2017

Dry biscuit is a light dessert made without butter and yeast. It contains dairy products, eggs, flour, sugar and spices.

The dry biscuit can be garnished with icing, icing sugar, or whipped cream.

Ingredients

Salt 1 pinch vanilla sugar 10 grams Lemon juice 15 grams Wheat flour 80 grams Sugar 190 grams Egg white 7 piece (s)

Servings:6
Preparation time:15 minutes
Cooking time:30 minutes

Dry biscuit with kefir

Airy baked goods cook very quickly and rise well in the oven. Read the recipe for dry biscuit with a photo below.

How to make dessert:

Separate the whites from the yolks, pour them into a jar or container, close the lid and refrigerate for 10-12 hours. The product aged in this way will acquire special properties that will help the biscuit rise better.
Sift flour into a deep bowl, mix it with 95 g of sugar, vanilla and a pinch of salt.
In another bowl, beat the lemon juice and cooled proteins with a mixer. When the mixture turns into a foam, gradually add the remaining sugar to it.
Whisk the whites until soft peaks and add the dry mixture to them. Stir the food gently with a spoon, moving from bottom to top.
Take a round non-stick muffin tin with a hole in the middle and sprinkle it with water. Pour the dough, smooth the surface with a silicone spatula.
Bake the sponge cake in an oven preheated to 180 ° C for 30 minutes. When the dough has grown significantly in size and the crust has acquired a golden hue, the treat can be removed from the oven.

Flip and chill the biscuit without loosening it. After 2 hours, take out the pastries, transfer them to a dish. Decorate with icing or whipped cream.

Vanilla dry biscuit recipe

These light baked goods are very tender, easy to cut and can form the basis of a delicious homemade cake.

Products:

chicken eggs - 250 g;
sugar - 175 g;
wheat flour - 150 g;
corn starch - 50 g;
vanilla - 1 g.

Please note that in order to obtain the desired result, the indicated proportions must be observed. Therefore, it is imperative to weigh all products on a kitchen scale.

Combine the sugar and eggs in a small saucepan, then send the mixture to the steam bath. Heat food to 42-45 ° C, remembering to stir constantly with a whisk.
Beat the warm mixture with a mixer for 10-12 minutes at high speed. At the very end, add vanilla to it.
Sift flour and starch, add products to the liquid mass in 2 doses.
Line a 28 cm baking dish with parchment and pour in the dough. Bake the biscuit at 190 ° C for 30 minutes.

Cool the finished dessert and remove from the mold.

If you want to use the biscuit to make a cake, let it "ripen". This means that the base should stand at room temperature for 5-7 hours.

When it comes to baking, it is convenient to have an uncomplicated basic option. Dry biscuit is such a “universal soldier”. Its recipe acts as the basis for confectionery products for every taste and range of products.

Making a biscuit does not require any special skills. The composition of the ingredients is budgetary. Having shown imagination, you can create your own culinary masterpiece on the basis of a dry biscuit. Try it!

Features of dry biscuit

The dough is prepared from 3 products: chicken eggs, granulated sugar and premium white wheat flour. The traditional ratio of ingredients: 3 eggs and 90-100 g of granulated sugar are taken per 100 g of flour. Excess sugar threatens to peel off the top crust of the muffin.

The biscuit is called dry, because no butter and other fats are added to the dough. In addition, it is free of yeast and leavening agents.

By consistency, the products are lush, light and airy. Due to the lack of oil, such a dough may seem a little dry, so it is important to monitor the readiness of the baking and not to overexpose it in the oven.

Thanks to their elasticity, biscuit cakes are a good base for puff cakes. The neutrality of taste allows you to combine it with brighter flavoring products.

Diet test

Dry biscuit is a suitable food for gastritis sufferers. In case of illness, doctors prohibit the use of sour yeast bread and puff pastry saturated with sugar and fats, as they can aggravate irritation of the gastric mucosa. There are no dangerous ingredients in the diet biscuit, so it will become an alternative to prohibited foods.

Limiting the consumption of baked goods is for those who are determined to reduce or maintain body weight. The product is based on flour and sugar.

These are the main sources of "fast" carbohydrates, which are instantly processed by the body and accumulate in the form of fatty deposits. Therefore, if you do not want to gain weight, eat flour products in moderation.

Ideas for cooks

The dietary use is pure, no additives. You can serve buns for tea and coffee, as a small snack. In the absence of contraindications, more room for creativity opens up:

Diet steamed recipe

The set of products for this cooking option is traditional. Feature - in technology: the egg mass is heated in a steam bath... Thanks to this secret, steamed biscuit is distinguished by its special airiness and elasticity.

For best results and a smoother texture, the dough must be homogeneous and thoroughly mixed at each step.

Another important point is not to overdo it with beating the eggs: working too long with a mixer or blender will make the dough heavy.

Sponge cake is a versatile pastry for confectioners. Almost no cake can do without a biscuit; cakes and rolls are made from biscuit, used as a basis for any confectionery.

Lush, like a cloud, and quite dense, with butter and cream, with nuts and carrots - they can be very different, but they are united by the cooking technology. Whatever the biscuit dough, for it you just need to beat the eggs (or separately the whites and yolks) and add the rest of the ingredients as carefully as possible. It is due to the air added during whipping that your biscuit will rise in the oven.

When baking a biscuit, two processes occur simultaneously. Firstly, the air in the dough heats up and, accordingly, expands, it makes the dough rise in the oven, that is, to increase in volume. Secondly, if there is enough heat (at a baking temperature of 180-200C), the walls of the growing pores are baked. Thus, to get the correct biscuit, you need to beat the eggs well, add as much air as possible, stir the dough, being careful not to lose the added air, and then bake it correctly at a sufficiently high temperature.

Before carefully studying the technology of Irina Chadeeva, we suggest watching the video recipe of the professional pastry chef Oleg Ilyin!

What are we baking from?

FLOUR

Biscuits are baked due to the starch gelatinization process - when heated in a wet dough, it changes its structure, becoming thicker and more viscous. Therefore, the presence of starch is important for a biscuit, and, accordingly, it can be baked from almost any flour - rice, wheat, corn, buckwheat (any flour contains starch). If you replace part of the wheat flour with starch, the biscuit will be more durable and crumbly. You can bake a sponge cake without flour at all, only on starch. But in nut flour (ground nuts) there is no starch, and therefore biscuits with nut flour are less durable and easily settle. Nevertheless, pastry chefs often make biscuits with nuts - it turns out very tasty!

Sponge cake with berries and cream cheese

Delicate biscuit and mascarpone cheese with berries are classics of the genre. This simple pie can be prepared both for a holiday and on an ordinary, unremarkable day. In both cases, unmatched taste is guaranteed.

EGGS

Without which, in principle, a biscuit cannot be baked - it is without eggs. It is the eggs that give it both splendor (when whipping) and strength (when baking). A well-beaten egg mass is the key to success when working with a biscuit.

SUGAR

For a biscuit, use regular sugar, preferably with small crystals. They dissolve faster, respectively, and eggs beat better with them.

Basic biscuit recipe

There are many options for biscuit, but it's worth starting with the simplest recipe, which, however, is no worse than the most complex ones. Remember the proportion:

4 eggs
120 g sugar
120 g flour
and no baking powder!

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How to make a biscuit:

1. First, measure out all the ingredients. Sift flour (as well as starch, if you use) - it is saturated with air and then mixes better in the dough. Divide the eggs into whites and yolks (remember that cold eggs are best separated into whites and yolks), using a large bowl for whites and medium in size for yolks.

Please note that the forms and baking trays for biscuits must be prepared in advance, and the oven must also be preheated in advance. When the biscuit dough is ready, it must be immediately transferred to a mold (on a baking sheet) and baked without wasting time. The biscuit dough settles quickly, and the finished products from the settled dough are low and dull.

2. Pour half of the sugar into the yolks and beat with a mixer at maximum speed until they are thick, almost white.

3. Wash and dry the whisk and beat the whites at full speed until the mixture is white and thick. Mixer attachments should leave a clear, non-spreading mark. Only now add the remaining sugar and beat on until the mass becomes snow-white and shiny.

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4. Add the yolks to the whites and stir very gently with a spoon until the mixture becomes homogeneous, light yellow in color.

How to mix correctly? Take a spoon and dip the side into the middle of the bowl. Pass the convex part of the spoon along the bottom (towards you), then up the side of the bowl, continue moving over the dough and again lower the spoon in the middle. The spoon will describe a circle. Repeat this movement while turning the bowl with your other hand. Thus, all types of biscuit (and other whipped) dough are quickly and accurately mixed. This method is called the "folding method".

5. Add flour and other dry ingredients. Stir again by folding. Do not stir for too long, as the dough may thicken too much.

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As soon as the lumps of flour have disappeared, stop. Transfer the dough to a mold, flatten the surface and place in the oven.

publishing house "Mann, Ivanov and Ferber"

What to add?

Butter is often added to the biscuit. To do this, melt it, cool it and pour it in as carefully as possible. Even a small amount of butter makes the crumb more tasty and moist, biscuits with butter do not stale longer.

How to prepare a form?

There are several ways to prepare the molds and bake the biscuit. Each has its own advantages and disadvantages. Sometimes it doesn't matter in what form you bake, and sometimes it matters.

Method number 1

Lubricate the inside of the mold with softened butter (the melted butter will drip off and you won't get an even coating). Pour in a spoonful of flour and, shaking the mold, distribute the flour first along the sides of the mold, and then along the bottom. Tap the mold well to sprinkle out excess flour.

With this method, the biscuit does not stick to the bottom and walls of the mold at all. After baking for 5–10 minutes, the biscuit cools down and shrinks slightly, while a small gap appears between the wall of the form and the biscuit, and a small slide remains on the biscuit. Turn the biscuit over onto the wire rack, it can be easily removed, while the slide will be at the bottom, and the top will be completely flat.

DISADVANTAGE: when using this method, the biscuit is slightly lower.

Method number 2

Do not grease the dish, but cover the bottom with baking paper.

When baking, the biscuit will stick to the walls, but when you take out the mold, it will also settle. Since the walls cannot settle (they are stuck), the "pea" will settle, thus, when cooling, the surface of the biscuit will become even. The biscuit is taken out of the mold only when it has completely cooled down. To do this, you need to very carefully run a knife along the walls, separating the biscuit, and remove the form. The baking paper is removed before using the biscuit.

DISADVANTAGE: in order to separate the biscuit from the walls, skill and accuracy are needed; silicone molds cannot be used.

Method number 3

Do not grease the pan or place baking paper on the bottom.

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This method is suitable for the lightest and most delicate biscuits that settle under their own weight as they cool. These are biscuits with a small amount of flour and starch, as well as protein biscuits. Usually they are recommended to be cooled upside down - for this, immediately after baking, the mold is turned over and placed on bowls so that the biscuit does not touch them. In this position, the bottom and sides of the biscuit are glued to the mold, it does not fall out, but it also does not settle under its own weight. Please note that in this case, it is important to choose the correct size of the form so that the biscuit does not turn out above the edges and can be turned over.

DISADVANTAGE: sometimes it is difficult to separate the biscuit from the mold; silicone molds are not suitable for such baking.

Bakery products

Always preheat the oven to 180-200 ° C in advance. It is advisable to bake biscuits on the middle level of the oven, you can use convection. Try not to open the oven for the first 15 minutes of baking to keep the air cool. You can check the readiness of the biscuit 25-30 minutes after the start of cooking. Ready biscuit - always with a uniform slide, golden brown in color. Pierce it in several places (closer to the middle) with a toothpick, there should be no dough stuck on it. You can also press with your palm, the finished biscuit is elastic and durable.

IMPORTANT!

To prevent the biscuit from getting soaked during impregnation, to be strong and elastic, it is advisable to let it lie down for several hours. For cakes, I usually bake a sponge cake in the evening and leave it in the kitchen overnight. Please note that the biscuit should not dry out - for this, if the air in the kitchen is dry, you can put the biscuit in a bag after it has cooled completely.

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How to cut a biscuit?

One four-egg sponge cake baked in a 20 cm diameter pan can usually be cut into three cakes. To keep the cuts even and the cakes uniform in thickness, use a few simple techniques.

Lay the sponge cake upside down - it is very flat and your cake will be flat on top too. It is convenient to use a sheet of baking paper, a flat plate or wire rack as a substrate, the main thing is that you can easily rotate the cake along with the base. Prepare a knife - it is highly desirable that it is sharp, with a blade that is longer than the diameter of the biscuit. A bread knife with a wavy blade works very well.

Use a knife to mark the cut lines about 1 cm deep around the circumference of the biscuit.

Insert the knife into the cut and cut, carefully turning the biscuit and pressing the knife against the bottom cake, it should go exactly along the marked line.

Problems?

Too thin dough - whites or yolks are not beaten well, the dough has been stirring for too long;
The biscuit does not rise well - the dough was stirred for a long time, the eggs were not beaten well, the oven was too cold;
The biscuit sagged heavily after baking - the dough was poorly baked, there is little flour or starch;
Biscuit donkey in the oven - oven too hot;
The biscuit crumbles strongly - too much starch.

And the classic biscuit is a fresh or sweet product, light, covered with a smooth crust on top and soft inside. Savoyardi biscuit biscuits can be considered an example of such pastries today, but there are other options. For Diet 5 with a dry biscuit recipe, you can make a softer, fluffier product than biscuit biscuits. But the ingredients remain the same: eggs, sugar and flour.

Brief characteristics of diet number 5

Diet table number 5 was developed for those who need to reduce the burden on the liver. Such a need arises in chronic hepatitis and cholecystitis without exacerbation, as well as during the recovery period after acute forms of these diseases. An indication for the appointment of diet No. 5 may be liver cirrhosis, when the functions of the organ are impaired, but there are no manifestations of insufficiency yet.

The purpose of the dietary table No. 5 is to normalize the functions of the liver with maximum sparing, as well as to improve the processes of separation and excretion of bile. To achieve these goals, a fractional five meals a day is organized with at least 2 liters of free liquid per day. The chemical composition of the 5th diet is balanced. It provides a sufficient amount of proteins and carbohydrates (70 and 400 g, respectively). The fat content is slightly reduced - no more than 70 g (one third of them are vegetable). The total energy value of the daily diet should be approximately 2400 kcal, but it can be adjusted by the doctor.

The daily menu of table number 5 should contain as little refractory (saturated) fats as possible, which hinder the liver. Baking without added fat is allowed. A popular dietary product for those who eat according to the requirements of table 5 is dry biscuit.

Features of dry biscuit

The reference to dry biscuits can be found in many works of English and French literature, where the characters eat them, dipping them in tea, milk or coffee, and sometimes even in wine. The main feature of this confection is that when baking it, they use a lot of beaten eggs, little flour and sugar. The quality of the biscuit depends on the freshness of the eggs, the duration of their beating, and compliance with the baking rules. The classic well-baked dry biscuit is tender and soft, porous inside, and covered with a thin smooth crust on top.

The proportions for preparing a dry biscuit are approximately as follows: 3 eggs should have 90 g of powdered sugar and 100 g of wheat flour. The energy value of such baked goods is approximately 300 kcal / 100 g.

When preparing a dry biscuit, you need to very carefully separate the whites from the yolks, since the slightest admixture of yolk will not allow them to beat well. Next, the whites are placed in the refrigerator, and the yolks are thoroughly ground with half the sugar. Then the flour is sifted twice through a fine sieve and thoroughly mixed into the yolk-sugar mass. Beat the whites, gradually increasing the speed and adding the second part of the sugar in a spoon. The protein mass should approximately triple. The whipped whites are very carefully introduced into the yolk mass, adding 2 tablespoons each and mixing with movements from the bottom up and from the sides to the center of the cup.

The baking dish is lined with baking paper. Spread the biscuit in a layer or deposit in the form of cookies. Sprinkle lightly with powdered sugar and leave to stand for 10 minutes. Preheat the oven to 150 degrees Celsius, put a sponge cake, increase the temperature to 180 degrees Celsius and bake for about 45 minutes - if it's a cake, 10 minutes - if it's a cookie. When the biscuit is ready, turn off the oven and let the baked goods cool in the mold.

Nutritionist advice. Traditional dry biscuit does not harm human health: it can be included in children's meals, dietary tables for various diseases. The product is ideal as a snack and as a dessert after the main meal. But including the classic dry biscuit in the diet, you need to take into account some factors. It is not recommended to use it in case of diabetes mellitus, in the presence of excess weight (the product is saturated with fast carbohydrates), in case of problems with the gastrointestinal tract (GIT) (it can provoke flatulence and bloating), with caution - for nursing mothers and pregnant women, people with allergies to chicken eggs.

Dry biscuit recipes

The recipe for the preparation of dry biscuits may vary slightly, but the basic rule is the absence of fat.

English dry biscuit: 5 eggs, 225 g sugar, 140 ml water, 225 g flour. Put sugar in water, bring to a boil. After the sugar is completely dissolved, turn off the syrup and cool. Beat the eggs until the mass is threefold, gradually pour the syrup into the egg mass by spoon, continuing to beat. Then add the sifted flour and knead the dough. Put in a silicone mold. Bake for 45 minutes at 180 degrees Celsius.

Savoy sponge cake: 12 eggs, 500 g sugar, 100 g potato starch, 500 g flour, a bag of vanillin. Carefully separate the yolks from the proteins, grind with sugar, so that the mass turns white and increases in volume. Mix flour with starch and vanilla, sift, mix with yolks and knead the dough well. Beat the whites into a strong foam, gently insert into the dough. Line a baking dish with parchment paper and sprinkle with powdered sugar. Preheat the oven. Place the dough in a mold and bake for about an hour. Readiness can be checked by piercing the biscuit with a wooden stick and making sure it is dry. Cool baked goods without removing from the oven. Then remove and cut. When baked, powdered sugar gives the biscuit a yellowish color and gives a glossy crust.

For more information on how to make a classic dry biscuit, see the video below.

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Diet number 5 - what foods can and can not be consumed (diet table number 5)

At some point in life, almost everyone thinks about their health, about proper nutrition and diets. There are a huge number of them, but in this publication we will talk about the "diet number 5", which is one of the 15 therapeutic diets, or, as doctors like to say, diet tables. The indications for "Diet table number 5" are diseases of the liver, biliary tract and gall bladder. It is prescribed to give the patient adequate nutrition, which, in combination with therapeutic measures, contributes to his speedy recovery with a mild sparing regimen for the liver itself. What is the real mechanism of the effect of diet No. 5 on the human body?

It turns out that with its exact execution, glycogen accumulates in the liver, unloading of fat and cholesterol metabolism, active stimulation of bile secretion and, as a consequence, normalization of the healthy function of the entire gastrointestinal tract (gastrointestinal tract).

Diet No. 5 is prescribed during the period of remission (recovery) after exacerbation of hepatitis and cholecystitis, (without exacerbation) gallstone disease, with chronic forms of hepatitis and cholecystitis, cirrhosis of the liver (without liver failure), chronic gastritis (without acute manifestations); with chronic colitis, complicated by constipation, and postoperative therapy after removal of the gallbladder.

Diet table No. 5 is distinguished by the presence of foods with a natural content of proteins and carbohydrates and the minimum presence of refractory fats. This does not include foods with essential oils, oxalic acid, saturated with purines and cholesterol, nothing fried, which contains oxidized fats.

The energy value of a set of products of such a diet is equal to kilocalories per day and is composed of 70 grams of fat, 100 grams of protein and only 50 grams of carbohydrates, which makes it possible to compose such a menu in which you can achieve a balance between tasty and healthy, which is most disturbs when choosing a diet.

But in the set of dishes for diet No. 5 there are a lot of pectins, fat-burning substances, dietary fiber and much-needed liquid. Given the profile of the disease, the diet is fractional - up to 5-6 times during the active period of the day. The meals offered by the diet are predominantly boiled or baked, sometimes mildly stewed. Flavoring vegetables, carrots, tomatoes, onions and beets are not fried, but stewed slightly and briefly with broth and vegetable oil. Do not grind the main products during processing, with the exception of vegetables with coarse fiber and veined meat. It is better to grind them. The temperature of the food should not be too cold.

What foods can be consumed with diet number 5

Yeast dough products: daily rye bread; wheat bread made from flour of the first and second grade, slightly stale. Non-yeast dough products: pies and pies baked in the oven, stuffed with boiled fish or meat, with low-fat cottage cheese, apples; biscuits or dry biscuit.
The first hot course: dairy soups with pasta; soups with vegetable broth - cereals or with vegetables, fruit soups; borscht, beetroot soup and vegetarian cabbage soup. If it is difficult to give up fried flour, it should be dried in a pan without the participation of fat and discoloration.
Fish is allowed only low-fat species, baked after boiling in the oven; fish dumplings, meatballs, soufflé.
Poultry: lean, without fat, tendons and coarse connective tissue; poultry meat without skin; lamb, beef, pork, rabbit, chicken, turkey - boiled, followed by roasting in the oven (whole and chopped); meat products: dairy sausages, cabbage rolls, pilaf without hot spices with boiled meat.
Dairy products with low fat content: milk, acidophilus, kefir cottage cheese. Dishes made from low-fat dairy products: casseroles, puddings, lazy dumplings, sour cream as an addition to other dishes, mild cheese.
Refined vegetable oil; butter in a limited amount for a sandwich and as an ingredient in ready-made dishes.
There are no restrictions on the choice of cereals for soups and porridge, but buckwheat, oatmeal are preferable; pilaf with carrots and dried fruits, boiled pasta with minimal fat, cereal, pudding with cottage cheese, manna with a low sugar and fat content.
Dishes from fresh eggs: boiled soft-boiled egg, omelet baked in the oven, chicken yolk - 1 per day.
Various vegetables in raw, boiled and stewed form as a side dish or as separate dishes: cucumbers, tomatoes, carrots, bell peppers, red cabbage, beets. Salads, non-peroxidized sauerkraut, mashed green peas, onions and boiled leeks.
The list of appetizers is recommended: fruit salads; fresh vegetable salads; vinaigrette, with scalded onions and mild pickled vegetables; mild squash caviar without fried ingredients; salads from boiled fish, seafood, boiled lean meat; diet sausages: dairy, children's, doctor's and similar types; lean ham; mild and low-fat cheese.
From fruits and berries it is allowed: all non-acidic in fresh, baked and boiled form, with a minimum amount of sugar: compote, jelly, jelly, mousse, marshmallow, marmalade, non-sugar jam, honey, sweets without the participation of chocolate, sugar in a minimum amount, sometimes replacing sorbitol or xylitol.
As for drinks, diet number 5 allows: juice from vegetables, berries and fruits; coffee with milk; black and green tea; rosehip decoction and wheat bran decoction.
Of sauces and spices, it is preferable: fruit non-acidic sweet spices; cinnamon; parsley; dill; sour cream sauce; vegetable or milk sauce, with the participation of dried in a pan flour, without fat and discoloration.

What foods should not be consumed with diet number 5

Limit or exclude products made from butter or puff pastry, fried pies, fresh yeast bread; deep-fried pies and other dough products.
Do not use soups on strong mushroom, meat and fish broths, green cabbage soup and okroshka.
Do not include canned fish, salted, smoked and fatty fish in the menu.
Give up fatty meat, offal: brains, liver; goose and duck meat; smoked meat products and sausages; spicy canned meat.
Limit the use of fatty sour cream; cream; fermented baked milk, fatty cottage cheese and fatty salty cheese.
Diet # 5 prescribes to exclude a number of animal fats such as: chicken fat and chicken skins; lard, beef and lamb fat.
The use of legumes (beans, peas) is undesirable.
Refuse fried and hard-boiled eggs, and with gallstone disease, no more than half of the yolk with other food.
You should exclude the use of spinach, radish and radish, sorrel, garlic, green onions, mushrooms, pickled vegetables.
Caviar of fish, all types of smoked meats, fatty and spicy canned food, for example, sprats, will bring discomfort to the stomach; and other spicy and fatty snacks.
Avoid sour berries and fruits, chocolate, ice cream, products with fatty cream.
Ignore cold drinks, cocoa, black coffee, all alcoholic and low alcohol drinks.
Exclude completely horseradish, hot and allspice peppers, mustard, mayonnaise, adjika, soy sauce. Limit salt to 10 grams per day.

Diet table menu options for a week

Second breakfast: cottage cheese casserole with sour cream.

Lunch: vegetarian cabbage soup, stewed carrots, boiled meat, dried fruit compote.

Afternoon snack: low-fat cookies and tea with lemon.

Dinner: boiled pasta, cheese, butter, mineral water.

Before going to bed: 1 glass of low-fat kefir.

Second breakfast: green fresh apple.

Lunch: mashed potato soup, stewed cabbage, boiled fish, fruit and berry jelly.

Afternoon snack: cookies, rosehip broth.

Dinner: buckwheat cereal, mineral water.