Logo by S. Popis
 
DAY TWO  

Breakfast
P 27g, F 110 g, C 12g, 1 : 4 : 0.4, 1220 kcal

Two leftover cheese pancakes with butter (50g). Put one slice of smoked ham or other luncheon meat on each pancake. Wash down with a glass of coffee with milk.
To make the cafe au lait the optimal diet way, mix a half cup of full fat milk with a half cup of 30% fat cream. Bring to a boil and pour over 2 teaspoons of instant coffee

Lunch
P 20g, F 70g, C 9g, 1 : 3.5 : 0.5, 804 kcal

One serving (200g) of gelatine with trotters. A good side dish to this is a spoonful of horseradish mixed with an equal amount of thick, sour cream.
Follow the gelatine with one cheese pancake covered with butter (30g). Tea with lemon.

Dinner
P 57g, F 71g, C 3g, 1 : 1.3 : 0.05, 893 kcal

Boiled pork knuckle with spices. It is traditional to serve the whole knuckle. It should be eaten with the horseradish sauce given. The sauce should be served warm and on the side rather than poured over the meat (otherwise the dish will look unappetising and a lot of the sauce will be left on the plate). Slices should be cut off by the diners and dipped in the sauce.

Total for Day two
P 104g, F 251 g, C 24g, 1 : 2.4 : 0.2, 2917 kcal

BOILED PORK KNUCKLE
P 14g, F 15g, C 0, 1 : 1.1 : 0, 194 kcal

Pork knuckle is the term used for the meat from a pig's front leg. It is always served on the bone. Small pieces (up to 500g) of pork knuckle should be boiled whole. Larger pieces must be chopped in half. Put into a pot and cover with cold water. Add pieces of carrot, turnip, leek and/or onion and herbs and spices (e.g. coriander, bay leaves, salt, pepper). Boil for 2-3 hours until the meat is very soft. The remaining water should be kept as a soup stock. Pork knuckle is served hot with spicy sauces or mustard.

HORSERADISH SAUCE
P 4g, F 40g, C 2g 1 1 : 10 . 0.5 398 kcal

Melt one tablespoon of butter (30g) in a frying pan. Add a half teaspoon of flour to it. Fry, but not long enough for the flower to turn brown. Dissolve a bouillon cube in 1/4 cup of hot water and add to the frying pan. Bring to a boil. Add 3/4 of a cup of thick sour cream (180g) and two heaping tablespoons of horseradish. Stir and allow it to come to a boil. Take off the beat. Serve hot.

GELATINE WITH TROTTERS
P 15g, F 21g, C 0, 1 . 1.4 : 0, 240 kcal

"Trotter" is the name for meat from a pig's foot and extreme lower leg. Clean and chop two pork trotters (1 kg) and one small pork knuckle (500g) into small pieces. It is also possible to add pork rind or bacon (20g). Cover the meat with cold water and boil until the meat fails off the bones. Half an hour before the meat is done, add two cloves of garlic, an onion, a bay leaf, all spice, salt and pepper. Strain out the liquid into a bowl. Remove the bones and spices from the meat, add the meat back to the liquid and bring back to a boil.
Put a slice of hard boiled egg, a few canned green peas, a slice of carrot left over from the boiled pig knuckle, and parsley, chives and/or other vegetable greens into one serving dishes. Fish out the pieces of meat from the broth, and place them equally in each of the serving dishes. Pour the broth into the serving dishes until it just covers the pieces of meat.
Before serving, gently pry out the gelatine from the serving dish and place top down on a small plate. Do not remove the fat that may have floated to the top. No additional gelatine is needed for this recipe, but it will become firm sooner if it is refrigerated.

Day 1 | Up | Day 3 | Day 4 | Day 5 | Day 6 | Day 7

| Up | Home | Feedback |
Designs and implementation by S. Popis. All Rights Reserved