Recette du mois novembre 2015: Automne doré italien

Publié le par
Du chef André Gottschling
 

Salade de pain croustillant

(vegétalien)
RdM 11 2015 Brotsalat
Ingrédients (2 portions):

  • 100 g Ciabatta
  • 1 poivron rouge
  • 1 gousse d’ail
  • ½ botte d’oignons de printemps
  • 20 g de noix de cajou
  • 10 g de persil
  • 100 g de tomates cerises
 
Pour la vinaigrette:
  • 10 ml d’huile d’olive
  • 10 ml de vinaigre blanc (Balsamique)
  • 1 citron (jus)
  • Epices: Sel, Poivre
 
Préparation:
  • Couper en cubes la Ciabatta et avec laisser cuire dans le four à 160 degrés environ 15 minutes avec les tomates cerises coupées en deux, les poivrons coupés en dé et les noix , puis laisser légèrement refroidir.
  • Hacher finement l’ail et faite saisir dans une poêle avec l’huile d’olive, ajouter les petits oignons coupés en lanières et faire aussi revenir.
  • Puis déglacer avec le vinaigre et ajouter le jus de citron. 
  • Assaisonner avec le sel et le poivre.
  • Mélanger le tout avec le pain et servir immédiatement.
  • Pour décoration, un morceau de citron et le persil haché grossièrement seront idéals. 
Brotsalat Naehrwerte
 

 

Pâtes complètes marinées avec anti-pasti Allerlei

(vegétalien)  
RdM 11 2015 Vollkornnudeln
Ingrédients (2 Portions):

  • 200 g pâtes complètes
  • 100 g de tomates passées
  • 50 g de roquette
  • 100 g de tomate cerise
  • 1 Aubergine
  • 1 courgette
  • 1 pot de basilic frais
  • herbes italiennes selon les goûts (Romarin, Thym etc…)
  • 1 avocat mûr
  • 2 citrons (jus)
  • 20 ml d’huile d’olive
  • sel, poivre noir
  • Decoration : poivre frais, crème balsamique

Préparation:

  • faire cuire les spaghettis al dente et laisser refroidir.
  • Mélanger avec les tomates passées et laisser refroidir.
  • Hacher finement le basilic (garder quelques belles feuilles pour la décoration). 
  • Mélanger avec le jus de citron et l’huile d’olive.
  • Laver la salade de roquette et égouttez la.
  • Maintenant laver la courgette et l’aubergine et coupez les en longueur.
  • Enlever les graines de la courgette.
  • Couper les moitiés de nouveau en tiers de la longueur et saupoudrer de sel.
  • Laisser 10 minutes  mijoter dans l’eau.
  • Maintenant disposez les légumes avec les tomates coupées en deux et les herbes italiennes, au four (Le mieux est sur un papier sulfurisé).
  • Laisser sécher à 130 degrés pendant 45 minutes.
 
Peut être servi. 
 
Vollkornnudeln Naehrwerte
 

 

Crêpe de Chia fourrée au blanc d’oeuf et crème de citron

(haute teneur en protéines, riche en fibres)
Rdm 11 2015 Chia Crepe

Ingrédients (4 pièces):

 

Préparation:

  • Pour les crêpes, mélangez bien la farine complète et les graines de chia.
  • Incorporer l’oeuf a la fin. 
  • Laisser reposer 10 minutes.
  • Huiler finement un poêle anti adhésive(ou vaporiser avec un aérosol d’huile de cuisson).
  • Disposer la masse en mouvement circulaire dans la poêle.
  • Laisser refroidir sur une grille. 
  • De la même facon, faite cuire les 3 autres crêpes..
  • Pour la garniture, mélanger le fromage blanc,la poudre de Proteine SUPER HI PRO, le jus du citron et le zeste de citron.. 
  • Selon les goûts ajouter de l’édulcorant.
  • Disposer 2 cuillères à soupe de la masse dans le devant du tiers de la crêpe et roulez la.
  • Laisser 15 minutes dans le congélateur, de sorte que vous puissiez bien couper la crêpe.
  • Couper en diagonal et servir avec un peu de menthe ou de mélisse.
Chia Crepe Naehrwerte

POWERSTAR FOOD Diaetkoch Andre Gottschling 3

A propos d’André Gottschling: André Gottschling a après son baccalauréat  fait une formation en tant que chef cuisinier dans une grande chaîne d’hôtel allemande où il a été ensuite engagé comme chef junior et a poursuivi son chemin en tant que  sous-chef. Pendant ces 10 années d’activité, il a acquis une précieuse expérience en tant que chef en Autriche et en France.

Après il a été actif en tant qu’entraîneur personnel et coach de nutrition, il a changé de domaine et se spécialise vers une cuisine diététique. La connaissance qu’il a acquise en privé par son propre régime pour le culturisme , a été très utile dans ce domain.

Depuis 18 ans, il vit ce sport avec passion et prépare actuellement sa première compétition pour l’IFBB au mois de mai . André exploite son sport et son métier avec enthousiasme et a donc été choisi par POWER STAR FOOD comme le chef officiel de ce nouveau service client.

Laissez un commentaire si vous avez des questions!

 

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