Brussels sprouts gratin / Zapekaný ružičkový kel / Gratin de choux de Bruxelles / Запеченная брюссельская капуста

Servings : 8, calories for serving : 205

Preparation time: 30 min, Baking time : 45 min
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Brussels sprout looks like a small cabbage, but has a milder flavor. It belongs to the cabbage family, which also includes broccoli, kale, cauliflower and green cabbage. This vegetable has a number of vitamins, minerals, and fibers. Attention should be paid mainly to increased amounts of vitamin C, K, A, potassium, folate, and antioxidants. Brussels sprout is believed to protect against cancer due to a high content of glucosinolates (phytonutrients) and the ability to block an enzyme sulfotransferase. It is important not to over-cook it so that its nutritional value is not lost. In the following recipe, we have prepared brussels sprouts gratin with mushrooms and rice. Melted cheese Gouda on top of the gratin not only increased the nutritional value for vitamin K, but also flavored vegetables.

Ružičkový kel vyzerá ako malá kapusta, je však jemnejšej chuti. Patrí do rodiny kapustovej zeleniny, ktorej súčasťou je aj brokolica, kel, karfiol a listová kapusta. Táto zelenina má množstvo vitamínov, minerálov a vlákniny. Pozornosť si zasluhuje hlavne zvýšené množstvo vitamínu K, C, A, draslíka, folátu, a antioxidantov. Považuje sa ako ochrana pred rakovinou pre jeho vysoký obsah  glukozinolátov (fytonutrienty) a schopnosťou blokovať enzýmy sulfotransferázy.  Je dôležité, aby sa pri príprave nerozvaril, čím by stratil svoju nutričnú hodnotu. V tomto recepte sme pripravili zapečený ružičkový kel s hubami a ryžou. Rozpustený syr Gouda na povrchu zapekanej zeleniny nielen zvýšil nutričnú hodnotu so svojim obsahom vitamínu K, ale pridal tiež na chutnosti tejto gratinovanej zeleniny. 

Kohlrabi gratin with mushrooms and rice / Gratinovaný kaleráb s hubami a ryžou / Gratin de сhou-rave aux champignons et riz / Запеченный кольраби с грибами и рисом

Servings : 8, calories for serving : 

Preparation time: 40 min, Baking time : 50 min

This recipe is a variation on the previous kohlrabi gratin with oyster mushrooms. Here, we have used mushrooms and basmati rice, which makes a fuller taste of the kohlrabi gratin and thus it is suitable as a main dish.

Tento recept je variáciou na predchádzajúci gratinovaný kaleráb s hlivou. Tu sme použili šampiňóny a kvalitnú Basmati ryžu, ktorá spraví gratinovaný kaleráb sýtejším a tak vhodným aj ako hlavné jedlo.

Teriyaki tofu with broccoli / Teriyaki tofu s brokolicou / Teriyaki tofu avec du brocoli

Servings : 4, calories per serving : 397

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Teriyaki je japonská kulinárska technika, v ktorej sú potraviny opečené alebo grilované a podávané so sójovou omáčkou, korením, cukrom s prídavkom prísad, ako sezamom alebo cesnakom. Nechala som sa inšpirovať s niekoľkými Teriyaki receptami a nakoniec som pripravilaTeriyaki omáčku s tofu a brokolicou.

Teriyaki is a Japanese cooking technique in which food is broiled or grilled and served with the soy sauce, mirin, sugar with added ingredients, such as sesame or garlic. I was inspired with several recipes over the web and finally I have made Teriyaki tofu and broccoli.  

Baked shark with vegetable - Žralok na zelenine

Fishes and seafood are an important part of a healthy diet. In addition to the important elements such as selenium and iodine, fishes contain omega-3 fatty acids - eicosapentaenoic and docosahexaenoic  acids (EPA, DHA), which are essential for humans who are unable to synthesize their own EPA, DHA.