Средиземноморская кухня Рецепты с фото on Windows Pc

Mediterranean cuisine - are united in the kitchen myself countries of the Mediterranean region. Although there are common for all kitchen items, such as the use of olive oil, herbs and garlic, gastronomic traditions of the various countries differ greatly from each other, so the "Mediterranean Cuisine" is a collective terms, rather than a separate kitchen.
In 50-ies of XX century Ancel and Margaret Kay was introduced to the use of the term "Mediterranean diet". Multiple medical studies have shown that the inhabitants of the Mediterranean countries are at less risk of cardiovascular disease, less likely to suffer from obesity, high blood pressure, diabetes. Mediterranean diet reduces the risk of Alzheimer's disease. This is primarily due to abundant eating fresh fruits and vegetables, dishes from grains and moderate amounts of meat and fish. Mediterranean diet: 60% carbohydrates (bread, pasta), 30% fat (mainly olive oil),
10% of proteins (meat, fish, beans, peas, beans)
Mediterranean cuisine is low in animal fats, mainly fish and seafood, fresh vegetables, red meat syr.Esli necessary, then choose to use lamb or beef. An important element is the Mediterranean olive oil, in the substantial absence of other fat - butter, tallow and margarine. Olive oil is a rich source of unsaturated fats, which protect against heart disease. In addition, there are many useful for skin and hair of antioxidants and vitamin E. Olive oil is not only added to salads, but also cooked only on it.
Fresh fish and seafood consumed frequently, fish is popular the most diverse: mackerel, sardines, herring, anchovies. All these varieties are very healthy, because oily fish is a source of polyunsaturated fatty acids omega-3, which is very beneficial effect on the heart, blood vessels and brain.
The Mediterranean region is famous for its dairy products from time immemorial. It is significant that the inhabitants of the milk almost do not use, but every day, eat low-fat cheese and yogurt. Cheese in salads, cooked them hot meals and served to the table as a separate company in the snack olives and fresh herbs. These cheeses contain very little fat, but very rich in protein.
 The properties of our collection:
- Name (common and national identity) dishes;
- Approximate cooking time with pictures;
- List required for the preparation of food ingredients, their number and proportion;
- Equipment and facilities needed for the preparation of meals;
- Number of persons for whom the dish;
- Calorie dishes (sometimes contents of proteins, fats and carbohydrates);
- Step by step instructions for the preparation of meals;
- Serving method (decoration dishes and serving)
- Recipes from various foods: meat dishes, fish dishes, dishes from tofu and dough (pastry), recipes of poultry and chicken dishes from dairy products
- Large selection of national cuisine: Russian food (pancakes), Chinese (rice and noodles), Thai, Ukrainian (borscht), Caucasian cuisine (barbecue), Italian food (pasta and pizza, risotto), Japanese (sushi), and of course French
- In the collection you will find recipes for salads, soups, side dishes, cereals, desserts, cakes, meat dishes
- Recipes for different people -children menu, Lenten menu, vegetarian dishes, gluten-free diet
Recipe - a guide for the preparation of food products. It contains information about the necessary foodstuffs, their proportions and instructions for mixing and processing. Recipes describe the mechanical and thermal treatment of the ingredients, the methods of serving finished articles.
Recipes with photos transmitted by word of mouth, as well as published in cookbooks and on specialized sites. There are secret recipes, culinary transmitted to his heirs

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