Light cooking between the years | – television – AZ broadcasts

During the Christmas holidays, there is traditionally hearty food and lots of sweets. Afterwards, many people have a bad conscience, they feel weak and heavy. So what can you do to get your body, stomach, and mind back on track?

TV chef Tarik Rose and nutritionist Matthias Riedl have plenty of advice on the subject of “light cooking between the years”. In their recipes, they bet on fiber-rich vegetables, winter salads and fish.

Delicious salad with leftover roast from the holiday

The first course is all about leftovers from the holiday feast. An excellent salad can be prepared from cold poultry or roast beef. The healthy basis are regional vegetables such as carrots, parsnips and leeks. They are cut into thin strips, cooked al dente and served with a vinaigrette made from soy sauce, lemon balm, ginger, cumin and chilli. There are also mushrooms, pomegranate seeds and leftovers from the roast.

A recipe quite to the taste of the nutrition doc, because after all the vegetables and other ingredients can score points in vitamins and fibers. Dietary fibers are plant fibers and bulking agents. They are largely indigestible and therefore contain practically no calories, they also lead to a longer-lasting feeling of satiety and stimulate intestinal laziness.

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Christmas dinner is over, but you only ate half the goose and ravioli? Tips for optimal use of leftovers. Continued

Fish with a crispy crust

After the healthy use of leftovers, the Eat Better! continues with a refined fish dish. Salmon trout fillets are wrapped in grated potato chips and fried in a pan until crispy. Cover and content make alternative fish sticks interesting not only for gourmets. They are also sources of many vitamins, minerals and omega-3 fatty acids. The chef and the nutritionist accompany it with leek and apple vegetables accompanied by horseradish and a herb salad.

Radicchio with Walnuts and Blue Cheese

Finally, there is a delicious autumn and winter specialty from northern Italy on the table: the Radicchio di Treviso. Unlike the round Chioggia radicchio, its red-violet leaves are elongated and the veins are wider. Its pungent-bitter taste is a little sweeter than that of other varieties. Tarik Rose and Dr. Matthias Riedl fry colorful and extremely healthy slices of lettuce heads in a pan and serve them with nuts, oranges and North German blue cheese.

Incidentally, the three dishes have one thing in common: healthy cooking can also be delicious.

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Spicy vegetable salad with leftover roast served on a plate.  © NDR Photo: Florian Kruck

The warm salad with carrots, peppers, shiitake mushrooms and fresh herbs is also delicious without meat. Continued

Fish fillet in a potato coat with apple and leek served on a plate.  © NDR Photo: Tarik Rose

Tarik Rose serves crunchy vegetables with fresh horseradish and herbs with the baked golden fish fillets. Continued

Braised radicchio with walnuts, orange and blue cheese served on a plate.  © NDR Photo: Florian Kruck

Tarik Rose braises the lettuce halves with ginger, star anise and balsamic vinegar and finally adds hazelnut oil. Continued


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