Recipes of the day Thursday

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It has long been no secret to anyone that the planets are capable of influencing human health, and a correctly chosen diet plays an important role here.

The most important factor in choosing an individual astrodiet is the indicators of a person's birth horoscope.

An important role is played by the choice of a diet in accordance with the weekly planetary rhythm, because during the week the biological rhythm of the body changes, the activity of physiological functions interconnected with the vibrations of the planets.

By organizing a diet in accordance with culinary and astrological recommendations that change depending on the day of the week and associated with the influence of the planet-ruler of each day, you can not only diversify your diet, daily replenishing your culinary knowledge with new interesting recipes, but also bring real benefits to your health.

Thursday is the day of the week ruled by Jupiter.

This planet is the most benevolent in astrology and provides a fairly free choice of diet.

However, due to the fact that Jupiter is responsible for the functioning of the liver in the body, including diseases associated with this organ, you should not provoke them on Thursdays with overeating:

• sweets,
• fatty foods,
• root vegetables, especially potatoes.

On such days, it is useful to cleanse the liver, consume choleretic products:

• lemon juice,
• olive or sunflower oil.

***

Goose liver in tomato

• A set of products:
• goose liver 350-400 g,
• butter 40-50 g,
• tomato sauce 1.5 cups,
• loose rice porridge 4 cups,
• hard grated cheese 1/2 cup,
• salt,
• pepper to taste,
• chopped parsley or other herbs.
• 
  
• Method of preparation:
• scald prepared poultry liver,
• salt, pepper
• and fry with oil in a pan.
• Pour in tomato sauce and boil for 1-2 minutes.
• Mix loose (hot) rice porridge with grated cheese,
• put it on a plate,
• make a large funnel in the center and fill it with liver and sauce.
• Sprinkle the dish with finely chopped herbs on top.
• Pour a strip of tomato sauce along the rim of the rice slide.

Enjoy your meal!

***

Fish in Nigerian style

• Product set:
• fish fillet 250 g,
• flour 25 g,
• vinegar (9%) 100 g,
• water 100 g,
• onions 50 g, 
• black peppercorns 2 g, 
• laurel, 
• curry powder 2 g, 
• vegetable oil 30 g, 
• salt.
• 
  
• Method of preparation: 
• fillet of sea fish is cut into pieces 2 cm thick, 
• salted, 
• rolled in flour 
• and deep-fried. 
• The vinegar is diluted halfway with water, 
• put peppercorns, 
• laurel, 
• onions cut into rings 
• and cook until the onions become soft. 
• Curry powder is diluted with vinegar, 
• poured into a boiling marinade 
• and boiled for another 2 minutes. 
• The fish filled with marinade is kept in the refrigerator for 24 hours.

Enjoy your meal!

***

Oatmeal porridge with orange

• A set of products:
• 2 large oranges, 
• 1.3 cups instant oatmeal, 
• 2 cups milk, 
• 0.3 cups seedless raisins, 
• 1 tbsp. transparent honey.
• 
  
• Method of preparation: 
• wash oranges. 
• Scald one with boiling water 
• and grate the zest of this orange on a fine grater, 
• squeeze the juice out of it. 
• Peel another orange, 
• slice it and set aside. 
• Put grated zest, 
• orange juice, 
• oatmeal 
• and milk in a saucepan, 
• stirring constantly, bring to a boil over low heat 
• and simmer over low heat for 1 minute. 
• Add raisins and honey. 
• Divide into 4 deep serving saucers, 
• garnish each serving with orange slices 
• and serve immediately.

Enjoy your meal!

***

Flemish carbonade

• A set of products: 
• beef tenderloin 150 g, 
• carrots 10 g, 
• parsley or celery root 5 g, 
• rye bread 50 g, 
• beer 150 g, 
• butter or margarine 10 g, 
• sugar 1 g, 
• mustard, 
• caraway seeds, 
• laurel, 
• vinegar.

• Method of preparation:
• the tenderloin is cut across the fibers into pieces of 100 g, 
• lightly beat, 
• and fry. 
• Finely chopped carrots and parsley root are fried in the same frying pan.
• Then onion, cut into thin slices. 
• Meat, vegetables and onions are laid in layers in a pan, 
• covered with thick slices of bread (without a crust), 
• greased with mustard, 
• laurel is placed, 
• sprinkled with caraway seeds,
• and poured with beer.
• Stew over low heat until tender, pouring with beer if necessary. 
• The sauce is seasoned with sugar and vinegar. 
• Served with boiled potatoes.

Enjoy your meal!

***

Brussels medallions

 + 

• Product set:
• celery root 240 g,
• beef or pork liver 400 g,
• butter or margarine 20 g,
• egg 1 pc.,
• flour 10 g,
• fry mix
• pepper,
• lemon juice 10 g, 
• salt.

• Method of preparation: 
• slices of celery are fried in oil or margarine until golden brown.
• Liver slices are doused in flour, 
• dipped in a beaten egg, 
• doused in fry mix.
• Fried on both sides until you satisfied. 
• Sprinkle with salt, pepper, 
• pour with lemon juice,
• place on celery slices.

Enjoy your meal!

***

Tu B'Shevat Pie

• Product set:
• 400 g dried apricots,
• 100 g dried apples
• 150 g raisins
• 1/4 cup orange liqueur
• 1/4 cup brandy
• 1/2 cup dry red wine
• 150 g candied walnuts,
• 250 g walnuts
• 100 g peeled almonds
• 100 g pine nuts,
• 2.5 cups flour
• 1 cup of sugar,
• 1 teaspoon cinnamon
• 1/2 teaspoon of cloves
• 8 eggs,
• 1 orange,
• 1 lemon.

• Cooking method: 
• Preheat the oven to medium temperature, 
• grease the baking dish. 
• Place the dried fruits and pour over with drinks.
• Leave for 20 minutes. 
• Add nuts and stir. 
• Set aside 2 cups of the mixture for pie decorating . 
• Combine flour, sugar, cinnamon and cloves.
• Combine dough with fruits. 
• Beat eggs separately and pour in there too. 
• Add chopped orange zest and juice, lemon zest and mix. 
• Place the dough in a baking dish,
• place the nuts and fruits on top. 
• Cover loosely with foil. 
• Bake over medium heat for 40 minutes, 
• remove the foil and leave in the oven for another 20 minutes. Cool it without removing it from the baking dish.

Enjoy your meal!

***

Crucian carp with buckwheat porridge

• A set of products: 
• fish - 150 or 200 g, 
• porridge - 100 g, 
• half an egg, 
• sour cream - 50 g, 
• butter - 15 g, 
• flour - 10 g, 
• herbs, salt to taste.

• Cooking method: 
• Peel the whole crucian carp, 
• wash, 
• salt, 
• breaded in flour,
• fry on both sides until golden brown.
• Chop hard-boiled eggs into the cooked buckwheat porridge, 
• stir, 
• put the porridge in a greased frying pan, 
• put the fish on top. 
• Pour sour cream, bake in the oven. 
• Serve sprinkled with herbs.

Enjoy your meal!