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Cruise PV Coached Menu: Dinner

S: 12st11lb C: 11st9lb G: 10st0lb BMI: 27.1 Loss: 1st2lb(8.94%)
#1
T as Tuna tart



Preparation : 15 minutes Cooking :
35 minutes For 6 people Attack Phase



Ingredients

2 tins
of tuna
5 eggs
200 millilitres of skimmed milk
Provencal Herbs

Salt and pepper


Preheat the oven to 200è°C.
Break up the tuna into a silicon tart mould. Mix 3 whole eggs and
2 egg whites in a salad bowl, then add the milk. Season with salt,
pepper and Provencal herbs. Put the mixture on top of the tuna and
cook in the oven for 35 minutes.

G as Glazed turkey with herbs and vegetables



Preparation : 15 minutes Cooking :
120 - 180 minutes For 6 people PV Phase



Ingredients

1
turkey (3.5 - 4 kilos)
2 lemons
1 lime
10 centilitres of dry white
wine
2 teaspoons of powdered sweetener
1 teaspoon of olive oil
1
bunch of sage Thyme
oregano or marjoram
Sea salt and ground black
pepper


Preheat the oven to 170-180è°C
(gas mark 5-6). Season the turkey meat with salt and pepper. Peel
the lemons and cut them in half. Squeeze one half to obtain 2
spoonfuls of juice and put to one side. Cut the rest into equal
sized slices and use to stuff the turkey through the neck. Chop
the thyme and clean the sage leaves. Add thyme, sage and oregano
to the inside of the turkey before closing up the opening. Place
the turkey on a large dish and brush with a mixture of oil and
water (1 teaspoon of oil + 2 table spoons of water). Put in the
oven. Allow for 20 minutes' cooking time per pound (500
gr) and regularly turn the turkey. Mix the wine, powdered
sweetener and the 2 spoonfuls of lemon juice in a small bowl. In
the last 30 minutes, brush the turkey with this mixture. Repeat
this operation 2 or 3 times during cooking. Take a pack of mixed
frozen vegetables and boil in salted water for 10 minutes. Serve
the carved turkey with the stuffing and vegetables.

OR

T as Tossed veal with carrots



Preparation : 10 minutes Cooking :
40 minutes For 4 people PV




Ingredients

3
chopped onions
4 crushed garlic cloves
400 gr of veal loin or
cushion
1 kilo of carrots
2 large tomatoes
3 cubes of low-fat beef
stock
Parsley
Salt and pepper


Brown the chopped onions in a
casserole dish with 2 table spoons of beef stock. Add the crushed
garlic cloves and veal loin or cushion, cut into pieces and
continue to brown. Then add the carrots, chopped tomatoes and beef
stock cubes in 1/4 of litre of water. Season with salt and pepper
and leave to cook for 40 minutes. Serve sprinkled with parsley.

C as Choux Pastry Religieuse



Preparation Time: 40
minutes, Cooking Time 30 minutes, Freezing Time: 1 hr. Serves
4-6. Phase PP



Ingredients

For
the Choux Pastry, a total of 12 6 large & 6 small

250ml water
50g protein powder
1 tbsp. Cornflour
2g of salt
3g
of Splenda Granulated Sweetener
2 large eggs




For the
Cream Filling
400ml skimmed milk
3 eggs
2 leaves of
Gelatine-softened for a few minutes in cold water
1 tbsp. Splenda
Granulated Sweetener
Coffee Essence




Preheat
the oven to 210 C / Gas 6 ½

THE
CHOUX PASTRY: Bring the water to the boil in a saucepan together
with the salt and Splenda. Combine the Cornflour with the protein
powder and pour into the boiling water. Stir constantly for 10
minutes without stopping. This is very important in order to cook
the pastry batter. Once the 10 minutes are up, transfer the batter
to a bowl and let it cool for 15 minutes.
Continue by adding the
eggs one at a time and mixing the batter well to incorporate.
Transfer the batter to a piping
bag and drop onto a baking sheet your large (about 1 ½ tbsp. of
batter) & small (about 1 tsp. of batter) Choux Pastry puffs.
To ensure an even rise in the oven and avoid cracking, rake the
top surface of each, with a fork dipped in egg yolk. Bake for 5
minutes in the hot oven before lowering the temperature down to
180 C / Gas 4 and baking a further 15 minutes with the door ajar
(1 cm) throughout. When done, leave to cool in the oven.



For the CREAN FILLING: Heat
the milk, coffee essence & Splenda in a saucepan. Once it is
nice and hot, gently pour the hot milk over the eggs, stirring as
you do. Transfer back to the saucepan and continue to cook the egg
mixture over a low heat, stirring constantly to avoid it burning &
allowing it to thicken. Once it has thickened, add the softened
gelatine leaves (squeeze out any excess water first), and stir
until fully dissolved. Pour the cream into a freezer bag, tie a
knot at the top to seal and freeze for 1 hr. When you remove it
from the freezer, cut a small corner of the bag where there is no
frozen cream to the size of one of your
piping nozzles. Untie the knot and slide
the nozzle in place.
Pipe the cream onto each of your Choux Pastry
& serve.
 
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Maintainer

** Chief WITCH **
S: 141kg C: 49.9kg G: 36.3kg BMI: 17.7 Loss: 91.1kg(64.62%)
#2
Loving the pictures lisa... does he give any clues as to which "protein powder" to buy, and where to get it from? Those choux pastries look a real faff, but mmm so delicious!

I've noticed "Splenda" mentioned - is this the sweetener he recommends for the UK, do you know?
 
S: 12st11lb C: 11st9lb G: 10st0lb BMI: 27.1 Loss: 1st2lb(8.94%)
#4
Joanna, here is the info off the website for protein powder: Um, nothing. Sorry! Typed the intro then looked - can't find anything at all, not even in the Dukan Shop. Maybe have a look at a health food shop?

We have Splenda here in Australia, comes in tablets or powder form. Not available in the UK/EU?
 
S: 15st6.0lb C: 12st6.8lb G: 10st8lb BMI: 29.1 Loss: 2st13.2lb(19.07%)
#6
oh god protein powder must find out after looking at that
 

anjuschka

Dukan Ancestor!!
S: 76kg C: 66.3kg G: 64kg BMI: 22.9 Loss: 9.7kg(12.77%)
#7
In France the powder is available under the name of 'Protifar' - it's a medicinal supplement really and not licensed for general sale without prescription over here in the UK. Or something like that - I looked it up at the start because all the 'good' recipes (online, not in the book) seemed to use it, but it's not a realistic ingredient in the UK. Now I may be getting the licensing confused with Stevia, a sweetener, which really is not licensed for human consumption in all countries, but you can get in online in the UK.
 

Maintainer

** Chief WITCH **
S: 141kg C: 49.9kg G: 36.3kg BMI: 17.7 Loss: 91.1kg(64.62%)
#8
Yes I've heard of Protifar (which most buy online in Belgium apparently cos it's cheaper - but still very dear). I wondered what "protein powder" is doing on the UK coaching site if it's not widely available in the UK! (As many foodstuffs are FAR cheaper over your way, despite what the Daily Mail tells you, I'd hoped to get myself a bargain!)
 

m-mouse

Not very good at this!
S: 15st8lb C: 10st12lb G: 11st4lb BMI: 25.3 Loss: 4st10lb(30.28%)
#9
When I was doing Atkins I bought a box of protein powder - Boots - on the Complan shelf. It was made by Sanatogen.
 


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