Overweight is becoming one of the greatest problems in the word today.
Is it that we eat too much or the root of the problem is rather that we cook extremely greasy foods? Without any doubt, our bad and sedentary habits contribute to worsen the problem. Nowadays we live so fast that replacing healthy meals with fast and pre-cooked food is becoming common in many households. This lifestyle affects our body in a negative way, leading to chronic disorders like cardiovascular diseases.
How can we avoid these problems?
All you need to do is take a few minutes to get in the kitchen every day and cook a healthy and nutritive meal. With the proper piece of equipment that´s all it will take!
Some grilled chicken or fish, and a side of salad or mashed potato would be a great choice for dinner. For lunch, you can get away with high calorie recipes, but remember to always keep it on the healthy side, and to include the recommended amount of fiber, vegetables, cereals, etc… in every meal.
Magefesa´s recommended product
Provence Blue 9″
- Heavy gauge carbon steel construction heats fast and evenly providing superior cooking results.
- Premium porcelain enamel exterior is durable and stick resistant making cleaning effortless.
- Double layer nonstick interior surface requires minimum oil making it ideal for healthy cooking.
- Bakelite handle guarantees a comfortable, secure grip.
- Stainless steel rim protects fry pan from chipping.
- Compatible with all cooking surfaces.
- Available in different sizes and colors.
Swordfish in vegetables sauce and saffron
- 4 Swordfish filets.
- 2 Lemon ( juiced).
- 120g Flour.
- 6 Tablespoons oil.
- 1 Onion.
- 2 Carrots.
- 100g Celeriac.
- 1 Leek.
- 200 ml White wine (dry).
- 150 ml Cream.
- A pinch of saffron.
- 2 Tablespoons dill.
Season the swordfish filets, and dress with lemon juice. Coat filets in flour and put it in a saucepan with some oil over medium heat. Fry the filets both sides for 3 minutes and reserve.
Peel onion and cut it in squares, do the same thing with carrots and celeriac and cut the leek in slices.
Fry vegetables lightly in saucepan for 5 minutes stirring carefully. Add white wine cream, and season with saffron and let the sauce gets thick.
Spice all the ingredients and serve with fish and sprinkled dill.
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