Dessert semolina pudding with quince jam and orange jelly

Mix the semolina with: sugar, lime peel, vanilla and add cold water. Bring the pan to a simmer and stir constantly until the composition thickens.

Add the three tablespoons of the pellet to the composition and even out.

Half of the amount of composition is poured into the tray in which food foil was placed and leveled with a spoon soaked in water.

Spread and level a layer of quince jam over the semolina composition and then place the rest of the composition. Level and leave to cool.

Meanwhile, prepare the orange jelly. Mix the sugar with: starch, grated peel and orange juice. Put the pan on low heat and stir constantly, until the jelly begins to thicken.

Pour the jelly immediately over the pudding and after it cools, put the bowl in the fridge for a few hours (even overnight) to harden.

After it has hardened, place it on the plate and carefully remove the foil.

Serve cold and keep in the fridge until exhausted.


When making the pudding composition, stir constantly over low heat so that no lumps form.


For loosening, add the pellet to the pudding composition. Thus, it will be less compact and softer.


Before putting the food foil in the tray, moisten it a little with water.


You can give up food foil if you have a tray with removable walls.


Don't forget to wash the oranges well before peeling them!


Do not thicken the jelly too much on the fire, because it will harden and you will not be able to pour it over the pudding. As soon as it starts to thicken, pour it over the last layer of pudding. It will level itself and then harden when it is cold.


Before serving, keep the pudding in the refrigerator for a few hours to harden.

Rice pudding with prunes

Rice pudding with prunes recipes: how to cook rice pudding with prunes and the tastiest recipes of red cabbage with prunes, dried plum custard, dried plum food without onions, cookies with plum jam, semolina pudding with oranges, chia pudding with bananas, semolina pudding with burnt sugar, pilaf of rice with broth, Chinese plums, muffins with pudding.

Rice with prunes

Meals, Rice dishes 500 g dried or smoked plums 250 g rice 100 g vanilla sugar 1 l water.

Rice with prunes

Foods with vegetables and greens, Fasting recipes 500 g prunes 300 g rice about 200 ml oil a pinch of salt sugar, cinnamon and nutmeg to taste

Headlight bangs, a custard of prunes

Sweets, Pudding 200 ml warm milk, 2 eggs, 4 tablespoons flour, 100 g sugar (I used fructose), 50 g melted butter, vanilla essence or vanilla sugar, 150 g prunes.

Cereal pudding

Sweets, Pudding cereal flour (barley, oats, wheat, millet) 1 apple 3-4 prunes ground nuts ground cinnamon honey 50 g raisins salt

Semolina pudding with plums

Sweets, Pudding 1 l milk 300g semolina 5 eggs 150g sugar 1 vanilla essence 500g plums

Stuffed prunes

Cakes, Fasting recipes, Vegetarian recipes 500 g prunes a jar of plum jam or something cooler 150 g walnut kernel rum essence to taste 1 sachet vanilla sugar 150 ml white wine

Baked chicken with olives and prunes

Olive oil, Olives, Chilli -1 chicken -black salted olives -dried plums -some garlic cloves -lumber leaves -olive oil -salt + salt -dried chilli -1 large red onion

Tart with jam and prunes

Baking powder 100 gr butter 4 tablespoons powdered sugar (80 gr) 2 eggs 350 gr flour 1 baking powder 200 gr plum jam 100 gr prunes dried butter

Chicken with mushrooms and prunes

Potato, Mushroom, Bacon smells from the oven hot, tasty and aromatic! :) ingredients: 8-10 chicken hammers 250 g bacon 500 g mushrooms 200 g prunes 1 onion 3-4 potatoes 1 apple (optional) salt,

Dried Plum Food with / without meat

Meat dishes 150-200 gr prunes 300 gr potatoes 3 red onions 1-2 carrots 1 zucchini 2-3 green onions 5 cloves garlic salt pepper rosemary oil tomato paste 300 gr pork 1 pepper

Crumbly cake with prunes

Water 200 g sugar a sachet of vanilla sugar 200 g oil a teaspoon of baking soda quenched in lemon juice or apple cider vinegar 4 tablespoons water 200 g flour a pinch of salt about 300 g prunes the amounts increase and decrease in the.

Rice pudding

Sweets 1/2 cup rice 1/4 teaspoon kosher salt 1 cup water 1/4 cup sugar 1 1/3 cups milk 1/2 teaspoon vanilla extract 1/8 teaspoon cinnamon 1 egg yolk 1 tablespoon cold butter 2 tablespoons dried, chopped cherries

Rice pudding with apples

Sweets, Pudding 1 kg milk, 250 g rice, 3-4 apples, cinnamon, 3 sachets of vanilla sugar, 2 teaspoons mondamin.

Duck with red cabbage and prunes

Meals, Meat meal 4 duck legs one red cabbage 4-5 cloves garlic 100 ml balsamic vinegar duck fat 150 g prunes dried ginger powder thyme 2 tablespoons sugar one tablespoon honey salt 500 g potatoes 500 ml vegetable soup

Almond cake with plum foam

Sweets, Cakes 6 egg whites 150g ground almonds 200g prunes 4 + 2 tablespoons sugar 2 sachets vanilla sugar a little cinnamon-optional juice from 1/2 lemon

Ripe apples with prunes, cherries, chocolate and nougat

Rum, Apples, Wine 2 apples peeled and halved 50 gr chopped prunes 100 ml wine / rum 50 gr cherries compote 2 tablespoons cocoa powder 2 teaspoons powdered sugar 1 teaspoon cinnamon 100 gr nougat

Simple rice pudding with apples

Sweets, Pudding 1 cup rice, 3 cups water, 1/2 kg apples, sugar, butter, cinnamon.

Spicy plum chutney

Sauces 1.5 kg of plums 2 cloves of garlic, finely chopped 450g onion, chopped 200g dried figs, chopped 2 anise 4 cardamom pods, crushed 200g granulated sugar 400ml vinegar 200ml wine

Stuffed apples

6 sour green apples granny smith 1/3 glass of lemon juice 18 prunes 12 dried apricots (no need to add other dried fruit) 2-3 tablespoons sugar 1/2 teaspoon ground cinnamon a little salt 1 glass of half red wine -dry or.

Pears in chocolate lava

Sweets, Pudding countertop ingredients: 50 ml dry red wine, 400 gr liquid cream, 200 gr caster sugar, 1 sachet vanilla sugar, grated peel of a lemon, 5 eggs, 375 gr flour, 50 gr cocoa, 1 sachet baking powder Ingredients stuffed and glaze: 7 medium pears, the juice from a.

Budinca Livada

Sweets, Pudding 300g apples 300g pears 300g plums 1 orange - juice 1 teaspoon quince jam 1 tablespoon sugar 150ml sweet red wine 1 cake top

Rice Pudding With Coconuts

Sweets, Pudding 160ml coconut cream 300ml sour cream 1 cinnamon stick 10 cardamom pastries, crushed basmati rice, boiled 1 large mango, peeled and sliced ​​pistachio, crushed

Papanasi stuffed with fragrant prunes

Gray, Breadcrumbs, Papanasi water o12 prunes o50 ml rum + 200 ml hot water o1 cinnamon stick o250 gr cow cheese o50 gr butter or margarine frame o1 spoon sugar o50 gr semolina o1 teaspoon vanilla essence o1 yolk o60 gr breadcrumbs o200 gr pesmet o100.

Kheer - Rice pudding from India

Sweets, Pudding 1/2 cup rice 3 cups milk 1 cup condensed milk saffron cardamom cinnamon rose water 1 / 2- 1 cup sugar

Plum with marzipan, wrapped in chocolate

Sweets 75g dark chocolate 200g prunes for marzipan: 65g pistachios, plus 12 for decoration 50g ground almonds 55g sugar 55g powdered sugar 1 egg yolk 2-3 teaspoons cognac

Rice Pudding, With Vanilla And Nutmeg

Sweets, Cakes 10g butter 40g sugar 80g rice pudding 600ml milk 200ml liquid cream 1 bay leaf 1 vanilla stick nutmeg jam

Panettone Pudding

Sweets, Pudding 1 tablespoon butter 500g panettone, sliced ​​75g dried fruit such as raisins and blueberries 2 eggs, plus 6 egg yolks 500ml milk 375ml sour cream 2 tablespoons vanilla essence 55g powdered sugar

Lamb tagine with prunes

Meals, Meat dishes -2 tablespoons olive oil -a teaspoon turmeric powder -a teaspoon ingver powder-one kg. fat-free lamb and cut into 5 cm pieces. -2 large onions -1/4 l soup -8 saffron threads -15 coriander threads (I think it works dry) -200g plums.

Budinca Diplomat

Sweets, Pudding 80g candied fruit 50g dates 50ml rum 3 dried muffins 4 eggs 125g caster sugar 50g vanilla powdered sugar 750ml melted butter milk, for muffin oil 50g brown sugar

Rice pudding with quince jam

Sweets, Pudding 150 gr of rice, 2 cups of milk, 2 eggs, 1 cinnamon stick, 2 tablespoons of sugar, quince jam, a sachet of vanilla sugar, a little butter.

Austrian tarts

baking powder a knife tip of white pepper m

acinate 5 tablespoons milk 3 golden apples and juice from a l

am ^ aie 5 prunes 100 gr. sugar

Rice pudding with apples and pumpkin

Sweets, Pudding 1 cup rice, 3 cups milk, 5-6 tablespoons sugar, 1 cup diced apples, 1 cup diced pumpkin, 1 tablespoon butter, vanilla essence, cinnamon, 3 eggs, 100 ml sour cream, 1-2 tablespoons honey, raisins.

Pudding in the microwave

Pudding, Sweets 100g dates, cut 50g dried fruit mix 3/4 teaspoon baking soda 175ml boiled water 150g sugar 75g butter 2 eggs 175g flour for caramel sauce: 150g butter 225g sugar 6 tablespoons sour cream

Post blackness

Apricot, Baking powder, Poppy 2 cups white flour 1 cup powdered sugar 1 cup water 1 cup jam / jam 4 tablespoons cocoa 1/2 cup oil 1 baking powder dried fruits (raisins apricots plums ground nuts) essences

Sholezard - Rice pudding with saffron and rose water

Sweets, Pudding 1 cup (200 ml) with rice 5-6 cups water 8 tablespoons sugar 1/4 teaspoon saffron 1/4 - 1/3 cup rose water 2 tablespoons almonds or pistachios 1 tablespoon cinnamon

Rice pudding with apples

Sweets, Pudding 1 cup with rice, 3 cups with milk, half a cup with caramel sugar and another 2-3 tablespoons, vanilla sugar, vanilla essence, lemon peel, cinnamon, 2 tablespoons margarine, 3 large apples, 2 eggs.

Vegan Tiramisu With Chia Seeds

Cakes, Sweets, Tiramisu 150g pitted prunes, crushed 60 ml wine 125 ml espresso 2 tablespoons cocoa 1 teaspoon freshly ground coffee 80 ml rice syrup 80g chia seeds 400ml coconut milk 2 teaspoons vanilla essence 40g cocoa flakes

Egyptian Rice Pudding

Sweets, Pudding 500ml liquid cream 500ml milk 110g powdered sugar 1 cinnamon stick 1 vanilla stick 4 eggs, plus two extra yolks 100g arborio rice 75g pistachio, fried, chopped fried rhubarb: 700g rhubarb 1 tablespoon ginger, finely grated 1 orange -.

Halaweh gamardin-dried apricot pudding-specific to Ramadan

Walnuts we need: -a package of 400 grams of gamardin (dried apricot foil) -1 liter of hot water -6-8 tablespoons caster sugar -2 tablespoons starch -2 tablespoons raisins -pistachio nuts, almonds and pine nuts (sneaker) for decoration

Rice cake and pudding

Rum essence, Vanilla sugar, Rum 1.25-1.50 l sweet milk 6 tablespoons sugar a pinch of salt or a cup of rice optional: butter or margarine 2 sachets of pudding one of cocoa and one of vanilla essence of rum essence of vanilla sugar lemon some walnuts strawberry jam or cherries I have.

Assorted pudding

Sweets, Pudding 1 sachet cocoa pudding 1 sachet vanilla pudding 1 sachet raspberry pudding 9 tablespoons sugar 750 ml milk

Baked chicken stuffed with prunes and almonds

Steaks, Meat dishes o250 gr chopped prunes large o150 ml red wine o2 tablespoons olive oil o1 large onion cleaned and chopped o1 medium carrot cleaned large string o3 cloves of cleaned crushed garlic o350 gr dried and chopped mushrooms o100 gr almonds.

Rabbit with plums

Meat dishes a rabbit 3 carrots 10 prunes 2 large onions 1/2 red pepper 1/2 green pepper 1/2 yellow pepper a box of mushrooms a sprig of thyme 100 gr frying margarine 4 tablespoons flour for rolling rabbits 3 tablespoons flour special for thickening the sauce 2.

Pumpkin stuffed with risotto

Foods, Rice dishes 200g basmati rice and wild rice 1 pumpkin 185g boiled chestnuts, chopped 75g dried cranberries 1 small chopped onion 2 tablespoons chopped parsley 150g grated Parmesan cheese salt and pepper to taste 1 teaspoon thyme

Cheesecake with plums and meringue

Sweets, Cakes 100 g ground biscuits 70 g melted butter a few plums 3 yolks 2 tablespoons sour cream 250 g ricotta 1 sachet vanilla pudding 100 g sugar 1 teaspoon baking powder grated peel of a lemon or an orange 1/2 teaspoon cinnamon powder 1/2.

Semifreddo with dried fruits, nuts and nuts

Honey, Raisins, Plums 6 whole eggs and 3 egg yolks 275 g caster sugar 25 g honey 50 ml marsala or rum 500 ml liquid cream dried fruit about 200 g: apricots plums dates figs figs raisins hazelnuts and walnuts: 150 g crumbled slices of pandispan or Savoyards.

Plum tart

Plums 2 eggs 200 gr sugar 300 gr flour 1 baking powder 100 gr milk 500 gr plums 50 gr margarine

Plum jam

Plums 2 kg plums 2 cups sugar.

S "utlac - Turkish rice pudding

1 liter milk 1/2 cup long grain rice 1/2 cup sugar 1 tablespoon cornstarch

Crumble with plums

Plums 500 g plums 1 tablespoon flour 3 tablespoons oatmeal 1 teaspoon cinnamon 4 tablespoons mint syrup

With millet flakes and whole rice flakes. Gluten-free, milk, egg, starch, soy and palm oil.

Sunflower seed oil, corn starch, sugar, rice flour, whole eggs, corn flour, 8% cereal flakes (49% rice flakes, 37% corn flakes, brown sugar, inulin, fructose, salt , sunflower lecithin), 5.5% honey, vegetable fiber, buckwheat flour, lupine protein, emulsifier: mono and diglycerides of fatty acids, loosening agent (disodium diphosphate, sodium hydrogen carbonate), flavors.

Net weight: 400g
Origin: EU
Shelf life: see on the package (YEAR, MOON, DAY)

Nutritional Values ​​(analysis per 100g):
energy 197.7kJ 1977kJ
47.1kcal 471kcal
protein: 0.52g 5.2g
carbohydrates: 6.2g 68.0g
of which 2.2g sugar 22.0g
fat 1.89g 18.9g
of which needle. saturated 0.9g 9.0g
fiber 0.37g 3.7g
salt 0.04g 0.4g

Dessert semolina pudding with quince jam and orange jelly - Recipes

It was raining, it was raining, it was raining that melancholy.

Let's turn on the ovens, I say! And let's warm up with a glass of red wine and a baked dish. Am I not right? : P

Some baked spaghetti was all I wanted, so I set to work.

From an idea in Click magazine for women, Chapter 233.

150g broccoli,
2 suitable carrots,
100g peas,
100g corn,
2-3 green onions,
1/2 green bell pepper,
400g spaghetti,
3 tomatoes or tomato paste,
75g butter,
250g Delaco cheese,
2-3 eggs,
200g sour cream,
spices for vegetables Nouvelle Cuisine Kotanyi,
Kotanyi pasta spices,
salt and pepper.

1. Clean, wash, break the broccoli into small bunches, the pepper into cubes, and cut the carrots into thin slices. I bought a new multifunctional tool and used it. I cut the carrot directly with it and these slices came out:

Put the carrots and broccoli in a saucepan with water and bring to a boil.

Take the vegetables out of a sieve and let them drain for a few minutes.

Melt the butter in a pan / wok and cook the finely chopped green onions with the pepper, add the carrots and broccoli, chicken and peas and the corn I used canned, ready to cook.

I seasoned with a tablespoon of vegetable spices from the Nouvelle Cuisine range from Kotanyi.

and I added tomato paste. peeled and cut tomatoes can be used.

Boil water with a teaspoon of salt for spaghetti. When it boils, add the spaghetti to the pot, leave it for 8-10 minutes and drain it.

Beat the scrambled eggs in a bowl, add the sour cream and grated Delaco cheese

add a tablespoon of pasta spices from Kotanyi

My husband only saw the vegetables and said he didn't eat them. so I quickly cut some smoked ham, pulled it ultra-fast in the pan and mixed it with the spaghetti. He ate too, but said there was too little meat. hm, as expected. what to expect from a carnivore ?? : P

Grease a heat-resistant dish with butter and add the pasta mixture with vegetables and pour the egg mixture with cheese on top,

then put the spaghetti in the preheated oven for 10-20 minutes, until they catch a nice golden crust.

Serve hot pasta, garnished with fresh basil leaves or green onions, as I had -)

They looked very good, but I had to start it, as it were, to make portions


Really delicious and colorful a gift to the palate, hugs and hugs.

Helou, where's the missing portion of the tray ?! If it's spicy papita, it's to your wife's taste and I think it's delicious, only we ate broccoli all winter, and until autumn, we don't want to hear about them, hi, hi.

Alas, how hungry I was to see this kindness of yours! How rich and consistent it is!

I don't know why you couldn't enter the Delicatesa blog, it went to me yesterday afternoon. Who knows, it would have been too requested. Today I entered their blog again, after receiving your message. I think you can still sign up if you keep trying.

Your pudding is to my taste!

You know you're right. Me one, I'm tired of so much rain and cold.
And these spaghetti are great. tempting! It's like they already smell it.
I really like the "installation" with which you cut the carrots! Use it healthy! Where did you get it?
I love you dear girl! Have a great weekend!

I like that it's spicy too! I rarely do that because of my lady and I really crave when I see something spicy and as appetizing as your pudding!

General characteristics

Hungarian cuisine is mostly continental Central European, with some elements from Eastern Europe, such as the use of poppy and the popularity of kefir and quark. Paprika is often associated with Hungary and is visibly used in many dishes. Typical Hungarian food is plentiful in dairy products, cheeses and meat, similar to that of neighboring Czech and Slovak cuisines. Chicken, pork and beef are common, while turkey, duck, lamb, fish and game are eaten especially on special occasions. Hungary is also known for the relatively cheap salamis and sausages it produces mainly from pork, but also poultry, beef and more.

Bread is probably the most important and basic part of the Hungarian diet. It is eaten at all meals, accompanying the main courses. Before the fall of communism in 1990, white bread was a staple food. Many other types of pastries, such as buns and pastries, both salty and sweet, often creatively filled, have proliferated in recent years.

The main preparations may or may not "require" a garnish (köret). It is unusual to violate this convention. Garnish is the most common potato in different styles, but rice or steamed vegetables are also popular. Some foods have a regular garnish (e.g. csirkepaprikás 'Paprika' is almost always eaten with noodles ( nokedli ), while others can take any gasket (e.g. rántott sajt "Fried cheese"). Some dishes also have toppings or bread on the side considered almost mandatory, for example cream and bread with töltött káposzta "Stuffed cabbage".

Recently, Hungarian chefs have become more creative, so that Hungarian dishes prepared for tourists may seem unusual for Hungarians who are familiar with more traditional dishes.

Goulash, often imagined as the quintessential Hungarian dish, is not eaten very often. Other famous Hungarian stews include paprikás, a thicker stew with meat cooked in thick, creamy, paprika and pörkölt flavor, a boneless stew (usually beef or pork), onions and paprika powder. , both served with nokedli or galuska (small dumplings). In some old-fashioned dishes, fruits such as plums and apricots are cooked with meat or in spicy game sauces / fillings, steaks and other pieces. Different types of noodles, dumplings, potatoes and rice are commonly served as a side dish. Hungarian dried sausages (kolbász) and winter salami are also widely consumed.

Other features of Hungarian cuisine are soups, casseroles, desserts and pastries and stuffed crepes ( palacsinta ), with fierce rivalries between regional variations on the same plate (such as Hungarian hot fish soup called fisherman's soup or Halasz cooked differently on the banks of the two main rivers of Hungary: the Danube and the Tisza), palacsinta (pancakes served flambéed in dark chocolate sauce filled with ground nuts) and Dobos Cake (layered biscuit, filled with chocolate butter and covered with a thin layer of crunchy caramel).

Two elements of Hungarian cuisine that impress foreigners are the various vegetable stews called főzelék , as well as cold fruit soups, such as cold cherry soup (Hungarian: hideg meggyleves ).

Hungarian cuisine uses a wide variety of cheeses, but the most common are túró (a kind of crumbly quark), cream cheeses, spicy ewe cheese (juhtúró), the most common Hungarian cheeses such as Karaván, Pannonia [hu], Pálpusztai, Emmentaler, Edam and Trappista.

There are many smoked pork products. Many dishes derive their character from the smoky taste of one or more of these ingredients. A variety of Hungarian smoked sausages, smoked ham and smoked lard are also eaten without other preparations. They are accompanied by fresh bread and vegetables, are often called "cold food" and are eaten mainly for breakfast or dinner, but are sometimes offered as a starter in restaurants.

Pickled (fermented) vegetables are often used. The most common is savanyú káposzta (lit: sour cabbage, sauerkraut) and sour peppers, cucumbers, but a mixture of cauliflower, tomatoes, watermelon and other vegetables is also common. They are traditionally consumed in the winter and have often been the main source of vitamin C in the cold winter months. Some seasonal, consistent dishes such as töltött káposzta , húsos káposzta and korhelyleves is based on savanyú káposzta . Classic Hungarian restaurants often offer some side dishes, a refreshing addition to heavy dishes.

Microwave pudding

Microwave pudding recipes: how to cook microwave pudding and the tastiest recipes for muffins with pudding, date pudding, marbled cake with pudding, fruit and pudding tart, semolina pudding with oranges, chia pudding with bananas, kiwi and pudding cake, mini tarts with pudding and fruit, overturned cake with apples and pudding, semolina pudding with burnt sugar.

Pudding in the microwave

Pudding, Sweets 100g dates, cut 50g dried fruit mix 3/4 teaspoon baking soda 175ml boiled water 150g sugar 75g butter 2 eggs 175g flour for caramel sauce: 150g butter 225g sugar 6 tablespoons sour cream

Microwave pizza

Pasta and pizza, Microwave dishes 150g flour -10g brewer's yeast -a teaspoon oil -50g hot water -40g skinless tomatoes -100gmozzarella (cheese), oregano, salt

Popcorn with curry

Microwave, Appetizers 1/2 cup popcorn or 1 bag microwave popcorn 1/4 cup oil 2 tablespoons melted and hot butter 2 teaspoons turmeric (turmeric) - you can skip it if you do not have 1 teaspoon curry salt after taste

Stuffed baguettes

Microwave, Appetizers ham, cheese, sliced ​​cheese, ketchup and of course a baguette

The essence of the diet for chronic colitis

Many people are interested in the question of what diet for chronic colitis is most effective. With this disease, food should be special. It is important to consume a lot of vitamins, which ensure the normal functioning of the intestine. Under no circumstances should you abuse enemas and laxatives. All can be adjusted with the help of a food product.

It is desirable to eat 6-7 times a day. The intestine cannot be irritated by dry and solid foods. It is recommended to pay attention to porridge. With a strong exacerbation, the volume of carbohydrates should not exceed 300 grams per day. Diets during an acute period and stagnation are significantly different.

With nonspecific ulcerative colitis, the complete exclusion of milk and dairy products from the patient's diet can lead to the complete or partial treatment of the disease. Therefore, with the use of fermented dairy products should be postponed. If the colitis is chronic, the protein stool will help. To do this, a day should not eat more than 150 grams of protein a day. There should be no sweets and flour products in the patient's diet. Vegetables and fruits are taken in a kneaded or cooked form. An excellent addition to any diet will be mineral water. For example, Essentuki.

Foods must not contain irritating spices. The diet should include enough high-calorie products, but easy to digest. The food should be cooked for a couple. All smoked products should be excluded. If functional diarrhea is observed, it is better to give priority to animal protein products. But to exclude is whole milk. Plant foods must be heat treated. When spastic constipation is used the same amount of animal protein and fiber. With atonic constipation, there is a lot of fiber. You should pay attention to fruit and vegetable juices, salads, boiled vegetables, coarse or bran flour breads. Based on these data, a diet is selected. Diet no. 4 and 4a were especially popular.

Diet for chronic colitis with constipation

The diet in chronic colitis with constipation has its own characteristics and differences. So, the basis of nutrition is a decrease in tone and a weakening of the peristalsis of the large intestine. Therefore, the diet must necessarily contain foods rich in dietary fiber. We are simply talking about vegetable fiber. They contain cellulose, hemicellulose, pectin and lignin have the ability to absorb water and increase in volume, which accelerates the passage of feces, normalizes intestinal motility and emptying.

The expressed slimming effect is preserved by the black bread obtained from a coarsely ground flour and a bread with wheat bran. Perfectly stimulates intestinal peristalsis with raw vegetables and fruits. Especially cabbage, beets, carrots, pumpkin, deciduous salad, Jerusalem artichokes and pumpkin. You should pay attention to nuts, tangerines, bananas, figs, dates and plums. Excellent laxative properties are viburnum, dried apricots, plums, blackberries and blackcurrants in any form.

When dietary tolerance may include herring, lemonade, fruit drinks, carbonated, kvass, dill, celery, parsley, larch, bay leaves, cinnamon. Irritation of the intestines in a moderate form and intensification of peristaltic products, such as honey, jams and fruit juices. It is recommended to drink 50 ml of beet carrot juice 2 times a day.

In the morning, on an empty stomach, it is necessary to drink a glass of raw water at room temperature, but there it is necessary to add 10 grams of sugar and a slice of lemon. In the morning and throughout the day, you can eat beet salads, adding herbs, parsley and a tablespoon of vegetable oil. Excellent salads feature cabbage, carrot salad and sour cream.

Patients with constipation should eliminate bread and baked products made from wheat flour, hot sauce, pepper, mustard, black coffee, strong tea, chocolate, semolina porridge, rice. The menu can be any, but at the same time contains only the allowed products.

[3], [4], [5], [6]

Diet for chronic colitis with diarrhea

The diet for chronic colitis with diarrhea should include a complete and balanced diet. The content of protein, fat and carbohydrates is adequate. Meal salt is limited to 8-10 grams per day. The food must be exclusively cooked or steamed. However, meat, vegetables and fish can be allowed in cooked form. But the coarse crust should be missing. The patient should eat 5-6 times a day.

It is allowed to eat wheat bread, dry biscuits and biscuits. The soups are prepared on a low-fat low-fat meat or on a fish broth with well-digested cereals. Instead of cereals, vegetables can be used: potatoes, squash, carrots, pumpkin and cauliflower.

Dishes of low-fat varieties of meat and poultry are shown. Suitable beef without visible fat, chicken, rabbit, Indian and veal. You can eat steamed chops, ghosts, soufflés and meatballs. It is allowed to eat fish of low-fat varieties in a boiled form. Potatoes, zucchini, squash, carrots, peas are served in a defamed form. It can be mashed potatoes, steamed meats, puddings.

The porridge, with the exception of wheat, should be cooked on water with the addition of cream and a small amount of butter. 5 grams per serving is enough. It displays steamed omelets, scrambled eggs (no more than 2 units per day), freshly prepared curd in natural form or cheesecake, dumplings with curd drinks, jelly and mashed fruits, milk, mousse sweet varieties of berries and fruits , jelly candies, marshmallows, apple, pear, tea, wild rose broth.

Complete to exclude from the diet rye bread, fresh bread of all kinds, butter products and pasta. Under the ban are milk soups, beans, cabbage soup, borsch and rassolnik. You can't eat duck, goose, smoked meat, sausages and preserves. In a natural milk is not used, the egg is boiled and fried. Excludes white cabbage, radishes, onions, radishes, garlic, rutabaga, spinach, pepper and spicy sauces. You can't eat cakes, chocolate, plums and apricots. Naturally, coffee, alcohol and carbonated beverages, coffee are excluded. This diet is usually observed for 4-5 weeks and in some cases months. Over time, you can eat different dishes and not cooked, boiled, steamed, boiled, cooked, fried without the formation of a coarse crust lean meat soups, fish soup, vegetable broth, boiled and raw vegetables, sweet dishes and drinks.

[7], [8], [9], [10], [11]

Diet 4 for chronic colitis

Diet 4 for chronic colitis is used for acute intestinal diseases, acute exacerbations of chronic intestinal diseases with severe diarrhea. The purpose of the diet is to provide the body with food that can help with digestive disorders, reduce inflammation, and the processes of fermentation and putrefaction in the intestine.

During the observance of suddenly excluded foods and dishes, which are able to increase the secretion of the digestive system, the processes of fermentation and putrefaction in the intestines. The dishes are liquid, semi-liquid, wiped, boiled or steamed. You need to eat 5-6 times a day.

It is allowed to eat bread and flour products. But among them, the preference is given to high quality bread. The soup should be on skimmed lean meat or fish broth supplemented with mucous grain soups, semolina, rice, boiled and minced meat, steamed quenelle and meatballs, egg flakes. Soups with vegetables, cereals, milk, strong broth and fat are completely excluded. As for meat and poultry, you can eat varieties of beef, chicken, beef, rabbit and low-fat turkey and non-animal husbandry. The meat must be degreased, remove the tendons, in birds - skin. Steamed or welded on water cuts, knots, meatballs. Minced meat with boiled rice instead of bread, 3-4 times passed through a fine grinding machine.

Over. Fatty types of fresh fish are allowed. It can be used both in pure form and in the form of meatballs, meatballs. As for dairy products, you need to pay attention to a fresh grape cheese, steamed puff. Completely eliminated whole milk and other dairy products.

Cereals. Pay attention to mashed porridge on water or fat-free broth. This can be rice, buckwheat, oatmeal. Vegetables are used exclusively in the form of broth. Snacks are completely excluded. From sweets you can eat jelly, jelly, sweet apples, fruits and berries in nature. Permits: honey, jam, dried fruit and compotes. As for drinks, it can be tea, especially green, black coffee and cocoa on the water.

An approximate diet can be as follows. For the first breakfast it is worth eating oatmeal, boiled in water and freshly prepared cottage cheese. To drink everything with tea. For a second breakfast, a decoction of dried blueberries is suitable. Lunch - meat broth with fireplace, steamed beef, rice porridge, rubbed on water and jelly. For a morning snack in the middle of the day, it is worth drinking an unsweetened warm wild rose soup. For dinner, an egg is steamed, buckwheat porridge, boiled in water and tea. He drinks a kiss at night.

[12], [13], [14], [15]

Diet 4a for chronic colitis

Diet 4a in chronic colitis is prescribed to sick people accompanied by intense fermentation processes. The main indication for the use of this type of food is celiac disease. This diet was developed by M. M. Pevzner. What is most interesting, does not prohibit the use of white flour breadcrumbs. Although, so far, these products are on the list of banned products.

The main rule of the diet for diet 4a - is the need to maintain regularity of meals, despite the composition of rather weak trace elements and a fairly small amount of carbohydrates. The caloric content of a daily diet should not exceed 1600 kcal. About 100 grams of fat, 120 grams of protein and 200 grams of carbohydrates are enough. The main purpose of nutrition is the complete and qualitative assimilation of food.

List of approved products: low-fat tea, low-fat cow's cheese Fish and meat soufflé, steamed protein omelette or omelet, bird cherry compote, boiled egg, rice and buckwheat teas, fat-free concentrated soups such as meat and fish.

[16], [17], [18], [19]

The sample menu for this day

Breakfast: steamed protein omelet, fish puff. For the second breakfast: cottage cheese. Lunch: minced meat broth on low-fat broth, cooked for a few chopped carats. Snack: a glass of jelly from a blueberry or a decoction of bird cherry. Dinner: boiled beef, tea.

Diet in exacerbation of chronic colitis

The diet with exacerbation of chronic colitis aims to alleviate a person's condition. So you can not eat all baked goods, soups with grits, vegetables, broth and strong fats. We need shelter from fatty varieties of meat and fish, sausages and salted fish. According to the ban is whole milk and other dairy products. To exclude you need fried eggs. You need refuge from millet, pearl barley, beans and pasta. Vegetables, fruits and berries are used exclusively in nature. You cannot drink carbonated and cold drinks, as well as coffee and cocoa with milk.

It is recommended to pay attention to the bread steak cut from wheat bread. You can eat low-fat meat soups or fish broth, which adds a thin cloth broth. You can also prepare meats, steamed or boiled meat dumplings in water, burgers, boiled meat souffl egg flakes, fish dumplings, burgers, boiled in water or steamed. You can eat boiled eggs, steamed omelette, fresh cheese and steamed shell. You can drink green tea, black coffee on water and dried blueberry soups, bird cherries, quinces, rose hips.

If a person suffers from a chronic disease and even constipation, then it is worth changing your diet a little. On an empty stomach the patient should use cold sweet drinks. These include a decoction of rose hips with sugar, fruit and vegetable juices, honey water, carrot puree. If there is no pronounced gastritis or enteritis, fresh tomatoes, skinless sweet fruits and berries are allowed. The use of vermicelli, rice and semolina is limited. This is diet number 4b.

Also apply to diet number 3. It includes foods rich in fiber and magnesium. They do not irritate the intestines and do not cause flatulence.

Astfel de produse includ sfeclă și morcovi fierți, mere, fierte, fierte, mere uscate, fructe uscate, porriuni fărâmițate, pâine din tărâțe.

Dacă există o îmbunătățire, apelați la o dietă cu numărul 15. Acesta include o dietă rațională, cu excepția produselor acute din mâncăruri digerabile dificile. Produsele permise sunt similare. În colita din dreapta, care apare cu constipație, este prescrisă o dietă de piure (nr. 2 sau nr. 4b). În dieta include stimulente non-agresive ale peristalticii intestinale (alimente cu acid lactic, sucuri de fructe, substanțe zaharoase, carne sirală). Pe măsură ce procesul inflamator este redus, alimentele care conțin fibre grosiere pe bază de plante sunt introduse în regimul alimentar, pacientul este transferat în dieta nr. 15.

În cazul colitei stângi cu constipație, alimentele care promovează golirea completă a intestinului (alimente care conțin fibre vegetale grosiere - legume crude și fructe, pâine neagră) sunt introduse în rația alimentară. În același timp, este prescris regimul alimentar nr. 15. Dieta trebuie să conțină un număr suficient de vitamine B.

[20], [21], [22], [23]

Dieta pentru colita spastica cronica

Dieta pentru colita spastică cronică ar trebui să fie disponibilă și să nu conțină produse interzise. Este recomandabil să păstrați un jurnal al dietei zilnice în timpul unei alimentații corecte. Se recomandă utilizarea unei multitudini de fibre pentru pacienți. Pentru a face acest lucru, preferați legumele, fructele, produsele lactice, fructele uscate și pâinea integrală.

Este necesar să se excludă sau, cel puțin, să se restricționeze produsele de origine animală. De exemplu, poate fi unt și grăsime. Este strict interzis să beți alcool, cafea, apă cu gaz și ceai puternic.

Se recomandă evitarea produselor care pot provoca o exacerbare a bolii și pot provoca spasme. Acestea includ ciocolată, creme, brânzeturi, lapte integral, unt și carne grasă. Poate că acestea sunt principalele condiții. Desigur, puteți verifica dieta cu un medic. În general, fiecare dietă are propriile caracteristici, dar lista produselor permise și interzise nu se schimbă prea mult.

[24], [25], [26]

Dieta pentru colita cronica si gastrita

Dieta pentru colita cronică și gastrită a fost numărul 2. Se folosește pentru gastrită cronică, care este însoțită de insuficiență secretoare. Aplicați-l pentru enteritis, colită și gastrită acută în timpul recuperării.

Masa terapeutică trebuie utilizată ca o tranziție la o dietă rațională în absența bolilor concomitente ale vezicii biliare, ficatului, pancreasului. Sistemul de nutriție poate fi prescris în timpul perioadei de recuperare după operațiile transferate și infecțiile acute.


Principala caracteristică a dietei

Puteți mânca de 4-5 ori pe zi. Compoziția chimică ar trebui să includă: 90-100 g de proteine, 90-100 g de grăsimi și 400 - 420 g de carbohidrați. O zi consumă 1,5 litri de lichid și 15 grame de sare. Dieta terapeutică nr. 2 urmărește să ofere organismului o nutriție adecvată, o stimulare moderată a funcției secretorii a stomacului, normalizarea funcției motorii a tractului gastrointestinal. Sistemul alimentar este de înaltă calitate. Vesela poate avea grade diferite de măcinare. Dar în timp ce gătesc pot scrie pentru un cuplu, tocană, coace și prăji (fără cruste). Din dieta este de a exclude alimente care irită mucoasa. Aportul alimentar nu trebuie să fie abundent.

O persoană ar trebui să mănânce pâinea de ieri, nu o patiserie și coacere. Sunt permise primele feluri de mâncare, care vor fi gătite pe un bulion subțire de carne și pește, supe de cereale și legume. Puteți mânca carne slabă, pește, limbă, cârnați din carne de vită. Laptele și produsele lactate fermentate sunt permise. Printre ei se află brânza de vaci, smântână, brânză rasă, ouă amestecate. Porumb: ovaz, orez, hrisca. Gatiti-le pe laptele diluat. Din legume pentru a da preferință unui dovleac, dovlecei, sfecla, conopidă, roșii și cartofi. Fructe dulci despicate și fructe de padure acceptate într-o dulceață dulce sau piure (meringue, gem, gem, miere). Dacă vorbiți despre băuturi, puteți bea ceai cu lapte sau lamaie, cafea cu cremă, diluată cu sucuri de apă, decoctări de tărâțe și cățeluș. Legume rafinate, cremoase, ghee - pot fi consumate.

Produsele care nu merită să mănânce, sunt, de asemenea, disponibile. Acestea includ pâine proaspătă albă, rață, gâscă, conservate, bacon afumat, oua fierte, cereale (grâu, orz, orz, porumb), castraveți, ciuperci. Excludeți din dieta sunt soiuri crude de fructe, boabe cu boabe tari, struguri, fructe uscate. Condimentele, sosurile picante și grași sunt de asemenea interzise.

Examinați meniul de dietă

Pentru micul dejun, puteți mânca brânză, un ou moale fiert, fulgi de ovăz și ceai. Pentru masa de prânz folosim supă de vermicelli, butoaie de aburi, piure de morcovi și jeleu. Gustare după-amiaza: bulion din tărâțe. Pentru cină, budinca de pește, budinca de orez și ceaiul cu lămâie. Înainte de a merge la culcare, puteți bea lapte coapta.

Video: Turkish Semolina Orange Pudding - Semolina Halva (December 2021).