Rhubarb: 2 delicious recipes Jamie Oliver - video recipes at home

Principles of healthy eating Jamie Oliver

If you are tired all the time, and nothing to grumble

You do not want, which means you do not eat, I'm sure a famous chef and a fighter with fast food, Jamie Oliver.

The main advantage of the rhubarb that is an organic fiber in its pure form, which means that all is not eaten will be postponed at your waist and hips, so important with the onset of summer.

The second indisputable plus recipes Jamie in their extreme efficiency and speed, because no one wants to run to the shops in search of exotic ingredients, and then stand at the stove for three hours.

Fast dessert yogurt rhubarb and

What is needed: (in 2 portions) 1 kg rhubarb

200 g of raw sugar

1 orange

1 flaky unleavened dough layer

cinnamon, powdered sugar

300 g Greek yogurt (can be replaced by a thick yoghurt without additives)

1 tbsp. l. honey

How to make a quick dessert with rhubarb and yoghurt:

1. On a dry frying pan pour the sugar and put rhubarb, diced. Squeeze the juice from an orange and mix.

2. Place a frying pan on medium low heat, cover and simmer until until the rhubarb is tender, stirring occasionally. Put the rhubarb on a plate ready. 3. Sprinkle the work surface with icing sugar and cinnamon. Put the dough, roll up to the maximum state of thin (2-3 mm), turning it during rolling to and cinnamon powder were from two sides.

4. Cut strips of arbitrary size. Put on dry frying pan. Fry for 3 minutes from both sides.

5. Yogurt mixed with honey and zest from half an orange.

6. kremanki lay of the yogurt, then a little rhubarb (rhubarb rest we need for a second dessert!), Yoghurt and again once more rhubarb. Serve with crispy strips of puff pastry.

rhubarb soufflé

What you need: (6 servings) 6-8 gingerbread

300 g of rhubarb stew (from the first recipe)

4 eggs

1 h. L. flour

150 g custard

2 tbsp. l. unrefined sugar

1 pinch salt

butter - for the lubrication of molds

custard, powdered sugar - to feed (optional)

6 portioned ceramic molds

How to cook rhubarb soufflé:

1. Preheat oven without taking baking to 180 ° C.

2. Molds grease with butter.

3. From gingerbread to make crumbs and sprinkle molds.

4. In each mold to put 1 tbsp. l. stewed rhubarb. The remaining rhubarb put in a large bowl. 5. Separate the yolk of one egg (protein, we also need it) and add to the bowl to the rhubarb. Put to the same 150 grams of flour and custard. To stir thoroughly.

6. To separate the proteins from egg yolks, add the remainder of the protein and blend in a solid foam with a pinch of salt. Enter raw sugar and beat again to mix became radiant and silky, as advised by Jamie.

7. Gently introduce the beaten egg whites into the yolk mass with rhubarb and custard, quickly and gently stir paddle.

8. Arrange the cream on the cups and put in a hot pan. Send in the oven for 20 minutes. In no case do not open the door, your soufflé immediately shall fade!

9. Serve the soufflé with rhubarb and custard, sprinkled with powdered sugar.

If you want to enjoy a simple, tasty, trendy tart rhubarb prescription maestro Alexander Seleznev - leading the program "Sweet stories"? See videoretsept!

Source: jamieoliver.com © Jamie Oliver 2007