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14-Days' Menus
Day Two
Breakfast
Real Continental
Breakfast
2 hard-boiled eggs, 50g (2 oz) cold meat or
continental sausage and 50g (2 oz) of any full-fat
cheese, tomatoes.
This breakfast takes no time in the morning, as it
can be prepared the previous evening.
Lunch
Packed lunches other than sandwiches can be taken
to work in covered plastic boxes and eaten either
with the fingers or a knife and fork. These can
reduce the necessity for bread and, thus, the
carbohydrate content.
Fish, Cheese and Egg
Salad
Drain olive oil from 120g tin of Sardines in olive
oil into a large bowl add a similar amount of vinegar
and season to taste to make French dressing. Chop or
tear salad ingredients (onion, lettuce, cucumber,
radish, tomato, etc.) and put in the olive
oil/vinegar mixture to coat. Remove to a covered
bowl. On top, arrange fish with 50g (2 ozs) cheese,
grated or chopped, and a large, chopped hard-boiled
egg.
Dinner
Trout with Pine Nuts
Season four 300g (10 oz) trout fillets with white
pepper and salt and dredge them in the flour, shaking
off any excess. In a large frying pan, heat 25g
butter over a moderately high heat until it is hot
but not smoking and sauté the fillets in it skin
side up for 2 minutes. Turn the fillets and sauté
for 2 more minutes. Transfer them to dinner
plates.
To the frying pan add 100g (3½ oz) melted butter,
and 25g (1 oz) lightly toasted pine nuts, and cook
over a moderate heat, swirling it until the butter
begins to brown. Remove the pan from the heat, stir
in 2 tbsp dry white wine, 1 tbsp minced chives, 1
tbsp minced fresh parsley, a pinch of dried thyme and
2 tsp lemon juice. Salt to taste. Spoon over the
fillets and serve with your choice of green, leafy
vegetables. Serves 4.
Dessert
Fresh fruit and cream
Total Carbohydrate: approx 60 g
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