Gastronomy is the study or art of the relationship between culture and food. It is often thought that the term gastronomy refers to „both of them”.
„Gastronomy is intelligent knowledge of all that is connected with nourishment” – wrote Anthelme Brillat-Savarin, a gastro-philosopher living 200 years ago.
Our chef studied gastronomy at famous Gundel Restaurant and practised it in many countries in the world. He prepares delicious but healthy food by using modern kitchen technology.
Considering medical aspects, long-term bodyweight reduction cannot be expected from a sudden starving. Instead of this people should change their whole lifestlyles and ways of thinking radically. Here are some recipes featuring this approach:
Spring vitamin salad with honey and balsam apple vinegar
Ingredients for 4 persons:
- I big iceberg salad
- Californian paprika, different colour 1.5 piece
- cucumber 20 dkg
- tomato 20 dkg
- red onion 10 dkg
- honey 1 tablespoonful
- salt
- balsam apple vinegar 1-2 tablespoonful
After washing iceberg salad tear it into pieces. The other ingredients can be cut into cubes, broad pieces or slices to taste. After mixing them with the torn pieces we sprinkle with balsam apple vinegar stirred with honey. We can decorate it with corn-salad or ruccola.
Guinea-fowl soup with torn white meat
Ingredients for 4 persons:
- 1 whole cleaned guinea-fowl
- carrot 25 dkg
- turnip 10 dkg
- celeriac 10 dkg
- celery green 1 bunch
- paprika 1 piece
- tomato 1 piece
- whole pepper 1 dkg
- fresh ginger 5 dkg
- kohlrabi 15 dkg
- savoy cabbage 10 dkg
- garlic 4 cloves
- salt
- food flavouring
Put the guinea-fowl into a pot and cook it on slow fire until fizzing. Then skim it and give the spices and vegetables to it. Cook the soup ready for about 3 or 4 hours while keep tasting. When you serve it cut the boiled vegetables in it and tear the breast of guinea-fowl.
Chicken skewer with crispy vegetables and steam-cooked brown rice
Ingredients for 4 persons:
- chicken breast fillet 48 dkg
- zucchini 1 middle-sized piece
- Californian paprika 2 pieces
- Red onion 15 dkg
- Brown rice 30 dkg
- cooking oil 3 tablespoonful
- salt, pepper, garlic and „piros arany” paprika cream
- onion
Put the small pieces of breast fillet into the pickle containing salt, pepper, garlic, „piros arany” paprika cream and cooking oil. After a short rest tie the marinated pieces of meat and vegetables on a skewer. Start and finish the arrangement of pieces with a slice of red onion. Prepare brown rice as usual in two and a half quantity of water.
Cottage-cheese dumplings stuffed with strawberry and oat flakes
Ingredients for 4 persons:
- Cottage-cheese 60 dkg
- Eggs 3 pieces
- Oat flakes 6 dkg
- Wheat meal 6 dkg
- Liquid sweetener
- Natural yogurt 4 decilitres
- A pinch of salt
- Grated zest of lemon and orange
- Vanilla-flavoured sugar 1 package
- One middle-sized strawberry for each dumplings
Mould the mashed cottage-cheese with the yolks, vanilla-flavoured sugar, grated zest of lemon and orange, wheat meal and oat flakes. Then slacken it with the whisked up egg-whites and flavour it with sweetener. While the batter rests prepare the strawberries. After half an hour boil some water, shape ping-pong ball sized balls from the batter, put strawberries in the middle of the balls and cook them ready for 10 minutes in boiling water. Pour it with some sweetened yogurt when you serve it and decorate it with strawberries and citronella grass.
Our Medcial Resort is a committed devotee of „slow life” lifestyle philosophy!
