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<h2>Ingredients:</h2>
<ul>
<li>2 potatoes</li>
<li>2 teaspoons of chilli oil</li>
<li>2 tablespoons soy sauce</li>
<li>5 tablespoons of vinegar</li>
<li>2 teaspoons of sugar</li>
<li>1 teaspoon of poultry stock</li>
<li>4 tablespoons chopped chives</li>
<li>2 tablespoons chopped garlic</li>
<li>1 tablespoon roasted sesame seeds</li>
</ul>
<h2>Instructions:</h2>
<ul>
<li>Wash and peel the potatoes.</li>
<li>Cut them into thin strips.</li>
<li>Cook them in boiling water for 3 minutes.</li>
<li>Cool in cold water.</li>
<li>In a bowl, combine the chilli oil, soy sauce, vinegar, sugar, poultry stock, chives and chopped garlic.</li>
<li>Mix the potatoes, sauce and sesame seeds.</li>
</ul>
<table>
<tbody>
<tr>
<td>
<p><strong>Energy</strong></p>
</td>
<td>
<p><strong>Total carbs</strong></p>
</td>
<td>
<p><strong>Sugar</strong></p>
</td>
<td>
<p><strong>Total fat</strong></p>
</td>
<td>
<p><strong>Saturated fat</strong></p>
</td>
<td>
<p><strong>Omega 3</strong></p>
</td>
<td>
<p><strong>Fibers</strong></p>
</td>
<td>
<p><strong>Sodium</strong></p>
</td>
</tr>
<tr>
<td>
<p>121.1 Kcal</p>
</td>
<td>
<p>15.4 g</p>
</td>
<td>
<p>3.3 g</p>
</td>
<td>
<p>4.7 g</p>
</td>
<td>
<p>0.6 g</p>
</td>
<td>
<p>0.1 g</p>
</td>
<td>
<p>2.2 g</p>
</td>
<td>
<p>464.5 g</p>
</td>
</tr>
</tbody>
</table>
<p>&nbsp;</p>
<h2>The nutritionist's advice:</h2>
<p>For a complete and balanced dish, enjoy this potato salad with raw vegetables with the same seasoning and lean meat or grilled fish.</p>
<p>&nbsp;</p>

Hypertension

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Asian Potato Salad

Starter

<h2>Ingredients:</h2>
<ul>
<li>400 g shortgrain rice</li>
<li>4 chicken wings</li>
<li>4 chicken drumsticks</li>
<li>150 g frozen peeled shrimp/seafood ?</li>
<li>2 onions</li>
<li>4 cloves of garlic</li>
<li>1 red pepper</li>
<li>2 tablespoons olive oil</li>
<li>2 teaspoons of paella spice mixture</li>
<li>1 stock cube</li>
<li>Salt, pepper</li>
</ul>
<h2>Instructions:</h2>
<ul>
<li>Cook the rice in boiling water with a stock cube added. It must remain firm.</li>
<li>Fry the chicken in an oiled frying pan with the onion and minced garlic, salt and pepper.</li>
<li>Saut&eacute; the minced pepper.</li>
<li>Thaw and drain the shrimp/seafood.</li>
<li>In a paella pan or wok, saut&eacute; one tablespoon of oil. Add seafood/shrimp, rice, chicken and pepper.</li>
<li>Add the spices and mix well.</li>
<li>Pour water up to the level and cook everything covered until it turns a beautiful orangeyellow colour.</li>
</ul>
<table>
<tbody>
<tr>
<td>
<p><strong>Energy</strong></p>
</td>
<td>
<p><strong>Total carbs</strong></p>
</td>
<td>
<p><strong>Sugar</strong></p>
</td>
<td>
<p><strong>Total fat</strong></p>
</td>
<td>
<p><strong>Saturated fat</strong></p>
</td>
<td>
<p><strong>Omega 3</strong></p>
</td>
<td>
<p><strong>Fibers</strong></p>
</td>
<td>
<p><strong>Sodium</strong></p>
</td>
</tr>
<tr>
<td>
<p>450.0 Kcal</p>
</td>
<td>
<p>41.8 g</p>
</td>
<td>
<p>4.6 g</p>
</td>
<td>
<p>17.7 g</p>
</td>
<td>
<p>4.5 g</p>
</td>
<td>
<p>0.3 g</p>
</td>
<td>
<p>4.2 g</p>
</td>
<td>
<p>502.9 g</p>
</td>
</tr>
</tbody>
</table>
<p>&nbsp;</p>
<h2>The nutritionist's advice:</h2>
<p>Paella is a traditional dish from the Valencia region of Spain. We offer you here a simplified version ready in less than an hour. Feel free to prepare a large quantity and reheat the leftovers the next day.</p>

Quick Paella

Main dish

<div class="wrap_recipe_instructions">
<div class="maxContentPage">
<div class="title">
<div class="title">
<h2>Ingredients:</h2>
</div>
<div class="col"><span class="bullet">&bull;</span>&nbsp;200g rump steak<br /><span class="bullet">&bull;</span>&nbsp;1 tablespoon soy sauce<br /><span class="bullet">&bull;</span>&nbsp;1 tablespoon powdered sugar<br /><span class="bullet">&bull;</span>&nbsp;2 cloves of garlic<br /><span class="bullet">&bull;</span>&nbsp;20g fresh ginger<br /><span class="bullet">&bull;</span>&nbsp;150g basmati rice<br /><span class="bullet">&bull;</span>&nbsp;30cl water<br /><span class="bullet">&bull;</span>&nbsp;2 large carrots<br /><span class="bullet">&bull;</span>&nbsp;100g soya sprouts<br /><span class="bullet">&bull;</span>&nbsp;100g spinach shoots</div>
<div class="col"><span class="bullet">&bull;</span>&nbsp;100g green beans<br /><span class="bullet">&bull;</span>&nbsp;1 large onion<br /><span class="bullet">&bull;</span>&nbsp;1 tablespoon olive oil<br /><span class="bullet">&bull;</span>&nbsp;1 tablespoon sesame oil<br /><span class="bullet">&bull;</span>&nbsp;10g white sesame seeds<br /><span class="bullet">&bull;</span>&nbsp;4 eggs<br /><br />For the sauce:<br /><span class="bullet">&bull;</span>&nbsp;1 tablespoon sesame oil<br /><span class="bullet">&bull;</span>&nbsp;1 tablespoon chili pepper sauce</div>
<h2>Instructions:</h2>
</div>
<div class="instructions">Cook the rice in boiling salted water.<br /><span class="bullet">&bull;</span>&nbsp;Slice the beef into thin strips.<br /><span class="bullet">&bull;</span>&nbsp;Chop the ginger and garlic.<br /><span class="bullet">&bull;</span>&nbsp;In a bowl, mix the sugar, soy sauce, ginger, garlic and sesame oil.<br /><span class="bullet">&bull;</span>&nbsp;Add the meat and marinate for 30 minutes.<br /><span class="bullet">&bull;</span>&nbsp;Fry the spinach in a frying pan and drain if necessary.<br /><span class="bullet">&bull;</span>&nbsp;Cook the soy sprouts for 3 minutes in boiling salted water.<br /><span class="bullet">&bull;</span>&nbsp;Cook the beans in boiling water for about 8 minutes.<br /><span class="bullet">&bull;</span>&nbsp;Season these vegetables separately with a little sesame oil, salt, pepper, and half of the sesame seeds.<br /><span class="bullet">&bull;</span>&nbsp;Peel and slice the carrots into julienne strips. Brown them in a frying pan.<br /><span class="bullet">&bull;</span>&nbsp;Peel and slice the onion.<br /><span class="bullet">&bull;</span>&nbsp;In a frying pan, brown the beef in olive oil with its marinade and onion.<br /><span class="bullet">&bull;</span>&nbsp;In a bowl, mix together the sesame oil and chili sauce.<br /><span class="bullet">&bull;</span>&nbsp;Divide the rice into 4 bowls, place the vegetables on top, then the meat and finally the raw egg in the center. Sprinkle with the rest of the sesame seeds and add a teaspoon of sauce.</div>
</div>
</div>
<div class="wrap_recipe_nutritionnals">
<div class="maxContentPage center">
<table role="table" border="0" align="center">
<tbody>
<tr>
<th>Energy</th>
<th>Total carbs</th>
<th>Sugar</th>
<th>Total fat</th>
<th>Saturated fat</th>
<th>Omega 3</th>
<th>Fibers</th>
<th>Sodium</th>
</tr>
<tr>
<td>462.5 Kcal</td>
<td>41.7 g</td>
<td>8.8 g</td>
<td>18.0 g</td>
<td>3.8 g</td>
<td>0.2 g</td>
<td>6.1 g</td>
<td>349.2 g</td>
</tr>
</tbody>
</table>
</div>
</div>
<div class="wrap_recipe_instructions">
<div class="maxContentPage">
<div class="title">
<h2>The nutritionist's advice:</h2>
</div>
<div class="instructions">These gourmet dishes are complete and balanced. They can be used with different meats or fish but also with other vegetables: peas, cabbage, eggplants, mushrooms, etc.</div>
</div>
</div>

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Korean BibimBap

<div class="maxContent right">
<div class="wrap_content">
<div class="title">
<h2>Ingredients:</h2>
</div>
<ul>
<li class="col">400 g salmon fillet</li>
<li class="col">4 tbsp sea salt</li>
<li class="col">2 tbsp sugar</li>
<li class="col">1 tbstp pepper</li>
<li class="col">1 bunch of chopped fresh dill</li>
</ul>
<div class="col">&nbsp;</div>
<div class="col">
<div class="wrap_recipe_instructions">
<div class="maxContentPage">
<div class="title">
<h2>Instructions:</h2>
</div>
<ul>
<li class="instructions">Rinse the salmon in very cold water. Dry it and remove any bones.</li>
<li class="instructions">Mix the salt, sugar and pepper in a bowl.</li>
<li class="instructions">Rub the salmon with this mixture.</li>
<li class="instructions">Put the salmon on a deep plate. Cover with the dill. Wrap tightly with cling film.</li>
<li class="instructions">Refrigerate for at least 24 hours.</li>
<li class="instructions">Before serving, rinse the marinade off the salmon with water.</li>
</ul>
<div class="instructions">&nbsp;</div>
</div>
</div>
<div class="wrap_recipe_nutritionnals">
<div class="maxContentPage center">
<table style="width: 97.179%; height: 131px;" role="table" border="0" align="center">
<tbody>
<tr style="height: 74px;">
<th style="width: 14.4453%; height: 74px;">Energy</th>
<th style="width: 15.9615%; height: 74px;">Total carbs</th>
<th style="width: 8.14763%; height: 74px;">Sugar</th>
<th style="width: 12.0381%; height: 74px;">Total fat</th>
<th style="width: 18.3051%; height: 74px;">Saturated fat</th>
<th style="width: 10.409%; height: 74px;">Omega 3</th>
<th style="width: 8.27221%; height: 74px;">Fibers</th>
<th style="width: 9.50635%; height: 74px;">Sodium</th>
</tr>
<tr style="height: 57px;">
<td style="width: 14.4453%; height: 57px;">189.1 Kcal</td>
<td style="width: 15.9615%; height: 57px;">21.6 g</td>
<td style="width: 8.14763%; height: 57px;">5.1 g</td>
<td style="width: 12.0381%; height: 57px;">8.4 g</td>
<td style="width: 18.3051%; height: 57px;">2.0 g</td>
<td style="width: 10.409%; height: 57px;">1.5 g</td>
<td style="width: 8.27221%; height: 57px;">0.9 g</td>
<td style="width: 9.50635%; height: 57px;">439.9 g</td>
</tr>
</tbody>
</table>
</div>
</div>
<div class="wrap_recipe_instructions">
<div class="maxContentPage">
<div class="title">
<h2>The nutritionist's advice:</h2>
</div>
<div class="instructions">This method of cooking with sugar and water preserves the flesh of the fish and the nutrients it contains.</div>
</div>
</div>
<div class="wrap_recipe_back noprint">&nbsp;</div>
</div>
</div>
</div>

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