You can diversify the New Year’s table not only with “heavy” snacks but also with diet alternatives. Artem Sipugin, the chef of the Publika cafe, told socialbites.ca about one of them.
“We take Olivier as a basis, with slightly lighter ingredients there will be a lot of protein, little fat, enough carbohydrates and the necessary fiber. “Fresh greens, which are very rich in potassium, will have a beneficial effect on the sodium-potassium balance and reduce the amount of fluid retained after the feast,” explained the chef.
As ingredients, he suggested chicken breast, potatoes, fresh cucumber, celery, eggs, green peas, Greek yogurt, Dijon mustard, olive oil, parsley, spinach, lemon juice and salt.
“For the sauce, mix two cooked yolks, mustard, olive oil, yoghurt and lemon juice,” began Artem Sipugin.
She also shared a life hack for cooking chicken the right way.
“Place the chicken in salted boiling water, bring to a boil and remove, cover, within half an hour the breast will be perfectly cooked and juicy. Separate the finished breast into small fibers and place in a large bowl,” the chef advised.
The final stage is to prepare the salad.
“Cut the cucumbers, celery, cooled boiled potatoes and eggs into small cubes, and boil the peas in boiling water for 1-2 minutes and add them to the bowl with the chicken, add the chopped herbs and the ready-made sauce, mix everything. Ingredients in a bush, salt and pepper to taste. “Place the finished salad on the most beautiful plate,” concluded the chef.
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