Rice with cod, peas and truffle

Ingredients (4 person):
240gr . Rice pump
150gr . fresh peas
80gr . boiled codfish
Garlic oil
2 chopped shallots
Chive oil
Chopped chives
8gr . truffle

For the broth :
One pea pod
Fennel , celery , onion , garlic and parsley
Spines of fresh cod
500 ml of water cooking cod gut

Preparation:
Saute rice, shallots and truffle cut into thin slices in a pan with a little oil and garlic. In addition , prepare the broth with all the ingredients and cook over low heat for 1 hour. When ready , add it to the pan in batches so that the rice is creamier . At the end , add the cod and peas. Remove . Add the chopped chives , a pinch of salt and truffle slices on top.

Nutritional information ( per person):
Kcal : 760
Proteins: 22gr .
Carbohydrates: 128gr .
Fat: 13gr .

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Rice with red mullet

Ingredients (4 person):
240gr . Rice pump
150gr . fresh peas
80gr . boiled codfish
Garlic oil
2 chopped shallots
Chive oil
Chopped chives
8gr . truffle

For the broth :
One pea pod
Fennel , celery , onion , garlic and parsley
Spines of fresh cod
500 ml of water cooking cod gut

Preparation:
Saute rice, shallots and truffle cut into thin slices in a pan with a little oil and garlic. In addition , prepare the broth with all the ingredients and cook over low heat for 1 hour. When ready , add it to the pan in batches so that the rice is creamier . At the end , add the cod and peas. Remove . Add the chopped chives , a pinch of salt and truffle slices on top.

Nutritional information ( per person):
Kcal : 760
Proteins: 22gr .
Carbohydrates: 128gr .
Fat: 13gr .

I hope you find it helpful, comment and suggest . And do not forget to share !

Trans Fats. All you need to know

Trans fats are a type of non - essential unsaturated vegetable fats - , obtained from baking and hydrogenation processes . Are obtained after subjecting oils to high temperature processes , such as occurs when foods with vegetable oil, are introduced in ovens at high temperatures , or to get the liquid fat to become solid by adding hydrogen .

Trans fats are found in a wide variety of foods, such as most foods made with partially hydrogenated oil, such as baked , fried and margarine products. Trans fats also occur naturally in some meat and dairy products.

Why we use trans fats?

This hydrogenation process fats and oils for frying, which are very useful for the food industry are obtained , since they help to improve the durability , taste and texture of the products like margarines, breads fat , muffins , cookies, cakes , bakery products, snacks , chips , fast food ......
The food industry uses these fats , because they are cheaper than other fats of animal origin . Products made with trans fats, require less cooling and can maintain their consistency at room temperature, which would not be possible if other types of fat such as lard were used.
In the case of margarine , the hydrogenation process of vegetable oils creates a product having the consistency, texture and appearance of the butter .
Some home treatments such as frying , may end up transforming fatty acids into trans fats, frying mal eventually oxidize and break down the oil . Therefore it is recommended to use olive oil, not exceed 180 º C and not reuse the oil more than 3 or 4 times.

Effects of trans fats on health.

Recent studies showed that although these fats contain no cholesterol, are able to increase LDL (bad) cholesterol in the blood and decrease HDL (good). The high level of blood cholesterol is a risk factor for cardiovascular disease , people with high cholesterol levels are more likely to develop these diseases .

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Guide to oils

Olive, sunflower , walnut, rapeseed ... All oils are not equal . They have one thing in common: they contain almost 100 % fat and calories are just as 900 kcal per 100 g . However, their fatty acid content varies and determines their nutritional quality. The human body can manufacture many things but he is unable to make all the fatty acids and must tap into its power .
Each oil is unique

Consume essential fatty acids ( omega 3 and omega 6) is essential for health. They participate in good cell growth (including muscle cells) , brain , the functioning of the cardiovascular system and play an important role in regulating the immune system, inflammatory processes and blood clotting. Each oil has its nutritional characteristics : some are rich in omega 3, omega 6 others . It is also important to maintain a good relationship between fatty acids : the amount of omega 6 does not exceed five times the omega 3 . In addition, some oils ( wheat germ, rapeseed) are very rich in vitamin E , which protects against cellular aging.
Vary , mix !

Prefer virgin oil that is derived from a single cold pressing. It is a pure oil without additives or treatment. Refined oils are heated and treated to be freed from their impurities and stored longer, but thus lose some of their nutritional qualities.
Keep oil at room temperature in a closed bottle , protected from light.
Check the expiry date : oil does not keep indefinitely !
Fried , change the oil every 8 to 10 uses and clean bath residue after use.