MARTIN'S DIET

©Copyright-All rights reserved - Olivier Martin www.diet-martin.com 1

HOW TO LOSE WEIGHT: THE METHOD

Olivier Martin

Recipes

Chapter I

STARTERS


ASPARAGUSES MIMOSA

COLUMNS A+B

EASY #1

Servings: 4

Preparation 25 mnCooking 20 mn

Cut the plant of the asparagus, then peel them using a paring knife. Rinse them quickly. Make small bunches of asparaguses, cook them vertically in salted boiled water, in a tall container, for about 20 minutes. Check the cooking progress by stabbing the tip of a knife into an asparagus. The tip of the knife must go through the asparagus easily. Once they are cooked, keep the asparaguses warm.

Cook 2 hard-boiled eggs (10 min in boiling water). Peel them, halve them, remove egg yolk and mash it with a fork.

When you serve them, put asparaguses on a big dish.

Sprinkle asparagus tips with mashed egg yolk and minced parsley.

Serve with sauceboat of hot lemon butter.


ingredients1,5kg Asparaguses(3,31lb or 52,91 oz))2 Eggs1 LemonButterSaltPepperParsley

MUSSELS BROCHETTES

COLUMN A

VERY EASY #3

Servings: 4

Preparation 15 minCooking 10 min

Rinse mussels, put them in a big stew-pot, and shake it from time to time.

Remove shell of mussels.

Slip them onto wooden brochettes; put some lardoons between each mussel, start and finish the brochette with lardoons.

Put oil on the brochettes, using a brush. Sprinkle with thyme and pepper, and put the brochettes on the grill for 8/10 min. Don't forget to turn over the brochettes at half time of the cooking.


ingredients2L very big mussels (Spain)(4,41lb) 250g Lardoons (0,55lb or 8,82 oz)Some oilPepperThyme

SUMMER STARTER

COLUMNS A+B

VERY EASY #8

Servings: 4


In the pressure cooker, cook French beans. When they are cooked, rinse them under cold running water, mop them with a towel.

Prepare salad, rinse it and spin it.Cut capsicum into slices.

Peel peaches (the skin can be easily removed if you make an incision in the peach and then put it in boiling water for 1 min). Cut peaches into slices.

Cut duck breast into strips. Prepare dressing: mix in a bowl one soupspoon cider vinegar and balsamic vinegar, one teaspoon mustard, salt and pepper, and two or three spoons olive oil.

Pour the dressing onto French beans, salad, peaches, slices of capsicum and duck breast. Stir gently and sprinkle with minced chervil before serving.


ingredients200g Duck breast (0,44lb or 7,05 oz)250g Lettuce hearts (0,55lb or 8,82 oz)200g Deep-frozen French beans (0,44lb or 7,05 oz)2 Ripe peaches100g Capsicums (red peppers)(0,22lb or 3,53 oz)Cider vinegarBalsamic vinegarOlive oilMustardSaltPepperChervil

Chapter II

MAIN COURSES


LAMB CHOPS WITH CARROTS

COLUMNS A+B

EASY #1

Servings : 4


Peel carrots, cut them into sticks, and cook them in salted boiling water for 20 min. Strain them and cook them in butter.

Cook lamb chops in a frying pan, middle cooked (cuisson rosée), without fat. Add salt, pepper and keep meat warm.

Deglaze frying pan with two glasses water, and with mashed bouillon cube mixed with a small quantity of water and mashed garlic.

Cook for 10 min.

Put carrots in a hot hollow dish, sprinkle with minced parsley.

Put the meat above carrots and serve the sauce in a sauceboat.


ingredients8 Small lamb chops600g Carrots (1,32lb or 21,16 oz)2 Heads of garlic1 Bouillon cube25g Butter (0,06lb or 0,88 oz)ParsleySaltPepper

BLACK PUDDING (BLOOD SAUSAGE) WITH APPLES

COLUMNS A+B

VERY EASY #5

Servings: 4

Preparation 30 minCooking 15/20 min

Peel Golden Delicious apples, scoop them out and cut them into thick slices.

Squeeze lemon and pour lemon juice on apples, to prevent oxidation.

In high-sided frying pan, melt 50g (0,11lb) butter and brown apples over medium heat. Cook over low heat for 10 min, add salt and pepper.

Melt the rest of butter in frying pan. Make holes in black pudding slices with a fork, to prevent them from exploding during cooking. Cook black pudding slices over low heat, about 15 min, turning them over from time to time.

When slices are cooked, put them in a hollow dish, surround them with apple slices.

Serve hot.


ingredients4 Peaces of black pudding50g Butter (0,11lb or 1,76 oz)4 Golden Delicious applesSaltPepper1 lemon

ROASTED DAB

COLUMNS A+B

EASY #10

Servings: 4


Preheat oven (7-210°). Put buttered dish in oven. Peel shallots, mince them finely. Put shallots in small saucepan with white wine, simmer to reduce the sauce, without lid, until you obtain ½ soupspoon sauce.

Prepare and gut dabs. Rinse them under running water, mop them with absorbing paper. Put them in buttered dish and cook for 10 min.

Mix shallots with crème fraiche, add salt and pepper, and pour on dabs in the oven. Turn down heat (6-180°) and cook for about 10 min.


ingredients4 Dabs40g Butter (0,09lb or 1,41 oz)3 Shallots1 Glass white wine1 Small carton crème fraîcheSaltPepper

Chapter III

DESSERTS


PINEAPPLE WITH ORANGES

COLUMN B

EASY #3

Servings: 6

Preparation 30 min

Rinse carefully juicy oranges. Rub the edges of sugar lumps with orange skins, in order to impregnate them with zest. Squeeze juicy oranges. Cook juice and sugar until you obtain syrup.

Let syrup cool down.

Peel pineapple. Remove hard parts sticking to the skin. Remove "eyes" and core with a small knife. Cut it into regular slices and put them on serving dish.

Peel oranges. Separate pieces and remove seeds.

Decorate pineapple with peeled orange pieces.

Store in the fridge and pour cold orange syrup on the dish when serving.


ingredients1 Big pineapple3 Juicy oranges3 Oranges for decoration10 Sugar lumps

CHAUDFROID OF RASPBERRIES FLAMBE WITH KIRSCH

COLUMNS A+B

EASY #5

Servings: 6

Preparation 8 minStore ice-cream in the fridge for 1hCooking 5 min

Take ice cream out of the freezer and store it in the fridge. Put ice cream in a wide bowl. When serving, cook sugar, butter and water in a big frying pan.

When syrup is to the brought to a boil, simmer to reduce until you obtain lightly brown caramel, then put raspberries in syrup and fry them quickly (avoid to smash them).

Flambé with kirsch.

Surround ice cream with this hot flavoured compote.

Serve immediately.


ingredients75cl Vanilla ice cream750g Raspberries (1,65lb or 26,46 oz)75g Caster sugar (0,17lb or 2,65 oz)30g Butter (0,07lb or 1,06 oz)15cl Water4cl Kirsch

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MARTIN'S DIET