Hello from the 47th Active Monday week. Almost 2020 is about to end but it was such an overwhelming year that I can't say I'm sorry. While isolation and restrictions still continue, intense time spent at home also causes inactivity. However, with the exercise examples, I add here every week, I try to explain that you can stay fit by taking up just as much space as an exercise mat. So you don't need big rooms to do your daily routine. All it takes is enough motivation.
The good news is that when you do your daily movement, especially exercises like the HIIT workout I added today, you also have the chance to eat whatever you want. Of course, always keeping the balance.
Today I am adding a 30-minute video of HIIT workout exercises for you. There is a different flavor as the recipe of the day. Both vegetarians and non-vegetarians love to eat.
Pancake roulades with bulgur, feta and paprika
ingredients
Pancake batter
100 g whole wheat flour
125 ml of milk
4 tbsp mineral water
20 g butter (liquid)
2 eggs
salt
nutmeg
20 g basil (approx. 8 stalks)
filling
1 small can of peeled tomatoes (approx. 240 g)
1 red chili pepper
40 g shallots
4 tbsp olive oil
salt
pepper
sugar
200 g bulgur (ground wheat)
1 bay leaf
1 yellow bell pepper (approx. 180 g)
1 red bell pepper (approx. 180 g)
4 stalks of flat-leaf parsley
200 g feta
100 ml of mineral water
Dip
250 g white onions
30 g butter
1 tsp black cumin (onion seed)
salt
pepper
4 stalks of flat-leaf parsley
150 g of Greek cream yogurt
6 tbsp milk
also
Oil for greasing the pan
freeze bag
Cling film
preparation
For the dough, mix the flour, milk, mineral water, melted butter, and the eggs in a bowl, season with salt and nutmeg, and leave to soak for 30 minutes. Pluck the basil leaves, briefly blanch in boiling salted water, drain in a colander, rinse and squeeze out strongly. Add the basil to the dough and purée finely with a cutting stick (the dough should be light green). Pour the batter through a fine sieve into a bowl.
Heat a coated pan (approx. 20 cm Ø), brush with a little oil, and bake 4 thin pancakes one after the other from the dough over medium heat, grease the pan lightly with oil again before baking. Let the pancakes cool down.
For the filling, finely puree the tomatoes with a cutting stick. Clean the chili pepper and cut it into fine rings. Finely dice shallots. Heat the oil in a saucepan, sauté the chili and shallots in it over medium heat for 2 minutes. Top up with tomatoes, season with salt, pepper, and a pinch of sugar, bring to the boil once. Add the bulgur and bay leaves, stir, cover and let stand on the switched-off hotplate for 20-25 minutes, season with salt and pepper.
Clean, quarter, and core the peppers. Place the peppers skin side up on a baking sheet and grill under the preheated oven grill on the top shelf at 250 degrees for 6–8 minutes until the skin starts to blister. Remove the peppers, place them in a freezer bag, and let rest for 5 minutes. Peel the peppers and cut them into small cubes. Pluck the parsley leaves and cut finely. Mix the paprika and parsley with the bulgur. Remove the bay leaf. Crumble the Feta cheese into the mass and stir vigorously, stir in the mineral water.
Place the pancakes on a work surface, spread the bulgur mixture on top. Roll up the pancakes tightly, then wrap them tightly in cling film, screwing in the ends tightly like candy. Chill until use.
For the dip, cut the onions into fine strips. Melt the butter in a sauté pan, fry the onions and black cumin over medium heat for 10–12 minutes until golden, season with salt and pepper. Set aside onions and let cool. Pluck the parsley leaves and cut finely. Stir in parsley, yogurt, and milk.
Remove the roulades from the foil, cut into slices, and serve on a platter. Serve onion dip separately.