Nourishing Mashed Potato (when your dog is unwell)
Nourishing Mashed Potato 11 oz (300 g) chicken breast 1 lb (500 g) potatoes 3 ½ oz (100 g) cottage cheese
Cook the chicken breast for 20 minutes in a quart of water. Remove from the stock and allow to cool. Cut into small pieces.
Boil the potatoes in their skins in unsalted water until soft. Drain, peel and make a soft mash with some of chicken stock. Mix in the chicken and cottage cheese.
Serve at room temperature in several small portion throughout the day.
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2 onions 4 carrots 1 oz (30g) butter 7 oz (200g) minced beef 1 tablespoon tomato paste 16 fl oz (500ml) unsalted vegetable stock 5 oz (150g) canned sweetcorn
Peel the onion and carrot, and dice into small cubes. Heat the butter and sauté the onion until transparent. Add the mince beef. Stir in the tomato paste, add the diced carrots, and pour on the vegetable stock. Simmer for 20 minutes.
Mix in the sweetcorn, bring to the boil, and remove from the heat. Allow to cool and feed in portions.
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7 oz (200g) frozen fish fillet 7 oz (200g) short-grain rice (pudding rice) 1 leek 1 hard-boiled egg 2 tomatoes, diced 1 tablespoon olive oil A few leaf of basil
Defrost the fish fillet. Cook the rice with two cups of water until almost mushy. Remove from the stove.
Clean the leek, halve it lengthways, wash it thoroughly, and cut into very thin strips. Peel the egg and chop finely.
Fry the fish in olive oil on both sides. Add the leek and tomatoes, and fry together with the fish for another five minutes, Remove from the heat and break up the fish with a fork. Stir in the rice and the chopped egg. Cut the basil leaves into small strips and sprinkle over the food before feeding. Feed in portion.
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Spring Vegetable Bowl 3 ½ oz (100 g) new carrots 3 ½ oz (100 g) asparagus 3 ½ oz (100 g) cauliflower florets 3 ½ oz (100 g) spring onions 1 clove garlic 1 tablespoon vegetable stock 10 fl oz (300ml) unsalted vegetable stock 5 oz ( 150 g) porridge oats 1 tablespoon chopped spring herbs
Peel the vegetables and cut into small pieces. Finely chop the spring onions and garlic. Heat the oil and sauté, then add the vegetable stock and simmer, covered, for 10 minutes on a medium heat. Add the porridge oats and cook for a few minutes. Take off the stove and allow to cool, then stir in the spring herbs.
Serve in portions, lukewarm or cold.
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