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50 g parmesan

1 handful of basil

6 TBSP olive oil

Freshly ground pepper Zest of ½ lemon

1 squirt of honey

2 TBSP white balsamic vinegar

240 g mozzarella

½ fennel bulb

4 cherry tomatoes

2 slices of white bread 

½ red onion

1 garlic clove


Puree the parmesan, the basil and the olive oil in a blender or mortar and pestle until it turns into pesto sauce. Add pepper and lemon zest to taste. Tip: use plenty of high quality oil!

Cut the fennel bulb into delicate slices using a knife or grater, cook in plenty of water until soft. Next marinate it in white balsamic vinegar (2 tablespoons), honey, and pepper. Cut the mozzarella into thick slices. Plate with the fennel and garnish with cherry tomatoes. 

Cube the two slices of white bread and half of a red onion. Smash the garlic and sear the bread, onion and garlic in a pan until golden brown.


Energy 375 kcal
Carbohydrates 11 g
BE 0.9
Protein 19 g
Fat 28 g
Potassium 297 mg
Phosphate 400 mg
Sodium 483 mg
Water 123 ml

All nutritional information per serving. This corresponds to 1/4 of the total recipe.

Recipe for download

Description Document Link
Genuine Mozzarella
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