Recipe

Live With A Healthy Weight

2009-11-30T07:03:00.000-08:00

Life today is much more demanding than before, ie, activities that have to do every day, to carry out your work, to fulfill your duties and responsibilities with your family and your family will require a large amount of physical exertion and mental, so getting adequate nutrition remains a priority.

Days pass, months pass without noticing your bad eating habits you have created a weight problem that eventually can become a very serious problem for your health. And gradually the extra body mass prevents you from doing the activities that you did before, causing increased fat accumulation. This can lead to obesity and become your ideal weight again is difficult, for this reason doctors recommend gastric bypass you.

Gastric bypass surgery is a little risk but offers great benefits. It includes a reduction of the stomach and rearranging the intestine. Many doctors consider gastric bypass as the best option for reducing obesity.

By reducing the stomach, is allowing less food and rearrangement modifying bowel absorption, causing the body to remove fat, sugars and carbohydrates that are not needed.

Go to your doctor and ask for a gastric bypass, make sure you know the advantages and complications that can bring, so that after surgery you can enjoy a healthy life.

Earth Oven For Your Barbecue

2009-11-28T07:42:00.001-08:00

I will run, so that you yourselves can build their own earth oven in his house, or in the garden of his house, if they have enough space, and believe me, you will not regret, just imagine for one day before, rather, from the previous night, throwing the whole family gathered firewood in the oven to have it ready to heat and thus be able to enjoy a delicious barbecue earth oven, or a delicious barbecued beef head, believe me, is an unforgettable experience.

The first thing you have to do is dig a hole about three feet, five feet deep, the depth of the hole depends on the amount of meat you're cooking, you determined that the diameter of the hole one meter, trying to make the diameter of the hole be as uniform as possible, but at the moment of truth, or is so uniform nor so even, but this does not discourage you because it is irrelevant to the outcome end.

Since he has his BBQ pit, you have to''fix''the walls and floor of the oven, how do we do this?, Easy, wetting and compacting, one of the techniques to me personally I've worked a lot is: buy yourself at the supermarket, or in any market, a water spray, the kind that ladies use for ironing clothes, I've also seen it used to wet and wash the leaves of houseplants.

When his full spray, and hand, proceed to moisten the walls and the floor of his earth oven, since it is completely wet (without falling off the excess soil moisture) flatten the earth gently, remember : wet and compact.

Are you about to finish building the kiln of land for their barbecues, the final step is: get yourself two dozen river stones, regular size (not so young) and also two or three loads of wood, preferably oak, if you do not know where to buy firewood, use any Internet search engines, I recommend Google's.

Since you have everything, place river stones evenly in the bottom of your earth oven, stack the wood in a pyramid, and turn, stoke the fire to pledge even, this fire should last approximately four hours after this time, remove a bit of breaststroke, and a few stones, helping with a shovel, if necessary goal for the soup, put a rack on top and then the meat, cover with maguey leaves, pre-baked, cover with earth and put some stones on top of that aside, along with the braces, if you like, you can light a bonfire on top and continue to enjoy the night, leave the meat in the oven for six to seven hours to ensure their cooking, and I I assure you that when unveiling the oven, take a delicious and pleasant surprise.

For all who are interested, try the next article on how to prepare beef and lamb, step by step, to enjoy a delicious and aromatic barbecue.

Barbacoa of Borrego, Your Land In The Oven

2009-11-27T07:19:00.000-08:00

As promissed, this time I will tell you, step by step, how to prepare beef and lamb, the belly, and broth, to prepare a delicious homemade barbecue at its newly built earth oven, I assure you that if they instructions to the letter, there will be no failure, and it will be fun and entertaining.

First, we need a lamb for 15 to 20 kilos carcass, cut up in pieces complete, we have salt, preferably sea salt, heads and legs have to shave, burning, and wash them well, until you see any hair.

Done the above, prepare the Pancita'',''we have to wash perfectly well all the guts, the visors, and belly, grind in blender, 3 large garlic cloves, 1 medium onion, mint sprig, 4 pepper fat, 3 cloves, 1 pinch of cumin, and ancho peppers 2 or 3 (previously soaked) and enchiladas prepared with marinade and guts barn doors, which should be well chopped, seasoned, and emptied all the chopped in the stomach, sew with needle and thread, and ready, and we list our belly sheep.

Since our oven ready, when the stones are red hot, (see article above.,''Microwave land for their barbecues'') must be put to the bottom of the oven, a clay pot-mouthed, in of the pot going to lay 1 to 2 liters of water, depending on how big the pot, chickpea taste, a handful of rice, an onion, halved 4 large garlic cloves (crushed) of 4 to 5 deveined and sliced guajillo chiles, do not add salt to the water, remember that you already have salt meat, and juices will fall into the pot.

Immediately after preparing the dish for the soup, we put a grid over it, where we will accommodate the meat, but first we have to''sheathe''the walls of our oven with maguey leaves, which must be baked (not burnt) in the same wood with which heat our oven.

Now we proceed to accommodate our pieces of meat, first put in the oven the parts that require more cooking, first leg, with his back, then the shoulders and neck, and the last ribs, head , and belly, sorry, I forgot, all four feet are placed inside the earthenware dish.

Since the term to accommodate all the pieces of meat, top 8 to 10 pieces of fresh avocado, if you want, you can cover with leaves above the leaves Mixiote avocado (optional) if it decides to also leaves Mixiote , you have to roast on a griddle on 2 sides until they change color.

The last step is to wrap the meat with maguey leaves, making sure that no spaces are uncovered, if necessary, cut roast leftover stalks and cover perfectly fine, wet blanket of regular size and place it last, above the leaves This will avoid burning the meat, cover the oven and ready in six or seven hours and enjoy a delicious barbecue Borrego well prepared in his furnace of earth, you and your family had built with his own hands.

Grow Your Business With Soft Ice Cream Machine

2009-11-26T06:27:00.001-08:00

Within the current context of financial constraints and political and social instability, businesses in Mexico and around the world need to diversify its revenue sources to ensure a stable future at least, if not promising. For businesses that are located within the turn of food and drinks, soft ice cream machines are a natural choice that perfectly complements their work, but these machines are more potential than one might think initially.

Food & Beverage

Whether you have a business, cafe, restaurant, sushi bar, etc., knows that there will always be families who will visit and ice cream are the quintessential dessert favorite of young and old. In that sense you would be wise to make known to their small customers who may have a delicious ice cream that day.

Unlike other products, offering ice cream from a soft ice cream machine has the advantage of occupying a small space, requires relatively little care and you can quickly recover their investment, for people who come to their establishment now have a new option that gets along very well with virtually any food throughout the year.

Where else can take advantage of these machines?

Offices, stationery stores and malls are just a few options other facilities that could quickly and easily incorporate soft ice cream to its current operations.

If you look closely, it almost certainly will find a way to accommodate their furniture so make better use of space, while it sufficient visibility to those aspects of your business that have proven profitable.

In this sense it is important to note that consideration of a soft ice cream machine resembles a 'passive' forms of income, while requiring a minimum cost of operation by its employees, so you and your team can continue to dedicate itself to its core business while knowing that your new "employee-vendor" will bring additional revenue of as the weeks go on.

In conclusion, these times of financial difficulty may represent the best incentive for you to find new ways to streamline your business, whatever it is. In that sense, their options are limitless, but it is preferable to give priority to those that 1) complement well its core business, 2) have an easy operation and maintenance, 3) enables it to recover its investment quickly, 4) takes up little space and, 5) be pleasant for you and your customers.

We hope you find these tips useful and we suggest you visit our page about soft ice cream machines for more information.

Online Sale Of Oranges

2009-11-25T07:18:00.000-08:00

More and more companies that engage in online selling oranges. One is Naranjamanía, which has a very complete website with a very nice style and careful. Accessing your page you can buy several different types of citrus prices, as loretinas mandarins, etc. Clemenpons.

This company engaged in the sale of oranges at home are committed to deliver within 24 hours. Oranges gather Monday to Thursday to reach the home as fresh as possible. If the order is placed on a Friday so gather on Monday to avoid passing the weekend in stores.

Naranjamania are committed to quality and if the order arrives in poor condition send a new one without any additional cost and note the specific problem to help on several occasions. Besides offering only oranges and mandarins of each season. Not stored in coolers or containing chemicals to preserve them and expect the optimum ripeness to get the best oranges and tangerines.

The sale of Internet is growing oranges and Valencia are now citricios set its sights on the UAE. He wants to commercialize products in emerging markets and Valencia to Valencia Department of Agriculture, Fisheries and Food, the UAE is a high priority by the country's purchasing power and high levels of consumption of Spanish products.

In Narajamania's website you can read this and other news, but there are a lot of information on citrus in general, information on varieties of products, recipes and so on.

The ice-cream sales mild throughout the year

2009-11-23T07:26:00.000-08:00

Once again winter is knocking, the days get shorter and the sun seems to ask well-deserved vacation. Throughout the year, climatic changes influence consumer tastes, increasing and decreasing their preferences for certain kinds of hobbies, activities and foods. For the ice cream market, the behavior is not necessarily equal throughout the industry, and this article will explore some reasons why it is better to invest in ice cream machines.

Playing with temperature

Establishments engaged in selling only ice cream and popsicles are your strengths as a wide variety of flavors and presentations that can offer clients. However, during the cold months (representing between 25 and 30% a year) sales are reduced because the variety which is appealing in hot weather, cold weather is not always appropriate to consumer taste, which can prefer hot coffee.

Many businesses such as cafes, shops, restaurants and even offices that put ice cream machines as a complement to their normal activities, not of the variety of special facilities, but in cold weather it may be capitalized as an asset when selling soft ice cream because consumers were not originally thinking of buying an ice cream, they will usually warm places (establishments closed) where a fresh touch is welcome. Additionally, the flavors of the "classic triad"-strawberry, vanilla and chocolate, have demonstrated their supremacy over many years.

The importance of all the senses

Speaking of ice cream, taste is the most important but by no means the only one of our senses that a person will buy it or not. The view also plays an important role and, in cold weather, when many people are looking for warm clothes and places with "warmth of home, a tough-looking ice cream and chunks of ice is likely to remain longer in hopes of a very demanding customer. In contrast, the smooth creamy texture gives any ice much more likely to entice those who see it, especially in the establishments mentioned above.

In conclusion, it is possible to observe how the characteristics of the soft ice cream sales positioned to maintain ao attractive throughout the year, including the cold months. In this regard, ice cream machines are still a practical answer for businesses seeking to increase their income with a product easy to use and a rapid return on investment compared to many other business and turns.

Fresh Vegetables In Your Own Garden

2009-10-21T09:47:00.001-07:00

Grow vegetables in your own garden and to eat healthy with them is an excellent idea. The cultivation of vegetables is not difficult, so people have done since ancient times, when there were no markets to buy vegetables and fruits for food.

What plants need?

• Sun: The plants should receive light and heat from direct sunlight for 6 to 8 hours a day, will therefore be better placed in an appropriate site for this purpose.

• Water: We need to irrigate the plants with water every day because they need this vital liquid on a regular schedule for the leaves do not dry out and become brittle.

• Ground is the most important factor of a garden because the plants are held throughout the year when the soil is rich in organic matter. There also will grow strong and free from diseases and pests. Therefore, make sure the soil is ready or properly nourished to allow the plants develop well. We must also note that the plants do not like wet soil or slope. We will have to level the ground first and also form barriers so that water does not come from other sources rather than the garden.

• Tools: Although you need for your vegetable garden is not complicated, however, must have the necessary tools for planting vegetables and their daily care. Basically need a shovel, a rake, a hose, a trowel, a hoe, a skimmer, stakes and a mower.

• Close: It is necessary that the area where the plants will grow free from the games of children and pets walk, so it may create a fence with plants or wire netting or other material at the same time to protect their crops and do not give an unpleasant appearance to your garden.

The more practical purchase with your vegetable garden more will be attracted / or activity, especially when you can harvest fresh fruit to prepare the meal of the day, without having to go to market for them. Besides the satisfaction of eating healthy foods is a luxury that not every family can be.

Grow Your Business With Soft Ice Cream Machine

2009-10-17T10:47:00.001-07:00

Wheat Flour become bread

2009-10-03T00:12:00.000-07:00

In our time student at the European Institute of Bread, we teach the "Proud of the Baker" and the immense responsibility of transforming the wheat grain cereal - digestible food and consumable most important of humanity -: In The Pan .

Formerly the ground wheat bread was turned into a food like cookies today, was flat, hard and crunchy, which Serbs as a cover, according to the evidence in the original cultures of the Middle East. Humans wheat consumed since ancient times, but it was done 4,500 years ago when the Egyptians developed sponge-like bread that we eat today. The process in which the bread dough to be baked grows, it is soft and spongy, was discovered by chance when an Egyptian baker bake some bread dough was prepared and forgotten for several days and was due to fermentation time yeast and bacteria in the environment, causing the growth of the mass and the spongy texture of bread baking. The Greeks developed the stone oven, the Romans developed the process of milling wheat, kneading thus could produce a whiter bread, soft and better. The modern era of industrialization brought the roller mill that allowed separate the germ and wheat bran automatically. The new flour could be stored for longer without being put stale. Also developed ovens heated by oil or gas and machines were invented intensive kneading.

The breads and bakery products (cakes, chunks, etc..) Are considered basic and common food, but its production is one of the most difficult and complex skills, within the universe of culinary professions. Not coincidentally, the production of quality bread is recognized as an art. In Europe the tradition of the bakeries, is very serious, that pass from generation to generation.

The process for developing a world-class bread involves: preparation and weighing ingredients, kneading, the initial fermentation, the dough handling, dividing pastures, preformed, fermentation in table formed, maturation or fermentation end, cutting, baked and finally cooling. Most of the problems that generate a low-quality bread, originates in the poor execution of procedures. A world-class bread requires careful execution in each of its phases.

A wide variety of breads, vary by country, culture and other factors. However, there are breads universally known, which is wherever you are. Thus we have: White French Bread (Baguettes) Rustic Breads (Campesino, Gallego, Ciabatta, Campagna) sliced bread (sandwich, Integral, Fruits) Grains Breads (Musli, Integral, 8 Grain), Rye Bread (Campesino , German, Pumpernickel, Black Russian) Festive Bread (Brioche, Jala, Panettone, Stollen) flaky breads (Croissant, Danish) Flat Bread (Pizza, Pita, Fougasse, Naan) Bread Not Fermented (Muffins, Irish Soda) ; Typical Bread (Pan Andean Cachito Ham Pan, Pan de Bono, Cassava Bread, Cheese Bread and many others). We need to prepare bread primary ingredient (flour, water, leavening and salt) enrichers ingredients (sugar, fat, dairy and eggs); complementary ingredients (nuts, herbs, olives, anise, cinnamon, chocolate and other), Additives ( ascorbic acid, oxidizers, enzymes, whiteners, Fermenters, matured, oxidizers).

Finally we know that "The Taste of Bread" depends on the equation: Procedure + Knowledge + Quality Ingredients, in that order. Quality of checks: The Flavor, Aroma, Texture Miga, Freshness, Service Life, Shape, and Color Bark. We are lovers of good French bread and a lot better if it's hot, so the recipe of the week is the French Baguette. Hasta pronto Amigos.

Wheat Flour Turned In Dessert

2009-10-03T00:06:00.000-07:00

So far we have referred only to preparations of flour. His conversion in bread, pasta and Latin dishes, along those lines, then we need to address the issue of transformation of the flour in sweets, why write this week: Turned into Dessert Flour. Wheat flour is one of the basic elements among others, the structure and composition of a dessert whose clothing has three types of preparations: basic preparations, preparations advanced intermediates and preparations. The flour is involved in the most basic preparations, specifically in the mass production, pastas, cakes and cookies.

The masses are classified as simple yeast dough, is prepared by mixing flour with water, yeast and salt regularly are low in fat and sugars. It is the basis for making bread dough, yeast dough enriched, is one that incorporates the simple dough ingredients (flour, water, yeast), sugar, butter and sometimes eggs. Also almonds, hazelnuts, walnuts, chocolate, butter, vanilla and others. With this mass produced bread, chocolate, plum babka (sweet bread of Hungary), Kugelhopf (German sweet bread), bread Lamon (sweet bread in southern Spain), pretzel, gulfs Venezuelans, quesadillas, and stollen; mass yeast widespread, is one where the fat is incorporated into the dough in several layers, by a process of extended and folded. The alternating layers of fat mass and give the product baked crisp and brittle texture. This is the mass to prepare the croissants and Danish pastry used; dough quick breads, is one that is prepared in a short time, because the self-rising action is made by chemical leavening. Mass is used to make tasty muffins, bread, dates and nuts and biscuits and dough products not baked in the oven, the dough is used for products that are cooked in fried like donuts, in greased pans as pancakes and plates specially designed as the waffles. This mass is not yeast.

The word pasta means a mixture of flour, liquid and fat. Note that not mention yeast. The pastes are usually not yeast. They are classified into: pie dough, as its name implies is that used to produce the pies. Its secret lies in the way that is kneaded and how to grow the gluten dough for tarts and pastries, is very similar to the mass of the pies, but is made from a dough enriched with different flavors pays paste; Puff pastry is a pastry made of many layers of fat sandwiched between layers of dough. It differs from the Danish dough is not yeast. Mass is used to make pastries and strudel pastry, éclair paste or choux is a slurry of French origin, used to make profiteroles and éclair, and dough for strudel (Hungarian) and phyllo (Greek) are very like both. They differ from the pastry that makes a soft dough prepared with flour strong, eggs and water. After kneading it to grow the gluten is stretched by hand to form a thin, transparent layer. It is the pulp used to make the famous strudel and bakava respectively.

The word cake (cakes) has different meaning in the world, is defined as pastry dough baked sweet, high in fat and sugar. A cake is a cake that can be offered in many forms, from simple cakes to cafes, to the elaborate decoration for weddings and other occasions.

The term cookie (in English "cookie") means "little cake", which corresponds to what is a cookie. In fact, some cookies are prepared with a cake mix. They require less liquid than the recipe for cakes. The cookie doughs range from very mild to very severe, it differs from pasta to cakes that are more watery.

The desserts at the end of a meal are always shared happiness. A wonderful dessert that will give any meal a special touch and can do so with the Recipe of the Week: Almond cream tart with peaches. See you soon friends.

5 tips for eating healthily

2009-10-02T23:57:00.001-07:00

Each new season started with high hopes, after the holidays or the beginning of the year we say that now is the time to really look after our food. But over time we lose that energy and you may even forget our plans. I will share with you some tricks to get back on track and starting to feel like never before.

1. Say goodbye to diets - So much for changing diet each month, to follow a different regime of a different magazine or why it worked to a friend. It is not eating a certain way for 15 days and then return to our routine pre-cooked and too much junk food.

The correct approach is to think of healthy food in positive terms. Healthy food must not be confused with boring food, instead, can be tasty, provides nutrients and improved welfare. Think of all you can eat delicious and certainly do not get obsessed with what you should not eat.
2. Verde que te quiero verde - Move on to the green is not only good for the planet but for your body. Divide your plate into quarters and see that at least half are green vegetables, the greener the better. For example, lettuce is good but may vary and make a salad of spinach, broccoli eat fried, grilled artichokes, the options are almost endless.
3. Much better with a plan - Like most things in this life will get better results by following a plan. If you improvise or act according to what we want at every moment, it is most likely to fail. We're all very busy but you only need 15 minutes on Sunday or any day at the end of the week to plan meals all week. In this way you'll know what to buy in the supermarket and what to prepare in advance.
4. Something sweet - If you're an amateur to the sweet and need at least a little in the afternoon. Why not seek a healthier option than a muffin or a chocolate bar? We propose a fiber-rich whole-grain crackers and low-sugar or vegetables such as squash or sweet potatoes in the oven. Other options include dried fruits like dried figs or dates that give us vitamins and minerals.
5. Take it calm, do not be too hard on yourself. When you are longing for change and get results quickly, just by not having enough patience and left the project prematurely. So our advice is do not judge yourself, adapts and changes gradually if you're wrong, nothing happens, just restart. Think positively and live your life, and you'll see how you get what you want.

Eating a healthy and balanced is essential for good health. Remember that to achieve your goals do not have to deprive yourself of everything or have an iron will. Take the opportunity to make small changes in your diet, introduce more whole grains, fruits and vegetables and go reducing products that we provide only empty calories. You will discover that foods you can get fit and live better.

Corn Flour America To The World

2009-09-15T08:07:00.001-07:00

We finished the series of articles related to wheat flour. Today we started writing the cornmeal. It is fascinating to develop this theme, that is tied to our ancestral roots. Corn is a traditional culture of native peoples of America. Should know a bit about the history of corn, then get into one of its derivatives: the cornmeal. Thanks to the location of ears of corn found in archaeological sites in the Tehuacan Valley and the use of technology through carbon dating, it is known that maize was consumed in Mexico 7,000 years ago. The ears of that time were between 3 and 4 cm. long and low numbers of grains very different from those known today. Corn was the staple of the Incas, Mayans and Aztecs. Was cultivated in pre-Columbian times from Chile to Canada. Following the voyages of Christopher Columbus was when maize is known in Europe, hard to accept in principle. I arrive in Spain in 1604, thanks to its productivity and easy adaptation to the climate, then was taken in northern Italy where cultivation spread rapidly in the population's diet, getting to the rest of Europe in the eighteenth century. Maize is the most domesticated plants and plant kingdom evolved, with nutritional values ranging from proteins to the water, starch, carbohydrates, fats, minerals and vitamins. According to research, about 10 percent of this plant contains nitrogenous compounds, between 60 and 70 percent starch and sugars, and four through eight percent fat, while the remainder consists of water, cellulose and minerals. Among the proteins of corn is zein, the edestina, the Maisin and 60 parts of starch, corn only has 20, another 20 are converted into dextrin and the remaining portion, glucose and sucrose almost equally . Corn meal is a fine powder obtained from grinding the corn kernel through different methods. Essential ingredient in the preparation of various dishes of world cuisine. In Latin America is based ingredient in the preparation of traditional dishes such as arepas in Venezuela and Colombia, corn flour empanadas in Venezuela and Colombia, in Central and South America tamales, tortillas in America, but mainly in northern Central America, and other preparations, as hallacas in Venezuela, nacatamal in Nicaragua, pupusas in El Salvador, cheese balls, in Venezuela. Special case represents the polenta, a development based on corn meal, usually coarse cornmeal. It is a very versatile traditional Italian dish, which cooks the flour with water or some sort of broth or fumet. The polenta has been extended by various countries around the world including Switzerland, Austria, Cuba, Hungary, Venezuela, Argentina, Brazil, Peru, Mexico, Romania and even Japan. It has many forms of preparation and service, from porridge to a block fried. There are several known types of maize meal, such as precooked white corn flour: where corn is cooked before grinding. Is the most commercial and most practical for use at home or in the food business. It is the flour used to make arepas and empanadas, both Venezuela and Colombia. Precooked yellow corn meal: Same as above but yellow, used to make tamales, empanadas and hallacas because it gives a natural yellow color to preparations, without using dyes or annatto. Flour corn shelling: the resulting flour is boiled wheat grain with lime, to strip him of his shell, and then ground. Flour milled corn: corn is ground where even raw and cooked later. Toasted corn flour: where corn is roasted before grinding. In Venezuela there is a product called gofio canario Foror which is a type of cornmeal toast. Frangollo: Flour thick or Rolon, Canary used for a dessert of the same name. Recipe of the Week is the Italian Polenta With Mushrooms coverage, a gourmet recipe popular in Venezuela, Italy and Japan.

The results of scientific studies linking American Population With Soft Drinks And Obesity, not be extrapolated to Spain

2009-09-15T08:06:00.001-07:00

Barcelona, May 2009 -. An increasing number of studies on soft drink consumption and obesity, and results-contradictory yet also provoke heated debate. To try to shed light on the controversy, the scientific journal "Nutrition Research Reviews" recently published an article entitled "Soft drinks and obesity: a systematic review of evidence based on studies and analysis", in which warning of the danger of extrapolating results studies in the United States to the European population.

"Most of the results of studies conducted with children and adolescents from the United States, where consumption of soft drinks is twice as high compared with that recorded in Europe," he explains. Likewise, this article adds that American society has a lifestyle more sedentary "that exists in Europe, which aggravates the problem of overweight and obesity. He concludes: "Most studies suggest that the effect of soft drink consumption on a possible weight gain is small except in people prone to gaining weight or have high levels of consumption."

Obesity among the American population has increased considerably and according to the Center for Disease Control United States in 2005 was 23.9% of obese adults, a BMI greater than 30, while in 2007 this percentage already reached 25.6%.

Meanwhile, and according to the Spanish Society for the Study of Obesity (SEED) and the Spanish Society of Endocrinology and Nutrition (SEEN), the percentage of obese adult population in Spain is less than 16%. That is, almost 10% lower than that operating in the U.S., an argument that reinforces the view provided by "Nutrition Research Reviews.

Evidence of Oats, in Spanish population

Study Oats, based on a sample of over 1,500 Spanish adolescents, says that "there is a direct relationship between soft drink consumption and obesity," calling for a course of action for health authorities to focus primarily on the recommendation of follow a proper diet and neglect of a sedentary lifestyle.

The results of this study contradict the reports that moderate consumption of soda causes obesity. The work included a sample of 1,523 people, located in the age group ranging from 13 to 18 years, from different Spanish provinces, and indicates that the results of studies that talk of a link between soft drink consumption and obesity are "weak and inconsistent".

According to Professor of Research, Dr. Ascension Marcos, the Consejo Superior de Investigaciones Científicas (CSIC), coordinator of the OAT study, "The basic conclusion is that there appears to be an association between the consumption of such beverages and obesity, although the a dietary pattern approach is more convenient to investigate the association between diet and obesity, without forgetting at any moment the level of physical activity. "

Consequently, not only dietary patterns are important, but so are the eating habits and physical activity / inactivity that must always bear in mind when evaluating the relationship with obesity in longitudinal and transverse. "It is therefore important to perform intervention studies to try to identify comprehensive solutions sensitive to the increasing obesity epidemic," says Dr. Mark.

Furthermore, experts point out that the lifestyles of the population are different from either side of the Atlantic with the U.S. being more prone to physical inactivity. Equally influenced by the diet, most destructive in American society for not spending enough time with the food and have a fast lifestyle. Today we have seen that one must devote at least 15 to 45 minutes per meal, according to food type, and make five meals a day.

Other recent studies

According to the Avon study conducted last year in Cambridge, with a total sample of 1,203 children aged between five and six years old, "the results showed no significant association between obesity and sugary drinks. Moreover, the data suggest that the group that ate low-sugar drinks tended to be fat than the group that consumed beverages "not discounted. This seems to be because children tend to gain weight using low-calorie beverages as part of a diet plan, clearly ineffective.

The researchers involved in this study argue that there is very little evidence that sugary beverages play an important role in obesity compared with other foods, but also stress the need to provide balance in the diet. "

Also in this area, scientists at the University of Otago, from different medical areas, specifically analyzed the consumption of sugar or sucrose and its relationship to body weight. The work, published in "Public Health Nutrition", was to investigate the possible relationship between body mass index (BMI) and consumption of sugar and fat in adults and children in New Zealand. To this end, cross-sectional study was conducted in homes and schools that were part of 4379 adults (15 years) and 3049 children (5-14 years). Their results show how adults are overweight or obese did not provide a higher consumption of sugars or sucrose than normal weight adults.

The cornmeal in the Kitchen

2009-09-15T08:05:00.001-07:00

Today we finished the series of articles about the flour. A journey through the history, customs, cultures, countries, etc.., Whose main food of different types of flour. The arepas, pupusas, tamales, hallaquitas, the hallaca, hallaca buns, muffins, and corn tortillas are certainly emblematic of Latin American culinary culture. From Mexico to Patagonia find these delicious dishes based on corn flour.

The arepa corn flour is bread for excellence in Venezuela, Colombia, Panama - call it tortilla as in El Salvador - Puerto Rico, Dominican Republic and even in the Canary Islands. Preparedness is a disc-shaped, typical also of other foods made with corn, as the cachapa Venezuelan or Mexican tortilla, born as a way to worship the sun and moon. The same applies to the utensil round in which they cook these foods: the griddle, also called aripo or in Mexico, comal. The versatility of the arepa allows can accompany almost any food or become the main course when it has a delicious filling. Of her many versions as there are regions, which account each of these countries named above. They also vary according to the technique of preparation or maize, although the majority use appeals to the convenience of precooked meals, an invention such as the Venezuelan arepa itself. The pupusas originating in El Salvador are very similar to the arepas, the big difference is that with the stuffing is cooked inside and completely sealed.

Another is the preparation of tamales, a dish that has been pre-Hispanic tradition in Mexico, Cuba and Central America but is consumed throughout the continent. The word tamale in its etymology is defined as "involved" in Nahuatl (tamalli). Countries, Chile, Ecuador, Peru, Bolivia, Argentina, Venezuela, Guatemala, Honduras, Mexico and Bolivia are among the preparations with different naming names as hallacas, humitas or tamales. The tamales are cooked, boiled, usually wrapped in corn husks or banana, which also lent its form, also gives it a distinctive flavor. In Venezuela we call hallaquitas tamales - wrapped in corn husk -; in some regions are filled hallaquitas stews of beef or chicken. To us go mad hallaquitas of cracklings that are very popular in Venezuela. They are made by kneading flour with corn sauce, minced sweet pepper and of course the greaves. Hallacas - wrapped in banana leaves - are filled with a stew of pork and beef and has several ornaments inside. It is the main course of the Venezuelan Christmas dinner. In Peru they eat tamales and green to say the delicious Mexican tamales with different fillings and the piquancy that characterizes them.

Hallaca buns are prepared by incorporating into the dough and trim the leftover stew of hallacas, wrapped in banana leaves. Then there are hairless buns filled with meat. There are also muffins are made daily in the form of rolls of about 8 to 10 cm long and 2.5 cm wide that are baked, boiled directly in water without any coverage and who regularly consumed as companions of the food.

Finally we can not leave out the corn tortillas or tlaxcallim. It was the main meal of the ancient Aztec. Corn tortillas are known for several thousand years. The flour tortilla was created when the Spanish brought it to the New World. Tortillas are a good alternative to bread, are served with everything from sour cream to caviar. They can wrap foods, use them as scoops to eat, serve it with salads, soups and eating toast.

Living in Miami is a real privilege, the Latino community is well represented and well mixed. Like you can have breakfast with good Venezuelan arepas in Doral, lunch with Argentine empanadas 8th Street and dinner at Sunset Salvadoran pupusas. Speaking of dishes based on corn flour, the recipe of the week are hairless buns, a traditional and very popular development in Venezuela. See you soon friends.

The Colombian Arepas

2009-09-15T08:04:00.000-07:00

We have fond memories of Colombian arepas, especially Bogota arepas, cheese mass is enriched with the addition of milk, butter and sugar well kneaded with warm water. Hope D 'Antonio native of Colombia and good friend, when visiting his mother, invited us to eat the cheese arepas prepared by his mother, Mrs. Maria Teresa de Almonacid of 79. It feasted eating arepas.

The arepa corn flour is bread for excellence in Venezuela, Colombia, Panama - call it tortilla as in El Salvador - Puerto Rico, Dominican Republic and even in the Canary Islands. It's a disc-shaped preparation, which began as a way to worship the sun and moon. So is the utensil round in which they cook: the griddle, also called aripo or in Mexico, comal. The origin or etymology of the word, some agree that comes from the Indian word "erepair", a term to define the maize within the tribe of the Cumanagotos. There is also the belief that its name is the name of the container where it made "aripo" - clay plate curve where indigenous corn grinding -. In Colombia, the tradition of eating corn bread is very serious. So much so that every year there are festivals in the Colombian Arepa 5 major cities: Barranquilla, Bucaramanga, Cali, Medellin and Bogota.

Apart from Bogota cheese arepa and described the regional level are largely coastal fried arepas, which are prepared from corn pounded and / or precooked corn flour yellow or white, which you can add grated cheese and coastal salt. Also prepared the sweet corn pancake, which is added anise, charcoal grilled arepas or grilled, sometimes over bijao leaves that give a distinctive odor, which are filled with ground beef, try strained, chicken, pork, coastal cheese, sausage, chorizo, sausages, vegetables and sauces. The most famous are the arepa e 'egg Luruaco, Atlántico Barranquilla prepared with corn, which is a bit fried, stuffed with an egg, and finally finish frying. There are a variety of arepa 'e egg also carries ground beef. Prepared gourmet replaced by chicken egg, quail egg.

Antioquia or arepas paisas, preferred are the famous "crumbs", which are leftover arepas that are passed through water again, split into pieces and roasted with olive oil and butter white arepa paisa, no salt is prepared and served without stuffing to accompany any meal, or corn arepa of Chocolá, is a type of cornmeal made from corn cob. It is usually eaten hot, spread with butter and bits of Antioquia triangles above, the mule driver arepa, prepared with threshing corn dough soaked in water for a long time, usually 5 days, during which the water is changed daily. It is eaten with pork skin, nicknamed arepa whose main characteristic is that this is prepared without removing the corn bran. Nicknamed The arepa is clearly observed bran, which gives it a distinctive flavor and []; the stack corn arepa, prepared with whole corn, corn bread different from traditional country, which is made with cooked corn; arepa try strained, arepa paisa variety of traditional, uniquely made with cooked corn grain, without any dressing.

In Santander become "arepa greaves". This is significant because the grind corn, mixed with crackling, then dough balls are pressed with banana leaves. Another secret of this particular recipe is that the water used must be mixed with wood ashes.

The valley-arepa is consumed mainly in the department of Valle del Cauca. It is also eaten in the departments of Cauca and Nariño. The dough works well with water and salt and arepas are very thin. They get to grill until toasted, buttered eat.

You see, every Latin American country has their culture and traditions and use of the arepa is part of the idiosyncrasy of our people. The recipe of the week is the cheese arepa Bogota, all a delight to the palate. See you soon friends.

The Salvadorean Pupusas

2009-09-15T08:03:00.000-07:00

The pupusa is a typical dish of El Salvador, but spread throughout Central America when tens of thousands of Salvadorans were scattered throughout the region during the civil war of the 1980s. Many families settled in countries of the region, others sought refuge in the U.S. and Canada. They even went to Europe and Australia.

The first contact I had with the Salvadorean Pupusas, I had in October 2006 when I was in Los Angeles California, as part of a tour which included Palm Springs, to attend the American Convention Rena Ware. On this trip our guide and executive Rena Ware, Teresa Aviles, a native of El Salvador invited us to a restaurant to taste the rich Salvadoran pupusas, but here in Miami recently we have developed a deep friendship with Salvadoran families who on some occasions we were invited to taste them.

Fray Bernardino de Sahagun, was one of the monks who came to America in one of his writings in 1570, tells about the existence of a meal of pastry, which was mixed with meat and beans. Furthermore, a publication of the Museum David J. Guzman asserts that the pupusas were a fundamental part of the diet of pre-Columbian settlements in Ahuachapán allegedly Quiche who had emigrated from Guatemala. [] Anthropological studies conducted by Ramon Rivas locate the origin of the pupusas before the arrival of the Spanish American soil. According to Dr. Jose Manuel Bonilla, the Nahuatl language specialist and national director of spaces Concultura cultural development in El Salvador, the origin of the word "pupusas" comes from the combination of the word "pupu" (scrambled) and " tsa (bulging), which would translate "bump padding. In the early nineteenth century, James I. Barberena on page 231 of his book "Quicheismo of American folklore," wrote: [] "Pupusa mean - well connected - ... one of the main requirements for a good pupusa is that the covers are well attached, otherwise would be the stuffing.

A pupusa is a thick corn tortilla with a handmade corn flour dough that can be stuffed with cheese - cheese for Salvadorans - rinds, squash, cheese and refried beans or loroco. There is also mixed with ingredients mixed pupusas, such as cheese, beans, pork or bacon. There are two types of pupusas, corn and rice flour. "The rice flour are typical of a town called Olocuilta" which is way to the airport, so all Salvadorans to travel, go shopping pupusas on the road to get there, we have some friends in El Salvador.

The Popus is prepared by combining in a bowl, cornmeal and salt to which he is adding water slowly while kneading until you form a soft dough with the ball is made of mass, which in turn pat is to form a tortilla, or the ball makes a hole with your fingers to add 1 tablespoon of the filling selected, then closes with another previously prepared tortilla dough, or with a bit of mass into a ball, which crushing pats out with both hands, to form the pupusas. Finally it is cooked on a griddle or "griddle" hot until browned on both sides of the pupusas.

The pupusas are their National Day: according to Legislative Decree 655 of El Salvador, the second Sunday of November is celebrated as' National Day of pupusas. In the U.S., Salvadoran communities in several states have begun to pupusa festivals in September and October. They exist in Nogales (Arizona), Los Angeles, Chicago and New York. Also in Ontario and Toronto, Canada.

When you see that they eat with their hands, and you. Salvadorans are known, as we were told another friend. The recipe of the week is the Pupusa Loroco Cheese, which was what I ate in Los Angeles, of course, with his hands, as in El Salvador. See you soon friends.

Mexican Tortillas

2009-09-15T08:01:00.000-07:00

Mexican Tortillas are a very popular food in the world, can not remember when was the first time that we tasted. They are available everywhere and now with the hemorrhage of snacks, the "Doritos" sell them up to the gas pumps, come in original flavor, flavored with cheddar cheese, onion, ranch, pizza and some more. We believe it was in one of our trips to California, even when we lived in Venezuela, who came to visit a friend in Irvine. His daughter called Life ate all the time.

The tortilla is a flat food as resembling a "pancake" made from corn or wheat that has been one of the foods that are consumed in Mexico for centuries. The story goes back when Cortes landed in 1519. The flour tortilla that is native to northern Mexico, where he was born in the colonial era in the year 1591, in Villa de Santiago del Saltillo, a town of Nueva Vizcaya, Coahuila today. History tells that there was a combination of two factors: the presence of colonizing groups Mesoamerican Tlaxcalans and plenty of corn. Just the word originates tiazcala the name "tortilla" which means a pair of hands together, as in how to pray, with a tortilla with both hands, representing the act of pie dough for the making of tortillas . By 1849 it appears in the northern states of Mexico and Texas, a dish made from flour tortilla filled with meat, later be known as donkeys. In 1983 the flour tortilla comes to Europe, England is the landing point. China starts manufacturing the Mexican tortilla flour in the year 1993. The history of corn tortilla goes back before 500 BC For example, in the Oaxaca region have evidence that the tables began to be used at the end of Stage of Villas (1500 to 500 BC) we know this because the plates of clay used for cooking appeared at that time. [] Pre-Columbian civilizations of Mesoamerica, using corn as their staple food, like the modern society of this region. The first chronicles of the Indies, described as the tortilla corn bread, even the first translation into Spanish in the chronicle of Francisco Lopez de Gomara the name of the city of "Tlaxcala", was referred to as: .. "Tlaxcala, means home baked bread or bread, since it takes more centli there that currently around "...[] toponymy of Tlaxcala, is referred to the (language Nahuatl tlaxcalli tlan, 'instead of tortilla').

The tortillas prepared from maize nixtamalized, a process in which corn kernels are cooked in boiling water with a lime base. This process makes the corn make a smooth consistency, which will convert the grains into a uniform mass of yellowish-white with which to prepare tortillas. Today is achieved industrialized corn flour and process of industrial production of tortillas, has been modernized to the point that there are machines that produce up to 10,000 tortillas per hour. They are cooked in sheets - called by the Mexicans "comal heated by gas, electricity or wood, where they turn 2 or 3 to take its characteristic golden. When leaving the pan, placed in a basket called "tazcal" and covered with a cloth called "napkin" to retain their heat.

The tortillas are distinguished by how they are prepared and filling, resulting in different dishes of Mexican cuisine. The so-called tacos (soft, stuffed and rolled), flutes (when fried), burritos (when the filling is meat or vegetables), quesadillas (tortillas stuffed fried), toast (totillas fried crisp filled with beef strips, chicken , fish, sprinkled with cheese), enchiladas (tortillas dipped in tomato sauce, stuffed rolls) chips - called internationally "doritos" (pieces of crisp fried tortillas to dip in salsa, beans or guacamole), also used to prepare the chalaquiles.

An anecdotal data is that the tortillas, especially flour, has been part of the diet of astronauts for space missions, favorite on toast, by the amount of crumbs that the latter leaves floating inside the ship. The recipe of the week is the Salad Mexican Chile Con Carne in which the primary ingredient tortilla. See you soon friends.

Bar Por Que?

2009-09-15T08:00:00.001-07:00

The characteristic element of a bar, and also the one that gives it its name, is the bar or counter, which is a small wall at about chest height on which rests a long table where drinks are served to customer.

The bar divides the room into two parts: First, the public area where customers remain at the bar, standing or sitting on high stools or stools. Behind the bar, in a private area, remains the person in charge of serving the drink, commonly known as the waiter. In that same side of the bar are housed, separated by both the customer reach, furniture, equipment and materials necessary to provide service, among which we find usually the cash register, one or more refrigerators for storing drinks, shelves to put the liquor bottles and glasses, jugs or containers serving the drink or snack, coffee making machine, sinks, etc..

Social function

In Spain, bars are a popular social phenomenon that has shaped the culture and customs of many generations. Traditionally, the bars are meeting places and informal meeting, frequented daily, usually by a male audience. In Spain, it is common for all people, neighborhood or even every major street in a city has one or more bars that are visited regularly by many residents.

Despite its outstanding importance as a social, some people consider bars undesirable place, arguing that promotes alcohol, snuff and even gambling, and therefore may be partly responsible for the proliferation of these addictions , which causes many social problems.

Employers Mexico to boost tourism with a food festival

2009-09-15T07:58:00.000-07:00

"It seems like the right thing at the right time," says Rob Kinnon, owner of "Beach Buy Real Estate Advisors and Platinum level sponsor of Taste of Playa. "We are always looking for ways to promote the Mayan Riviera and this event is just what we needed."

Bric International, a local property development company and vacation rental has joined the "Buy Beach" at Platinum level sponsors group. LocoGringo.com, Luna Blue Hotel, One Stop Real Estate and North American Standards are committed to supporting Executivo Chef level and hope to exploit this event to their marketing initiatives.

Eager to provide small entrepreneurs different ways to contribute to Taste of Playa, the organizers of this event have created different levels of sponsorship that includes an excellent display to the public with a reasonable monetary contribution. The support of other businesses confirmed this July 22, 2009 as Thermaflex, Promomap @ Sous Chef level. As Abyss Dive Center, Acanto Hotel and Condominiums, In the Online Directory Roo, Puerto Aventuras Info, Coco's Cat Rescue, Carrera and Associates and The Tired Frog Hotel Pastry Chef level have been involved to participate in this exciting new event to promote and promote local chefs and the community of Playa del Carmen. Additional requirements are arriving daily.

The group of organizations formed by local business owners, who together have created this vision, are prepared for this first annual sampling and are grateful for the cooperation of city government, the tourism board of the state and its business partners in planning of this event.

Taste of Playa is a culinary event-oriented community that admires the creativity and diversity of cultural influences from chefs of the Riviera Maya as well as promotes the unique perspectives culinary reputation have contributed to the cosmopolitan Playa del Carmen. Playa del Carmen is well known as one of the best vacation destinations in the world. This city has earned this distinction not only admire and keep Mexican cultural heritage, but also to adapt and incorporate the cultural influences of visitors from around the world.

Seafood A Domicilio

2009-09-15T07:57:00.000-07:00

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World Summit on Food Security

2009-09-15T07:56:00.000-07:00

The hunger growing swarms and rapidly through many countries, particularly developing ones, where wipes out a significant number of inhabitants, originadoles death. Everything indicates that there is very little accountability, commitment from some governments do not face this reality, to face, giving way to plans, strategies, actions to counter this evil that manifests itself for years on this planet where we dwell.

The accelerated marketing ruthless exploitation of natural resources, coupled with technological development, mismanagement of some governments, has led to a riot in the use of many natural resources, explotándosele, deteriorándosele, at great cost and little equity in distributing the products and minimize all a bit of reality that the current economic scenario presented, hunger, poverty, a very marked imbalance between those who can use and consume products with respects to what is forbidden.

Indeed, compared to the reality of hunger, poverty, we must work with seriousness, commitment, seek solutions, addressing the situation, give way to plans, actions the counter.

Do not forget that in November 1996 in Rome Italy pointed out in the World Food Summit, considered it intolerable that more than 800 million people worldwide, particularly in developing countries, do not have enough food to meet their basic nutritional needs. This situation is unacceptable. Food supplies have increased substantially, but the factors that hinder access to food and continuing inadequacy of household and national incomes to purchase food, and the instability of supply and demand and natural disasters and man, prevent basic food needs. The problems of hunger and food insecurity have global dimensions and are likely to persist and even increase dramatically in some regions unless urgent, adopting decisive and concerted action, given the increasing world population and the tension provided that are subjected to natural resources.

We reaffirm that an enabling political, social and economic peaceful, stable and enabling the essential foundation that will allow states to give adequate priority to food security and eradicating poverty. Democracy, promotion and protection of all human rights and fundamental freedoms, including the right to development and full and equal participation of men and women are essential to achieve sustainable food security for all

The Rome Declaration on World Food Security and the Plan of Action of the World Food Summit set the foundations for diverse paths to a common objective: food security at individual, household, national, regional and global levels. Food security exists when all people at all times have physical and economic access to sufficient, safe and nutritious food to meet their dietary needs and food preferences for food to live active and healthy. In this regard, concerted action is needed at all levels. Each nation must adopt a strategy consistent with its resources and capabilities to achieve their own goals and at the same time, cooperate regionally and internationally to provide collective solutions to global issues of food security. In a world of institutions, societies and economies increasingly intertwined, it is imperative to coordinate efforts and share responsibilities.

The fact that today in the present, reminds us, ecportal.net, the Committee for Food Sovereignty (IPC) appreciated the initiative of FAO to promote the World Summit on Food Security, which will be held in Rome, Italy, from 16 to 18 November, by a declaration signed in Santiago, Chile.

"This summit can become a global response, effective and strategic in combating the scourge of hunger is that it generates the conditions for a high-level dialogue between States, Governments and Organizations and Social Movements, with In order to develop policies and strategies in the context of food security and sovereignty, "they said in the statement of representatives of organizations and social movements of peasants, fishermen and indigenous peoples who are part of IPC-Latin America and the Caribbean, after a meeting which is part of the discussion processes of the World Summit.

The CIP's Regional Coordinator, Mario Ahumada, stressed the importance of participation of civil society "is the only way that the agreements reached in these decision-making based on the specific needs of civil society and, therefore, can be transformed into solutions that address the issue of hunger and poverty in the world, especially in Latin America. "

He says further that the FAO Regional Representative for Latin America and the Caribbean, Jose Graziano da Silva, praised the support of social movements and organizations to reach consensus to promote agriculture and world food security.

"The consensus for the World Summit should consider a new food governance, increased public and private investment in agriculture in developing countries, strengthening local institutions and international and environmentally sustainable agricultural production, among other key issues, Representative added.

FAO has already opened since the debate on the final declaration to be signed in November by the heads of State and Government participating in the Summit by a paper that presents the main topics to be discussed at the meeting.

As noted by the Director General of FAO, Jacques Diouf, is expected to FAO proposal would lead to a fruitful discussion that involves not only governments but also the private sector, farmers, NGOs, the system United Nations and international agencies dealing with development.

We hope that this Summit to be held to be positive before a reality that can not be avoided and this has already stated commitment that the Plan of Action of the World Food Summit is based on the consensus reached in these forums and is based on the belief that while the world is facing serious food insecurity, there are solutions to these problems. If all stakeholders at local, national, regional and international levels and make determined efforts continued, the overall objective can be achieved to ensure availability at all times to food for all.

The Plan of Action of the World Food Summit is in conformity with the purposes and principles of the United Nations Charter and international law, and aims to consolidate the outcomes of other United Nations conferences held since 1990 on issues affecting food security.

Strengthen existing standards and mechanisms in international and regional organizations to find, in accordance with the Charter of the United Nations, preventing and resolving conflicts that cause or exacerbate food insecurity and to settle disputes by peaceful means and promote tolerance, nonviolence, respect for diversity and international law enforcement.

Squid Recipe onion

2009-09-14T08:38:00.000-07:00

Today we will prepare a recipe as simple as Mediterranean, squid with onion. And there is nothing more Mediterranean qe make a tomato sauce and pepper to cook squid, chicken or fish. I love these recipes because they are easy to learn and remember.

Ingredients onion Squid:

600g small squid.
2 onions.
2 green peppers.
2 ripe tomatoes.
3 cloves of garlic.
Pepper 2 sprigs of parsley.
20 g breadcrumbs.
1,5 dl of white wine.
Oil.
Sal

Peel and chop the garlic, and mix well with the squid, cleaned and sliced into rings. We let the whole macerate in the refrigerator for 7 to 8 hours. Subsequently, we will put everything in a clay pot and cover with chopped onions, chopped green peppers, chopped parsley and tomatoes, peeled, grated and seedless. Add salt and pepper, sprinkle the bread crumbs and pour a good splash of oil. Cocinaremmos set to simmer, stirring occasionally to which link all the ingredients and do not stick. A half cooked, pour the white wine. When the squid are tender, we will remove from the heat and leave to temper before serving.

It is certainly one of the simplest recipes can be done. To accompany we can make white rice, basmati rice if it's even better with the sauce.

In our recipe may find more easy recipes like squid stuffed eggplant with onions or meat.

Diet salad

2009-09-11T23:30:00.001-07:00

With leafy vegetables and foods rich in protein (fish, meat and eggs), the salad becomes a main course that gives the organism substances important for health with a moderate intake of calories. If it is prepared only with vegetables, may accompany other courses. In this case the ideal is to consume a meal beginning to facilitate a sense of sazietà.L 'salad, in fact, is full of non-digestible fibers that arrive directly in the intestine by facilitating the functions that are particularly useful for slimmers slow down the absorption of sugars, encouraging a gradual use by the body. It 'also a valuable source of vitamins, primarily those antioxidants, namely A, C and E which protect cells from aging. Like all vegetables are also rich in minerals, especially potassium, which counteracts the water retention, copper, zinc and selenium-acting anti-aging and useful for combating infections and intoxications. Calories: about 1,300 As is lost: 4 pounds Duration: 4 weeks Who is right: who is suffering from constipation, water retention and skin dull and dry

MANY TYPES, MANY ADVANTAGES
The varieties of salad are many commercially available, all with different characteristics and specific nutrients. The most common is surely the lettuce. With its light taste, sweet and watery goes well with aromatic vegetables (onion) or sweet (tomato and cucumber). Lettuces, from Roman times to the cap on the lettuce, provide a fair amount of dietary fiber (1.6 g per pound ), but especially vitamins, especially A and C and some minerals such as potassio.Ancora most interesting from the standpoint of food are chicory and radicchio: rich in fiber (2.6 g per pound), vitamins and minerals including football and ferro.Le deep green leaves also suggest the abundant presence of chlorophyll, the lifeblood of plants that have good effects on the organism is antianaemic, invigorating and even purificante.Preziosa the rocket, a leaf spicy taste and spicy. Rich, especially when it grows spontaneously, vitamin A and C, as well as iron, calcium and magnesium.

PROGRAM
The salad I have affixed calorie diet of about 1,300 calories daily and allows you to lose four kilos in a month. Vegetables is the most abundant of the meal (from 55 to 60%). It 'been privileged consumption of vegetables and raw vegetables, either raw in salads or as crudités, to keep intact the content of vitamins and minerals. Menus can be changed and adapted to your taste by changing the type of salad, but remembering that it is important to alternate as much as possible the typical varieties of each season. Alternatively the different types of meat and fish, choosing lean meats and still not exceed the recommended dose of 150 g (50 g prosciutto and bresaola), twice a week. You can use 3 tablespoons of extra virgin olive oil to be distributed during the day to dress or cook the food. Prefer bread, pasta or rice, to modulate the absorption of carbohydrates, improve digestion and promote intestinal function. If present, prefer fresh fruit stagione.Utilizzare only low calorie sweetener.

MONDAY
Breakfast: A generous cup of skimmed milk (250 ml) with 3 tablespoons of muesli Snack: a glass of orange juice Lunch: salad with vegetables, 40 g of whole wheat bread, 200 grams of fruit Dinner: appetizer of raw vegetables with vinaigrette (endives, carrots, celery), 150 g of sea bream (sea bass or sea bass) baked in foil, seasoned with mint sauce made with a tablespoon of olive oil, lemon juice and chopped mint, fresh or dried, boiled salad of endive, 200 g of fruit.

TUESDAY
Breakfast: A generous cup of skimmed milk (250 g), 3 slices wholemeal bread Snack: 200 grams of fruit Lunch: salad with peppers, 200 grams of fruit Dinner: hors d'oeuvre of mixed raw vegetables (endives, carrots, celery); 50 g of parboiled rice boiled and seasoned with 2 cherry tomatoes, 75 g of mixed vegetables cooked in Russian salad (carrots, peas, beets into cubes), a spoonful of canned corn, a few capers, olive oil extrovergine, 200 g fruit.

WEDNESDAY
Breakfast: a pot of low-fat yogurt (125 g) with 3 tablespoons of muesli Snack: a glass of orange juice Lunch: 70 g of wheat pasta, topped with fresh tomatoes past or chopped into large pieces and rocket, 200 g of fruit Dinner: mixed salad of red radicchio, tomatoes and cucumbers, lettuce rolls, 50 g of steamed spinach; 200 9 fruit.

THURSDAY Breakfast: A generous cup of skimmed milk (250 g), 4 wholemeal biscuits snack: 200 g of fruit Lunch: salad Nontaise, 40 g of whole wheat bread, 200 grams of fruit Dinner: of chicory with vinaigrette; 50 g bread, 150 g of grilled beef steak, grilled vegetables (eggplant, zucchini and radicchio di Treviso).

FRIDAY
Breakfast: a low-fat yogurt (125 g) with 3 tablespoons of muesli Snack: a glass of orange juice Lunch: rice with red radicchio from Treviso `, 200 g of fruit Dinner: salad of escarole, endive and tomatoes, 150 g grilled swordfish, grilled eggplant.

Saturday
Breakfast: A generous cup of semi-skimmed milk (250 g), 3 slices wholemeal bread Snack: 200 g of fruit. Lunch: salad tasty, 200g of fruit Dinner: Raw vegetables; ninestrone vegetables with 30g of pulses and 30g of pasta or rice, 200 grams of fruit.

Sunday
Breakfast: vosetto of a low-fat yogurt (125 g), 3 wholemeal biscuits Snack: a glass of orange juice Lunch: 30 g wheat pasta topped with tomato sauce and 50 g of peas, 50 grams of salted and dried beef or ham with rocket , 200 g of seasonal fruit salad Dinner: 2 boiled eggs lettuce with boiled vegetables (spinach, kale), 200 9 fruit.

How is it prepared
The salad is one of the simplest cooking preparations, we must, however, follow some simple rules. First, the vegetables should be fresh, with no dark parts. Be kept in the refrigerator section not cold, is usually the farthest from the door of the freezer. Be washed carefully, changing the water several times. It takes 2-3 rinses. But they left long in water, not to disperse vitamins. Do not wash them with baking soda because that could encourage the loss of vitamins, which would remain in the water for soaking. And the leaves are dried gently with a cloth or paper towel, rather than to leave any trace of water. You can also use the appropriate centrifuge for salads. TagIiare the vegetables until the last moment, just before bringing to the table, to avoid the loss of vitamin C, which is damaged by contact with air. Dress at the last minute, if possible, directly into the pot. This will better control how much oil you add.

BEST OF SEASON
Less time passes from the collection at the time the vegetables are consumed, the greater the likelihood of food products rich in vitamins. Here is a guide for choosing the right vegetables in every season. Invenno Beets, chard, artichokes, cardoon, carrots, Catalonia, cabbage, endive, watercress, fennel, endive, lettuce, radish, turnip, spinach, cabbage, pumpkin. Spring Asparagus, beets, artichokes, thistles, broccoli, endive, lettuce, beans, green beans, broad beans, peppers, peas, tomatoes, radishes, sugar snap. Summer Catalonia, cucumbers, green beans, squash blossoms, eggplant, peppers, peas, tomatoes, spinach, zucchini. Fall Beets, Artichokes, Catalonia, Brussels sprouts, endive, fennel, endives, potato wedges, Songino, pumpkin.

Condiments
An important detail to give flavor and "personality" salad, as well as to mix the ingredients together, is certainly the seasoning. The sore point is that here is concentrated the greatest amount of fat and calories. One tablespoon of olive oil (10 ml) contains about 90 calories. The watchword, therefore, is not abuse it. Without compromising. olive oil, in fact, allows you to absorb fat-soluble vitamins (A, D, E and K) contained in some vegetables and is rich in fatty acids useful for health. Another tip is to use sea salt to replace the refined. Contains less sodium, responsible for the retention of liquids in the body. Be used in limited quantities, however: a little bit is enough to taste a plate of salad. You can use your choice, according to personal taste, vinegar (wine vinegar or apple) or lemon juice, taste more delicate. You can flavor the salad with herbs. Thyme and marjoram, mint, basil and oregano make vegetables more tasty, digestible and reduces the need for salt. Even a few grains of mustard bind the sauce and give a delicate aftertaste. II dressing should be emulsified in a separate bowl using a fork. With just a few minutes to get a salad sauce slightly swollen to merge directly onto individual plates.

RECIPES:

SALAD WITH VEGETABLES
Ingredients per person: 150 grams of salad and lettuce, 70 g of fresh red beans and 35 g of dried chickpeas, a ripe tomato, a heart of celery, an onion, a tablespoon of extra virgin olive oil, balsamic vinegar , a pinch of salt. Preparation: Put the beans in warm water for an entire night. Cook the beans and chickpeas separately in plenty of water. Wash, dry and cut the vegetables coarsely. Merge them with pulses. Sprinkle with oil, vinegar and salt just before serving.

RICE WITH Radicchio
Ingredients per person: 50 g of parboiled rice, 250 grams of red radicchio from Treviso, a tablespoon of finely chopped onion, a tablespoon of extra virgin olive oil, vegetable broth. Preparation: Wash, dry and cut into thin slices and radicchio. Do brown the onion in a pan with oil. Add the rice and toast it three minutes, stirring with a wooden spoon. Pour a couple of ladles of broth and allow it to absorb. Stir and add the broth from time to time. Combine the radicchio, almost to the end of cooking. Serve.

SALAD WITH PEPPERS
Ingredients per person: 150 grams of radicchio, a tomato, a fleshy pepper, 4 carrots, 4 black olives, 40 g of tuna in oil, an egg, a tablespoon of extra virgin olive oil, or a few drops of lemon, a pinch salt and a sprinkling of pepper. Preparation. BBQ green pepper and cut into strips. Wash and dry the leaves of radicchio, collect them in bunches and slice thin. Combine the tomatoes into wedges, cut into julienne carrots and bell pepper. Add the drained tuna, boiled egg into slices and olives. Pour over the dressing (olive oil, lemon juice, salt and pepper) previously emulsified with a fork.

GOURMET SALAD
Ingredients per person: 150 grams of iceberg lettuce, watercress and Roman, a tomato, 150 g chicken breast, one teaspoon of chopped herbs (rosemary, thyme and marjoram), 100 g of avocado, lemon or lime , a tablespoon of extra virgin olive oil, a teaspoon of chopped onion, a pinch of salt. Preparation: Clean and cut vegetables. Grilled chicken breast sprinkled with the chopped herbs and cut into strips to be joined salad. Prepare the sauce guacamote Whisk the pulp of avocado, tomato, lemon juice (preferably lime), onion and oil. Sprinkle the salad with the sauce.

ROLLS OF LETTUCE
Ingredients per person: 100 grams of chopped lean meat, a little lettuce, 200 g of potatoes, an egg, half a tablespoon of sliced scallions, marjoram, and a tablespoon of extra virgin olive oil, a pinch of salt and nutmeg. Preparation: Boil the potatoes. Making brown the shallots in a pan with oil, add the meat and heart of lettuce, thin sliced, cook for ten minutes. Pass the potatoes and mix in a bowl with meat, egg, marjoram, salt and nut moscata.Lavorare the mixture into balls and lay them at the center of each lettuce leaf and asciugata.Chiudere previously washed the leaves with wire and bake the rolls steamed for twenty minutes.

SALAD Nantais
Ingredients per person: 150 g of watercress, a cucumber, a tomato, 70 g of green beans, a tablespoon of tartar sauce. Preparation: burn the beans in boiling water for about five minutes. Wash and cut vegetables. Season with a tablespoon of tartar sauce.

MAINTENANCE
Provides 1600 calories a day helps maintain and adjust the weight reached with the previous program. Fresh vegetables retain an important role in preserving (at least two servings a day). You can eat 100 grams of vegetables (the weight is related to the raw product and dry) three times a week. Alternatively, you can choose from 30 g of parboiled rice or wholemeal pasta seasoned with 50 g of beans or 250 g of vegetables of your choice. Enter at least once a week a vegetable soup (200 g) with 30 gd gd riso.150 pasta or lean meat or fish or, alternatively, 80 g of cheese (150 g, mozzarella or ricotta), each at least twice a week . The proportion of fruit d season is 250 g and allowed to be inserted snack (in the diet was not provided), or have lunch or dinner. Four tablespoons of oil, finally, are distributed between the two main meals for seasoning and cooking.

Sevilla: when food is top

2009-03-02T00:12:00.000-08:00

Typical dishes include gazpacho Seville, eggs a la flamenca (poached in tomato sauce), fried the fish, the Andalusian stew, stuffed artichokes, the often (andalusia andalusian style tripe), the salad and the famous sevillana tail bull.

But the real center of the lids are meal sevillana. The practice of tapas can test a wide variety of dishes at once. There are plenty of tapas to eat, which include: anchovies in vinegar, salad, Spanish ham and cheese, potatoes, dressings, salmorejo, peppered tenderloin, dressings, and chopped omelette. Other typical tapas are montaditos, the pots, the flamenquines Cordoban (pieces of ham wrapped pork loin, coated in breadcrumbs and fried it all) and soldiers of Pavia (batter fried fish, often cod or hake). Go out for tapas is considered a social event.

In the district of Santa Cruz serves the best tapas in Seville. If you want to eat outdoors, your neighborhood is Alfalfa and if you want to do against the Guadalquivir in Triana Arenal establishments are more traditional and offer a great selection of fresh fish.

The best wines are Sevillians Manzanilla and Montilla wine and sherry. But one can always resort to a very cold beer.

Many of the desserts Sevillians are legacies of Arab culture and are made from wine or honey, as polvorones or oil cakes. But most sevillana pastry is prepared in the convents of the city, many on Easter. The most popular sweets are: Yemas San Leandro (sweet cakes egg yolk), the torrijas, homemade jams, the borrachuelos (sweet made with honey, sweet wine, anise and orange), the pigs in heaven (a dessert made with egg yolks and syrup) and alfajores (walnut and almond cakes).

Are not you dying to try the tapas sevillanas? Apartments in Seville and enjoy their delicious taste.

As Growing Your Own Vegetables

2009-03-02T00:11:00.001-08:00

Begin to grow your vegetables and easily from your own home.

For Mr. Agustín Soto, Click here to view all information.

There is yet another argument in favor of cultivating their own vegetables the grower's satisfaction, the joy that provide testing and interest in new and unusual products that are not sold in grocery stores just by chance you can find a market weekly . Increasingly, you can buy packages of species of exotic vegetables for growing their own, as Orach, soya beans, pak choi, dandelion, which is worth testing. In addition there are varieties that exist within individual species, just think, for example, the enormous number of types of tomatoes that are in the market.

While the crop is limited to a few selected crops, then find and name shelves of the supermarkets also supply plant seedlings in the shops and garden centers is focused on a short bed of classes. Who has a field to grow vegetables in the market can buy or order a seed catalog seed and special crops unless you like the most known.

Naturally, there are also arguments against the cultivation of vegetables in the garden, if not, would not be so frequent the garden decorative pure. " Sometimes this is related to the size of the field. If the area available is very small, typically one is inclined to fill that space with their banking vegetables. This small decorative surface must be for visitors to contemplate the flowers. Another reason to waive or limit the port to a few species is that, compared with bushes, ornamental shrubs and seasonal flowers, vegetables need more care. If the masses of flowers in their beds at times can leave the work of sowing and planting.

Eggs Stuffed With Brandade

2009-03-02T00:10:00.001-08:00

The stuffed eggs may be an excellent cold and ready in minutes.

Ingredients
Eggs - 6 units
Filet of white fish (cod, Brazilian codling, pollack, eg) - 1 unit
Milk - 100 cm3
Olive oil - 10 cm3
Sal
Pepper
Mayonnaise - 30 g
Parsley

Preparation
Making hard boiled eggs. To place this in a pot with water and bring to boil. Once the water boils, leave the eggs for 10 minutes. Cool and reserve.

Tips for preparing boiled eggs:

- Fill the pot with enough water to cover eggs
- Eggs can be made from the start, the cold water, or just when it starts to boil. If one chooses the second option will be necessary to leave the eggs in a minute boiling water
- Once the water begins to boil, leave 10 or 12 minutes so that they are hard boiled eggs. Both the clear and the yolk are solid
- To find out if an egg is cooked must be done on the turn allowance. If you stop or turn awkwardly, is crude. Turning quickly, it will be cooked.
- Once the eggs removed from the boiling water put them in cold water. This will stop cooking and cool to be peeled.
- At the peel, help with running cold water to remove the peel

While the eggs are done, cook the fish for brandade.
Basically, the fish should be cooked in boiling water and then prepare a purée, mixing it with milk and olive oil. Book.

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Brandade:

It's called brandade brandade or to a very simple which is basically mashed fish. It is a traditional dish of French cuisine.
The most common brandade prepared with cod, but can use other white fish.

Ingredients
White fish fillets (Bacale, forkbeards, grouper, haddock, for example) - 2 units
200 cm3 milk (one cup)
Olive oil 10 cm3 (a bit)
Sal
White pepper

Preparation
Bring water to boil in a small pot. Once you break the boil, place the fish and cook for about 7 minutes. The aim is that the fish is cooked in the right spot.
Remove from water and crumble pisándolo with a fork, add milk, olive oil and seasoning. It must be a homogeneous puree.

-----

Peel the boiled eggs and cut in half. Then remove the yolks with a spoon and a fork with pisarlas. Mix the llemas with brandade and mayonnaise, and use this mixture to fill the egg whites that will now have a hole (where it was before the bud).

Fruits, learn its secrets

2009-02-25T22:31:00.000-08:00

Fruits, mine minerals vitamins and fiber are ideal to consume at least 4 servings a day, as they are in their natural form, have enough water and are free of harmful cholesterol, it is easier for the body to process and absorb the vitamins and minerals from fresh fruit.

* Apple. Round fruit with lots of fiber, vitamins A, C and E and folate. Available in green, yellow and red. Apples reduce the risk of colon cancer, prostate cancer and lung cancer. They also help with heart problems, weight loss * and control cholesterol.
* Eye. It is not always appropriate to the excess consumption of certain fruit when you want to lose weight in the following days publishes an article on this in my blog http://tips-salud-belleza.blogspot.com/
* Plátano. Good source of fiber, potassium, vitamins A, C, B6, E and folate. Green bananas are not ripe or that are used for cooking.
* Cherries. Small round fruit with seed, red or black color. They always have to be mature if you want to consume, contain anthocyanins which help reduce pain and inflammation.
* Kiwi. Rich in vitamins A, C, E, B, calcium, iron and folic acid. The shells of this is a good source of flavonoid antioxidants.
* Orange. It peels and eats fresh, it also squeezes to make juice. Contains vitamin C, flavonoids, and contains pectin is rich in sodium when it ripens in the sun.
* Fig. Consumed fresh or dried, figs contain the vitamins A, C, folate and niacin. A small fruit full of small seeds.
* Lemon. Lime or lemon is the most cultivated citrus green and yellow are full of vitamin A, C and folate. Lemon juice is good for detoxification of the body, also has antioxidant properties.
* Plum. Is high in carbohydrates, low in fat and calories. An excellent source of vitamins A, C, calcium, magnesium, iron, potassium, fiber, sodium and cholesterol free.
* Papaya. Rich in vitamins A, B, C and D, calcium, phosphorus and iron. Has excellent digestive properties.
* Pera. It is best if consumed at room temperature. Contains potassium and riboflavin, is good for the skin and contains enough fiber.
* Sandia. Extraordinarily refreshing to take as juice or eaten fresh. It contains minerals, vitamins and sugar with a reasonable amount of fiber and iron.
* Strawberry. It is one of the richest sources of vitamin C and fiber, is high in sodium and iron, helps in whitening of the teeth, is used to relieve rheumatism.

I hope you have enjoyed this article, wish you a great day, we continue to grow in health!

Joel Gonzalez

Christmas Recipes: Tips for Cooking Turkey

2009-02-19T00:16:00.000-08:00

In many countries around the world eat turkey at Christmas is a tradition, and there is an enormous amount of recipes.
However, this is not a food that is cooked very often so it is useful to consider some tips:

* Clean the turkey before preparing it. Remove excess fat, feathers, etc..

* Being a big piece (a turkey weighs at least 4 or 5 kg), must cook very slowly. If not, you run the risk of being caught and that would ruin the dish.

* Remember that the parts of the turkey are similar to those of chicken (see parts of the chicken) but obviously a larger size.

* When preparing turkey stuffing, take care not to fill to the brim. During cooking the stuffing can expand and get out or damage the meat. It is better to leave a small space.

* In addition to sprinkle the turkey with sauce on the outside, it can be injected and thus avoid the meat is dry. A good option is to inject it with cognac, which will give you a taste.

* To prevent the breast is dry there are various options:

Injected with an alcoholic beverage or a light sauce
Fetas some support and sustain the bacon with foil
Marinate the turkey in milk a few hours before cooking
Sprayed with their own sauce or juice throughout the cooking

And remember that they can serve both cold and hot.

Vegetarian Recipes

2009-02-17T00:58:00.000-08:00

Rumors that vegetarians should make very complicated recipes is false, the truth is that there are many options to prepare vegetarian dishes easy and fast, in fact, the variety of dishes that do exist for a vegetarian meal exciting journey to follow in path of health.

1. Read the label

The most convenient way to create healthy meals is to store some sauces and ingredients that have already been purchased, so just open cans and packages when you need to prepare something quick, this is generally a good idea especially if beans are stored, sauces, dried peas, mushrooms and tomato sauce preserved.

Always remember to inspect and read the labels on the packages before you buy and store. Some products seem to be vegetarian but contain ingredients made from animals such as animal oil.

2. Cook in the same way.

The vegetarian dishes are similar to the regular dishes, the only thing is they do not contain meat, it means that you can cook as it has always done, just need some knowledge to supplement their nutrients and a little creativity to make vegetarian dishes as tasty as meat dishes.

A substitute for the protein found in beans, nuts and vegetables, calcium in milk and green vegetables. To prepare for something easy and tasty you can experiment with herbs and spices such as chilies, oregano, thyme and basil.

3. Do not overdo it always serving the same dishes.

There is absolutely nothing wrong with serving vegetables, beans and peas, are practical and healthy dishes, although it might take a little routine, and his family will not bore the same flavor, make the same dishes but this time I could first seasoned with some onions, garlic and some pepper.

4. Serve snacks.

In some cases all it takes to prepare and serve healthy food is a little more time. To ensure that members of his family did not get home hungry and ready for a great meal at 6 PM, serve snacks to delay their anxiety about the dinner, pack some nuts, dried fruit, mixed fruit and biscuits for bring to school or work.

5. Serve Raw

Vegetarianism is another crude way to maximize the healthy nutrients for your dish, you could try one night a week of eating raw vegetables, are considered healthy and not lose any of its properties through the preparation process heat, some vegetarian liquefy just eat raw fruits and vegetables, but you can only choose simple salads with delicious dips and sauces.

A Recipe for Carnival, Orejas

2009-02-15T02:46:00.000-08:00

In Galicia, for carnival, it is traditional to prepare ears carnival, call galledo "Orell. They are a delicious dessert that certainly we should prepare all year round.

Ingredients of Ears of Carnival:

500 gr. flour.
1 egg.
200 cc of warm water with salt.
100 gr. sugar.
100 gr. cooked in lard or butter cow.
Anise.
1 cucharadilla of levadurina.

It is important that the butter and eggs are not cold from the refrigerator, it is best to be at room temperature and warm and soft butter. Mix the flour in a bowl with levadurina, and formed a volcano with a hole in the center. Beat eggs well with a few spoonfuls of sugar and anise and add the hollow of the flour with water and melted butter, warm and pieces. Rioja rioja mixed slowly and finished knead on a floured board, until a soft dough, elastic and not stick. If you do need more water or flour add. Let rest for a good time and shape the ears.

Molding pieces catch the ears of the mass of about 200 gr. and extend the roll on a floured board, so it is very thin. Then we cut the dough into portions of a square, rectangular or irregular, and fry in a pan with plenty of hot oil, over medium heat, fry both the sides until they acquire a slight golden color. We put the source in a glass and sprinkled sugar, or normal, above.

Data to take into account when making your ears, which are: ears are richer far the finest do. A trick for us is fine to stretch out each portion with a little help from the fingers in the air, putting irlas frying. To find out if the oil is the proper temperature for frying can wet a toothpick or the handle of a wooden spoon, if many bubbles are formed quickly around him is that oil is in point.

Baked cochinillo

2009-02-12T03:54:00.000-08:00

As Christmas approaches, we must begin thinking about recipes for family dinners. These recipes, what good is that easy to do, and sufficiently abundant. So at this time to think about elaborate recipes can be counterproductive, because we have many more things to do, having the whole family at home. A good suggestion would be to make a pig in the oven.

Baked Cochinilla ingredients.

1 small whole suckling pig.
1 cup water
A bit of salt.

In the carnage, we must ask cochinollo a whole, and we clean it inside. Already at home, open it in book form. Will heat the oven to 200 º C, meanwhile salamos the pig inside. We put the pig with the rib side up, in a clay pot smaller than the pig, so that the cover and not touch the base. At the bottom of the pan, pour a finger of water to soak the pig during cooking. Eol Metemnos pig in the oven at 200 º C, and let them make an hour and a half. After this time we will return and we will have another half hour to brown both sides.

This recipe is a simple but extremely tasty. And, most importantly, we do not steal a lot of time to meet and enjoy our family in a few days in which the most important thing is to enjoy our own.

Decorating ideas for kitchens

2009-02-06T11:18:00.002-08:00

Today, kitchens are characterized mainly by merging the aesthetics and modern forms, with the most practical and necessary. And that is, never forget that among the ideas to decorate kitchens, the key is that the result is always useful.

The kitchen can have many different functions, depending on the person or people who use it. The requirements for a bachelor with little time for cooking are quite different from a large family with many members, which is normal that the kitchen is in permanent operation. Therefore, perhaps most important when looking for ideas to decorate your kitchen is functional and have a clear need that has to be satisfied with it.

Do I have time to cook? Do I need a washer and dryer? Do I buy once a month or I like to buy a little every day? Here are some questions to be asked before considering ideas to decorate kitchens, because of these answers will come a little decorating it. Depending on the needs, we will have a type of cuisine or the other.

Obviously, there is no doubt in consultation with professionals to find tips for cooking and decorating. They are specialists who will help. The study of the needs is perhaps the primary, but still there are certain aspects which will benefit the result and performance will make the resulting food is very practical and welcoming:

• The work area should be ready in three poles, three distinct areas: cooking, cleaning and drying. These three poles must be close between them to act and to act in a consistent manner.

• In addition, if the water pipes do not require placement in a given space the sink, you should try to place it near an area where you get natural light.

• The movement is very important in a kitchen. We must consider that the doors have a space to move around in the kitchen: the furnace of the fridge, microwave. The space we occupy when we are in front of the sink also impede the passage. Think of all this at the time of distribution. There is no question of having all the comforts of home appliances, but not to move through the kitchen.

Baked Salmon

2009-02-06T11:18:00.001-08:00

Eating fish is a very important gap in the diet of many Spaniards. Many do not eat it because it is very difficult to clean, others because they are afraid of the thorns, and so on. The fact is that all these problems do not exist with a good salmon, because their bones are very well located, and are large enough to remove them is not complicated. Moreover, fish is a very consistent and can be quite a main dish. In this case we will suggest the recipe for baked salmon with a side of potatoes and peppers. It is a very simple recipe, and you will surely great.

Baked Salmon Ingredients:

4 slices of salmon.
2 large potatoes.
1 medium onion.
1 green pepper.
2 tomatoes.
1 glass of white wine.
2 cloves garlic.
Oil, pepper and salt.

Peel potatoes, sliced bread type, and fry, without letting too brown. Besides, cut the bell pepper and onion slices, and fry in separate pans, until soft. We oven to heat. Untamos the basis of a source with oil and put the chips on the bottom, over the onion, pepper and then, finally, sliced tomatoes. We put on all the slices of salmon previously salpimentadas, and sprinkled over the garlic and parsley chopped too. When the oven is hot, we introduce into the tray for five minutes. After this, pour a glass of wine on the entire surface and let them make between five and ten minutes.

After this time we will have a wonderful baked salmon. Delicious, nutritious and very consistent.

How To Save In The Kitchen - Ideas To achieve

2009-02-06T11:17:00.001-08:00

At present all we have in our home to a number of devices that we make life easier, and help us to more heavy household chores can be done in little time and effort, leaving us in this way for more free time to enjoy our hobbies.

Look a little less optimistic this may lead us to think about spending all this equipment and associated impact on our current account, in addition to the problems that may result from its use in an increasingly polluted and resources natural threat.

As it is not my intention to make an allegation of this article against the abuse that occurs against the environment, but simply want to give you a set of ideas that will make life easier, then let me show you a simple set of rules and do not entail any extra effort, which I hope you get more from your appliances, you can save money and reduce energy consumption

Dishwasher
============

- When you buy a dishwasher to keep very much in mind the number of people you are normally at home,
in this way to calculate the capacity that will be required, and use it properly.

- Look right, both when buying a dishwasher like any other appliance in the qualification
energy. The higher, consume less energy.

- Wash the dishes before putting them into the dishwasher.

- Clean filters regularly to avoid obstructions worsen performance.

- Use the appropriate program for each type of washing, according to the amount of dirt and crockery.

Fridge - Freezer
==========================

- Check the temperature of either unit. Keep in mind that a degree of cooling means to
5% more than consumption.

- The proper temperature of the refrigerator should be between the 3rd and 7th Celsius. The freezer
between -15 ° and -18 ° Celsius.

- Let cooked food to cool before putting them in the refrigerator.

- Unplug the refrigerator and freezer during prolonged absences. Leave the clean and
doors open.

- Open it only when necessary. If you do it continuously, will fire power consumption.

- Make sure it closes properly. To verify that the closure is correct, place a paper when it is closed.
If you can easily remove it would be appropriate to change the gums.

Cleaners
===========

- Buy a washing machine that has different cycles, especially economic and wash cycles short. Also
Keep in mind that have different temperatures wash.

- Use water at the lowest possible temperature, since 80-85% of energy is spent washing machine
to heat water.

- Always use the maximum of its carrying capacity.

- Best liquid detergents, and the dosage amount for each wash.

- If your machine has a powerful spin, you will avoid having to use a dryer.

- Keep clean the filter of the washer.

Cooking Plates
===================

First you must take into account if your kitchen is electric or gas. In each case will have its
specific maintenance. In any case we can apply these principles in general.

- You must have the tools most appropriate to transmit heat well and are adapted to
needs of each kitchen.

- Try to use containers with a diameter slightly higher than the surface warming.

- When using pans are covered to ensure that wherever possible. That will make the products
made before and save energy.

- Do not use too much water in cooking. It takes longer to warm up and therefore prolong consumption.

- If you have ceramic kitchen can turn it off 3 or 4 minutes before the end of this and
how to exploit the waste heat to finish cooking the food.

These are just some basic rules that can apply to your appliances and you will take advantage of all its advantages and procurarte energy savings that will be good to your economy and the environment.

Chicken with garlic

2009-02-06T11:15:00.000-08:00

Make a chicken with garlic recipe is a snap. Do not stop being a chicken in their own sauce. Well, not exactly, because then you add some ingredients in this sauce, but it remains something really simple.

4 chicken thighs or 8 contramuslos.
8 tablespoons olive oil.
4 cloves of garlic.
1 sprig of parsley.

Salamos pieces and sauteed chicken with the oil in a large skillet until dorarlos. Picamos and add the garlic, lower the intensity of the fire to a minimum, cover the pan and let them do for 45 minutes. While they do, remove and give back to the chicken occasionally. When done, split the sauce you've created the chicken in a bowl, you add the chopped parsley and mix well. Chicken served in a dish, freshly made salsa and its overhead.

Typical dessert Asturiano, Casadielles

2009-02-02T00:40:00.000-08:00

Each time I visit I find eating Casadielles Asturias, is a typical dessert asturiano consisting basically in a puff pastry stuffed with walnuts. As they are very rich, nor do I go by Asturias, one day I decided to try them at home, the truth is much easier than it might appear. The only thing I liked is that they are fried and me personally, I do not like the fried. So I tried this recipe, which is like all recipes casadielles only makes the furnace. If you prefer to make the traditional, which is friéndolas, the recipe is the same, only changes that instead of fried oven. But if the fry, we must leave them in a paper towel, just after frying, drop most of the oil, and not be strong.

Ingredients:

1 box of puff pastry dough, even frozen.
300 grams of peeled nuts.
250 grams of sugar.
2 tablespoons anise.

Upon desconjelado mass, we extend an oiled and floured roller on a hob, enharinada also seeking to be extended to form a rectangle 20 x 40 centimeters. Cast in the base of the blender, anise, nuts and half the sugar and beat it all, until a compact mass. Cut the dough carefully into rectangles of 10x20 inches or so. Placed near one end, a teaspoon full of filling and fold the dough in half, forming a 10x10 square centimeter Empanadilla, seal the edges with the tips of a fork. Preheat oven to gratinador and when at a temperature of 150 degrees, place the quesadielles on a tray in the middle of the oven. Meanwhile, grind the rest of the sugar until sugar glazed. When you have acquired a golden color, the draw of the oven and sprinkled sugar over the glazed. They eat if the richest temperate.

Lobster Salad

2009-02-02T00:39:00.000-08:00

Under our proposals in preparation for Christmas recipes, we will include a delicious lobster salad. This dish is not a very elavorado, but it has a high cost, so if you have many guests may not be their ideal choice, but if you are going to be 4 to 6 people can be a special call for a special evening of festivities.

Ingredients for the lobster salad:

1 lobster.
1 tomato salad.
1 lettuce.
1 carrot.
Olive oil.
Balsamic vinegar of Modena.
Kepchup.
Mayonnaise.
Cognac.
Half orange juice.
Salt and water.
1 bay leaf.

We cooked lobster in a pot with salted water and bay leaves, 10 to 12 minutes. I took and let cool. While it is cooled, cojemos 3 tablespoons of kepchup, 1 small pot of mayonnaise, orange juice and a half and 1 cuharada cognac and mix well with all the blender. Let rest sauce obtained. Meanwhile, picamos into julienne lettuce, tomato cubes and grated carrot. We mix everything together with the oil, vinegar and salt to taste. What we presented in a dish, covering the entire bottom. Indeed the bottom of the salad, cojemos the bogabante tweezers and separated from the body, also broke the head and left hand, gently open the body to remove as much meat entirely possible, and not very present in slices thick.

The salad is presented with a salad, with his head supported in the base plate, the clamps on one side on each side. And in the middle, in two rows, we have done the meat slices. Rioja salseamos all the rooms we have left coktail stand and we will have a delicious lobster salad to celebrate this Christmas.

More Holiday Recipes, Christmas Cookies

2009-02-02T00:38:00.001-08:00

And, along with recipes for Christmas, we propose to make some Christmas cookies. It is a very simple recipe, essentially making delicious butter cookies, baked and glazed over much sugar (the latter is essential).

Ingredients to make Christmas cookies.

250 grs. flour.
140 grs. butter.
100 grs. sugar-glazed.
1 egg.
1 pinch of salt.

We put the volcano in the form of flour, add the remaining ingredients (except sugar glazed) in the center and we incorporated gradually to the flour with a spatula, then love. Once all the ingredients to form a homogeneous mass, we give way to the ball and let rest in the refrigerator, wrapped in paper film for 10 or 15 minutes, it must be tough enough to be able to roll out.

Espolvoreamos flour by the desk and extend the mass, using the roller. Then, cut the biscuits with a cortapastas of various shapes and paint with a little beaten egg. Preheat oven to 180 degrees, and baked cookies for about 15 minutes until well browned. Let cool on a rack abundant sugar glazed and sprinkled before serving.

The result will be delicious gallenas Christmas, crunchy and sweet. Seize.

Recipe Beef Cannelloni

2009-02-02T00:37:00.001-08:00

Today we will prepare a delicious recipe for beef cannelloni, for which the secret key is to make good the filling, because the sauce tends to always do well, and if you do not leave very well prepared they are very good.

Ingredients for Cannelloni Meat:

250 grams of minced beef.
250 grams of minced pork meat.
18 cannelloni.
1 tbsp flour.
1 / 2 cup of milk.
1 / 2 onion.
1 clove garlic.
2 tablespoons of oil.
Sal
Oregano.
Basil.
Béchamel sauce.
Tomato sauce.

To comezar hydrate cannelloni plates, placing them in water hisviendo when hydrated placed on the cloth. On the other hand we began preparing the sauce for this doramos onion and chopped garlic in either a very hot skillet with oil, add the meat, add salt and let it be done, add the oregano and, when made flesh you add the basil and a soup spoon of flour, stir well and add, little by little, a dash of milk, as if we were making a sauce.

Made the sauce, assemble the cannelloni, putting a bit of each plate and enrrollándola. The place in a baking dish, previously a greased and flour-oil mixture, add the tomato over, not too much, without cover, and clothe them with béchamel sauce and grated cheese. We make a gratin in the oven to 200 º C, and when the surface and will have a golden delicious cannelloni meat ready to eat and enjoy.

Shrimp Cream Recipe

2009-02-02T00:36:00.000-08:00

The cream of shrimp is a light and tasty dish that can serve as input to our menu and give a touch of special day. This is not a typical Christmas, but we can include it among our proposals for Christmas recipes, then as a starter can be as special as a more typical shrimp cocktail.

Ingredients Shrimp Cream:

600 g of peeled shrimp.
3 cups fish stock.
1 onion.
1 carrot.
1 red pepper.
100 grams of mushrooms in sheets.
1 cup cream cheese (cream).
1 / 2 glass of sherry.
3 tablespoons of flour.
125g butter.
Sal.

Picamos onions very fine, and pelamis picamos carrots and peppers. Fundemos 100 gr. butter in a saucepan and jumps on it onions, peppers, carrots and mushrooms, about 10 minutes. Add the prawns, sauteed 5 minutes, and reserve some for garnish the plate.

Pour the broth to boiling and put everything together, about 15 minutes, spent the whole spices and the blender, until a thin cream. Add sherry and cook for 5 minutes more.

Founded on the rest of the butter in a separate saucepan, add the flour, remove, pour the cream and cook until everything thickens. Mix the cream with pureed shrimp and heat all together 5 munutos more. This step will make the cream thickens, the amount of flour will be crucial to gauge the thickness. Serve the cream on plates and decorated with soperos prawns we booked.

And in this way so simple, we will have a delicious cream of shrimp sailor with a taste that brings the fish stock.

Anis of donuts

2009-02-02T00:34:00.000-08:00

The recipe for donuts anise is one of my favorite because it reminds me breakfast at my grandmother. Donuts are delicious homemade breakfast and traditional landlord can only rejoice that morning.

Ingredients for donuts anise:

500 ml. oil.
200 ml. anise.
125 gr. sugar.
2 oranges.
1 lemon.
1 kg. flour.
1 envelope of yeast.

For this recipe, start pouring the oil in a large source, adding that the glass of sweet anise, sugar, grated skin of two oranges and the lemon skin. Then squeeze the juice of two oranges and add. add the sachet of yeast. and little by little, we add the flour. Will use 1 kg. flour or a little more, depending on how much juice you have left. Hrina must add up to fall off the walls of the source. After the mass, give shape to the donuts, to handle this kind of dough will make the best balls, crushing them and make a hole in the middle, giving it the form of donut.

Preheat oven to 170 degrees, and the oven for about 25 minutes. Sugar pass the newly drawn from the oven, so that they stick well. And we will have a real donuts anise as our grandmothers did.

A traditional recipe, the meat stews

2009-02-02T00:33:00.000-08:00

The beef stew recipe is a traditional Spanish cuisine as a few. Often when we speak of Spanish cuisine comes to mind as paella recipes, or tortillas, for their wide acceptance among tourists, but recipes like beef stew have been with us all along our lives. Each have our own recipe, as is done in different ways in each area, but all have a common denominator. I tried to find a traditional recipe as possible.

Beef stew of ingredients:

400 gr. of beef.
300 gr. potatoes.
5 carrots.
2 potatoes beautiful.
1 onion.
1 garlic.
1 green pepper.
1 tablespoon pepper beef choricero.
4 tablespoons of tomato sauce.
1 bay leaf.
Romero.
Sal
Pepper.
Oil.

For this recipe use a pot quickly, we pochar on it, onion and garlic, onions when transparent, add the green pepper cut into chunks. Meanwhile fry the pepper, salpimentamos meat, and add to sauce. When the meat is browned on all sides, we take the meat choricero pepper and tomato. We turn around and add carrots, cut into slices, along with rosemary and bay leaf. We cover everything with water or broth or stew, cover and leave to do for half an hour. After this time, correct for salt and add the pieces and peeled potatoes and fair. Cover the pot quickly, let them do more, and 5 minutes off. Must have been a stew category.

Chicken with pineapple

2009-02-02T00:32:00.000-08:00

The first time I went to a Chinese restaurant called chicken with pineapple, I found a recipe exotic and different and I loved it, mainly because the chicken breast can be very dry and given a pineapple juice that makes them delicious. Today is no longer considered an exotic dish, because cooking around the world and each site had its variants, but I still looks delicious, so I want to share the recipe with you.

Ingredients chicken with pineapple:

Chicken breast fillets.
1 onion.
White wine.
1 can of pineapple (about 1 kg).

Salpimentamos and sliced chicken fillets, for it is best to use kitchen scissors and add salt to taste. Cut the onion and fry in the skillet with vegetable oil (though it is better with olive oil, but is more expensive). Later, add the chicken to skillet and do 10 minutes, stirring constantly. When the meat is done add the white wine. Let them make 5 to 7 minutes for the alcohol evaporates. Cut pineapple slices and add to skillet. Let them do at least 5 minutes. As a final touch, add a pinch of black pepper, or not, depending on their tastes.

Hope you like, because it is a dish that you love or or not. I love it, and if they have not proven they can not quit.

Dessert for Christmas cake Turron

2009-02-02T00:31:00.002-08:00

And it is increasingly about Christmas, and to prepare new recipes for Christmas Eve. A dessert that goes beyond what is typical, and we can surprise the family is the pie Turron course of nougat is soft, not hard because it's easy to transform into new recipes. I hope you enjoy this new recipe, it will not be our last Christmas recipes.

For the cake:

375 grs. flour
250 grs. sugar
2 large eggs
2 deciliters olive oil
2 deciliters milk

Publish Post

1 paquetito and a half of baking powder
1 lemon
cinnamon

For the cake:
One tablet of soft nougat.
2 tablespoons milk.
1 / 2 liters of cream.
1 / 2 cup of sugar.
A glass of water.

To decorate:
Whipped cream
Chopped almonds

First prepare the cake: FORRES a mold oven with aluminum foil and untamos a little oil. Wash, dry and rallams the bark of a lemon. Mix flour with baking powder. Beat eggs with a pinch of salt. Add gradually beat until the sugar, then oil, in that order milk, lemon zest, and finally the flour.

When you have formed a thick mass, the mold will, looking at it is distributed equally. Espolvorearemos a pinch of sugar and cinnamon. We put in the oven, which will have a preheated 150 ° C for 30 minutes. Let it cool and desmoldamos the cake.

To make the cake: nougat left at room temperature and trituramos well with blender, add two tablespoons of milk. Assemble the cream and add the nougat, and mix everything well with mixer. We syrup with water and sugar.

Cut the cake into three layers of the same thickness and the first place, the bottom, in a removable cast, the fork and stuck with a feather in the syrup.

Add a layer, with the mixture of nougat and cream, another layer of cake to set it back to the syrup and put another layer of nougat and cream. Finishing with a layer cake and again set the syrup. Cooled in the refrigerator about three hours, the clearance and decorated with cream and chopped almonds.

Wind fritters recipe

2009-02-02T00:31:00.001-08:00

Wind fritters recipe is a simple and delicious. In winter, the streets, I meet two kinds of food stalls, some chestnuts and other fritters, and I love eating in the street. Are a little fatty, as they have been fried, but they are delicious. There are recipes for many types of fritters, cream, apple, cream ... but the wind fritters, without more, are also delicious.

Ingredients fritters wind:

125 grams of flour.
250 grams of water.
30 grams of butter.
40 grams of sugar.
1 tablespoon sugar and vanilla.
4 eggs, half a grated lemon skin.
A pinch of salt.
Olive oil.
Sugar.

We put water in a saucepan, butter, sugar, lemon zest and pinch of salt. Rioja heat until boiling, pour in the flour this time, without removing the pan from heat and stirring constantly with a wooden spoon, until the mixture is apparent from the walls of the saucepan.

At this time pulled the saucepan from heat and let the dough cool until it is warm, then begin adding the eggs one by one until an egg is not fully integrated into the body, not add the following. When we have finished making the dough, let stand an hour or two, to become more consistent.

After this time, we put a pan on low heat with lots of oil, we put teaspoonfuls of batter, slowly, the body is inflated and need space. We, the return to brown and inflen on both sides. When will the paper towel to remove excess oil, finally, we fritters on a plate and espolvoreamos sugar over them.

Milk Bread Recipe

2009-02-02T00:30:00.001-08:00

A recipe that you can not miss on our blog is a recipe for bread milk. I love this bread, especially home-made, because besides being blandito and delicious, very hard in this fabulous state. It is also a fabulous desayono filled with jam, or a good meal, using a little stiff.

Bread Milk Ingredients:

500 grams of flour.
250 grams of milk.
50 grams of butter.
50 grams of sugar.
1 egg.
1 nut pressed yeast.

To begin, we will make a volcano with the flour, leaving a hole in the center. In this hole, pour the warm milk, butter, sugar, yeast and knead so that we will mix the flour, little by little toward the center of the volcano. Where have all the ingredients mixed together love to get a smooth and not sticky dough.

Let the dough rest, covered with a clean cloth for 30 minutes and then divide the parts of 50 grams, giving them an elongated shape, rounded at the ends. Paint the surface of the bread with milk and egg mixture of water and leave in a warm place 50 ° C for about 60 minutes, after this time will have doubled its volume and fermented.

Finally, baking rolls to 220 º C for 20 minutes at the time of its removal from the oven, return the painting with milk, to add shine. This last step is optional, because the other way are also delicious, is only to give them an even more desirable.

Mexican dessert, the Flipped Pineapple

2009-02-02T00:28:00.001-08:00

The upside is a pineapple dessert typical Mexican cuisine. Basically it is a cake filled with pineapple and cherries, and the result is juicy because it is the pineapple juice makes a great cake. The recipe I found in a Mexican site, so you have a Latin language, but I think it does not understand any problem.

Flipped Pineapple ingredients.

300 g. butter
¾ cup sugar
3 eggs
3 cups flour
150 g. SUGAR mascabado
8 cherries
1 can sweetened condensed milk
1 tbsp. Baking powder
1 cup of pineapple syrup
8 slices of pineapple in syrup

Preheat oven to 200 º C. Melt the butter. Add sugar, eggs one by one and condensed milk. Add the sifted flour with the baking powder, stirring gently. Alternating with the syrup mixture.

Greased with enough butter mold of a 30 centimeters in diameter and cover the bottom with sugar mascabado. Accommodate the pineapple slices in the gaps of these place the cherries. Pour the dough into the mold. Ovens 45 to 60 minutes. When finished baked lubricants.

The result is a delicious tart cherries and pineapple.

Dessert Eve, Christmas Trunk

2009-02-02T00:27:00.001-08:00

Tomorrow is Christmas Eve, and so special for tonight's nothing better than the recipe for Christmas trunk. It is not the easiest recipe for this day, it is much easier to Turron flan recipe, but it is a typical dessert, and if we dare, the result is worth it.

Ingredients for the trunk of Christmas:

For the cake:

100g of flour.
100 g of sugar.
3 eggs.
1 teaspoon of yeast.

For the filling:

200 ml of milk.
2 tablespoons cornstarch (corn flour).
2 eggs.
150 g of sugar.
70 g of butter.

For coverage:

200 g of black chocolate.
50 g of butter.

Decoration:

Chocolate eggs.
Fresh mint.
Sugar glaze.
Paper plant or 2 baking sheets with silicone.

To begin to separate the egg whites and batiremos about to snow. Separately, mix yolks with sugar until creamy. This mixture of egg yolks, add the sifted flour and yeast. Preheat oven to 150 degrees.

Add, with care, a point clear of snow and mix well. We plant the paper greased with butter, or a silicone tray in the oven, and extend the mass on the surface. We make the dough 10 minutes at 150 degrees, while the cake is browned.

Cojemos a silicone sheet or paper plant and sprinkled sugar on top. Turning the oven tray on it, we put the cake with paper or foil silicone put in the tray. Roll the cake warm, with the help of the foil or paper plant and let cool in that position.

To make the pastry cream for the filling, thin corn flour in milk, you add the eggs and sugar, so we remove from fire and constantly until it thickens, add the butter and withdrew. When cold cream and cake, so we fill desenrrollamos carefully and then rolling again.

For decoration, cut one end of the cake and put it as a branch at one end. For the coverage we melt the chocolate in a water bath, along with butter, to put it in a hot pan and introduce another smaller diameter where the chocolate will suffice to keep warm. Indeed chocolate coverage, we cover the entire surface with hot chocolate, with the exception of the branch started earlier, then mark the stripes of the trunk with a fork.

Let it cool in the refrigerator and decorated with chocolate eggs and a few mint leaves, eventually move to a glass and sprinkle sugar on top.

They and the Kings, and it will take a Roscón Kings

2009-02-02T00:26:00.000-08:00

Avanza Christmas, and she began to think of gifts Reyes. But I, rather than gifts, I start thinking about the whole family together around the table on Twelfth Night and, of course, take the traditional kings of roscon. Almost certain that this sweet habreis bought a thousand times, but we can do in our own home, ultimately it is not a difficult recipe.

Ingredients for roscón of kings:

500 gr. flour.
125 gr. sugar.
125 gr. butter.
12 gr. Pressed yeast.
4 eggs.
A pinch of salt.
Orange blossom water.
The grated 1 orange.
The grated 1 lemon.
1 / 4 liters of milk.
1 egg (to paint the roscón).
Fruit (for garnish).

To begin, disovemos yeast in warm milk, subsequently the mix with 175 gr. flour and salt, you love him well, until the dough ligue. Make a ball with it, put it in a container, covered with a cloth. And leave in a warm place until double in volume.

We put in a 325 deg. flour, sugar, softened butter, eggs, orange blossom water, the grated an orange and a lemon. Amasamos mix it well. When the mass of the above is doubled its volume, mix with the other, until they are incorporated with all the ingredients, we make a ball, moistened with the oil, put in a bowl covered with a cloth and let sit at a warm place about 3 hours, until double in volume.

When you have doubled in volume, we roscón way, and put the plate in the oven previously greased with butter, cover with a cloth and let stand 1 hour in which to grow further. After this time the paint roscón with beaten egg, you put the fruit, and introduced into the furnace, which will have a preheated 180 degrees for 45 minutes.

As you see, is a recipe that will take a while, but had no difficulty.

A simple recipe, meat croquettes

2009-02-02T00:25:00.001-08:00

Meat croquettes recipe is a simple but laborious. after making the mixture as it is necessary to shape rebozar and croquettes, one by one. This work in my house we were three, did a lot and congelábamos. The result is very good, as well as emerging unfrozen freshly made, and once one is best to make quantity.

Ingredients of meat croquettes:

150 gr. Flour.
1 large onion.
250 gr. Ground beef.
100 gr. Butter.
1 / 2 lt. Milk.
Beaten egg.
Breadcrumbs.
Sal

Picamos onion finely and fry in butter until golden, but not burn. Add meat, salpimentada and fry until done. Add the flour and a little rehogamos, until lightly toasted. We add the milk gradually, stirring in no time, not to form lumps, until a homogeneous paste, elastic, not sticking to the pan and which is not hard. If necessary add more milk. Transfer the dough to a plate and let cool.

We put in two separate dishes, the beaten egg and bread crumbs. Come on portions of the mass, the size we want, and will shape the croquettes. Breaded croquette must each passing by the beaten egg and bread crumbs in that order. Once empanadas, the abundant fry in hot oil. The fry in very large groups, because if you put too much oil is cooled and then absorb more oil. When the chips let drain on a plate with absorbent paper.

Croquettes conjelaremos on us and we will make another day. Conjeladas croquettes can be put to desconjelar without frying, but we must be careful because the oil cooled rapidly and will become more difficult to heat.

Apple and Almond puff

2009-02-02T00:19:00.000-08:00

This puff of apple and almond is like an apple pie, made on a fine layer of puff pastry. This is certainly a delicious dessert. Garnish the cake will be preserved cherries, but if you do not like are totally dispensable.

Ingredients Apple and Almond Puff:

4 golden apples.
1 plate of pastry (frozen, fresh or homemade).
Brown sugar and white.
1 / 2 teaspoon cinnamon.
Ground almonds.
Granillo almond.
1 lemon.
6 cherries preserved.
50 gr. butter.
50 ml. water.

Extend the pastry, so it is a very thin rectangular blade. Peel apples, remove their hearts, cut in half and cut into very thin sheets, then drizzled with the lemon juice. A reserve for the apple compote. Cut the pastry into six plate, or the size that best suits you, depending on the number of guests you have. We cover each serving with apple slices, then place the ground almonds and sprinkle with the two types of sugar and cinnamon, finally we can garnish with sour cherries preserved.

Preheat the oven, the puff and baked at 200 º for about 20 minutes, or until they are a beautiful golden color. While the pastry is done, we will make the compote, apple with a sheet and we have reserved two tablespoons of white sugar in a saucepan with 50g. butter and 50 ml. water, heated until the fire is broken (we can make in the microwave) where the broken bone is completely ready. Get the puff of the oven, the paint with the compote, let temper and we can delight with its unique flavor.

New Frozen cocktails Maracuja

2009-02-02T00:15:00.001-08:00

Here's a new self-creation of a very good, unique cocktail that not only taste but also looks very good. An unusual new cocktail with a super good taste.

Because of its refreshing taste Maracuja I call this new Maracuja Frozen cocktail.

The following ingredients must be unusual for this new Frozen cocktail Maracuja exist.

- 2 bags Maracuja fruit pulp from Brazil -> available in the Fruteria Lübeck -> eingeschweisstes frozen and fresh fruit pulp, super-intense flavor

- 40-60cl 100% freshly squeezed Organgensaft

- 6cl of fine wines Cointreau

- 6cl Havana Club 3 years

- 6cl Jose Cuervo Blanco

- 6-8cl cane syrup (or not - according to taste)

In addition, we very much crushed ice add. Now, everything in a mixer, and one is with his new Maracuja Frozen cocktails on goal. There should be a tough mass incurred that are difficult to drink, and just unfolded in full flavor. That is true drinking pleasure, and finally something different than the standard cocktails, you get here. The new Frozen Maracuja cocktail party is for every good and makes them unique on the one hand and the other to a full success.

How to buy the land: the rules and recommendations

2009-02-01T23:55:00.001-08:00

In recent worldwide land has become very popular dish. In any European city, you can arrange the delivery of land at home, or visit the sushi restaurant. In fact, sushi - it is the national dish of Japanese cuisine. It is prepared from rice, cooked in some way, and seafood.

There are many types of sushi: they are rassypnymi, wrapped in seaweed, rice and many more outside of varieties. It is important to draw attention to the fact that any of the seafood will be used as a filler, will be greatly variirovat taste sushi. However, if there is a strong desire, you can make sushi at home. In fact, the preparation of land - it's quite easy.

To do this you need to find information on the site of sushi, sushi recipe download and buy the necessary products. In fact, you need only rice for sushi, seafood filling, pickled ginger, soy sauce and vassabi. However, at the beginning, you can buy a ready set of sushi in a supermarket.

For now, we will prtgotovleniem land on the most simple recipe. This requires a boil rice and decomposed leaf, made of special algae. Vysypaem rice to leaf, leaf skatyvaem trubochkoy and treatment at the same cones. After cones spread on the dish vertically, and for each top vykladyvaem a piece of seafood. Usually - this squid, tiger prawns, mussels, eel, tuna.

Separately, is to talk about the products, which have traditionally used the land. At the outset, before a meal, have taken pickled ginger. He should refresh the taste sensation for a better perception of the taste of sushi. If you eat different kinds of sushi, you should eat a small piece of ginger in the intervals between them. Also, land unthinkable without soy sauce.

In itself, this sauce - original izysk Eastern cuisine, which is not found, in principle, anywhere in the world. So, soy sauce is poured into a small deep plates and sushi, before they eat, Macau in soy sauce. This procedure gives sushi original and like nothing on earth tastes. Well, of course, what may be the land without vassabi? Vassabi - is Japanese horseradish.

By land, he served in a green paste, which you need to stir in the soy sauce. After that, the sauce is changing its color to milky green. In addition - just changing the taste of soy sauce. Although the land - it is a traditional dish, only it is developing so far. The point is that since the beginning of development and the main rules of cooking sushi, before a person opens a huge scope for creativity. This sushi chef can endlessly experiment with fillings and proportions. Try it - and you will be satisfied with your creature!

How better to learn to cook: recommendations and rules

2009-02-01T23:54:00.001-08:00

Perhaps no one would argue that the cooking - it is more art than craft. In days of old housewife, who knows how to cook delicious, and was valued in there, and all the villages, women were trying to ferret out its «firm» tasty recipes for what would be the same of being said to be good hosts. But today the people's recipes - is the foundation on which kept home cooking.

Long ceased to be a problem of availability of any given product or spices. It also eliminated the need to apply in the preparation of products grown or gathered himself hunting or fishing. Indeed, the shelves of shops and supermarkets lomyatsya from the different snedi and existing at the moment, the standard of living of all the necessary permits to buy, nothing can not deny.

In order to learn to cook well you need to know a few things. First, you need to know about the compatibility of different products in one dish. In fact, by and large, the dish - it is as if a bouquet, which consists of individual flowers products.

Before cooking you need to know what spices are needed for preparation of the dishes which are added to the fish, and which - in the flesh. For existing at the moment range of spices on the shelves may be confused by the anyone, not just a newbie. With spices, you can emphasize the taste of foods, but can also radically change it.

And third, you should understand the combination of different dishes on one table. Even from the very tasty dishes you can make a terrible meal. Also of great importance to prioritize the filing of dishes on the table and the correct serving. Remember that cooking - it works, it can not simply prepare culinary dishes as you advise culinary book.

In fact, for instance, prepare all the soups, only every housewife has its secrets, thanks to its advantage over the soup soup its neighbor. These are the secrets and change the recipes, making them copyright dishes. Nowadays, thousands of published books that describe different recipes all over the world.

Experimenting with a variety of spices and food, eventually you are satisfied with a stockpile of components that will be integrated to complement and highlight the taste bouquet you cooked dishes. The most important thing in the food - do not be afraid of failure and the first experiment. If you really want to learn to cook - be patient and you will certainly go all the best!

Water of Life (Brandy)

2009-02-01T23:52:00.000-08:00

In any restaurant or bar, looking at the wine map, you see that more than half of the list - this is a brand. The reason for this phenomenon is very simple - the concept of «brandy» too blurred, it means almost any of the alcoholic grape juice.

His name was on this kind of drinks from the Dutch word branwin, which translates as «burning wine». Indeed, the first sugar in alcohol were burned in order to increase its shelf life in the distant traffic. But later it was noticed that the drink is much more palatable. Then the technology to produce steel add distillation, which placed the blame more new flavors. This combination is so pleased to consumers that the recipe came to the manufacture of our times in virtually unaltered.

Each nation has its own manufacturing techniques brandy taste of the drink may vary depending on the feedstock, the method of distillation, aging conditions. But the classic method of production of the drink like a brandy. It is not saying that every brandy - brandy, but not everyone Brandy - Brandy. That is why ordering brandy in England, you can get Armagnac, Calvados, or any other beverage of this type.

Because of the fact that the so-called «water of life» includes too many drinks, it does not develop standards and regulations and determine its quality can only be to the taste. Generally, all brands can be divided into 3 basic categories: wine, fruit and brandy from vyzhimok.

Grape brandy is considered a classic and has no special markings on the label. If the drink was made from a fruit, you will see relevant text, such as «apple brandy». However, manufacturers have thought up another way to get the wine - of vyzhimok. Learning to extrude grapes, humanity has found the use of even the skin and semechkam. The French began to distill using distiller, a product called the «brand». France marks are regulated alcohol, meet certain requirements. They can be produced only in certain territories and called on behalf of the region, where they produce, or a famous vineyard.
Today, brandy is made in many countries, it produces virtually all of the creators of sherry and port, and kept in the same barrels. Even the term appeared as «heresny brandy». Despite the fact that apparently the quality of these drinks is difficult, very often they compete with cognac and armanyakom, the difference is only in the price and place of origin.
Regardless of raw materials, all brands can be: strong (with alcohol content of 80-90%), which are used to make fortified wines, grappa (70-80% alcohol) that are required to use razbavlyayutsya water and conventional brands (with the percentage of alcohol 57-75%). It was the last to be known as the type and beverage brands, which we see for sale.
Is worth mentioning the most famous brands of the drink. In Italy, the benchmark brand is the company Bouton and Stock 84 (this is a strange name of the company received from the creator - Lionello flow, which in 1984 built a distillery in the Mediterranean). In Greece, valued brand Metaxa, on the basis of mixed spirits, wine and candy. Spaniards are proud of drinks from Ribero and Ferreira, who kept in barrels from the port.
It should be noted that any brandy drunk at didzhestiv, ie after the meal. It is believed that the successful completion of a feast - this cup brandy or cognac, accompanied by a cigar. It is not so complete lunches and dinners British lords, they knew that any meal with didzhestivom leaves a pleasant feeling.

This mysterious champagne

2009-02-01T23:51:00.000-08:00

Today, no grand feast is not without champagne. This refreshing frothy drink has gained recognition even in the 17 st century. The founder of French champagne is considered to be a monk Don Perignon. The man with a surprisingly subtle flavor to a bunch of grapes to predict the future of quality wines. He invented the process of blending and began to pour drink bottles, while maintaining the carbon dioxide. But the history of champagne is not over.

Sparkling drinks, invented by a monk, were valued much more expensive than the best wines of France, but their mass production began only a few decades. The first company for the production of sparkling wines began to appear in the 18 st century. There were such giants of wine, as «Ryuinar», «Moet and Shandon». It is equally well-known company «Widow Clicquot» took a strong position not only in France but also in the international market. Madame Clicquot has invented a way to remove sediment from the wine, it was thanks to her champagne was transparent.

Production of the drink has been actively developed in the world. In Russia, champagne began to produce in the 19 century, the estate of Prince Vorontsov. Is wine «Ai-Danyl» and in the view of many experts, it was not worse than the French. However, during the Crimean War, the British deliberately cut down on the peninsula, all sorts of grapes, and also destroyed the equipment and recipes for the creation of sparkling wines. Recovery industry engaged in Prince Golitsyn, in 1899. Through his achievements, he has produced very good copies of champagne for the World Industrial Exhibition in Paris. All the world's experts unanimously recognized our best sparkling wine and awarded him first place. Since then, the labels of champagne, produced in Russia, appears «Russian champagne».

What else can I learn about sparkling wine, looking at the bottle? First of all, the label provides information on the manufacturer and the timing of aging. In addition, there may be such an inscription: «brut», «semi», «dry», which means the sugar content in beverages. Thus, «brut» - absolutely dry champagne with a sugar content not exceeding 15.0 g/dm3; «semi» - from 40 to 45 g/dm3; «dry» - 20 to 25 g/dm3; «semi» -- from 60 to 65 g/dm3. Some manufacturers publish recommendations for the storage and consumption of champagne, and even contraindications.

French producers are trying to make their products in a number of others that are causing a number of signs. For example, MA - an indication that the company sells, but does not produce wine, CM - Wine produced by small cooperatives, NM - Manufacturer itself sells champagne. The inscription «Cuvee» indicates that use the best wort; «Grand Crus» - grapes harvested from the best plantations Champagne.

French champagne may be a few more species, which are indicated on the bottle:

Champagne Millesime - made from grapes of a given year, without mixing and with a long excerpt. Champagne Blanc de Blancs-title translates as «white white», and therefore made only from white grapes - Chardonnay. Champagne Blanc de Noirs - this drink is «white black» and produced entirely from red grapes. Champagne Rose - pink champagne, which comes from the soaking the skin of red grapes in the wort.
Sparkling wine is particularly marked, even France, depending on the capacity bottles. Perhaps you have met these names: Magnum - to 1.5 liter capacity; Jeroboam - 3 liters; Rehoboam - 4,5 lt; Mathusalem - 6 liters; Salmanazar - 9 liters; Balthazar - 12 liters. It should be noted that the French are not in vain share in many categories of champagne. Indeed, in this country like no other, for the production of sparkling wines should be very careful. Check it all: the number of landings of grapes per hectare, its methods of collecting and processing, quality wort, a fortress and ripening period. That is why the wines of France are considered the best.
In addition to good taste, champagne has another advantage: its effect is mild and severe intoxication. Therefore, drink sparkling wines made in virtually any situation. Special popular wedding champagne. «Shot» plug iskristaya foam, broken «to happiness» glasses and cheerful greeting guests accompany any wedding. As well as the tradition of the groom to drink champagne from tufelki bride.
This drink can be used not only for the triumph of the newlyweds. Champagne has long been an attribute of business people from the financial and commercial circles, it complements the corporate events, birthday parties, significant dates and romantic dinners. Drink sparkling wine alone is considered a bad habit, but in the company, however, helps to relax and rest, with no side effects (as of alcoholic).
As the champagne is considered a noble wine, with its use of linked certain rules. First, the glasses must be crystal clear and always in the form of a tulip on legs - to preserve the flavor and a long game of bubbles. Secondly, the noisy opening the bottle may be used on festivities. For a business lunch, for example, champagne was called silent. The third is filled glasses should be slow and not more than half, topping as necessary. And finally, before you try this drink, be sure to appreciate the color, clarity and quality of foam, rotate the glass for the evaporation of unwanted aromas, and then slowly drink.
Enjoy taste of champagne is always a special pleasure. If you are going to sparkling wines, do not forget that this is a nice decoration for a holiday or event, and is designed specifically for special cases and not for the evening alone. This wine festival, and only victory will help to reveal the entire bouquet of aromas and flavors.

Of course, buying is very important to acquire real drink. Make your selection, remember the captions on the label, as mentioned above. Be sure to specify what the manufacturer, when and where it was produced wine. A guarantee of quality is the name of the wine at home - Billecart - Salmon, Louis Roederer, Charles Heidsieck, Veuve Clicquot and other well-known companies and factories.
If you are staying in the Russian champagne, take a look at the GOST, marked on the bottle: it must begin with the digits 5116. Check the label on the availability of flavorings and additives - this is not their champagne! If you see a mark «carbonated», which means that the wine is not Bródi, and aerate by using the device. According to taste, it does not compare with natural champagne.

Now pay attention to the congestion: the good wine is only natural cork tree, but if you plastic - the quality of the drink in doubt. Do not forget a bottle of wine - it must be dark, without the unpleasant sludge at the bottom.

Make the choice by following these simple tips, and then bought champagne really decorate your holiday, and you, along with the guests to appreciate the taste of this noble beverage.

Secrets of the use of brandy

2009-02-01T23:50:00.001-08:00

Like every noble drink cognac requires special culture consumption. Drink brandy every day, with or without reason is not accepted, it is created with a view to particularly important or special occasions. To give this drink a little more attention, and he will reveal to you the entire bouquet of aromas. After all, it smells coming from the glass with cognac, delivering the most fun tasters.

Enjoy these spirits in a calm quiet environment, it probably will come to the company of close friends or family than to the noisy, crowded party. Brandy never drink volley, his first long hold in their hands, sniffed bouquets and then start trying. By making this drink so rich smell? It's the recipe brandy, or rather in the manner of its production.

Brandy alcohol produced from wine grape perebrodivshego by double distillation. At this stage the recycled air alcohols, which are attached to the aroma of cognac. Then the ethanol is placed in oak casks for several years, where he filled before the end of aromatics. After such a long way, turning into an elegant brandy drink forreal.

So, true connoisseurs of complying with special ritual before you try it, especially careful degustiruyut elite cognac. To begin with drinks at room temperature and poured into a glass worth about ¼ part. Take a sip, and then the second - a little more, and always hold the brandy in the mouth that rasprobovat. If you do not hurry, you will feel after the second whistle a long aftertaste, which experts described as «the peacock's tail». Brandy starts to exercise their taste and gradually «raskryvayas». For the duration of the poslevkusiya be judged on the quality and the excerpt drink.

If your table there are several kinds of brandy, then you need to start tasting with the young. His weak flavor perfectly complement brandy old, multi-extracts. Do not confuse this drink with others, and the more dilute champagne, soda water, etc. Usually used it in its pure form, the didzhestiv - ie after the meal. Many experts believe that Brandy did not even a snack, but the etiquette is allowed to combine the brandy and chocolate, a cigar or a cup of coffee. You can also bring a drink with nuts, desserts, cheeses. Lemon snack extremely desirable - it perebivaet smell and taste of cognac.

However, all this does not prevent a mixture of brandy and other alcoholic and nonalcoholic beverages. It fits well with fruit juices, liquor, tea, cream and even milk. For example, the recipe for a popular cocktail with cognac under the name «Alexander». Take 20 ml of brandy, 20 ml dark liquor Crem de Cacao, 20 ml cream. All the ingredients together with ice severely shake in shaker and strain into a glass for a cocktail. Sprinkle nutmeg.

There are many simple and sophisticated cocktails, but they better add a young cognac. Drink with a long history of mixing with other components considered a bad habit.

What brandy choose?

2009-02-01T23:49:00.001-08:00

Brandy called the drink of gods, its surprisingly mild taste warms your warmth and gives people pleasure. However, it is able to do only true high-quality brandy. How to find the true diversity of drinks cognac, created in the best traditions of winemaking? Let's try to answer this question.

One of the leading manufacturers of the drink is France. Cognac houses of the country known around the world - they are the leading wine-making. Thus, the trading house Godet produces brandy Year, sold 1 million bottles a year. Since 16 century, the company operates under the division: «We choose the spirits, how to choose friends». This phrase is defined, and the quality and taste of the drink. Brandy House Year by such famous brands: Cuvee Jean Gandet (consistent with the quality of VS, 2 years excerpts). Selection Specialc (6-8 years), Gastronome (Fin-Shamnap, in line with the quality of VSOP), Napoleon (15 years, the bottle depicts a bust of Napoleon I), Exellence (25 years), XO (Fin-Champagne, 30 years old), Renaissance ( Grande Champagne, 50 years). The grapes for this cognac is purchased from the best regions of France, so all drinks have the tart flavor and a long aftertaste that is a sign of a good drink.
As you know, make good cognac is very difficult. For this, you have certain skills, knowledge, materials and equipment. However, the recipe of this brandy is not only the French, in our country especially popular Armenian brandy.

In Armenia, there is everything you need for a delicious cognac: fertile land, the best grape varieties, the secrets of cooking wine, which are passed down from generation to generation. The first mention of the wine industry in this country goes back to ancient times, there cultivate vine has approximately 3500 years. During this time, Armenian brandy managed to create serious competition for the French.

To date, the most famous manufacturer of Armenian cognac are the Yerevan Brandy Factory (EKZ, Ararat brandy), "Great Valley" (Great Valley), Yerevan Brandy-Wine-Vodka Factory "Ararat" (EKVVK Ararat, brandy Araspel Noah, Noah Classic), Ararat Marz BB "A.K.Z. (brandy Arpi), Shahumyan-Win."

All Armenian cognacs are divided into 3 major categories: ordinary, vintage and collectible. It is necessary to know when choosing a drink. Ordinary brandies made from cognac alcohol, aged for at least 3 years, they may be three, four, five and six (respectively, by year excerpts). This period is shown by asterisks on the label. Vintage cognac brandy is made from alcohol, aged in oak barrels for at least 6 years. A collection of vintage cognacs produce further aged at least three years in oak barrels klepok. For the collection of vintage cognacs keep the name.

Among the most famous Armenian cognac brandy Noah in Russia, is a real reason to be proud of wine. The secret of its quality and the cancellation of taste - in the production process. By age-old tradition of preparing for peregonnyh cubes double distillation, and the resulting alcohol poured into the barrel and hold for several years. For the most vyderzhannogo - "The Lord of Noah" used alcohol, with an average age of which has at least 25 years. In "Noah Classic in addition to 15-and 20-year brandies include younger drinks - a 7-and 10-year old extracts. A Noah Araspel "be kept even lower - 3 and 5 years.

So now you know what you can buy the brandy, to fully enjoy all the charm of the drink. These stamps are fully compatible with the best traditions of winemaking, and appreciated the world.

Drink for the strong spirit

2009-02-01T23:47:00.002-08:00

If you ask shotlandtsa than remarkable, his country, in response, you will hear a long monologue about the invention of golf, bagpipes, tartan cloth, tubeless type tires, paraffin, and, of course, drink from the harsh nature of whisky.

Although the Scots are confident that they gave the world of whiskey is constantly challenged by the Irish. It is not a century, these countries can not decide who should belong garland. It is generally accepted that this drink «uisge beath» was brought to Scotland by missionaries, after which the British changed its name to easily proiznosimoe. Irish by contrast, argue that whiskey was invented by St. Patrick, who was handling the Gentiles in faith. Historically, to prove a possible, but it is not so important. The main thing is that the drink as whiskey was born, and quickly gained popularity around the world.

Scots believe that the drink of their national pride, and there is a reason. They began mass production of whiskey, the first in the monasteries on the simplest distiller, where barley and rye have been subjected to distillation, and alcohol became harder. Years later, the right to make whiskey transferred to the nobility, and then to major distiller, and the whole industry. So the quality of «water of life» is gradually improving, but its popularity in the West has reached unprecedented levels. And today, of the 40 most popular and best beverage world, the position of the 19 varieties of whiskey.

Talking about the beverage, primarily involve the Scottish whiskey, and only after that irladnsky, American, Canadian and other whiskeys. Scots make whiskey from barley and called «tape». The taste of the drink may depend on the area where the barley grown, but all kinds of tape brought millions of state treasury income.

Irish whisky is also very popular, it differs from the Scottish «brothers» cooking technology. This adds to the barley malt rye, oats or wheat, all aged 5-12 years old and have a drink with a delicate and mild taste. The most well-known brands in the Irish - «Jameson Irish Whiskey», «Tullamore Dew», «Old Bushmills», who observed a tradition for centuries.

In Canada, whiskey became popular in the era of Sukhoi law states, when the production of alcohol increased by 100 times. The largest Canadian company - «Crown Royal» and its elite whiskey. For example, recently the company has produced the most expensive and exclusive beverage «Тhe Crown Royal XR Extra Rare Heritage Blend». He gave the British queen in honor of 400 anniversary of the British boarding in a new light.

Among the market leaders and have an American whiskey, which is used instead solozheniya boiled corn and rye. Exposure to obuglennyh barrels gives this whiskey golden color and sweet taste. At the Irish style drink called «whisky». Today in the U.S. are 12 vinokurennyh enterprises, but the best are from areas of Tennessee and Kentucky. In Russia, you can buy whiskey from the states under the names «Maker's Mark», «Wild Turkey», and the most popular - «Jim Beam». Interestingly, the latest brand produced simultaneously at two different plants, but the quality and taste are obtained identical. How to do it - the world is unknown, the family Bima securely stores secrets.

It must be said that any whiskey - it is an unusual drink, for many people, the use of whiskey - it is a way of life. True connoisseurs know and respect the creators of the drink, as well as the very taste and aroma of whiskey. Fans «water of life» carefully study the history of the companies producing traditional and new technologies in the market, and only then proceed to tasting.

That is why a glass of whiskey made to drink slowly, warming in the palms and delaying in the mouth. Only in this way can be felt that this drink while bitter, sweet, sour and salty. But most of whiskey valued long aftertaste: fragrant, sweet and long. Try a tasting, and then compare their feelings with descriptions of experienced experts!

Cognac - Health Drink

2009-02-01T23:47:00.001-08:00

Brandy - is not just a nice strong drink, it is called a «health elixir» and «water of life». Aromatics, which are contained in the glasses of cognac, improve your rights and are able to cure many diseases.

Even in ancient times, it was observed therapeutic effects of the drink: one old retsepturnoy book was written a secret brandy drugs. According to the recipe, you'll need to fill a bottle of liquid, pour it dried salt and wait until the brandy rise to congestion. After a good shake up the mixture and apply as a remedy for bruises, strains, from headaches, rheumatism and even skin cancer.

The reason for this phenomenon is simply - in the preparation of this noble drink a lot of alcohols and ethereal oils, which saturate the brandy aroma and useful properties. In addition, an extract of brandy in oak casks for several years, reinforces the effect of biologically active substances. That is why the old brandy in the world is considered an excellent tonic and therapeutic tool.

Certainly, many are aware that with cold glass of cognac works better than any tablet. Cognac widens blood vessels and relieves headaches, and 30 ml of the drink with sugar will help with hypertension and angina pectoris. One spoon of cognac, on the advice of doctors, reassure your nerves, relieve stress and help cope with severe shock. Of course, one should not get involved in this drink, if you have a serious illness: diabetes, zhelchekamennaya disease, etc. Therefore, traveling for cognac in the shop, keep in mind that in some cases, alcohol is contraindicated, it is only harming your body.

Cognac treats not only the internal disease, but also outside: acne can bring a mixture of wine, glycerin, water and drills. Regular protiranie problematic skin that composition would improve the appearance of the skin. Due to the high content of tanning agents in the brandy, it has a therapeutic effect and in the oral cavity. Even if you rinse your mouth tsinge sailors this drink that strengthens the gums and teeth. Today, the use of brandy seems at least strange.

It should be noted that the older the age of the drink, the more nutrients it contains. They do not evaporate, and the more complementary range of flavors of brandy. Thus, aged cognac 5 stars (highest quality) are used for medicinal infusions, than, for example, brandy 3 stars. It is believed that its regular use (no more than 15 ml per day) protects against heart disease and blood vessels. According to some physicians, long live the people who sometimes drink alcoholic beverages in a very limited number than those who drink hard or even refrain from alcohol.

This image «prolongs life» root more for red wine, but almost all the drinks on ethanol have these qualities. However, brandy, no doubt, contains far more nutrients than vodka or martini. The distinctive features he gives, as already mentioned, the process of manufacture.

By the way, one time, manufacturers had a lot of deals on the sale of brandy is due to its medicinal qualities. For example, in the U.S. market even in times of «dry law» Hennessy cognac in the retail outlet has moved to a pharmacy! There, he happily waited to mitigate the law, without losing customers.

Whatever the case, therapeutic qualities of cognac proved scientifically, and he successfully helps people get rid of the disease. Index - not to overdo it and not to use too often.

Those who want to learn to cook

2009-02-01T23:45:00.000-08:00

Do these people do not like to eat tasty? Most likely, these people unit. But sooner or later, want something new and unusual - come to the aid of recipes.

Do not find anyone who would doubt that the cooking - it is more art than craft. After all, the hostess who can cook well, valued at all times and was in favor, while women neighbor to the same of being said to be a good hostess - trying out her «brand» delicious recipes. But today, the basis on which keeps cooking - it is the people's recipes.

Long passed the days when it was problematic to get any specific foods or spices. Or, when the train was one of those products that you have grown or produced for hunting or fishing. In our time, the shelves of supermarkets lomyatsya of goods from all over the world, and the standard of living allows us to acquire all the necessary number of products.

You must know a few things to learn to cook. Is first necessary to understand the principles of the compatibility of ingredients in each dish. Indeed, in principle, the dish - is made up of individual products - a bouquet of flowers.

It should also be out before embarking on the preparation - what spices do you need? What is put in the meat that is used in cooking fish? In fact, spices on the shelves a great multitude, and go razberis like this here just across the existing variety of spices and seasonings. After all, they can not only emphasize the taste of foods, but also to change it radically.

More need to learn to understand the combination of dishes at the same table. After all, you can organize a terrible meal, even of the very tasty dishes. Also important is the correct table and prioritize the filing of dishes. Cooking - it works, it's necessary to remember, is not simply to prepare culinary dishes, faithfully following the instructions of cooking the books.

For example do not go far: everyone can make the soup - but a good housewife, using a secret, not just prepare the soup, a culinary masterpiece. Based on the most common cooking recipes, thanks to such secrets and copyrights are created dishes. At this time, the number of books, which detail the family recipes, is rather high, they collected recipes and cooking secrets from all over the planet Earth.

Experimenting with a variety of spices and food, eventually you are satisfied with a stockpile of components that will harmoniously complement and highlight the taste bouquet you cooked dishes. The most important thing in the food - do not be afraid of failure, and to experiment. If you really want to learn to cook - be patient and you will certainly go all the best!

A bit of vegetarian dishes of Georgian cuisine

2009-02-01T23:44:00.000-08:00

Phali - this paste salad ekaly with nuts and spices. Ekala - it dikorastuschaya barbed Llana, common in Georgia. To prepare the use of its soft, juicy sprouts. Instead ekaly use and other more common products - green beans, cabbage and more. They are a vegetable base.

Prepare phali in Russia easiest accessible from any store cabbage. The leaves boiled, ostuzhayutsya and scroll through a meat grinder. Then obtained from the pasta thoroughly vyzhimaetsya juice. In a meat grinder same scroll walnuts (not less than 1 / 10 the mass of cabbage). The resulting mass scroll again. These two ingredients are mixed. In the end it is necessary to add salt and herbs (kinza) and traditional Georgian spices (adzhika, hop-suneli) to taste. The dish is decorated with yagodkami grenade.

Another vegetarian dish that is easy to cook in Russia lobio. Lobio include porridge of beans. They washed and then razvarivayut in water for 2-3 hours with the addition of a small amount of leeks and onions. In received a lot of added salt, fresh herbs and spices (adzhika, ground coriander, kinzu).

Another dish - Georgian cabbage - are increasingly available in the store. Often it sells under the name «cabbage with beet and spices». However, it tastes better prepare himself.

Cabbage cut large pieces, lay in the bank, along with beets, garlic, celery and parsley and pour the hot salt water. After three or four cabbage in Georgian ready.

Long history of Georgia, unusual natural conditions, geographical position at the crossroads of Europe and Asia - all this has created a unique cultural tradition. Without exaggeration, one can say, unique in all Georgians. In each industry Georgian people created their own handwriting. There is an exception and Georgian cooking.

If you would like to diversify their diet, to go into Georgian cafe or restaurant, and then prepare their own favorite dishes - now many online resources offered recipes Georgian kitchen. Good luck and enjoy your meal!

Vegetables greenhouses

2009-02-01T23:42:00.002-08:00

Vegetables grown in greenhouses can help translate your culinary ideas

New technologies give us an opportunity to get a flawless harvest, and not depend on weather conditions - which affects mostly the result.

If any of us has a house and attached to the house, of course, the garden, it is quite normal if sadiku make greenhouses. But then there is the usual question of where to buy the greenhouses, which greenhouses? All somewhat easier than it actually is, you think!

Let us begin to move systematically on greenhouses. Where to buy the greenhouses - a few personal matter and I am in no way can you advise. But what stove would be better - I do not competent to advise, but I can provide the characteristic of each of the types of greenhouses.

There are three types of greenhouses - greenhouse film arch, hothouse film block, greenhouses garden. Greenhouses film arched - this metal structures coated hot galvanizing, aluminum, for the attachment of the film. Also, the variety of greenhouses to raise the side vilony allowing manual or automatically using an electric motor. Teplice can be used in winter as well as proposed double roof with air.

Greenhouses film block - these greenhouses are often used dachnikami, because they are more suitable for growing all kinds of vegetables, indoor plants, and from the berries - strawberries. The design is also a hot galvanizing and coating - plastic sheeting, sometimes used in polycarbonate and woven tape.

And last greenhouses garden, in our garden. It is these greenhouses suggest the possibility of obtaining high yield because they are consistent with the most favorable conditions, that is creating a greenhouse effect. This is completely coated with plastic greenhouses polycarbonate.

However, it remains to be any greenhouse enclosure. What? The system of irrigation, as a matter of no watering, no plant unable to survive, much less give a good harvest. Then a new question - how to organize a system of irrigation? The surest way to address - to entrust the matter to experts, they are right and do everything at a high enough level. However, it is necessary to note that in general, is a system of irrigation is to greenhouses. You can say that this is a modular system that is designed to work for the substrates, as well as on the ground. Danaya irrigation system adds fertilizer already in the water - thus, no need to do a double job - watering and fertilizer makeup all at once. The system of irrigation greenhouse includes an automatic irrigation system, which in turn includes computer irrigation with 12, 24 or 32 exits, electronic pumps fertilizer rashodometr, filters, measuring the pressure tank is made of polypropylene for the mixing of water and fertilizer.

Now that we have a cottage garden, plus plus plus greenhouse irrigation system - should the idea of a miracle happened, and there will be the first crop, but ... we have forgotten the most important thing. You are surprised. What else could forget? Toeplitz is watering, too ... and we have forgotten, for what will grow our plants! You are frozen - really. It would seem so easy, legs choice ground - it is also very important. There are two types of soil - bags kokosom, Kosovo first ground units should be selected in the production of certain crops - such as it is flowers, some vegetables, as well as strawberries.

Cocos units - are to turn from the outer skin of the coconut, after an industrial waste treatment. This primer gives you a good urozhday as well as creating a great environment for the cultivation.

Cheers! We have the first harvest! Raduetes you at the end of summer, pick tomatoes, cucumbers. ... But now you suddenly realize that something did not foresee. And that's a way to store vegetables.

You should. You know, that can in principle be put in a cool place vegetables, and they persist for some time, but he is not fit basement - there is no space requirements and the temperature jumps. It can be processed vegetables and roll, but their number is that it will be possible to apply this decision is not for all the vegetables. You start isterikovat. Stop! There is a solution - a system of increasing humidity. This spray system, which creates a uniform moisture throughout the premises and thus cools it drops through evaporation. This process is based on a combination of compressed air and water.

Solution found! And now you can relax because your harvest will not only grown but also saved!

How to make a cake

2009-02-01T23:42:00.001-08:00

In Russian, the term "cake" came from the Italian language in the early eighteenth century. And the Italian word "cake" comes from the Latin "cake", meaning "round bread."

It is no coincidence bake cakes, basically, in oval, round, much less - square or hexagonal tortovyh forms. Sometimes, in order to prepare a special cake from biskvitnogo reservoir carved layers desired shape.

Recipes cakes used in the following way. Most of the time to bake the cake from a special lepeshku biskvitnogo test, which for small cut cake horizontally into two layer, and large - on the three seam. Sometimes a round cake cut into pieces of various sizes and each piece is decorated individually.

Vypechenny Biscuit cut at the seams, then propityvayut aromatizirovannym syrup, and then put cream-oily cream and put one layer to another. The top layer and sides of the cake is covered in the same cream sides biskvitnymi sprinkle crumbs, and decorate the surface layer of chocolate cream, cream, oil, candied fruits or fruits.

When cooking cakes preferable to abide by certain rules:

1. Meat, eggs and other products must be fresh;
2. Wheat flour to use need to sift and dried;
3. Yolk oil and proteins need to knead and mix of clay, porcelain or enameled ware;
4. Protein foam for the first step is to beat slowly, gradually accelerating movement venichka and vsypat with a little sugar or a pinch of salt. Penka should be thick and dense, but it should not be beat for too long as it can then sit down. Whipped penku must be immediately mixed with the test and put into the oven, to give an easy lower light, and after the dough to rise, increase the temperature of the dough and put the above;
5. Readiness is easy to learn baking, cake prokalyvaya a thin wooden stick. If the cake is ready, then stick to dry;
6. The forms you need to bake the cake overcloud promaslennoy paper and sprinkled with flour or fine suharyami. In order for the dough on top prigorelo not, we should cover up his wet paper;
7. Cake should be fragrant and slightly damp. Before you add oil cakes and cream cake, you'll need propitat their syrup or sweet wine. Syrup made from water, sugar, wine, juice, rum, coffee and the like. For biskvitnyh apply cream cakes with the addition of fats: butter and cream, chilled. Sand cakes with a lot of fat is recommended to lubricate the fruit jam, jam and other things;
8. Cakes decorated with candied fruits, fruit jellies, jams, and glazes. For zakrashivaniya glaze, cream and lipstick special friendly paint colors.

White paint can be easily obtained from a mixture of sour cream, sugar powder, as well as protein, yellow - of overdone carrot Tinctures saffron or lemon cake, rastertoy grated and otzhatoy; brown ink - a tincture of coffee, sugar, burned to the pan and divorced water. Blue paint gives a special dye called indigo carmine, and green paint is formed from a mixture of yellow and blue. Chocolate produced from cocoa powder and chocolate, and red and pink - from cranberry juice, raspberry and other berries, violet - a mixture of red and blue colors. Do not use creams, glazes, and lipstick is too bright tones. We should not pile on the food products of excessive number of ornaments, vegetables, fruits, flowers and other things. Better to focus on 2-3 components, aligning them with the taste.

Japanese sushi

2009-02-01T23:40:00.000-08:00

The original Japanese sushi: a healthy, tasty, romantic

In our times of plenty gastronomical concept of "exotic cuisine" applies to fewer and fewer meals. And if not so long ago we were exotic dishes of Oriental cuisine - including the Japanese, it is now increasingly sashimi, sushi rolls and can be found in the standard of the business lunch. Of course with a broad spread of so-called. Japanese restaurants slowly lost the original method of preparation of the land. Do not have special skills training Japanese food cooks often tuned to the tastes of the general public and added to dishes more familiar to the Russian gourmet components. At the same time, preparing the land, as well as any other part of the unique Japanese culture, has a share of a particular ritual. It was only the result of exceptionally well-respected in all the details of his prescription would be a unique flavor. But any modern Japanese restaurant will take your order for delivery of sashimi, sushi, rolls and other dishes. Enjoy Japanese cuisine: sushi order from the catalog, delivery of land and food free of charge in Moscow. A bit of history:

Sushi was the first time as a dish in South Asia: there, that during more time to maintain the taste of raw fish, rice guessed apply. The very character of land means "pickled fish." Its clean, razdelyvali, podsalivali and mixed with rice, then long kept under pressure (later replaced his cap). Fish as a result of canned and stored to more than one year. After that priobretavshy unpleasant smell and taste of rice simply discarded. By 7 the centennial of the land had been distributed in the territory of Japan, Thailand and China. Today, in a way preparing naredzusi in Japan. Only in the 17 century, began to appear well-known now with sushi rice in their composition was also seafood, vegetables and rice malt. Then add vinegar to the ingredients, and the fermentation has been no need. And in the 19 century, fish and even began to bring in raw form. Two main options for the preparation of the land since then little has changed. What are the land:

All land in any case include a specific figure, but the stuffing and seasonings can vary:
-Makidzusi: cylindrical shape of the land makisu (bamboo mat), sometimes - norii or covered with a thin omletom;
-Temaki: Sushi in the form of a cone, where the toppings are the broad end, unlike the others, they do not eat with chopsticks, and hands;
-Nigiridzusi: oblong rice lump, filling layer that covers the rice, wasabi (a kind of multi-kornevischnoy grass), the most common option;
-Futomaki: high land covered with nori and containing up to 3 types of fillings for flavor;
-Gunkan-maki: oval pressed lump of rice, which, with the help of nori (seaweed), attached to the toppings (caviar, or other)
and many others.

Tasty Salad

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Mainly used in a salad raw and cooked vegetables such as cucumbers, tomatoes, radishes, radishes, celery, carrot, cabbage, turnips, beets, peas, etc. Of the fruit most often used apples, oranges, lemons, bananas. Also useful to add to salads cranberries, cherry plum, grapes. For in a salad they are well combined with other products, fruits should be cleaned from the skin and bones, and finely cut.

To prepare a tasty salad, should be collected mature fruits and vegetables of good quality, and believe it is not so complicated, and cooking. All vegetable ingredients of the future need to wash dishes in cold water, and, if necessary, boil, no cleaning of the skin. It is important that the vegetables and fruits in a salad were good nashinkovany, finely chopped or grated naterty. In order to give a spicy salad, the unique taste, should not be neglected spices, seasonings

and spices. Use the pepper, onion, garlic, parsley, horseradish, dill, celery, while maintaining a sense of proportion. Do not fill the prepared salads for 2-3 hours before the filing of the table - so they lose their taste and vitamins, even if stored in a refrigerator. Salt and fill salads are best just before the filing of the table.

Be original. And at the festive feast, and the usual menu of our daily diet are always salads. These dishes have become accustomed, in demand, all the favorites. But when it comes to the reception, each hostess is seeking something of a surprise, hitting their culinary skills. And here are not necessarily think any new, magnificent recipes. Moreover, the visit is better not to experiment. Just be original, applying a bit of fiction and sharpness.

For example, why not file a salad, not just prepared, and using the same success, in raw form? All are accustomed to that salads placed on a platter or in salatnitsy? Get away from tradition. Podzharte pieces of white bread in a way that one party has remained soft. Top to put a portion of salad greens and decorate. You can even make the salad in a sandwich: namazhte a piece of fresh bread, butter, and it put the salad.

They usually make great sandwiches and eat them with a fork and knife. The same would be very neordinarno if salad nafarshirovat fresh vegetables, or put it in the basket of fresh bread dough or sand. General - for the more culinary imagination, and the reception will be held at the highest level

What we know about salatah? Salads long and have become in our diet food. And we are so accustomed to this kind of dishes that may not reflect their usefulness for our bodies and nutritional value. You should! Especially good vegetable salads. These foods should be there all year round, and preferably every day. They serve not only to proceed with an appetite, but also enrich our tsenneyshimi diet with vitamins, minerals and other necessary materials.

Salads diversity of our menu, decorate the festive table. At the one who eats a lot of vegetable salads, especially fresh and raw vegetables, as a rule is a good mood, beautiful skin, graceful figure and excellent digestion. To once and for all put an end to the frivolous attitude to vegetables, and especially the salad of raw vegetables, remember that a well-prepared salad - it's a true delicacy!

In addition, agree to produce such foods is not difficult, and sometimes even interesting - you can flash culinary imagination, think of something «brand», combine the seemingly incompatible products to surprise guests. Do not forget as well, and the greens, because it is all the more by the way complement the taste of your salad. Add the vegetable salad green onion, dill, parsley, celery, the young leaves of lettuce and see how delicious and, most importantly, helpful to have your meal.

Nut Recipe

2009-02-01T23:29:00.000-08:00

The fouaces a taste makes emergency
fouaces and the delights of Rabelais foués specialties of touraine!!

When we spoke rillettes from Tours we can not forget the famous Fouasse of specialty Touraine Chinon (fouaces of the Lerner)

Already prepared in Touraine in the Middle Ages (it was used then ecuelle to receive frippe with which it was then consumed) the fouace was first a cake of bread dough campaign pitted the range to limit the growth of yeast, and is cooked in hot ashes of the home of the fireplace or in the oven of the farm.

In the sixteenth century fouaces of Lerna were the ten most famous place in the round and were the subject of a trade rather important source of income for the inhabitants of the town!

The sixteenth century was certainly the golden age of Rabelais fouace (present in large numbers in the markets of Chinon, Loudun, Saumur). Rabelais, who contributed to the capture of evocation small cakes baked. Rabelais is the author of Gargantua!

During the seventeenth and eighteenth century, of Lerna fouaces were still in vogue in the surrounding countryside.

In 1900, fouaces were manufactured as the Chinon in the country Lochois.

We distinguished two types of fouaces:

The fouace buttered (which tasted quite often with goat cheese or rillettes) or dry fouace (the latter was mostly eaten at Christmas). The fouée is a cake made up with the rest of the paste used to make bread.

We ate once a fouée whenever we put in the oven. The smell of cooked foué in Touraine was long synonymous with good smell "it feels the fouée" meaning by extension:

I smell the kitchen well done!

Today, some bakers of Chinon, based very freely old recipes of yesteryear to make fouaces continuing the tradition Chinonaise and keep all the prestige of the Touraine and its gastronomy

This is my personal recipe fouaces:

500g of wheat flour
150g honey
70 g salted butter
12 g of salt
20g yeast
25 g chopped nuts
25 hazelnut minced
5 eggs
10cl milk

Make a starter with 100g of flour, yeast and milk, to push for an hour or two depending on the temperature of the room.

Mix the other ingredients to the yeast to make a stiff dough. Let stand the pate cool overnight. Expand then roll into balls the size of an egg.

Land on a plate!

Gild the eggs and let rise again.

Bake 10 minutes in oven.

Rice for sushi

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How to prepare properly and easily rice for making sushi, this Japanese dish become so popular around the world. Try this recipe is simple.

The following recipe for sushi rice

Ingredients

With these quantities you should get approximately 750 grams of rice ready to make sushi.
300 g of Japanese rice
1 coffee spoon of salt
4 tablespoons rice vinegar
2 tablespoons powdered sugar

Preparation

1 - Measure the rice using a cup or a bowl and make sure to have a cup or bowl full flush-board. (If necessary, use the cup several times. This will be used to measure the water needed for cooked rice)
2 - Wash the rice in a large quantity of water several times, at least three, until the water has become clear.
3 - Put in a colander and let drain at least an hour.
4 - Put the rice in a saucepan. Add water (a measure and a measure to 1/5th of rice)
5 - Place the pan on fire, put a lid and bring to boil good heat.
6 - When the rice end, reduce the heat by half and continue to cook for 10 minutes. Now turn the heat to a minimum and cook another 5 minutes.
7 - Remove from heat, leaving the lid and let and 10 minutes.
8 - Take a large cutting board or plate better cooking of your oven. Make sure it is clean. Dampen it with a little water.
9 - Take a pot of rice and reverse all of a sudden it contains rice on the plate.
10 - Spread the rice evenly with a spatula.
11 - Mix the rice vinegar, sugar and salt, making sure the sugar and salt are dissolved. (heat a bit if necessary but do not boil)
12 - Pour the mixture of vinegar, sugar and salt evenly over the rice and stir while making sure the rice does not form pellets or does not make paste. Stir the rice with a spatula in one hand and on the other, cool it with a fan.
13 - Keep the rice in a container with a paper cover for the film. Use quickly to make your sushi.

APRICOT NUT BREAD

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To make Apricot Nut Bread You need these items.

1. 3/4 cup dried apricots

2. 1 cup flour

3. 2 tsp baking powder

4. 1/4 tsp baking soda

5. 1/2 tsp salt

6. 1/2 cup sugar

7. 3/4 cup milk

8. 1 egg, slightly beaten

9. 1 Tbsp grated orange peel

10. 1 Tbsp vegetable oil

11. 1/2 cup whole wheat flour

12. 1 cup coarsely chopped walnuts

Method for the recipe

First Place the apricots on a chopping block. Sprinkle 1 Tbsp flour over them. Dip a knife into the flour and chop the apricots finely. Flour the knife often to keep the cut up fruit from sticking together. Sift the remaining flour, baking powder, baking soda, salt and sugar into a large bowl. Combine the milk, egg, orange peel, and oil. Stir the flour mixture and the whole wheat flour. Fold in the cut up apricots, any flour left on the cutting block and the walnuts. Pour into a well greased, floured baking unit. Cover and place on a rack in the slow cooker, but prop the lid open a fraction with a toothpick or a twist of foil to let excess steam escape.

You need to Cook on High for 4 to 6 hours. Cool on a rack for 10 minutes. Serve warm or cold.

Its for 4 to 6 people servings.

Now before you all ask what a baking unit is (I wondered as I sat and typed this in), I looked it up in the front of the bread section. She says that some manufacturers are making units for slow cookers, but if you don't have one, a 2 pound coffee can works. Pyrex muffin cups also work. Also 1, 1 1/2 and 2 quart molds work.

DO NOT LIFT THE LID WHILE BAKING THIS BREAD.

APPLE PUDDING CAKE

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There are so many recipe of apple but some of them are more delicious. I will show you a delicious recipe of apple.
To make apple pudding cake we need the following items:
1. 2 cups sugar
2. 2 eggs
3. 2 cups flour
4. 1 teaspoon baking soda
5. 1 cup vegetable oil
6. 1 teaspoon nutmeg
7. 2 teaspoons vanilla
8. 2 cups unpeeled apple, finely chopped
9. 1 cup chopped nuts (walnuts or pecans)

Method

First of all beat sugar, oil, eggs, and vanilla together. Then Add apple with dry ingredients and mix well. After that, Spray a two pound tin can with cooking spray or grease and flour it. Pour batter into can, filling no more than 2/3 full. Place the can in Crock Pot. Do not add any water. Cover it but leave the cover ajar so that steam can escape. You should Cook on high 3 1/2 to 4 hours. Don't peek before the last hour of baking. Cake is done when top is set. Let
stand in can a few minutes before tipping pudding out on a plate. Serve it half-rounds plain, with whipped topping, or a pudding sauce. It will be liked by all of your family members.

APPLESAUCE SAUERKRAUT

I will show you another recipe of apple now.

To make Applesauce Sauerkraut you need these items:

4 cups sauerkraut, rinsed and drained
2 cups sweetened applesauce
1 tbs butter or margarine

Method

First of all Combine all ingredients. Place it in a greased 2 quart casserole. Then Bake at 375° F in oven for 30 to 45 minutes. And your cooking it completed. Serve it to 6 persons. For more persons increase those items according to your wish.

APPLE PIE COFFEE CAKE

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Apple Mixture:

1 can (20 oz) apple pie filling, apple slices broken up somewhat

1/2 teaspoon cinnamon

3 tablespoons brown sugar

Cake Batter:

2 small yellow cake mixes (Jiffy - 9-ounce each)

2 eggs, beaten

1/2 cup sour cream (light)

3 tablespoons softened butter or margarine

1/2 cup evaporated milk

1/2 teaspoon cinnamon

1 teaspoon butter or margarine for greasing slow cooker/Crock Pot

Combine ingredients for apple mixture in a small bowl. Combine batter ingredients; mix well.

Generouslly butter the sides and bottom of a 3 1/2 quart slow cooker/Crock Pot. Spread about half the apple mixture in the bottom of the pot. Spoon 1/2 the batter over the apple mixture. Spoon the

remaining apple mixture over the batter, then cover with remaining batter. Cover and cook on high for 2 to 2 1/2 hours. Turn heat off, leave cover ajar slightly, and cool for about 15 minutes. Invert

on a plate, retrieving any apples left in the bottom of the pot and placing on top of the cake. Makes a cake about 7 inches in diameter and 3 1/2-inches high.

APPLE-NUT CHEESECAKE

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Crust:
1 cup (scant) graham cracker crumbs
1/2 teaspoon cinnamon
2 tablespoons sugar
3 tablespoons butter, melted
1/4 cup finely chopped pecans or walnuts
Filling:
16 ounces cream cheese
1/4 cup brown sugar
1/2 cup granulated white sugar
2 large eggs
3 tablespoons heavy whipping cream
1 tablespoon cornstarch
1 teaspoon vanilla
Topping:
1 large apple, thinly sliced (about 1 1/2 cups)
1 teaspoon cinnamon
1/4 cup sugar
1 tablespoon finely chopped pecans or walnuts
Combine crust ingredients; pat into a 7-inch springform pan.
Beat sugars into cream cheese until smooth and creamy. Beat in eggs, whipping cream, cornstarch, and vanilla. Beat for about 3 minutes on medium speed of a hand-held electric mixer. Pour mixture into the prepared crust. Combine apple slices with sugar, cinnamon and nuts; place topping evenly over the top of cheesecake. Place the cheesecake on a rack (or "ring" of aluminum foil to keep it off the bottom of the pot) in the Crock Pot. Cover and cook on high for 2 1/2 to 3
hours. Let stand in the covered pot (after turning it off) for about 1 to 2 hours, until cool enough to handle. Cool thoroughly before removing pan sides. Chill before serving; store leftovers in the refrigerator.

APPLE GLAZED PORK ROAST

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Needs

4 lb. pork loin roast

6 apples

1/4 cup apple juice

3 T. brown sugar

1 t. ginger, ground

Method

Rub roast with salt and pepper. Brown pork roast under broiler to remove excess fat; drain well. Core and quarter apples. Place apple quarters in bottom of crockpot. Place roast on top of apples. Combine apple juice, brown sugar, and ginger. Spoon over top surface

of roast, moistening well. Cover and cook on Low for 10-12 hours, until done.

APPLE DATE PUDDING

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Needs
* 4-5 apples, peeled, cored and diced
* 3/4 cup sugar, or less, to taste
* 1/2 cup chopped dates
* 1/2 cup toasted, chopped pecans
* 2 tbs. flour
* 1 tsp. baking powder
* 1/8 tsp. salt
* 1/4 tsp. nutmeg
* 2 tbs. melted butter
* 1 egg, beaten

Method
In the slow cooker, place apples, sugar, dates and pecans; stir. In a separate bowl, mix together flour, baking powder, salt and nutmeg and stir into apple mixture. Drizzle melted butter over batter and stir. Stir in egg. Set cooker on low and cook for 3 to 4 hours. Serve warm.
NOTE: If crispier nuts are desired, add toasted pecans at the end of cooking period.

APPLE CRANBERRY CRISP

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Needs

* 3 apples (Any kind - I personally like Gala)

* 1 cup cranberries

* 3/4 cup brown sugar

* 1/3 cup rolled oats (quick cooking)

* 1/4 tsp. salt

* 1 tsp. cinnamon

* 1/3 cup butter, softened

Method

Peel, core and slice apples. Place apple slices and cranberries in cp. Mix remaining ingredients in separate bowl and sprinkle over top of apple and cranberries. Place 4 or 5 paper towels over the top of the crockpot, place an object (I use a wooden spoon) across the top of the crockpot and set lid on top. This allows the steam to escape. Turn crockpot on high and cook for about 2 hours.

Serves 4.

APPLE CRANBERRY COMPOTE

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Needs
6 cooking apples, peeled, slice
1 cup fresh cranberries
1 cup sugar
1/2 teaspoons grated orange peel
1/2 cups water
1/4 cups port wine
sour cream , (low fat)

Method
Arrange apple slices and cranberries in slow cooker/Crock Pot. Sprinkle sugar over fruit. Add orange peel, water and wine. Stir to mix ingredients. Cover, cook on low 4-6 hours, until apples
are tender. Serve warm fruits with the juices, topped with a dab of sour cream.
Serves 6.

APPLE-COCONUT CRISP

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Needs

4 large Granny Smith apples, peeled & coarsely sliced (about 4 cups)

1/2 cup sweetened flaked coconut

1 tablespoon flour

1/3 cup brown sugar

1/2 cup butterscotch or caramel ice cream topping (fat-free is fine)

1/2 teaspoon cinnamon

1/3 cup flour

1/2 cup quick rolled oats

2 tablespoons butter or margarine

Method

In a casserole 1 1/2-quart baking dish that fits in the slow cooker/Crock Pot, combine apples with

coconut, 1 tablespoon flour, 1/3 cup brown sugar, and cinnamon. Drizzle with the ice cream topping. Combine remaining ingredients in a small bowl with a fork or pastry cutter and sprinkle

over apple mixture. Cover and cook on high for 2 1/2 to 3 hours, until apples are tender. Serve warm with vanilla ice cream or whipped topping.

APPLE BUTTER

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Needs
This can be made in a slow cooker/Crock Pot or oven at 325 degrees for 3-4 hours.
4 qts. unsweetened applesauce
7 C. granulated sugar
1-1/3 C. brown sugar
5-1/3 T. cider vinegar
5-1/3 T. lemon juice
2 teaspoon. cinnamon
2 teaspoon. allspice
1 teaspoon. ground cloves

Method
Combine all ingredients in a slow cooker/Crock Pot or roasting pan. Cover and cook 3 hours, stirring occasionally. Remove lid and continue cooking until excess liquid cooks away (turn to low as necessary) Slow Cooker 5-8 hours, oven 3-5 hours Seal mixture in hot jars and process in a hot water bath for 10 minutes.
Makes approximately 8-10 pints

APPLE BROWN BETTY

2009-01-29T00:11:00.000-08:00

Needs
* 3 lbs. cooking apples
* 10 slices of bread, cubed (about 4 cups)
* 1/2 tsp. cinnamon
* 1/4 tsp. nutmeg
* 1/8 tsp. salt
* 3/4 c. brown sugar
* 1/2 c. butter or margarine, melted

Method
Wash apples, peel, core, cut into eighths; place in bottom on crock. Combine bread cubes, cinnamon, nutmeg, salt, sugar, butter; toss together. Place on top of apples in crock. Cover. Place crock into outer shell. Cook on low setting 2 to 4 hours.
Makes 6 to 8 servings.

ALL DAY MACARONI AND CHEESE

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Needs

8 ounces elbow macaroni, cooked and drained

4 cups(16 ounces) shredded sharp Chedder Cheese

1 can (12 ounces) evaporated milk

1 1/2 cups milk

2 eggs

1 teaspoon salt

1/2 teaspoon black pepper

Method

Place the cooked macaroni in crockpot that has been sprayed with nonstick cooking spray. Add the remaining ingredents, all except 1 cup of the cheese, mix well.

Sprinkle with the remaining 1 cup of cheese and then cover and cook on low setting for 5 to 6 hours or until the mixture is firm and golden around the edges. Do not remove the cover or stir until it has finished cooking.

ALL DAY CROCKPOT DELIGHT

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Necessaries

2-3 lbs. boneless chuck, cut into 1 inch cubes
1/2 c. flour
1/4 c. butter
1 onion, sliced
1 tsp. salt
1/8 tsp. pepper
1 clove garlic, minced
2 c. beer
1/4 c. flour

Methods

Coat beef cubes with the 1/2 cup flour. Brown in melted butter. Drain off excess fat. In crock pot, combine browned meat with onion, salt, pepper, garlic and beer.
Cover and cook on low 5-7 hours (all day) until meat is tender. Turn control to high. Dissolve remaining 1/4 cup flour in small amount of water. Stir into meat mixture, cook on high 30-40 minutes. Serve with rice and salad.

16 BEAN SOUP

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Necessaries

1 package 16 Bean Soup

3 bay leaves

1 tablespoon crushed oregano

2 cans no-fat chicken stock

Additional water to cover

3 stalks celery chopped

3 carrots diced

1 large onion chopped

3 cloves garlic sliced

1 pound turkey Italian sausage sliced

2 cans stewed (or diced) tomatoes

Methods

Combine first 5 ingredients (liquid should cover mixture by 1"-2") in Crock Pot Cook on high for 2

hours Add remaining ingredients and shift cooker to low and cook for additional 3 hours For more

zing, add cayenne or crushed red pepper when adding second set of ingredients. Serve as

complete meal or over rice. Freezes well.