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Donuts

Donuts

Soak the yeast in warm milk over which add a pinch of sugar.

In a large bowl, mix the flour, salt and sugar, then add the milk with the yeast and oil.

Knead the dough well for about 3 minutes. Pour it on a surface sprinkled with flour and knead a little more, then spread it on a 1.25 cm thick sheet. Cut the donuts with a special shape (with two concentric circles) or with two glasses of suitable sizes. Place on a surface sprinkled with flour and leave to rise for 10 minutes.

Meanwhile, heat the oil in a pan (the oil layer should be about 1.25 cm) and fry the donuts on both sides. Remove on paper towel to remove from oil.

Donuts can be decorated with various glazes or candies.

Glaze: the milk heats up and the butter melts in the milk.

-> vanilla: powdered sugar (125g) is combined with lemon juice, vanilla essence and 2 lg of milk and butter mixture.

-> chocolate: powdered sugar (125g) is combined with 2 lg of cocoa and 3 lg of milk and butter mixture.



What are the new Medicare Donut Hole Rules for 2020?

Initially, being in the donut hole meant you had to pay the full OOP by the time you reached the threshold for more drug coverage. However, since the introduction of the Affordable Care Act, the donut hole has closed.

The donut hole has been closed for branded medicines in 2019 and will be closed for generic medicines in 2020. However, although the donut hole is being phased out, you will still have to pay a certain percentage of the OOP once Medicare reaches the coverage limit. .

& # 206n 2020, you have to pay 25% of the costs for generic drugs, brand names, while you are in the donut hole. As for generic drugs, c & # 226t and brand names, only a certain amount of costs counts down to your operating threshold.

Let's see how this works in some of the examples below.

Generic drugs

For generic drugs, just the amount you have I actually pay counts towards the OOP threshold. E.g:

  1. You are currently in the donut hole and a covered generic drug costs $ 40.
  2. You will pay 25% of this OOP cost, which is $ 10.
  3. Only this $ 10 will take into account the OOP costs for getting out of the donut hole. The remaining $ 30 won't count.

Brand name drugs

For brand-name medicines, 95 percent of the total price of medicines will count until the OOP threshold is reached. This includes 25% you pay OOP plus a discount from the manufacturer.

So, as a simple example:

  1. You're in the donut hole and a covered brand name drug costs $ 40.
  2. You will pay 25% of this OOP cost, which is $ 10. The manufacturer's discount will be 70 percent, or $ 28.
  3. This is $ 38. This amount of money will be considered for the OOP costs for getting out of the donut hole. The remaining $ 2 won't count.

What happens after I get out of the donut hole?

Once you get out of the donut hole, you will receive what is called catastrophic coverage. This means that you will have to pay whatever is higher for the rest of the year: 5 percent of the cost of a medicine or a small copay.

The minimum copy for 2020 has increased slightly since 2019:

  • Generic drugs: Minimum copy is $ 3.60, which is up from $ 3.40 in 2019
  • Brand name drugs: Minimum copy is $ 8.95, which is up from $ 8.50 in 2019

Are you planning to enroll in a Medicare prescription drug plan? Below are some things to consider before choosing a plan.

  • Use the Medicare website to find a plan that's right for you.
  • Compare a Medicare Part D with a Medicare Advantage Plan (Part C). Medicare Advantage plans include health care and single-plan drug coverage and sometimes other benefits, such as dentistry and vision.
  • Make sure that the plan you are considering includes the medicines you are taking in their formulary.
  • If you are taking a range of generic drugs, look for a plan that charges a low copayment for these drugs.
  • If you are concerned about your expenses while you are in the donut hole, try to find a plan that will provide additional coverage during this time.
  • Make sure the extra coverage includes the medications you are taking.

Top 5 recipes for home cooked meals in the Philippines

There is no country with more holidays than the Philippines. Nor is there a country with a longer Christmas season. Holidays are essential to the Filipino lifestyle and food is the key to all Filipino festivities. When there is no vacation, Filipinos will invent a single person to have a reason to meet. mentality fiesta is called. But when Filipinos don't party or celebrate, daily meals tend to be simpler. As in other Southeast Asian countries, Filipino meals often consisted of a soup, a plate of meat, and a plate of vegetables. The interesting thing is that in many cases, all three components are served in one dish.

Superb soup

It can be said that the most beloved of the Filipino soups, sinigang is a broth soup clearly flavored with a souring agent that can be sampalok (tamarind), bayabas (guava) or kamias (Averrhoa bilimbi). It adds the fruits of (shrimp, shrimp or fish) or meat (especially pork) and a range of vegetables that may include kangkong (swamp spinach), eggplant, gabi (taro), sitaw (long beans) make a filling soup that most Filipinos consider a main slice.

Salads

Although lettuce as an introductory course is not traditional in the Philippines, half a century of American colonization and the American media have changed the eating habits of many Filipinos, many of them considering a basic salad as an integral part of the meal.

Elsewhere in the country, especially in rural areas, salads are considered a special dish. Salad (the local name for salads), on the other hand, is primarily a kind of plate served to complement a main dish with meat or seafood.

Main dishes

Although Filipinos also love a lot of vegetables in meals, Filipinos are not vegetarians by nature. Therefore, the concept of the main antenna revolves around meat and seafood, which, if not cooked with vegetables, are often accompanied by a plate of vegetables.

An archipelago of over 7,000 islands, the Philippine seas are full of many varieties of fish and shellfish.

Meat from the Philippine diet is not limited to pork, chicken and beef. Goat goat is popular in the country is good. And "meat" includes edible organs.

No main meal in the Philippines is complete without rice. The simplest and most common form is rice boiled in water, but Filipinos can enjoy the remaining rice. Fried rice with garlic, Java rice and rice with crab paste are just among the many favorites.

Sweets and desserts

The concept of dessert is foreign to traditional Asian customs, but sweets are an important part of Filipino cuisine as it is throughout Southeast Asia. Consumed mostly as snacks in the old days, modern Southeast Asians have adopted the Western practice of serving these sweet dishes at the end of a meal.


Handige aanbevelingen

Nuttige tips voor het koken van donuts zijn nuttig voor zowel beginners als ervaren huisvrouwen. Het gebruik ervan bespaart niet alleen kooktijd, maar verbetert ook de smaak van het dessert:

  1. Een vleugje citroenschil toegevoegd tijdens het koken zal een speciaal delicaat aroma en aroma toevoegen aan kant-en-klare donuts
  2. Met een eenvoudige manier om te toeten, cunt u een fruitige smaak toevoegen. Om dit te doen, wordt naast alle andere ingrediënten, puree banaan, appel, peer of abrikoos toegevoegd aan het deeg. Kant en klare gebakjes zullen je verrassen
  3. Om overtollige boter van donuts te verwijderen, hebt u een gewoon papieren servetje nodig. Terwijl de broodjes nog heet zijn, moeten ze erop worden gezet. Het servet zal overtollig vet absorberen, en het dessert zal minder calorierijk worden
  4. De optimale hoeveelheid boter bij het bakken van broodjes is 4 cm. De taak van het koken van donuts kan worden vereenvoudigd door een friteuse of een speciaal mondstuk op een koekenpan.

Zo & # 8217n dessert bereiden is gemakkelijk en leuk. Dankzij een verscheidenheid aan vullingen, toppings en glazuren kunnen donuts zonder gist elke keer op een nieuwe manier worden bereid, nieuwe smaken en combinaties bedenken.


Ingredients for the fluffy donut recipe

  • 500 g flour
  • 250 ml of milk
  • 50 g melted butter
  • 40 g sugar
  • 10 g dry yeast
  • 2 eggs
  • 1 yolk
  • Vanilla essence (optional)
  • Grated lemon peel
  • orange peel
  • A teaspoon of salt

Preparation for the Fluffy Donuts recipe, simple, traditional, step by step recipe

Donut dough

Put warm milk, sugar and dry yeast in a bowl. Mix with a whisk (or spoon) until the sugar has melted and the yeast has dissolved. Leave it for 10 minutes, when it started to froth on top (sign that the yeast is in action), add eggs + egg yolk (beaten a little with a fork), melted and cooled butter, lemon peel.

Mix a little then add sifted flour.
Homogenize everything with a spoon for about 10-15 minutes (the dough will be sticky, so it should be, no more flour is added).
Cover the bowl with foil and leave to rise for 40 minutes in a warm place.
Meanwhile, cut baking paper into square pieces and grease with oil.
After the dough has risen, grease your hands with oil (the dough will be sticky) and form balls as big as you want, put them on the baking sheets and flatten them a little.
Leave to rise for 20 minutes.
In a frying pan, put oil to heat and put the donuts lightly until they come off the paper, fry them over the right heat, always turning them from one side to the other until they turn brown.
Remove on kitchen paper to absorb excess oil.
Powder with sugar when cooled slightly.

The oil must have a constant temperature. If it is too hot, it will burn on top and will remain raw inside.
And… if the fire is too low… they absorb too much oil and they will come out oily.
The donuts can be made without a hole in the middle, they can be filled with vanilla cream, chocolate, jam ... etc.
I sometimes mix sugar with cinnamon… They have a special flavor.
The dough can also be made with a food processor.

The recipe and the pictures belong to Monica Baicus and she participates in the competition "The great contest of autumn, with guaranteed prizes, without drawing lots". You can find more recipes published by her here.

The average grade given by the jury for this recipe is 10.

Recipes with Gina Bradea »Recipes» Fluffy donuts, simple, traditional recipe, step by step


Top 5 recipes for home cooked meals in the Philippines

There is no country with more holidays than the Philippines. Nor is there a country with a longer Christmas season. Holidays are essential to the Filipino lifestyle and food is the key to all Filipino festivities. When there is no vacation, Filipinos will invent a single person to have a reason to meet. mentality fiesta is called. But when Filipinos don't party or celebrate, daily meals tend to be simpler. As in other Southeast Asian countries, Filipino meals often consisted of a soup, a plate of meat, and a plate of vegetables. The interesting thing is that in many cases, all three components are served in one dish.

Superb soup

It can be said that the most beloved of the Filipino soups, sinigang is a broth soup clearly flavored with a souring agent that can be sampalok (tamarind), bayabas (guava) or kamias (Averrhoa bilimbi). It adds the fruits of (shrimp, shrimp or fish) or meat (especially pork) and a range of vegetables that may include kangkong (swamp spinach), eggplant, gabi (taro), sitaw (long beans) make a filling soup that most Filipinos consider a main slice.

Salads

Although lettuce as an introductory course is not traditional in the Philippines, half a century of American colonization and the American media have changed the eating habits of many Filipinos, many of them considering a basic salad as an integral part of the meal.

Elsewhere in the country, especially in rural areas, salads are considered a special dish. Salad (local name for salads), on the other hand, is primarily a dish served to complement a main dish with meat or seafood.

Main dishes

Although Filipinos also love a lot of vegetables in meals, Filipinos are not vegetarians by nature. Therefore, the concept of the main antenna revolves around meat and seafood, which, if not cooked with vegetables, are often accompanied by a plate of vegetables.

An archipelago of over 7,000 islands, the Philippine seas are full of many varieties of fish and shellfish.

Meat from the Philippine diet is not limited to pork, chicken and beef. Goat goat is popular in the country is good. And "meat" includes edible organs.

No main meal in the Philippines is complete without rice. The simplest and most common form is rice boiled in water, but Filipinos can enjoy the remaining rice. Fried rice with garlic, Java rice and rice with crab paste are just among the many favorites.

Sweets and desserts

The concept of dessert is foreign to traditional Asian customs, but sweets are an important part of Filipino cuisine as it is throughout Southeast Asia. Consumed mostly as snacks in the old days, modern Southeast Asians have adopted the Western practice of serving these sweet dishes at the end of a meal.


What is a Medicare donut hole?

You may have heard of the "donut hole" referring to Medicare Part D, the Medicare prescription drug coverage.

The donut mouth is a gap in the coverage of prescription drugs during which you can pay more for medicines. Enter the donut hole once Medicare has paid a certain amount of prescription drugs in one year of coverage.

Once you enter the donut hole, you will pay more out of pocket (OOP) for the cost of your prescriptions until you reach the annual limit. Depending on the type of coverage you choose, when you reach this limit, your plan can help you pay for your prescriptions again.

In 2020, major changes are being made to the Medicare donut hole, while the United States Congress is trying to close this coverage gap. What are these changes and how can they affect you? Keep reading as we discuss more about the donut hole, what's new in 2020 and more.


Ingredients for the fluffy donut recipe

  • 500 g flour
  • 250 ml of milk
  • 50 g melted butter
  • 40 g sugar
  • 10 g dry yeast
  • 2 eggs
  • 1 yolk
  • Vanilla essence (optional)
  • Grated lemon peel
  • orange peel
  • A teaspoon of salt

Preparation for the Fluffy Donuts recipe, simple, traditional, step by step recipe

Donut dough

Put warm milk, sugar and dry yeast in a bowl. Mix with a whisk (or spoon) until the sugar has melted and the yeast has dissolved. Leave it for 10 minutes, when it started to froth on top (sign that the yeast is in action), add eggs + egg yolk (beaten a little with a fork), melted and cooled butter, lemon peel.

Mix a little then add sifted flour.
Homogenize everything with a spoon for about 10-15 minutes (the dough will be sticky, so it should be, no more flour is added).
Cover the bowl with foil and leave to rise for 40 minutes in a warm place.
Meanwhile, cut baking paper into square pieces and grease with oil.
After the dough has risen, grease your hands with oil (the dough will be sticky) and form balls as big as you want, put them on the baking sheets and flatten them a little.
Leave to rise for 20 minutes.
In a frying pan, put oil to heat and put the donuts lightly until they come off the paper, fry them over the right heat, always turning them from one side to the other until they turn brown.
Remove on kitchen paper to absorb excess oil.
Powder with sugar when cooled slightly.

The oil must have a constant temperature. If it is too hot, it will burn on top and will remain raw inside.
And… if the fire is too low… they absorb too much oil and they will come out oily.
The donuts can be made without a hole in the middle, they can be filled with vanilla cream, chocolate, jam ... etc.
I sometimes mix sugar with cinnamon… They have a special flavor.
The dough can also be made with a food processor.

The recipe and the pictures belong to Monica Baicus and she participates in the competition "The great contest of autumn, with guaranteed prizes, without drawing lots". You can find more recipes published by her here.

The average grade given by the jury for this recipe is 10.

Recipes with Gina Bradea »Recipes» Fluffy donuts, simple, traditional recipe, step by step


Top 5 recipes for home cooked meals in the Philippines

The simplicity of the appearance of Filipino food is based on complex flavors

There is no country with more holidays than the Philippines. Nor is there a country with a longer Christmas season. Holidays are essential to the Filipino lifestyle and food is the key to all Filipino festivities. When there is no vacation, Filipinos will invent a single person to have a reason to meet. mentality fiesta is called. But when Filipinos don't party or celebrate, daily meals tend to be simpler. As in other Southeast Asian countries, Filipino meals often consisted of a soup, a plate of meat, and a plate of vegetables. The interesting thing is that in many cases, all three components are served in one dish.

Superb soup

It can be said that the most beloved of the Filipino soups, sinigang is a broth soup clearly flavored with a souring agent that can be sampalok (tamarind), bayabas (guava) or kamias (Averrhoa bilimbi). It adds the fruits of (shrimp, shrimp or fish) or meat (especially pork) and a range of vegetables that may include kangkong (swamp spinach), eggplant, gabi (taro), sitaw (long beans) make a filling soup that most Filipinos consider a main slice.

Salads

Although lettuce as an introductory course is not traditional in the Philippines, half a century of American colonization and the American media have changed the eating habits of many Filipinos, many of them considering a basic salad as an integral part of the meal.

Elsewhere in the country, especially in rural areas, salads are considered a special dish. Salad (local name for salads), on the other hand, is primarily a kind of plate served to complement a main dish with meat or seafood.

Main dishes

Although Filipinos also love a lot of vegetables in meals, Filipinos are not vegetarians by nature. Therefore, the concept of the main antenna revolves around meat and seafood, which, if not cooked with vegetables, are often accompanied by a plate of vegetables.

An archipelago of over 7,000 islands, the Philippine seas are full of many varieties of fish and shellfish.

Meat from the Philippine diet is not limited to pork, chicken and beef. Goat goat is popular in the country is good. And "meat" includes edible organs.

No main meal in the Philippines is complete without rice. The simplest and most common form is rice boiled in water, but Filipinos can enjoy the remaining rice. Fried rice with garlic, Java rice and rice with crab paste are just among the many favorites.

Sweets and desserts

The concept of dessert is foreign to traditional Asian customs, but sweets are an important part of Filipino cuisine as it is throughout Southeast Asia. Consumed mostly as snacks in the old days, modern Southeast Asians have adopted the Western practice of serving these sweet dishes at the end of a meal.


Ingredients for the fluffy donut recipe

  • 500 g flour
  • 250 ml of milk
  • 50 g melted butter
  • 40 g sugar
  • 10 g dry yeast
  • 2 eggs
  • 1 yolk
  • Vanilla essence (optional)
  • Grated lemon peel
  • orange peel
  • A teaspoon of salt

Preparation for the Fluffy Donuts recipe, simple, traditional, step by step recipe

Donut dough

Put warm milk, sugar and dry yeast in a bowl. Mix with a whisk (or spoon) until the sugar has melted and the yeast has dissolved. Leave it for 10 minutes, when it started to froth on top (sign that the yeast is in action), add eggs + egg yolk (beaten a little with a fork), melted and cooled butter, lemon peel.

Mix a little then add sifted flour.
Homogenize everything with a spoon for about 10-15 minutes (the dough will be sticky, so it should be, no more flour is added).
Cover the bowl with foil and leave to rise for 40 minutes in a warm place.
Meanwhile, cut baking paper into square pieces and grease with oil.
After the dough has risen, grease your hands with oil (the dough will be sticky) and form balls as big as you want, put them on the baking sheets and flatten them a little.
Leave to rise for 20 minutes.
In a frying pan, put oil to heat and put the donuts lightly until they come off the paper, fry them over the right heat, always turning them from one side to the other until they turn brown.
Remove on kitchen paper to absorb excess oil.
Powder with sugar when cooled slightly.

The oil must have a constant temperature. If it is too hot, it will burn on top and will remain raw inside.
And & hellip if the fire is too weak & hellipabsorb too much oil and they will come out oily.
The donuts can be made without a hole in the middle, they can be filled with vanilla cream, chocolate, jam ... etc.
I sometimes mix sugar with cinnamon & hellip. They have a special aroma.
The dough can also be made with a food processor.

The average of the grades given by the jury for this recipe is 10.

Recipes with Gina Bradea & raquo Recipes & raquo Fluffy donuts, simple, traditional recipe, step by step


Donuts in the oven

My kids are crazy about donuts (so am I) so this donut recipe was tried on the spot and many enjoyed especially for the chocolate icing :). They are very fluffy and the fact that they are baked makes them better (the top) than the fried ones. They have only one disadvantage compared to those fried in oil, you eat more :)).

Ingredients for 16-18 pieces:

  • 500g flour
  • 1 or
  • 2 yolks
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 25g fresh yeast or 7g dry yeast
  • 200ml milk
  • 75ml oil
  • flavors (I put lemon)

1. To start, prepare the yeast dough, mix it with a teaspoon of sugar until it liquefies, then add 1 teaspoon of flour and 100ml of warm water. Let it grow.

Mix the yolks and whole egg well with the sugar then add the oil and flavors. Pour the mixture over the flour together with the yeast, salt, warm milk and knead an elastic dough that you let rise covered for 1 hour.

2. Spread a sheet of about 1 -1.5 cm and cut larger circles then a hole in the middle of each. We collect the remaining dough and use it again for other donuts.

3. Put the donuts in the tray lined with baking paper and let them rise for 30 minutes. This is very important so do not rush and let them grow beautifully.

4. Grease the donuts with the yolk mixed with oil and bake them at 180 degrees C for about 20 minutes.

We take them out on a plate and let them cool. You can eat them like this or glaze them. We chose the chocolate icing because we still have to recycle the estates from Christmas :)

5 For the icing, melt the chocolate together with the oil. When the donuts have cooled, turn them face down and lightly glaze them in warm chocolate.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Video: Sata andagiOkinawan Donuts Recipe from Japan (October 2021).