New recipes

Spicy vegan crackers

Spicy vegan crackers

1. First of all, prepare all types of flour. This is easily achieved by grinding lentils, quinoa and grinding corn, so that we have the finest flour (if you want, the corn can be left as well).

2. Mix all the dry ingredients, add the olive oil and water.

3. Start mixing all the ingredients by hand or with the robot, trying to get a dough (if it doesn't bind enough, you can add a few tablespoons of plain water, but carefully, so as not to have a too soft dough).

4. On a baking sheet placed on the board, spread a very thin sheet of dough with the rolling pin.

5. cut the desired shapes, using a cookie cutter.

6. Place in a tray lined with baking paper and bake for 5 minutes over high heat.

7. Allow to cool, then remove from the pan and place on a plate.

It is consumed as such or with lentil paste or various other pastas and pastries. Good appetite!


Spicy Vegan Crackers - Recipes

rvn, related to young people or others who cook as we were raised, not with food from the freezer district, it is true that people who have low incomes, who cannot afford to go to the restaurant, to buy expensive meats, cheeses, sauces and who knows what else. People who do not have a fantastic income are forced to spend more time in the kitchen. Others do it for their own pleasure and have enough money to buy exotics to have fun with. Others do not have money for exoticism, but they still enjoy making their own food, with ingredients that are as healthy as possible and cooked in the healthiest way possible. Everyone has their own pleasure or need. Those who enjoy buying food from the city every day and have money for it, it's very good for them, that is, I personally do not try to convince anyone that there is a better way. On the other hand, doctors and hospitals must also live, because no matter how much you hope the human body is adapted, in fact there are probably thousands of studies that show that the most common diseases are based on a lack of nutrients, which derives from lack of healthy eating. It takes a species tens of thousands of years to evolve and adapt to something new. Recent changes in air, water, food are too fast for our bodies to cope with. A chemical banned 40 years ago is found in the cells of every newborn. I don't know if this is an adaptation, that body is already weaker than the bodies of children born 100 years ago, before that chemical was invented.


You put an end to it! On this occasion I remembered the Parmesan cheese I put in Caesar's salad and forgot to write it and which my girls were delighted with - especially the middle one, and I was thinking something like & quotGod, 18 lei 200g - How can I get them Parmesan? It's not that expensive. I need to find someone who comes from Italy often. & quot. We have to make all the choices, depending on money, time and availability, and cook as we think is healthiest for us in the given conditions. I make sweets quite often - a few times a week because I have 3 children and they like sweets and I prefer to make them myself knowing what I put there. If I give them bought sweets, I prefer to give them dark chocolate. And they cook every day or every other day and always make soups and broths, and salads and everything I think is necessary for their growing body. "By budget, Coane Fanica, by budget!"

rvn, related to young people or others who cook as we were raised, not with food from the freezer district, it is true that people who have low incomes, who cannot afford to go to the restaurant, to buy expensive meats, cheeses, sauces and who knows what else. People who do not have a fantastic income are forced to spend more time in the kitchen. Others do it for their own pleasure and have enough money to buy exotics to have fun with. Others do not have money for exoticism, but they still enjoy making their own food, with ingredients that are as healthy as possible and cooked in the healthiest way possible. Everyone has their own pleasure or need. Those who enjoy buying food from the city every day and have money for it, it's very good for them, that is, I personally do not try to convince anyone that there is a better way. On the other hand, doctors and hospitals must also live, because no matter how much you hope the human body is adapted, in fact there are probably thousands of studies that show that the most common diseases are based on a lack of nutrients, which derives from lack of healthy eating. It takes a species tens of thousands of years to evolve and adapt to something new. Recent changes in air, water, food are too fast for our bodies to cope with. A chemical banned 40 years ago is found in the cells of every newborn. I don't know if this is an adaptation, that body is already weaker than the bodies of children born 100 years ago, before that chemical was invented.


You put an end to it! On this occasion I remembered the Parmesan cheese I put in Caesar's salad and forgot to write it and which my girls were delighted with - especially the middle one, and I was thinking something like & quotGod, 18 lei 200g - How can I get them Parmesan? It's not that expensive. I need to find someone who comes from Italy often. & quot. We have to make all the choices, depending on money, time and availability, and cook as we think is healthiest for us in the given conditions. I make sweets quite often - a few times a week because I have 3 children and they like sweets and I prefer to make them myself knowing what I put there. If I give them bought sweets, I prefer to give them dark chocolate. And they cook every day or every other day and always make soups and broths, and salads and everything I think is necessary for their growing body. "By budget, Coane Fanica, by budget!"

rvn, I think the sign refers rather to preparing food from scratch, not cooking by the lamp. When using unprocessed ingredients. And if we could go back to the cans for the winter that our grandmothers and mothers used to make, that would be good too. If you cook in clay pots, in cast iron pots, over low heat on modern stoves, it's perfect. Who has the time and opportunity to dry their fruits and tomatoes in the sun when their season is at its maximum again would be good. And other interesting things.

seal, I learned the hard way that the first thing you need to buy in the kitchen is a good knife. I first got a mandolin, which is not a singing tool in this case :)) it is used to cut various vegetables and I used it fixed twice and then I put it for storage, for a larger kitchen .

Yes, that was the point of my statement.
It would have been more correct to say not to cook traditionally but to eat traditionally. By this I mean to dedicate time, attention and pleasure to our menus. To feed us means not only to eat, it means to choose the ingredients, to learn to know them after aspect, to prepare, to present, to create an atmosphere, a favorable atmosphere, even if you serve a bowl of yogurt with cereals. The interaction with the ingredients seems essential to me, it loads the whole process of spirituality. to enjoy the right utensils - all of these are integrated into a whole. When you consciously dedicate yourself and enjoy cooking, your imagination starts to work, you start to play with the proportions, to intuit the final taste, you become creative. and that's actually essential (and) in the kitchen.
One winter I did the following experiment: instead of taking sunflower seeds from health food stores, packed kernels, I preferred to buy from peasants in their shells. And I spent some time cleaning them myself. They have a taste. incomparably better, fresher / but that was not the main gain. The fact that I made this effort disciplined me and the dedication itself gave me a comforting feeling. I also try to do, as much as I can, with nuts.
I remain convinced that the way we eat and relate to food develops the relationship we actually have with ourselves.

[QUOTE = anaemona] rvn, I think the sign refers to preparing food from scratch, not cooking by the lamp.
Yes, that was the point of my statement.
It would have been more correct to say not to cook traditionally but to feed ourselves traditionally.

I'm glad you came back to clarify, because there is a big difference between traditional and modern in the kitchen. even so. Feeding us traditionally does not mean everything you really wanted to say, namely that the ritual of preparing the meal we are going to serve is essential to discovering and appreciating the taste of food properly. I have said this thing several times, even in this topic and it is very true. but you must definitely feel the pleasure of cooking at the same time as the desire to eat what you have prepared, because otherwise, without motivation, the food will lack something essential: your favorite taste. now, no matter how much we want to respect rituals (or traditions), we will not always have time for them. some, indeed, respect them. but, perhaps, this book was also written for them. it is very easy to talk about spirituality and other sophistical things that inspire the cutting of five lettuce leaves, but these are just the sensations you feel when you have the necessary mental availability. there is a big difference between cooking to relax and to satisfy your own pleasure and another to satisfy a primary need, every day, for the whole family, especially if you are an active person.
I don't know if I have to answer to the anaemone, related to the rich and the poor, but I do: the poor clearly eat poorly, because they don't have the necessary resources. with the rich it is something else: they can afford anything and anyway, others cook for them. my idea was about temptation. and, unfortunately, preparing food in a healthy, traditional style, or as you like to call it, is not for many, one of them. and especially for young people. there are things I notice every day and I think there are many like me. that's why I was happy when I saw the seal salad (even if it's not a big deal), because I hoped it would be an incentive for others, I'm sorry I haven't seen pictures posted by others who, before, they used to show them. they were interesting visual experiences.
Eating healthy today is a purely relative and almost uncontrollable thing. what does healthy mean who decides what is healthy but what is not? who guarantees that what we eat does not harm us? how to bring nature in the middle of the city? unfortunately, this traditional because of which you jumped in my head, although I didn't really understand why, is what is missing. people miss him more and more often and what is worse, is that they distort him, in all kinds of snobbery, one more strange than another.

unfortunately, this traditional because of which you jumped in my head, although I didn't really understand why,

rvn, I'm sorry if you understood that I jumped on your head. I just talked, if you thought the tone was accusatory, by no means was it my intention.

When I refer to the traditional, I do not mean the traditional of our grandparents, nor that of the Arabs or the Chinese, because it is different for everyone anyway. For me, the traditional is natural, the natural shape of the product, no matter what it is about.

Regarding cooking, I said from my experience, about people I know. My child is 18 years old and he is cooking. He doesn't do it because he necessarily likes it, although he doesn't even like it, he does it because he likes the taste of the food he makes more than buying something cheap ready-made that isn't even that cheap. I know young people in Romania who take their soup to work because they can't afford to buy ready-made food for lunch. These are the examples I had in mind when I said that cooking is for those who have less money and they will also have advantages, because they will use any ingredients, as long as they buy onions, carrots, potatoes and chicken in their natural shape, the food they cook is healthier than any fast food with fried foods, ingredients taken out of the freezer and sauces with chemicals that you can't pronounce.

I'm not trying to argue with anyone, I really like these discussions :) Anyone who takes another look here is still inspired, maybe they feel like experimenting with something new.

Regarding cooking, I said from my experience, about people I know.

and I also from my experience and from what I see and hear around me.
and. Speaking of young people in Romania: if they don't eat at the fast food in the mall, they eat at their mother's. but they rarely manage to cook on their own. it's a matter of accountability, something. gender & quot; child position & quot. I'm glad your boy cooks himself and especially for those reasons. This is exactly what I have been referring to since the first message: the fact that the young generation no longer gives time and importance to food preparation, one of the most important things for their health.
in terms of the natural state of the various ingredients. off. this is where the traditions were lost. I don't think we eat anything natural (even if it looks like that), no matter how hard we try to imagine it.
It is true that boiling, frying, au gratin ... lead to significant loss of vitamins and minerals from fruits and vegetables, but all these processes are part of the cooking ritual, people have adopted them, perfected them and invented sophisticated recipes, thanks to them.

I don't know who has the experience, but.

What is the difference between then and now? Who cooked before? The young man? I don't think so. Maybe the young woman. the kitchen, and after that he was still kept as a boyar, not by his mother, but by his wife.

And today. hmm. The young women may not cook as before, but anyway their mother instructs them in practical skills, cooking specialization. Gheorghe and I put on a wedding, recover big time.

(By the way, we've been discussing the subject with my mother recently).

After a semi-excusable absence, here I am again circling this forum. Until I come back with pictures from my own culinary gallery, let me congratulate you for the appetizing and amazing beauties you presented! WOW!
Here is a very spicy, sour Thai Y Tom Goong soup from me, with shrimp, Shiitake mushrooms and coconut milk (and others less important):

MW, I wholeheartedly wish you to learn to cook before you get married. do from
I want her to succeed after she gets married. then it is ideal not to be in the hands of the consort. it is the greatest misfortune that can happen to a married man.

Let's drive the man crazy!
MW, the culinary talents of your chosen one should be the last of the worries regarding the common future :)

I keep "quoting" my way. The truth is that cooking is an art, that's why I bought a mandolin :) Unfortunately I didn't realize that it's not enough to buy an object, you have to feel attracted to use it, not to you get annoyed every time you have to take it out of the drawers, assemble, disassemble, wash, clean the places where debris is collected. That's why both me and the mandolin are happy now, because she's perched on a closet and I'm too lazy to get in a chair to reach her, but I still use her. But miracles happen every day :) and today, without even saying in my mind a desire to find the utensil I found, she simply jumped in front of me. I am always fascinated in Chinese stores, they have dozens of toys, which are more and more colorful and with the strangest uses, but I am even more fascinated in some Chinese stores, where there are dozens of glass, wood, ceramic and plastic containers that are used in the kitchen. In a store like this, where I could admire the exhibits for hours on end, I found a peeler with teeth, which turns ordinary fruits and vegetables into thin fissures, like spaghetti, which seem to come to life in your hands. Armed with this fantastic object, which makes food sing, dance and take the most awkward forms, at Gopo, I couldn't help but try it right away, so here's the first sushi creation, which I didn't I never did it with the heavy mandolin.

In the seaweed sheet I put apple, mango, carrot, avocado and parsley :)) If you ever want to make this recipe, don't forget to thank me, at least in my mind :) for it.

And because I arrived at the Chinese store I bought fresh seaweed. I could eat these algae all the time. I don't think they are too healthy, I have no idea where the Chinese get them from, it would not be out of the question to have an aquarium in which to grow them. Maybe one day I will discover their source and I will start growing. :)

But only 2 days ago I made a different kind of sushi, without rice, of course :)) I came to the conclusion that it is not worth stressing with that rice, when the ingredients I put are much easier to make, it does not require boiling and I like it much more. If anyone wants to know what I made the pasta from, I will write.

Thanks rvn. Algae have a lot of qualities, besides decorative, everything has to be picked by people who do it with passion, who go to the cleanest waters, if there is such a thing, which dries them in the sun. That's what one of them looks like.

the seal, the mood is working :) to show, I look like this (my last picture)

@ anaemona, I have nothing to do and I admit that your imagination is also grade 10 / in principle we are looking for avatars to represent us.

@rvn, you're right about getting fat by starving, but what a divine smell it is to stop just like that. a snack, great thing. I rather refrain from tasting as if I like something a lot. ))
as for the line, let you not have to complain either :)

Keep going! It's very touching. The Nobel Peace Prize. : P

the seal, the mood is working :) to show, I look like this (my last picture)

The pictures disappear, but the bare feet remain in the grass.

'' Passing over the track where there was always a little water in the shade of ferns and oak sponges, you discovered an unbeaten carpet. glazed both with pale pink anemones sprinkled with pale pink spots on the four dark leaves, and with sparrows glistening in the sun in a wonderful greenish ripple. only hurt the plants with bare feet ''
The Bridge (Black Museum) - A. Pieyre de Mandiargues

When the man is not satisfied with the food

I couldn't even get angry, I started laughing :)) it was clear that I had to clean the kitchen, especially since I was just waiting for the child to come home after 4 months of absence. That's about it, 2 lazy seconds = an hour of work. And of course I had no one to blame.

And if you still started the confessions, here's a more serious one: I cooked a mixture of rice from those wholemeal ones (because I couldn't stay immune to the trend with wholemeal: D): Thai red rice, black rice, wild rice, whole oats , whole barley. Plenty of vegetables, flavors, all the necessary cutlery.
The final product was very tasty but in appearance it came out very dark in color, you said I boiled beets.
Everyone stared at my creation, even though they ate. I didn't dare to compromise on the forum with pictures :)).

And if you still started the confessions, here's a more serious one: I cooked a mixture of rice from those wholemeal ones (because I couldn't stay immune to the trend with wholemeal: D): Thai red rice, black rice, wild rice, whole oats , whole barley.
I think you exaggerated with the mixture of rice, barley and oats. however, we are neither geese nor horses.
I never combined several types of rice, because I would have risked remaining partially uncooked.
As far as I know, wild rice has a longer cooking time, but I usually keep it soaked in water for about 30 minutes before preparing it. you definitely had to think before you put the red rice, that it will color all the food. but it's OK. only by experimenting does one learn everything.

p.s. I prepare a lot in advance for the traditional Christmas sausages. I hope I don't miss the combination of the quantities of ingredients, because I celebrated it! not the other way around, but after 9 hours of service, it is possible to crash in front of the pork mat filling.

HAPPY BIRTHDAY and congratulations for the superb, elaborate and academic arrangements, worthy of Bree Van de Kamp's (Hodges) cookbook. You know who he is, so I won't insist.

Until another one, here's something less pretentious. A try of fried salmon:

and a steak as traditional as the hard-worked pot in which it sat in the oven:

All the best and see you soon!
Zeno

Look, curiosity pushed me to look for other such recipes and I discovered this one, which I am sure I will try soon. with the first opportunity to go shopping, I will buy sesame oil and Chinese noodles, which I miss from the pantry and I will try something like that. It's not the first time I've heard of this combination, those who have tried it have said it is delicious.
2429
Fried salmon, Chinese style

A recipe for fried salmon, in Chinese style from: salmon fillets, noodles, carrots, zucchini, bell peppers, green beans, parsley, soy sauce, ginger, honey, dijon mustard and sesame oil.

4 salmon fillets
300 g of noodles
1 carrot, grated strips
1 zucchini, cut into slices
1 red bell pepper, cut into slices
200 g green beans, cut in half and small corn, cut in half
1/2 bunch parsley, chopped
8 tablespoons soy sauce
1 tablespoon grated ginger
2 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon sesame oil

Mix the soy sauce, ginger, honey and mustard and place the marinade in the baking tray. Place the salmon and grease evenly. Heat the grill and fry the salmon on both sides, 3 minutes. Put the salmon back in the tray, cover with foil and bake for 12 minutes, until it penetrates.

Meanwhile, boil the noodles according to the instructions on the package. Heat the sesame oil in a wok and fry the vegetables for 2-3 minutes, stirring constantly.

Add to the boiled and drained liquid noodles, parsley, marinade from the pan. Portion in bowls and place the salmon fillets on top.

Very nice, rvn, it leaves my mouth watering. Give us the recipe for the potato pudding, please, it looks great! And the chicken looks good, I saw the bags too, is it worth buying?

I've been making a lot of sweets lately, I don't even know what. The best princes were these:

Banoffee Pie - a cake with crushed biscuit top with melted butter, over caramel and banana sauce and then whipped cream.

The nut cake from goodfood.ro - time consuming, but it's worth the effort:

And yesterday I invented something (which of course has already been invented). I made crispy wings with this recipe Spicy wings like at KFC (http://www.e-retete.ro/retete/aripioare-picante-kfc), only I didn't make them spicy because of children and tastes and I have raw material left. So I made some so-called corn dogs (I didn't know their name, but I had seen in the movie Smurfs 2 and searched the net). Mine were more wheat dogs, in Romanian they are actually breaded sausages. They are very good. Today I did a tour of sausages only at the request of the tasting public.

Potato pudding is commonplace. all you need is diced boiled potatoes, carrots as well as the mushrooms that I hardened in a little oil, before mixing everything in a bowl and putting it in the baking dish. to taste, add greens, pepper and whatever else comes to mind. I put a sprig of green onion and a clove of garlic, cut very small.]

Thanks, rvn, it sounds super simple - I haven't cooked anything like that yet, I'm sure I'll do, and on top of that I guess you put beaten eggs and some cheese. Fain.

I did a job too. I really liked the taste. I put in the blender mint, arugula, basil, green onions, the juice of half a lemon and lemon peel, some pepper, salt and olive oil. That vegetable came out. Then I put the pasta over in the bowl and mixed. Yes, voila! I know she doesn't live up to the standards of the topic but she was good.

without imagination, it looks very good and the combination is very good. But, if you want to go further, next time make pasta from zucchini, with a pealer or if you have something else at hand, it's even easier. After you have made zucchini fillets, put a little salt on them, so that they soften and take on the appearance of pasta, then drain the liquid and add your sauce.

I haven't cooked anything for a long time, but today I set out to make a colorful salad, especially to take a picture :)) You should know that it is more elaborate than it seems. Cut all kinds of julienne vegetables and soak them in a sauce with all kinds of miracles. I left them for about 5 hours and it was excellent. For decoration, I put those greens, which are extremely tasty.

Tonight's dessert - I haven't done it in a long time - mini eclairs filled with whipped cream and chocolate on top or Windbeutel (wind bags) as they are called in German

Mona, are the eclairs bought or made by you? I mean the cake. It looks very appetizing.

Normally I shouldn't put anything I do after such attractive pictures, but wth :)

I wanted a wrap to come out, but a crispy flat bread came out :) of flaxseed (the only ingredients, flaxseed, oil, water, salt and I said to give it a little special taste so I put some ginger, generally not refrain from putting ginger, turmeric, cayenne pepper in almost everything I do)

And because the picture above is so unattractive, I add the soup / soup made this week :) tg I learned at the respectable age that I will make soups :)) this is beetroot and pumpkin, a miracle.

May, when I was little, I don't remember seeing my mother when she was cooking, putting red beets in the soup, but now, she does, and says it gives her a very good taste. In general, I can no longer rely on what my mother says, but considering what nutritionists say, it seems that beets are on the rise. minerals and the like. I still prefer it pickled.

@Mona, I've been dancing to your eclipses for 10 minutes. I like them too, especially if they are made entirely at home. I don't do it, because my shell doesn't come out. I mean, I had attempts. only once did I succeed. instead, on various occasions, I tasted made by other manic housewives and I found the difference between confectionery and baked and stuffed in the house.
today I cooked something I haven't done in a long time: meatballs with sauce. I'll be right back with a picture or two. I hope to make you crave, as I had.
2465
2464

Mona, are the eclairs bought or made by you? I mean the cake. It looks very appetizing.

Normally I shouldn't put anything I do after such attractive pictures, but wth :)

I wanted a wrap to come out, but a crispy flat bread came out :) of flaxseed (the only ingredients, flaxseed, oil, water, salt and I said to give it a little special taste so I put some ginger, generally not refrain from putting ginger, turmeric, cayenne pepper in almost everything I do)

And because the picture above is so unattractive, I add the soup / soup made this week :) tg I learned at the respectable age that I will make soups :)) this is beetroot and pumpkin, a miracle.

anae, rvn, the eclairs are made entirely by me and to me the recipe seems super mega simple. I make eclairs from childhood, so to speak, when I helped Mom, but then, I don't know why some old recipes were like that, I didn't make the dough with the mixer and I struggled a little more (and not because I didn't have a mixer). I'll give you the recipe if you want, it's really simple. What seems complicated to me is to give them that elongated shape with posh - I don't really have them with ornament and posh.

anaemona, you made me learn a new word today - with your flax seeds. I don't think it looks bad, on the contrary - I really like this dry and crunchy stuff.

What you see here is a cream of vegetable soup: onion, a little parsnip, carrots, peas and potatoes.
Consistent and easy. The final note is given by the lemon, which I add to taste in the plate and greens. Because I didn't have parsley in the house, I garnished it with a few sprigs of green onion and thyme (yes, it works!).

My dinner. Really long days need really good & quotsweet dreams & quot food.
Salad with cherry tomatoes, red onions, olives and feta cheese. I also put olive oil, balsamic vinegar, salt and pepper.

Excessive zeal.
It's the first time I make muffins or any other cake for that matter. I'm kind of anti-talented in the kitchen. Or so I thought, more lazy I think. I made strawberry and white chocolate muffins this morning. They came out so buuuuuuuuune: D And beautiful, I must say. (as mine)

The eclairs and muffins and pandispan also look great. I don't make cherries with pandispan, but I have a recipe with margarine. Rvn, cherries can also be from the freezer and from the jar.

Today I made real Banoffee Pie - with dulce de leche - meaning a caramel made from milk and sugar or condensed milk. It's much better than the version with French or homemade caramel! It was worth boiling canned condensed milk for almost 3 hours.

Rvn, cherries can also be from the freezer and from the jar.

they can, of course, only not look like them.
when I was little, I had a cherry tree in the yard, the fruits of which ripened at the beginning of July. as if I see them even before my eyes, big cherries, blood, sweet-sour, a goodness! I can't wait for it to ripen, so I can taste it. unfortunately, the wild nature wreaked havoc one summer, even when the cherry was almost ready to offer us its fruits full of unique aroma that we have never found since then, in any tasted cherry.
p.s.: whenever they put cherries in pandispan, they turn black when baked. but maybe that's just because I only do it in season, when the fruits are fresh, but anyway, any form of preservation automatically changes their color. or maybe photoshop is playing tricks, I have no way of knowing.

when I was little, I had a cherry tree in the yard, the fruits of which ripened at the beginning of July. as if I see them even before my eyes, big cherries, blood, sweet-sour, a goodness! I can't wait for it to ripen, so I can taste it. unfortunately, the unleashed nature wreaked havoc one summer, even when the cherry was almost ready to offer us its fruits full of unique aroma that we have never found since then, in any tasted cherry.

rvn, this is the kind of cherry I had as a child in my grandparents' yard.
Mine has died of old age and like you, I have never met, anywhere, the taste of its fruits.
I guess it was a variety obtained by grafting with cherry.
Talking with someone knowledgeable, I found out that fruit trees also change their "composition": as new "improved" varieties appear, others easily go out of trend, such as our enchanted cherry.

In other words, your sweets look great, but I'll put my pride aside and brag that I'm in a & quot; raw & amp healthy exposure. & Quot: D
I cooked a more consistent smoothie made of banana, apple, orange and a little lemon peel, in which I added chia and hemp seeds, plus some coconut flakes. Left a little cold, it gets the texture of a pudding and is delicious as a dessert.
http://s3.postimg.org/b1yc6wumr/Fotografie0182.jpg

the sign, I read the coconut flakes, the rooster in the yard, that is :)) I also had the image in front of my eyes :)

the sign, as they say, you are fixed on my alley :) Smoothies are mostly my staple food, only I put less than half fruit and the rest leaves, spinach is the easiest to bear and eventual chia seeds. If I make something more consistent, as I did recently, from pumpkin, only pumpkin, baked, I don't know if I would like the raw taste, I call them puddings. Otherwise, I like watery smoothies and flax and onion, which thicken them too much, I don't like to add them. I put the onion in sauces or simply sprinkle it over salads and flax, it already seems to me that I eat too much :) since I learned to make pita only from flax. I also tested the dehydrator version instead of in the pan and I liked it just as much, maybe even more.

Rvn, cherries can also be from the freezer and from the jar.

they can, of course, only look like them.
when I was little, I had a cherry tree in the yard, the fruits of which ripened at the beginning of July. as if I see them even before my eyes, big cherries, blood, sweet-sour, a goodness! I can't wait for it to ripen, so I can taste it. unfortunately, the wild nature wreaked havoc one summer, even when the cherry was almost ready to offer us its fruits full of unique aroma that we have never found since then, in any tasted cherry.
p.s.: whenever they put cherries in pandispan, they turn black when baked. but maybe that's just because I only do it in season, when the fruits are fresh, but anyway, any form of preservation automatically changes their color. or maybe photoshop is playing tricks, I have no way of knowing.


They don't blacken me, but I use fruits from my magic cherry - frozen. And our cherry makes cherries as you say, but not every year. If it's a bad year, it makes small, drier (and fewer) cherries, and if it's a good year - as it should be, I think - its rich branches bend down, I can't even pick them. all - are up to the top and are large, meaty and delicious. In a good year, apart from the cherries that I use immediately - for cake, ice cream or food, I can fill a freezer drawer with bags for the cake.

I understand, rvn, maybe it also depends on the type of cherries ?! Anyway, at least I didn't go down without explaining myself first. Look, this is how I get fruit out of the freezer:

Today my eldest daughter invited 3 colleagues + a sister to do an English project (under my guidance). They were very diligent and as I had assumed, I waited for them with some muffins. I did frosting / muffin icing for the first time. I liked them, all the girls + one piece husband said that without them they are much better (even if not as good-looking). My luck, by the way, is that there are only those with cream left - which I will eat.

I did frosting / muffin glaze for the first time. I liked them, all the girls + one piece husband said that without them they are much better (even if not as good-looking).

if they didn't like this pink thing, you could try making the glazed cake I made like that. in a hurt. it was an extraordinary success for me. chocolate icing + fried walnuts on top, they totally changed the banal inecacious cake, which everyone knows how to make. the little secret is the consistency of the glaze. if you make it thin, the cake soaks in it and becomes an irresistible cake.
children are attracted to colors, animals and fairy tale characters. please try what I suggest and I assure you that both the girls and the husband will lick their fingers:
2474
2475
today, I felt like making black. is a simple recipe, but one that leaves your mouth watering, especially for those who are fans of chocolate. the aromas are extraordinary. without words. nor would I be able to describe the effect on the taste buds. I really like it and I hope to make time to try various combinations with something else.
2476
2477

I'll try, rvn, but give me some details, please - you mean you made a thin icing (cocoa or cioco?) And you fried a little chopped walnuts, you mixed them or you put walnuts over the icing?
First of all, it's good to take care of the nut. cut the small pieces with a knife and then bake in the oven. be careful, it burns pretty fast! this thing can be done while the oven is heating up, before the cakes are baked. when the cakes are almost ripe, about 10 minutes before turning off the oven, take care of the icing. everyone chooses how they feel like doing it. there are a handful of net recipes, but I chose to melt a dark chocolate, which I mixed with a glass of water, 2 tablespoons of cocoa, 3-4 tablespoons of sugar and a cube of butter. you can use a ready-made chocolate cream (like Finetti), which you also dilute with water and boil a little. whichever method you choose, the icing must have the consistency of a syrup, so that it is absorbed by the cake. pour it over them, as they are, hot, then apply the roasted walnut. don't be scared if the icing "quotes". you will find that by morning, it will disappear. if you prefer, however, to make it a little thicker, it's not bad, but you will find that only a chocolate puff will form over something dry. now it also depends on the composition of the cake, but, as far as I know, the classic one contains only eggs, sugar, flour and a little oil. and so did I.
if you make them with other additives (milk or cream), I think the stronger icing would work, because there would be no need to syrup them a bit.
so, if you choose my version, tell me and I will write your recipe with the exact quantities.

and the blackberry recipe is this:
5 eggs
250 g sugar
250 g flour
250 ml milk. (But I missed more, I think about 300)
100-150g chopped and fried walnuts
250g butter
2 sachets of vanilla.
the teaspoon free of rum.
100 g cocoa. I put four tablespoons on top. I recommend it to be of quality.
put the cocoa milk and butter in a saucepan over low heat until the butter melts and boils for the first time. leave to cool completely, add eggs, one by one, stirring after each, then flour, doing the same and, at the end, fried walnuts and flavors. a kind of soft dough will come out, which is placed in a tray greased with a little butter and baked until you press it with your finger and find that it does not enter. you make the glaze later, using your imagination or the internet. I only put melted chocolate and mixed it on the fire with a little water.

What a delight on this topic. Let me start with a dessert made recently, I didn't pose for another one, but I also made it black last week, I think somewhere here is my recipe, it's totally without flour and without milk, I usually made it with berries small red beans, but as I didn't have it I used chickpeas and it turned out just as good - obviously my blackberry doesn't look as appetizing as rvn's :) I didn't put the icing on it either, because I said that anyway eat with and without :)) and I was not wrong.

http://i61.tinypic.com/288rqiw.jpg
the cream is made by me, from coconut and that's about it

Flaxseed wrap with salmon and stuff - I wonder if that's the new word MariaMona was saying

http://i62.tinypic.com/24o6qnk.jpg
I hate to take pictures with the flash but as I can only do at night and the light in my kitchen is horrible I have nowhere to go

Some salads
http://i58.tinypic.com/2nrhssg.jpg

for those who ate nothing today:

rvn, it was correct to say: for those who ate today :)

I don't know if I give ideas to who should or maybe they are already working on this program: P to be able to intercept in the brain through a program the same feeling of pleasure / satiety that you would have eating a meal, only when you look at a picture. In other words, we don't need to eat anymore :)) we take our pills to keep us alive and we look at pictures when we feel like something good. I don't really know where the ingredients for the coveted food will come from, even if only for pictures, but I hope they find a solution to use the old pictures, from the time when they were still being eaten.

without imagination, of course I share it. Now I'm on the run, but I took a picture of my green smoothie earlier today: D half of what I drank all day and I can tell you exactly what I put in it.

- 2 spinach dogs
- 2 kale dogs
- A few dill threads
- half a mango
- approx 200 g pineapple
- 2 bananas
- 300 ml of coconut water (totally unnecessary, but I like it so much that I would inject it permanently: D)
- complete the water until I reached 2 liters (this is the amount of smoothie I make daily)

I usually put chia seeds that I left to soak beforehand. In a 1 liter jar I put about half a cup of chia seeds and about up to the water. I leave this mixture in the fridge and use it for 3-4 days.

I don't like to put flax seeds in smoothies, but I can put hemp seeds - cinepa.

I try to vary the greens as much as possible. Winter is a bit harder, but from spring to late autumn I put as many wild plants as possible: nettles (miam), dandelion (including flowers and if necessary root), plantain, burdock young leaves - I do not remember if this is burdock - is a plant with huge leaves and spikes in the second year.

I adjusted my taste that I can put the bitterest leaves and if I add a banana (which I put to make it as creamy as possible) or avocado or peaches / pears / apricots I can drink anything.

I don't like to put strawberries or other berries apart from blueberries. But when these fruits are in season, I indulge myself with smoothies made only from fruit. Out of season, I rarely buy them frozen - especially blueberries.

As you can see, being on the run :)) I can't write more, but if I managed to awaken in at least one person the desire to try them, it means that my mission continues: D you didn't get rid of my recipes :))

It's not the first time I've been inspired by you. that I started a detoxification treatment about a month ago. Thanks a lot. It's funny that I still found 3 ingredients because I was in the store and I didn't have any recipes at hand. Anyway, I guess you do it after & quotureche & quot anyway, depending on what you like. I also got some Pak Choi last night and I'm going to put some in it today. For example, I don't like bananas at all, so I wouldn't use them in it. I'm going to buy some mangoes today that sound good and I think it would work. And now I realized I had coconut water. Maybe I'll try to put some of that. Although it's from the dose. I have already started to be skeptical of everything that comes in the can / can.

Anyway. I'll look for chia seeds today because I've never tried. I put flax seeds on muesli this morning and they liked it. In the smoothie I don't think I felt their taste. Why do you say you don't like to put them in smoothies?

without imagination, for detoxification, if you can afford to make mainly smoothies, add a lot of parsley (greens), cilantro (green part of coriander, not seeds) if you can taste, 1/4 teaspoon of chlorella (seaweed), lemon, avocado , spinach, nettles - excellent if you find them. Apart from that, eat apples, the least sweet, green. Chia has no taste and seems creamier than flaxseed. Flaxseed has a taste that I like even empty or on fruit, but I don't like too thick smoothies. I prefer them more watery. If you don't like bananas, put very little, see if you feel the taste, it seems to me that nothing else makes the smoothie so creamy - I don't like to separate the leaf particles too hard: D Avocado is likely just as good, but a little more expensive than bananas. If you can stand you can put a second tablespoon of protein powder - I put hemp seeds for that - I don't like the taste of proteins, not even the one they say is natural, plain, without any flavor, the fragrant ones I'm not speaking anymore. I also told you about protein because this way you can say that your smoothie is a complete meal, that is, it also has fat, especially if you add avocado and protein and carbohydrates from fruits and leaves. If you drink 2 smoothies and eat a solid meal - salad + protein (which you can take from vegetables while you do detoxification) it is excellent. It would be good if you had time to make a fresh juice - not oranges: D apples + celery + cucumbers + spinach + ginger + lemon (an example).

I also started a kind of detoxification: D I don't eat eggs and cheese for 3 weeks. I know that many people are able to hold religious fasts, I have never done that. I have been without meat for years and it is not something I feel the need to eat, but I like eggs very much, they are also healthy, if you have where to buy them from real chickens. But it's good to give up the things you like from time to time: D Don't get too attached to them. Strictly speaking from a nutritional point of view, you can become addicted to a healthy food and that's not good. In addition to eggs, I have a few healthy addictions, but I will eliminate them one by one =))

without imagination, related to the cans, you definitely have to avoid them - they are made of aluminum, right? Occasionally I also drink beer from something like that, in the end, so that we don't get ridiculous with the safe. I buy tetrapak and make sure it doesn't contain extra sugar or other preservatives. However, the legislation is bendable, producers may not write to conservation agencies if it falls below 0.5% of a portion and here if you look at the labels you will see that everyone puts what portion they want, only to come out convenient for them, not at all for the consumer.

It is ideal to buy fresh coconut - I buy it whenever I find it quite fresh, it's just a matter of cutting the top to get water. As a bonus you have coconut meat, and that's great and if I have it I put it in smoothies or I eat it like that or I make other creams with it. I put a picture with a nut of this for the first time when I deal with it.

I also found that I really like flaxseed. I also ate it with yogurt and fruit today. I didn't get to that health food store so I didn't get chia seeds. I took, instead, mango, kiwi and celery stalks. They are called celeriac in English, I don't know the exact translation. I only made my portion for today when I got home. When I came to the house I saw nettles on the side of the road and I almost wanted to pick them. I think I'm going to get a little freak because I have obsessive-compulsive tendencies. I mean, if I start something, I take it to the limit of normal. I hope to be a little more balanced this time, with age. : & quot & gt Please. the idea is that I wanted to ask you ... where do you find nettles? Do you walk in the field after them? I guess you can't buy them in the store. I haven't seen him here, at least.

I really like avocados but I prefer to put them in salads. It seems to me that all the charm goes into the smoothie: D Just today I made a salad with quinoa, broccoli, avocado and fried pumpkin seeds with a dressing made of lemon, coriander and mint and a little olive oil .

I try to give up cheese for a month, which she is obsessed with, in any form. And to the wine: - & lt I'm still holding on. I haven't been drinking wine for 2 and a half weeks. : D

Ah, and when you say cilantro do you mean coriander? I really like that one. And bananas can't eat even a little bit. I only get sick from the smell. I don't know exactly what my problem is there.

without imagination, the nettles are picked from the park. I would not pick up anything from the side of the road, where cars drive. Or maybe I'd pick something extremely rare: I know I haven't found it anywhere else. If you have a slightly wilder park, a grove with a pine tree, you can find nettles there. They appear for sale in the markets, I can buy from here, $ 5 a bag, you don't even have to make a portion of food :)) of course they are sold to people who have no idea what to do with nettles.

I gave up cheese and wine without any problems. Obviously, if I want to eat or drink without problems, I'm not like at AA, where if you start drinking again you can't stop. I see that I am ok and without eggs, I will soon give up water and tell you where I ended up :))

Cilantro is the green plant that comes out of coriander seed. I feed ground seeds and I like them. The green plant, which looks very much like parsley, does not support it, smell and taste. Italians use it, I never ate as a child, so I was not used to the taste. Anyway, tastes change. The first time I ate avocado it seemed horrible and I had access to the best fruit possible. The second time I discovered it, I ate avocado non-stop. Since then I'm crazy, I eat almost every day. And I say it's a loss to put it in a smoothie, but sometimes I have halves or less and I don't want it to oxidize.

If you don't like bananas, you don't like them, you don't have to force yourself to eat. For me, banana is a fast food solution, when I have nothing to eat, it gives me enough energy and I don't start eating other nonsense. Maybe you like papaya, it could have a similar consistency in smoothies, but if you don't like fruit, in itself, don't particularly try it, the final taste is quite strong and sweet. I like papaya quite a lot, but when I put it in my smoothie I have to sweeten it with lemon at the end, otherwise I don't like it.

Girls, I admire you for the exercise of health and imagination! But I don't understand why you want to give up foods that are healthy and you like them! What's the phase? Do you want to prove that you can? You have an incomprehensible desire to give up his life. I'm kidding (a little), but still. :-A

L.E. I mean, don't take it in my name, I won't judge you, live and let live, I have nothing to do with people's food or other choices, but I say, as I would say to a loved one, don't take things a bit too extreme?

I have two very dear nieces, my only nieces, 16 and 18 years old vegetarian 1 year - 2. I think I am the only one in the family who did not question their choice, but I just asked what they eat and what I do not know what to prepare them even so I hit the bar because I forgot once and I called them to dinner and I went out with cakes and I quickly prepared something without meat (I have imagination). However, I have 3 children, I say we eat healthy as a family and yet I sometimes wonder whether or not I should force my 9-year-old daughter to eat more meat for her own health and development. That is, as long as she is well, I do not force her to eat something that hurts or disgusts her, but on the other hand, as long as I cook, she will eat vegetables, vegetable soup or healthy things a few times a week. they do not particularly like them. Delicate nutrition thing. Just today I read an article to my taste here http://www.theguardian.com/lifeandstyle/2014/mar/23/everything-you-know-about-unhealthy-foods-is-wrong

By the way, do you have children? What do you think about their diet? Or what would you do if you had children? I saw the trailer for a movie with Bette Midler as if my mother had never allowed her children to eat cake and it seemed pretty extreme to me. What do you say?

I have to give up cheese and wine because I have some health problems and I have to avoid some foods for a while. Especially alcohol. I'm not really a masochist. : D (I'm not an alcoholic either, for the record: & quot & gt)


Ok, I understand, but how you wrote before sounds like you do it willingly and without being forced by anyone! Good health! I hope that after that you will eat at least dairy if you decide to give up alcohol!

Girls, I admire you for the exercise of health and imagination! But I don't understand why you want to give up foods that are healthy and you like them! What's the phase?

By the way, do you have children? What do you think about their diet? Or what would you do if you had children? I saw the trailer for a movie with Bette Midler as if my mother had never allowed her children to eat cake and it seemed pretty extreme to me. What do you say?

Mona, I said, it's good to give up from time to time what we like, especially if we have small problems that we don't know where they come from, including problems that even the doctors don't know where they come from. I have small problems :) Keeping this current regime, I met some former colleagues. They looked a little surprised at my food choices, which are not as depriving as they seem, that is, I gave up bread, eggs, cheese, great thing, there are people who have not eaten them in their lives and have not felt a lack. But being in an Italian restaurant, where I have some favorite pasta, of course my restrictions are bizarre, when I don't eat pasta or pizza, I don't even want Parmesan on the ordered salad. Where I want to go, one of my colleagues tells me that she doesn't give up anything unless the doctor tells her, after she had said 10 minutes earlier that she had gained 10 kilos. There are many reasons why you gain weight, but when you go to the doctor and it does not seem unusual that you are 10 pounds fatter than last year, I think you should change the doctor or look for the solution. That's what I do with the diet, I try to reach the cause that gives me the little problems that doctors do not know how to solve.

I have a child and unfortunately I have absolutely no words to say about his diet: D because I no longer feed him. It's like I said before, if not, I'm saying now. I was a vegetarian more than convinced, many years before I had a child. I wanted to make the child a vegetarian: D is nothing unusual, I am a whole people of vegetarians, Indians, who think they are quite healthy, and I, like them, eat milk, cereals, less vegetables. I couldn't make him a vegetarian, I started giving him meat, pretty quickly, under a year, I don't go into details why. I continued to be a vegetarian and until I was 3 years old I never tasted what I made with meat. The top of the peaks is that my child is a big carnivore :)) that is, he eats some meat every day, although, while he was at home, I made sure not to give him every day. As the child grew up, I started eating meat, especially outside the house, I especially like sushi, but I cooked fish and chicken, nothing else. I don't know if I was unlucky not to eat good pork or beef, but I just don't like them, they seem sticky, hard to chew, tasteless, from now on I won't even try to learn to I cook or find them cooked as they should, because I feel pretty good without them. Instead, the child kills me to make him different meat. Because, what a mother doesn't do for a child, about 2 years ago I started buying her beef, but since I don't know how to cook it, I was probably making it pretty bad, even though the child eats it :)) In the end he started to cook himself and I put a picture more with stir fry made by him, among other things and with meat. I try in vain, I bought him beef grown 100% with grass, to convince him that what is sold in stores is not healthy for the simple reason that the cow does not eat corn or soybeans regularly and that food like this , although it makes his flesh younger, it makes him sick, he lives the last months of his life with a permanent infection in his intestines, for which he receives antibiotics, but I couldn't convince him to give up buying it, he says I'm not as tasty.

In conclusion, Mona, I tried to offer the child the healthiest alternatives, as long as I could and I do not say that he eats now, when I am no longer on his head, unhealthy, he eats quite healthy, he cooks as many times as he has time, but he adopted his style, with which 80% agree.

A tip for your girls, to eat fruit, salads as much as possible and processed sugar as little as possible. A word I recently heard, & quotnature made sugar hard to access for a reason & quot; instead, modern man did not understand this and made it available until it became indispensable in ridiculous quantities.

Thanks, anaemona for the advice! In general, we also eat fruits and salads, and sweets are usually conditioned by eating fruit. But I'm not against homemade cakes and homemade sweets and because I like to sit in the kitchen, I'd rather know exactly what sweet she eats than buy nonsense.

I remembered as you wrote about your son that you really told him once.

I said that it seems extreme to me because I understood that you want to give up certain foods without giving concrete reasons and because you wrote that you want to give up water! Well, how to live without water? Or just drink fruit and vegetable juice ?! No, I don't know what to say, it's a bit extreme in my opinion. That's it, that's what I think.

rvn, forgive me, I don't know if the intention was to offend but your previous post seems easy to me hmmmm. how to tell. rude. I mean, & quot; paranoid diet & quot; & quot; we want to impress our entourage & quot (what does that have to do with the fact that we want to be healthy, I don't know) & quot & quotes people always find reasons to fill their time & quot. Maybe you want to adjust your speech a bit. not the other way around, but what you wrote above makes you look a bit & quotcondescending & quot.

without imagination, don't take it personally.Look, I didn't take anything from what he wrote personally and as I read it, it passed, without affecting me and of course without making me change my way of being.

Twinsen, you tell me, please (again), where is the attack on the person?

Listen, Twinsen, can you please stop abusing my power and keep deleting / editing my posts as you see fit? Thanks.

Let me put a picture with my dinner a few days ago.
http://i.imgur.com/ZYb3eHU.jpg

Girls, you are a delight, your little stings tear down all the ratings from the serious posts, no matter how much charm and class they have)

I think we cling a bit to this diet and forget about other things a lot more. natural.
To live naturally means, for example, to walk. Yes, to walk, to tread with your feet on the ground, asphalt, whatever it may be. to the skin and then to comfort yourself with a hot shower. To live naturally means to drink tap water, as it is the consumption of bottled water seems to me one of the most unnatural acts possible.
Naturally it means to be integrated, adaptable and adapted, it means to take care of yourself without exaggerations, ifose or belief that you "are different" and therefore "entitled" to something completely different than most.
Naturally, it means not to worry so much that the air is "polluted" (that's why we don't get out of cars?). Polluted, unpolluted prejudices, fears and complexes. Especially from those of superiority.
It is natural to accept the world as it is and to enjoy it. In vain you take your organic tomatoes and you are up to date with the analyzes if any opinion different from yours hurts you, if your interests are limited to you and your family, yours is no longer animated at least from time to time by compassion, empathy, curiosity. :)

To live naturally means to drink tap water, as it is the consumption of bottled water seems to me one of the most unnatural acts possible.)

You wrote very nicely, the seal, everything, but with that water - you conquered me. As a child, I didn't drink bottled water because it wasn't very hot. I also drink a syrup with soda, but generally tap water (80s). Then everyone started drinking mineral water, juices, etc. and I did too. Well, for a while - for a few months - I gave up. Tap water is very good for us and even one of our daughters came to this conclusion alone and asked why we have bought water so far or why everyone buys water. And my husband tried to explain how it is with companies, profit, consumer society, etc. So, yes, we drink tap water.

rvn, I didn't even think I'd get rid of you :)): - *
I can't refuse donuts, sacrifice and silhouette for cinematography.

I have to put something in now, I have nowhere to go, I don't say what it is that you eat me with flakes.

the seal, they seem to be apples and bananas sprinkled with some cinnamon powders and other spices :) If there's something gelatinous there I have no idea what it is, I'm curious.

I will return to the above discussions, because there are many things I want to comment on), unfortunately I can't now.

without imagination, what's on the plate? brussels sprouts? quinoa? I have never eaten brussels sprouts in my life, what does it taste like?

without imagination, what's on the plate? brussels sprouts? quinoa? I have never eaten brussels sprouts in my life, what does it taste like?

Brussels sprouts, Brussels sprouts - it's kind of like normal cabbage - it's just tiny. I don't particularly like it, although I'm crazy about normal cabbage. I use it mainly for vegetable soups, but not very often.

seal, you have to tell us what you put in the fruit salad / your invention that I'm dying of curiosity ?!

without imagination, what's on the plate? brussels sprouts? quinoa? I have never eaten brussels sprouts in my life, what does it taste like?

Yeah Al that sounds pretty crap to me, Looks like BT aint for me either. And I put some dehydrated tomatoes on it. And what I have there that looks like a cage is a salad with burghulr wheat (I have no idea how that translates, it's a kind of cereal), red onion, corn and a dressing of olive oil, mustard with berries, honey, berries coriander, salt and pepper. it's a cold salad that was extremely tasty. :)

In that bowl there is nothing but some semolina milk, made thinner, more fluid.
I wanted something sweet with fruit and I couldn't find what to pack them quickly.
I can only hope in your clemency towards such a combination. I drank the syrup with a little cherry and that saved the taste from the banality, not bad, believe me.
I like fruit tarts. To be finer and less caloric I think you can give up the basket of cream dough plus fruit icing can be put in bowls, yes even more interesting.
Do you make tarts? How do you cook cream?

seal, in my opinion you could eat the fruits without wrapping them in anything :) Of course, if you felt like something special, it's very interesting to do new things in the kitchen, I do this every day.

I've never made tarts in my life, I just like that gelatinous and sweet part, but I have plenty of cream ideas. Unfortunately, coconut cream, which I like the most, is quite difficult to make from dried walnuts, I haven't tested what happens if you soak the flakes and leave them long enough to become easy to mix in a blender. But you can easily make an apple cream, also with the blender. Sprinkle the slices cut with lemon, put a little more lemon in the blender, so that it doesn't oxidize and eventually put something to thicken the cream, but you can leave it like that. You can make semolina with water and apple cream or chicken flax seeds or chia seeds instead of semolina, but it changes its final consistency, you can test to see if you like it, however you can put a little, just a tablespoon of ground flax or chia.

Brussels sprouts - Brussels sprouts - it's kind of like normal cabbage - it's just tiny. I don't particularly like it, although I'm crazy about normal cabbage. I use it mainly for vegetable soups, but not very often.

Yeah Al that sounds pretty crap to me, Looks like BT aint for me either. And I put some dehydrated tomatoes on it. And what I have there that looks like a cage is a salad with burghulr wheat (I have no idea how that translates, it's a kind of cereal), red onion, corn and a dressing of olive oil, mustard with berries, honey, berries coriander, salt and pepper. it's a cold salad that was extremely tasty. :)

Thank you Mona and thank you for your imagination. Maybe this year I dare to taste these little greens too :) I will wait for them in the market, I guess they are harvested in autumn, I saw them, they grow on a thin stem and in the market you buy them directly like this, unopened, I hope the taste to those in the market it's better than what you find in the store brought who knows where.

Mona, you just gave me the idea to make cabbage with pasta today: - *

without imagination, there is bulgur in Romania, I have never eaten. If you ever want to make a salad without cereals, put in the food processor cauliflower or cauliflower mixed with parsley root (I prefer mixed) and chop until they reach the size of a grain of rice, then you can use them in salads as if you were using quinoa or bulgur or couscous. I gave you the idea as a variation. Don't do much. I forget that only I eat something like that and I always do more than I eat. More than a day does not go well kept in the refrigerator, it also depends on what else you put in the salad.

Our metabolism is influenced by many factors. Often, hormonal disorders are those that decide the fate of our physical appearance and if we do not try to find the cause and eliminate it, in vain we try to self-harm only with paranoid diets. the genetic inheritance of each, however, is decisive. some people (I know enough) remain weak all their lives, although they eat everything and not in small quantities. others, just "quoting" since they know each other and tend to gain weight.

rvn, the metabolism slows down as you get older. Of course, there are people who do not notice this slowdown because they have always been fast-burners. I think I've written it before, an excessively fast metabolism is probably worse than a slow metabolism, our goal in life should not be to have a super-fast metabolism.

Genetic inheritance is not decisive. There are many new studies that show that what is important is not the genes but how they manifest, epigenetics is called this science. How genes manifest depends on us, the environment we live in, stress, etc.

women, in addition, have their obsessions: the bottom should not be too big and the legs too thin, or conversely, the bottom too small and the legs thick. s.a.m.d. all these things concern us as our lives become more and more sophisticated, we want to impress our entourage, we want to maintain our job (if it depends a lot on it) and finally, we want to be healthy,

Maybe some women want to look good in the first place for them, that's what I want. I'm not interested in weight, but I'm interested in how I look. If I care how I look, does it really mean that I want to impress my entourage? I don't know too many jobs where the way you look is decisive for maintaining it, there are generally jobs in which those you come in contact with are not just co-workers, there are other people, possibly many other people. But even in the latter case, I didn't even hear TV presenters being fired because they got fat, I even saw actresses who got fat and continued to get roles, because they play well and even in their case the appearance falls in second place. I don't know what job categories you are referring to, where the way you look is decisive in maintaining the job.

and finally, we want to be healthy, if we can do it, in a mind-boggling way of life.

The last point mentioned, we want to be healthy, I say it is the most important and it gets lost in what you wrote sooner or later. At my age, health comes first for me. I could be accused of selfishness that I think so, especially when I have a child, but if I am not healthy how can I continue to help my child? Lately, for several years, I have associated the need for health with what you are told on the plane when it shows you how to put on an oxygen mask in case of depressurization. He tells you that you have to put it on yourself first, then on the child next to you. There is no point in commenting on why I agree with this.

Unfortunately, I didn't always think that way, and now I have to fix what I ruined when I was younger and more mindless.

If we could see into the future, if we stopped at the moment of life to analyze where we are at the moment, we would not end up worrying that we cannot take care of our health because we live in a dizzying pace of life. We turn in a circle, we don't stop because we are too busy, we are too busy because we don't stop. I stopped some time ago. It's not worth this headless run. You just have to get enough wisdom to realize that you can live differently and I don't mean to live in want, just to change your priorities.

I do not know how many of us can afford (financially and from another point of view) to buy or buy food that does not harm their health, but I am convinced that this is not possible if you live and work in a big and crowded city, unless you have a lot of money, or a unique personal source. obviously, if you live in the forest, or in a "virgin" wagon, you will find enough: nettles and other very eco weeds, but you don't have TV, internet, food processor, electricity, tap water and most importantly, don't it stresses no one and nothing.

It's as affordable today as it was 20-30 years ago to eat healthy. And it's as simple as then. The problem is that people are looking for packaged food that is not harmful. It does not exists! The most organic and I don't know how to eat, as long as it is processed, it also has something negative in it. How hard is it to make your vegetables in the tray / plate with meat / fish next to them? Are vegetables exorbitantly expensive? Maybe the meat is more expensive, I have no idea, anyway, instead of buying fried chicken or I know how frozen ready to cook you can buy fresh meat. The problem is changing priorities. People want to eat all kinds of snacks, cook in the microwave, not wash, clean vegetables and be healthy. And nonsense. At certain ages, for some it works, for others not and the results can be seen after a few years of eating only packaging.

Nettles are found on the market, as well as all kinds of other greens, excellent in spring and summer. But for those who want to pick them themselves, as I found them close to home, they can be found elsewhere. You don't have to live in the forest without water and TV to eat nettles. But on the other hand, if this is your choice, why would anyone condemn you? Do you put your hand in someone's pocket to live like that? Are you an outcast if you want to live like this? Why?

Nobody stresses you. as if the solution to stress is in the woods. The solution against stress is in us. I know, I don't like slogans either, or how all these new age mentors appeared like weeds after the rain, but even if I don't like the way they preach slogans, the truth is there and it's been there for thousands of years, just that I neglected him in this slightly more turbulent age.

people always find methods and reasons to fill their time with something. there is nothing wrong with that, on the contrary, it is a sign that they are active, that our minds are preoccupied. it depends now how important these things are for us, if they are priorities for us, it is all that matters, because, regardless of the opinion of others around us, we must do everything with the conviction that we know what suits us best, in despite the advice of others.

I kind of agree with what you're saying, I'm just making an observation. When you say that people find reasons to fill their time with something, it is not always true. When it comes to health, what you do for yourself is not a waste of time and it is not something you can do without. If health were a priority for everyone, we would live in a different society, in a society that would sell healthy beef burgers, grown only with grass, on real bread at McDonalds.

Waw! I think I'm retiring for a few days in the woods, to come back after what I wrote :)

Just a small note: epigenetics does not say at all that genes are unimportant. He says genes can manifest in various ways - an example would be that a neuron looks different from a liver cell, even though they have exactly the same genes. But in fact, genes are also the basis for the formation of both.

Twinsen, I think you need to reread what I wrote and not put words that I didn't use around.

I said that epigenetics says that it is not the genes that are important but the way they manifest. This does not mean that eyelashes are unimportant. Maybe I should say that eyelashes aren't the most important, anyway the way I wrote shouldn't indicate that I said eyelashes would be unimportant.

You can inherit genetic material prone to various diseases, which both grandparents and parents had, but if you live a stress-free life, eat healthy, you have a high chance of not getting sick, and even pass on better genes to your children. than you received. There are many other fascinating examples, related to what our ancestors transmitted to us through their experiences, for example a trauma can cause the transformation of a gene in the next generation, a transformation that will be preserved for several generations.

I reread, I see the same thing: "Eyelashes are not important".

When you say & quot; genes are not important, but how they manifest & quot is like saying in handball & quot; important are not the players in the group, but how the team plays & quot. But this is a false way of seeing the problem, in essence all the players are the most important. As the epigenetic coach comes and keeps some players in the reserve bank, eventually he gives another piece of advice to those who play, that's something else.

I reread, I see the same thing: "Eyelashes are not important".

When you say & quot; genes are not important, but how they manifest & quot is like saying in handball & quot; important are not the players in the group, but how the team plays & quot. But this is a false way of seeing the problem, in essence all the players are the most important. As the epigenetic coach comes and keeps some players in the reserve bank, eventually he gives another piece of advice to those who play, that's something else.

Twinsen, it's your job not to want to understand, although the example you set is good, not for eyelashes, but for team play. Yes, only unity matters in the team, not each individual. They can be mediocre players who have a good coach and the team is better than another where they are better players, who in matches act on their own.

I also played some handball, not quite advanced, but my best friend from childhood played professional basketball and I can tell you that the coach did not tolerate the air at all and kicked out of the team girls who were very good but did not they behaved as he wished.

For genes, an example would be, how will a good child behave in a bad entourage, but a more troubled one in an entourage only of scholarly children? It is not important that one is good, another is troubled, there are great chances to change their behavior because of those around them.

anaemona, to fight against nature is like swimming against the current. It may take a while, but it's very tiring and you risk drowning. Most physical and mental traits are innate. If you are prone to obesity, you can drink plain water with lemon to keep you at the same level as your friends who eat pizza and cola. If you are stupid, you can hardly learn at home to get a 6 with congratulations, while your bank colleague takes 9 only for what he listened to during class.

Trying to be what you are not from birth is a recipe for failure. You saw Michael Jackson try to be white, even though he was black - he held her for a few years, then he became a physical freak. No amount of desire, transcendental meditation, epigenetics, fitness, natural food will do more than stretch to a real nature. And this stretch, if exaggerated, creates tensions and ultimately breaks that are very difficult to repair.

I don't know too many jobs where the way you look is decisive for maintaining it, there are generally jobs in which those you come in contact with are not just co-workers, there are other people, possibly many other people. But even in the latter case, I didn't even hear TV presenters being kicked out because they got fat,

that's just it. on first search:
http://stirile.rol.ro/-slabeste-sau-te-dam-afara-a-fost-concediata-din-cauza-greutatii-si-a-luat-o-decizie-radicala-cum-arata-acum -this-woman-890429.html # sthash.P4BhDyrZ.dpuf
and on the second search:
http://www.cabral.ro/despre-altii/sa-l-dea-afara-ca-e-gras

anaemona, to fight against nature is like swimming against the current.It may take a while, but it's very tiring and you risk drowning. Most physical and mental traits are innate. If you are prone to obesity, you can drink plain water with lemon to keep you at the same level as your friends who eat pizza and cola. If you are stupid, you can hardly learn at home to get a 6 with congratulations, while your bank colleague takes 9 only for what he listened to during class.

Trying to be what you are not from birth is a recipe for failure. You saw Michael Jackson try to be white, even though he was black - he held her for a few years, then he became a physical freak. No amount of desire, transcendental meditation, epigenetics, fitness, natural food will do more than stretch to a real nature. And this stretch, if exaggerated, creates tensions and ultimately breaks that are very difficult to repair.

I disagree! I don't know what specialization you have, what you studied, I studied a little psychology and then it is taught that the individual is made of three (or four) things: genetic inheritance, education (and environment) and temperament - all three influencing a person's destiny . Of course, if two out of three are against you, it would be hard to break beyond your condition, but if things are somewhat balanced and you want to, you have a better chance of becoming more than your parents and grandparents were. And I agree with that - as a former teacher who saw children after 10 years and as a man who observes people. I believe that everyone has more chances if they want to rise above the condition offered by their parents and genetics, for example. If I didn't think so, Maria Tanase would have died selling seeds. And Michael Jackson suffered from a disease - vitiligo - as real as his music.

Maria Tanase had a voice. Without a voice, obviously innate in her case, she could have sold seeds or been a director at the CEC, we can only speculate. But surely she would not have been the famous singer Maria Tanase.

Michael Jackson tried to change both his physique and his mental state in medical ways. Even his death occurred as a result of an overdose of chemicals, including anxiolytics. Vitiligo can be caused by chemical bleaching of the skin.

We have enough cases where people end up far above their natural education or endowments, we have never denied that. A brilliant example would be Elena Ceausescu. But personally I don't think it's something with positive effects or that we should want. Let's face it - a mediocre person who works hard can get results over a talented lazy person and as a result deserves to be rewarded accordingly. From this point of view, it is definitely good to aspire to offer more to those around you and to yourself, to get the best out of yourself. But you can't bring out what's not in you at all. If you laugh like a donkey, you have nothing to do with Vocea Romaniai. If you're ugly, don't go to Miss pageants unless you want to make fun of yourself. That's common sense after all.

anaemona, to fight against nature is like swimming against the current. It may take a while, but it's very tiring and you risk drowning. Most physical and mental traits are innate. If you are prone to obesity, you can drink plain water with lemon to keep you at the same level as your friends who eat pizza and cola. If you are stupid, you can hardly learn at home to get a 6 with congratulations, while your bank colleague takes 9 only for what he listened to during class.

Trying to be what you are not from birth is a recipe for failure. You saw Michael Jackson try to be white, even though he was black - he held her for a few years, then he became a physical freak. No amount of desire, transcendental meditation, epigenetics, fitness, natural food will do more than stretch to a real nature. And this stretch, if exaggerated, creates tensions and ultimately breaks that are very difficult to repair.

Twinsen, I have no idea if you're really interested in finding out something new or just like to contradict. It's ok in either case, I was just curious. The so-called predisposition to obesity is emotional. If you overcome the emotional barrier, depending on a lot of other things, such as how old you are, what diseases, if you have diseases, you have very high chances to get rid of excess weight.

When do you drink lemon water? Before or after pizza? Or while others eat pizza? :)

Speaking of innate mental traits. I know a guy with a fantastic memory. He recites whole paragraphs from books read once and other extraordinary things. Guess what? He has extremely normal parents and an equally normal brother. Only once did he tell me that he trained his memory as a child, from the age of 6-7, and he even suggested that I train it with movies, knowing that I am passionate.

What MJ did is a bit drastic and if you understood my last message you wouldn't give me an example. The changed expression of the eyelashes is inside due to several factors, including everything around us. MJ tried to change something only on the outside and that has no value, it must be maintained permanently and you have the chance to break down, as happened to him. Changing the genetic expression, not the genes, because your DNA remains the same, inside it is not against nature, it is a natural, natural evolution.

what I like when some put the curtain aside!

I have such an impression that so far we have had a friendly discussion and even if Twinsen and I do not have the same opinions, we still discuss civilly and argue. I don't understand your intervention in any way.

that's just it. on first search:


rvn, I understand your point of view, if you have heard of 5-10 examples in the press you extrapolate to everyone. I'm not interested in looking for counterexamples on this topic. I asked you what are the specific jobs you referred to, where you have to maintain your figure, as a woman, because you were referring to women, apart from those in which you are exposed not only to colleagues but to a wider audience. large.

It's clear, you can't make shit out of shit, I agree.

It's just that we don't know what we inherit through our genes - from parents, grandparents or great-grandparents, what's more important. And what I mean is that if a child of low-income parents - without a job, without education, without practical intelligence - doesn't think he has a chance to get past this & quot; inheritance & quot (which he's not sure he has it - because, as far as I know, you can inherit traits of your grandparents that your parents don't have), of course he won't have any chance! But if he manages to overcome his condition, he will be able to do something better - to improve his life and his eyelashes. I can tell you for sure that I have seen successful cases - most of which would not have given any real money - they were intelligent and curious - unlike their parents, but as an environment and education, they have overcome everything. And I think we have to believe in that. That's what I meant - you can't know exactly what genetic inheritance an individual has.

But, I totally agree, what you don't have, you don't have. You can't be smart if you're stupid, beautiful if you're ugly, etc.

Twinsen, I have no idea if you're really interested in finding out something new or just like to contradict. It's ok in either case, I was just curious. The so-called predisposition to obesity is emotional.
I am always curious to find out new and interesting things. That's why, for example, I read what the Office of Public Health Genomics, the US government agency, says: & quotThe variation in how people respond to the same environment suggests that genes do play a role in the development of obesity & quot You can read more here (http: //www.cdc.gov/genomics/resources/diseases/obesity/index.htm)

Wikipedia tells us even more directly: & quotThe Involvement of genetic factors in the development of obesity is estimated to be 40–70%. & Quot Details here (http://en.wikipedia.org/wiki/Genetics_of_obesity)

Please also consider the fact that your claim that the predisposition to obesity is "emotional" can cause suffering to obese people, including those who are so due to genes.

Ok, I will try to return the discussion to the art of cooking because I have a few things to ask you:

1. What do you cook especially for Easter and do you recommend or give me a recipe? I cook traditionally - lamb soup, lamb steak - I don't make a fuss because we don't like it and only once it turned out good, I don't make Easter, cozonac - we don't like that either. Sometimes I make a stew boiled with eggs, but not very often - my father does. Red eggs. For dessert, however, they make cakes - I made a cake with egg liqueur and an egg-shaped cake several times, and the last time I made a nest cake. I'll put pictures for you - if you're interested, I'll tell you the recipe.

Oh, I made a bunny last year:

2. My eldest daughter has on May 18 Kommunion - that is the first communion - a very important event in the life of Catholics, a kind of baptism - in fact it is part of the baptism. In Germany, people feel like going to a restaurant, they give gifts, usually big money - like at a baptism. I don't know how to do it here because I haven't been, but I know it's important from my mother. Finally, I'm not in the mood and I don't have much money this year to have a meal at a restaurant with 27-30 people. Even the invited children are not sure that they would feel so good, than maybe we would go to a restaurant with a playground. But I can't this year. So I keep at home. We had tables with 14-16 diners, we have a big table and, unfortunately, we fit. So I cooked normally - appetizer, soup / soup, type 2, possibly another kind, dessert. But now, with so many, I'll make an appetizer buffet. I took 2 "helpers" and shared the recipes. I get about 3-4 appetizers and all the desserts, maybe my friend will come to help me. What I want to ask you: what suggestions do you have? Have you ever been to something like this (home or not)? What did you like, what did you not like? Suggestions for arranging the space, the dishes (I have a dishwasher and I have 27 plates, I'm not sure I have 54, but I wash them to the cake)? Any ideas and suggestions are welcome! I have already made the menu together with the "quotes", but here too you can give me suggestions that maybe we will change. Thanks!

Mona, I don't miss the salad of vegetables (carrot, celery, apple, grated beets + mayonnaise - I always make them at home), vegetarian beef salad) I never add peas and meat (all carrots, bleach, cucumbers + donuts as much as possible many and mayonnaise) and mushrooms with mayonnaise and garlic (heat the freshly chopped mushrooms a little and drain them well, never put marinated mushrooms in the box). I know it's a lot of mayonnaise in total, but I make it light, I also add mineral water and mustard, I don't know if I put 250 ml of oil in 500 g of mayonnaise, so it's not that bad. What I like and perfect are stuffed eggs. I ate a very spicy cold Serbian bean from someone, excellent, if you are tempted I am sure you will find a recipe. I make many other salads, with quinoa and vegetables, with cauliflower, with broccoli, with kale. All this can be cold or hot, as you wish.

But my number 1 killer is the biscuit salami: D whoever tastes it says that he has never eaten such good salami in his life. If you are tempted, tell me and I'll give you the recipe. I try to adapt a healthier recipe but it doesn't work, it doesn't come out that good. And I don't have money to buy healthy biscuits, in Romania I used the most ordinary biscuits, here I buy Digestive biscuits especially for this recipe. Anyway, I only do it on request, it's a bomb if I keep something like this in the house :))

Mona, I have always admired your talent in decorating cakes and how you make children attractive, as if you made a Halloween cake, if I'm not mistaken. You should start a business to do something like this :)

I remembered what I was doing. Mushrooms stuffed in the oven - urgently leave without them and possibly bread with garlic in the oven on which they put chopped mushrooms.

Ah, my number 2 killer is salsa + avocado (salsa bought, medium avocado spice I put it fresh, just before eating finely chopped). I make nachos for salsa from baked glue, possibly greased with olive oil paste with garlic. You die eating :)) now I'm going to cook this.

Wow, lots of great ideas! Thanks! anaemona, I sure want the biscuit salami recipe - we're crazy too, but I don't know why it hasn't come out well lately. I like the one with the coconut in the middle, I haven't found a recipe for my taste yet. Rvn, I have some salads, but they are not 70%, anyway everything is made at home. I'll be back, but I have something in the oven.

anemone, thanks for the feedback, but I'm not that great: & quot & gt. I like to make cakes only if they are a bit simple, for example I can't handle posh decorating at all (see the bunny), I'm really close. But I also find simpler and more effective ideas on the net - where you don't have to have a special talent. I wouldn't open a business because I'm anti-talent in business, but you should know that I thought about a career change because I really like to cook sweets and food. Do not know yet. I'm at a crossroads right now.

So, as for the party, here is my menu (it was chosen by me with the girls, I had several options, some were added by my "quotes"):

1. Stuffed eggs 2. Two appetizer cakes 3. Beef salad 4. Meatballs 5. Spinach and salmon roll (these help them no.1) 6. Chicken breast schnitzel with sesame 7. Layered salad 8. Skewers ( help 2, I make the rest) 9. Caesar salad 10. Cheese roll 11. Puffed sausages 12. Vegetable and cheese platter DESERT 1. Chocolate cake 2. Raspberry / strawberry meringue cake 3. Annals of history

rvn, I don't make so many salads because I want to make salads that are sure to be eaten and I don't have as many recipes now, at your suggestion, I thought of making 2 more salads - Maxi salad like Mc and mushroom salad - these we've done them before and we like them. I still had about 2-3 salads on the list, one with pasta - but I made it in advance and didn't eat much, so I gave up, a salad with everything (but I don't know it and maybe it's not great), a beef salad with mushrooms on top (I don't even know what that is like) and another salad cake, but it's too complicated. (plus I need the cake shape for cakes). The only semi-prepared things I will buy are puff pastry (from Lidl - I think the best dough in Romania to buy and they are fresh, not frozen). The skewers were added by my father's friend, I had proposed ham rolls filled with 2 kinds of cheese paste - maybe in the end I make these too. I tried to combine salads with products that can be nibbled - meatballs, sausages in puff pastry and mini chicken slices (these are the girls' favorites). I am also waiting for my mother-in-law to come from Germany, I will consult with her as well, but she will definitely help me with the cakes because she is a specialist. The menu was also made with the big girls - they also chose one, another, from the salads but they only eat caesar salad. There will also be a platter with cheeses and seasonal vegetables. I'm not sure if I'm doing anything extra because I don't want to overdo it. And for desserts - also chosen with the girls - I was thinking of making two cakes by hand anyway, I had chosen one that we like a lot and I was in doubt with the second one. The biscuit salami sounds good because it doesn't even need to be baked.

anaemona, I would make salsa sauce, but I don't know where to get good salsa - I didn't really like what I took, just one - but it was spicy. I went to some events where raw vegetables were served - bunches of cauliflower and broccoli and chopsticks with yogurt or garlic dip in sesame - I really liked it. But for what guests I have, I don't know how successful it would be. I and others ate there, but there weren't too many alternatives.

Speaking of such events, just yesterday I found an article on the net where I read that it should be 300g per person. For all my safe menu, I approximated according to the recipes and it comes out about 310g / person (but the children think they eat less). It still seemed a little about 300g to me. I do not know what to say. 170g of dessert is added, let's say, but is it enough? What you think?

I know it has nothing to do with your question, Mona, but I'm too excited about the end result not to share it with everyone. Or get big, no. : & quot & gt I made focaccia for the first time in my life and it came out amazing, I say. It's fluffy and airy inside and fragrant and a little crunchy on the outside. It's with onions and rosemary. The picture doesn't do him any justice as he has a rather bad phone. : D

without imagination, what did you do to make it fluffy? I hope you answer before I start one, you made me want to: D and I have never done such a thing in my life.

Mona, there is definitely a salsa recipe on the net. If you have the time and desire to make it, it would seem like a good idea, anything with avocado seems like a good idea :)) you can make guacamole, I don't know an exact recipe, but it's avocado with some peppers, with hot peppers eventually, I don't know if you put onions or garlic, anyway, you can invent, but only if you like avocados, you and the girls.

I wanted to tell you right before you write that you consulted with them, also for advice on healthy eating, etc., consult with them about food, to feel that their opinion matters. And offer them 2-3 healthy options to choose from :) But maybe we'll write more on this topic. I was surprised that my child told me that I didn't give him a choice about the toothpaste he uses, that I bought him all the time, I didn't leave him, just like the shampoo, soaps. I don't know how other children are, but it seems to me that today's children are maturing too fast, even at the age of 30 I wouldn't have complained that I don't choose my own toothpaste, as long as someone -he was bringing it to his nose :))

rvn, as one who collaborates in the biannual preparation (Easter, Christmas) of cozonacs (I'm not arrogant from a to z the merit of the final product :)), I assure you that there is a distance from Earth to the Moon between the taste of those in the house and to those in trade, practically the latter being bread with shit, cocoa and dye, plus the related chemicals.

Your cozonacs look very good and I am convinced that the taste is in line with the appearance. We make them according to a recipe by Sanda Marin, but lately they have started to crack when baking (and the quality of the flour matters a lot and it's not very constant, even if it's three null and special for the cake, it also depends on the lot catch him). Can you give me your recipe?

Yeah Al that sounds pretty crap to me, Looks like BT aint for me either. the instances are more handy and of course, much more profitable. In addition, the cake or cake can scroll on the catwalk.
I am convinced that you, at home, have tried various combinations over time. it's true, flour matters a lot, I noticed this in the case of bread, pizza and cakes.it is good to use for each preparation the type of flour that is suitable for it. as a rule, I use Dobrogea. I would use flour from the mill, but it's a useless effort to get something like that. the wheat is no longer what it used to be.
In conclusion, if you focus on a certain brand of flour and use it for a longer time, you learn to put exactly what you need. For example, I needed almost 2 kg for the three cakes in the picture. I used 1kg to form the dough, the difference I used later, after adding the fat, until my hands remained clean.
as an idea, here are the basic coordinates:
1.for the dough:
-to have prepared 2 kg of your favorite flour.
-7-8 eggs, depending on size.
-300 g sugar
-500 ml of milk
-100 ml oil
-250 g butter (one pack)
-50g yeast
2. for the filling:
-crushed or finely chopped walnuts with a knife.
-rahat
-a little milk
-favorite essences. I like rum.
optional: raisins, pieces of chocolate, or whatever comes to mind during that time and you have at home.

The important thing is that all the ingredients are hot or warm, but I think you already knew that. everyone who makes cakes knows it. is the basic rule. even eggs are taken out of the fridge some time before. in the kitchen it must be warm, and the hull must be kept (in the absence of a wood stove) on any heat source to help it grow. obviously, the most handy is a radiator corner.
yeast mixed with a little sugar and a few tablespoons of milk and flour, form mayo. I kept it growing for about 20 minutes, during which time I used the mixer to arrange the yolks with the sugar and half of the egg whites with a vanilla powder. Some more experienced ones don't use the egg whites at all, do you? There is certainly a scientific explanation, but, honestly, I think that egg whites help the shell to become more malleable, only with yolks it would be like a plasticine. when all the ingredients were ready, I mixed them lightly with mayonnaise and flour, in the bowl where I left it to rise. the movement of the hand seems important to me. always bring from the bottom to the surface and clench your fist in the middle of the dough, a kind movement. worm. repeat this movement until the dough acquires consistency and shape, becomes like a ball and can be cut with a blade, in as many portions as you want. a portion is a sheet. it stretches with the twister and fills. roll and then massage with the palm of the hand to place the filling, resulting in a cylinder. you can weave 2,3, or as many cylinders as you want, for a cake. the point of reference is the shape in which you plan to bake them. And one of them cracked during baking, but that was because of the beginner's clumsiness. I put too much cocoa with walnuts on a thinner piece of coca. Finally, I hope I didn't bore you with the details. maybe for Christmas, you put pictures of us too.

We make 3 kg of flour and 6 cakes of different sizes come out, the shapes not being equal. Dobrogea is basic, although they modified it, they added all kinds of nonsense, vitamins, minerals, loosening, it is not the last 10 years. I also tried Băneasa, Boromir, but I also returned to Dobrogea. :)

For the dough, the composition of the recipe in the book is: 1 kg of flour: 7 egg yolks, 4 egg whites, 300 g sugar, 250 g butter, 2 tablespoons oil, enough milk (about 1/2 liter), 1 tablespoon rum, vanilla. 50 g yeast, 1 teaspoon grated salt.

We thought it was a bit exaggerated, for cholesterol abuse and we adapted it & quotcu impudently & quot :) like this: for 3kg of flour: 12 yolks, 6 egg whites, 800-900 g sugar, 250 g butter + 400-500 ml oil, milk required (approx. 1.5 l), 3-4 rum essences, without vanilla, 150-200 g yeast, salt.

The filling is a bit like yours, only I don't put milk in it anymore. So is the technique of kneading, leavening and filling the form. It may also crack due to overcrowding of the sheet (I like it with more filling) or because of its thinness.

LE: I forgot to mention that in addition to the 12 egg yolks in the shell, I also use a few to grease the cakes on top after they are put in shape, so they get a special shine. We make it non-woven.

This year I haven't made Easter cakes, but I've been making cakes for more than 15 years, I even sold cakes I made 15 years ago - that's why I drastically reduced the chances of making cakes, because I made cakes for 7 lives, not one :)

But I have some pictures in which my child helps me, now more recently, not 15 years ago, in fact I have some pictures somewhere and since then, maybe I will even look for them.

And the end result - a mouse has already bitten into a slice :)

The holidays are over, but the lusts are coming back. Guide for praiseworthy cooks. Guide, but not food but photography. How to get better food. To look better in the picture, because no one cares about taste. : D

rvn, do you have a fortune teller?
Because you caught me with some rice in the fridge. This time I reduced the mixes, only: plain white rice in combination with red rice and no oats: D
I'm very proud of myself. Not because of the rice that I can't get out and boiled and with the whole grain I'm content to be tasty, as better than good-looking and raw, that's better. I'm proud to put pride aside and put the picture , which is not who knows what.
That is, the forumist spirit came out victorious.

I was amazed at how much water washed the rice. in fact, they soaked it and washed it as many times as needed to make it good to eat, without boiling it.


Moreover, I think that this kind of cooking takes you rather into metaphysical states, of “connection with the absolute”.
I'm kidding but I've heard some convinced vegetarians who (they say!) Eat even raw chickpeas, soaked in recipes known only to them, claiming that this food opens the gates of perception)

of course, he opens the toilet doors for them.

The problem is, they won't be able to read the newspaper like Leopold Bloom. :))

I don't know why Romanians continue to stick with the fixed idea that such products, if they are Romanian, are better, tastier, more "natural". Please, a matter of absurd nationalism.


I don't think it's nationalism. It is important for me to buy ripe products, picked as soon as possible and brought from as short a distance as possible. Maybe it's the same for those who prefer Romanian products in the markets. One is to buy something picked yesterday or this morning and another is to eat products brought from hundreds of thousands of kilometers, which have been on the road in refrigerated boxes and continue to stay like that in stores, until they are sold. Even if the taste of these products brought from afar is better, let's say, the fact that I always eat something that was picked before baking would not satisfy me. It's one thing to eat tropical fruits in the winter and accept that and it's another to eat pumpkins, peppers and tomatoes brought from thousands of miles away, when I know I can buy the local ones.

I don't think it's nationalism. It is important for me to buy ripe products, picked as soon as possible and brought from as short a distance as possible
It's one thing to eat tropical fruits in the winter and accept that and it's another to eat pumpkins, peppers and tomatoes brought from thousands of miles away, when I know I can buy the local ones.

First of all, it was an irony,
Secondly, it is important for everyone to buy fresh vegetables. the context was different. some Romanians have the impression that local producers do not use technologies or chemicals, at the same time with imported seeds, but still live with the hope that they will find in seasonal vegetables and fruits, the taste, qualities and naturalness of those of yesteryear, only if the stonemasons present in their characteristic way, that the products they sell are Romanian. small and large Romanian farmers produce and sell agricultural products that do not even resemble those of 25-30 years ago. and most importantly, it forces growth, ripening. everything for profit, for money.
the truth is that we buy from the stalls in the market and almost every time we have no idea what is the source of these fresh fruits and vegetables. we relied on flair. That's why I said that this psychosis sometimes reaches paroxysmal levels. we are looking for the smallest signs to guarantee that the products are local, because, obviously, it would be a proof of great naivety, not to say stupid, to believe what is written on the filthy cardboard that stands, on the pile of vegetables or fruits. sale.
with a small fee, any Romanian can buy his agricultural producer card. all you have to do is make your way to the town hall and take it. then, you can sell quietly, at the market stall, provided you have the consent of those who control it. the only places where the sources of fresh vegetables and fruits are displayed are supermarkets and some more shops. otherwise, Romanians eat everything, what they get, what is cheaper, each according to possibilities.
these days the melons have ripened. I die after them. I bought them, I enjoyed their aroma fresh and I came up with the idea to preserve it, hoping that in winter, I can remember the summer, without giving a fortune on a melon with the taste of fodder pumpkin, brought from macaii. so, as an experiment, I made two jars of compote from a small melon. I took the opportunity to show it to you and give you the idea.
2565

rvn, I'm really curious how it turned out, it wouldn't have occurred to me to make melon compote my favorite winter compote is quince, it has an aroma and a millet color :)
As for the taste, it's a delight, I won't say.

And if you still opened the chapter with jars, I can't resist adding a contribution. I recently produced in the country with some peach jam. With jams, great art is the point to which you tie them.
Personally, I prefer them more fluid because on the one hand they seem finer, on the other hand I like lighter, brighter shades.

Raw material: 2 kg of fruit and one of sugar
http://s14.postimg.org/5mv3ahwsh/CAM00378.jpg

I did not peel the fruits because I do not aspire to perfection and I do not have maniacal grips :))

in the afternoon light, right?

Of course, this is not for artistic reasons, but because it is more difficult for me to work in the morning: D After lunch I am just starting to get into my hands and at & quotfive o'clock & quot I get in shape.
I'm not even the biggest fan of life in the country, but I don't know why I always feel like cooking closer to nature. , but those times are over, I don't think it would keep me nervous. Maybe in retirement, with Proust: P.
I didn't try corn in the freezer.

My favorite vegetable, duck.

Turducken - a boneless chicken stuffed into a boneless duck stuffed into a boneless turkey


Wiggles - Hot Potato: http://youtu.be/EqllMT7_aoo

and I who thought that, finally, brem, will bless us with my own preparation. D

A mana masterchef at 8 a. I have two recipes that never fail

A mana masterchef at 8 a. I have two recipes that never fail

I know you made a joke here, but in my opinion, boiling milk is a complicated and awful operation.
There is a risk of it sticking, you have to be careful not to let it out when it swells, not to mention the view of the caimac, one of my phobias. Ever!: ((
So, live canned milk, pasteurized and with the indication & quotnu requires no boiling & quot.It's good, very good, no matter how many E's it has, it's good even if it's not milk.:D

Yesterday I made a new recipe, taken from here adi hadean (http: // http: //www.adihadean.ro/2014/03/desert-cu-ciocolata-lapte-si-migdale/) with small modifications (ie without mint and lemon that I don't like in cioco) - it's a super fast homemade chocolate made of dark chocolate, condensed milk and almonds. Very good, that is delicious! It's just that mine stayed in the cold for 2-3 hours until it hardened, not just one. But it was worth the wait, which is why today I'm going to work to buy my beak to make again :). Here is the proof:

Mona, chocolate looks great, I also made it in my youth, no joke, that is, fixed at the age of 18, I had learned to make chocolate at home with condensed milk, and it tasted like this is what they call fudge and you can buy it with dozens of flavors, including cocoa. Yours seems richer, I have no idea how I could say it in Romanian, more concentrated, probably from dark chocolate.

I want to give you an idea of ​​autumn food, I can't take pictures next time. Ordinary pepper salad baked with oil, vinegar and garlic. I rediscovered it after many years and ate almost non-stop in recent weeks. In my opinion it fits anything :)

Last night I decided to make a chocolate cream, extremely simple, I'm sure I put pictures here, years ago, but when I wanted to start eating I remembered that I had something good done at home, all yesterday. So this creation came out. I don't want to say that I am an artist, neither in the kitchen nor in any other way, but it was fun to make this arrangement. White cream is a kind of yogurt made from coconut and cashews.

And because it's too b (rown) & ampw the picture will make you a little happier, the last flowers I picked from the garden - in addition, they are all edible.

ma bag ca musca'n. I don't know how to cook, I just rinse my eyes with what you post here.
But the last post, with those flowers and with the specification that: they are edible. Come on, I've seen those branches with blue flowers used. But the others, those pansies or whatever. WTF? excuse me french.

I see myself mumbling those petals and leaving one in the corner of my mouth while tactfully preparing to chew :))

rvn, thanks. What I do is nothing but the miracles you do in the kitchen. Me more with the pictures :)

alali, it is clear that you did not get much on this topic, otherwise you would have realized a little earlier that rvn is not a man. Ah, a man who cooks the way a rvn cooks, I think is the ultimate dream of any woman. I know the girl who was married to a cook and the man didn't do anything at home, I understand him too, he was the village of what he did at work, only no one continues his work at home from home, unless it's all over for the work.

alali, to return to flowers. Absolutely all are edible.

- the one like a pansy is a watercress - Nasturtium officinale - because it should not be confused with other watercress, which are not edible (although for the most part, with a few exceptions that are absolutely poisonous - I know 2-3, absolutely all flowers are more more or less edible, depending on how long you have not eaten, what access you have to food, etc.)

The recipe above is with leaves, but the flower is placed next to it. The leaves have a much spicier taste than the flowers, that's why I prefer the flowers, and the taste is as I said, spicy, wasabi taste, if you ate - somewhat horseradish, but wasabi is a little softer.

- one yellow and one orange with many small petals are marigolds - extremely edible - bitter, but it's a matter of taste. I ate almost every day one summer.

- the 2 small flowers, like stars are the tongue of the lamb, absolutely delicious, sweet - far too few. Until I started, now, to look for the Romanian name of the flowers, because apart from the marigolds I didn't know it from the others, I didn't know the name of the lamb's tongue, but the old Romanians were so intuitive with the name of the flowers - the leaf the plant has small hairs on it and is as rough as a lamb's tongue - I knew the English name, borage, which comes from Borago officinalis, nothing new as the English do not go by intuition, they prefer the beaten path of the Latins. So is the marigold, calendula in English, Calendula officinalis, how unimaginative you can be: D

- The branches are biblical plants, hyssop. It is mainly used as a medicinal plant in teas, but it can be eaten.

ok! interesting, but I still don't think I'll serve this bouquet soon. : -S

Nasturtium officinale - because it should not be confused with other buttons, which are not edible (although for the most part, with a few exceptions that are absolutely poisonous - I know 2-3, absolutely all flowers are more or less edible, depending on how long have you not eaten, what access do you have to food, etc.)

=)) =)) you are not at home! more on the plains. =)) =))
now I understand the menu.

now stopping us from laughing, because the whole house laughed at this post, the last part is really cynical. In the cases described by you, I don't even think you have to pick them up and put them on the plate. Direct grazing! That's why I'm sure how bad I am about food.

Like in Jericho, it's still about movies and it's the show I'm watching now.

alali, I answer you with a reply from a movie, I hope you saw it and you know what I mean.

& quotI guess you guys aren't ready for that yet. But your kids are gonna love it. & Quot (because there will be no other food available O :-) - I'm only half joking)

Back to the Future! . Long live the google: D

I saw the movie (I saw them), but I didn't remember the reply forever!
Anyway, I passed the test. More copying, more eye-catching, presidential style :))

Ah, a man who cooks the way a rvn cooks, I think is the ultimate dream of any woman. I know the girl who was married to a cook and the man didn't do anything at home, I understand him too, he was the village of what he did at work, only no one continues his work at home from home, unless it's all over for the work.
.

anaemona, maybe not even the ultimate dream, because there is room for higher aspirations :))
But a man who does not consider his wife a full-time cook shows a hint worthy of attention.
I know a guy - and the case is absolutely real - who raised in front of his girlfriend something like this: , I prepare them myself, as an expert. Please take into account the advantages deriving from this state of affairs ". The girl in question took into account not so much the omelet and the potatoes, but the man's relaxed perspective on the matter. And it seems that he drew a good book.

Your flowers are beautiful, they go as a garnish for anything: steak, rice, even floating on the surface of a soup.

Below is couscous with some cauliflower. The couscous is of the best quality, with large grains and a very silky texture. Cauliflower is crispy (I only boiled it in a few boils) and slightly astringent, so it seems to me that together they went straight.

I haven't liked broccoli for a long time.I've known for a long time to make salads like the one in the picture, I have no idea why it seemed complicated: D when in fact it's extremely simple. Broccoli is steamed (steamed :)? what is the equivalent expression in Romanian?) add green or red or normal onions, raw or slightly browned, complete with mushrooms or something else you have on hand and grated cheese and eat, mother who still eats :)), s- he could say on bread, if it weren't totally useless. Instead, the baked potatoes go like a glove. )

I think it's important not to let the broccoli steam for more than 5 minutes and set it aside on the steam, not on the fire, otherwise it continues to soften until it reaches the salad and becomes mushy instead of crispy as it is tasty. . Another idea would be for the broccoli to be added last, to prepare everything in the bowl and only when it is ready to put the broccoli on the steam, but I still haven't gotten so disciplined when I cook I have at least 3-4 things I do it at the same time and the kitchen looks like after the earthquake.

Here's how only I cook, now, before the holidays and obviously I won't cook anything for Christmas :))

A few days ago I talked to the child and told him that I was preparing to make a cake. He says immediately: I hope he doesn't have carrots in him :)) It was so nice that he remembered that last year, when I was very immersed in the raw diet, although I suspected that other people could not share my enthusiasm , I made a carrot cake that does not bake in the oven, all the ingredients are raw. After me it turned out excellent, a person told me in front of me that it should be forbidden by law to put carrots in a cake :)) (he tasted because his appearance misled him) and now I find out that his own child I'm terrified I'll repeat last year's experience. This only shows how little he knows me) I assured him that the carrot cake is not on the menu. This year I played safe (I'm so silly sometimes I like to hear myself talking / writing nonsense) and I made 2 cakes. One is an invention, I admit, it doesn't look nearly as I would have expected, a baked cake with pears and ginger - when the dough was ready I realized that if I was smart I would look for a cake recipe and add pears and ginger, but I didn't, I looked for the pear cake recipe, which I obviously didn't follow because it seemed super easy to me, plus I took out and added ingredients. So while cake 1 wasn't growing in the oven, I turned to the brilliant idea I've had since I went shopping - Tiramisu Reserve. Tiramisu only if you want to make a prank on someone does not work. I put both hands in my eyes when I read the ingredients of mascarpone and liquid cream, a knot was put in my throat, but what I do not do for the sake of the child, to feel that he has a normal mother, we do not have cyanide, we compensate with the chemicals on the food racks. For next year I have the theme to invent a healthy Tiramisu recipe or something close. I already realize that I don't really know how to fake cookies. I forgot to say that I also put 3 healthy things in this cake, coffee, some Armagnac, because I didn't have anything else and the real vanilla essence, made by me.

I have had this culinary fantasy for some time and here I have managed to put it into action. I mean sarmale boiled in pumpkin, a dish that will decorate my Christmas table in a unique way.

I will not go into details about how to prepare the sarmales, I will just say that I chose to use a combination of walnuts, raisins and mushrooms instead of meat. Boil in an ordinary bowl, and when they are almost ready, move them to the pumpkin, well cleaned of seeds, leaving a space of about two centimeters free up to the lid. Put the pumpkin in the oven until it penetrates well and transfers to the sarmales with its special flavor.

I haven't eaten them yet, but I'm sure they will be appreciated even for the extra effort put into their preparation. The aesthetics are undeniable, I say. :)

So they are sarmale, only without sarmale filling and without sarmale coating. : P

Yes, but because I rolled them like cabbage rolls, I claimed the right to baptize them after their smiles.
Lack of inspiration, maybe. : -? If so, I'm waiting for suggestions for a more appropriate name. : P

If so, I'm waiting for suggestions for a more appropriate name. : P
Halloween Stew for vegetarian people who like to eat it on Christmas Eve?


Excellent name! If I delighted him and at the same time directed a wand towards the empty table, the preparation would suddenly appear on it, without any other effort on my part. =))

Yes, but because I rolled them like cabbage rolls, I claimed the right to baptize them after their smiles.
Lack of inspiration, maybe. : -? If so, I'm waiting for suggestions for a more appropriate name. : P

Did you put those ingredients in the cabbage? The well-known name is vegetarian rolls and you can put whatever ingredients you want in cabbage or something else, those transparent rice sheets or other ideas you have.

Your idea is nice. I hope those who test them like it.

Yes, I combined the ingredients of the sarmale composition, I smothered them all, including the rice, but instead of meat I used mushrooms and raisins, and when I turned off the fire I added ground walnuts and chopped dill. Indeed, many combinations are possible and they can be told anyway.
Some Romanians call them fasting sarmale, and I took the recipe from the net, where it was called sarmale with mushrooms and nuts.

The pumpkin in which they boil, in addition to the attractive appearance gives them a sweet, delicious taste, ideal when you have at Christmas (or any other) and vegetarians.

Thanks for appreciation! :)

X (I think I made sarmale a year or 2 ago, I also put pictures, I remember quite well, There is no food more annoying than that. I would make 100 rolls of sushi than these sarmales. Obviously, no one forces me , it was my idea to do something traditional now, at the end of the year :))

Another secret of sarmales is their boiling for two days. Ideally, keep it on the fire on the first day and in the oven the next day. I also gave up using the clay pot, first of all because it continuously absorbed the juice from them, finally remaining too dry for my taste.
Delicious, even if unhealthy, are the sarmales, among which is smoked like kaizer and / or mice. Nutritionists recommend using meat from a single animal, because in combination it is even more toxic to the body.

The tastiest sarmale, in my opinion, are those made from scalded horseradish leaves. If you haven't tried it, I highly recommend it! :)

Delicious, even if unhealthy, are the sarmales, among which is smoked like kaizer and / or mice. Nutritionists recommend using meat from a single animal, because in combination it is even more toxic to the body.

I think the phrase "toxic combination for the body" is a bit exaggerated. kaiser and mouse do not contain poison. if we talk about calories, however, yes, here would fit the metaphor & quotor calorie bomb & quot, which does not kill immediately, but only slowly. immediately, another phenomenon happens: the ham in the pot, the one who eats it, but not the baths, can get down with a little daily movement.
in other words: in some areas of the country, the taste of sarmales can be enriched with the famous smoked or simaivestitul sorici, a blessing for those who love the neaosa tradition, the one inherited from their ancestors. Personally, I have not tried this experience for two reasons: 1. I have never seen my mother put it. 2. the kaiser or the mouse to buy, doesn't really compare with the one from Ghita in the cottage. rather, it would spoil the taste of the sarmales, so I prefer not to risk it. and then, I wouldn't even like the sarmales to have a smoky taste.

I didn't put a lot of fat, even the meat used is very lean, minced turkey meat
I know I'm getting annoying. but, I can't help it: as far as I know, the only anatomical part of the turkey that is ideal for stuffing sarmales is the goiter, that is, the portion on the neck and chest with skin and fat there. the only explanation for which I insist on fat is simple: cabbage and rice in the filling are boiled in animal fat and as far as I know (especially from my own experiences), with anything else you replace fat, it can not have its effect, on the contrary, sarmales that have a weak meat filling, come out like cannonballs. the result is disastrous. I also tried throughout my career as a housewife to change this, in the desire to prepare something dietary, but in the meantime, my mind came to my mind and I understood, once and for all, that alone and safe The way you can enjoy their true flavor is to use a meat with a high fat content. otherwise, please from the bottom of my heart, don't call your dishes that way anymore, because they have nothing to do with the sarmales, they are like that only in your mind perversely lustful and frustratingly severe with the way of food he imposed on you.

rvn, you are not annoying, you are just ignorant and incomprehensible with those who do not share your gastronomic joys. I was lucky enough to eat more vegetarian since I was little, then I was a vegetarian for many years, I say, 7-8, after which I started eating meat as much as I wanted. I never craved meat during the period when I decided not to eat, it was even extremely easy for me, because the choice was justified inwardly and in my life I was neither perverse nor greedy. My mother makes extremely good fasting sarmales, which I have always preferred to those with meat, they are not bullets at all and I can say about my sarmales now that they are not bullets, maybe the thicker cabbage helped, who knows. It is an art to cook tasty vegetarian, vegan, raw or meat food. We don't all have the talent to harmoniously weave them all together, and I don't think it needs to be that way, because we are different. I haven't seen many vegetarians / vegans accusing those who eat meat, instead I don't know why some omnivores feel threatened by vegetarians and feel obligated to tell them that what they are doing is not good. I personally think that I know enough about nutrition to always make the best food choices for me, a constantly evolving being, as is my diet. Maybe you are frustrated, rvn, if you intend to give up something you like, but I always when I changed my diet I was mentally prepared for it and that depends on personal motivations and how they are sustained in everyday life .

Normally I would not have answered you, but you gave a general answer, in which it seemed to me that you wanted to involve bitter_moon and indirectly you involved anyone who reads and makes other choices than you and I found it extremely ugly. and selfish what you wrote, so here I am, a little personal and a little generalized.

I admit that I am sometimes childish. Obviously I didn't expect anyone to save me on December 30, I just thought I was writing between friends, be they just virtual.

Normally I would not have answered you, but you gave a general answer, in which it seemed to me that you wanted to involve bitter_moon and indirectly you involved anyone who reads and makes other choices than you and I found it extremely ugly. and selfish what you wrote, so here I am, a little personal and a little generalized.

I like to say things by name. if this is called selfishness, I have nothing against it, but for me, the pretense, be it virtual, seems in bad taste. the discussion here referred strictly to the traditional sarmales, those that Romanians usually put on the table on Christmas day, neither to fasting sarmales nor to other culinary improvisations that resemble them. if what I said about their preparation is not correct, you can ask any simple housewife, or any chef from luxury restaurants and they will tell you the same thing as me about the art of preparing sarmales, because it is an art, in- truth, part of the traditional Romanian gastronomic art.

They're asking, 'Is it good or bad?'
It's such an icy feeling.

Hello, Twins!
Because you are nice to me (and this only because of your avatar that expresses erudition, wisdom, balance), I want to reveal a secret. For a few years I made a friend, the FastStone Capture program, an excellent tool for making a print screen, so here's the thing: whenever you feel the need to direct Taken 4 - Terror on the forum and you will delete under different pretexts what what I post, I will come back with the pictures and we will continue indefinitely this dispute to the annoyance and despair of the other members.
As Fleetwood Mac would say, & quotyou never break the chain & quot.

I'm sorry to see that from a trivial discussion about sarmale we came to receive labels that only psychologists have the right to put on us, but I was somewhat prepared for this kind of reception. Whenever I tried to interact with other active users on the forum, I came across a kind of resistance that over time I identified as cinephile pride. This time we didn't even manage to get up there, because the conversation slipped to a level where mastery over the ideas in the posts was the pride of the cook.

If we had continued in this note, we would have accused each other of not having the slightest knowledge in the art of handling the pot in the polenta pot, thus proving the value of authentic housewives in society. But it could be even worse, according to the joke about the three qualities that the perfect woman / wife must meet.

So I understand that Twinsen stopped the discussion, although I do not approve of the fact that he deleted the posts made by marillion and rvn. Marillion's excuse is that he was knight enough to defend two cornered ladies, even if he did so in a tone imposed by his foreword. We are adults and we can deal with offenses from people who have no idea how and who we are. And that kind of posts helps us to know each other and to know who to avoid in the future when we still feel the need to share impressions, emotions, aspects of our lives, naively thinking that others understand our feelings. Personally, I will not make this mistake again and I would not have made it if a post had not arrived in front of my eyes some time ago in which it was said that this forum, which once was full of activity, is now dying. If I still had doubts, now it's very clear to me why.

If anyone is interested, I am attaching the information provided by Wikipedia on the subject of our discord. My opinion is that it is worth reading, at least for the sake of the definition given by Păstorel Teodoreanu through his ode. :)

Sarma - Wikipedia (http://en.wikipedia.org/wiki/Sarma)

I like to say things by name. if this is called selfishness, I have nothing against it, but for me, the pretense, be it virtual, seems in bad taste. the discussion here referred strictly to the traditional sarmales, those that Romanians usually put on the table on Christmas day, neither to fasting sarmales nor to other culinary improvisations that resemble them. if what I said about their preparation is not correct, you can ask any simple housewife, or any chef from luxury restaurants and they will tell you the same thing as me about the art of preparing sarmales, because it is an art, in- truth, part of the traditional Romanian gastronomic art.

I have nothing against any recipes, including traditional ones, detailing them, with everything that is used traditionally, when no one is attacked. When you say a perverse mind of a lustful person, you attack a person, you don't say things by name.

What pretense? If you refer to a different way of preparing sarmales than the traditional one, you have to find another word. Pretense is a human characteristic, using the word attack again.

Alas, alas, where can I take some sarmale. tasty!
Happy birthday to everyone, everyone!

Enjoy sarmale! I don't like them, but if they are not cooked like that, they are not clearly authentic (from 10 pm to 8 am, to mention so anaemona, as Mr. Iohannis says, patience, you need muuuulta patience). : P

What pretense? If you refer to a different way of preparing sarmales than the traditional one, you have to find another word. Pretense is a human characteristic, using the word attack again.
First of all: Happy birthday!
when you wrote the first message, the one in which you described the "symptoms" of boiling and still not browning stuffed cabbage, beyond all the "childishness" later declared, I felt how upset you were because of it. I don't know how hard it is to be away from your home country and especially from your family, but I can honestly imagine, I am with you, I feel sorry for you. At the same time, I thought you wanted to somehow alleviate this longing, trying to cook the traditional sarmale, although, I knew, I understood, it was obvious, you said several times that you no longer eat meat and anyway, you can very easily notice from the pictures you post, that the dishes you cook are very low in calories, fat, and generally eat raw foods. then, I thought that you wanted to alleviate this longing for your childhood sarmales, but, at the same time, you didn't want to give up your new way of eating, cooking these dietary sarmales. I think that sauerkraut was not good (how can it be like in Romania? I don't think so!), but, believe me, I said it before, but you probably didn't notice, and I tried over time to cook the sarmales with very lean meat and I honestly tell you, they were neither to the liking of the family nor of the guests. in addition, I recognized in your description, the same inconveniences that I encountered during cooking and yet, I stubbornly refused to give up lean meat. I still believe you when you tell me that your mother cooked very good fasting , I like it too, but, at the same time, let's not forget that they also contain enough fat (vegetable, but still fat).
they, after so many explanations (sincere, even sincere!). I would have a question: somehow, the good fairy, came with the magic wand over your clay pot and performed miracles with its contents?
when you said that the sarmales turned out good for you, honestly, I didn't believe you, especially since you also mentioned the turkey meat, which wasn't even the one on your neck and from which some sarmales with truly exceptional. I was talking about this pretense, but if it wasn't like that, I apologize. I really would have liked to see at least a picture with them, as you really did in the past years.

@biter_moon
please, do you want to put a link where we can document ourselves about the toxicity of meat and especially about the toxicity of the mixture of meat with kaiser?
until you look for one, here's what you can admire from the shadow of the old walnut of cinema:
2645

until the link of the bitter month comes, I thought to read together the opinion of a true specialist. so let the doctors speak. please read it is interesting and funny at the same time:


Traditional Romanian food is healthy when consumed in accordance with physical activity, instead detox, veganism and flour are "empty notions", far from medicine, says doctor in diabetes and nutrition Simona Tivadar.

Dr. Tivadar did an x-ray of eating habits, in which she explained what is really healthy for the body and analyzed the "quotes" without any connection, in her opinion, with medicine.

The doctor also talked about fasting, emphasizing that eating a very large amount of a permitted food does not mean that you really fasted.

"If you eat a bowl of french fries, it doesn't mean you're fasting." Fasting means, for some, not eating meat, but no one is restricted to oil. A fish with broccoli is more fasting than a bowl of french fries. Fasting has emerged as a need to reduce important fats in the diet. All the stories that are now, raw veganism, detoxes, veganism are just forms of religious fasting pushed to an extreme. No one made a list of toxins, mysterious words, toxins, energy. These do not exist, they are soap bubbles, empty notions on which these people (those who promote them - n.r.) build an argument far from medicine, reality and what can be objectified & quot, explains Simona Tivadar.

According to the doctor, certain tests would be enough to determine the body's nutritional needs.

& quot; I can dismantle every sentence in a raw vegan text with proof. An astrup bulletin is a blood test and you get seven parameters of the body's acid-base balance. Let someone tell me that diet X acidifies us, that you get acidosis, that acids are dangerous. You have to show me an astrup bulletin. You have an astrup bulletin to prove you have acidosis, then yes, there is. If not, there is no & quot, Dr. Tivadar explains.

& quot. Nutrition courses, and at schools that teach you to put false nails & quot

The specialist labeled as & quoting & quot; certain & quot; rules & quot & quot & quot; regarding the food circulated on the internet: & quot. If you eat the gulia that is above the earth with the tomato that is above the earth, it is misfortune. It's like in Caragiale: if you ate radish beans, you had a chance to escape, but if you ate radish beans, you have no chance. Caragiale is clean & quot.

Tivadar also referred to those who recommend themselves as "nutritionists" and give advice. & quot; On all the sites you look at, not all people who appear in public have a title. They are nutritionists or nutritionists. Then, the profession of nutritionist does not exist in Romania, at this moment. It is we, the doctors of diabetes and nutrition diseases, who are specialists, are endocrinologists, who have made diabetes and nutrition diseases as the second specialty, and more recently, for several years, the Faculty of Târgu Mureş and the Faculty of Cluj have opened a department of dietary nutrition, which means you have finished high school, you do these three years of dietary nutrition, after which eventually a master's degree and the result is what is called a dietitian nutritionist. Nutritionists on the market are made with online courses, 180 euros, and soon you have a degree in nutrition. "Nutrition classes are also given at schools that teach you to put false nails", says Dr. Simona Tivadar.

In the doctor's opinion, this situation is the result of the fact that "the legislation is bad, the doctors do nothing, the College of Physicians does nothing". "I'd like to ask the president of the College of Physicians: Sir, when are we going to hear about all of this? Because a little girl who has been taking pimples for three weeks is called an esthetician and the esthetician becomes a kind of beautician, mixing these notions in people's heads. That the nutritionist and the nutritionist mixed up and became a cabbage. There are very few of us who could call ourselves nutritionists. There are some food chemistry engineers, they can talk about food, that is, what the food contains. It is up to them and their derivatives to allow or not to allow a food to be placed on the market. Don't tell me not to eat E 742. Then there's the weakening flour story. From here come the 'operetta' nutritionists, who want to hit the market, as was the woman who says that milk causes cancer and that milk is for calves. Boundless nonsense. There was speculation about the increase in estrogen, that milk has more estrogen. Seriously? How did they come to the conclusion that milk is for calves? We are in full absurd theater - Eugen Ionescu. "All cats die, Socrates died, so Socrates was a cat," said Dr. Tivadar.

The doctor also commented on the theory & quottinereţii without old age and life without death & quot in which the miraculous cure is sprouted wheat.

& quot. Sprouted wheat is for herbivores that have two or four stomachs. People have only one, which is full of pepsin and trypsin. These enzymes are secreted by the pancreas and glands in the lining of the digestive tract, along with enzymes that participate in the digestion of other components of the food bowl. How to eat sprouted wheat? Never eat sprouted wheat. And as little grain as possible. It's stupid. Cereals are made for the American who eats only white bread, only processed products, who had no vitamins and no fiber and was filled with colon cancer and then, to counterbalance, instead of putting in his hand a fruit and a vegetable. "I made her cereals, at least to eat something, and they also gave her vitamins and minerals", explains Simona Tivadar.

One of the doctor's tips is to eat protein in the morning. "Because of the protein you eat in the morning, all the neurotransmitters, all the 'postmen' that circulate between the brain and the gut and transmit their information, will be formed during the day." We have so many neurons in our gut that their size would equal the size of a cat's brain, which is not a stupid animal. Both the brain in the head and the brain in the mat speak continuously and transmit all kinds of information about the nutrients that make up the body, which you took or did not take from food. Our body is a chemistry, it is made of what we eat. He could eat bread with cheese, egg, or bread with ham or a slice of cold steak. "In small amounts and taking care of the amount of fat they contain," says Dr. Tivadar.

According to the specialist, another myth related to nutrition is related to drinking an orange or apple juice, similar to the one according to which raisins have a calcium intake.

& quot; We don & # 39; t drink juices. A glass of orange juice is obtained from six fruits and has as much glucose as four slices of bagel, which does not sit in the stomach for an hour and a half, as long as the fruit stays, or two and a half hours, as does the bread, which makes that the body does not digest it properly, and that the brain does not understand that you have eaten. You've taken a lot of fuel, which the body doesn't know you've taken, and it wakes up with it. Juices, when can a man eat with his teeth? When the man is sick and cannot eat the fruit with his teeth, we give him, in compensation, the juice. Otherwise, what's the point? You bring in a caloric load. It was a raw vegan that said to take raisins for calcium. What the?! It takes three pounds of raisins to get the amount of calcium you need. Three kilograms of raisins have 12,000 calories. What does he do with 12,000 calories a day, that even if he digs ditches in frozen ground he can't consume 12,000 calories? In the morning, if you don't have time, you drink a cup of milk, and later you eat a sandwich, a fruit. Instead, a commercial sandwich is not recommended, because it has a kilogram of bread, margarine and a trace of ham. "Let the mother make the sandwich at home," said the primary doctor, who specializes in diabetes and nutrition.

The golden rule: half of food, fruits and vegetables

Simona Tivadar also stressed the importance of cooked food. & quot; Mothers should not wash their hands so much of the obligation to prepare food and no longer hide behind the child's decision, saying 'she doesn't like it, she doesn't want it'. The child agrees with what you have taught him. To cook, to have cooked food. Rather than getting nervous about not eating pork, it's better not to eat chicken raised on the farm and do well to try to buy animals that live, to some extent, naturally. I think these farm animals are a different form of life, an alien form, a lab experiment. That's where the problems come from. From the fact that the animal is no longer what it should have been, from the fact that the industry makes amalgams of products and chemicals, which we do not identify. But no one makes us eat those amalgams. I never buy sausages in my life, maybe Prague ham or mussels, because others don't have meat. Let there be flesh in them. If he doesn't have meat, then why should I eat it? ', The doctor explained.

In Simona Tivadar's opinion, a basic problem of modern man is that he eats too many "empty" calories. & quot; The body takes stock and says: you need vitamin B, C, calcium, magnesium, phosphorus. You need to feed yourself to get these nutrients, all the protein. But eating a lot of 'empty' calories will make you terribly fat. Don't nibble on pretzels, sticks. Everyone nibbles on nuts, almonds, hazelnuts, pistachios, seeds. We can eat six to eight seeds, because we only need nutrients, but no more. "If you eat one bag a day, you gain weight and get sick," says the specialist.

Another big problem of modern man is, in the opinion of Simona Tivadar, that, in addition to eating non-traditional products, he does so without correlating what and how much he consumes with the physical effort he has to do in the coming hours. A golden rule, according to the doctor, is that half of what we eat should be fruits and vegetables.

& quot; Some say I drink a brandy, to dilute fats. Fairy tales! It does not dilute. Palinca will stimulate insulin to incorporate nutrients faster. Most try to eat in the evening to 'pay' for the day, but the body does not work on duty, like any engine with fuel that comes to it continuously. In the evening, you can eat a fish, a cheese. The golden rule that half of what I eat is vegetables and fruits is insurmountable, no matter who you are or what your name is. Sure, well washed. "Wash the egg, too," says Dr. Tivadar.

The specialist also referred to the myths regarding the sources of antibodies. "Antibodies are proteins." Immunity is based on protein, not vitamin C, echinacea and dreams. On protein & quot, Simona Tivadar points out.

wow! From the sarmale. Now we discuss which ones are more sarmale than others. : -S Which are true, original, company. It's far from bad.
To categorize that & quot; traditional quotsarmale & quot; is out of place. It depends on the area, it depends on which generation you refer it to. By no means do I want to convey that I recommend for the mother to be inactive. Plus, a chef in the true sense of the word, as Jamie Oliver said, is the one who knows what he wants to create and so can replace what he doesn't have, so that the effect is the same. In most of his networks, we will notice that vb about meat, cheese, flour, etc., stating that if you do not have that ingredient, it goes replaced with Y. So, being a chef means having this ability. Having this ability means that no recipe is nailed down.
That's why I'm not a cook: D
But I made this post to reveal that I also preferred vegetarian sarmales to meat. The sarmales for which I struggled to make, and it cost me a lot, were made of soy given through the car and mushrooms. EX-TRA-OR-DI-NA-RE! Honor my cook: x
I also tasted the ones made "traditional", but. just one, then I went back to my favorites.
I officially mention that the fat has not been replaced with I don't know what vegetable fat. The onion was not hardened but boiled, very little oil was added, and the sarmales did not come out strong. They were perfect! For the benefit of my statements, I will bring an official analysis bulletin!

Update: The "fasting" and "vegetarian" stuffing, as I didn't set out to do either, are over. What should I do now? I have nothing to test. :(
An eventual stool analysis. is it valid =)) (unsalted joke, we put her in her place, but I couldn't help myself)

Ps. Honestly, I was really disappointed by the inactivity on this topic. I was expecting to see images to take my breath away this holiday season. But it was not like that. And for the few images with sarmale, this jurisprudence arose. Sin!


Small spicy vegan Verdino 200 gr

Inca command 190 lei and benefits from free standard transport or 240 lei for temperature controlled transport free of charge.

Vegetable alternative to small, pea-based protein with chili for a spicy taste! No soy, no Genetically Modified Organisms. 100% vegan, ready to grill!

Water, 16.3% wheat protein texture (wheat gluten, wheat starch), sunflower vegetable oil, 2.7% grain protein, 1.8% pea protein, stabilizer (methylcellulose), salt, glucose syrup, fermented dextrose, flavors, spices (onion, garlic, pepper, thyme, chili), antioxidant (ascorbic acid, citric acid), beetroot extract, malted barley extract, spice extracts.
Contains gluten. May contain traces of soy, celery, mustard, nuts.

No peanuts, No yeast, No lactose, No lupine, No soy, No sesame, No celery, No palm oil, No garlic, No sugar

Average nutritional values ​​per 100 gr
Energy value 996 kJ / 238 kcal
Lipids 15.2 gr
Of which saturated fatty acids 1.9 gr
Carbohydrates 7.4 gr
Of which 0.6 g sugars
Protein 17.8 gr
Salt 1.1 gr.


Recently viewed

Same day delivery (1-2h)

Express delivery in 1-2 hours in Bucharest and Ilfov between 10:00 and 19:00, including weekends and public holidays.

Free daily pick-up between 11:00 and 20:00 from Coftale Specialty Coffee Shop.

Online payment exclusively with the card

The order can be made exclusively online and we only accept payments made with the card.

We are not perfect and we know we are making mistakes. Please send us feedback.

Alt_Markt is an online store where you can find alternative, independent or craft products.


The benefits of peanut butter (plus 7 unique recipes to try it)

Despite its extraordinary taste and satiating consistency, peanut butter is the subject of controversy generated mainly by its fat content and the rather high number of calories.We believe that these controversies are as false as possible. Why? Because nuts and seeds are generally full of fat and calories, and yet they are healthy. It is not for nothing that they are called "brain food". And in addition, as we have always been followers of temperance, we say that any food, no matter how healthy, consumed in excess can hurt. In the following I will present in detail all the reasons why peanut butter has its place in a healthy and balanced diet.

In conclusion, peanut butter is a tasty food, extremely versatile and at the same time surprisingly healthy, although it has a high calorie content. If consumed in moderation, it is a food that contributes to building the necessary amount of daily calories that maintains our health and good mental tone. In addition, it contains a lot of fat, part unsaturated, and part saturated. The beneficial fats and proteins in its composition can prevent diabetes and even Alzheimer's disease. I will reveal in the following the most important properties of peanut butter.


Description

Data sheet

Customers love the Wonder of Nature

  • "Excellent products, quality advice, prompt delivery." - Iasmina P.
  • "Very high quality products at good prices." - Maria I.
  • "Excellent, prompt, helpful and fast customer service." - Marius V.
  • "The best! Wonderful! Thanks!" - Florica N.

Disclaimer

The product VEGAN CRACKERS WITH FIREPLACE AND ONION - 125g - Hyper Ambrosia from the category Vegan salads, chips and crackers is a natural product that:

  • does not require a prescription,
  • does not replace a varied and balanced diet,
  • does not replace a healthy lifestyle
  • does not replace a treatment prescribed by a doctor.

We suggest that you consult your doctor or pharmacist before implementing any new diet programs, exercise and dietary supplements, especially if you have pre-existing medical conditions, if you are taking other medicines, remedies or other similar products.

The information on this page is for educational and informational purposes only, it may be incomplete or out of date and it is not intended to replace the advice of your doctor or pharmacist.

Each person's body is unique and thus different from others, so the results may vary from person to person depending on age, lifestyle, health and other factors. It is not mandatory or taken for granted to get the results you expect or those already obtained by people who have used the same products.

Related information on the product page VEGAN CRACKERS WITH FIREPLACE AND ONION - 125g - Hyper Ambrosia, do not constitute recommendations or guarantees of the results you will obtain.

Read the package leaflet carefully and seek the advice of your doctor or pharmacist!

16 other products in the same category:

Biochio - Grisine with flax seeds and olive oil - eco-bio 150g - Pronat
Integral crackers Original, eco-bio, 150g - Bettr
Vegetable chips and sea salt - eco-bio 75g - De Rit Organics
Crackers with quinoa and sesame gluten free eco-bio 100g, Bettr
Potato chips with sea salt - eco-bio 125g - De Rit
BIO APPLE CHIPS 50g, Harmonica
Hearts with Gouda cheese - eco-bio 100g - De Rit
VEGAN CRACKERS WITH HEMP SEEDS, IN AND CHIA - 125g - Hyper Ambrosia
VEGAN CRACKERS WITH SAUSAGE AND SPICES - 125g - Hyper Ambrosia
Expanded rice mini-rounds with buckwheat and chia 50g - Sanovita
Corn mini crackers, eco-bio, 90g - Byodo
Life Chips from raw beetroot eco-bio 40g - Lifefood
Rice rings with cocoa icing 75g - Sanovita
Organic gluten-free cereal rounds 14pcs, Sarchio
Sticks QUINOA and CHIA ACTIV CARBON Protein Vegan 70g, Yes Chips
Whole crackers with seed mix, 200g - Dennree

THE PHARMACIST'S ADVICE

We are looking for a pharmacist who knows how to do "magic" for his patients!

… Pharmacist or pharmacy assistant who loves people and effective health solutions! If you are that pharmacist or pharmacy assistant who loves to help people, this ad is for you. Probably your superpower is to understand people's needs and make connections to provide them with optimal solutions for their health. And it is [. ] Article We are looking for a pharmacist who knows how to do "magic" for his patients! first appears in the Nature Wonder Blog.

A new location Wonder of Nature in Timisoara, Giroc area

We open a new location Wonder of Nature, closer to you! Come with us from day one and we will reward you with FREE products, offered with love for your health. Sign up now! Be among the 1500 customers who receive the Opening Gift + Bonus mini-course THE SECRETS OF A HEALTHY EATING Email Phone Full name I want to receive [. ] Article A new location of the Wonder of Nature in Timisoara, Giroc area first appears in the Blog of the Wonder of Nature.

Natural treatments against CORONAVIRUS, scientifically confirmed

At Miracle of Nature we strongly believe that nature always has the best solutions. Because the situation of Coronavirus is on the lips and in everyone's mind we present in this article natural treatments against CORONAVIRUS. There are already 13 natural remedies that are confirmed against COVID-19 scientific studies published in journals. Reading this article [. ] The scientifically confirmed article Natural Treatments Against CORONAVIRUS first appears in the Nature Wonder Blog.

Magnesium, the mineral of the nervous system and muscles

Magnesium is an essential mineral for our body, impacting the proper functioning of the nervous system, cardiovascular system, muscles and digestion. Who hasn't heard of Magnesium? However, how many of us know all the benefits and roles of this essential mineral? Benefits and importance of Magnesium Magnesium is stored in our body in the muscles and bones. [. ] The article Magnesium, the mineral of the nervous system and muscles appears for the first time in the Nature Wonder Blog.

Quinoa meatballs, a tasty and nutritious dish

Today we present you Quinoa meatballs, an absolutely delicious dish, loved by both adults and children. Quinoa meatballs are easy to prepare and nothing sophisticated. Quinoa meatball ingredients: 1 cup boiled quinoa 1 bunch dill 1 bunch parsley 2 boiled potatoes one hand ground pumpkin seeds 3 [. ] The article Quinoa Meatballs, a tasty and nutritious dish appears for the first time in the Nature Wonder Blog.

It is confirmed: Quercetin has anti-coronavirus action!

Quercetin is a compound that is found in abundance in nature in various fruits and vegetables. Quercetin belongs to the class of bioflavonoids, a group of antioxidants that are also plant pigments (they give color). They help reduce oxygen free radicals, thus acting on several levels in the body. The name Quercetin comes from Quercus, [. ] Article It is confirmed: Quercetin has anti-coronavirus action! first appears in the Nature Wonder Blog.

SC Farmacia Minunata SRL
CUI: RO33151980 Reg com: J35 / 1202/2014
Tel: 0371 231 331
[email protected]

Follow us

Newsletter

Information

Products

We guarantee that your personal data is safe!

When you visit minuneanaturii.ro, the site can store or retrieve information in your browser, especially in the form of "cookies", mostly for the purpose of to make the site work optimally, to the highest standards.

Necessary

Cookies needed will help make the website easy to use, allowing basic functions such as page navigation and access to secure areas of the website. The website cannot function properly without these cookies.

NameSupplier ofWhat is he doing?ExpiryEnable(Select all)
Shopping basketPrestaShop This module keeps the products in your shopping cart. Disabling this cookie would stop allowing commands. This cookie does not save any personal data about customers in the store. This module keeps the products in your shopping cart. Disabling this cookie would stop allowing commands. This cookie does not save any personal data about customers in the store. 30 days Enable

Preferences

Cookies of Preferences allow a website to remember information that changes the way it behaves or looks, such as your preferred language or region.

NameSupplier ofWhat is he doing?ExpiryEnable(Select all)
Legal compliancePrestashop Cookie, which only retains acceptance of our terms and services. Disabling this cookie will disable the command option. Cookie, which only retains acceptance of our terms and services. Disabling this cookie will disable the command option. 30 days Enable

Statistically

Cookies of statistically helps us understand how visitors interact with websites by collecting and reporting information in a anonymous.

NameSupplier ofWhat is he doing?ExpiryEnable(Select all)
Data statisticsPrestashop A module that uses cookies, which saves data about orders, baskets, IP addresses of customers. The data is kept safe inside the admin and only serves as statistical data to improve our services and products. A module that uses cookies, which saves data about orders, baskets, IP addresses of customers. The data is kept safe inside the admin and only serves as statistical data to improve our services and products. 30 days Enable
Google AnalyticsGoogle Standard tracking, which makes our store understand the needs of customers and provide suggestions for improving our store. The cookie lasts 30 days. Standard tracking, which makes our store understand the needs of customers and provide suggestions for improving our store. The cookie lasts 30 days. 30 days Enable
Google Tag ManagerGoogle Used by Google Tag Manager to control the loading of the Google Analytics tag. Used by Google Tag Manager to control the loading of the Google Analytics tag. 60 days Enable

Marketing

Cookies of marketing are used to track visitors to websites. The intention is to display ads that are relevant to the individual user and are therefore more valuable, primarily to the user.


  • Put in the bowl 500 g of water and ½ teaspoon of salt , insert the muffler basket and put in it 500 g potatoes clean and cut into large pieces. Boil 30 min./Varoma/speed 1 .
  • Place the potatoes on the plates to be served.
  • Put 30 g oil, 1 tablespoon paprika, ½ teaspoon Tobasco sauce, 1 tablespoon vinegar and schedule 2 min./100°C/speed 8 .
  • Add 130 g of tomato sauce and mix 1 min./speed 8 .
  • Pour the sauce over the potatoes and serve.

Serve the dish as it is or with a freshly cooked steak.

Spicy potatoes are an ideal snack option for the moments when you are invited, the evenings when the boys watch the match or it is simply a movie night.

Options for preparing spicy potatoes or tapas at Thermomix

Boil whole potatoes, peeled, in Varoma. Let them cool, then peel them and cut them into pieces.

You can use for the preparation of potatoes the "fried tomatoes" sauce to which you can add hot paprika and Tabasco according to your tastes.

If you do not want to get very spicy potatoes, you can reduce the amount of Tabasco and hot paprika used.

Spicy potatoes or tapas prepared at Thermomix can be served with a sauce such as tzatziki or even with an avocado and yogurt dressing.

Nutritional values ​​per serving

The necessary utensils for spicy potatoes at Thermomix

Knife, vegetable cleaner, chopper

Useful information

Tapas is an aperitif or snack in Spanish cuisine and translates as a small portion of specific food. They can be cold or hot. In some bars and restaurants in Spain and around the world, tapas have evolved and become a special category of dishes.


Banana crackers

They are among the first crunchy biscuits made for Mara, at the beginning of her diversification. Although they are not those classic crackers, but they are the sweet version, I remember how successful they were then. Not only with her, but also with us, the two parents, who also diversified with her.

Ingredient:

  • 1 banana
  • 2 lg coconut oil
  • 4 lg full of coconut flour
  • 4 lg almond flour

How I proceeded:

  • I mixed all the ingredients in the robot bowl until I got a moldable shell, a little wet
  • I put the crust in the baking tray lined with a baking sheet, I put another baking sheet on top and spread it in a thin layer, 0.5cm
  • I cut the biscuits, pricked them with a fork and baked them at 190 degrees, in the preheated oven, about 10 'until lightly browned on the edges

* Add flour in the rain, if necessary, you can add more, little by little, depending on how ripe the banana is.


POTS / ZACUSCA DE ZUCLECEI

Pumpkin pot is an extremely tasty food, promotes digestion and is ideal for vegetarians and people who take care of their own figure. Another advantage would be the fact that we can cook it in larger quantities and keep it in the fridge for up to a week. The cooking process is extremely simple. See.

INGREDIENT: ESTIMATED TIME & # 8211 25-30 min

pumpkins
onion
carrot
oil
salt pepper

Wash the zucchini and cut them into pieces, then boil them in salted water.

Boil for about 15-20 minutes. Meanwhile, chop the onion and carrots and heat everything in a pan with a few tablespoons of oil.

Drain the boiled zucchini, put them in a bowl with high walls, add the hardened vegetables over them and mix with an electric mixer to obtain a homogeneous paste. Salt and pepper. Do you see how simple it is?
This food can be served with meat or stand-alone dishes, we can spread slices of toast or crackers with it, we can take it as an appetizer on green grass. Enjoy your meal!

If you like this recipe or others on the blog like my Facebook page www.facebook.com/BlogCuSareSiPiper


Vegan crackers with kalamata olives

5 customers have selected the product in the favorites list.

Product Details

Validity on delivery: Minimum 15 days

Tasty snacks, finely chopped and straight. It is eaten wisely!
They have cereals that give them the necessary fiber, cold pressed oil not to bend us, spicy spicy flavors, sesame seeds that lower blood pressure and help the heart and kalamata olive paste, brought over the seas and countries of Greece.

Information

ingredients : wholemeal flour wheat, Coconut oil, whole wheat flour spelled , Kalamata olive paste (10%) (kalamata olives, extra virgin olive oil, sea salt), sesame , sea salt, curry, thyme, black pepper.

Produced in a unit where soy, nuts, nuts and gluten-containing flours are processed.

Allergens are marked in bold.

Store in a dry, cool place.

NUTRITIONAL VALUES FOR 100 GR. PRODUCT

Specialities Vegan
Nutritional information Sugar free
Calories 479 kcal
FATS 22.76 g
of which saturated fatty acids 13.90 g
Sugars 3.10 g
proteins 11.71 g
Carbohydrates 56.83 g
Salt 2.84 g
Filter: Vegan

Producer HYPER HAMBRIA

Since 2014, it has been creating products based entirely on natural ingredients, accessible to every person concerned with health, thus opening the horizon of the possibilities to live not only long, but also well. Through the novelty of the Hyper Ambrosia combinations, it intends to satisfy both the need for good and pleasant taste, and the need for a "clean label". They want everyone to enjoy "live" food, thus bringing a real choice of choice to the multitude of so-called natural products, but which hide a number of "secrets" not exactly pleasant.
As a suggestion for direct, easy and accessible verification of the properties and qualities of some products, we recommend you to pay attention to the taste and condition you have after tasting them.

Hiper Ambrozia products are made by hand from fresh and nutritious ingredients, out of respect for health, falling into the category of elite Romanian products.They differ from conventional commercial products in that they use only wholemeal flour ground slowly in a stone mill. sweeten the products naturally with grape must, dehydrated fruit (cranberries, currants, dates, etc.) or granulated coconut flower nectar, do not use any artificial preservative, coloring or flavor enhancer, use only non-hydrogenated coconut oil and Each ingredient is chosen very carefully from suppliers / producers dedicated to the field of healthy eating.


Video: Vegan Channel - Insalata fagiolosa (October 2021).