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Khaki cookies II

Khaki cookies II

Good luck to carolers! I improved the cookie recipe. I put more cinnamon and essences that flavored and perfumed them. The khaki-pumpkin seed combination I like much more than khaki-cranberries. And this is worth a try. I think it will please the carolers!

  • 3 khaki
  • 375 g flour
  • 10 g cinnamon
  • 300 g sugar
  • 170 g butter
  • 2 eggs
  • 1 and 1/2 teaspoon baking soda
  • 1 and 1/2 teaspoon salt
  • 75 g pumpkin seeds
  • esenta de rom
  • a few drops of almond essence

Servings: 5

Preparation time: less than 30 minutes

RECIPE PREPARATION Cookies with persimmon II:


Dissolve the baking soda in the persimmon pulp. In another bowl, mix the flour, cinnamon and salt. Rub the butter with the sugar until the latter melts, add the eggs and the persimmon pulp and mix. Then add the rum and almond essence and mix. Incorporate flour and pumpkin seeds. Form cookies with a teaspoon, place them, at a distance from each other in a tray lined with baking paper and put in the preheated oven at 180 C, approx. 15 minutes. Good appetite!


How do you stretch and cut your deer or string cookies?

I prepared what I needed (mise en place): cold dough, bowls with lightly beaten egg white with a fork (with a pinch of salt), larger chopped walnuts, brown sugar, rolling pin, rolls for cutting (smooth and serrated) and brush. I have two deer back shapes that fit perfectly in a tray, side by side.

Observation: if you do not have such a shape you can spread the sheet 0.5 cm thick and cut the cookies into shapes (star, heart, slices) or salty.

I divided the dough in two (with the scale) and spread the first sheet. The rest of the dough goes cold until it's his turn. The work table was slightly floured. The sheet should be 0.4-0.5 cm thick (not thinner because the cookies cannot be handled).

I measured the outside of the roulette shape to know how long the cookies should be: 15 cm. I measured exactly the convex part, without the edges of the shape. The cookies should not exceed them because they stick to the tray at the base and are difficult to remove.

Then I adjusted the dough sheet so that it was 15 cm wide. From the fallen edges when adjusting, another sheet will be spread in the same way at 15 cm width.

I greased the sheet well with beaten egg whites. I do the same for salty (see here). It is much simpler and they do not even soil the table with egg whites, as happens when we grease them with egg after cutting them and it drains between them. In addition, in this recipe we must be careful that the cookies do not stick to the shape! Then I cut it transversely into 2-2.5 cm wide strips. I used the serrated roller.

On top I sprinkled half of the walnuts and sugar and I passed lightly with the rolling pin to fix them better to the dough. I did not press but I used the own weight of the twister.


Khaki cake, dried apricots and pomegranate jelly

Knead the biscuits well with the melted butter and the chopped walnut kernels, then spread them out and press them with a spoon, in a cake form with a detachable ring.
Mix the whipped cream and when it hardens, add a tablespoon of sour cream, sweet cheese, then persimmon jam.

Hydrate the gelatin in 100 ml of cold water and then melt in a bain marie, without boiling six and add to the whipped cream.
Pour half of the whipped cream over the cookie sheet and then sprinkle the hydrated and finely chopped apricots on top. Pour the rest of the whipped cream on top, level it evenly and decorate with thinly sliced ​​persimmon slices.
Mix the jelle cake powder with the pomegranate juice and put it on the fire, stirring continuously, until the first 2 boils, then pour it on the cake, from the center to the edges.

Let the cake cool for at least 2 hours before cutting it. It is sensationally good and worth a try!
Good appetite!


Cookies kissing the lady

It is an ideal recipe for meals at which many guests are invited. With a few ingredients we will be able to obtain a dessert that will surely delight everyone.

I like it very much and I hope you like it too. Below you will see what you need for this recipe, but also how to prepare it. It is a recipe that has its origins in Italy, being called Lady kisses.


What do you cook with KAKI

Also called the fruit of the gods, persimmon is a delicious fruit the size of a smaller apple, which has a sweet taste, similar to apricot. If it is slightly baked, it has a hard and crunchy pulp, and if it is very well baked, it has a soft and easy to pass puff.

What benefits does it bring

The most important nutrients it contains per 100 g are:
253 mg beta-carotene & # 8211 an antioxidant essential for skin and eye health, especially in the cold period.

259 mg potassium & # 8211 it is an essential mineral in the formation of the nervous system and its proper functioning.

36, 5 mg Vitamin C & # 8211 recognized for its immunostimulatory qualities.

KAKI RECIPES

This delicious and sweet fruit can be introduced into the diet of babies from 12 months. At first we can add it to fruit purees, combined with apple or banana, then you can add it to various cakes and puddings. But you can also give it as such, cut thin slices & # 8211 in this case choose a fruit with a stronger pulp.

Winter puree with KAKI

Check with KAKI

Cookies with KAKI


They simply melt in your mouth! Fresh Italian cookies ready in twenty minutes!

Cream cookies - a delight with divine taste! A wonderful dessert, which will conquer you from the first tasting and you will not be able to stop eating.

INGREDIENTS (FOR 12 COOKIES WITH A DIAMETER OF 8 CM):

& # 8211 50 gr of corn starch

& # 8211 1 teaspoon baking powder

For the cream:

& # 8211 1 teaspoon starch tip.

METHOD OF PREPARATION:

1. Sift the flour, starch, salt and baking powder into a bowl, add sugar, cold butter and rub the ingredients with your hands until you get a crumbly dough.

2. Add egg and knead the dough until soft and non-sticky. Wrap it in plastic wrap and refrigerate for 20-30 minutes.

3. Mix mascarpone with egg, lemon peel, starch and sugar until the composition is homogeneous.

Advice. You can replace mascarpone cheese with ricotta, boiled cream, fermented whey cream overnight or greasy cottage cheese passed through a sieve.

4. Sprinkle the work surface with flour, transfer the dough and spread it on a thin countertop.

5. Cut circles with a diameter of 8-10 cm.

6. Take a circle of dough, add about 1 teaspoon of filling and cover it with a second circle of dough. Glue the edges with your fingers, then with the teeth of a fork.

7. Transfer the biscuits to the tray lined with baking paper and bake for 20 minutes in the preheated oven to 180 ° С, until browned at the base, but remain light in color on the surface.

Advice. The biscuits will crack on the surface or you can make a small notch in the middle before putting them in the oven.

8. Sprinkle the cookies with plenty of powdered sugar in several layers.


20 most tasty Exotic Fruits: Names, Images and Description

All exotic fruits: red, green, orange, yellow. Which tropical fruits can be found in stores in Romania (lychee, pitahaya, physalis). List of strange Greek and Spanish fruits.

Today, in the refrigerator of a Romanian, the fruits about whose existence I had heard only thirty years ago became familiar. These are kiwi, lemon, pineapple, orange, coconut, avocado, persimmon and, of course, bananas.

Moreover, we learned to grow some of these exotic fruits in Romania at home.

Many of the species and varieties can withstand the low winter temperatures of our climate zone, so they can grow with us & # 8211 next to apples and pears.

But there are exotic fruits for sale, rare even in hypermarkets, because they cost "too heavy" money due to difficult transport and short storage period. In tropical countries, however, these gifts of nature are part of the daily menu of the locals.

We have prepared a list of all the interesting, tasty, strange and healthy exotic fruits, which you should definitely try. In addition, we have completed the selection with images of exotic fruits, so you can distinguish them more easily when you go shopping.

Carambola (Star Fruit)

This fruit is called differently in different places, but the most popular names are "carambola" or "star fruit". You can taste it during holidays in Southeast Asian countries. It is also grown in the US states of Florida and Hawaii.

They are exotic yellow fruits, known primarily for their non-standard "shape". If we cut the carom, we get a pronounced star shape & # 8211 a decoration ready for the festive table.

It has a taste, as they say, for amateurs. It looks like a currant, with a hint of apples and cucumbers.

Carambola contains so much liquid that it is better to drink it than to eat it. Tropical fruits are rich in vitamin C, calcium, iron, sodium, and the calorie content is only 35 kcal per 100 grams. A dream for those who want to lose weight!

The fruit of the dragon or pitahaya

If you like to grow cacti, you should definitely enjoy their fruits at least once in your life. Dragon fruit, or dragonfruit, or pitahaya, or pitaya & # 8211 grows on a liana-shaped cactus in Central and South America, where it comes from, as well as in Thailand, Vietnam, Indonesia, the Philippines and Australia, where it has been cultivated. successfully for many years.

The fruit of the Costa Rican dragon looks very exotic - like a bright pink elongated "apple", covered with scales, with bright green heads and white core. There is also a yellow pitaya with a white core and the red pitaya with a red shell and core.

Pitaya fruits are almost tasteless, being an approximate mixture of banana and kiwi flavors. Pitaya pulp is very watery, rich in small seeds that contain tannin, a substance essential for good eyesight.

Another "utility" of this tropical fruit is that people with diabetes can eat it without limits, because the dragon fruit lowers blood sugar levels. True, "without limits" does not refer to infinity, because overeating with pitahaya leads to diarrhea.

Guava

These tropical fruits, having a round or oval shape, are 4 to 12 cm long and grow in the tropics of India, Mexico, Africa and countries in Southeast Asia. Guava smells pleasant, similar to lemon peel, and its core is sweet or sweet-sour in taste.

Only fresh ripe fruits are recommended for consumption. They are very rich in pectin & # 8211 a substance that removes toxins from the body. Unripe guava is acidic and can adversely affect kidney function.

This tropical fruit is eaten whole in shell, but if you bought it from a supermarket in Romania, you should still peel the guava before eating it.

For long-term storage, guava is treated with chemicals that will not bring any benefit to your body.

"Fountain of youth", "superfood", "Amazon pearl" - only as acai berries are not called today in advertisements that recommend them as a panacea for rejuvenating the body and weight loss.

True, in nature, the Euterpa palm, whose fruit is the acai berry, grows only on the Brazilian shores of the Amazon and is grown only in countries with a tropical climate.

The berries have a shelf life of only a few hours! That is, most acai consumers in Romania are familiar with fruits through capsules, juices, as part of food supplements and nutrient mixtures.

If you have the opportunity to try acai somewhere on vacation in a hot country, make sure you do! First of all, it is delicious. The berry tastes like wine with a hint of chocolate. And secondly & # 8211 tropical acai berries are the healthiest fruits in the world!

It is believed that these fruits contain a unique concentration of antioxidants, whose energy is not comparable to any fruit or berry.

Star apple or Cainito

These tropical fruits can be enjoyed while relaxing in the countries of Southeast Asia, South America, West Africa and India. They have an oval or rounded shape, up to 10 cm in diameter. The peel of the star apple is green, or purple, or brown, depending on the variety.

It is thin, but under it is a layer of the same color, with a thicker crust and also inedible, which protects the juicy, sweet and sticky core. It tastes like our apple. If you look at the cut dog, you will see the star-shaped core.

Only ripe fruits are tasty, with a slightly wrinkled crust. The star-shaped apple is kept at a temperature of +2 to +8 degrees for about three weeks and easily tolerates transportation.

So you can bring some such apples from overseas, if you do not find them in any physical store or online store of exotic fruits from us.

Eat chilled dog. These are very nutritious tropical apples with a high content of vitamin C.

Jackfruit

The biggest tree fruits in the world are jackfruits. Their homeland is considered to be India and Bangladesh. There, they are revered as bread, and the trees on which they grow are called fruits of Indian bread. They also grow in almost all countries in Southeast Asia.

The length of the jackfruit can vary from 20 to 90 cm, and its weight reaches 34 kg. Ripe fruits, when cut, make the same sound as our ripe melons. Inside, jackfruit is divided into large lobes full of sweet and fragrant pulp.

There is, however, a "gift." In the aromatic composition of the cut fruit, in addition to the pronounced notes of banana and pineapple, there is also a faint smell of acetone.

Carbohydrates in these tropical fruits are up to 40%. It is also a source of vitamin A, sulfur, potassium, calcium and phosphorus. The seeds are delicious and nutritious.

They are usually fried like chestnuts. The ripe fruit is eaten fresh, and the unripe ones are fried, steamed and cooked like vegetables.

Longan

The long tree grows in Taiwan and China, Indonesia and Vietnam, but you can enjoy its fruits while relaxing in other tropical Asian countries. For example, in Thailand it grows in the northern regions. The thin shell of the longan is easily removed.

Its color can vary in shades from yellowish red to brown. The pulp of this fruit is very juicy and sweet, slightly muscular. Longan grows in clusters of trees.

They are also sold in bunches, like grapes familiar to us. The varieties are more acidic or sweeter.

After being cut, it does not keep its taste for too long, but only for a few days. This fruit is an extremely rich source of magnesium, iron, potassium, phosphorus, vitamins A and C and is considered a powerful antioxidant.

Rambutan

One of the most famous exotic red fruits. On the outside, it resembles walnuts, but has a hairy shell that protects the delicious and very delicate flesh.

Rambutan is grown mainly in Southeast Asia. The peel of its fruit can be different: red, yellow or white, depending on the variety. But in any case, the peel is not edible.

Baked rambutan is a rich source of carbohydrates, proteins and beta-carotene. It also contains phosphorus, calcium, copper and iron.

This tropical fruit is one of the champions of the presence of vitamin C and (so necessary for beauty) of the group of B vitamins.

Langs

Langsat, or longsat, grows in almost every corner of the Earth with a tropical climate. But this fruit is especially popular in Thailand, which exports it to almost every country in the world.

On the outside, in pictures of exotic fruits, they look like young potatoes. But inside, the baked langsat is very sweet. However, there are also sour varieties.

Langsat is an indispensable ingredient in Asian cuisine. It has a specific taste that can give non-standard shades to different dishes.

It is boiled and preserved, but you can eat it raw and raw. You can make very tasty drinks from it. The fruits are frequently used in Thai medicine. They are rich in vitamin C, calcium and carbohydrates.

Papaya

Papaya is now grown in almost all tropical countries, although its homeland is considered southern Mexico and Central America.

In our supermarkets, these exotic orange fruits are found very often. Whoever buys it more often, evaluates to the maximum this fruit with a rare taste. At the same time, papaya is one of the most delicious fruits of plants in nature!

But this can only be said of the baked kernel. On the shelves of European stores, papaya, as a rule, ends up in an unripe state.

Inside they are sweet, juicy and tasty. They only have 39 percent calories! The beneficial properties of papaya have been known since antiquity.

Fruits are rich in papain, a substance that helps the body get rid of toxins. In addition, papaya is a source of calcium and sodium, iron and phosphorus.

Litchi

It is the fruit of a perennial tree that grows in tropical countries, called differently in different regions: & # 8211 lynch, lidzhi, lychee, lycee, lychee or Chinese plum.

It is harvested in May and June. Lychee is a red oval "plum" about 4 cm long. Its peel has sharp tubers, and inside it is a light jelly-type meal, tasty, like sweet grapes.

Fresh lychee fruits are always bright. It gets dark over time and, as a result, their taste worsens. Lychee bark is inedible, but is easily removed with your fingers. Most consider the Chinese plum the most delicious tropical fruit.

But it is valuable not only because of its excellent taste. Lychee berries contain a huge amount of B vitamins. Therefore, by consuming them, you have an excellent opportunity to "cure", among other things, your nails and hair.

The fruit of passion or Passion fruit

This tropical plant is grown in hot and humid countries, mainly due to its valuable juice. It is very fragrant, so it is added to many other juices from industrial production. The fruit of the ripe passion is a dark purple oval fruit from 6 to 12 cm.

To enjoy the aromatic pulp, the fruit is enough to be simply cut in two parts. Passion fruit seeds are also tasty and edible. They are often used to decorate the confectionery.

Passion fruits can be stored in the refrigerator for about a week.

Due to its peculiarity, it is a very valuable food product to eliminate uric acid from the body. In addition, it is an excellent antipyretic and sedative. It is said that the fruit can help you fall asleep faster after a busy day. You can find it in the big stores in the country.

Mangosteen or Mangosteen

There are tropical fruits in nature, which contain an almost complete set of vitamins and minerals, in one quantity or another of all the other fruits known to mankind. This category includes mangosteen.

If you eat a few mangosteen fruits a day, you will fully meet your vitamin and mineral needs. No wonder mangosteen is called the king of fruits.

It is a hybrid, in the creation of which man was not involved. It is the so-called polyploid of two species of trees. Mangosteen (or mangosteen) contains not only carbohydrates, proteins, but also fats.

In taste, these tropical fruits resemble strawberries, grapes, cherries and pineapple at the same time.

Durian

As exotic as durian, you still have to look in the tropics. Its fruit is huge & up to 30 cm long and up to 8 kg in weight. It is covered with pyramidal tips, and inside there is a juicy tender pulp, divided into five rooms.

It is very popular in its homeland & # 8211 in the countries of Southeast Asia, Central Africa and Brazil. There are many contradictory reviews about this fruit.

Some say it tastes like walnuts and cheese paste, others say it looks like cream, the third considers durian to taste like banana seasoned with spices or like a dried persimmon with strawberries.

Durian is a rich source of B and C vitamins and one of the only edible fruits that contain organic sulfur. It is important to know about durian one more thing & # 8211 has a very unpleasant smell! It is not allowed to be transported in its fresh form.

Durian is exported only dried or preserved. And at least a few hours before and after eating durian, you should refrain from drinking alcohol. This combination is full of health complications!

Mango

In our country, mango already looks less exotic. In a way, we got used to him. In India and Pakistan, where mango comes from, this tree is considered a national symbol. This crop is grown in almost all countries with a tropical climate. There are 300 species of mangoes, of which 35 varieties are grown on an industrial scale.

Therefore, it is difficult to argue about ripening this tropical fruit by its color, because the color of the fruit depends on their variety.

Mango is also eaten and unripe. If desired, it can be placed in a dark place at room temperature, and the fruit "will reach the desired condition" for a week.

The main difference between mango and all other fruits is that its fruits are rich in essential amino acids that a person can only get from food.

It has five times more carotene in it than mandarins! Of course, the whole complex of vitamins and minerals is also available. By the way, some nutritionists consider the mango milk diet to be the most balanced.

Salak or the Fruit of the Serpent

They are long or round fruits of small size (about 5 cm in length) red (Rakum) or brown (Salak), covered with dense small thorns. The fruits have a very unusual, sweet-sour taste. Someone reminds them of the persimmon fruit, someone of a pear. It is worth trying it at least once in your life.

You have to be careful when peeling the fruit: the thorns are very dense and stick to the skin. Better use a knife. The season is from April to June.

Noina or Cherimoya

Another unusual fruit that has no analogues and does not look like any of the exotic fruits. It is part of the list of exotic green fruits, the size of which is a large apple. It is brought to us from Spain, Asian countries, Israel, Algeria, Australia.

Inside the fruit is the sweet aromatic core and a lot of strong seeds the size of grapes. The unripe fruits have a solid texture and are completely palatable, looking like a pumpkin. Therefore, after buying unripe fruit on the market and trying it, many refuse to eat it further. But if you leave them for a day or two, they bake and become very tasty.

The shell is inedible and it is very inconvenient to peel it because of the shell. If the fruit is ripe, then the pulp can be eaten with a spoon, after the fruit has been cut in half. The most ripe fruits fall into the hands.

To choose a ripe and delicious noina, you must first focus on its softness (soft fruits are more ripe), but you must be careful, because if you press a little harder on the ripe fruit, it crumbles in your hands.

The fruit is rich in vitamin C, amino acids and calcium, and the season is from June to September.

Kumquats

Kumquat is also known as Fortunella, Kinkan, Japanese oranges. This is a citrus plant. It grows in southern China, but is widely distributed in other tropical countries. Kumquat fruits can also be found on the shelves of our stores, but the taste is not nearly the same as the one you can try in fresh form, directly from the tree.

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Kumquat fruits are small (2 to 4 centimeters), similar to small oranges or mandarins. On the outside, they are covered with a very thin edible peel, on the inside and in taste they are almost the same as an orange, except that they have a slightly more acidic note. It is eaten whole (except for seeds).

The season is from May to June, but you can buy them all year round in specialty stores.

Physalis

They are often compared to tomatoes. Physalis is a perennial plant up to 1 m tall, with a lignified stem at the base. A distinctive feature of all types of physalis is the fruit, enclosed in a shell, similar to the Chinese paper lantern. Physalis flowers are yellow, orange, rarely white, sometimes lilac.

The fruit is a fleshy berry of yellow-green or yellow-orange color, similar to a red, with a taste from very pleasant to bitter.

Among the many forms and types of physalis there are only two edible forms. In many places, physalis is introduced into the culture as a vegetable or ornamental plant.

It is widely distributed in Iraq, Bulgaria, the Baltic States, the Caucasus and Central Asia. In our country, the best known representative of this plant is the decorative one, and its fruits are inedible and even toxic.

Opuntia

It is part of the amazing Greek fruit, which ripens on the opuntia littoralis & # 8211 a plant of the cactus family. It blooms in spring and early summer, and the harvest season begins in August. The "cones" full of weight weigh 80-300 g. Keep in mind, however, that you should not take these unusual Greek fruits with your hands, because they are covered with many thorns. They are very small and thin, and their "injections" are very painful. To get to the core, you need to wash the fruit under running water and peel it with a knife and fork. The fruits contain many seeds, have a grassy smell and do not have a pronounced taste. Opuntia is especially appreciated for quenching thirst.


Consumed with the peel, khaki fruit is an excellent source of fiber & # 8211 category of carbohydrates derived from foods of plant origin and which helps in particular to stimulate digestion, regulate intestinal transit and prevent colon cancer.

Due to its high soluble fiber content, persimmon is directly involved in lowering blood fat levels and also in regulating blood cholesterol, thus decreasing the chances of heart disease.


Parisian house

Homemade parizer, recipe without preservatives, dyes, emulsifiers & hellip only meat and spices. How to make Parisian in the house, a simple recipe, without E's, to be sliced ​​nicely, to be only made of meat, as it used to be?

We all remember the Ceausescu Parisian, called & bdquoparizel & rdquo. & # 128578 It was very tasty made especially for the party and rarely seen for sale. It could be bought from restaurants, if you had files, at a much higher price. Now, the commercial Parisian tastes like cardboard, is full of chemicals and has vague traces of meat.

I made Parisian at home, I tested several recipes, I combined them and in the end it seems to me the most successful. I will also tell you what mistakes I made, so that you don't repeat them too. & # 128578

It's a special process, but I'll tell you all the tricks and secrets. If you follow the recipe exactly, you will get a Parisian with that taste, from the past! & # 128578

Let's move on to the homemade Parisian recipe:

What ingredients do we need for the homemade Parisian recipe:

Quantities for 2 kg of raw pasta and about 1.6 kg of homemade parizer, finished product. We tasted the pasta, so we approximated the final amount. & # 128578

  • -500 g lean pork pulp
  • -500 g lean beef (pulp)
  • -700 g pork belly
  • -300 g of ice water
  • -34 g salt
  • -4 g white pepper
  • -1.5 g nutmeg
  • -4 cardamom pods
  • -4 g paprika
  • -30 g onion
  • -3 cloves of garlic
  • -4 g dried basil


The meat for the Parisian, as well as for the sausages, must be very cold, semi-frozen. It is chopped twice through the machine with the finest sieve (we had the 4 mm sieve, the smallest) and then it is passed through the robot. If you don't have a robot, pass the meat through the machine 3-4 times, to obtain a paste as fine as possible. Onions and garlic are passed through the machine, to be pasta.

We make all kinds of sausages and meat and fish recipes here. You will cook recipes from the simplest to the most elaborate: drumsticks, lebar, caltabosi, sausages of all kinds, sausages, dried or boiled salami, pressed ham, smoked bacon, kaizer or bacon, chop, gypsy neck or muscles, pancetta and prosciutto crudo& hellip of all & # 128578

I used a robot like this, it's small, easy to use and very cheap. It is very good and I wholeheartedly recommend it, it also has a tel, a vertical blender and a shredder. It basically does almost everything you need in the kitchen. It takes up little space, it's easy to wash. I took him with me on vacation to the country. Add salt and freshly ground spices and put everything on the robot. We used black pepper. It is not advisable to knead this meat composition by hand, because it must be as cold as possible, not to heat up. Leave to mix for at least 30 minutes, at 2-3.

Gradually add finely ground ice (ice flakes) if you have it. I made ice cubes in special cube bags, then put them in a blender and crushed them. I added some very cold water from the fridge and I was able to get something similar to ice flakes, snow :))

Leave everything to mix, at speed 2-3 (out of 6) of the robot, being very careful not to overheat.

Pasta de Parizer simplu de casa este gata atunci cand este bine legata, cand se desprinde de vas si nu se lipeste de mana, exact la fel ca la un aluat dospit. Datorita framantarii indelungate, celulele de proteina se sparg, absob mai multa apa si leaga grasimea. Cu apa si grasime se formeaza emulsie, sarea ajuta foarte mult, iar gheata folosita nu permite grasimii sa se topeasca, ci se formeaza ca o crema densa.

Asa trebuie sa arate la final, sa-si pastreze forma bine legata, vedeti cum este in mana, nu curge deloc, e pufoasa, aerata.

Defectiuni:

Daca nu folositi apa foarte rece si pasta se incalzeste, va avea aspect de &bdquotaiat&rdquo, noi am patit asa ceva si nu e simplu de reparat. Trebuie bagat totul la congelator, amestecat pe bucatele, e un chin! De aceea va recomand sa fie foarte rece. La fel si framantatul indelungat este foarte important, altfel nu se va lega, nu va fi pufos si rezultatul final va fi tare ca piatra.

La final veti obtine 2 kg de pasta pentru parizer de casa. 🙂 Se da pasta la rece pentru 30 de minute, sa se odihneasca si sa se raceasca, Ideal este ca pasta sa fie cat mai rece, daca aveti un termometru sa verificati sa nu scada sub 4-5 grade.

Va recomand sa prajiti acum o bucata de pasta si sa verificati gustul. Mai adaugati daca mai doriti condimente.

Se umplu intestine de vita sau membrane artificiale, bine indesate. Noi am avut intestin de vita si am facut 3 batoane de parizer simplu de casa.

Se leaga batoanele cu sfoara, ca sa nu se rupa la afumare sau/si fiert.

Se atarna in loc uscat si racoros si se lasa la zvantat 24 de ore, apoi se pun la fum. Cei care nu au posibilitatea afumarii, trec direct la fiert 🙂 . Iese foarte bun si parizerul neafumat, noi facem des si neafumat.

Noi am lasat la fum rece 2 ore, nu am vrut sa fie foarte tare afumate. Dupa ce s-a oprit fumul, am lasat totul in afumatoare oana a doua zi, pentru ca aroma de fum sa patrunda mai bine. Alta data, cand ne-am grabit si nu am lasat acest timp, preparatele nu au avut si in interior gust de fum, ci numai la suprafata. Dati click pe poza daca vreti sa le mariti si sa le vedeti mai bine.

Se vede sotul ca e in uniforma, abia venit de la munca. Mai intai am pus afumaturile in afumatoare &ndash vedeti aici cum se face o afumatoara micuta in gospodarie. Mai avem acolo si crenvursti si alte carnatareli, le voi scrie retetele la toate. & # 128578

Urmariti-ma, ca am multe retete de scris! 😀

Dupa alte 24 de ore de stat in afumatoare, se pun batoanele de parizer simplu de casa la fiert. Noi le fierbem la abur. Avem o oala mare, de 50 de l si fierbem totul afara, la gratar. Acolo unde facem si sucul de rosii si toate zarzavaturile, da. & # 128578

Se pune apa pe fundul oalei si se atarna batoanele in asa fel incat sa nu atinga apa. Se lasa sa fiarba 10 min de fiecare cm grosime al batonului. La noi grosimea a fost cam de 6 cm(fi 60 mm), asa ca am lasat 1 ora din momentul in care temperatura a ajuns la 70 de grade. Da, este nevoie de un termometru. Am gasit pe net, este termometru special pentru afumatori, temperaturi inalte. Temperatura se mentine mereu intre 65-75 de grade-maxim.

Daca va grabiti si tropaiti de pofta, puteti taia acum, sa gustati. Dar e mai bine sa atarnati batoanele de Parizer simplu de casa undeva si sa le lasati sa se raceasca-n voie si sa se zvinte. & # 128578

Trucuri de la Gina Bradea:

Se mai pot face si alte tipuri de parizer, se mai pot adauga: ardei gras rosu, cubulete de sunca simpla sau afumata, masline, fistic, nuca, ciuperci.

Nu uitati ingredientul principal:

Presarati din belsug cu foarte multa dragoste si un strop de bunatate 🙂

Asa arata la final, un parizer de casa, proaspat facut. 🙂 Este un parizer fraged, extrem de fin si parfumat, se poate taia felii foarte fine, se pot face rulouri. 🙂 .

Va las o felie, doua, trei, sa degustati si voi si va multumesc pentru ca m-ati urmarit pana aici 🙂 .

Va rog sa-mi spuneti daca aveti alte trucuri pentru pregatit parizerul in casa, sau alte preparate. & # 128578

In zilele urmatoare voi mai scrie si alte retete de preparate deosebite, retete cat mai naturale, care se pot pregati si la bloc. Ce retete va doriti sa mai scriu? & # 128578


Primele rețete în diversificare pentru bebelusi pe luni

Primele rețete pentru bebelusi pe luni la începutul diversificării

Dacă alegi varianta clasică în primele luni ale diversificării alimentatiei oferă-i bebelușului o varietate de piureuri din legume, fructe sau cereale în asociere cu alimente bogate în proteine (carne, lactate, ou, pește). Cele mai potrivite alimente cu care se poate începe diversificarea sunt cele bogate în fier. Dacă bebelușul tău beneficiază de trei mese de lapte pe zi (la micul dejun, prânz și cină), înlocuiește una dintre ele cu mâncare solidă (piure) in prima luna de diversificare.

Primele rețete pentru bebelusi pe luni la începutul diversificării

De regulă, piureurile de început pentru bebeluși cu mâncare solidă se obțin prin amestecarea legumei fierte (sau coaptă în cuptor) cu o cantitate de lapte matern sau formulă atât cât vrei ca să obții textură mai moale. În cazul copiilor cu predispoziție de a dezvolta alergii alimentare se recomandă regula de 3 zile atunci când îi introduci un aliment nou. Pediatrii recomandă ca alimentele să se introducă câte unul o dată pentru a identifica cu ușurință la ce aliment a avut bebelușul o reacție alergică.

Diversificarea este recomandat să înceapă când bebelușul este pregătit, de regulă în jurul vârstei de 6 luni sau la recomandarea pediatrului care-i urmărește evoluția lună de lună de la naștere. Până la 9 luni bebe trebuie obișnuit cu o mare varietate de gusturi. Pentru bebelușii aflați în stare perfectă de sănătate diversificarea se poate începe cu orice aliment. Iată idei pentru primele rețete ale bebelușului.

Primele rețete pentru bebelusi cu MORCOV

Morcovul are gust bun, este folosit la foarte multe preparate, dar cel mai important este că are cantități mari de vitamina C, vitamina A, dar și magneziu și potasiu. Prin fierbere, devine mai moale, mai ușor de digerat, fiind o excelentă sursă de sănătate pentru cei care îl consumă.

Piure de morcov (de la 6 luni)
Ingredient:
• 2 morcovi medii
• lapte matern sau formulă
Method of preparation:
Pune bucățile de legumă într-o sită sau într-un aparat de gătit cu aburi până se înmoaie.
Ia vasul de pe foc și lasă-l să se răcească.
Amestecă legumele fierte cu telul sau dă-le prin blender.
Adaugă lapte matern, lapte formulă sau puțină apă folosită la fiert, pentru a obține un piure subțire.
Asezonează cu două frunzulițe de pătrunjel verde, tocate mărunt.

Aici o alta reteta pentru bebelusi cu morcov

Mai poți încerca urmatoarele combinații pe baza de morcov pentru bebe:

  • morcov + dovlecel,
  • morcov + dovlecel + cartof alb,
  • morcov + cartof alb + conopidă,
  • morcov + mazăre,
  • morcov + fasole verde sau păstai.
  • la toate piureurile de mai sus se pot adăuga cubulete de carne (de exemplu de piept de curcan fiert sau gaină de țară), ou fiert, ficățel de pui bine fiert, un cubuleț de unt sau o linguriță de ulei de măsline extravirgin.

Tot pe aceeasi tema:

Primele rețete pentru bebelusi cu AVOCADO

Avocado este extrem de hrănitor, fiind o sursă excelentă de acizi grași nesaturați de care bebelușul are nevoie pentru o bună dezvoltare a sistemului nervos central. Avocado nu se gătește niciodată, însă poți să-l oferi bebelușului în combinație cu alte fructe. Alege cu grijă când cumperi. Cele foarte moi nu sunt potrivite pentru bebeluș. Trebuie să fie moale, dar nu extrem de moale și să nu aibă pete maronii, ci o culoare uniformă.

Cremă de avocado cu banană pentru bebelusi

Cremă de avocado cu banană (de la 6 luni)
Ingredient:
• 1 jumătate de avocado
• 1 banană
Method of preparation:
Taie banana rondele.
Avocado-ul taie-l în jumătate, scobește o jumătate cu lingurița pentru a-i scoate miezul, iar cealaltă jumătate pune-o la frigider învelită în hârtie.
Pasează cele două ingrediente și amestecă-le.

Aici alte retete pentru bebelusi cu avocado

Primele rețete pentru bebelusi cu BANANA

Banana are un gust special și o textură care o face potrivită rețetelor din diversificare. Este bogată în fibre, previne anemia pentru că este bogată în fier și vindecă constipația tot din această cauză, ajutând și la digestie. Bananele oferite copiilor trebuie să fie coapte, cele verzi, încă necoapte, sunt foarte greu de digerat. Coaja ei trebuie să fie galbenă și fără pete, acesta fiind semnul că banana este bine coaptă. Deși ajută sistemul imunitar, este, totuși, un aliment care nu trebuie oferit copiilor când sunt răciți sau tușesc, pentru că intensifică crearea mucusului. Pentru bebeluși, o banană mică pe zi este suficientă.

Piure de banane cu măr fiert pentru bebelusi

Piure de banane cu bucățele de măr (de la 7-8 luni)
Ingredient:
• 1 banană mică bine coaptă
• 1 măr mic
Method of preparation:
Curăță mărul de coajă, taie-l cubulețe și pune-l la fiert sau la aburi.
Taie banana în rondele, apoi zdrobește-o cu furculița.
Adaugă lapte matern sau apă plată, dacă dorești ca piureul să fie mai lichid.
Adaugă bucățelele de măr fierte.

Aici o alta reteta pentru bebelusi cu banana

Mai poți încerca urmatoarele combinații pe baza de banană pentru bebe: banană + fulgi de ovăz fiert, banană + măr + fulgi de ovăz moi fiert, banană + caisă + 2 linguri de iaurt gras, banană + mango + avocado.

Primele rețete pentru bebelusi cu BROCCOLI

Broccoli se introduce în alimentația bebelușului între 8-10 luni, deoarece poate fi greu de digerat, fiind bogat în celuloză. De aceea, se recomandă să fie gătit. Dintre toate legumele, broccoli conține cel mai mult fier, dar este, în același timp, o sursă excelentă de vitamina A și C, calciu și fibre solubile, precum și o mulțime de minerale.

Piure de broccoli si dovlecel pentru bebelusi

Piure de broccoli cu dovlecel și măr (după 8-10 luni)
Ingredient:
• 3 buchețele mici de broccoli
• ¼ dovlecel mic (se introduce la 6-8 luni)
• 1 măr
• lapte formulă
Method of preparation:
Spală bine broccoli, dovlecelul și mărul.
Curăță de coajă mărul și dovlecelul, apoi taie-le cubulețe.
Pune toate legumele la fiert până se înmoaie.
Scurge-le de apă, dă-le prin blender și adaugă lapte formulă (sau matern), până obții consistența dorită.

Aici o alta reteta pentru bebelusi cu broccoli

Primele rețete pentru bebelusi cu CARTOF ALB

Deși nu provoacă reacții alergice, cartoful alb se introduce în alimentația bebelușului între 8 și 10 luni din cauza conținutului mare de amidon. Conțin puține proteine și o cantitate scăzută de vitamine B, potasiu și calciu. Se potrivește bine însă cu alte legume, mai bogate în vitamine (morcovi, păstârnac, mazăre, linte), dar și cu cărnița de pui și de pește.

Piure de cartofi cu pește pentru bebelusi

Piure de cartofi cu pește (între 8-10 luni)
Ingredient:
• 1 cartof mic
• 2 linguri de iaurt făcut în casă (de la 8 luni)
• 1 file mic de șalău (de la 8-9 luni)
• 2 frunze de pătrunjel verde
Method of preparation:
Gătește la abur sau la cuptor peștele și legumele, însă separat.
Pasează cartoful fiert și adaugă iaurtul.
Verifică peștele să nu aibă oase, și zdrobește-l grosier cu furculița.
Amestecă piureul cu peștele și presară pătrunjel verde.

Descopera retete pentru bebelusi cu cartof dulce

Primele rețete pentru bebelusi cu MAZĂRE

Gustul dulceag al mazărei se combină foarte bine cu inofensivul pătrunjel rădăcină, iar mărarul este unul dintre condimentele potrivite vârstei diversificării alimentației. Mazărea este bogată în vitamine (cele din grupul B, dar și K, C, A), minerale (potasiu, calciu, magneziu, cupru, fosfor), fibre și proteine vegetale. Prima întâlnire a bebelușului cu gustul ei ar trebui să fie cu un piure de mazăre, dar mai apoi, poate deveni ingredientul din supe, paste sau mâncăruri cu carne.

Piure de mazăre si piure de morcov pentru bebelusi

Piure de mazăre (de la 7-8 luni)
Ingredient:
• un castronel de mazăre
• un deget de rădăcină de pătrunjel
• câteva fire de mărar
• 1 linguriță de ulei de măsline
Method of preparation:
Fierbe pe abur legumele, apoi dă-le prin blender sau pasează-le cu furculița.
Apoi amestecă piureul obținut cu uleiul și cu mărarul tocat fin.

Aici o alta reteta pentru bebelusi cu mazare

Primele rețete pentru bebelusi cu SFECLA

Este plină de vitamine (A C, complexul B, vitamina K), minerale (potasiu, magneziu, calciu, fosfor, fier și zinc), iar gustul dulce o face o legumă greu de refuzat de micuții care își diversifică alimentația. Pentru a i-o oferi celui mic, poți fierbe sfecla în apă, la aburi sau o poți coace la cuptor. Dacă o fierbi, nu o curăța de coajă înainte, ci doar spal-o bine. La cuptor, coace-o învelită în hârtie de copt până devine moale.

Piure de sfeclă roșie cu măr pentru bebelusi

Piure de sfeclă roșie cu măr (de la 8-10 luni)
Ingredient:
• 1 măr fără coajă
• 1 jumătate de sfeclă mică
• 2 picături de zeamă de lămâie
Method of preparation:
Spală bine sfecla întreagă, învelește-o în hârtie de copt și pune-o la cuptor până când intră ușor furculița în ea.
Separat, fierbe mărul tăiat cubulețe.
Pasează leguma coaptă și mărul fiert, amestecă-le și adaugă zeama de lămâie.

Aici o alta reteta pentru bebelusi cu sfecla rosie

Primele rețete pentru bebelusi cu ROȘIE

Nu te grăbi cu introducerea roșiei crude în alimentația bebelușului, pentru că sunt foarte acide și pot provoca neplăceri. Însă sunt foarte sănătoase! Conțin lycopen, un antioxidant ce ajută organismul să lupte împotriva mai multor boli grave. Conține și foarte multă vitamina C, ajutând astfel la absorbția fierului în organism. Fierte, însă, sau coapte, roșiile nu mai sunt atât de periculoase pentru cei mici.

Supă cremă de roșii pentru bebelusi

Supă cremă de roșii (de la 8-10 luni)
Ingredient:
• 3 roșii medii, bine coapte
• 1 carrot
• 1 small onion
• 1 cățel mic de usturoi
• 1 deget de țelină rădăcină
• 20 g de smântână fermentată
Method of preparation:
Curăță legumele, spală-le bine sub jet de apă, apoi taie-le în bucăți mai mărișoare.
Pune la fiert morcovul, ceapa și țelina (20-30 de minute).
Când sunt fierte adaugă și roșiile, fără coajă și tăiate în 4.
După ce toate au fiert, scoate-le din apa în care au fiert și dă-le prin blender, adăugând din apa în care au fiert până obții un amestec de consistența unei smântâni.
Stoarce cățelul de usturoi și adaugă smântâna, amestecând pe foc mic încă 10 minute.
Servește cu bucățele de pâine înmuiate în supă.

INFO: Păstrarea piureurilor

Dintr-un măr, un morcov sau un cartof obții mai multe porții de piure proaspăt pe care le poți păstra (înainte de a-l subția!) o zi, într-o cutie acoperită, în frigider. Cum probabil nu vei vrea să-ți petreci timpul preparând mici cantități de mâncare pentru bebeluș, este util să poți păstra hrana pentru o perioadă mai îndelungată.

O metodă bună este să pui piure în cutia pentru cuburi de gheață a frigiderului și să-l congelezi. După congelare, pune cuburile de piure într-o pungă frigorifică și eticheteaz-o. Poți scoate câte 1-2 cuburi odată, pe care le încălzești la aburi. Asigură-te întotdeauna că aceste cubulețe de piure s-au dezghețat în totalitate și că s-au răcit înainte să îi dai bebelușului să pape.

Nu păstra piureurile care au intrat în contact cu saliva copilului deoarece se alterează în scurt timp și devin periculoase pentru burtica bebelușului.

Descoperă aici GHIDUL COMPLET DIVERSIFICAREA BEBELUSULUI actualizat și completat cu toate recomandările OMS și ale pediatrilor.