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1. Mix the flours with the yeast.
2. Add the milk and other ingredients and knead vigorously for about 10 minutes.
3. Leave to rise for 1 hour!
1. Wash the onion, cut only until the leaves begin.
2. Heat the onion in a tablespoon of oil.
3. Add the minced meat and brown it for a few minutes.
4. Add the wine, water and spices and let it boil until it penetrates well (~ 20 min).
5. Near the end add the diced tomatoes and leave on the fire until all the liquid is reduced.
6. After it has cooled completely, mix the meat with the dried vegetables, salt, pepper, bell pepper and apple.
1. Spread the dough and cut it into 10x10 cm squares.
2. In the middle of each square put 1 tablespoon of filling.
3. Bend each square into a triangle and press the edges firmly.
4. Attach the lower ends of the triangle, and cut the upper end into a fan.
5. Place the "tails" in the tray lined with baking paper and bake (preheated) at 190 ° C until browned (25-30 min).
How to prepare the Easter cake of chef Sorin Bontea
Heat the milk, about 400 ml. In a bowl, mix the dry ingredients, ie flour, yeast, lemon peel and orange peel. After mixing the ingredients, make a hole in the middle. Separately, mix the egg yolks with the salt until smooth. Melt 150 g of butter.
The sugar dissolves in the warm milk, stirring constantly until the sugar melts. Over the dry ingredients add the vanilla essence, eggs mixed with salt and milk in which the sugar has melted. Mix all these ingredients until the dough becomes consistent.
Separately mix the oil with the melted butter. When the crust is well blended, add the butter mixed with the oil, little by little. Knead the dough with your hands until the oil and butter are incorporated.
To get a fluffy and fragile cake that breaks into strips, you need to knead the crust several times to give it a lot of air. The dough is left to rise for an hour and a half, but every half hour it is kneaded a little and folded.
Until the dough rises, you can prepare the cake filling. Beat the egg whites with the sugar, obtaining a meringue. Then add cocoa, nuts and rum essence. The ready-grown crust is split in two. Each half is also divided in two.
We spread one of the 4 pieces in a rectangle. The composition is also divided into 4 and spreads on a rectangular sheet. Roll the sheet and repeat the same on the other 3 sheets.
Knit 2 rolls each, grease the pan with oil and place the cake in the pan. It should be left in the pan to rise for about 45 minutes. On top, grease the cake with a mixture of egg and milk and you can sprinkle with sugar. Put the cake in the oven for 50 minutes, at 170 degrees, according to A1.
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Baby pigeon soup
Soup is a tasty meal for your baby, being an excellent way to introduce new ingredients to his diet. It starts with a creamy vegetable soup and as the baby grows and accepts more foods, you can add other ingredients to the soup, such as pigeon meat.
Here is a recipe for pigeon soup that you can prepare, later, for babies. You need:
- pigeon meat
- a suitable carrot
- a not very large onion
- pasta & acircrnac.
Chop the pigeon meat and boil it with a pinch of salt. Be sure to collect the foam that forms each time. When the meat is almost cooked, add the cleaned and chopped vegetables and let it cook for about 25-30 minutes, at the right heat.
Pigeon meat has a lot of benefits for babies. Did you give your child to eat pigeon meat? What other pigeon recipes do you recommend?
The secrets of nettle tea, nicknamed & # 8222Healing Fire & # 8221
With nettle tea you vitaminize, detoxify and mineralize the body. Also, the consumption of nettle tea also fights spring asthenia. It helps you get rid of dandruff and hair loss. It is one of the teas richest in beneficial substances and active compounds and has extraordinary effects on human health.
The name nettle (urtica dioica) comes from the word & # 8222uro & # 8221 which means & # 8222eu ard & # 8221 and suggests the burning sensation that occurs when touching plants.
Although not at all friendly to our skin, nettle has incredibly many benefits for the human body and has been used in many areas for hundreds of years as a food, medicinal plant, nettle tea energizing tonic or as a raw material for obtaining yarns for fabrics.
Nettles are an excellent source of protein, iron and other essential minerals for the body. Also in the form of tinctures or tea, these plants have been used in traditional medicine to make hair brighter and stronger, or to cleanse the blood. In ancient Greece they were used in the treatment of arthritis, cough or tuberculosis.
The natural components of nettle leaves
Nettles are among the richest plants in substances beneficial to the human body, which led nutritionists to recommend it as a food or medicinal plant for detoxification and regeneration of the body. They contain protein and carbohydrate substances, an extraordinary number of amino acids, vitamins B2, K and C, polyvitamin A, pantothenic acid, beta carotene, calcium salts, iron, silicon, magnesium, potassium, amines, ketones, sterols and much more. in smaller quantities. The anti-inflammatory properties are due to prostaglandins.
Raising pigeons for meat as a business
Before you start developing this line of business, you need to familiarize yourself with this area of activity, calculate profitability, consider repayment periods, and develop a detailed business plan. In addition, you need to explore all possible nuances of competent breeding pigeons, keeping, feeding.
After carefully studying the problem of breeding pigeons, you can raise the breed. Only young people should be selected for the proper organization of business. Bird health is also an important factor. To make the right choice, you need to have some knowledge and skills in the field of pigeons. Beginners may need to seek help from more experienced pigeon breeders. Because pigeons are monogamous birds, it is better to choose a pair at once. It is easy to determine a couple among the herds, as a rule, they coincide with them, birds of the same sex behave somewhat aggressively.
Minors will be required for breeding pigeons. The lifespan of pigeons is about 16-20 years, but after 10 years they gradually lose their reproductive properties, and possible offspring will be unviable. Determine the age of the bird on its feet and cherries. At the age of five months, the pigeons become sexually mature and the wax turns white. Then it increases in size, which is typical for 3-4 years.
Reproduction methods may be different:
- natural mating, in which the birds choose a pair
- mating of similar birds in appearance
- linear growth - the precise determination of the qualities of a bird after mating
- crossbreeding - mating of the related pigeons to improve the breed.
Each method has its advantages and disadvantages.
The main costs that a novice pigeon farmer has to face are the purchase of very productive and healthy pigeons. The cost is determined by the breed of meat pigeons. Profit will depend on many factors. First of all, it will be necessary to adjust the distribution channel of the products, otherwise all the efforts of reproduction and cultivation will be in vain. Maybe it will be an online resource or ads. This will help you find customers, improve sales and make a profit.
Harvesting & # 8211 When the pigeons are harvested
In order to have the best aromas, wait for the fruits to be well ripened before picking them. The color should be a dark purple and the fruit should be soft when you squeeze them lightly between your fingers. It is a good sign if they have already started to fall naturally.
If you pick them for the preparation of gin that is traditionally consumed during the winter holidays, wait for the first frosts. However, with new technologies we can pick them up much earlier. If they are ripe, we collect them and put them in the freezer to mimic the natural frost. Frost softens the skin, so fruit juice will come out much easier, flavoring gin, liqueur, wine or pigeon jam.
Every year, on March 9, the equinox fire of the Martyrs is lit, also called the Fire of the Saints.
Martyrs are the spirits of these mythical ancestors, to whom women prepare and offer ritual preparations to be consumed in a ceremonial context or shared by alms at the church. They are called martyrs, macinici, brandusi, brandusei, bradosi, saints and saints, and have the shape of eight, bee, pigeon or even man, echo through the centuries of human ritual sacrifices, attested in the New Year ceremonies, celebrated in antiquity at the spring equinox.
In Moldova they have the shape of the number 8 and are baked from cake dough, then greased with honey and walnuts. In Dobrogea the martyrs are smaller and are boiled in water with sugar, cinnamon and walnuts. In Muntenia, besides the martyrs, there is a Forgotten One, a bigger but blind martyr, which the children play around the fire and which is dedicated to the dead, who were forgotten during the year.
The 40 or 44 glasses of wine drunk on March 9 is an ancient ritual, based on the belief that swallowed wine turns into blood, giving strength to men for the whole year.
The drama that Gabriela Porumbel goes through from "Chefs with knives". Colleagues on the show immediately jumped in to help her
Gabriela Porumbel was eliminated after the seventh duel in season 9 of the show "Chefs with knives". Knowing the drama of the competition, the colleagues from the show did not let her down, but immediately jumped to help her.
We were able to meet Gabriela Porumbel in the 6th edition of season 9 of the show "Chefs with knives". While preparing a delicious recipe for salmon fillets with lemon sauce, the 29-year-old told emotional details from her life.
Passionate about cooking and combining different ingredients to get recipes to everyone's liking, she has been engaged since the age of 16 and can now boast more than a decade of experience.
Competitors from "Chefs with knives" season 9, unexpected gesture for Gabriela Porumbel
Eager to prove what she knows how to do, Gabriela Porumbel took courage and signed up for season 9 of the show "Chefs with knives", on Antena 1. In the audition stage, even while preparing the recipe chosen for the tasting made by Sorin Bontea, Florin Dumitrescu and Cătălin Scărlătescu, Gabriela Porumbel revealed the drama she is going through.
I'm not married to documents, but we've been together for more than ten years. I have a five-year-old daughter, her name is Antonia Maria. She is a wonderful baby, we were very happy and she was highly anticipated. She was very good, she didn't cry much, that is, she didn't even feel at home that we would have a child. And around the age of eight months, I noticed that she doesn't look at me, she's not careful, she's everything in her world and that's it. And it was awful, like it was all over. My little girl was diagnosed with autism. I didn't understand anything, neither the medical terms, nor what was going to happen. With sacrifices, we managed to make her a child who understands and makes herself understood ", revealed the contestant, with tears in her eyes, in the audition stage from season 9 of the show" Chefs with knives ".
Everyone knows that special therapies for children with autism are extremely expensive and, in their absence, the development of little ones does not mark significant progress, overshadowing their chance to have a life as close to normal as possible.
I don't regret that I have a child with autism, he is a special child, he is a wonderful child ", confessed Gabriela Porumbel, during the auditions.
Ambitious, the young woman fought and revealed that if she wins the grand prize from "Chefs with knives", the money will go to her daughter, Antonia Maria, to help her be as little dependent on those around her. . However, unfortunately, the path of the competition in the competition stopped after the seventh duel, when he chose to make watermelon steak with couscous, in the salad test. With tears in her eyes, Gabriela Porumbel left season 9 of the show "Chefs with knives".
However, on Facebook and Instagram, the colleagues from the Antena 1 show mobilized and tried to convince people to join the young woman's cause and donate, in order to bring an extra smile to the girl. The cooks want to raise 25,000 euros for the little one to benefit from a stem cell transplant, meant to give her a chance at a normal life.
Basically, the competitors from "Chefs with knives" did everything they could for this approach, a sign that beyond the quarrels and emotions experienced as rivals, there are feelings of friendship between them or maybe even the feeling that they form a family. .
To convince as many fans as possible to get involved, some of the contestants put up for auction a meal served at a luxury restaurant, the chance to spend a day at a famous music studio in Bucharest or to enjoy a specially prepared menu. for this occasion.
about 2 kg of baked pigeons (the frost has fallen on them), 1 kg of sugar
1. Pigeon grains are cleaned of tails and washed in several cold waters. Cover with water and boil for about 15-20 minutes from the first boil. Drain the leftover juice and then pass (or press) with a spoon into a strainer with large husks until the skins and seeds remain in the strainer.
Over the fruit pulp obtained add a cup of drained juice and 2 glasses of white wine then boil over low heat for about 30 minutes after which add the sugar. Stir gently over low heat until it thickens like a thicker cream. Remove from the heat and pour, hot, into glass jars with sealed lids. It is used especially for cakes but is delicious and served simply with biscuits or bread or can be added to yogurts.
Tip: Add sugar or honey to the juice left after straining and boil until you get a thick syrup which is also kept in bottles with a tight lid!
To prepare the pigeon rolls, put all the chopped ingredients in a food processor or blender and process until they are finely ground, but not mashed, and begin to bind together. Pour the mixture onto a work surface and collect in the form of a ball. It is divided into 16 equal portions. Shape each portion into an oval egg. They are then set aside on a plate.
Put all the broth ingredients in a pot. Bring to the boil, then simmer for 5 minutes. Add 8 of the meat rolls and cook for 6–7 minutes, turning as often as possible with a spoon. Then remove with a whisk and place on a hot plate. Add the rest of the rolls and boil as above.
Meanwhile, mix all the sauce ingredients in a bowl. Arrange the salad leaves on a plate. Put a few coriander and mint leaves in each salad leaf and decorate the plate with the rest of the aromatic herbs. Serve the meat rolls with the sauce and salad leaves.
To eat the packets, take a salad leaf, fit a roll inside and roll, then soak the packet in the sauce. Alternatively, the sauce can be poured over the meat rolls before they are rolled.