Deer with mushrooms, hazelnuts and pomegranate - Recipe no. 400

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Mix the rum with brandy and 2 tablespoons of oil. With this mixture, massage the piece of meat well, salt it, sprinkle it with ginger powder, then keep it cold for a few hours. Put the rest of the oil and butter in a non-stick pan. When they have heated up, fry the piece of meat well on all sides, until it browns.

Remove the venison from the bowl and lightly fry the sliced ​​leeks and the mushroom mix. Put back the whole piece of deer, quench with wine, a glass of water and balsamic vinegar. At this point, add the bacon, thyme, rosemary, bay leaves and peppercorns. Cover the pot and simmer over low heat for an hour. Add as little water as needed. At the end of cooking, add the beans from half a pomegranate and remove the sprigs of herbs and bay leaves from the sauce.

Remove the piece of meat on a plate and slice it. If necessary, let the sauce drop until it has the desired and suitable consistency. Serve hot sliced ​​venison with sauce on a plate decorated with tomatoes and lettuce.

Sprinkle pomegranate seeds and crushed hazelnuts on top.

Game meat

The game meat can be consumed without any restriction, except for the sanitary norms imposed in the respective area
Game meat has an exceptional nutritional value! This is the conclusion of a study conducted by Pierre-Henri Ducluzeau & # 8211 nutritionist at the Faculty of Medicine in Angers, at the request of the National Hunting Federation (France).
Game meat is superior to fish with a higher phosphorus content, and beef, pork or lamb with a higher potassium content. It has a higher iron content than spinach. Because game moves very freely in nature, its meat is very low in fat, and the fat it contains is of very good quality.
Partridge meat is richer in potassium, phosphorus and iron and three times less fat than chicken meat while having a lower sodium content. 100 g of partridge, pheasant or rabbit meat covers 1/3 of the daily protein requirement.
With only 4.3% lipids, wild boar meat is rich in phosphorus necessary for a solid bone and dental system, in potassium necessary for limiting heart disorders and muscle relaxation. Deer and deer meat is 25 times less fatty than beef and contains 20% oleic acid & # 8211 component of the family of unsaturated fatty monoacids & # 8211 with a role in lowering blood cholesterol.

Pheasant pictures

Harvesting, transporting, storing and storing pheasant eggs are done in a similar way to those of eggs destined for incubation, being 5-7 days.. Eggs of 8-15 days can be used for incubation, but the hatching percentage obtained will be lower by 8-15%. Eggs over 15 days old, give poor hatching results Free collection of pictures of pheasants. The collection contains over 15 pictures that can be downloaded for free Free collection of pictures of pheasant crows. The collection includes over 2 pictures that can be downloaded for free

Lettuce leaves should also be included in the diet of pheasant chicks, which should be part of the daily menu. If the chicks are not too crowded to eat, they may be lured by flour worms or various larvae. At 6-7 weeks, special granules can be introduced, with protein content. The greatest importance for the hunting pheasant in Romania is the hybridization product made at the pheasantry from Padurea Verde, on the outskirts of Timisoara, between the common pheasant the female pheasant, which is more similar to the hunting pheasant, but with a higher body weight, over 2 kg, with special organic resistance and increased adaptability. It is a species of large bird, which has accentuated sexual dimorphism, and the plumage of the subspecies varies considerably. The male has a long, ribbed tail and a general brown plumage color, with black streaks on the chest and abdomen, whitish-black streaks on the back, greenish-metallic collar and nape, sometimes with a white collar and the sides of the head. Pheasants is the niche business with which small farmers can still bet on profit. The initial investment is small, about 400 euros, excluding the land, and those who have knowledge about raising birds have a great advantage, especially since pheasants are a demanding species. But they are easy to sell because of the population of the parks, [

OLX.ro offers you the opportunity to publish free ads for your city and its surroundings. You will easily find on OLX.ro interesting free ads from Bucharest, Ilfov and other cities in the country and you will be able to easily get in touch with those who published them. On OLX.ro is waiting for you jobs, apartments and rooms for rent, used cars and mobile phones at low prices Oua De Fazan OLX.ro. Ads on OLX.ro Add new ad. My account. OLX.ro. Recently selected: Choose location: + 0 km 0 + 0 km 0 + 2 km 2 + 5 km 5 + 10 km 10 + 15 km 15 + 30 km 30 + 50 km 50 + 75 km 75 + 100 km 100 Search in description . Only with pictures. Delivery via OLX available Filters. Category. Choose category. Price. from. to Pheasant Pheasant male and female The female has the plumage of more faded colors of shades of yellow and gray. Currently known as. 30 breeds, all active birds during the day, living in fields with cultivated land, where they usually consume plant-based food. Words to close at Pheasant. How many times have you not spent minutes thinking of words with which to close your opponents in Pheasant? Well, did you know that in addition to the famous restaurant, weapons and calm, which you can use only once in a game, there are over 800 other words in Romanian with which you can close Pheasant 6 recipes: Pheasant steak, Pheasant with grape sauce - a 5 * star lunch !, Pheasant in the oven, Pheasant in the oven, Pheasant in the oven with mushrooms and thyme with brussels sprouts and boiled potatoes, Pheasant steak

I heard that the pheasants are stupid, they can be caught with a 10 l can, a little cut at the top placed horizontally on the field with some corn inside is it true? If you don't tell me other pheasant traps. Hello! You should know that it is not good with the can, I am a hunter and I recommend you to have a ten liter jar through which it can be seen. In that jar you put berries, and he will enter there The most interesting educational games for children. Pheasant Children learn much easier and develop their creativity through play. Although there is a general tendency for classic games to be replaced by computer games, more and more parents are aware that in this way the spontaneity, creativity and initiative of the little ones will be affected.

Ordinary pheasants are social birds. In autumn, they gather, sometimes in large groups, in areas with food and shelter. Their normal flight speed is up to 60 km / h, but when pursued, they can fly up to 90 km / h. The main predators of pheasants are foxes, falcons, owls and raccoons, which feed on eggs. Man tends to be. Game Pheasant. At first one of the players says the alphabet in his mind. The next one says STOP and the letter that the one with the alphabet had reached is the letter with which the first word will start. The player who said stop says the first word, and the next participant must form another, starting with the last two letters of the word given before Steak. with meat of pheasant. Ingredients: Spices for a pheasant (with the day before we cleaned well, washed, wiped with a towel, grease everywhere with olive oil and put in a bowl): paprika, oregano, rosemary, bay leaves, a glass with red wine, 2 cubes of butter, salt, pepper. Optional: rosemary or basil, bay leaf, paprika. Cover the pheasant's chest with slices of bacon, put butter in a saucepan and place in the oven to fry. let it boil covered in the oven. Serve hot, with sour cream on top and a little dill. - 1 pheasant, 1 kg of apples, 1/2 cup sour cream, 2 tablespoons butter.

Pheasant All Animals

• Here you can play, ask for advice or simply socialize with a lot of friends! PHASE WITH IMAGES. FORUMUL ALBASTRU :: Games and contests :: Games on the forum :: Word games. Tweet. Page 6 of 8
• I didn't cook and I didn't eat pheasant (I didn't see anything to buy) but with the marinade you made it must be extraordinary! Knowing how he looks alive, I didn't think he was so fat without feathers! Yours is really well done !! It was like being stuffed

Photos Pheasants. Download images with free pheasants

1. Features Pheasant. The rooster, in the first place, is more vividly colored than the Pheasant. It has a green head and neck with metallic reflections, a reddish-brown body dotted with large black spots and yellow stripes on the contour of the feathers on the back, a long brown tail furrowed transversely with dark brown stripes and bright red-light skin around the eyes.
2. The fun starts the day before, when we prepare the pheasant: we clean it well, wash it, wipe it with a clean towel and put it on the farm. First grease it with olive oil and season it (both inside and outside) with salt, pepper, paprika, oregano, rosemary over which we pour a large glass of red wine
3. Fazan played with Moni! | he also signed autographs, took pictures with people, nothing out of the ordinary. I didn't stay together for 7 hours in a row, I went to eat, to drink a juice. We behaved like two Romanians who met at the airport, nothing unusual, said Sorin ..
4. Pictures and images on 220 cow. go upstairs. 220.ro & gt Movies with a cow. Movies, Videos. All Movies Animals Cars, Motorcycles Cinema, Movie Trailers Comedy, Romanian Humor Cartoons Documentary, Science & Tech TV Shows Jokes Hard Phases Funny Games, Gameplay Music, Videos Friends, parties, clubbing Ads Sports Stars
5. Today a neighbor was crossing the road with a bird in his hand. I asked him what bird it was and he said he didn't know what it was, he found it in the yard and couldn't fly. I asked him to give it to me to put on quails. In the evening I saw that he was in the same place in the quail cage. I searched the net for pictures of birds from our country and saw that it was a.
6. Levese on pheasant with semolina dumplings The section is reserved for Food recipes with pictures. Moderators: miha1950, Nally, adi, maria MIHULESCU, kia, adinush 08:25. Levese on the pheasant with semolina dumplings. Post by Leila »14/02/2008 08:26. Ptr. soup (levese) we need: 1 piece pheasant 6 carrots 4 parsley root 1 celery 1.

History: The country of origin from which the golden pheasant species comes is China. They are beautiful birds, with an ornamental role, but sometimes they can also become poultry. Despite domestication, the place of pheasants is in nature, and they are found free in their native country of Asia. The golden pheasant was first brought to Europe in the late nineteenth century pheasant with its own name. Childhood memories :: ENTERTAINMENT :: toys of all kinds. Page 23 of 26. Page 23 of 26.

Details and comments picture Pheasant silver from the photo album Animals. Image added by d_dana_a. Comment, Publish / Recommend this photo. Twilight: Eclipsa is the leader of the Romanian box office. the next positions in the weekly top being occupied by Toy Story 3 with 3,337 admissions, in the second week of launch, Prince of Persia: Sands of Time / The Sands of Time with 3,464 admissions made in five weeks and All about sex 2 Page 19 of 21 - PHEASANT *** 111 *** - posted in One eye laughs, one is game & sushi from Madagascar: quote: Originally posted by EvaFiubaret 14+ Pictures with usThe stork is coming! .I didn't find anything with etz-. Also from wild pheasant you can make a delicious paprika with Slovak dumplings - as made with venison - see here. Answer Roast Deer with Cognac Sauce - Baked Game Pulp Recipe | Urban Flavors January 13, 2020 at 11: 3 p.m.

Pictures of Ciori pheasant. Download images of pheasant crows for free

• The pheasant in the oven is ready. So we take him out of the magic bag. The sauce has also dropped and all we have to do is put the pheasant with the banon in the pan with the sauce and put it back in the oven, but this time selected on the grill, to lightly brown it. Now we can put pheasant soup over grapes
• Pheasant steak is not difficult to prepare but you must strictly follow a few steps. First of all, prepare the filling. Mix in a bowl the seasonal filling, onion, grated apples, and to bind pour the beaten egg and melted butter and mix well. Fill the two pheasants well and put them in a tray greased very well with butter
• Show pictures from category sort by order Crocodilul.ro & gt Pictures & gt Pictures with cow: Pictures for keyword cow 4 boys Are you dating crocodile? Answer the contest daily and receive 10 points for each correct answer! POINTS and PRIZES

Pheasant breeding

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2. Subject: Pheasant Tue Apr 28, 2009 8:29 pm: I think you all know this game. not? I start: joaCA _____ I like it I don't like it: hero Level 3 Number of messages: 30 Registration date: 28/04/2009: Subject: Re: Fazan Mar Apr 28, 2009 8:43 pm: computer. I like it I don't like it
3. A pair of gold pheasant on a diamond rosette for sale last year made this chicken. sell or exchange with diamond pheasant. tragopan temnik. The female 2018, the male 2017, are not brothers. I took chickens with them this year as seen in the pictures. I don't negotiate and I don't ...
4. The pheasant (Phasianus colchicus) is one of the proudest and most masterful birds we can observe in our country. It is difficult to control your reaction of pleasure and amazement when you see it. The pheasant is one of the birds successfully introduced to us
5. The Hunting Team in Romania and abroad welcomes you! Do you prefer a deer, deer, mountain rooster or wild boar hunt, or do you love hunting rabbits, pheasants, partridges, ducks or geese? Join us to exchange impressions, to help each other. You have questions about the weapons, calibers or ammunition you use

Pheasant breeds from the Romans

1. Light soup - pheasant soup. And because it came to the necessary, these are the ingredients you need for pheasant soup: - 1 pheasant - 2 carrots - a bunch of fresh parsley - 100 g celery - two parsley roots - 1 onion - 2 cloves garlic - salt - noodles Do not dwell on thoughts
2. Only with pictures. Search the description. Grid List. Active filters: Pheasant Animals-Agro-Industry. Pets and birds. Satu Mare, Satu-Mare. Announces. Price350 LEI Golden pheasant on yellow Birds Satu Mare, Satu-Mare 6 days ago Distribute the ad.
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Pheasant - SO

• Page 9 of 30 - Pheasant - 68 - - posted in One eye laughs, one is game & sushi from Madagascar: tepe Claudia MARE AND MATEI PICTURES PARENT PICTURES
• Read the latest articles about pheasants published on AflaCum.ro! See comments and pictures about pheasant, on AflaCum.ro
• I liquidate the common pheasant queen at the age of 2, 4 pheasants wanting to take flight. Price 100 pieces or 350 all 4. Price 100 pieces or 350 all 4. The male has given, but I can offer a chicken ..
• bone towards red, marked with pearly dots, gray, delimited. READ more The law on hunting fund and game protection 103/1996
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Pheasant farm, the business that flies in a niche with professionals

• Birth date calculator Find out when the stork comes, when the baby is born
• Read the latest articles about steak and pheasant published on AflaCum.ro! See comments and pictures about steak and pheasant, on AflaCum.ro
• Fazan Liaza on Sam Jul 05, 2008 6:52 pm Game rule: The first player puts a word, and the second one puts another word starting with the last 2 letters of the previous word

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Pheasant & lt Iscoditoare80 & lt Galerie & lt Desenatori.ro. beautiful and the pheasant and the landscape! it's very beautiful! and its feathers seem to make me feel better after the frost outside with so many beautiful and well-chosen colors! beautiful! it's really a rarity on the site I haven't seen many other designs with pheasants . this is the first one i've seen since i was on. A well-known manager of hunting fauna and fishing areas in Alba County A.J.V.P.S. Alba was created under the current name in the spring of 1968, with the administrative-territorial reorganization of Romania and the transition from regions and districts to counties, municipalities, cities and communes, keeping today this name for legal reasons, in order protection. Funny Escort Pictures Useful Blogs Regulation Terms and Abbreviations For Beginner Whores Frequently Asked Questions Premium Benefits PHEASANT. Beginning of ana26.

Pheasant - Wikipedia

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3. A pheasant like Donald Trump is making waves in China AGERPRES FLOW. 23:19 Tennis: Filip Jianu, "But after Trump was elected president of America, I started to see more pictures of him and I think he looks a little like him," added the caretaker, who added that he hopes to hang out in Hangzhou. Safari Park to come now.
4. I had seen pictures of fan eggplants - accordion on the internet about 2-3 years ago, but I don't know why it's their turn. I made several kinds of eggplant stuffed with meat or vegetables, ratatouille or just plain, baked

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1. Subject: Pheasant with name Thursday Aug 26, 2010 4:23 am: Anuta: bebelusha18 The daring woman Points: 195 Reputation: 0 Date of birth: 18/11/1982 Date of registration: 18/08/2010.
2. istrator Age: 43 Location: Piatra-Neamt, RO
3. Subject: Pheasant with bands / soloists Tue Feb 26, 2008 4:28 pm So the title says it all! dak for example the artist / the band is put: Anda Adam will be taken only I have from the sf word I hope you understand
4. This exclusive set contains a natural pheasant feather, has 3 special models of steel tips with different sizes, as well as an inkwell, all packaged in a refined vintage box. Delivery in 1-2 days! Free return! Order now
5. Here we play pheasant, only with stars Example: Taylor Swift-Teo rose-Ramona Gabor and so on I start: Dylan Sprous
6. a with the letter: n. Being made up of 5 letters, this word is of medium size

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Pheasant - 6 recipes - Petitche

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. The preparation of the shelter for the reception of small chicks is done 2-3 weeks before hatching or population with chicks from other farms. The training consists in washing and disinfecting both the shelter and the equipment used In Romania, there are a lot of mammals, birds, fish and turtles that are protected by law, just so that these rare species do not disappear, as happened with other animals such as: beaver, bison, marmot or eagle lizard Pheasant species The most read articles Top 100 Most Beloved for YOUR Puppy Are you bored? - Here are 15 Activities That Get Rid Of Boredom Fast 50 The Most Profitable Business Ideas For Women Where The Blue Lagoon Was Filmed Alex Velea's Story - How It Came So Far I Start An Academy is still a pheasant topic. made by mn pls wipe on asth PHASE WITH OWN NAMES. Written by miky_28 on Sunday May 03, 2009 8:38 pm. ADAM _____ Whoever has the ability to fall in love, can always trust the love and value of the man he fell in love with !.

I heard that pheasants are stupid, they can be caught with a can

Foreword: The illiterate clan was Forum Games. Do you want to react to this message? Create an account in a few clicks or log in to continue PHASE WITH WINE SAUCE. After slicing the pheasant, clean it and cook it with a flame, then wash it and rub it with salt and leave it for about 50-60 minutes. Place it in a pan greased with butter and a glass of water then let it read speakers repeatedly candy narcissus poor horse. Do you want to react to this message? Create an account in a few clicks or log in to continue If you are a parent and have an energetic child, or maybe even two and you don't know what activities to do with him / her, we offer you over 99 activities for children who they will help you not only to spend quality time with them, but also to have fun. Through what you do or do not do every day with your child, you have a direct and concrete impact in his life. It's never too late. Oral and anal sex in chickens pheasant publi24 arad reducers turati mica publi24. Babe from perverted pictures france who pay for sex women looking for cunnilingus ads pictures with girls gal: numbers mature women galati publi24I am looking for gay sex - pubic 24 roman dating.

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About Pheasant - Information and curiosities Animal Wiki

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How to play Pheasant - How to play

Pheasant on movies! Smiley message »Sun Sep 26, 2010 4:03 pm Let's say all the movies that start with A. When we have no options, we start with B and so on If you liked our recipe Pheasant soup with semolina dumplings no forget to review it. After you have finished cooking, give yourself a few minutes and arrange your hair like in the salon with personal care products from BaByliss recipes with recipes with pictures. Illustrated recipes: Recipe of the day: Homemade pie with strawberries 6 MAY 2015 Homemade pie with strawberries from: flour, sugar, salt, butter, whipped milk, strawberries, sugar, brown sugar, starch, sea salt, lemon juice, ginger, egg Page 1 of 2 - Hidden topic Pheasant - posted in Regulations and administrative announcements: I simply scratch my retina when I notice on the forum the topic Pheasant and I do not mean General Discussions, but on the main page, it's like a pheasant forum , not reviews and escorts. Can't create a hidden option for him? To play pheasant only who wants Who did not play Pheasant as a child? It's a very interesting game, not only because it takes up your time, but it also puts your brain to work, it makes you look for words that you didn't normally use, sometimes you invent new ones that no one has heard of and you try to convince the person I'm playing with that it's a real word, that it exists.

PHASE: only with the name of living things and aquatic plants! (Page 1) - Games - Dream Aquariums - Wine Aquariums. Then they hold him by one finger and he says the bottle, the bottle of water, juice, perfume, etc. When he says the bottle, the bottle of poison, all the players run away and they have to catch them (touch) we play pheasant, but we don't close! I begin: corocdil, so you have to say a word that starts with the last two letters, that is now with IL! EDI A Chinese pheasant has become famous due to its resemblance to the US President-elect. The bird has a golden tuft, reminiscent of Trump's cutter. But after Trump was elected president of America, I started to see more pictures of him and I think he looks a little like him, said a park caretaker. Here we put pictures of us! Is eo. aww you are ff cute. Do you want to react to this message? Create an account in a few clicks or sign in to continue

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Pea and asparagus soup

How long have you slept, strong & hellip! Paraphrasing the famous phrase (for initiation, threads) from the story of White & Icircmp & # 259rat, after a fortuitous pause, generously offered by a tic calculus from the area folkloric & # 259 of the right kidney (& icircntre between us, & icircnc & # 259 m & # 259 more glad of his presence & # 539a, & hellipvremelnic & # 259 I hope), the time has come s & # 259 mai & # 537i put m & acircna on crati & # 539 & # 259 , oal & # 259, the Polish believer & # 537and other similar tools, dear to my heart, s & # 259v & # 259r & # 537ind this time something u & # 537urel, work that fully falls with the official status of suffering acut & ldquocalculat & rdquo, 537a c & # 259 facem ast & # 259di, & icircn nota benecunoscut & # 259, o agreabil & # 259 hablare despre o Soup de pea si asparargel, eronat pretendas (de cu & # 259tre personas c & acircrcota & # 537e natural & # 537te), c & # 259 eo sup & # 259 259 prim & # 259v & # 259ratec & # 259.

Nonsense, it is an excellent soup, which is suitable for any calendar season, under the natural condition of purchasing the necessary asparagus. As we find permanent asparagus in the supermarket, the assortment with the first soup is no longer checked. Q.E.D.

Therefore, dear & # 537i chiparo & # 537ilor, & hellipPea and asparagus soup, a soup that highlights asparagus, as the main note, with a garnish of bacon and crispy croutons ( how to make the strong 120 oca well, but & rsquo & hellipf & # 259r & # 259 kidney stones), which add & # 259 added value to our soup, & icircn while sm & # 259nt & acircna fresh & # 259t & # 259 & icirci d & # 259 accents of f & # 259 accents 259r & # 259 previous.

And as any word (much pleasant (even pleasant) is human), let's see the main ingredients:

Being a sup & # 259, things unfold only linearly, according to the typical known:

A & # 537adar!

We put the soup base on the fire (we don't make the soup base, we see the vegetable soup soup on the step), we add the green onion and we clean it. 259 & # 537i sp & # 259lat & # 259 & icircn prealabil), iar & # 259 & icircntr un alt vas, pe un alt ochi, d & # 259m maz & # 259rea & icircn boiling.

Sp & # 259l & # 259m the asparagus stalks, t & # 259iem v & acircrfurile & # 537i de d & # 259m temporal aside.

Chop the large asparagus and add it to the soup with a pinch of salt. Cover the soup and simmer for 10-15 minutes, until the asparagus is tender.

As the soup thickens, brown the bacon slices in a frying pan until crispy. Take out absorbent towels and rest at rest.

If there is more fat left from the bacon in the pan, add 1-2 tablespoons of oil and brown the breadcrumbs and, in a high heat, turn it over. , p & acircn & # 259 se rumene & # 537te.

Remove with absorbent towels to remove excess oil.

Finished this interlude & ldquorumenicios & rdquo, c & acircnd maz & # 259rea & # 537i and asparagus are f & # 259cute, blend & # 259m soup.

Add the asparagus leaves aside and simmer on low heat for 5 minutes, until they fry.

Por & # 539ion & # 259m soup & icircn plates & icircnc & # 259lzite & icircn beforehand.

Put each smeared plate on each plate and sprinkle with a spoon, press the pieces of crispy bacon and freshly ground black pepper.

Serve with croutons.

Pea and asparagus soup.

Dear ones, I have a craving!

Table of glycemic indexes of foods, according to Montignac

We could not enumerate the values ​​of the IG Glycemic Indices, the values ​​established by Michel Montignac (1944 & ndash2010), the creator of the famous diet in the early 80's, meant to reduce excess weight and prevent weight gain and obesity.

Personally, I can't certify whether it's good or not, but for a wider range of information, I won't see any reason not to mention these. glycemic indexes, maybe & hellipcine & # 537tie, use someone.

* These foods, even if they have a high glycemic index, their content of pure sugars (pure glucose) is very low (about 5%). Their consumption should not greatly affect blood sugar levels.

** There is practically no difference in GI between whole milk and skim milk. It is important to keep in mind, however, that dairy products (even if they have a low GI) increase insulin secretion.
significant.

Table of glycemic indexes of foods, according to Montignac

Nr.crt.	The name of the food	Glycemic Index IG	IG level
01	Corn syrup	115	IG big
02	Beer*	110	IG big
03	Rice syrup	100	IG big
04	Wheat syrup	100	IG big
05	Glucose syrup	100	IG big
06	Modified starch	100	IG big
07	Glucose (dextrose)	100	IG big
08	Rice flour	95	IG big
09	Potato flour	95	IG big
10	Starch	95	IG big
11	Baked potatoes	95	IG big
12	Maltodextrin	95	IG big
13	Fries	95	IG big
14	Gluten-free white flour bread	90	IG big
15	Sticky rice	90	IG big
16	Nap (cooking) *	85	IG big
17	Gulie *	85	IG big
18	Cornflakes	85	IG big
19	Instant rice	85	IG big
20	Preferred rice	85	IG big
21	Parsnip*	85	IG big
22	Rice milk	85	IG big
23	Pretzels (dried)	85	IG big
24	White flour	85	IG big
25	Arrow-root	85	IG big
26	Celery, celery root, celery stalks (cooked)	85	IG big
27	Hamburger bun	85	IG big
28	Corn starch	85	IG big
29	Popcorn (no added sugar)	85	IG big
30	Rice pudding	85	IG big
31	Expanded rice	85	IG big
32	Tapioca	85	IG big
33	White sandwich bread	85	IG big
34	Mashed potatoes	80	IG big
35	Watermelon*	75	IG big
36	Gourd	75	IG big
37	Pumpkin (different varieties)	75	IG big
37	Doughnuts	75	IG big
39	Lasagna (soft grade)	75	IG big
40	Waffles (with added sugar)	75	IG big
41	Rice milk (with added sugar)	75	IG big
42	Pumpkin	75	IG big
43	biscuit	70	IG big
44	Ravioli (soft flour)	70	IG big
45	Potato chips	70	IG big
46	Refined rice	70	IG big
47	White sugar (sucrose)	70	IG big
48	Rice bread	70	IG big
49	Patlagina (kitten)	70	IG big
50	Molasses	70	IG big
51	Paine Matzo	70	IG big
52	Dried dates	70	IG big
53	Brioche	70	IG big
54	White bread baguette	70	IG big
55	Noodles	70	IG big
56	Chocolate bar (with added sugar)	70	IG big
57	root	70	IG big
58	Brown sugar	70	IG big
59	Tacos	70	IG big
60	Special K & trade	70	IG big
61	Risotto	70	IG big
62	Refined cereals (with added sugar)	70	IG big
63	sorghum	70	IG big
64	Amaranth expanded	70	IG big
65	corn	70	IG big
66	Boiled potatoes (peeled)	70	IG big
67	gruel	70	IG big
68	My	70	IG big
69	gnocchi	70	IG big
70	Baked banana	70	IG big
71	Fluffy pretzels (American pretzels)	70	IG big
72	Cookies	70	IG big
73	Cola	70	IG big
74	Refresher	70	IG big
75	Sweet carbonated drinks	70	IG big
76	Croissant	70	IG big
77	Polenta	70	IG big
78	Boiled corn on cobs	65	IG big
79	Sorbet (with added sugar)	65	IG big
80	Young corn	65	IG big
81	Lasagna (hard grade)	65	IG big
82	Preserved apricots	65	IG big
83	Peeled potatoes	65	IG big
84	Tropical yam -US-, yam	65	IG big
85	Whole wheat bread	65	IG big
86	Peeled potatoes	65	IG big
87	Tamarind, Indian dates (sweet)	65	IG big
88	Alac, einkorn	65	IG big
89	Rye flour bread (30% rye & # 259)	65	IG big
90	Gutui (preservatives / gelling agents, sweetened)	65	IG big
91	Mayonnaise (sweetened, in a jar)	65	IG big
92	Raisins	65	IG big
93	Canned pineapple	65	IG big
94	Semolina	65	IG big
95	Dark bread	65	IG big
96	Maple syrup	65	IG big
97	Mars & reg	65	IG big
98	Sneakers & reg	65	IG big
99	Nuts & reg	65	IG big
100	Muesli (with added sugar or honey)	65	IG big
101	Marmalade (with added sugar)	65	IG big
102	Couscous	65	IG big
103	Jam (with added sugar)	65	IG big
104	Fava bean, broad bean, horse bean (cooked)	65	IG big
105	Chocolate bread	65	IG big
106	Noodles (rice flour)	65	IG big
107	Beetroot (cooked)	65	IG big
108	Beetroot (cooked)	65	IG big
109	Vermicelli (from rice flour)	65	IG big
110	Chestnut flour	65	IG big
111	Panapen, breadfruit, breadnut	65	IG big
112	Ravioli (hard grade)	60	IG big
113	The pizza	60	IG big
114	barley	60	IG big
115	Oatmeal	60	IG big
116	Porridge	60	IG big
117	Long grain rice	60	IG big
118	Ice Cream (Sweetened)	60	IG big
119	Semolina (hard grade)	60	IG big
120	Bananas (ripe)	60	IG big
121	White flour / soft wheat pasta	60	IG big
122	Melon*	60	IG big
123	Chocolate powder (with added sugar)	60	IG big
124	Scented rice	60	IG big
125	Ovomaltine & reg	60	IG big
126	Sweetened cocoa (instant)	60	IG big
127	White bread with milk	60	IG big
128	Honey	60	IG big
129	chestnuts	60	IG big
130	Tagliatelle (well cooked)	55	IG big
131	Japanese plums, loquat	55	IG big
132	Bulgur (cooking)	55	IG big
133	Grape juice (unsweetened)	55	IG big
134	Ketchup	55	IG big
135	Cassava (amar) cassava (amar) R & # 259d & # 259	55	IG big
136	Mustard (with added sugar)	55	IG big
137	Mango juice (unsweetened)	55	IG big
138	Sponge fingers	55	IG big
139	Cassava (cassava) and cassava (sweet)	55	IG big
140	Nutella & reg	55	IG big
141	Peaches (canned, with syrup)	55	IG big
142	Spaghetti (well cooked)	55	IG big
143	Sushi	55	IG big
144	Cookies	55	IG big
145	Red rice	55	IG big
146	Papaya (fresh)	55	IG big
147	Apple juice (unsweetened)	50	IG average
148	Biscuits (wholemeal flour, unsweetened)	50	IG average
149	Brown, unrefined rice	50	IG average
150	Chayote, chocho, pear squash, christophine	50	IG average
151	White truffles	50	IG average
152	Litchi (fresh)	50	IG average
153	Japanese dates	50	IG average
154	Sweet potatoes	50	IG average
155	Mango (fresh)	50	IG average
156	Quinoa bread (approximately 65% ​​quinoa)	50	IG average
157	Pineapple juice (unsweetened)	50	IG average
158	Muesli (without sweeteners)	50	IG average
159	Macaroni (durum wheat)	50	IG average
160	Kiwi*	50	IG average
161	Cranberry juice (unsweetened)	50	IG average
162	Cereal energy bar (no added sugar)	50	IG average
163	Basmati rice	50	IG average
164	Wholemeal pasta	50	IG average
165	Wasa & trade secara	50	IG average
166	Whole grains (no added sugar)	50	IG average
167	Carrots (cooked)	50	IG average
168	Tomato sauce (with sugar)	45	IG average
169	Pumpernickel bread	45	IG average
170	Pineapple (fresh fruit)	45	IG average
171	Muesli Montignac	45	IG average
172	Paine Kamut	45	IG average
173	Pasta Capellini	45	IG average
174	Cranberries	45	IG average
175	Green peas (preserved)	45	IG average
176	Grapefruit juice (unsweetened)	45	IG average
177	Integral couscous	45	IG average
178	Whole wheat bulgur (cooked)	45	IG average
179	Toasted wholemeal bread	45	IG average
180	Alac, einkorn (integral)	45	IG average
181	Rye flour	45	IG average
182	Pumpernickel bread	45	IG average
183	Raw banana	45	IG average
184	Raw plantain	45	IG average
185	Fresh oranges	45	IG average
186	Faina Kamut (integral)	45	IG average
187	Jam (unsweetened)	45	IG average
188	Black grapes (fresh)	45	IG average
189	Wholemeal semolina	45	IG average
190	White grapes (fresh)	45	IG average
191	Faina Farro (integral)	45	IG average
192	Basmati brown rice	45	IG average
193	Grau in Egypt	40	IG average
194	Kamut	40	IG average
195	Farro	40	IG average
196	Sorbet (no added sugar)	40	IG average
197	Make Quinoa	40	IG average
198	Sweet cucumber	40	IG average
199	Oat	40	IG average
200	Paine Pumpernickel Montignac	40	IG average
201	Spaghetti al dente (cooked 5 min)	40	IG average
202	Lactose	40	IG average
203	Wholemeal pasta al dente (cooked 5 minutes)	40	IG average
204	Raw cider	40	IG average
205	Carrot juice (unsweetened)	40	IG average
206	Dried figs	40	IG average
207	Kasha (integral)	40	IG average
208	Coconut milk	40	IG average
209	Prunes	40	IG average
210	Falafel (Fava beans)	40	IG average
211	Beans (raw)	40	IG average
212	Pinto beans (canned)	40	IG average
213	Paine Matzo (wholemeal flour)	40	IG average
214	Oatmeal (undead)	40	IG average
215	Peanut butter (no added sugar)	40	IG average
216	Saracen (integral)	40	IG average
217	100% wholemeal bread	40	IG average
218	Buckwheat (whole)	40	IG average
219	tahini	40	IG average
220	Biscuits (wholemeal flour, no added sugar)	40	IG average
221	Quinces (preservatives / gelling agents, unsweetened)	40	IG average
222	Bread with sprouted cereals	35	IG small
223	Dried apricots	35	IG small
224	Mustar Dijon	35	IG small
225	Roman beans	35	IG small
226	Chickpeas (berries, canned)	35	IG small
227	Celery, celery root, celery stalk (raw)	35	IG small
228	Black beans	35	IG small
229	apples	35	IG small
230	Stems of Ale	35	IG small
231	Figs	35	IG small
232	Indian corn	35	IG small
233	Paine Montignac	35	IG small
234	Beans	35	IG small
235	Wasa & trade fiber content 24%	35	IG small
236	Tomato juice	35	IG small
237	Soy yogurt (flavored)	35	IG small
238	quince	35	IG small
239	Plums	35	IG small
240	Oranges	35	IG small
241	Sesame	35	IG small
242	Yeast	35	IG small
243	Dehydrated apples	35	IG small
244	Faina de naut	35	IG small
245	Vermicelli (hard grade)	35	IG small
246	Yogurt**	35	IG small
247	Wild rice	35	IG small
248	Almonds (puree, unsweetened)	35	IG small
249	Almonds (paste, unsweetened)	35	IG small
250	Tomato sauce (natural, without added sugar)	35	IG small
251	Sunflower seeds	35	IG small
252	Quinoa	35	IG small
253	Pomegranate (fresh)	35	IG small
254	Peaches (fresh)	35	IG small
255	Nectarines (fresh)	35	IG small
256	Pinto beans	35	IG small
257	Ice cream (with fructose)	35	IG small
258	Green peas (fresh)	35	IG small
259	Falafel (from chickpeas)	35	IG small
260	Dried tomatoes	35	IG small
261	Amaranth, seeds	35	IG small
262	Fasole Adzuki / azuki	35	IG small
263	Coconut	35	IG small
264	Noodles (hard grade)	35	IG small
265	Scorzoneras	30	IG small
266	Powdered milk**	30	IG small
267	clementines	30	IG small
268	Passion fruit	30	IG small
269	maracuja	30	IG small
270	tangerines	30	IG small
271	Milk**	30	IG small
272	Granadilla	30	IG small
273	Grapefruit	30	IG small
274	Pommelo	30	IG small
275	Green beans	30	IG small
276	Bean pods	30	IG small
277	Naut (grain)	30	IG small
278	Brown lentils	30	IG small
279	Fresh cottage cheese **	30	IG small
280	apricots	30	IG small
281	Pink grapefruit	30	IG small
282	Tomatoes	30	IG small
283	Pears (fresh)	30	IG small
284	Oat milk (uncooked)	30	IG small
285	Jam (unsweetened)	30	IG small
286	Garlic	30	IG small
287	Noodles (from Mung beans)	30	IG small
288	Vermicelli (from Mung beans)	30	IG small
289	Vermicelli (soy)	30	IG small
290	Noodles	30	IG small
291	Soya milk	30	IG small
292	Yellow lens	30	IG small
293	Sugar beet (raw)	30	IG small
294	Almond milk	30	IG small
295	Barberry	25	IG small
296	Cranberries	25	IG small
297	Dark chocolate (more than 70% cocoa)	25	IG small
298	Red currant	25	IG small
299	Peanut paste (unsweetened)	25	IG small
300	Strawberries	25	IG small
301	Soy flour	25	IG small
302	Peanut paste (unsweetened)	25	IG small
303	Humus	25	IG small
304	Blackberries	25	IG small
305	Dude	25	IG small
306	Blueberries	25	IG small
307	Raspberries (fresh fruit)	25	IG small
308	Mung beans	25	IG small
309	Green lentils	25	IG small
310	Fasole Fayot	25	IG small
311	Cherry	25	IG small
312	Cherries	25	IG small
313	Nap (raw)	25	IG small
314	Flageolet beans	25	IG small
315	Peas	25	IG small
316	Barley	25	IG small
317	Bamboo shoots	20	IG small
318	Lemon	20	IG small
319	Fructose	20	IG small
320	Cocoa powder	20	IG small
321	Soy yogurt (no flavors)	20	IG small
322	Eggplant	20	IG small
323	Tamari sauce (unsweetened)	20	IG small
324	Soy (cream)	20	IG small
325	Cherry Acerola	20	IG small
326	Ratatouille	20	IG small
327	Gem Montignac without sugar	20	IG small
328	Lemon juice (unsweetened)	20	IG small
329	Palm heart	20	IG small
330	Chocolate & # 259, plain (& gt 85% cocoa)	20	IG small
331	Artichoke	20	IG small
332	Carrots	20	IG small
333	Onion	15	IG small
334	Pesto	15	IG small
335	Pickles	15	IG small
336	Green almonds	15	IG small
337	Black blueberry	15	IG small
338	Rhubarb	15	IG small
339	Lettuce	15	IG small
340	soy	15	IG small
341	shallots	15	IG small
342	Spinach	15	IG small
343	Bell peppers (red, green, yellow)	15	IG small
344	Mushrooms	15	IG small
345	Nuci Barcelona	15	IG small
346	Hazelnuts	15	IG small
347	Chicory	15	IG small
348	ALMOND	15	IG small
349	Broccoli	15	IG small
350	Cabbage	15	IG small
351	Cashew nuts	15	IG small
352	Celery	15	IG small
353	endive	15	IG small
354	Pumpkins	15	IG small
355	Zucchini	15	IG small
356	Fennel	15	IG small
357	Paprika	15	IG small
358	Tofu	15	IG small
359	Radish	15	IG small
360	Pine seeds	15	IG small
361	Blueberries	15	IG small
362	Peanuts	15	IG small
363	olive	15	IG small
364	Agave	15	IG small
365	Asparagus	15	IG small
366	Bran	15	IG small
367	Varz & # 259 de Bruxelles	15	IG small
368	Roscova powder	15	IG small
369	Cauliflower	15	IG small
370	Cereal buds (soy or mung bean sprouts, etc.)	15	IG small
371	chili	15	IG small
372	Cucumber	15	IG small
373	Ginger	15	IG small
374	Green onions	15	IG small
375	Italian silver beans	15	IG small
376	Pickled cabbage	15	IG small
377	Case (soy)	15	IG small
378	Wheat germ	15	IG small
379	Pistachio	15	IG small
380	Leek	15	IG small
381	Sorrel	15	IG small
382	Germinated seeds	15	IG small
383	NUTS	15	IG small
384	Tempeh	15	IG small
385	Avocado	10	IG small
386	Pasta Montignac (spaghetti)	10	IG small
387	shellfish	5	IG small
388	Vinegar	5	IG small
389	Parsley	5	IG small
390	Oregano	5	IG small
391	Cinnamon	5	IG small
392	Vanilla	5	IG small
393	Basil	5	IG small

Foods with low glycemic index

The value of the glycemic index is measured using valid scientific methods. It cannot be established only by knowing the chemical composition of food. Currently, there are only a few nutrition research groups around the world that offer a legitimate testing service.

In the following, indicative tables with glycemic indices of the main groups of foods, fruits and vegetables are presented below.

Today, low glycemic index foods.

Shrimp with hot peppers and mango

Juicy mango & # 537i onions & # 259 crispy green & # 259, & hellipardei iu & # 539i & # 537i & fresh ginger & # 259t, & hellipto all these confer & # 259 Asian flavor & # 259 authentic & # 259 prawns & # 539ilor, & hellipsota & # 539i fast to # !

Dear ones, what does it say? Sun & # 259 interesting?

Personally, I appreciate that yes, because the ingredients are everywhere and they are not extraordinarily expensive, so why not?

The classic soups, stews, pilafs, sarmale and many others every day are more and more temporary. Hellipsi delights us with something.

Shrimp with hot peppers and mango, prepared quickly (as only Asian beef), very tasty and very tasty.

Dear ones, talk a lot about human health, helliphai let's follow together the necessary ingredients for something Shrimp with hot peppers and mangoes.

Prepare quickly and efficiently for 30 minutes, as follows:

Usually the prawns are ready to be frozen, frozen, thawed and thawed for a while.

Sprinkle with green onions, then cut into pieces diagonally on the diagonal.

Peel a squash, grate it and squeeze the garlic. All this is left on a temporary basis, resting in a bowl.

Peel a squash, grate it and squeeze the juice.

Mix the tomato paste, soy sauce and sesame oil.

We remove the leaves from the wick and mount them on individual plates.

& Icircncingem peanut oil & icircn wok. Add the mixture to the green onions, ginger, garlic, hot peppers and simmer over high heat, stirring often.

Add the shrimp and the mango slices, then continue sautéing for 1 minute.

Season with freshly ground pepper and salt (if necessary), sauté for 1-2 minutes, then pour in the composition over the salad leaves. # 537and serve immediately.

Shrimp with hot peppers and mangoes!

And not anyway, but with Tres Rosae, coupage roses, the successful combination of the 3 bahici roses, in which the Merlot offers freshness and fruitfulness, Cabernet's virtuosity, Feteasca Neagr & # 259 roundness and balance. De M & # 259cin! Alcovin M & # 259cin!

Dear ones, I have a craving!

Cabernet Sauvignon of the Royal Court

& ldquoIf & # 259 God created Cabernet Sauvignon, then the devil made Pinot Noir ”.

Excellent butad & # 259 butad & # 259, which fully reflects the special character of the Cabernet Sauvignon in general, but especially of the wonderful Cabernet Sauvignon of the Royal Court. Fire & # 537te, from M & # 259cin. Alcovin M & # 259cin.

Cabernet Sauvignon can be considered as the red wine with the best choice and the most solid reputation. In Australia, New Zealand, California, South Africa, Chile or, for example, in Alcovin M & # 259cin, Cabernet Sauvignon is considered the king of red wines.

The simple inscription on the label of the name of this variety, means for the wine consumer, a first quality certificate.

The variety originates from the Bordeaux region (France) with Merlot, Marbec and in some places Cabernet franc. It was introduced to us about 100 years ago, on the occasion of the restoration of the vineyards destroyed by the phylloxera invasion & # 259.

Through all its characteristics, Cabernet Sauvignon wine expresses vigor, virility, strength.

The wine is intense in color, red with a hint of purplish because it is strong, red ruby ​​intense, when it is over 2 years old, full-bodied, full, sometimes astringent, rustic, with a taste-olfactory character. grassy, ​​weed & # 259 (in the most positive way with a little & # 539 & # 259).

Some French oenologists have stated that Cabernet Sauvignon wine does not have a vegetal character, but on the contrary, an animal, leather, ivory character. P & # 259reri & hellip

As a rule, Cabernet Sauvignon wine should be consumed after 2-4 years of aging in the vessel.

Sometimes it is too harsh, almost unconsumable because it is dry, but such a wine presents in the highest degree, the guarantee of a positive evolution through aging. Usually the acidity of Cabernet Sauvignon wine is higher than other wines, for example Merlot or Pinot Noir, but this acidity also strengthens the feeling of robustness.

Its robust robustness makes Cabernet Sauvignon wine the best place for pork steak and much better for wild boar dishes. 539.

When tasted, Cabernet Sauvignon can have a lively and even a hint of opulence, but usually ends with a firm astringency.

Cabernet Sauvignon de M & # 259cin, b & # 259rb & # 259tos, generous, full-bodied, usually alcoholic (12.5-13.0 vol%), harsh, & icirc & # 537i dob & acircnde & # 537te apogeul calit & # 259 & # 539ii dup & # 259 2 -4 years of maturation in the vessel and after 259 years 3-6 years of maturation in the bottle (if there are more than 259m & acircne & hellip) but, when it escapes the anger of the consumer, it is able to 259 secured the gold medal at any wine competition.

Royal Court Cabernet Sauvignon!

A real royal wine.

Dear ones, I have a craving!

Salmon with vermouth

From the category & bdquoHow do we prepare salmon & rdquo, today, dear ones, we like a pleasant dish about a unique dish, called Salmon with vermouth.

And if we still prepare various combinations, either with pan-fried vegetables, or with emmentaller, or grill, or with mashed peas, let's not talk about the various salads. # 259v & acircr & # 537ite over time, I see no reason why, today I & # 259m not prepare & # 259m a combination & # 259ie & bdquovermut-oas & # 259 & rdquo, with what & # 537ce dry martini, which thread It has dual advantages, the first exceptional taste of the preparation, the second exceptional taste of the Martini from which we can get enough, respectively 1.2 cups, with the corresponding lines.

Thanks to the so-called Martini, we are somehow in a mysterious James Bond atmosphere, for only a few moments, because in what follows we will surely reveal. 259 ingredients needed for the wonderful Salmon with vermouth.

& # 536i-we ​​start with Martini, & hellipce God-forgive & # 259-m & # 259 my glass & # 259sta was tied to my hand 259 op & # 259rim ro & # 537iile.

Cur & # 259 & # 539 & # 259m the fillet of salmon skin, & icircl sp & # 259l & # 259m, then & icircl & bdquodebit & # 259m & rdquo cubule & # 539e, they not really like the l & # 259c & # 259tu & # 537erie (& hellipage at Martini & ), so we cut the cubes, then season with salt and pepper.

We fry the oil in a frying pan over a high heat and brown the salmon twice and turn it white. Remove from the pan on absorbent towels and leave on a temporary basis.

Clean the onion, garlic, coarsely chop and sauté over low heat, and add the remaining oil from the salmon browning until the onion softens.

When the water is still boiling, we cut the tomatoes short, then drain them and peel them. Quickly chop the peeled tomatoes and add them over the onion and garlic in the pan.

Add the Martini & icircn pan (don't confuse the pan with the glass) & # 537i m & # 259rim flac & # 259ra.

Sp & # 259l & # 259m & # 537i usc & # 259m tarhonul & # 537i-l ad & # 259ug & # 259m & icircn tigaie.

Sp & # 259l & # 259m & # 537i l & # 259m & acircia & # 537i-i radem coaja, & helliptot & icircn tigaie!

Let it boil for 5 minutes, stirring often.

We bring the salmon back to the pan, add the smoked cheese and mix everything well.

Small and thin, leave it for about 5 minutes, until it is well covered on the skin.

Salmon with vermouth!

Contrary to appearances, it is not served with vermouth, be it even Martini, but with a wonderful Aligote from the Royal Court, with a subtle, mineral taste.

Dear ones, I have a craving!

Green asparagus cream soup

Dear ones, today we are talking about an ingredient that has become relatively clean, in domestic gastronomic habits, in the name of asparagus.

Certainly many have heard of it, but most have no idea what it is, how it looks, how it is prepared, but especially how it is handled.

Present in the West for a long time, a luxury ingredient in menus, asparagus or asparagus, known since antiquity, is timidly beginning to make its presence felt. 537i on our tables, thanks to the consumer society.

Very delicate and perishable, asparagus is suitable as an important part in many recipes, soups, garnishes, grills, this multitude of ways of preparation, relief & acircnd the versatility of this wonderful ingredient.

Today, from the multitude of ways of preparation, we will approach a very easy one, namely a cream soup, called suggestive yarn, Green asparagus cream soup.

A really special supper, where the taste of asparagus is extraordinarily well enhanced by a vinaigrette with Dijon must, a white wine and natural white wine, dry white wine. .

I confess with my heart, liver, pancreas and other folklore areas that it was one of the finest cream soups I have ever eaten, which is why it is so popular. 259zi, & icircmp & # 259rt & # 259 & # 537im & icircmpreun & # 259 re & # 539eta & # 537i how to prepare an extraordinary soup.

P & acircn & # 259 another, let's see a little closer the necessary ingredients & hellip

Relatively elaborate, the preparation is carried out as follows:

Sp & # 259lam asparagus. Peel the stalks only in the lower third, and cut the tender stalks.

We cut the rods into pieces about 1cm long, and leave the stems at rest for a while, separately.

Boil the basic vegetable soup, which you will find in the Vegetable Soup. 259r & # 259 v & acircrfuri, pieces & # 259 & # 539i that we boil under the lid for 5 minutes.

& Icircntre meantime, sp & # 259l & # 259m, cur & # 259 & # 539 & # 259m & # 537i t & # 259iem ridichile & icircn slices sub & # 539iri.

The green onion is clean and clean.

We make the vinaigrette as follows: mix the Dijon mustard with the salt, pepper, a little wine and the walnut oil, then mix well.

The asparagus is already boiled, blend once with the base soup, then add it to the homogenizer.

Leave the stove on the stove and add the cream, the asparagus and the wine. All I have to say is that the wine is a Royal Feteasc & # 259, truly exceptional, from M & # 259cin. Alcovin M & # 259cin.

D & # 259m asparagus soup & icircnc & # 259 once boiled, mix & acircnd often.

Before serving, add the vinaigrette and green onions.

Spread the soup on the plates and pre-cook and add the vinaigrette with green onions and radishes.

Green asparagus cream soup.

Dear ones, I have a craving!

Mozzarella with tomato dressing

& # 536tia & # 539i c & # 259 mozzarella, originated from Italy, is a soft, white, fresh, fresh cheese, made by the process & bdquopasta filata & rdquo, through which the clot sinks. hot, then spread and fry to the desired consistency?

If you didn't know, well, hell just found out!

Mozzarella with tomato dressing!

It is well known by now that mozzarella has many other uses that need to be considered, although it is known almost exclusively as a basic ingredient for pizza.

Extraordinary component of salads, the most famous being the already famous Caprese Salad, mozzarella lends itself extraordinarily well to other salads, and today, the choice has come almost natural, in the form of Mozzarella with tomato dressing.

Like any Mediterranean dish, the composition is particularly simple, except for the dressing, the composition of which makes the presence feel like a unique blend. Dried vegetables, basil, parsley, oregano, capers, balsamic vinegar, garlic, sprinkled with yarn, bel & # 537ug, with oil from dried tomatoes.

Poten & # 539at & # 259 excellent of this elaborate dressing, our mozzarella & # 259, cut & # 259 c & acirctorva leaves arugula, compose a salad & # 259 excellent & # 259, salad & # 259 of which ingredient, I invite you to eat. 259 we follow the following:

As with any business, we start with the advice, therefore we prepare the dressing, as follows:

Remove the dried tomatoes from the jar and put them in a blender. Measure 150ml of oil from the ro, with a graduated glass and add it over the ro.

Sp & # 259lam & # 537i & # 537tergem verde & # 539urile.

Ad & # 259ug & # 259m verde & # 539urile, o & # 539etul balsamic & # 537i caperele & icircn blender. Peel a squash, grate it and squeeze the garlic.

Macin & # 259m short, on the ice & # 259 & # 259 & # 259 grinding program, so that the dressing r & # 259m & acircn & # 259 a little more textured.

We straighten the dressing thus obtained from pepper, because salt no longer has to be added, the capers being made of bel & # 537ug.

Clean the arugula leaves, then arrange them on plates.

Drain and slice the mozzarella, then arrange over the salad leaves.

Complete with dressing and we serve immediately.

At & # 259t?

It's created dumb! & Hellip

I also pour a pinch of Cabernet Sauvignon, with a distinct aroma of black raisins, strong tannins, of cinnamon. Alcovin M & # 259cin!

Mozzarella with tomato dressing!

Procedure & # 259 complete & # 259! Session & icircnchis & # 259!

Dear ones, I have a craving!

Avocado cream and coconut soup

Avocado! With an exotic and resounding Latin American name, avocado is not a vegetable, as many may be tempted to believe, due to the fact that it is not at all tempting in its first appearance, it is a fruit. .

This is a source of fat that, paradoxically, is not very important, avocado has so many advantages for health, it doesn't need too many arguments to convince you. # 259 s & # 259 include it icircn every day & icircn diet & # 259.

Now, dear ones, many have heard of avocado threads, but about an Avocado Cream and Coconut Soup, for sure, less.

Don't worry, because in the following, we will light the light bulb and make a light of light on this great, refreshing, exotic soup, served in a big way. & bdquofason & rdquo with ice cubes & # 539 & # 259 & # 537i with our eyes on the & bdquotembelizor & rdquo where our political foreheads enchant us with the high standard of living of us, of all of us.

God, it's good in Rom & acircnia & hellip!

No, leaving behind these current socio-political considerations, we still remember the task of the so-called Avocado and Coconut Cream Soup, the extraordinary benefits for people who in one way or another want to & # 539in & # 259 of any diet & # 259, but not only for these.

The subject being somewhat exhausted, let's get acquainted more closely with the main ingredients for an Avocado Cream and Coconut Soup.

Eiii, da & rsquo after how many ingredients there are, it can be seen that it is not really a matter of & # 537ag & # 259, and we prepare it like this:

Turn & # 259m & icircn blender vegetable soup base, & hellipcum we make vegetable soup & # 259, well that's good & # 259, we have everything described in detail in Vegetable Soup & ndash Basic Recipe.

Sp & # 259l & # 259m, cur & # 259 & # 539 & # 259m & # 537i toc & # 259m green onion.

Cur & # 259 & # 539 & # 259m & # 537i crush the garlic.

Sp & # 259l & # 259m, cur & # 259 & # 539 & # 259m de semin & # 539e & # 537i toc & # 259m ardeiul iute.

All this l & # 259s & # 259m on time & # 259 rest & # 259!

If we don't lose the icing, we dry the coriander (I was saying that if it's not hellip and it's very possible that it isn't, we use green parsley). We stop for a few leaves to decorate, and the rest is roughly cut.

We've come to the avocado, where things are pretty simple, so we'll take you out in two steps.

We scoop out the core with a spoon and add the blender over the base soup.

Also in the blender (which is not just a coffee maker), add onions, garlic, hot peppers, coriander, coconut milk, which we can preserve and preserve. In a fresher walnut, oil, sugar, yogurt and a tablespoon of juice and sour cream are squeezed in half beforehand. 259cur & # 259m speech).

& bdquoTurn on & rdquo to & bdquobobotone & rdquo blender & hellip & # 537i l & # 259s & # 259m p & acircn & # 259 that the mixture becomes creamy & # 537i homogeneous! With a quick, quick gesture of your finger, I switch the blender on & bdquoTurn off & rdquo!

Brenauzi, & hellipce & # 539i-e & # 537i cu tehnica modern & # 259, cum te ajut & # 259 ea, dr & # 259gu & # 539a!

Drizzle the soup with salt and let it cool for 25 minutes.

Once read, distribute individual bowls, with 2 ice cubes, decorated with coriander leaves / parsley and fresh black pepper. 537i start & bdquotembelizorul & rdquo!

Avocado cream and coconut soup!

Dear ones, I have a craving!

Merlot of the Royal Court

There are still places where time measures up for centuries. & Icircndep & # 259rtate coclauri zugr & # 259vite cu p & acircnz & # 259 de cea & # 539 & # 259 ascult & # 259 & # 537uierul v & acircntului sau & # 537oaptele lunii, plaiuri & icircnvelite & icircn vi & # 539a & # 539, the granite heart of the Hercynians, an ancient mountain massif with a megalithic shape, on ridges mysteriously mirrored by the blue undulation of the Danube - Fisos - as the Phoenicians called it, around the year 1000 BC. because they thought it was the river that surrounded the world.

Beyond the bustle of the woods, not at all proud today, but blessed with the scent of linden trees, Dobrogea is a land of stone, of legend, of sunshine and of sunshine. areas with vines, cultivated here & icircnc & # 259 from antiquity. It is said that the waters of the flood would have carried Noah's ark to the mountains of the ancient mountains, then towering, with their foreheads to the sky, struck by the waves of the sea.

It is said that this would be the place where Noah planted the first vine, which then grew to the sky, like a real tree of life, full of sweet and juicy grapes. , from which Noah made the first wine, the one that brought him strength and joy, then he taught the people to cultivate the tree of life. Later, missionary missionaries who found peace in the mountains erected prayer hermitages that often surrounded the living cultures. the secret of wine.The ancient ancients arrived in the area and wrote in amazement that the vineyard of the vineyard must be sought after, the hard, rich and rich lands of the vineyards of the Pontus and the peaks. beyond the Danube & rdquo, the place where Homer said: & bdquob & # 259rba & # 539ii & # 537i women drink wine according to the Scythian fashion, not mixed with water, from large deer horns, which passed from m & acircn & # 259 & icircn m & ac .

Alcovin M & # 259cin vineyard is located on the oldest part of the country, on the Hercynian hills & ennobled by the alluvial soil of the Meadow and the Danube Delta. From Tulcea to M & # 259cin, the relief is extremely varied, with subunits & # 259 & # 539i & icircnalte & # 537i v & # 259i ad & acircnci, with meshes of water & # 259 & # 537i p & # 259duri de s & # 259lcii & # 537i then mun &. # 539ii the old ones, hills without time and crossed by your depressions. The culture of the vineyard favored by the natural conditions is an old occupation of the locals because, at all times, the vine has grown on the hills that border the mountains, from here & # 537i the genesis of the word & bdquopodgorie & rdquo that comes from ancient glory & # 537i & icircnseam means & bdquosub mountain & rdquo.

Keeping the multimillennial tradition of the place, the Alcovin wine-wine complex, continues to write the story of Macin Wines in the area of ​​some natural reserves, witness to the creation of the world. Always facing the sun, the fields are surrounded by hercynian soil, the vineyards are surrounded by greenery. precipitating lightly, with long autumns and severe winters, the wine-growing massif is blessed with divine light.

The quality of the wines is given by the structure of the soil, which is a sandy limestone that helps the wine to be very extractive and typical of the respective variety. The wine-growing center from M & # 259cin develops only on 300 ha of 300 ha of old land from around the world, a vineyard with the local personality. The city of the titans that tells the story of the first people who discovered the power without resemblance to the living grapes, who then gave the liqueur to the gods and kings, because the wine, the wine & # 539; The people here delighted the Royal Courts of Poland and Russia, and arrived in Vienna, Paris, after passing through the triremes of the Greeks, the galleys of the Romans, the caravans of the Byzantines. & # 537i & icircn galenilor Vene & # 539iene, per bolozanele Turce & # 537ti sau per la vasare dei corsari.

The quality of M & # 259cin wines is recognized by the Royal Family, starting on October 27, 2011, Alcovin Company becomes the Official Supplier of the Royal House of Romania.

And why, after all, is Merlot from the Royal Court?

Because, here, the team of hard-hearted and hard-working people managed to give this assortment, special valence, representative wine, astringent wine and tannin wine, with aroma & # 259 delicate p & # 259 hard fruit.

The Merlot of M & # 259cin is a true magic of nature. Wine is not a simple drink, the wine comprises a set of compounds that give quality and personality, because, of all the foods, wine is the most complex. The differences from one wine to another come from the different grape varieties, from the lithological substrate & in this case prehercinic, metamorphic and sedimentary granite and granodiorite rocks with atypical chernozems of temperate continental climate and not icirc. last but not least, from the moment they are harvested by the complex technological process established by the specialists of the Alcovin center, in order to produce the liqueur that delights the consumers.

The sun, the Danube, the ambience and the terroir in the area give you a power and a softness to measure.

Merlot vinified & icircn sec, contributes to raising the reputation of Sarica-Niculi & # 355el Vineyard. It has a red-ruby color, is astringent and tannic, imposing itself by a softness specific to the finest wines. The scent and aroma are delicate and associated with berries. By maturing and aging, the Merlot gains an attractive, persistent bouquet of post-taste sensations.

It can be served with meat products based on fatty meat, beef, pork, or thick fermented cheeses.
Recommended serving temperature: 15-18 & degC

Dear ones, S-ave& # 539i poft & # 259!

Sarmales were apparently invented by the Turks, who spread them directly to countless former Ottoman possessions, especially the Balkans, Eastern Europe and Central Asia, and indirectly through other nations. Bosnia, Bulgaria, Croatia, Slovenia, Greece, Serbia, Roma & acircnia, Hungary, Macedonia, Montenegro, Iraq, Jordan, Lebanon, Moldova, Syria, Ukraine, Russia, Azerbaijan, Kazakhstan, Kyrgyzstan, Uzbekistan, Poland, Germany, Sweden, Finland & hellip all these countries are on the map of sarmales.

Sarmales are usually a heavy meal (especially non-vegetarian ones), which are prepared especially in winter. It is served with polenta, sometimes with potatoes, or p & acircine, & bdquoracorite & rdquo with yogurt, sm & acircnt & acircna and horseradish. Normally, for each family a large pot (pot) with sarmale is prepared, which are then served as the main course on special occasions. Many communities in the diaspora are valued as a symbol and a reminder of their homelands.

The term & bdquosarma & rdquo comes from the Turkish word & bdquosarmak & rdquo, which means & quotquorulou & rdquo, or & bdquopachet & rdquo. So it's a package, something that wraps around a filling. According to reteteleluiradu.ro., S & acircrmă is used in parallel with another Turkish word, & bdquodolma & rdquo, the two being interchangeable in many languages.

As wire refers to the method of preparation (roll), & icircn Turkey he also calls pastries, similar to baclavalele, such as & bdquosaray wire & rdquo and & bdquofistik s & acircrmă & rdquo, which are prepared from pie sheets that & icircnellesc a filling mixture hazelnuts, walnuts, pistachios and syrup.

Dolma, on the other hand, means stuffed things, referring to vegetables that are hollowed out in order to receive stuffing. This name also applies to pumpkins, peppers, tomatoes, eggplants, fruits, fish, squid, shells, etc.

Dolmens cooked with olive oil, but without minced meat, are called & ldquoyalancı & rdquo, which means & bdquomincinos & rdquo, & bdquofals & rdquo, or & bdquofalsified & rdquo. They are false, because they do not contain meat.

Among the Turks (and it has been taken over by other peoples) there is, in fact, another name, & bdquoyaprak & rdquo, which is the term for & bdquofrunza & rdquo.

Sarmalele is a universe in itself, to which each country has contributed. To simplify, sarmales are prepared from minced meat (usually beef, pork, veal, or a combination of them, but also lamb, goat, chicken, chicken, duck, goose, etc.), rice, onions, salt, various spices. (pepper, various greens, raisins, pine seeds, cinnamon, onions, etc.) mixed and then rolled & icircn large leaves. Cabbage leaves (fresh or pickled), beets, cauliflower, sorrel, vines (fresh or pickled) or even banana leaves are used as packaging. This combination is boiled for a few hours. There are countless variants, with meat and vegetarian, seasoned & icircn differently.

Recipes may vary from country to country, but everyone agrees that the best way to cook them is to cook them slowly, in large earthenware pots.

From one country to another

& Icircn Croatia and Bosnia sarmaua includes minced meat and rice, but also smoked beef. Unlike Muslim areas, Croatia uses dried pork, bacon and sausages.

& Icircn Dalmatia & icircnsă, there is a variant called & bdquoaramba & scaronići & rdquo, which does not contain rice, and the meat is cut into small pieces, & icircn instead of being minced, and is seasoned with lemon & acircie, cinnamon, cloves and hazelnuts.

& Icircn Serbia the sarmaua is cooked with sauerkraut, minced meat, rice and spices. The sarmales are cooked & icircndelung, & icircn large pots, with bacon and layers of smoked pork, seasoned with vegeta, bay leaves and paprika. Sometimes the sarmales are finished in the oven, browning and gaining a special taste. Sarmales taste better if left to stand for a few days, because they better absorb the taste and aroma of smoked meat. These sarmale are cooked for Christmas, New Year, Easter, birthdays, etc. There are also fasting variants that contain rice, grated carrots, onions, spices, nuts and sometimes smoked fish.

In Italy, sarmales were brought by refugees from Dalmatia during the last world war.

Bulgaria boasts sarmale prepared from minced meat, rice and yogurt.

& Icircn Russia and Poland are called & bdquogolubtsy & rdquo and are made from cabbage leaves.

& Icircn Germany sarmales are called & bdquoKohlrollen & rdquo, & bdquoKohlrouladen & rdquo or & bdquoKrautwickel & rdquo and are also prepared with cabbage leaves.

& Icircn Sweden are called & bdquok & aringldolmar & rdquo and are stuffed with minced pork and sometimes rice. Serve with boiled potatoes, meat sauce and berries. In Sweden the sarmales are considered a version of the dolma, and their takeover is due to the exile in Moldavia, to which King Charles XII was forced, after the lost battle of Poltava in 1709. The king took refuge in the fortress of Bender and then spent two years. exile, & icircncerc & acircnd to persuade the Turks to help him & icircnfr & acircnga Russia. Carol returned to Sweden, followed by Turkish creditors, from whom she borrowed money to finance her wars. These Turks lived in Stockholm between 1716 and 1732, during which time dolma-ua was introduced to Swedish cuisine. It was mentioned earlier in a 1755 cookbook written by Cajsa Warg. At that time it was made from vine leaves, but they were later replaced by cabbage leaves, more readily available in Scandinavia.

& Icircn Finland sarmales are called & bdquokaalik & auml & aumlryleet & rdquo and are similar to the Swedish ones.

& Icircn Azerbaijani sarmalele are called & bdquoyarpag dolmasi & rdquo and are made from minced lamb (or a mixture of lamb and beef) combined with leeks and rice. Beef or cabbage leaves can be rolled. Azeris also cook other types of dolma: kalam dolmasi (with cabbage leaves), pomidor dolmasi (stuffed tomatoes), badimjan dolmasi (stuffed eggplant), bibar dolmasi (stuffed green bell peppers), dali dolma (meat mixed with rice, peas, dill and mint, which fill the eggplant), lavangi dolmasi (small and young eggplant stuffed with fish), shirin dolma (meat mixed with chestnuts, plums and grape juice concentrate, & icircnvelite & icircn cabbage leaves). Almost all of these options are served with yogurt or skim milk.

For Albanians, minced meat (usually beef), rice and sliced ​​potatoes are cooked with spices (salt, pepper, paprika, vegeta), wrapped in large sheets of cabbage, boiled or steamed, after which the sarmales are cooked in the oven. There are many variations, depending on personal tastes and available ingredients. White cabbage is used by the Albanians in Kosovo (here the sarmaua is even called & hellip s & acircrma), and those in Montenegro use white cabbage or beet leaves.

In Armenian cuisine, minced lamb, or beef, is mixed with rice and wrapped in vine leaves (tpov tolma & ndash թփով տոլմա), or & icircn cabbage leaves (kaghambi tolma & ndash կաղամբի տոլմա). Season the rolls with coriander, dill, mint, pepper, cinnamon and melted butter. Sometimes chestnuts and peas are also used. Garlic yogurt is often used as a sauce. Eggplants, potatoes, tomatoes, bell peppers, onions, quinces and apples are stuffed with lamb, or beef, and are called & bdquotolma & rdquo. & bdquoEchmiadzin tolma & rdquo, for example, uses eggplant, green bell peppers, tomatoes, apples and quinces. & Icircn Cyprus stuffed vine leaves are called & bdquokoupepia & rdquo.

Greek Cypriots refer to all other vegetables filled with the term & bdquogemista & rdquo (which means & bdquoumplut & rdquo), or & bdquodolmades & rdquo (that plural from & bdquodolma & rdquo). C & acircnd the filling contains only spices and rice, the Greeks call sarmalele & bdquopseftika & rdquo (& bdquofalse & rdquo). & Icircn Greece there are many variants of sarmale, depending on the region. Some prepare them with sauce & bdquoavgolemono & rdquo (eggs and lemon & acircie), others prefer tomato sauce. Some Greeks cook sarmalele & icircn oven, others prefer the stove.

& Icircn Iran The mixture of minced lamb, or beef, with rice, yellow lentils and spices is used as a filling, & icircnvelit & icircn beef leaves (dolmeh barg mo) cabbage leaves (dolmeh kalam), eggplant ( dolmeh bādenjān), tomatoes (dolmeh gojeh farangi), or donuts and bell peppers (dolmeh felfel)

In Iraq the mixture of rice with minced lamb, or beef, is added to other ingredients that pomegranate juice, often used in Arabic cuisine to give a special taste to dishes. Iraqi Arabs usually serve sarmales with yogurt and prepare them with beef leaves and tomato sauce.

In Israel, the Ottoman Turks introduced sarmales into the 16th century vines. Here they are filled with a combination of meat and rice, but also with other ingredients, such as lentils.

It is not known exactly when the sarmau appeared on the territory of our country. It has a strong tradition and is closely associated with our national cuisine. In our country, sarmales are prepared with beef leaves, cabbage leaves and cabbage leaves. Cabbages with cabbage leaves are prepared similarly to the sour version, made of pork, rice, spices and smoked meat, cooked for hours on low heat. Rom & acircnii also prepares many other stuffed vegetables, vaguely similar to sarmales, especially peppers, donuts, zucchini, tomatoes. All these preparations are served with p & acircine, or polenta, and are sprinkled with yogurt, or sm & acircnt & acircna. Sarmales are a dish especially designed for religious holidays, such as Easter and Christmas, and even for festive occasions, especially at weddings.

In Turkey, the country of origin of this wonderful delicacy, there are two categories of sarmale: those stuffed with a combination of minced meat, onions, pine nuts, oil and spices and those stuffed with a mixture of rice (without meat). , olive oil, pine nuts, raisins, greens (dill, parsley and mint) and spices (usually allspice, cinnamon and black pepper). Sausages with meat are eaten hot, as the main course, along with yogurt, & icircn while those without meat are served at room temperature, as snacks (meze).Turkish cuisine uses an impressive variety of stuffed vegetables and fruits, the most common being bell peppers (biber dolma), eggplant (patlıcan dolma), zucchini (kabak dolma), plums (erikli dolma), cauliflower leaves and broccoli (karalahana dolma). , beef leaves, beets and cabbage (s & acircrmă), pumpkin flowers (& ccedili & ccedilek dolma) or mussels (midye dolma). Tomatoes, pumpkins and other fruits, as quinces, or melons, are also used in the preparation of dolma. In some regions rice is replaced, or mixed, with wheatgrass. The inside of vegetables and fruits (the one that is hollowed out) is usually added to the filling. There is much more to be said about sarmale and their relatives, the ones they use, as stuffing containers, various other vegetables, fruits and even animals, but we will only come to one conclusion: the kitchens of the world are related, and The preparations are not as national, or ethnic, as regional, objective.info writes.

Sarmaua is perhaps the clearest example of how history, trade, culture and gastronomy are linked. It is interesting to see how an Ottoman civilization was able to propose and spread a dish to all the countries with which it came into contact, whether it was war, trade or cultural exchange.

Sarmale recipes from 1881

Delicious dishes made of sour or sweet cabbage leaves can be found in a specialized volume published more than 120 years ago. The book is called & rdquoModern Kitchen with an Introduction to Kitchen Hygiene & rdquo and was printed & icircn 1881 at the Soceco Bookstore Publishing House & ampComp. For sauerkraut with sauerkraut, the following recipe is recommended: & rdquoMake finely chopped pork filling, onion and uncooked rice and sprinkle with pepper filling. Then we take a head of sour cabbage, and we open the leaves, we put a spoonful or two of filling on each one and we make the stuffed cabbage, we choose the size we like and then we put them in a saucepan or we put a pot of cabbage on the tower. let them simmer in a covered pot and simmer for an hour. At the end we straighten out the smear with sm & acircnt & acircnă & rdquo.

Sarmalele with sweet cabbage has a different recipe: & rdquoCut the head & acircna of cabbage & icircn two, boil it, take it out of the water, & icirci unfold the leaves, then make a filling of veal and pork, with the leaves & icircnmuiate & icircnmuiate & icer. We put the filling on the & icircntense leaves, we make the sarmales, we put them & icircn pan, we put butter and sm & acircnt & acircnă on them, we sprinkle them with breadcrumbs and we bake them in the oven & rdquo.

Transylvanian, Oltenian or Moldovan

The composition of the sarmales can be different depending on the areas of the country, as well as their size. The legendary chef Radu Anton Roman publishes & icircn the volume & ldquoRoman dishes, wines and customs & rdquo published by Paideia Publishing House specific recipes for each region of the country. Transylvanian sarmalele are as large as possible and have, according to the quoted source, 1 kilogram of finely chopped pork, 2 chopped onions, two eggs, a cup of rice, salt, pepper, paprika, 1 glass of boiling water, 250 grams of chopped smoked bacon, 250 grams of finely chopped smoked meat and & ldquod if you liked, 250-500 grams of brain, the great secret of Transylvanian sarmales, gives them a special finesse & rdquo. According to the author, the onion is hardened a little in fat, then all the meat, the brain and, after a while, the rice are added. Mix everything well, let it change color, then add salt, pepper, paprika to taste, let it cool, put 2 beaten eggs, mix well and fill the cabbage leaves. A large, wide pot is ground and greased on the bottom with lard, then a layer of mice and smoked meat, chopped cabbage, then layers of sarmale and smoked among them, sprigs of dill and thyme. The last layer is cabbage, add water to cover the sarmales and boil on the stove. Oltenian sarmalele & ldquos are suitable in size & rdquo and & ldquovara, on the side of the veal, the lower Jiu sauerkraut are also & icircndesate and with chopped greens & ndash onions, bell peppers, donuts, eggplant, zucchini and marjoram & apple at dusk, in the harsh midday sun. At the bottom of the pot is made a bed of dill and slices of tomatoes, then followed by chopped cabbage, sarmale, greens, especially tomatoes, and so on, until the cauldron is filled to saturate the wedding & rdquo, the quoted volume is shown.

Moldovan sausages are smaller and thicker and have half a kilogram of minced pork and as much beef, 4 tablespoons of rice, 2 chopped and hardened onions, 2 tablespoons of lard, salt and pepper. ground and chopped dill. Wrap sour cabbage, put in a pot of earth, a layer of cabbage rolls and a layer of finely chopped cabbage and, among them, sprigs of thyme. Pour a sauce made from a tablespoon of lard, a liter of borscht and a cup of broth over them. Boil in the oven or on the edge of the stove for at least 3-4 hours and serve with polenta and sour cream.

Sarmale without meat: with mushrooms, raisins or urda

The delicious dish can also be an alternative for vegetarians, the meat can be replaced with mushrooms or with new ingredients such as raisins or urda. Bogdan Roman, the Sibiu resident who made a sensation at Masterchef, offered for Adevărul the recipe for the sarmales with mushrooms, but also the one for the delicious sarmales with raisins. For mushroom sarmales you need 2 small pickled cabbages or one large one, 500 grams of champignon mushrooms, a small cup of round grain rice (200 grams), 2 large carrots, 1 quarter of celery, 3 large onions, 400 of milliliters of tomato juice, a cup of sunflower lions, salt, pepper, 2 sprigs of thyme, optional and a sprig of dill. & ldquoWe cleaned and washed the vegetables. We put the carrot, onion and celery on the grater. We chop the washed mushrooms into cubes. I washed the rice well with cold water and cleaned it of impurities (if any). & Icircl let & icircntr a strainer to drain well. Add the oil well and add the carrots, onion and celery. Sprinkle with a pinch of salt and mix carefully until browned. Now we add the mushrooms and temper them together. If the mushrooms leave a liquid, keep the composition on the fire until the liquid evaporates. Taste and season with salt and pepper. Add the rice and keep on the fire for 1 minute, stirring continuously. Turn off the heat, pour a little tomato juice and let it cool. Meanwhile, we prepare the cabbage leaves. We open them carefully so as not to break them. We remove the thick ribs and use pieces of leaf like a large palm. & Icircmpăturim composition & icircn pickled cabbage leaves. Put the sprigs of thyme and dill on the bottom of a large pot. Put the thick ribs of cabbage and a little chopped cabbage. We place the sarmales next to each other without squeezing them until we finish the sarmales or until we fill 3/4 of the pot. Top with a generous layer of chopped cabbage. In another bowl, dissolve the tomato juice in 2 liters of water. Pour the water over the sarmale until it is covered. If necessary, top up with water. Put the stuffed cabbage to the boil and, after they have boiled, put them in the oven at medium temperature until they brown. We taste a wire before we stop the fire & rdquo. Bogdan Roman explains.

Sarmale with raisins or urda

If you want to go a little out of the ordinary, you can try a unique but absolutely delicious recipe, that of raisin sarmales. You need 2 small pickled or one large cabbage, 100 grams of raisins, a small cup of round grain rice (200 grams), 4-5 large onions, 400 milliliters of tomato juice, a cup of olive oil sunflower, salt, pepper, 2 sprigs of thyme, optional and a sprig of dill. & rdquoWe clean and wash the onion. We chop it finely. We wash the raisins well with warm water. We wash the rice & icircl well with cold water and clean it of impurities. & Icircl let & icircntr a strainer to drain well. & Icircncingem oil well and temper the onion. Sprinkle a little salt and mix carefully until browned. Add the raisins and rice and keep on the heat for 1 minute, stirring constantly. We stop the fire, pour a little tomato juice and let it cool & rdquo, explains Bogdan Roman. The cabbage leaves are prepared in the same way as in the case of sarmales with mushrooms. The sarmales are folded, on the bottom of a pot are placed, also, sprigs of thyme and dill, the thick ribs of cabbage and a little chopped cabbage. The stuffed cabbage is put in layers, the last layer being of chopped cabbage, and over it is poured the tomato juice dissolved in 2 liters of water. After they have boiled, leave them in the oven for a while, until they turn brown.

Another unique recipe is the sarmale with urda. The recipe was published in the volume "Books of selected dishes" written by Didi Balmez and published in 1981 at the Technical Publishing House in Bucharest. You need 750 grams of urda, large stevia leaves, 3 eggs, 3 tablespoons of semolina, greens, 5 green onions, 300 grams of borscht, salt and 2 tablespoons of butter. & bdquoWash the stevia leaves well and scald them with borscht. Urda is sifted and mixed with chopped onions and greens, salt, pepper, eggs and semolina. On the stevia leaves, the main rib is removed with a stalk and on each sheet the urd composition is placed, wrapped and shaped. Place in a saucepan, pour water to cover them, add butter, salt, and put in the oven to boil. When it is half boiled and removed from the water, add a little borscht or lemon juice and let it boil & rdquo.

Beetroot contains iron, magnesium and vitamin B6, which can fight anemia, stimulating the formation of red blood cells. It is recommended a cure for a month, 150 grams of raw beets, once every two or three days.

Beet root contains substances that prevent the oxidation of cholesterol, preventing the process of thickening blood vessels. The cure lasts from one to two months, during which time 150 grams are consumed, alternatively, as a juice and as a salad, the beets can be boiled or raw.

Tuesday, November 15, 2016

Chicken with pineapple

Source: Chicken with pineapple. In: Delaney, Rain. Recipes from Argentine cuisine / Rain Delaney, Hannah Green. & # 8211 Cluj-Napoca, Urban Lifestyle, 2008, pp. 111-112.

Chicken with orange sauce

Ingredient:
700 g chicken, cut into 4
1 cup chicken soup
1 tablespoon flour
1 cup orange juice
2 eggs
3 tablespoons butter
peel from an orange
1 tablespoon sour cream
salt, pepper to taste

Pour the sauce over the meat, serve with rice or french fries.

Source: Chicken with orange sauce. In: Delaney, Rain. Recipes from Argentine cuisine / Rain Delaney, Hannah Green. & # 8211 Cluj-Napoca, Urban Lifestyle, 2008, pp. 109-110.

Tuesday, May 17, 2011

Di-na-mo, hauw, hauw, hauuuuuw

http://www.blogger.com/img/blank.gif

This was the cake promised to my husband, a hardened Dinamo player, and in the end, to make everyone happy, I made it!

The top and the cream correspond entirely to the Cake with mascarpone and krantz-but without krantz, this time, but with marzipan.

I made the top in a rectangular tray, I cut it once once horizontally, I put the cream between the sheets and on top, then I covered it with a very thin layer of whipped cream.

to have the adhesive of the marzipan sheet.

I had a large piece of marzipan, 600g, I peeled it with chocolate, I sprinkled powdered sugar and I spread a sheet

which I put over the thin layer of whipped cream on the counter.

From the second sheet I cut the coat of arms, the star, the dogs and the letters.

Luckily, I had red chocolate - a huge red-dark chocolate egg - which I melted on a bain-marie with a little whipped cream, so I used it happily to decorate the dogs.
I did the same with dark chocolate.
From the remaining marzipan I spread a wide band of two fingers that I used as a border and I painted it with red chocolate.
I covered with whipped cream next to the coat of arms and ready!

I won't tell you how many hours I spent on this coat of arms. ufff.

But everyone was satisfied and happy!

Either good weather or bad weather,
Dog to death
And beyond it
Hauw, hauw, hauwwww!

And a slice for all Dinamo players!

What, did you think I didn't have a Dinamo plate? You were wrong. hi, hi: P

Happy birthday, once again, Mircea, my Dinamo player! : *

There are 4 food groups

• Foods rich in starch and carbohydrates: Rice, Potatoes, Bread, Sweets, Mung Beans, Pumpkin, Chestnuts, Coconuts, Carrots, Parsnips, etc.

• Proteins: Sprouts, whole Susan Seeds and all Walnuts and Seeds, Vegetables, Tofu, Microalgae, Margarine (run away from it as much as you can, even if it is vegetable and especially if it contains hydrogenated oils), Dairy Products, Eggs, Meat, Fish, Avocado (contains more protein than dairy), Mushrooms, Fresh green peas, etc.

• Sweet fruits: Bananas, Dates, Raisins, Papaya, Dried Fruits, Sweet Grapes, Plums. It can be consumed with green leaves and celery sticks, and in the form of a green smoothie. Fruits in these groups should be eaten as a separate meal, 30-60 minutes before / after the regular meal. Melons are also eaten at a separate meal due to their very fast digestion.

• Fats: Oil, Olives, Butter, Cream, Animal fats. The ideal combination with green leaves and vegetables. source here

• 15 & # 8211 30 min. : raw vegetable and fruit juices, most raw fruits

• 40 min. & # 8211 2.5 hours : raw vegetables, greens, sprouts and sprouts raw, avocado, cooked vegetables

• 1.5 & # 8211 4 hours: oil, cereals, beans, chickpeas, lentils, potatoes, starchy vegetables

• 2 & # 8211 4 hours: nuts, raw seeds

• 4 & # 8211 10 hours or more: various types of meat, fish, shellfish, processed dairy

Each type of fat has its role
I am indebted with information leghjkhfjhate of food fats and I think a winter day like today is the perfect time :)
There are 3 types of fats:
- saturated or solid-butter, bacon, hydrogenated margarine, coconut or palm fat
- mono unsaturated or liquid at room temperature and which become viscous in the refrigerator - olive oil
- unsaturated poly. e or liquids- all vegetable oils and fish oil
A balanced diet should contain little of all these types of fats to provide the body with hundreds of types of fatty acids in their composition. Here are some examples:
- Sunflower and corn oil contain Omega 6, an essential fatty acid with a pro-inflammatory effect if consumed in excess
- Walnut, soybean or flaxseed oil is a source of vegetable Omega 3 with anti-inflammatory effect
- fatty cold water fish (sardines, anchovies, sprats, mackerel, herring, salmon) is rich in Omega 3 essential fatty acids
- monounsaturated fats in oily fruits (nuts, peanuts, almonds, pistachios) increase HDL cholesterol (the "good") and polyunsaturated fats in their structure lower LDL cholesterol (the "bad")
- milk fat (butter, sour cream, cheese) contains fat-soluble vitamins A and D and a fatty acid (LAC) with anti-cancer effect. Conjugated linoleic acid is also called rumenic acid because it exists only in ruminant milk :)
- Olive oil is the main source of monounsaturated fatty acids
- peanut butter and avocado butter, along with goose fat and duck, also contain monounsaturated fats
- Bacon, fatty meat, cheese and cheese are the main sources of saturated fat
As a basic rule of health, try to reduce your intake of saturated fats and increase your intake of monounsaturated or poly unsaturated fats. But as most foods contain several types of fatty acids, we return to my favorite recommendation: all in all!
And don't forget, regardless of its origin, any gram of fat has 9 calories. source here

Rules for proper frying:
- Avoid overheating and smoking the oil
- use a large amount of oil to completely cover the frying product
- put the food in the hot oil, a waterproof crust will form quickly which prevents the soaking of the respective product with fat
- change the oil in the frying pan as often as possible
- use steam fryers that use a little oil and make a dietary frying
- avoid frying in butter, over 120 degrees it starts to smoke
Ideally, we should consume raw fats, ie not thermally prepared. Put butter or oil on the food after it has been removed from the heat. As for the frying, even if it is done correctly, use it only from time to time :))

- meat and fish minerals are not affected by cooking and do not pass into the boiling liquid, so the meat in the blood has no more iron than the well done :)
- B vitamins are sensitive to heat so medium cooked meat is richer in vitamins and easier to digest than dry and hard
- vitamin A and D in the liver and fish are fat-soluble, ie it dissolves in fat, use oil-free cooking methods (oven, grill) to avoid the loss of vitamins
- the heat oxidizes the red pigments in the meat (myoglobin and hemoglobin) and changes their color to gray-gray, avoid prolonged cooking of the meat, its appearance will suffer
- Iron absorption is favored by the acidic environment, so use lemon juice and tomato juice for meat and fish dishes
- cook the chicken and fish with the skin but do not eat it, it is 100% fat
- use non-stick pans, stewed or baked without the addition of fat, the coagulation of egg, meat and fish proteins is done strictly on the basis of heat, not frying oil
- pork and chicken can not be eaten raw, heat treatment eliminates the risk of contamination with parasites
The secret of proper cooking:
- if you do not consume the juice from boiling (brine products) put the meat or fish in boiling water, the high temperature will block the diffusion of nutrients in the water
- if you consume the juice / boiled sauce (soups, stews, stews) put the meat or fish in the pot from the beginning, in cold water the resulting liquid will get a stronger taste and the nutrients that have diffused in the water will be consumed with the juice .
In conclusion, cooking proteins not only does not change their biological value, but also gives us a wider range of tastes and flavors :)) source here

Banana bread ingredient:

& # 8211 230g oatmeal
& # 8211 3 medium bananas
& # 8211 100g coconut sugar
& # 8211 65g hazelnut butter (you can choose almond butter, cashews or hazelnuts)
& # 8211 2 tablespoons ground flax seeds + 6 tablespoons water in which they will hydrate
& # 8211 2 teaspoons baking powder
& # 8211 1 teaspoon baking soda
& # 8211 2 teaspoons vinegar or lemon juice
& # 8211 a vanilla powder
& # 8211 1 tablespoon cinnamon
& # 8211 1 teaspoon nutmeg
& # 8211 a pinch of salt

Video: Foraging videos - Identifying hazelnuts. (June 2022).

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