A seasonal appetizer, super fast and super delicious;)
- yellow aubergine 1 piece,
- Szekler salami from the House of Taste, approx. 5 slices,
- Raraul bellows cheese approx. 5 slices,
- peach 1 piece,
- fresh mint from the Panacris garden;),
- colored pepper.
Preparation time: less than 15 minutes
RECIPE PREPARATION Appetizer with yellow aubergines and peaches !:
The aubergine is washed and cut into slices, approx. 5 pieces. Place on a heat-resistant plate, then top with slices of salami, bellows cheese and slices of peach. Place in the microwave / normal oven approx. 2 minutes. Garnish with leaves, fresh mint flowers and freshly ground colored pepper. Serve immediately (ie hot!) Without any addition :) Enjoy!
In the preparation of your recipe you can use one of the products below.
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Quince: recipes, health benefits and contraindications
When you say autumn, you are clearly thinking of quince! These yellow and sour fruits are, unjustly, rarely consumed, compared to the much more famous apples, pears or peaches. Probably their bitterness and the fact that they are difficult to cut away most of them from fragrant quinces. But these fruits can be eaten other than raw. In the form of jam, marmalade, pudding, poached, boiled or baked, quinces have a special taste and, in addition, offer many benefits to the body.
PEACHES and PLUMS PROVIDE PROTECTION AGAINST BREAST CANCER (studies)
The antioxidant compounds found in two of the most colorful summer fruits - peaches and plums - seem to inhibit the growth of breast cancer cells, and their ability to spread throughout the body.
Researchers in Texas conducted laboratory tests using extracts from peaches and plums, and found that they they destroyed even the most aggressive cancer cells. The strong anticancer effect of these fruits is due to the polyphenols contained.
It should be noted that the extracts used were 6 times more toxic to malignant cells than to healthy cells. More precisely, polyphenols destroy cancer cells without harming normal ones.
In the tests that followed, the polyphenols in peaches and plums prevented the formation of cancer in animals. After 12 days, mice fed high levels of polyphenols showed a slowing tumor growth and cancer invasion in the body.
The research team claims that plum phytonutrients are just as strong, or even stronger, than those found in currants - considered to be the richest source of antioxidants of all fruits.
It is already known that antioxidants, such as anthocyanins in berries and other purple or dark purple fruits have a remarkable protective effect on the body against carcinogens. On the other hand, beta-carotenes in yellow or orange fruits, such as peaches or melons, increase immunity.
Eating other fruits and vegetables that contain these compounds could give us the same protection against cancer as peaches. Researchers list here wheat, barley, quinoa and apples.
These new discoveries are very interesting. We need cancer treatments that are as toxic as possible. The authors of this study claim that these compounds found in peaches and plums could be an important addition to alternative therapies that reduce the risk of metastases - the main killer in breast cancer and other cancers.
According to the study, polyphenols could be provided in the form of an extract, or a dose of 2-3 peaches a day. This study was published in the Journal of Agriculture and Food Chemistry.
* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.
If you like prosecco, you better know that
Certainly, the fame of prosecco has grown exponentially in recent years. This Italian sparkling wine has slowly but surely made its place on the tables and in the preferences of consumers, becoming a very popular drink.
Although the effects of the 2008 economic crisis have been devastating for many areas, paradoxically, Italian prosecco wine seems to have only one thing to gain. Seen as an alternative to much more expensive champagne, it began to be consumed on a larger scale.
What is prosecco?
Prosecco is a white, sparkling, refreshing and aromatic wine, which is produced exclusively from the Glera grape variety. However, the rules allow other varieties, such as Chardonnay or Pinot Grigio, to be used in the blend, but these must not exceed 15% of the total amount of grapes.
Even though it is known as a sparkling wine (there are also variants Frizzle & # 8211 demi-acidified or quiet & # 8211 quiet), as is the champagne, there is a big difference between the two wines, namely the production method. Prosecco fermentation is performed in stainless steel tanks, according to the Charmat method, unlike champagne in which the fermentation takes place in bottles, in which case the manufacturing process is more difficult and takes longer, one of the reasons why the price is higher. .
Where does it occur?
Theoretically, prosecco wine is produced in northwestern Italy, in the Veneto and Friuli Venezia Giulia regions, but in practice, this wine can be produced anywhere in the world as long as 85% of Glera grapes are used. In this regard, the Italians have not (yet) managed to keep up with French champagne producers who have made immense efforts to protect their product and have largely succeeded - as you probably know, it is illegal to use the name champagne for a wine produced outside this region, even if it is produced from the same raw material and with the same methods.
However, if you want to enjoy a quality prosecco, then choose one produced in Italy, in the areas mentioned above. The most famous prosecco with the appellation DOCG (Denominazione di Origine Controllata e Garantita) are produced on the hills of Conegliano and Valdobbiadene villages in the province of Treviso, belonging to the Veneto region and in the small town of Colli Asolani, less known to the general public, but very famous among lovers. of prosecco.
How do we consume it?
In terms of consumption, prosecco wine is mainly an aperitif - it is usually served before the meal, well cooled, in tall glasses - flute, which keeps the optimum temperature longer and enhances the beading. It is a wine with a low alcohol concentration, 11-12%, fresh and light, with an aroma reminiscent of yellow apples, pears or peaches, but which still retains the mineral character of the soils in the regions where it is produced. It goes very well with snacks containing mozzarella, bresaola, prosciutto, olive paste, fish and seafood or with light salads.
In general, prosecco is easy to drink, but the bartenders' inventiveness has spoken here as well - due to its freshness, but also its reasonable price, prosecco has found its place in some very popular mixes, such as the well-known Bellini, Mimosa or Spritz .
Serving this incredible Bisquick Peach cobbler is a simple deed that will make your taste buds happy and your stomach smile. Mix the Bisquick mixture in an 8 × 8 baking dish, then pour the peach / sugar mixture on top and throw it in the oven. Voila!
Spices & # 8211 Many chocolate peach recipes require cinnamon and the flavors marry wonderfully BUT this Bisquick recipe calls for nutmeg instead. You will have to trust me. It tastes better in canned peaches.
Gluten-Free & # 8211 This recipe also works with gluten-free Bisquick and is just as delicious as the original.
Gaskets & # 8211 I like to mix a little cinnamon and brown sugar to remove the top of the stone, but this is totally optional. Add a pleasant aroma, especially if you serve it hot. Try trying a tablespoon of French vanilla ice cream or a hearty fresh cream soup to go with the delicious overwhelm. My family loves to sprinkle some frozen blueberries in a warm shoemaker's bowl. Try this recipe and tell me how you like to serve it!
Notes on ingredients
Canned Peaches & # 8211 The use of canned peaches adds an air of comfort to this Bisquick peach shoemaker. They are very sweet even after you have drained them, because some of the syrups stick to the peaches. I know it's tempting to use fresh peaches, but this special recipe works best with canned food.
Fresh peaches # 8211 I would not recommend using fresh peaches in this recipe. But if you make fresh Bisquick peach chocolate anyway, be careful how much sugar you add to the bowl. I've heard of some people adding a cup or more of sugar to make up for the missing sweetness of canned peach syrup. That's too much! You will make the dish too sweet.
Other options: if you notice that the dish is not sweet enough for you, I recommend you try a few things before adding extra sugar:
- First, just try to add extra peaches. As already mentioned, the syrup in a box of peaches is quite sweet. And peaches are a pretty sweet fruit on their own. A few extra peaches might be all you need to bring the level of sweetness to your liking.
- Second, try using cinnamon instead of nutmeg. But before replacing the entire allotted amount of nutmeg, make only half and half cinnamon and nutmeg. See what this does for you. If it is still not sweet enough, choose the whole measure in cinnamon.
- On the other hand, if you find that the bowl is too sweet, an easy way to counteract this (and make the bowl healthier than you) is to cut off some of the sugar. Start by reducing the measurement to just ¾ cups. Then try half a cup.
Keep the rest of the Bisquick chocolate with peaches in the fridge. You will want to keep it covered to protect it from moisture. I've heard it can be kept on the counter overnight, but I like to be careful.
It is best to observe proper storage methods and keep it away from smelly things such as onions and garlic.
Can you freeze this?
Technically, you can freeze this Bisquick peach shoemaker, but it's much better freshly made and only takes a few minutes to toss together.
If you have to freeze it completely, I recommend wrapping it double after it has cooled completely. First wrap the freezer in a safe wrapper, then foil to protect it from moisture. You may also need to put it in a warm oven before serving.
Take advice first
This lovely Bisquick peach pattern takes about ten minutes to toss together, and the rest is baking time. . If you're like me, you'll want to do it the day before and then reheat it before serving.
How long can you keep this in the fridge?
The Bisquick peach cobbler will stay fresh and delicious in the fridge for up to 4-5 days, but I've never had one so long. The sweet, sticky aroma makes people crowd in an instant.
Tools to make
Beating this little light treatment doesn't take much time or crazy kitchen gadgets. All you need is an 8 × 8 baking dish, a peach strainer and something to mix with. Easy Peasy!
Puff pastry and chicken breast packs
The super packs are filled with vegetables, chicken breast and cheese and are definitely a delight to match, and the little ones will not stop eating. I thought I would present this recipe today, which can be something fresh, refreshing - if we put a vegetable salad next to it, but it can also be a delicious dinner if we also make a portion of potatoes or puree, or a lot of flavored sauces. Mmmm, leave my beak water!
- Chicken breast cubes Delicious from Vaslui
- 8 sheets of puff pastry
- 100g of cheese or cheese
- 200g carrots
- 100g parsley root
- ¼ teaspoon of ground coriander
- 3-4 tablespoons of soy sauce
- 4 tablespoons olive oil
- salt and pepper
Steps to follow:
- Chicken breast cubes Delicious from Vasluiwe cut them even smaller into strips.
- We cut the carrot and parsnip into small sticks.
- Heat the olive oil and sauté the chicken for 1 minute, then add the vegetables.
- Sprinkle with salt and continue to cook for another 2-3 minutes, then add 200ml of water and let it boil until the water evaporates.
- Add the soy sauce, coriander (fresh or ground), cheese or cheese cut into pieces, then sprinkle with salt and pepper to taste.
- Each puff pastry sheet is combined in two and cut into 4 pieces. Grease each cut piece with a little olive oil.
- Put a teaspoon of filling, fold the edges over the composition, then roll as tight as possible. We give the end with a little egg white to stick better.
- Do the same with the rest of the filling, then fry the rolls in oil until they take on a copper color. We take them out on paper towels to get rid of oil. They can also be baked in the oven for 5 minutes on both sides.
Crispy packets can be combined with various salads, vegetables, purees or french fries. The little ones can eat them with different sauces bought or made at home: garlic sauce, tomato sauce, mustard, ketchup, etc.
I would eat it with a cabbage salad, french fries and a deee sauce. hmmm. garlic!
Yummy, yummy, how delicious it sounds! That's it, I'm done cooking, my dear. You will surely surprise your family when you put such a dish on the table. I'm waiting for you to tell me on my page facebook if your human chicks liked this food and what combinations they served it with.
Trees that recover well after a frosty winter have been grown in Russia, Belarus, Ukraine and the USA.
Novoselkovsky, the middle peach, tolerates frosts at 28 ° C, in case of lower temperatures, the flower buds die, but the wood is restored over time. Less susceptible to fungal pathogens. Maturation takes place by the end of July. Fruits weighing 50-60 g each, with a whitish-creamy coating and the same pulp.
The selection of peaches from the Crimean golden Moscow with late flowering can withstand frosts up to 18 ° C, the wood can be restored. Insensitive, drought tolerant, dust resistant. It belongs to the category of large fruits - 140-180 g. Maturation until mid-August.
Sibiryak wood withstands 20 degree frosts. A productive plant in the middle of maturation rapidly increases the mass of shoots, it bears fruit from the third year. The fruits ripen during August: small, 25-40 g, quite tasty, juicy, sweet-sour.
The winter hardy selection of Saturn in the USA is not afraid of frosts up to -27 ° C. & # 206caring includes bending strong branches to the ground. The flat round fruits are red-yellow on top, with a creamy hue on the inside. Juicy, sweet, the stone is hard to separate.
From the old Romanian cuisine: Greek cooked eggplant muffins and stuffed watermelon
Greek eggplant muffins and Melon stuffed are two of the recipes published in & # 8221Cooking Books - 1501 Dishes & # 8221 (1935)
The preface of the paper is written by Constantin Bacalbașa, according to Agerpres.
Greek eggplant muffins
Cut the aubergines into slices as thick as a finger and leave them in cold water for about 30 minutes. Take them out, salt them, leave them like this until they soften, then squeeze the bitterness, wipe them with a napkin and put them on the fire in oil. Let them fry slowly until they come loose. Take them out and place them on a plate.
In that oil, if it has not been burned, cut into pieces 7 or 8 red aubergines, add salt, pepper, parsley, onion, garlic all cut into pieces and let it boil until the eggplants can peel well from the skin. When you take them out, pass them through a sieve, pour them over the eggplant slices. The sauce should be oily. They are tastier cold.
Cut off the head of a melon or a cantaloupe. Remove all the seeds and cut the core well as low as possible with a silver spoon.
Then cut into slices peaches, greens, plums, bananas, oranges, grapes, apricots, add strawberries, currants, raspberries, small pieces of the core of another melon or only part of these fruits and fresh almonds cleaned and cut. Add crushed sugar and kirsch or other liqueur. Fill the watermelon with this mixture, put the lid on and place it on the ice.
Festive cake with lemon
It's a little until the winter holidays and, I don't know about you, but I'm looking for (raw) vegan recipes for this period.
Last year we made New Year's Eve with some non-vegetarian friends and, as it is known, the way to their heart is through delicious and refreshing raw desserts. As a result, I prepared a lemon and lime cake with chocolate icing.
Being the first time I prepared it, I used the same ingredients to create a cake and test the recipe. Here it is.
- 500 g cashews
- 3 lamai
- 3 limes (green lemons)
- 5 tablespoons honey
- 50 g cocoa butter
Method of preparation:
- The dates are left to soak for 8 hours, then the seeds are removed and put in the robot until they become a homogeneous paste. Grind the seeds and almonds until they become flour, which is then kneaded with date paste until incorporated. It is spread in a cake form with removable walls.
- Grind the cashews until they become flour, then mix well with the honey. Squeeze the yellow and green lemons separately. If they are from organic culture, you can grate the peel in the cream for extra flavor. Melt the cocoa butter on a steam bath, on a radiator or in a dehydrator (up to 40 degrees) and add it to the lemon cream, stirring until smooth. Pour the cream over the counter and put it in the freezer. When it has hardened, we prepare the icing.
- The honey is mixed until it is homogenous with the cocoa powder, then the melted butter is added in a thin thread in the same way as for the cream, mixing with the wooden utensils. Pour over the cake and place in the freezer.
- The cake should be removed 1-2 hours before consumption and left at room temperature. In order not to break the icing, cut it using a knife with a heated blade.
The cake is very fine, delicious and refreshing. He instantly conquered my friends!