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Thursday, 8 June 2017

Peanut Butter Jam Mug Cake decorated with whipped cream, blueberries and jam


Ingredients 🌟
1. Flour 4 tbs
2. Baking Powder 1/4 tsp
3. Sugar 4 tsp
4. Milk 4 tbs
5. Peanut Butter 3 tbs
6. Whip Cream for topping
7. Strawberry Jam
8. Dried Blueberries

Let's Get Baking!1. Mix flour, baking powder sugar, milk and peanut butter.
2. Pour ingredients into a mug and bake in microwave for 1-2 minutes on medium power. 
3. Decorate with whipped cream, jam, and blueberries.

Watch Video

Wednesday, 7 June 2017

These ice cream cones are actually cookies and cream cupcakes.


INGREDIENTS
For the cupcakes:

  • 20 flat-bottomed cake cones
  • 1 box white cake mix
  • 3 large eggs
  • ⅓ cup vegetable oil
  • 12 Oreos, crushed

For the topping:

  • 1 8-ounce tub Cool Whip
  • 12 Oreos, finely crushed


PREPARATION

 For the cupcakes:
Preheat the oven to 350°F and place the cake comes in two 9 x 9-inch cake pans so that they’re touching and propping each other up. 
Combine cake mix, eggs, and vegetable oil in a large bowl and beat until smooth. Add the Oreos and stir to combine. Divide the batter among the cones in the baking pan, leaving at least ½-inch at the top of each cone. Bake in the preheated oven until the cupcakes are puffed and springy, 18 to 20 minutes. Let the cupcakes cool completely before topping.
For the topping:
In a large bowl, gently stir together the Cool Whip and the Oreos. Transfer the mixture to a large, airtight plastic bag or a pastry bag. Cut an opening 1-inch wide in one corner of the bag, then pipe the topping in a spiral onto each cupcake, to look like an ice cream cone.

 Watch Video Final ;)

Tuesday, 6 June 2017

Ice Cream Pie


INGREDIENTS
  • 13 ½ tablespoons water
  • ½ cup cocoa powder
  • 1 ½ cup sugar 4 tablespoons +
  • 28 oz sweetened condensed milk
  • 1 ¼ cups milk
  • 3 eggs
  • 2 teaspoons of vanilla extract
  • 10 ½ oz heavy cream

STEPS
In a pudding mold, add 1 cup of sugar and cook to caramelize.

In a small saucepan, add water, cocoa powder and 4 tablespoons of sugar. Mix and cook over medium heat until the sugar melts and forms a syrup.

Pour the mixture into the pudding mold and store in the freezer for 30 minutes.

In a saucepan, add condensed milk, milk, 3 egg yolks and vanilla extract. Cook over low heat, stirring constantly until thicker cream forms. Reserve.

Beat the egg whites and slowly add the remaining sugar.
Incorporate the condensed milk cream gently.



Monday, 5 June 2017

Yummy Ice cream variations in pink

I'm so proud of this. At least I know at least that. It does not stain, neither improves nor traces of hazel.
I state that ice cream is the easiest to reproduce in the home: there is no need to worry about whether the biscuit rises in the oven, whether the foam collapses or whether the chocolate is burnt. They must freeze, they will freeze. Here's a pretty jacket that's almost impossible.
Almost all forms can be used, from the disposable cup to muffins to the glass cup. Just plug in something.

Ricotta-currant ice cream
(8, the picture above)

250 g creamy ricotta
100 g foam cream
1 lemon
1/2 vanilla bar
100 g of currants
2 lbs. Of crystalline sugar

Mix the ricotta smoothly with the cream, grate the lemon peel and add the vanilla sprouts to the seeds. Heat the currant with the sugar to allow a little juice and press it with a fork. Add to the cream and fill in ice cream shapes. If you like it sweet, you can still make porcukr into the cream. Put it in the freezer for 4 hours.


Philadelphia Strawberry
(8 pcs, in the picture the middle)

250 g Philadelphia cream cheese
170 g tubular condensed milk
200 g of foam cream
1 lemon
150 g strawberries
A few honeyed sweet biscuits from Győr

Mix cream cheese with concentrated milk and cream, add the finely ground peel of lemon. The strawberries are shredded and larger pieces can be left in it. Break the biscuits into small pieces and pour them into the cream with strawberries. You do not have to mix it completely if it is marble, your ice cream will be even more beautiful. You can also prepare it in an ice cream machine, obviously, it will be even better.

Greek yogurt-cherry
(6, the bottom is the picture)

240 g Greek yogurt
3 pts Agave syrup
A handful of sour cherry

Mix the yogurt with the Agave syrup, toss the sour cream out of the bowl, add it to your shapes and have your bubble ice cream ready.

Sunday, 4 June 2017

Salad (Podkabluchnik)


Ingredients:
Crab sticks - 200 g
Mushrooms - 150 g
Cheese hard - 100 g
Corn canned - 150 g
Eggs - 3 pcs.
Mayonnaise - to taste
Greens - for decoration


Preparation:
1. Prepare all the necessary ingredients. Eggs boil hard, mushrooms peeled and fry in a pan until cooked.
2. Crab sticks unfroze and cut into small cubes.
3. Boil the eggs and cut them finely.
4. Hard cheese grate on a large grater.
5. All ingredients are ready, you can collect salad. Take a suitable flat plate. At the bottom lay eggs, and on top - canned corn. Also, top with a mesh of mayonnaise.
6. Place the next layer of fried mushrooms.
7. Lay the crab sticks on top.
8. The last layer is cheese. On top of the whole hill, grease with mayonnaise and decorate with greens. Salad ready!

Chicken legs (a la KFC)

Ingredients:
For feet:
-6 pcs. Chicken
-2 pcs. egg
-2 tbsp. L. milk
-150 gr. flour
-2 tsp. Garlic powder
-1 tsp. paprika
1 tsp. Pepper (black ground)
-2 tbsp. L. breadcrumbs)
-2 tbsp. L. Oatmeal
-1 tsp. salt
-to taste the vegetable oil

For marinade:
-1 tsp. salt
-3 tbsp. L. lemon juice
-1 tsp. chilli)
-1 tsp. Pepper (black ground)


Preparation:
1. In a bowl, mix Marinade: salt, lemon juice, and pepper.
2. Chicken legs are washed. Fill the legs with prepared marinade and well
Stirring. Leave the chicken for 1-2 hours.
3. In a bowl, mix half the flour, garlic powder, salt, paprika, black pepper, rusks and oatmeal. The remaining flour is poured into another bowl.
4. In another bowl, beat the egg with milk fork.
5. Prepared marinated legs are rolled in flour.
6. In the egg mixture.
7. And in a mixture of flour, oatmeal, and pepper.
8. In a deep saucepan, warm up a large amount of oil and fry the legs 20-25 minutes until a crispy brown crust.
9. Finished fragrant legs spread on paper towels, and then on plates and served with fried potatoes.
Bon Appetit!

Whole apple and curry pennants

Whole apple and curry pies are a very tasty dish, fast to prepare and also suitable for a nice summer table: the apple sweet taste of the apple blends perfectly with the curry and the unique consistency of the whole pasta. Let's see together how to prepare them!

Ingredients :

  • 320 g of integral pins
  • 1 onion
  • 3 teaspoons of curry
  • 300 g vegetable broth
  • 1 green apple
  • 1 tablespoon of flour
  • 200 g of vegetable cream
  • extra virgin olive oil
  • Salt and Pepper To Taste


Let's back the base
Begin by cutting the apple in half, removing the torsol and reducing it to very thin slices. Instead chop the onion finely and let it brown with an oil wire in a non-stick pan. Then join the apple and salt and pepper.

And now the cream!
After about 5 minutes, combine the curry and the flour and cook on a low flame for about 20 minutes with little water at a time with the vegetable broth and add it when it is absorbed. At the end, when you have used all broth, turn off the fire and add the vegetable cream.

Let's blend the pasta and it's done
Cook the whole pasta in plenty of salt water for the time on the packaging. Drain to the tooth and combine it with the previously prepared sauce. Mix well so that the sauce holds the dough: you are ready to go to the table!

Saturday, 3 June 2017

Kwandong dessert


Kwandong dessert - the fruit of the same-named Australian tree-like plant. It is a small (up to 2 cm in diameter) berry-drupe. Its external appearance is characterized by a pear-shaped form and a bright color of thin skin in a red, rarely yellow color. Culinary uses a juicy pulp with a pleasant aroma and intense sweet taste, simultaneously reminiscent of peaches, apricots and rhubarb.

Caloric value
In 100 gr. Kondong dessert contains about 80 kcal.

How to eat and cook
The dessert qqdong is suitable for fresh consumption. Moreover, in Australian aborigines, these fruits are considered a full-value replacement of meat. In cooking, dessert qddong is used, as a rule, for making jams, jams, sauces, chutney, as well as bakery products and bakery, where the fruit pulp is used as a filling. From the bones of these berries are extracted oil. In addition, they can be fried and salted.

How to choose
When choosing a dessert kvadonga, you should take into account the ripening period of these fruits, which falls at the end of spring - early summer. Since only ripe berries are used for food, it is necessary to pay attention to the color of the skin, when ripe it is colored in a bright red color.

Storage
In its fresh form, the dessert kandong very quickly deteriorates. Therefore, for long periods of storage, berries are usually dried or frozen. In this condition, they can be stored for up to 8 years, while the taste and flavor of the fruit remain almost at its original level.

Beneficial features
The high content of vitamin C in the pulp (more than citrus fruits) makes dessert qddong an excellent therapeutic and prophylactic drug against a number of diseases. In turn, the bone of these berries, rich in antioxidants, contributes to slowing the aging process, improves the condition of the skin, hair, and nails.

Restrictions on the use
Dessert quantum is not recommended for use with a tendency to allergic reactions, as well as when individual components are intolerant of the chemical composition of these berries.

Friday, 2 June 2017

5 of the strangest desserts in the world - it's interesting

1. Chendol in Malaysia

At first glance, a serving of Malaysian chendol is like a bowl of worm soup. Noodles, which look like worms, are colored with green food coloring, and the broth is a sweet and pleasant coconut milk. Probably you should not say what red beans look like in different variations of chendol, but believe me: they taste divine.

2. Jaleby in South Asia

If you do not have anything against desserts that look like worms - go to the countries of South Asia, for example to India or Pakistan, and try Jalebi, a dessert in the form of worms. Fortunately, jalebi is still made from a sweet, batterless, deep-fried dough, resulting in a dessert that has this form.

3. Avocado cream in Brazil

At the mention of avocado, namely - avocado in the form of mashed potatoes, you may think of guacamole - a wonderful Mexican snack, completely, however, not associated with desserts. Go south to Brazil. Here you can taste creme de abacate - an avocado cream of the type of guacamole, but able to please sweet tooth. Seasoned with condensed milk and lime juice and covered with nuts and coconut flakes, an avocado cream is the sweet cousin of guacamole, which he had never suspected.

4. Thai crickets in chocolate

If you have been to Thailand, you will not be surprised at the fact that one of the strange desserts we picked up comes from there. Of course, crickets in chocolate - not the most bizarre product in the Thai market, and certainly not the sweetest. And yet, with all the assortment of insect-based dishes in Southeast Asia (without taking into account the chandall, which looks only like worms), chocolate-covered crickets are perhaps the most acceptable option if the concept of acceptability is generally suitable for describing something So strange.

5. Italian spaghetti with chocolate and hazelnut

It's no secret that Italy is the birthplace of some of the most delicious desserts of the whole world, and in general this country is famous for its amazing food. Interestingly, the inclusion of Italy in our list is associated with a strange union of the two most famous export products: Nutella and Italian pasta (spaghetti). In general, al Janduyotti paste does not contain Nutella, but it contains chocolate and hazelnuts, the main ingredients of Nutella, which form a sweet sauce to the initially spicy, fine pasta. Next time, savoring Nutella, imagine a bowl of spaghetti.

Thursday, 1 June 2017

Cook by his recipes

And one more little masterpiece from Hidemi Sugino)). Cooking by his recipes is an incredible pleasure! His biscuits and mousses are perfections! There is even such an opinion that if Pierre Erme is the king of macarons, then Hidemi is the king of the mousses. And it's hard not to agree with this ...)
Cakes "Sicily" - this is the most delicate pistachio sponge cake, familiar to us already on the cakes "Ambrosia", light blackberry mousse on Italian meringue and the most delicate pistachio mousse ... As you know, the best pistachios in the world are Sicilian, hence the name . The dessert is rather simple both in composition and in execution, but absolutely perfect to taste! :)

Ingredients:
Pistachio Sponge Cake:
90 g of almond paste/marzipan 50%
37 g of pistachio pasta
45 g eggs
40 g yolk
25 g of protein (1)
80 g of protein (2)
50 g of sugar
45 g of corn flour
20 g melted butter

Syrup for biscuit impregnation:
40 g of syrup 30 ° Bome (25 g of water + 33 g of sugar)
20 g of water
25 g of kirscha

Blackberry mousse:
90 g of cream 35% (whisk)
90 g of blackberry flesh
30 g of Italian meringue *
4 g of sheet gelatin
18 g of raspberry liquor
20 g strawberries (I have a blackberry)

 Italian meringue:
15 g of water
60 g of sugar
30 g of protein

Pistachio mousse:
225 g cream 33% (whisk)
22 g of pistachio pasta
225 g milk
50 g of yolk
1/4 vanilla pod
50 g of sugar
5 g of sheet gelatin
Neutral gel
blackberry
Pistachios

Preparation:
1) Pistachio sponge cake: heat the oven to 230 ° C. Cover the baking sheet with baking paper or a silicone rug. In a bowl, mix pistachio paste and grated marzipan. Add yolks, squirrels (1) and eggs. Beat to a homogeneous consistency. Add sifted corn flour and warm melted butter. In a separate bowl, whisk the squirrels (2), gradually introduce sugar and continue whisking until the stable forms of the peak. Gently mix the proteins in the bulk and mix with a silicone spatula. Distribute the dough evenly over the baking sheet, put in the oven and bake for 5-6 minutes. Ready biscuit cool and cut out of it small circles, with a diameter slightly smaller than the molds or rings for assembling cakes, somewhere about 4 cm.

2) Syrup for impregnation of the biscuit: add cold water and kirsch to the cooled sugar syrup.

3) Blackberry mousse: soak the gelatin in cold water. Flesh/puree blackberries to heat on a small fire and dissolve in it soaked gelatin. Leave to cool down. Prepare an Italian meringue: in a small container (for example, in an enamel mug) combine sugar and water. Put on a small fire and, stirring occasionally, cook the syrup. At this time, start whipping the protein until a lush foam, but not pere ZB vat. When the syrup reaches 118-120 ° C, remove it from the fire and pour it into the whipping protein with a thin trickle. Continue to whisk the whole mass at maximum speed until dense peaks and until the protein cools. Add the liquor, meringue and whipped cream to the cooled berry mass. The resulting mousse is laid in a layer about 2 cm thick in a square frame for cakes or in a silicone mold with a size of 20x20 cm. Put it in the freezer. Then from the frozen billet cut out small circles of the same diameter as the biscuit.

4) Pistachio mousse: soak the gelatin in cold water. Whisk the yolks with sugar. Milk mixed with pistachio paste and vanilla, bring to a boil, remove from heat and pour a thin trickle into the yolk mixture. Pour everything back into the pan where the milk was heated and, with constant stirring, bring the mass to a light thickening (85 ° C). Remove from the plate and, if necessary, strain through a sieve. Add the soaked and wrung gelatin. Cool and gradually, in several stages, to introduce whipped cream.

5) Assembling: put a layer of pistachio mousse on the bottom of silicone molds or metal cake rings. Top out the frozen blackberry mousse. Lightly press it. Next, put each strawberry into one strawberry berry (I have blackberry slices). Next - again a layer of pistachio mousse. Pistachio sponge cake should be soaked on both sides and put on top of the mousse, slightly pressing it. Obtain the resulting blank.

6) Frozen cakes covered with neutral gel and decorate with fresh blackberries and pistachios.


Wednesday, 31 May 2017

Portuguese cream cakes - Pastéis de nata

How long have I not cooked them! Bitch, as I wanted!)) I adore them almost more than anything that exists in this infinitely beautiful and sweet confectionery world!)) This time I prepared a simplified version, in the sense that the cream for cakes is prepared much faster Than in my previous, more traditional variant, but on taste, it precisely does not affect the worst. Cakes are delicious!
By the way, I can not but share: recently quite by accident discovered that the delicious pastéis de nata can now be bought in Moscow, these talented guys!)). In the near future, I plan to treat with pleasure and compare with my own! :))
Portuguese cream cakes II

Ingredients:
450 grams of puff pastry ready or homemade

Cream:
500 ml of cream 35%
200 g of sugar
8 yolks
2 tablespoons Flour
Thinly peeled skin of 1 lemon
Powdered sugar or ground cinnamon


Preparation:
1) Cream: in the saucepan combine all the ingredients, mix thoroughly with a whisk and put on medium heat. With constant stirring, bring the mass to a boil and thicken. Remove from heat, pour into another container, strain through a sieve and remove lemon peel. Tightly press (with touch) the food film and cool at room temperature until the warm state.

2) Puff pastry thinly roll out. Cut the circles of the required diameter, spread on the bottom and sides of the molds (fit cake molds). Lubricate pre-shaped oil with no need. Stab the bottom of the dough with a fork.

3) Heat the oven to 260 ° C (maximum temperature in the gas oven). Cool the cream on the molds and put the bake for 15 minutes to a bright golden color.

4) Cool the cakes, then gently remove them from the molds with a knife and sprinkle with powdered sugar or ground cinnamon before serving.

Trump card: How Russia decreed the fate of NATO officers caught in the basements of Aleppo


Sensational news about the seizure of NATO instructors in eastern Aleppo, voiced by the Syrian Ambassador to the United Nations on December 16, and then swollen into the press, with the effect of a bomb that exploded, smoothly came to naught.

Obviously, the suppression of this incredible incident took place after NATO and the Syrian coalition reached mutually beneficial agreements. Political analysts learned about what happened to the foreign instructors of militants from the North Atlantic Alliance.

In the middle of December, NATO's participation in the Syrian conflict was confirmed by vivid evidence in the form of one and a half hundred NATO officers. However, information about them came in the media is very dosed. The first list of 14 people was published on December 18 by President of the Aleppo Chamber of Commerce Fares Shehabi.

It was dominated by citizens of Saudi Arabia, but there was also one representative from the United States, Israel, Qatar, Morocco, and Turkey. Then this list increased to 17 people, and then grew as much as 110.

The capture of NATO instructors was the second in the practice of the Syrian Arab Army for all five years of the war in Syria. For the first time, luck smiled at the Syrians in February 2012 in Homs, when 40 Turkish and 20 French officers were captured in the rebel quarter of Baba Amr.

However, all of them, through the mediation of Lebanon, were returned to their national armies. Note that in both cases, Damascus met the international obligations of the Geneva Convention, which prohibits the publication of images of prisoners.

It is obvious that the case in eastern Aleppo is not the last, considering that there are over six thousand newly identified foreign mercenaries in Syria, and NATO military missions strive to move there from Iraq after Mosul is taken. However, the capture of NATO members caused such a resonance in the West that it forced the anti-Syrian allies from the Security Council (the United States, Britain, France) to urgently convene a meeting of the Council in order to hush up the conflict.

After all, NATO did not sanction the operation in eastern Aleppo. It was organized by the United States and was operated from the NATO base in Izmir from the territory of Turkey.

As early as December 18, France proposed a resolution on a monitoring mission to Aleppo, which met with a stiff rebuff from Russia. Syrian Ambassador Bashar Jaafari of Syria saw in it an attempt by NATO members of the UN Security Council to ensure the safety of their commandos in eastern Aleppo and get them back, as well as "to deter terrorists in their intention to lay down their arms."

However, the resolution was adopted after the Russian amendment. A large-scale humanitarian operation began in Aleppo to raise the civilian population and 30,000 militants, during which Syrian intelligence succeeded in identifying another 1,500 fighters with 120,000 refugees.

The fate of NATO instructors told the director of the Center for the Study of the Middle East and Central Asia Semyon Bagdasarov in an interview with the radio "Vesti.FM." According to the military expert, Russia has made concessions to the West "in exchange for the withdrawal of women, children and wounded soldiers from two Shiite enclaves in Idlib," and "in the hope that this will give us the opportunity to sit down at the negotiating table in Astana, Sign an agreement and get a truce. "

"If we did not release them, the meeting in Astana would be in doubt," Bagdasarov said. In addition, the Syrian army needs a breather to gather strength for the final breakthrough in Idlib and Palmyra.

Thus, Russia did not start showing off from the captivity of NATO instructors in eastern Aleppo, which would give credence to the fact that for so long everyone knows. The participation of NATO, in particular, the United States, in the support of the militants of the terrorist groups "Islamic State" and "Front and Nusra", banned in Russia, has been repeatedly proved by numerous evidence.

Instead of exposing its "partners" in a bad light, the Russian leadership made a bid to save civilians and a peaceful settlement, counting on a long strategy in the Syrian war ...

Tuesday, 30 May 2017

Easy supper: recipes for nutritionists

They are experts in the field of healthy nutrition, and they know for sure: supper should be no later than 3 hours before bedtime. And not carbohydrate products, and protein and vegetables ... However, in their lives, there are late business meetings in restaurants, exhausting evening workouts, after which I want not boiled fish with broccoli, but a roll with butter. Their husbands and children, like yours, do not like tastelessly steamed cutlets and will always prefer them to spaghetti with cream sauce. How come in such cases, the pros of a healthy diet? What is their ideal light dinner? Here are some recommendations and culinary recipes from nutritionists.

4 servings
200 g low-fat cottage cheese
300-400 g of chicken breast
1 egg
1 onion

Salt, pepper to taste
Onion peel, cut into small pieces. Chicken breast, too, cuts into pieces. All the ingredients through the meat grinder. Salt, pepper and mix the stuffing. Form 4 cutlets. Bake in oven or airtel until cooked.

A light dinner in a restaurant is one vegetable dish
The head of the Center for Personal Dietetics "Palette of Nutrition", dietitian Ekaterina Belova is always very busy. Sometimes so much that he spends the whole day at work from 9 am to 9 pm and does not have time to have dinner on time.

"I come back from work so tired that I do not eat at all - it's not an option for me, even if I came home by midnight," says Catherine. "I have to get energy with food." Therefore, on such days I try to find at least five minutes to have a snack at 7-8 pm, for example, what remains of dinner. And when coming home, I drink a glass of yogurt with the addition of fiber. When I eat dinner on time, I prefer simple meals, in particular, vegetable stews. With them, it's easy to improvise by adding any vegetables. And if my husband has dinner with me, then slices of chicken or turkey (lightly let them in the oil before adding vegetables) and at the end greens, a spoon of sour cream and pieces of canned tomatoes with juice to make it tastier and tastier. "

If you have dinner in a restaurant, Catherine advises taking only one dish and better - vegetables. "Restaurant meals are always fatter and calorie than their home counterparts, and you can not guess the size of a portion, but I'm sorry for leaving food on a plate, for example, and then I overeat." Take your bread away from yourself. And if supper is supposed to be alcohol and not refuse, take wine or strong alcohol, which is served with ice. Ask to gradually add ice to it, diluting, but not pouring.

Monday, 29 May 2017

Bolo vegano de chocolate e laranja

Regardless of whether you are vegetarian or not, this luxurious truffle cake is sure to be enjoyed by all chocolate lovers and chocolate desserts. As you have already noticed, I very much like to experiment with various alternative recipes (without eggs, lactose and animal fats) and when it comes to something particularly successful, I rather hasten to share my experience with you. I will note that this recipe is absolutely universal and you can experiment with additives as you like: for example, instead of an orange you can take a cherry, cook it, as in the recipe for a cake "Black Forest" and it will be no less, and maybe even tastier! In general, dream! :)
Vegan chocolate and orange cake

Ingredients:

Chocolate biscuit:
2 tbsp. Flour
6 tablespoons 100% cocoa
4 tsp Baking powder
1 tbsp. Brown sugar
2 cups of warm (!) Coconut or soy milk

Orange syrup:
80 ml of orange juice
~ 50 g of sugar (or to taste)

Chocolate orange mousse:
1 and 1/2 St. Smooth soft tofu (not granular)
1/4 of warm water
2 tsp. Vanilla essence
200 g dark chocolate
3 tablespoons Sugar demerara (or to taste)
2 tablespoons Glucose syrup
Peel 1-2x oranges
Orange slices (without white film)

Candied orange slices:
1 orange
225 g of sugar
125 g of water
Dark lactose-free chocolate
Orange peel

Preparation:
1) Chocolate biscuit: warm oven to 180 ° C. Apply a vegetable oil to the tall form 20-22 cm in
diameter. Flour, cocoa and baking powder to sift into a bowl. Add the sugar. Mix.
Pour warm coconut milk and mix everything quickly by hand, without whipping.
Put the dough in a mold, smooth the surface, put it in the oven and bake ~ 30-40 minutes (depending on the shape and the oven). Willingness to check with a toothpick. Ready biscuit completely cool.

2) Orange syrup: mix orange juice with sugar in a saucepan, put on a stove, bring to a boil and until the sugar is completely dissolved. The resulting syrup completely cool.

3) Chocolate orange mousse: melt the chocolate in a water bath. Tofu cut into cubes. In the blender bowl, mix the water, vanilla essence, glucose, sugar, tofu, orange peel and melted chocolate. Beat to a smooth consistency.

4) Assembling: sponge cake trimmed, cutting off the top. Split along into two parts. Saturate with orange syrup the lower cake. Lubricate with a thin layer of mousse, top out the orange slices and then again the mousse layer. Cover with a second crust. Also, soak it and lubricate the remaining mousse top and sides of the cake. You can immediately sprinkle grated chocolate with orange peel. Put it in the refrigerator.

5) Candied orange slices: Cut into orange thin slices, remove bones. Dissolve sugar in water on low heat in a thick-bottomed pan or saucepan. Boil 2 minutes, then dip into a boiling syrup of orange slices and boil them for 30-40 minutes until the slices become almost transparent. Let them cool in syrup, then put on a grate and let it freeze. Decorate them with cake before serving.

Sunday, 28 May 2017

10 quick hairstyles for girls in school in 5 minutes

The extremely useful publication, which will appeal to all mothers who raise their daughters. It's about how to create beautiful modern hairstyles for girls in school. Any of the proposed packages can be done in just 5 minutes. And what could be better, because on weekdays there is practically no time to create any complicated weaving or curling. We could not ignore this problem and decided to help moms in her decision.

In the article, we offer 10 variants of hairstyles that can be made to a daughter in school. Each of them is interesting and original in its own way. You do not have to memorize all of them, choose a couple of the most suitable ones - and every day please your girl.

A simple hairstyle to school with a rim
The process of creating this hairstyle consists of several stages. First, you need to lightly bang the bangs and wrap it back, and then - secure it with an invisible pin. We collect the remaining strands in a careless bunch and fix the hair with an elastic band. The final step is to put on the rim or bandage for the hair.
Loose hair with a scythe on the side
To create this beautiful hairstyle with a pigtail, you need to separate a small part of the hair in the forehead area. Next, from above we tie a bow and begin to weave a braid. In the end, we fix the rubber band from below. Stylish hairstyle for girls to school ready!
Hairstyle for girls "Tripod"
Start combing the day with a bang back. Next, we collect it in the tail on the vertex and fix it with an elastic band. We divide the tail into two parts and tie two more tails on both sides from below. In addition, the hair can be decorated with bows or interesting hairpins.
French braid, turning into a tail
First we make a side part. After this, we begin the process of weaving the French braid starting from the forehead back. In the end, we collect the hair in the tail and fix it with an elastic band or a hair clip.

 Hairstyle for little girls "Triple knots"
To make this simple hairstyle for a little daughter, first, you need to divide the hair into a side part. Work is necessary on the side where there are more strands. In the upper part of the head one by one, we tie three small tails. Next, each of them must be divided at the base and let the tails into the holes. As a result, in a few minutes, you will create an interesting version of the hairstyle to school.
Hairstyle "Bantik"




At the beginning of the process, take the strands of hair near the ear on both sides. We comb them back and tie a knot. After that, you need to form a bow of free, strands, and center, for reliability, to fix the pin with an invisibility. As a result, you will receive an elegant free hairstyle for the school. The work will take only a couple of minutes.
Quick and original braids

This hairstyle to the school is performed in no more than 5 minutes. First, we tie two ponytails. After that, we separate them at the base and let the tails into the resulting hole. Then we braid the traditional braids. As a result, you will create a beautiful original hairstyle, which can be used daily.

Two beams
Hair is divided into two parts by a central vertical parting. After that, we collect the curls in two ponytails. Apply a small amount of lacquer. Tightly twist the tails in two pencils and fix from below with hairpins-invisible. Beams can be decorated with colored ribbons.

Crossed Tails
This hairstyle is very easy to perform. We begin by carefully separating the two parts of the hair in the forehead region and tying two ponytails on top. The tails are directed backward, crossing at the top of the head. A little lower we fix two more ponytails, adding new locks of hair. Further, again, we cross and we tie up additional tails at the bottom. In conclusion, the hair can be decorated with bows.

Quick and original braids

Made a bunch decorate an interesting accessory (to your liking), for example, an elastic band in the form of a flower. The bangs, if there is one, need to be combed back and fixed with hairpins-invisibles.


Saturday, 27 May 2017

The use of venison - Caloric content of venison


Here is a tricky thing: venison refers to red meat. But unlike beef, it is not marble. Therefore, when cooking is not boiled, sticks, and saves volume. That is if you admired a beef marble steak with a bast growth, and at the exit, you got a lapot, then you can even eat the venison. And due to the leanness, the venison acquires a higher protein index - you are eating a smaller portion of meat. Low content of cholesterol also pleases.

In large quantities, deer use a crucible that has antibiotic and other medicinal properties. Hence the value of deer meat is so high. Venison is characterized by a low-fat content and a high content of proteins, vitamins, and minerals. It can be eaten raw, without fear of parasites.

The deer meat is assimilated by the human body much better than lamb, beef, pork and even chicken. When using venison, the risk of diabetes, atherosclerosis, hypertension, heart disease and many others decreases.

A unique combination of useful substances in venison does not allow fat to accumulate in our body. It is proved that with the low caloric content of reindeer meat, polar deer meat contains 6.7% more proteins than beef meat, and there is not enough fat in it. In addition, the northern reindeer are bred in ecologically clean areas, feeding exclusively on lichens and moss, so they produce Leno Liev acids in the body that can protect a person from carcinogens. It is checked that the meat of reindeer is a safe, healthy and ecologically clean product.

Caloric content of venison.

Reindeer meat has low energy value, which, undoubtedly, confirms its high dietary properties. According to nutritional characteristics, venison is considered a healthy, lean food, and fine fiber, softness make of it a unique, exotic delicacy. The calorie content of venison is an average of 154.5 kcal per 100 grams. Depending on the way of preparation, deer meat can change its properties a little. So the caloric content of roast venison reaches 271 kcal, boiled - 223 kcal. The best thing is perceived by the body stew or cooked-pressed venison since the food value is respectively 198 kcal and 148 kcal. This kind of meat is best included in the dietary diet for people who lead a healthy lifestyle, children, athletes and the elderly.
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