Red Spotting 39 Weeks Pregnant

Semolina pudding (Poland)

Pudding with semolina.

(on the plate 34x26cm)

1 liter of milk, 170 g

semolina *,

100 g dried cranberries (my be other additives such as rodzynku or nuts),

80 g butter,

2 tablespoons honey ,

1 tablespoon grated lemon zest,

1 tablespoon vanilla sugar, 1 tablespoon

turmeric (optional for color)

4 eggs.

first Boil the milk, slowly pour the grits, add butter, vanilla sugar, honey, lemon zest and turmeric. Boil until the mixture thickens.

second For the mass przestudzonej 4 egg yolks and add cranberries.

third Beat 4 egg protein, slowly add the grits.

4th Bake for about 30 minutes at 180 degrees.

Bon Appetit.

* Semolina (cream of wheat) - Fine-grained semolina obtained from wheat.

product obtained from the milling of cleaned wheat grains. Occurs as small grains, white or creamy. It contains many minerals necessary for proper functioning of the body. It has a large nutritional value, therefore, an essential product for infant feeding. It's easy and quick in preparing, you can make it Pastes made suffering diseases of the gastrointestinal tract, liver, biliary tract, kidney, and convalescents after surgery.

To prepare semolina, is enough semolina pour into the boiling milk or water and cook for 3-5 minutes, stirring constantly, until thickened. Sweeten to taste. Recommended mixing ratio:

liquid - 1 teaspoon of cereal per 100 ml of liquid

thick - 2 teaspoons of cereal per 100 ml

One of the most popular meal, mostly used in the diets of young children and people with hypersensitivity to the digestive system, because it is easy to digest. However, it is not allowed in gluten-free diets due to the fact that wheat, which is produced, contains gluten.

In the course of trade can be found semolina and semolina prepared (IM). Semolina be prepared in the production of initial heat treatment, which leads to the gelatinisation of starch grains, as a result of this porridge is rapidly cooked.

Kasza manna can be prepared as a separate dish (such as soup, milk, pudding, mincemeat) or as a thickening agent (binder) for cakes, soups, meat products. Sometimes it is used interchangeably with the bread crumbs for sprinkling the edges form the dough, or alternatively with noodles in soups.

Semolina Steamed has a glycemic index value of 58

calorific value is 100 g ( 353 kcal)

Nutrition

Christian Thank You Sayings

I decided to bake waffles today, when I started to look for them information on the Internet I was surprised by number of types of waffles, their shapes and ways of administration . Interesting is also the same story of their origin, which dates back to medieval times. I wanted to present as it was with those waffles ....

wafers or a buttery yeast dough baked in a special waver, the composition and shape of the waffle maker is different depending on the culinary traditions of the country. In the Middle Ages

fried flat cakes (usually from a mixture of barley and oats) between two flat petals of cast iron. In the 13th century, a craftsman had the idea of \u200b\u200bforging the plate for baking, or "irons" that reproduce the structure of a honeycomb. Word of the wafer is "a piece of the beehive." Other early projects waffle presentation of landscapes, emblems and religious symbols. The dough is placed in the panels on hinges, which can then be flattened and roasted in the furnace and through the handle can be reversed.

Waffles were sold by street vendors during religious ceremonies, the producers can sell their waffles before going to church. Over the years, there are more and more suppliers often causing many conflicts to the extent that the French king Charles IX (1560-1574) ordered that: Vendors have stayed at a distance of 6 meters from each other.

In the 16th century, waffles were available for all social groups. Made from flour, water, and very good quality were eaten by the poor during the scarcity of bread. For the wafers for the privileged class was added eggs, milk and honey.

In 1620 the Dutch "Wafers" come to America because of the pilgrims, who spent time in Holland before the voyage to America.

In 1869 Cornelius Swarthout Troy, New York, received a patent for the first waffle. Described as a "device to bake waffles" in warm metal waffle maker on the stove was coal pour batter into pan, close lid and after a few minutes, rotate pan and bake the other side. This is becoming very popular. Anniversary of the patent has been celebrated as National Waffle Day.

Waffles and waffle makers today.

In 1911 General Electric introduces the first waffle makers designed by Thomas J. Stackbecka, which has a built in thermostat which prevented scorched waffles. Today's waffle irons have essentially the same mechanisms, but are much lighter and have a variety of fancy designs (flowers, Mickey Mouse, Hello Kitty) and plates that are removable for cleaning or to change patterns. In 1930, waffle irons become a standard kitchen equipment.

In 1964, "Belgian waffles" made their debut at the fair in New York. Maurice Vermersch sells wife's recipe for "Brussels waffles, yeast were fluffy waffles with strawberries and whipped cream. Being aware of the fact that most Americans do not know where he is renamed Brussels Belgian waffles.

Waffles even lived to see their holidays. International Waffle Day (International Day Waffles) is celebrated on March 25. National Waffle Day (National Day celebrated Waffles) is 24 August and the National Waffle Week (National Waffles Week) is celebrated in the second week of September.

Types:

American waffles are usually served as a sweet food for breakfast, topped with butter and various syrups, but there are also many delicious dishes such as fried chicken and waffles or waffles and chips. They can also be served as dessert, topped with ice cream and other various toppings. They are generally thinner than the Belgian waffles. Thomas Jefferson brought a waffle makers from France, and waffle popular acceptance in the late eighteenth century.

Belgian or Brussels waffles are made with yeast dough. Generally, but not always are thin, light and very crispy. They are easy to distinguish from Liège Waffles, which are sides of the rectangle. In Belgium, waffles most served warm by street vendors, usually sprinkled with sugar, but in tourist areas can be served with whipped cream, fruit or chocolate

Liège waffle is a variety of Belgian waffles, named after the city of Liege, located in eastern Belgium. They are richer, denser and sweeter than traditional. This is the most common type of wafers available in Belgium and is prepared in plain, vanilla and cinnamon, which is served by street vendors throughout the country.

Scandinavian waffles are popular in Scandinavia, particularly in Sweden, are thin, made in a heart-shaped waffle maker. Most are sweet, served with whipped or sour cream and strawberry jam or raspberry, or simply with sugar on top. In Norway, brown cheese is also a popular addition. Like the pancake, there are those who prefer savory waffles with blue cheese, for example. In Finland, salt supplements are rare, adding to the waffle is the most jam, sugar, whipped cream or vanilla ice cream. The Swedish tradition of frying waffles back to at least 1400. March 25 is celebrated Våffeldagen or the day of wafers, the word is similar to Vårfrudagen that means Feast of the Annunciation, and is also celebrated on that day.

Stroopwafels a Dutch waffles are thin and have a filling. For the first time were made in Gouda the Netherlands in the 18th or 19th, at the beginning it was known only in this city. The dough for the waffles is made from flour, butter, brown sugar, yeast, milk and eggs. Each hostess, however, has its own recipe, which is passed down from generation to generation. Medium-sized balls are placed in waffle irons, it is flat and vary considerably for those in our stores. When the wafer is baked and when it is still warm, then cut it into two halves and translates the completion and consists of two halves. Filling is made with syrup, brown sugar, butter and cinnamon, they are popular in Belgium and the Netherlands.

My recipe for waffles in the Norwegian-style: (10-12 waffles)

100 g of butter or oil 4 eggs

,

5 tablespoons sugar (or more if you want more sweet)

5 dl milk,

½ teaspoon ground cardamom * (optional),

½ teaspoon turmeric * (for color, optional)

4 dl flour 1 teaspoon

baking powder.

* Kardanom is very common and readily added to the dishes in the Norwegian cuisine, especially the pancakes and waffles. More information about this spice in later posts.

* Turmeric is the "saffron" for the poor, is much cheaper than saffron, but no clear-cut taste, so it can be added to dishes both sweet and savory. Dishes with turmeric have a nice yellow color. Read more about turmeric try to write the next post.

first Separate the whites from the yolks.

second Mix all ingredients except proteins and allow the dough for about 30 minutes.

third After 30 minutes, whipped to stiff protein and slowly add the rest of the dough.

Whipped proteins are a guarantee of lightness and fluffy waffles. When you do not want us to beat this protein can combine all the ingredients at once, but it is important to set aside the dough for about 30 minutes to rest,.

I very often do waffles without sugar, the baking, for example, can be enjoyed with cheese or ham, and not necessarily sweet.

When the ample waffles us it's worth it to freeze, you can then remove a reheat in the oven, are just as tasty as fresh.

Bon Appetit.

Photos Stroopwafels

Hexadog Vaccine In Dogs

Norwegian Waffles Cinnamon (Sri Lanka) and riskrem

decided that on my blog in addition to the provisions of delicious I'd also written about the ingredients of which it is composed, among other things, fruit, herbs and supplements with the package. I make them for you to test and evaluate. In addition, I will he published, and culinary tips to help you life. I hope that my information I will be useful to someone.

And so at the beginning of one of my favorite spices, without which there can arise no my apple pie, or cinnamon. For a better understanding of this wonderful spice, you may want to go back to the history of her appearance at the European table. Searching the Internet to present what I could find on it.

Cinnamon is one of the oldest known spices. It was mentioned already in the Bible and was used in ancient Egypt not only as a beverage flavoring and medicine, but also for embalming. At this time, cinnamon has been used in China too, which is reflected in one of the first books on Chinese medicine, from about 2700 BC

cinnamon is not decreasing popularity in Europe as well. Spice traders argued (long ago) that the countries they live in Saudi rare birds that build nests with cinnamon. Who managed to get such a slot could spread them on the lakes and sold, which provided plenty of cinnamon, because the rest of his life was worth its weight in gold. According to legend, the bird so bravely defended their nests, the searchers had to kill them cinnamon. There were fewer and is, therefore, still drożał cinnamon. In the history of the world still believed in the nineteenth century.

Cinnamon has become one of the most popular spices in medieval Europe. He was one of the first goods in trade between the Middle East and Europe. Ceylon cinnamon is produced in Sri Lanka, India, Madagascar, Brazil and the Caribbean, and cassia (cinnamon variety) is mainly produced in China, Vietnam and Indonesia.

Application:

Cinnamon is commonly used as a condiment. It is used in the preparation of chocolate, especially in Mexico. It is also used in the preparation of certain types of desserts such as apple pie, donuts and cinnamon buns, but also for tea, hot cocoa and liqueurs. In the Middle East, is often used in savory dishes of chicken and lamb .. Cinnamon can also be used in the digestive troubles. Cinnamon is one of the few spices that can be consumed directly. Cinnamon powder has long been an important spice in Persian cuisine, used in different thicknesses for soups, beverages, sweets and even popular curry.

Its taste is the result of the conclusion of the aromatic oil, which constitutes 0.5% to 1% of its composition. It also has application in medicine, was a remedy for colds. It was also found its application in the treatment of diarrhea and other gastrointestinal problems. Cinnamon oil also has antibacterial properties and the ability to stop the growth of bacteria and fungi, including Candida. Antibacterial properties of cinnamon are so effective that recent research indicates that it can be used as an alternative to traditional food preservatives. Cinnamon can be used as an insect repellent.

One teaspoon of cinnamon contains the same amount of antioxidants as a cup full of juice, pomegranate and 1 / 2 cup blueberries. Cinnamon is an excellent source of trace minerals manganese and a very good source of fiber, iron and calcium.

may know next time when we look at the spice it will be more appreciated.

One spice, and not enough to have interesting stories to the many uses beyond the culinary. For those interested, a link to Site in English here with a detailed description of this spice.

treatment cinnamon Photos: www.bbc.pl

Making Disco Decorations

Risgrøt (Norway)

Today I give two recipes for a very satisfying, but I think some of the best desserts, including to set off to Norway.

Risgrøt is a traditional Norwegian dish eaten during the Christmas and New Year, but also very popular on Sundays for breakfast. This is a variation of rice pudding cooked with milk and served with a cinnamon butter. It is used for the special, very glutinous rice similar as that for risotto. In Norway, is sold as grøtris, but it can be successfully replaced by available in Poland rice for risotto, or a variety of rice called Arborio (for example, Merchant Services). It is important that the milk used was quite greasy. (This is not a dessert for cost-conscious, but it's typical cuisine of people from the north, where heavy climate forced them to eat nutritious meals.)

Riskrem is a different version risgrøt enriched with cream and eaten with sauce, raspberry necessarily, I do not know why but the Norwegians are fond of the sauce for this particular dish. You can buy prepared sauces and it is very good, but as someone has time and is just in time for raspberries (no cause of fresh raspberries is the best) you can do it yourself.

Risgrøt

recipe for 2 servings

2 dl of water (1 dl = 100 ml)

grøtris 0.75 dL or rice for risotto,

0, 5 liters of milk,

0.5 teaspoons of salt.

Preparation:

first Boil the rice in the reins for about 10 minutes. Add the milk and continue to cook until rice begins to very lumpy. Rice must be overcooked on the outside, but slightly hard in the middle, so there would recommend for this plain rice because he rozgotowuje the whole and we'll get mush instead risgrøt.

second Served with cinnamon, sugar and butter. You can also add other favorite add-ons.

Riskrem

3 dl cream 30 or 36%

1 tablespoon sugar

1 teaspoon vanilla sugar

4 dl boiled and cooled risgrøt

50 g skåldede Mandler

first Whip cream with sugar and vanilla sugar.

second Add the cooled cream and almonds and chopped risgrøt.

Cream Norwegian does not take water as our knowledge, this dessert if we do in our conditions it is best to eat it right away, do not keep in the refrigerator.

juice Raspberry Sauce: 2 dl

raspberry juice,

3 dl water,

1 tablespoon potato flour.

first Mix flour with water.

second Pour into a saucepan with the juice.

third Boil until thickened, stirring so as not to have done the noodles, if you do this is also the output can I just rub through a sieve.

Traditional raspberry sauce:

1 dl water 1 dl

sugar

300 g raspberries.

first Boil the sugar syrup and water.

second Pour raspberry syrup and blend.

link to a page with a video recipe for riskrem, unfortunately only in Norwegian, but you can look at the ingredients and guess Riskrem more inspiracju to give this dessert on the side of Tine

Beveled Mirror Tiles 8 X 8

Royal

After a long absence I decided to post the recipe for one of the best cake they ate. The cake is entirely my doing, have not used any such provision. Granted him a royal name anyone because I certainly would to the liking, not too sweet although located in the middle of the meringues. It does not require a lot of work and the flavor is just great. Caramel decorations add to the chic and flavor.

the biscuit (a form of 24cm)

4 eggs 1 cup flour

1 / 2 cup sugar and 1 tablespoon vanilla sugar 1 tsp

vanilla sugar 1 teaspoon baking powder

4 tablespoons oil

krówkowa Weight:

Ready cream, I've used 1 / 2 packages cream for cakes flavored fudge Delecty.

weight on top: 1 packet

White,

1.5 teaspoons of gelatin.

In addition, one piece of dough meringue can be bought, but you can also do it yourself.

Sponge

first Whip egg whites, then add sugar and vanilla sugar and mix until the mixture is glossy.

second Add one egg and mix.

third Add the flour with the powder, stir spoon powered mixer, because the weight will drop.

4th At the end of the pour oil.

Bake 20-30 minutes or stick to dry at 180 degrees. Bottom

Meringue: 4 egg whites

,

4 tablespoons of sugar (maybe more, I do not like such a sweet),

1 tablespoon flour, 1 cup

chips coconut

teaspoon vinegar (optional).

first Beat the egg whites with sugar until the mixture will keep shining and no lumps of sugar.

second Add flour and vinegar chips. Depending on the amount of foam can add more or less chips. The mixture should be fairly thick.

third Bake until browning at 150 degrees.

Prepare cream "cow" as the packaging. Optionally, you can add chopped walnuts to the cream. I have added a crushed caramel. Snow White

Beat according to directions on package. Add dissolved in hot water (about 1 / 3 cup) and then cooled gelatin.

caramel Decorations:

4 tablespoons sugar, 1 tablespoon

water.

Add sugar and pour the water into the pot or pan and wait until the sugar dissolves and Lada will be golden. Do not mix, because the sugar crystallize. Pour the caramel in the baking paper, and freeze break.

sponge can be soaked, for example, coffee or alcohol. Put the cream on the biscuit fudge, then meringue pie at the end of smear snowball with gelatin. You can decorate, I did the decorations with caramel and chopped walnuts. Bon Appetit