Pumpkin cake

Products for: 100 g butter, 1 cup milk, 3 eggs, 175 g sugar, 300 grams of flour, 2 teaspoons cinnamon, 1 pinch salt, 1 tablespoon baking powder, 350 grams of pumpkin, 150 grams of walnut kernels, 50 g icing sugar, walnut kernels for decoration.

Preparation: To prepare the pumpkin cake pan, melt butter in a water bath, combine with milk. Beat the eggs for the cake with sugar, add milk and butter. Whisking, add the sifted flour, cinnamon, salt and baking powder.

Nuts for fruitcake chop. Pumpkin scrub on a coarse grater, add the batter and mix. Grease cake pan with vegetable oil, lay out the dough into the cake pan, sprinkle with chopped walnuts. Form the dough put in a preheated 180 degree oven, bake the cake for 50 - 60 minutes. Ready-made cakes pull out of shape, sprinkle with powdered sugar and garnish with walnuts.

Oatmeal with honey Recipes

Products for : 3 cups oatmeal, 2 cups milk, 2 cups of water, 100 g honey, 50 g butter, sugar and salt.

Preparation: To prepare the oatmeal milk and honey combine with water, pour into a saucepan and bring to a boil. In a saucepan vsypte oat groats, add salt, sugar, and cook porridge until it thickens. Thickened porridge lay in pots and put in a moderately heated oven for 15 - 20 minutes, bring to perfection.

Serve in every pot, place butter and melted in a water bath honey.

Cakes made from potatoes

Ingredients:  500 g potatoes, 2 tablespoons flour, 1 egg, salt, 3 tablespoons vegetable oil, milk, 100 ml of sour cream.

 Preparation: To prepare the cakes made from potatoes peeled raw potato grate on fine grater and give lie to appear juice. Drain potato juice, add a little milk or cream, salt, add egg, flour and mix well. Bake the cakes of potatoes on the hot pan in vegetable oil.

To the table cakes made from  potatoes Serve with sour cream.

Cottage cheese and cream

Ingredients: Products for cottage cheese with cream: 200 g cheese, 50 g sugar, 50 ml of whipping cream, vanilla, almond essence, 20 g marmalade.
Preparation: For the preparation of cottage cheese and cream cheese 2 - 3 times mince, add the sugar, vanilla and almond essence. Beat cheese until the sugar dissolves. Then enter in the curd whipped cream. Cottage cheese and cream, Lay on kremankam, garnish with slices of jam or berries and serve.

Baby puree apricots with rice

For 6 to 9 month baby

Ingredients:

puree 310 ml:

dried apricots - 100g

Water - 375g

Preparation:

powder from the infant rice porridge - 2st.l.

breast milk or heated milk mixture - 80 ml

We connect in a small saucepan, apricots and water, cook until tender for 20 min. make a puree of apricots, adding water.

Breast milk or a mixture mixed with rice powder. Served with 1st.l. Apricot puree.

You can store up to 2, puree can be frozen into cubes.

Some "Harmful" foods which may be useful

The unexpected truth about meat, kebab and ice cream: they're better than you think, says dietician. 

Meat:
If every time I hear from a woman that she was on “red” meat to lose weight and become a “healthy”, I would have assumed a leg of lamb, I would be able to open a butcher shop. In fact, the lean “red” meat less fat than chicken, especially fed. Even the 100 grams of chicken fed with corn, contains 129 calories and 4.8 grams of fat, compared with 135 calories and 4.5 grams of total fat in a slice of lean meat of the same weight of sirloin beef carcasses. Moreover, sirloin beef contains three times uplifted tone of iron (which is not enough for many women in the UK) and almost four times more zinc, needed for immunity. But what about the saturated fat that clogs the arteries? – You ask. Chicken, fed with corn, not much better. Nobody calls you every day, cutting into the ham or bacon, but “red” lean meat, consumed several times a week can be a good addition to your diet. 

Cream:
Of course, if you each evening watching television do away with the whole wash basin ice cream Ben and Jerry's Cookie Dough, perhaps you will bring benefit to their health. But no need to completely rule out ice cream from your diet, trying to stay in shape. Creams slowly digested. In other words, it is processed in the stomach slowly and gradually saturates the blood sugar, but because, unlike other desserts such as sorbet or puddings and cakes with whipped cream, it is possible to eat a little more and you do not want. Regular ice cream ball weighing 75 grams contains only 114 calories and 6 grams of fat and is more successful completion of a dinner for those who follow the figure, than a piece of cheese cake contains 511 calories and 43 grams of fat scary. 

White bread: 
Trying to increase consumption of fiber, many of us move from white bread to whole meal bread, thinking that a better choice. Thus you actually increase your consumption of fiber. While the 50-gram piece of white bread contains 0.8 grams of fiber in the same quantity of grain with the bran contains 2.5 grams of fiber (daily rate is 18 grams), which is very helpful for your gut. But white bread is superior to other varieties on the content of minerals. This is because since the Second World War, the entire meal for the preparation of white bread in the UK is saturated with calcium and iron and B vitamins - B1 and nicotinic acid. Therefore, white bread contains no less useful for bone calcium than bread and bran. And here is an interesting nuance: as white bread contains less fat your body absorbs more calcium, as the fiber prevents the absorption of calcium. So, if your family strongly refuses of bread with, you can leave your feelings about healthy living, since this refusal will also have dietary value. 

Butter: 
I never could understand why everyone wants to replace an appetizing piece of butter, whipped from milk, a mixture of oils, industrial production, artificially burdened to the state of margarine. Well, if you have naturally high cholesterol, this makes sense. But on the other hand, the 10-gram piece of butter, which is quite enough to cover a thin layer of two pieces of bread, which contains 8 grams of fat, of which 5 grams are saturated fat. It's about a quarter of the daily value of fat for women and nearly a sixth of - for men. If you consider that the same amount of fat contained in a small portion of a latte from the coffee, go to a cappuccino without the foam, you can safely return to their toasts with butter for breakfast or sandwiches for lunch. More good news - oil is one of the few products that contain vitamin D (cod liver oil also contains it). The oil is dark yellow, which is prepared from cows eat grass, not hay, contains antioxidant beta-carotene, useful for lung and heart. 

Kebab: 
Kebab, which is more commonly associated with undeveloped taste than with a healthy way of life, hardly worthy of positive feedback. But barbecue is one of the healthiest dishes in the menu of fast food restaurants. The standard portion of lamb shish kebab contains 232 calories and 6 grams of fat (even less than the same portion of chicken kebab) and a set of useful minerals, including iron. Order an extra helping of salad - and you can include it in its program of "five fruits or vegetables a day." However dollop of garlic sauce, served with BBQ, has tarnished rainbow diet now. This is just mayonnaise with garlic, tablespoon of which contains 207 calories and 22 grams of fat (compared with the standard hamburger from McDonald's contains 250 calories and 8 grams of fat, seems more reasonable alternative). Eat it with chicken barbecue, and you can not go wrong.

Souffle milk with berries

Products for milk souffle with berries: 300 g berries (such as raspberry, strawberry or black currant), 9 egg whites, 1.5 cups milk, 6 tablespoons sugar, 1 tablespoon butter, 1 tablespoon of powdered sugar. 

To prepare the souffle dairy wipe the berries through a sieve, pour the hot milk, add sugar and cook on low heat until thick. 

Beat for a souffle chilled egg whites into a thick froth, and gradually, in small portions, add them hot berry sauce, stirring gently from top to bottom. 

Put a lot for the souffle slide into a greased form and bake for 10-15 minutes at 180 degrees. 

Souffle sprinkle with powdered sugar and serve at the table (it can not be stored, it quickly falls off and becomes thick).

Shrimp with Mushrooms

Required: 
200 g cooked shrimp 
100 g mushrooms 
2 pods of green pepper 
3 tbsp. flour 
1 / 4 cup milk 
salt to taste 

Preparation: 
Cook the mushrooms, then fry with finely chopped green pepper. Ready mushrooms and peppers mixed with flour and gradually stir, add 1 / 4 cup milk. When all Prokip, add the diced shrimp and boil again. At garnish cook boiled potatoes or rice.

Omelette with shrimps

Required: 
3 slices white bread 
butter 2 tbsp. l. 
tomato 1 pc. 
sweet pepper 1 pc. 
shrimp peeled 200 g. 
Egg 4 pcs. 
milk, 100 g. 
sour cream 2 tbsp. l. 
cheese 50 г. 
salt to taste 
pepper 


Preparation: 
Peeled shrimp boil until half ready, discard the drain and allow water to flow down. With three slices of loaf 1 cm thick crust cut off and cut them into cubes, which fry in butter in a frying pan to a state of crackers. Very finely cut tomatoes and sweet pepper, season with salt, pepper and mayonnaise. Prepare the mix for an omelette Stir four eggs, half a glass of milk, two tablespoons of sour cream and a pinch of ground black pepper. Not need to add salt. Omelette bake on low heat stirring constantly, to form a thick mixture. This mixture out onto a small two large plates, sprinkled them with grated hard cheese. On top of the omelet put crackers, shrimp, spiced with soy sauce, and cover all the vegetables with the mixture of tomatoes and peppers. Garnish with greens and serve.

Cocoa

Cocoa 


Magic tree. In the tropical forests of Africa and South America is growing a beautiful small tree with shiny leaves. This tree is in bloom with yellow flowers and bears fruit all year round. It is noteworthy that the flowers grow directly on the bark of the trunk. With the trunk hanging well and the orange-yellow, oblong fruit, similar to the ribbed cucumbers. They reach 30 cm in length and 10-12 cm in diameter and weigh from 300 to 600 g. Under the woody shell of the fruit is from 25 to 50 seeds, incorrectly called cocoa beans. With a single tree removed from 50 to 120 fruits. 

The ancient Aztecs, the state which was in what is now Mexico, prepared from the fruit of the tree kind of spicy chocolate drink "chokoatl", which translated means "bitter water". 

Interesting Aztec legend of the cacao tree. There once lived in very ancient times, gardener Kvettsalkoatl-magician, who had a wonderful garden. Among the other trees grew in the garden and the "chocolate tree", from the fruits of which people make that drink. However Kvettsalkoatlya was overcome pride and he imagines himself to be immortal. For this he was punished by the gods - they stripped him of his mind. Mad Gardener destroyed your entire garden, survived only one tree. It was the cacao tree, which remained thus the only representative of a magic tree! 
Aztecs prepared chokoatl as follows: in the hot water was diluted pounded cocoa beans and add this liquid pepper and vanilla.

Kvass History

Kvas. History.


The first mention of kvass we find in the record: in 988, on the occasion of the baptism of Kiev Vladimir ordered to give them food and drinks - honey in barrels and kvass.

What a kvasovarenie was widespread in Russia, shows the work of a doctor LI Simonova, published in 1898, in which the author wrote: "... Kvass extended jam with us, just like baking: it is boiled in a peasant, philistine, merchants and master's farms, in monasteries and soldiers' barracks, hospitals and hospitals in towns and there kvasovarni kvasovary, cooked kvas for sale. Doctors believe our kvass hygienic and beneficial drink not only for health but also for patients. Recently, doctors are beginning to pay attention to the Russian kvass and recommend it to Western Europe.

Advantages bread soup due to the presence therein of extractives and aromatic substances formed in kvass at various stages of its preparation - insisting, fermentation, etc. The beneficial effects of kvass processes of digestion in humans due to the presence of lactic acid bacteria, through which is formed during the fermentation of lactic acid. Therefore kvass causes the same effect as dairy products: yogurt, kefir, fermented baked, fermented boiled milk and bread soup is nutritious, etc., it contained a digestible sugar, vitamins and other substances.

Yeast Saccharomyces and lactic acid bacteria kvass enriched with vitamins B, B2, PP, B, lactic acid. Therefore kvass perfectly quenches thirst, invigorates, refreshes, it taste and aroma. These advantages kvass determine the different nature of its use. Kvas quenches thirst in the oppressive heat, restores strength and improves efficiency for large physical activities, while working in the field. Kvas like a very tasty and refreshing Russian national dish - soup, often applying it in another dish cooking  - Botvinyev. Drink kvass and as good a dessert drink. If consumption of tasty "of a good" and "tickling" bread soup does not appear to drink hard liquor and intoxicating beer.

Taking into account all these properties bread soup, it can safely be included among the major beverage world, along with tea, coffee, cacao and fermented milk drinks, and believe that the geography of its spread will increase.

In the old days were prepared and ate cereal, fruit juice, honey and other kvasses. The main raw material for production were rye, barley, millet, buckwheat, vegetables, berries, honey, sugar, various spices, herbs, roots, etc. Despite widespread kvass technology of preparation of it was primitive, and kvasovarnye plants were characterized by small size and the reliance on manual labor. During the processing of meat raw material (dried, kvass bread, flour, malt, etc.) in the production process kvass lose up to 30% extractives.

Distinctive national talent, a large number of varieties of this wonderful drink: kvass sweet, sour, minty, with raisins, served with horseradish (Urals), thick-kvass soup daily, fragrant, white, okroshka, fragrant, old, Russian, Ukrainian, Polish, Lithuania, Riga, northern, Boyarsky, home, freebooter, Zaporozhye, Hutsul, etc.

From fruits and berries for cooking Kvasov used mainly wild apples and pears, cranberries, cranberries, strawberries, cloudberries, currants and raspberries. People have long been employed in kvasovarenii such techniques and methods, as germination of rye and barley malt, and yearning drying, based on the biochemical transformations of extractives grain with enzymes, extraction of grain products, and transfer to leaven wort extract substances of malt and non-malt grain products; fermentation of the wort with lactic acid bacteria and yeast.

Kissels

Kissels 



Jelly can be prepared from berries or fruit - fresh, frozen, dried, from rhubarb and milk. Preparation jelly is made easier if, instead of fruits and berries to use fruit and berry syrups and juices. Having more or less starch, you can get jelly berries and fruits of different density. Usually prepared jelly medium density. At the 4 cups of the pudding is enough to take 2 tbsp. Tablespoons potato starch. If the amount of potato starch to increase to 3 tbsp. spoon into 4 glasses, you can get a thick jelly. Potato starch in the preparation of the jelly is diluted in cooled boiled water (for 2 tablespoons. tablespoons flour 1 cup of water). To plant the flour should be at the time of boiling syrup, as if it is diluted in advance, it settles on the bottom. Divorced potato starch must filter through a sieve and pour the hot syrup all at once, rather than parts, and quickly stir. Boil for a long time should not be, as jelly is put liquid. Kissels served at the table cold, jelly medium density can be submitted and hot. Thick jelly to pour into molds and chill well. Pre-moistened form inside the cold water, then chilled jelly can be easily separated from it. On the surface of the jelly is not formed film should sprinkle it with a thin layer of sugar. By jelly can be submitted sugar, cold milk or cream. 

KISSEL OR Cranberry Currant 

Berries bust, rinse with hot water and knead well pestle or spoon, add 1 / 2 cup of cold boiled water and wipe the berries through a sieve or squeeze through cheesecloth. Marcus from berries to fill 2 glasses of water, put on the fire and boil for 5 minutes, then strain. In the strained broth to put sugar, boil, pour the diluted potato starch, and stirring, bring to a boil again. In ready to pour jelly squeezed juice and stir well. For 1 cup cranberries or currants - 3 / 4 cup sugar, 2 tbsp. spoons of potato starch. 

KISSEL of strawberries, wild strawberries and other berries 

Strawberries bust, clean, wash and rub through a sieve. In a saucepan pour in 2.5 cups of hot water, put sugar and stir. The resulting syrup to boil, brew diluted potato starch and let boil again. In the hot pudding to put berry puree and stir well. The same is prepared jelly raspberries, blueberries. 
For 1 cup of strawberries - 3 / 4 cup sugar, 2 tbsp. Tablespoons potato starch. 

CHERRY KISSEL 

Vishnu rinse in cold water, remove seeds, lard and sugar in this form to leave a 1 / 2 hours during which time several times to mix berries to form more juice, which should be drained and then added to the finished pudding. Kernels are berries pound, pour 2.5 cups of hot water, boil and filter. Obtained broth poured berries and boil again. The boiling broth with berries infuse diluted potato starch, again, bring to a boil, remove from heat, pour the juice of berries and stir. For 1 cup cherries - 3 / 4 cup sugar, 2 tbsp. spoons of potato starch. 

APPLE KISSEL 

Well washed apples cut into thin slices, put in a pan, pour 2 glasses of water and put to boil. When apples seethe, discard them on the sieve, the situation in the pan, wipe the resulting puree and mix with the broth. Then put the sugar, boil and brew diluted potato starch. At 500 g apples - 3 / 4 cup sugar, 1,5 st. spoons of potato starch. 

KISSEL dried apples or apricots 

Enumerated and washed dried apples to put in a pot, pour 3.5 cups of hot water and in this form to leave for 2-3 minutes then in the same saucepan, put apples in the fire, and a slow boil to cook 30 minutes. Broth strain through a sieve into another saucepan, and wipe the apples, put in the broth, add sugar, stir it all, and boil. The resulting brew apple syrup diluted potato starch. Jelly is prepared from the dried apricots in the same way, but the sugar should take only 1 / 2 cup. At 100 g of dried apples - 1 / 4 cup sugar, 2 tbsp. spoons of potato starch. 

KISSEL dried bilberries or DRY cankerberry 

Washed in hot water, dried blueberries (or dry hip), pour 2 cups of cold water and put to boil for 15-20 minutes. When the blueberries become soft, strain broth into another pot, and the berries are good to stretch a wooden pestle or spoon, once again pour 1 glass water, and boil, squeezing, strain the pan with the broth. Then add sugar, boil again and pour the diluted potato starch. At 50 grams of dried blueberries or dried berries hips - 3 / 4 cup sugar, 2 tbsp. spoons of potato starch. 

DAIRY KISSEL 

In a saucepan pour 3 cups of milk, boil and add sugar. Corn or potato starch diluted in 1 glass of cold milk or boiled water, pour in the boiling milk, stirring constantly, boil the pudding for 5 minutes on low heat. For the flavor of jelly until it is hot, you can add vanilla, 4-5 drops of almond essence or rented float zest with lemon or orange and mix well. Pour hot pudding into individual cups and refrigerate. Before serving jelly can lay out of the cups on small plates. Kissel of malt or soy milk is prepared in the same way. Jelly can be prepared from powdered milk. In this case, a glass of milk Dissolve 2 cups of cold water and leave for 30 minutes for swelling. Then add 2 cups of water, stir and bring to a boil. In the boiling milk to put the sugar, then pour the starch, diluted in a glass of water and again bring to a boil. At 4 cups milk - 1 / 2 cup sugar and 2 tbsp. tablespoons cornstarch. 

Rhubarb jelly 

Strip, rinse in cold water and cut into small pieces of rhubarb stalks. Boil water with sugar and boil it until tender rhubarb (5-7 minutes), then strain. In the strained broth to pour diluted potato flour and, stirring, bring to a boil again. At 250g rhubarb - 100-120 g sugar, 2 tbsp. spoons of potato starch. 

Jelly cherry syrup 

Take 2 cups of hot water, filling it with cherry syrup, add sugar and a small crystal of citric acid, diluted in water. All this is well mixed, boiled, pour the diluted in 1 teacup of potato starch and then give a boil. Kissels a syrups, other berries are prepared in the same way. For 1 cup of cherry syrup - to 2 tablespoons. spoons of sugar and potato starch.

Milk - one of the most important human food.

Milk 


Milk - one of the most important human food. This is especially useful for children, pregnant and lactating women and elderly people. Milk and a great variety of dairy products made in a variety of nutrition, improve taste, increase the nutritional value of our food and have a great dietary and medicinal value. Academician Pavlov said: "... Between the varieties of human food in an exceptional situation is milk ... food made by nature itself, which differs easy digestibility and nutritional content, compared with other types of food ... "If divided into three groups are located in food substances necessary to human body: the energy (of meeting human needs for energy), plastic (from that build cells and tissues), regulatory (involved in metabolic processes), it is easy to verify that the milk contains as the first - carbohydrates, fat, and partly - and second - the protein and minerals - and others - trace minerals, vitamins, enzymes. According to nutritionists, physiologists, pediatricians, milk and dairy products are essential for mental and physical development of children. "If during the months of 1200 you will one day drink a liter of milk, you provide a hundred years of life!" - The so-jokingly told a Swedish scientist Nile Gustavson. 

When Azerbaijani longevity Majid Agayev stepped over stosorokaletny abroad, was asked what he eats, he called the milk, cheese, yogurt and vegetables. In the village of Dugo Polje Yugoslavia stodesyatiletnyuyu peasant Irbishu Hrvachich asked what she prefers to eat. Throughout her life she never hurt and it does not go to the doctors. "I always preferred to milk products" - said long-lived. From ancient times the milk of different animals used for food both healthy and sick people. The ancient Egyptians used for medicinal purposes asses milk. Scientists of Ancient Rome and Greece - Herodotus, Aristotle, Pliny - milk is recommended for the treatment of tuberculosis. Hippocrates different types of milk attributed to the different healing properties, so for example, goat and mare - property to cure tuberculosis, a cow - to cure gout and anemia, donkey - many diseases. 

On the healing properties of milk mentioned the great Tajik scholar Abu Ali Ibn Sina (Avicenna). He wrote that milk and dairy products are the best food for children and elderly people. Especially useful it is believed goats and a donkey's milk, and recommended to drink it with salt and honey. In the Middle Ages treated milk has been forgotten and only at the end of XVI century doctors began to re-apply milk in therapy. Important role in this propaganda has played a French doctor, Raymond Restore to develop, based on the teachings of Hippocrates, indications and contraindications for the treatment of milk. In the XVIII century, Goffman first drew attention to the use of milk as an antidote, and offered his divorce mineral water. He considered milk anticonvulsants, slowing down and calming movement, believed that it improves the blood and displays the harmful substances from the body. 

In the "general and complete home lechebnik" G. Buchan, translated and published in Moscow in 1780, said the milk as the best means, along with vegetables, for the treatment of scurvy. The most common treatment of milk in Russia contributed F. Inozemtsev (1802-1869). He suggested that their treatments milk of pulmonary tuberculosis, bronchitis, pleurisy, bronchial asthma, gastro-intestinal diseases, scurvy, cholera, nervous diseases. In 1865 Petersburg physician F. Carrel described more than 200 cases of successful application of skimmed milk with cardiac decompensation, liver cirrhosis, lung disease, obesity, gout. SP Botkin evaluated milk as "... a precious tool in the treatment of heart disease and kidney disease. He also originated the idea of introducing into the milk for the best of his assimilation of carbon dioxide. At the end of XIX century thanks to the classic studies of Pavlov and his students was given a firm scientific base for studying the processes of digestion and confirmed by the special value of milk and dairy products in the diet of humans and animals. Milk is indispensable to supply depleted, exhausted and weakened people. It increases body resistance and normalizes metabolism.