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.

Christmas pudding

Christmas pudding 

Required: 
115 g flour 
1 tsp with a mound of baking powder, 
175 grams of bread crumbs 
1 tsp spices, 1 teaspoon cinnamon, 1 / 4 tsp nutmeg, 
250 g of kidney fat 
175 g brown sugar 
1 / 4 tsp salt. 
At 175 g sultanas, raisins, currants, 
85 g of bleached almonds 
175 g mixed candied fruit, 
2 eggs, 
150 ml of milk. 
Peel of 1 lemon, 
1 tablespoon brandy. 


Preparation: 
Thoroughly grease a large bowl. In another bowl otveste dried fruit, add oil, bread crumbs, flour, baking powder, sugar and spices. In smaller bowl, whisk eggs with milk, pour into dry mixture and pour in brandy. All Stir and shift in a baking dish. Tightly wrap a sheet of kitchen paper and foil and tie tightly. Place the pudding in a water bath to 3 / 4 height of the bowl. Cover the top lid, cook for 5-6 hours, checking periodically the amount of water. On the day of Christmas pudding, warm for 2 hours. Before serving, be greased with brandy and whipped cream with brandy. You can pour over brandy and ignite. The pudding is prepared for some time before Christmas to his taste matured

Eggplants in Oil

Ingredients: 
1 kg aubergines 
2 tbsp. l. salt 
1 clove garlic 
oil 
Preparation: 
Wash eggplants, cut along the thin plates. 
Sprinkle with salt, lay in a bowl and put under pressure. After 1 h to merge the separated juice. 
Peel and crush garlic. Fry eggplant chunks in hot oil until golden brown, for 1,5 min. each side. Very tightly pack into the jar, alternating with pressure garlic. 
Pour in a jar calcined oil. Close the lid and put in storage. 

Tips: Cooked this way eggplants stored all winter. They can be used as an ingredient for salads, as garnish for meat and fish, serve as a cold appetizer

Banana COCKTAILS

Ingredients:

Banana 3 pcs. 

Milk 1 liter

 
1 tablespoon sugar. l

 

Instructions: Per liter of milk better if the fat was less than 2% must be finely cut 3 banana mandatory condition that they were not perespevshimi - it spoils the taste. 

The resulting mass of banana placed in deep dishes and fill with milk, add a tablespoon of sugar. All the mixer beat for 5 minutes. Consumed immediately after cooking, as well as the banana is the property of dark, that spoils the appearance of a cocktail.

Banana-CHOCOLATE cocktail

Ingredients: For 2 servings: 
1 banana 
1 chocolate sealing (or 80-100 gr. Chocolate ice cream, if weight) 
200 ml. vanilla milk 
sugar or regular vanilla 

Instructions: Very tasty and very easy to prepare milk shake. 

Place in blender cut into 4-5 pieces of banana, chocolate sealing no waffle cup, of course, 200 ml. milk, tablespoon vanilla sugar or a simple pinch of vanilla, beat 3-5 minutes - and ready!

Banana-milkshakes

Ingredients: 2 ripe banana 
500 ml milk 
100 ml cream or vanilla ice cream 
1 package vanilla sugar 
ground cinnamon on the tip of a spoon 

 
 Instructions: All the ingredients are put in the mixer and whip up approx. 2 minutes until a homogeneous mass and dissolve sugar. Serve in glasses with a high tube - so tasty