Traditional recipes

Tort Giulia

Tort Giulia


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Countertop: Separate the egg whites from the yolks, beat the egg whites with a pinch of salt and sugar. Rub the yolks with oil, mix the two compositions, add sifted flour with baking powder and cocoa. Pour the composition in the form of 26 cm lined with baking paper. Bake for 25-30 minutes on the right heat, test with a toothpick. Leave to cool.

White chocolate cream: The broken chocolate melts together with the whipped cream over low heat. When it starts to boil, take it off the heat and mix it, let it cool (it would be preferable to stay in the fridge for one night).

Milk chocolate cream: proceed in the same way as for white chocolate cream.

When the creams have cooled, mix until they become fluffy and harden.

syrup: caramelize the sugar, quench with water and simmer until all the sugar has melted.

Assembly: cut the cooled top into 3 parts, take the first part, add the syrup, add the white chocolate cream, take the 2nd part, add the syrup, add the milk chocolate cream, add the syrup and the last part, garnish with whipped cream and then everyone has what they want !!!


. NINA'S RECIPES.


Happy Birthday, Ninaaaa! To be healthy and to have only beautiful and full of joy days!
Superb cake. Beautiful party!

Happy birthday Nina, gorgeous cake ..

A wonderful cake, congratulations!

Happy Birthday. many, many ahead with health, happiness and joy. xoxo

HAPPY BIRTHDAY DEAR LADY! To live and flourish, how beautiful you are!
This cake is wonderful! Many kisses for your birthday and one big and special one from my little one!

First of all, (clearing my throat) -
Happy Birthday to you,
Happy Bithday to you,
Happy Birthday dear Nina,
Happy Birthday to you.

Beautiful cake, I hope you enjoyed it! And I hope you had a beautiful birthday, and a blessed year to come!

Happy birthday and health on all levels, Nina!

Thank you- Thank you- Thank you. XOXOXO to all!

Happy Birthday, Nina! The Cake looks so gorgeous.

happy birthday Nina. its a georgeous cake. could you bring urself to cut it :)


Fertigation recipes for selected crops in the Mediterranean region | I. Papadopoulos, C. Metochis and N. Seraphides

Abstract: Fertigation increases efficient use of water and fertilizers, produces higher yields, improves quality of the production and protects environment. To ensure uniform distribution of water and fertilizers, the irrigation system must be properly designed and operated. The choice of suitable fertilizers is also very important and must be based on several factors like nutrient form, purity, solubility and cost. To implement a fertigation program, particularly under intensive greenhouse production, good knowledge is required of water and nutrient requirements over the growing season. The fertigation model developed to be used at farmers level concerns drip-irrigated greenhouse tomato, pepper, cucumber and melon. It takes into account the amount of nutrients which may be available to the crop from soil and calculates for a target yield the quantities of N, P and K fertilizers which may be supplied through the irrigation stream over the growing season.

Need more information about growing cucumbers? You can always return to the cucumber fertilizer & amp cucumber crop guide table of contents or the cucumber growth stages


Giulia Cake - Recipes

Giulia Anghelescu and Elena Gheorghe have a lot in common. In addition to his career in music, he enjoys some extremely beautiful marriages. Both singers celebrated their weddings in July of the same year.

Yesterday it was 4 years since the singer Giulia Anghelescu united her destiny with the director Vlad Huidu. The couple raises two children together: a little girl named Antonia Sabina and a little boy named Eduard Mikael, one year and 3 months old.

On the wedding day, Giulia had long hair and chose to wear a princess type dress, with bare shoulders. The bridesmaids opted for pink dresses, and to the altar, the bride was brought to her father's caring arm:

Today is also 4 years since Elena Gheorghe celebrated her marriage with manager Cornel Ene. The two educate an only son & # 8211 Nicolas, born before the wedding:


How it got to the fight. The first revelations

According to evz.ro, Ioana Năstase talked about the night she got into a fight. "I came from the mountains where I had spent the name day with my childhood friend. We arrived in Bucharest, had lunch in the city with Ilie, then we returned to Stejarii ", the woman declared.

She also said that her husband looked nervous at the table, but did not notice. "I saw from the table that he was nervous, but I didn't care. I got home and was shocked. A shower of palms! I use these terms to preserve some decency. This has never happened to me in my life. Because I didn't know if I was still alive, I called the police. I went out the door, got in the car and went directly to Constanţa ", said Ioana Năstase.


Gulia: benefits and 2 delicious recipe ideas

Gulia can be eaten both raw and cooked. The dishes are very delicious and can be made with both the stem and the leaves of the plant, and despite the name, remember that it is not turnip.

Benefits gulie

Do not overlook this cruciferous vegetable if you go to the market, especially since gulia has many health benefits. Gulia is rich in vitamins A, C and K, as well as B-complex vitamins. It also contains copper, manganese, iron, potassium, dietary fiber and calcium, is rich in antioxidant compounds such as phytochemicals. Here are, in short, some of the benefits that gulia can have:

  • supports the health of the digestive system
  • helps control weight
  • helps muscles function optimally
  • maintains blood pressure at optimal values
  • it helps you have strong bones
  • contributes to better vision
  • maintain a healthy metabolism.

Raw gulia is rich in fiber, giving you 5 grams of fiber per 135 gram serving (about a cup). Also, gulia is full of vitamin C, offering 140% of the recommended daily value, per cup.

Studies have shown that by having a high content of antioxidants, gulia is a strong ally in the fight against inflammation and diabetes (*). Even though there are different types of gulia available on the market, studies (*) have shown that red gulia contains almost double the amount of phenolic antioxidants and has strong antidiabetic and anti-inflammatory effects.

In an animal study, gully extract was able to lower blood sugar by up to 64% in just 7 days of treatment (**).

Nutritional information gulie

Gulia is, technically speaking, a form of cabbage, although it does not look like a white cabbage. It is also grown in our country and contains many vitamins and minerals.

1 cup (ie 135 grams) of gulia contains:

  • 36 calories
  • 8.4 grams of carbohydrates
  • 2.6 grams of protein
  • 0 grams of fat
  • 4.9 grams of fiber
  • 83.7 milligrams of vitamin C.
  • 472 milligrams of potassium
  • 0.2 milligrams of vitamin B6
  • 62 milligrams of phosphorus
  • 22 micrograms of folic acid
  • 0.1 milligrams of thiamine
  • 32 milligrams of calcium.

How do you choose gulia

It is best to buy it from the beginning of autumn until spring, but in some supermarkets, you can find gulie all year round. Choose a bulb with a bulb that is not cracked and has unstained, immaculate leaves. The bulb bulb should ideally be 7.5 to 10 cm in diameter.

Simple recipes with gulie

Refreshing salad with carrots and kale

Ingredient:

  • 1 large gully, cleaned, without leaves, grated
  • 4 tablespoons chopped coriander
  • 1 tablespoon honey
  • 1/4 head red cabbage, finely chopped
  • 1/4 cup golden raisins (optional)
  • 1 teaspoon salt
  • 2 suitable carrots, clean and grate
  • 1/4 light mayonnaise cane
  • 1/2 grated red onion
  • 1 tablespoon wine vinegar

Method of preparation

In a large bowl, mix the grated gulia with the carrots, red cabbage, onion, chopped coriander and raisins (if using in salad). In a smaller bowl, mix the vinegar with mayonnaise, salt and honey.

Pour the dressing thus obtained over the salad from the large bowl and mix until all the ingredients are completely covered with the salad dressing. Refrigerate the dish for a few hours before serving the salad.

Gully noodles with sauce

For noodles, you need:

6 bulbs of gulie, of suitable size

  • 2 tablespoons natural peanut butter
  • 1 tablespoon rice wine vinegar
  • 3 tablespoons soy sauce (low in salt)
  • 1/2 sesame oil
  • 1 teaspoon spicy sriracha sauce (more or less, to taste)
  • 1 clove of garlic, given through a small grater
  • 2.5 cm piece of ginger, grated

Optional, for serving: grated carrots, grated cucumber, sesame seeds, chopped green onions.

Method of preparation

After cleaning the bulbs and storing the leaves (for salads), cut the top and bottom of each bulb with a knife to create a flat surface for the vegetable noodles maker.

Using a table spiralizer and setting the desired dimensions, turn each gully into spaghetti. If you want, cut the noodles into shorter pieces after turning them into spirals, in case they seem too long.

Combine all the ingredients for the sauce in a bowl and mix well until smooth.

Pour the sauce into a suitable saucepan and heat over medium to low heat. Stir constantly, because the sauce must drop and turn into a thick paste.

When the sauce has reached the desired consistency and looks like a paste, add the noodles of gulia and mix well. Continue to mix the composition frequently, for about 5-7 minutes, until the "spaghetti" in the kale is soft.

At the end, garnish with sesame seeds, carrots, cucumbers and green onions and serve gully noodles with soy sauce or spicy sauce, to taste.

TIP for when you don't have time to sit in the kitchen

Remember that the leaves and bulbs retain much of their nutritional value when eaten raw. So, when you feel like nibbling on something, simply peel it, slice the gulia and sprinkle a little salt, then eat raw vegetables. You can use the leaves as a substitute for other ingredients that you usually put in your favorite salads.

* The study "Anti-Diabetic and Anti-Inflammatory Effects of Green and Red Kohlrabi Cultivars (Brassica oleracea var. Gongylodes)", published in Preventive nutrition and food science, in 2014, authors: Hyun Ah Jung, Subash Karki, Na-Yeon Ehom , Mi-Hee Yoon, Eon Ji Kim, Jae Sue Choi.

** The study "Antihyperglycemic, antihyperlipidemic and antioxidant activity of phenolic rich extract of Brassica oleraceae var gongylodes on streptozotocin induced Wistar rats", published in 2015 in SpringerPlus, authors: Indumati Sharma, Mallikarjun Aaradhya, Madhuri Kodikhand, Prakash.


Simple recipe for Easter without dough

Christian Easter is knocking at the door, and although many turn to pastry shops or various catering companies for the dishes they will put on the table, others prefer to demonstrate their mastery in the kitchen.

The pandemic revealed the passion of cooking for many Romanians and not only, so most of them started looking for recipes that were more or less delicious, but not too complicated. A good option for the star of the Easter meal is the doughless dough.

You don't have to worry about it, you don't have to leave anything to leaven, you don't have to dirty a lot of dishes and you don't waste much time with it. This is one of the variants loved by many because anyway the other dishes already occupy a consistent percentage of patience.


Giulia's birthday menu (1 year :)

I just came in here, but I liked your invention too much for me not to write that it's great & # 33 & # 33 & # 33 & # 33 And that the cake looks soooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooeeeeeeeeeeeeeeeeeeee # 33 & # 33 & # 33 & # 33 & # 33 & # 33 & # 33 & # 33

that flower-shaped decoration. excellent & # 33 & # 33 & # 33 & # 33 & # 33

# 25 Bogdana

# 26 Dariaa

# 27 Adriana Nicoleta

Beautiful party & # 359 & # 351i Happy birthday to those dear little ones & # 33

# 28 Dariaa

Well, I forgot to pose for the food that you know anyway or the string cakes (I also made small eclairs with vanilla cream) but I managed to make half of the cake.
Thank you for the precious source of inspiration you are
Adriana, thank you very much, so do you and your family

Attached images

# 29 Weight

Daria, Happy birthday and just kiss your little girl and enjoy her & # 33 & # 33

# 30 mihaela z

# 31 star

Help of the porter

the same wishes from me.

# 32 Dariaa

# 33 Dariaa

Let's continue the story.
The cake for the 3 years anniversary was a disaster, a mess, an attempt at powdered milk paste, a monster came out.
He followed for 4 years, the tortures followed:

for the anniversary at kindergarten :-)

Thumbnails attached

# 34 Dariaa

Thumbnails attached

Edited by Dariaa, 30 August 2009 - 07:38 PM.

# 35 Dariaa

And we also reached the anniversaries of the 5 years :-)
I once spent the day in kindergarten.
With a toert on request be it & # 96mi: top made of Pocai cake, but with cherries, then strawberry cream, banana cream (I do not recommend this, it spoiled all the taste) and white chocolate cream + whipped cream.

Thumbnails attached

# 36 Dariaa

On August 16, however, visits were announced, so I had to perform, although initially I said that the two of us were celebrating.
I made 1 mini dish with cheese, umbrellas, one with meatballs, beef / eggplant / Mexican salad with chicken, some salads, croissants with apricot jam and a cake adapted from Krem a la Krem.

Thumbnails attached


Chocolate Puff Ingredient:

  • 90 grams of chocolate with a minimum of 70% cocoa content
  • 125 grams of milk
  • 25 grams of flour
  • 25 grams of butter with at least 80% fat
  • 65 grams of cough sugar
  • 75 grams of raw egg white (about 3 eggs)
  • 45 grams of raw yolk (

How to prepare Chocolate Puff

1. Prepare 3 ramekins with a volume of 175 ml, greasing them with butter in an even layer and then lining them with caster sugar.

2. Turn on the oven and set it at 190 degrees Celsius, then carefully weigh all the ingredients. Be careful with the egg whites and yolks, it just so happens that the 3 yolks weigh exactly 45 grams, but it is very possible that they will have to be removed or added a little in quantity to have the exact weight. For successful soufflés, it is essential to respect the weight.

3. First with your fingertips, then with a flexible spatula, mix the soft butter with the flour and salt so that no traces of dry matter can be seen. I used Maldon salt, a very good quality salt and the soufflé was perfect for my and my family's taste. If you do not appreciate the sweet / salty taste contrast, reduce the salt (you can even remove it).

4. Put the milk and 50 grams of caster sugar in a saucepan. Heat the milk almost until it boils, then add the butter homogenized with flour and mix vigorously until you get a homogeneous base, without lumps (left image). Turn off the heat and add the chocolate in the most uniform pieces, stirring until completely melted. After the chocolate has melted, add the vanilla extract and the yolks, mixing well until you get a fine and homogeneous cream, the chocolate base for the soufflé.

5. Whisk the egg whites with the remaining 15 grams of sugar.

6. Incorporate 3 tablespoons of egg white foam in the basic composition with chocolate, stirring vigorously. The rest of the foam will be incorporated by successive folding, raising the composition from the bottom of the vessel to the surface, so as not to lose the air accumulated in the egg white foam, essential for the growth of our soufflés.

Mounting

Fill the pre-prepared ramekins with the soufflé composition to the limit. Draw the edge of a knife on the edge of the shape, creating a perfectly flat surface. Carefully clean the edges of any traces of chocolate composition before baking.

Cooking

7. Bake the cakes in the preheated oven at 190 ° C for 13 minutes. During this time, we will get a slightly crunchy crust and a still creamy and silky interior. For fully baked soufflés, I think the time can be extended to 15-16 minutes, but I don't see who could want one like this. :)

SERVE

The soufflés are served hot, sprinkled with powdered sugar. You need to know that if you don't serve them fast enough, they will give up, which is normal. If you want, you can easily break the crust of the soufflés with a teaspoon, then carefully pour the sauce of vanilla in the created place (as in the first image). I guarantee that even the most sympathetic guests will be captivated by such a dessert.


. NINA'S RECIPES.


INGREDIENTS:
3 cups dry beans
3 pork hocks (cooked in pressure cooker pot - reserve broth - 2 cups)
1 16 oz. package Goya 16 Bean Soup Mix
2 large onion, chopped
4 stalks celery, chopped
2 large carrots, chopped
3 large diced tomatoes
1/3 cup olive oil
3 bay leaf
fresh chopped parsley
1/2 teaspoon dry thyme
Salt and pepper to taste
DIRECTIONS:
Soak the beans overnight. Cook the smoked pork hocks (knuckle) in 1/2 quart of water (or pressure cooker - the best!). Reserve broth. Cook the beans until partly tender changing water a few times. Saute the vegetable and add to the beansstir in all the seasonings add reserved smoked broth cover and let cook for 20 minutes longer. Add more water if necessary remove all meat from bones and stir it in the soup cook for a few minutes longer to taste for salt.

11 comments:

Your pictures are awesome they certainly make you want to eat whatever is in the picture this one is spectacular as usual!

Once upon a time, before we started thinking about healthy eating, I made my Sunday gravy with pork hocks. Would love to try this soup, but I don't have a pressure cooker. I guess I could slow cook them. The soup looks wonderful.

I think I would not resist trying such a dish, sure it is delicious, congratulations kisses.

The bean soup looks great. Bravo! Thanks for visiting!

Gorgeous pictures! I love the soup.
Please check my blog, you've got a surprise!
Cheers,

Pegasus Legend, thank you so much for your kind words! XO

Arlene, slow cook is even better, more tastier!
we love it no matter how it is made, slow or fast.

Marisita, thank you very much for visiting and comment!
kisses to you too!

Naina, how nice of you to stop by and leave a comment! Thank you, thank you! xo

Mamatkamal, Happy B-day to your son and again thank you for the lovely surprise! XOXO


Turkish bath

The Turkish bath or hammam is a steam bath. The treatment takes place in a closed environment with a relatively high humidity, a feature that differentiates it from a sauna where the environment is very dry. The benefits of the Turkish bath are many, such as the dilation of blood vessels that help circulation. It is also good for the skin and airways. Steam promotes the expansion of pores and the elimination of toxins present in the epidermis and helps regenerate cells. The skin looks brighter and softer!


Video: Изумительный Польский Торт Пани Валевская. Polish Cake Pani Walewska (May 2022).


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