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Flower

Flower

Dissolve the yeast in warm milk by adding sugar and flour. Let the yeast ferment for 10 minutes.

Mix the yeast with the rest of the flour, a pinch of salt and the two yolks and knead well until you get an elastic and non-sticky dough.

Leave to rise until it doubles in volume.

Divide the dough into two equal parts that we spread in a round shape.

Put the first sheet, sprinkle with sugar and add the second sheet.

Using a sharp knife, cut the dough into strips and turn them to obtain the flower effect.

Leave it to rise for another 10 minutes, then bake it in the oven at 180 degrees until it browns nicely.



S & acircnziene flower - internal use

1. Yellow S & acircnziene powder

The flowers left to dry are finely ground with a coffee grinder, then sifted. In adults, the recommended dose is one teaspoon (about 15 g) three times a day. The powder is kept under the tongue for 10-15 minutes, then swallowed with a little water. In children between two and 12 years of age, the dose is halved, and in children under 2 years of age it is reduced to a third or even a quarter.

2. Tincture of yellow S & acircnziene

Put 20 tablespoons of freshly ground powder in a liter of alcohol of 50 degrees (half a liter of food alcohol mixed with water) or in a liter of natural brandy. Leave to soak for 12-14 days, shaking the vessel daily. Squeeze, filter and pour into small, dark bottles.

3. Macerate of yellow S & acircnziene

4-6 tablespoons of plant powder add 4-6 tablespoons of plant powder to one liter of water. It is then left to soak at room temperature for 8 hours. It is filtered and consumed immediately or for a maximum of 8-10 hours if kept in the refrigerator and 2-4 hours if kept at room temperature.

For internal use - used as an adjuvant & icircn: hyper and hypothyroidism, thyroid nodules, paralysis of the vocal cords, laryngitis, laryngeal tumors, parathyroid disorders, neurosis, hysteria, urinary tract disorders (cystitis, pyelonephritis), gout, dropsy, rheumatism, minor disorders , impotence. For external use - used as an adjuvant & icircn: wounds, eczema, psoriasis

Cold maceration - s & acircnziene tea is prepared from a spoonful of s & acircnziene flowers & icircn 250 milliliters of water, which is then kept for 6-8 hours at room temperature. Strain and drink on an empty stomach. The tea can be made and used according to the classic recipe - in the form of infusion, from a spoonful of the plant to 250 milliliters of boiling water. Allow to infuse for 15 minutes, strain and drink on an empty stomach.

Flower of s & acircnziene - external use

1. Fluid extract of yellow S & acircnziene

Put 20 tablespoons of S & acircnziene powder in a bowl, then add 75-degree alcohol (three parts 90-degree food alcohol and one part water) to cover the powder and leave a 1 cm film of alcohol on top. . Leave to soak for 14 days, then squeeze and filter. The tincture is placed in a large, clean plate and left to evaporate for 12-24 hours, until the volume decreases three times. A dark and fragrant paste will be obtained, with healing virtues. Please note that the warranty period of the extract is only seven days under the conditions of storage in the refrigerator.

2. Yellow S & acircnziene ointment

Preparation of clarified butter: Put a packet of butter in a metal bowl, then put the bowl on the right heat. Leave it on the fire until the butter becomes liquid and starts to foam. the foam is removed and discarded, until the butter is clear and the bottom of the bowl is visible. Remove from the heat and pour into another bowl, before cooling. Then, add two tablespoons of yellow S & acircnziene fluid extract and mix vigorously until homogenous. It is then stored cold.

Drink that replaces coffee. A drink with s & acircnziene is an alternative to coffee replacement. It is prepared from a cup of water, 2 teaspoons of sesame powder, a little cinnamon and a teaspoon of honey.

This syrup is prepared a concentrated infusion of four tablespoons of flowers and a liter of water. The flowers are infused for 15 minutes, then the tea is strained and boiled again with a kg of sugar. As the syrup thickens, add the juice of a lemon. After another three or four boils, the fire is extinguished and, when the syrup has cooled, it is poured into bottles.

S & acircnziene - cosmetic role & icircn

The infusion of yellow scents is also used cosmetically in the form of compresses. This remedy maintains the elasticity of the skin and fades fine wrinkles. An infusion for cosmetic use is prepared from a teaspoon of dried flowers and a cup of boiling water to moisten a compress that is applied to the face in the morning and evening.


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Dias.kitchen


Mutipizza floare & # 8211 5 recipes in one

Copyright protected recipe. The idea can only be used for home use. Liv (e) it!
The photos look deplorable because the camera had broken down, I didn't notice until after I downloaded the photos.
Here I protect the design but also the idea of ​​& # 8220multipizza & # 8221 which is to serve 6 kinds of pizza (without being mixed) in one dish. The idea was appreciated as an original and intriguing one on the Romanian culinary site bucataras.ro listed as the most

Romanian culinary site. The people there urged me to patent my ideas and that's what I did.
When I remake the preparation, I will replace the images with clearer and clearer ones regarding the preparation.
It's called multipizza because at each petal and in the middle I filled according to different pizza recipes. I & # 82206 in one & # 8221. I could have called it & # 8220Pizza-surprise & # 8221 or & # 8220Russian Roulette & # 8221 because the one who eats doesn't know which pizza option follows each petal.
It's a nice lottery, the gourmet's dream that he wouldn't decide what kind of pizza to order.
These are the study sketches after which I execute the preparation.

INGREDIENTS
Little by little, write briefly in the preparation mode

PREPARATION
Knead a classic pizza dough according to the quantities in the recipe

I used fresh yeast, a new Hungarian very, very good. I can't wait to test it on bread as well.
Spread a large, not too thick sheet (about 5 mm).
Cut the center with a bowl and the petals with a slightly smaller one but not much because we stretch the circle in the center.
We flatten the edges of the middle circle with the twister so that the top does not thicken badly when the petals overlap.
Grease the overlapping area or the whole center with egg yolk to stick the petals.
With the rest of the yolk, grease the circumference of the petals so that they are golden on the edges.

Mix two tablespoons of your favorite tomato paste with oregano, pepper and basil. We thin it with water if it is too thick.
Grease only the petals with broth leaving the golden edges of the yolk. We do not grease the center because there is the recipe for white carbonarra pizza.
Fill the middle and each petal with a little of the mixtures:

CARBON TERRINA (in the center)
Mozzarella, smoked bacon or bacon, egg, parmesan.

CHEESE
2 kinds of cheese (I put goat and sheep from the country), egg, ricotta

RUSTICA
Sibiu salami, mushrooms, garlic, urda or ricotta

CAPRICIOUS
Pressed ham, mozzarella, mushrooms, olives, bell peppers

FROM HOME
Sibiu salami, sausages, bacon, ham, mozzarella, mushrooms, olives, bell peppers,

MARGHERITA
Mozzarella, olives, tomatoes, slices of red onions and peppers.

Grate on the grater with small Parmesan holes and put on each petal separately, not in the pile because the flower shape will no longer be read.

decoration
We cut thin slices from a very large tomato.
With a cutter (I cut with my finger) cut the middle to see the yellow cheese in the middle.
Place a slice of tomato on each petal.
We do not put the yolk in the center now (we showed in the image below).

Put the pizza in the oven for about 25-30 minutes at 200 degrees, but after 10-15 minutes carefully pour in the center an egg yolk that must remain with the juice to look yellow but not white. Decorate around the yolk with finely chopped greens, a small halo.
Remove from the oven when slightly browned, leave for 5-10 minutes in the pan (cut easier and combine all the ingredients better & # 8211 ie do not fall off the pizza while eating).

Copyright protected recipe. The idea can only be used for home use. Liv (e) it!


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The explanation of this expression is quite old, but full of meaning. Hundreds of years ago, young British women living in the Middle Ages used to put flowers in their ears. If they put a flower after the left ear, on the side of the heart, they would announce that they already had a suitor. However, when the flower was placed behind the right ear it was a sign for the suitors that it could be easier to approach as it is alone and available. Thus, an easy-to-hang girl was a "flower in her ear."

This custom is still worn in Hawaii, where the fairer sex wearing a flower on the left ear conveys the fact that they are either engaged or in a stable relationship or married. Those who want to meet a man will put their flower on their right ear. Usually in Hawaii, the flowers used are orchids.

Today, the expression "it's a flower in the ear" is used in Romanian with the meaning of "nothing at all". For example: "It is a flower in your ear to take the Baccalaureate if you have studied thoroughly" or "It was a flower in your ear, the German football team beat the Romanian national football team in the score".


Forest forget me - where does the plant come from

The forest does not forget me ( Myosotis sylvatica ) is a plant that, like other forget-me-nots, belongs to the borage family ( Boraginaceae ). This family includes both herbaceous plants and shrubs. You can find there up to 94-135 types of plants, which are grouped into about 1800-2500 species and even more varieties. We can usually find them in the northern hemisphere in a temperate climate.

The plant, which is the forest do not forget me ( Myosotis sylvatica ), occurs in the wild in eastern and central Europe. In the west, the border is the United Kingdom, Denmark, Italy, France and Sweden. In turn, in the east, it occurs in Asia Minor in the Caucasus region and we can see it further in Pakistan, Iran, India, Nepal and Bhutan.

Forget-me-nots ( Myosotis sylvatica ) also grow in Madeira, North America, South Africa, Australia and New Zealand, Argentina and Chile. However, in these places is an introduced species. On the other hand, in Poland, look-me-notes are a fairly common species of plants that occur throughout the country, especially in the south.

Usually, the flowers grow on fertile soils in forests and deciduous forests, in humid places, but rarely in meadows. It's worth knowing that the forest doesn't forget me ( Myosotis sylvatica ) is cultivated as an ornamental plant that often becomes wild in uncontrolled conditions. The forest look at me does not deserve attention, as well as other flowers of this species. See also this article about cultivating garden forgetfulness .


Let's start with the most important information: bullies and lures are not the same. Usually, the confusion is reversed in the sense that many people think that the mummies (some glands in the neck) are testicles. Wrong. Fudules are testicles and we talk about them in this text.
In the past, the organs had more passage to gourmets, and not only did they not turn up their noses at the hearing of dishes with lumps, spleen, kidneys & co, but they were sought after. There is also some anthropological explanation: about how I came to contain almost all the traditional Christmas dishes, I wrote here. Another communist story says that there were times when the organs (beef, pork and flying) were the pieces of meat that you procured the easiest and after an overdose of pipettes and lungs, it is somewhat normal that they to fall at the tail of the top of food preferences, to disregard them, in fact, unfairly. The liver and udder of the cow age in gallantry and become animal feed despite the low price.
Today we focus on the calves / bull / bulls and we present you some recipes from the volume “–The newest cookbook of the Romanian, French, German and Hungarian cuisine, also called the National Chef (republished in 1884 at the H. Zeidner Bookstore, in Brașov, will be entitled: „National chef, seu Cookbook of the Romanian cook , French, German and Hungarian ”). This book will be republished by GastroArt by the end of the year.
Johann Carl Hintz (alias Hințescu), native Saxon, bookseller and folklorist is best known for a work in which he collected over 3,000 Romanian proverbs and which was published in Sibiu in 1877.
I kept most of the original language. Attention and in this case the author confuses the lures / fools:
Jam. Boil the lures in the soup, cut them into wedges, put them in a light butter sauce, [which] you season with saffron or geranium, peppers or brass zama and garnish with cauliflower.
Fricassee. Cut the lures into pieces and fry them in butter with finely chopped onions and brine, take them out, and sprinkle them with flour, [which] you let them fry a little, pour soup over it and rub the sauce with egg yolks and brass zamak.
Fried. Cut the lures into beautiful pieces, roll them in egg and laughter and fry them in grease.
Tempered (steamed), with sauce. Stir in onions, carrots, chilies (leftover cabbage) leftover veal, bones and milk pan in cow fat and as soon as they brown, add some soup and geranium then strain the must and fry with it baits cut leaves. You can mix this must with mushroom sauce with carrots, and garnish the baits with crayfish scissors, or pour a low sauce of red platters on top and garnish with a pinch of rice.
Stuffed. You spread the whole rose from the blanched and untied lures, put them on the bacon, roots of greens and leftover meat, add some soup, and then fry them like this on the flame until the bacon is browned, and manly drops on top of the must in them. You make the garnish with peas or other fine greens or ragout.
With crayfish butter. Sprinkle the whole lures and fry them in crayfish butter, soup and ice cream until they are golden brown.


How to make the best shock syrup. Recipe for winter, without preservatives

The shock is in full swing and many can't wait to taste a shocked lemonade or make a shock. Shock flowers bring many benefits. For example, if you choose to make a shock syrup, it has a very good tonic effect for the body.

It is generally known that shock flowers have sweating, laxative, diuretic, antineuralgic and antiseptic properties. Shock flower tea is indicated for kidney and bladder diseases, constipation, obesity. A good tea is made by adding 200 ml of boiling water over a teaspoon of dried and crushed flowers. Cover and bake for 15 minutes.

Likewise, shock flower tea helps a lot in respiratory diseases (flu, bronchitis, persistent cough, etc.). In this case, it is left to infuse for a little longer. Here is a recipe for shock syrup that will make the whole family love this drink.

Soc & ndash Ingredient Syrup

-2 kg shock flowers without twigs

Shock syrup & ndash Preparation

We shake the shock flowers and pass them through a quick stream of water. We cut the twigs in such a way that only the flowers remain. Then cut the slices into slices. We put the flowers and weeds in a larger pot. Meanwhile, bring the water to a boil and let it boil until it boils. You can put a vanilla pod & icircn boiling water for more taste. After it has boiled, the water is left to cool for 10-15 minutes, after which the lemons and shock flowers are added to it.

Mix the flowers and lemons well in water. Place a plate on top of the pot, covered with something that is difficult to keep the lemons and flowers under water. Cover the bowl well and leave to cool for 4-5 days. Every day mix a little and squeeze the lemons and flowers well into the water that you strain through a clean cloth.

The resulting water is boiled again and lemon salt and sugar and sugar are added. To 1 l of water we put 1 kg of sugar and 20-23 g of lemon & acircie salt. After the sugar has melted and the syrup has boiled 2-3 times, remove from the heat and pour hot into bottles. The syrup can be stored for more than a year. It is a very refreshing drink. In summer you can serve it with mineral water and a few ice cubes.


Cornflower Cake & # 8211 A delicious cake for any occasion

I personally love this cake like crazy. It has a sensational taste and even if it is not so difficult. Let's get to work.

Cocoa wheat ingredient:

  • 6 eggs
  • 6 tablespoons flour
  • 3 tablespoons cocoa
  • 6 tablespoons sugar
  • 1 tablespoon baking powder
  • a pinch of salt

Ingredients for coconut meringue:

Cream ingredients:

  • 4 yolks
  • 5 tablespoons sugar
  • 40 g food starch
  • 300 ml milk
  • vanilla extract
  • 200 g butter
  • a pineapple compote
  • 200 ml liquid cream
  • 50 g white chocolate for decoration

How to prepare cocoa top:

We will start by mixing the ingredients in a bowl. Add the egg whites, salt powder, sugar, yolks. We will mix the flour separately with the baking powder and the cocoa powder, which we then add to it in the bowl.

We will mix until the composition is homogenous. We prepare a tray of about 25-35 cm, which we cover with baking paper. We will stretch the composition from the bowl into it.

How to prepare coconut meringue:

We will need a mixer for this. We start by mixing the egg whites until they froth, then we add the sugar. We will mix continuously until it melts. We will get a firm meringue in which we add the rooster.

When the meringue is ready, spread it in the tray, over the top composition.

Preheat the oven to 180 degrees Celsius.

Add the tray in the oven for about 10-15 minutes.

How to prepare cream:

In a saucepan, start by mixing the yolks with the sugar, until it melts.

Separately dissolve the starch in milk. Add it over the sugar yolks and mix.

We will put the pot on the fire where we will stir continuously until it acquires a creamy consistency. When the cream is ready, remove it from the stove, add the vanilla essence in it and cover it with a foil to leave it to cool somewhere.

Separately mix the butter (at room temperature). When it acquires the desired consistency and the cream is already cooled, we start to add a tablespoon of cream over it.

From the pineapple compote we will only need pineapple, which we will cut into pieces and we will add this one, over the cream obtained.

The cream is ready! Now we are going to add this one over the already cold coconut meringue.

We will start with whipped cream. When it is ready and has the right consistency, we will spread it over the cream.

Separately we will grate the white chocolate (kept in the fridge) over the whipped cream.

Now our cake will have to rest for 2 hours in the fridge.