Ingredients: Potato - 500 g Minced beef - 300 g Onions - 150 g Carrots - 150 g Small vermicelli - 50-100 g Semolina - 2 tbsp. L. Bay leaf - 2 pcs. Parsley - to taste Salt, pepper.
For the test: Butter 220 g Flour 2 tbsp. Sugar 1/2 tbsp. Salt pinch For cream: Chicken egg 6 pcs. Sugar 2 tbsp. Lemon 3-4 pcs. Flour 1 tbsp. Powdered sugar to taste Cooking method: Grind the butter with sugar. Gradually add sifted flour.
Ingredients: Chicken stock - 2.5 liters 5 potatoes2 onions1 carrots300 grams of mushrooms50 grams of butter2 melted cheesegreen, salt, pepper, bay leaf Preparation: Peel and chop the mushrooms and potatoes. Grate the carrots.
1. Low-calorie salad "Night" INGREDIENTS: ● Boiled eggs 5 pcs. ● Boiled chicken breast 200 g ● Boiled mushrooms 200 g (we have champignons) ● Low-fat cheese 100-150 g ● Greens for decoration ●.
INGREDIENTS: - 1 medium-boiled beef tongue - 2-3 boiled eggs - 100 g of hard cheese - 2-3 tomatoes without skin - garlic mayonnaise PREPARATION: Cut the tongue into slices, put on a plate, grease with mayonnaise.
Learn Tea Art
The choice of tea is a matter of personal taste preferences. It is much more important to choose the freshest tea leaves and store them properly. On average, they "live" for two years, while maintaining taste and useful properties. Only for this you need to keep the tea in an airtight container in a cool, dry place. Otherwise, the essential oils will evaporate, and this will negatively affect the taste of tea.
Pure tasty water is the second important condition. Chlorinated tap water, even after boiling, will destroy the rich complex taste, and at the same time useful properties. The same can be said about boiling water. For brewing black tea, 90 ° C is enough hot water, 70–80 ° C is enough for green and white. It is imperative to keep the right time. Black varieties brew from 3 to 5 minutes, green - no longer than 1-2.
The third component of harmonious taste is proper utensils. A porcelain teapot is ideal for this purpose. It perfectly retains aroma, multifaceted taste and the right temperature. Clay teapots are good for Chinese tea. Due to its porous structure, clay deeply absorbs aroma and active substances. Therefore, in a clay teapot, it is recommended to brew a single variety of tea.
Many tea lovers categorically do not accept sugar. Sugar “For Tea” “National” will change the attitude towards this stereotype. Snow-white crystalline sugar differs from the usual intense sweet taste. That's why a standard cup of tea requires much less. It gently sweetens and does not spoil the original taste of the drink.
And a little about other supplements. A slice of lemon enhances the antioxidant properties of tea leaves and helps to better absorb Kakhetin. In addition, citrus sets off the taste of tea and smooths out the bitter notes. If the lemon is full, take a grapefruit or an orange. Seasonal berries also saturate the drink with juicy accents and enhance the benefits. But milk, on the contrary, can weaken it. Proteins, reacting with various substances in tea, neutralize the healing effect.
Immerse yourself in a coffee sacrament
There are many secrets to making coffee. As you know, there are two types of coffee crops: arabica and robusta. The first has a mild unobtrusive taste with subtle acidity. The second is distinguished by a deep strong taste, leaving a pleasant astringent sensation. Which of these to choose, you decide. Connoisseurs recommend mixing two types of grains to create a harmonious taste.
Fine grinding of coffee beans “into dust” is valued above all, because it is from them that they make real coffee in an oriental way. In order not to deviate from the original, it is better to grind the grains immediately before preparing the drink. A fragile bouquet will not have time to collapse and will open in all its glory.
Of course, coffee is prepared only in the Turk, preferably only for one serving. A conical shape with a wide thickened bottom and a narrow neck is considered ideal. Among all materials, copper and brass are the leaders. They provide uniform heating and perfect extraction, that is, the ability of ground grains to give water all the taste and aroma. Clay Turk is not inferior to copper, if we compare the final result, but loses in strength and is capricious in leaving.
First, lightly heat an empty Turk and throw a pinch of coarse salt into it. This will give the drink a milder taste with an expressive aftertaste. Coffee should only be brewed over low heat. If you wish, you can even make coffee in the traditional way - in the sand. To do this, fill a deep pan with a mixture of sand and salt, lightly immerse a Turk in it and put on low heat.
Remember the main rule - coffee should never boil. It is important to catch the moment when the magnificent cap of foam rises almost to the very edges. Quickly remove the Turk from the stove, wait until the foam settles, and repeat the procedure twice. Then put some foam in a cup and immediately pour hot coffee.
In conclusion, another elegant touch. Add sweets to the drink with sugar "For coffee" "National". Real cane sugar is brought only from the island of Mauritius and from Colombia. It retains all the vitamins and minerals contained in the reed. Cane sugar contains only 79% sucrose, but a lot of glucose, which is very beneficial for the brain. Unrefined cane sugar with a golden muscat hue is unique in that it has a natural coffee aroma and a rich sweet taste. Therefore, in freshly brewed coffee, it will be felt organically.
Cold coffee drinks are another story. When else to enjoy them, if not in the summer? The highlight of any recipe will be National's sugar for coffee. The traditional frappe with his participation will turn out to be especially delicious. To start, brew strong coffee from 14 g of finely ground beans and 60 ml of filtered water. Cool it well and mix with 100 ml of cold milk. Add “Sugar for coffee” to taste and whisk vigorously with a whisk. Serve frappe in a tall glass.
Citruses in coffee
Tart coffee and refreshing citrus - an organic combination for a cold mix. Remove the vegetable slicer from two oranges with zest in strips and squeeze all the juice. Pour the zest with 200 g of sugar “For coffee”, pour 200 ml of water, bring to a boil and cook over low heat for 5 minutes. Then filter the syrup and cool to room temperature. Stir 3 tbsp. l instant coffee in 800 ml of hot water, cool as it should. Combine coffee, orange juice and citrus syrup together, pour into glasses and add crushed ice as desired. Garnish with orange slices before serving.
Coffee and smoothies in one glass? Why not! To begin, boil 250 ml of strong black coffee and strain from coffee grounds. While it cools, we cut into ripe banana circles, pour 250 ml of unsweetened drinking yogurt in a blender bowl and beat until a mass with a smooth consistency is obtained. Pour in the cooled black coffee, add 1 tsp. Cinnamon and sugar "For coffee" to taste.
Pour useful coffee smoothie into glasses, decorate with whipped cream and grated chocolate. If desired, you can supplement the topping with almond petals or pine nuts.
For true sweets, you can make chocolate milkshake. This recipe comes in handy for a friendly party. We spread 400 g of chocolate ice cream, 200 g of ice cream in a blender bowl, pour 200 ml of milk and chilled black coffee into each. Add almonds and “For coffee” sugar to taste. Beat all the ingredients to make a lush, homogeneous mass. Pour the cocktail into tall glasses, decorate with chocolate chips and cocoa. Remember to insert colorful straws and paper umbrellas.
Coffee Mint Cool
Refreshing peppermint coffee will bring salvation to the summer heat. First of all, brew 350 ml of black coffee not too strong. We filter it through a fine sieve to remove the thick, and pour the coffee itself into a stewpan. Add here 50 g of dark chocolate with a share of cocoa beans of at least 70% and completely dissolve. Cool the mass a little, pour into a blender bowl, add 100 g of vanilla ice cream and 3-4 tbsp. l peppermint syrup, beat thoroughly. For sweetness, put cane “Coffee Sugar” to taste. Glasses with coffee mix decorate with grated chocolate and mint.
Even such familiar drinks as tea and coffee can be given a new subtle sound. All thanks to the unique products from the National brand line - Sugar for Tea and Sugar for Coffee. Equally well they will transform the taste of any other drinks, homemade desserts and favorite pastries. These sweet additives will give your recipes a bright highlight, and you can once again surprise your family and friends with culinary talent.
1. Pay attention to the freshness of tea
Over time, the essential oils contained in tea can break down, which negatively affects its taste. Tea can be stored for up to two years if stored in a cool, dry place (try a sealed container).
You will not get sick or poison if you drink expired tea, but the taste will be much better if you use it for six months.
san.ounette / flickr.com
2. Freedom to tea leaves!
Tea leaves significantly increase in volume when brewing. Therefore, in order to fully reveal its full potential, take care of the free space.
This means that you should prefer leaf tea. If you still love tea bags, then pay attention to the pyramids, which have more space for tea.
3. Tea is delicious water
The main part in our cup of tea is water, so it is no exaggeration to say that the taste of tea depends on the water used even more than on the type of tea leaves.
The fact that it is not recommended to use chlorinated tap water is understandable to everyone, but the specific recommendations for choosing water depend on your preferences and place of residence. In any case, take this issue seriously.
4. Boiling point
No less important than the quality of water is its temperature. Since childhood, we know that water must be boiled well, "so that there are no germs." However, boiling boiling water is not required to make good tea.
So, black tea is best brewed at a temperature of about 90 degrees, and green and white varieties at 70-80 degrees. Therefore, after boiling water, it is better to let it cool slightly to the required temperature.
And in no case do not boil water again and do not mix boiled and non-boiled water - good tea will not work!
5. Not too much, not too little
Stick to the norm from 1½ to 2 tablespoons of tea per glass of water for large leaf brewing and green, as well as herbal varieties.
For most black teas, which are more compact and have a longer drying time, 1 teaspoon is enough. If you want a stronger and more aromatic drink, then add tea, but do not increase the brewing time.
6. Proper utensils
Of great importance for making delicious tea is the use of proper utensils. It is best to brew and drink this drink in ceramic dishes, because it is not for nothing that the triumphal procession of tea on the planet was accompanied by fashion for porcelain and faience.
Now on sale there are a wide variety of glass teapots for brewing, which are also quite applicable. The main thing to remember is that making tea in metal utensils is highly undesirable.
7. Look at the watch
If the drink has ceased, then it will taste too bitter, because tea begins to release tannins. It is still not hazardous to health (brewed tea is sometimes used as a home remedy for diarrhea), but it can hardly be called tasty.
Black tea will take about three to five minutes to infuse, while green and white only need two to three minutes to achieve condition.
9. A little lemon
The addition of lemon enhances the antioxidant properties of tea. Vitamin C provides acidic conditions for catechins inside our body, making them more accessible for absorption in the highly acidic environment of our intestines. Adding citrus fruits can also help make the tea tastier, as it interrupts some bitterness.
At the same time, you can experiment not only with canonical lemon, but also try orange, grapefruit and so on.
10. Drink to your health!
Regardless of whether you strictly follow the tea rules or treat them completely lightly, remember that tea is not just a food product, but a true cultural tradition associated with relaxation and communication.
Even the cheapest variety, surrounded by pleasant interlocutors, may seem unusually tasty and vice versa. So the main secret of getting delicious tea lies not in the field of cooking.
I am sure that many of our readers love tea and have “proprietary” methods of brewing it. Waiting for them in your comments!