Cocktail recipes, spirits and local bars

How do we keep truffles?

How do we keep truffles?

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The jar is washed very well and left to dry.

The pieces are cleaned very well and left to dry.

They can be put in pieces of paper, in a jar, but you must always check that the paper is dry.

They can also be frozen in pieces of paper.

I used another method, we put rice in the dry jar, and we put the truffle pieces among the rice, close the lid well and keep it in the fridge.

When we need it, take out a piece and leave the jar still cold.

Grate, use pasta, meat, risotto, eggs to prepare sauces.

#Responsibility. Doctors give us advice: how to recognize depression, how to keep relationships at bay in times of pandemic, recipes for a balanced life in crisis conditions

At least another 10 days of restrictions await us. A new reality has become part of our lives. At first, the ban on seeing other individuals — friends and even family members — was called social isolation. The correct term, have attracted the attention of several voices, could be that of isolation or physical distancing.

Authorities have announced that the state of emergency will be replaced by the state of alert. We will have to wear a face mask in public places, but also at work. Students - regardless of age - will continue to do home schooling, and companies will encourage employees to work from home, especially in areas where this way of working is possible.

The longer the restriction period, the harder it will be for citizens to bear. We are still far from that state of normalcy that most of us want, with vacations, dinners at restaurants, meetings with friends in the city.

The figures show that in most states in the world affected by the pandemic, citizens have adapted to the new situation. On the other hand, companies and institutions have tried to make this transition as easy as possible. Museums put virtual tours of exhibitions on websites, libraries left digital books free, artists performed live on the Internet. Farmers delivered their vegetables home to the buyer, restaurants replaced table service with courier service, to order.

However, the state between a few walls with family members is not easy at all, especially then for those who spent this period in the apartments in the block.

How do we not lose the fight against body weight but continue to practice our culinary talent? Does meditation help us keep our balance? Are there magic exercises that make us feel better? How do we differentiate between episodes of anxiety and the danger of developing depression? How important is it to make a varied program that fills our time, but gives us a good routine?

We are looking to find some of the answers to the questions that have been bothering us since we turned the living room into an office with Daniela Sichitiu, primary psychiatrist, in a dialogue with #responsibility, supported by the Regina Maria Health Network.

Lemon peel in jar & # 8211 the flavor of old cakes

They are part of the old generation, the one that grew up with cakes and cakes flavored with grated lemon peel and vanilla pods split in two lengthwise. Nothing will convince me not to put lemon peel in the donut dough, or with the lemon cream tart or the wonderful Catalan cream.

I don't miss a jar with a lid from the fridge in which I put grated lemon peel mixed with sugar whenever I have the opportunity. How I caught a lemon standing in the fridge, how I peeled it! Then I use it well-thank you for salads, fish, ginger tea or what it was meant for when I put it on the shopping list.

The other day my luck smiled and I shot two lemons from a fire. Even as I was grating them vigorously, I wondered how many people still use lemon peel for dessert?

Our grandmothers used it almost exclusively as a flavoring, because they had nothing else and they died of old age. Our mothers have also used it successfully for years and perfumed our childhood with it. More recently, however, it has been found that it is not good and that although we keep it in water with baking soda before use, this is not enough. That washing thoroughly with the abrasive sponge is not enough either. So it would be better to use new bottle essences, bought from the supermarket, cheap fire, 100% artificial and that did not even pass any lemon or vanilla pod.

Okay, each with his own beliefs or fears. I have plenty of others, but I don't have that, baking soda and an abrasive sponge are enough for me. But to be at peace with your conscience, especially if you have children in your family, it would be best to use organic lemons. I think they can be found in our stores now.

There is no simpler recipe like this! Or & # 8230 I know? Maybe just homemade vanilla sugar is easier to make. Or lavender sugar. Or home-made vanilla extract. Come on, because in the end all the flavors are very easy to make at home, it's all about worrying a little about the problem and not being fooled by consumer ads.

It was once like never & # 8230.

All couples have a story. It is very interesting to note in therapies that most couples with problems have a less beautiful beginning of the story.

Couples formed by ambition, by the fear of not being alone, by the need to share a suffering. Anything but not a story in which there are no stages, no labels and no disputes from week two.

I also noticed that people can't lie. It is interesting that we manage to be quite credible to others, but somewhere in ourselves we always know the truth. And here I encourage people who feel that the relationship does not lead to something constructive, to have confidence in instinct. Instinct is holy and never deceives you.

If you ask the harmonious couples what they have in common, they will answer that they feel a great familiarity, respect and then love. That's because they don't fall into the trap of carnal pleasure and then into daily disappointment. They have the patience to discover themselves and have the curiosity to find similarities in the way of thinking and life plans.

How & # 8216 we keep & # 8217 next year the net salaries of 2017

"We started from a need of our customers, who more and more often ask us lately for detailed analyzes on the business impact of the regulations brought by the" Fiscal Revolution ", said Victor Dragomirescu, general manager of Romanian Software. According to him, most employers are currently oscillating between the decision to increase the basic salary starting with January 2018 and the granting of gross bonuses, holiday vouchers and / or partial increase of gross salaries.

So far, we have identified seven calculation scenarios for updating salaries. Some want to keep gross wages from 2017 and into 2018. Others want to keep net wages from 2017 by changing gross wages. Those in the third category aim at keeping the net salaries from 2017, by granting gross premiums & rdquo, Victor Dragomirescu also said.

He added that there are also employers who want to "keep" the net salaries from 2017, by granting meal vouchers and a partial increase in gross salaries. Another category is represented by employers who want to keep the total salary costs from 2018 as in 2017, by granting meal vouchers and changing gross salaries. The last two categories identified by Romanian Software include companies that intend to "freeze" salary costs in 2018 at the level of 2017, by granting meal vouchers and increasing gross salaries, respectively by granting meal vouchers and gross bonuses.

Romanian Software specialists used the Salary Converter application to give some calculation examples to the company's clients. A first example aimed at performing calculations for a net salary of 2500 lei, with a number of 160 working hours and a maximum number of 32 additional hours for which the minimum increase of 75% will be granted. Thus, in 2017, the analyzed basic salary is 3564 lei, the gross value of overtime & # 8211 1247 lei, the employer has a cost of 5939 lei and the employee receives 3374 lei. In 2018, with the option to keep the net salary by increasing the basic salary: the basic salary will be 4273 lei, the gross value of overtime will be 1496 lei, the employer will have a cost of 5913 lei and the employee will receive 3375 lei. Also in 2018, if the employer keeps the net by paying a gross premium, the calculation scenario will look like this: the basic salary will be 3564 lei, the gross value of the premium will be 709 lei, the gross value of overtime will be 1247 lei, the employer will have a cost of 5658 lei and the employee will receive 3229 lei.

& rdquoIn conclusion, the employer has the option to increase the basic salaries to keep the net of employees, in which case the cost or when he pays overtime will decrease by 0.5%, and the net salary with overtime will remain unaffected or may choose to grant a the first to keep the negotiated net salary and if he pays overtime, the total cost will decrease by 5%, but the net salary will also decrease by 4% & rdquo, explained the general manager of Romanian Software.

In case of a decision regarding the increase of the salary package by granting meal vouchers, using the Salary Converter application, the Romanian Software specialists started from a net salary of 2500 lei and a monthly value of meal vouchers of 300 lei.

& rdquoFor this example, if the employer bears the value of the tax for meal vouchers, in 2017, the total cost of the employer is 4784 lei, including meal vouchers, and the net benefit is 2800 lei, including vouchers. In 2018, the cost of the employer will be 4732 lei, lower by 1% to keep the net benefit of the employee of 2800 lei. If the employee bears the tax, the total cost of the employer is 4699 lei, including meal vouchers, and the net benefit is 2752 lei, including vouchers. Furthermore, in 2018, the cost of the employer will be 4680 lei, lower by 0.5% and the net benefit of the employee will be 2770 lei, higher by 0.5% & rdquo, concluded Victor Dragomirescu. He added that for a net salary of 2500 lei in 2017, with a basic salary of 3564 lei and a total cost of 4399 lei, in 2018, some employers could opt to increase the basic salary to 3812 lei to cover 2200 lei net, the difference up to 2500 lei will be granted in the form of meal vouchers. These solutions, once adopted, would reduce the total cost of the employer to 3907 lei, less by 11% compared to 2017.

The Salary Converter application is part of the platform, managed by Romanian Software. The company has also developed a guide for entrepreneurs and representatives of human resources departments, which includes recommendations and you can find here. This guide is available free of charge to all those interested.

Romanian Software is a software solution provider. The company was founded more than 12 years ago and currently has about 500 customers and about 140 employees and collaborators, managing the data of over 120,000 employees in Romania. Its clients include renowned companies and institutions such as: eMAG, Altex, University of Bucharest, Nuclearelectrica or Alro Slatina.

How to freeze basil for the winter

I recently asked the girls from a group of cooking enthusiasts how to keep basil for the winter.

Among the various answers, one attracted my attention more (thank you, Oana Morariu & lt3), namely the one with the idea of ​​freezing in the space dedicated to the freezer for the formation of ice cubes.

I found the idea super cute and practical, so voila!

How to freeze basil for the winter

We wash the green basil leaves well under a stream of cold water.

Let them drain or dry them in the lettuce dryer.

We prepare the tray for ice forms.

We take the chopped basil and put it in the forms, leaving only a little space.

Pour lightly over the oil.

Carefully insert the tray in the space dedicated to freezing (of course it is very ok with silicon shapes or what other options you have at home)

Leave for a day in the freezer.

We remove the tray and, if it is made of silicone, we just easily move the shapes and they come out simple. If the tray is plastic and not malleable, insert the tray in warm water for 2-3 seconds, taking care not to reach the water on top.

With the tip of a knife, quickly remove the frozen basil cubes.

We put them in bags that we keep in the freezer and use a cube or two to season the food.

NOTE. After I took them out on the plate, I put them in the freezer for another hour with the plate to keep their shape even better, frozen and out of shape. Only then did I put 10 in bags.

Of course you can keep the basil simple, in bags, chopped or not, but this idea seemed much more practical and better.

& # 8220The basil will be the last ingredient to be added to the recipe because if it is treated for a long time at high temperatures, its oils will evaporate.

Chopped, fresh or dried basil leaves are used to flavor various types of vegetables, steaks or dishes, soups and even vegetable and fruit salads. Basil is one of the main ingredients in pesto salad, a green sauce that can be added to soups, vegetables, fish and various types of pasta. & # 8221

Important aspects regarding the Dobos Cake or the rectangular Dobos cake

Rectangular sheets for Dobos

Important: because we are talking about some thin and aerated sheets, it is good to prepare them in slices of 2 pieces each. That is, to prepare the composition for 2 sheets, to bake them and to resume the process. This way the dough will not leave, it will not lose the air accumulated in the beaten egg whites.

My trays are 33 x 42 cm (the stasis for modern ovens) and to prepare 2 such sheets we need:

  • 5 average eggs of 60 g each (ie 300 g)
  • 85 g old powder
  • 85 g flour
  • 25g chilled melted butter (min. 80% fat)
  • a pinch of salt
  • a knife tip vanilla sugar or ½ teaspoon vanilla extract.

We have baking paper available so there is no need to bake the sheets on the back of the trays. You can bake them very well in the tray and lift them with baking paper. It would be good to have 2 identical trays to work with simultaneously (including baking 2 sheets at a time).

Chocolate butter cream for Dobos Cake

The amount of cream needed to lubricate a sheet is 350 g cream on 1 layer (30 x 40 cm). We must also take into account the fact that we need approx. 350 g of cream and for dressing the sides of the cake and shaping the hazelnuts ("moats") on which the pieces glazed with burnt sugar are placed.

Important: use only butter with min. 80% fat which take it out of the fridge at least 8-10 hours before use. It must reach room temperature, be soft, creamy!

These 350 g of cream are obtained from:

  • 90 g eggs
  • 75 g old
  • 75 g dark chocolate
  • a drop of salt
  • 1/3 teaspoon vanilla extract or 1/3 sachet vanilla sugar
  • 13 g cocoa powder
  • 100 g soft butter with min. 80% fat.

The 90 g of egg are obtained by breaking 2 medium eggs (60 g each), beating them with a fork and weighing 90 g of this mix. The cream is prepared from the beginning in the necessary quantity, adapted to the number of sheets, so you will not be left with excess eggs.

We will have practically as many servings of cream as we have sheets (of which 1 portion of cream is calculated for dressing and decorating the cake).

If you remember the above aspects, it will be very easy for you to create the Dobos cake with 6, 8, 10 or 20 layers by applying the desired multiplication coefficient. If you want a smaller Dobos you can bake for example 3 sheets that you can later cut into 2 (wide or long) and get 6 smaller sheets. The corresponding cream will be related to the number of large sheets you have baked.

I write to you in the following recipe for a Dobos Cake of approx. 3.3 kg with 6 sheets and having the dimensions 30 x 40 cm and the height of approx. 5 cm. So I will multiply by 3 the quantities from the sheets and by 6 the ones from the cream (that is, I will make 2.1 kg of cream).

What ingredients do we use for the pickled mouse recipe?

  • rind
  • a few cloves of garlic
  • peppercorns
  • Bay leaves
  • salt
  • cold water

Gin tonic is one of the simplest and most popular cocktails in the world. It is an ideal drink in the hot season. It seems that gin is used in most cocktails, after martinis.

Gin was discovered in the 18th century, but only after a century and a half did it reach the drink we know and consume, the paternity of the drink being disputed by the Dutch and the English, and the cocktail I show you today seems that it has its origins in India, when British settlers used gin and quinine water that was used for therapeutic purposes. They added sugar and lamiae to improve the taste and that's how they got to what we call today the GIN TONIC cocktail.

There are several types of gin: London Dry (juniper), Plymouth (fruity notes), Old Tom and Genver. Depending on the producers, gin can have different tastes and flavors.

I read at one point that tonic gin, although an alcoholic beverage, can benefit the body due to juniper which has antioxidant properties and does not bloat, helps the cardiovascular system and does not influence diets, having a small amount of sugar and calories.

Tonic gin is the most successful combination of an alcoholic beverage (gin) and tonic water. Tonic water is carbonated water with the addition of quinine that gives it a sweet-bitter taste. A good and cold tonic water is important for the cocktail you prepare to be a good one.

Even if only gin and tonic water are used in this cocktail, a few things are essential for it to be what you want.

Most of us drink it in tall glasses, as is the one I prepared, but it seems that a glass with a round cup and a leg is much better because the shape of the glass helps to preserve the aroma of gin.

A good tonic gin is always cold. To make sure I have a perfect Gin Tonic I put the glass in the freezer for 5 minutes and check if I have ice cubes and lime or lamiae in the house.

In the house I always have good gin, but I make sure that the tonic water I buy is of good quality and I only open it when I prepare the cocktail. For this reason my husband buys only bottles or small doses, we do not have large tonic water bottles even in situations where we expect many guests.

The classic version of this cocktail contains only gin, tonic water and lemon slices. The ratio of gin and tonic water is from 1: 1 to 1: 3, depending on the tastes and the strength of the alcohol.

Regarding the type of lemon used (yellow versus lime), well opinions are divided. Some prefer lime for color and flavor, while others say ordinary lemon is best.

If you have a very good quality gin, you should not squeeze its juice, thus covering the taste of alcohol.

If you want to adapt the recipe, you can try variations on this theme by sweetening the cocktail with mango, pineapple, cranberry or citrus juices. You can add slices of cucumber, strawberry or raspberry, herbs such as rosemary or mint.

If you want to be inspired and prepare other cocktail recipes, click here and you will be directed to the collection with 10 cocktail recipes: Aperol Apritz, Hugo, Mojito, Camapari Orange and many others, just as famous.

But first try the classic version of gin and tonic cocktail:


To prepare tonic gin I put the glass in the fridge, then I washed the lime and cut 2 slices.

I took the glass out of the freezer, I put big ice cubes (to make it harder to melt) filling almost 3/4. I put a slice of lime, I poured the gin, then the tonic water and I put the second slice of lime.

So simple and so refreshing!

In the evening I will sit on the terrace of the house with a glass of tonic gin, and for my husband I will make one mojito.

We don't have to go out on the terrace to drink our favorite cocktails, we still prefer to stay at home and keep our social distance.

RECIPES and STORIES // How to keep the fruits for the winter

Newer and older traditions

The most correct and healthiest way to eat fruit is to eat it fresh and in season. Follow the seasons with the products that nature offers. Eat fresh fruit when ripe naturally, without the support of chemicals and artificial light. Eat local fruits and limit the consumption of imported fruits, which cannot be fresher than local ones.

The great use of fruits consists in the vitamins they contain and other important elements, such as trace elements and antioxidants. And if some of these useful substances are stored in the fruit even during transport and long-term storage, then others, such as vitamin C, tend to decrease or be completely destroyed over time and at high temperatures.

This is why eating fresh, local and seasonal fruits is the healthiest and most useful way to enjoy them.

And yet, summer offers us an abundance of fruits, which cannot be eaten completely fresh, so preserving and storing them for the winter is important.

Old and traditional methods of preserving and preserving fruit for the winter are less common today. In the past, the world dried in the sun most kinds of orchard fruits: cherries, sour cherries, greens, plums, apples. Dry was done both in the sun and in smoke, in simple dryers that were built by households. This method is still used today, especially for plums, in commercial dryers, and greens, grapes and dried peaches are sold more in winter than imports.

Dried fruits are a simple, cheap and healthy way to keep them for the winter, especially if the dryers are organic, without the use of special chemicals.

Another old method of preserving fruit is pickling in barrels. Who doesn't love a slice of pickled beet or pickled apples? Farmers still keep this old and extraordinarily healthy method, and successful recipes are proudly passed from one house to another. Pickled fruits (and vegetables), ie fermented, contain a set of probiotic bacteria extremely useful for a healthy intestine and easy digestion. It is a pity that nowadays pickles are being replaced more and more often with marinade, based on vinegar and sugar, which in fact has digestive problems in many people.

With the discovery of the pasteurization process, it became possible to preserve the fruit in sealed containers, in syrup or in its own juice. And in the 1950s it became possible to pasteurize and preserve the fruit at home, so it became traditional to preserve the fruit in the form of compotes, squeezed juices, jam and magiun.

This form remains the most popular to date, especially in rural areas. And if the squeezed juices retain most of the original vitamin content, then compotes and jams are rather a way to preserve the carbohydrates in them, because the vitamins will be destroyed mostly in the process of boiling. A more economical and healthier option is to let the freshly prepared fruit soak in a little sugar until it leaves a thin juice, then to be pasteurized, with a little water, until boiling and sealed immediately. Such a form of preservation "in its own juice" will keep more vitamins, will save water, dishes and space on the shelves (usually use one-liter jars or smaller). And in winter you just need to add cold or hot water, or yogurt for a delicious and healthy dessert.

A modern way to preserve fruit for the winter is to freeze it. Indeed, bulky freezers have become common in housewives' kitchens, especially in the city, where traditional cellars are lacking. It is very simple to arrange the fruits in half or one kilogram portions, to put them in the freezer, and in winter just to take them out and eat them thawed or added to desserts and baked goods. In the frozen state, the fruit retains almost all vitamins and other useful substances.

But this method also has a downside: from an environmental point of view, freezing is harmful because it requires electricity throughout the storage period. If you had to keep a freezer at home only for fruit and if you calculated the cost of light to keep them, you will see how expensive these fruits are. On the other hand, if there are frequent power outages, the freezers thaw and the housewife will have to use a large amount of thawed fruit in a short time. Repeated freezing of a product is not recommended for food safety reasons.

Some fruits, however, can be kept fresh for a long time, such as apples, pears, grapes, quinces and other mostly autumn fruits. Under the right conditions, in cool, dry and well-ventilated places, these fruits can be stored until spring, although the content of vitamins and trace elements will inevitably decrease.

Whatever your favorite method of preserving your fruit, try to eat as much fresh and seasonal produce as possible. And preserve the surplus using as little energy, sugar and other preservatives as possible. Food safety during storage, cleaning, sterilization of containers and lids are just as important so that you can enjoy healthy and tasty products in the winter.

In the coming weeks I will come up with canned fruit and vegetable recipes. If you want to share your favorite recipes, write to us at the editorial office or send an e-mail to [email protected]

Video: ΕΥΦΟΡΗ ΓΗ - ΕΚΠΟΜΠΗ Νο 71 Κυνήγι τρούφας κι ένα καταπληκτικό πιάτο! 9 5 2018 (May 2022).