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With a slight smell of garlic and sage, with plenty of seeds… you eat and you seem to never get tired of these delicious breads!
- 200ml water
- ½ old teaspoon
- ½ teaspoon salt
- 2 tablespoons olive oil
- 1 teaspoon butter
- 20g Chopped sage leaves
- 1 teaspoon garlic cloves
- 500g wholemeal flour
- 1 sachet of dry yeast
- for greased on top:
- 1 or
- 1 tablespoon milk
- Mixture of seeds: flax, sesame, flower and pumpkin
Preparation time: over 120 minutes
RECIPE PREPARATION Aromatic seed braids:
We put the ingredients in the bread machine, in the order listed, we set the program on kneaded and leavened and after 90 'we take out the dough on the work table.
Divide the dough into 12 bulbs, form rolls that we weave, then place them in a tray lined with baking paper. Leave to rise for another 30 minutes and in the meantime turn on the stove oven.
Beat the egg with the milk and grease the braids with a brush. Sprinkle the seeds on top and bake the tray for 45 '.
Wholemeal pasta with olives and pumpkin seeds
I am in love with this recipe. It's an explosion of flavors.
300 gr wholemeal pasta (I used oats)
100 g cashews (left to soak in water for an hour)
approx. 70 gr. pumpkin seeds
2-3 tablespoons pumpkin oil (cold pressed)
100 gr. masline kalamata
7 cloves of garlic
salt to taste
While the pasta is boiling, prepare the sauce.
The hydrated cashew is put in a blender with approx. 100 ml of water and process until we obtain a fine consistency. If necessary, add more water, but a little because we want a creamy sauce. Then add the crushed garlic, salt and 1-2 tablespoons of pumpkin oil. We process until they are well mixed.
After the pasta has boiled and we have strained the water, we put a spoonful of pumpkin oil on them and mix, so that it does not stick.
Then add the cashew sauce, the ground pumpkin seeds in a grinder and the kalamata olives cut into small pieces.
If the olives are too salty, leave them in the water for a few hours.
These quantities are enough for 2 or 3 people, depending on how hungry they are.
It's a delight. They are very fragrant due to the pumpkin oil and seeds, and the olive pieces, like some small surprises, complement perfectly.
And what can not miss & # 8230.a salad of vegetables next to. I served it with a simple salad of grated carrots over which I put the juice of half a lemon.
If you like the recipe, pass it on to those close to you. And if you tried it and improved it to your liking, I would love to know what other magical ingredients you added.
Banana and egg wholemeal biscuits.
Wholemeal and soy flour biscuits with oatmeal, bananas and coconut, flavored with lemon or orange peel
Vegetarian pizza with wholemeal flour, tofu, olives and mushrooms.
Korean pancakes with brown rice
Korean pancakes with brown rice, soy milk and nuts or sunflower seeds, flavored with vanilla and coconut
Wholemeal pasta salad
Wholemeal pasta salad with red peppers and fresh mushrooms, seasoned with garlic and basil
Flavored ice bars are the easiest thing you can do. Take fruit juice, put it in shapes, put an ice cream stick and put it in the freezer. In a maximum of two hours you will already have a refreshing dessert. If you don't have the right dishes or you don't have ice cream sticks, you can use some long and thin bags, as in the picture.
Ice-flavored bars can be served as such or can be put in a soft drink instead of ice. It will have an extra flavor and is much more spectacular.
You can use any kind of fruit juice or just sugar water and various flavors. Moreover, you can try to make such sticks with certain fruits such as watermelon, which has a high water content and will freeze very nicely. In order to have something even more original, you can serve the coffee at the end of the meal with ice cream. This will give your guests a cool surprise.
Ice-flavored bars are served as a dessert or refreshing summer snack.
Other recommended ice cream recipes:
The term bulgur designates both the mixture of large milled grains of grain, and the mixture containing this mixture as the main ingredient. Although bulgur may contain several types of gr & acircu, it is usually made of gr & acircu hard, also known in our country as guircă (scientific name is Triticum durum).
It is often found in the Middle East, Europe and South Asia.
Bulgur sold for consumption is a quick-cooking option, the gr & acir being cleaned, parboiled, dried and ground. Not to be confused with the broken gr & acir that is not preferred.
How to use & icircn recipes?
Bulgur is an ingredient that is cooked similarly to rice or couscous, but has higher nutritional values. It is especially known as an ingredient in tabouleh (parsley salad with tomatoes and bulgur), but it can also be used instead of rice in pilafs, fillings, meatless burgers, soups. To use it, the bulgur is left to soak in liquid for at least 1 hour and a half, and then it is ready for consumption. It can be soaked in water, soup, tomato juice, or other liquids depending on the recipe for which it is prepared.
It is an ideal ingredient for those who prefer the vegetarian diet, being easy to use in recipes, with a higher content of fiber, protein and vitamins than in the case of white rice, and with a low glycemic index.
5 flavored pumpkin recipes for Halloween
A holiday imported from overseas, Halloween has become very popular in Romania as well. On the night of October 31, children go to "caroling" disguised as various characters, and adults prepare the traditional pumpkin. Slabsaugras.ro offers you some delicious pumpkin recipes to enjoy on Halloween night or whenever you feel like it!
The orange color of the pumpkin shows you, from the very beginning, that it is rich in beta-carotene, an important antioxidant substance, which your body converts into vitamin A. A cup of cooked pumpkin pulp has only 49 calories instead, it contains many vitamins and minerals good for your health. In addition to beta-carotene, pumpkin is a good source of potassium, magnesium, calcium, vitamin C and folic acid. In addition, it is tasty and fragrant, only good to include in various autumn recipes!
Pumpkin and yogurt pie
1 ½ cup of graham bread, one day old, crumbled
A tablespoon of oil
A large bucket of low-fat yogurt (approx. 1 kg)
A teaspoon of vanilla essence
A cup of pumpkin pulp, boiled for 10 minutes and drained
½ cup of brown sugar
A teaspoon of powdered or grated ginger
½ teaspoon of cinnamon
½ teaspoon of nutmeg
A tablespoon of orange juice
Preparation: Preheat the oven. Grease a round pan with oil and powder with flour. To prepare the crust, mix the bread crumbs with the oil and put it in the tray, pressing on top. Bake for 10 minutes. Prepare the filling, combining yogurt, vanilla essence, pumpkin pulp, brown sugar, cinnamon and nutmeg. Pour the mixture over the crust, then put in the freezer until it hardens and can be eaten.
Pumpkins with pumpkin
2 cups skim yogurt
A quarter cup + a tablespoon of sugar
2 cups of flour
A teaspoon of baking soda
A teaspoon of cinnamon
½ teaspoon of nutmeg
A cup of skim milk
2 tablespoons butter, melted
½ cup of pumpkin pulp boiled for 10 minutes and drained
Preparation: Mix the yogurt with the ¼ cup of sugar in a bowl and set aside. Separately, mix a tablespoon of sugar with flour, baking soda, cinnamon and nutmeg. In another bowl, mix the milk, melted butter, egg, pumpkin and yogurt mixture, mixing well. Add wet ingredients to the dry ones in the flour bowl and mix until you get a homogeneous composition. Put a little oil in a pan, let it heat up, then put a polish from the composition, let the pancake bake on one side, then turn it on the other side.
Creamy pumpkin soup
One kilogram of pumpkin
A finely chopped onion
2 cups chicken soup
A tablespoon of chili powder
2 cups canned beans
A cup of brown rice, boiled
The cane of corn kernels
Salt and pepper to taste
Preparation: Pierce the pumpkin peel with a fork in several places and put it in the microwave for 3-6 minutes, until it is soft enough to cut it in half. Cut it and cool it before removing the seeds. Bring a quarter cup of chicken broth to a boil and add the onion. Boil for 5-10 minutes. Add the rest of the soup, spices and beans. Boil over low heat. With a spoon, take out the pumpkin pulp and mix it in the soup. Put the corn and rice and cook for 10 minutes.
Lentil food with pumpkin
A medium onion, finely chopped
The lentil cane
3 cups water
350 g of pumpkin, peeled and cut into small cubes
3 tablespoons lemon juice
A bunch of chopped parsley
A teaspoon of ginger powder
A pinch of salt
A pepper knife tip
A tip of a cumin knife
½ cup of chopped leeks
Preparation: In a large enough pot, add onion, lentils and water and bring to a boil. Lower the heat and cover the pot. Boil the lentils for 30 minutes, stirring occasionally. Add pumpkin, lemon juice, parsley, ginger, salt, pepper and cumin and mix to combine ingredients. Cover the pot and cook until the pumpkin is soft for about 20-25 minutes. Before serving, sprinkle the chopped leeks in the soup bowl.
60 g of sugar-free chocolate, crushed
A tablespoon of oil
2/3 cup canned pumpkin puree
3 egg whites
½ sugar cane cough
½ cup of brown sugar
2 tablespoons vanilla essence
½ teaspoon of cinnamon
A pinch of salt
¼ cocoa cane
2/3 cane wholemeal flour
Optional: raw pumpkin seeds
Preparation: Preheat the oven and prepare the baking tray with baking paper or lining it with oil and a little flour. Put the chocolate and oil in a heat-resistant bowl and put in the oven until the chocolate melts, stirring halfway. Add the pumpkin puree and mix until smooth. In a large bowl, beat the egg whites, caster sugar and brown sugar until you get a light and fluffy composition. Add vanilla, cinnamon and salt and mix with the mixer until smooth. Add the pumpkin mixture and mix. Do the same with flour and cocoa. Put the dough in the pan and sprinkle with pumpkin seeds if you want. Put in the oven for 25 minutes, then leave to cool and cut the cake.
Where do sesame seeds come from. What do the plants that produce these miracle seeds look like
You see them everywhere - from pretzels and other pastries to salads and restaurant food. But have you ever wondered how they grow?
Sesame seeds come from sesame fruit
Susan is a plant native to the Middle East, India and East Africa, which is cultivated especially for its seeds, rich in vitamins, minerals and oleic acid, which are formed in the fruit of the plant.
Sesame plants are dried before the seeds are extracted
As the sesame fruit dries, it opens. Then, the seeds are "shaken" and gathered together.
The seeds are of several colors
Sesame seeds, as we know them, are cream. But there are several species: from white to black, red or brown.
Where it is grown
The largest producers of sesame seeds were, in 2012, Myanmar, China, India, Ethiopia and Sudan.
Sesame seeds have many health benefits
Delicious, fragrant and crunchy, these seeds are full of nutrients, minerals, antioxidants and vitamins. Sesame seeds are especially appreciated for oleic acid, which removes bad cholesterol from the body and cleanses the blood. They have very beneficial properties for growing children, due to the amino acids and quality proteins contained. They are an excellent source of B-complex vitamins (niacin, folic acid, thiamine, pyridoxine and riboflavin). Sesame seeds are also incredible sources of essential minerals such as iron, calcium, magnesium, zinc, selenium and copper. Include yourself in any favorite yogurt, salad or food.
Sesame seeds are essential for hummus
Sesame seeds are used to make tahini, a paste without which humus would not exist.
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Fruits with sunflower seeds
Fast fast, fast forward, start! This is the preparation proposed by Melisa today (MyBabyFood family), fast but tasty and nutritious.
„Ingredients for one serving:
- 1 small banana
- juice from a quarter of an orange
- a few cherries & # 8211 cut into 4
- sunflower seeds
- Ceylon cinnamon
How I proceeded:
- I hydrated the sunflower seeds overnight (or at least 2 hours). In the morning I crushed them with the garlic press
- I passed the banana with the fork, then I mixed it with the orange juice and I invited it in a bowl
- I decorated it with cherry pieces, sunflower seeds and Ceylon cinnamon
* for children under 1 year old, half a teaspoon of seeds will be used, and for those over 1 year old, a teaspoon ”
Serving and storing rustic wholemeal bread
After it has cooled completely on the grill, we can finally cut the bread! To cut any bread it is good to use a special bread knife, with a serrated blade. What a nice sound this shell has when you cut it !!
The bread is cut very nicely, does not crumble and is well baked. The peel is thin and floury.
The core is fluffy and smells enticing. Look at the structure of the flour! A good rustic bread with wholemeal flour! How about a slice of fresh bread greased with butter? It has a great texture, fantastic taste and aroma and is also filling. In addition, it has a much lower glycemic index than white bread. The bread is also kept for a week wrapped in thick linen or cotton towels (not in a bag!) Or in a special bread box.
If you like bread with seeds, I still recommend it a great recipe: multigrain bread with 3 types of flour (black, rye and white) and seeds. It bakes normally, in the pan, not in the pot.
It is worth trying this too rustic bread recipe with wholemeal flour and seeds! It is tasty, rich and consistent.
Fasting buns with poppy seeds - fragrant, soft and tender!
Fasting buns with poppy seeds. These buns are very tasty, although they do not contain milk or eggs. The recipe is the simplest possible, however the buns are fluffy. They are perfect served with jam or butter with a cup of tea.
-poppy seeds (sesame, cumin).
METHOD OF PREPARATION:
1. In the bowl in which you will knead the dough, mix the warm water with sugar and yeast.
2.Then pour the oil, mix and add half the amount of sifted flour and salt. Mix with a spoon.
3. Gradually incorporate the remaining flour and knead the dough for 5-7 minutes, until it becomes soft and elastic. Grease the bowl and dough with oil, cover with cling film and leave in a warm place, away from drafts, for 1 hour, until it increases well in volume.
4. Work the puff pastry a little and divide it into 8 approximately equal pieces, which you round.
5. Take a ball of dough, sprinkle it with flour and roll it into a thin oval, which you then roll into a roll. Thus form all the buns.
Advice. When rolling the dough, lightly roll out the roll with your fingers so that it is longer.
6. Place the buns on the tray lined with baking paper, cover them with cling film or plastic bag and let them rise for 30 minutes.
7.Then grease the buns with flour mixed with water, sprinkle them with poppy seeds and bake them in the preheated oven to 200 ° C for 20 minutes, depending on the oven.
8.Mix the water with the sugar and bring the syrup to a boil. The syrup must be ready when you take the buns out of the oven.
9. Grease the hot buns with hot syrup.
It looks incredible, but although they do not contain milk or eggs, the buns are so fluffy and tasty. The dough has a neutral taste, and without the syrup, the buns are not sweet at all.