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Tort Andrei

Tort Andrei


Beat the egg whites with a pinch of salt and then add the sugar, continue mixing until the sugar melts. Put the flour in the rain, then put it in a pan greased with oil and lined with flour. Put in the hot oven.

Mix the yolks with the sugar and milk and then put them on the fire (but be careful the fire is very small). Stir gently until thickened. Let cool. We prepare the gelatin according to the instructions and then we mix it over the cold cream. Beat the whipped cream, then mix about three quarters of the whipped cream with the cream.

In a saucepan we will put food foil over which we will put the cake top that we will syrup (water with sugar we will boil them, and when it reaches room temperature we will add the essence).

Once the syrupy top will be put on the cream and the cherries, which we will press a little with our finger, until it enters the cream, then we will cover it with foil and let it cool for about 4-5 hours.

After 5 hours we will take out the cake and put it on a plate and decorate it as you like. I garnished it with the remaining whipped cream and tangerines, strawberries, peaches and kiwi.

Good appetite!!!!


How to make chocolate mousse with mascarpone?

I put the gelatin sheets to hydrate in a bowl with a lot of very cold water. They need approx. 10 minutes of hydration.

In a saucepan I heated 200 ml of whipped cream. I didn't let it boil until only 80 C. I pulled the pan aside and added the hydrated and well-squeezed gelatin sheets in my palms. I quickly mixed it with a whisk to make sure the gelatin melted and I immediately added the broken chocolate to the pieces. I left it still for 2-3 minutes, after which I incorporated it well with the aim, making sure that the unmelted pieces of chocolate do not remain. At the end I put a pinch of salt. Salt is necessary in any dessert and in this case it enhances the aroma of chocolate.

I let this sauce cool for a few minutes. It should be warm but not hot.

In parallel, I beat the rest of the whipped cream (1000 ml) and sweetened it with 200 g of powdered sugar. Here you see in detail how to beat natural whipped cream. It is very important that the whipped cream is very cold, kept in the refrigerator at least 4-6 hours before beating. At the end I added the mascarpone and mixed it very short & # 8211 a few seconds & # 8211 at low speed. I worked with the food processor.

The chocolate sauce with gelatin is also prepared. Be careful not to get too cold and start making gelatin! If this happens, there is no tragedy: place the pan on the steam bath (not directly on the flame!) And gently heat the sauce until it becomes fluid again.

Never pour the gelatin composition over the rest of the cold cream (in this case cold whipped cream) because it will coagulate in vain, forming conglomerates. It must first be tempered. I took out 2-3 tablespoons of whipped cream and incorporated it into the hot chocolate sauce from the pan, mixing well with a whisk. I repeated the operation and mixed well again.

Only now I poured all the temperate contents of the pan over the rest of the whipped cream and I incorporated it gently but quickly, so as to obtain a light and homogeneous mousse.

Now we have to move fast! I put the Oreo biscuits broken into quarters in the cream and I mixed everything delicately. I immediately poured the chocolate cream with Oreo in the shape of a cake taken out of the cold.

I quickly leveled with a spatula and put this Oreo Cake in the fridge for 4-6 hours (best overnight).


If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Amandina cake - and more useful tips

  • We assemble Amandina Cake in the tray in which we baked it, or directly on the plate. I recommend you assemble it in the tray, because this way the syrup and the distribution cream do not drain evenly. Thus, at the end we can have a "naked cake", because it already looks very nice when we take it out of the tray.
  • Decorate the cake with the rest of the cream. I also put edible flowers, which add a "wow" to the cake.
  • It is very important to beat the egg whites very very well. It is preferable to use a mixer for at least 10-15 minutes. We beat the foam with the caster sugar until the sugar granules are no longer felt and the meringue does NOT fall out of the bowl when we turn it upside down.
  • If you beat the egg whites very well, the baking powder is no longer necessary. But I wrote it in the recipe as an option, to be sure that everything will grow.


Andrei Cake - Recipes

"As I promised, this is about HOPE.

HEALING PROPERTIES

In folk medicine, infusion, decoction and tincture of hops are used as a sedative for insomnia, nervous arousal, epilepsy, hysteria, neurasthenia, neuralgia, dizziness, headache, palpitations with palpitations, increased sexual excitability, frequent emissions, erythema, erythema and heart failure, with vomiting in pregnant women and children, seasickness, watering in bed. Hop pillows are used as hypnotics, especially when other medications are contraindicated.

Infusions of ripe hop inflorescences are prescribed to improve digestion, appetite for chronic hyposecretory gastritis, gastroenteritis, gallbladder diseases, for infectious-toxic liver damage, for viral hepatitis, jaundice. Hop cones are used for diseases of the kidneys, bladder and urinary tract, with cystitis.

Hops are used for the flu, whooping cough, cough, pulmonary tuberculosis and acute respiratory diseases.
Traditional medicine recommends the decoction of hop flowers for cancer of the lungs, stomach, liver. The herbal infusion is used to improve vision, it is used for dropsy, malaria, prostatitis, for the treatment of gonorrhea and helminthic invasion.

An infusion or decoction of hop inflorescences is used for amenorrhea, dysmenorrhea, estrogen deficiency, as well as for hyperlactation and cessation of breastfeeding.
Externally, the infusion of hop inflorescences is used in the form of lotions and ointments for joint diseases, radiculitis, burns, frostbite, bruises, scabies, fungal skin lesions, infected wounds and bath ulcers - for rheumatism and gout.

PHARMACOLOGICAL EFFECT

Hop fruits have a calming, anti-inflammatory, diuretic, antispasmodic, bactericidal effect. The main substances that determine the medicinal properties of hops are bitterness, phenolic compounds and essential oil.
The bitterness of lupulin has a calming effect on the central nervous system. The components of the essential oil are also responsible for the sedative effect of hops, especially volatile alcohol, the concentration of which increases on drying, reaching a maximum after 2 years of storage. To enhance the sedative effect of hops, it is often prescribed in combination with valerian or other herbs.

In the experiment, medicinal preparations based on hop resins accelerate tissue regeneration, normalize blood count and increase the secretory activity of the stomach.

The bitterness of hops has strong antiseptic properties. They inhibit the growth of phytopathogenic fungi, lead to the death of some of them, delay the growth of dermatomycetes (pathogens of trichophytosis, crust, etc.), suppress the development of gram-positive, resistant to acid and in high concentrations and gram-negative bacteria. The α- and β acids of which hop resins are composed have antibiotic activity and are in fact antibiotics.

The bitterness of hops has strong antiseptic properties. They inhibit the growth of phytopathogenic fungi, lead to the death of some of them, delay the growth of dermatomycetes (pathogens of trichophytosis, crust, etc.), suppress the development of gram-positive, resistant to acid and in high concentrations and gram-negative bacteria. The α- and β acids that make up hop resin have antibiotic activity and are essentially antibiotics.
Hop essential oil is also effective against gram-positive bacteria and fungi.
The bitterness of hops stimulates appetite and improves digestion. The use of a decoction of hop cones improves gastric secretion and gastric emptying function in patients with chronic gastritis with secretory insufficiency.
Flavonoids and vitamins have an anti-ulcer, hair-strengthening effect of the plant extract.
The phenolic compounds of hops have pronounced antioxidant properties, calcones and flavanones neutralize free radicals, inhibit the oxidation of free radicals that underlie the development of atherosclerosis, inflammation, carcinogenesis and other pathological processes.

For insomnia:
Pour 200 ml of boiling water 1-2 teaspoons. inflorescences. After 15 minutes. filter. Take 10 minutes before bed.
With nervous or sexual arousal, hysteria, migraine:
Prepare 250 ml of 1 tablespoon boiling water. l. hop cones. Boil on low heat for 15 minutes. After 30 min. Strain it. Take a quarter cup three times a day.

With cystitis:
Steam 2 tbsp. l. hops 0.5 liters of boiling water. Strain after 2 hours.
Drink 1/4 cup before meals and at bedtime for 7 days. For chronic forms of pyelonephritis and cystitis, consume 1/2 cup four times a day.

With kidney inflammation:
Pour a liter of boiling water over 1 tablespoon. l. inflorescences. Boil for 15 minutes.
It is filtered and divided into 4 doses taken throughout the day.
At each infusion, drink an additional 1 glass of pure water. This will help keep your body hydrated.
For the treatment of cholecystitis:
Prepare 2 tablespoons. l. hops 300 ml boiling water. Wrap the container with infusion.
Strain after 3 hours. Take 1/2 cup three times a day.

Liver detoxification:
2 tablespoons. l. inflorescences with a glass of boiling water in a thermos, leave for 12 hours, filter. Boil a glass of low-fat milk. Mix both liquids.
Divide into 3 portions and drink cold each time after meals.
The course is 12 days, then take a week off.
Hops restore the liver after any intoxication, including drug intoxication and alcohol intoxication.

For veins swollen with varicose veins:
Pour 2 tbsp. l. inflorescences 500 ml boiling water. Boil in a water bath for 15 minutes.
Insist 40 minutes, filter. Drink 1/2 cup three times a day for a week. Dampen the cloth in the broth and apply it on the inflamed veins.

For gallbladder pain, migraine:
Pour 3 tbsp. l. cones 100 ml alcohol. Left for 10 days in a dark and warm place, shaking the container daily. Filter. Take 40 drops diluted in 50 ml of water 3 times a day for a week. The course is 1 month.
With polyarthritis:
vodka and honey - 500 ml each
hops (cones) - 1 tbsp. l. with the tip.
Connect all components. Pour into a container with a tight lid.
Left in the dark for 10 days, strain.
Take the medicine 3 times a day until the exacerbation disappears.

CONTRAINDICATIONS.

Plant abuse causes abdominal pain, nausea, vomiting, dizziness and severe weakness. Do not use bitter sedatives for more than a month, discontinue at least 30 days each time. For serious illnesses, treat with hops only after consulting a doctor.
Hop fruits are contraindicated:
- age up to 3 years
- during pregnancy, breastfeeding
- for gynecological diseases accompanied by tumors
- individual intolerance
- depression.
When applied externally, hops have no contraindications, except for allergies ", Lidia fecioru transmitted on her Facebook page.


If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Why Andrei Tinu was dismissed

Andrei Tinu (34 years old) is a Romanian lawyer and politician. He was appointed head of the National Authority for Citizenship on March 8, 2017, with the rank of Secretary of State.

DNA prosecutors accuse him in a corruption and organized crime case in which Tinu was investigated for allegedly facilitating obtaining Romanian citizenship in exchange for sums of money. The network involves Russian, Ukrainian and Arab citizens.

Prime Minister Ludovic Orban considered that the position held by Andrei Tinu, with the rank of Secretary of State, is eminently political, therefore he dismisses it. In January 2020, Andrei Tinu sued the government and obtained the suspension of the dismissal, on the grounds that Prime Minister Ludovic Orban violated labor law. The court's decision is provisional but enforceable. Andrei Tinu returns to office, but Prime Minister Ludovic Orban dismisses him again.

The control body started the investigations at the National Authority for Citizenship last summer, following notifications received by Ana Birchall, the then Minister of Justice.

The Orban government also released Marius Bozgan, vice president of the National Authority for Citizenship, Andrei Tinu's right hand.


VIDEO - Cake spread on the road, on St. Andrew's Day: accident with three victims in Bălţaţi

An entire family arrived at the hospital after its members were injured in a serious accident that took place yesterday at noon in Bălţaţi. They were to arrive on the day of the driver's son, whose name is Andrei and who lives in the city of Iasi. Around 2 pm, the family, who were traveling by car from Paşcani to Iaşi, had arrived in S & acircrca.

Their car collided with another car that had gotten in their way, on a side road, without giving them priority. The two cars collided violently.

The road accident took place on DN 28, between Bălţaţi and S & acircrca localities, at the intersection with DJ 282E, towards Măd & acircrjeşti. Two cars were involved, with four people injured, in the conditions of a dry road. The preliminary cause - not giving priority to the exit from the secondary road & rdquo, specified those from the Iaşi Regional Roads. The one who came to collect the things from the hit car was the very celebrated celebrant, to whom the family did not reach.

& ldquo & Icircn the car was my father and my mother, grandmother & hellip They were coming from Paşcani, they had to get to my birthday. "We're all in the hospital, Grandma is the worst," the driver said as he pulled things out of the car. He looked bitterly at the crushed cake all over the car, but also at what was left of the goods his parents were carrying: potatoes, oil, pillows, and more. The driver who entered the European without insuring himself and the passenger on the right escaped unharmed, and the former is being investigated for the crime of culpable bodily harm.


How to make chocolate mousse with mascarpone?

I put the gelatin sheets to hydrate in a bowl with a lot of very cold water. They need approx. 10 minutes of hydration.

In a saucepan I heated 200 ml of whipped cream. I didn't let it boil until only 80 C. I pulled the pan aside and added the hydrated and well-squeezed gelatin sheets in my palms. I quickly mixed it with a whisk to make sure the gelatin melted and I immediately added the broken chocolate to the pieces. I left it still for 2-3 minutes, after which I incorporated it well with the aim, making sure that the unmelted pieces of chocolate do not remain. At the end I put a pinch of salt. Salt is necessary in any dessert and in this case it enhances the aroma of chocolate.

I let this sauce cool for a few minutes. It should be warm but not hot.

In parallel, I beat the rest of the whipped cream (1000 ml) and sweetened it with 200 g of powdered sugar. Here you see in detail how to beat natural whipped cream. It is very important that the whipped cream is very cold, kept in the refrigerator for at least 4-6 hours before beating. At the end I added the mascarpone and mixed it very short & # 8211 a few seconds & # 8211 at low speed. I worked with the food processor.

The chocolate sauce with gelatin is also prepared. Be careful not to get too cold and start making gelatin! If this happens, there is no tragedy: place the pan on the steam bath (not directly on the flame!) And gently heat the sauce until it becomes fluid again.

Never pour the gelatin composition over the rest of the cold cream (in this case cold whipped cream) because it will coagulate in vain, forming conglomerates. It must first be tempered. I took out 2-3 tablespoons of whipped cream and incorporated it into the hot chocolate sauce from the pan, mixing well with a whisk. I repeated the operation and mixed well again.

Only now I poured all the temperate contents of the pan over the rest of the whipped cream and I incorporated it gently but quickly, so as to obtain a light and homogeneous mousse.

Now we have to move fast! I put the Oreo biscuits broken into quarters in the cream and I mixed everything delicately. I immediately poured the chocolate cream with Oreo in the shape of a cake taken out of the cold.

I quickly leveled with a spatula and put this Oreo Cake in the fridge for 4-6 hours (best overnight).


Video: How to use Russian nozzle piping tips to make beautiful flowers in 7 easy steps!