milk

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Hot drinks

 

The weather is cold I want to warm up not only outside, but also to “refuel” cushy inside. No, no, I don’t mean alcohol in its purest form, I mean a lovely non-alcoholic hot drinks, or with the addition of a small amount of wine or rum that will make our lives warmer will bring a cheerful note.

So, prepare sbiten. traditional Russian winter hot drink. The first mention of this drink have been found in Slavonic Chronicles in 1128. Sbiten has anti-inflammatory and warming effect. Recipe: 150 grams of honey, 150 g sugar, 1.5 g of clove, cinnamon, ginger, cardamom, Bay leaf, 1 liter of water. Mix honey with water, boil 20 minutes, add spices, simmer for another 5 minutes, drain. Recipes brought down a lot, but I liked this.

Hot chocolate is quickly absorbed by the body than standard tile, leaving a feeling of satiety, improves mood, suppresses cough. To make this hot drink will need 3 tablespoons cocoa powder, 2 tablespoons sugar, pinch of salt, 300 ml of milk Continue reading

How to make ice cream

 

The first ice cream was a mixture of fruit juice, snow and ice. In Russia, for example, ice cream is produced from well frozen and finely podroblennogo milk. Therefore, how to make ice cream, well known by our ancestors and their recipes have come down to us, although with some changes and additions.

How to make ice cream, and what do I need?

Recipes on the Internet so full, it’s not a problem. But it will not hurt to learn what is needed and what is not recommended to get a divine treat. In particular, the best fixture receiving air and light ice cream is

electroorganic, against the technology will not argue. It is not only good ice cream mixes and cools the mixture in the cooking process. Otherwise you will need to constantly whisk the mixture to make ice cream in a blender or with a mixer.

By the way, add in milk mixture of alcohol: on a pound of ice cream 50 grams of cognac or rum, will add tenderness and flavor. As for fruit Continue reading

World cuisine.

 

Uzbek national cuisine is characterized by the extensive use of meat. Traditionally the Uzbeks prefer mutton, beef consume rarely, horse meat for cooking some foods (cooked sausages, etc.), even less. Fish is little used, mainly the population living in coastal areas.

The characteristic feature of modern Uzbek national dishes – use for cooking a variety of vegetables: carrots, pumpkins, potatoes, tomatoes, turnips, etc. Although potatoes, cabbage, tomatoes, eggplant began to be cultivated in Uzbekistan since the end of the XIX century, now in the Republic of these vegetables are grown and eaten everywhere. Wide application in Uzbek cuisine found various herbs, both cultivated and wild.

Such spices as coriander, mint, Basil, red pepper and others are added to foods in considerable doses.

The larger portion of Uzbek Continue reading

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