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Easter Panacris

Easter Panacris



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Countertop preparation method:

Separate the eggs, rub the yolks with a pinch of salt, grated lemon peel and rum essence. Separately beat the egg whites with the sugar and lemon juice, dripping from time to time, then add to the yolk composition, alternating 1 tablespoon of egg whites, 1 tablespoon of oil. Sift the flour, then add it in the rain together with the baking powder, quenched with lemon juice, stirring gently until all the ingredients are incorporated. In the tray lined with margarine and flour, pour half of the composition and put it in the oven over low heat, until it catches a little and gets gloss on top.

For the filling: The cottage cheese is rubbed well with caster sugar, eggs, rum essence, salt and semolina. Remove the tray from the oven with the dough, pour the cream cheese, then the rest of the remaining composition, sprinkle the raisins and put in the oven immediately, approx. 30 minutes.

After it has cooled, sprinkle with powdered sugar and vanilla.


Campaign mechanism:

Each month, there will be a host, a blogger, who will propose the theme: a dish or traditions specific to the current month. You can write about the proposed dish or about traditions. There is no limit to words or articles published.

In the article, please insert a link to this article and to the host's proposal. The links should be dofollow.

If people who are not bloggers also participate, those articles will be published by me or the monthly host, on personal blogs, in the form of GUEST POST, with the picture signed by the author and a clear specification of the author's name.


Glycemic Index Guidelines

Wondering which foods are most likely to spike your blood sugar levels? To find out the answer, some people reference the glycemic index, a rating system that & # 39s used to show the effect of carb-containing foods on blood sugar.

On the glycemic index, carbs are assigned a score from zero to 100. At the high end, 100 represents a significant spike caused by glucose. Scores of 70 to 100 indicate high-glycemic foods. A score of 55 or less goes to low-glycemic foods. Scores falling between these two groups have a moderate effect, according to the Mayo Clinic. While your blood sugar will still peak within a general timeframe after eating, low-glycemic foods ensure that the peak is not too large.

But you don't have to rely solely on the glycemic index if you want to know how a food will affect your blood sugar levels, says Palinski-Wade. While the tool can be useful, it also has some flaws: & quotIt can be confusing, & quot she says. & quot [In this system,] watermelon has a higher glycemic index range than a can of regular cola. & quot In general, & # 39re better off monitoring your portion sizes and carb and fiber intake than relying on the glycemic index, says Palinski-Wade .


For the filling:

The sugar is dissolved in warm milk and together with the yolks, salt, some of the fat and flavors, they are put in the pan of the bread machine. Add all the flour and granulated yeast dissolved in a little lukewarm water (if we use fresh yeast, then we make a mayonnaise). Start the bread machine and in the first 10 minutes of kneading, drip a little, all the rest of the fat. Choose the program for sweet, greasy dough, and after about an hour and a half, the dough is ready. Remove the dough and divide it in half. Place a sheet in a tray lined with baking paper and greased with butter, and the rest of the dough is made into a three-way braid that is placed over the crust sheet, forming a ring. Leave to rise for another 30 minutes.

For Easter filling at the bread machine

Mix all the ingredients well and add the raisins at the end. After the dough has risen in the pan, just before putting the dough in the oven, put the cheese composition in the composition formed in the pan. Bake, at first on a faster heat, 180 degrees Celsius, then lower the temperature to 165 degrees and leave for 35-40 minutes. At the end, do the test with the toothpick, to check if it is baked.


Traditional Easter

Melt the butter for the dough and leave to cool a little. Put the flour in a large bowl. Make a hole in the middle and sprinkle the salt on the edge.

Mix the yeast with the milk, pour it into the pit and sprinkle with a little flour. Leave to rise for about 20 minutes, covered, until the flour layer cracks. Then add the butter, egg and sugar.

Mix the dough with the spiral arms of the mixer until the dough comes off the bowl. Cover this thick dough and let it rise for 1-2 hours in a warm place.

Preheat the oven to 190 ° C (170 ° C with fan or stage 3). Grease the form and line it with flour. Spread the dough, with which the shape is wallpapered, also with edges. Allow the dough to rise in the form for 20 minutes.

Meanwhile, wash the lemon well for decoration, wipe and grate half of the peel. Separate the egg.

Put the cottage cheese, cream, sour cream, semolina, sugar, egg yolk, lemon peel and raisins in a large bowl and mix until a homogeneous cream is obtained. Beat the egg white foam with salt and add to the cheese composition.

Put the cheese composition in the form and smooth it to the surface. Bake the pasca for about 40 minutes, until it turns golden on the surface. If it browns too quickly, cover the surface with aluminum foil. After the cooking time has elapsed, leave it in the oven for another 15 minutes. Then remove, carefully remove from the form and leave to cool on a cake rack.


Healthy KetoTM Beverages and Food

Now that I’ve mentioned a little bit about the food and drink you should avoid while on a low carb diet, here’s the good news: there are many delicious items you can enjoy while on the keto diet for beginners. To make it easy for you to compare the healthy items with those to avoid, I've put them together in this section:

The best beverage choice while in ketosis is pure water. Choose filtered or spring water, sparkling or bottled.

Other Healthy KetoTM choices include:

Carbonated drinks unsweetened or sweetened with xylitol, stevia or erythritol

Apple cider vinegar added to spring water

Coffee in small quantities, preferably only one cup a day

You may drink tea through the day if it is naturally decaffeinated. Many people use tea to help them fast longer when they begin to combine keto with intermittent fasting. (I’ll cover intermittent fasting later in this document.)

If you use cream, use organic half and half or whole cream. If you can get grass-fed it would be even better.


It’s good to add some electrolytes to your water, to help your transition to ketosis. Your body needs these minerals, especially potassium, magnesium and even salt (sea salt) (12).

Beverages to Avoid

Avoid the following liquids:

Diet soda or any drink with aspartame, Nutrasweet, Equal, Splenda, sucralose, saccharine or acesulfame potassium (another artificial sweetener)

Coconut water (because of sugar content)

Sweetened cranberry juice

Milk, except for half and half and whole cream.


Carbohydrates and Blood Sugar

When people eat a food containing carbohydrates, the digestive system breaks down the digestible ones into sugar, which enters the blood.

  • As blood sugar levels rise, the pancreas produces insulin, a hormone that prompts cells to absorb blood sugar for energy or storage.
  • As cells absorb blood sugar, levels in the bloodstream begin to fall.
  • When this happens, the pancreas starts making glucagon, a hormone that signals the liver to start releasing stored sugar.
  • This interplay of insulin and glucagon ensures that cells throughout the body, and especially in the brain, have a steady supply of blood sugar.

Carbohydrate metabolism is important in the development of type 2 diabetes, which occurs when the body can’t make enough insulin or can’t properly use the insulin it makes.

  • Type 2 diabetes usually develops gradually over a number of years, beginning when muscle and other cells stop responding to insulin. This condition, known as insulin resistance, causes blood sugar and insulin levels to stay high long after eating. Over time, the heavy demands made on the insulin-making cells wears them out, and insulin production eventually stops.

Glycemic index

In the past, carbohydrates were commonly classified as being either “simple” or “complex,” and described as follows:

Simple carbohydrates:

These carbohydrates are composed of sugars (such as fructose and glucose) which have simple chemical structures composed of only one sugar (monosaccharides) or two sugars (disaccharides). Simple carbohydrates are easily and quickly utilized for energy by the body because of their simple chemical structure, often leading to a faster rise in blood sugar and insulin secretion from the pancreas - which can have negative health effects.

Carbohydrate complex:

These carbohydrates have more complex chemical structures, with three or more sugars linked together (known as oligosaccharides and polysaccharides). Many complex carbohydrate foods contain fiber, vitamins and minerals, and they take longer to digest - which means they have less of an immediate impact on blood sugar, causing it to rise more slowly. But other so called complex carbohydrate foods such as white bread and white potatoes contain mostly starch but little fiber or other beneficial nutrients.

Dividing carbohydrates into simple and complex, however, does not account for the effect of carbohydrates on blood sugar and chronic diseases. To explain how different kinds of carbohydrate-rich foods directly affect blood sugar, the glycemic index was developed and is considered a better way of categorizing carbohydrates, especially starchy foods.

The glycemic index ranks carbohydrates on a scale from 0 to 100 based on how quickly and how much they raise blood sugar levels after eating. Foods with a high glycemic index, like white bread, are rapidly digested and cause substantial fluctuations in blood sugar. Foods with a low glycemic index, like whole oats, are digested more slowly, prompting a more gradual rise in blood sugar.

  • Low-glycemic foods have a rating of 55 or less, and foods rated 70-100 are considered high-glycemic foods. Medium-level foods have a glycemic index of 56-69.
  • Eating many high-glycemic-index foods - which cause powerful spikes in blood sugar - can lead to an increased risk for type 2 diabetes, (2) heart disease, (3), (4) and overweight, (5,6) ( 7). There is also preliminary work linking high-glycemic diets to age-related macular degeneration, (8) ovulatory infertility, (9) and colorectal cancer. (10)
  • Foods with a low glycemic index have been shown to help control type 2 diabetes and improve weight loss.
  • A 2014 review of studies researching carbohydrate quality and chronic disease risk showed that low-glycemic-index diets may offer anti-inflammatory benefits. (16)
  • The University of Sydney in Australia maintains a searchable database of foods and their corresponding glycemic indices.

Many factors can affect a food’s glycemic index, including the following:

  • Processing: Grains that have been milled and refined — removing the bran and the germ — have a higher glycemic index than minimally processed whole grains.
  • Physical form: Finely ground grain is more rapidly digested than coarsely ground grain. This is why eating whole grains in their “whole form” like brown rice or oats can be healthier than eating highly processed whole grain bread.
  • Fiber content: High-fiber foods don’t contain as much digestible carbohydrate, so it slows the rate of digestion and causes a more gradual and lower rise in blood sugar. (17)
  • Ripeness: Ripe fruits and vegetables tend to have a higher glycemic index than un-ripened fruit.
  • Fat content and acid content: Meals with fat or acid are converted more slowly into sugar.

Numerous epidemiologic studies have shown a positive association between higher dietary glycemic index and increased risk of type 2 diabetes and coronary heart disease. However, the relationship between glycemic index and body weight is less well studied and remains controversial.

Glycemic load

One thing that a food’s glycemic index does not tell us is how much digestible carbohydrate - the total amount of carbohydrates excluding fiber - it delivers. That’s why researchers developed a related way to classify foods that takes into account both the amount of carbohydrate in the food in relation to its impact on blood sugar levels. This measure is called the glycemic load. (11,12) A food’s glycemic load is determined by multiplying its glycemic index by the amount of carbohydrate the food contains. In general, a glycemic load of 20 or more is high, 11 to 19 is medium, and 10 or under is low.

The glycemic load has been used to study whether or not high-glycemic load diets are associated with increased risks for type 2 diabetes risk and cardiac events. In a large meta-analysis of 24 prospective cohort studies, researchers concluded that people who consumed lower-glycemic load diets were at a lower risk of developing type 2 diabetes than those who ate a diet of higher-glycemic load foods. (13) A similar type of meta-analysis concluded that higher-glycemic load diets were also associated with an increased risk for coronary heart disease events. (14)

Here is a listing of low, medium, and high glycemic load foods. For good health, choose foods that have a low or medium glycemic load, and limit foods that have a high glycemic load.

Low glycemic load (10 or under)

  • Bran cereals
  • Apple
  • Orange
  • Kidney beans
  • Black beans
  • Lenses
  • Wheat tortilla
  • Skim milk
  • Cashews
  • Peanuts
  • Carrots

Medium glycemic load (11-19)

  • Pearled barley: 1 cup cooked
  • Brown rice: 3/4 cup cooked
  • Oatmeal: 1 cup cooked
  • Bulgur: 3/4 cup cooked
  • Rice cakes: 3 cakes
  • Whole grain breads: 1 slice
  • Whole-grain pasta: 1 1/4 cup cooked

High glycemic load (20+)

  • Baked potato
  • French fries
  • Refined breakfast cereal: 1 oz
  • Sugar-sweetened beverages: 12 oz
  • Candy bars: 1 2-oz bar or 3 mini bars
  • Couscous: 1 cup cooked
  • White basmati rice: 1 cup cooked
  • White-flour pasta: 1 1/4 cup cooked (15)

Here & # 8217s a list of the glycemic index and glycemic load for the most common foods.

References

2. de Munter JS, Hu FB, Spiegelman D, Franz M, van Dam RM. Whole grain, bran, and germ intake and risk of type 2 diabetes: a prospective cohort study and systematic review. PLoS Med. 20074: e261.

3. Beulens JW, de Bruijne LM, Stolk RP, et al. High dietary glycemic load and glycemic index increase risk of cardiovascular disease among middle-aged women: a population-based follow-up study. J Am Coll Cardiol. 200750:14-21.

4. Halton TL, Willett WC, Liu S, et al. Low-carbohydrate-diet score and the risk of coronary heart disease in women. N Engl J Med. 2006355:1991-2002.

5. Anderson JW, Randles KM, Kendall CW, Jenkins DJ. Carbohydrate and fiber recommendations for individuals with diabetes: a quantitative assessment and meta-analysis of the evidence. J Am Coll Nutr. 200423:5-17.

6. Ebbeling CB, Leidig MM, Feldman HA, Lovesky MM, Ludwig DS. Effects of a low-glycemic load vs low-fat diet in obese young adults: a randomized trial. JAMA. 2007297:2092-102.

7. Maki KC, RainsTM, Kaden VN, Raneri KR, Davidson MH. Effects of a reduced-glycemic-load diet on body weight, body composition, and cardiovascular disease risk markers in overweight and obese adults. Am J Clin Nutr. 200785:724-34.

8. Chiu CJ, Hubbard LD, Armstrong J, et al. Dietary glycemic index and carbohydrate in relation to early age-related macular degeneration. Am J Clin Nutr. 200683:880-6.

9. Chavarro JE, Rich-Edwards JW, Rosner BA, Willett WC. A prospective study of dietary carbohydrate quantity and quality in relation to risk of ovulatory infertility. Eur J Clin Nutr. 200963:78-86.

10. Higginbotham S, Zhang ZF, Lee IM, et al. Dietary glycemic load and risk of colorectal cancer in the Women & # 8217s Health Study. J Natl Cancer Inst. 200496:229-33.

11. Liu S, Willett WC. Dietary glycemic load and atherothrombotic risk. Curr Atheroscler Rep. 20024:454-61.

12. Willett W, Manson J, Liu S. Glycemic index, glycemic load, and risk of type 2 diabetes. Am J Clin Nutr. 200276: 274S-80S.

13. Livesey G, Taylor R, Livesey H, Liu S. Is there a dose-response relationship of dietary glycemic load to risk of type 2 diabetes? Meta-analysis of prospective cohort studies. Am J Clin Nutr. 201397:584-96.

14. Mirrahimi A, de Souza RJ, Chiavaroli L, et al. Associations of glycemic index and load with coronary heart disease events: a systematic review and meta-analysis of prospective cohorts. J Am Heart Assoc. 20121: e000752.

15. Foster-Powell K, Holt SH, Brand-Miller JC. International table of glycemic index and glycemic load values: 2002. Am J Clin Nutr. 200276:5-56.

16. Buyken, AE, Goletzke, J, Joslowski, G, Felbick, A, Cheng, G, Herder, C, Brand-Miller, JC. Association between carbohydrate quality and inflammatory markers: a systematic review of observational and interventional studies. The American Journal of Clinical Nutrition Am J Clin Nutr. 99(4): 2014813-33.

17. AlEssa H, Bupathiraju S, Malik V, Wedick N, Campos H, Rosner B, Willett W, Hu FB. Carbohydrate quality measured using multiple quality metrics is negatively associated with type 2 diabetes. Circulation. 2015 1-31: A: 20.

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Easter cannot be missing from the Easter table. It seems complicated to prepare, but it is not. Here is a recipe from retete-usoare.info!

Ingredients

For the dough

  • 20 g of fresh yeast or 7 g of dry yeast
  • 85 ml of milk
  • 370 g of flour
  • 70 g of sugar
  • 85 g of butter
  • 1.5 tablespoons refined sunflower oil (or other odorless oil)
  • 2 eggs
  • a teaspoon of vanilla sugar
  • ½ teaspoon of salt.

For the filling

  • 200 g of sweet cottage cheese
  • 50 g of fermented cream 20%
  • an egg
  • 80-100 g of sugar
  • 50 g of raisins
  • 50 g of butter
  • 30 g of corn starch
  • a pinch of salt
  • a teaspoon of vanilla sugar
  • peel on half a small lemon.
  • Others: an egg and a spoonful of milk, to grease the preparation before baking.

All ingredients should be at room temperature, except hot milk - 35-37 ° C‌. Bake Pasca in a round tray with a diameter of 26-28 cm.


How do we prepare blueberry jam?

For starters we will make the syrup. Heat the water and sugar. Stir until the sugar melts.

Boil the syrup until it passes the wire test: take a drop of syrup on your thumb and touch it with your index finger. If a thread is formed, it is good, the blueberry jam syrup is ready.

Over the syrup add the fruit and half a sliced ​​lemon. You can also add a drop of vanilla, it gives a special taste to the jam.

Using a container of cold water and a dish sponge. Soaked in cold water, wipe the edge of the pan with a sponge. In this way, we avoid any traces of sugar to caramelize and change the color of blueberry jam.

From the moment the jam boils, reduce the heat and let it boil for only 10 minutes.

Let the jam cool for at least 10 hours. We cover it with a napkin or a wet gauze.

The best blueberry jam

The next day, drain the syrup and set the fruits aside. Put the syrup on the fire and let it boil for a few more minutes, until the syrup thickens and reaches the wire test again.

Add the fruit and bring to the boil.

We prepare the jars in which we will put the jam: they must be washed very well and we put them in the oven for 10 minutes, on low heat, including the lids.

Under the jars we put a stainless steel tray or you can put them directly on the stove, if it is made of stainless steel, so that the thermal shock does not break the jars.

We fill the jars with jam, tighten well and the lids and our jam is ready. We can put it in the pantry.

I invite you to see the video recipe here. You will see exactly what I do and what the blueberry jam made by me looks like.

If you like my recipes and tips, I invite you to the group Simple and tasty dishes cooked with Gina Bradea. It is the largest culinary group in Romania, we cook together, we consult, we sit at a gossip and a coffee, we laugh and we exchange delicious recipes.

Don't forget to leave a comment below, whether you like the recipe or not, to know that you passed by me. And if you share, you make me happy, because you share with my friends my joy of cooking & # 128578

Be healthy and happy every day!

Recipes with Gina Bradea & raquo Recipes & raquo Cranberry jam without preservatives, simple recipe


Brown Rice

Brown rice is a high-roughage food rich in insoluble fiber on its outer part, with soluble fiber inside, registered dietitian Nancy Berkoff explains on the Vegetarian Times website. The soluble fiber controls blood sugar and lowers cholesterol, but the insoluble fiber promotes good digestion. Unlike the soluble type, which changes its form into a jelly, the insoluble type retains its shape and resists digestion. This allows it to move other digestible foods along more efficiently. The insoluble fiber also absorbs water that moisturizes stool, and it bulks up your waste product into soft but solid pieces.


Video: Oggy and the Cockroaches COCKROACHES IN CEMETERY Full Episode in HD (August 2022).