The flour together with the lard (the lard must be at room temperature), the cream, the sugar, the cinnamon and the yolks are kneaded until we obtain a dough that comes off the hands and we can spread it with the rolling pin.
If the plums are from the freezer, we squeeze them. Instead of plums we can put apples or any other fruit. I used 300 gr of plums and 250 gr of cheese. I made two pieces of linseed with different fillings.
If you use cheese then we have to grind it well with a fork, mix it with cinnamon, sugar to taste and egg whites used in the dough.
After we have prepared the filling we can spread the dough, we spread it as thin as possible.
Cut the dough into two equal parts, and cut the edges so that it is straight.
In the middle of each strip we put 2 tablespoons of semolina sprinkled on the entire surface, place the filling and sprinkle 3-4 tablespoons of sugar and the rest of the semolina on top.
Roll or pull the edges of the dough up, it has nothing if it remains uncovered.
From the edges we can form grids that we place on top.
Put on a tray lightly greased with butter, now be careful not to break and put in the oven heated to 180 degrees for about 30 minutes.
Food categories according to GI:
• low GI foods (& lt55):
IG 15: cauliflower, leek, celery, cabbage, eggplant
IG 30: apricot, grapefruit, milk, lentils, raw carrots)
IG 35: yogurt, green peas, apples, plums, fresh pears, tomatoes)
IG 40-50: green beans (40), grapes (45), pineapple (45), rye bread
(48), kiwi (50), wholemeal paste (50).
• foods with medium GI (55-69):
IG 60: bananas, sugar jam, ice cream with sugar, honey, pizza
IG 65: couscous, sugar jam, polenta, wholemeal bread, boiled corn, raisins
• foods with high GI (& gt70)
IG 75: white flour biscuits, donuts
IG 85: boiled potatoes, wheat flour, cornflakes, boiled rice, white flour bread
See more about carbohydrate / carbohydrate content in the article "How to calculate carbohydrates in the diet for diabetes"
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Nine fire engines will go again to Brazi to flood the building where the explosion intentionally caused by a worker took place.
"For 3 hours they will discharge over 1000 tons of water. There are several outbreaks that burn in the technological channels ", according to the Press Office of the Inspectorate for Emergency Situations Prahova.
This is the second time the building has been flooded to extinguish the still-active outbreaks.
The explosion followed by the fire took place on the night of June 1 to 2, when a man, an employee of ECO BURN, illegally entered the landfill containing hundreds of tons of hazardous waste and intentionally caused an explosion. The investigation revealed that the man committed suicide, using a bottle in the warehouse.
The fire burned one night and one day, and the locals received RO-Alert messages due to the thick cloud of smoke.
The explosion at ECO BURN brought to Ploieşti the heads of the environmental institutions, including the Minister of Environment came to check the situation of the incinerator.
According to him, more than 400 tons of hazardous waste were illegally stored in the incinerated landfill.
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Plum Linzer - Recipes
We cherish the traditions, values and cultural heritage of the Romanian gastronomy and oenology and we want to preserve them, to give them and to pass them on. So, together with GastroArt, we launched the first limited edition Wine for Zacusca in Romania, 350 bottles, along with a series of 6 traditional zacustas produced according to local recipes.
The project is a concept GastroArt / Cosmin Dragomir and BioShopRomania through which we try to capitalize on the Romanian gastronomic and oenological cultural heritage through sincere friendships: book - wine - zacusca. Today, we introduce you to wine and zacustele, and at the beginning of July will appear "Curator of Zacusca-gastronomic texts" written by culinary journalist Cosmin Dragomir - an anthology of articles published in recent years, but also unique essays on stories and history Romanian gastronomy.
This time, we chose a Sauvignon Blanc from Crama Averesti, limited edition, which you can't find in Romania under another label. Works well with most zacusts, made by small and medium producers, not industrialized. Being a limited edition, we only have 350 bottles. It is the first wine for Zacusca, other labels follow, we prepare the rose and a sparkling wine. We also associated 6 traditional artisanal zacustas, vegetables, mushrooms and fish, which we produce according to local recipes.
After an editorial break caused by the pandemic, GastroArt Publishing House resumes the project initiated in 2018 for the recovery and capitalization of the national gastronomic heritage and is preparing for this year a series of titles reissued or published for the first time. So far, the publishing house has printed ten titles, and by the summer of next year it will double its record.
Order online and receive the package quickly at home (anywhere in the country and anywhere in the world by express courier), or pick it up from the showroom: Str. Cezar Bolliac 8, Bucharest phone: +4 0733 834 831
Recipes with plums
When I received from my father in the garden a big bag of small, healthy plums, full of flavors, I knew from the beginning that I would eat most of them raw, in order to benefit to the maximum from the wonderful nutrients they contain.
Every time I want to remind you that it is healthy to eat seasonal fruits and vegetables, grown locally, which it is good to eat as soon as possible after being harvested. Plums are great for health, that's why:
& # 8211 contain potassium, a mineral that helps regulate blood pressure
& # 8211 The mound-reddish pigments that give the gorgeous color of plums are called anthocyanins, and help us with their properties to fight free radicals, and the appearance of cancer. Another reliable ally against free radicals is the famous antioxidant Vitamin C. also contained by plums.
& # 8211 plums have a low glycemic index, so we are not afraid of extra pounds when we include them in our diet
So I've been eating plums every day for a few days, and I love them. On Saturday I thought of including them in a more special recipe, so I decided to open the oven and prepare a pizza with wholemeal flour, goat cheese, plums and pine buds. The result & # 8211 is a creamy, sweet-sour wonder, on a crispy dietary countertop, set for a picnic in the park. Here's what I used:
Ingredients for pizza with goat cheese and plum
150 ml of plain or filtered water, warm
a quarter packet of wet yeast
10 country plums, sour
dried or fresh oregano
2 tablespoons olive oil
freshly ground black pepper
The pizza dough is prepared very simply, mixing flour with salt, oil and water in which the yeast and a teaspoon of sugar have dissolved. Knead it for a few minutes, then let the dough rise for an hour, in a safe place. Meanwhile, prepare the ingredients for the topping & # 8211 rub the goat cheese with a little olive oil and flavor it with oregano, wash the plums and cut them in halves or quarters.
Put baking paper in a tray, grease it with olive oil and roll out the dough. Grease the dough with goat cheese, sprinkle the plum pieces on the entire surface and throw pine buds among the delicious purple plums. The pizza will look extremely attractive even so, unbaked, due to the superb contrast between the white of the cheese and the intense color of the plums. Sprinkle everything with olive oil, and bake the pizza in the oven at 200 degrees for 10 minutes. I also matched it with some fresh arugula leaves. The sweet flavor of plums blends perfectly with cream cheese and oregano flavor, and crispy and oily pine buds complete the wonder of flavors and aromas.
The health benefits of plums
– Body weight adjustment. Despite the very pleasant sweet taste, plums are low in calories and do not contain saturated fats, but only nutrients beneficial to health (minerals, vitamins and fiber).
– Regulation of gastrointestinal disorders. A number of beneficial compounds in plums (dietary fiber, sorbitol and isatin) regulate the functioning of the digestive system and relieve diseases of the intestinal tract, especially constipation.
– Protection against cancer and premature cellular aging. Plums are a valuable source of antioxidants, which protect the body's healthy cells and prevent the onset of various cancers or cellular aging.
– Increased iron absorption in the body. Plums provide plenty of vitamin C, which helps better iron absorption. Thus, the development of diseases associated with deficiencies in this mineral, such as anemia, is prevented.
– Improving the vision and aesthetics of the skin. Plums are also a generous source of vitamin A and beta carotene. These two vitamins are essential for the health of the eyesight (eating plums can prevent macular degeneration) and the mucous membranes of the skin. Some studies have also shown that regular consumption of fruits rich in vitamin C contributes to the development of the body's resistance against lung cancer or oral cavity.
– Completing the essential mineral intake. Plum iron contributes to the natural process of red blood cell formation, and potassium is a basic component of cells and body fluids, helping to regulate heart rate and blood pressure.
– Supplementing the essential intake of vitamins. Plums also provide the complex of B vitamins (niacin, vitamin B 6 and pantothenic acid), important for the metabolism of carbohydrates, proteins and fats. Vitamin K in plums contributes to blood clotting function and bone metabolism. Some studies have found that extra vitamin K intake reduces the risk of Alzheimer's disease.
– Reducing cholesterol levels. Plums inhibit the evolution of atherosclerosis caused by high cholesterol in the body.
– Diabetes prevention. Plums stimulate carbohydrate metabolism, preventing the onset of diabetes.
– Memory stimulation. The effect of regulating blood sugar, caused by regular consumption of plums, helps stimulate memory and support cognitive functions.
Dough: 500 g white flour, 1 cube of yeast, 1 tablespoon salt, 2 teaspoons sugar, 1 egg, 2 tablespoons oil, water
Filling: 4 white onions, 400 g bellows cheese, 3 tablespoons hot pepper paste
1 kg apples, 1/2 kg flour, 1 cube of yeast, 50 g oil, 4-5 tablespoons sugar, cinnamon
10 protein-rich desserts that you don't have to save for a special occasion
It is easy to believe that sweets and proteins are never mixed, given that most baked goods definitely lack protein status. To be honest, the macronutrients that build muscle are top when it comes to salty foods (chicken breast, anyone?). But it also plays into some legitimately satisfying sweet recipes. So many more reasons to add some protein to dessert? A high-protein meal helps promote feelings of fullness for longer, reducing cravings and chances of overeating. So, take the cake and eat your protein trying one of these recipes.
1. Birthday cake bars without guilt
Protein supplements are not just for bodybuilders - they can actually be a versatile and tasty ingredient in all kinds of cooking. This recipe uses brown rice protein powder and almond, oatmeal and peanut flour to add a rich texture to cake bars.
2. Healthy Tiramisu Protein Pancakes
Your taste buds will not believe that this recipe is low in carbohydrates and low in fat, not to mention protein packaging (26 grams per serving)! And don't forget how easy it is to make pancakes. It only takes a few infallible steps to stack these cakes at height!
3. Healthy glasses of homemade peanut butter
We all know that chocolate and peanut butter combine in an equal paradise, but sometimes this mixture is hard for sugar and preservatives. This is where this recipe comes in. Simple, just a little honey and fixed with coconut oil, this chocolate blend could take a walk in any healthy lunch box. While they are in a hurry, don't forget to take the time to cool them in the freezer.
4. Triple chocolate cake bars and plum protein
Tired of tripping over protein from the store? Replace it (and reduce added sugars and preservatives) with this perfect homemade version for any chocolate lover. Bonus: They have plums for an extra sweetness!
5. Pumpkins with pumpkin protein
The most important meal of the day has just become much tastier (and better for you). You can easily beat a lot of protein-rich pancakes, which will have your kitchen smelling of fresh pumpkin pie. Bonus: Pumpkin is known for its immune-boosting properties and is loaded with fiber to help you feel full for a few hours.
6. Pumpkin pudding
We are always looking for ways to satisfy the daily consumption of pumpkin, and this one-step recipe fits perfectly with the bill. Enjoy with homemade pumpkin puree for an extra-fresh taste.
7. Protein bars with dough for chocolate chip cookies
These cookie dough bars do not require baking to get an excellent finished product. Don't forget to keep them in the fridge for a few hours to make them easier to cut into squares (or any shape you want).
8. Cheesecake with a high protein content
Everyone loves cheesecake. This recipe has some freedoms with the traditional recipe to make sure it is actually healthy. Go ahead, dig!
9. Cookies with peanut butter without protein
We could not make a list of pastries without including cookies (which would be just raw). This easy-to-reduce recipe is the dream of any peanut butter lover. Fix them in 15 quick minutes - it will be hard to stop at just one!
10. Chocolate protein biscuits
We will be the first to admit that these are not the most beautiful cookies, but that is what matters from the inside. The combination of chocolate and bananas makes them empty and sweet - in other words, first class.
Can't get enough protein-rich desserts? Here are some other healthy, protein-rich snacks you can make and take off.
This post was written by Alex Lewis of PrettyFit, which offers active women the best nutritional supplements, healthy snacks, training equipment and much more through monthly packages chosen by top fitness professionals. Expert trainers include the best workouts, recipes and tips to maximize the benefits of the products in each package.
Mango ice cream is very easy to make and is very good. It won't take more than 10 minutes. Ingredients: - 2 egg whites - 4 tablespoons sugar - 4 fruits.
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