četvrtak, 22. prosinca 2011.

BAJKOVITA BLAGDANSKA KUHARICA

Za nadolazeće božićne blagdane uvijek dobro dođe neka kuharica. Jer kakvi su to blagdani ako se ne uživa i u jelu, posebice u slatkim jelima koja su specifična baš za božićno vrijeme?! “Bajkovita blagdanska kuharica”, koja je upravo u prodaji, nešto je sasvim novo, drukčije. Knjiga je originalna kombinacija futurističke bajke s ljubavnom poantom i knjige recepata.

Dakle, nije suhoparna kao obične knjige recepata. U knjizi se bajke i recepti izmjenjuju i nadopunjuju. Njihova je autorica Andrea Cukrov koja pak nije obična kuharica. Ona je žena brojnih i zanimljivih talenata: ima vrlo posjećen web s receptima, sama fotografira hranu, bavi se pisanjem i radi kao arheolog.
Nagrada koju je dobila na natjecanju u fotografiranju hrane jamči i izuzetnu kvalitetu fotografija u ovoj knjizi recepata. U kuharici će te tako naći mnoštvo njezinih zanimljivih i jedinstvenih recepata za muffine, trufflese, kocke, košarice, torte, poljupce, keksiće…
 

BOEM-GREAT HOLIDAY CAKE

For holidays i baked this very rich almond nuts and dark chocolate classic cake.
I know ,every single day we can find few new cake recipes but i prefer this old one.Not sure but i think this is very original recipe from 18 century.
Maybe recipe is little modified but still taste like in good old time.
No need to visit Austria to enjoy in rich fantasy taste of this cake.

Integrates:
  1. 250 gram sugar
  2. 250 gram sugar in powder
  3. 10 big eggs
  4. 300 gram almond nuts
  5. 300 gram dark chocolate
  6. 250 gram butter for cream
  7. 1 tbs instant coffee
  8. 2 tbs cherry grape
  9. 1 vanilla sugar
  10. 1 baking powder
  11. just a little sea salt
  12. 3 tbs flour
PREPARATION

/biscuit/

  1. white egg /10/and sugar mix well,eggs must be on room temperature and add a little sea salt
  2. In this add almond  and egg-yellow/5/,beet it good ..need to get cream
  3. now add flour with vanilla sugar and baking powder.
  4. now add malted dark chocolate /100 gram/
  5. mix all a little
Bake it for about 1 hour in preheat oven at 160 Celsius.

CREAM

  • Start with mixing egg-yellow with sugar in powder.Mix it well and you will get nice cream.
  • In that cream add butter/must be at room temperature/ mix it more
  • in cream add melted dark chocolate/100 gram/,mix it little more,add coffee and cream is ready to fill biscuit.

When biscuit is cold fill it with chocolate cream.
Decorate cake with chocolate glace/100 gram of dark chocolate melt in 3 tbs warm water and 2 tbs of vegetable oil.
Add cake in fridge few hours.

subota, 17. prosinca 2011.

Black and white ball cake

We like to bake cake which will be sutible for whole family and friends.
This one is very easy to make,not expencive one and fat free,kids like it to eat and to look!
So i can recomend this cake for next Christmas holidays!
INGREDIENTS:
/ for a chocolate biscuit /

     5 large eggs
     5 tablespoons of sugar
     Grated rind 1 orange
     juice from one orange
     1 vanilla sugar
     1 baking powder
     2 tablespoons cocoa powder
     5 full tablespoons of flour

/ for vanilla cream /

     3 vanilla pudding
     1 liter of milk
     1 package of butter
     sugar as instructed by the pudding
     pinch of salt
     10 tablespoons powdered sugar
     2 vanilla sugar

/ charging rolls /

400 grams of dark Nuttela prayers or mermelade / to taste /
/ to decorate /
1.pint of cream slag
 2.200 grams of cooking chocolate


 Preparation:


BISKVIT:

To use a basic sponge cake recipe for the roll.

Separate whites from yellow-egg.
Beat up the good egg / eggs are let at room temperature and add a little salt /.
In another bowl, beat egg yolks with sugar and grated orange peel, add cocoa, orange juice, a little stir.
Mix flour with baking powder and add egg yolks by slowly stirring and adding firmly beaten bjelanjak.Ja all this hand-mixes that we remain firm albumen.
  Preheat oven, pour on oiled paper smiles and bake for about 20 minutes at 180 degrees.
Hot roll add on a damp cloth and a good roll.
Allow to cool while we make vanilla cream.


PREPARATION OF VANILLA CREAM:


Pudding cook as instructed only 3 bags of milk puddings as though we will need from 2.Pudding .In milk add sugar as instructed and vanilla sugar.
When the vanilla cream  become cold add the butter with sugar.
Gently mix to , at the end add a little cream.

Crno-bijela lopta torta

Bake,mame,tete...sve mi zelimo za Blagdane obradovati nase najmladje ukusnom,zdravom i izgledom privlacnu tortu.
Torta u obliku lopte je ukras na svakom stolu,a lako ju je napraviti i ako nemamo nekog iskustva sa oblikovanjem torti.

 Tijesto je lagano i punog cokoladnog okusa a krema od vanilije je svjeza i ne preslatka.
Kombinacija cokolade i vanilije je dobitna jer je obicno vecina djece i odraslih voli.

SASTOJCI:
/za cokoladni biskvit/

  1. 5 velikih jaja
  2. 5 jusnih zlica secera
  3. naribana kora 1 narance
  4. sok jedne narance
  5. 1 vanilij secer
  6. 1 prasak za pecivo
  7. 2 jusne kakao praha
  8. 5 punih jusnih zlica brasna
/za vanilija kremu/

  1. 3 vrecice vanilija pudinga
  2. 1 litra mlijeka
  3. 1 paket maslaca
  4. secera po uputi za puding
  5. malo soli
  6. 10 jusnih zlica secera u prahu
  7. 2 vanilija secera
/za punjenje rolade/

400 grama nuttela tamnog namaza ili mermelade /po zelji/
/za ukrasavanje/
1. pola litre vrhnja za slag
2. 200 grama cokolade za kuhanje


Nacin pripreme:


BISKVIT:

Za biskvit koristimo osnovni recept za roladu.

Odvojiti bjelanjca od zumanjaca.
Istuci dobro bjelanjak/nek jaja budu sobne temperature i dodajte samo malo soli/.
U drugoj posudi tuci zumanjca sa secerom i ribanom narancinom korom,dodati kakao,sok od narance,malo izmijesati.
Brasno pomijesamo sa praskom za pecivo te ga dodamo zumanjcima polako mjesajuci i dodavajuci cvrsto tuceni bjelanjak.Ja sve ovo mijesam rucno da mi bjelanjak ostane cvrst.
Pecicu ugrijte,na masni papir izlijte smijesu i pecite oko 20 minuta na 180 stupnjeva.
Vrucu roladu iskreniti na vlaznu krpu i dobro zarolati.
Ostaviti da se hladi dok mi napravimo vanilij kremu.


PRIPREMA VANILIJ KREME:


Puding skuhati po uputi samo s 3 vrecice pudinga mlijeka kao da radimo od 2.Puding treba bit cvrst.U mlijeko dodati secer po uputi i vanilij secer.
Kad se puding ohladi u njega dodati dobro razradjeni maslac sa secerom.
Lagano miksati da se dobro sljubi,nakraju dodati malo vrhnja za slag!










SLAGANJE:


ohladjeni rolat premazati nuttela kremom i opet dobro zarolati.Rolatu izrezati na oko centimetar debele fete.
U posudu oblika polovice lopte staviti prijanjajucu foliju,okolo posloziti dijelove rolata,napuniti vanilija kremom,preliti sa malo otopljene cokolade i prekriti rolatom.
Sve staviti da se hladi.
Ohladjeno izvaditi iz kalupa te ukrasiti.
Ukrasavati mozete po vasoj zelji,pustite masti na volju.
Jednostavno ili s puno ukrasa.

petak, 9. prosinca 2011.

BOZICNI NAJBOLJI KOLACI-RECEPT ZA COKOLADNE SMOKVICE

SMOKVICE COKOLADNE

Evo odlican prijedlog za predstojece blagdane.













Smokvice su napravljene od pivskog tijesta bez ijednog jaja,punjenje moze biti smjesom od jabuka ili cokolade/moze i nuttela ili kinderlada ili slicne cokoladne kreme/


POTREBNO JE:


1 kg brašna
Pola litre ulja
3 dcl piva
1 prašak za pecivo
Umijesiti tijesto i staviti ga u frižider na 2 sata!



PRIPREMA:


1,30 kg jabuka
0,40 kg šećera
Otopiti tj. karamelizirati šećer i staviti u njega izribane jabuke i kuhati dok voda ne ispari. Kad se ova smjesa ohladi, u nju staviti 10 dkg sjeckanih oraha i 10 dkg suvica.
Tijesto iz frižidera oblikovati u kuglice veličine oraha. Kuglice na dlanu razvući prstima i u sredinu tijesta staviti nadjeva (jabuke) sa žličicom (kave) i prstima krajeve tijesta skupiti prema gore da ispadnu kao oblik smokve.
Peći u ugrijanoj peći da požuti!
DOBAR TEK! 

Jako su ukusne,mogu ih konzumirati i stariji,bolesni i svi koji izbjegavaju jaja!
Napravite ih sada ,drzite na suhom i hladnom mjestu i dugo ce odrzati svjezinu.





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nedjelja, 6. studenoga 2011.

KONOBA PIZZERIJA "ZORA BILA" SPLIT

Prosli vikend,kad je zapuvala prva prava splitska bura nadjoh se pred sto cuda..prijatelji iz susjedne nam drzave,cistokrvni hercegovci zazeljeli izac vani,na laganu vecericu,sitan vez od razgovora,nepretenciozno i nerazvikano mjesto.Mjesto ugodno oku i uhu,s kvalitetnom i mastovitom hranom...naravno da sam bila na ne sto vec milijun muka kud sad da im predlozim otici.
Najdenom se sjetih divnih fotko hrane konobe pizzerije "Zora Bila" mladjahnog para Sandre i Dane...malo jos pogledah slicice i odluka je pala...idemo u otkrivanje sasvim novog hrama hrane u Splitu,kod mladih entuziasta Sandre i Dane.
Rezervirah mjesto brzo i jednostavno preko FB stranice koju ovi mladi ljudi vode predano i s puno ljubavi...
http://www.facebook.com/KonobaZoraBila/photos
Jedina prepreka u pocetku uzivanja u veceri u konobi "Zora Bila" jest kako pronaci samu konobu.
Naime konoba,iako sam naziv vara,jer odista ne radi se ni o klasicnoj konobi,a bogme ni o pizzeriji vec o lijepom malom hramu ispunjenom ljubavi prema hrani!!!!!
DAKLE MALE UPUTE KAKO DO "ZORE BILE"-KONOBE I PIZZERIJE I HRAMA HRANE I UZITKA
1.konoba je smjestena na Znanju
2.nalazi se unutar hola tkz. znjanskih blizanaca
3.sam smjestaj i ulaz i reklama su jako sakriveni,tesko se nalaze i prolaznici vas neznaju uputiti
4.za svaki slucaj uzmite broj mobitela Sandre i zovite ako nemozete naci-nemojte odustati

Kad napokon nadjete ulaz u konobu pizzeriju "Zoru Bilu" ceka Vas topla atmosfera,jako ugodni mladi domacini,docek vrijedan svakog truda!
Sam interijer je na pragu malih francuskih restorana,obiteljskih i toplih...i cim udjete osjetite se dobrodoslo i odmah znate da ce to mjesto postati vase redovno mjesto za opustanje i uzivanje u hrani.
Otvoren radni prostor,otvorena vatra,bar,rasvjeta i tople boje...sve su prednosti restorana smjestenog u hrpi betona i bilo je umjece od bezlicnog i hladnog prostora napraviti malo slatko toplo mjesto...sto sad definitivno konoba pizzerija "Zora Bila " jest.
Dolaskom smo se prepustili domacinima,Sandra nas je zagrijala domacom visnjevacom koja nas je ugrijala i opustila.
Dalje smo se prepustili rukama Sandre i Dane.
Primo piato je bila divna,lagana juhica od tikve,lijepe teksture i boje,odlicna okusa i mirisa.
Nastavak nije bio nista losiji,dapace,uzivali smo u svakom iducom jelu...
Sve smo zalili Malvazijom
Cijela vecer je prosla u lijepom okruzju,ugodi domace atmosfere,osjecali smo se dobrodosli,hrana je izvrsna,domacini divni..i racun na kraju jako razuman!
Kad kod da odlucite izaci vani , od sveg srca preporucam konobu- pozzeriju "Zora Bila"
Vaša Silvana!

četvrtak, 27. listopada 2011.

Peanut Butter and Julie: Spiced Butternut Cupcakes with Brown Butter Buttercream

Peanut Butter and Julie: Spiced Butternut Cupcakes with Brown Butter Buttercream: 1
Spiced Butternut Cupcakes with Brown Butter Buttercream



Butternut6
Well, I did it again.

It has been two weeks since my last post, but that's because it was a busy two weeks. I did have some rather lofty and laughable aspirations of posting a new recipe within 3 or 4 days of the Tate's Bake Shop giveaway (congratulations to the winner, Donna!), so I missed the mark by just a tad. Note: In this case, "a tad" is defined as 11 days.


Butternut3

So here's a rundown of past two weeks:

First, some exciting news! Well, it's exciting for me at least. Eric's kind of excited too, since there's a potential substantial cash prize involved. Those two words always seem to get his attention. Last week, after submitting a video entry, I learned that I am one of four finalists who will be vying for the title of Sterling Vineyards Ultimate Host! Now, I don't know all of the details yet, but I do know that I will head to NYC in December to compete against the three other finalists for not only this prestigious title, but for $40,000 and a trip for four to Napa!! AND, as if that basket of goodies isn't enough, we will be judged by none other than Padma "Please pack your knives and go!" Lakshmi of Top Chef fame. No, I'm not at all intimidated. Not one teensy-weensy bit. At least that's what I keep telling myself.

You can bet that I will be praying to the Hosting Gods every night for divine hosting inspiration between now and December.



Betheultimatehost



I also had the opportunity to serve as a judge for Mix 94.1's Bite of Las Vegas, our largest local food and music festival, which was loads of fun. Basically, my job (and I use that term loosely) was to visit the 40 food vendors at the festival, sample their best menu items, and then choose the winners in about 10 different categories. Yeah, it was rough.

My co-judges for the event were my friend, local food critic Al Mancini, and my new friends, chef Sammy D. from First Food & Bar at the Venetian, and our reigning Miss Nevada, the beautiful Alana Lee, who is doing one heckuva job representing our state. At 21-years-old, she has 100 times more charisma in her little toe I than ever had at that age..........but that's probably why she's Miss Nevada at 21, whereas I was waiting tables at The Outback.



IMG_3392



The big winner of the day was a relatively unknown mom & pop barbecue joint called H&H BBQ. I'm going to go out on a limb and say that it was the best barbecue that I have ever had. I say this as a girl who lived in Texas for 6 years and who went to graduate school in North Carolina, where BBQ is a religion. Seriously, give H&H a try. You won't regret it.



Butternut5



Right after my brutal judging gig, my mom arrived for a quick visit. Between you and me, I think that she really came to visit her beloved grand-dogs, who have the Pavlovian response of rolling over onto their backs and sticking their stomachs upwards whenever she (a.k.a. Chief Belly Scratcher) enters the room.

In between belly-scratch sessions, Eric and I took her to see the Cirque du Soleil show, The Beatles LOVE, which is by far my favorite of all their Las Vegas shows. To be honest, I'm not quite deep enough to really understand all of the symbolism that occurs during the show. I think that the creator might have had some, ahem, herbal assistance when he was coming up with his ideas, if you get my drift. It was still extremely entertaining, and I will definitely see it again.

And then, right after my mom departed, Eric came down with the flu over the weekend. No offense, but you men are such babies when you are sick. As a result, we missed our dinner out to celebrate our 8-year anniversary. On the bright side, as Eric put it, "At least I was able to go back to work on Monday and maintain my 16-year streak of no missed work days." Such a hopeless romantic, that Eric.



Butternut12

So in addition to all of the above and my work obligations, I have two big fat recipe flops to blame on this delayed post. Occasionally I'll have one idea that works really well in my head, but it is either a complete failure in the taste or the appearance department (or both.) Most food bloggers out there know that, even if your creation tastes extraordinarily yummy, it is extraordinarily tough to sell it to your readers if the picture doesn't do it justice. So, recipe #1 was a mess in the photo department.

Recipe #2 was just a mess. Period.

Fortunately, the third time was a charm. I had been experimenting with butternut squash puree in desserts instead of pumpkin, inspired by this year's rumored pumpkin shortage. The butternut puree has a higher water content, and the flavor is not quite as bold as pumpkin, so there was a bit of trial and error involved with the ingredient ratios. That said, when you roast the butternut squash before pureeing it, it becomes extra sweet and caramel-ly, which sets it apart. These butternut cupcakes are super moist and basically interchangeable with pumpkin cupcakes in the event of a pumpkin stock-out.

Now, onto the really important stuff: Let's discuss the buttercream.



Butternut4

If you've never had anything with brown butter in it or on it, I'm really, really sorry. Nutty, rich brown butter is not only one of the best aromas in the world, it transforms everyday recipes from ho-hum to woo-hoo! The idea occurred to me to take my simple vanilla buttercream recipe and replace the regular butter with brown butter. What resulted was one of the best, if not the best, simple buttercreams that I have every made. Addictive. I could not stop taking little samples here and there.....and there. See the little flecks of the brown butter in the photo above? I'm kicking myself for not making a triple batch (suggestion: make a triple batch).



Butternut2
Here are some extra tips for preparing these squash-based sweets:

The brown butter buttercream can be prepared up to five days in advance and chilled, covered, until ready to use. Allow it to come to room temperature before proceeding.
Make some extra brown butter and chill it separately. Use it for spreading on toast or warm rolls, topping pancakes and waffles, or on a baked sweet potato!
Butternut squash puree: Preheat the oven to 425F degrees and line a baking sheet with parchment paper or foil. Spray the foil/parchment with nonstick baking spray. Using a sharp chef's knife, halve a large butternut squash lengthwise and place the halves, cut sides down, on the baking sheet. Pierce the halves several times with the tip of the knife. Bake the squash until it feels soft to the touch and the skin has browned, about 40-50 minutes (depending on the size.) When the squash is cool enough to handle, remove the seeds and the pulp with a large spoon. Remove the peel and transfer the flesh to the work bowl of a food processor. Puree the squash until smooth.
If you have any leftover squash puree, save it for a healthy side dish! Mix it with some cinnamon and maple syrup -- yummy!

Butternut1
Spiced Butternut Cupcakes with Brown Butter Buttercream

Printable Recipe

Makes about 28 cupcakes

For the cupcakes

1 cup canola or safflower oil

1 cup sugar

1 cup golden brown sugar, lightly packed

4 large eggs

2 cups butternut squash puree (see tips above)

2 teaspoons vanilla extract

3 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

For the Brown Butter Buttercream

1 1/2 cups unsalted butter, cut into tablespoon-sized pieces

4 1/2 cups confectioner's sugar

1/4 teaspoon salt

2 teaspoons vanilla extract

3-5 tablespoons heavy cream

Prepare the cupcakes: Preheat the oven to 350F degrees. Line 2 cupcake tins with paper liners and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the oil with both sugars until well combined and smooth. Add the eggs, one at a time, beating well after each addition and stopping to scrape down the sides of the bowl as necessary. Beat in the butternut squash puree and the vanilla.

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. With the mixer on low speed, gradually add the dry ingredients to the butternut mixture, beating until smooth and well combined.

Using an ice cream scoop (or a spoon) transfer the batter into the prepared cupcake liners, filling each about 2/3 full. Bake the cupcakes until the tops are firm and a toothpick inserted into the center emerges clean, 16-18 minutes. Allow the cupcakes to cool in their tins for 5 minutes, then transfer to a wire rack to cool completely.

Prepare the buttercream: Place the butter in a medium saucepan set over medium heat. Melt the butter, stirring occasionally, and continue to cook until the butter has turned deep brown in color and it has a nutty aroma. Allow the butter to cool for 10 minutes, then transfer it to a bowl. Chill the butter until it has firmed up but is still soft enough to stir.

Place the butter, confectioner's sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment. Beat the mixture on low speed until well incorporated, then increase the mixer speed to medium and beat until light and fluffy. Add the vanilla and beat until combined. Add the cream, 1 tablespoon at a time, beating well for 30 seconds after each addition, until your desired buttercream texture is achieved.

Decorate the cooled cupcakes with the buttercream, either by spreading with a knife or by using a piping bag.

- Sent using Google Toolbar

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ponedjeljak, 24. listopada 2011.

f o o d f o r t h o u g h t: VASINA TORTA - KLASIK SRPSKE KUHINJE

Toliko me odusevila prezentacija pripreme ove torte da je evo dijelim dalje!!

VASINA TORTA - KLASIK SRPSKE KUHINJE
Kažu da je Vasina torta autentična srpska torta čiji recept datira još iz davne 1908. godine. Po priči, nastala je kao znak zahvalnosti tašte prema zetu, Vasi Čokrljanu iz Paraćina, koji je svoju suprugu odveo bečkim lekarima jer je bilo rečeno da porođaj može ugroziti život deteta i žene. Supruga Jelena je donela na svet zdravo i krupno dete, a nama je u amanet ostao recept za ovaj klasik srpske kuhinje. Da li je priča istinita ili ne, nije ni važno, ali je bitno da ova torta spada u legende kulinarstva i da je svaka žena treba bar jednom u životu da je napraviti.




Verujem da ste i vi kao i ja odrasli na Vasinoj torti koja je bila neizostavna na repertoaru nedeljnih ručkova i proslava. Moram priznati da je nisam baš volela kao dete, ali eto vremena se menjaju i ja sam naprosto oduševljena kombinacijom ukusa i teksure u ovoj torti. Kora na bazi oraha koja vremenom povuče vlažnost iz fila, čokoladno-orašasti fil sa ukusom narandže, lagani munchmellow i gorka čokolada na vrhu. Ne znam kako se ranije nisam setila da je ova torta u stvari preteča Jaffa keksa. Ova jedna narandža u kombinaciji sa čokoladom, zaista kada zatvorite oči daje šmek Jaffa keksa. Treba imati i na umu da su narandže davne 1908. godine bile pravo malo bogatstvo u kuhinji jedne žene i da se torta sa narandžom u receptu nije mogla naći u svakoj kući.




Svi recepti za Vasinu tortu su donekle slični, a ja vam dajem recept moje mame, sa detaljnim uputstvima za početnike. Kao i uvek, ne mogu a da ne budem preopširna, a vi slobodno preskočite recept, ali vas molim da je bar jednom prelijete čokoladnom glazurom i to baš ovako samo na vrhu, jer se teško seče ako se cela prelije, a i ovako se vidi njena lepota u slojevima. Mama insistira da se ona ovako ređa, da je geometrijska, pod konac, kako se kaže. To zahteva malo truda, ali je efekat očaravajući. Meni Vasina torta jednostavno nije dovršena ako nema čokoladnu glazuru. Ona zaokružuje celu tortu, balansira ukus narandže u filu i slatkog šama.

Jedina izmena u maminom receptu su žumanca koja sam kratko kuvala na pari, jer se u današnje vreme i o tome vodi računa, a belanca su termički obrađena jer se mute na pari sa špinovanim šećerom. Količina mleka kojim se orasi prelivaju daje jedan malo ređi fil sa kojim se malo teže barata, ali i to ima smisla, jer taj fil za dan-dva omekša koru ispod njega pa ona postaje sočnija. Vi možete preliti orahe sa nekoliko kašika zaslađenog vrelog meleka da dobijete gušći fil ili orahe sa mlekom malo ukuvati na plotni da se orasi malo zgusnu. Meni odgovara ova gustina.

Sačuvajmo ovaj predivan recept od zaborava!



kalup za okruglu tortu sa pomičnim dnom prečnika 24cm


KORA
5 belanaca (jaja klase S 65-70g)
5 kašika kristal šećera
5 žumanaca
1 kašika mekog brašna
50g mlevenih oraha
40g rendane čokolade za kuvanje


FIL OD ORAHA, ČOKOLADE I POMORANDŽE
4 žumanca
4 kašike kristal šećera
100-125ml mleka
125g kristal šećera
200g mlevenih oraha
60g otopljene čokolade za kuvanje
10 kašika pomorandžinog soka
sitno rendana kora 1 pomorandže
150g putera sobne temperature

ŠAM SA ŠPINOVANIM ŠEĆEROM
4 belanca
250g kristal šećera
200ml vode (može i malo manje)

ČOKOLADNI PRELIV
150g čokolade za kuvanje
2 kašike ulja
1 kašika mleka


KORA
Mikserom umutiti belanaca, pa pred kraj postepeno dodavati jednu po jednu kašiku šećera uz neprestano mućenja dok se ne formira čvrst šam koji kada okrenete šerpu neće ispasti iz nje. Podrazumeva se da smer mućenja uvek bude isti. Dodati žumanca, jedno po jedno, i lagano ih umešati prevrćući šam odozdo ka gore. Pomešati brašno, orahe i čokoladu, pa i njih lagano ručno dodati vodeći računa da šam što manje splasne. Obložiti dno kalupa za tortu prečnika 24cm papirom za pečenje, a ivice kalupa naputerisati. Sipati šam, malo ga izravnati i peći u prethodno zagrejanoj rerni na 180 stepeni oko 20-25-30 minuta, što zavisi od vaše rerne. Ostaviti da se kora ohladi. Nožem proći za svaki slučaj između kore i ivice pleha, pa je izvaditi iz kalupa. Skinuti papir sa dna. Na tacni na kojoj planirate da poslužite tortu staviti koru.

CRNI FIL
Mikserom, oko 30 sekundi, umutiti žumanca sa šećerom, pa ih kuvati na pari oko 5 minuta. Ostaviti da se ohlade sa strane. Njih ćemo kasnije spojiti sa puterom. Žumanca se kuvaju kratko samo radi termičke obrade, pa ih nije potrebno kuvati preko 10 minuta kao za druge torte.

Zagrejati mleko sa 125g šećera i preliti preko oraha. Možete preliti i sa manjom količinom mleka, npr.nekoliko kašika da bi dobili gušći fil. Možete i ukuvati na plotni kratko orahe u zašećerenom mleku. U mlaku smesu sa orasima dodati otopljenu čokoladu, koru i pomorandžin sok.

Kada su se kuvana žumanca ohladila spojiti ih sa prethodno umućenim puterom, pa onda spojiti sa ohlađenim čokoladnim filom. Mutiti fil mikserom oko minut.

Staviti obruč oko torte u kojoj se ona pekla, pa na koru lepo naneti fil. Staviti celu tortu sa obručem u frižider dok se šam ne spremi. Šam možete spremiti i kasnije.


ŠPINOVANI ŠAM - PERFECT TIMING - UPUTSTVO ZA POČETNIKE
Za poslednji korak u pravljenju ove torte, tj. sam šam sa špinovanim šećerom-munchmellow, vam je od presudnog značaja timing. Tri stvari moraju da stignu u približno isto vreme: šam da je skoro umućen, voda u šerpi koja vri i spremna je da u nju ubacite šerpu sa šamom i da kuvate dalje na pari uz neprestano mućenje mikserom i špinovani šećer koji mora da je vreo i tečan. Meni je uspelo iz prve, tako da evo nekih saveta oko usklađivanja vremena.

1. Prvo stavite šećer koji prelijete sa vodom na umerenu vatru da se špinuje. Meni se čini da se ova količina od 200ml vode na 250g šećera može smanjiti da bi se smanjilo vreme špinovanja, bar na 150ml. Za 200ml vode mi je trebalo preko pola sata. Počela sam da merim tajmerom koji je zvrndao na svakih 5-10 minuta, ali sam ga u jednom momentu zaboravila da navijem, pa vam tačno vreme ne mogu reći. Šećer se špinuje da bude konzistencije gušćeg meda. Ako se pređe ova tačka sva voda isparava i šećer kristališe. Možete ga vratiti ponovo u tečno stanje dodavanjem vode, ali bolje da ne preterate. Ta tačka nastaje u vremenu od jednog minuta, pa je bolje da ste tu pored šporeta. Odjednom se naglo zgusne.

2. Negde kada procenite da vam treba još 5 minuta do kraja špinovanja staviti šerpu u kojoj ćete kuvati na pari, tj, u koju ćete uglaviti šerpu gde ste mutili šam. Ove šerpe trebaju savršeno da pasuju, da se ne klate, jer nećete imati dodatnih ruku još i da šerpe držite, a ceo proces sa vrelim šećerom, vrelom vodom nije bezopasan ako se ne pazi. Znači šerpa za belanca gde se mute i šerpa u koju ide malo vode treba lepo da pasuju, a voda naradno ne sme da dodiruje dno šerpe sa šamom, jer se kuva na pari. Pripremite te dve šerpe čim počnete da špinujete šećer.

3. Negde u isto vreme kad stavite šerpu sa vodom za kuvanje na pari počnite da mutite šam. Treba dobro da se umuti, nekih 5 minuta.

4. Znači, šam, špinovani šećer i voda koja vri su spremni, kao i mikser koji ste udenuli sa strane koji treba da dosegne šerpu. Stavite šam da se kuva na pari, mutite mikserom i sipate u tankom mlazu u nekoliko navrata špinovani šećer. Proces mućenja traje do 5 minuta. Nisam tačno merila. Vodite računa da vam šerpa gde mutite šam nije knap kao što je meni bila.

5. Iznesite tortu iz frižidera i skinite obruč. FiL se malo pokvariti ali ga vi izravnajte oko torte nožem i poravnajte još jednom odozgo. Operite i osušite obruč pa ga stavite iznad fila (neko ga drži da jedva dodiruje fil) pa zahvatajući hladniji gornji deo šama lepo ga nanesite u obruč ali bez mnogo pritiskanja ipak pazeći da ne ostanu rupe sa vazduhom. Skinite obruč i poravnajte širokom špatulom ili nožem koji možete provući kroz vrelu vodu. Poravnajte i oko torte. Slobodno nožem pažljivo isecite delove koji su viši, ivice koje štrče. Ovde imate nekih 10-ak minuta vremena za ravnjanje. Tortu staviti u frižider. Fil će malo početi da se topi sa strane od topline šama ali to nam i odgovara jer ćete sutra to iskoristiti za ravnjanje. Stavite tortu u frižider, najbolj na par sati ili preko noći.


ČOKOLADNA GLAZURA
Pre nanošenja glazure dobro rashlađenu tortu možete još malo doterati. Široki nož opet provucite kroz vrelu vodu, otresite ga, ali ne brišite i pređite oko torte. Ivice na vrhu šama ne dirajte nožem, već prst umočite u vrelu vodu pa malo utapkajte tamo gde se ivica podigla od noža. Na pari otopite čokoladu, mleko i ulje. Preko hladne torte prelijte čokoladnu glazuru i malo mrdajte tortu levo-desno gore-dole da se čokolada razlije i malo padne sa strane torte kao da curi. Glazuru nemojte stavljati na topli šam.

SEČENJE TORTE - SAVRŠENO PARČE
Da, naravno, na ovom blogu postoji i uputstvo i za sečenje torte. Ova torta je specifična zbog čokoladne glazure koja leži na šamu. Pre sečenja izneti je na sobu temperaturu i ostaviti 15-30 minuta. Nož provući kroz vrelu vodu, obrisati ga pa ga postaviti pod uglom od 90 stepeni u odnosu na sto i polako zabosti u centar torte. Nož vučete ka vama, lagano. Znači nož stoji vertikalno. Kada dođete skoro do kraja onda ga oborite. U protivnom čokoladna glazura će pucati.



VASA'S CAKE - VASA'S TORTE

Vasa's torte, or Vasa's cake is an authentic Serbian cake that dates back to 1908. There is a story behind this recipe. The cake was made as a thank you to a son-in-law Vasa Čokrljanin who after hearing that the life of his wife and an unborn child was in danger took them to Vienna to the best Viennese doctors. The wife gave birth to a healthy child and the mother-in-law made this cake as a thank you to her son-in-law. You have to keep in mind that oranges were a commodity at the turn of the last century. The cake became a golden standard in every Serbian home. It has a walnut based sponge layer topped with a creamy filling made of walnuts, dark chocolate, orange juice and orange zest. Over the filling is a marshmallow like egg white layer and on top a layer of dark chocolate. It smells of oranges and chocolate.


WALNUT SPONGE LAYER
5 egg whites
5 tablespoons of crystal sugar
5 egg yolks
1 full tablespoon of flour
50g of ground walnuts
40g dark chocolate-grated


WALNUT, CHOCOLATE AND ORANGE CREAM FILLING
4 egg yolks
4 tablespoons of crystal sugar
100-125ml of milk
125g of crystal sugar
200g of ground walnuts
60g of melted dark chocolate
10 tablespoons of orange juice
zest of one orange
150g of butter


MARSHMALLOW TOPPING
4 egg whites
250g of crystal sugar
150-200ml of water


CHOCOLATE TOPPING
150g of dark chocolate
2 tablespoons of sunflower oil
1 tablespoon of milk

WALNUT SPONGE LAYER
With an electric mixer, beat the egg whites and when they are fairly stiff start adding in a tablespoon at the time of crystal sugar while still beating the egg whites. Add in one egg yolk at the time and gently fold it in by a wooden spatula or a tablespoon. Do not use the mixer. Mix together the walnuts, grated chocolate and flour and the slowly fold them in too. Line the bottom of the spring form pan that is 24cm in diameter with baking paper and pour in the mixture. Even it out gently. Bake in the oven at 180 degrees Celsius (no fan) for app 25 minutes. Take out of the oven, remove the sponge from the pan, remove the paper and place it on a dish that you plan to serve your cake.

WALNUT, CHOCOLATE AND ORANGE CREAMY FILLING
With an electric mixer for app. 30 seconds in a small pot beat the egg yolks and the 4 tablespoons of sugar. Place the pot with the yolks in a slightly larger pot that you have filled with an inch of water that is boiling and cook on the stove for 5 minutes. Stir constantly. Let the egg yolks cool. We will need them at the end to incorporate with the butter. Take the butter out of the fridge and leave at room temperature. Heat the milk and 125g of sugar to a boiling point and pour over the ground walnuts. This amount of milk gives a denser filling that is a bit harder to work with but the denser filling gives moisture to the sponge layer and you can cut a nice slice. You can pour over the walnuts half of the amount of the milk if you do not want any problems while spreading the filling. Melt the chocolate and pour it in the walnuts. Add in the orange juice and the zest. Let the mixture cool. Now, with an electric mixer beat the butter for a minute and add in the cooked egg yolks. beat them together for another minute. Incorporate the butter and yolks with the walnut filling. Place the spring form band (no bottom) around the sponge and spread in the filling. Even it out with the bottom of the spoon. Place the cake in the fridge while you finish the marshmallow topping.

MARSHMALLOW TOPPING
In a small pot place the sugar and pour over the water and cook until you get the consistency of the runny honey. It took me over 30 minutes, but you need to watch the stove and check from time to time. When you are near finishing the sugar glaze, beat stiffly the egg whites. Place the egg white sin a double boiler and cook for 5 minutes while pouring in the sugar glaze in a steady stream while constantly still beating the egg whites while they are in the boiler. You might need some help with the pouring in of the sugar. Take the cake out of the fridge and remove the spring form shape. Even out the filling. With the extra pair of hands that are holding the spring form over the cake barely touching the creamy filling spoon in the marshmallow over the cake making sure there are no air holes. Grab the cooler marshmallow from the top first to go on top of the cake. Remove the spring form and with a large knife or a spatula that you have run through hot water (no need to dry the knife) run around the cake to even it out. Run over the cake to even it out. Place the cake in the fridge for couple of hours.

CHOCOLATE GLAZE
Melt the chocolate, milk and oil in a double boiler or in the very low heat and pour over the cold torte. Do not cover around the cake, just let it drip of the sides.


CUTTING THE PERFECT SLICE
Before serving let the cake stand at room temperature for 15 to 30 minutes. Take a knife that has a sharp tip and hold the tip over the center of the cake. Run the knife towards you so it is always vertical and cutting thorough the chocolate. If you cut over the chocolate at an angle the chocolate glaze will brake. This cake is best if made 2-3 days ahead of serving.





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The Best Way To Deliver Care Of Fruit Trees

Kolaci recepti-cake recipes: The Best Way To Deliver Care Of Fruit Trees

October 23, 2011

aaidjs Uncategorized fruit trees, gardening, watering Leave a comment

If you have large scale irrigation needs, check out a unique brand of tank liners with over two decades of experience in the market by visiting atmtanks.com.au for more information.

Fruit trees can be enchanting in any garden and are pleasurable to see. You can find that marvellous time in spring when the dead twigs of the winter season erupt into perfumed blossoms which will become the ripe fruits of autumn.

The true wonder of the trees is that you are not going to need magic tricks and incantations to keep them healthy. Fruit trees come with a few simple necessities to keep them in tip top condition that can easily be provided by almost any person.

Starting From the Autumn to the Spring

You need to place a protecting mesh around the bottom of young fruit trees in particular. This particular treatment prevents rats and rabbits from damaging the tree. All those hungry animals frequently try to feed from the tree during the winter, as their usual daily resource of food is often limited during winter.

If your garden is getting plenty of snow, the trunks of young fruit trees in particular should be painted with a white latex paint diluted 50% with water. This will stop the trunk heating up in the rays of reflected sun light and inflicting damage.. The bark of fruit trees can be cracked from cold air and in particular cold winds. Cracks and fissures within the bark tend to be found by harmful insects which then hole up in them and create a threat to the health of your tree.

Just as the temperature heads in excess of 4 degrees Celsius, it is time for some spring cleaning. Care for the trees while the blowing wind is not too strong. Provide them with a pleasing shape using the garden shears. Make some incisions to open the crown of the tree and to fix the straight tree limbs from about 10 to 15 centimeters.

Keep your tree free from dead or diseased branches by slicing them off with a clean cut. When any shoots show up cut them off too. Never cut the lowest branches that develop horizontally, as those have the potential of carrying fruits. Employ special devices to check the heights of the trees and then cut back the vertical branches to have the same length as the horizontal ones. This will ensure the maximum supply of fruit.

You have to always soak your trees. A well watered tree will certainly grow well and have the ability to withstand the attacks of insects and diseases which is particularly important once the buds start to show up on your tree. The true secret to getting a heavy crop of fruit on your tree is to keep on watering.

Branches are often encouraged to grow straight by using supports. Be sure the horizontal branches don’t shade each other and so not receive the most amount of light and bear more fruit. When your tree or trees are in their fourth year you can then think about improving their fruiting efficiency by opening up the branches. This can be done using a hand-operated spreading tool or you could affix one tree to another using ropes.

Pollination is an essential aspect of the growing procedure. During the time the fruits are actually growing, you can improve its efficiency by applying a special substance (usually available from your local store) to the trees that attracts the bees. It is suggested to add this to the trees only right after sundown, or in the early morning hours.

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Sheer Masterpieces…The White Or Black & White Wedding Cake

Kolaci recepti-cake recipes: Sheer Masterpieces…The White Or Black & White Wedding Cake

October 23, 2011

aaidjs Uncategorized wedding cake~wedding cakes~white wedding cake Leave a comment

A Magnificent White Wedding Cake Continues To Display A Timeless Style

As most of us know, a modest white wedding cake has constantly been a brides’s traditional preference over the past years.

Even so, in recent years, brides began to add a splash of shades to their layout ideas. These splashes of color changed the delicate basic pastels using brilliant 3-color mixtures of black, white and green, navy and gold…and sometimes even nautical red, white and blue.

Nonetheless, today’s new trend is now swinging back again to a refined all-white wedding…so brides are once more favoring an sophisticated wedding cake appearance. This new adjustment in developments advances the theory that brides are now returning to the expression of tasteful restraint.

In past years the all-white venue has always suggested new beginnings, and some even liken this style to beginning a new wedded life together. With this thought in mind, nowadays’s new white venue has become a perfect wedding theme.

After all, a white wedding cake makes a stylish assertion and is making a new “white chic.” Baker/creative designers are using an assortment of ornamental textures and accents which add a gorgeous “visual attractiveness” to the white wedding cake.

A white wedding cake is a white cake (vanilla), decorated with white frosting (vanilla), and pillars separating the tiers. Typically they display some type of swag design on their sides.

Frosting flowers are a trendy decorative choice for a white wedding cake, but some brides are critical of too much detail. They want to stay away from an “overdone multi-color look,” so their alternative of adornments is generally gentle pastels or white flowers.

Chosen toppers are usually in the form of a bridal couple, or some sort of bell, heart, or dove ornament.

You will discover a wide variety of white wedding cakes on several websites, and they are being showcased by baker/creative designers who offer regular white, or what is known as traditional designs, in their repertoire.

Also, what was once a unique white wedding cake with a classic decorative style, has now expanded to incorporate various “white dessert ideas.” And so, the extension of variations and developments keeps on evolving.

A Proven Winner…The Black And White Wedding Cake Stands The Test Of Time

Today, as in years past, a lot of up to date brides even now dream of ordering an artistic wedding cake that is decorated in a stunning manner, so the black and white wedding cake even now stands the test of time.

Though nowadays’s wedding cake styles exhibit a bride’s personal likes and preferences, the color scheme of a wedding cake produces a theme for your entire wedding. So, if you are a bride desiring to present a advanced showing to your wedding guests, a black and white wedding cake is an excellent preference.

Black and white wedding cakes, along with their traditional color schemes, have been known to please a groom just as significantly as it pleases a bride.

In fact, some brides like to add a touch of romance to their wedding cake by adding some pink and red accents to their black and white wedding cake, and their flower bouquet and centerpieces.

A daring, up to date bride may even incorporate a splash of a stylish coloration or two, though still keeping that stylish and classy look.

Therefore don’t be afraid to think out-of-the-traditional-box by contemplating an additional touch of lime green, or also a vivid yellow. Both of these colors are perfect for a spring or summer time wedding. Therefore your options are as broad as the length and breadth of your own imagination.

Always remember to ask your baker/designer for his or her ideas and opinions…as their skills and specialty can help you form the foundation for generating a black and white wedding cake that can amaze your wedding guests. In actuality, your wedding cake can become the sheer masterpiece you’re looking for.

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The Significance Of Consuming Healthy Food Throughout A Home Move

Kolaci recepti-cake recipes: The Significance Of Consuming Healthy Food Throughout A Home Move

October 23, 2011

aaidjs Uncategorized children, Cooking, family, family meals, food, healthy eating, meals, moving house, real estate, relocation Leave a comment

A home move or a business move is going to be a really busy time for the people involved within the moving operation. Throughout the hectic days of a home move, folks usually do not get time to cook food at home and they prefer to eat in restaurants or hotels. As every person knows, eating junk food from restaurants isn’t at all superior for our well being plus a home move is often a time when men and women truly need to be eating home cooked healthy food.

There will be lot of things to be performed for the duration of a transition along with the folks need to be physically and mentally strong to carry out the moving procedure smoothly. Eating fast foods in restaurants won’t only make you lethargic but will make you sick too.

Just imagine precisely how problematic the relocating operation might be if anybody within your family is unwell at the time of a home move. Eating in restaurants should not be the only option for you if you are preparing for the transition. Getting help may also be the most effective route to take, including using the services provided by cheap auto transport.

Prepare and feel of ways which will allow you to cook your food at home. Of course, the food you cook at home ought to be those which are easy to be cooked. Prepare a menu for your meals at different times of the day and consist of only those possessions which can easily be cooked. Use your microwave oven to cook since most of your cooking pots will have already been packed. You’ll be able to even use temporary aluminum cookware to cook and paper plates to eat from.

Continuing to eat nutritious home coked food will help you to perform your home move extremely smoothly. The time of a home move will be the time when everyone really should be in very good health plus the only approach to be sure that nobody falls sick at the time of a home move is by eating healthy foods cooked at home. Steer clear of consuming quickly foods at restaurants.

In the event you plan your meals ahead and make arrangements for cooking food at home prior to the car shipping organizations arrive, you will not should depend on rapidly and unhealthy foods from the restaurants. Your home move is going to be a incredibly happy encounter if everyone in your loved ones remains wholesome and fit throughout the relocation.

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Healthy Recipes

Kolaci recepti-cake recipes: Healthy Recipes

October 23, 2011

aaidjs Uncategorized healthy diet, kookbook, recipes Leave a comment

It seems that all of us to eat healthy these days focus.Our doctors and nutritionists are alwayspreaching about the benefits and results of a healthy diet.If we can eat healthy now to prevent many adversehealth conditions with age, it also keeps us look younger and feel better, to be fit and trim.Is it possible to have all this in each meal you serve? Of course! So where can we find these great recipesfor these healthy marvelous meals? Here are two excellent sources in which you’ll find a number of healthyrecipes your family and friends will enjoy.

The first source is your neighborhood market.I’m sure you’ve walked by those racks of recipe cards, conveniently placed in the produce section and meatcounters.Normally, there are dozens of free recipes for healthy recruitment, how to determine how the oldquestion answer to “What is for dinner? “ The question then is how you know the recipes are healthy and goodfor you? Except that the ingredients do not contain large amounts of fat or rich sauces, buttery, it’s a safebet that these recipes are usually good for you.Obviously if the dish calls for deep frying you will likelywant to avoid it.These companies indexed, free, healthy recipes usually have a complete picture on thefront of the dish with the recipe on the back.

The supermarket personnel are generally up to date on thecurrent trend towards healthy eating.Finally, would love to buy their products, which have the recipe sooften refuse to find recipes that the doctor had.With such a wide array of dishes to choose from, it would be wise to go through the entire rack, timepermitting, taking a copy of the recipes which appeal to you.You can store and sort them in your recipe box athome ideas for future meals.The picture on the card will help you while planning meals and creating yourshopping list.The shelves of the free, healthy recipes, essentially a recipe in progress for free.As theseasons change, you’ll be pleasantly surprised to find new recipes utilizing seasonal produce items.Thesecond source of free healthy recipes is – drum roll, please – online! If you suspect that you have done?There are thousands of sites online recipes.

The difference between the recipe rack at the supermarket andthe online choices are that online, There are many more tantalizing temptations for slightly less thanhealthy, but very scrumptious treats.Triple Fudge Cake with a rich hollandaise sauce, you have to watchthe calories! However, there area number of other independent, healthy recipes to choose from.Mostrecipe sites are organized by categories, many have sections just for healthy eating, so it’s easy tonavigate around the recipes with too much sugar, fat and other ingredients we should avoid.Some onlinesites organized by type of food, like appetizers, main dishes, side dishes and desserts.

Other sites getvery specific in their categories like diabetics, heart healthy, Atkins and other special Diets.Regardless, you can be a recipe for almost any dish you can find a dream, or they can in a restaurantthat tries to replicate at home have enjoyed.It’s very likely you’ll find several versions of Kung PaoChicken, as an example.Please read each of the variants of the recipe and notes, different ingredients andquantities, and decide which suits your taste.Mix and match, experiment and you’ll find your own perfectrecipe.Print your favorite free healthy recipes, and store in your personal cookbook on the desk.Using both of these three strategies for healthy recipes will help you create your custom cookbook suited precisely to the needs and tastes of your friends and family, along with some great party food forspecial occasions and events.It nice, saved the money would be spent have cookbooks! They\re free,healthy recipes from time to time with taste buds happy and satisfied stomach, every time.Your doctor willbe pleased as well.

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How to Decide if Fat Loss Tablets Are Right For You

Kolaci recepti-cake recipes: How to Decide if Fat Loss Tablets Are Right For You

October 23, 2011

aaidjs Uncategorized fitness, health, Weight loss, Weight Loss Pills, Weight loss Tablets Leave a comment

Year after year, companies battle against each other claiming to have the best fat loss tablets obtainable to help you lose weight rapidly and efficiently. Determining what pills will actually help you can be difficult with so many to choose from. This article will address several factors that you need to consider before trying any fat loss pill.



A well-known diet pill that can be bought without a prescription is Phenphedrine.



It is comprised of different contents that have been established as a fat burning and metabolism increase. Many people who have taken Phenphedrine have reported that they have more energy and feel better overall, aside from being able to lose weight. Though no adverse reactions have been reported, large measures of caffeine are in the ingredients, thus be cautious if you have stimulant sensitivity. A detriment to Phenphedrine is the cost of it, if a decision is made that it works for you, you will have to pay between $70.00-$100.00 monthly. Still, provided it works without a doubt for someone and they can afford it, it is possibly worth the expense. Mike Geary



Certain diet pills end up being dangerous which is one reason that it is crucial to investigate them. Some additives, for instance ephedra, is no longer legal since significant health concerns were reported by some users.



The ingredient bitter orange, which is used in weight loss tablets, is one example because the safety concerns are questionable. Associated with unevenness in your heartbeat and high blood pressure, bitter orange is an ingredient that is perhaps best to stay away from. Another popular product that has potentially dangerous side effects is Kava, a root that’s native to the Polynesian Islands. This is another ingredient that you should stay away from as it has caused liver shut-down in some cases.



While certain fat loss tablets have helped people lose weight, this usually occurs when the person uses the product as part of an overall weight loss plan. It is common sense to assume you will not lose weight if you eat a lot of food and take your pills thinking that it will magically melt away. Some weight loss products are appetite suppressants, so these may help reduce your urge to eat large meals or snack all day, but even in this case you should also be exercising regularly. When taking any type of diet pill, it’s best not to be in too much

of a hurry to lose weight, as it’s healthier to change your weight gradually. Mike Geary Review There are many types of fat loss tablets around today, and some have actually proven themselves helpful for people trying to lose weight. You should always compare the different products that are available; feel free to use this article as reference as you make your choice. Often times, consulting a physician about diet pills may help you make your decision. What you need to remember is that even though the fat loss tablets may help you lose weight, it is your responsibility, in the end, to do so.

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Contour Belt Review – Benefits

Kolaci recepti-cake recipes: Contour Belt Review – Benefits

October 23, 2011

aaidjs Uncategorized Contour Abs, Contour Belt Targets On Leave a comment

To deal with the issue of tightening stubborn abdominal muscles, there is a brand-new device in the market. It is the Contour Abs Belt. Let’s review its features. The FDA has approved it as risk-free tool for tightening, building and conditioning healthy muscles. So it is available without doctor’s prescription. It encourages core muscles directly with the gel pads by sending power impulses through the skin into the muscle groups. This is passed on to the fibres in the muscle groups. This manner the action in fibres raises thereby decreasing the fat content andgiving well toned ab muscles.

The Contour Belt Targets three places in your abdominal muscles. They are the upper abs, lower abs, oblique muslces and the lower belly area simultaneously. This provides you the advantage of carrying out five various workouts all simultaneously. All can be worked out with no strain. So this is very valuable for individuals with a vulnerable backside and can’t do the physically demanding sit ups and crunches that are very important for acquiring a ripped ab muscles. As with any device it is always advisable to consult a doctor, before use,for any medical conditions.

The Contour Abs Belt is a blend of both innovative digital technology and the science of body structure. The Modern digital technology utilizes the Auto Active MuscleTightening Technology which is a digital discovery that automatically concentrates on and contracts all of your abdominal muscles. It is developed by Swiss medical professionals through very intense and devoted study. It has been reported that Contour abs consumers were efficiently able to sculpt and improve their stomach muscles with regular using of the Contour tool. They also lost excess weight by adhering to a lowered calorie diet and an workout program combined with the Contour belt. So go ahead and get that perfectly toned abs and win over the society.

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Trans Fats: Are They All Evil?

Kolaci recepti-cake recipes: Trans Fats: Are They All Evil?

October 23, 2011

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Did you know there are actually healthy,all natural trans fats that you can consume which will actually melt away off stomach fat? It’s a fact and it is one of the things you must take into considerationwhenever attempting to lose weight. The Truth About Abs Download will help you achieve your weight loss goals.

Sounds outlandish, yet it is a fact.

For recent years, we have had information and factspounded into our brains about how harmful artificial trans fats are for us. These fats are synthetic fats and, as time passes, they will inflict havoc on your body. They come from hydrogenated oils and are less costly to cook with than all-natural fats.Man-madetrans fats have an effect on your body in a great number ofharmful ways. They cause obesity, heart problems, diabetic issues and a whole host of additional issues. You need to avoid them like the plague. To put it simply, they arecompletely terrible for you.

Go through the ingredients within your foods and be sure to stay away from hydrogenated oil and artificial trans fats at all costs.

Interestingly enough, what many people are not aware of is that there is in fact a healthy form of natural trans fat. It comes about by natural means and it can literallypromote fat loss as well as musclegrowth.

“Where does this particular fat originate from?,” you ask. This particular type of fat occurs naturally in the milk as well asmeats from farm animals like cows, lambs andgoats. It also occurs in more unusual animals such as deer, kangarooas well as bison. The particular name for the fat is conjugated linoleic acid (also referred to as CLA) and, as well as being a great fat burner, it also helps to prevent many forms of cancer.

For CLA levels to be at their greatest, select meat that comes from animals that have been given a diet consisting of grass as opposed to grain.

Furthermore, before you decide to think aboutpurchasing any of the CLA supplements that you see being sold in health stores, consider this:

CLA products aren’t effective so do not buy them. You can only get nutritious CLA from the actual animal itself. This means in order to obtain good levels of CLA, you should get some grass fed bison, beef, venison, etc. If you get the supplements,you will not be getting the same kind of CLA. Thehealth supplements are made from a different isomer than the one that occurs naturally in the meat. Save yourself some cash and don’t purchase the dietary supplements; they don’t benefit you.

The Truth About Abs Free Download will help you determine which direction to go with your nutrition program. Now you know that there are ways to get some good,healthful trans fats, go get yourself some grass fed beef and enjoy yourself. Bisonburgers are yet another veryhealthful option to attempt. Either way, you’ll be eating something that will help you burn fat and also get slim.

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MA:Toni restoran na Bacama-Split

E danas kad sam cvrsto odlucila napisat par rijeci o ovom odnedavno popularnom konobi restoranu na splitskim bacama,pokraj ostarije Vidjako...