Presentazione sul tema: "Ingredients 250g butter, melted 500g chopped walnuts 1 teaspoon ground cinnamon 1 packet filo pastry 200g caster sugar 250ml water 8 tablespoons Greek."— Transcript della presentazione:
Ingredients 250g butter, melted 500g chopped walnuts 1 teaspoon ground cinnamon 1 packet filo pastry 200g caster sugar 250ml water 8 tablespoons Greek honey 1 large piece of lemon peel Preparation Preheat oven to 180°C gas. Butter the bottom and sides of a 23x33 cm baking dish. Toss nuts with cinnamon set aside. Unroll filo pastry. Cut whole stack at once to fit the dimensions of the baking dish. Cover filo with a damp cloth to keep from drying out as you work. Place two sheets of filo in dish, buttering the top layer. Repeat until you have 8 sheets layered. Sprinkle 2 to 3 tablespoons of nut mixture on top. Top with two sheets of filo, butter, nuts, layering as you go. The top layer should be about 6 to 8 sheets deep. Using a sharp knife, cut into diamond or square shapes all the way to the bottom of the dish. Bake for about 50 minutes until baklava is golden and crisp. Make sauce while baklava is baking: Boil sugar and water until sugar is dissolved. Add honey and lemon peel. Simmer for 15 to 20 minutes, then remove from heat and allow to cool. Remove lemon peel and discard. Remove baklava from oven and immediately pour cooled sauce over it. Let cool. Leave it uncovered as it gets soggy if wrapped.
CHICKEN MUAMBA ANGOLA Ingredients 1 whole chicken cut up 1 can tomato paste 1 large fresh tomato 1 garlic clove crushed 1 small onion, diced 1/2 cup chunky peanut butter 2 tablespoons palm oil 1 bay leaf 1 teaspoon thyme 1 teaspoon salt 1 teaspoon black pepper 1 hot pepper Preparation Simmer chicken covered in water with bouquette garnis until it's falling off the bone. Never boil meat, that makes it rubbery. Pull meat off the bone and reserve stock. Saute onion, hot pepper and garlic in oil until translucent. Add tomato. Stir in tomato paste and about 1/2 C stock. Add peanut butter. You should end up with a sauce that is similar in texture to spaghetti sauce. Add more stock if needed. Return chicken to the pan and simmer for a few minutes to infuse the flavours. Serve over rice.
Ingredients 2 cups or 500 ml goat milk cup or up to ½ cup white sugar ½ tsp. vanilla extract or ¼ tsp. bourbon vanilla powder one cinnamon stick pinch of salt ¼ tsp. baking soda 2 tbsp. whole fat cow milk 2 quarts or 1.90 litre goat milk 2 cups white sugar 1 tbsp. vanilla extract ¾ tbsp. bourbon vanilla powder one cinnamon stick 1 tsp. baking soda 2 tbsp. whole fat cow milk Preparation Pour the goat milk, sugar, salt, vanilla and cinnamon into a large heavy pot and bring to a light boil over medium heat. Stir to make sure all of the sugar has dissolved, remove from heat. In a separate bowl mix the cow milk and baking soda until the baking soda has dissolved. Remove pot from burner, pour baking soda mixture into the goat milk, stirring fast, be careful because the liquid will quickly froth and overflow. Stir until the bubbles have subsided then turn the heat to medium and bring the pot back to the heat. Continue to cook the goat milk mixture, stirring very frequently because the mixture may bubble and pour over the pot. After another minutes the mixture should begin to a darken and start thickening into a thick sauce consistency. Continue simmering and stirring frequently until the mixture turns a dark caramel colour and coats the wood spoon, this may take another minutes depending on liquid left in the pot. The cajeta should the same consistency as maple syrup. Pour into a jar and allow to cool completely. Store in the refrigerator until ready to use. The cajeta will keep fresh in the refrigerator for a couple of weeks. The cajeta taste best if warmed up a little bit.
Preparation Scrub the potatoes well, then cut into 1/4" thick batons. Dry thoroughly with paper towels and leave them sitting on paper towels to allow the surface of the potatoes to dry out for about 30 minutes. Mix the flour, corn starch, paprika and onion powder in a medium bowl until well combined. Dust each fish fillet with the flour mixture on all sides. Add 1 1/2" of vegetable oil to a heavy bottomed pot and heat to 330°F. Line a 2 wire racks with 2 layers of paper towels each. Fry the potatoes in batches until a light tan colour and the edges are just starting to brown. Transfer the fried chips to one prepared rack to drain. When the potatoes are done frying, add the baking powder to the flour mixture and whisk together. Then add the cold beer to the flour mixture and lightly whisk together. It's okay if there are still a few lumps, just make sure you do not over-mix the batter or it will end up heavy. Dip the fillets in the batter and fry them in batches. Flip the fillets over with tongs when you see the edges start to turn light brown. Transfer to the second prepared rack as they finish frying. When the fish is done frying, increase the heat of the oil to 375°F. Fry the chips a second time until they are golden brown and crisp. Drain on a rack and sprinkle with salt. Fry the fish a second time at the higher temperature until golden brown. Drain on a rack. Serve the fish and chips with lemon wedges or vinegar. Ingredients For the Fish 55g plain flour 55g corn starch Sea salt and pepper 1 tsp. baking powder 75ml dark beer 75ml sparkling water 4 thick white fish fillets preferably sustainable cod or haddock For the Chips 1kg potatoes, peeled 1 litre Vegetable oil, lard or dripping to cook
Ingredients 250g / 1 package of cookies biscuits 150 ml of milk 3 tablespoons of Nesquik powder 2 tablespoons Cognac 200g of dark chocolate 2 tablespoons sugar 2 tablespoons butter 1/2 cup milk Preparation Separate the yolks from the album. In a saucepan, place the milk, egg yolks and condensed milk. Cook over medium heat until boil stirring constantly. Reduce the heat and continue to stir. When the cream begins to "unstuck" from the bottom of the pot, start counting 5 minutes and then turn off. Let it cool. Beat the egg whites until stiff, add the sugar and continue to stir for 3 minutes. Add the cream and mount it. In the container with the cookies, spread the cream made with egg yolks and condensed milk and then cover with the other cream. Spreads well and in a uniform manner, such as to obtain two layers. Leave in the fridge for an hour and a half, then serve.
Ingredients flour 500gr. warm water 250/300ml 1 die Yeast of beer oil ½ glass salt 1 spoon sugar 1 spoon Tomato mozzarella Preparation Start melting the yeast with some water, sugar and a tablespoon of flour for 10/15 minutes. Apart mix the flour, the water with the yeast of beer, add the water with oil and the salt, until you get a soft and homogeneous mixture, and leave it to rise 2 or 3 hours. According to the temperature, season pizza and bake it in the warm oven 220°C for 20 minutes. ITALY
Ingredients 2 1/8 cups all-purpose flour 2 cups white sugar 3/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 3/4 teaspoon baking soda 3/4 teaspoon salt 3 eggs 1 cup milk 1/2 cup vegetable oil 1 tablespoon vanilla extract 2 (20 ounce) cans pitted sour cherries 1 cup white sugar 1/4 cup corn starch 1 teaspoon vanilla extract 3 cups heavy whipping cream 1/3 cup confectioners' sugarPreparation Preheat oven to 175°C. Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper. In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour butter into prepared pans. Bake for 35 minutes, or until wooden toothpick inserted in centres comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely. Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and corn starch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using. Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form. With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups. Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.
CURRY RICE SRI LANKA Ingredients 400 gr. Rice 1 Onion Curry Powder Butter 1 Nut vegetable broth Salt and Pepper Preparation Prepare the broth in a saucepan and let it simmer over low heat, you will always have it available throughout the proceedings. Melt the butter in a large saucepan, add the finely chopped onion and let it brown. Add three teaspoons of curry powder, a pinch of pepper and stir with a wooden spoon. Pour the rice into the pan, mix it with the other ingredients and let it cook for few minutes. Sprinkle the rice with a ladle of broth and continue to add a bit at a time as they dry, until the cooking. Taste occasionally to measure out the salt, keeping in mind that the die is already tasty. Before removing from heat, add a knob of butter and the dish is ready!
Ingredients 1 pound bread ½ cup butter, melted 2 tablespoons dry wine 4 eggs 1 cup raisins (dried grapes) 1 tablespoon vanilla 1 cup sugar 1 teaspoon ground cinnamon 1 pinch of salt 3 cups of milk Preparation In a food processor or grinder, grind the bread, place in a large bowl and mix with the other ingredients, stirring to dissolve sugar. Put this mixture into a mould bathed in caramel and bake at 375 degrees for one hour, or until a toothpick comes out clean after inserting in centre. Let cool and serve cut into pieces to your liking.
SIAMO QUELLO CHE MANGIAMO E proprio vero: siamo quello che mangiamo, perché una buona alimentazione può giovare molto alla salute, può inoltre prevenire molte malattie di tipo alimentare ad esempio il diabete e il colesterolo alto. Lalimentazione è un diritto primario che dovrebbe essere garantito fin dalla nascita e un bisogno primario che spasso non è soddisfatto nel migliore dei modi. Lalimentazione è una fase importante della vita dellessere umano. Gli alimenti sono costituiti da sostanze complesse che lorganismo digerisce e trasforma in sostanze più semplici utilizzabili dal corpo umano.
I NUTRIENTI FONDAMENTALI I nutrienti fondamentali si dividono in macronutrienti: che apportano energia e calorie:proteine, carboidrati, grassi e micronutrienti che non apportano energia, ma contribuiscono al mantenimento della salute e sono: vitamine, sali minerali e acidi nucleici. Soffermiamoci a parlare dei macronutrienti: le proteine hanno funzione strutturale quindi contribuiscono alla formazione di massa magra. Assumere troppe proteine è dannoso per i reni. Si trovano nelle carni, nei legumi e nella soia. I carboidrati forniscono allorganismo energia pronta (che non deve subire trasformazioni prima di essere utilizzata) e si trovano nella pasta e nei cereali. I grassi funzionano da riserva di energia. Esistono grassi liquidi che sono più leggeri: olio di qualità e grassi solidi che sono più pesanti: burro e oli di bassa qualità (molto dannosi).
UNA CORRETTA ALIMENTAZIONE La corretta alimentazione è quella che, tenendo conto delletà, del sesso e del tipo di attività, soddisfa il fabbisogno calorico giornaliero dellindividuo. La dieta è molto varia, essa dipende dalla cultura e dallambiente in cui vive ogni popolazione. Lo studio della dieta umana ha prodotto lo sviluppo di una vera e propria dieta alimentare. La scienza della nutrizione è in continua evoluzione e lacquisizione di nuovi dati fa si che la dieta corretta venga periodicamente aggiornata.
SIAMO QUELLO CHE MANGIAMO Classe I AE ISTITUTO GALILEI Inglese: Prof.ssa Franca Monzeglio Italiano: Prof.ssa Lina Salmoria