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  • 500 g white flour
  • 1 teaspoon baking soda
  • 1 cup whipped milk
  • ½ teaspoon salt

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Cakes:

I sifted flour mixed with salt and baking soda. I gradually added the whipped milk, stirring constantly, and kneading another elastic like bread. Depending on the type of flour used, the amount of whipped milk may vary, so it is good to put it gradually. I left the formed dough to rise for about half an hour, then I divided the quantity into 2 balls, which I flattened and baked in an ungreased Teflon pan, put on the stove, at the right heat. I baked the cakes on both sides, then took them out and let them cool a bit. They went great with a cup of whipped milk, but they are just as tasty next to a steak or a soup!


PROTEIN FOOD RECIPES FOR BEES

The second half of February and the beginning of March are characterized by the increase in brood growth in bee families and, implicitly, in the rather large increase in the consumption of existing food reserves in bee nests, so that monthly food consumption tends to at over 2 kg.

If until the appearance of the conditions for performing cleaning flights it is recommended to perform feedings with energetic cakes (pastas), now, with the appearance of the conditions for performing these flights, it is also recommended the administration of protein feeds.

Protein feed products must mainly be based on pollen or pasture because the proteins obtained from pollen or pasture are needed by bees primarily to raise broods, so for the preparation of food needed by larvae, nurse bees need to consume pollen. But, it would be wrong to believe that the role of pollen is limited to this. The young bees, for a few days after hatching, must consume pollen, otherwise they will remain weak, with a substantially shortened lifespan. At the same time, it is known that nurse bees not only feed the brood, but also feed them protein overnight.

Supplemental protein food is administered in low doses and at short intervals because, when distributed in high doses and at large intervals, it creates nutritional shocks, which is detrimental to the general condition of the bee family.

The products and methods of administration of protein feed are: administration of pollen or pasture outside the hives, cakes with pollen, honey and pasture cakes and frames with pollen or pasture. I have applied all these products and methods, most of the time successfully, in my own apiaries, and the feedings with various substitutes do not use them and I do not recommend them if you really want to have viable and healthy bees.

Feeding bees with pollen or pasture outside the hives

When feeding outdoors, the pollen is exposed, in the days favorable to the flight of bees, in the form of dust, obtained by grinding the granules, in trays, crates, beehive lids or special feeders.

In the case of pasture feeding, it is harvested on the occasion of reforming the old combs at the end of the summer or autumn of the previous year, retaining and keeping in the reserve of the apiary important quantities. The pasture is kept in a dry, cool and dark place, in airless containers (mandatory). It can also be kept in refrigerated form, but some of its qualities diminish in this case.

Outdoor grazing is done as in the case of pollen, and for pollen and pasture feeding we must be sure that we feed only our own apiary bees.

Pollen cakes

In the case of feeding inside the hive, the pollen is administered in the form of cakes and the cake paste is prepared from 20% ground pollen and 80% honey by kneading and then the mixture is taken to a cool place (8-12 ° C), protected from light. and dry, where it is stirred daily.

After about two weeks the product becomes homogeneous, so it can be put in bags of 500 g and then left until the honey crystallizes and with a twister the bags are flattened to a thickness that is compatible with the space between the platform and the upper edges of the frames. the nest of bee families.

Until administration, the bags should be kept in a cool place (8-12 ° C), away from light and dry.

Honey cakes and pasture

An older, but still current, recipe is honey and pasture paste. How to proceed: in January, honeycombs with pasture are exposed to frost. Before freezing the pasture (be careful, it depreciates) and when they become brittle, it is cut into strips through the middle of the cells, which are rubbed between the palms, obtaining the pasture.

The feed thus obtained is mixed with an equal amount of liquefied honey and placed in jars. When the jar is almost full, pour a layer of honey on top. Towards the end of winter, when we want to feed the bees, we pass the mixture of honey and pasture through the mincer. To 2 kg of pasta, pour, dripping and mixing, 1 liter of warm water, in which we dissolved 20 g of table salt.


Keto cakes made of fiber mix flour

Another cake recipe, this time from a much more elastic dough, which really surprised me. When baked, it behaves like a dough made of wheat flour, ie it swells on the pan. The cakes are more plastic than the ones here, they can be used successfully for quesadilla or shaorma. They have a more specific taste, but using them with a filling can be passed over. Source: Let & # 8217s cook keto

  • 60 g flour mix of carbohydrate-free fiber
  • 30 g butter
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 200 ml of hot water

In a bowl, rub the flour, butter and baking powder between your fingers until it looks like wet sand.

Add hot water and knead an elastic dough that is left to rest for 30 minutes.

Divide into 4 pieces that stretch with the rolling pin between 2 baking sheets. Bake the cakes on a hot pan, greased or not with a little coconut oil, over medium to low heat. They swell when turned on the other side, it's normal.

They stack only after they have cooled.

5 Based on 15 Review (s)

Keto cakes made of fiber mix flour

Another cake recipe, this time from a much more elastic dough, which really surprised me. When baked, it behaves like a dough made of wheat flour, ie it swells on the pan. The cakes are more plastic than the ones here, they can be used successfully for quesadilla or shaorma. They have a more specific taste, but using them with a filling can be passed over. Source: Let & # 8217s cook keto

  • 60 g flour mix of carbohydrate-free fiber
  • 30 g butter
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 200 ml of hot water

In a bowl, rub the flour, butter and baking powder between your fingers until it looks like wet sand.

Add hot water and knead an elastic dough that is left to rest for 30 minutes.

Divide into 4 pieces that stretch with the rolling pin between 2 baking papers. Bake the cakes on a hot pan, greased or not with a little coconut oil, over medium to low heat. They swell when turned on the other side, it's normal.


Apple cakes & # 8211 grandma's recipe

Apple cakes, fried in a pan, are tasty and easy to prepare. This simple grandmother's recipe, without yeast, helps you get delicious cakes, nicely browned, with lots of pieces of apples inside. They are good both hot and cold. You may already have the necessary ingredients in the kitchen, so all you have to do is get to work.

You need:

  • 250 gr wheat flour, 4 apples
  • 2 tablespoons oil, 2 eggs
  • 200 ml milk, 1 sachet of vanilla sugar
  • 1 sachet of baking powder, 1 pinch of salt, sugar
  • sunflower oil for frying

Method of preparation:

In a bowl, mix the flour, baking powder and salt. Then add the eggs and the 2 tablespoons of oil. Mix well then pour the milk little by little until you get a smooth paste, not too liquid.

Peel an apple, grate it and cut it into small pieces. Vanilla sugar is added over them. The apples are then soaked in the dough. Transfer the apple dough to the work surface sprinkled with flour. Divide into 6 equal parts and shape the dough to give the shape of the cakes.

Put a pan with oil on the fire, and when it starts to heat, fry the cakes. Fry well on both sides until golden. Remove on a paper towel so that the excess oil is absorbed. You can eat them while they are still hot, or after they have cooled. They are good even the next day. Good appetite and increase cooking!


Coconut flour keto cakes

These cakes are great. They are easy and quick to make, provided you have a very good non-stick pan and a thin, wide palette. They are soft and flexible, so you can roll them with various fillings, for example with eggplant salad, liver pate, cream cheese, etc. They can also be eaten for breakfast as bread. I use them for quesadilla.
I want to tell you that I've been experimenting with these cakes for months, since I started the diet. ITow Carb HIgG Fat. I tried many recipes, with various proportions of coconut flour and psyllium bran. Some also contained coconut oil and / or baking powder. Each time it was a pain to roll out the dough, to transfer the cakes to the pan and especially to turn them over. The variant I propose to you today has already passed the test several times, the cakes are easy to make, if you follow the steps in the recipe.

For 4 cakes, with a diameter of about 15-16 cm

  • 60 g coconut flour
  • 15 g of psyllium bran
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • thyme, oregano, ground pepper, paprika, hot pepper flakes to taste
  • 300 ml hot water for frying

Mix all the dry components in a bowl. Spices are used to "distract" from the sweet taste of coconut flour. Put what combination you want.

Pour hot water, mix quickly with a spatula, until the formation of a dough of plasticine consistency. Leave for about 10-15 minutes, to swell the bran and cool the dough.
Divide the dough into 4 equal parts.

Each piece is spread with a rolling pin between 2 baking papers, until the diameter of 16-17 cm is obtained.

Remove the paper from above, turn the cake over on one hand, remove the other paper, then carefully transfer the cake to a hot pan with a little coconut oil. Bake until golden brown (about 2-4 minutes), over medium to low heat. Using a thin and wide palette, carefully turn the cake on the other side, hold for a few more minutes until browned.

The cakes are preferably removed on a towel placed on a grill, in order to avoid condensation as much as possible.

The cakes will swell a little when baked and will shrink slightly in diameter, it is normal.

When they have cooled completely, they can be placed on top of each other and kept in the refrigerator, covered with food foil, for 2-3 days.

TOTAL: 395 grams, 506.6 calories, 12 proteins, 29.9 lipids, 48 ​​carbohydrates, 36 fibers
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you make your own calculations, starting from the concrete products used.


The recipe for fluffy cakes is very simple. In a large bowl, mix well all the ingredients, except the oil, until well blended. Knead for a quarter of an hour by hand, or five minutes with the robot, add the oil and then knead for another five minutes.

When the dough is no longer sticky, cover with plastic wrap and leave to rise, in a warm place, until it doubles in volume. When the dough has risen, it is fluffy to the touch and full of blisters, it can be divided into four pieces.

While working with one of the pieces, cover the others so that they do not dry out. Place the piece of dough on the work surface covered with flour, flatten it with your hands, bringing its edges to the center to obtain the spherical shape. After the cake has formed, turn it upside down so that the smooth part stays up.

Then, each piece is stretched with the twister until they reach a thickness of about one centimeter, and a diameter of 18-20 centimeters. The cakes can be baked in a cauldron, putting salt on its bottom, covered with a lid, for about ten minutes on each side. Bake each piece separately. They return after the first seven minutes, when they have browned. The cake will be tender and fluffy.

The cakes are a delicious addition for the holidays, like the Easter meal, and the children love them, being fluffy and tasty. In addition, they are easy to prepare and the result is extraordinary. I'm cooking!


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Olive and zatar cakes

Arabic cuisine is famous for the rich combinations of spices and herbs that they use in their dishes. And the dishes are extraordinarily flavorful and tasty.

Zatar is the Arabic name for thyme, the main spice in this mixture. In addition to thyme, it also contains sesame, sumac, thyme, cumin and salt.

Simple cakes with zatar, or with olives and zatar (I made both variants), are very easy to prepare, they are practically a much faster version of bread. They can be prepared in both the oven and the pan and can be eaten with absolutely anything.

INGREDIENT:

  • 350 g flour
  • 190 ml of water
  • olive oil
  • 100 g olives
  • 4 g yeast
  • 10 g + dirt

METHOD OF PREPARATION:

1. Prepare the dough exactly like bread: mix the flour with the yeast and start pouring from lukewarm (not hot) water. We start to mix by hand, add salt and oil. I put the oil in my palm, this way I can spread it all over the dough and it helps me to knead. I put twice as much oil in the palm of my hand. We add the sliced ​​olives and knead the dough bringing the edges inwards, and at the end we throw it in the bowl a few times. It will result in a very fragile and fluffy dough. Cover and let rise for 30 minutes.

2. Transfer the dough to the floured top and knead it for another 1-2 minutes. Divide it into 5 pieces, take each piece in turn and spread it on the counter by pressing it with your hands. If you want you can use a rolling pin, but the dough is so fluffy that it stretches very easily just from your hands. We will grease each cake with a little olive oil and put plenty of zatar.

3. We have 2 options, we can make cakes with zatar in the oven or in the pan. Leave them in the oven for 10 minutes at 200 g, until they start to brown. And in the pan, we make them without oil, we simply put a cake, cover the pan with a lid, leave it for a few minutes and turn it on the other side.

Olive and zatar cakes are ideal with hummus and fresh vegetables, but we can eat them instead of bread with absolutely anything we want.


Flavored cakes with grilled cheese, fried without oil!

Today we suggest you try some wonderful cakes with cheese and greens. The cakes are made from kefir-based dough and are filled with tender cheese and green onions. These cheesecakes are very flavorful and incredibly tasty, they are prepared in a dry pan, so they are much healthier than traditional cakes. Serve hot cakes for lunch or dinner!

INGREDIENTS

-3/4 teaspoon baking soda

-100 g of green onions (for filling)

-500 g of cottage cheese (for filling)

-salt and pepper to taste (for filling)

METHOD OF PREPARATION

1. Prepare the filling. Rub the cheese with a fork so that they are not lumpy, otherwise you will not be able to spread thin cakes. You can also give the cheese through the mincer.

2. Season with salt and pepper to taste, add the egg. Stir until smooth.

3. Wash the onion beforehand and dry it with a towel. Cut it very finely and mix it with cheese. The filling is ready.

4. Divide the cheese filling into 10 equal parts and roll them into balls.

5. Prepare the dough. Mix the hot kefir with the baking soda and add the salt immediately. The mixture will make bubbles & # 8211 a normal thing. This extinguishes the baking soda.

6. Add the flour in a few steps and knead the dough: it will be soft and sticky. Cover the bowl and let the dough rest a bit. You don't have to knead the dough for a long time if you don't want to get rubber cakes.

7. Sprinkle the dough with flour after 5-10 minutes and divide it into 10 equal parts. Finally, the dough and filling will be equal in volume.

8. Soak all the pieces of dough in the flour, flatten them a little and let them sit for a while: this will make them spread more easily.

9. Prepare the cakes. Put the filling in the middle, glue the edges of the dough in the middle, leaving the filling inside without air.

10. Press the cakes with your fingers to make them flatter. Do this with all the cakes.

11. Spread the cake with the rolling pin from the center to the edges, then spread the edges.

12. Shake off the leftover flour and fry the cakes in a hot pan without oil for a few minutes on each side until golden brown. If the cakes swell, then prick them with a fork and continue to fry them.

13. Grease all the cakes with melted butter and place them on top of each other.

14. To make the cakes softer, quickly soak them in hot water, then place them on top of each other and grease them with butter. This way you will use less butter and wash off the excess flour.


PROTEIN FOOD RECIPES FOR BEES

The second half of February and the beginning of March are characterized by the increase in brood growth in bee families and, implicitly, the rather large increase in the consumption of existing food reserves in bee nests, so that monthly food consumption tends to at over 2 kg.

If until the appearance of the conditions for performing cleaning flights it is recommended to perform feedings with energetic cakes (pasta), now, with the appearance of the conditions for performing these flights, it is also recommended the administration of protein feeds.

Protein feed products must mainly be based on pollen or pasture because the proteins obtained from pollen or pasture are needed by bees primarily to raise broods, so for the preparation of food needed by larvae, nurse bees need to consume pollen. But, it would be wrong to believe that the role of pollen is limited to this. The young bees, for a few days after hatching, must consume pollen, otherwise they will remain weak, with a substantially shortened lifespan. At the same time, it is known that nurse bees not only feed the brood, but also feed them protein overnight.

Supplemental protein food is administered in low doses and at short intervals because, when distributed in high doses and at large intervals, it creates nutritional shocks, which is detrimental to the general condition of the bee family.

The products and methods of administration of protein feed are: administration of pollen or pasture outside the hives, cakes with pollen, honey and pasture cakes and frames with pollen or pasture. I have applied all these products and methods, most of the time successfully, in my own apiaries, and the feedings with various substitutes do not use them and I do not recommend them if you really want to have viable and healthy bees.

Feeding bees with pollen or pasture outside the hives

When feeding outdoors, the pollen is exposed, in the days favorable to the flight of bees, in the form of dust, obtained by grinding the granules, in trays, crates, beehive covers or special feeders.

In the case of pasture feeding, it is harvested on the occasion of the reformation of the old combs at the end of the summer or autumn of the previous year, retaining and keeping in the reserve of the apiary important quantities. The pasture is kept in a dry, cool and dark place, in airless containers (mandatory). It can also be kept in refrigerated form, but some of its qualities diminish in this case.

Outdoor grazing is done as in the case of pollen, and for pollen and pasture feeding we must be sure that we feed only our own apiary bees.

Pollen cakes

In the case of feeding inside the hive, the pollen is administered in the form of cakes and the cake paste is prepared from 20% ground pollen and 80% honey by kneading and then the mixture is taken to a cool place (8-12 ° C), protected from light. and dry, where it is stirred daily.

After about two weeks the product becomes homogeneous, so it can be put in bags of 500 g and then left until the honey crystallizes and with a twister the bags are flattened to a thickness that is compatible with the space between the platform and the upper edges of the frames. the nest of bee families.

Until administration, the bags should be kept in a cool place (8-12 ° C), away from light and dry.

Honey cakes and pasture

An older, but still current, recipe is honey and pasture paste. How to proceed: in January, honeycombs with pasture are exposed to frost. Before freezing the pasture (be careful, it depreciates) and when they become brittle, it is cut into strips through the middle of the cells, which are rubbed between the palms, obtaining the pasture.

The feed thus obtained is mixed with an equal amount of liquefied honey and placed in jars. When the jar is almost full, pour a layer of honey on top. Towards the end of winter, when we want to feed the bees, we pass the mixture of honey and pasture through the mincer. To 2 kg of pasta, pour, dripping and mixing, 1 liter of warm water, in which we dissolved 20 g of table salt.


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