February 2011

Sunday, February 27, 2011

Useful Gifts For Stroke Patients

QUICHE HOUSEWIFE

'BET peppered

AND SWEET VICTORY'

Wednesday in the afternoon, went home from a friend of mine, because the office had lost a bet. As a pledge was to prepare a pie and a quiche, you know that the pie is one of my favorite cakes and I must admit that I can pretty well.

We decided to have them both here with me, then, go to the supermarket and taken together the ingredients we started to prepare.
Starting with the tart in the middle of preparing my friend came home having not thought about the championship game of Inter - Bayer (0-1)
I live near the stadium and it's a frenzy when the fans come out, so I prepared one for her and for me, came good!

Between one thing and another I went to bed around midnight, after order in the kitchen because my friend would come back the next day to make the quiche.
I've never prepared a quiche, even though I know very well, I read several recipes, maybe having a wonderful mother who has always made to order ... even to my parties, I never find it and make one with my hands ...
Friday for the first time I have prepared a consultation with the friend!

INGREDIENTS
puff pastry (bought ready)
100 grams of cooked ham
400 grams or 500 grams of frozen spinach fresh
300 g cheese
An egg yolk
2 tablespoons olive oil
Salt and pepper
a baking dish or aluminum pan and a disposable pastry brush.

We thawed and put to boil the spinach, wring it thoroughly and then put into a bowl.

Then, with the two tablespoons of olive oil in a pan, we added the diced ham (diced or sliced), browned over low heat to avoid burning in some parts and jumped for a few minutes to make it look like the 'bacon'.

We added the spinach, mixed and blended with ham always keeping the heat on, trying to eliminate much water as possible from mixing.

When the spinach was also well cooked, we left the filling to cool and then put out the fire.
We started at this point
spread the pastry with baking paper in its tray. For
pan is very convenient to use than aluminum, can be round or circular according to your taste and also depends on the shape of the pasta.
We preferred to use a pastry round to a roasting pan, and then use the shares in excess, as decoration, in this case, we have chosen in the supermarket, it cost less.

Paving the dough, the filling has cooled enough that we can add the ricotta cheese blend perfectly with the rest of the dough and added salt and pepper to taste. At this point, the filling was prepared, it lacked the "phase" Art ...

We spread the filling into the pan and level after well, we bent the ends of the flaps over the filling like a hem to stop it going on in baking pan.

With the dough we made of small strips that have supported stretches diagonally, forming a grid on the quiche.

finally took the egg of which we have kept only the yolk, and put in a small bowl, where we have added a tablespoon of warm water, we diluted with a brush and then passed onto the pastry in sight in order to obtain a golden brown and polished ready to serve the quiche.

we put in the oven at 200 degrees for about 30 minutes, everything depends on the oven anyway.

If after this period it seems that the bottom of the quiche, it is still too raw and white, keep it in the oven and check every 5 minutes until it got cooked. Here
served a quiche simple, beautiful to see and really tasty.
The quiche or pie, is one of those dishes that can be achieved in very little time and make a good impression, especially when no one knows that he must prepare for a dinner at the last minute, then I recommend you buy a roll of puff pastry and keep it in the fridge or the freezer, for any occasion.
E 'also indicate when you are invited to a "Porta Party", easy to do and bring in trays of aluminum, less demanding than a tart!
Beyond this recipe, a quiche, you can achieve it with very many ingredients, important not to use products that may moisten the dough too, in this case would be wet and less appetizing.

Monday, February 21, 2011

Barcelona V Real Madrid Free Stream

Petasites albus L.

WHEN THE SNOW Dissolve:

THE WHITE Butterbur In the days of February 1 I sent in the woods, was so absolute as to feel warm, as if we were already in the spring. The snow was almost all melted, at a height of 1000 meters.

Along a path down a small trickle of a spring fed definitely snow.
And so, slightly lowering his gaze, I saw the first buds the size of a thumb, yet completely closed, if not, know well that certain vegetables, could resemble the tips of the asparagus, but first wild ones are very thin and then, grow wild in the lower areas, to be excluded immediately.

They were so tender and delicate that it seemed very strange to see them sprout from the water, while the whole forest is still in hibernation. My father

without further delay, he told me once that they were the
'burdock' the yellow flower saw some specimens more distant that you can see the yellow. I decide to take some pictures. Two days later back in the woods we recognize them, we noticed that the opening slightly tended strongly to white flower, I took more photos, noting also that close to the stems with greater openness, there were also rounded leaves completely different from those of corolla of the flowers, long and lanceolate, and my father pointed out to me that the true leaves come along their roots, a real plot to the water surface and terrain.

After taking more photos and went home with a family consultation, We then checked the internet, where we have definitely excluded the burdock yellow flowers much more lively, colorful and impressive, but still puzzled about its variety.

so happens that my father the next day, finding no flower if not some bunch of heather, raised five branches with much of that burdock root, transplanted them into a jar, covered with a thin layer of wet grass and brought them home and, with my luck, have sprouted as if they had stayed in the woods.
so I could observe the different stages of their growth that has occurred in the week.
First they started to look at the white petals, which slowly formed a beautiful bouquet, then the stem is increased by at least a foot in the grass and finally sprouted some beautiful deep green leaves.

We have thus ruled that it was

of 'PetaSite Bianca' , or 'Petasites albus L.'

All that is now given, except images, are the news that I found on the Internet, partly summarized by my comments, and other transcribed verbatim as not to alter the scientific content, all or found on almost

wikipedia . I must admit that I never thought, you can find a lot of news about such a small map, born earlier this year.

was Dioscorides Pedanius doctor, botanist and pharmacist greek, the court of Emperor Nero , to call 'Petasites' the ' burdock ' ' s resemblance of its leaves to 'Petasos' , a hat with a large groundwater used by travelers of that time.
Albus comes Latin white. 's Family Butterbur is: l '
' Asteraceae ' , once even said, the family of ' Compositae '
This is one of the families, most numerous in the plant, organized in 1530 different kinds for a total of nearly 22,750 species. Between Petasites genus, there are about a dozen varieties throughout the northern hemisphere,
to include it in Italy Today at least 4. The burdock are part of the subfamily
'Tubiflore ' characterized for details of the inflorescence, enclosed in 'heads' , in an envelope consisting of several thin layers of leaves such 'bracts' , serve as protection to the flower that slowly open up and allow us to look the flowers, little flowers 'tubules' , cylindrical shape, center and 'ligulate ' with light ribbon-like petals on the outside, they initially form a sphere, which expands radially with increasing giving even the interior of flowers bloom as the lateral ones.

Crescendo, which arise on the stem extends to a height of 40 cm. The stem is surrounded by scaly leaves and lanceolate slightly jagged edge. But these are not the true leaves of

'Butterbur' , they are born near or at the side of the stem, along the tangled branching roots, which in reality is the trunk of the tree, almost in full bloom, to be formed fruit with the 'pappus' white and soft, that is silky tuft that allows the seed to fly and spread.
From Wikipedia:
Within the genus, in reference to Italian wild species, the Italian botanist Adriano Fiori (1865 - 1950) divides them into two distinct sections [2]:

Section NARDOSMIA : the corolla of female flowers of the peripheral zone of the head are briefly ligulate; 's inflorescence racemose type consists of a few flower heads (30-10); bracts of the raceme, the lower part, are very large, almost leafy.
Section EUPETASITES : This section is characterized by having inflorescences with numerous heads often arranged in an elongated raceme (end of flowering), the petals of flowers are truncated radial (or just ligulata) and the leaves are always Stem bracts lanceolate-acuminate, regardless of where they may have along the stem (basal or apical).
In this way a person can already be get an idea of \u200b\u200bhow many there may be slight differences in kind between families, genera, species and varieties!
In any case, we return to our particular plan in question: the 'White Butterbur'! To better understand and identify the different species of the genus (only the species of wild flora Italian) the list below uses part of the analytical system of keys that are 5, you can also find them on wikipedia
. I dedicate only to describe the variety of 'burdock white'.

'Petasites albus (L.) Gaertn '. or ' Butterbur white' , part of Group 3A : leaves 'radical' , that is, as said before, that arise directly from the root, are green on the upper side while ' tomentosa ' , that is covered with hair soft and silky like a light fuzz, underneath, the edges are doubly toothed. The leaves 'basal' or radical, appear almost at the end of flowering and are rounded, irregularly toothed, with ribs underneath. The height can range from 20 to 40 cm, and its organic form is ' rhizomatous geophytes' , and perennials that are hardy plants with underground buds and trunk, and remain so up to climate change, when it is ideal for flowering. It 'a plant ' Orofita ' , that lives in mountain areas, especially on the Alps from Liguria Veneto.

His

typical habitats are wetlands, but not stagnant water, preferably, in any case very humid areas and among the beech woods (just like in my case). The burdock is to be found at different altitudes, which may vary from 500 m to 2000 m. flowers generally with the melting snow, and generally arises spontaneously in March, but sometimes peeps even at the end of January if the temperature permits. The inflorescence is

' racemosa' in males, while females form a large panicle. The first floret pale yellow, growing almost becomes white ...

Among 'burdock' most popular are: 'Petasites hybridus' or 'Butterbur more' very similar to white, but much larger, especially for the leaves with a diameter of up to 50/60 cm, belonging to 'Group 2A' , 'Petasites paradoxus' or ' burdock snowy ' , triangular shaped leaves with astatine and clear pink flower and stem red-brown and smaller than the other two varieties belonging to ' Group 3B ' , the last ' Petasites fragrans' (Vill.) Presl. or 'Butterbur vaniglione' smaller proportions, the colors pink, does not exceed 800 m above sea level belonging to 'Group 1A' .
Several other plants can be exchanged with the burdock, the most common are: 'Adenostyles' Cass. (A. alliariae (Gouan) A. Kern., 'A. glabra' (Mill.ar) DC. And 'A. leucophylla' (Willd.) Rchb.) Because we find them in the same habitat.
The burdock is used in pharmacy, for substances that contain;
essential oils, glycosides, mucilage, tannins, and minerals. is also used in folk medicine, it heals wounds, used as a sedative, for nervous states, as painful and soothing cough, as well as a regulator of menstrual flow.

In Japan
'Petasites japonicus' ; stalks are used as pickles or roasted, while the Eskimos use the 'Petasites frigidus' as a vegetable and some tribes in California appreciate the taste of 'Petasites palmatus' . In any case it is not recommended because excessive use may be toxic in large quantities because some
'hepatotoxic alkaloids' "Pyrrolizidine" .

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