Tahchin MorghPREPARATIONS: 1- Soak the rice with 2 tsp salt for an hour in a pot. 2- Slice the onion. 3- Soak the zafran for 20 minutes. 4- beat the egg until fluffy. DIRECTIONS: 1- Put the onions into a pot. 2- Lay the chicken pieces on top of the onions. 3- Add some salt and fill the pot with boiling water until it covers the chickens. 4- Put the lid on the pot and let it simmer for 20 Minutes. 5- Take the cooked chicken pieces out of the pot (keep the water in the pot, you will need it in step 19) and slice them in smaller pieces. 5- Bring the soaked rice pot to the boiling and continue simmering until the rice becomes tender. 6- Drain the rice in a colander. 7- Pour 10 oz of plain yogurt in a bowl. 8- Add half of the beaten egg yolks, ground chili pepper and 1 tbsp of the soaked zafran(saffron) to the bowl and mix them together. 9- Add the chicken pieces to the bowl and mix up with the egg yolk mixture. 10- Take another pot and add 2 tbsp vegetable oil. 11- Add the rest of the beaten egg yolks to this pot. 12- Add 2 tbsp of the egg yolk mixture (step 8) to the pot. 13- Add 2 tbsp of the drained rice to the pot. 14- Stir until well mixed. 15- Flat the mixture, take the chicken pieces out of the bowl and put them in the pot on top of the mixture. 16- Add 3 tbsp dried barberries (Zereshk). 17- Add the rest of the rice to the pot. 18- Flat and spread the rice across the pot but don't mix with the mixture. 19- Now take the egg yolks mixture bowl (step 8) add 1/4 vegetable oil, and 2 tbsp of the zafran (saffron), and pour the boiled water (left from the onion and chicken's pot) into the bowl until it covers the mixture and mix thoroughly. 20- Back to the rice pot, again put pressure on the rice and press down using a large spoon (as shown in the video 3:13) and pour the rest of the egg yolk mixture on top of the rice. 21- Cover the pot with the lid and let it simmer for 120 minutes over low heat. FesenjoonIngredients 8 chicken thigh pieces 1 onion 2 bay leaves 4 cups walnuts 1 tbsp flour* 1 cup pomegranate paste** NargessiNargessi Esfanaj (serves 2-4) canola or olive oil 1 large onion, thinly sliced 2 garlic cloves, minced 1/2 tsp turmeric 10 ounces baby spinach, washed and dried 4 large eggs salt and pepper In a large (preferably non-stick) frying pan heat 3 tbsp of canola or olive oil over medium heat. Add the onions and saute for 8 minutes. Then add the minced garlic. and saute for another 2-3 minutes or until the onions are lightly golden. Add the turmeric and saute for another minute. Add another tbsp of olive oil and half the spinach to the pan and when it starts to wilt add the other half of the spinach. Saute for about five minutes or until the spinach is wilted but still bright green. Season with about 1/2 tsp of salt and 1/2 tsp of pepper. Spread the spinach mixture evenly in the pan and crack four eggs on top. Cover the pan (if you do not have a lid, you can cover with foil) Turn the heat down to medium low and cook for about 5-10 minutes until the whites are just set (or to your own liking). Season with more salt and pepper to your own taste. Ghormeh Sabzi The main ingredients are a mixture of sauteed herbs, consisting mainly of parsley, leeks or green onions, cilantro and spinach, seasonded with the key spice of "shambalileh" (dried fenugreek) leaves. Meat on it is optional. Yakh Dar Behest1 litre (13/4 pints) 4 cups milk
75g (3oz) 3/4 cup rice flour 150g (5oz) 3/4 cup sugar, preferably unrefined 2 tbsp rose water 5 cardamom pods, lightly crushed 2 tbsp slivered pistachios rose petals and edible gold leaf, to serve (optional) Place the milk, rice flour and sugar in a saucepan. Stir constantly with a wooden spoon, over a medium-low heat until the sugar dissolves and the mixture starts to thicken – about 10 minutes and up to 20 min depending on the thickness of the pan. Make sure it doesn’t catch at the bottom by scraping the bottom and sides of the saucepan with your spoon. Add the rose water and the cardamom pods and continue cooking and stirring until the custard is thick and glossy – about another 2 minutes. The custard will resemble a white crème pâtissière. Pick out the cardamom pods, then pour the custard into ramekins, silicone moulds or a serving dish. Leave to cool in the fridge for a few hours, then sprinkle with slivered pistachios, noghl (though this is not traditional), rose petals and gold leaf if using. The Viking Diet is all about eating locally sourced seasonal ingredients in a balanced diet of protein, carbohydrates, and beneficial fats. An easy plan for eco-friendly eating.
Lower the amount of meat, and increase the amount of vegetables, herbs, nuts, fruits, legumes, and grains. Herbs, berries, mushrooms, seaweed, whole grains, cabbage, vegetables and potatoes are available to everyone. Larger quantities of fish in the diet reduces the amount of meat to 2 portions a week. The main trick is that you are eating seasonal and fresh ingredients to avoid canned stuff with saturated fats and too much sugar. No snacks, but rather three full meals a day ! Benefits: · Eating more than 600g of fruit and vegetables reduces the risk of heart disease, being overweight, and obese · Whole grains have been associated with a lower risk of heart disease, type 2 diabetes, cancer, and weight gain risk · The starchy plant foods offer a good source of vitamins, fiber, and minerals · Exercise : The important thing is to find ways to incorporate activity into other things you do. Adding more walking, biking or swimming to your daily activities will help you to lose weight and get healthier. · outdoorsy life—particularly in the winter—does wonders for the metabolism by quickly burning unwanted fat · vitamin A in carrots helps skin cells renew themselves and the surprisingly high vitamin C content in rutabagas (also known as Swedish turnips) is shown to prevent wrinkles. When you don’t live in one of the Nordic countries :
You can buy: · Root vegetables (carrots, turnips, beets) · Cruciferous vegetables (cauliflower, broccoli, cabbage) · Dark leafy greens (kale, spinach) · Foraged foods (chanterelles, wild mushrooms, fiddleheads) · Legumes such as beans, seeds, and lentils · Rapeseed (canola oil) · Whole grains, especially rye, oats, and barley · Berries · Apples and pears · Fatty fish like salmon and herring · Wild, lean game meat like elk Good genes are bolstered and perpetuated by two key ingredients: a healthy diet and an active, on-the-go-lifestyle, both of which contribute greatly to natural beauty and are just a part of life in the Nordic region. Vous ne savez pas ce que sait et pourtant vous en consommez tous les jours. Contenu dans le café, les chips, les biscottes, les frites, les röstis, les biscuits, le pain et les céréales pour petit déjeuner. Cela fait une dizaine d'année que cette molécule devrait être interdite, car elle provoque des cancers.Voici toutes les informations pour vous prémunir des risques. Retrouvez la vidéo de la RTS à ce sujet: http://www.rts.ch/emissions/abe/quotidien-loisirs/1369538-rubrique-juridique.html INGREDIENTS
Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes PREPARATION 1. Preheat a griddle or frying pan on medium heat. 2. Cut the loaf of bread into quarters and slice each quarter in half lengthwise for the sandwiches. 3. Spread the mustard or mayonnaise on the bread. Then make each sandwich by layering the pickles, roasted pork, ham, and cheese. 4. Lightly coat the cooking surface of the griddle or frying pan with cooking spray or butter. Place one sandwich onto the hot surface. 5. Put a clean, heavy skillet on top of the sandwich to flatten it. Press the bread down to about 1/3 of its original size. 6. Leave the skillet on top of the sandwich and grill for one or two minutes. Lift the heavy skillet, turn the sandwich over and repeat this step for the other side of the sandwich. 7. The cheese should be melted and the bread golden brown. Slice each sandwich in half diagonally and serve. Artist Xu Bing Creates Tiger Rug From 500,000 Cigarettes. Things Are Not What They First Appear. Les ongles cassants ont plusieurs causes : une mauvaise alimentation (manque de vitamine A, B, fer, protéine et zinc), la décalcification (manque de calcium), agressions extérieures (ménage, chocs, vaisselle...), l'excès de froid ou de chaleur, les dermatites, certaines maladies ou encore l'excès de manucures. Voici quelques conseils à suivre: - Portez des gants lorsque vous faites la vaisselle. - Limez vos ongles des côtés vers le centre au lieu de les couper au ciseau ou avec un coupe-ongle qui favorisent le dédoublement, donc la casse. - Doublez la dose des aliments contenant des acides gras : oeufs, lait entier, noix, légumes, beurre, huile de lin... Bon, ne prenez pas la beauté de vos ongles comme prétexte pour abuser de ces aliments non plus. Il faut garder un certain équilibre. - Evitez d'utiliser des soins durcissants. Ils sont bien comme cache-misère mais ne soignent pas réellement les ongles. - Limitez le contact prolongé avec l'eau, cela ramollit les ongles et favorise la casse. - Faites un masque une fois par semaine : badigeonnez vos mains et vos ongles d'un soin hydratant, crème pour les mains ou plus simplement de l'huile de ricin et plongez-les dans des gants en plastique. Fermez-les avec un élastique ou un scotch et laissez poser toute la nuit. - Revisitez votre kit à manucure : enlevez les dissolvants et vernis de mauvaise qualité, zappez définitivement les dissolvants avec acétone et limitez l'utilisation de vernis à paillettes et autres particules. - Evitez les manucures gel longue tenue tout comme les faux ongles. - Consommez des compléments alimentaires à la levure de bière, riche en vitamine B8, parfaite pour fortifier les ongles mous et cassants. - N'utilisez pas vos ongles comme racleur d'étiquette, gratteur de saleté sur vos plats à gratin, etc. http://www.glamourparis.com/beaute/conseil-magali/wallpost/comment-zapper-les-ongles-cassants/10043 |
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Juin 2023
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