Marshmallow

Ingredients

Gelatin : 30 grams

sugar : 250 grams

hot water : 120 ml (1/2 cup)

Vanilla essence : few drops

Food color : few drops

Water : 120ml (1/2 cup)

corn flour or icing sugar as needed

Step 1

In a bowl add 120 ml hot water and then add the gelatin. Mix it well and leave it on the side.

Step 2

In a silicone mold or a pan add cooking oil and brush it all over the mold. Keep it on the side.

Step 3

In a saucepan add sugar and water. Stir it well in medium to high heat. Boil until it creates a  thick syrup. Add the gelatin mix and stir it well. Cook in medium heat. Cook until it reaches to thread consistently. Lift the spatula and if the mix makes thread then is ready.

Step 4

Turn of the heat and transfer the mixture into a bowl and let it cool for 2 minutes. Beat it with a hand mixer to high speed until it turns white. When is thick enough  the vanilla extract and beat it again for 2 minutes.

Step 5

The mixture is ready so pour it into the mold or pan. If you want to make it mixed colors then pour only half of it into a different bowl and use food coloring to your liking.  Tap the mold or pan on the table to remove the air bubble and then add the second mixture on top.

Step 6

Let it rest for 5 or 6 hours at room temperature.  When is ready remove it from the mold and sprinkle with corn flour if they are sticky . The texture is very soft and fluffy. You can cut it in the form you want.

Enjoy 💜

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Mixed Grain Bowl With Lemon Yogurt Sauce

Mixed Grain Bowl  For bowl: 1 1/2 cups cooked mixed ancient grains, still warm 1 cup broccoli microgreens or bean sprouts, divided 1/2 cup crumbled feta… 134 more words

Mixed Grain Bowl With Lemon Yogurt Sauce

How To Lose Weight Without Dieting At Home

Everyone has taken little extra weight since Christmas and New Year and since we are at lock down is harder to lose weight and gyms are closed and even walks are forbidden. So how do we lose the extra weight we have gained from lock down and holidays?

Well everyone says to just stop eating and get more exercise but what if you don’t eat much food but you still gain weight? I personally don’t eat much but still have extra weight and simply because I don’t have much activity in my life. I work at home and since I spend my time in my desk and chair even if I eat less I still don’t lose the weight I get from the food.

So this year I decided to lose the weight I have got and change the way I live.

So how are we gone lose weight now that the gym is closed and we can’t go for a run? Super easy. Let’s train at home. Decide to spend 20 or 30 minutes to a fun way to burn all the energy and the calories that we take without understanding.

There are so many ways to exercise and move your body. If you like games there are many workouts online games where you can play, have a good time and the same time burn calories and fix your muscles.

If you don’t like online game or don’t have the money to buy them then you can make other exercises as resistance band exercises. There are a great tool for training workouts and they work your muscles. Hips extensions is an workout that help muscles in your hips and legs. You will need a resistance band to do this exercise. The resistance band can be used in many ways and workouts.

Bodyweight squat.

Stand with your hands on the back of your head and your feet shoulders width apart with your feet turned out slightly to open the hip joint. Lower your body until your thighs are parallel to the floor. Pause then return to the starting position. Repeat the process.

Single leg hip raise

Lie on your back with your right knee bent and right foot flat on the floor. Raise your left leg so it’s in line with your right thigh, push your hip up keeping your left leg elevated. Pause and slowly return to the starting position. Switch leg and repeat the process.

Pogo Hops

Stand tall with your feet slightly spread about hip width apart. Raise your heel so you are standing on the balls of your feet. Bounce up and down on the balls of your feet, don’t let your heels touch the ground.

Mountain Climbers

Put both knees and hands on the floor. Place your right foot near your right hand and extend your left leg behind you. In one smooth motion switch your legs keeping your arms in the same position. Switch your legs back and forth twice such that your right leg is again close to your right hand.

With a training mat and favorite music you can do many more exercises. But you should also start to change how you eat. Allot of people work many hours and don’t have time or simply forget to eat and when they do they eat allot or very fast. Make sure you eat 3 times a day or more but not all together. A healthy diet is to eat good breakfast and lunch and don’t eat much at dinner. I always forget to eat and when I realize I’m hungry is night and that effects my health.

Don’t eat to much sweets and always try to eat vegetables and not much meat. I live in Greece where meat is daily product and people think your a weirdo if you don’t eat it but I have managed to cook it 3 times a week. Eating fruits as snack but not too much since they have many calories and without realizing you will gain more weight. You don’t need to stop eating but just try to organize it better and don’t forget to have fun.

This year let’s try to get healthy and have a good time. Personally I don’t want to have a perfect body but a healthy one. I don’t mind just some kg extra, mostly I want to breath better since I have breathing problems.

Baked Chicken With Tarragon and Cream

Ingredients

4 (1.2kg) chicken Marylands

1 teaspoon extra virgin olive oil

1 large onion cut into thin wedges

15g butter

80 ml (1/3 cup) dry white wine

80 ml (1/3 cup) pouring cream

300 g (2 cups) frozen broad beans

1/3 cup fresh Tarragon leaves

80 ml (1/3 cup) massel salt reduced chicken style liquid stock

Step 1

Preheat oven to 200 fan forced. Heat half the oil in a large ovenproof roasting pan over medium heat. Season the chicken, cook for 5 minutes until golden. Turn and cook for 2 minutes. Transfer to a place and pour off and discard fat from the pan.

Step 2

Heat the butter and remaining oil in the pan over medium low heat. Cook onion for 2 minutes until gold then add the wine. Simmer for 1 minutes, add stock and simmer again for 1 minutes then remove from heat. Place chicken on top of onion and bake 30 minutes or until chicken is cooked. Turn off the oven. Transfer chicken to another place.

Step 3

Place the broad beans in a heatproof bowl and cover with boiling water. Keep it 2 minutes and then drain and refresh under cold running water and then peel. Return pan to medium heat simmer for 2 minutes and then add the cream. Simmer until slightly thickened and add the Tarragon, simmer for 1 minutes then remove from heat. Stir in two – thirds of the broad beans and return chicken to the pan. Sprinkle with remaining broad beans and Tarragon.

Enjoy 💜

Photo by freestocks.org on Pexels.com

Peanut Butter Keto Cookies

Ingredients


6 tablespoons keto friendly powdered sugar substitute


½ teaspoon kosher salt


250 g (2 cups) almond flour


1 large egg


115 g (½ cup) unsalted butter, melted


240 g (1 cup) natural salted crunchy peanut butter

Step 1

In a bowl mix almond flour, powder sugar substitute, salt, egg, peanut butter, melted butter and mix well.

Step 2

Scoop the dough into balls using ice cream scoop and place in a baking pan. Flatten the cookies with fork pressing down slightly.

Step 3

Bake the cookies in a preheat oven to 350° F  (180°C) for 12 minutes until slightly golden. Remove the cookies from oven and transfer somewhere else to cool.

Enjoy 💜

Strawberry Cream Cheese Bites

Ingredients

1 teaspoon vanilla extract

1/4 cup coconut oil (60g)

3/4 cup cream cheese (170g)

1 cup strawberry (150g)

Step 1

Place the strawberry in a blender and blend until pureed. Add the vanilla extract, coconut oil, cream cheese and blend until is silky smooth.

Step 2

In a muffin pan add muffin liners and divide the mixture between the cups. Freeze until solid.

Enjoy 💜

Matcha Macarons

Ingredients

MACARON

  1. 1 egg white
  2. ¼ cup granulated sugar(50 g)
  3. ¼ cup almond flour(25 g)
  4. ⅓ cup powdered sugar(40 g)
  5. 1 teaspoon matcha

FILLING

  1. ¼ cup cream cheese(55 g), room temperature
  2. ½ cup powdered sugar(60 g)
  3. 1 teaspoon milk
  1. In a medium mixing bowl, beat the egg whites with an electric hand mixer on medium speed until soft peaks form. Add ½ of the granulated sugar and with mixer on high, continue to beat until egg whites are stiff peaks. Repeat with last ½ of sugar, beating until whites are shiny and fluffy.
  2. Using a fine mesh strainer, sieve the almond flour, powdered sugar, and matcha into the bowl with the egg whites. Discard any large pieces that remain in the strainer. Fold until just combined
  3. Preheat oven to 300˚F (150˚C).
  4. Fill a piping bag with the macaron mixture and pipe 1½-inch (4 cm) dollops onto a parchment paper-lined baking sheet. Let the cookies rest until they are no longer wet to the touch and a skin forms on top (can be up to 1 hour).
  5. When the cookies are dry to the touch, bake at 300˚F (150˚C) for 15 minutes.
  6. While resting, make the filling by mixing the cream cheese, powdered sugar and milk in a bowl until smooth. Transfer to a piping bag and set aside until ready to fill.
  7. Let rest for 10 minutes, or until cool before filling. Pipe the cream cheese mixture on the macron and sandwich with another one.
  8. Enjoy!
Photo by Adrianna Calvo on Pexels.com

Buttery Crab Pasta

Ingredients

8 ounces bucatini or linguine

Fine sea salt

¼ cup grated Parmesan cheese, plus more for serving

4 tablespoons (½ stick) unsalted butter

1 scallion (white and green parts)

2 cups halved golden or red cherry tomatoes

1/8 teaspoon red pepper flakes

½ cup fresh chervil leaves

Finely grated zest of 1 lemon

Juice of ½ lemon

Freshly ground black pepper

Extra-virgin olive oil, for serving

8 ounces lump crabmeat

Flaky sea salt, for serving

Step 1

Bring large pot of heavily salted water to a boil. Add pasta and cook until al dente (usually a minute or two less than package directs). Reserve 1 cup of pasta water and drain pasta.

Step 2

In large skillet over medium heat, melt butter. Whisk in 1⁄2 cup of pasta water and Parmesan. Then, stir in tomatoes, scallion, red pepper flakes and large pinch of sea salt, and simmer for 1 minute.

Step 3

Stir in pasta, 1⁄4 cup of chervil, lemon zest and juice, and black pepper, to taste; toss until warmed through. Gently fold in crabmeat. Remove skillet from heat and serve sprinkled with Parmesan, remaining 1⁄4 cup of chervil, drizzle of olive oil and sea salt, to taste.

Photo by Anthony Leong on Pexels.com

How To Make Dragon’s Beard Candy

Ingredients

1/3 cup starch syrup

1/2 cup sugar

1/3 cup water

Dragon’s Beard Candy, which can be made from Nesquik or sugar. Dragon’s Beard Candy… There are only three ingredients! Please prepare sugar instead of Nesquik. Even if it’s not a paper cup, you can just use a regular cup to match the ratio. Just remember 1/2 cup sugar, 1/3 cup water, 1/3 cup starch syrup. For your information, using Nesquik is more difficult. So try making it with sugar. Boil it over high heat. Never stir at this time. If you stir it, you will make a decision and fail.  when the water bubbles rise, the bubbles slow down, and the small bubbles appear! Turn it down to low heat. If you use induction, it will take about 5 minutes If you have a thermometer, boil it from 130 degrees to 132 degrees. You can stir it then. Don’t worry. Drop the syrup in cold water. When you drop the syrup, don’t harden it right away. It’s good to make Dragon’s Beard Candy as if it’s going to break.  Just boil it until it’s very thick. The syrup is done, so please mix it well with a spoon and clear the bubbles. Please prepare a wide mat or paper foil. You can put cooking oil on a paper cup and prepare it with syrup. But use a mat to reduce the probability of failure. Dragon’s Beard Candy`s key point is to make syrup before it becomes candy. To do that, it’s better to cool the syrup by pouring it into a large place than to harden it in a paper cup. I happened to see the Dragon’s Beard Candy video on YouTube. That’s how I learned it. Cool the dough using a mat. If you do it a few times like this, the dough will clump up. The syrup is warm even if you touch it with your hands. If it’s still a little hot, cover your hands with corn starch and cool it down slightly while stretching out the dough. Be careful because too much cooling will make candy. Now the corn starch on the mat! Put enough corn starch in syrup, and make a doughnut shape with a hole in the middle. It’s one when it’s circular. Please extend the circle as long as possible. Wrap as much syrup as you can with your hands.Add enough corn starch and add more syrup. Twist this and repeat it. The more corn starch you put on, the easier it is to make. After completion, shake off the starch. Add the crushed nuts and chocolate and roll them up to your taste and it’s done. Store in the freezer after completion. Put your gloves on when you make it. 

History

The legend of Dragon’s Beard Candy was first practiced during the Chinese Han Dynasty. As the story recounts, an imperial court chef entertained the Emperor one day by performing steps involved in making a new confection. The process of making the candy involved stretching a dough-like mixture composed from rice flour into small, thin strands. These strands reminded the Emperor of a dragon’s beard, and were sticky enough to adhere to one’s face quite easily, so thus the concoction was there-forth named as Dragon’s Beard Candy. The name may also be attributed to the status of the mythical dragon as a symbol of the Chinese Emperor, so presenting the confection as Dragon’s Beard Candy was deemed acceptable due to the social nature of the candy. It was reserved only for the ruling class likely due to the complexity of the preparation process.

Dragon’s Beard Candy provided a source of conflict several centuries later, however, as during the Chinese Cultural Revolution the Red Guard, acting in accordance to the orders of the Communist Party of China, forbade the Chinese populace to hold activities that could be attributed to the Han Dynasty. Because the initially rare nature of the candy was at this point combined with government enforcement of disdaining this art, the craft of making Dragon’s Beard Candy became even more isolated and sparsely practiced. Nevertheless, in recent years, the art has resurfaced in tourist destinations such as street festivals, and has even spread to farther reaches of the globe through dedicated masters of the task.

Red Velvet Cream Cheese Cookie

Ingredients

(yields 9 cookies, 8cm in diameter )

Cream cheese filling

180g Cream cheese -30g Powdered sugar

Red velvet cookies

113g Unsalted butter

85g Granulated sugar

50g Eggs Whole

2g Vanilla extract

160g All-purpose Flour

26g Cocoa powder

1g Baking soda

A pinch of salt

Red food coloring (6 drops of Chefmaster’s red gel color)

Press the cream cheese at room temperature with a spatula to make it soft. If the cream cheese is cold, it is hard to soften, so leave it out enough at room temperature before using. Add powdered sugar and mix with a spatula. Mix lightly until the powdered sugar soaks in and mixes well. Divide the cream cheese filling by about 20g each. If you don’t have a scoop, you can harden it in the refrigerator and divide it with a spoon. The cream cheese must be hard when shaping the cookies later. While making the cookie dough, let it set in the freezer. Lightly beat the butter at room temperature. Add sugar and salt and whisk with a hand mixer. Whisk the butter for 1 to 2 minutes with a hand mixer until the color of the butter slightly brightens and the volume increases. Use a spatula to scrape down the edges. Add the room temperature egg and vanilla extract and whisk until they’re well mixed in the dough. If you use cold eggs, it’s not mixed well into the dough, so be sure to use eggs that are at room temperature. Use a spatula to scrape down the edges of the bowl. Add red food coloring and whisk to mix well. I used 6 drops of red coloring. (Chefmaster Christmas Red) Sift in the flour, cocoa powder, and baking soda. Fold lightly as if cutting the batter with a spatula until the dough makes a lump. Divide the cookie dough into 9 chunks of 45 to 50 grams each. Because the dough isn’t sticky much, you can easily handle it with your hands. Make the cookie dough round and flat, then place the frozen cream cheese on it and wrap it. Nowadays, this shape of the cookie is the new rage in Korea. As it is baked, it spreads slightly, so leave enough space between cookies. Bake at 170℃(338℉) for 10 minutes. Baked cookies are fragile when hot, so cool them completely on the pan. It tastes like a red velvet cake is transformed into cookies. It looks pretty and tastes also good, so I think it would be a good treat for loving someone. When you take it slightly frozen, the cream cheese part becomes chewy and firm so it tastes different.

Enjoy 🙂

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