Mic ghid de spalat rufe

Luxul Simplitatii

Am mai scris despre asta aici si nu stiu, serios! de ce s-o latit asa pozele.
Ieri am citit un articol despre cum sa renuntam la a calca rufele, pe greenme.it, articol ce intre timp l-au scos sau mutat, oricum nu il mai gasesc insa il tin minte.
In rezumat, cam astea sunt aspectele metodei pe care o folosesc, n-am inventat-o eu ci m-am inspirat de pe unde am putut: google, babele de la noi din sat (hihi) si – mai ales! – bunul meu simt.

– primul aspect, prima „regula” ar fi aceea de a nu „indesa” rufele nici in cosul de rufe nici in masina de spalat. Poate ca v-a spus candva cel ce v-a instalat masina ca puteti s-o umpleti pana plange sau v-a recomandat cantitatea de detergent. Stergeti-va informatiile astea din cap! Instalatorul ala n-a spalat in viata lui o masina de haine, el stie doar…

Vezi articol original 1.206 cuvinte mai mult

Tort cu brânză de vaci

Ingrediente:

-200 g făină

-325 g  zahăr

– 75 g  de unt

-4  ouă

-1 linguriță praf de copt

sare

Grăsime, pentru forma de copt

Crema de brânză:

-1 Kg brânză de vaci

-1 1/2 pachet de budincăde vanilie/amidon echivalent

-1 zahar vanilat

-1/2  coajă și suc de lămâie, sau esență  de lămaie

-150 ml ulei de floarea- soarelui

-1/2 litru de lapte

-5 picături aromă de vanilie

Mod de preparare:

Aluat:

Făină, 75 g zahar, unt tăiat , moale, 1 ou, praf de copt și sare  se amestecă și se frământă. Am pus aluatul pe o tava căptușită cu hârtie de copt  în formă rotundă (28 cm diametru).Apasă să se ridice și pe margine ceva  .

Crema de brânză:

Separă 3 ouă.  Brânză de vaci, 150 g de zahăr pudră, gălbenușurile  de ou, arome, zahăr de vanilie, suc de lămâie (sau esență de lămâie)pune-le în castron și se amestecă cu ulei. Se toarnă treptat lapte în cantități mici, pentru a obține  o masă cu vâscozitate redusă.

Se pune amestecul pe aluatul din formă. Se coace într-un cuptor preîncălzit (cuptor electric: 200 ° C / ventilator 175 ° C marca / gaz 3,) se coace 45 – 50 de minute.

Albușurile de ou se  bat.Se poate presară 100 g de zahar. Se pune bezeaua  pe tortul   cald.încă. La 175 ° C (150 ° C, ventilator / marca de gaz 2). Se coace timp de încă 20 de minute

Sursă:http://besterezept.blogspot.ro/2017/01/kasekuchen-vom-feinsten.html?m=1

Flori ce infloresc in luna mai

Buchete de flori pentru ocazii speciale

Luna mai este considerata o luna a florilor, cand zilele insorite de sfarsit de primavara si ambientul gradinii iti ofera toate conditiile pentru a petrece timpul liber in propria oaza de ralaxare.

Exista o multime de flori care infloresc la inceputul primavarerii si continua pana in luna mai. Majoritatea florilor incep sa infloreasca in aceasta perioada a anului si sa ne incante privirile si mirosul cu parfumul si culorile lor. Cu atat de multe flori este si dificil sa alegi.

Trandafiri

Cele mai populare flori din lume infloresc in luna mai, desi le gasim in florarii pe toata perioada anului. Se gasesc intr-o multitudine de culori, insa cea mai intalnita este rosu. Sunt potriviti pentru orice ocazie, insa atentie ca fiecare culoare are o semnificatie diferita, de aceea ar fi bine sa tii cont de asta atunci cand decizi sa cumperi un buchet de trandafiri.

Bujorii (preferatii mei 😉 )

Desi…

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Scurt ghid al materialelor necesare pentru pictura

Tabara de pictura Hobby Art

materiale de pictura necesare in tabara de pictura Acuarelele sunt poate cea mai populara modalitate de a picta… Tehnica picturii in acuarele necesita utilizarea transparentelor si laviurilor adica se foloseste foarte multa apa si putin pigment. Se usuca relativ repede… Sunt indicate pentru schite si pentru lucrul in aer liber.Este o tehnica simpla dar pretentioasa si care necesita putina experienta.

 Temperele sunt mult mai usor de manevrat;sunt o pasta consistenta, cu o putere mare de acoperire,adica un strat de culoare asternut peste un alt strat deja uscat, va face ca stratul uscat sa devina total acoperit si sa nu se mai vada…La uscare culorile tempera devin mate, datorita apei care se evapora. Pictatul cu tempera presupune folosirea unor straturi de culoare destul de groase…Se usuca repede si sunt relativ ieftine…

 Acrylicele sunt tot culori pe baza de apa…dar sunt mai apropiate ca si caracteristici de culorile in ulei: sunt lucioase iar la nevoie devin transparente…

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Tips

https://www.buzzfeed.com/christinalan/easy-tricks-that-make-your-food-actually-taste-good?utm_term=.xxR1W0W7W#.ueKAPKP6P

1. Make sure all ingredients in your grilled cheese are at room temp before cooking.

Butter your bread with softened butter so it’s easier to spread on the bread before cooking. Then use room-temperature cheese because it’ll melt more evenly and you won’t run into the problem of burning your bread. It’s pretty simple, but here’s a beautifully detailed argument for using room-temperature cheese and butter to make the perfect grilled cheese.

2. For a dish with raw onions, soak them in cold water first to reduce their pungency.

For a dish with raw onions, soak them in cold water first to reduce their pungency.

The cold water draws out the sulfates, making the onions more tolerable.

3. Upgrade your coffee by adding a pinch of salt and a dash of cinnamon.

Add a pinch of salt and some cinnamon to your coffee grounds before brewing. The salt will cut the bitterness and bring out flavor whereas the cinnamon will straight-up change your life.

4. Always cook in stock instead of water to improve flavor and richness.

Also opt for low-sodium stock, since this allows you to control the flavor more easily. Learn how to cook the perfect quinoa with stock here.

5. Choose Kosher salt or sea salt over table salt.

Choose Kosher salt or sea salt over table salt.

The main difference between kosher salt and sea salt is size: Kosher is less processed and therefore has bigger crystals. For a wicked flavor in your meats, use sea salt because the large crystals improve texture and taste. However, for most cases, kosher salt works best because it’s flakier than table salt, which makes it easier to control. Plus, it’s much cheaper than sea salt.

6. Before adding juicy vegetables to a salad, lightly salt them to brighten the taste of the salad without making it “salty.”

Before adding juicy vegetables to a salad, lightly salt them to brighten the taste of the salad without making it

Salt will bring out the excess water in your vegetables, which helps them stay crunchy — and a good salad is 100% crunch, 0% sogginess.

7. Tenderize your meat using the velveting method, which involves egg whites and cornstarch.

Coating meat slices in cornstarch and egg whites gives them a really silky texture that’s never too tough or too dry. By preserving the moisture on the outside of the meat, they keep the temperature down and reduce your chances of burning or over-cooking the meat. You can also add rice vinegar or rice wine to bring out extra flavor. Instructions here.

8. To bake the perfect cake without a recipe, make the weight of the sugar equal to the flour, and the eggs equal to the fat.

Remember, this rule pertains to weight, not volume. For eggs and fat, the ratio doesn’t need to be exact, but stay within a 20% difference (YAY math). Here’s a great kitchen scale to make this easier, and you can read more about the science behind the perfect cake here.

9. Always add some salt when making baked goods.

Always add some salt when making baked goods.

You’re not adding much, but the little half teaspoon drastically enhances the flavors of other ingredients and spices. You can use any kind of salt — just make sure you don’t forget to add it.

10. Add a spoonful of peanut butter or mustard to round out the flavors in sauces and stew-like dishes.

Try adding a dab of mustard to your mac and cheese to give it a real kick. For peanut butter (of course be mindful of allergies), add some to thicken your stews, giving them a delicious layer of mystery.

11. Make basted eggs: the easier, just-as-delicious version of poached eggs.

Basted eggs are like steamed fried eggs. You cook them by cracking them into the pan as if you’re going to fry them, but instead, you add some water, cover the pan, and you end up with perfectly runny and scrumptious eggs. View all the steps here.

12. Take your snacks and meals to the next level with a splash of balsamic vinegar.

Add it to strawberries, roasted vegetables, and especially your noodles. It’s not just tasty, it’s also super healthy too.

13. Incorporate some bread crumbs into your burgers to give them a desirable texture.

Incorporate some bread crumbs into your burgers to give them a desirable texture.

The breadcrumbs help the burgers hold their shape, and they also add the slightest crunch. Check out a classic burger recipe here.

14. When browning (or searing) meat, pat it dry, salt, and never overcrowd the pan.

The most important trick here is to take your time: You need to wait to really let the caramelization take place. Also make sure your pan is hot, and use either a stainless steel or cast-iron skillet. See complete steps here.

15. Pour a little vodka into your pie dough to make your crust extra flaky.

Vodka is 60% water, 40% ethanol, so you can add more liquid to help you work with the dough since water toughens the dough. Most of the alcohol gets cooked off, so your pie won’t taste like vodka, but it will be so flaky and so tender you’ll cry (maybe die). If you’re feeling adventurous, try using other alcohols for specific kinds of pie, like brandy for pumpkin pie. Here’s a recipe for a regular vodka-infused pie crust.

16. To make buttery and flaky pastries, use cold ingredients.

Not only should you use cold butter, but also cold flour and cold sugar to prevent the butter from melting before going into the oven. Make sure to use cold water as well, since this inhibits gluten development (which hardens the dough). Here’s a great breakdown and also recipe for the perfect pastry dough.

17. Add some cornstarch to your scrambled eggs to make them extra creamy and fluffy.

The best part of adding this ingredient is that it’ll only take 15 seconds for your eggs to finish cooking. The cornstarch is the magical component that protects the eggs from overcooking and turning rubbery. See the full recipe here.

18. Thicken your chili easily with crushed tortilla chips or masa flour.

Masa harina is the same thing as corn flour. For a traditional chili recipe, mix in the flour with beer before adding it to the chili. Instructions here.

19. To get a really crisp cut of meat, try these steps: salt, rinse, dry, and sear on high heat.

The heavier salting, rinsing, and drying all help remove the moisture from the outer surface of the meat, which makes the crust insanely crunchy. You should also use kosher salt so the meat doesn’t absorb too much salt. Here’s a full breakdown of how you should salt your steaks to make them so high-class everybody will think you went filet mignon on them.

20. When making iced tea, you can reduce the bitterness by adding a pinch of baking soda.

The baking soda neutralizes the tannin in the tea. Check out a recipe for sweet tea here.

21. You can also use baking soda to tenderize meat.

You can also use baking soda to tenderize meat.

Baking soda raises the alkalinity of the meat, making it more resistant to stiffening while cooking. However, because it leaves a strong taste, you need to more careful with how much and how long you use it. If you’re only using baking soda, don’t marinate for longer than 15 minutes. Or, you can add lemon or lime juice to offset the taste of baking soda.

22. Keep your knives sharp by cleaning and storing them correctly.

Keep your knives sharp by cleaning and storing them correctly.

It’s also better to use a wooden cutting board, because this does the least damage to the knife’s edge. You should clean your knives by hand-washing them. Never throw them in the dishwasher and don’t soak them for a long period of time. As for storing them, you should keep them in a wood block, which prevents them from dulling.

23. Match the temperature of your plates to the temperature of your food.

Have you ever made hot food for a lot of people only to have it cool immediately after serving it? Warming or cooling your dinnerware definitely upgrades the eating experience. And while you don’t have to do it every time, it’s a nice touch when you have guests over. Warm up your plates by putting them in the oven at 200 degrees for 5 minutes and cool them by placing them in the fridge for 20 minutes or less.