Boat for alex
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I bought a boat shape from decorix, which my boy had been waiting for a long time, so I finally managed to do it.
it is a boat made of pandispan with chocolate as we like it.
the shape of the boat is the size of a cake tray even slightly larger
- 5 eggs
- 5 tablespoons sugar
- 5 tablespoons flour
- a baking powder
- 5 tablespoons oil
- esenta de rom
- 100 g chocolate
- 1 tablespoon cocoa
- powdered sugar and chocolate balls for garnish
Preparation time: less than 15 minutes
RECIPE PREPARATION Boat for alex:
Separate the egg white from the yolk and beat well with a pinch of salt until it has risen.
Lightly add the yolks, then add the sugar, oil and finally the flour with the baking powder.
When it is well mixed, we put half of the composition in the form and in the remaining composition we add the cocoa powder and melted chocolate.
Bake the form for 30-45 minutes, then remove it, leave it to cool for about 10 minutes and remove it from the warmer form.
I powdered it and decorated it with chocolate balls.
Loboda cu Milte as at Alex la Tara
Until I met Alex, I had never heard of this, but, at Alex in the country (in a village on top of a hill in Prahova), the milk wolf is in great demand (as is stevia / spinach / pumpkin with milk).
What is it about? a kind of soup in which the main roles are played by loboda (or stevia / spinach / pumpkin) and milk, and in secondary roles there is an onion, some dill, and sometimes a little sweet milk.
Alex's grandmother leisurely explained the technique to me: wash loboda and burn it in boiled water. Drain well and finely chop. In a pot, heat 2 tablespoons oil and calesti nitel o chopped onion then add and loboda and over, you pour 2L of milk caught + a cup of sweet milk and a small connection of dill, crushed. Bring everything to a boil and turn off the heat.
It still didn't work out for me, but I'm perfecting myself with every attempt. It has a sour and fresh and refreshing taste and it is almost impossible not to ask for another portion: D
Have you ever heard of this thing?
Also, it's very beautiful in the country - spring came here late, but it recovers quickly: D
Antonia, declaration of love for Alex Velea in a dream setting
Today is a holiday in Antonia's family, because it is the birthday of her boyfriend, Alex Velea. The love between them can be seen from a post office, but to mark this day, the famous singer prepared a surprise in a dream setting.
Extremely active on social networks, Antonia shared with her fans many beautiful moments she spent on vacation in the Maldives. The same happened today when he posted on Instastory the incredible gesture he made for Alex Velea, leaving him speechless.
Alex Velea turns 37 and can declare himself a fulfilled and happy man. For 8 years, he has a beautiful girlfriend who offered him two beautiful boys and professionally he is doing great, having many collaborations. If you had asked him what happiness is to him, that would surely have told you.
And because he is still on vacation, the famous singer had a magnificent surprise from the one who makes him smile every day. This time he smiled and remained silent in front of the preparations that Antonia made on the occasion of her birthday. She arranged a romantic dinner right on the beach.
Alex Velea is at the peak of happiness today! The famous singer turns the beautiful age of 37 years. Since he has not yet returned from a holiday in the Maldives, where he is with Antonia, his beautiful life partner took advantage of the exotic setting and prepared a romantic surprise with this event right on the beach, suitable for two people who they love each other so much.
Close to the beach, the table and chairs are beautifully decorated, framed in a square with many lights and feathers ornaments. One of the pictures posted is accompanied by a beautiful declaration of love from the artist.
"Happy birthday, my soul! Thanks for everything! You are a special soul! My good and talented man '.
This chimichurri sauce is of Uruguayan / Argentine origin suitable for various dishes, both cold and hot.
You will find variants and variants of this sauce, each boasting that his or her is the best, the most authentic or even original. But there are varieties depending on the area or country, as with our stuffed cabbage rolls. Some make it with white wine vinegar, others with red wine vinegar or mixed with apple cider vinegar, some actually grind the ingredients and crush them, others only touch them with a knife and look on the internet you will find variants and variants which more than which.
The first interaction was in 2012-2013 in Miami at Lola Restaurant & Grill, in an authentic Argentine restaurant. There I ate for the first time a high quality beef, beautifully marbled and with a phenomenal taste cooked on a charcoal grill, placed in front of customers.
I could talk a lot and well about this sauce and I think there is nothing I would not associate it with. From vegetables to meat, fish and even pasta. It is generally used for grilled meat, but along the way I also associated it with bean hummus or in chicken salad.
It is a cold sauce, made from 100% vegetable ingredients, also suitable for those who are vegetarians.
Stay tuned for the list of ingredients, the easy way to prepare and it will definitely enter your menu!
Stay tuned for the list of ingredients, but also for the simple way of preparation.
More other sweet or savory sauce recipes can be found in the sauces section, click here or on the photo.
You can also follow me on Instagram, click on the photo.
Or on the Facebook page, click on the photo.
- 3 parsley bindings
- 1 tablespoon dried oregano tip
- 1 clove of garlic
- 1/2 yellow onion
- 150 ml extra virgin olive oil
- 1/2 red hot pepper
- 40-50 ml of white wine vinegar, depending on taste
- 1/2 teaspoon hot pepper flakes
- Salt to taste
Method of preparation:
Peel the onion, garlic and finely chop them.
Remove the seeds from the hot pepper and chop finely.
It is very important that the ingredients are cut from the knife and the knife is well sharpened. Do not put them on the grater because the taste will be distorted!
Put in a large bowl of oregano with vinegar to hydrate.
Add the rest of the ingredients and mix well. It can be used immediately after homogenization, but it is much better after a few hours, when the tastes combine.
That was simple, fast and tasty. And from here I can only wish you good luck and good appetite!
3 recipes with strawberries (without sugar) for babies and children
If the season started, I gave yam in these 3 recipes with strawberries (without sugar) for babies and children.
The first time I made these recipes especially for Alex, who was a self-diversified baby at the time, but I still prepare them because we love them all and we devour them, even now, when we have a big child.
I started self-diversifying in the spring, around Easter, so I took advantage and, as the days went by, I offered the little one all the seasonal fruits and vegetables.
Strawberries were no exception, although opinions on when to introduce them to the children's menu are divided.
Strawberries can be introduced into the diet of babies from the beginning of self-diversification or diversification (+6 months), if there is no allergic ground, according to the latest official recommendations of the AAP-American Academy of Pediatrics.
The benefits of eating strawberries for the little ones are multiple:
- Rich source of vitamin C.:
Vitamin C must be obtained from external sources, because our body can not produce it alone.
Strawberries are a good source of vitamin C, which helps support immunity and fight eye problems.
- Good source of calcium and phosphorus:
Calcium is vital for bone development in a child.
It also helps the heart, muscles and nerves to function.
Phosphorus can improve digestion, help repair cells, break down proteins and is responsible for regulating the chemical reactions that take place in your body.
- Protects the liver:
Strawberries are rich in antioxidants that can lower oxidative stress and prevent liver damage.
- Good source of folate:
Folic acid or folate are important for the development of the child's brain.
It also helps in the production of red blood cells.
Chicken breast salad "Alex" & # 8211 a light appetizer, to everyone's taste!
We present you a delicious salad recipe with chicken breast. It is prepared from a minimal amount of ingredients, being perfect both for family dinner and for the holiday meal. Experiment with your favorite salad sauce and enjoy a new tasty appetizer every time.
-250 g of preserved mushroom mushrooms
METHOD OF PREPARATION
1. Boil the chicken breast in a saucepan with water and a pinch of salt. Remove from the pan and allow to cool. Cut it into small cubes.
2. Cut the preserved mushrooms into 2 or 4 parts.
3. Wash the tomatoes. Cut them into cubes.
4. Peel and chop the onion. Pour boiling water into the bowl with onions and leave for 5-10 minutes. Drain the boiled water and wash the onion with cold water.
5. Grate the cheese.
6. Mix the salad ingredients. Add the crushed garlic.
7. Match with mayonnaise and spices to taste. Refrigerate the salad.
Boat for alex - Recipes
With great joy I joined in 2017 a sensational group of people with whom we not only move, but we do it in style. A year later, in 2018, we managed to win the World Cup of Artists in Moscow.
Cook healthy all year round
124 carefully selected, easy to prepare and super tasty recipes, designed by me and my friends, valued by the versatility of Slow Cooker Crock Pot.
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Alex Bodi, cheered by the Africans. How did that come about?
Alex Bodi has arrived in Africa, and a whole tribe thanks him. In the choir, Romanian. And, especially, almost in verse. "Alex Bodi, hello, from here in the distance! Thanks for the food! Today we are happy that you are thinking of us. Hello, Alex Bodi ”. Emotions are flowing.
The post of the businessman from Mediaș went viral, being taken over and redistributed. "Master of Ceremonies" is a friend of Alex Bodi. The one who combined the useful with the pleasant and, once in Africa, took care to feed dozens of children.
This is not the first time Alex Bodi has taken care of Africans. A great soul, a businessman full of money, muscles and tattoos, he has also helped the poor communities on the African continent in the past. In early 2019, Bodi donated a substantial amount to build a hospital in Uganda.
"Tammy Morrison Women's & Children's Hospital" is the main sponsor of the project. Tammy Morrison is a Georgian businesswoman who is an independent partner in Karatbars International GMBH, the company for which Alex Bodi also works. The idea is that he has enough money and can afford to make generous donations to various noble causes. On the other hand, such actions are somehow included in the "job description".
About entrepreneurship and fresh recipes with IQOS and Alex Petricean, Chef & # 038 owner NEW
In search of the dose of inspiration provided by IQOS During this period, we turned our attention to young Romanian entrepreneurs who are directly facing the crisis in the HoReCa industry, one of the areas most affected by the pandemic. If most restaurants or cafes have had to close their doors, and are now gradually preparing to reopen them, there are also places that have restructured their entire business, rethought their plans and made every effort to be present in continue in the lives of their customers throughout their isolation.
We were thrilled with the way Alex Petricean, restaurant owner NINE. Romanian cuisine from Bucharest managed this crisis and mobilized his team. Although it has the background of a fine dining restaurant, built according to a concept developed by Alex, one of the most appreciated chefs in Romania, now also an entrepreneur, NINE. Romanian cuisine he adapted and continued to prepare meals for those who stayed with them even in difficult times - they were given home the much-appreciated dishes.
We invite you to read below the interview given by Alex Petricean, in which we talked about the challenges of young entrepreneurs in times of crisis, but also to try at home the two summer recipes, which we are sure are delicious.
We know you own the restaurant NINE and I saw that in the last month, you have adapted your activity for home delivery. How much has your restaurant routine changed and how hard has it been to channel all your efforts in this direction?
First, with the conversion to home delivery, the work schedule has changed. From four days of work per week and schedule with the public only for dinner, now they work daily between 12:00 and 19:00. Basically, the team that previously functioned as a unitary whole was divided into two rounds. The team on the hall manages the deliveries, and the team in the kitchen continues to prepare the food, adapted to the requirements and needs of the former guests at home. The prices have dropped, of course, the quantities have increased, but we keep the quality of the ingredients we use, which still come from local producers, as before. Basically, the whole work system on which we built the structure of the restaurant was demolished and rebuilt from one week to the next.
What are the measures you have taken to stay close to your customers, but also take care of your employees?
I strongly believe that around NOUA a community was created that did not delay to make its presence felt with the transition to the current situation. We are lucky to say that they came close to us, supporting us through commands, giving us confidence through appreciation and making us better through the advice they gave us.
The team had to adapt to the new and do what it may not have done before. However, people have come to appreciate what they had before and to see how hard it is to work in crisis situations.
It is important to adapt to unexpected situations, but these things come at a cost. How strongly were you affected by the closure of the restaurant to the public and how long did it take to respond to the new regulations?
At this point, the transition we are going through is not a long-term solution, because you can't deliver with the team and logistics of a fine dining restaurant. It's like carrying parquet with a luxury car. You waste and depreciate some expensive resources for a business that is done differently, starting from financial efficiency.
Can you give entrepreneurs some advice on their business during this period?
I believe that as long as each of us believes in our own strengths, in the business we run and in our chances, we should fight to the end and not give up. Certainly, solutions can be found.
Has the consumption habit of people changed in any way since this pandemic began?
Absolute. The instinct for survival and the conservation of one's own resources, pragmatism, insecurity about tomorrow have made the consumer's priorities different. The consumption habit is completely different and will certainly change very much and immediately after we return to normal. But as normality will be extremely different from what we knew, the consumption patterns will be completely different.
What are the biggest problems you are facing now that you did not expect to have at the beginning of this crisis?
I think that the insecurity of tomorrow is the most dangerous condition for an entrepreneur, and today, it is part of the daily routine. We work on quicksand. Everything changes from day to day. The news journal, the press conferences of the authorities, the mood of the society, the decisions taken globally constantly change the rules of the game, and we have to find solutions.
What did you learn about people during this time?
It depends a lot on what perspective and what role. I don't think I learned as much as I discovered and observed about solidarity, involvement and the desire to help people in difficult times. After all, all the optimism that surrounds us now is the result of human empathy. So, I think we will get better out of this situation and certainly more attentive to what is happening around us.
Do you have a personal message for those who are your customers, but also for those who are not NEW customers regarding the situation we are all facing now?
I thank everyone for their support, for their care for themselves and their peers and for the responsible way in which they deal with this crisis. Only together, with attention to those around us, can we strengthen our future! I am happy for the beauty shown by the Romanian community in hard times of pandemic and confident for what will follow, even if things will not be as comfortable as they were until recently.
Two of Alex's favorite recipes give us new perspectives on what a fresh, summer dish means.
Macaroni pudding with cheese and rose petals
Recipe for 4 servings
Because we are still in the month of Florar, I was inspired by the flowering of roses in creating a simple and extremely beloved recipe, especially among women.
Ingredients for syrup:
3 rich roses (red ones are much more intense in aroma)
Make a syrup by adding water, half a lemon and sugar to a pot and bring to the boil, during which time the roses are washed and broken petal by petal. Pour the hot syrup over the petals and leave to soak overnight, placing all the contents (including lemon) in a jar with a lid.
The next day you will discover a very light rose syrup from which we will select only the petals. The syrup can be used for fresh drinks or for syruping other cakes.
1 tablespoon vanilla essence
a few mint leaves for a fresher taste.
Method of preparation:
Start by turning on the oven, setting it to 180 degrees (ventilation, top-down). The macaroni is boiled according to the instructions on the package. Mix the eggs together with the sugar, salt and vanilla essence. Foam the composition with a tel. The cottage cheese is first mixed with the cream until smooth and poured over the egg foam. The rose petals obtained are separated into two equal quantities. One amount will be mixed with the cheese composition, and the second will be kept to cover the entire surface of the pudding after baking. In a tray, spread baking paper, then put the macaroni. Pour the cheese composition evenly over the macaroni, stirring with a wooden spoon. Place in the oven for 30 minutes. Leave to cool and then wallpaper with the preserved rose petals. For a more intense rose flavor, it can be syruped with the remaining syrup. You can also now add mint leaves, bringing even more freshness to the dish. Cut and place nicely on the plate.
Vegetable "granola" with greasy cream rubbed with leurd and hot peppers
Recipe for 2 servings
Ingredients for granola:
500 g sunflower oil
Ingredients for the sauce:
300 g fat cream with 40% fat
Method of preparation:
All vegetables are washed with cold water and peeled, then dried. Slice thinly with a mandolin grater. The vegetables have different cooking times, so they will not mix, but after cutting, they will be mixed with a tablespoon of oil, so that at the time of frying they are already covered with a film of oil. This will ensure even frying. The leaves are washed, dried and separated from the thick stems. Pour 500 g of sunflower oil into a 2-liter pot with a lid and handle. Each vegetable is fried in turn, at a maximum temperature of 170 degrees. Be prepared with a foamer to remove the vegetable chips, equipping a straight tray with absorbent kitchen paper to get rid of excess oil. Salt while hot.
The cream is salted and mixed with a whisk. Finely chop the hot pepper together with the leurda, then sauté in a hot pan with a little oil. Mix with the cream until smooth.
In a circular dish, slightly concave, put a tablespoon of sour cream and rotate with a spoon so as to form a basin with the edge of sour cream. The chips will attach to the edge of the cream, forming a multicolored crown.
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Romanian recipes for tomorrow's food
Technology is developing at the speed of light, but no matter what the future holds, food has been, is and will be vital to humanity. Several startups in Romania come with a series of innovations in the field, from 3D printers for sandwiches and cakes to labels that & # 8222 know & # 8221 to clean vegetables and fruits from bacteria.
Tomorrow's food will not be the same as today's due to the science of machinery to deliver goods quickly, economically, thus making them extremely convenient for people, regardless of the environment in which they are located. "From flying cars to robots with emotions, everything will be at the touch of a button", a motto that we find in the collective memory of a good period of time. But everything becomes like new when the button is digital, the products (prepared or raw) pass brilliantly any sanitary control, and the innovators are Romanian startups.
The Romanian startup Manna Foods Solutions is working on a technology that may revolutionize the food industry: first 3D food printer designed to operate in a vending machine system, similar to coffee machines or packaged products.
Reebo, as the 3D printer created in Romania is called, is designed to create ready-to-eat cakes and sandwiches, customized and calorically controlled by the consumer, in less than 2 minutes. The startup is developing the experimental prototype and is also in the stage of attracting funding for the industrial prototype, a stage that prepares mass production and launching the solution on the market in Romania, but also in Europe. “We are in the experimental prototype phase, which we have financed so far from our own (re) sources and which has fully confirmed the theoretical hypotheses of our research. This determined us to want to move from the current phase to the industrializable (final) prototype phase that can go directly into manufacturing. To achieve this goal we need funding", Says Mădălina Ilie, founder of Manna Foods Solutions. In parallel with the development of the printer, the startup researched and tested various variants and recipes of consumables, respectively creams for cakes and pastas for sandwiches. “The Reebo business consists of the printer, as equipment, and consumables. These consumables are designed for the Reebo printer and meet the nutritional and taste needs of consumers", Adds Mădălina Ilie.
Investments of 5 million euros
The printer comes with consumables in the form of refillable food cartridges. Each printer comes with a minimum of 10 cartridges, which translates into at least 10 different ingredients, implicitly different tastes. Each cartridge works independently and contains a type of cake cream (eg plum, vanilla and caramel cake) and a type of sandwich paste (eg cheese sandwich, beef and lettuce). The final consumer, from the menu on the touch screen or directly from the smartphone (Reebo application or QR code scan), selects the desired ingredients, sets the calories and waits up to 2 minutes to receive the personalized cake or sandwich.
Basically, on the same principle by which you now order a coffee machine, Reebo also works, only it serves cakes and sandwiches and has advanced technical features related to multiple consumer options and increased attention to food safety.
In terms of packaging, the sandwich or cake can be picked up from the printer in a biodegradable package that also comes with a cake spoon, for those consumers who prefer to consume the product later or buy it for
Manna Foods Solutions estimates that it will take about two years to validate the industrializable prototype and a cumulative funding of about 4.9 million euros. This investment will cover the development of the Reebo printer and related software, as well as the completion of obtaining supplies.
“Also, in this budget we provided the expenses related to approvals, tests, validations, certifications, patents, etc., but also all other operational expenses. This second stage of our project involves the realization of the industrializable prototype and the design of the production line. This implies the need for investment and partnerships. In addition to applying to accelerators and European funding programs, programs that can help us grow organically, we are open to partnerships with investors, companies, investment funds, which can help us get more in less time.", He adds Madalina Ilie.
Peelhy, a Romanian biotechnology startup is developing, in response to the current epidemiological context, a bio-label that will improve the surface sanitization of edible nuts and fruits. Peelhy antimicrobial biotechnology has been designed as an innovative market differentiation solution for manufacturers and distributors. Using the bio-label, they can limit the end consumer's exposure to toxin infections caused by E.coli bacteria, listeria and salmonella or oil-based wax, while reducing the risk of developing allergies.
“The peach and nectarine sanitation market alone indicates a revenue potential of about 600 million euros annually for the value brought by our company. Then you can scale to the other edible nuts and / or vegetables. The medium and long term strategy is to be leaders in the EU 28 market and then in the global marketHe says Marius Pașculea, founder and CEO of Peelhy. The label has no properties that detect pathogens / viruses on the surface of the products or annihilate them, only eliminates bacteria and to some extent pesticide residues that can lead to toxiinfections and / or
We are talking about a mixture of strictly organic raw materials that through a biorefining process acquire sanitizing properties. Specifically, by washing under running water, the label becomes bioactive (ie dissolves) and turns into a (bio) detergent. According to CEO Peelhy, the development of such an innovative biotechnology for the food industry involves a complex process of research and, subsequently, testing of application techniques on an industrial scale. “It may take two years, but in order to accelerate development, we will focus in the next period to attract additional funding to supplement the logistical, consulting, mentoring and funding support obtained for the next three years through the Ilfov Business Hub incubation program. so that we can finish Peelhy in a shorter time. The development of such an innovation involves an investment of at least one million euros, partly covered at the moment, a relatively small amount in relation to the commercial potential of the bio label on the global market.", Explains Marius Pașculea.