Health Tips & Beauty Tricks

The most popular Italian cheeses Italy is a country rich in a varied pasta - the classic of this national cuisine, as well as an interesting range of quality cheeses. Depending on the regions, Italy offers different types of cheese, which are produced and consumed in a variety of ways. The cheese is classified according to its consistency and duration of ripening . In this way, three types of cheese are formed: hard, semi-hard and soft. Hard cheeses are those that mature for longer - more than six months. Consumed cut into pieces or grated. Semi-firm cheeses mature for a period of not more than three months. Soft cheeses need to be eaten immediately so they do not ferment. They ripen very quickly. Mozzarella It is a fresh cheese that has a dense structure but is soft and elastic. It can be consumed fresh, served as a dessert or as a supplement in salads or treated thermally, this most often happens when mozzarella is sprinkled on pasta or pizza and then placed in a heated ov...

Products:     1 ounce oatmeal     1/4 cup nut walnuts      2 tbsp maple syrup       1 tbsp brown sugar      1 tbsp  olive oil  pinch of salt     Preparation:   • For the recipe "Home muesli with maple syrup" the oven is heated to 150 ° C.  • Refit the baking tray with baking paper or grease with oil.  • Walnut kernels for the recipe "Homemade Maple Syrup Muesli" are chopped in bulk.  • In the middle bowl, mix all the products.  • Muesli spread evenly in the pan.  • Bake for 40 minutes, stirring well every 15 minutes.  • Care should be taken not to burn the walnuts.  • The home-made muesli with maple syrup is cooled completely and then transferred to a jar with a lid.  • Store for up to 1 week.

Delicious and aromatic pumpkin and chestnut soup. Whole peeled chestnuts add density to the pumpkin soup, which is important if the pumpkin is too watery. Ingredients • 4 tablespoons butter • 2 medium onions cut, wholesale • 8 or more cups of broth • 1.8 kg pumpkin, baked and cut into 2.4 cm cubes • 6 large potatoes cut into 2.5 cm cubes • 1 jar (450 ml) peeled chestnuts • Salt and pepper • Up to 2 tablespoons of cream • Pumpkin seeds for garnish 1. Melt the oil in a large pot with moderate heat. Add the onion, pumpkin, potatoes and chestnuts until the vegetables soften for about 45 minutes. Leave a little to cool. 2. Put the mixture in the kitchen robot until a smooth liquid is obtained. Season with salt and pepper. Just before serving, mix with cream to taste and garnish with pumpkin seeds, if desired. !!! To bake the pumpkin, cut it in half, and season with olive oil; put it on paper and bake while it is soft and slightly caramelized.

Broccoli and cauliflower with seeds and fresh herbs Products for 2 servings: 200 g broccoli 200 g cauliflower 6 eggs 200 g cheese cottage (or other optional) a handful of raw sick pumpkin seeds a handful of raw sunflower seed a pinch of sesame 1-2 bunches of fresh thyme 1 sprig of rosemary a few leaves of fresh basil Himalayan salt to taste Preparation: Cut broccoli and cauliflower into medium sized bits. Beat the eggs with the cheese. Add all spices and mix. Place the vegetables in a refillable saucepan or pot. Cut the spices and arrange them around the vegetables. Pour the egg mixture onto the vegetables. Sprinkle the seeds at the top. Bake for about 30 minutes in a preheated oven with top and bottom rheotan. Serve the souffle warm or cold.

Tea became a traditional beverage in China in the 10th century. Its widespread use began in Japan until the 18th century, and in Western Europe tea was imported for the first time by the Portuguese in 1517. and in 1610 by the Dutch. Half a century later, the English King received two cups of tea as a present, and soon became the favorite drink of the English. Tea is only consumed by certain people, as coffee is still the main choice of residents in these countries because it is much cheaper. Magical beer has touched ordinary people as long as China lost its monopoly on its production, and tea from India, Sri Lanka and Indonesia came on the market. Yet countries such as France, Sweden, Norway, Germany and Austria have kept their love for coffee. In Russia there was tea not from Europe , but through Siberia, where the trade routes to China and Middle Asia passed. In the royal court, the drink appeared in 1638, and at the end of the seventeenth century it became so us...

Products: for 4 portions      1 kg of potatoes      5 tablespoons olive oil      1 sprig of basil      1 sprig of rosemary      1 sprig of parsley Recipe: Potatoes (1 kg) are cooked, peeled and cut into cubes.Sprinkle the potatoes with the finely cut seasoning with basil,rosemary and parsley and fry in the olive oil for 3-4 minutes. Mix with potatoes, salt and black pepper and crush in puree.   Time to prepare: 30 minutes

for 4 portions:    800 g of potatoes      2 red peppers      2 cloves of garlic      2 tablespoons max      2 tablespoons olive oil      5 sprigs of parsley      1/2 teaspoon pepper      salt Recipe: Potatoes (800 g) are peeled and cut into large cubes. Boil in salted water until ready. They drain. Cut the slices (2 pcs.) Into small cubes and stew them in olive oil (2 tablespoons) along with the pressed garlic (2 cloves). Once they are tender, they are added drained potatoes, poppy seed (2 tablespoons), spices and finely chopped fresh parsley (5 stalks). Everything is mixed very well and fried for a few more minutes. The appetizer is warm, but cold has a great taste! Time to prepare: 60 minutes