Wednesday, June 3, 2015
Abdominal Pain: Map That Shows What Could Be The Cause Of Your Pain
Abdominal pain is one of the more common problems that sometimes affect more than 90% of people. Sometimes, the intensity of the pain may scare us, but not necessarily because it may not be something serious. However, lingering burdens can indicate a chronic disease that should be treated.
If any kind of pain lasts more than two weeks (long-term bloating, more vomiting, diarrhea and blood in the stool) you must visit your doctor in order to avoid serious diagnosis.
Abdominal pain is any kind of pain felt between the chest and groin. Since this is a big part of the body, it is necessary to know the exact location of the pain so you can easier find the cause.
Find the diagnosis on the photography.
- See more at: http://www.timefornaturalhealthcare.com/abdominal-pain-map-that-shows-what-could-be-the-cause-of-your-pain/#sthash.nq8y088w.dpufKaramel Poeding
Baie groot poeding – vries goed)
Bestanddele:
250 ml koekmeel
125 ml suiker
60 ml botter
150 ml appelkooskonfyt
4 eiers
10 ml koeksoda, gemeng met bietjie melk
Metode:
Verroom botter en suiker. Voeg eiers een vir een by en klop goed na elke byvoeging. Voeg res van die bestanddele, behalwe die koeksoda, by en meng goed. Voeg laastens die koeksoda by. Gooi mengsel in kokende stroop. Bak ± 1 uur teen 180ºC.
Stroop:
500 ml suiker
500 ml room
500 ml melk (room en melk kan met idealmelk vervang word).
Karamelliseer suiker tot goed bruin. Voeg melk en room by en roer oor matige hitte, totdat klonte opgelos is.
**Nota:
Om bevrore poeding warm te maak kan dit oor kookwater gestoom word, of in die mikrogolfoond ontdooi en verwarm word.
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Tuesday, June 2, 2015
GARLIC BUTTER SHRIMP
INGREDIENTS
- 8 tablespoons (1 stick) unsalted butter, divided
- 1 1/2 pounds medium shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper, to taste
- 5 cloves garlic, minced
- 1/4 cup chicken stock
- Juice of 1 lemon, or more, to taste
- 2 tablespoons chopped fresh parsley leaves
INSTRUCTIONS
- Melt 2 tablespoons butter in a large skillet over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
- Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in remaining 6 tablespoons butter, 1 tablespoon at a time, until melted and smooth.
- Stir in shrimp and gently toss to combine.
- Serve immediately, garnished with parsley leaves, if desired.http://damndelicious.net/
Asparagus Phyllo Appetizers
1 Package phyllo dough, defrosted (you will not use it all)
1 stick unsalted butter, melted
1 bunch green asparagus, trimmed
½ cup parmesan cheese, grated
Coarse ground black pepper
½ cup mayonnaise
1 tablespoon grated horseradish
1 teaspoon capers, minced
2 teaspoons whole seed mustard
salt and pepper to taste
If making immediately, preheat your oven to 350F.
In a small bowl, combine the mayo, horseradish, capers and mustard. Taste and adjust seasonings. Reserve until ready to serve.
Bring a large pot of heavily salted water to a boil. Toss in the trimmed asparagus and blanch for 2 minutes, or until bright green. Drain into a colander and shock in a large bowl of ice water. Pat with paper towels and set aside. (This can be done a day ahead)
Remove phyllo from package and place a barely damp towel over it to keep it from drying out. (If the towel is sopping the phyllo will get mushy. And that is no good.).
Remove one sheet and lay it out on your work surface. Brush with a thin layer of melted butter, then sprinkle on some parmesan and then pepper. Place another layer on top and repeat with the butter and cheese, until you have 3 layers.
Divide the phyllo into 5 equal strips and then down the center so you have 10 rectangles.
Position a stalk of the asparagus on the bottom edge of a rectangle and roll it up. Brush the tips and outside with more butter and place on a lined sheet pan, seam side down.
When ready, bake until golden brown, approx. 15 minutes. Serve hot with the sauce.
http://freshcatering.blogspot.co.uk/
Broken pot rims are perfect for labeling herbs and veggies in your vegie patch.
http://www.countryliving.com/
Monday, June 1, 2015
Peaches and Cream Cake
- 125g (scant 2/3 cup) white sugar
- 1 egg and 1 egg yolk
- 1 tsp. vanilla
- 75g (1/3 cup) melted butter
- 55g (scant 1/2 cup) all purpose flour
- 1 tsp. baking powder
- 90ml (6 Tbsp.) whole milk at room temperature
- 6-7 peaches
Instructions
- Grease an 8 or 9-inch springform pan. If you’d like to later remove the cake from the base, be sure to line the bottom with a round of parchment paper. Sprinkle the inside of the greased pan with a bit of brown sugar. Wrap the outside of the springform pan in a piece of aluminum foil and place on a baking sheet.
- Preheat oven to 355° F.
- Peel peaches and cut flesh off sides, then cut in to chunks (don’t have to be too small). Set aside.
- Melt the butter and let it cool. In a medium bowl, whisk together the flour and baking powder. Set aside.
- In the meantime, whisk the eggs with the sugar until the mixture is light and fluffy (2-3 minutes). Add the vanilla and (cooled) melted butter until combined. Add the milk and then the flour sifted with baking powder. Gently fold peaches into the batter.
- Pour in to the prepared pan. (*You’ll know you have enough peaches if they poke above the batter when you pour it in the pan. If not, maybe add another). If you like, you can sprinkle the top with white sugar before baking for a sweet top crust. Bake in preheated 355° F. oven for 50-55 minutes. Remove to a cooling rack and allow to cool completely in the pan. Once cooled, refrigerate in the pan if you are making ahead. To eat right away, run a knife around the outside and remove the outer ring. Slice and serve cool, at room temperature or slightly re-warmed, garnished with a dusting of icing sugar or dress it up with a scoop of vanilla ice cream or a dollop of sweetened whipped cream.
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Prep time: 15 min | Cook time: 55 min | Total time: 1 hour 10 min
Prep time: 15 min | Cook time: 55 min | Total time: 1 hour 10 min
Number of servings (yield): 8
Cinnamon Sugar Sweet Potato Fries with Vanilla Icing Dip
Ingredients:
- 3 large sweet potatoes
- 1 Tablespoon cornstarch
- 2 Tablespoons melted coconut oil (or olive oil)
- 2/3 cup granulated sugar
- 1 teaspoon ground cinnamon
VANILLA GLAZE DIP
- 1 cup confectioners' sugar
- 2-3 Tablespoons heavy cream (or milk for a less creamy texture)
- 1/4 teaspoon vanilla extract
Directions:
Preheat oven to 400F degrees. Line a large baking sheet with parchment paper or a silicone baking mat. 2 large sliced potatoes are usually too crowded on 1 sheet, but it depends on their size. You may need an additional sheet. Set aside.
Wash and peel the potatoes. Cut off the ends. With a very sharp knife, cut the potatoes into thin slices about 1/4 inch wide. Place in a large bowl or ziplock bag and toss with cornstarch. You want a nice thin coating. Pour the potatoes into a strainer to get rid of any extra cornstarch. Discard the extra cornstarch out of the mixing bowl too. Place potatoes back into the bowl and add the melted coconut oil. Toss to coat. Mix together 1/3 granulated sugar and 1/2 teaspoon cinnamon. Pour cinnamon sugar over sweet potatoes and toss to coat.
Line the coated sweet potatoes onto the baking sheet. Try not to crowd them or else they won't bake, they'll just steam. Bake for 15-18 minutes. Remove from the oven and flip. Place back into the oven for 10-15 more minutes. Make sure to rotate the pan to avoid uneven browning. Don’t fret if the edges are a little brown, they will taste more caramelized than burnt. **It's expected for the oil and cinnamon/sugar to create a glaze on the baking sheet and on top of the fries.
Turn the oven off and keep the fries inside as the oven cools down for about 30 minutes. This step will help the fries get crispier. You may not have time to keep them in the oven for an additional 30 minutes as it cools, so it’s not mandatory. No matter what you do though, some fries will still be on the soft side. Sweet potatoes are packed with moisture.
Remove fries from the oven and place in a large bowl. Combine the remaining 1/3 cup granulated sugar and 1/2 teaspoon cinnamon and pour over fries. Toss gently to coat.
Serve with vanilla glaze dip. For the dip, simply whisk all of the ingredients together. I usually start with 2 Tablespoons of the cream and add 1 more if it seems too thick. Enjoy immediately.
http://sallysbakingaddiction.com/
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