I will only leave you guys with a link today, as this is an awesome article that almost says it all. Read it and learn.
Quantum Biology
Taken from Kris Carr's website, crazysexylife
<3 anna
Wednesday, 11 April 2012
Monday, 9 April 2012
Easter food 3: Pasha
Caution: hideous amounts of dairy involved so skip this post if you avoid dairy!
This is actually my favourite easter food (apart from the obvious chocolate, but since that's eaten outside of the easter times it doesn't count). I've never made it before and have always thought it's really difficult to make since you need all sorts of things that sounded too inconvenient. Well yesterday I proved myself wrong because it actually turned out to be really easy, just as most things I try seem to be :) And it is by far the best-tasting pasha I've ever had. So here is my recipe for this Russian easter dessert:
1. Let the butter soften in room temperature for a while. Then mix the soft butter and sugar in a bowl until fluffy. Whip the cream in a separate bowl. Add the content of one bowl to the other and throw in the rest of the ingredients too. Mix until homogenous.
2. Line a strainer with thin cloth, put the strainer in a bowl so that a little space is left at the bottom of the bowl. Pour the pasha mixture in the clothed strainer and cover with a plate turned up-side-down. Put in the fridge to strain over night.
3. The next day, take hold of the strainer and the plate (leaving the bowl) and turn the whole thing around so that the plate is now the right way up and the pasha is neatly on top. Remove the strainer and the cloth and your pasha is done! If you want you can decorate it with some imaginative designs :)
Happy easter!
Emma
This is actually my favourite easter food (apart from the obvious chocolate, but since that's eaten outside of the easter times it doesn't count). I've never made it before and have always thought it's really difficult to make since you need all sorts of things that sounded too inconvenient. Well yesterday I proved myself wrong because it actually turned out to be really easy, just as most things I try seem to be :) And it is by far the best-tasting pasha I've ever had. So here is my recipe for this Russian easter dessert:
Pasha for 8
500 g organic quark
4 dl organic whipping cream
200 g organic butter
1-2 dl palm sugar/honey/agave syrup
2 egg yolks
the juice of 1 lemon
the grated peel of 1 orange
1 dl crushed organic almonds
1dl mixed dried organic fruits
3 tsp organic natural vanilla
a pinch of quality salt
some raisins or other fruits for decoration
a thin tea towel or a cloth meant for cooking
a strainer
1. Let the butter soften in room temperature for a while. Then mix the soft butter and sugar in a bowl until fluffy. Whip the cream in a separate bowl. Add the content of one bowl to the other and throw in the rest of the ingredients too. Mix until homogenous.
2. Line a strainer with thin cloth, put the strainer in a bowl so that a little space is left at the bottom of the bowl. Pour the pasha mixture in the clothed strainer and cover with a plate turned up-side-down. Put in the fridge to strain over night.
3. The next day, take hold of the strainer and the plate (leaving the bowl) and turn the whole thing around so that the plate is now the right way up and the pasha is neatly on top. Remove the strainer and the cloth and your pasha is done! If you want you can decorate it with some imaginative designs :)
Happy easter!
Emma
Friday, 6 April 2012
Easter food 1: Karjalanpiirakka
Karjalanpiirakkas (Karelian pastries) are Finnish pastry kind of things that we like to eat. They're traditionally made with buckwheat flour although nowadays people tend to use rye or even wheat. They are eaten with a kind of egg butter on top, which really tops them off. The pastries are really easy to make although it takes a while, and I think they're delicious. A friend of mine just asked me for the recipe because she thought she might make them for easter. I don't think they're a typical easter food, but I do think they suit the occasion, considering especially that they involve eggs. So here's what you need if you want to try them out:
For the filling (rice porridge):
1 litre milk (raw & organic, or nut or seed milk if you avoid dairy)
2 dl water
2 dl organic porridge rice or risotto rice
1,5 tsp quality salt
For the dough:
ca 4 dl organic buckwheat flour (you can also use rye)
2 dl water
1,5 tsp quality salt
1 tbsp quality oil
plus some butter to put on top
1. Make the rice porridge by putting the water to boil and then adding the rice. Let it simmer until the rice has soaked up the water. Then, begin adding the milk, little by little, while the rice soaks it. This will take almost an hour. Add the salt. Let the porridge cool down when it's done.
2. Make the dough by mixing all the ingredients together. Form into a ball and put in the fridge for a while.
3. Divide the dough into as many parts as you want (depending on which size pastries you want to make) and start rolling each piece into thin circular shapes with a rolling pin. For this you will need more flour to keep the dough from sticking to the table or the rolling pin.
4. Start adding scoops of cold porridge on the flat pastries and "wrinkle" the sides of the pastry up with your fingers. Put a knob of butter on each.
5. The oven should be on 250 °C. Put the pastries on a baking sheet and bake for ca 15 minutes, or until the rice filling is a little coloured.
And for the egg butter to use as a spread on top:
Boil ca 4 eggs. Brake them with a fork in a bowl, adding butter (ca 100g), salt and a lot of chopped fresh parsley or chives.
Hope you like them! More easterish recipes will follow soon (as soon as I prepare something), and next time they will be sweet.
<3 Emma
For the filling (rice porridge):
1 litre milk (raw & organic, or nut or seed milk if you avoid dairy)
2 dl water
2 dl organic porridge rice or risotto rice
1,5 tsp quality salt
For the dough:
ca 4 dl organic buckwheat flour (you can also use rye)
2 dl water
1,5 tsp quality salt
1 tbsp quality oil
plus some butter to put on top
 |
| before going into the oven |
1. Make the rice porridge by putting the water to boil and then adding the rice. Let it simmer until the rice has soaked up the water. Then, begin adding the milk, little by little, while the rice soaks it. This will take almost an hour. Add the salt. Let the porridge cool down when it's done.
2. Make the dough by mixing all the ingredients together. Form into a ball and put in the fridge for a while.
3. Divide the dough into as many parts as you want (depending on which size pastries you want to make) and start rolling each piece into thin circular shapes with a rolling pin. For this you will need more flour to keep the dough from sticking to the table or the rolling pin.
4. Start adding scoops of cold porridge on the flat pastries and "wrinkle" the sides of the pastry up with your fingers. Put a knob of butter on each.
5. The oven should be on 250 °C. Put the pastries on a baking sheet and bake for ca 15 minutes, or until the rice filling is a little coloured.
 |
| as a side dish at dinner |
And for the egg butter to use as a spread on top:
Boil ca 4 eggs. Brake them with a fork in a bowl, adding butter (ca 100g), salt and a lot of chopped fresh parsley or chives.
Hope you like them! More easterish recipes will follow soon (as soon as I prepare something), and next time they will be sweet.
<3 Emma
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