Universal shopper

12/01/2023

Chicken Parma Aussie style

Ingredients

Chicken

1:4 boneless,
Skinless,
Chicken
Breast halves
1/2 cup flour
1/2 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

2 large eggs

Water

1/4 cup freshl

30/12/2022

Souffle Cake with Peaches
Today I want to introduce you to the recipe of mouth-watering cake souffle. It is not very sweet, and accordingly does not cloying, and light cakes practically insoluble in yoghurt, curd mass, that he wants to eat and eat! And it turns out he's so blindingly white and beautiful, that my friends is the first time it took for the purchase)))
And as with any hunting they ate it! Let's try to make it.

To take the test:
100g butter
100 grams of sugar
3 eggs
1 sachet of vanilla sugar
pinch of salt
1 tsp baking powder
1 tsp lemon peel
40 grams of flour
60g ground almonds
50 g of starch

Cream:
500g natural yoghurt
500 grams of dietary cheese
2 sachets of vanilla sugar
150 grams of sugar
500 g cream 35%
25 grams of gelatin
1 jar of canned peaches

Preparation:
1. Beat the softened butter with the sugar, vanilla sugar and salt until smooth.
Add lemon zest and eggs, mix well.
Separately, mix the flour, almonds, starch, baking powder and add to the oil-egg mass.
Baking dish (mine is 26 cm in diameter) to oil, sprinkle with flour, fill out the dough and bake for 30 minutes When a temperature of 180 degrees C.
Ready cake cool and cut in half to 2 shortcake.
2. Gelatin. After swelling to dissolve in 2/3 cup of the hot cream.
Beat yogurt and cottage cheese with sugar, add the vanilla sugar.
Whip the remaining cream in a thick foam.
Connect with cottage cheese and yoghurt mass, cream and gelatin and whipped cream. Mix well.
3. One cake enclosed in split form. Pave bead form with baking paper. Pour a little cream, so that lightly greased cake.
Put on the whole volume of canned peach halves (leave the 2 halves for decoration).
Pour half the cream on top and put the second pie crust and pour the remaining cream. Decorate peaches.
Put the cake in the refrigerator for 4 hours.

30/12/2022

30/12/2022

To continue with Health Benefits of Seeds:

Sunflower Seeds:

Sunflower seeds are high in healthy fats, as well as: proteins, fiber, phytochemicals, selenium, copper, and magnesium. Richest source of Vitamin E.

Health Benefits:

1)Anti-inflammatory:

For those with short-term or chronic inflammation, sunflower seeds can offer anti-inflammatory benefits. Sunflower seeds contain vitamin E, flavonoids, and other plant compounds that can reduce inflammation.

2)Boost heart health:

Sunflower seeds are rich in ‘healthy’ fats, including polyunsaturated fat and monounsaturated fat. A three-fourths cup serving of sunflower seeds contains 14 grams of fat. Studies found that consumption of seeds — including sunflower seeds — was linked to lower rates of cardiovascular disease, high cholesterol, and high blood pressure.

3)Boosts immunity:

Sunflower seeds are a source of many vitamins and minerals that can support your immune system and increase your ability to fight off viruses. These include both zinc and selenium. Zinc plays a vital role in the immune system, helping the body maintain and develop immune cells. Selenium also plays a role in reducing inflammation, fighting infection, and boosting immunity.

4)Boosting Energy Levels:

While the high levels of protein in sunflower seeds already help boost your energy levels, other nutrients like vitamin B and selenium can help keep you energized. The vitamin B1 (also known as thiamin) present in sunflower seeds can help you convert food to energy, which can keep you active throughout the day. Selenium can increase blood flow and deliver more oxygen to your body.

5)Helpful During Pregnancy
Sunflower seeds are loaded with Vitamine E, which is a nutrient known to be extremely beneficial for prenatal health. This means, Vitamin E helps in the development of the baby inside the womb. Therefore, sunflower seeds are an effective source of nutrition for pregnant women and their babies.

6)Helps in Weight Loss

28/12/2022

Mouthwatering Efo-riro soup.

Ingredients:
1.5 lb spinach leaves
Fresh peppers (any amount if your choice)
2 scotch bonnet and 1 very small onion
1/4 cup palm oil
2 Tbsp crayfish blended
2 Tablespoon locust bean
1/2 cup stock fish about 2 handfuls of shredded
1 Prawn about a handful, (dried)
1 Onion medium size- diced
1 bouillon cube (or 2 bouillon cubes)
Beef meat
Assorted meat
Smoked fish
Kpomo

Cooking directions:
-Cook your meat with your preferred seasoning cubes, onions and salt.
-Wash your stockfish; Parboil for 2-3minutes if too hard. This will soften the stock fish.
-Preheat the palm oil - I like it hot but not bleached.
-Add the diced onion and stir-fry till golden brown.
-Add the blended peppers (check notes above for details) and fry until the sauce thickens up.
-Season with the stock cube, add salt to taste, crayfish and locust bean. Stir until everything is well blended.
-Add the beef, assorted meat, stockfish, washed kpomo and dried prawns; Add some water or stock to thin out the sauce, then cover it up again and allow it to come to a simmer.
-Finally, add the spinach and mix thoroughly. Then leave it to cook uncovered for about 2 to 5 minutes. Adjust the seasoning if necessary.

-Serve with your favorite swallow, rice, yam etc. Enjoy...😊