Cardamom Coffee Bread

Cardamom Coffee Bread

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Cardamom County $148.66 Cardamom County is located in Thekkady’s Periyar Tiger Reserve neighborhood, close to Periyar Wildlife Sanctuary and Periyar Boat Landing. Hotel Features. Dining options at Cardamom County include a restaurant and a coffee shop/caf?. Room service is available 24 hours a day. The hotel serves a complimentary breakfast. Recreational amenities include an outdoor pool, a health club, and a fitness facility. This 3.5 star property has a business center and offers secretarial services and audio visual equipment. Additional property amenities include an arcade/game room, multilingual staff, and gift shops/newsstands. Guestrooms. All guestrooms at Cardamom County feature minibars and CD players. All accommodations have balconies. Bathrooms feature bathtubs and hair dryers. Dial up Internet access is available. In addition to safes, guestrooms offer phones. Televisions have pay movies. Rooms also include coffee/tea makers and trouser presses. Notifications:A fee for a mandatory Christmas Eve gala dinner is included in the total price displayed for stays on 24 DecemberA fee for a mandatory New Year’s Eve gala dinner is included in the total price displayed for stays on 31 December Notifications:A fee for a mandatory Christmas Eve gala dinner is included in the total price displayed for stays on 24 DecemberA fee for a mandatory New Year’s Eve gala dinner is included in the total price displayed for stays on 31 December

Cardamom $63.99 Stephanie Gardner Cardamom – Art Print

Millissime Spices / Herbs Green Cardamom Green Cardamom Hills of Southern India $51.48 In the Cardamom Hills of southern India wild cardamom bushes have grown for some 2000 years. They flourish in rainforests and in some cases can grow to eighteen feet tall. Guatemala is now the chief exporter of the highest quality cardamom pods. Cardamom has a strong pungent aroma and a flowery almost eucalyptus type flavor. There are 17 to 20 tiny inner seeds in each peanutsized pod. Try putting a few in your coffee grounds before brewing for a subtle Arabian brew.

Cardamom Hotel and Apartment $97.52 Cardamom Hotel and Apartment is located in central Phnom Penh, close to Phsar Thom Thmei, National Museum, and Royal Palace. Nearby points of interest also include Silver Pagoda and Independence Monument. Hotel Features. Dining options at Cardamom Hotel and Apartment include a coffee shop/caf? and a snack bar/deli. A bar/lounge is open for drinks. Room service is available 24 hours a day. The hotel serves a complimentary buffet breakfast. Complimentary wireless Internet access is available in public areas. For a surcharge, shuttle services include a roundtrip airport shuttle (available on request) and an area shuttle. Tour/ticket assistance and tour assistance are available. Complimentary guest parking is limited, and available on a first come, first served basis. Additional property amenities include a rooftop terrace and laundry facilities. Guestrooms. 102 air conditioned guestrooms at Cardamom Hotel and Apartment feature fireplaces and minibars. Balconies offer city or river views. Beds come with premium bedding. Accommodations include refrigerators and coffee/tea makers. Bathrooms feature shower/tub combinations, makeup/shaving mirrors, bathrobes, and slippers. Wireless Internet access is complimentary. In addition to desks and safes, guestrooms offer phones. Televisions have free movie channels. Rooms also include complimentary bottled water and windows that open. Guests may request microwaves and irons/ironing boards. Housekeeping is available daily. Notifications:Minimum Spring Break check in age is 18 years old. Guests under 18 years old are not permitted at this adults only property. There are no room charges for children 11 years old and younger who occupy the same room as their parents or guardians, using existing bedding. Notifications:Minimum Spring Break check in age is 18 years old. Guests under 18 years old are not permitted at this adults only property. There are no room charges for children 11 years old and younger who occupy the same room as their parents or guardians, using existing bedding.

Hazelnut Coffee $8.49 Our 100% Arabica gourmet coffee is infused with the smooth and nutty tasted of fresh hazelnut. Whole Bean 12 oz.

Decaffeinated Coffee $6.49 A distinctive and balanced flavor for those who love the richness of a darker roast and the smooth flavor of a lighter roast coffee. Ground 13 oz.

Crescent City Blend® Coffee $8.49 A tribute to the rich, bold coffee served in New Orleans. Whole Bean 12 oz.

Dark Roast Coffee $6.49 The rich aroma of our original coffee blend will awaken your senses. Ground 16 oz.

Brazil Santos Bourbon Coffee $8.49 This delectable gourmet coffee yields an enticingly smooth cup with a rich aroma and mild acidity. Whole Bean 12 oz.

French Vanilla Coffee $8.49 A truly delectable and luxuriously sweet French Vanilla coffee you are sure to enjoy. Whole Bean 12 oz.

Pecan Praline Coffee $8.49 Our Pecan Praline flavored coffee is a truly delightful Southern treat. Whole Bean 12 oz.

Fresh-O-Lator® Coffee Canister $29.95 Our airtight canister will preserve the freshness of your favorite coffee.

Croissants in Bread Basket, Bowl of White Coffee Behind $24.99 J̦rn Rynio Croissants in Bread Basket, Bowl of White Coffee Behind РPhotographic Print

Kenya Coffee $8.49 Bright acidity and fruity flavors combine for a wonderfully aromatic cup with a taste that maintains a refined winey character. Whole Bean 12 oz.

Around the World Gourmet Coffee Sampler $34.95 Explore four specialty coffees from distinctive coffee-growing regions around the world. Whole Bean Four 12 oz. packages.

Bread $19.96 Bread

Bread! $12.96 Bread!

Bread: $25.19 Bread

Hodgson Mill Whole Grain Baking: 400 Healthy and Delicious Recipes for Muffins, Breads, Cookies, and More $19.95 A comprehensive guide to baking with whole grains from one of America’s leading flour mills.Features 100 gluten-free recipes and 50 bread machine recipes!If your experience of whole grains translates into heavy, bitter, stale, or (in the case of pasta) mushy, take heart. A revolution in whole-grain flours and a better understanding of the techniques needed to create delicious whole-grain baked goods that are as good to eat as they are good for you has taken place in the last few years. With new flours like white whole wheat, white wheat bran, and white spelt, whole-grain baking has finally come into its own. And here to help health-conscious cooks take advantage of the new developments is The Official Hodgson Mill Whole-Grain Baking Companion. From scrumptious breads like Multigrain Currant Loaf, Sourdough Rye, and California Soy Crunch to White Whole Wheat Blueberry Muffins and Perfect Buckwheat Pancakes, from Cranberry-Marmalade Scones to Cardamom Coffee Braid, 400 recipes present the best of whole-grain baking in easy-to-follow step by-step format.Readers will be introduced to whole-grain flours (including the many kinds of whole wheat, rye, corn, spelt, oat, soy, rice, bean, buckwheat, flax, barley, quinoa, millet and more) and learn special tips for using each kind of flour, what its nutrient value is, how to store it to preserve freshness, and how to combine different flours for maximum flavor and nutrition. A chapter on baking basics takes readers with illustrated step-by-step directions through the bread making process, whether they-re creating whole-grain baked goods by hand, in a bread machine, or with a food processor, and illustrates techniques likebraiding.All of this comes from the authority of Hodgson Mill, a flour company that has been grinding whole grains for 120 years.Hodgson Mill is a well-established, well-known, widely-available brand of flours. Visit their website at www.hodgsonmill.

Hodgson Mill Whole Grain Baking: 400 Healthy and Delicious Recipes for Muffins, Breads, Cookies, and More $4.96 A comprehensive guide to baking with whole grains from one of America’s leading flour mills.Features 100 gluten-free recipes and 50 bread machine recipes!If your experience of whole grains translates into heavy, bitter, stale, or (in the case of pasta) mushy, take heart. A revolution in whole-grain flours and a better understanding of the techniques needed to create delicious whole-grain baked goods that are as good to eat as they are good for you has taken place in the last few years. With new flours like white whole wheat, white wheat bran, and white spelt, whole-grain baking has finally come into its own. And here to help health-conscious cooks take advantage of the new developments is The Official Hodgson Mill Whole-Grain Baking Companion. From scrumptious breads like Multigrain Currant Loaf, Sourdough Rye, and California Soy Crunch to White Whole Wheat Blueberry Muffins and Perfect Buckwheat Pancakes, from Cranberry-Marmalade Scones to Cardamom Coffee Braid, 400 recipes present the best of whole-grain baking in easy-to-follow step by-step format.Readers will be introduced to whole-grain flours (including the many kinds of whole wheat, rye, corn, spelt, oat, soy, rice, bean, buckwheat, flax, barley, quinoa, millet and more) and learn special tips for using each kind of flour, what its nutrient value is, how to store it to preserve freshness, and how to combine different flours for maximum flavor and nutrition. A chapter on baking basics takes readers with illustrated step-by-step directions through the bread making process, whether they-re creating whole-grain baked goods by hand, in a bread machine, or with a food processor, and illustrates techniques likebraiding.All of this comes from the authority of Hodgson Mill, a flour company that has been grinding whole grains for 120 years.Hodgson Mill is a well-established, well-known, widely-available brand of flours. Visit their website at www.hodgsonmill.

In the Kitchen: More Than 1000 Recipes for Every Day $49.95 Two former chefs wanted all the food they cook at home in one tome—and here it is, more than 1,000 of their favorite recipes A comprehensive set of recipes for the everyday, this cookbook covers every meal from breakfasts to weeknight dinners, from slow-cooked braises to lazy Sunday afternoon barbecue ideas and delicious desserts. Each chapter begins with a basic recipe and slowly builds up the skills of the cook. In Soups, basic stock recipes head the order, followed by simple vegetable soups such as Sweet Potato and Ginger Soup, moving to Minestrone, Oxtail Soup, Roasted Vegetable Gazpacho, and ending with Asian dumpling-style soups and accompaniments such as soda bread, focaccia, and naan. Other offerings include French Toast Sandwiches Filled with Chocolate; Sweet Potato, Pancetta, and Pea Risotto; Mediterranean Fish Stew; Pesto Roast Lamb; Fig Jam; and Coffee and Cardamom Mousse. Full of recipes that work and will make their way into every home cook’s routine, this book is destined to become a well-worn favorite to be cooked from time and time again.

Savoring The Seasons Of The Northern Heartland $19.95 Here are more than 200 delicious seasonal recipes from the upper Midwest — from the lakes, the forest, and farmlands, as well as from the small towns and cities of Minnesota, Wisconsin in, Iowa, Michigan, and North Dakota. The wonderful variety of dishes tells the story of the Scandinavian, German, East European, Scottish, and Welsh farmers who first settled here, cultivating the rich farmlands and developing the milling industry and the dairy cooperatives. At threshing time, barn raisings, and hog killings, robust dishes satisfied the appetite, and miners and loggers (from Finland to Slovenia) relished the hearty foods of boardinghouses and cook shacks. Beth Dooley and Lucia Watson have brought together all the strands of this colorful Northern Heartland history by giving us the foods that tell the story. They have tempered the recipes for today’s appetites and developed new creations that make the most of the indigenous produce — the kinds of fresh and flavorful dishes that devotees of Lucia’s popular restaurant in Minneapolis have been enjoying since it first opened in 1985. Here is a sampling: — From their Milling and Baking chapter — Finnish Cardamom Coffee Bread, Lussekatter Buns, Swedish Limpa Rye, German Oven Pancake– From The Communal Pot — Roasted Vegetable Strudel, Thresher’s Beef Stew, Sarma (Stuffed Cabbage Rolls), and Pasties (a delectable version of what is known as the boardinghouse meal under a crust )– From North Woods and Prairies — Holiday Roast Wild Turkey, Grouse with Cranberry-Sage Butter, Woodcock with Wild Mushrooms– From Deep Lakes and Swift Streams — Baked Walleye with Asparagus and Fiddlehead Ferns, Pan-Fried Trout withSmoky Bacon and Hazelnuts, Spring Crappies with Morels– From Backyard Gardens and Sacred Paddies — Summer Tomato, Potato, and Eggplant Bake, winter Gratin of Pumpkin and Leeks, Wild Rice Pilaf with Dried Cherries and Walnuts In this part of America where people are separated

Spice Islands Ground Cardamom, 2 oz (Pack of 3) $40.17 Spice Islands Ground Cardamom: Complements sweet cookies, breads and pastries as well as savory meat stews and curries Enjoy in butter, sugar or pressed cookies Add to fruited coffee cake, quick bread and muffin batters.

The Feast Nearby: How I lost my job, buried a marriage, and found my way by keeping chickens, foraging, preserving, bartering, and eating locally (all on $40 a week) $24 Within a single week in 2009, food journalist Robin Mather found herself on the threshold of a divorce and laid off from her job at the Chicago Tribune. Forced into a radical life change, she returned to her native rural Michigan.  There she learned to live on a limited budget while remaining true to her culinary principles of eating well and as locally as possible. In The Feast Nearby, Mather chronicles her year-long project: preparing and consuming three home-cooked, totally seasonal, and local meals a day–all on forty dollars a week.  With insight and humor, Mather explores the confusion and needful compromises in eating locally. She examines why local often trumps organic, and wonders why the USDA recommends white bread, powdered milk, and instant orange drinks as part of its “low-cost” food budget program.  Through local eating, Mather forges connections with the farmers, vendors, and growers who provide her with sustenance. She becomes more closely attuned to the nuances of each season, inhabiting her little corner of the world more fully, and building a life richer than she imagined it could be.  The Feast Nearby celebrates small pleasures: home-roasted coffee, a pantry stocked with home-canned green beans and homemade preserves, and the contented clucking of laying hens in the backyard. Mather also draws on her rich culinary knowledge to present nearly one hundred seasonal recipes that are inspiring, enticing, and economical–cooking goals that don’t always overlap–such as Pickled Asparagus with Lemon, Tarragon, and Garlic; Cider-Braised Pork Loin with Apples and Onions; and Cardamom-Coffee Toffee Bars.  Mather’s poignant, reflective narrative shares encouraging advice for aspiring locavores everywhere, and combines the virtues of kitchen thrift with the pleasures of cooking–and eating–well.

The Feast Nearby: How I lost my job, buried a marriage, and found my way by keeping chickens, foraging, preserving, bartering, and eating locally (all on $40 a week) $12.99 Within a single week in 2009, food journalist Robin Mather found herself on the threshold of a divorce and laid off from her job at the Chicago Tribune. Forced into a radical life change, she returned to her native rural Michigan.  There she learned to live on a limited budget while remaining true to her culinary principles of eating well and as locally as possible. In The Feast Nearby, Mather chronicles her year-long project: preparing and consuming three home-cooked, totally seasonal, and local meals a day–all on forty dollars a week.  With insight and humor, Mather explores the confusion and needful compromises in eating locally. She examines why local often trumps organic, and wonders why the USDA recommends white bread, powdered milk, and instant orange drinks as part of its “low-cost” food budget program.  Through local eating, Mather forges connections with the farmers, vendors, and growers who provide her with sustenance. She becomes more closely attuned to the nuances of each season, inhabiting her little corner of the world more fully, and building a life richer than she imagined it could be.  The Feast Nearby celebrates small pleasures: home-roasted coffee, a pantry stocked with home-canned green beans and homemade preserves, and the contented clucking of laying hens in the backyard. Mather also draws on her rich culinary knowledge to present nearly one hundred seasonal recipes that are inspiring, enticing, and economical–cooking goals that don’t always overlap–such as Pickled Asparagus with Lemon, Tarragon, and Garlic; Cider-Braised Pork Loin with Apples and Onions; and Cardamom-Coffee Toffee Bars.  Mather’s poignant, reflective narrative shares encouraging advice for aspiring locavores everywhere, and combines the virtues of kitchen thrift with the pleasures of cooking–and eating–well.

Whole Grain Breads by Machine or Hand: 200 Delicious, Healthful, Simple Recipes $19.95 Possibly the best such bread book on the market . . . every recipe a winner. -New York Times This accessible book gives new and experienced bakers the freedom and flexibility they need to make excellent homemade loaves, with more than 190 recipes that range from a simple Sourdough Bread to a fancy Finnish Cardamom Coffee Braid. Celebrated as a reliable and inventive recipe writer by Publishers Weekly, Beatrice Ojakangas shares four ways to make each delicious whole-grain recipe step by step: by hand, mixer, food processor, and bread machine. Beatrice Ojakangas (Duluth, MN) is a well-known food writer, author, and consultant whose articles have appeared in Gourmet, Bon Appetit, Redbook, and other magazines. Her many books include the James Beard Award–winning Light and Easy Baking. She has been a guest on radio and television, including CNN, Martha Stewart Living, and Baking with Julia.

Whole Grain Breads by Machine or Hand: 200 Delicious, Healthful, Simple Recipes $19.95 “Possibly the best such bread book on the market . . . every recipe a winner.”-New York TimesThis accessible book gives new and experienced bakers the freedom and flexibility they need to make excellent homemade loaves, with more than 190 recipes that range from a simple Sourdough Bread to a fancy Finnish Cardamom Coffee Braid. Celebrated as a “reliable and inventive recipe writer” by Publishers Weekly, Beatrice Ojakangas shares four ways to make each delicious whole-grain recipe step by step: by hand, mixer, food processor, and bread machine.Beatrice Ojakangas (Duluth, MN) is a well-known food writer, author, and consultant whose articles have appeared in Gourmet, Bon Appetit, Redbook, and other magazines. Her many books include the James Beard Award—winning Light and Easy Baking. She has been a guest on radio and television, including CNN, Martha Stewart Living, and Baking with Julia.

Whole Grain Breads by Machine or Hand: 200 Delicious, Healthful, Simple Recipes $13.03 “Possibly the best such bread book on the market . . . every recipe a winner.”-New York Times This accessible book gives new and experienced bakers the freedom and flexibility they need to make excellent homemade loaves, with more than 190 recipes that range from a simple Sourdough Bread to a fancy Finnish Cardamom Coffee Braid. Celebrated as a “reliable and inventive recipe writer” by Publishers Weekly, Beatrice Ojakangas shares four ways to make each delicious whole-grain recipe step by step: by hand, mixer, food processor, and bread machine. Beatrice Ojakangas (Duluth, MN) is a well-known food writer, author, and consultant whose articles have appeared in Gourmet, Bon Appetit, Redbook, and other magazines. Her many books include the James Beard Award–winning Light and Easy Baking. She has been a guest on radio and television, including CNN, Martha Stewart Living, and Baking with Julia.

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Russian Beverages Recipe

So what is detoxifying?

Well, it is an internal cleansing of toxins, from our bodies.
These are toxins that we either produce, ingests or absorb.
Our bodies produce toxins as it goes about it’s regular daily
functioning and when our system is working properly these toxins
will be eliminated efficiently.

But very few of us have systems that are so well balanced, anymore.
We are not eating properly, we don’t get enough rest or exercise.
So, our bodies don’t function as smoothly as they should.

Ancient Happy Cherry Honey

Description

Honey beverage was an obligatory drink of the nobility. Monastery honey beverages were known as the most famous. Many tzars sent their cooks to perfect honey cooking skills to monasteries. To improve the taste and colour, they could add fruit juices or berries. Diluted with juice, honey didn’t contain any alcohol and was considered as the most splendid vitaminous beverage.

Method

Put honey in enamel pan, add water and boil stirring regularly and taking froth off. Put well washed cherries without bones in the bottle with a narrow neck and pour warm syrup over. Cover bottle with a wet sheet and leave in a warm place for three days to ferment. After that cork the neck with a sackcloth up and put in the cellar. You can taste honey beverage three months later, it will be as better as longer will be season.

Ingredients

+ 1 kg honey.

+ 2 c water.

+ 2 kg cherries.

Apple Cider

Description

Cider is an ancient low alcohol beverage, made from apple juice and sugar. Cider is known for itd tender apple aroma an sour-sweet taste. Any apples, except rotten ones, can be used to make cider.

Method

Wash apples carefully, slice and core them. Coarse in a grinder, put in a container, add sugar (1 kg apple mince – 150 g sugar) and tie up with gauze and leave in a warm place for 2-4 days. Apple mince float to the surface and the juice is on the bottom. Strain the juice and squeeze apple mince. Add more sugar (1 l apple juice – 120 g sugar), cover the container tightly and leave for 15-20 days to ferment. When the fermantation is over, bottle cider and cork up.

Ingredients

+ apples.

+ sugar.

Beet Kvas

Description

Interesting recipe for lovers of new taste.

Method

Slice beet and pour over cold water/ Bring to boil and cook on low heat until done. Strain beet water in a jar, add vinegar, and cool down. Then add sugar, yeast and leave to brew. In 24 hours kvas can be served.

Ingredients

+ 3 ea beets.

+ 3 l water.

+ 1 ts yeast.

+ 1 ts 9% vinegar.

+ 4 tb sugar.

Berry Kisel

Description

Kisel is a fruity, smooth and creamy dessert which is served cold in bowls or, if diluted with milk, served as a delicious drink. Kisel is often made with fresh fruit juice (with or without the pulp) or with milk or almonds.

Method

Hull, wash, and dry the berries. Puree in a blender or food processor, then push through a fine sieve into a bowl, reserving the juice and the pulp. Put the pulp into a 3-quart saucepan, add 1 1/2 quarts of water and all but 1-2 tablespoons of sugar and stir the mixture. Stir the potato starch into the bowl of berry juice. Bring the pulp mixture to a boil and vigorously stir in the starch-juice mixture. Return to a boil and remove from the heat. When cooled somewhat, pour the Kisel into desert bowls or glasses. Sprinkle with the remaining sugar to prevent a skin from forming, then refrigerate for 1 hour.

Kisel could be served as is, or accompanied with glasses of milk or half-and-half.

Ingredients

+ 1 quart strawberries, raspberries, or blackberries, or a combination.

+ 1 cup sugar.

+ 6 tablespoons potato starch.

+ 6 cups milk, or half-and-half.

Cherry Nalivka

Description

Nalivka is Russian beverage with alcohol, made from different fruits and berries(apple, pear, apricot, cherry, black current, blueberry, strawberry, cowberry, birdcherry, rowan). It has much common with liqueur, but it is not the same.

Method

Wash cherries very well, dry on the sun for 2 days. Put cherries in a big bottle almost up to the top and fill up with vodka. Let stew for 1-2 months in the room, then filter in small bottles, cork them up. Keep the bottles in the cellar. Sugar on your taste is added before serving.

Ingredients

+ Cherries.

+ Vodka.

+ Sugar.

Detox dietsare used to refer to diets, herbs, and other methods of removing environmental and dietary toxins from the body for general health.

Cherry-Lemon Drink

There are many other diet’s and detox therapies, these are just a few common methods. Regular body detoxification is a good preventative action and promotes a healthier present and future!

Description

This incredibly delicious beverage can become the hit of any season.

Method

Combine cherry juice with lemon one, add sugar to it and stir until dissolved. Then add salt to taste and bring to a boil on low heat for 5 minutes and cool down. Pour in cold milk and mix in a mixer. Serve cold.

Ingredients

+ 1 c cherry juice.

+ 2 tbs lemon juice.

+ 3 tbs sugar.

+ 2 c pasteurized milk.

+ salt to taste.

Cranberry Kisel

Description

Kisel is sweet dense beverage made from berry or fruit juices with sugar and starch. Kisel is very useful for kids and adults as well.

Method

Wash cranberries carefully,squeeze the juice and put it in the fridge. Pour over squeezed berries hot water and bring to boil on a low heat. After that drain through the sieve. Add sugar and bring to boil. Dissolve starch in cold boiled water and pour in stirring regularly, bring to boil. Take from the heat and add cranberry juice stir thoroughly.

Ingredients

+ 1 l water.

+ 1 c cranberries.

+ 3/4 c sugar.

+ 3 tb starch.

Dried Fruit Compote

Description

This is one of the favorite wintertime desserts in Russia. Dried fruit contains a lot of vitamins that are so necessary in cold winters.

Method

In a nonreactive saucepan, combine the dried fruit and water and bring to a boil over medium heat. Add the honey, sugar, and stir until the sugar and honey are dissolved, about 2 to 3 minutes. Scrape the seeds from the vanilla bean into compote and then add the bean. Reduce the heat to low and simmer, covered, for 1 ? hours. Add the lemon juice. Refrigerate before serving.

Ingredients

+ 1 1/2 pounds mixed dried fruit compote.

+ 5 cups water.

+ 2 tablespoons honey.

+ 3 tablespoons sugar.

+ 1 small vanilla bean.

+ 2 tablespoons fresh lemon juice.

Fruits and Nuts in Cognac

Description

This drink will be not only a delicious dessert on the holiday table, but also an excellent gift if you pour the cognac in a beautiful bottle.

Method

Put all the ingredients in a glass bottle and pour over cognac. Cover tightly and leave in a dark place for 3 weeks.

Ingredients

+ 250 g dried figs.

+ 125 g dried dates boneless.

+ 125 g walnuts.

+ a pinch of cinnamon.

+ 1 ts vanilla.

+ 4 ea cardamom seeds.

+ 1/2 ea lemon peel.

+ 50 g sugar.

+ 0,75 l cognac.

Gogol-

Mogol

Description

Mysteriously named Gogol’-Mogol’ is a deliciously rich and sweet dessert reminiscent of eggnog, made of raw egg yolks beaten with sugar, lemon juice, and cognac. It’s considered the best remedy for a singer’s sore throat. Without cognac, it can be served to children.

Method

Combine raw egg yolks and sugar in the bowl of an electric mixer and beat at low speed for 1 minute. With a rubber spatula, scrape up any sugar that may have stuck to the bottom of the bowl. Beat for 10 seconds more, gradually turning to maximum speed, then beat for 3-4 minutes, or until the mixture is pale yellow and thick. Add the brandy, liqueur, lemon juice, and grated rind of 2 lemons, and beat at maximum speed for 4 minutes, or until the mixture is very thick. Refrigerate for 30 minutes or more, up to 2-3 hours.

Ingredients

+ 12 egg yolks, raw.

+ 9 tablespoons sugar.

+ 2 tablespoons brandy.

+ 2 teaspoons orange liqueur.

+ 2 tablespoons freshly squeezed lemon juice (optional).

Kumis

Description

Kumis, favorite Kazakh drink is a milk product from mare (cow) milk, considered restorative and tonic.

Method

Bring to boil milk, water and sugar, then coll down. Add kefir or clabber and leave in a room until it is sour. After that add yeast and leave until fermentation. Mix carefully, strain and bottle. When kumis bubbles, it is ready to be served.

Ingredients

+ 1 l milk.

+ 1 c water.

+ 3 tb sugar.

+ 2 tb kefir or clabber.

+ 5 g dry yeast.

Detox methods include dietary changes, fasting, supplements, exercise, yoga/meditation, improving the environment (using CFC-free hairsprays, for example), New Age methods include aromatherapy, salt bath, skin brushing, etc.Detox dietsare used to refer to diets, herbs, and other methods of removing environmental and dietary toxins from the body for general health.

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Pulla (Finnish Sweet Bread)

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