Dessert biscuit salami, fasting
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The biscuits are crushed into small pieces, and the shit is cut into cubes with sides of 1 cm.
Mix the sugar well with the cocoa, add water and boil the composition for 1-2 minutes, until it boils and binds. Add the margarine and mix well.
Over the crushed biscuits add the cherry jam, diced shit and cocoa sauce. Mix the ingredients and add the jam syrup and rum essence, until the composition is bound and uniform.
Finely chop the walnuts.
Spread a food foil on the board and spoon the prepared composition. Sprinkle the chopped walnuts on the foil and roll the composition, using the foil, so that the roll is "dressed" in walnut.
Wrap the roll in foil, tie it at the ends, tighten and shape to give it the shape of a salami.
Do the same until the composition is exhausted.
It is kept in the refrigerator until the next day, when it can be cut into slices about 1.5 cm thick.
Instead of cherries, you can use pre-moistened raisins in rum essence.
The cherries, however, give a very good taste to the biscuit salami. I find it better that way, than with raisins, which are drier.
The role of the jam syrup is to bind the ingredients and give the biscuit salami its sweet-sour taste, so pleasant.
You can run the salami through the coconut, but it is much better if it is rolled through the nut.
The biscuit salami has to stay in the fridge for a few hours to bind. If you cut it before this time, the slices may crumble.
The diameter of the salami is at your choice, as is the thickness of the slices. However, the latter must not be too thin so that they do not fall apart.
Fasting biscuit salami
Because we feel the need to eat something sweet, I thought I would share with you the following recipe, which is made quite quickly and is not so expensive.
For the preparation we need the following ingredients:
- 500 gr. popular biscuits (simple)
- 200 gr of sugar
- A few pieces of shit
- 100 gr. walnut (ground, or finely chopped) as desired
- 2 sachets of vanilla sugar
- rum essence or even rum if we have it in the house
- 50 gr. raisins
- 2-3 tablespoons of cocoa
- 1 packet of Rama margarine
Take biscuits and crumble, rub with a packet of margarine and cocoa. Add vanilla sugar, rum essence, raisins, diced shit and walnuts.
Separately, caramelize the sugar and add 150 ml. bring the water to a boil until the sugar is completely dissolved, set aside and leave to cool a little. After that, the syrup obtained is mixed with the other ingredients to obtain a crust that is easy to shape. The shell thus obtained is spread on an aluminum foil or food foil, we roll it carefully giving it the shape of a salami. Let it cool for 2-3 hours and then it can be served.
Biscuit salami, fasting: Healthy dessert for children and the whole family
The best thing you can do for your family's health is to fill your pantry and refrigerator with only healthy food. Because if we don't buy nonsense, there is a very small chance that we will have major imbalances in our diet. I still see stupid children at colleagues and friends, but they will be much less tempted to consume them if they are not on the list of usual foods at home.
Today we learn to prepare biscuit salami, only from healthy ingredients:
- 500 g of popular biscuits
- 10 tablespoons cocoa powder
- 100 g shit (optional)
- 2 bottles of rum essence
- 3 sachets of vanilla sugar or vanilla extract
- 200 ml vegetable milk (almonds, soy, etc.)
- 3 tablespoons olive or sunflower oil
- cinnamon powder
- 5 tablespoons coconut flakes
- 20 finely chopped or grated walnuts
We mix all the ingredients and if we need, we add more milk. We used vegetable milk to get a fasting dessert. The good part is that it will keep longer. Fasting desserts expire faster if they contain ingredients such as milk, butter, eggs and so on.
The resulting mixture must be in a beautiful shape when we try to shape it into a ball shape. It is the passing test if it fits well and is easily modeled.
Next we will model the mixture in the form of a salami. Spread a piece of cling film on the worktop and add the mixture in the middle. Then we give it a form of salami and roll it as tight as possible. Refrigerate for about 3-4 hours. It will cut perfectly.
Obviously, if there is a little composition left and you don't turn it into biscuit salami, you can turn it into chocolate potatoes. Just form beautiful balls and roll them through coconut flakes. They are absolutely wonderful! The composition is perfect for biscuit salami and chocolate potatoes.
So much for today, in terms of healthy homemade desserts. I invite you to prepare a homemade dessert every week, at least one. It is the necessary dose of sweet for children and the whole family. There is a backup reserve so you don't have to buy sweets from the store. And it is safe to put on the table healthy dishes that contribute to the harmonious development of children.
Fasting Salami with Biscuits
Fasting Salami with Biscuits, a delicious and fragrant dessert. Fasting salami with biscuits, fruit shit, raisins, cranberries, orange peel. Fasting dessert that is prepared quickly and cheaply.
Preparation of Fasting Salami Syrup with Biscuits
Put in a saucepan: sugar, cocoa, margarine, water.
Stir and put the pan on low heat.
Boil the composition for 2 minutes, remove from the heat and allow to cool.
Add the rum essence and mix.
Fasting Salami Assembly with Biscuits
In a bowl add: chopped biscuits, fruit shit, raisins, cranberries, candied orange peel and cocoa syrup.
Mix until you get a homogeneous composition.
The formed composition is placed on a layer of food foil, and underneath aluminum foil.
Roll until it forms the roll and tighten well at the ends.
Let cool for at least 6 hours, preferably overnight.
Before serving, biscuit salami pass through the coconut and portion.
Fasting biscuit salami without margarine
The article continues after the recommendations
- 500 grams of plain biscuits
- 100 grams of coconut butter
- 250 grams of chopped walnuts
- two teaspoons of rum essence
- coconut or biscuits for garnish
Method of preparation
For starters, break or cut the biscuits without breaking them.
The shit is cut into medium-sized pieces and put on the fire with water. Leave it on the fire to melt and mix from c & acircnd & icircn c & acircnd.
After it has melted, add cocoa, essence and then remove the pot from the heat and leave to cool for a few minutes. Add the coconut butter and mix, then add the biscuits and walnuts and mix and until everything is well incorporated.
Once we have obtained the mixture, we put a plastic wrap on the work table, sprinkle coconut flakes or fine biscuits on it (powder) and put part of the composition. With the plastic wrap, tighten the biscuit mixture into a roll shape. Wrap the foil that has been rolled and let it cool. The next day will be perfect for serving.
Fasting biscuit salami - The perfect recipe, better than confectionery
Biscuit salami is one of those desserts that evoke childhood memories, especially reminiscent of the days I spent with my grandmother.
Among the fluffy donuts and apple or pumpkin pies, I am sure that almost every grandmother made time to prepare her wonderful biscuit salami for her grandchildren. Because we are approaching the holiday season, you do not have to give up this simple and delicious "inherited" dessert, because we also have the fasting option for you. And we promise it's not hard to do at all.
Most recipes for biscuit salami contain eggs, butter and sugar, and as these ingredients should be avoided during fasting, we can easily replace them, writes mesajeinspirationale.com.
Biscuit salami - fasting recipe: ingredient
250 grams of fasting biscuits
250 grams of shit cut into pieces
150 grams of walnut shit
30 ml vegetable oil or vegetable margarine
100 grams of coconut
Biscuit salami - fasting recipe: how to prepare
Break the biscuits by hand and leave them in a bowl, and add the shit cut into pieces. Take the walnuts, and grind half of them, and grind the other half with a knife, and then add over the biscuits and shit and mix well.
Separately mix the water with the cocoa, and then melt the margarine. Stir further, and after the composition boils, remove from the heat and leave to cool.
Add the cocoa composition over the mixture of biscuits, shit and nuts, but also the rum essence and mix carefully so that the biscuits soften and do not crumble.
The composition is placed in food foil on a single line and rolled tightly to obtain a uniform result. Place on a tray and leave to cool. It can be served the next day or after at least 4 hours, as soon as the foil is removed and coconut is added on top. You can "roll" the salami biscuit bars in coconut, and for serving, be sure to wipe the knife to get beautiful cuts. We recommend that you consume it with a cup of coffee and let the flavors mix. After all, it's about your pampering and taste buds, right?
* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.
The idea for these Biscuit Cubes actually started from biscuit salami its composition being also modified.
As I got tired of rolling in foil, I changed the way I serve it, as you will see. These Biscuit cubes they had a real success the next day there was nothing left so we have to prepare another round. Biscuit cubes does not require the oven to prepare, you can add remove ingredients according to everyone's taste… Browse the section with Quick desserts .
Ingredients Biscuit Cubes :
1 kg of biscuits
100 g butter (margarine)
4 tablespoons cocoa
3 sachets of vanilla sugar
1 bottle of Rom
300 ml milk
400 g sugar
Cookie Cube Preparation:
The biscuits break into pieces of about 1 cm. Put the egg yolks in a bowl and add to them the above ingredients except the biscuits, egg whites, rum essence and milk. Using a mixer, froth the yolk composition. Whisk the egg whites and add the broken biscuits.
This biscuit mixture is added to the yolk composition, mix to homogenize, pour the milk, rum essence and mix again. In a rectangular shape, place a row of biscuits on top, put the resulting composition above and cover again with a row of biscuits (the biscuits should be placed in the same position as those in the bottom layer in order to cut nicely).
Let cool for at least 3 hours. Those who want to simplify your work, grease the form with cold butter, shape the composition and let it cool. It is cut with a well-sharpened knife that we keep under the initial jet of water.
Good luck with the cake!
Salar de Uyuni is part of the Altiplano of Bolivia in South America. The Altiplano is a high plateau, which was formed during the uplift of the Andes mountains. The plateau includes fresh and saltwater lakes as well as salt flats and is surrounded by mountains with no drainage outlets. 
The geological history of the Salar is associated with a sequential transformation between several vast lakes. Some 30,000 to 42,000 years ago, the area was part of a giant prehistoric lake, Lake Minchin. Its age was estimated by radiocarbon dating shells from outcropping sediments and carbonate reefs and varies between reported studies. Lake Minchin (named after Juan B. Minchin of Oruro ) later transformed into Paleo Lake Tauca having a maximum depth of 140 meters (460 ft), and an estimated age of 13,000 to 18,000 or 14,900 to 26,100 years, depending on the source. The youngest prehistoric lake was Coipasa, which was radiocarbon dated to 11,500 to 13,400 years ago. When it dried, it left behind two modern lakes, Poopó and Uru Uru, and two major salt deserts, Salar de Coipasa and the larger Salar de Uyuni. Salar de Uyuni spreads over 10,582 km 2, which is roughly 100 times the size of the Bonneville Salt Flats in the United States. Lake Poopó is a neighbor of the much larger Lake Titicaca. During the wet season, Titicaca overflows and discharges into Poopó, which in turn, floods Salar De Coipasa and Salar de Uyuni. 
Lacustrine mud that is interbedded with salt and saturated with brine underlies the surface of Salar de Uyuni. The brine is a saturated solution of sodium chloride, lithium chloride, and magnesium chloride in water. It is covered with a solid salt crust varying in thickness between tens of centimeters and a few meters. The center of the Salar contains a few islands, which are the remains of the tops of ancient volcanoes submerged during the era of Lake Minchin. They include unusual and fragile coral-like structures and deposits that often consist of fossils and algae. 
The area has a relatively stable average temperature with a peak at 21 ° C in November to January and a low of 13 ° C in June. The nights are cold all through the year, with temperatures between −9 ° C and 5 ° C. The relative humidity is rather low and constant throughout the year at 30% to 45%. The rainfall is also low at 1 mm to 3 mm per month between April and November, but it may increase up to 80 mm in January. However, except for January, even in the rainy season the number of rainy days is fewer than 5 per month. 
The Salar contains a large amount of sodium, potassium, lithium and magnesium (all in the chloride forms of NaCl, KCl, LiCl and MgCl2, respectively), as well as borax.  With an estimated 9,000,000 t, Bolivia holds about 7% of the world's known lithium resources most of those are in the Salar de Uyuni. 
Lithium is concentrated in the brine under the salt crust at a relatively high concentration of about 0.3%. It is also present in the top layers of the porous halite body lying under the brine however, the liquid brine is easier to extract, by boring into the crust and pumping out the brine. [ citation needed ] The brine distribution has been monitored by the Landsat satellite and confirmed in ground drilling tests. Following those findings, an American-based international corporation has invested $ 137 million to develop lithium extraction.  However, lithium extraction in the 1980s and 1990s by foreign companies met strong opposition from the local community. Locals believed that the money infused by mining would not reach them.  The lithium in the salt flats contains more impurities, and the wet climate and high altitude make it harder to process. 
No mining plant is currently at the site, and the Bolivian government does not want to allow exploitation by foreign corporations. Instead, it intends to reach an annual production of 35,000 t by 2023 in a joint venture with ACI Systems Alemania GmbH.   
Salar de Uyuni is estimated to contain 10 billion tons (9.8 billion long tons 11 billion short tons) of salt, of which less than 25,000 t is extracted annually. All miners working in the Salar belong to Colchani's cooperative. [ citation needed ]
Because of its location, large area, and flatness, the Salar is a major car transport route across the Bolivian Altiplano,  except when seasonally covered with water. [ citation needed ]
Salary means salt flat in Spanish. Uyuni originates from the Aymara language and means a pen (enclosure) Uyuni is a surname and the name of a town that serves as a gateway for tourists visiting the Salar. Thus Salary of Uyuni can be loosely translated as a salt flat with enclosures, the latter possibly referring to the "islands" of the Salar or as "salt-flat at Uyuni (the town named 'pen for animals')". [ citation needed ]
Aymara legend tells that the mountains Tunupa, Kusku, and Kusina, which surround the Salar, were giant people. Tunupa married Kusku, but Kusku ran away from her with Kusina. Grieving Tunupa started to cry while breastfeeding her son. Her tears mixed with milk and formed the Salar. Many locals consider the Tunupa an important deity and say that the place should be called Salar de Tunupa rather than Salar de Uyuni. 
A part of Incahuasi Island inside the Salar, featuring giant cacti
Vicuñas near the Salar De Uyuni 2017
The Salar is virtually devoid of any wildlife or vegetation. The latter is dominated by giant cacti (Echinopsis atacamensis pasacana, Echinopsis tarijensis, etc.). They grow at a rate of about 1 cm / a to a height of about 12 m. Other shrubs include Pilaya, which is used by locals to cure catarrh, and Thola (Baccharis dracunculifolia), which is burned as a fuel. Also present are quinoa plants and quinoa bushes. 
Every November, Salar de Uyuni is the breeding ground for three South American species of flamingos: the Chilean, Andean, and rare James's flamingos. About 80 other bird species are present, including the horned coot, Andean goose, and Andean hillstar. The Andean fox, or culpeo, is also present, and islands in the Salar (in particular Incahuasi Island) host colonies of rabbit-like viscachas. 
Salar de Uyuni is a popular tourist destination, and consequently a number of hotels have been built in the area. Due to lack of conventional construction materials, many of them are almost entirely (walls, roof, furniture) built with salt blocks cut from the Salar. The first such hotel, named Palacio de Sal, was erected in 1993–1995   in the middle of the salt flat,   and soon became a popular tourist destination.  However, its location in the center of a desert caused sanitation problems, as most waste had to be collected manually. Mismanagement caused serious environmental pollution and the hotel had to be dismantled in 2002.  
Train cemetery Edit
One major tourist attraction is an antique train cemetery. It is 3 km outside Uyuni and is connected to it by the old train tracks. The town served in the past as a distribution hub for the trains carrying minerals en route to Pacific Ocean ports. The rail lines were built by British engineers arriving near the end of the 19th century and formed a sizeable community in Uyuni. The engineers were invited by the British-sponsored Antofagasta and Bolivia Railway Companies, now Ferrocarril de Antofagasta a Bolivia. The rail construction started in 1888 and ended in 1892. It was encouraged by Bolivian President Aniceto Arce, who believed Bolivia would flourish with a good transport system, but it was also constantly sabotaged by the local Aymara indigenous Indians who saw it as an intrusion into their lives. The trains were mostly used by the mining companies. In the 1940s, the mining industry collapsed, partly because of mineral depletion. Many trains were abandoned, producing the train cemetery. There are proposals to build a museum from the cemetery. 
Salt flats are ideal for calibrating the distance measurement equipment of satellites because they are large, stable surfaces with strong reflection, similar to that of ice sheets. As the largest salt flat on Earth, Salar de Uyuni is especially suitable for this purpose.  In the low-rain period from April to November, due to the absence of industry and its high elevation, the skies above Salar de Uyuni are very clear, and the air is dry (relative humidity is about 30% rainfall is roughly 1 millimeter or 0.039 inches per month). It has a stable surface, smoothed by seasonal flooding - water dissolves the salt surface and thus keeps it leveled. 
As a result, the variation in surface elevation over the 10,582-square-kilometer (4,086 sq mi) area of Salar de Uyuni is less than 1 meter (3 ft 3 in) normal to the Earth's circumference, and there are few square kilometers on Earth that are as flat. The surface reflectivity (albedo) for ultraviolet light is relatively high at 0.69 and shows variations of only a few percent during the daytime.  The combination of all these features makes Salar de Uyuni about five times better for satellite calibration than the surface of an ocean.    Using Salar de Uyuni as the target, ICESat has already achieved the short-term elevation measurement accuracy of below 2 centimeters (0.79 in). 
By using data from MISR to perform passive optical bathymetry when the flat is flooded and calibrating the resulting water depth model with topographical data from the laser altimeter of ICESat, it has been shown that the Salar de Uyuni is not perfectly flat. The 2006 analysis revealed previously missed features: ridges between 20 and 30 centimeters in height that are roughly sinusoidal with a wavelength of 5 km (clearly visible in 1973 and 1975 LandSat images, and still in the same places decades later), and a moat around the periphery that is 1–3 km wide and 20 to 50 cm deep. They originate from the variation in material density, and thus the gravitational force, beneath the Salar's sediments. Just as the ocean surface rises over denser seamounts, the salt flat surface also rises and falls to reflect the subsurface density variations.