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Andalusian coffee

Andalusian coffee

Because outside is the time we all know, I suggest some homemade drinks to surprise your friends or when you have guests.
The son-in-law from Italy works in a bar and he gave me many recipes for drinks and at home I pleasantly caught the little son-in-law and I still catch him when I come to dinner.
I will start with this coffee which is more special than other coffees

  • 130 ml condensed milk
  • 1 teaspoon cocoa
  • 2 teaspoons sugar
  • 250 ml of hot coffee
  • 40 ml brandy
  • 2 squares of chocolate

Servings: 2

Preparation time: less than 15 minutes

RECIPE PREPARATION Andalusian coffee:

Mix the milk with cocoa, sugar and hot coffee, at the end add the brandy, pour in 2 glass cups and serve with grated chocolate on top.

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Exercise during pregnancy can have many health benefits however, some workouts can be risky and can lead to complications. Doctors recommend avoiding any activity that could cause fetal trauma, such as:

  • Contact sports such as football, basketball and volleyball
  • High-risk sports such as skiing, cycling, horseback riding and mountaineering
  • Demanding activities that greatly increase your heart rate, such as marathons and bodybuilding


The day before preparing the soap, boil the necessary amount of coffee which will then be put into molds or bags for ice cubes and put in the freezer. Freezing the liquid and using it in the form of ice cubes is necessary because coffee in contact with sodium hydroxide causes an even greater heating of the solution. The composition may burn during mixing if the liquid does not have a low temperature.

Before you start preparing the soap, prepare all the utensils and equipment on the work table, to be at hand.
Weigh the necessary ingredients from the recipe.

Remove the coffee cubes from the freezer, place in a heat-resistant dish and prepare the hydroxide solution as usual, adding little by little caustic soda over the frozen coffee until dissolved, resulting in a dark, light-colored solution. Leave the solution to cool to about 40 ° C.

In another heat-resistant dish, heat the oils and butter in a sea bath to approx. 40 ° C, until the butter melts

Transfer the melted oils and fats to a container with a volume of more than 300 ml, or use the vessel in which they were heated if it is large enough. Slowly pour the sodium hydroxide solution over the oils. Both must be of similar temperature.
Put the blender in the bowl and mix until the composition becomes the consistency of a more liquid pudding, at which point add the ground coffee. Stir quickly with a spatula.

Transfer the composition in the form of soap and decorate with coffee beans. Spray alcohol on the surface of the soap to prevent the formation of sodium carbonate.

Cover with foil and leave to rest for 2 days in a safe place. Once the soap has hardened, it can be removed from the mold.

The soap is then matured in a well-ventilated area, on shelves or in covered boxes (but not closed to allow air circulation). Maturation lasts at least 4 weeks from the date of production, during which time the soap is not used because it is still reactive.

What is the glycemic index?

Once a human being ingests food and it passes through the intestine, blood sugar levels vary. This variation depends on the nutritional values ​​of the foods you eat. For example, the blood sugar of a person who ingested candy will not be the same as that of a person who ate meat.

The glycemic index tries to reflect the ability of food to increase blood sugar. It is not just a number in itself, but a mathematical formula created for this purpose.

According to this system, there are practically two types of food:

  • Low glycemic index foods: This type of food does not increase blood sugar levels very much immediately after ingestion. In addition, the growth it produces takes place gradually, not suddenly.
  • Foods with a high glycemic index: This type of food leads, immediately after ingestion, to the appearance of a high level of glucose in the blood, but which does not last too long.

The formula for calculating the glycemic index was created in 1981, and the complete tables in 1995. These contain more than 500 types of food classified according to glycemic index. There is also the international table from 2002, proposed by researcher Foster and his team. Currently, this is the most accepted form.

Gazpacho Andaluz I

Wash all vegetables well. Peel a squash, grate it and squeeze the juice. If they are not ripe enough to facilitate this, grow a cross on the back of the tomato and bathe for a minute in boiling water. But not more because it can affect her freshness. If you have a chino strainer, this operation is not necessary, as it will retain any unmixed shells. Personally, I prefer to leave them precisely because of the intake of vitamins from the tomato peel.

If you own a plunger mixer, I recommend using it. In this case, put all the ingredients in a stainless steel or enamel pot, cut the pieces beforehand and start mixing by gradually immersing the plunger in it.

For the above quantities I put 2 tablespoons of salt, but it depends on the taste of each, so I recommend you put only one tablespoon at the beginning, and you will add more along the way.

The amount of vinegar used depends on its degree of acidity. A 9º vinegar is not the same as a 6º vinegar - the common one in Spain - and so I used 2 tablespoons of 6º vinegar. In the event that you have dropped a little more vinegar, adjust the acidity with a little sugar. Apple cider vinegar or other fruits are not recommended.

I added the olive oil at the end and honestly, I put it out of sight. I would say that it would be about 4 tablespoons of olive oil, which must be the best: extra-virgin. I don't like to use it during mixing because due to the speed and the garlic, a kind of paste can come out that changes the color of the final product.

Let it cool for a few hours or you can serve it directly from the bowl with an ice cube. The small pieces of vegetables used, except tomatoes and garlic, are usually placed next to a plate, leaving it to the appreciation of each diner to use them. It can also be served with small croutons of toast in oil - croutons.

A lunch on hot days, a drink in the afternoon or even an aperitif in the evening.

Serve cold, with or without croutons.
What better way to cool off for lunch, a small afternoon snack or even a hot summer dinner than this cold soup so simple with its ingredients - tomatoes, cucumbers, onions, bell peppers, garlic and olive oil. olives?

I think it is one of the foods that fully define what we know today as the "Mediterranean diet".

The history of this soup has deep roots in Andalusian cuisine, long before the discovery of the New World and the bringing of tomato and pepper seeds to Europe. Over time and to what we know today under this name, gazpacho has undergone many transformations, and only at the beginning of the nineteenth century began to take on the current contour.

First of all, let's review a bit the word "gazpacho" which, although it seems strange, in today's Castilian, the meaning and origin are completely unknown.

In "Tesoro de la lengua castellana o española" - "The treasure of the Castilian or Spanish language" from 1611, Sebastian de Covarrubias describes gazpacho as follows: "a kind of crumbs made with toast, oil and vinegar, and others that they put , with which he rubs them all together - in a mortar ". It is a food of reapers and ordinary people and they named it as they came. But let's just say that the origin is from Tuscany "guazo" or "guazato", which means a kind of thicker stew or soup, in which pieces of some meat float and in which the bread softens better ".

The above description does not clearly define the culinary process, but only makes some references to a different Tuscan dish and references to the same dialect.

As a result, between 1726-1739, when the Real Castilian Academy published the first Castilian dictionary, the following description appears: "a certain kind of soup or stew, which is usually prepared with pieces of bread made of crumbs, oil, vinegar. , garlic and other ingredients according to everyone 's taste is a typical food between harvesters and people from small villages ". It is also the first description that includes garlic among the ingredients.

Finally, in 1954 in "Diccionario crítico etimológico de la lengua castellana" it is said that it derives from the Portuguese "caspacho" which in turn derives from the pre-Roman "caspa" - bucatica, farama in Mozarabic endings - Mozarabs were generally called all those who they did not believe in Islam during the Moorish occupation. The suffix - acho seems to be Mozarabic and is spread mainly throughout Andalusia, to this day.

During the Roman occupation of the Peninsula, springs remained from the region of Seville - where the emperor Trajan / Trachanus - son of Thrace, was born. - which describes the Romanian soldiers drinking an austere drink made of vinegar wine and water which they called posca. Who knows, maybe the Romanian soldiers were the ones who mixed oil and hardened bread in this drink, making a primitive kind of gazpacho that could be drunk, a kind of consumables. The author of the Aeneid, Virgil, describes this habit of cooling off with soft bread or other ingredients in the "1st Century". He says that a slave offered the reapers a drink made with crushed garlic, herbs and sweetened wine. It is assumed that the slave had prepared moretum, a popular dish in ancient Rome.

Cucumber is supposed to have originated in India and was introduced by the Greeks, later by the Romans to the province of Hispania. What is certain is that this rainbow arrived in the New World during the great Hispanic colonization and expansion.

Garlic, although most people believed, until the nineteenth century that it came from Sicily, turned out to be native to Central Asia, with the Greeks imposing it for the first time in Europe and being immediately accepted in the concept of the Mediterranean diet.

Bell pepper was one of the first vegetables brought from the New World and immediately adopted in the Iberian Peninsula, and beyond.

Tomatoes entered Europe in the middle of the 16th century, coming from the New World and the first gate was, due to the monopoly, Castile. But the first reference to cultivation, care and property belongs to the monk Gregorio de Los Rios in 1777. But it was not until the 19th century that it was added to the Andalusian gazpacho known today.

As I said before, gazpacho has been prepared since the time of the Al-Andalus caliphate and was a mixture of garlic, dry bread, oil, vinegar and salt, all the ingredients being ground and mixed in a mortar / mortar, all the necessary being considered halal by the Muslim religion. There is still a "great-grandson" of this first soup called ajoblanco, adding a new ingredient - crushed raw midgale.

As, thanks to Columbus' discovery of the New World, new vegetables, fruits were brought to Europe, and cultivation and consumption by Europeans began, they began to be added to this soup. It is assumed that the next "new entry" in the list of ingredients were cucumbers and green bell peppers, hence a number of recipes and variants of green gazpacho.

Sometimes there is confusion between the Andalusian and the La Mancha-Galiano. Gazpacho galiano was first mentioned in Cerrvantes' well-known novel - Don Quixote de la Mancha, under the same name and referred to a hot dish, prepared with leftover bread, salt oil and pieces of rabbit meat, chicken , quail or hare - a species of wild rabbit. And yet this dish is considered by historians to be the main dish of the reapers / field workers. This is due to the fact that during the Spanish landowners' era, workers were paid their working day with "two pounds of bread and oil for gaspacho". The workers took advantage of the fact that they had to cook the remaining leftovers, which was often done in the huts of Andalusian workers and hence the use of game meat as a new ingredient. The person in charge of preparing the food received the name of gaspachero or galiano, depending on the area of ​​origin.

The wife of Napoleon III, Eugenia de Montijo, is responsible for crossing the borders of Spain. Although there were many trips from the Romantic era through Spain that described, in their travel memoirs, the consumption of a dish with this name, but white.

In the nineteenth century it passed from the kitchen of the common people to the kitchen of the bourgeois class and it is exactly the moment when the way of serving it is changed: small pieces of used vegetables, called tropezones, are added to it. The difference between common gazpacho and bourgeois gazpacho is precisely its purpose: the workers needed a fairly consistent food rich in vitamins during the hot summers in the south of the country.

Mary Randolph describes in her 1860 book The Virgina Housewife a Gaspacho-Spanish recipe as "a light salad, made in layers and with croutons."

In the early twentieth century, an American of Polish descent, Stephen J. Poplawski, after years of experience, manages to patent what we know today as a blender - liquidiser in British English. Although its original purpose and utility was intended for hospitals to mix fruits and vegetables with drugs, after a dispute in the 1950s its final use was as an appliance. Which facilitated the creation of today's cold soup.

In 1983 Rafael de Aquino invented industrial gazpacho, selling the fresh and natural product through his company "La Gazpachera Andaluza". He knows a special merit during Expo Sevilla 92 and from here to find it in all the supermarkets at the reason of refrigerated in tetra-brick was only a step. Of course, you can't compare the flavor of a tetra gazpacho. Brick with a homemade one!

Some gastronomic critics, from ancient times until today, refer to gazpacho as a mixture of soup and salad. In my opinion, it is not something out of place, the final taste reminding me of the eternal "quarrel" in the family, when we were fighting to consume soaking bread in the juice from the salad bowl!

The name "Andalusian" refers to the fact that the one that brought it to today's level is the region of Andalusia, although, as I mentioned, there are also white or green gazpacho, or even only with tomatoes, oil, vinegar and bread, like salmorejo.

Even in the region there are so many recipes and methods of elaboration, with quantities of ingredients that differ from house to house or as we would say, how many huts, so many habits.

In conclusion, there are the following ingredients in all Andalusian gazpacho recipes:
- well-ripened tomatoes, to give sweetness to the final product and to obtain all the benefits of lycopene, the substance that gives color to tomatoes, existing both in the pulp and in the peel.
- cucumber, which mixes in an unmistakable taste with vinegar and water, if added. This mixture was the one that reduced the thirst of the workers.
- red or green bell peppers. Add a note of fresh to the dish, provided it is sweet, not hot.
- Onions provide a strong natural flavor, in a certain amount.
- Garlic is an emulsifier between ingredients and olive oil. The amount of garlic remains at the discretion of everyone.
- the bread of a day or two is added to give volume or to thicken the preparation, obligatorily soaked in cold water. However, its use will not give a final product that can be served directly from the glass, as a soft drink.

Spanish cuisine

Spanish cuisine is one of the most diverse European cuisines.

Aromatic and made of fine meat, it is the best ingredient to complete a fine wine. It is an incomparable product, which comes from Iberian pigs, fed only with acorns. However, the unique microclimate of the region of origin (Sierra de Aracena and Sierra Norte) make it the most famous in the world. Popularly, it is known as the "black spot" (black leg) because of the color of the hoof.

In southern Spain, it is also typical in "tapas" food gastronomy. A lid is a small sample of a cooked dish, which is usually accompanied by a drink. In Andalusia, a beer or wine is required and is accompanied by a lid. The lid can be sausages, olives, burgers, meat in sauce, etc.

Osaka Street Food & # 038 beer pairing & # 8211 course in the garden

Discover new tastes and the delicious Japanese ‘street’ cuisine that we make easy to replicate at home - tips & tricks: what ingredients and where to find them. We also make an association of Romanian craft beers because they go great. The course will take place in the garden.

  • Okonomiyaki (translation: ‘cooking as you like’ - Japanese savory pancake)
  • Home-made Gyoza (soft on the inside, crispy on the outside, these are the Japanese dumplings ubiquitous in Japan, from street-food and up to fine-dining)

*** Xpress course = short, fun, focused on a certain topic, taught in 1h.30 minutes (cooking). Unlike regular 3-hour courses, an express course covers a single subject and is perfect for ‘after-work’ disconnection.

How to pose as a model

The way we look in a picture depends not only on the photographer, but also, especially, on ourselves. A few tricks and you will look like a movie star.

Don't put on too much makeup. The makeup should be suitable for the complexion (the light one looks like a mask, the closed one ages). Be sure to powder your face. Avoid cosmetics that give shine (the skin will look oily in this case) and pearly shades (looks unnatural). Brush your eyebrows, but don't blacken them too much. Do not use an eye dermatograph. Apply only lipgloss on the lips.

Tips for the photographer
Never photograph the model above. This approach distorts the silhouette. The best effect is obtained by taking the photo from a height of one meter (ie standing on the vine).
Take the photo in a "tight space" so that the plan is full. Through the lens you should see mainly the model, a minimum of soil and sky. Do not shoot lenses in full sun, under the sun and with the sun. The light must fall from one side. The photos come out very well in the natural shade, for example thrown by the wall of a building.

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