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Natural rice with quinoa, vegetables and pears

Natural rice with quinoa, vegetables and pears

Bring the water to a boil, with a little salt, and when it boils, boil the rice and quinoa, approx. 12 minutes on medium heat.

After they have boiled, rinse them with cold water and drain the water, then leave them in a warm place while we prepare the vegetables.

Onions, green garlic, kapia pepper are cleaned, washed and finely chopped. Carrots and pears are cut into thin sticks or spirals, like vegetable spaghetti.

In a large wok or skillet, heat the olive oil. Add onion, garlic, chopped vegetables and berries, mix, season with salt, wine, chilli powder, soy sauce and cook over high heat, uncovered approx. 5 minutes. Then add the onion, mix, then add rice and quinoa, mix to incorporate all the ingredients, then cook for approx. 5 minutes on low heat.

It is consumed as such on fasting days or as a side dish with a meat / fish dish.


Good luck and good luck!


Uzbek cuisine

The Uzbeks are one of the oldest peoples in Central Asia. Unlike its nomadic neighbors, the Uzbeks, several thousand years old, lived an established life in the fertile plains between the desert and the mountains. They grew grain, vegetables and fruits, raised cattle, hunted small game and poultry. The Uzbek people are a very hospitable and cheerful people. They are happy to serve guests with food prepared by their distant ancestors. Uzbek cuisine is open to the influence of other cultures, but every dish is prepared on the borrowed Uzbek way. In modern Uzbek cuisine one can distinguish elements of Tatar, Kazakh, Mongolian, Russian, Ukrainian, Jewish, Caucasian, Uighur, Tajik, Iranian, and other national cuisines, although many dishes look as if they existed many centuries ago in Samarkand. and Bukhara. As in any national cuisine, in Uzbek cuisine there are significant differences between regions. In the north, the main dishes are pilaf, fried meat and dishes. In the southern part of the country, they prefer multicomponent dishes made of vegetables and rice.

In the south, grows a variety of fruits, berries and citrus fruits: grapes, melons, melons, apples, cherries, lemons, pomegranates, figs, persimmons, quinces, figs. Among Uzbek some vegetables are not used in any of the traditional cuisine: green radishes, yellow carrots, sweet tomatoes and a dozen types of pumpkins. Uzbekistan also grows pumpkin, peppers, turnips, cucumbers, beans and a variety of herbs. Of spices used in Uzbek cuisine chemist, gooseberry, coriander, sesame, dill and basil. Due to the warm climate of Uzbekistan, rich crops of rice, wheat, corn and barley have long been harvested. The main source of protein and fat in the northern areas is animal lamb and sheep fat. Beef, horse meat, camel meat, goats and poultry are used in many dishes. Uzbeks do not eat pork, considering pork as an unclean animal. Fish and fat birds are not appreciated among Uzbeks. Eggs are mainly used for festive baking.

Uzbek cuisine is famous not only for a unique set of ingredients, but also for processing products that have been perfected for thousands of years. Uzbek cuisine knows many ways to cook. Without the use of fire, prepare pickles, marinades, dried and dried meat and fruit. Uzbek cuisine uses six methods of preparation of products: open cake on a spit or skewer, in large or small amounts of fat cooked in water or milk or combined cooking in water and then in steamed milk in a special two-layer tray (cascade ) hardening baking in a vertical or horizontal tandyr or in the oven and a complex method combined cooking with slices of steaks in a cast iron pot (kagan).

Many traditional Uzbek dishes combine dozens of components and require a great deal of experience and care in preparation. Their recipes are passed down from generation to generation. This is, for example, Uzbek pilaf, which in the simplest version consists of rice, carrots, onions and meat in a complex includes variants quince, raisins, dracil, apricots, apples and many spices. It is said that there are 1200 pilaf recipes. Classic Samarkand light colored pilaf, Fergana pilaf recipe is much darker.

Uzbek pilaf will not work without a deep Hagan in which the products are evenly heated and not burned. To prepare a real pilaf, to find the fresh rice crop, a special way to cut and fry the rice vegetables are hardened in salted water, mixed and prepared several types of oil, to accurately determine the time cooking and fatigue of the finished dish. In different parts of the Uzbek pilaf made from a variety of products, but subject to a single technology. In Uzbekistan, Plov is usually made by people, he approaches the issue seriously and prayerfully.

The pilaf cooking master bears the proud name of oshpaz. During weddings and other festivities, an experienced chicken can feed a thousand people with pilaf cooked in a single kettle. Its services are not cheap, but the result is worth it. Oshpaz controls the entire process, starting with the purchase of products. When a chef buys food on the market, a lot of people accompany him, wanting to know which trader he can trust.

Women traditionally prepare sumalak wheat bread for the Navruz holiday. He gathers at home with one of the women and talks, sings and dances while the dish is being prepared. Preparations begin 7-10 days before Navruz. The wheat is soaked in a special way, dried and kneaded into dough. The dough is cooked on low heat for 13-14 hours, stirring constantly. Seven pebbles on the bottom of the boiler do not let the sumalaku burn. When Navruz comes, everyone reads a prayer and tries the sumalac.

Occasional Uzbek cuisine is not as labor-intensive as sumalak, but most require experience and skill. An important place in Uzbek cuisine is occupied by hot soups (shurpa) on strong broth. They are usually dense, sharp, with lots of vegetables and greens. Shurpa is made from fresh or fried meat. The vegetables are put into large pieces to preserve their scent. In the Uzbek tradition, it is common to cook soups on low heat and salt right at the end. Unique Uzbek cuisine juices - mastava (meat, rice and vegetables, served with sour milk, pepper and spices) mashhurda (bean soup with rice, potatoes, onions, herbs and sour milk) mash-atala (thick fried fat soup , onions, carrots, beans and flour) Moshubirinch (from mutton, tomatoes, beans and rice) cholop (cold soup on sour milk of radishes, cucumbers and greens). Uzbek noodles are almost always cooked with meat.

Among the dishes of Uzbek cuisine the most common meat dishes: burgers, kebabs, dumplings, kebabs, Langman, samosa and all kinds of pies with meat, rice, pumpkin and other fillings. The meat is served with vegetable salads or meat stew with vegetables. Meat for cooking many dishes is not separated from the bone. Roast is usually calcined to an oil or a mixture of vegetable and animal oils, which improves the taste and smell. Many meat and vegetable dishes are prepared for a couple.

Milk-fermented products are the pride of Uzbek cuisine. From sheep's milk, Katyk (yogurt) and sushma (pure milk, similar to cow's cheese) are prepared. These foods with high nutritional value and unusual taste can be eaten as separate dishes and can be filled with salads and soups. Ayran is an invigorating cold drink made from sour cream or sour milk diluted in cold water.

Uzbeks are very respectful of bread. The main Uzbek bread is the usual cakes. For the holidays bake a patyr - flat cakes with the addition of sheep fat. Buffets in Bukhara are sprinkled with sesame seeds. In the spring dough for obi non to prepare the infusion of fresh sprouts of mint, dandelion, spinach, quinoa, and many other plants. In the canteen, prepare cakes with butter and cream. In different regions of Uzbekistan, different additives are commonly used, but the technology has not changed for centuries.

The cakes, prepared according to various recipes, are called differently: "boltier", "screen", "cevat" and "katlama", but all are cooked in tandoor. The word "tandyr" has the same roots in many languages: Sanskrit, Persian, Turkish, Azerbaijani. Tandiri were used in Akkadian culture before Mesopotamia and the Iranian plateau were inhabited by Semitic tribes. In India and Iran, spicy meat is prepared in tandyrs-like ovens. Although it is also possible to prepare shish kebab in Uzbek tandoor, its main purpose is to bake cheesecakes.

Cakes are sacred to the Uzbeks. Their round shape symbolizes the sun. On the pellets you need to insert patterns from the holes and lines. Uzbek bread is also bread, piles, meat and other fatty dishes and works of art. Dry cakes are kept for a long time, so especially the beautiful ones are even hung on the walls for decoration. Obonon baking traditions are about 5,000 years old. Today, fans of Uzbek cuisine can usually prepare it in a horizontal tandoor.

To cook traditional Uzbek obi-nong, charcoal and firewood are placed in the tandoor and heated for several hours. The walls of the tandoor are sprinkled with salt water, so that the ready-made tortillas are easily separated and with the help of a quick movement (a round cotton pillow) I put them on the dough. The hot walls are pressed abundantly with water to make the dough cooked for a couple. Tandoor cakes have a unique aroma and taste due to the fact that they are prepared very quickly at high humidity and temperatures of 400-480 degrees. Avicenna wrote of Samarkand tandyr cookies: "Anyone who eats obo-non in the morning with raisins, pears or dried peanuts will be fed all day."

Almost half of the dishes in traditional Uzbek cuisine are made from flour with different fillings. Baking and sweets are not served at the end of the meal, but several times before, during and after meals. The most popular pies made from pastry with lips or sweet fillings. Exotic oriental sweets are common in Uzbekistan. Here I cook almost 50 types of halva, I prepare sweets from nuts, fruits and juices. The abundance of fruits and berries is used in Uzbek cuisine for the preparation of sweet compotes, medicinal infusions, refreshing sorbets. Melons and watermelons act as independent desserts. Uzbek cuisine provides almost no alcohol, except for dry and vintage wines from local grapes. This is not surprising, because only a very healthy person can, without consequences, drink strong alcohol after fatty pilaf. If you have to choose - vodka or pilaf, a real Uzbek will choose a plov.

Uzbek cuisine would be incomplete without tea. For centuries, in the teahouse for a cup of aromatic tea, serious questions have been resolved and sincere discussions have taken place. Taxes in the tea house - the traditional privilege of men. Green tea from the teahouse is served in pilaf and meat dishes. Tea helps to assimilate foods from fatty meat, rich in Uzbek mass. A cup of green tea is a traditional symbol of hospitality. Uzbek black tea is drunk without milk and sugar, but with lots of sweets. On cold days, drink black tea with lumps of sugar and insist about 5 minutes.

Uzbek green tea provides a very tart and rich because infused for five minutes in the heat. Black tea is poor quality insist 3-5 minutes in heat, and high quality tea is served immediately. As a remedy for colds, black tea with black pepper is used. Heart pain can be eliminated with green saffron tea. If weight in the stomach or drowsiness after a heavy meal, make tea with basil.


When the baby is ready for diversification

Each child has his own pace of growth and development, presenting certain peculiarities, certain inclinations or refusals in the face of something new. But even so, the beginning of diversification presupposes the fulfillment of certain conditions. Thus, diversification will be done taking into account certain rules. In addition to the fact that every mother will feel when it is time for her little one to start diversifying, instinctively taking into account his behavior and the degree of neurological and bodily development, diversification will not start earlier than six months, and not later. for nine months. It is very important for the little one to be able to sit in a good position and support his tick well. There are other signals that a mother can take into account when deciding whether or not it is time to start diversifying. When the little one gnaws his fists when he sees someone eating, if he shows interest in what his mother has on his plate or when his manifestations show that he is ready to start diversifying.

According to the American Academy of Pediatrics-AAP, when the diversification begins, the child's level of development must be taken into account. The AAP also supports the same issues. The little one must control his tick well so that it can be placed in a special table chair in the correct position. Another aspect highlighted by the AAP is the behavior of the little one in front of a teaspoon of food. Does he open his mouth when the teaspoon approaches him? Is he paying attention to a plate of food placed in front of him? Does he seem eager to taste? If so, then the mother may think that diversification can begin. Also, according to the AAP, it is very important for the little one to be able to transfer the contents of a teaspoon to the mouth without having the tendency to push the food out. The consistency of the food will also be very important here, being indicated that the food should not be very dense in texture.

Another rule recommended by the PAA is the child's weight. In general, the baby is ready for diversification when it has doubled its birth weight.

It is very important that diversification begins when the little one is healthy, avoiding the onset of it even if the little one is experiencing a cold. The mother will also provide her little one with a pleasant, comfortable and soothing environment, the meal being thus associated with a relaxing and cheerful episode.

The AAP recommends that breastfeeding mothers continue to breastfeed their babies, at least until they are one year old, even if diversification has begun. It is also very important for the pediatrician to determine and recommend vitamin D and iron supplementation, especially in the first year of life.