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Tortulet Nesquik

Tortulet Nesquik


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countertop

1. Separate the egg whites from the yolks.

2. Beat the egg whites with 3/4 of the sugar.

3. Beat the yolks with the rest of the sugar until it dissolves. Add the flour mixed with the baking powder and continue beating.

4. Put the cup of Nesquik and the 3 tablespoons of milk over the yolks and mix well.

5. Incorporate the egg whites into the composition with Nesquik using a spatula.

6. Put in a form with a diameter of 17 cm lined with baking paper and put in the preheated oven for the first 5 minutes at 210 ° C, and 55 minutes at 190 ° C (or until the toothpick test passes). The countertop should look like a cup!

Cream:

1. Bring 300 ml of milk to a boil, and mix the rest with the starch.

2. When it boils, put the dissolved starch and leave it on the fire for another 2-3 minutes, stirring constantly.

3. Add the sugar, stir, turn off the heat and leave to cool (put a foil on top so as not to catch the pojghita).

4. After it has cooled, mix the cream with the yogurt and gelatin prepared according to the instructions.

5. Melt the chocolate in a bain marie and add the 2 tablespoons of milk.

Assembly:

1. After it has cooled completely, remove the top on a plate and syrup it.

2. Put 1/2 of the cream in the top of the cup and the pitted cherries + the chopped strawberries and the 2nd part of the cream.

3. Put a few cherries with strawberries and melted chocolate on top.

Good appetite!


50 Milkshakes

Make fun new milkshakes from Food Network Magazine all summer long.

Related To:

FN0314121_STRAWBERRY_01.tif

Though there’s nothing better on a hot summer’s day than an ice cream cone, they can get a little messy every now and then. Enter the milkshake. Frothy, creamy and oh-so-delicious, the classic soda shop staple combines everything you know and love about your favorite ice cream flavors into an easily portable and mess-free drink. Part dessert, part thirst-quenching beverage, milkshakes are truly the perfect blank canvas for exploring a variety of fun and delicious flavor combinations. From classics like chocolate, vanilla and strawberry to newer twists like Toasted Marshmallow, Olive Oil, Tiramisu, Corn Cereal and so much more, here are 50 ways to up your milkshake game this summer.

Each recipe makes 2 milkshakes.

FN0314121_SHAKE_GROUP_02.tif

Food Stylist: Jamie Kimm Prop Stylist: Amy Chin

1. Vanilla: Blend 1 pint vanilla ice cream, 1/4 cup milk, 1 teaspoon vanilla and a pinch of salt.

2. Toasted Marshmallow: Broil 8 marshmallows on foil, turning, until browned. Make Vanilla Milkshakes (No. 1), adding 6 of the toasted marshmallows. Top with the remaining marshmallows.

FN0314121_CAPT_CRUNCH_02.tif

Food Stylist: Jamie Kimm Prop Stylist: Amy Chin

3. More: Broil 8 marshmallows on foil, turning, until browned. Blend 1 pint chocolate ice cream, 1/4 cup milk, 1 teaspoon vanilla, a pinch of salt and 6 of the toasted marshmallows. Top with crushed graham crackers and the remaining toasted marshmallows.

4. Fig and Port: Simmer 1 cup port and 1/3 cup chopped dried figs until the liquid is reduced by half cool, then blend with 1 tablespoon port. Make Vanilla Milkshakes (No. 1) layer in glasses with the port mixture.

5. Strawberry: Blend 1 pint strawberry ice cream, 1 cup strawberries and 1/4 cup milk.

6. Mixed Berry: Make Strawberry Milkshakes (No. 5), replacing the strawberries with 1/2 cup each raspberries and blueberries.

7. Strawberry-Rhubarb: Simmer 1 1/2 cups sliced ​​rhubarb, 2 tablespoons each sugar and water, and 1/4 teaspoon orange zest until soft cool. Blend with 1/2 cup milk and 1 pint strawberry ice cream.

8. Chocolate Blend: 1 pint chocolate ice cream, 1/4 cup cream and 3 tablespoons chocolate syrup.

9. Corn Cereal: Steep 1 1/2 cups sweetened corn cereal (such as Cap’n Crunch) into 1 1/2 cups hot milk, 30 minutes. Strain and freeze in an ice cube tray. Blend the frozen milk cubes with 1 pint vanilla ice cream and 1 cup cereal. Top with more cereal.

10. Chocolate-Banana: Blend 1 pint chocolate ice cream, 2 frozen bananas and 1/4 cup chocolate milk.

FN0314121_MERINGUE_NAPKINS_01.tif

Lemon Meringue (No. 13), Key Lime (No.15)

Lemon Meringue (No. 13), Key Lime (No.15)

11. Peanut Butter – Banana: Make Chocolate-Banana Milkshakes (No. 10), adding 1/2 cup peanut butter.

12. Boozy Banana: Make Chocolate-Banana Milkshakes (No. 10), adding 2 tablespoons rum.

13. Lemon Meringue: Blend 1 cup each lemon sorbet and vanilla frozen yogurt, 1/4 cup milk and 2 tablespoons jarred lemon curd pour into glasses. Beat 2 egg whites and 2 tablespoons superfine sugar until stiff. Spoon onto the shakes and brown with a kitchen torch.

FN0314121_MERINGUE_NAPKINS_01.tif

Food Stylist: Jamie Kimm Prop Stylist: Amy Chin

14. Raspberry Pavlova: Make Lemon Meringue Milkshakes (No. 13), replacing the lemon sorbet with raspberry sorbet and the lemon curd with 1/2 cup raspberries.

FN0314121_SHAKE_GROUP_02.tif

Cookies and Cream (No. 23), Pina Colada (No. 16), Malted Mocha Chip (No. 30)

Cookies and Cream (No. 23), Pina Colada (No. 16), Malted Mocha Chip (No. 30)

15. Key Lime: Blend 1 pint vanilla frozen yogurt, 1/2 cup milk, and the zest and juice of 6 Key limes.

16. Pina Colada: Blend 1 pint vanilla frozen yogurt, 1 cup frozen pineapple chunks, 1 tablespoon cream of coconut and 2 ounces dark rum. Garnish with pineapple.

17. Coconut Tres Leches: Blend 1 pint vanilla ice cream and 2 tablespoons each sweetened condensed milk and cream of coconut. Stir in 1/2 cup toasted pound cake cubes. Top with toasted shredded coconut.

18. Maple-Walnut Blend: 1 pint vanilla ice cream, 1/2 cup milk and 2 tablespoons maple syrup. Put jarred walnuts in syrup in each glass and top with the ice cream mixture.

19. Mango Yogurt: Blend 1 pint mango sorbet, 1 chopped mango and 2/3 cup plain kefir or yogurt. Top with chopped mango.

20. Mint Julep: Blend 1 cup each mint ice cream and vanilla frozen yogurt with 2 ounces bourbon. Top with mint leaves.

FN0314121_SHAKE_GROUP_02.tif

Food Stylist: Jamie Kimm Prop Stylist: Amy Chin

21. Mexican Chocolate: Blend 1 pint chocolate ice cream, 2 tablespoons milk, 1 tablespoon sweetened condensed milk and 1/4 teaspoon cinnamon. Top with turbinado sugar.

22. Mexican Vanilla: Boil 2 cups milk, 1/4 cup ground flour (instant corn flour), 2 teaspoons brown sugar and a pinch of cinnamon, whisking, until thick chill. Blend with 1 pint vanilla ice cream.

23. Cookies and Cream: Soak 1 cup chocolate wafer cookies in 1/4 cup milk until soft. Blend with 1 pint vanilla ice cream. Top with more cookies.

FN0314121_PEANUT_BUTTER_CHOCH_01.tif

Food Stylist: Jamie Kimm Prop Stylist: Amy Chin

24. Mint Cookies and Cream: Make Cookies and Cream Milkshakes (No. 23), replacing the vanilla ice cream with mint – chocolate chip ice cream.

25. Pumpkin Pie: Melt 1/2 stick salted butter and toss with 1 cup crumbled graham crackers in a baking dish bake at 350 degrees F, 8 minutes. Cool. Blend 1 pint pumpkin ice cream and 1/2 cup milk. Top with the graham cracker crumble.

26. Cannoli Blend: 2 cups ricotta, 1 pint vanilla frozen yogurt, 1/4 cup each milk and confectioners ’sugar, 2 tablespoons chopped candied orange peel and a dash of cinnamon. Top with chocolate chips.

27. Chocolate – Peanut Butter: Blend 1 pint chocolate ice cream and 1/2 cup each peanut butter and milk. Top with chopped honey-roasted peanuts.

FN0314121_SHAKE_GROUP_02.tif

Malted Mocha Chip (No. 30), Coconut-Hot Fudge (No. 37)

Malted Mocha Chip (No. 30), Coconut-Hot Fudge (No. 37)

28. Chocolate-Cashew: Make Chocolate – Peanut Butter Milkshakes (No. 27), replacing the peanut butter with cashew butter. Top with chopped salted cashews.

29. Mocha: Blend 1 cup each chocolate ice cream and coffee ice cream, 2 tablespoons milk and 1 tablespoon chocolate syrup.

30. Malted Mocha Chip: Blend 1 cup each chocolate ice cream and coffee ice cream, 3 tablespoons malted milk powder, 2 tablespoons milk and 1/4 cup chocolate chips.

FN0314121_SHAKE_GROUP_02.tif

Food Stylist: Jamie Kimm Prop Stylist: Amy Chin

31. Nutella: Blend 1 pint vanilla ice cream, 1/2 cup Nutella and 1/4 cup milk.

32. Mocha-Hazelnut: Blend 1 cup vanilla ice cream, 1/2 cup each chocolate ice cream and coffee ice cream, 1/4 cup each milk and Nutella, and 2 teaspoons chocolate syrup.

33. Olive Oil: Blend 1 pint vanilla ice cream, 1/4 cup milk and 2 tablespoons extra-virgin olive oil. Top with flaky sea salt.

34. Olive Oil – Almond: Make Olive Oil Milkshakes (No. 33), replacing the milk with almond milk. Top with chopped toasted almonds.

35. Black Raspberry: Blend 1 pint black raspberry ice cream, 1/4 cup each raspberries and seltzer, and 1 teaspoon lemon juice. Top with whipped cream.

FN0314121_COCONUT_FUDGE_03.tif

Food Stylist: Jamie Kimm Prop Stylist: Amy Chin

36. Date: Simmer 1/2 cup chopped dates in 1 cup water until soft drain and cool. Blend with 1 pint vanilla frozen yogurt, 1/4 cup buttermilk and 2 teaspoons lemon juice.

FN0314121_SHAKE_GROUP_02.tif

Food Stylist: Jamie Kimm Prop Stylist: Amy Chin

37. Coconut – Hot Fudge: Make hot fudge: Microwave 1/2 cup finely chopped bittersweet chocolate and 1/4 cup each cream and sweetened condensed milk, stirring frequently, until melted. Blend 1 pint coconut ice cream and 1/4 cup milk layer in glasses with the hot fudge. Top with toasted shaved coconut.

38. Spumoni: Make the hot fudge from Coconut – Hot Fudge Milkshakes (No. 37). Cook 1 cup halved pitted cherries and 2 tablespoons each sugar and lemon juice until syrupy cool. Blend 1 pint pistachio ice cream and 1/4 cup milk layer in glasses with the hot fudge and cherries.

FN0314121_SHAKE_GROUP_02.tif

Food Stylist: Jamie Kimm Prop Stylist: Amy Chin

39. Peanut Butter Cup: Make the hot fudge from Coconut – Hot Fudge Milkshakes (No. 37). Blend 1 pint vanilla ice cream, 1/4 cup milk, 1 teaspoon vanilla and a pinch of salt layer in glasses with the hot fudge and chopped chocolate – peanut butter cups.

40. Triple Chocolate Stripe: Make the hot fudge for Coconut – Hot Fudge Milkshakes (No. 37) add 3 tablespoons to each glass. Melt 4 ounces white chocolate with 2 tablespoons milk in a saucepan over low heat, whisking. Blend 1 cup chocolate ice cream and 3 tablespoons chocolate syrup. Layer the white chocolate and ice cream mixtures in the glasses.

FN0314121_BLUEBERRY_01.tif

Food Stylist: Jamie Kimm Prop Stylist: Amy Chin

41. Peach Melba Stir 1 cup crushed raspberries and 1 to 2 tablespoons confectioners' sugar. Blend 1 pint peach ice cream and a 1/4 cup milk layer in glasses with raspberry mixture. Top with whole raspberries.

42. Blueberry-Buttermilk: Simmer 1 cup blueberries, 2 tablespoons sugar and 1 tablespoon lemon juice until syrupy cool. Blend with 1 pint vanilla ice cream and 1/4 cup buttermilk.

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43. Tiramisu: Soak 6 ladyfinger cookies in 1/2 cup coffee blend and pour into glasses. Blend 1 cup each coffee ice cream and vanilla frozen yogurt with 1 tablespoon each milk and sweetened condensed milk pour over the coffee-ladyfinger mixture. Dust with cocoa powder.

44. Banana-Nut: Blend 1 banana, 1 pint butter pecan ice cream, 1/2 cup toasted pecans, 2 tablespoons milk and 1/4 teaspoon vanilla.

45. Butter-Rum: Blend 1 pint butter pecan ice cream, 3 tablespoons butterscotch sauce, 2 ounces dark rum and a pinch each of cinnamon and cloves.

46. Butterscotch: Make Butter-Rum Milkshakes (No. 45), replacing the rum with scotch.

47. Ginger-Spice: Blend 1 pint vanilla ice cream, 1/4 cup milk, 1/4 teaspoon cinnamon and a pinch of salt with 1/3 cup Speculoos ginger cookie spread (or 6 crushed gingersnaps soaked in 1/4 cup milk).

48. Red Bean – Tapioca: Blend 1 pint vanilla ice cream, 1/2 cup canned azuki beans (Asian red beans), 1/4 cup milk and 2 teaspoons lemon juice. Place 1/4 cup cooked large pearl tapioca in each glass and top with the ice cream mixture.

49. Sesame: Steep 2 tablespoons ground toasted sesame seeds in 1/4 cup hot milk, 30 minutes. Blend with 1 pint vanilla ice cream and 1/2 teaspoon sesame oil.

50. Acai Boost: Blend 1 cup vanilla frozen yogurt, 1/2 cup frozen blueberries, 1/2 banana, 1/4 cup acai juice and 2 tablespoons protein powder.


The turtle cake is a special dessert for children. First the roll is made. Whisk the egg whites with the sugar together. After it has set, add the yolks, essence and flour mixed with baking powder. The resulting composition is placed in the tray in which you put wax paper and put in the oven. Leave the top in the oven for about a quarter of an hour.

When it has baked, turn the top over on a damp towel and cut it in half. Grease the two pieces evenly with jam and roll. After it has cooled, cut the rolls into slices, about 1 centimeter thick.

Beat the cream with the sugar until you get the whipped cream, then add the other ingredients mentioned above.

Put the foil in a round bowl and then cover with the rolls. Then pour the whipped cream and cover with another row of rolls. Let the dish cool for 2-3 hours, then turn it over on the plate. The head and legs of the frog can be made of sugar paste, gummed caramels, pieces of shit or jellies.

The turtle cake is kept cold and then served with a soft drink.
The source of this recipe is the culinary blog Truedelights.


Nestlé launches first parent nutritionally balanced cookbook in the Nestlé for Healthier Kids Initiative

Nestlé reaffirms its commitment to improving the quality of life for people around the world and contributing to a healthier future by launching the first parent-to-parent healthy recipe book for the Nestlé for Healthier Kids Initiative. The secret ingredient in children's nutrition is the example of parents and family. If the family eats healthy, in a quiet and loving atmosphere, the children will also eat healthy. A healthy relationship with food must be developed from childhood.

The Nestlé for Healthier Kids Recipe Book, written with the input of several parents and chefs, aims to show us how easily we can prepare nutritionally balanced dishes with our children, involving them in the whole process, from purchasing ingredients to washing. dishes after dinner. The Nestlé for Healthier Kids Recipe Book contains the recipes of chefs and food bloggers Chef Sorin Bontea, Chef Ștefan Popescu, Greta Apostol and Larisa Sferle, who are also parents, the recipes of parents in their communities, as well as 56 recipes of the community of parents of the national movement ,, And I live healthy! - SETS ”, a program included under the umbrella of the Nestlé for Healthier Kids Initiative. Each recipe is well structured and easy to follow even by those who have less experience in the kitchen, it has nutritional values ​​and recommendations. All the recipes in the book are extremely valuable because they are simple, traditional and easy to cook with local ingredients, are balanced respecting all categories of nutrients (carbohydrates, fats, proteins), and are made by Romanian parents for Romanian tastes.

The Nestlé for Healthier Kids Recipe Book can be downloaded here.

"Nutrition is very important both for growth and development during childhood, and for the prevention of diseases in adulthood. Nutrition influences our well-being, both physical and emotional. In Romania, the figures show that 1 in 4 children are overweight or obese, only 26.9% eat vegetables daily and just over 42% eat fresh fruit daily [1]. Most often, the imbalance occurs in the family, before the little one is exposed to the influences of the extra-family environment. A child learns from the examples seen in the family. At Nestlé, we believe that healthy eating habits are formed from the earliest years of life and it is essential that parents provide their children with a proper food education. That's why we created several tools that help parents, such as NutriPorția and now the healthy and easy-to-cook recipe book with the little ones. We want this book to be a guide for parents in Romania and to help them make healthy choices for their children ", says Nicoleta Tupiță, Nutrition Health and Wellness Manager, within Nestlé Romania.

Nicoleta Tupiță

Balanced nutrition at any age is defined by 3 basic elements: variety, adequate caloric intake and a correct distribution of macronutrients in the daily menu. After the age of 1, children can participate in family meals, they can eat at the same meal with their parents. Thus, children acquire a healthy relationship with food, and parents must set an example for them.

The nutritional needs of children vary greatly depending on their age and stage of development. The accelerated growth of children in the first years of life must be supported by an adequate diet, both caloric and nutritious. Given that children's needs evolve with them, following a few simple steps, an age-appropriate nutritional plan can be established: assessing nutritional status, determining caloric needs according to age, ensuring variety in diet and setting portions.

“When you are a parent, the experiences of other parents can be of real use to you, because they are a source of inspiration for your child's daily menu or even a help for those a little more capricious, because they are tried, they are real, they come from other parents' houses to you. Here we gathered together, those of us who have tried these experiences, and we put on paper some delicious, but also healthy recipes, so from parent to parent ", says Chef Ștefan Popescu.

Studies [2,3,4] show that there is a correlation between diet and school performance, taking into account the role of nutrition in the development of the brain at the beginning of life, but also cognitive functions. Thus, some nutritional deficiencies can affect children's ability to concentrate and memorize. Iron, vitamins B1, B2, B3, B6, B8, B12, folic acid, copper, iodine, magnesium, potassium, vitamin C, omega 3 fatty acids are nutrients with roles in the functioning of the nervous system [5]. Parents need to make sure that all these nutrients are present in their children's daily diet. Most of these nutrients are provided by a varied diet, which corresponds to the energy needs of children, they need energy to be able to concentrate at school. Breakfast is the first meal of the day and should contain whole grains, fruits, dairy proteins or eggs and healthy fats from nuts, fish or olive oil. Lunch and dinner should be just as balanced. Half of the children's plate should be filled with vegetables, a quarter with high-protein foods (meat, fish, eggs, dairy or legumes) and a quarter with high-carbohydrate foods (cereals, bread, pasta, rice, potatoes).

In 2020, in Romania, the Nestlé for Healthier Kids initiatives reached over 80,000 children and 2 million parents, teachers and the general public, both through educational programs that promote a balanced diet and a healthy lifestyle, and through efforts to innovate and reformulate Nestlé products in order to reduce the amount of added sugars, salt and saturated fats. In the communication campaigns of the NutriPorția and International Chefs ’Day projects, Nestlé reached over 2 million people, mostly parents, with educational messages.

Globally, Nestlé launched 1,210 more nutritious products last year, reduced 60,000 tonnes of sugar and 10,000 tonnes of salt from 2017 to date and eliminated 10% of saturated fats, thus fulfilling its 2014 commitment. added 300 million servings of whole grains, legumes, nuts and seeds to its products, and whole grains are the number one ingredient in all breakfast cereals for children and teenagers.

To support a healthier diet among Romanian families, Nestlé recently launched Nesquik All Natural cocoa with raw cane sugar and natural ingredients, Maggi Bio cubes, Maggi liquid food bases, Cheerios Bio breakfast cereals, Nesquik Organic and gluten-free Corn Flakes cereal bar. He also renewed the Maggi Ideea Zilei recipes, which now contain only simple ingredients, which we find in our kitchens. On the Romanian market, all breakfast cereals, except Corn Flakes, have whole grains as the main ingredient.


POST CAKE WITH NESQUIK

Goodness without butter, milk or eggs, this cake is perfect for fasting periods, when we have to respect certain dietary restrictions. It is true that fasting foods (including desserts) are commercially available, but how sure can we be that they were cooked correctly and naturally, without the use of preservatives, dyes, harmful fats, etc.? Today I propose a homemade fasting cake, which we can serve without fear of family, including children.

INGREDIENT: ESTIMATED TIME: 10 min + 35 min
flour & # 8211 400 gr
nesquik & # 8211 3 tablespoons tip
baking powder & # 8211 8 gr
coconut flakes & # 8211 30 gr
sugar & # 8211 160 gr
vanillin & # 8211 1 sachet
ginger powder (optional) & # 8211 5 gr
salt on the tip of a knife
apa- 250 ml
orange juice & # 8211 1 tbsp (or juice squeezed from 1/2 orange)
oil & # 8211 60 ml

COOKING METHOD:
In a bowl sift the flour with baking powder and vanillin, add salt, sugar, coconut, ginger and nesquik (ie all the dry ingredients) and mix well together.

In another bowl, mix the water with the oil and the orange juice, then pour the liquid composition obtained over the dry ingredients and mix well until you obtain a dough with the consistency of very thick cream. We lined the tray with baking paper (I used a rectangular heat-resistant glass dish with dimensions 24 cm x 17 cm).

Put in the preheated oven (180 degrees C) for 35-40 minutes (we also do the toothpick test).
Remove the cake from the oven and let it cool for about 15 minutes, then transfer it to a wire rack until it cools completely. We can decorate the surface of the cake with sugar powder, magiun, whipped cream or we can serve it as it is.

The image shows that the cake formed a dome during baking, which we can cut with a sharp knife to give it a more presentable appearance, but it is not mandatory.


Nestlé launches a book with healthy recipes, made by parents

Nestlé launches the first parent-to-parent healthy recipe book as part of the Nestlé for Healthier Kids Initiative. The book aims to show us how easy it is to prepare nutritionally balanced dishes with the little ones, involving them in the whole process, from purchasing the ingredients to washing the dishes after the meal.

The secret ingredient in children's nutrition is the example of parents and family. If the family eats healthy, in a quiet and loving atmosphere, the children will also eat healthy. A healthy relationship with food must be developed from childhood.

The Nestlé for Healthier Kids recipe book, made with the help of several parents and chefs, aims to show us how easy it is to prepare nutritionally balanced dishes with our children, involving them in the whole process, from purchasing ingredients to washing. dishes after dinner. The Nestlé for Healthier Kids Recipe Book contains the recipes of chefs and food bloggers Chef Sorin Bontea, Chef Ștefan Popescu, Greta Apostol and Larisa Sferle, who are also parents, the recipes of parents in their communities, as well as 56 recipes of the community of parents of the national movement ,, And I live healthy! - SETS ”, a program included under the umbrella of the Nestlé Initiative for Healthier Kids. Each recipe is well structured and easy to follow even by those who have less experience in the kitchen, it has nutritional values ​​and recommendations. All the recipes in the book are extremely valuable because they are simple, traditional and easy to cook with local ingredients, are balanced respecting all categories of nutrients (carbohydrates, fats, proteins), and are made by Romanian parents for Romanian tastes.

Nutrition is very important both for growth and development during childhood, and for the prevention of diseases in adulthood. Nutrition influences our well-being, both physical and emotional. In Romania, the figures show that 1 in 4 children are overweight or obese, only 26.9% eat vegetables daily and just over 42% eat fresh fruit daily. Most often, the imbalance occurs in the family, before the little one is exposed to the influences of the extra-family environment. A child learns from the examples seen in the family. At Nestlé, we believe that healthy eating habits are formed from the earliest years of life and it is essential that parents provide their children with a proper food education. That's why we created several tools that help parents, such as NutriPorția and now the healthy and easy-to-cook recipe book with the little ones. We want this book to be a guide for parents in Romania and to help them make healthy choices for their children, "he said. Nicoleta Tupiță, Nutrition Health and Wellness Manager, at Nestlé Romania.

Balanced nutrition at any age is defined by 3 basic elements: variety, adequate caloric intake and a correct distribution of macronutrients in the daily menu. After the age of 1, children can participate in family meals, they can eat at the same meal with their parents. Thus, children acquire a healthy relationship with food, and parents must set an example for them.

The nutritional needs of children vary greatly depending on their age and stage of development. The accelerated growth of children in the first years of life must be supported by an adequate diet, both caloric and nutritious. Given that children's needs evolve with them, following a few simple steps, an age-appropriate nutritional plan can be established: assessing nutritional status, determining caloric needs according to age, ensuring variety in diet and setting portions.

When you are a parent, the experiences of other parents can be of real use to you, because they are a source of inspiration for your child's daily menu or even a help for those a little more capricious, because they are tried, they are real , they come from other parents' houses to you. Here we gathered together, we, those tried by these experiences, and we put on paper some delicious but also healthy recipes, so & # 8230ca from parent to parent, he declares Chef Ștefan Popescu.

Studies show that there is a correlation between diet and school performance, taking into account the role of nutrition in the development of the brain at the beginning of life, but also cognitive functions. Thus, some nutritional deficiencies can affect children's ability to concentrate and memorize. Iron, vitamins B1, B2, B3, B6, B8, B12, folic acid, copper, iodine, magnesium, potassium, vitamin C, omega 3 fatty acids are nutrients with roles in the functioning of the nervous system. Parents need to make sure that all these nutrients are present in their children's daily diet. Most of these nutrients are provided by a varied diet, which corresponds to the energy needs of children, they need energy to be able to concentrate at school. Breakfast is the first meal of the day and should contain whole grains, fruits, dairy proteins or eggs and healthy fats from nuts, fish or olive oil. Lunch and dinner should be just as balanced. Half of the children's plate should be filled with vegetables, a quarter with high-protein foods (meat, fish, eggs, dairy or legumes) and a quarter with high-carbohydrate foods (cereals, bread, pasta, rice, potatoes).

In 2020, in Romania, the Nestlé for Healthier Kids initiatives reached over 80,000 children and 2 million parents, teachers and the general public, both through educational programs that promote a balanced diet and a healthy lifestyle, and through efforts to innovate and reformulate Nestlé products in order to reduce the amount of added sugars, salt and saturated fats. In the communication campaigns of the NutriPorția and International Chefs ’Day projects, Nestlé reached over 2 million people, mostly parents, with educational messages.

Globally, Nestlé launched 1,210 more nutritious products last year, reduced 60,000 tonnes of sugar and 10,000 tonnes of salt from 2017 to date and eliminated 10% of saturated fats, fulfilling its commitment in 2014. added 300 million servings of whole grains, legumes, nuts and seeds to its products, and whole grains are the number one ingredient in all breakfast cereals for children and teenagers.

To support a healthier diet among Romanian families, Nestlé recently launched Nesquik All Natural cocoa with raw cane sugar and natural ingredients, Maggi Bio cubes, Maggi liquid food bases, Cheerios Bio breakfast cereals, Nesquik Organic and gluten-free Corn Flakes cereal bar. He also renewed the Maggi Ideea Zilei recipes, which now contain only simple ingredients, which we find in our kitchens. On the Romanian market, all breakfast cereals, except Corn Flakes, have whole grains as the main ingredient.

The Nestlé for Healthier Kids Recipe Book can be downloaded here.


Muffins with nesquik

Dedi sent a wonderful recipe to our Contest: Muffins with nesquik. Adu si tu primavara in bucate cu retetele tale minunate pregatite pentru cei dragi si poti castiga o oala presiune DeKassa 10 Litri cu capac suplimentar din sticla, o tigaie wok cu capac si interior ceramica Bergner (seria Vioflam), sau o oala de gatit la aburi cu doua site Peterhof (fund capsulat in 3 straturi), oferite de Megaplus.ro.

ingredients

Pentru briose
200 grame zahar
115 grame unt
2 eggs
1 plic zahar vanilat
2 lingurite praf de copt
1 varf de lingurita de sare
180 grame faina
85 ml lapte
3 linguri nesquik

Pentru frosting:
200 ml frisca lichida
300 g ciocolata alba
colorant

Method of preparation
Amestecam intr-un bol ingredientele uscate: faina, praful de copt, praful de nesquik, cacao si sarea.
Intr-un alt bol mixam untul (aflat la temperatura camerei) cu zaharul pentru cateva minute.
Adaugam ouale pe rand si vanilia, mixand continuu pana obtinem o compozitie omogena.
Adaugam peste compozitia de unt ingredientele solide si mixam in continuare, pana la omogenizare.
Adaugam apoi laptele incet, mixand din nou pana la omogenizare.
Punem compozitia in tava pentru muffins tapetata cu hartiute pentu briose
Umplem doar 3/4 din hartiuta de muffin, pentru ca vor creste.
Coacem la cuptorul preincalzit la 180 grade pt 20 de minute (si nu mai mult).

Frostingul:
Topim la bain-marie frisca lichida impreuna cu ciocolata rupta bucati.
Lasam sa se raceasca si dam la frigider peste noapte (sau minim 5-6 ore).
Lasam sa se raceasca pe un gratar inainte de a le pune frostingul.
Este recomandat sa il facem de seara iar dimineata il mixam 1-2 minute cu mixerul, eventual putem sa punem si colorant apoi punem compozitia in posh si ornam cupcakes-urile dupa ce s-au racit.


Tortulet castel

Va spuneam mai demult de o forma din silicon pentru tort in forma de castel, pe care am comandat-o de pe www.decorix.ro. Mi-am tot propus sa o folosesc insa nu am apucat pana acum. In sfarsit am facut primul tortulet in forma de castel, un pandispan simplu, pentru ca am vrut sa testez forma. S-a comportat foarte bine, un pic s-a copt cam tare castelul meu in turnulete, dar una peste alta, forma si-a facut bine meseria.

Ingredient:
– 4 oua
– 4 linguri de zahar
– 4 linguri de faina
– o lingura extract de vanilie
– ½ lingura extract de vanilie

Incingem cuptorul al 180 de grade. Separam ouale, albusurile le batem spuma tare, cu zaharul. E foarte important sa batem albusurile mult mult (cel putin 15 minute) si sa adaugam zaharul treptat. Dupa fiecare lingura de zahar amestecam pana se topeste complet inainte de a adauga altul.

Cand spuma e tare, adaugam galbenusurile, unul cate unul, amestecand dupa fiecare. Apoi adaugam vanilia.

La final adaugam faina si o incorporam folosind o spatula, cu miscari de sus in jos, pentru ca aerul sa nu iasa din compozitie.

Punem compozitia in forma de silicon, unsa cu putina grasime si o dam la cuptor, 30 de minute sau pana trece testul scobitorii.

Nu am avut prea mult timp sa decorez tortul pentru ca veneau musafirii, dar l-am mazgalit putin cu niste crioane decor de la Dr. Oetker. Sper sa va placa! Lui Luca i-a placut foarte mult, mai ales ca l-am servit cu dulceata de capsuni, pentru ca pandispanul gol e putin sec. Sa va fie de bine!


Tortuleţ pentru petrecăreţi

1. Se separă ouăle, albuşurile se bat spumă cu zahărul iar când bezeaua este gata, se adaugă gălbenuşurile unul câte unul, zahărul vanilat, nuca măcinată şi la sfârşit făina cernută. Se amestecă uşor să nu se lase sau să se formeze cocoloaşe.

2. Compoziţia de blat se toarnă în forma tapetată cu hârtie de copt şi se bagă la cuptor aproximativ 40 de minute, la foc potrivit.

3. Separat, se pun 4 gălbenuşuri într-un bol, se presară un praf de sare şi se amestecă cu zahărul pudră până se obţine o cremă fină. Crema de gălbenuşuri se amestecă cu crema mascarpone şi zahărul vaniliat. Se împarte în două. Jumătate din frişcă se amestecă cu jumătate din crema mascarpone şi siropul de căpşune, iar cealaltă jumătate cu restul de cremă mascarpone.

4. După ce s-a copt blatul, se taie în două, se umple cu cremă şi se ornează feţişoara de clown. Se bagă la rece 2-3 ore şi apoi se serveşte sărbătoriţilor.


Tortulet raw de vanilie si roinita

Toate ingredientele se proceseaza in blender, pana devin pasta, precum smantana. Este ideal sa nu ramana urme de nuci caju ci sa fie o crema fina si delicata. In frisca obtinuta, se adauga fructe congelate cat si frunzulite tocate marunt de roinita. Se da la congelator timp de o jumatate de ora sau pana ce tortul s-a inghetat partial.

Consum si pastrare:

Ideal ar fi sa fie consumat cat de repede, insa spre exemplu, daca nu se poate consuma tot, se poate pastra timp de o saptamana in congelator. Imediat dupa decongelare, care poate dura si 10-15 minute, poate fi consumat. Tortul isi va pastra forma fara probleme.

Precizare 1:

Daca folositi caju raw pentru frisca, atunci lasati-l la inmuiat timp de 5-6 h. Daca folositi caju din comert, pe care scrie „caju crud”, nu este nevoie sa il lasati la inmuiat fiindca nu este crud, ci a fost lasat in apa fiarta in prealabil, pentru a putea fi scoasa coaja mai usor. Eu chiar si o parte din nucile sau semintele raw prefer sa le las la inmuiat in cantitate mare si sa le usuc ulterior la 40C in deshidrator, in special cand am nevoie de faina sau pulpa de la laptele vegetal, de caju sau de migdale, o usuc in deshidrator si ulterior o folosesc pe post de faina de nuci.

Precizare 2:

De multe ori am fost intrebata de ce nu dau un timp exact de cogelare. Din pacate, nu pot sa stiu ce congelator aveti si totul depinde de felul in care este setat acesta. Un tort raw poate sa fie gata in jumatate de ora sau in doua ore, intervalul difera de la congelator la congelator. Noi avem doua frigidere si pot vedea diferenta intre ele. La unul putem seta digital temperatura si ingheata imediat un tort raw, iar la altul este cu rotita analoaga, ca la orice frigider si in el, acelasi tort ingheata partial in 2 ore.


Video: Yağmur nesquik çikolatalı toplardan hazırlıyor-sabah rutini-eğlence tv (July 2022).


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