Adyghe salt - a unique seasoning
Among the traditional dishes of Adygea there are many useful and at the same time simple dishes that, with constant use, carry a lot of useful properties. It is this…

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The most unexpected sources of fiber
Fiber is an essential part of any healthy diet. Its benefits for our body are enormous - from the formation of intestinal microflora to lower cholesterol and prevent strokes. But…

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The most unexpected sources of fiber
Fiber is an essential part of any healthy diet. Its benefits for our body are enormous - from the formation of intestinal microflora to lower cholesterol and prevent strokes. But…

Continue reading →

Bread – a national treasure

Each culture and nationality of the world has its own recipe for making bread, because different ingredients are used for its preparation. In the friendly company of bread known to us, you can safely add such products under the name – Tortilas, cheesecake and many others.

The word “bread” comes from the Greek “klebanos” – this is the name of the pots in which they baked bread. The very first plant for baking bread is oak, because its acorns were ground into flour. Then this flour was bred with water and baked bread on hot stones.

We will begin to familiarize ourselves with bread products from the warm countries of our planet. For the preparation of bread, a tree of the same name was used, for the preparation of which its fruits were used. To do this, they were laid for several days in a pit with walls covered with banana leaves. The fruit was incised and, under the influence of sunlight, they turned into a homogeneous mass similar to dough. They made bread like this in Australia, and some African tribes still use this recipe.

One of the famous members of the bread company is Tortilas – this is corn bread that is made by Mexicans. In the countries of South America they prefer potato breads and sweet biscuits with pumpkin, which are in perfect harmony with chocolate.

Another hemisphere of the planet also pleases with a variety of bread products, for example, in Pakistan they prepare unknown roti and chapatis for us. An interesting feature of these products is that they are prepared from various types of flour, for example, they use mustard flour.

Puri and naan, which have a peculiar way of cooking, will also complement the bread company, for example, one is fried, the other is cooked in a tandoor, respectively. Still nationalities prepare unleavened bread without the use of yeast, but at the same time it is incredibly light and delicate in taste, but it is better to try once than hear a million times. But this kind of bread product keeps its secret – very fine flour, the so-called ata, is used for it.

Despite the constant wars in Israel, he beckons his admirers with bread products, which are truly considered only Jewish national dishes. Accompanying guides will offer you to try bread called bagels, made in the form of rings, but having a special property – the dough is boiled before baking. Bagel also has a variation in which the rings are filled with butter, which is also very tasty. Another unusual taste will delight the shawl, because it has a honey-egg taste.

But each has its own tastes, give something unusual to someone, and familiar bread products to others. True gourmets are used to seeing the famous French baguette in their assortment, which is characterized by a crisp and an abundance of voids inside. But Europe does not end there, because there are many countries that will please a rich bread company. For example, the Finns cook rounded rye bread with a hole inside, and the secret to making the dough is passed down from generation to generation. The Spaniards call their bread “pan” and prepare it in 315 types, and Germany beckons tourists with bread for more than 500 types, and buns for more than 1000. After all, it’s not without reason that bakeries have been known since the Middle Ages.

But the Turks set records for the consumption of bakery products. They consume up to two hundred kilograms of bread per year. There are known species such as Ekmek (plain white bread), Paide (flat cakes), simit (sprinkled with sesame seeds) and borek. The Turks have a rule that states that fresh bread should be eaten on the day of preparation.

In all countries, bakers are revered and respected, because making bread requires pure intentions and good intentions.

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