Cooking World

If you want buy it, get better the mature intact soft fruits of yellow color. Guava fruits at a room temperature can be stored for some days, and at temperature 7-10 С - 2-3 weeks.
Guava shouldn’t be stored together with other food-stuffs, as it is easily sated with extraneous smells. At the same time guava fruits can be stored frozen: they practically do not change quality and taste.

Before eating, fruit are peeled and seeds should be deleted. The crushed pulp is served with whipped cream.

These fruits are eaten in raw state, they are used in salads and puddings.
Pickled slices of fruits are served together with meat dishes.
Jelly from guava are especially popularly in tropics. It is good for syrups, and puree-like product called “fruit oil”.
Juice is used for cooking sherbet and ice-cream.

The ascorbic acid in fruits is not destroyed in the process of drying and conservation, therefore juice is used for making powder - rich source of vitamin C.
Cheese from guava is one of the best east sweets.

Pierre Herme - the most fashionable confectioner in the world.
Despite of the age, which doesn’t get into a category of middle-aged, the successor of four generations of bakers - confectioners from Alsace has had time to do a lot. He was the head-confectioner of legendary house Fauchon and the head of well-known Parisian confectioner’s shop Laduree, has opened own house Pierre Herme Paris and school of confectionery art, has published the whole series of books.

Today boutiques, cafe, luxury supermarkets, chocolate bars with his name on a show-window work not only in Paris, but also in Tokyo and New York. The owner of loud titles prepares dishes not only according to classical French recipes, but also creates his own, mysterious desserts. Only one his dessert can combine bitter and sweet, sour and spicy substances.

The world of haute cuisine is a ringer of haute couture, therefore every year Herme House creates at least two collections: spring-summer and autumn-winter. Each of them is devoted to the certain theme and has its own name.

According to Gilles Marshal, an uncompromising head-confectioner of the Parisian Le Bristol and the author of the strawberry recipes book, there is only one quality of a berry: it should be fresh. That is picked not later than 48 hours ago and not placed in a refrigerator. (Well, it is the known fact: after a refrigerator strawberry has neither taste, nor aroma.) Strawberry fresh and transported Gilles Marshal regards as different berries and recommends to take for all dishes of the book, certainly, the first one. Even if it is a lovely kickshaw like sugar candies “rududu” which are made from hot caramel with strawberry juice, cooled down in sea cockleshells. Gourmets should agree with Gilles Marshal: everything that can be told about strawberry concerns fresh berries, instead of arrived from Turkey, Spain and Morocco.

In the book of the fashionable Frenchman recipes are ranged on variety. But in our reality the strawberry is divided according to conditions. Unripe goes for a jam. Ripe will be nice in compote, pies, pastry and mousses. Ripe, but not very attractive for jelly. Not very attractive just picked – for a quick-freezing. Became overripe - in fruit candy, syrup or sauces. In an ideal condition, form and color - in personal using, to white wines and liquors, to mint and almonds, to vodka, to an elder, to light, holiday and love! By the way, scientists claim that the benefit of a strawberry is proportional to its color: the brighter - the better is a berry.

The ripe strawberry has three indisputable advantages: color, aroma and taste. Confectioners like it therefore. And lately this berry has even been more often used not only in the raw state, but also fried, with some alcohol to strengthen the taste. Particularly well strawberry is combined with pistachios, pineapple, mint, raspberry, cheese cream.

In the morning it is good to eat strawberry with any dairy products - they are combined perfectly.
In the noon - to prepare one of many unsweet dishes: the strawberry matches seafood and poultry, can make an ensemble with salad leaves, Parmesan, cucumber and spring onions, which should be seasoned with olive oil with a drop of vinegar, citric juice and pine nuts. Or mustard of a rough grinding.
For a supper you may invent either chicken under strawberry-wine sauce, or berry paste (to make stiff dough on strawberry juice (1 glass) with a flour, 2 eggs, a spoon of vegetable oil, salt, pepper and honey; to roll out it thin and cut on wide stripes.
Or here is one more fine combination: strawberry with black pepper, especially fried (instantly) on a butter. Who has tasted - will not forget.

There is many useless statistics in the world. We don’t care, for example, that 150 g of fresh strawberry drive away negative emotions? But try to eat these seven berries – they really help!

Minus 5,51 pounds for 4 days

This ratio appears true - if you will keep to the diet. In any case, strawberry diet has already for a long time been called a “Hollywood diet”. That fact, that Victoria Beckham three days in a month eats only strawberry became the common property of the people. We can treat her differently, but it is impossible to deny that the mother of three children looks perfectly and holds for ten years the love of her husband, the main narcissus of Britain.

Anyone can take advantage of popular four-day diet. It is so simple - three times a day on your table appears a dish, marked in a hundred of links: fruit salad or yoghurt for a breakfast, salad from strawberry with asparagus for a dinner, cod with strawberry for a supper and cheese with strawberry as the small prank. But people with imagination will make their own menu, and not only for four days, but, perhaps, for all the month.

Peach ice cream

Ingredients:
4 medium-sized peaches, pureed or chopped
1.25 cups brown sugar, tightly packed
1 tablespoon lemon juice
1.5 cups milk
3 beaten eggs
1.5 cups beating cream
1 tablespoon vanilla powder
Directions:
Add 1.5 cup of the sugar and the lemon juice to peaches, then set it aside. In a mid-sized saucepan mix milk, eggs, and remaining sugar. Cook over low heat about 15 minutes, stirring all the time, until mixture is thick enough to stick to a metal spoon. Stir in cream and vanilla. Chill the mixture. Stir peaches in cream mixture and freeze in ice cream maker.

Citrus Ice

Ingredients:
Juice of 6 lemons
Juice of 7 oranges
3.5 cups sugar
1 pint whipping cream
1 quart whole milk
Directions:
Combine juices, sugar, cream and milk in a large bowl. Mix it well. Pour mixture into an ice cream freezer and freeze fallowing to the instructions. Serve at once for a soft consistency or place in freezer.

Now we have plain and fancy ice cream machines that can be easily used at home. So you may take advantage of these easy to prepare recipes and invite family and friends of all ages to enjoy it during the hot summer days.

Vanilla ice cream

Ingredients:
1.25 gallons double cream
1.5 pounds best pounded sugar
seeds of 3 or 4 vanilla pods

Whip cream and sugar; sift into the freezer and add the vanilla seeds; then freeze smooth. When the substance is frozen, repack it into a churn or glass freezer. The cream should be kept 5 or 6 hours in a cool room before using.

Milky Way ice cream

Ingredients:
16 ounces Milky Way candy bars
1 quart whipping cream
4 eggs
1.42 liters milk
1 package or 3.4 ounces instant vanilla pudding mix
1 package or 3.9 ounces instant chocolate pudding mix

Melt candy bars with half the cream in a huge double boiler. Beat eggs in remaining cream, mix well. Whip melted chocolate mixture. Cook and mix for 5 minutes. Cool the mixture, then beat milk and pudding mixes. Fold into chocolate mixture. Chill the substance for several hours or even overnight. Freeze in an ice cream freezer according to the included instructions.

Ices creams were first offered in England in 1842 by the Italians. And the Italians apparently invented this sweet dainty in the middle of the seventeenth century.

Ingredients:

2 cups milk
1 cup heavy cream
3/4 cup flavored honey; raspberry or citrus
6 egg yolks
1/4 cup sugar
1 more cup heavy cream

Combine milk, 1 cup heavy cream and honey in a heavy pan. Stir slowly over medium-low heat until melted and keep warm over very low heat.
Beat egg yolks and sugar at high speed with mixer until pale in color for 5-8 minutes in a small cup. Put to large bowl. Slowly beat in warm milk mixture at the medium speed.
Return again to heavy pan. Cook over medium heat, stirring constantly, until it thickly coats a wooden spoon. But do not boil. Take away from heat. Pour into a bowl. Add 1 cup heavy cream and mix well. Cool in cold water bath, stirring, until cold. Transfer into ice cream machine and freeze in machine for about 20-25 minutes following instructions. Cover and place in freezer when finished for at least 4 hours.
Makes 5 1/2 cups.

You need:
1 lb. candied cherries, cut into small particles
1 lb. candied pineapple, cut into small particles
16-ounce box white raisins
2 lbs. walnuts, chopped into small pieces
1 lb. pecans, chopped into small pieces
1 cup plain flour (sifted over fruit and nuts)

Take these ingredients together and set aside.

Then you need 2-1/2 c. sifted plain flour and 1 teaspoon baking soda. Combine these ingredients and set aside.
The next step: beat together 4 eggs, 1 c. light brown sugar and 1 c. granulated sugar

Then prepare mixture of
3 T. buttermilk
3 sticks margarine, softened
1 tsp. vanilla
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. cloves
1/2 tsp. allspice
1/2 tsp. cinnamon
and add it to the prepared egg mixture.

The last step: mix everything together in your largest basin. Cool overnight. Then drop by teaspoonfuls, roll into balls and flatten. Bake 15 minutes on a greased cookie sheet in a 350 degree oven. Watch your cookies carefully, as they may burn.

Apple strudel is a classic Austrian dessert which consists of nuts and spiced apples rolled into pastry. Strudel can show the baker’s talents, as the dough needs special handling: it is stretched so thin that you can read the newspaper through it. But you can easily substitute homemade strudel dough with Phyllo dough.
Start assembling of the strudel on thin parchment paper for baking. For a crisp, airy crust, splash fresh sugared breadcrumbs between the layers of butter-brushed phyllo. Put in the apple filling. To roll up the strudel, use one hand to lift gently the edge of the paper, and the other hand to carefully roll the strudel up like a jelly roll, gradually lifting the paper up higher as you roll the strudel into a neat log. Put the edge of the dough underneath the roll, and use the paper like a sling to lift the strudel onto the baking sheet. Bake the strudel on the parchment-lined baking sheet until the crust becomes golden brown.