Ingredients: 1 kilo of clams, 2 tablespoons flour, 1 cup olive oil, 1 sprig of parsley, 3 cloves garlic, 1/2 glass of sherry wine.

Preparation: We put the fire a clay pot with oil and when it is hot, add the flour and stir until it turns a golden hue, it’s time to add garlic and finely chopped parsley we have, and continue stirring add the clams and add also been washed leaving the wine simmer for 10 minutes, serve hot directly from the pot.

Ingredients: Geneva, fresh coconut milk, grated ginger, absinthe.

Preparation: Mix all ingredients in proportions to taste, and serve immediately. You can use tall glasses previously cooled in the fridge, or if he likes low glasses.

Research, however, does not explain fully how coffee affects female depression. Experiments on animals have shown that caffeine protects only against certain neurotoxins and brain receptors that respond to the substance are concentrated in the basal ganglia, a region related to the disease.

The professionals also noted that college drinking may protect against Parkinson’s disease in both men and women. The authors now want to investigate the benefits of coffee in relation to mental health.

Ingredients: 90 g of very cured sheep cheese, 2 cloves of garlic, fresh basil leaves 20, 12 pine nuts, 1 sprig of parsley, a little AEIT virgin olive oil, salt to taste.

Preparation: You have to grind in a mortar with the garlic pine nuts, parsley and basil until a smooth paste. And then he proceeds to add the grated cheese, half cup of olive oil and two or three tablespoons of hot water. Continue mashing and working until a smooth paste of medium consistency. It is usually used for pasta but also works well for a delicious barbecue.

A little further up in the morning, that “sip” after lunch and some even do not resist an xicarazinha early evening. The coffee routine part of Brazil. No wonder it is the drink more appreciated in the world. Only Brazil consumes 13 kg of grain per person per year, is the second largest consumer world, lags behind United States, And produces a third of the coffee in the world (largest producer).
Although in most cases be drunk hot, dissolved only in water, with or withoutsugarCoffee is very versatile and can be eaten in countless ways as the main element or as ingredient for various dishes and drinks. By the way, has been increasingly common for large restaurants and bars include in their recipes with coffee menus, Turning it into real attraction.
Thus, a coffee can be a simple act of everyday life or a great work of art culinary performed by great chefs and experts. If you are not an expert on the subject, but does not give up quality coffee, you can learn to do wonders to himself, to impress other people and maybe become a professional in this field.

The barista understands coffee from production to the best way to prepare it.

The alchemy of barista
The Alchemists were people with skills and knowledge to mix different materials, giving rise to something new. Well, the job of the barista could be calledalchemy. He is the professional expert coffee mix with other ingredients create new drinks.
The word barista comes from Italy and there is characteristic of all the people who work in bars. Here and elsewhere in the world, the word is now used to designate people who understand coffee, in all instances, since the cultivationThe processing and processing the grain, to the brewing and the creation of dishes and new drinks from it. It is an equivalentsommelierBut for coffee.
The barista must know the particular quality coffees and method to ensure it reaches the customer. Therefore, it is essential to seek the best means for extraction of the beverage, whether in machines espresso or other instruments.
They started to become common in restaurants, cafes and barsAfter the popularization of machines espresso. It was they who turned the coffee habit in the busy daily life in large cities. The baristas have gained space growth, urbanization cities and the increasing concern of people in acquiring food quick and well prepared.
Following this path, the profession has only to grow to be a great opportunity for those who have a creative mind and enjoy working with food. Besides, of course, being an admirer of coffee. Aware of the need for training of these professionals.

The experience and trial and error are good teachers, but if we can reduce that margin of error, leverage the food and-of course-our energies.

The first thing to note is very reasonable advantage but not always considered: to determine a serving size of a food in particular, helps maintain a healthy weight and is ideal to develop an effective plan to cook at home or at special events.

Here are some key points or steps:

What things need to have on hand?

• A scale or kitchen scale, graduated in small scale (an ideal digital)
• A calculator

How to proceed?

• Weigh the food in question. If the item can not be easily removed from a cooking vessel, like a baked pasta in a pan, like an empty vessel weighs, then subtract the weight of the empty container to the weight of food in the container.
• Find the size of individual portions for the food or similar food nutrition in a book or website.
• Divide the weight of food per individual serving size. This is the number of servings that the dish is served.
• It weighs an individual portion. Consider the portion size.

The most striking fact that I can bring, comes across an ingenious experience that returns data as objective as irrefutable: more than one hundred Spanish consumers who participated in tasting “blind” end up concluding that it should be noted Milner like cheese flavor of the Year, a distinction that has worn throughout 2011 in its semi-hard cheese, and sliced ​​into wedges.

One of the secrets of his success, is that made from milk semi, which ends up resulting in having less fat and may be able to hold all the authentic flavor of the cheeseAnd, of course, all their nutritional qualities.

If you ask me about the brand Milner, I can speak properly and trust, as it is the brand of cheese that holds its flavor with 40% less fat than regular cheese. Most recently launched the Spanish market, we can say now that Milner is a revolutionary in the world of cheese.

Why is an innovative product? First from his amazing taste: the fact that it remains semi-milk fat but maintains the authentic cheese flavor. If we compare against other similar products, is the most wins in terms of taste and therefore innovation.

You want numbers? I can provide: safely speak of a cheese that boasts 40% less fat.

You want variety? Also there are three notes:

• Version Maasdam(Wedge and wheel) and semi-cured (slices, wedge, cheese, rolls and full bar) are the best
  choice for cheese lovers soft and tender, because they offer tasty cheese that point without being too strong. They also tend to be the preferred varieties children.
• Wheel Semicurado Maasdam Slices, if you are looking for a more intense flavor and a firmer texture, Milner Curing is the ideal choice. After 24 weeks of healing, becomes a cheese character.
• Curing Curing Wheel Wedge Milner, Is the flagship of the Royal Dutch dairy cooperative FrieslandCampina within its range of Dutch cheeses.