Easy Recipe Paraguayan style rice

Rice so well known throughout the world, is part of the cuisine of every country, and therefore we have chosen this easy recipe Paraguayan style rice. A recipe from the beautiful native South American country, which combines the most delicious rice with vegetables, for a unique and different flavor. You will notice that this rice recipe Paraguayan time is short.

Ingredients: 1/4 cup oil, 1 clove garlic, 1 onion, 1 pepper, 2 tomatoes, peeled, 150 g of cooked ham, 2 cups rice, 4 cups water 2 vegetable bouillon cubes, 200 g of peas, 2 carrots, 4 tablespoons cream, 1/2 cup grated Parmesan cheese.

Preparation: In a saucepan with oil gilded fruit we previously washed and chopped, sautéing for a few minutes. Add the chopped ham we have also, rice and fry for a few seconds, is primed with the vegetable stock and cook until dry, not too dry but in its ideal point. When it’s time to bring to the table we add the cream and sprinkle with cheese.

Easy recipe for fried calamari

This is a recipe that enjoys international preference for those who enjoy squid, because it takes full advantage of its flavor and consistency and allows us to prepare fried calamari. If you like squid but you seemed bored, no So now enjoy something new.

Ingredients: 2 large squid, 200 grams of flour, 2 eggs, olive oil, salt and 2 lemons.

Preparation: To start you have to clean the squid, withdraw the anterior spine, fins and tentacles, when properly cleaned, and proceed to cut them into 1cm rings more or less, put in a bowl with a little olive oil and the juice of 1 lemon and some salt, letting it soak for 30-40 minutes. We spent the squid in flour and beaten egg and fry in a hot pan. Wait until golden brown and when ready are removed by placing them on absorbent paper to give off the fat.

Quality coffee, the Brazilian for all

It is not uncommon to hear that the high quality coffee from Brazil goes all out of the country. However, this statement reveals a culture that has been deconstructed in recent years. The country that traditionally was known only by the amount spent to obtain greater recognition for the quality of coffee to the foreign market in the last two decades. During this time strengthened the culture of the best coffee drinks were only intended for the international market, but this context is again reshaping the domestic supply of coffee is increasing and this pattern has been gaining more and more Brazilian consumers’ tastes.

Data released by the Ministry of Agriculture, Livestock and Supply (MAPA) show that the total coffee consumption in Brazil increased approximately 4% per year in the last decade, while the specialty coffee industry had, in recent years, growth rates between 15% and 20%, estimated by the Brazilian Coffee Industry (ABIC).

These reflections are due in large part from changes in the habits of the population. Consumption away from home is increasing, the coffee shops are increasingly sophisticated machines and instant coffee prepared in continuous improvement. Although this segment represents a small portion of total consumption, this change of habit strongly affects the national coffee industry. It is estimated that the Brazilian production of specialty coffees is approximately 1.5 million bags to meet the growing demand for this segment.

The system of coffee production in Brazil has been undergoing positive structural changes in recent years. Several factors contributed to the occurrence of these adjustments, for example, the Purity Seal was created in 1989 by ABIC, numerous contests to promote quality, quality certifications, the indications of the conquered, and even regulatory compliance as the normative instruction that came into force earlier this year stipulating quality standards of the roasted and ground coffee.

In a survey conducted by Embrapa Coffee and specialty coffee producers that were awarded the Illy Café and BSCA (Brazil Specialty Coffee Association) certified by UTZ Certified and certified by the Coffee Mines, it was clear one thing in common: the high level of technology adopted in properties. Important to note that the term technology is used in a broad sense, all knowledge is applied in the production process, from choosing cultivars suited to the adoption of good practices as planting techniques and management, improvement in care, management of productive activity, etc. .

At this point is worth emphasizing the importance of the performance of the institutions of Coffee Research Consortium and other institutions of extension and technical assistance, agricultural research to develop and share their results contributing to the construction of technological knowledge with growers. These are the protagonists of this paradigm shift and promoted the name of Coffee in Brazil, offering a high quality product, also for the Brazilians.

Easy recipe Panettone

Easy recipe for panettone, although a Christmas dessert, the delicious taste of panettone makes it perfect for other occasions when you want to prepare a special recipe. So it may seem complicated, it’s easy with this recipe panettone prepare a delicious flavor.

Ingredients: 6 egg whites, 5 ¾ cups flour, 12 yolks, ¼ teaspoon salt 2 ¾ cups extra virgin olive oil, ¾ cup anise liqueur, ¼ cup sugar, 1 cup and toasted sliced ​​almonds, 1 cup finely chopped candied fruit, the juice of 8 oranges, 3 cups of honey 4 orange zest, julienned, ¼ cup of colored sparks.

Preparation : Using a bowl start beating the egg whites until soft peaks form. Place the flour in a bowl, gradually add the egg yolks, salt, olive oil, anise liqueur and sugar. Gently fold the egg whites beaten with a wooden spoon. Meanwhile, mix well all ingredients with a wooden spoon and if necessary with your hands. The mixture should be smooth and elastic. If too dry, add more liquor, and if too wet, add more flour. Continue then to cut into pieces the size of chickpeas and form small spheres, heat the remaining oil, fry the pieces of dough until golden brown. Remove with a slotted spoon and pat dry with paper towels, sprinkle with almonds and candied fruits. Continue, now heating the juice into a saucepan, add the honey and continue cooking this preparation. After incorporating the julienned orange peel, pour the sauce over each portion and the sparks of color. Cool to room temperature before serving.

Chemical composition of coffee

The Cafe has the following chemical composition: alkaloids, including purine and xanthine alkaloids (caffeine, theobromine, theophylline, paraxanthine), organic acids (chlorogenic acid from 5 to 10%, and caffeic acid, metilúrico, vanillic, hydroxybenzoic and ferrule) flavonoids (kaempferol, quercetol 40%), diterpenes (cafestol, kahweol), salicylates (methyl salicylate), EDTA, benzoic acid, nicotinic derivatives (trigonelline), essential oils (cinnamic acid, cinnamic aldehyde), vitamins (nicotinamide, ascorbic acid , thiamine, riboflavin and carotene) and minerals (calcium, phosphorus and iron).
The Grindelia has the following chemical composition: Diterpenes labdânicos or grindelanos (Grindelia acids and oxigrindélico 10%), essential oils (borneol), saponins, tannins, glycosides (grindelina), alkaloids, flavonoids, acetylenic compounds (acetate and matricariol matricariol) and phytosterols.

Traditional information
Coffee is a plant with ethnopharmacological identified the following uses: Stimulant, diuretic, cleanses the blood, general tonic, antiasthmatic, flu, antidiarrheal, antirheumatic, combat the dizziness, the headaches associated with colds, vulnerary, antispasmodic and sudorific.
Grindelia is a plant with ethnopharmacological identified the following uses: asthma, expectorant, heart tonic, diuretic, antitussive, diuretic, antispasmodic, carminative, and anti-infective.

Mode of Action
Tea Porangaba components have the following pharmacological actions:

The coffee (Coffea arabica) is very rich in xanthines with well-known pharmacological activity. Its main mechanism of action is through inhibition of adenylate cyclase, increasing the concentration of intracellular cyclic AMP. This causes changes in the activity of various cells. The main pharmacological properties of xanthines are relaxation of smooth muscle, especially bronchial increased force of contraction of heart muscle with an increase in O2 consumption, increased chronotropism, increased renal blood flow, increased glomerular filtration rate, a natriuretic tubular action, increased diuresis and stimulation of the respiratory center and functions of the CNS.

The xanthines and caffeine in normal doses cause a 10% increase in basal metabolic rate and its mechanism of action depends on a complex interaction between its components and the different receptors. Benzoic acid, salicylates and acid ferrule, all have anti-inflammatory and analgesic. Benzoic acid also loosens respiratory secretions where it acts as an antiseptic. The trigonelline has action on hepatocytes, increasing your metabolism, bile production and reducing cell death in models of chemical hepatitis carbon tetrachloride.

Caffeic acid, salicylates and quercetol have antiplatelet action. The mechanisms of action include blocking the synthesis of thromboxane A2, increased concentration of prostacyclin in the vascular endothelium and increased intracellular cyclic AMP in platelets. The quercetol also displays remarkable action on the microcirculation by increasing the stability of the vascular endothelium and reducing its permeability. This action is also linked with an anti-allergic activity, the mechanism of action has not been completely elucidated. Other pharmacological activities of quercetol are anti-diarrheal, anti-viral, anti-arrhythmic, antioxidant, and anti-inflammatory antiherpética.

Chlorogenic acid is a potent cholagogue, significantly increasing the production of bile and protects the liver against chemical hepatitis. Chlorogenic acid also displays remarkable antibacterial action. Among microorganisms sensitive to this substance have P. aeruginosa, S. aureus, D. pneumoniae, Streptococcus sp and N. meningitidis. The antihypertensive effect of kaempferol has vasodilation in very low serum concentrations (3 mmol / L). In models of intestinal infection by pathogenic bacteria in animals, the extract from the leaves of Coffea arabica was effective in reducing the severity and duration of illness.

The active principles are more important Grindelia camporum grindelanos. These compounds act in causing smooth muscle relaxation, especially bronchial muscle, which determines a bronchodilator effect. Essential oils and resins act fluidized respiratory secretion and functioning as local antiseptics. Another action identified the extract of Grindelia camporum is to reduce the cough reflex by increasing the threshold of excitability of sensory endings in the bronchial mucosa. The grindelanos also act in the heart, reducing the chronotropic response and increasing inotropism. Authors believe that its mechanism of action includes increasing the relaxation of myocardial fibers during diastole. Increases cardiac output, renal blood flow and glomerular filtration rate. It also acts regulating intestinal peristalsis and increasing the expulsion of gases.

The glycosides have markedly bitter taste that stimulates the taste buds by increasing the production of digestive secretions.

Easy recipe for champagne cocktail

Easy recipe for champagne cocktail, approaching the holiday season to start thinking about anything like some recipes for Cocktails you are always welcome at the time. Because now we have to resort to them with home visits or holidays, so this will like because it is simple and fast, and of course tastes delicious, different, as should be the drink for special occasions.

Ingredients: 1 / 2 tsp sugar, a few drops of champagne extraseco and 1 tsp lemon juice, a tall glass for serving our recipe.

Preparation: Stir well sugar and drops of bitters in a wide glass, which we have previously placed in the refrigerator. Add the champagne to fill just before the edge and add the teaspoon of lemon. We can use a toothpick to remove drinks and flavors are blended. Serve very cold so it is important to place the sugar and drops of angostura a couple of hours before serving in the refrigerator, for good and merging are cold.