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looking for yeast for crush yesterday, I found this very simple recipe on a package of yeast for pizza, and I said to try it too, because I still wanted to nibble on something ...

  • 300 g type 0 flour
  • 5 lg extra virgin olive oil
  • a glass of milk
  • a lg-ita of salt
  • a sachet of yeast powder for pizza (I don't know if it's like that in our country, and as he calls it, that's why I took a picture for him to see ...)

Servings: -

Preparation time: less than 90 minutes


Mix the flour with the salt and pizza powder, add the olive oil and warm milk, kneading a homogeneous and elastic dough. Leave to rise for an hour in a warm place.

Put on the fire a frying pan with olive or peanut oil, in which the tassels will be baked.

The oil should cover the pieces.

During baking it will be added, for that I absorb some oil.

Sprinkle flour on the work table and with your hands form sticks one cm in diameter and about the length of a finger.

Bake in hot oil and remove on paper towels.

Salt to taste.

Serve hot.

The Christmas trees are made of cardboard paper that has a printed pattern, in my case. It's bought from Lidl. Because I found a tiring row of printed fir trees tiring, I alternately placed the paper on the front and back.

You may as well use gift wrap or any other material you like.

I made the zigzag cuts with a special scissors. But a simple one can be used just as well.

The passport used for the fir garland is made of tassels.

I could glue or sew the fir trees on it, but I chose to fix them with clips. A way of frugal fixation that suits this type of quick work. Of course I could have bought some interesting clips, but it would have meant wasting time and money on a small project. I would have hijacked his goal.

I could also stick the beads or sequins on the clips, in the absence of special ones, and thus add decor to the trees. I preferred, instead, to pick up a tassel from the passport to mark their tips.

I leave it to everyone to enrich this small project as he sees fit.

The garland of fir trees is very nice even so, worked quickly before.

How we overcome the limitations and move into the world beyond

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What does it mean to be strong, to be more than we think we are, to go beyond limitations? Let us connect to the divine, to the energy offered to us from above. It's about that vertical communication. Let's stop loading ourselves horizontally from others (through the need for attention, recognition, confirmation), and try from what is for everyone, from the boundless food that is placed on our tray.

Let us accept everything that is offered to us without limiting ourselves to a single point. Every thing is an infinity, not one, we are everything, not just a point. Let us see and accept in ourselves the infinite & # 8230

Faith actually means believing in everything, not just one, it means accepting the truth of each one of us. There are so many theories about one thing and we only go on one. In order to have the whole, we must accept all the points, connect at the same time to all the existing theories. We have to put aside all prejudices, everything that keeps us down here and not let us fly, we have to open up and look at all the possibilities around us.

In this moment of widening consciousness, we cross the barriers of this world and step into another world, which is not the design of our mind, but the whole.

Time is one of the many limitations. In the time sleep, the body disconnects and passes into the spiritual, when there is no time. Why limit ourselves to saying that it is 11.45 when there are so many other possibilities?

10 homemade spring decorations, only good to make with the child

Every year, we like to let spring penetrate our homes as much as possible. That is why we try to find new ways to have spring decorations as beautiful and original as possible, which will capture different aspects of nature this season. It is not at all difficult to make our dream decorations right at home, involving the little ones. Not only will we develop their skill and creativity, but we will share more the joy brought by the "explosion" of the pastel colors and the wonderful flowers of the "Spring Fairy".

About the therapeutic effects of fir bud syrup

In the jar to the right of the image you see natural extract of fir buds with cold prepared honey. It retains the therapeutic properties of conifers due to the fact that it is not heat treated. The volatile fir oils are the ones that have a bronchodilator effect (makes it easier to breathe) and they are largely lost by boiling - they simply evaporate. Likewise, vitamins are destroyed by boiling. The recipe for this cold extract you can find it here.

Instead, the syrup boiled from fir buds (the recipe we are talking about today) is one with a pleasant taste and aroma and is meant to cool us on hot summer days (consumed with plain or mineral cold water and ice cubes) or to brings us a little "sweet" in the cold winter days, especially put in tea or diluted with not very cold water. The lemon (especially the peel) gives it a note of freshness that makes us think of natural lemonade.

Remember that we are talking about a concentrated syrup (not juice) which, at the time of consumption, is diluted with water in a ratio of 1: 8 or 1:10. That is, 800 ml of water is added to 100 ml of syrup. I say this so that you don't find the amount of sugar in the recipe large. This is how syrups are made!

From the quantities below it results approx. 1 L of fir syrup with lemon. You can multiply the recipe as needed.

Funny decoration for baby's room

In the old days, grandmothers would spend hours with the girls to make dozens of tassels to accessorize knitted sweaters, hats, boots or wooden dolls. Today, with a little & icircndem & acircnare and a banal fork, we can easily make the old funny accessories.

In this tutorial, their role is to decorate for the holidays, but which can be held all year round, for the baby's room. They will definitely be sought after and maybe even tasted (that's why we recommend that you wash the material with suitable detergents, so that they are not small and easy to swallow and make sure that you stretch the material very well and that it cannot come off. Never leave your child unattended when playing with various objects).

What to do:

Take a fork and wrap it in textile thread. When you have reached a size of 2-3 centimeters of fabric, insert the main thread under & bdquoghem & rdquo. & Icirc together with the other thread, make a str & acircns knot, double, covering all the threads & ndash will look like a bow. Remove the fork and cut the two loops at the edges, then cut each string so that it takes on a cylindrical shape. Then leave 10-15 cm of thread and start creating a ball. In a short time you will have a funny, hand made decoration!

Wild garlic

Tags: vegetable, condiment

Scientific name: ALLIUM URSINUM
Popular names: ai cioresc, ai de padure, ai wild, ai ursesc, aiuti, aliu, aliu de iunie, onion crow, onion onion, leoarda, leorda, garlic, bear garlic

It is a perennial, herbaceous plant, it appears in the first days of spring, in the hill and mountain forests and is related to garlic. In the ground it has a bulb the size of a chives, covered with a whole tunic, whitish in color and provided with hairy roots. The stem is smooth, with a height of 20-50 cm, is based on two leaves 3-4 cm wide, fleshy, long petiolate, elliptical - lanceolate, green - intensely strong, rising from the ground in April, sometimes even earlier.
The tongue of the leaves is glossy, the petiole long, with two parallel ribs. They can be confused with lily of the valley leaves, which appear around the same time. The flowers are small, white, arranged in the shape of an umbel, grouped 5-20 in an inflorescence, each flower being provided with a small sepal, appearing at the top of the floral stem in mid-May or June.

Benefits / Use Leurda:

It is easy to recognize and cannot be confused because the whole plant exudes a strong smell of garlic, but less strong, not leaving its unpleasant smell.

From a therapeutic point of view, the action of leurde is considered to be stronger than that of garlic. From this plant the leaves are used, before flowering, as well as the bulb.

For food and fresh preparation, the young, young leaves are harvested in March-April. They are cut with a knife, so as not to take out the plant with the root, which must remain in the ground to allow the plant to regenerate. Usually, leurda grows in dense associations, in many places, on whole hectares of forest, so the "dose" for a few days of treatment can be harvested in less than half an hour. After harvesting, leurda leaves are stored in the refrigerator at 2-4 degrees Celsius. Drying leurda leaves is difficult because they contain a lot of water and ferment as soon as they have been left at room temperature for several days.

Leurda is found especially in the deciduous forests - beech, oak and ash, with the appearance of nettles, weevils and buttercups. This plant can be smelled just before you see it. It is one of the first heralds of spring, which floods the surface of the ground with patches of intense green color since March, immediately after the snowdrop. It is found throughout Eastern Europe and the Caucasus, through the spontaneous flora of the hill and mountain areas, preferring moist and shady bushes and forests, with rotten foliage, lying on loose soils, rich in humus and weakly acidic. Until now it could not be acclimatized in any other region, also it could not be cultivated, being an eminently wild species.

In beekeeping, leurda is a honey species, frequently visited by bees due to its nectar and pollen content. It is proven that a hive, placed in an area invaded by flowering leurda, can provide a deposit of 1 kg of honey on a sunny day.

Ornamentally, leurda is planted in parks, gardens and green spaces, to capitalize on damp and shady places.

The scientific name of Allium Ursinum is correlated with the observations of the northern peoples of Europe, who claimed that the appearance of leurda leaves was long awaited by bears, to consume it as a purifying medicine, after long rest during hibernation, thus cleansing the body of accumulated toxins.

The richness of colors and scents of spring, offers us at least as many medicines and tonics that appeared in nature's pharmacy, through the young buds, through the barely crushed flowers or through the raw and tender leaves. The spring health offer has been launched. Let's not prepare to use it.

DO NOT CONFUSE wild garlic with leurda!
Although many believe that leurda is wild garlic, it is about two different species. We can easily distinguish them by the shape of the leaves. While those of wild garlic are long and thin, those of leurda are wide, resembling those of lily of the valley.

Leurda grows in forests or on damp and shady plains, while we find wild garlic on the edge of plains, on uncultivated land.

Wild garlic (Allium vienale) is also called pure or samurai. It belongs to the same family as onions (Allium cepa), garlic (Allium sativum) and leurda (Allium ursinum).

The main constituents:
Contains essential oil, levulose, sulfide combinations (allyl sulfide that imprints the taste and smell characteristic of all species of the genus Allium), adenosine, trace elements, carotenoids, etc.

In addition, it contains vitamins A, C, vitamin B complex and mineral salts of calcium, iron, phosphorus, sodium, copper, etc.

Culinary uses
Green and fresh leurda leaves can be eaten in salads, as such, or with beets, spinach, cucumbers, beans, etc. with vegetable mayonnaise, nettle puree, vegetable food - spinach, stevia, etc. vegetable butter , pasta, etc., or other preparations suitable for garlic.

It is also used as a spice: - The leaves are used fresh, finely chopped, sprinkled on sandwiches, buttered bread or chopped and uncooked, flavoring soups, broths and other foods.

Leurda is often used in European cuisine. The fresh leaves, harvested in spring, are used to flavor sauces, potatoes, omelets or cheeses. The bulbs are used like garlic. Leurda gives a special aroma to meatballs, meatballs, dumplings, meat stews or other dishes whose taste is usually improved with green parsley or garlic. The leaves can also be eaten alone, in the form of salad or as a puree, or mixed with nettle leaves that alleviate the rather pungent taste.

Therapeutic uses
* Leurda has been declared the "Plant of the third millennium", and its effects on the heart, blood vessels, digestion, immune system and endocrine system simply amaze scientists. Currently, leurda is considered stronger therapeutically than garlic, which in turn is one of the most used and appreciated natural medicines in the world. And this is possible because compared to her famous cousin, leurda grew free, uninfluenced by human hands, keeping untouched the qualities with which she was endowed.

* The consumption of leurda has a great depurative and diuretic role on the body, it cleanses the blood, liver, stomach and intestines, kidneys, bladder, facilitates urination, etc.

* For maximum benefits, a cure with green leurda leaves is recommended, for 2-4 weeks, in spring cleansing belts. The green leaves, freshly picked, have a stronger action than those in the dry state.

* Leurda is used to the same extent as hypotensive, deworming, hemostatic (in hematuria), antitoxic (in nicotine intoxication or helping those who want to quit smoking), also increases intestinal peristalsis, etc.

* Allium Ursinum is rich in adenosine, a substance that is recognized by the scientific world as having a strong role in lowering cholesterol, preventing the formation of thrombi and lowering blood pressure. Indeed, leurda is of real benefit to the entire cardiovascular system, regulating the heartbeat, toning the heart muscle, maintaining the elasticity of blood vessels and preventing the formation of blood clots. It is a vascular anti-inflammatory, platelet antiplatelet and blood thinner, helping to cure phlebitis, thrombophlebitis, thrombosis and sequelae after strokes.

* Promotes cerebral circulation and prevents sclerosis of blood vessels. It regulates blood pressure, has a vasodilating effect and helps maintain normal blood pressure. Neutralizes free radicals in the blood, helps cure rheumatism and stagnates the aging process.

* Leurda has beneficial effects on the endocrine and digestive system, being much better tolerated by the body, like garlic and has antiscorbutic properties

* Helps cure chronic skin diseases, the immune system, fights the flu and prevents diseases of the respiratory system.

* Prevents diarrhea, constipation, colic, bloating, eliminates intestinal worms (and worms), atherosclerosis, insomnia, dizziness, etc. Leurda sharpens memory, fights anxiety and depression

How to use
* The leurda salad is eaten fresh or in the form of a spice.
The portion for one person is prepared from a handful of fresh leaves, washed well with warm water, finely chopped and placed in a bowl. Mix with 1 teaspoon of apple cider vinegar, 1 teaspoon of salt and 1/2 teaspoon of oil. Eat within 30 minutes of preparation.

In a cure with leurda salad that lasts at least 10 days, 1 salad is served (prepared as above) / day, in the morning, at the first meal, before starting to eat other foods. It is very well tolerated by the liver. Although it has a strong smell and taste of garlic, it does not give the breath the unpleasant smell that garlic gives due to the high chlorophyll content.

* Poultices with fresh leurda leaves, crushed and fixed with gauze are indicated against boils (boils).

* Leurda juice is obtained from the fresh leaves of the plant and is consumed in cures for 3 weeks, taking 2 glasses / day, in the morning on an empty stomach and in the afternoon, having effects in combating degenerative rheumatism, mastitis and breast nodules, as well as in removing the harmful effects of tobacco, through a strong antitoxic action. Heals old wounds

It can be prepared in two ways, depending on the means at hand:

  • - Put a handful of coarsely chopped leurda leaves in an electric mixer, add 3/4 glass of water, mix for 2-3 minutes, then let stand for 15 minutes. Filter through a strainer for tea or gauze, obtaining about 1 glass of juice with an intense green color. It will be drunk in a single dose, in the morning, on an empty stomach. For stronger blood cleansing belts, drink 2 glasses of leurda juice a day: morning and evening.
  • - cut very finely 1 handful of leurda leaves, put them in a glass or ceramic bowl, over which pour 1 glass of warm water (but not in a hot case) let it soak at room temperature, for 4 hours, then filter through gauze. You get a little more than a glass of leurda juice, a dose that will be consumed on an empty stomach immediately after cooking.

* Combined leurda juice: leurda juice is mixed with the juice of other juicy vegetables (carrots, beets, etc.) or water

* Leurda macerate: obtained from 1 handful of fresh green leaves, kept for 4 hours in a glass of warm water

* Infusion of leaves: it is prepared from 2 teaspoons of chopped leaves, at 200 ml of boiling water drink one or two teas / day eliminates toxins and has an antioxidant effect.
It is recommended in the treatment of diabetics, cardiac patients and those with high cholesterol.

* Tonic de leurda wine: boil 1 handful of leaves, finely chopped with 1/4 l of country wine, just a few boils. Drink sweetened with honey, just one sip at a time, for a day, for 14 days. It is very good for the elderly with abundant lung secretions, who have difficulty breathing, pulmonary tuberculosis and dropsy.

* Tincture of leurda: it is prepared by macerating for 10-12 days the fresh, chopped leaves, which occupy 3/4 of the height of a jar with thread, in food alcohol of 70 degrees that must cover them. It is hermetically sealed, kept warm and shaken with the jar closed with thread, 2-3 times / day, for a better extraction of the active principles.
At the end of the maceration period, it is filtered, being drawn in small bottles, which will be kept hermetically sealed, in dark and cool places. Take 10-15 drops (approx. 1 teaspoon), 4 times / day in 1/2 glass of water, in cures of at least 3 weeks.
It is the most appropriate way to benefit from the properties of the plant throughout the year.

* Leurda essence: take 30 g of crushed leurda leaves that will be soaked for 10 days in 250 ml of wine vinegar. After filtration, the essence obtained will be used for rubbing in the treatment of rheumatism.

* People who have a sensitive stomach can be cured with leurda leaves or bulbs if they are finely chopped, then hot milk is poured over them. After a rest of 2-3 hours you can consume the sip by swallowing.

Treatments with leurda
* Thrombophlebitis, thrombosis in general: cures of at least 20 days with leurda juice, 1-2 glasses / day, on an empty stomach.
During periods when fresh juice cannot be used, leurda tincture is administered: 1 teaspoon diluted in 1/2 glass of water, 4 times / day, in 1-month cures, with a 1-week break.
Leurda has among the strongest blood thinning and antiplatelet effects among medicinal plants in the European flora

* Prevention of stroke, sequelae after stroke: make a 2-week cure with leurda salad consume 1 serving of salad, obtained from a handful of leaves, every morning.
When no fresh leurda leaves are found, continue the tincture treatment for at least 2 months: 1 teaspoon in 1/2 glass of water. It is administered 4 times / day, on an empty stomach.

* Atherosclerosis, heart disease associated with high cholesterol
Leurda is in the long term the ideal adjuvant in the treatment of heart diseases (ischemia, arrhythmia, tachycardia), having a strong role in lowering cholesterol, preventing the formation of thrombi and lowering blood pressure if administered in 2-3 months, with 2 break weeks in the form of tincture. Take 1 teaspoon of tincture diluted in a little water, 4 times / day, before main meals. During spring, a cure with leurda salad is very useful, lasting at least 2 weeks.

* Hypertension: tincture is administered, 4 teaspoons per day, diluted in very little water (especially if additional fluid intake is contraindicated), for 2 months, with a 2-week break.

* Rheumatism, degenerative rheumatism - a 3-week cure is made with leurda juice, during which time 2 glasses of juice / day are consumed, in the morning, on an empty stomach. In parallel, there is a vegetarian diet with many vegetables. Leurda juice has strong purifying effects, being effective in treating scleroderma, psoriasis, acne and in general skin diseases that occur against the background of intoxication of the body.

* Stopping the aging process: the leurda salad is consumed daily, before the main meals, for as long as possible, during the leaf harvesting season.

* Elimination of the harmful effects of nicotine and smoking: consume leurda juice, 2 glasses / day, morning and evening, for a period of at least 2 weeks. Both chlorophyll from fresh leurda leaves and certain substances similar to those contained in garlic have strong antitoxic effects. They counteract the harmful effects of nicotine and tar in cigarettes, being an excellent means of protection for both active and passive smokers. Also, during the leurda cure, quitting smoking is easier.

* Prevention and treatment of colds, flu and respiratory infections in general: a cure with salad or leurda juice is an excellent remedy for preventing colds that occur in the transition between the cold and hot seasons. It is proven that certain active principles of leurde have effects of inhibition and destruction of influenza viruses, while intensifying the activity of immune system cells.

* Treatment of hemorrhoids
Consumption of leurda is also favorable in the treatment of hemorrhoids.

* Remedy for open wounds or hard skin of the feet
Leurda oil is an ancient remedy for treating open wounds or tight skin on the feet.

* Remedy against warts
In folk medicine, leurda juice is an ancient remedy against warts. A few drops of leurda juice put on warts or small compresses with a porridge of leurda leaves, fixed with gauze, get rid of warts, only after a few treatment sessions.

Leurda is much better tolerated by the digestive system than garlic, but in people with an extremely sensitive stomach or colon it can cause embarrassment or mild cramps. Breastfeeding mothers will not consume leurda, as it transmits an unpleasant taste to milk.


Medicinal herbs

Scientific name : Rosa CaninaFamily: Rosaceae
Other names: cacadar calcadariu maracine tassels cocasder glogheje laba matei maces maracine maracinele cioarei maracinele cotofanei masies rasura rug rug salbatic rugul vacii ruja scoabe scochin scorus nemtesc sipica suies trandafir trandafir cainesc trandafir de camp trandfa de rosand,
Parts used: the receptacle (improperly called fruit), achenes (real fruits, which are usually called seeds), flowers, leaves, the wood of the rose bush and the root.
From the rose hips, the fruits are harvested in various stages of ripening. Harvesting begins when the fruits change from brick to red-orange. This time corresponds to the end of August and lasts until October, before the first frost falls, the period in which rose hips contain the largest amount of vitamin C, their basic active principle.
For medicinal purposes, rosehips should be harvested when they are in the vine, with the pulp still hard, in autumn, but not after the fall of the frost because then, it is true, they are completely ripe, but they become soft and lose much of vitamin C. unripe and pinched, but especially those with black spots, are not harvested, because in them were laid eggs of rosehip fly.
In order for the fruits to retain their vitamin C content, they must be dried immediately after harvest. Their drying can be done artificially, at a temperature of 80-85 degrees C. (by this method, from about 2 kg of fresh fruits you get 1 kg of dry product), but also in the household (in shady places, well ventilated, protected from moisture, in a very thin layer - as far as possible the fruits should not touch each other).
The flowers and leaves can also be harvested from the rose hips, in May-June, in the full flowering phase. (synonymous with Rosa alpine L.), which grows in the chain of our Carpathians, at different altitudes, between 600-800 m, up to 2000 m, in the caldera of Iezar Mare a Cindrelul in the Cibinului Mountains.

Rosehips contain: water 49% sugars 21.0% proteins 3.6% acids 3.5% (especially malic acid) cellulose 23.0% minerals 2.8%, etc. Rosehip seed oil contains vitamin F essential acids: linolic acid, linoleic acid and arachidonic acid, etc.
Fruits (Cynosbati fructus) have nutritional and therapeutic value due to the content in vitamin C (higher than citrus) ascorbic acid dehydroascorbic acid vitamins E K P PP D B1 B2 etc. carotenoids with β-carotene lycopene and isomers of rubixanthin simple sugars pectins

malic acid citric acid flavonoids fatty oil essential oil mineral salts pectins (soluble fibers that help prevent bowel cancer), etc.
Known and used since antiquity, rose hips hold some "absolute records" in the world of fruit. Vitamin C from rosehips is 0.5 - 2%, from which we can conclude that: rosehips contain 4 to 16 times more vitamin C than citrus fruits, true "standards" in this field, and compared to other native fruits, the ratio is even higher, surpassing 80-100 times more than in cherries, sour cherries, about 120 times peaches and apricots and almost 200 times apples, pears, plums and melons.
It should be noted that vitamin C contained in fruits, depending on altitude, the species on the hills and mountains are richer in vitamin C - the fruits of the mountain rosehip have a much higher content of vitamin C (8-10 g%) , exceeding approx. 10 times the content of sesame fruits.
In terms of vitamin A, rosehips also have no equal, exceeding twice the apricots - considered to be the richest in this vitamin - 10 times the blueberries and over 20 times the apples.
The energy value of the fruit is 135 kcal per 100 g of fresh product. The flower petals contain essential oil, and the seeds, large amounts of tocopherol (vitamin E).

Food preparations with therapeutic effects:

- Fresh consumption-use well-washed rosehips from which the seeds and hair have been removed, to avoid itching of the skin or mucous membranes. Preserving the fruit is done in dry form or as a paste and syrup, obtained from 2 parts rosehips and 3 parts sugar, which is heated on the water bath for a few seconds and kept in tightly closed jars.
- Soft drink- from rosehips is prepared from 100 g of crushed fruits that are kept immersed for 12 hours in a liter of cold water, strain through a thick cloth, add 100 g of sugar and consume 2-3 cups / day, as a cold vitamin drink, possibly with the addition of lemon, bee honey, lime leaves and flowers, to increase the beneficial effects.
- Infusion without boiling- it is indicated not to destroy the vitamins, it is prepared from 10-15 g of crushed fruits or 2 teaspoons of dried fruits in 200 ml of boiling water, which is infused covered for 10-15 minutes, passed through gauze, honey is added and juice lemon, according to taste and 2-3 teas / day are consumed, especially in the morning, against the cold, in the winter season and at the beginning of spring.
- Decoction of crushed or peeled fruit and seeds2 tablespoons of fruit boil in 500 ml of water, over low heat, for 10 minutes strain, sweeten with honey or sugar and drink warm or cold during the day. The fruits are placed in water only after the first boil, to maintain vitamin C. Provides the body's vitamins for 1 day.
- Rosehip juice- from 3 kg of rosehips you get 1 l of juice, with the help of the red squeezing machine.
- Rosehip pulp syrup- prepare from 250 g of dried fruit over which add 1 ½ l boiling water, leave to soak for 12 hours, strain and add 500 g of sugar or pear syrup, boil until the specific consistency of the syrup is obtained. It is kept in bottles, in the refrigerator and consumed 3 tablespoons / day, with special effects in infectious diseases, diarrhea, viruses.

-Rosehip wine - It is an excellent drink, full of vitamins, with tonic and anti-infective properties. Se prepara din 2 kg fructe coapte, bine spalate si trecute prin masina de tocat pasta se pune intr-o damigeana de 20 l cu 7 l apa rece. Separat se dizolva, la cald, 2 kg zahar intr-un litru de apa si zeama unei lamai, se toarna peste macese se adauga in damigeana putina drojdie de bere si se astupa cu dop de fermentatie. Aici se mentine timp de minim 6-8 saptamani la temperatura de 18-20 grade C, cu agitare zilnica (in caz contrar, trecandu-se la fermentatia

acetica- "otetirea").Dupa limpezire se strecoara prin tifon si se toarna in sticle bine inchise, pastrate la loc racoros.
Vinul de macese poate fi facut si dupa o alta reteta simpla, la indemana tuturor, din urmatoarele ingrediente: macese, apa, drojdie de bere proaspata si zahar, pentru doritori.
Se umple pe jumate un recipient de 5 l cu fructe de macese spalate, peste care se toarna apa calduta pana se umple. La sfarsit se adauga o bobita ( de marimea ciresei) de drojdie de bere proaspata, dizolvata in apa. La prepararea vinului de macese multi recomanda zaharul pentru o mai buna pastrare a vinului. Dar trebuie avut in vedere ca sunt persoane care nu au voie sa consume zahar, dar care cu siguranta au nevoie de vitamina C in forma naturala.
Pentru cei care nu au restrictie la zahara, acesta se poate adauga, dupa gust. De mentionat faptul ca daca se opteaza pentru zahar in vinul de macese nu mai este necesara drojdia de bere, deoarece drojdiile salbatice care se gasesc pe macese sunt inmultite in prezenta zaharului.
La final se filtreaza si apoi, se poate consuma. Se pastreaza la intuneric si la temperatura de frigider 5-6 grade.
Pentru cine nu doreste sa folosesca drojdia de bere, vinul se poate prepara si dupa urmatoarea reteta pentru o damigeana de 50 litri: 10 kg macese, 12 kg zahar, zeama de la 1- 2 lamai sau 2 linguri de otet de 9 grade si 35 l apa. Macesele coapte se spala de praf, se zdrobesc bine (sau se dau prin masina de tocat) si se pun in damigeana. Zaharul se dizolva pe foc, in 10 l apa, impreuna cu zeama de la lamai sau otet se fierbe 10 min, se lasa la racit. Se adauga restul de apa, lasand un spatiu liber de cativa centimetri pana la gatul damigenei. Se astupa cu dop de fermentatie si se lasa sa "lucreze" 6 saptamani. Se agita zilnic, se trage in damigene mai mici sau sticle.
- Lichiorul de macese-se obtine din 500 g fructe coapte, bine maruntite in mixer, peste care se toarna 150 g zahar si 1 litru alcool de minim 60 grade se lasa la macerat timp de 4-6 saptamani se filtreaza prin filtru fin, in sticle care se inchid bine si se lasa pentru maturare alte 4 luni. Se consuma cu rol stimulator si intaritor pentru varstnici.
Sau se mai poate prepara din: 500 g boabe de macese, 1 ¼ kg zahar candel, 1 sticla de tuica de pere, mere sau cirese. Se spala macesele, se lasa sa se zvante, se taie in doua si se zdrobesc cu un ciocan din lemn, pentru snitele. Se pun intr-un vas de sticla pana la gura lui, deasupra se toarna tuica in care a fost dizolvat zaharul. Amestecul se lasa 2-3 saptamani la temperatura camerei. Se strecoara lichidul printr-un filtru de cafea si se pune in sticle ce se inchid ermetic. Se lasa in camera, cel putin 4 saptamani, inainte de a fi consumat, pentru a castiga in intensitate si gust. Ca decor, se pot pune cateva macese proaspete in sticla ( arata frumos si mai aduc putina aroma). Este un bun reconfortant pentru persoanele varstnice.
- Tinctura de macese- se prepara din 1 parte macese si 5 parti alcool, minim 60 grade se macereaza 8 zile si se consuma cate 40-50 picaturi / zi, avand efecte sedative, contra nevrozei anxioase. Se mai poate prepara din 500 g pulpa de macese (fara samburi) amestecate cu 500 g zahar sau miere se lasa la macerat 5-6 zile pana la obtinerea unui suc rosu se adauga 500 ml alcool 60 grade, se mai macereaza inca 2-3 zile dupa care se strecoara si se trage in sticle inchise la culoare se folosesc cateva picaturi inainte de culcare. Este bun tonic si sedativ.
- Supa de macese-se prepara din 40 g fructe coapte care se fierb in 250 ml apa cu putina scortisoara se trece prin sita si se adauga 15 g miere si 10 g amidon umectat. Totul se fierbe pana se ingroasa, dupa care se adauga 1 lingurita de stafide si putina coaja de lamaie pentru o aroma placuta se serveste cu crutoane sau fulgi de cereale.
- Jeleul de macese- se prepara din fructe taiate in jumatate si curatate de seminte si perisori se lasa sa se umfle peste noapte in suc de mere, se adauga suc de catina, zeama unei lamai, zahar (1 ½ fata de cantitatea de fructe) si se da in clocot. Dupa ce se strecoara, se trece in borcane si se pastreaza la rece. Se consuma zilnic, fie pe paine, fie amestecat in iaurt.
- Pelteaua din macese bine maturate- se fierbe sucul din macese, timp de 30 min, se centrifugheaza, se fierbe din nou timp de alte 30 min, dupa ce s-a adaugat o cantitate egala de zahar si sucul unei lamai. Se recomanda persoanelor astenice si copiilor bolnavi de diaree.
- Pasta si dulceata din macese-se obtine din fructe coapte (fara seminte si perisori), zahar (in cantitate egala) si coaja unei lamai. Dupa ce se amesteca cu grija, se pastreaza fara conservanti chimici. Sunt preferate la consum pentru gustul placut, dulce-acrisor si vitaminizant.
- Marmelada de macese se- pregateste din: 5 kg macese, 5 kg zahar, 5 l apa.

Macesele se culeg toamna, cat mai tarziu, ca sa fie moi sau se lasa intinse pe hartie, 10 zile dupa ce se culeg, sa li se inmoaie coaja. Se spala bine in apa multa si apoi se pun la fiert, intr-un vas smaltuit cu apa cat sa le cuprinda bine, acoperite, 3 ore, la foc mic, pana devin o pasta. Se pot fierbe mai repede intr-o oala sub presiune. Macesele fierte, scurse de zeama (care se pastreaza), se pun intr-un lighean, se preseaza bine cu strivitorul pentru cartofi piure sau presa pentru piure, pana cand se transforma intr-o pasta care se dilueaza cu zeama in care au fiert. Daca este nevoie se adauga si apa fierbinte. Continutul trebuie sa aiba consistenta unei smantani groase care curge.
Pasta obtinuta se trece prin masina speciala care separa samburii si tepii.In lipsa acesteia, pasta se poate trece prin sita de sarma inoxidabila. Semintele ramase mai au inca multa pulpa pe ele acestea se pun intr-o oala, se amesteca cu circa 2 l apa fierbinte si se trec din nou prin sita. Pasta este strecurata apoi printr-un saculet de tifon dublu sau de panza, udat inainte cu apa si stors si se preseaza bine cu mana, pana cand trece toata pulpa. Se cantareste si se socoteste ca la fiecare 1 kg pasta se va adauga1 kg zahar. Pasta simpla se fierbe, intr-o cratita smaltuita de 8-10 l asezata pe foc, cu o tabla sub ea, amestecand din cand in cand, pana scade circa 40 % din cantitate si este suficient de ingrosata. In aceasta stare marmelada fierbe cu stropi mari, care se ridica din loc in loc. In acest moment se pune zaharul, care va subtia pasta, de aceea se mai fierbe inca 40 min din momentul cand a inceput sa dea in clocot
Se pune fierbinte in borcane si se lasa sa se raceasca pana a doua zi, ca sa prinda crusta. Borcanele nelegate se introduc in cuptorul bine incalzit, cu focul stins si usa cuptorului inchis si se lasa pana a doua zi pentru ca marmelada sa se usuce bine deasupra. Dupa racire, borcanele se leaga cu celofan sau se capseaza.
- Pasta moale cu vin- se prepara din 1 ½ kg macese, 750 g mere, 200 ml vin rosu sec, 1,2 kg zahar Se scot semintele si perisorii, cu un ac de par, din boabele de macese, bine spalate si taiate in doua. Se dau pe razatoarea mare merele curatate de coaja. Macesele impreuna cu vinul rosu si merele se fierb mai bine de 30 min. Se strecoara si se pune sucul inca o data la fiert. Pasta fierbinte se toarna in borcane cu filet, sterilizate. Se insurubeaza capacul si se rastoarna borcanele cu gura in jos, timp de 2 minute.
- Desertul vitaminizat -se obtine din 20 g pasta de macese, care se freaca cu 75 g branza de vaci dietetica si cu 2-3 linguri de lapte sau smantana, dupa care se presara 15 g nuci macinate sau germeni de grau incoltit. Se serveste dimineata, pe stomacul gol.

Intrebuintari medicale:

Macesele amestecate cu miere
Doua parti pulpa de macese, curatate de perisori si o parte de miere se utilizeaza contra limbricilor (ascaridoza), consumandu-se zilnic cate 2-3 lingurite din acest amestec sau pulpa maruntita si amestecata cu miere, in parti egale se iau 2- 3 lingurite, dimineata pe stomacul gol, in cure de 8- 10 zile, ca vermifug.
Pulberea de macese
Pulberea de fruct, fara samburi (samburii de maces ingerati sunt destul de toxici) va fi folosita pentru administrare interna. Se va proceda astfel: se macina foarte fin fructele uscate de maces cu rasnita electrica de cafea. Dupa macinare, semintele, care sunt foarte dure, vor ramane intregi, in timp ce pulpa se va transforma intr-o pulbere fina. Pentru a le separa, se face o cernere printr-o sita deasa, iar pulberea fina se depoziteaza in borcane de sticla inchise ermetic, in locuri intunecoase si reci, pe o perioada de maximum 15 zile ( deoarece substantele active se oxideaza relativ rapid). De regula, se administreaza de 4 ori / zi, cate 1 lingurita rasa, pe stomacul gol. Semintele rezultate in urma cernerii se pastreaza, avand si ele proprietati medicinale foarte importante.
Maceratul la rece
Se prepara din 100 g macese / 1 l apa ( preferabil distilata) se lasa sa stea 12 ore se consuma dimineata, pe stomacul gol. Valoarea lui creste daca se adauga si fructe de catina.
Bautura racoritoare
O bautura racoritoare cu proprietati vitaminizante poate fi pregatita acasa, astfel: se amesteca 100 g pulpa de macese cu 1 l apa rece, se lasa la macerat 12 ore se strecoara se adauga 100 g zahar si se completeaza cu apa pana la 1 litru. Se pastreaza la rece si se beau 3 cani / zi.
Ceaiul de macese
Se obtine prin oparirea fructelor cu apa clocotita 1 lingurita fructe zdrobite / 1 cana apa se fierbe maxim 5 min (unii terapeuti recomanda chiar fierberea vreme de 10-15 minute, dar acesta metoda distruge multe principii active).
Infuzia din fructe de maces
Infuzia sau decoctie scurta se prepara din 2 linguri de fructe ( pulpa maruntita) la ½ l apa clocotita se bea in cursul unei zile. Este bogata in vitaminele C si P. Ea se foloseste la tratarea arteritei, aterosclerozei, hipertensiunii arteriale si trombangeitei obliterante, deoarece mentine elasticitatea si permeabilitatea vaselor capilare. Pentru un tratament de lunga durata se va proceda in felul urmator: peste 7 linguri de macese zdrobite se pun 7 pahare de apa clocotita se acopera vasul cu un capac si se inveleste intr-un material care retine caldura, lasand fructele sa macereze 24 ore se strecoara, storcand bine macesele si se tine la frigider se beau 3 pahare / zi, la mesele principale. Se evita fumatul, ceaiul negru, cafeaua, dulciurile si alimentele bogate in amidon.
Infuzia de macese si fructe de catina alba
Se prepara din parti egale macese si catina peste 1-2 lingurite de amestec se toarna 1 cana apa fierbinte ( 200 ml) se lasa la infuzat 5 min, acoperit se poate folosi ca ceai alimentar in tot cursul anului se beau 2-3 cani / zi.
Infuzia combinata de macese
In ¼ l apa se pun la macerat, vreme de 8-10 ore, 3-6 linguri de pulbere de macese (fara seminte), dupa care se filtreaza. Lichidul rezultat se pune deoparte, iar planta ramasa dupa filtrare se fierbe cu inca ¼ l apa, timp de 2 min apoi, se lasa sa se raceasca. In final, se amesteca cele doua extracte, obtinandu-se aproximativ ½ l infuzie combinata, care se administreaza pe parcursul zilei.
Decoctul combinat de samburi de macese
In ¼ l apa se pun la macerat 2 linguri rase de seminte de macese (rezultate in urma cernerii pulberii) vreme de 8-10 ore se filtreaza cu multa atentie, asa incat sa nu se strecoare si perisorii de pe samburii maceselor (cu efect foarte iritant asupra aparatului respirator si digestiv). Lichidul rezultat se pune deoparte, iar semintele ramase dupa filtrare se fierb in alt ¼ l apa, timp de 10 minute se lasa sa se raceasca si se filtreaza. In final, se amesteca cele doua extracte, obtinandu-se aproximativ ½ l decoct combinat, care se administreaza pe parcursul zilei, in cure de maximum 14 zile, urmate de alte 14 zile de pauza.
Siropul de macese
Peste 200 g pulbere din pulpa de macese, fara samburi, se pun 800 ml apa clocotita se lasa la macerat 12 ore. Se adauga 500 g zahar brun, se amesteca pana la dizolvare pe foc foarte mic (preparatul nu trebuie sa clocoteasca!), dupa care se toarna in borcane mici cu filet se sterilizeaza in cuptor (de preferinta la 80 grade, nu mai mult) vreme de 40 min, dupa care se lasa sa se raceasca gradat. Se administreaza zilnic, cate 4-6 linguri.
Cidrul de macese
Se prepara ca si vinul cu drojdie de bere. Doza considerata medicinala este de maxim 2 paharele de 100 ml / zi depasirea ei avand desigur, efecte adverse, tinand seama ca totusi este o bautura hidroalcoolica.
Uleiul antirid
Se prepara dupa urmatoarea reteta: 30 g coaja de macese 100 ml ulei de grau incoltit. Se pune coaja de macese la macerat in ulei timp de 10 zile, agitandu-se zilnic se strecoara si se pastreaza in sticlute bine astupate, de culoare inchisa. Se aplica in fiecare seara, pe pielea umeda. Se lasa sa actioneze 30 min apoi, se sterge surplusul.

-Tratamente prevenive
- Boli de inima - Astfel, alaturi de fructele paducelului, macesele sunt adevarate campioane in prevenirea crizelor de anghina pectorala si infarct. Toamna si primavara se face un tratament de 1 luna cu pulbere de macese, din care se consuma 4-6 lingurite / zi, pe stomacul gol.
- Hipertensiune arteriala - Se recomanda ca minim de 2 ori / an sa se faca o cura cu pulbere de macese, din care se ia cate 1 lingura / zi, timp de 28 zile.
- Colecistita, litiaza si colici biliare - Ea se administreaza, cate 1 pahar, cu 30 min inaintea fiecarei mese, in cure de 30 de zile, urmate de cate 10 zile de pauza.
- Reumatism - la inceputul toamnei si al iernii, se recomanda o cura de 1 luna, timp in care se administreaza cate ½ l infuzie combinata de macese / zi.
- Cistita, nefrita - decoctul combinat de seminte de maces se administreaza dimineata, pana la ora 12, cate ½ l / zi, in cura de 2 saptamani, urmate de alte 2 saptamani de pauza. Din infuzia combinata obtinuta din pulpa maceselor se administreaza cate 1 pahar ( 200 ml), cu 15 minute inaintea mesei de pranz si a cinei, in cure de 30 de zile.
- Alergie - In prevenirea alergiilor, o cura timp de 45 zile, face minuni se consuma ½ l infuzie combinata de macese / zi. Cel mai bun moment pentru inceperea ei este la sfarsitul iernii -inceputul primaverii, asa incat efectul sa fie maxim in luna aprilie, cand incepe polenizarea .

- Infectii respiratorii –Un tratament de 3-4 saptamani cu macese previne infectiile respiratorii cum ar fi bronsita virala si bacteriana, pneumonia, viroza pulmonara, sinuzita, rinita etc.
Se administreaza pulberea de macese, cate 1 lingurita, de 4 ori / zi.
- Debilitate si anemie la copiii mici – Siropul de macese, se administreaza, cate 3-4 lingurite / zi, in cure de 60 zile, urmate de alte 20 zile de pauza. La sugari, se administreaza infuzia combinata de macese, cate 100-200 ml / zi, cu minimum 30 min inainte de alaptare.
- Scorbut, avitaminoza –Tratamenteul se face pe parcursul a 60 de zile, timp in care se administreaza cate 6 lingurite de pulbere de macese / zi.

- In afectiunile aparatului digestiv - au efecte in steatoza hepatica, hepatita cronica virala (A, B, C), litiaza biliara, dischinezia biliara, colecistite, gastrite (prin stimularea secretiilor), inflamatii intestinale, crampe si senzatie de voma. Prin stimularea digestiei (datorita continutului in pectine) se evita enterocolitele, inflamatiile mucoaselor, hemoragiile la stomac, diareea, dizenteria si intoxicatiile stomacale. Se prepara si administreaza infuzii concentrate, decocturi, macerate la rece, vinuri tonice si pulberi.
- In eliminarea viermilor intestinali - Se utilizeaza fructele crude sau uscate si macinate, amestecate cu miere de albine (2 parti fructe si 1 parte miere), care se consuma inainte de mese, pe stomacul gol, cate 2-3 lingurite / zi.
- Artrita reumatoida - S-a dovedit clinic ca la persoanele bolnave cu artrita reumatoida si osteoartrita, carora li s-au administrat oral, cate 5 g macese / zi, vreme de 90 zile, durerile reumatice s-au diminuat considerabil sau chiar au disparut

- Circulatie periferica deficitara si boli de inima – la venirea sezonului rece se face o cura de 60 zile cu sirop de macese, din care se iau cate 3-4 linguri / zi. O varianta mai puternica a acestui tratament este cel cu pulbere de macese, din care se iau de 3 ori / zi cate 2 lingurite. Aceste tratamente imbunatatesc circulatia la nivelul vaselor de sange de mici dimensiuni, precum si circulatia de la nivelul finei retele de vase capilare.
- Constipatie -Se administreaza infuzia combinata de macese indulcita cu miere de mana, cate ½ l, bauta dimineata, la trezire, pe stomacul gol. Interesant este ca decoctul combinat de seminte de macese, cate ½ l, administrat zilnic, are efect opus, tratand constipatia si fiind chiar un adjuvant valoros contra dizenteriei.
- Convalescenta - Se administreaza cate ½ pahar de infuzie combinata de macese, cu 10 min inaintea fiecarei mese.
- Febra - Se bea zilnic ½ - 1 l infuzie combinata de macese.
- Gripa, guturai - Se administreaza pulberea de macese, cate 6 lingurite / zi.
In afectiunile respiratorii, macesele au efecte remarcabile si in tratarea altor boli ale aparatului respirator ca: raceala, raguseala, rinosinuzita, faringita, astmul bronsic, pneumonia, tuberculoza si in cresterea rezistentei la infectii pulmonare. Sunt eficiente infuziile, decocturile si tincturile, de asemenea, pulberea de macese (1 lingurita la intervale de 1-2 ore) mareste capacitatea de a suporta febra, asigurand totodata eliminarea unor toxine si inhibarea bacteriilor din corp.
- Hemoragie menstruala - Se consuma cate 6 linguri de pulbere de macese / zi.
Obezitate, supraponderabilitate - Se recomanda o cura de 45 zile cu infuzie combinata de macese, din care se bea cate 1 l / zi.
- Spondiloza anchilozanta - Se recomanda o cura de 3- 4 luni cu infuzie combinata de macese, care se administreaza cu tot cu pulpa, pe stomacul gol, cate ½ l / zi.
- Sistemul nervos - Pentru aceste afectiuni se utilizeaza decoctul, pulberea si tinctura cu actiune sedativa.
- Tratamentul cu antibiotice - In timpul administrarii antibioticelor de sinteza si inca o perioada de 10 zile dupa terminarea acestui tratament, este foarte utila o cura cu infuzie combinata de macese. Se bea cate ½ l / zi de infuzie combinata, terapie care are ca efect imbunatatirea imunitatii (care este destul de serios afectata de curele, mai ales repetate, cu antibiotice), prevenirea reactiilor alergice la aceste medicamente, refacerea florei intestinale normale. In acest context, tratamentul cu macese, corelat cu cel cu antibiotice, ajuta la eliminarea mult mai rapida a infectiilor bacteriene.

Tratamentele externe constau in aplicarea de comprese sau masaje locale, cu decoct de macese, pentru dureri reumatice, imbunatatirea mobilitatii articulare, psoriazis, contuzii, intepaturi de insecte, micoze bucale, cuperoza (vinisoare subtiri pe obraji), dureri de urechi si diferite dermatoze alergice. Efect bun are si consumul de pulberi din pulpa fructelor uscate, luat 4-6 lingurite / zi. Macesele au avantajul de a combate ridurile in acest scop se fac aplicatii externe, locale cu ulei antirid, de regula, seara, la culcare.
Utilizari terapeutice ale florilor, frunzelor, a radacinii, lemnului si semintelor de maces

- Florile si frunzele- sunt folosite intern in boli de ficat, constipatie, dizenterie, hemoptizie, litiaza renala, astenie si cuperoza, etc. Se prepara o infuzie din 2 lingurite de flori si / sau frunze, la 200 ml apa clocotita se infuzeaza acoperit timp de 10 minute se beau 3 ceaiuri / zi.
Siropul din flori si / sau frunze este consumat pentru efectele sale tonice, intaritoare si depurative la copii, persoane anemice, in convalescenta si fara pofta de mancare. In acest scop, siropul se prepa din 250 g flori si / sau frunze si 1 ½ l apa clocotita se lasa la macerat timp de 12 ore se strecoara si se adauga 500 g zahar sau miere de albine, apoi siropul se fierbe din nou pana la consistenta optima.Infuzia din frunze are rol cicatrizant- se fac spalaturi pe ulcere, rani, ulceratii, etc. Florile proaspete de maces constitue un excelent laxativ pentru copii. Se prepara o infuzie din 10 g flori la 250 ml apa clocotita. Ceaiul se poate indulci cu 1 lingurita de miere.
- Radacina macesului - Taiata in bucatele mici, se prepara sub forma de decoct. Se fierb, timp de 15 minute, 2 lingurite de radacina in 500 ml apa. Sub aceasta forma, macesul are efect asupra pietrelor la vezica biliara si la rinichi.
Lemnul de maces - Decoctul din lemn de maces se foloseste pentru bai contra bataturilor.
- Samburii de maces - Sunt eficienti in caz de palpitatii, hemoragii, hemoroizi, menstre neregulate si colite cronice se poate folosi decoctul din 1- 2 lingurite seminte zdrobite la 200 ml apa se fierbe 5-6 minute si se beau cate 2- 3 ceaiuri / zi.
-In instabilitate nervoasa, neliniste, teama -permanenta si agitatii nocturne se recomanda tinctura din seminte, din care se iau cate 30 picaturi de 3 ori / zi.

In tratamente externe, florile si frunzele au efecte in rani, ulceratii, arsuri, dureri de ochi, pentru care se prepara o infuzie cicatrizanta folosita la spalarea ranilor, precum si tinctura pentru comprese pe rani si ochi. In caz de raceala este indicat otetul din flori pentru frectii locale.

Cadou traditional Craciun

- Set caciulita si frac Mos Craciun din polar pentru sticla de vin/sampanie
- Cizmulita Mos Craciun din polar cu ciucurei (se poate pune ceva in ea)
- Cos din nuiele de salcie decojite, impletite de mana, cu husa din bumbac dantelata pe margini
- Dulceata traditionala din capsuni/afine/mure (contine
doar fructe si o cantitate minima de zahar, fara alti conservanti)
- Fursecuri traditionale cu gem (dupa o reteta veche de
200 ani) pachet 90 grame
- Turta dulce traditionala (romaneasca/elveiana) (dupa o reteta veche de 200 ani) pachet 90 grame
- Decoratiuni textile unicat (stea, clopotel, inima, brad), 2 bucati

Cosul este ambalat in celofan, legat cu snur natur, insotit de o crenguta de brad si o poveste tematica.

Fursecurile si turta dulce sunt realizate in casa, dupa retete foarte vechi si sunt propuse la Directia Agricola pentru atestarea lor la minister ca produse traditionale. Detinem autorizatia de fabricare si vanzare de la Directia Sanitar-Veterinara.

7. Prajitura ce impresioneaza prin simplitate – Revani

Cunoscuta sub diferite nume în diverse tari, aceasta prajitura dulce facuta din gris si imbibata in sirop este o favorita printre iubitorii de preparate din bucataria turceasca. Deseori se adauga si apa infuzata cu flori de portocal si fistic tocat, acest desert fiind un excelent mod de a incheia o masa copioasa.

Curățarea în profunzime

Covorul se spală cu apă și săpun

Dacă este foarte murdar și nu e un covor deosebit, ci unul obișnuit. Ai nevoie de un burete impregnat cu o soluție compusă din apă călduță și 1-2 picături de detergent de vase manual. Se stoarce bine buretele și se freacă ușor covorul, apoi se clătește cu o cârpă de microfibră umedă. Se usucă frecând covorul în toate direcțiile cu un burete de prosop. Se lasă să se usuce bine.

Curățarea covorului cu un aparat cu aburi

Dacă nu este foarte murdar se poate curăța cu un aparat cu vapori de apă. Iată la ce trebuie să fi atent:

  • Verifică dacă ies culorile, fiindcă se poate decolora din cauza temperaturii înalte
  • Nu folosi prea multă soluție de curățat
  • Nu umezi prea tare covorul pentru a-i asigura o uscare rapidă
  • Optează pentru un aparat suficient de puternic pentru a putea extrage soluția de curățat.

Trucuri pentru curățarea covoarelor

Iată cum procedezi:

Varsă apă caldă în aparat și adaugă soluția. Pune covorul într-un loc unde poate sta fără să calci pe el până la uscarea completă. Utilizează aparatul de mai multe ori, frecându-l bine, fără să rămână urme și fără să îl uzi prea tare.Clătește soluția de curățat cu apă curată de la robinet. Clătitul este esențial pentru a păstra calitatea covorului tău.

Curățarea covorului cu apă și amoniac

În cazul în care covorul este foarte murdar și pătat. Dacă este de lână, se freacă cu o cârpă îmbibată în apă călduță cu săpun, în care ai adăugat câteva picături de amoniac. Miscările se fac în toate sensurile, insistând pe pete. Lasă produsul să acționeze un pic, apoi clăteșete cu o cârpă înmuiată în apă călduță.

Usucă covorul prin frecare cu o cârpă uscată sau o mănușă de baie din burete. În final poți folosi un uscător de păr cu aerul călduț. Careful! Amoniacul se manevrează cu precauții! Pentru a nu inhala vaporii te poți proteja cu o mască sau un fular. Deschide fereastra! Fă un test în prealabil să vezi dacă rezistă culorile și țesătura.

Cum se curăță covoarele cu sodă cristalizată

Este o metodă recomandată pentru covoarele foarte murdare și pătate. Se ia un burete înmuiat și stors într-o soluție compusă din apă călduță și sodă de rufe (1 l de apă călduță și o ceașcă de sodă) Se clătește cu un burete înmuiat în apă curată. Se usucă în toate sensurile cu o mănușă din burete.

Curățarea covoarelor cu oțet de vin

Dacă este un covor pătat de grăsime și murdar. Pune într-o găletușă 500 ml oțet de vin alb, 200 ml apă călduță și 2 linguri de detergent de vase. Îmbibă un burete în această soluție, stoarce-l, apoi curăță pe pătrate de 20 cm latura, insitând pe pete. Clătește cu o cârpă umedă. Folosește o mănușă de toaletă, acționând în toate sensurile. Lasă să se usuce.

Curăță covoarele cu frunze de tei

Când sunt umede, acoperi covorul cu ele și le lași să se usuce, apoi

Poți curăța covoare cu spumă de ras

Aplică un strat gros de spumă de ras pe suprafața covorului. Cu ajutorul mânilor întinde bine spuma peste tot. Las-o să acționeze minimum o oră. Apoi, freacă cu un burete curat. Mai poți lăsa spuma să acționeze toată noaptea și apoi să dai covorul cu aspiratorul.

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