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TammyWhite › New article
7 years ago

The praying mantis is an insect of medium size very recognizable and known for the strange position of its front legs, with which it seems that it is praying. There is a lot of talk about their habits and their behavior, and today we are going to tell you everything you need about this species.

The praying mantis is an insect that measures between 10 and 12 cm long. It has an elongated thorax and two long antennae that come out of the head. The front legs, which always seem to be in a position to pray, have thorns with which they hook their prey. The females are usually a little larger than the males. The color of the praying mantises depends on the medium in which the last shed of skin was made. Its color may vary from green to brown to camouflage. That is, if you move in an area with a lot of grass, it will be green. If the straw abounds, it will be of yellowish or brown tones. Therefore, the mantis camouflages itself very well in its habitat and it is difficult to see it.

One of the characteristics of mantids and the rest of the mantidae species is that they can move their heads 180º to observe also over their backs. Their life expectancy is around one year, and they go through 6 changes to reach adult size. They are born from eggs laid by females (hundreds in each laying), and when they are young, they have the same appearance as an adult mantis, but in a much smaller size. Contrary to what some people believe, the praying mantis is not poisonous or itchy. In addition, it helps control the pests of certain insects in open spaces. So we could say that it is even beneficial to have mantids in our gardens.

The mantis is carnivorous and a predatory patient. He is able to wait for his prey, whom he expects almost immobile and attacks by surprise and quickly. The praying mantises feed, above all, on moths, flies, crickets, grasshoppers ... Although there are testimonies that prove that in case of opportunity, they can hunt and eat amphibians or reptiles, and even small birds. A study states that praying mantises hunt small birds (such as hummingbirds) more often than we think. In addition, they hunt with their powerful front legs, which shoot at a speed imperceptible to the human eye, and with their thorns they catch their prey. Mantis are solitary insects that usually live independently. They only meet to mate, and if two or more males coincide, they will fight to the death. Only the last living can mate. It is known the behavior that some females have of eating the head of the male after mating, but it is a less common behavior than what is believed.

The praying mantis emerged in Europe and Asia, and man introduced it artificially in North America. Today mantis can be found throughout Europe, the upper two thirds of Asia, almost all of North America, and in a couple of locations in central Africa and in the southernmost part of South America. The mantis is a field insect and is found in orchards, grasslands or unhumanized sites in general. It is not an insect that we will find walking around the city. If not, he likes to camouflage himself among the grass, the leaves and the branches of the trees. Only then can he wait for his prey taking advantage of the environment. Despite being a carnivorous insect of a larger size than usual (although in comparison with the insect kingdom it is considered to be medium size), it hunts prey of its size or larger, like birds, the mantids They have become fashionable as pets.

To have a mantis as a pet, you need a terrarium in which you can live. It should not be so big that it can not find its prey, but it should not be so small that it does not have space to move. To feed it, live insects that it can hunt must be supplied. The terrarium should be sprayed every day with fresh water, to maintain a good level of humidity, and so that it can drink the drops of condensed water. You can hunt a praying mantis in a garden or buy eggs at a specialized store. Of course, they must live alone, because if not, they would fight among themselves.

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The praying mantis is an insect of medium size very recognizable and known for the strange position of its front legs, with which it seems that it is praying. There is a lot of talk about their habits and their behavior, and today we are going to tell you everything you need about this species. T... Read more

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TammyWhite › New article
7 years ago

The fried canes filled with cream are one of the most typical desserts of Galicia.

One of those dessert recipes that do not usually miss at parties and on any occasion when the family gathers. Any excuse is perfect to bring to the table a tray overflowing with canes and share them in the middle of a lively chat. Always accompanied by a shot of coffee liqueur, a sweet wine or hot chocolate.
To prepare this recipe very simple ingredients are used, of those that we have at hand at all times.

It is not a complicated recipe although it requires your time (both the canes and the custard must be cold at the time of filling them so they do not soften) and patience. Because to get the right consistency of the pastry cream you have to stir continuously.

There is no doubt that the result, mixed with the crunchy touch of the outside and the delicate texture of the custard, is worth it!

Ingredients for the canes: 
500 gr of wheat flour
1 egg
Sunflower oil
Sugar
Salt
Water

For the pastry cream: 
500 ml of whole milk
100 gr of sugar
6 eggs
40 gr of starch or corn starch
Vanilla essence (optional)

Preparation of the dough and rolling of the canes

Sprinkle the molds with flour so that the demoulding is easy and we leave them nearby.
We beat an egg, we add 200 ml little by little. of water so that it mixes well and we reserve.
On a baking tray or a large dish spread the flour and sprinkle a teaspoon of salt. With the help of the hands we make a hole in the middle of the flour to accommodate the rest of the ingredients.
Pour 2 tablespoons of sugar and 2 of sunflower oil into that hole. We also throw the beaten egg with water.
We began to stir the contents of the hole in a circular direction with a fork, incorporating the flour from the walls little by little until it had a dough.
We spread a handful of flour on a counter, place the dough and knead it for about 15 minutes until you have a consistent and uniform ball.
With the help of a roller we extend the dough until we have a circle of only two or three millimeters thick. We cut it lengthwise into tapes about three centimeters wide with a knife.
We take a mold and begin to roll from the tip (ensuring that we do not leave a hole); with each turn we partially cover the previous round and when we reach the mouth of the mold we cut the excess mass. With the longer strips it will give us two reeds.
Frying of the canes
Heat a couple of fingers of sunflower oil in a non-stick pan and when it is hot, fry the canes until they are golden brown on both sides.
We are taking them to a covered source of kitchen paper so that they release the excess oil. You have to be very careful because inside the molds there may be hot oil and it is very easy to burn with it when moving them.
While the cañas cool, we are preparing the pastry cream.

Preparation of the pastry cream.

In a cup we throw the 40 gr. of corn flour and cover with a little milk. We stir until it has mixed well.
Heat the rest of the milk in a pan with a couple of tablespoons vanilla essence
In a bowl we mixed with a manual rod 6 egg yolks. Separate the egg whites previously with sugar, until uniform. We incorporate the corn flour diluted in milk little by little while stirring.
When the milk in the fire comes to a boil, we remove it and let it warm up.
Once the milk is warm we are pouring it little by little into the bowl while stirring with the rod.
Pour the mixture into the casserole and place over medium heat. Constantly stirring until it thickens and achieves the consistency we seek.
We put the cream on a plate and cover it with transparent film so that it does not crust, let cool.
With the help of a pastry sleeve and with the cold cream (so that the dough does not soften). Fill the canes once unmoulded, we are placing them in a tray. Sprinkle with a little sugar or icing sugar and go.
We already have a long-life dessert prepared to enjoy as a family or to invite friends ...

Tips for some fried roasted canes

The amounts of this recipe give about 24 canes (depends on how much the dough is stretched).
We must bear in mind that if we do not have enough molds it will be necessary to unmold. Cleaning excess oil from the mold and rolling strips of dough continuously until exhausted.
The only specific thing we need for this dessert are molds (usually conical). Although they are easy to find, you can buy them in any store with a section dedicated to baking.
The dough is rolled around these and after frying the canes it is filled with the help of a pastry bag. We can use one with a certain mouth or use those comfortable disposable sleeves.

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The fried canes filled with cream are one of the most typical desserts of Galicia. One of those dessert recipes that do not usually miss at parties and on any occasion when the family gathers. Any excuse is perfect to bring to the table a tray overflowing with canes and share them in the middle... Read more

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TammyWhite › New article
7 years ago

Dreams are a physiological need, which has our brain to eliminate tensions and rest. Our worries or problems, directly influence our mood and, of course, in our brain, who to eliminate these tensions or concerns, expresses them through dreams. We all have at least 4 dreams per night, sometimes... Read more

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TammyWhite › New article
7 years ago

A whole song of liberation, the cocktail CubaLibre is a classic in the world of cocktails and is now popularly known as cubata. It had its origin in the times of José Martí when both Cubans and North Americans maintained excellent relations, like Ron Bacardí and Coca-Cola, and it has to do wi... Read more

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TammyWhite › New article
7 years ago

It is a fresh, healthy and tasty dish, ideal for summer menus but that we can consume all year. We can prepare it one day a day or even fit us into a special lunch or dinner, for when we are going to celebrate something at home, or when we go on a picnic or to the beach.
It is a very simple and safe recipe that will conquer you.

Ingredients:
2 tails of fresh monkfish (600 gr.)
300 gr. of cooked prawns
1 tomato
2 scallions
1 small red pepper
1 small green pepper
black olives

Vinaigrette: 
extra virgin olive oil, apple cider vinegar, salt, black pepper and 1 orange juice.

Making: 
As I said, it is a simple recipe, and after a few steps we will have it ready. We start by cleaning the monkfish tails, removing the skin and fins, you can ask the fishmonger who will do it without problem.

The prawns have to be boiled, I bought them already cooked to get work ahead. We open them and we only have our tails.
We cut them into small pieces. The heads and shell can be used for a fish fumet.

Cook the monkfish for 5-6 minutes in boiling water with salt to taste. We remove and reserve, to cool down.

We wash the vegetables, and chop them in fine "brunoise" (very small dice). 
We remove the seeds from the tomatoes, and we also chop them in small cubes. 
We add everything to the fountain where we will serve.
Once the fish is cold, we easily separate the monkfish meat from the central spine. 
Each one of the loins is chopped into cubes, of a size that we can then eat them in one bite. 
Add the shrimp tails and the monkfish (chopped) to the plate.

The vinaigrette:
We are going to use 3 parts of oil for 1 of vinegar. 
In a glass jar, mix 6 tablespoons of olive oil, 2 of apple cider vinegar, the juice of 1 orange, salt and pepper to taste.

We cover the bottle, and move with quick movements up and down. In this way we get the vinaigrette to emulsify perfectly. 
Let's pour over the rest of the ingredients, and mix well. 
Let in the refrigerator at least 1 hour to cool, and then be cool.

Serve and enjoy it!

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It is a fresh, healthy and tasty dish, ideal for summer menus but that we can consume all year. We can prepare it one day a day or even fit us into a special lunch or dinner, for when we are going to celebrate something at home, or when we go on a picnic or to the beach. It is a very simple and saf... Read more

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TammyWhite › New article
7 years ago

Let's go to prepare some delicious Argentinean fried cakes to accompany a good bitter mate or delicious coffee Ingredients: 1/2 kg of flour 4 tbsp of fat or butter 1/2 cup of water 2 cditas of salt cow fat or oil for frying, c / n Preparation: Put the sifted flour in a bowl and place... Read more

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TammyWhite › New article
7 years ago

Do you see this succulent cheese cake with quince jam? Do you want to do it? Today I bring you the recipe, the best of all is that you do not need an oven! Ingredients: For the base. 150 gr of cookies 70 gr of butter (melted) For the filling. 600 gr of cheese (creamy) 400 gr of milk (... Read more

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TammyWhite › New article
7 years ago

Do you want to know how to make mussels to the vinaigrette?
To prepare these mussels to the vinaigrette is the sea of simple. All you have to do is cook this delicious mollusc and then pour the vinaigrette over it. There are no more steps.

The vinaigrette is basically a mixture of vegetables cut into squares and dressed with oil and vinegar. It does not need salt, since the mussel, by itself, is quite tasty. To comment that, for the realization of the vinaigrette, the proportions that I have used in the dressing I have put them to my pleasure. I recommend that when you are doing it try and rectify oil and vinegar as you want.

Ingredients:
2.5-3 kg of mussels (weight with shell)
1 red pepper
1 green pepper
1 purple onion, spring onion, or sweet onion
1 tomato
Extra virgin olive oil
A good vinegar (for example Sherry vinegar)
A splash of white wine (optional)

To cook the mussels:
½ glass of white wine
2 or 3 laurel leaves

Elaboration:
First of all, check and clean the mussels.
We must discard those that are broken because they are not recommended for consumption.
Then, those that are open, you have to hit them to check that it closes. If you do not, you also have to discard them.
Then, scrape the shells to remove the fat dirt they have stuck on and then rub them with a stainless steel scouring pad that will come in handy to leave the shell clean.
Finally we give a quick rinse with cold water.
In a large pot, we toss the white wine and the laurel.

We put the mussels and put to heat on a high heat.
We cover and when the steam begins to escape we control the mussels. As soon as they are opened, we remove them from the fire. This takes very little.
Let it cold down.

While the mussels are cooling, the vinaigrette is prepared:
Wash the peppers well, remove the stem and empty the seeds. You can cut the white strips they have inside. Cut them into small squares.
Peel the onion and cut it also the same size as the peppers.
Wash the tomato and cut it in half horizontally. Remove the pulp and cut the meat remaining in squares.
In a bowl, mix the vegetables and dress with a couple of tablespoons of extra virgin olive oil and 1 tablespoon or 2 of a good vinegar. Optionally a splash of white wine (very little) fits very well. Reserve.

Once the mussels were cold, we removed one of the shells and placed the mussels on the serving dishes.

We spread the vinaigrette above.
And that's it. Ready to serve. Bon Appetite!

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Do you want to know how to make mussels to the vinaigrette? To prepare these mussels to the vinaigrette is the sea of simple. All you have to do is cook this delicious mollusc and then pour the vinaigrette over it. There are no more steps. The vinaigrette is basically a mixture of vegetabl... Read more

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TammyWhite › New article
7 years ago

The Golden fish is a fabulous fish with a tough meat that can be cooked in many ways, baked, fried in the barbecue ... Its fleshy texture and its sea flavor allow the bream to combine with aromas and strong herbs. Garlic, lemon, parsley and olive oil are key ingredients, but there is much more variety.

Today we are going to cook some succulent baked Golden fish. 
It is an incredibly easy dish to prepare, which you will have ready in a very short time. You can serve it as a starter at lunchtime or as a main course at dinner time accompanied by a little salad.

Following the indications of this recipe you can prepare many other dishes, simply changing the type of fish or adding other ingredients (such as all kinds of vegetables), you will achieve very healthy elaboraicons to enjoy at any time of the year.

Ingredients for 1 person:
Golden fish (dorada) - 500 grams
Potatoes - 200 grams
Onion - 1 unit
Garlic cloves - 2 units
Lemon - 1/2 unit
Salt to taste
Black pepper - to taste
White wine - 100 milliliters
Parsley - 1 large spoonful
Olive oil - 3 large spoons

Making :

First, we peel the potato and cut it into thin slices. We put a little olive oil on the base of a baking dish, and distribute the potatoes on top of it forming a bed on which we will put the sea bream. We also put a pinch of salt.
Remove the skin from the onion, cut it into julienne and place it on the potato bed. Pour a little more oil and season lightly.
We add the wine and cover the source with a piece of aluminum foil. We take the source to the oven, preheated to 200 º C, and bake for 25 minutes or until the potatoes are almost ready.
Meanwhile, we peel the garlic cloves and press them or finely chop them. After that, we put them in a small bowl. We also put a little salt in the bowl, the ground pepper and the chopped parsley.
Pour the juice of half a lemon into the bowl and mix with the help of some rods. Add a little olive oil and mix again.
Open the sea bream and distribute inside the dressing that we have just prepared. Next, we cut several slices of lemon into half slices.
With the help of a knife, we made several cuts on the outside of the body of the bream. We introduce half a slice of lemon in each cut.
After 25 minutes, we take out the source of the oven and remove the aluminum foil. Place the bream inside the dish, bring it back to the oven and bake 25 minutes more.
Finishing the cooking time, we take out the source of the oven and immediately serve our bream accompanied by the potatoes and onion.

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The Golden fish is a fabulous fish with a tough meat that can be cooked in many ways, baked, fried in the barbecue ... Its fleshy texture and its sea flavor allow the bream to combine with aromas and strong herbs. Garlic, lemon, parsley and olive oil are key ingredients, but there is much more varie... Read more

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TammyWhite › New article
7 years ago

Today I bring you a new cake, one of those that are quick and easy to prepare; This lime pie with a touch of ginger is very tasty and is the perfect ending to any lunch or dinner for this summer. In case ginger scares you, I will tell you that with the amount it takes practically not noticed, but yo... Read more

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