Mini Roll Tart

Ingredients

6 yolks
1.5 eggs white
75 gr Melted Butter
75 gr Sugar
50 gr Mixed of Wheat, Milk, Cornmeal Flour
0.5 tsp Cake Emulsifier
Strawberry Jam
Chocolate Block

Directions


1. Mix yolks, white eggs, sugar and cake emulsifier, then stir until thick enough.
2. Add wheat flour and melted butter.
3. Pour the dough into baking pans.
4. Cook until the dough is cooked through then remove from the heat.
5. Spread strawberry jam at the cake surface.
6. Roll the cake tightly.
7. Slice the cake in small size, and dip into melted chocolate block.
8. Cool them in a minute.

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Health Benefits of Chocolate


A chocolate bar a day keeps the doctors away!
Research Reveals: Chocolate May Be Good for You

Recently studies on chocolate have been published that illustrate the many health benefits it provides. For nearly half a decade chocolate lovers have been told to avoid this treat, but as we further our research on the everyday foods we eat, we begin to realize that we have been misled about the health-related risk-reward ratio of chocolate.
First, cocoa, the main component in chocolate, contains Phytochemicals called flavonoids also found in red wine, green tea, and fruits and vegetables. Flavanoids contain antioxidants, which are beneficial in that they block arterial damage caused by free radicals. Flavonoids are also associated with a reduced risk of cardiovascular disease and some cancers. Chocolate contains stearic acid, which is a neutral fat that does not raise bad cholesterol and a recent study in the Journal of the American Heart Association also shows that dark chocolate might lower your blood pressure and improve insulin resistance.



Chocolate also contains Tryptophan; a chemical the brain uses to produce serotonin. Serotonin is a neurotransmitter that has been proven to be an anti-depressant, as well as generate feelings of ecstasy or love, so not only can it benefit you physically, but mentally as well. Other substances, such as theobromine and phenylethylamine, have a stimulating effect.
Contrary to popular belief, chocolate only contains small amounts of caffeine. A cup of decaffeinated coffee actually contains more caffeine than the average serving of chocolate, though the misconception might stem from a popular combination of coffee or espresso beans with chocolate in many desserts and beverages.
Research also proves that candy eaters live almost a year longer than those who abstain. Similarly, a Harvard University study found that men who ate chocolate live longer than those who didn’t.
Dark chocolate, with its higher cocoa to sugar ratio may actually inhibit tooth decay and lead to fewer cavities as well as potentially whiter teeth. Milk chocolate is also on the list of least likely to cause tooth decay because of the combination of phosphate and other minerals in its structure.
Chocolate is also a good source of carbohydrates as well and is an excellent source of quick energy and a powerful fighter of fatigue. On the other hand, pediatricians are saying that there is no link between the sugars found in chocolate and restlessness or attention-deficit-hyperactivity type disorders (ADHD) found in children.
Probably the leading misconception about chocolate is that it causes acne. This has been disproved, however, by the University of Pennsylvania’s study of 65 acne sufferers. All were instructed to eat large amounts of chocolate; 46 showed no change in their condition, 10 got better and 9 got worse, results showing no direct correlation between chocolate consumption and acne.
Researchers in Oakland, California at Children's Hospital & Research Center have discovered that the same flavonoids that are also associated with a reduced risk of cardiovascular disease can limit the development of fluids that cause diarrhea. Young children under the age of five and senior citizens are the most likely to develop several health problems linked to dehydration.
It is true that chocolate contains “cannabinoids,” chemicals that have a similar affect on your brain as marijuana, a person would have to consume nearly 25 pounds of chocolate in one sitting to get “high.”
In addition, cocoa contains many vitamins including vitamins A, B1, C, D, and E, and is also the highest natural source for Magnesium. A lack of magnesium in diet has been linked to joint problems, heart disease, hypertension, diabetes, and pre-menstrual tension (PMT or PMS), just more reasons to increase your chocolate intake.

Source : http://www.lakechamplainchocolates.com

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Mini Chicken Mushroom Pie

Ingredients

200 gr Wheat Flour
150 gr Butter
1 egg yolk
25 gr Softened Sugar
1 Tbsp Cooking Oil
1 Blade Onion Leaf
100 gr Chopped Chiken
100 gr Button Mushroom
50 ml Dairy Milk
Salt
Ground Pepper
Cornmeal Flour
Sausage, slice slighty.
Lettuce
Cold Water

Directions


Pies
1. Stir butter, sugar and egg yolk until creamy.
2. Add wheat flour, beat well.
3. For each pie, shape the dough in a small pie molder.
4. Bake at 180 degrees for 15 minutes.

Fillers
1. Saute onion leaf until fragrant.
2. Add chopped chiken, button mushroom, salt and ground pepper.
3. Pour milk and cornmeal flour, stir until completely combined and cooked.


Fill the pies with fillers, add a piece of lettuce and a slice of sausage.

Ready to served.

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Button Mushroom (Agaricus bisporus)

Agaricus bisporus, known as table mushroom, cultivated mushroom or button mushroom, is an edible basidiomycete fungus which naturally occurs in grasslands, fields and meadows across Europe and North America, though has spread much more widely and is one of the most widely cultivated mushrooms in the world. The original wild form bore a brownish cap and dark brown gills but more familiar is the current variant with a white form with white cap, stalk and flesh and brown gills.

Some grocery stores in the Western world sell this mushroom in canned and fresh preparations. An agaric, its gills are often left on in preparations. It can be found cooked on pizzas and casseroles, stuffed mushrooms, raw on salads, and in various forms in a variety of dishes. Some mycologists, including Paul Stamets, have raised concerns that this mushroom contains trace quantities of a chemical agaritine known to have carcinogenic properties, though whether levels are sufficient to cause harm in consumers is debated.

Taxonomy and Naming
Agaricus bisporus is known by many names several of which refer to different stages; "button mushroom" when sold, collected or eaten in young, unopened form, "Crimini mushroom" or "baby bella" as an immature portobello, or "Portobello mushroom" as a large brown mature mushroom. It is known as the champignon de Paris in France. It is also often called simply "champignon" (the french word for "fungus") in several languages.
The cultivated mushroom is a member of the large genus Agaricus, which has numerous members which are edible, tasty and collected worldwide. The next best-known is the commonly collected wild mushroom (A. campestris), known in North America as the meadow mushroom or field mushroom in England and Australia. This can be found throughout much of the United States and Europe.
The common mushroom has a complicated taxonomic history. It was first described as a variety (var. hortensis) of A. campestris in 1884, before Danish mycologist Jakob Emanuel Lange reviewed the cultivated form, naming it as a variety Psalliota hortensis var. bispora in 1926, its epithet derived from its two-spored basidia (as distinct from other members of the genus which had four-spored basidia). Mõller and Schäffer raised the mushroom to species status as Psalliota bispora in 1938. It was given its current binomial name of Agaricus bisporus by Emil J. Imbach upon the renaming of Psalliota to Agaricus in 1946.
The earlier Agaricus brunnescens was a name coined by Charles Horton Peck in 1900 and proposed as the correct name for the mushroom, however this description referred to a four-spored collection and cannot be ascribed to A. bisporus.

Culinary Use
There have been few studies on the nutritional value of mushrooms, with what is known derived from chemical analyses of the composition and few animal studies. Thus much of what is said about their nutritiousness is speculative. The water content of fresh Agaricus bisporus has been measured at 89%.
Common mushrooms are fairly rich in vitamins and minerals. The mushroom contains high amounts of vitamin B group, sodium, potassium and phosphorus. Raw mushrooms are naturally cholesterol and fat free. The mushrooms also have very low energy levels — five medium-sized common mushrooms added together only have 20 calories.
Common mushrooms have a unique flavor that can be matched by few other mushrooms. No specific flavor can be defined; most people describe the mushroom as "plain", but other people say that the common mushroom tastes slightly sweet or "meaty".
Like potatoes, apples and avocados, table mushrooms oxidize ("rust") quickly when exposed to air. When sliced and exposed to air for ten minutes or more, the mushrooms quickly soften, turn a brownish color, and lose their original flavor.


Agaricus bisporusNutritional value per 100 g (3.5 oz)
Energy 20 kcal 90 kJ
Carbohydrates 3.3 g
- Sugars 1.7 g
- Dietary fiber 1.0 g
Fat 0.3 g
Protein 3.1 g
Thiamin (Vit. B1) 0.08 mg 6%
Riboflavin (Vit. B2) 0.4 mg 27%
Niacin (Vit. B3) 3.6 mg 24%
Pantothenic acid (B5) 1.5 mg 30%
Vitamin C 2 mg 3%
Iron 0.5 mg 4%
Percentages are relative to USrecommendations for adults.Source: USDA Nutrient database


(Source : Wikipedia)

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