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The yolks are mixed together with the sugar and powdered milk. If the mixture is too viscous, add a little milk. After the mixture has become like a cream, add the rest of the milk and white chocolate. Bring to a boil over low heat, stirring constantly. When it has acquired the consistency of a sour cream, set it aside and leave it to cool.
Add Nesquik cocoa, mix well. Add mascarpone, mix and put in the freezer until completely frozen.
Blackberry with Nesquik nut and instant cocoa
This cake is easy to make, and its taste will definitely remind you of childhood.
TABLE FOR: 10
READY IN: 60 minutes
• 100g butter
• 200g sugar
• 2 eggs
• 2 tablespoons Nesquik instant cocoa tip
• 280g white flour for cakes
• 250ml sweet cream
• 250ml whole milk
• 1 sachet of baking powder
• ground nuts
How do you prepare?
Mix the butter with the sugar and then add the two eggs one at a time. In the meantime, mix carefully. Add milk and cream to this composition one at a time and combine the ingredients until they blend perfectly with each other.
In a separate bowl, mix the flour with the Nesquik cocoa powder and baking powder until it reaches a uniform color.
Carefully sprinkle the flour mixture, cocoa powder and baking powder over the first composition and carefully incorporate. Then add the walnut pieces. In the meantime, you can turn on the oven at a medium temperature.
Pour all the dough into the tray covered with baking paper and bake the cake for 40-45 minutes. In the meantime, you can check the cake to see if it's ready. How? Take a toothpick, put it in the cake, and if the dough remains on the stick, it means that you have to leave it for another 5-10 minutes. If there is no dough left, it means you can take it out.
After the cake is ready and the kitchen invaded by the delicate smell of Nesquik cocoa, let it cool well. For an extra childhood, serve it with a glass of milk and two or three teaspoons of vanilla-flavored ice cream.
Strange about Japan. Otherworldly toilets and noodle-flavored ice cream
In the 21st century, many travelers not only want to lie on the beach, but also to learn the culture of the country and its people. You can always expect to make interesting discoveries, especially if you are in an authentic place like Japan. Here are some oddities about Japan that demonstrate how rigorous and careful this people are.
Nestlé launches first parent nutritionally balanced cookbook in the Nestlé for Healthier Kids Initiative
Nestlé reaffirms its commitment to improving the quality of life for people around the world and contributing to a healthier future by launching the first parent-to-parent healthy recipe book for the Nestlé for Healthier Kids Initiative. The secret ingredient in children's nutrition is the example of parents and family. If the family eats healthy, in a quiet and loving atmosphere, the children will also eat healthy. A healthy relationship with food must be developed from childhood.
The Nestlé for Healthier Kids Recipe Book, written with the input of several parents and chefs, aims to show us how easily we can prepare nutritionally balanced dishes with our children, involving them in the whole process, from purchasing ingredients to washing. dishes after dinner. The Nestlé for Healthier Kids Recipe Book contains the recipes of chefs and food bloggers Chef Sorin Bontea, Chef Ștefan Popescu, Greta Apostol and Larisa Sferle, who are also parents, the recipes of parents in their communities, as well as 56 recipes of the community of parents of the national movement ,, And I live healthy! - SETS ”, a program included under the umbrella of the Nestlé Initiative for Healthier Kids. Each recipe is well structured and easy to follow even by those who have less experience in the kitchen, it has nutritional values and recommendations. All the recipes in the book are extremely valuable because they are simple, traditional and easy to cook with local ingredients, are balanced respecting all categories of nutrients (carbohydrates, fats, proteins), and are made by Romanian parents for Romanian tastes.
The Nestlé for Healthier Kids Recipe Book can be downloaded here.
"Nutrition is very important both for growth and development during childhood, and for the prevention of diseases in adulthood. Nutrition influences our well-being, both physical and emotional. In Romania, the figures show that 1 in 4 children are overweight or obese, only 26.9% eat vegetables daily and just over 42% eat fresh fruit daily . Most often, the imbalance occurs in the family, before the little one is exposed to the influences of the extra-family environment. A child learns from the examples seen in the family. At Nestlé, we believe that healthy eating habits are formed from the earliest years of life and it is essential that parents provide their children with a proper food education. That's why we created several tools that help parents, such as NutriPorția and now the healthy and easy-to-cook recipe book with the little ones. We want this book to be a guide for parents in Romania and to help them make healthy choices for their children ", says Nicoleta Tupiță, Nutrition Health and Wellness Manager, within Nestlé Romania.
Balanced nutrition at any age is defined by 3 basic elements: variety, adequate caloric intake and a correct distribution of macronutrients in the daily menu. After the age of 1, children can participate in family meals, they can eat at the same meal with their parents. Thus, children acquire a healthy relationship with food, and parents must set an example for them.
The nutritional needs of children vary greatly depending on their age and stage of development. The accelerated growth of children in the first years of life must be supported by an adequate diet, both caloric and nutritious. Given that children's needs evolve with them, following a few simple steps, an age-appropriate nutritional plan can be established: assessing nutritional status, determining caloric needs according to age, ensuring variety in diet and setting portions.
“When you are a parent, the experiences of other parents can be of real use to you, because they are a source of inspiration for your child's daily menu or even a help for the more capricious ones, because they are tried, they are real, they come from other parents' houses to you. Here we gathered together, those of us who have tried these experiences, and we put on paper some delicious, but also healthy recipes, so from parent to parent ", says Chef Ștefan Popescu.
Studies [2,3,4] show that there is a correlation between diet and school performance, taking into account the role of nutrition in the development of the brain at the beginning of life, but also cognitive functions. Thus, some nutritional deficiencies can affect children's ability to concentrate and memorize. Iron, vitamins B1, B2, B3, B6, B8, B12, folic acid, copper, iodine, magnesium, potassium, vitamin C, omega 3 fatty acids are nutrients with roles in the functioning of the nervous system . Parents need to make sure that all of these nutrients are present in their children's diets daily. Most of these nutrients are provided by a varied diet, which corresponds to the energy needs of children, they need energy to be able to concentrate at school. Breakfast is the first meal of the day and should contain whole grains, fruits, dairy proteins or eggs and healthy fats from nuts, fish or olive oil. Lunch and dinner should be just as balanced. Half of the children's plate should be filled with vegetables, a quarter with high-protein foods (meat, fish, eggs, dairy or legumes) and a quarter with high-carbohydrate foods (cereals, bread, pasta, rice, potatoes).
In 2020, in Romania, the Nestlé for Healthier Kids initiatives reached over 80,000 children and 2 million parents, teachers and the general public, both through educational programs that promote a balanced diet and a healthy lifestyle, and through efforts to innovate and reformulate Nestlé products in order to reduce the amount of added sugars, salt and saturated fats. In the communication campaigns of the NutriPorția and International Chefs ’Day projects, Nestlé reached over 2 million people, mostly parents, with educational messages.
Globally, Nestlé launched 1,210 more nutritious products last year, reduced 60,000 tonnes of sugar and 10,000 tonnes of salt from 2017 to date and eliminated 10% of saturated fats, fulfilling its commitment in 2014. added 300 million servings of whole grains, legumes, nuts and seeds to its products, and whole grains are the number one ingredient in all breakfast cereals for children and teenagers.
To support a healthier diet among Romanian families, Nestlé recently launched Nesquik All Natural cocoa with raw cane sugar and natural ingredients, Maggi Bio cubes, Maggi liquid food bases, Cheerios Bio breakfast cereals, Nesquik Organic and gluten-free Corn Flakes cereal bar. He also renewed the Maggi Ideea Zilei recipes, which now contain only simple ingredients, which we find in our kitchens. On the Romanian market, all breakfast cereals, except Corn Flakes, have whole grains as the main ingredient.
Cake "Nesquik" & # 8211 a tender and very tasty dessert!
Today we present to you, dear lover of delicious dishes, the recipe for a special cake. The "Nesquik" cake is prepared in a less usual way, and the result will exceed any expectations. What's more, even a novice in the culinary arts will do great. The delicious cake will turn the morning into a real celebration. Serve the dessert with a coffee or hot drink with cocoa "Nesquik".
& # 8211 2 tablespoons cocoa ”Nesquik”
Note: see Measurement of ingredients
& # 8211 2 tablespoons cocoa ”Nesquik”
Note: see Measurement of ingredients
METHOD OF PREPARATION
1. Beat the eggs with the sugar in a bowl. Then add the butter at room temperature, sifted flour, baking powder and cocoa powder. Mix the dough.
2. Grease a baking tin with butter and pour the dough. Gently shake the form and even out the dough.
3. Bake in a preheated oven at 160 ° C for 30 minutes. Baking time depends on each oven.
4. Carefully remove the baked sponge cake from the mold and cut it lengthwise into 3 parts. Keep the first part whole (for the base), and the other 2 parts - cut them into cubes.
5. Prepare the cream: combine in a bowl the condensed milk boiled with cream and cocoa "Nesquik". Beat the cream well, using the mixer.
6. Add the diced sponge cake cubes to the cream bowl. Add the walnuts (keep the walnuts for decoration as well) and mix the composition carefully. Leave the composition for a while at room temperature.
7. Take a tray and place the base on it. Place the creamy composition obtained. Spread and even out the composition.
8. Refrigerate the cake overnight. Decorate the cake with the remaining walnuts.
Note: If desired, you can assemble the cake in a deeper shape, in which you will first pour the cream composition with sponge cake, then you will cover it with the base top.
Frappe with ice cream
Although I heard many recipes for frappe and I tried some of them, I stayed with the one I liked the most: frappe with vanilla ice cream (learned from my dear friend Ioana, little mops)
& # 8211 4-5 ice cubes
& # 8211 2 teaspoons with Ness coffee tip
& # 8211 2 tablespoons sugar
& # 8211 3-4 tablespoons vanilla ice cream
& # 8211 150 ml of milk
In a shaker I put the ice cubes, the ness and 2 tablespoons of milk and I turned them on all sides until I got a ness paste. I poured the ness paste into the frappe glass, poured the milk over it and finally put the ice cream. Mix a little with the straw but only a little so as not to sink the ice cream.
That's about it, you can add more to your taste: cocoa ice cream, caramel topping or chocolate syrup, scrotum or whatever else will go through your mind.
Ingredients for the rest of the ice cream:
For the pasta, put the pistachios in the oven for 15 minutes, during which time boil a syrup of water with sugar. Put the pistachio and almond flour, mix and, after it turns white, put the composition in the robot's tub. Mix, then add the oil and almond essence and continue mixing for another 10 minutes.
Fry the pistachio for ice cream in the oven for 15 minutes and grind it coarsely. Put the milk and cream on the fire and, when it boils, add the pistachio paste, mixing well with a small whisk.
Mix the yolks well with the sugar, pour the hot milk, mix and put on the fire to obtain a thick cream. Remove from the heat, put the larger chopped pistachios, leave to cool and put in the freezer for one night. Stir occasionally to break the ice crystals.
- separate the egg whites from the yolks
- beat the egg whites with a pinch of salt in a glass bowl (preferably)
- beat the yolks separately with the sugar and vanilla sugar
- add the oil, continue mixing
- add one by one the milk, the nesquiq, and the flour mixed with baking powder
- I mix very well, and a denser composition will come out
- add 50 gr. grated chocolate
-mix with a wooden spoon
- pour the egg whites over the composition, and incorporate the pale blades
- invert the composition into a larger cake form. It's a lot of dough. Grease the form with oil, line with flour. I also put baking paper on the bottom of the form, so that I could take it out quickly.
- put the cake at 175 degrees for 40-45 min. Do not open the oven door for the first 25 minutes. Test with the toothpick to see when it's ready. After the oven, it grew nicely
- after it cooled down a bit, I took it out of the mold, I powdered it