Profumo di Fantasia

Ingredienti

4 cucchiai di fiori di violette

60 gr di zucchero a velo

2,5 d’acqua

Mettere i fiori di violette, scelti tra i più belli e profumati, a macerare per un paio d’ore nell’acqua bollente. Filtrate, spremete bene e aggiungete al filtrato lo zucchero, portate al fuoco e lasciate bollire per circa 20 minuti. Fatelo raffreddare e utilizzatelo per guarnire gelati, torte.

Very dismissive and very decorative, ideal if you have the surprise guests.
Take a package of sponge star, 1 jar of creamy chocolate, 1 package of 500 grams ofwhipping cream and milk, just enough to soak the biscuits.

Whip the cream, dipped slightly, with milk, cookies and place them on a plate. In space you can crumble the cookies that have broken. Spread the melted chocolate (the jar I placed it over the radiator), and spread a generous layer of cream, cover with the biscuits. Do so on other layers. Refrigerate and serve cold. It ‘s delicious! The next day is even better!

Chinese medical texts in 5000. C. describe the buds as essential in the diet for their anti-inflammatory properties and reinforcing to the organism and as a remedy for vitamin deficiencies. During the long and cold winter months, the Chinese and Asian populations were using various shoots as a source of vital enzymes, vitamins and proteins.

The Roman soldiers were in need of food, energy and space-saving. So were carrying bags of cloth around his waist, full of seeds of each species. The seeds, upon contact with hot bodies and wet, they became buds. It was used for bread and cakes or just eaten alone.

The vitamins in sprouts

Vitamin C – sprouts: alfalfa, lentils, cabbage, radicchio, watercress, mung beans, azuki beans, chickpeas, radish, arugula.

Vitamin A (carotenes) of vegetable if treated in large quantities, does not cause intoxication – sprouts: alfalfa, clover, sesame seeds, watercress, radish, peas, broccoli, cabbage, sunflower

Vitamin B complex – sprouts: sunflower, buckwheat and sesame (B complex), alfalfa (B1, B2), almonds (B1, B2), wheat (B1, B2, B12), rye (B1, B2).

Vitamin D – shoot: watercress, alfalfa, hay greek, peas, sunflower.

Vitamin E – shoots: wheat, barley, oats, rye, alfalfa, sesame, sunflower, pumpkin, almonds and greek hay.

Vitamin K – sprouts: alfalfa.

Vitamin U – sprouts cabbage.

The mineral salts in sprouts

Football – sprouts sesame, almond, sunflower, alfalfa, peas, clover, buckwheat.

Potassium – shoots: almond, sesame, sunflower, mung bean, pea, buckwheat, cabbage, broccoli, fennel, greek hay, lentils.

Iron – sprouts: alfalfa, hay greek, lentils, adzuki, mung bean, sunflower.

Phosphorus – shoots: Lentils, green peas, radish, alfalfa, sunflower, greek hay, buckwheat.

Sulfur – sprouts cabbage, broccoli, mustard, greek hay.

Magnesium – sprouts: alfalfa, peas, radish, sunflower, clover, hay greek.

Copper – sprout: mung bean, sunflower.

Zinc – shoots: pumpkin, alfalfa.

Selenium – sprouts: alfalfa.

Produce them at home is very simple is the method of the bag of hemp (or flax), particularly suitable for vegetables. They take the seeds, soak it for a night or more (depending on the seeds, eg. Soybeans up to 24 hours, other legumes overnight), rinsed out and put in the bag gets wet and everything. Hangs on the bag to drip on the sink; it gets wet 2-3 times a day in order to keep it constantly wet for a period of days that varies according to the seeds (4-5 days). You rinse the sprouts are eaten (or keep in the fridge for a week). According to some it is better to eat them all whole (seed, sprout and peel), and soy beans but I take off my skin. For the vegetables do not need to buy seed just for shoots, are happy with what they sell dried in an envelope.
Method of the vessel, suitable for cereals and legumes. There is a specific instrument (a glass jar with a screw lid perforated sieve type) available in organic shops affordable, very comfortable, but not essential. You can also use a half-liter glass jar without a lid, a rubber band and paper towels. You soak the seeds, rinse it, put it (wet) in the vessel (considering that budding enhancement), you stage with a paper towel (to get air) held with a rubber band. 2-3 times a day to rinse all putting in the seeds and draining everything. The difference with respect to the bag is that in this case the sprouts are taking light (direct or less) and develop chlorophyll (as a rule, they are ready when the bud opens a green leaf).
Method of the pot or the sprouter, suitable for all the other seeds. There germogliatori (even multi-storey), replaced with a plate (not plastic) and a sheet of absorbent paper. You soak the seeds are rinsed, spread out on a plate and cover with towel. Some seeds can develop mold, others may spring up without drying out. With this method, generally, little need to wet them and more often, perhaps with a spray or draining excess water from the pot (must not stagnate, but must always be wet). Some seeds produce a small white fluff that is easy to mistake for mold (typically, the seeds of radish). In general, this method provides for a few days with the napkin (hence without light) and a few days without (for chlorophyll).

But our grandmothers used only a colander (or the trash for ricotta) and a towel. And in winter had a tender salad every day!
Often I eat sprouts using a glass jar, cover and how to use a scolino, and I cover everything with a towel. And condisco them with very little salt and a little extra virgin olive oil.

But you can enrich with arugula, lettuce, watercress, other seasonal salads, nuts, capers, chopped zucchini very thin, with cheese, to you the IMAGINATION!

A very sweet summer!
Ingredients for 4 people

300 g shortcrust pastry

2 handfuls of poppy flowers

100 g brown sugar

3 tablespoons flour 00

30 g of boiled rice

40 g of butter

2 dl of cream

ground cinnamon