Shieldzini

Rosehip jam

1 . Simmer until the berries are soft while removing the foam.

2 . Drain the liquid into a bowl. Squeeze the rosehip and rub through the full.

3 . Pour in the rosehip puree the liquid that we drained, add sugar and cook until thick.

4 . Arrange the hot jam in sterile jars and roll it up.

5 . Bon Appetit!!!

6 . Rosehip jam has a rich taste, it is very thick and has a slightly fleecy texture. This jam is very useful, it is perfect as a healing and enhancing immunity, as well as rosehip jam helps with poor circulation and diseases of the pancreas. If you don’t like the smell of rose hips, then you can add your favorite berries, such jam can also be dissolved in water and drunk as a healthy drink. This is a good alternative for drug adversaries.

7 . Rinse the berries, remove the ponytails, transfer to a saucepan and fill with water so that it covers the berries about 3 cm.

Quick and Easy Tofu Salad

1 . Stir tofu, green onions, sesame oil, soy sauce, and rice vinegar together with a spoon.

Finnish Rye Crispbread

1 . Pour warm water in a large mixing bowl. Stir in yeast until dissolved. Season with salt. Gradually mix in 4 1/2 cups of the flour. Cover and let rise in a warm place until doubled in size, about 1 hour.

2 . Sprinkle a clean, flat work surface with the remaining 1/2 cup flour; turn the dough onto the floured surface. Divide evenly into 4 balls. The flour from your work surface is to keep the dough from becoming sticky, but be careful not to work the extra flour into the balls of dough.

3 . Roll out each ball until 1/4- to 1/2-inch thick and about 10 to 12 inches in diameter. Very carefully, use a thin, flat object to transfer each round to baking sheets that have been greased and well-sprinkled with flour. Cut a 2-inch hole in the center of each round. A cookie cutter generally will do the trick. Prick all over with a fork.

4 . Keep rounds in a warm place to rise for about 15 minutes.

5 . Meanwhile, preheat the oven to 450 degrees F (230 degrees C).

6 . Bake rounds in the preheated oven until firm to the touch, 10 to 15 minutes. Remove and allow to cool for 1 hour. The rounds will not be crisp yet.

7 . Let the cooled rounds dry on racks in a cool, dry place for 8 hours, or overnight. Avoid humidity.

Chicken and Pasta in a Mango Cream Sauce

1 . Bring a large pot of lightly salted water to a boil. Cook rigatoni in boiling water, stirring occasionally until almost done, about 8 minutes. Drain.

2 . Heat 1/2 of the olive oil in a large skillet over medium heat. Cook and stir chicken in hot oil until no longer pink in the center and the juices run clear, about 10 minutes. Remove chicken to a plate and set aside.

3 . Heat remaining olive oil in the same skillet over medium heat. Cook and stir onion and green bell pepper in hot oil until tender. Add mango, garlic, and ginger; cook and stir until mango is soft, about 5 minutes. Gradually stir in heavy cream. Continue cooking until sauce is thickened, about 5 minutes more.

4 . Add chicken to sauce in the skillet. Stir in partially cooked rigatoni. Season with salt and pepper. Cook and stir until pasta is tender yet firm to the bite, about 2 minutes. Stir in Parmesan cheese. Garnish with parsley to serve.

White Chocolate-Raspberry Cake

1 . Prepare pastry cream: Puree raspberries in a blender. Strain to remove seeds. Set aside pulp; you should have 1 cup.

2 . Whisk egg yolks, sugar, flour, and cornstarch in a bowl until completely smooth.

3 . Warm cream in a small saucepan over low heat until just hot enough to steam. Once steaming, add 1/2 of it to the egg mixture, whisking constantly to avoid scrambling the eggs. Add that mixture back into the hot cream mixture and continue to heat and stir until custard is very thick, 3 to 5 minutes. Remove from the heat and stir in the reserved raspberry pulp. Let sit until cooled to room temperature, about 30 minutes. Place parchment or waxed paper over the surface to prevent a skin from forming and refrigerate, 8 hours to overnight.

4 . Preheat the oven to 350 degrees F (175 degrees C). Grease the sides and bottoms of two 9-inch round, metal or glass cake pans.

5 . Prepare cake: Blend cake mix, water, oil, and eggs in a large bowl at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter into the prepared pans.

6 . Bake in the preheated oven until a toothpick inserted in the center comes out clean, 23 to 28 minutes. Cool in the pans on a wire rack for 15 minutes. Remove cakes from the pans and cool completely, about 15 to 20 more minutes.

7 . Prepare the frosting: Beat butter and confectioners' sugar in a large bowl on medium speed until creamy. Beat in melted white chocolate. Add vanilla and beat on low speed, scraping the sides and bottom of the bowl, until light and fluffy. Transfer to a piping bag fitted with a #18 star tip.

8 . Level the tops of the cooled cake layers with a large serrated knife. Pipe a small amount of frosting onto the center of a serving plate. Put one layer, cut-side down, on the plate. Pipe a thick ring around the top edge of that layer; this will keep the filling in the cake and prevent the layers from sliding. Spread raspberry pastry cream onto the cake. Place to remaining layer, cut-side down, on top. Frost the top and sides with remaining frosting, decorating as desired.

9 . Hold white chocolate bar in one hand with a paper towel (to stop it from melting in your hand). Use a vegetable peeler and slowly and carefully shave along the length of the bar to form pretty curls. Put chocolate curls on the sides of the cake and place raspberries in a ring around the top edge.

Quick Air Fryer Tilapia

1 . Preheat an air fryer to 400 degrees F (200 degrees C). Spray the air fryer basket with olive oil spray or line with a parchment liner.

2 . Whisk flour, seafood seasoning, paprika, garlic powder, salt, and pepper together in a small bowl.

3 . Remove tilapia filets from the package and pat dry with a paper towel. Lightly spray filets with olive oil, and sprinkle flour seasoning over each filet, pressing down to coat all of the fish. Turn them over, and season on the other side as well. Place the filets into the air fryer basket, without overlapping, so air can circulate around the filets.

4 . Cook until tilapia filets flake easily with a fork, 7 to 10 minutes. There is no need to flip them. Depending on your air fryer size, you might have to cook them in batches.

5 . Top each filet with a slice of lemon, and serve hot.

Apple Cake V

1 . Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.

2 . In a large bowl, sift together flour, sugar, salt, and baking soda. Make a well in the center and add oil, eggs, and vanilla. Mix well (batter will be thick). Fold in chopped apples and nuts. Spread batter into prepared pan.

3 . Bake in preheated oven until a toothpick inserted into cake comes out clean, 40 to 50 minutes. Glaze while still hot.

4 . To make the glaze: In a saucepan, combine brown sugar, milk, and butter. Bring to a boil and continue cooking for 2 1/2 minutes, stirring constantly. Pour over cake while still hot.

Fresh Asparagus Soup

1 . Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.

2 . Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.

3 . Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.

4 . Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.

Italian Peas

1 . Gather all ingredients. Dotdash Meredith Food Studios

2 . Heat olive oil in a skillet over medium heat. Stir in onion; cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute. Dotdash Meredith Food Studios

3 . Add frozen peas and stir in stock. Season with salt and pepper. Cover and cook until the peas are tender, about 5 minutes. Dotdash Meredith Food Studios

Cranberry Oat Bars

1 . In a small saucepan over medium high heat, combine the cranberries, white sugar and orange zest. Bring to a boil, then reduce heat and cook until the mixture has reduced to about 1 cup.

2 . Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan, line with foil, then grease the foil.

3 . In a medium bowl, stir together the flour, oats, brown sugar, baking powder and salt. Cut in the butter using your hands or a pastry blender until the mixture resembles coarse crumbs. Press half of this mixture firmly into the prepared pan. Spread the cranberry sauce evenly over the base, then crumble the remaining oat mixture over the top.

4 . Bake for 10 to 15 minutes in the preheated oven, until the top is golden brown. Cool completely before cutting into bars.

Sneaky Shamrock Shake

1 . Blend milk, spinach, and candies together in a blender until smooth; add ice cream, working in batches, and blend until smooth and evenly green.

Salsa Salad

1 . In a large salad bowl, lightly mix the tomatoes, cilantro, green and red bell peppers, jalapeno peppers, green onions, and sweet red onion until thoroughly combined. Gently toss with avocado pieces, and squeeze lime juice over the salad. Sprinkle with salt to serve.