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HOME MADE MASHMALLOWES_MY METHOD
Home made mashmallowes
Ingredients
Nutrition Facts
Serving Size 17g Amount per Serving| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Total Carbohydrate 9.0g | 3% |
| Dietary Fiber 0.0g | 0% |
| Sugars 9.0g | |
| Protein 1.0g | 1% |
| Vitamin A | 0% | Vitamin C | 0% | |
| Calcium | 0% | Iron | 0% |
Mashmallowes---Introduction
Marshmallows were introduced in France in the mid-1800s, where owners of small candy stores made them by sweetening, whipping and molding gummy sap from the mallow root. Doctors extracted juice from the marsh mallow plant's roots. It was then cooked with sugar and egg whites and then whipped. When this foamy meringue hardened it created a medicinal candy that was used to soothe children's sore throats, suppress coughs, and help heal minor cuts, scrapes, and burns.
Consumers liked the marshmallow's unique texture and taste so much that candy makers couldn't keep up with the high demand. The candy makers needed a way to make marshmallows faster. The "starch mogul" system was developed in the late 1800s. This system allowed marshmallows to be made in 24 to 48 hours.
Instead of making marshmallows by hand, the "starch mogul" system used molds made of corn starch (like jelly beans are made today). Around the same time, gelatin (which can also be traced back to ancient Egypt) replaced mallow root. Today's marshmallows don't actually include any mallow; they are a combination of corn syrup, corn starch, sugar, and gelatin.
In 1948, a marshmallow manufacturer by the name of Alex Doumak, experimented with different methods of marshmallow making. He was trying to speed up the process. He discovered a revolutionary process called the "extrusion process". The "extrusion Process" involves pumping the marshmallow mixture through long pipes and cutting it into the shape we are familiar with today.
In the early 1950's the "jet-puffed" process was developed. This process infuses air into the marshmallow. This gives it a lighter, fluffier texture.
Today, extruded, jet-puffed marshmallows can be cooked, cooled, formed, bagged, and packed in just 60 minutes
My recipe
www.stellasrecipe.blogspot.comHome made yogurt-sri lanka
Ingredients
| 60 | grams | milk, skim, (non fat) powder | or regular milk powdered |
| 30 | grams | sugar | |
| 500 | millilitres | water | |
| 1 | teaspoon | vanilla extract | |
| 2 | tablespoons | yogurt |
Directions
Heat milk in saucepan over low heat until it begins to boil, temperature 180 between 185F.
Remove from heart and allow to cool. Temperature 100 between 115F. If necessary use a thermometer.
Add 2table spoon yogurt,sugar and vanilla, stir well.
Transfer the yogurt mixture to glass pot.
Heat oven to 110-115 F and turn off.turn on oven light.
Place yogurt mixture in oven on upper rack. Yogurt will be done in 4-6 hours.
Serve and enjoy.
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stella dias-24-thuduwa road-panadura-sri lanka
Nutrition Facts
Serving Size 123g Amount per Serving| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 73mg | 3% |
| Total Carbohydrate 13.0g | 4% |
| Dietary Fiber 0.0g | 0% |
| Sugars 13.0g | |
| Protein 4.0g | 9% |
| Vitamin A | 0% | Vitamin C | 1% | |
| Calcium | 16% | Iron | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The word we use to describe the product in modern times is "yogurt" - which comes from the Turkish word for the item. That is not to say that Yogurt itself sprung into being in Turkey. This food item has been around for 4,500 years - long before the modern country of Turkey was formed in 1923. It was created by the very first cultures of mankind in the middle east.
In essence, yogurt is spoiled milk. Bacteria infect the milk, turning the lactose (milk sugar) into lactic acid and alcohol, just like yeast works on grapes to make wine. The alcohol levels are quite low - and the resulting mixture is able to last longer without spoiling, which is of course critically important in hot regions of the world.
With many if not most adults being lactose intolerant, this is great, because the bacteria "handle" the lactose for you. Also, the bacteria settle in your intestines and help you in many other ways.
Unfortunately, many companies now pasteurize their yoghurt, which defeats the entire medicinal purpose of eating it :) They kill off those bacteria that you are supposed to be eating. So you want to aim for a version that is *not* pasteurized.
Also, many yogurts are now made for a modern audience meaning they are filled with extra sugar to meet our "sweet tooths". Yogurt can be worse than candy in this situation. Once you start reading labels, it is almost scary how much sugar is added to many of these once-healthy foods!
Home made steamed cake
Ingredients
| 165 | grams | flour, all-purpose | |
| 90 | grams | brown sugar | |
| 1 | teaspoon | baking soda | |
| 1 | teaspoon | vanilla extract | |
| 1 | large | egg | |
| 90 | millilitres | water | |
| 1 | teaspoon | honey | optional |
Directions
Mix the flour,sugar and baking soda in a large bowl. Mix well.
Add water egg honey and vanilla, mix well.
Cover the mixture and let rise in warm place, about 30 minutes.
Pour batter in to moulds(paper cups)till 90% steam on high heat for 30 minutes or till cooked
Serve and enjoy.
stella dias-24- thuduwa road panadura- sri lanka
Nutrition Facts
Serving Size 68g Amount per Serving| % Daily Value* | |
| Total Fat 1.0g | 2% |
| Saturated Fat 0.0g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 110mg | 5% |
| Total Carbohydrate 37.0g | 12% |
| Dietary Fiber 1.0g | 3% |
| Sugars 16.0g | |
| Protein 4.0g | 8% |
| Vitamin A | 1% | Vitamin C | 0% | |
| Calcium | 2% | Iron | 10% |
HOME MADE MINI BREAD
Ingredients
- 500 g flour
- 50 g sugar
- 50 g butter
- 7 g salt
- 10 g yeast
- 230 ml water
Directions
- 1. In mixing bowl combine flour,sugar,yeast,and salt,mix on low speed for one minute.
- 2.add water and mix on low speed for one minute.
- 3.combine butter and kneed until smooth and elastic.about 10-15 minutes.(medium speed)
- 4.cover the dough(towel)and let rising warm place.(volume double size).
- 5.punch the dough down and in to greased mini loaf pan,allow to rise for one hour.
- 6.bake at 200 c 35 minutes.serve with jam or
- butter.
- stella dias-24 thuduwa road- panadura- sri lanka Yield: serves 2
home made appetizer
WELCOME
I am stella from sri lankaIngredients
| 100 | grams | Gram flour | |
| 1 | tablespoon | flour, all-purpose | |
| 2 | tablespoons | corn flour | |
| 1/2 | teaspoon | baking powder | |
| 1/4 teaspoon origana powder | |||
| 2 | teaspoons | garam masala | powder |
| 2 | teaspoons | chili powder | |
| 1 | teaspoon | black pepper | freshly ground |
| 1 | teaspoon | salt | |
| 50 | millilitres | water | |
| 500 | millilitres | vegetable oil | |
| 200 | grams | cabbage | shredded |
| 100 | grams | carrot | shredded |
Directions
Combine gram flour, corn flour, plain flour, baking powder, origana, masala powder, chili powder, pepper, salt and water.
Mix well.
Add cabbage, carrot and salt, mix well.
Put the oil in the pan and heat(medium high heat)
Carefully drop spoon fuls of the mixture in to hot oil and fry until golden brown.
stella dias 24- thuduwa road- panadura srilanka
www.stellarecipe.webs.com
Nutrition Facts
Serving Size 96g Amount per Serving| % Daily Value* | |
| Total Fat 0.0g | 1% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 627mg | 26% |
| Total Carbohydrate 10.0g | 3% |
| Dietary Fiber 2.0g | 10% |
| Sugars 3.0g | |
| Protein 2.0g | 3% |
| Vitamin A | 91% | Vitamin C | 34% | |
| Calcium | 5% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.