Spanish desserts

Spanish desserts are usually made from egg yolk and milk. The best-known desserts of Spain are smooth and creamy custards such as flan, crema catalana and tocino de cielo.
Spanish desserts are really fantastic and evidently there is a sweet shop in every corner in Spain. Passing by, you will see a various beautiful, delicious types of sweets.. Combined with the aroma as you walk by, it is hard not to step in for a closer look and taste. Besides splendid pastries, there are a lot classic or traditional Spanish desserts, so this list consists of some of the best loved desserts in Spain.

There are many different types of cheese desserts whose recipes date back to the early sixteenth century. Greixonera de brossat and quesadas are some of the famous cheese desserts. Here are some of the easy Spanish dessert recipes that could be mashed up in a jiffy.
Start by preheating the oven to 3000F. Next step is to prepare the caramelized sugar. Spread the ½ cup of sugar evenly on a thick bottom saucepan and place it over medium-low flame. Allow it to slowly turn yellow and then a golden syrup, and finally into a brown caramel sauce.
Easy Spanish Dessert Recipes
Flan
Flan is a caramel custard which is not only light on your stomach, but also delicious. This recipe would serve 12 people.
Ingredients
4 Cups milk
2 Strips lemon zest
1 Cinnamon stick
5 Eggs
2 Egg yolks
1 Cup granulate sugar
½ Cup sugar
You require custard molds - 12 nos
Method
Now, swiftly pour the caramel into the 12 caramel molds and tilt the mold, so it can cover the sides and the bottom evenly. Do this swiftly because the change in temperature causes the caramel to solidify rapidly. Keep this aside.
Combine milk, lemon zest and cinnamon in a saucepan and heat it until it begins to boil. Lower the flame and simmer for 10 minutes. Remove from the stove and allow the milk to cool.
Whisk the whole eggs, the egg yolks and granulated sugar, till they become foamy. Sieve the cooled milk through a fine mesh and mix it with the egg mixture. Blend well. Now, pour the mixture into the custard molds.
Arrange the custard molds on a baking tray and pour boiling water to a depth of about one inch to create a water bath. Bake for 1.5 hours or until the custard is set. Remove the custard molds from the water bath and allow it to cool. Once cool, cover and refrigerate the custard molds. Serve chilled.
Strawberry and Orange Sorbet with Cava
Ingredients
¼ Cup water
½ Cup sugar
10 Ounces of frozen strawberries, thawed
1 Cup orange juice
1 Cup cava (Spanish wine)
Few fresh strawberries
Method
Boil water and sugar, until sugar dissolves in it. Puree the thawed strawberries in a food processor. Mix this with the sugar syrup. Add orange and the wine to it. Stir well. Refrigerate the mixture, until chilled.
Now, in an ice-cream blender, blend the chilled strawberry mixture. Transfer it to a container and freeze it. Serve in a sorbet glass. Top the scoop with berries and dry nuts.
Mantecados - Traditional Spanish Crumble Cakes Say “mantecados” to a Spaniard and watch their eyes widen remembering those royal crumbly cookies they feast on at Christmas. They’re a true favorite. And, no wonder - they are so soft, they will literally melt in your mouth. Light, with a soft anise essence, words can’t do them justice. You will need to personally prepare them to find out why they are a Spanish favorite and why no Spanish home is without “mantecados” at Christmas!
Turrn - Spanish Almond Candy Turrn is an ancient, traditional dessert of Moorish (Arabic) source. This Spanish Almond Candy or Nougat is a customary Christmas delicacy in Spain. Made largely from almonds and honey, it comes in an ample array of flavors and textures.
Flan - Custard with Caramel Sauce Vanilla egg custard, topped with caramel sauce is one of the most popular desserts, served anywhere in Spain.

Pastries are enticing

Pastries are tempting, pastries are enticing! Moreover, French pastries when served on the table lure us to grab them immediately.
Whether it is a crescent shaped Croissant or a cream layered Profiterole, they are simply heavenly. Well if you are a pastry lover, then this article's gonna be a great delight to you. It's because the French pastry recipes presented here, shall let you know the preparatory methods that contribute to its utterly delicious taste.
Pain au Chocolat has a middle chocolate layer and a crisp and fluffy top layer. The following top in the list of French Pastries, viz, Croissant, Petit Four, Éclairs, Pain au Chocolat and Brioche. Other than pastries, the most common cookies are Profiterole, Mille-feuille, Beignet, Croissant Amande, etc. The pastries, cakes and cookies when combined together serve as wonderful desserts. These delightful desserts were first served during the 17th century. Some other royal tasting pastries are Choux and Crullers.
French Pastry Desserts: Recipes
So how to make French pastries? The cake recipes will be provided to you from the following French pastries list. Learn the most simple methods for preparing these delicacies at home.

Almond Croissants
The following are the French pastries names. These pastries are authentic having unique tastes and flavors. The most common being the croissant, which is sweet, flaky and light.
Ingredients
Dry yeast, 4 tsps
Milk, ½ cup
Bread flour, 3 ½ cup
Soft butter, 1 cup
Salt, 1 ½ tsp
Almonds sliced, 1/3 cup
Powdered sugar, 2 tsps
Granulated sugar, 1/3 cup
Egg, 1
Almond filling (frangipane), ½ cup
Preparation
First dissolve the yeast in the warm water. Make the dough by combining milk, sugar, flour, salt, yeast (dissolved) and water to get the desired consistency.
Form dough balls and wrap them with plastic. Refrigerate them overnight.
Allow them to stay at room temperature after taking them out from the refrigerator. Roll the dough and cut pieces of at least 12 inches. Make the pastries crescent shaped.
Fill the wedges with the almond filling and roll them up.
Cover the pastries and place in a warm place for 60 minutes. This will make it fluffy.
The oven is preheated at 350 °F. The croissants are then brushed with eggs and sprinkled with almonds. The baking sheets are then placed inside the oven for 15-20 minutes.
Pain au Chocolat
Ingredients
Yeast, 25 gm
Butter, 400 gm
Water, 270 ml
Sugar 75 g
Bread Flour, 500 gm
Apricot jam,100 gm
Mars bars
Beaten egg, 1
Preparation
Prepare the dough by mixing flour, sugar, salt, water and yeast. Do not knead the dough vigorously. Cool the dough inside the refrigerator for one hour.
Take the dough out and roll on the butter from the top. Make sure that at least two third of the dough is covered with butter.
Wrap the remaining portion of the dough over the butter coat. Roll in the same way for two more times. Keep it inside the refrigerator once again.
Fill the pastry with Mars bar and make it look like sausages.
Flatten the pastries a little and brush with an egg.
Place the pastries on a sauce pan and glaze with apricot jam. Bake inside over for 20 minutes at 350 °F.
French Pie Pastry
Ingredients
Water, ½ cup
Butter, ½ cup
All purpose flour, 2 cups
Salt, ½ tsp
Preparation
Mix flour, salt and butter together. Add a little water. Roll the dough with the help of your index finger and use a fork to create a spiral shape.
Make sure that the dough is soft. Form balls with the dough and cover it with a foil. Refrigerate it for an hour.
Preheat the oven at 350 °F and place the balls over the baking sheet. Bake for 15 minutes. Allow the balls to cool and cover them with the cream flavor of your choice.
That was all about making French pastries at home. Bake them at home and serve your kids and family at breakfast time and also as desserts. I'm sure everyone will love the delightful flavor of French pastries.

cockapoo n'est

Pourtant, même si cockapoo n'est pas le plus élégant des noms, c'est le chien on a fini avec un joli petit 4 ans de secours qui a capturé le premier moment nous nous l'avons vue. Vous pouvez appeler une Spoodle si vous le devez, mais nous l'appelons Snickerdoodle, ou Snickers pour faire court. Certains d'entre vous qui me suivent sur Facebook peut-être déjà vu quelques photos que j'ai mis en place d'elle, mais jusqu'ici je n'ai abstenu de tourner cela en un blog animaux-et-pâtisserie. Depuis ce poste a pris un tour pour la canine, cependant, j'espère que vous allez livrer quelques coups d'elle.
Prenant une pause brève du rechapage de vacances ... juste un peu plus pour couvrir les arrêts de gauche! Je jure que je vais finir mon album de vacances avant l'été est fini!
Je ne pouvais pas ne pas post sur la saison fruits à noyau et la vague de coucher de soleil aux tons de fruits enveloppant les marchés de producteurs en ce moment. Si vous n'avez pas mordu dans une mûre, prune automne outrageusement parfumés encore le faire. J'ai un faible pour les coeurs des éléphants, mais la plupart feront toute variété, y compris les cousins ​​de plus en plus bizarre appelé hybrides de prunes.
Pluots, je peux passer derrière (ils sont un grand favori de la mine). Ou plumcots (essentiellement la même chose, un croisement entre les prunes et les abricots). Mais certains autres mélanges je trouve un peu moins mélodieuse à mon oreille: aprium? peacotum? nectaplum? Ils n'ont tout simplement pas la même bague appétissant. Cela me rappelle quand nous sommes allés à la recherche d'un chien à adopter et à découvert tous ces non-officiel de races croisées. Je connaissais Goldendoodles et Labradoodles, mais la mention de Shih-Poos et whoodles simplement m'a fait rire. Pas tous les portemanteaux sont destinés à être, au moins à mes oreilles.
J'ai aussi beaucoup aimer ce tir de son chien dans le parc parce qu'elle semble si heureux. Elle était probablement juste de fermer les yeux dans le soleil, mais quand même. J'espère qu'elle est heureuse dans notre maison - elle est certainement nous a apporté tant de joie. Et je promets que je vais essayer d'être un bon propriétaire et se nourrissent pas son dessert trop - même si elle prie pour elle!
Retour à l'automne et le dessert: bien que la plupart des fruits que nous ramener à la maison n'est-il pas passé le stade de manger hors de la main, je voulais faire un plat bon sortir de certains de nos dernières richesses de sucré, Pluots rubis foncé . Ainsi, cette tarte Pluots disposées en rond dans une croûte d'amande parfumée, avec la cassonade et la crème de fleur d'oranger.
Évidemment n'importe quelle variété de prunes va fonctionner, bien que les plus petits le mieux, afin qu'ils s'insèrent plus facilement dans la tarte. Essayez aussi de ramasser celles autour de la même taille pour une uniformité quand vous les organiser dans des cercles. J'ai toujours une brosse un peu d'œuf blanc sur le fond de tarte après une pré-cuisson; en séchant il forme un bouclier qui permet de garder la croûte à tarte croustillante et sèche et empêche sogginess après avoir passé le fruit. Il est possible de garder ce simple desserts ultra et omettre la crème, surtout si le fruit est doux super; les jus de fruits se mélange avec le sucre pendant la cuisson et laisser caraméliser. Mais je voulais ajouter un petit supplément pour la tarte, donc cette crème de la cuisine fine semblait idéal. Le sucre brun et crème de fleur d'oranger ajoutez une richesse veloutée au dessert.
Prenez un soupçon de chiens: sortir et profiter de l'été, et les fruits de l'été, avant qu'ils ne disparaissent.

rouleau de citrouille

Avec la saison des vacances a officiellement sur nous, une recette de dessert vraiment délicieux et unique est appelé à accueillir l'arrivée de la saison. Déploiement de citrouille LIBBY'S est la recette parfaite pour faire juste cela. C'est le dessert des vacances parfaites avec son gâteau de potiron doux enroulé autour d'épaisses couches de fromage à la crème riche. Lorsque tranché, le gâteau fantaisiste pinwheel délices tous servis.
Ne soyez pas intimidé par l'aspect fantaisiste de ce dessert est. Gâteaux rouleau peut sembler complexe, mais si vous suivez les instructions et rouler le gâteau chaud dès qu'il est retiré du four, le dessert va construire parfaitement et coupez-les en virevents belle lorsqu'elle est servie. Conserver au réfrigérateur et servir à toutes les parties de votre repas des Fêtes cette saison!
Ingrédients
3 / 4 c de farine tout usage
1 / 2 c. à thé de poudre à pâte
1 / 2 c. à thé de bicarbonate de soude
1 / 2 c. à thé de cannelle moulue
1 / 2 c. à thé de clou de girofle moulu
1 / 4 c. à thé de sel
3 oeufs
1 c de sucre granulé
2 / 3 c LIBBY'S ® 100% Pure citrouille
1 (8 oz) de fromage à la crème, ramolli
1 c de sucre en poudre, tamisé
6 c. à soupe de beurre ou de margarine, ramolli
1 c. à thé d'extrait de vanille
Itinéraire
1. Préchauffer le four à 375 ° F. Graisser 15 x 10 pouces gâteau roulé casserole ou une tôle à biscuits profonde; tapisser de papier ciré. Graisse et le papier de la farine. Saupoudrer la serviette avec le sucre en poudre.
2. Mélanger la farine, la poudre à pâte, le bicarbonate de soude, la cannelle, clous de girofle et le sel dans un petit bol. Battre les œufs et le sucre dans un grand bol jusqu'à consistance épaisse. Incorporer la citrouille. Incorporer le mélange de farine. Étendre uniformément dans le moule préparé.
3. Cuire au four pendant 13 à 15 minutes ou jusqu'à ce sommet de gâteau reprenne sa forme quand on le touche. Desserrer immédiatement et mettez le gâteau sur une serviette préparée. Retirez délicatement le papier.
Rouler le gâteau et serviette ensemble, en commençant par l'extrémité étroite. Laisser refroidir sur une grille.
4. Battre le fromage à la crème, le sucre en poudre, le beurre et l'extrait de vanille dans un bol mélangeur jusqu'à consistance lisse petits. Dérouler le gâteau délicatement, enlever une serviette. Le mélange de fromage à la crème sur le gâteau. Relancer le gâteau. Envelopper dans une pellicule plastique et réfrigérer au moins une heure. Saupoudrer de sucre en poudre avant de servir, si désiré.

How to Make Strawberry Frozen Yogurt

This is quick and easy and tastes great. A good alternative to sugar laden store bought ones. I made some this morning for an afternoon treat for us. It was great.
I asked my husband if it needed to be sweeter and he said, "No. Not at all. It's perfect!" You can try it for yourself and see. It truly was sweet enough but if you like things very sweet you could add a little more sugar to the mix. This can also be made without any sugar at all.
Strawberry Frozen Yogurt
2 cups plain yogurt
1 cup organic strawberries, chopped
1/4 tsp stevia extract powder (this kind)
12 drops stevia liquid extract (this kind)
2 tsp vanilla extract
1 Tbsp sugar (2 if you like things very sweet)
Blend all the ingredients together in a blender or with a hand stick blender until fairly smooth. Freeze according to your ice cream maker instructions
If you don't have an ice cream maker, you can use a metal or glass bowl (careful if using glass that you use only glass that can stand the freezer). If using the bowl method, place the yogurt mixture in the bowl and place in the freezer, stirring every 15-20 minutes until it reaches the desired thickness.
Sugar-Free Version:
Follow the recipe and method above but leave out the sugar and add 1 to 2 stevia packets (a mild form of stevia). Remember, it will get sweeter the longer it sets and the stevia plays up the natural sugars in the fruit. If you use too much stevia it will be bitter or have a weird taste. I have found using a combination of forms of stevia help to prevent that.
Eating cake out of jar might be my new favorite sweet-related activity. Not only are they adorable, but they are the perfect boozy dessert to share on a weekend picnic. That's what I would do anyway.
This cake is moist and rich on its own, but after you drench it in whiskey-butter sauce and top it with vanilla butter cream, well, it's probably the naughtiest thing any jar has contained...

Passover Dinner-Chocolate Fondant

The unfortunate fire that I told you about in my last post happened 3 hours after Daniel, Avi’s brother’s girlfriend and me finished preparing 3 kinds of desserts for the Passover evening dinner. We made macaroons (the American coconut cookies), macarons – it was my first time and they came out really good and with a great chewy center, as they should.
It’s a real shame I can’t share it with you guys… But it’s a great reason for making my second batch sooner than I planned! We also made a no-sugar cheesecake for one of our dinner guests. So all in all, after the fire, I remained with no dessert for the Passover dinner.
That was definitely a situation that had to be fixed, and so I made this great chocolate fondant. I followed the recipe of a dear Israeli blogger friend of mine – Maya from Bazek Alim, adapting the recipe to fit the flourless Passover restriction. It’s a great recipe and it turned out great even in the Passover version!
Thanks Maya for a yummy recipe, and also many thanks for oferring me to come and cook with you at your home! This is a really generous offer, and I think it also could be lots of fun.
I’ll be in touch with you about that. Since I baked it at my mother’s house, in an oven I didn’t bake in before, I baked one test fondant, it took 12 mins in her oven and the result was perfect!
A liquid chocolate center wrapped up in a cloudy-like chocolate soft crust… So much YUM!
Unfortunately, thinking I’ve mastered the fondant art in just one try, when I baked the ones for the guests, I left them 2 mins more in the oven (each one of them was bigger than the test one), which resulted in a very small liquid center. It was still very tasty, no doubt about that, but it left me with a bit of a sad feeling for succeding on the test round and failing (or succeeding less) on the important round.
Baking time is crucial in this recipe.
You should bake your fondant just until its margins have stabilized, but the center is still soft and hasn’t firmed up yet. It’s best to spend the last 3-4 mins near the oven, keeping a close eye on these little pieces of yummyness. Baking one of them in advance in order to test the time it takes in your oven is highly recommended.
Ingredients:
150 gr bitersweet chocolate
150 gr butter
2 eggs
a pinch of salt
2 egg yolks
4 1/2 Tbsp sugar
2 1/2 Tbsp flour (Passover version: substitue with 3/4 Tbsp Matzos flour and the rest potatoes flour or corn flour)
Directions:
1. Melt the chocolate and butter together in a Bain-Marie or in the microwave. Stir well until a uniform mixture is formed.
2. Add in the 2 eggs and the pinch of salt and whisk well until incorporated.
3. Add in the egg yolks and whisk well until inpcorporated.
4. Add in the sugar and stir well, so that in the next step, when adding the flour in, only a minimal stir will be needed.
5. Add the flour and stir only until incorporated.
6. Pour into greased ramekins or muffins pan, and bake in an oven preheated to 356F (180 C). As mentioned in the final paragraph of the post, keep a close eye on your fondants and take them out when their margins have firmed but the center hasn’t yet.

Make a Cake

Or at least the best I can remember ever tasting. A few weeks ago Nir, a good friend of Avi’s from work, invited us over to watch the finals of the “Big Brother” show, the Israeli version.
I obviously felt a need to bring cake, so what if Nir’s house is 10 minutes away from ours
But since we’ve only talked about meeting a few hours before the show, I didn’t have much time on my hands.
Exactly on time I remembered seeing this cake on Fanny’s wonderful blog, and drooling on it several times. I made the cake in a large loaf pan, and I also kept enough batter for 2 muffin sized cakes, so I’d be able to taste the cake before bringing it for people to eat in the evening.
The instant my lips touched the warm and soft cake, I fell in in love! A chocolate cake that looks quite innocent and ordinary on the outside, completely takes you by suprise when you get to taste it. So rich and fudgy on the inside, with an intense chocolate flavor and a very pleasant sweetness.
I’ve probably told you by now that Avi says that I use the description “the best ______ I’ve ever tasted” much too often, but when I told him that this was the best chocolate cake I’ve ever had, he looked at me for a second and simply said “yes”.In the original recipe there is also a chocolate syrup that you’re supposed to pour on top of the cake after taking it out of the oven.
I’ve made it but ended up not using it, since in my opinion it makes the cake overwhelmingly sweet.
Since then I’ve already made the cake again, and brought it to a Hannukah social gathering that our friends Daniel and Dana organized last week, and there too it was a huge hit.
Some notes and tips about the cake:
* In the original recipe Fanny says that you can make the cake by mixing all the ingredients with a wooden spoon. The first time I made it I tried to use a wooden spoon but couldn’t get all the many ingredients incorporated, and the butter, that is soft but not melted, didn’t make it any easier. So in this recipe I really recommend using a mixer, unless your hands feel strong enough for a vigorous mixing.
* Something we’ve learnt in the pastry course – Cakes baked in loaf pans tend to crack on top. The place of the crack can be controlled, so it will be nice and symmetrical. The way to do it is by passing a knife or a thin spatula in the middle of the cake (lengthwise), which will determine that the crack will be in the middle.
* If you, like me, often forget to take the butter out of the refrigerator in advance for cakes that require soft butter, you can cut the cold butter into cubes and place them in the microwave for 10 seconds. If it isn’t soft yet, place it for another 10 seconds, and so forth until the butter is soft, but note that it’s only supposed to be soft to touch, but not melted.

How to Make Bread

Growing sourdough at home requires patience. Sourdough is, in fact, natural yeast, that replace all or almost all the yeast in recipes. It also enriches the products you make from it with a slightly sour taste, which cannot evolve in simple breads you make using regular yeast with no starter dough or lengthy making processes.
Someone who enjoys instant pleasures and loves succeeding without putting in too much effort, finds it hard to get around the idea of a long process that brings fruit only on its end, and God forbid, even carries with it a few failures along the way.
But like a few other qualities, my Grandpa, growing up, and life itself have taught me to overcome those urges, to wait.
The initial sourdough growing takes a few days, during which it usually needs to be fed once a day. After it’s ready it will also require some once a week TLC in the form of water and flour.
Ok, I guess it pays up most of the time.. As a formerly impulsive person, patience was a quality that was hard for me to acquire.
It took me 2 failed attempts and a successful third one to get my sourdough right. As soon as it started spreading that wonderful yeasty scent, I began looking for good sourdough bread recipes.
I’ve tried 2 so far, both of them by Eric Kayser, a very talented French pastry chef. The first recipe I tried was of baguettes, which turned out tasty but I wasn’t that pleased with the texture. The second recipe I tried produced the most wonderful ciabatta breads!
I tweaked with the recipe a bit – using whole wheat flour and bread flour mixed together, and I also let it rise for much longer than specified in the recipe, simply because of circumstance.
The ciabattas turned out having a wonderful stiff crust, big holes, which I adore seeing in breads, and a marvelous and balanced taste. Patience is required when making this recipe, it needs to rise 4 different times, but it is definitely worth your while.
Cibatta au levain liquide / Adapted from Eric Kayser
Makes 4 ciabatta breads
Ingredients:
375 gr bread flour
130 gr whole wheat flour
1/4 tsp active dry yeast
150 gr levain liquide
350 ml water, warm
2 tsp salt
Directions:
1. Place both types of flour and the dry yeast in a bowl and mix them together.
2. Add in the rest of the ingredients except for the salt. Start kneading.
3. When the mixture starts forming into a dough, add the salt. Knead for 10-12 minutes.
4. Let rise at room temperature until double in volume. With my sourdough it took about 6 hours.
5. Fold the dough to get some of the air out of it, and let rise again until double in volume (again, about 6 hours).
6. Move the dough to a working surface, be careful and try to avoid getting any air out of it at this point. Divide the dough into 4 equally sized parts. Let rise an hour at room temperature.
7. Gently shape each part into a ciabatta, by gently pulling the dough from each side. Don’t worry if the shape isn’t perfect, the most important thing is to keep as much air as you can inside the dough. Let rise for 45 minutes at room temperature. Meanwhile preheat oven to 500F (260C). If you have a baking stone, place it in the lower third of the oven before preheating it.
8. If you want to produce a harder crust, sprinkle some water into the oven before putting the breads in it, which will create a moist environment. Bake the breads for about 10-12 minutes, or until knocking with your finger on one of them produces a hollow sound.
9. Let cool for at least 15 minutes before serving.

Baklava Recipe Ingredients

A yummy, rich and layered pastry, filled with chopped nuts and honey or sugar syrup drizzled over. That is a rough description of Baklava, a popular dessert of Middle Eastern and Greek cuisines. There are no words that can truly describe the mouth-watering and sumptuous eating experience that baklava offers. No wonder it has numerous claims, as to its actual place of origin. The exotic and different ingredients of baklava add to its full-bodied taste, and it has a slightly lengthy preparation method, but the end result is worth it. Here, we look at a simple how to make baklava method, a variation on the authentic recipe, and a cheesecake version. Take your pick.
Easy to Make Baklava Recipe
Ingredients

1 pound chopped mixed nuts (pistachios, walnuts)
1 (16 ounce) packet of phyllo or filo pastry
1 teaspoon ground cinnamon
1 cup melted butter
1 cup white sugar
1 cup water
½ cup honey
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
Directions:
Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
Mix cinnamon and nuts. Cut filo pastry stack in half, to fit in dish and cover it to keep from drying.
In baking dish, place 2 sheets of filo, brush generously with butter. Sprinkle 2 to 3 tablespoons of nut mixture on top.
Repeat layers, until nut mixture is over, 6 sheets of filo will be used. Cut baklava (all the way through to the bottom of the dish) into 4 long, diagonal rows, then 9 times diagonally, to make 36 diamond shapes.
Bake in preheated oven for 50 minutes, until crisp and golden.
At medium heat, mix sugar and water in a pan, and bring to a boil. Add honey, vanilla and lemon zest, then reduce heat and simmer for 20 minutes.
Remove baklava from oven, let layers cool, then spoon the syrup over it. When cooled completely, serve.
How to Make Baklava with Chocolate Filling
Ingredients

1 cup hazelnut chocolate spread
1 (3 inch) cinnamon stick
½ cup toasted hazelnuts, chopped
½ cup roasted pistachios, chopped
⅓ cup blanched, toasted almonds, chopped
⅓ cup toasted walnuts, chopped
1/8 teaspoon salt
½ cup water
¾ cup honey
½ teaspoon ground cinnamon
½ cup butter, melted
24 (14x9 inch) sheets filo dough
Directions:
Mix honey, water and the cinnamon stick in a saucepan, over low heat. Stir till honey dissolves. Increase heat to medium and cook, without stirring, for about 10 minutes. Remove from heat and discard cinnamon stick.
Preheat oven to 350 degrees F. Melt hazelnut chocolate spread. Mix hazelnuts, pistachios, almonds, walnuts, cinnamon and salt together. Butter baking dish lightly.
Place 1 filo sheet lengthwise at baking dish bottom. Brush with butter. Do the same with 5 more filo sheets. Drizzle about ⅓ cup of chocolate spread over filo. Sprinkle ⅓ of nut mixture evenly over spread.
Place 5 sheets over this filled sheet and repeat butter, spread and nut procedure. Press gently into pan.
Cut filo sheets into 24 portions, with 3 lengthwise cuts and 5 diagonal cuts. Bake for 35 minutes, until filo is golden. Remove and cool baklava. Drizzle honey water mixture over it. Cool completely and serve.

Mexican Delicious Dessert

Mexican dessert recipes are lifelong traditions from Spanish and South American countries. These recipes have been passed down from generations, with minor variations made over the years.
Even though they have somewhat evolved over time, they still have the traditional flavors preserved. If you're looking for some traditional, old-fashioned easy Mexican dessert recipes, you've come to the right place.
Orange Buñuelos
In a large pan, boil orange juice, milk, 5 tbs. olive oil, orange peel, and salt. With the help of a wooden spoon, stir in the flour till the dough becomes solid. One by one add all 4 eggs and stir continuously.
Buñuelos are deep fried fritters that originated from Spain. It's one of the popular Mexican dessert recipes that is enjoyed at snack time.

Ingredients
½ cup orange juice (you can also substitute it with lemon)
1 tablespoon grated orange peel (or lemon peel)
½ cup of whole milk
1 cup all-purpose flour
5 tablespoons extra virgin olive oil
vegetable oil for deep frying
4 eggs
powdered sugar
¼ teaspoon salt
Pour olive oil in a skillet and heat it to 375º F. Make 1 inch pieces of the dough and carefully fry them in the hot oil. Take them out once they are golden brown and drain extra oil on paper towels. Sprinkle some powdered sugar on top and serve them hot.
Apple Cinnamon Empanadas
Ingredients
Empanadas are traditional Mexican desserts from Spanish origin, which consists of bread and stuffings of different fruits. One of the popular Mexican dessert recipes, empanadas can be prepared with chicken, beef, eggs, and vegetables as well. This is one of my favorite Mexican dessert recipes; hope you like it.
Ready to cook pie dough
3 large lightly beaten eggs
1 Can of apple fillings (your choice of brand)
2 ½ cups all-purpose flour
½ cup unsalted butter, cut into small cubes
2 tablespoons of sugar
Salt to taste
Mix the flour, sugar, and salt in an electric mixer bowl on low speed. Add butter and keep mixing till it turns rough. Without stopping the mixer, add 2 beaten eggs and let the mixture combine properly. Stop the mixer and take the dough out on the kitchen counter top. Put some flour on counter top before placing the dough.

Cut the dough in round circles and fill the apples in it. Put another circle on the top and press the edges together with the help of a fork. Now take the beaten eggs and brush the empanadas. Sprinkle the tops with cinnamon and sugar. Take a greased cookie sheet and place the empanadas on it.
Divide it in half and knead each halves into round balls. Put it in plastic wraps and keep the dough in the refrigerator for 1 hour. Now preheat the oven to 400° F. Open the can of apple filling and put it in a bowl. Add ¼ tablespoon of cinnamon to the filling. Bring the dough out and roll it on the floured surface.
Make couple of holes with the fork to let them cook properly. Bake the empanadas for 30 minutes or till they become golden brown.

Germany Delicious Dessert

Germany is known for its wide range of delicious desserts, which are simply irresistible! The German desserts include a wide variety of cakes and tarts, which are usually made with fresh fruits like apples, plums, strawberries, and cherries. Some of the most popular German desserts remain to be the cheesecake, the famous Black forest cake, the filled doughnuts, the German pancakes known as Eierkuchen and the Rote Grutze pudding. Well you can try these authentic German dessert recipes at home now!

Schwarzwälder Kirschtorte - German Black Forest Cake
The Black forest cake known as Schwarzwälder Kirschtorte is a southern German dessert. Typically, it consists of several layers of chocolate cake separated with layers of whipped cream and cherries. Kirschwasser is a clear, colorless fruit brandy, which is used as an ingredient in this cake. The cake is decorated with additional whipped cream, maraschino cherries, and chocolate shavings.
Ingredients
All-purpose flour – 2 cups
White sugar – 2½ cup
Unsweetened cocoa powder – 1 cup
Baking soda – 1½ teaspoon
Salt – 1 teaspoon
Milk – 1½ cup
Shortening – ½ cup
Eggs – 2
Vanilla extract – 1 teaspoon
Kirschwasser – ½ cup
Pinch of salt
Pitted cherries – 1 can
Whipped cream – 2 cups
Semisweet chocolate
Preparation:
First of all, preheat the oven to 350 degrees.

Cover the base of two 8 inch round pans with parchment paper circles.
Sift together the flour, cocoa, baking soda and 1-teaspoon salt. Set the mixture aside.
Now beat the shortening and sugar until the mixture gets light and fluffy.
Add eggs, vanilla extract and beat well and stir in the milk to form a paste.
Pour the mixture into the baking pans and bake for 35 to 40 minutes.
Allow the cake to cool down completely and remove the paper from underneath the cakes.
Cut each layer in half, horizontally, making 4 layers of the cake.
Sprinkle all the layers of the cake with Kirschwasser.
Now whip the cream and blend in the vanilla, sugar, salt and Kirschwasser.
Spread the whipped cream and cherry filling on ever layer of the cake.
Now, frost the top and sides of the cake.
Sprinkle with chocolate curls and serve chilled.
Rote Grutze
A popular dessert in northern Germany is Rote Grütze which is a red fruit pudding, usually made with black and red currants, raspberries and strawberries or cherries. It is traditionally served with cream, but also common with vanilla sauce or whipped cream.
Ingredients
Black currants – 1 lbs
Raspberries – 1½ lbs
Sugar – 1 cup
Water – 1 quart
Cornstarch – ½ cup
Rum – 1 cup
Preparation
Wash the currents and berries and pick out the stems.
Combine the fruit with water and sugar in a saucepan.
Bring the mixture to a boil and cook the fruit over medium heat until done.
Do not overcook the mixture; the fruits should retain the shape.
Stir in the cornstarch into some water and dissolve it into the juice.
Bring the mixture to boil, cook until thickened, and then remove from heat.
Blend in the rum in this mixture now.
Set the pudding and serve chilled with cold milk or cream.

Sunflower seeds

Sunflower seeds are more typically ingested being a balanced snack food rather than as part of meals. They could double as garnishes or components in numerous tested recipes.
The actual seeds can be sold as in-shell seeds or De-shelled kernels. The seeds will also be sprouted as well as eaten in salads. Nevertheless, eating expired sunflower seeds may cause stomach irritability such as bloating or diarrhea with the rotting of the seed.
When in-shell seeds are refined, these are first dried out. After, they may also be roasted or dusted with salt or flour for preservation of taste. Dehulling is frequently completed by simply cracking the shell utilizing your teeth and spitting it out while keeping the kernel while in the mouth area and eating it.
In-shell sunflowerseeds are significantly favorite in Mediterranean and Parts of asia, as well as Egypt, Syria, Israel, Turkey, and Malaysia, where they could be called garinim, aycekirdegi, or kuaci.
In Turkey, Syria and Israel they can be bought freshly roasted in shops in addition to marketplaces and are a standard athletic field food, while in Malaysia they can be bought freshly loaded in a variety of roasted flavors.
Fortunately they are popular in nations worldwide including Russia, Ukraine, Bulgaria, Romania, Spain, China, Morocco, Iran, Canada and the United States.
Dehulled kernels have been mechanically prepared to remove the hull. These kernels can be purchased raw or roasted. These dehulled kernels are often uploaded to bread as well as other baked goods for their essence.
Additionally there is sunflower butter, the same as peanut butter, but working with sunflower seeds rather than peanuts. In addition to human usage, sunflowerseeds will also be sold as food for pets and wild birds in boxes and small bags.
Over the past decades sunflower oil has become popular worldwide. The oil may be used as is, or may be processed into polyunsaturated margarines.
The oil is typically extracted by applying great pressure to the sunflower seeds and collecting the oil. The protein-rich cake remaining after the seeds have been processed for oil is used as a livestock feed.
The initial sunflower oil (linoleic sunflower oil) is full of polyunsaturated fatty acids (about 68% linoleic acid) and lower in unhealthy fats, for example palmitic acid and stearic acid. However, numerous hybrids have been designed to modify the essential fatty acid profile of the crop for various purposes.
The best sunflower seeds on the market - delightfully flavored seeds that will have you coming back for more. These sunflowerseeds are absolutely to die for! zotes offers the highest quality snack food products on the market

Tartine as luxurious

The recipe is coming from the cookbook Tartine, a birthday gift from my sister-in-law a few years ago. I put it aside for the longest time until last Christmas, I made chocolate cookies out from this book, and they were out of this world. From then on, I was hook on the book.
Not only are the details of the recipes worth reading, the kitchen notes are especially useful because those are tips from a bakery. To supplement all these, the pictures are gorgeous that I never get tired of looking at them again and again.
I specially like the easy-to-handle tart dough and the light but delicious pastry cream of this recipe. I will share the simplified version of the recipe below. Please get the book for the full version.
Just finished two rounds of golf today (Sunday).
Hampers are available in all budgets, these people are specialized in managing and combining imagination to produce gifts hampers which in inexpensive as well as luxurious.
Once the procedure of choosing the hamper is complete you shall specify the address where you need to deliver the hampers and a delivery date and time should be specified so that the gift hamper reaches on time.
Your lovely gift hamper with wine, Scottish tablets and British food will also carry your personal message which you shall type on the field provided for it. The payment procedure for this is very safe and secure; you can use your debit and credit card to make the payment.
An "All You can Golf" day for $25 at a nearby golf course has given me so much excitement and disappointment, so much fun and frustration, and so much joyfulness and soreness. Absolutely love this game! You have to be in focus in every single shot.
You have only one chance to hit each shot. Clear your mind, relax and feel your body movement, try to duplicate what you have learned from driving range practice, but do not over-think;. swing and hit with a rhythm, and when you hear a sharp and crisp metal sound, your chance of having a pretty good shot is high.
But the problem is, I cannot clear my mind and relax that easily, and I cannot hear that nice metal sound all the time. But yet, you learn from your game. When you screw up a shot, it's not the end of the world.
You leave your disappointment behind, focusing on the present, try your best to recover. Knowing how to recover from bad situation is just as important. At the end of the rainy day, my hair was all messy and my pants were soaking wet, I met some nice people on the course and I spent some good times with N.
These fresh berry tarts are wonderful embellishments for a great day. You can use any of your favorite combination of fresh berries or fruit. My first choice is blueberries and raspberries.
Their sweetness complement each other really well and they look gorgeous together. But raspberries were nowhere to be found yesterday, so I substituted with strawberries. This combination is also delicious.

Super Junior on CeCi

Super Junior was on the front cover for the September edition of Ceci China, and they’ve set a new record as every copy was sold out in a matter of a single day.
According to a Ceci representative, it was highly effective to model Super Junior on the front cover of Ceci China, as all copies were sold out in 24 hours. Ceci China is currently being sold in major cities in and around China such as Beijing, Shanghai, and Hong Kong. The concept for their cover photo shoot was a crime scene, and the boys are dressed as suspects, prosecutors, detectives and reporters, as if telling a story.
Ceci China’s VP remarked, “Super Junior is already well-known in China for being leading stars of the Hallyu wave, but this was reconfirmed after our September edition was able to sell out in just a single day. In the future, we plan to continually introduce Korean Hallyu stars and exchange both Korean and Chinese cultures.”
Ceci launched Ceci China in June of 2008, and Ceci China is currently being picked by Chinese women as the leading source for Asian trends and fashion.
Super Junior's members Eunhyuk, Sungmin, Yesung and Donghae suffered several injuries during the 4 hour recording for Dream Team Season 2 on August 21st. Donghae fell into the water and stayed in there for a while, when he tried to climb up back to the floor, he called the staff to help him out, then they all realized he had suffered an injury on his knee and had a sprained ankle.
Meanwhile, Super Junior continues to actively promote their album, despite their fellow member Kim Hee Chul enlisting in the Korean military service. On the 2nd through the 4th, Super Junior performed in Japan at the Tokyo Dome with their fellow SM family members including TVXQ, SNSD, BoA, and SHINEE for SMTOWN LIVE IN TOKYO, and 5,000 to 15,000 Japanese fans gathered to watch them perform each day.
After the recording was done, Yesung and Donghae went into the van with their manager and Yesung was taken to the hospital where it has been revealed that he actually injured his spine but he is feeling better now. We hope that they all feel better soon.
Eunhyuk had a couple of bruises on his arm, not so serious though, but it required medical attention backstage while Sungmin had his wrist hurt and required acupuncture. Both got pain relievers in their arms and Donghae had his knee and ankle bandaged.
When Yesung had his turn to challenge, he fell from one of the platforms (which had been repaired twice) to the safety foam and at that time no one knew he was seriously injured. The staff took him to the tend backstage and laid him down on a table because the doctor didn't allow him to sit. He actually had injured his waist and leg. He was treated for about 45 minutes and then he and the other Super Junior members went back to the set to finish their recording. Very brave from them! They all had injuries but continued recording.
The episode for this season 2 will be broadcasted on September 4th and 18th.

Wedding Cake

Planning a wedding is an exciting and stressful job for bride and maid of honor. Plans need to be made for the location, music, food, invitations, and even the honeymoon. Another important part of wedding plans is the style, color, flavor, and layout for the wedding cake. Wedding cakes come in all different shapes and sizes, and for the creative bride they can even have designs of specific items.
It's important for any wedding cake decision to follow a few simple rules to make sure it is perfect for the occasion. Wedding Cakes - Completion of wedding planning aside from choosing the bridal gown, gold bands, hiring wedding cars is the wedding cake. Are wedding cakes essential pieces, "yes and no"?
Traditionally guests expect a slice of the action. If you are on a budget then remember that elaborately designed wedding cakes filled with rich ingredients can take a huge slice out of your bank account. If the wedding cake is to grace the table as a centre piece, then bear in mind that cheap wedding cakes are just as tasty as an expensive one - if not more scrumptious.
The wedding cake aside from the blushing bride herself will attract a lot of attention, coming in at second best, however, sweet toothed folk may beg to differ, and their reason for this assumption is they can bite into the cake. Choosing a cheap or expensive wedding cake can be difficult due to numerous amount of cake designs available.
Are you counting the pennies, if so be extra careful not to fall into temptation all because one cake has more cream icing or edible rosebuds on top. Wedding cakes are specially decorated for this purpose to tempt you. An extra tier an extra cherry or sultana can up the cost.
The important part of getting the best wedding cake for a wedding is to know where to find a good best wedding cake. There are a lot of cake shops to choose from, and picking the right one must be done right in the beginning.
Wedding cake is one the important item placed in the wedding catalog. Before the wedding ceremony is going to be held people have no time to breathe even but that cannot be the reason if you are forgetting about the wedding cake.
Traditionally people find it lucky if getting a chance to eat wedding cake as the bride and groom are blessed by God and by many other people. So it is better not to miss the opportunity of eating wedding cake and to shower your blessings on the married couple.
Tips for finding the best best wedding cake for a wedding:
* Look back at previous weddings you have been to, and contact the couple to find out where the cake came from
* Ask friends and family for recommendations
* Look at a best wedding cake shop which has been running for several years successfully
* You get what you pay for, if budgeting don't go for the lowest price
* Remember the key is a good best wedding cake delivered before the wedding event
All the way your unique wedding cake remembrance should not leave you for a good span of time. It should sound like wonderful wedding with an awesome unique wedding cake. Whether the bride wants a simple plan or a grandiose design for a wedding, the wedding cake can be the center of attention. Elaborate designs are a beautiful addition to any wedding.
The wedding cake will be enjoyable to any guest.

potato pie or tomato pie ?

A meal seems to be incomplete without a lip-smacking, delicious side-dish or dessert. While speaking about desserts, what can be a better option than sweet potato pie? There are several ways of cooking sweet potato pie. If you are tired of the traditional food recipes and looking for something new, you can try soul food recipes for sweet potato pie. Following are some recipes, in which you can enjoy both the flavor of soul food and sweet potato pie.
Soul Food Recipe: Orange Peel Sweet Potato Pie
Ingredients
4 large-sized sweet potatoes (cleaned and rinsed)
1 unbaked pie crust
3 eggs (beaten slightly)
1 cup granulated sugar
½ cup brown sugar
1 cup milk
1 stick butter (can be replaced with margarine)
1 ½ tablespoons nutmeg
1 ½ tablespoons cinnamon
1 ½ tablespoons finely grated orange peel
1 teaspoon vanilla extract
Procedure
In a large pot boil the rinsed sweet potatoes, until they become tender. Drain the cooking water and remove the skin of the sweet potatoes. Place them in a large mixing bowl and mash thoroughly. Add the slightly beaten eggs and butter into the bowl and mix well. You can blend the mixture in an electric mixer for about 2 - 3 minutes.In the meantime, preheat the oven to 375ºF. Then add the remaining ingredients - granulated sugar, brown sugar, milk, nutmeg, cinnamon, orange peel and vanilla. Blend the mixture again for about 4 - 5 minutes.
Take the pie crust; prick with the help of a fork and sprinkle with granulated sugar, use about one tablespoon sugar. Place the pie in the oven for about 5 minutes, until it turns light brown. Remove the pie from the oven; carefully pour the pie filling mixture into the pie crust. Bake the pie in the oven for about 35 - 40 minutes. Remove the sweet potato pie from the oven and allow to cool down. Refrigerate and serve.
Soul Food Recipe: Pecan Sweet Potato Pie
Ingredients
2 cups cooked and peeled sweet potatoes
2 eggs
½ cup brown sugar
½ cup unsalted butter
½ cup heavy cream
½ cup corn syrup
1 cup pecan halves
1 teaspoon cinnamon (ground)
1 teaspoon ginger (ground)
½ teaspoon nutmeg (ground)
1 teaspoon vanilla extract
2 teaspoons orange juice
Salt as per taste
Procedure
First of all, mash the sweet potatoes along with half the amount of butter. Add eggs, brown sugar, cream, cinnamon, ginger, nutmeg, vanilla extract and orange juice. Beat the mixture well till it becomes fluffy. Preheat the oven at 400ºF. Then, pour the pie filling mixture gently over the pie crust and bake at 375º for about 20 - 25 minutes. Remove the pie from the oven and keep aside. Meanwhile, mix the ingredients - butter (remaining half), corn syrup and pecans. Sprinkle this mixture evenly over the pie and then, bake the pie again for another 25 minutes. Remove the pie and serve with whip toppings.
Soul Food Recipe: Sweet Potato Pie
Ingredients
4 lbs sweet potatoes (cleaned and rinsed)
3 unbaked single crust pie shells (about 8 inch size)
3 eggs
1 stick butter
1 cup granulated sugar
½ cup brown sugar
1 cup milk
1 tablespoon nutmeg
1 tablespoon vanilla extract
Salt as per taste
Procedure
First boil the sweet potatoes until they can be pierced easily by a fork. Drain and allow the cooked sweet potatoes to cool down. Peel the skin and mash them in a bowl. For removing strings, you can blend the sweet potatoes in a blending mixer for about 3 - 4 minutes. Melt the butter stick and cream with granulated sugar and brown sugar. Add this butter mixture, eggs and milk to the mashed sweet potatoes and mix well. Then, add nutmeg, vanilla extract and salt, blend for about 2 - 3 minutes to mix the ingredients.
Preheat the oven at 375ºF. Pour the pie mixture over the three unbaked pie crusts. Place them in the oven and baked for about an hour. Remove and allow to cool down. You can serve this sweet potato pie with whip cream or toppings.
You can prepare these pie recipes anytime, as sweet potatoes are available all the year round. Use your culinary skills and prepare a different recipe by altering the ingredients. You can serve them in good times and/or special occasions like family gatherings or Sunday dinners.

How to make Chocolate Cake

How to make Chocolate Cake
I am going to show you how to make a simple delicious chocolate cake. This cake serves around 10 people.
Ingredients
1 stick of butter
1 cup of sugar
3 ounces of chopped chocolate (unsweetened)
2 cups of all purpose flour
1 1/4 cups of milk
2 eggs
1 teaspoon vanilla extract
2 teaspoons baking power
1/2 teaspoon of salt
1/2 teaspoon of baking powder
Cook time: 30 minutes @ 350 degrees
Preheat your oven to 350 degrees. Grease two 9" cake pans. Cut some wax paper to fit in the bottom of each pan. Lightly grease the wax paper and sprinkle flour on the pan. Turn upside down to remove excess flour.
First you want to melt your 3 ounces of chocolate. You can melt it in a small sauce pan on top of your stove on low heat. Stir every so often until melted. Now you want to use a mixer and beat your butter. While beating the butter add your sugar. Separate your egg yolks and whites. Add the yolks, chocolate and vanilla. Mix until it has a smooth consistency and no longer.
In a separate bowl you want to mix your flour, baking soda, baking powder and salt. Now you want to add a little to your chocolate mix. You want to take turns adding a little flour, then a little milk. Keep adding a little of each until they are gone.
Now you want to beat your egg whites until they form stiff peaks. Now fold them by hand and place in the batter. Gently mix the batter by hand and put it in your pans. Cook for 30 minutes and do the toothpick test to see if it's done.

The day I turned 25 years old

The day I turned 25 years old I headed straight to the store and bought loads of different ultra pricey skin creams. I was sure this would keep me wrinkle-free. By 30 my tone had changed. I began to realize that while I still wanted to look young and vibrant, youth came from the inside. The foods you eat show through your skin. They're what end up keeping you looking young or not so much. After all, your food is your medicine, three times a day, everyday.
As you already knew it's loads of fruits and vegetables as well as other whole foods that end up doing the trick. If you’re concerned with aging gracefully, start where it matters, in your diet. Here are seven foods that will keep you looking younger, longer.
1. Avocado and Other Good Fats
Avocado has a lot of things going for it not the least of which is its fat content. You’ll notice that as you age those with little flesh on the body, especially in the face, begin to age faster. A little flesh keeps us looking younger. Bath yourself in good fats like olive oil and avocado. If you’re concerned with cutting the fat, focus on the bad fats like lard and excessive amounts of butter.
2. Water-Based Fruits and Vegetables
Hydration is a big part of looking young because it helps that skin retain moisture. When the skin is dehydrated it lays flatter on the body and wrinkles begin to show. This means not only drinking loads of water, but also making sure that you’re loading up on water heavy fruits and vegetables. Some really good choices include watermelon, cucumber, and citrus fruits.
3. Guava
Guava is great for your skin because it’s loaded with vitamin C. According to the Dr. Oz Show, it has 4 times as much as citrus fruits. Vitamin C serves as the body's natural Botox, keeping your skin cells full and wrinkle-free.
4. Oysters
Depending on type and variety oyster, they provide 16 to 182 mg of zinc per 100g serving, according to Healthalicious. This accounts for 110 to 1200 percent of the RDA for zinc. Zinc serves to repair damage done to skin cells. So if you spent too much time out in the sun as a child and caused problems for your skin, zinc can prepare it.
5. Sweet Potatoes
Sweet potatoes have beta-carotene, which is known to balance your skin's pH, helps combat dryness, and promotes cell turnover, all resulting in smoother skin. Combining good fats like coconut or olive oil with beta-caratene makes it even more effective.
6. Seasonal Berries
Berries are among the highest is antioxidant content. Berries like blueberries, blackberries, and strawberries have some of the highest antioxidant capacity. These antioxidants fight the free radicals that cause wrinkling on the skin.
7. Omega Fatty Acids Oil
"Essential fatty acids are responsible for healthy cell membranes, which is not only what act as barriers to harmful things but also as the passageway for nutrients to cross in and out and for waste products to get in and out of the cell," Ann Yelmokas McDermott, PhD, a nutritionist at the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University in Boston told WebMd.
Omega 3 is made up of three acids EPA, DHA, and ALA. ALA can be found in hemp seeds, flax seeds, and chia seeds. DHA and EPA are found in algae, spirulina, blue-green algae, and chlorella. Omega 6's are found in many vegetarian foods including olive oil, whole grains, and avocados.