Bread Banana Blog

When I was a little girl, I remember my Mom making this Asparagus roll-up appetizer for bridge parties she would host or go to. I remember them, because I would sneak into the kitchen snitch them off the platter she was putting them on.

It was the only way I would eat the funny little green tips when I was a little kid, which is why she probably didn't mind me sneaking them. Actually, in remembering that and getting the recipe from her, she told me that she made extras just so I'd eat them!

With Labor Day just around the corner, why not make these ahead of time, freeze, and then pull them out to bake right before you need them. Nothing could be easier.

This simple recipe never seems to go out of style. It gets eaten up in an instant and it's a healthy way to snack. What's not to love about it?

What you'll need:

- 20 thin slices of white bread

- 3 oz. Bleu Cheese

- 1 egg

- 20 asparagus spears (fresh or frozen and cooked crisp)

- 1/1 lb. butter (melted or less to cover bread)

First, trim the crust from the bread slices. Flatten each slice with a rolling pin. Then, blend the egg and cheese either by hand or in a food processor and spread evenly on each bread slice.

Next, roll 1 spear in each slice of bread. Dip each roll in melted butter. Place on a cookie sheet and freeze. Slice each roll into 4 pieces (thaw it slightly to make slicing easier.)

Bake at 400 degrees F for 15 minutes.

You can also make a variation by using whole wheat bread instead of white bread for a hearty flavor. Or try using pumpernickel bread or rye of some kind. The different breads give different flavors. White bread is the easiest to use, but the other breads add some interesting flavors that are hard to beat.

Delicious!

Important: Feel free to republish this article on your website. However, you are not allowed to modify any part of its content with one exception: If you need this article and it is not around Labor Day, please feel free to delete the sentence about Labor Day, otherwise all other content must remain intact and all links should be kept active.

Sara Gray is an avid lover of appetizers and has created a great website called Easy Appetizer Recipes where you can find delicious ideas for all kinds of hot and cold appetizers, raclette grilling, tapas small plates, snacks, chips and dip ideas, and appetizer soups.

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German diet will help you to lose 15 pounds fast and easy. This diet was developed by German nutrition experts for overweight women to solve their health problems fast and safe. Using this German diet you will be able to lose 15 pounds in 13 days.

This diet is very simple but it won't totally remove feeling of hunger, you will still feel easy feeling of hunger. If you agree to suffer from time to time from hunger to reach your goals, this diet is for you. On the other hand you will feel energy awakening in yourself, use it for physical activity or to do some physical exercises.

Here is the diet plan:

Monday

Breakfast: 1 cup of black coffee or tea without sugar and 1 small toast made of black bread.

Lunch: 2 boiled eggs, 80 g of spinach mixed with 1 teaspoon of vegetable oil and 1 tomato.

Dinner: 100 g of boiled chicken breast without skin, 150 g of vegetable salad made of tomatoes and green onions mixed with 1 teaspoon of vegetable oil.

Tuesday

Breakfast: a cup of black coffee or tea without sugar and 1 small toast made of black bread.

Lunch: 200 g of salad made of tomatoes and white cabbage mixed with 1 teaspoon of vegetable oil, 1 orange or 2 mandarins, 1 big apple or a few plums.

Dinner: 2 boiled eggs, 200 g of boiled chicken meat without skin, 80 g of green salad.

Wednesday

Breakfast: 1 cup of black coffee or tea without sugar and 1 small toast made of black bread.

Lunch: 1 boiled egg, 200 g of boiled carrots mixed with one teaspoon of vegetable oil, 100 g of low-fat cheese.

Dinner: 250 g of salad made of apple, mandarin, banana, pear or any other fruit.

Thursday

Breakfast: 1 glass of natural apple juice.

Lunch: 250 g of fried (fry without oil) or boiled fish, 1 tomato, 1 apple.

Dinner: 150 g of vegetable salad made of any vegetables and mixed with 1 teaspoon of vegetable oil or lemon juice.

Friday

Breakfast: 1 glass of natural carrot juice.

Lunch: 200 g of roast chicken (without oil), 100 g of vegetable salad made of any vegetables.

Dinner: 2 boiled eggs, 100 g of carrot salad made of boiled carrots mixed with lemon juice.

Saturday

Breakfast: a cup of tea without sugar and 1 small toast made of black bread.

Lunch: 200 g of fried (without oil) beef, 150 g of salad made of white cabbage mixed with lemon juice.

Dinner: 100 g of carrots mixed with 1 teaspoon of vegetable oil, 150 g of low-fat cheese.

Sunday

Breakfast: a cup tea without sugar and 1 small toast made of black bread.

Lunch: 200 g of boiled chicken without skin.

Dinner: 300 g of any fruits (apples, pears, plums, oranges, etc.).

For other 6 days repeat the diet plan beginning from day 2.

It is necessary to follow German diet as it is without changing sequence of dishes or menu. It is recommended to consume a big glass of water before each meal.

If you think that you will be able to follow this diet plan and it is very easy for you, try another German diet which will help you to lose pounds amazingly fast but it is still recommended to try 1 German diet plan which is above.

It is very simple but it's a monotonous diet. Here it is:

Every day it is necessary to eat 4-5 apples, 1 orange, 80 g of low-fat chicken, 2 small toasts made of black bread or 2 small slices of black bread. Duration of this diet is 2 weeks.

Get details of a remarkably successful quick weight loss strategy that will help you to Lose Pounds Fast.

For more information on this carefully designed and widely regarded program can also be found at:http://lose-pounds-fast.howtoeasyway.com/lose-pounds-fast/

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After working many years in a frozen dough factory supplying frozen products to bakeries, cafes and restaurants, I had the chance and the pleasure to get quite a lot of experience in the production of good quality frozen dough. A good quality frozen dough product is a product which, after having been frozen for up to 6 months, still comes out of the oven as beautiful, appetising, attractive to the eyes and tasty as a fresh product. So it gives me a great pleasure to share with you some of the secrets about frozen dough production.

First do not get mixed up with "Retarded Dough System" and "Frozen Dough Technology". Those are two different ways of processing the dough, the first one is very simple and the second one is very much more elaborate.

- The Retarded Dough System is just normal dough that we place in a normal freezer, to be used up at a later time, may be 1, 2, or 3 days later. This dough loses some of its performance capability during the freezing process and cannot be kept frozen for more than a few days only. This is just a convenient process that we can use in some short term situations.

- The Frozen Dough Technology on the other hand is a very detailed and specific way of processing the dough, that enable the user to get the optimum performance out of the dough which has been frozen for a longer period of time. This period of time could be from just a few weeks to a few months; 6 months being regarded as a maximum for a live dough containing yeast. This is exactly what this article is all about.

• First, how many kinds of frozen dough processes can we differentiate?

1) Ready to Prove Frozen Dough, good for most yeast dough and puff pastry as well.

2) Ready to Bake Frozen Dough, recommended especially for croissant and Danish pastry items.

3) Part Bakes Frozen Dough, good for bread items, not recommended for croissant, Danish pastry items, and sweet bread and bun items.

4) Full Baked Frozen Dough, good for sweet bread/bun and soft roll, not recommended for bread, croissant, Danish pastry and puff pastry items.

5) Raw Frozen Dough Ready to Bake (Proving in the oven), not available yet, new technology still under intense research and development.

• Critical points to succeed in frozen dough preparation

1) Make sure that the fermentation process does not start at any stage during the production.

To achieve that: one must control the temperature of the dough during all the different stages of the process, from the very beginning (mixing) to the very end (proving - baking).

Ideally dough temperature must not exceed 16°C (61°F) during the mixing, dividing and filling of the products.

After the blast freezing procedure the ideal storage temperature is from -18°C (64°F) TO -22°C (72°F).

2) To keep the dough temperature under 16°C (61°F), at all time during processing, is the most difficult part and to achieve this goal we need to:

a) Keep the room temperature at between 16°C (61°F) and 20°C (68°F).
b) Use cold flour. Before use, the flour should be stored in a chiller (+4°C) (39°F).
c) Use cold water from a chiller or a water cooler.
d) Replace 25% of the liquid used (water/milk) with ice flakes. Or if ice flakes are not available the use of icy cold water (+2°C) (35°F) is recommended.
e) Work the dough straight away from the mixer without or with as little rest as possible between the different stages.
f) Freeze the dough, after shaping and filling, as fast as possible and this is when we need a blast freezer to freeze the product very fast up to the core. Why do we need to freeze the dough as fast as possible? The answer is: To bring the temperature deep inside the products to around -8°C (17°F) to -15°C (5°F) very fast, around 10 to 30 minutes, depending of the size of the products. This way the ice crystals formed during the freezing process are very small and do not damage the dough structure. If the freezing process is too long (from 3 to 6 hours with a conventional freezer) the crystals formed inside the dough are very big and will damage the yeast and the gluten structure. Then in this case the product will be very long to prove and will not rise to its maximum desired size, this is typically a low quality frozen dough.

Now looking at each kind of frozen dough processes one by one, we can say that for bread items the part baked system is the best and gives very good results. For croissant and Danish pastry items (as well as bread items) the ready to bake system gives outstanding results, but demands strict supervision, good equipment and premise.

Regarding the ingredients used in the production of frozen dough, they are almost the same as for the normal type of dough except two slight differences.

• First, the yeast. Instant yeast and fresh yeast are both good to use but we always have better results with fresh yeast, products are faster to prove with more oven spring as well. Also when it comes to the quantity of yeast used, we have to increase it quite a lot (up to 2 to 3 times the normal quantity) to compensate the yeast dying during the freezing process.

• Second, the dough/bread improver used should be a special kind of improver for frozen dough only. There are many brands available on the market.

Hopefully this article has given you some useful things to think about before you start mixing the dough and I really hope you enjoyed this introduction to the process of frozen production.

If you need more information do not hesitate to contact me.

Enjoy your baking!

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Breakfast is the most important meal of the day, but it seems that with our busy lifestyles, breakfast has fast slipped down our list of priorities. Breakfast it seems, has been reduced to a sugary muffin and coffee on the go, losing all nutritional value.

Our body starts demanding a supply of energy as soon as we wake up, whether we've eaten or not. Our brain cannot store any energy for itself and constantly requires a supply of glucose. Not eating, especially in the morning, can hamper mental alertness and put a strain on both our bodies and brain.

Here are some tips for eating a healthy breakfast that will set you up for an energized and mentally alert day:

1) Avoid refined carbohydrates

These include white breads, bagels or pastries. Normally refined carbohydrates have a high GI (glycemic index). This means that glucose is released rapidly into the blood stream, giving a very short-lived energy boost. Low GI carbohydrates such as wholemeal/ wholegrain breads, and cereals release energy slowly, allowing you to have a constant supply of energy until your next meal.

2) Include protein

These can be from meats from dinner left-overs, eggs, bananas or milk. Protein helps keep you fuller for longer.

3) Fruit and Vegetables

Most fruit and vegetables contain no cholesterol and are of low GI. You'll also get a good dose of important vitamins, minerals and fiber.

5) Get Creative

If you're getting bored of cereal, then try another cereal or something different all together. You could try making exotic fruit smoothies or fancy omelettes.

6) When on the go

Not having time shouldn't be an excuse to not eat breakfast. Give ready made liquid breakfasts a go. A quick trip to your supermarket should be enough to show you the varieties available. Cafes usually serve healthy food with fresh ingredients. Try grabbing a sandwich on your way to school or work.

7) Just eat something

Even if you're in a rush, have something, anything. Some juice, a glass of milk, a piece of toast. Anything that provides your body with an energy source.

Always keep in mind that your body has been starved of nutrients for at least 8 hours while you sleep. Eating a healthy breakfast will restore the depleted nutrients. It will also give you the kickstart you need to begin your day on the right foot.

Boost your health with quality glyconutrients. Watch our glyconutrients videos [http://www.glycocinema.com] to learn how they can help you.

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