COCINA AL VACIO

COCINA AL VACIO

 Un metodo rapido y sano?

En nuestro fast food el mejor metodo de coccion puede ser la cocina al vacio.

Este es un sistema de produccion que tiene muchos vantajes porque permite de mejorar la calidad organoléptica de muchas materias primas y ayuda a mejorar la seguridad alimentaria.
La cocina al vacio se realiza introducendo los alimentos en una bolsa en la que se realiza el vacio y se sella.
Pues se someten a tratamiento térmico en un medio humedo o liquido con temperatura controlata:

• HORNOS DE CONVENCCION VAPOR
• BANOS MARIA TERMOSTATICOS
• VAPORERAS
• AUTOCLAVES

La cocina al vacio puede prolongar la vida util del alimiento con la justa condiciones higiénicas, de temperatura y de tiempo.
Con este método, se puede servir un plato con un tiempo mas corto entre el mando y el servicio de mesa.

En Italia el vacio se utiliza poco, pero creo que podria ser una innovacion beneficiosa en diferentes puntos de vista.

                                                          VALENTINA CERRI 4EC

 

La actividad física conduce a un aumento en el gasto de energía acompañado de un aumento de la producción de transpiración : los medios por los que nuestro cuerpo disipa el calor que se desarrolla durante la contracción muscular .Los deportistas más bien, deben prestar mucha atención a sus necesidades de líquidos y su estado de hidratación llevando siempre a su lado una copa.

Smoothie plátano y salvado!

El salvado y banana smoothie es una bebida cremosa , sana y nutritiva. Gracias al aporte de potasio propuesta por el plátano es ideal para aquellos que practican deportes. También es perfecto para tomar un aperitivo , comer la fruta para los niños ! Si usted es intolerante a la lactosa puede sustituir intente reemplazar la leche con leche de almendras, en cuyo caso no se utiliza el azúcar : leche de almendras batido dará la dulzura perfecta . Agitar y BRAN BANANA 

Capacidad: Bebe Tiempo: 5 minutos Dificultad: Muy fácil  Cocinar : No

Ingredientes para 2 copas / personas :

• dos plátanos
• 2 cucharaditas de salvado
• un vaso de leche fría descremada ( si lo prefiere, puede utilizar leche entera )
• una cucharadita de azúcar

Preparación:

Pelar las bananas , cortarlas en rodajas y ponerlas en la licuadora. Añadir el azúcar , la leche fría y una cucharadita de salvado . Operar la licuadora y mezcla a alta velocidad durante un minuto . Verter en vasos y sirva de inmediato (en caso contrario se oscurece ) la decoración de la superficie del batido con un poco de salvado de palo . Buen aperitivo

Centrifugado fresa, pomelo rosado y albahaca!

Esta bebida mezclar tres alimentos con sabores muy diferentes (un dulce, un ácido y un aromático) . Las fresas nos dan un sabor suave , la albahaca le da un sabor y unas veraniegas , pomelo refrescantes apriete ligeramente el conjunto. Las fresas , las cuales están compuestas por 90 % de agua, hidratar las células del cuerpo , proporcionando muy pocas calorías , también contienen enzimas que activan el metabolismo de la grasa ayuda al cuerpo a eliminar la grasa y perder peso más fácilmente. Son ricos en vitamina C ( 5 fresas contienen como un todo naranja ) y contienen xilitol , una sustancia dulce que previene la formación de la placa dental y mal aliento . El pomelo rosado estimula la secreción de jugos gástricos y tiene excelentes propiedades digestivas por lo que puede sustituir a la tradicional final amargo en una comida saludable. Y " rico en fructosa se absorbe rápidamente y por lo tanto es adecuado para los deportes y la energía después del esfuerzo físico. La albahaca es útil en caso de trastornos digestivos , y es un gran cansancio , tanto en los sistemas nervioso y muscular. Las características de estos ingredientes hacen de este batido es ideal para la rehidratación después del deporte o de digerir después de un buen almuerzo también.

Porciones: 1 Dificultad: fácil Tiempo: 5 min

Ingredientes:

• 1 pomelo rosa • 30 gramos de fresas • 3 hojas de albahaca fresca

Procedimiento:

Pelar los pomelos y retire los tallos de las fresas. 3 Vierta los ingredientes en una licuadora y servir el zumo inmediatamente . Si usted no tiene una licuadora , sino que tenga unos minutos más disponibles que usted puede seguir este método: exprimir el pomelo con una licuadora , luego puré las fresas , la albahaca y el jugo de pomelo con una batidora hasta formar una mezcla cremosa y sin grumos , finalmente filtran todo con un colador de malla fina .

Smoothie de vitamina A  con melón y vainilla!

Además de ser un verano bronceado aliado , la vitamina A es esencial para el buen funcionamiento de la retina y la visión , es esencial para el crecimiento de los huesos y para el buen funcionamiento de los órganos reproductivos , ayuda a mantener la piel sana y hay fortalece contra las infecciones de la mucosa.

La vitamina A es abundante en los alimentos de origen animal , tales como el hígado , la leche o los huevos , que son sin embargo también es rica en DL colesterol, por lo que es recomendable tomarlo, en cambio, a través del pescado , de frutas o verduras.

Una receta fácil y sabrosa para un aperitivo especial o de un cóctel con los amigos.

Ingredientes:

• Melón (blanco o naranja) cortado en cubos pequeños , alrededor de 500 gramos

• Yogurt de vainilla , unos 250 gramos

• Extracto de vainilla , una pizca de la cucharita de café

• El hielo , alrededor de 250 ml

Procedimiento:

Mezcle todos los ingredientes en una licuadora hasta que la mezcla se vuelve espumosa y servir de inmediato, aun fresco. 

Las bebidas de frutas!

Ingredientes:

1 cestito de frambuesas

1 vaso de zumo de melocotón

½ taza de jugo de piña

½ taza de jugo de naranja

Preparación:

Limpiar las frambuesas y mezclar durante unos minutos todos los

ingredientes, servido con un montón de hielo picado.

Luigi Mazzacano e Simone Pierantonelli!

The right solution for our health!

We can understand  easily because we have decided a FIT RESTAURANT in this city like the Ireland where there are a lot of types of fast food. These restaurants are very cheap but are very dangerous for everybody’s health especially for the children in fact, like we know, in the cities which have these fast food there are too fat people.

To help these persons and their health, we find a lot of centers of voluntary which offer their time to organize some activities for them like athletic games and some parties to be happy together.

It’s very important helping these people because the obesity is one of the big illness...

SO…

 DEFEND YOUR HEALTH COMING TO US!

The Fit Fastfood

Now, in our world there are many fast food and pub where the guys go with their friend for drink alcohol and eat thing that aren't good to the organism. Today, most guys have a huge problem: " suffer of obesity" because they eat everything.

This problem in England and in North Ireland is highly developed, we can guess that most guys being to drink because they want to follow the eldest guys.

In this photo we can see a person that suffer of obesity



To ensure that this phenomenon slowly there isn't more, we have decide to open a wellness food where you

can eat healthy foods and drink non-alcoholic cocktails.

We have two recipe:

1-Evian Punch

Ingredients:

- 2cl fennel juice

- 3cl carrots juice

- 3cl apple juice

- 2cl Evian water

- 40g of slices of ananas

Method:

Mix at low speed for about twenty seconds the juice of fennel,

one carrot and one apple with pineapple sclice in ablender filled

with little ice.

Puor in to the globet and add Evian water. Decorate with a slice

of pineapple, cherries green and a straw.

2-Vergin Lea

Ingredients:

- 5cl fresh tomato juice

- 3cl yellow pepper into pieces

- 2cl juice of the fruits of passion

- drops of Worcester Lea sauce

- one packet of dietary sugar

Method:

Centrifuged 3 red tomatoes and passion fruit. Merge into the

blender the liquid obtained with half a pepper sliced, worcester

sauce, dietary sugar and ice.

Mixing for 40 second. Puor into the globetglass. Decorate with

a slice of passion fruit.

Martina e Monica Mazzieri

Vegetarian Menu

                                 

Ingredients:(for five people)
 -500 g. pasta
 -100 g. tomatoes
 -100 g spinach
 -100 g. mushrooms
 -50 g. basil
 -50 g. parmesan cheese
 - oil (to taste)
                                                                         Method

•  Blanch the tomatoes for half minute, drain them and remove the peel. Cut them into dice;
•  Cook the spinach in boiling water until they become tender and drain them,then cut them into small pieces; set aside the cooking water.
• Wash and dry the mushrooms, drain and cut them into strips. Sautée the mushrooms in a pan with the cooking spinach water;
• Chop the basil and blend it, then add the parmesan cheese and some oil, blend again.
•  Cook the pasta into boiling salted water for 10 minutes,then drain it.
•  Mix all the ingredients and sautée for 2 minutes;
• Decorate with a basil leaf;
•  Serve hot.

• This recipe

Coriander Soup

Ingredients:

- Onions

- Carrots

- Potatoes

- Water

- Chicken Stock cube

Method:

- Saute the onions in a big pot for some minutes.

- Add the coriander and stir well.

- Add the carrots and potatoes (cut into small pieces)

- Pour the water and add the  chicken stock cube,stir very well.

- Boil for about 45 minutes.

- Mince the ingredients with a liquidiser until they became liquid.

Questa ricetta in un Fast Food del benessere sarebbe l'ideale sia se consumata al momento sia come take away, comodamente trasportabile in contenitori in PVC. E' ricca di sali minerali e vitamine  e puo' essere considerata un alimento sia plastico che energetico (grazie alla presenza di amido,fibra,vitamine,proteine e una piccola quantita' di grassi).  Secondo me potrebbe essere rivisitata con aggiunta di prodotti disponibili localmente e rispondenti alle linee guida della tipica dieta mediterranea: fagioli e mazzancolle.

"L'anima", un ristorante per il cuore

WELCOME TO LANIMA

L'ANIMA REPRESENTS THE HUMAN INSIDE. Welcome to L’Anima, London’s award winning Italian restaurant in the heart of the City. L’Anima offers the finest of contemporary Italian cooking in surroundings nothing short of sheer elegance.  Translated L’Anima is Italian for soul. This essence has been incorporated in every detail of this charming and sophisticated restaurant and bar; from Francesco Mazzei’s creative Italian menus and selected wine list, to the inviting interiors providing comfortable, intimate and memorable experience.  FOOD Francesco’s philosophy and passion for food was cultivated at childhood and developed while working for some of the most renowned establishments in the world. Francesco and his team strive to make dishes that fulfil a true Italian’s most essential senses - exceptional tasty but simple food, beautifully presented in austere but welcoming surroundings. Ingredients are sourced from around Britain and Italy interpreting dishes from Calabria, Puglia, Sicily and Sardinia, and reach further into the Mediterranean with Moorish influences revealing dishes with bold yet clean and distinct flavours. Please note that the below menus are sample menus only as our menus change on a regular basis. FRANCESCO MAZZEI   -   EXECUTIVE CHEF From early childhood, Francesco could always be found in the kitchen cooking with his mother, making their own olive oil, tomato sauce, salami and bread. With the determination to buy his first Levis jeans with his own money, he started working in his uncle’s Gelateria in Calabria at the age of nine, learning to make ice cream and cakes. At 14 he met renowned Italian chef Angelo Sabetta who recognised his talent and encouraged him to pursue his dream of becoming a chef. After catering college and opening his first restaurant before going into military service, Francesco moved to Rome in 1992, where he worked a short stint at the Jolie Hotel before joining The Grand Hotel et de Roma. He moved to London in 1996 to learn English and worked at several restaurants before starting to work at his dream hotel The Dorchester. A move back to Rome offered a position at the Michelin starred restaurant Eden Terrazza on the top floor of the Eden Hotel overlooking Rome. In 2002 Francesco was approached by the Santini family to open ‘Santini’ restaurants in both Edinburgh and Milan. Moving back to London Francesco worked with Alan Yau as Head Chef at Yau’s Italian restaurant in Marylebone, Anda; he also worked with the pastry sections of both Hakkasan and Yauatcha and then moved to Bangkok to launch an Italian restaurant at the Royal Sporting Club. In September 2005 Francesco opened Franco’s on Jermyn Street for the Hambro family to acclaimed reviews. Francesco then moved on to open the kitchen of renowned restaurateurs Chris Corbin and Jeremy King’s latest London venture, St Alban in September 2006. In June 2008 Francesco Mazzei opened L’Anima.    Francesco’s recipes have appeared in magazines and newspapers wildly across the world and he demonstrates regularly on TV shows in the UK. His consultancy work has seen him and his team work with Alan Yau in the launch of Princi, consult on Italian concept for Istanbuldoors and prepared the Gala Dinner at the Italian stand during the Expo in Shanghai 2010 as well as the Gala Dinner for the Calabrian stand at Vinitaly International Wine & Spirits Fair. Francesco together with Giorgio Locatelli has been the testimonial of the Salumiamo campaign to create greater awareness and promote the wide range of Italy’s finest cured meats to the British market and is also an Ambassador for Slow Food UK and the Welsh Lamb Club. He has taken part in many other TV shows including Celebrity MasterChef, Market Kitchen and Saturday Kitchen. DRINK BAR Relax on the white leather banquets or on the high stools & tables in the bar area for an informal lunch, an aperitif before dinner or for cocktails in the evening. The bar serves a selection of Prosecco, Champagne and Italian Wines by the glass as well as by the bottle. The bar offers the restaurant's A la Carte menu as well as a special set menu for both lunch and dinner bookings. Two courses at £16.50 and three courses at £19.50 including a glass of house white or red wine. The Aperitivo, a consolidated Italian tradition of enjoying appetisers with your pre-dinner drinks, is upheld at L’Anima by offering a range of aperitivi cocktails, which are served with one specially prepared small plate with compliments from the cheCOCKTAILS By using top quality ingredients, our cocktails are made with flair and elegance to provide a memorable experience to our guests.The cocktail list at L'Anima offers a selection of Bellinis, renowned Italian aperitifs such as Aperol Sour and Negroni as well as the liquid legacies from cocktail's golden era. Aperitivi men L’Anima won the Italian Wine Restaurant of the Year award at the Drinking Out Excellence Award 2011