Easy recipe condensed milk flan

Pudding easy recipe condensed milk we all love flan and desserts is one of the most versatile because you can prepare in a variety of flavors, so check you do so today we present a rich flan recipe for condensed milk sencillamete delicious.

Ingredients: 1 / 2 K of apples, 1 small can of condensed milk, 3 eggs, a little sugar to caramelize pan.

Preparation: Start peeling the apples into medium pieces and go, make cook and when tender are set to drain. Put in a blender to mix eggs and condensed milk, caramel flan ring and threw a mix to cook in double boiler, about 45 minutes take the preparation if the pot is done in normal and 25 in the pressure cooker. When ready remove and let cool and set.

Easy recipe pumpkin stirred

Easy recipe for scrambled eggs with squash, and other times we have presented zucchini recipes turned into delicious dishes, and today we bring you an easy way to prepare scrambled eggs with squash to taste a rich breakfast or whim because they are nutritious and very delicious.

Ingredients : 1 onion, 2 green zucchini, 2 eggs, pepper and salt to taste.

Preparation : Begin by washing and cutting into squares two slippers, and likewise proceed with the onion. They are placed in a hot pan, added it a stream of olive oil and let the onions are browned first and then the zucchini. We proceed then season to taste. Allow to cook until the zucchini with the point that they like. Now we have to beat the egg and add 1 minute to prepare at once to mix well, so it does not make an omelet, but a mess. Side of toast.

IAC advance research in search of a coffee without caffeine

After discovering in 2004 a variety of coffee bean that contains no caffeine, researchers at the Campinas Agronomic Institute (IAC), linked to the Department of Agriculture St. Paul, continue to advance the search for a product that is commercially viable, although the process is naturally slow and that the deadline for this is still measured in years.
Called “AC”, in honor of Alcides Carvalho, the largest breeder of coffee country, the variety has only 0.1% caffeine, virtually nothing grains compared to traditional Arabic (with a content of 1.2%) and robust (content 2.4%).
Silvarolla The researcher Mary Bernadette recalls that the feature was found in three copies of the germplasm bank of the institute, a coffee plantation with about 60 000 plants. They reached the minimum level of caffeine through a natural genetic mutation of Arabica beans, without the interference of man.
“We have a fine-tooth comb to get the coffee varieties they could through conventional breeding, lead to this result. But we found examples ready “. Maria Bernadette claims to have analyzed close to 3,000 plants between 1999 and 2003. “You can even go crazy,” laughs the researcher.
In 2004 came the surprise. The discovery won international vision with the publication in the same year, an article in the journal “Nature”, one of the most renowned in the world.
Since then, the challenge has been to make these grains naturally decaffeinated commercially viable. The obstacle is still raise their productivity. While a good average is 20 to 30 bags per hectare of harvested coffee, the variety “AC” yields a maximum of 10 bags. “That’s what I’m trying to correct. We have to break locks biological,” says the researcher.
The work of conventional breeding, however, is slow. The crosses are made ​​by hand and transfer the genes of naturally decaffeinated beans for seeds of a growing model of Arabica coffee. Once the seedling is planted coffee, will only generate its first grains after a period of four years.
The IAC recently won the second generation of plants from these crosses and the results were satisfactory, but says he can only prove that arrived the desired yields after four harvests. “We need to find good features of two different ancestors. Before 2020 we will have nothing to show.”
For the researcher, the new variety of grain contribute to raise the earnings of farmers, who would have a differentiated product in the hands with great acceptance in the abroad. “It’s a winning choice for the farmer, not the industry,” she says. A grain naturally without caffeine, for example, could be certified organic.
According to international data, only 10% of all coffee consumed in the world (there were 40 million bags in 2010) is decaffeinated. Although there are no reliable indicators of trends in consumption of this type of coffee in Brazil or the world, experts say that consumers are more eager Americans and Europeans. In Brazil, the taste of decaf is still restricted to very few – less than 1% of consumers.
To get to the decaffeinated coffee beans must be subject to chemical processes – usually the solvent dichloromethane – which disqualifies it for certification. In Brazil, the decaffeination is done by only one company, Cocam Company of Soluble Coffee and Derivatives in the region of Catanduva (SP). When contacted, the company declined to be interviewed.
In addition to providing service to the industry withdrawal of caffeine from the beans, the byproduct Cocam sell this to other industries. For its stimulating effect, which acts directly on the central nervous system, caffeine is widely used for handling refrigerants and energy, drugs (of painkillers to appetite suppressants) and cosmetics. Besides the natural caffeine, the industry also supply of synthetic caffeine.