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Ingredients



1 kilo of skinless, boneless chicken breast, cut into bite-sized pieces

1/2 tsp salt
1/4 tsp freshly ground black pepper
2 large eggs
1/4 tsp all-purpose flour
1/2 tsp plus 1 tbsp cornstarch 1
1/2 tsp orange juice 1/4 tsp
brown sugar
2 tbsp soy sauce 2 tbsp rice vinegar
2 cloves
garlic, minced
1/2 tsp chopped fresh ginger
1/4 tsp crushed red pepper
2 tbsp toasted sesame oil
Chopped scallions and toasted sesame seeds, for serving

How to:
Pat the chicken dry with paper towels, place in a bowl, and season with salt and black pepper.
In another bowl, beat the eggs, and in a third bowl, mix the flour and 1/2 cup cornstarch.
Brush the chicken with the egg, then coat with the flour mixture, shaking off any excess.
Coat the air fryer basket with cooking spray. Working in batches, place the chicken in a single layer in the basket, spray with cooking spray, and bake at 400 degrees F (200 degrees C), about 10 minutes. Transfer the chicken to a large bowl.
In a bowl, combine the orange juice, brown sugar, soy sauce, vinegar, and remaining 1 tablespoon cornstarch.
Heat a little oil in a small saucepan and sauté the garlic, ginger and red pepper flakes, stirring, until fragrant, about 2 minutes.
Add the orange juice mixture and bring to a boil. Cook, stirring occasionally, until thickened and reduced slightly, about 10 minutes. Add the oil and mix well.
Pour the orange sauce over the chicken and mix to coat. Garnish with the spring onions and sesame seeds.






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Retreating glaciers threaten the food and water supply of 2 billion people around the world, the UN has warned, as current “unprecedented” rates of melting will have unpredictable consequences.

Two-thirds of all irrigated agriculture in the world is likely to be affected in some way by receding glaciers and dwindling snowfall in mountain regions, driven by the climate crisis, according to a Unesco report.


More than 1 billion people live in mountainous regions and, of those in developing countries, up to half are already experiencing food insecurity. That is likely to worsen, as food production in such regions is dependent on mountain waters, melting snow, and glaciers, according to the World Water Development Report 2025.



Developed countries are also at risk: in the US, for example, the Colorado River basin has been in drought since 2000, and higher temperatures mean more of the precipitation is falling as rain, which runs off more quickly than mountain snow, exacerbating drought conditions.

Audrey Azoulay, the director general of Unesco, said: “Regardless of where we live, we all depend in some way on mountains and glaciers. But these natural water towers are facing imminent peril. This report demonstrates the urgent need for action.”

The rate of change of glaciers is the worst on record, according to separate research from the World Meteorological Organisation, which published its annual State of the Climate report this week. The largest three-year loss of glacier mass on record occurred in the past three years, the study found, with Norway, Sweden, Svalbard and the tropical Andes among the worst-affected areas.

Eastern Africa has lost 80% of its glaciers in places and, in the Andes, between a third and a half of glaciers have melted since 1998. Glaciers in the Alps and the Pyrenees, the worst affected in Europe, have shrunk by about 40% over roughly the same period.

The decline of glaciers has had a further impact, added Abou Amani, director of water sciences at Unesco, in that the loss of ice replaces a reflective surface with dark soil that absorbs heat. “Glaciers melting have an impact on the reflectivity of [solar] radiation and that will impact the whole climate system,” he warned.

More avalanches will also result, as rain falling on snow is a major factor behind avalanche formation. Pooling water from melting glaciers can also be released, causing sudden floods in valleys or to people living further down the slopes. Permafrost is also melting, releasing methane from the mountain soils that melting glaciers are uncovering.


A previous study, published last month in the peer-reviewed journal Nature, found that half of global glacier mass would be lost by the end of the century, if global heating was not halted. Alex Brisbourne, a glacier geophysicist at the British Antarctic Survey, said: “Mountain glaciers contain some of the largest freshwater reservoirs on Earth. Meltwater released in the summer provides the water supply to a billion people and sustains an enormous amount of industry and agriculture. The impact [of such melting] will be felt way beyond those immediately downstream of the glaciers.”

These impacts are coming at a time when many food sources are already under strain. Alvaro Lario, president of the International Fund for Agricultural Development (Ifad) and chair of UN-Water, called for more support for people who live in afflicted mountain regions. “Water flows downhill, but food insecurity rises uphill. Mountains provide 60% of our freshwater, but the communities that safeguard these vital resources are among the most food insecure,” he said.

“We must invest in their resilience to protect glaciers, rivers, and a shared future for all of us.”





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Ingredients

For the base:
300 g. packet of dark chocolate digestive biscuits
80 g. butter, melted
For the chocolate layer:
500 g. milk chocolate, chopped
300 ml heavy cream
100 ml Tia Maria liqueur
For the cheesecake cream:
300 g. cream cheese
200 ml heavy cream
1 tsp. vanilla extract
1 orange, peeled
50 g. icing sugar
Cocoa powder and crushed coffee beans, for serving


How to:

Line the base of a 23cm springform pan with baking paper.
Crush the biscuits as finely as possible in a food bag using a rolling pin or in a food processor and mix with the melted butter. Pour into the pan, spread evenly and refrigerate.
For the chocolate layer, place the chocolate, cream and liqueur in a bowl and melt over a bain-marie. Once the chocolate has melted, stir quickly and pour the mixture over the biscuit base. Refrigerate for at least 3 hours or until set.
When the chocolate layer has set, beat together the cream cheese, cream, vanilla, orange and sugar. Spread over the chocolate and swirl the mixture evenly. Refrigerate again for a few hours or overnight.
To serve, remove the dessert from the refrigerator, sift the cocoa and sprinkle with the crushed coffee beans.



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Ingredients

2 tbsp. ground flaxseed
2 tsp. all-purpose flour
1/3 tsp. granulated sugar
2 tsp. baking powder 1 tsp.
baking soda 1/2 tsp.
salt 3/4 tsp. milk
1/4 tsp.
yogurt (optionally vanilla-flavored)
1/4 tsp. coconut oil
2 lemons
2 tbsp. poppy seeds
1 tsp. icing sugar
Extra lemon zest for garnish (optional)



How to:

Preheat the oven to 180 degrees.
Line a muffin tin with paper cases or spray with cooking spray and set aside.
Place the flaxseed in a bowl and mix with 5 tablespoons of water.
In another bowl, mix the flour, granulated sugar, baking powder, baking soda and salt.
Zest and juice the lemons, reserving 2 tablespoons of the lemon juice for the glaze (the rest will be used for the muffin mixture).
In a medium bowl, mix together the milk, yogurt, coconut oil, lemon zest, lemon juice and flaxseed mixture.
Add the milk mixture to the bowl with the flour mixture.
Add the flaxseeds and mix until well combined with the mixture.
Fill each muffin tin about 3/4 full with the mixture and bake for 25 minutes.
Meanwhile, mix the reserved lemon juice and icing sugar until smooth, adding a little water if necessary for a thinner consistency.
Once cooled slightly, drizzle the muffins with the glaze and garnish with additional lemon zest, if desired.
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Ingredients

60 g butter, at room temperature
125 g softened peanut butter, plus extra for sprinkling
125 g icing sugar
180 g dark chocolate (50-70% cocoa) or semisweet chocolate, broken into pieces

How to:

Line a large baking sheet with parchment paper.
In a large bowl, add the butter and peanut butter. Mix briefly with an electric mixer on low speed until smooth and creamy.
Add the sugar and mix until a soft dough forms.
Shape into small round bites and place on a baking sheet.
Place the truffles in the freezer for 10 minutes.
Place the chocolate in a microwave-safe bowl. Microwave, stirring every 20 seconds, until melted and smooth.
Dip each peanut butter ball into the chocolate, one at a time, and use a fork to gently lift them out. Gently shake off any excess chocolate and place them on a plate. Refrigerate (or freeze) for 10 minutes to firm up.
Add a few tablespoons of peanut butter to a small bowl and microwave for about 20 seconds, until melted and smooth.
Sprinkle the peanut butter over the truffles.



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Dubbed "Endgame," the sprawling international operation had a "global impact on the dropper ecosystem," Europol said, referring to a type of software used to inject other malware into a targeted system.

In addition to the four arrests, which took place in Armenia and Ukraine, eight people linked to these criminal activities will be added to the list of the most wanted people in Europe.

This operation, coordinated between May 27 and 29 from the headquarters of the European police service in The Hague, led to around twenty searches in Armenia, Ukraine, as well as Portugal and the Netherlands.

Over 100 servers were seized in various European countries, the US and Canada.

The investigation, which began in 2022, showed that one of the main suspects earned at least 69 million euros in cryptocurrencies by renting criminal infrastructure to develop a ransom, the European judicial service Eurojust said.

Authorities initially targeted the groups behind six malware families: IcedID, SystemBC, Bumblebee, Smokeloader, Pikabot and Trickbot.

These "droppers" are linked to at least 15 ransomware groups, the German federal police and the Frankfurt public prosecutor's office said in a joint statement. "Main threat" -

Droppers "allow criminals to bypass security measures and deploy malicious programs," Europol explained.

"Themselves generally do not cause direct damage, but are critical to gaining access and running malicious software on affected systems," he added.

"All are now used to develop ransomware and are considered the main threat in the infection chain," he explained.

French investigative authorities identified the administrator of "SystemBC", mapped the infrastructure connected to the "dropper" and coordinated the dismantling of a network of dozens of control servers, Paris prosecutor Laure Bequiot said in a statement.

"SystemBC" facilitated anonymous communication between an affected system and its management and control servers, Europol said.

The operator of “Pikabot”, which enables the deployment of ransomware, remote computer control and data theft, was also identified by French authorities.

They proceeded to arrest him and search his home, in Ukraine, with the assistance of the Ukrainian authorities, explained Bekio.

French investigators have also identified one of the key players behind “Bumblebee”, and are investigating it in Armenia, as well as in investigative operations.

“Bumblebee”, which is mainly distributed through phishing campaigns or compromised websites, is designed to allow the development and execution of other attacks.

“Trickbot”, was used mainly to demand ransom from hospitals and health centers in the US during the COVID-19 pandemic.

“We wanted to do this operation before the Olympic Games” in Paris this summer, Nicolas Guidou, head of the cybercrime prosecution of the judicial police (Ofac), which coordinated the operation on the French side, told AFP.

“It is important to weaken the attacking infrastructure, to limit their means,” ahead of this global event, during which authorities fear there will be many cyberattacks, he continued.

Only after examining the servers that were taken offline will the authorities be able to give an estimate of the number of victims, he clarified. They are expected to number in the hundreds of thousands.

Operation “Endgame” is ongoing and more arrests are expected, Europol concluded.
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Ingredients

4 apples, peeled and thinly sliced
​​1 1/4 cups tea flour for all purposes
3/4 fl. of tea brown sugar
1 fl. of tea oats
1/2 tbsp. gl. salt
12 c. p. unsalted butter, cut into small pieces
1/3 cup of tea granulated sugar
1 tbsp. p. corn flour
1 tbsp. p. lemon juice
1/2 tsp. p. ground cinnamon
1/8 tsp. gl. grated nutmeg

How to:

Preheat the oven to 180 degrees and line a baking sheet with parchment paper, cut so that it protrudes from both sides for easy removal from the pan.
In a medium bowl, mix the flour, brown sugar, oats and salt. Add the butter and knead with your fingers until it forms a smooth, cohesive dough with no more dry pieces of flour.
Use your fingers to crumble it into small pieces and measure out 1 1/2 cups for the topping.
Pour the remaining crumbs into the prepared baking sheet and press them into an even and flat layer.
In a medium bowl, mix the peeled and sliced ​​apples, granulated sugar, cornflour, lemon juice, cinnamon and nutmeg. Spread in an even layer over the crust.
Add the reserved dough on top in an even layer.
Bake for 55 minutes to 1 hour, until the top and edges are golden brown. Remove from oven and let the bars cool for 20 to 30 minutes, then lift the bars out with the parchment paper.
If desired, transfer to the refrigerator for another 1 hour, or simply let them cool to room temperature on the counter.
Once the bars are at room temperature, cut them into 16 even squares.
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It is also known as the " stone forest of Madagascar " and for many, it is also considered the most... inhospitable in the world. The reason for the Tsingy National Park is that it is an impressive natural wonder located in Western Madagascar and covers an area of ​​approximately 1500 sq.km.

In the southern part of the area is the Tsingy National Park, while in the northern part it remains a strict nature reserve. Tsingy means " where no one can walk " with the national park characterized by sharp limestone cliffs.

Monsoons, winds and floods sculpted these impressive rocks with the strange formations, caves and canyons that form beneath them.

Ropes and climbing equipment are needed to get through there, while there are also narrow passages and bridges for the less adventurous.

Tsingy is home to many rare species of animals, 11 different species of lemurs, at least 100 species of birds and 45 different reptiles hiding among its rocks. Tourists can access the national park by road from the town of Morondava, however it is not suitable for activities.

The area has been a UNESCO World Heritage Site since 1990.
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Ingredients

700 gr. ground beef
2 Mr. p. olive oil
1 onion, chopped
1 clove garlic, chopped
2 eggs
3 Mr. p. toast
1 Mr. gl. oregano
Salt, pepper to taste
1 Mr. gl. sweet paprika
1 Mr. p. mint
2 Mr. p. freshly chopped parsley
500 gr. baby potatoes
For the sauce:
50 ml olive oil
500 ml vegetable stock
500 ml tomato sauce
1 Mr. gl. paprika
1 clove garlic, coarsely chopped
1 Mr. gl. thyme
Salt, pepper to taste

How to:

Place the ground beef in a bowl and add the onion, eggs, garlic, salt and pepper, oregano, paprika, olive oil, parsley, mint and breadcrumbs.
Knead with your hands until you get a uniform mixture.
Form into small meatballs and place on a baking sheet.
Peel and wash the potatoes well and place in the pan around the meatballs.
To make the sauce put the olive oil in a bowl and add the tomato sauce, paprika, salt and pepper, garlic, thyme and mix well.
Add the hot vegetable stock, mix well and pour over the meatballs and potatoes.
Bake at 180 degrees for 45-50 minutes.





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Apple is taking another step towards the future of artificial intelligence by introducing the integration of ChatGPT into Siri through the latest software updates for iPhone, iPad and Mac.

Aimed to enhance the user experience, the new feature promises smarter and more targeted responses, strengthening Apple's position as a pioneer in AI technology. ChatGPT, a signature of OpenAI, is becoming an integral part of Apple Intelligence , offering capabilities that are expected to upgrade the way users interact with their devices.

ChatGPT integration is triggered when users ask Siri complex questions . When Siri receives a question that Apple's software recognizes as more appropriate for ChatGPT, it asks the user for permission to access the OpenAI service.

Apple says it has built privacy into the feature and that OpenAI will not store requests . The integration uses OpenAI's GPT-4o model .

According to CNBC, Apple users do not need an OpenAI account to use the ChatGPT integration, but can pay for upgraded versions of ChatGPT through Apple. Users can also access ChatGPT through some text menus.

The release of iOS 18.2 is a critical milestone for Apple, which is relying on Apple Intelligence to lead its iPhone 16 series marketing campaign. Apple Intelligence is the company's suite of artificial intelligence features, the first part of which was released in October . These features included writing tools that can correct or rewrite text, a new design for Siri that makes the entire phone screen glow, and notification summaries .

The company says it will release another Apple Intelligence update next year that will include major improvements to Siri, including the ability to take actions within apps.

Many investors believe that as Apple Intelligence adds features, it will boost iPhone sales, lead to an upgrade cycle and potentially establish Apple as the leader in consumer-oriented artificial intelligence.

This integration is also a major win for OpenAI, as it puts its flagship product in front of millions of iPhone users .

Users need an iPhone 15, iPhone 15 Pro, or any iPhone 16 model to install and use Apple Intelligence, although the ChatGPT integration primarily uses cloud servers.

After updating to the latest Apple software, users who have not yet activated Apple Intelligence can join a waiting list within the Settings app. Users usually get access to the software within the same day. Their phones will have to download large files, including Apple's AI models, that the service needs to work.



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2025 is expected to be one of the three warmest years on record on the planet , the British Met Office announced today, following a record year in 2024, and for the first time it is expected to break the symbolic barrier of 1 .5°C of global temperature rise .

In its outlook report for next year, the agency estimates that 2025 is "likely to be one of the three warmest years in terms of global average temperature , just behind 2024 and 2023."

The temperature rise over the next year is expected to be between 1.29°C and 1.53°C compared to the pre-industrial period (1850-1900), according to the UK agency.

The end of the natural El Nino phenomenon, which, combined with human-caused global warming, caused temperatures to rise in 2023-2024, should normally lead to a decrease in temperatures.

But "it is interesting to note that high global temperatures are predicted for 2025 despite the fact that (the) tropical Pacific is heading towards a La Niña phase, a phenomenon that results in slightly cooler conditions," pointed out Professor Adam Scaife of service.

The UK agency also says 2024 is expected to be the warmest year on record globally, surpassing 2023 and "almost certainly for the first time exceeding 1.5°C above 'pre-industrial' levels".

This estimate is identical to the conclusions of the European Copernicus Observatory published on Monday.

This symbolic barrier corresponds to the most ambitious limit of the 2015 Paris Agreement, which aims to hold global temperature rise well below 2°C and continue efforts to limit it to 1.5°C.

According to the latest UN estimates, the world is not at all on track to reduce carbon pollution and avoid a very strong worsening of the droughts, heat waves or torrential rains that have already been seen and which have huge costs no only financial but also in human lives.


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Ingredients

3/4 fl. of tea unsalted butter, softened
1 1/2 fl. tea sugar
1/2 fl. sour cream tea
3 large eggs, divided
1 Mr. gl. vanilla extract
2 Mr. gl. coconut extract
2 1/2 fl. teaspoon self-rising flour, sifted
1 Mr. gl. salt
1 Mr. p. baking powder
3/4 fl. buttermilk tea
1/2 fl. of sweet grated coconut tea
For the topping:
1 fl. of tea unsalted butter, softened
1/2 tsp. gl. salt
1 Mr. gl. vanilla extract
2 Mr. gl. coconut extract
2 Mr. p. milk cream
4 fl. of tea powdered sugar
1 fl. of sweet grated coconut tea

How to :

Preheat the oven to 180 degrees.
Lightly butter and flour a cake pan.
Beat the softened butter and sugar until smooth and creamy.
Add the cream, egg yolk and extract. Stir again.
Add half of the sifted flour, salt, baking powder and half of the buttermilk to the butter mixture. Mix gently.
Add the remaining flour and buttermilk and mix again. Put it aside.
Beat the egg whites and add to the cake mixture along with the grated coconut.
Spread the cake mixture into the prepared pan and bake for 35-38 minutes, or until a toothpick inserted into the center comes out almost clean. Remove and let cool on a wire rack.
Beat the butter and salt until creamy. Add the extracts and cream and beat again. Slowly add the powdered sugar until smooth. Blend on high speed for 2-3 minutes or until fluffy and light. Spread the frosting on top of the cooled cake and cover with grated coconut.



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The prolific ‘Rocket Man’ singer, 77, has spent decades putting music to lyrics sent to him by his writing partner Bernie Taupin, 74, and has now stressed how tunes usually flow effortlessly out of him and onto his piano keys as he reads his long-time collaborator’s words.
He told which has named him its 2024 ‘Icon of the Year’ – “I know people think, ‘Oh, God, he doesn’t work that hard’.


“But it’s really effortless. If I get a lyric and I look at it, the song comes straight out.”

Elton’s Time interview profile, which marks his award from the publication, said “impatience” was part of the singer’s gift.

It added: “He likes to write fast if he can’t get a tune for the lyrics he’s given in an hour or so, he moves on to new ones.”

Bernie wrote the pair’s ‘Your Song’ hit over breakfast when he was 19 and living with Elton’s family – sleeping in bunk beds in the budding singer’s room. He told Time it only took his roommate 30 minutes to put music to the words, adding: “We have a telepathy between the two of us. He seems to know what I want, and I seem to know what he wants. It’s really unusual and it’s very spooky.”

Elton has performed around 4,500 concerts over half a century and even though he retired from touring at the end of 2023 he is still working on music projects.

He has written the music for and co-produced two new musicals – ‘Tammy Faye’ and ‘The Devil Wears Prada’.


Elton also has a podcast/radio show ‘Rocket Hour’, which promotes young musicians and this year his hit ‘Rocket Man’ hit a billion streams on Spotify 52 years after it was released.






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The Arctic just experienced its second-hottest year on record. And concerningly, the region’s tundra has transitioned from being a sink for carbon to a source of emissions as permafrost thaws, releasing carbon dioxide and methane.

That will only amplify the amount of heat-trapping gases that enter the atmosphere, paving the way for further warming.


The findings, shared Tuesday in the National Oceanic and Atmospheric Administration’s Arctic report card, show how climate change is scrambling ecosystems and shape-shifting the landscape in the part of the planet where global warming is most intense.

Considered a bellwether region for the effects of climate change, the Arctic is heating up far faster than places at lower altitudes — two to four times as quickly, depending on the baselines scientists use for comparison and which geography they include in assessments. The last nine years in the Arctic have all had the highest average temperatures recorded since 1900.

That dynamic is the result of a phenomenon called Arctic amplification. As the Arctic loses snow cover and sea ice, more dark-colored ocean water and rock emerge. Those dark surfaces reflect less radiation back to space, absorbing heat, instead. In addition, patterns of circulation in the oceans and the atmosphere are increasingly transporting heat toward the Earth’s poles.

Together, that means the Arctic is a fundamentally different place from what it was just 10 years ago, said the lead editor of the new NOAA report, Twila Moon, deputy lead scientist and science communication liaison at the National Snow and Ice Data Center.

“The Arctic is in sort of a new regime, not a new normal, of course, but it’s decidedly different than it was even just a couple of decades ago,” she said.


Overall, the Arctic is becoming a greener landscape with more extreme precipitation and less snow and ice, according to the report. The effects of that transformation are increasingly apparent closer to American homes, as fires in the Arctic send smoke to populated areas and as melting ice raises sea levels, scientists said.

“These issues are not not just staying in the Arctic, right — they’re impacting all of us,” said Brendan Rogers, an associate scientist at Woodwell Climate Research Center, in Falmouth, Massachusetts, who studies permafrost and contributed to the report.

This year’s report includes a detailed accounting of how the carbon cycle is changing in the Arctic. Scientists have been closely watching what happens when permafrost melts, releasing potent greenhouse gases as it thaws and decomposes.

“The permafrost region contains about twice as much carbon as is in the atmosphere now and about three times as much carbon as in the aboveground biomass of all the world’s forests, so it’s a lot of carbon that’s at stake here,” Rogers said.

He added that permafrost regions have “been carbon sinks for millennia, on average, largely because of cold temperatures and frozen soils.” A carbon sink, by definition, absorbs and captures more carbon dioxide than it releases. But now, Rogers said, such regions have instead become a source of greenhouse gas emissions as they thaw and release that carbon and methane into the atmosphere.

Wildfires are also contributing to Arctic emissions. Last year, wildfires burned more than twice as much area in the region as in any previous year — exceeding the emissions from Canada’s economic activity.

“It’s roughly three times the amount from all other Canadian sectors,” Rogers said of Canada’s total wildfire emissions. “It’s higher than in any other country’s annual emissions except for China, the U.S., India and Russia.”

Wildfire forced the evacuation of Yellowknife, the capital of Canada’s Northwest Territories, last year. About 19,000 people had to flee the city, which is in an area with discontinuous permafrost.

Temperature records are organized by Arctic water year, so the most recent one ran from October 2023 through September 2024. Every September, scientists measure the extent of Arctic sea ice at its seasonal minimum.

This year, sea ice was the sixth-lowest in the 45 years since satellites began measuring; sea ice extents have decreased about 50% since the 1980s. Meanwhile, the Arctic tundra was the second-greenest since records began in 2000, indicating that more shrubs had taken root and expanded into new terrain.

Measurements of Arctic permafrost, which are taken from boreholes drilled below the surface, had higher average temperatures than in all but one previous year.

“There are many metrics in which we’re just seeing this consistently extreme and near extreme,” Moon said.



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Ingredients

1 package (500 g) crust dough
500 g chopped walnuts
1 tbsp. gl. ground cinnamon
1 fl. tea butter, melted
1 fl. tea white sugar
1 fl. tea water
1/2 fl. tea honey
1 tbsp. gl. vanilla extract
1 tbsp. gl. grated lemon zest

How to:

Preheat the oven to 180 degrees and butter a baking tray.
Mix the nuts and cinnamon in a bowl.
Place 2 sheets in the bottom of the prepared dish.
Brush generously with some of the melted butter and sprinkle with 2 to 3 tablespoons of the nut mixture.
Repeat the layers until all ingredients are used, with the last layer being the leaves.
Using a sharp knife, cut the baklava into 4 long rows and then diagonally 9 times to form 36 “diamonds”. Make sure you cut to the bottom of the layers.
Bake in the preheated oven until golden brown and crisp, about 50 minutes.
While the baklava is baking, combine the sugar and water in a small saucepan over medium heat and bring to a boil.
Add the honey, vanilla and lemon zest, reduce the heat and simmer for 20 minutes.
Take the baklava out of the oven and while it's still hot, pour the syrup over it.
Let it cool completely before serving.
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