Regardless of the season, berries are always one of the favorite dishes on the table. The pleasant and sweet smell of berries just asks for a mouthful. Among all types of berries, the most popular are red berries..
There is a wide variety of red berries in terms of taste, size, ripening time, and beneficial properties. Let's dwell on the most common types.
It is worth finding out whether it is possible to benefit from it without harming the body. Few people know that this berry can really do harm, which is hidden under the beautiful peel of this berry.
The watermelon has become dangerous lately, thanks to unscrupulous farmers who grow them in inappropriate conditions, and suppliers do not store them correctly and do not follow the rules of sale. In order for watermelons to grow faster and become as heavy as possible on farms, they began to "feed" them with nitrogen fertilizers... These fertilizers include nitrates, which are very dangerous for humans.
Nitrates accumulate in the flesh of the berry, because during ripening they do not have enough sun and water. If we consider nitrates as a common substance, then they are not toxic, but when they enter the stomach, they turn into nitrines, which contribute to the development of cancer cells. And if the watermelon is stored for a long time, then the same process begins to occur in the pulp. Nitrites affect and destroy the transport ability of blood, as a result of which a person can develop hypoxia (lack of oxygen). This can be especially dangerous for children and people with diseases of the heart and blood vessels and diseases of the respiratory and excretory systems.
Unfortunately, it is impossible to say for sure which watermelon is dangerous, only if you grow this berry yourself. Therefore, it is better not to give watermelon to children under 2 years of age.
But of course, watermelon also has beneficial properties! The main thing is to choose and store it correctly. Watermelon contains the following beneficial substances:
Everyone has heard about this delicious berry, about its medicinal properties, but few people know which ones are exactly useful, and which ones are not very attracted by the use of this berry.
It is difficult to exaggerate the benefits of this berry. Consider these properties:
Perhaps the most popular lingonberry dish is lingonberry juice. The juice is useful for those suffering from anemia, neuroses, poor eyesight, high blood pressure... The juice is useful for colds, has a positive effect on the skin and hair.
Despite the fact that lingonberry berries consist of many useful trace elements, there are properties that can harm the human body:
A lot of controversy can be heard about is a strawberry a berry, because according to the concepts of biology, it does not apply to such. However, for many decades, in summer, strawberries are the queen of berries, but like others, they have both beneficial and harmful properties.
So, Let's start with the beneficial properties of this delicious berry:
Along with useful, this berry has harmful qualities:
It's hard to meet people who don't like fresh raspberries. The berry and branches of the bush itself have a lot of useful properties, and its help in the fight against colds is only a small part of them..
Raspberries are certainly very useful, but in some cases they can be harmful. There are people who are better off limiting themselves in the use of this berry:
This berry is known by the candy name of the same name, it is always a welcome guest on any table.
The benefits of the berry:
With all the obvious beneficial properties of barberry, there are also contraindications to the use of this berry:
Red viburnum berries rightfully deserve the title of a pantry of nutrients for the human body.
There are some contraindications for the use of red viburnum, and they cannot be ignored:
The valuable properties of this berry fully justify the laborious process of growing the berry - after planting, with proper care, the berry produces fruits only after 16 years. Dogwood tastes like dogwood only. Cornel is very popular in cooking; jam, compotes, liqueurs, wine, lavash are made from it..
What are the beneficial properties of this berry?
These useful berries can also be harmful, since they have contraindications for taking:
This berry is primarily known for being highly nutritious and due to its nutrients, it has a number of beneficial qualities:
There are also contraindications to the use of this berry:
This berry can be seen in almost all summer cottages, it can also be black. Most often, people simply do not know all the properties of red currants and treat it with disdain, and after all this berry is very useful:
It is better to observe the measure in the use of red currants, since I can provoke unpleasant conditions such as diarrhea and dehydration.
There are also contraindications to the use of this berry:
A widespread, low-value fruit tree, noticeable for its bright fruits. This berry is very affordable, but few people know about its beneficial properties:
Red mountain ash is contraindicated in some diseases:
This berry has many beneficial properties:
Possessing obvious beneficial properties, rose hips also have a number of contraindications.... You need to know about them in order to save yourself from unpleasant consequences:
Cherries have long been known as a useful berry and as a product - a source of youth.
Not everyone can eat cherries, namely, the presence of the following diseases can serve as a contraindication:
There are also contraindications to the use of bone bones:
The well-known berry is capable of prolonging life and improving the condition of the body.
Useful properties are found in the treatment of the following diseases, as well as for prevention:
Any of the varieties of hawthorn has a whole range of healing properties, however, irregular consumption of this berry can cause damage and form an allergic reaction.
There are a number of main contraindications to the use of hawthorn:
All the berries mentioned above are undoubtedly a storehouse of useful substances and have a beneficial effect on the human body. By consuming berries, you can become healthier, improve your general condition and cleanse the body.... The main thing is to observe the measure and know which berries are best not to eat for a particular disease.
It will definitely not work to answer the question which wine is tastier - Apsny or Lykhny. These wines are made from different grape varieties, so their taste and aroma are different.
Some catch the taste of strawberry jam in Apsny wine, and others - currant jam. But along with sweetness, there is an intense sourness in the drink - thanks to it, you can enjoy wine without worrying about a headache the next day. It is very drinkable and pleasant, alcoholic intoxication can come unexpectedly. Therefore, in the case of Apsny, it is important to comply with the norm. A glass of this wine is perfect for a dinner in the middle of the week, when you want to pamper yourself with a semi-sweet, but in the morning you need to be at work.
Lykhny wine was especially popular during Soviet times among high-ranking party officials. But every person of the Soviet era could afford this sweetish drink - Abkhazian wine was cheaper than Georgian wine thanks to mass production at the Sukhum winery. Lykhny has a rich taste, pleasant aftertaste, which is dominated by notes of ripe wild berries, especially strawberries.
Three grape varieties are used for the production of Apsny wine - Saperavi, Cabernet Sauvignon and Merlot. Saperavi gives the drink a deep pomegranate color, in combination with other varieties it acquires the tones of ripe berries.
The Abkhazian wine Lykhny is a colorful drink that will delight lovers of the Isabella variety. This aromatic grape with a delicate sweet and sour pulp gives the wine special characteristics. The sweetness is persistent, but less pronounced than in Apsny. This is due to the fact that grapes with different levels of sugar content are used for the preparation of these wines - there is less sugar in Lykhny.
Differences in the production technology of Apsny and Lykhny wines are small. The main thing is at what stage the grapes are harvested. For Apsny wine, the Saperavi variety is removed from the vine when the berries reach the maximum possible sugar content - sometimes up to 26%. For the preparation of Lykhny wine, the Isabella variety is removed earlier - when the sugar content in the berries is 17-20%.
The wort (crushed berries into juice and pulp) ferments in large vats until the required strength is reached at temperatures up to 30 degrees. After that, the wine is separated, and then the container with the future drink is cooled to 2-3 degrees to interrupt the fermentation process before it loses all the sugar. The result is the Abkhazian wine Apsny and Lykhny, which you can taste in our restaurant.
Wine is an alcoholic beverage obtained by fermentation of fruit juice, mainly grape juice. For the production of wine used grapes of the species vitis vinifera, which grows in the Mediterranean region, central Europe and southwestern Asia. The southernmost vineyards on the planet are located in South Africa, and the northernmost in Canada.
The grapes are usually harvested in the fall. The berries must be whole and healthy. If the berries are damaged during picking or transportation, this can lead to too rapid activity of lactic acid bacteria and ruin the wine.
From 100 kg of grapes, 60-80 liters of juice are obtained, which is squeezed by placing the grapes under a press. After that, the juice is poured into a fermentation vessel and yeast and sulfur dioxide are added to it, which is used as a preservative, preventing the juice from changing color, suppresses the activity of its natural microflora. Sugar is also added at this stage if necessary.
The fermentation process begins 8-10 hours after the addition of the yeast fungus. It consists in the fact that the yeast, absorbing the sugar contained in the juice, multiplies and releases carbon dioxide and alcohol. The temperature during fermentation affects both its speed and the taste of the final product.
For red wines, the temperature is kept within 25-28 ° C, and for white wines, 20-25 ° C. In the production of red wine, the peel of the berries is also involved. It adds flavor and color to the wine. During fermentation, the peel is pushed to the surface by carbon dioxide, so to get a rich color, the wine needs to be stirred several times a day.
In such conditions, the wine is kept for 8-10 days, then it is squeezed out, the seeds and peel are separated and the wine is placed in another container, where the fermentation process ends.
After fermentation and refining, wines with a high ethanol and tannin content are selected and bottled in oak barrels for aging. It is also possible to age the wine by pouring it into glass bottles, but in this case the characteristic “oak” flavor will be absent.
Depending on the type, the wine is aged from several months to many years. White wines never mature for more than one year, young red wines for more than two years. Fine red wines can be aged for several decades.
Price: from 2900 rubles.
Light and fresh perfume with an unusual salty accord that emphasizes the bright combination of white flowers. The notes of ripe juicy peach in the base of the perfume are pleasantly combined with jasmine, neroli and ylang-ylang, but do not allow the flowers to remove the delicate fruity veil.
Thanks to the micro-particles of shimmer, the perfume seems to shine, awakening the love of life. The sophisticated Greek amphora bottle conveys the legendary J'adore design.
Published as an advertisement. Text provided by the advertiser
Until 31.12.2020, when buying on the site, there is a 6 + 1 promotion. Free delivery throughout the country for orders of 6 or more bottles.
We will all welcome the long-awaited 2021 as we should! It's time to stock up on delicacies and especially delicious wines for the holiday. Discover the fine wines of Purcari. Whether red, white, rosé, velvety or refreshing, the Purcari wine line is sure to find your favorite. After all, you can try a variety of varieties using our pre-New Year promotion 6 + 1 = 6.
If you buy any 6 bottles of wine for 64 NIS, you will receive 1 more bottle for free. An excellent solution for a large company or for those who like to savor and taste exquisite wine bouquets.
Chateau Purcari is one of the most famous and recognized wine regions in Eastern Europe.
The castle has been famous all over the world for its premium wines for more than a century. Purcari wines have collected over 200 awards at prestigious international competitions - Decanter, Challenge International du Vin, Concours Mondial de Bruxelles, International Wine and Spirit Competition - and are served in the Buckingham Palace itself.
To help you make your choice, we would like to tell you about several varieties that have won the love of our customers.
Negru de Purcari - dry red wine.
Negru de Purcari is the king of red wines. A noble wine with a rich structure and an ideal bouquet. Notes of sweet fruit - ripe plums and figs - unfold over time, accompanied by a delicate aroma of spices and saffron. Deep and velvety taste, fruity aroma with a long, delicate, sensual aftertaste. The wine goes well with noble ripe blue cheeses or hot meat dishes.
Price per bottle 0.75 - ₪ 119
Pinot grigio de purcari - dry white wine.
The fresh aroma is formed by light notes of green apple and pear. Fruity, refreshing, pleasant and well-balanced taste, with harmonious nuances and long-lasting aftertaste. Combines with fish, shellfish, chicken, cheese and grilled vegetables.
Rosé de Purcari - dry rose wine.
The pink color is accompanied by a delicate aroma of exotic fruits. Sweet taste with notes of apricot, peach and black currant, slowly expanding aftertaste with hints of berries. The wine goes well with light desserts. Price per bottle 0.75 - ₪ 64
Prolonged aging in the bottle gives this champagne a persistent and delicate aftertaste. The elegant pink color of the drink is complemented by a floral bouquet with a delicate aroma of black currant and a balanced taste. Served with cold appetizers, it is also an ideal candidate for the main drink for the New Year's celebration.
Cabernet-Sauvignon de Purcari - dry red wine.
Rich aroma with a predominance of black cherries and exotic spices. The taste is full, complex, with notes of ripe fruits, chocolate, vanilla and raisins. Its best companions are aged cheese and beef tenderloin with gorgonzola sauce. It is not recommended to combine with chocolate.
Chardonnay de purcari - dry white wine.
Chardonnay will always remain the king of white wines with great, outstanding and intense flavors. Its bouquet is dominated by the aroma of flowers and exotic fruits. The taste is full, rich, complex, with notes of almond and vanilla. The finish is long with harmonious notes of mature wine. The wine goes well with fresh cheeses and salads.
We invite you to our website, where you will find many other varieties for every taste with a detailed description of their taste, appearance and textural characteristics from our sommeliers. We wish you to celebrate the New Year beautifully and cheerfully, discovering new pleasures with our wines.
* The 6 + 1 promotion is valid until 12/31/2020. When ordering from 6 bottles - delivery throughout the country is free!
* Excessive alcohol consumption is harmful to your health and life threatening.
Emperor Shah Jahan commissioned the construction of the Red Fort on May 12, 1638, when he decided to move his capital from Agra to Shahjahanabad (now Delhi). The fort was originally red and white (the Shah's favorite colors) . Its design is attributed to the architect Ustad Ahmad Lakhuri, who also built the Taj Mahal  . The fort is located along the Yamuna River, which fed the moats surrounding most of the walls . Construction began in the holy month of Muharram, May 13, 1638 . Under the leadership of Shah Jahan, it was completed on April 6, 1648  . Unlike other Mughal forts, the outer walls of the Red Fort are asymmetrical and built on the site of the older Salimgarh fort . The fortress palace was the center of the medieval city of Shahjahanabad, which is the modern Old Delhi. Shah Jahan's successor, Aurangzeb, added the Pearl Mosque as well as barbicans in front of the two main gates to make the palace entrance more rounded. 
The works of art and jewelry in the fortress were looted during the invasion of the Mughal Empire by Nadir Shah in 1747. Most of the fort's precious marble structures were subsequently destroyed by the British after the 1857 uprising . The defensive walls of the forts were largely preserved, and the fortress was subsequently used as a garrison .
The Red Fort was also where the British brought the last Mughal Emperor to justice and then sent him to Yangon in 1858 .
In March 1783 the Sikhs took possession of the fortress, in 1857 - the Sipais.
On Indian Independence Day, the Prime Minister of India raises the Indian "tricolor flag" at the fort's main gate and reads an annual address to the nation. 
Bright, delicate and certainly one of the most memorable pastries from the great French dessert master Pierre Herme. Even I, for which I am always in a hurry to try as much new as possible, to embrace the almost immense and try everything that is possible to cook at home, I have stopped at Milena twice already. I and my family were so impressed, captured by this wonderful, soft taste, light fresh aroma of raspberries and mint, that everyone unanimously asked: "Stop for a moment, and repeat again."
- Caramelized puff pastry (P? Te feuillet? E caram? Lis? E)
- Red berry compote (Compote de fruits rouges)
- Fresh mint cream (Сr? Me? La menthe fra? Che)
- Biscuit "La Gioconda" (Biscuit Joconde)
I will dwell in more detail on some important points, namely the assembly. This cake has 3 possible build options:
First, it won't be easy to find 22 identical, rectangular shapes. If you make a frame from acetate film (or from a hard clerical file), then it is not stable and during filling with liquid cream, it will deform under its weight. Such cakes will turn out to be very uneven. In addition to everything, when you collect - puff pastry, liquid mousse, biscuits, jelly and again puff pastry, but overnight
2. Collect with one large cake. Then cut into cakes.
This is recommended with a prescription. But this method also has some inconveniences. So, for example, the top crust of puff pastry will simply crumble under the pressure of a knife and it will not work to make a beautiful, even surface of the cake. In addition, it will become heavily saturated from the uncured mousse and become soft, losing its wonderful crunchy texture.
3. Collect immediately with cakes.
But each component must be prepared in advance. Namely: the puff pastry crust is pre-cut to the size of the cake, just like the biscuit. The mint mousse and berry compote are frozen and then cut into exactly the same size rectangles. The cake is assembled like a "pyramid", layer by layer. I also recommend using this method.
How to split cooking over several days:
Day one: prepare puff pastry, refrigerate overnight.
Day two: bake and caramelize the puff pastry. Allow to cool, chop. Bake a biscuit. Allow to cool, chop. Make mousses, refrigerate overnight. Puff pastry and biscuits - gently wrap in plastic wrap.
Day three: Syrup, biscuit impregnation. Assembly.
Special thanks to Alexandra Lisichk @ for her help with translating the recipe.
The amount of ingredients is calculated for a mold measuring 36x56 cm.
Puff pastry with caramel:
puff pastry layer
80 g granulated sugar
50 g icing sugar
220 g almond flour
250 g icing sugar
300 g whole eggs (about 5 pcs)
60 g flour
40 g butter, melted
190 g egg whites (about 5 pcs)
30 g sugar
Fresh mint syrup:
40 g fine granulated sugar or powdered sugar
10 g water
5 g fresh mint leaves
Syrup at 30 ° B (Baume Degree is a non-SI unit of density of liquids):
80 g sugar
60 g water
Fresh mint impregnation:
140 g syrup 30 ° B
70 g water
6 g fresh mint leaves
Red berry compote:
40 g of gelatin in sheets
555 g raspberry puree
1100 g strawberry puree (or strawberries)
220 g granulated sugar
80 g lemon juice
Fresh mint cream:
35 g gelatin sheets
175 g water
400 g granulated sugar
50 g fresh mint leaves
200 g egg yolks
50 g homemade fresh mint syrup
1300 g cream 33%
Prepare puff pastry in advance. Refrigerate it overnight in the refrigerator before use.
Preheat the oven to 230C.
Take out the dough, divide into 2 parts. Roll each piece into a layer equal to the size of your baking sheet. Put one part in the refrigerator, start working only with the second.
Transfer the dough to a baking sheet lined with parchment paper. Sprinkle granulated sugar evenly over the top.
Place the dough in a preheated oven and immediately reduce the temperature to 190C.
Bake for 10 minutes and cover the dough with a wire rack so it doesn't rise too much, and bake for another 8-10 minutes.
Remove the dough from the oven, remove the wire rack, cover it with dry parchment paper, then place a second baking sheet on top. Carefully turn the entire assembly over so that the first baking sheet is on top. Remove it and paper.
Sprinkle the surface of the dough with powdered sugar evenly and place in the oven, increasing the temperature to 240C for 5 minutes.
Within minutes (last third of baking) the sugar turns yellow before melting and turning into caramel.
Remove the dough from the oven: the surface is smooth and shiny, and the bottom is dull and crunchy, due to the incrustation of granulated sugar into the dough at the beginning of baking.
Despite the fact that this type of biscuit is often found in my recipes, I still want to give the recommendations of the chef: ""The main task is to introduce air bubbles into the dough. In most cases, this stage is the key to success, as it determines whether the biscuit is fluffy or flat. Here, of course, you need patience.
If you prefer to beat the dough with an electric food processor, check that the whisk is tilted. Vertical whisks give a really mediocre result, and you would have to keep the entire combine at an angle, which is impractical and inconvenient to whip a mass with dignity.«.
Preheat oven to 230C.
Sift flour into a bowl. Melt the butter in a small saucepan and let cool.
Combine almond flour and powdered sugar in a bowl. Add half the eggs, in portions - first one, beat well, then the second, etc.
Beat the mass very strongly and for a long time at an angle, adding air bubbles to the dough. You have to make it lighter: the dough should double in size. And only then add, just as gradually, the last 2 eggs. Beat for another 5-8 minutes.
Add half the melted butter, whisking constantly. Mix well. Then pour out the rest.
Beat the egg whites separately until light foam, gradually add sugar. Whisk until firm peaks.
Enter 1/3 of the protein mass into the resulting dough. Stir gently with a spatula or spatula to lighten the dough.
Then add all the proteins alternately with flour, which sift through a sieve to the mass. Stir slowly and gently. The dough will be very airy.
Divide the dough into two baking sheets lined with parchment paper in an even, thin layer.
Bake in a preheated oven for 7-8 minutes.
Turn the resulting crust over onto parchment paper and remove the top sheet. Let cool.
After the biscuit has cooled, cut it into rectangles about 6 x 9 cm.
Rectangles of the same size, very carefully, cut out of the cooled puff pastry crust.
Store protected from moisture.
Boil water, sugar and fresh mint.
Remove from heat and leave to infuse for half an hour, do not cover.
This syrup can be stored in the freezer in a sealed container for up to a month.
Combine ingredients and bring to a boil. Let cool.
Heat the syrup to 70C, add the mint, leave for 10-15 minutes without covering the container, strain and add water.
Pour cold water over the gelatin and let it swell.
Add lemon juice, sugar to the berries and puree well with a blender.
Heat 1/3 berry puree in a saucepan, but do not bring to a boil. Dissolve the gelatin in it and mix with the rest of the puree.
Cover the form with cling film and lay out the berry puree. Flatten.
Refrigerate until solidified.
Fill the gelatin with cold water for 20 minutes.
Bring water and sugar to a boil. Add coarsely chopped mint leaves, leave for 15-20 minutes uncovered. Remove the mint and chop it with a knife. Return to syrup.
Combine homemade mint syrup and yolks. Keep in a hot water bath, stirring with a whisk, until the mixture begins to thicken.
Then pour the mixture into a food processor and beat until completely cooled. The mass will double in size, brighten.
Whisk the cream until stiff peaks.
Squeeze out the gelatin, melt it in a water bath.
Add the gelatin to the yolk mixture and beat for a few more seconds on high speed.
Add chopped mint and peppermint syrup (the syrup must be cooled to room temperature), beat until combined on high speed.
Switch off the combine. Add the whipped cream and stir with a spatula, very gently, being careful not to fall off the mousse. Use immediately.
Place the mousse in a cling film lined dish. Refrigerate until solid.
Remove the cream mousse from the mold and cut into rectangles the same size as your biscuit and puff pastry. Do the same with red berry compote.
Place the puff pastry rectangles on your work surface.
Place rectangles of mint cream on top.
On it is a biscuit soaked in mint syrup.
On the biscuit - red berry compote.
Then the biscuit soaked again.
Next - a layer of cream and a finishing plate of puff pastry.
Refrigerate before serving.
You can decorate with a fresh mint leaf, raspberry and strawberry. The decoration should be unobtrusive and not distract attention from the beautiful design of the dessert itself.