Tuesday, October 20, 2009
TOAD-in-THE HOLE
Bahan:
25gr Tepung Terigu
1/2sdt Garam
1sdt Merica Hitam
4btr Telur Ayam
250ml Susu cair
6bh Sosis Sapi
Cara membuat:
campur tepung terigu, Garam dan merica. lalu tambahkan telur satu per satu. tuang susu, lalu aduk-aduk hingga halus.
Atur sosis dalam pinggan, tuang susu.. panggang 20 menit dengan panas 200 derajat celcius.
saya sendiri belum coba resep ini..tapi sangat tertarik untuk mencoba kalau udah dirumah..spesial untuk sarapan suami tercinta..
Sumber, majalah Femina pinjeman di J.CO Bandung Indah Plaza
Thursday, April 2, 2009
Coffee Lessens the Pain of Exercise
That cup of coffee that many gym rats, bikers and runners swill before a workout does more than energize them. It kills some of the pain of athletic exertion, a new study suggests. And it works regardless of whether a person already had a coffee habit or not.
Caffeine works on a system in the brain and spinal cord (the adenosine neuromodulatory system) that is heavily involved in pain processing, says University of Illinois kinesiology and community health professor Robert Motl. And since caffeine blocks adenosine, the biochemical that plays an important role in energy transfer and thus exercise, he speculated that it could reduce pain.
So the researcher, a former competitive cyclist, divided 25 fit, college-aged males into two distinct groups: subjects whose everyday caffeine consumption was extremely low to non-existent, and those with an average caffeine intake of about 400 milligrams a day, the equivalent of three to four cups of coffee.
Unexpected results
After completing an initial exercise test in the lab on a stationary bike to determine maximal oxygen consumption or aerobic power, subjects returned for two monitored high-intensity, 30-minute exercise sessions.
An hour prior to each session, cyclists - who had been instructed not to consume caffeine during the prior 24-hour period - were given a pill. On one occasion, it contained a dose of caffeine measuring 5 milligrams per kilogram of body weight (equivalent to two to three cups of coffee); the other time, they received a placebo.
During both exercise periods, subjects' perceptions of quadriceps muscle pain was recorded at regular intervals, along with data on oxygen consumption, heart rate and work rate.
"What we saw is something we didn't expect," Motl said. "Caffeine-naïve individuals and habitual users have the same amount of reduction in pain during exercise after caffeine (consumption)."
The results are detailed in the April edition of the International Journal of Sport Nutrition and Exercise Metabolism. Co-authors included Steven P. Broglio of the University of Illinois and Sigurbjorn A. Arngrimsson of the Center for Sport and Health Sciences, Iceland University of Education.
"Clearly, if you regularly consume caffeine, you have to have more to have that bigger, mental-energy effect," Motl said. "But the tolerance effect is not ubiquitous across all stimuli. Even brain metabolism doesn't show this tolerance-type effect. That is, with individuals who are habitual users versus non-habitual users, if you give them caffeine and do brain imaging, the activation is identical. It's really interesting why some processes show tolerance and others don't."
Regarding the outcome of the current research, he said, it may be that tolerance to caffeine plays no role in the way it diminishes pain during exercise.
Motl said one of the next logical steps for his research team would be to conduct studies with rodents in order to better understand the biological mechanism for caffeine in reducing pain.
"If we can get at the biological mechanism, we can begin to understand why there may or may not be this kind of tolerance."
Will it help you win?
Motl previously has conducted other studies on the relationship between physical activity and caffeine, and considered such variables as exercise intensity, dose of caffeine, anxiety sensitivity and gender. A future research direction might be to determine caffeine's effect on sport performance.
"We've shown that caffeine reduces pain reliably, consistently during cycling, across different intensities, across different people, different characteristics. But does that reduction in pain translate into an improvement in sport performance?" he said.
Meanwhile, the current research could prove encouraging for a range of people, including the average person who wants to become more physically active to realize the health benefits.
"One of the things that may be a practical application, is if you go to the gym and you exercise and it hurts, you may be prone to stop doing that because pain is an aversive stimulus that tells you to withdraw," Motl said. "So if we could give people a little caffeine and reduce the amount of pain they're experiencing, maybe that would help them stick with that exercise."
livescience.com – Tue Mar 31, 1:37 pm ET
http://news.yahoo.com/s/livescience/20090331/sc_livescience/coffeelessensthepainofexercise
Caffeine works on a system in the brain and spinal cord (the adenosine neuromodulatory system) that is heavily involved in pain processing, says University of Illinois kinesiology and community health professor Robert Motl. And since caffeine blocks adenosine, the biochemical that plays an important role in energy transfer and thus exercise, he speculated that it could reduce pain.
So the researcher, a former competitive cyclist, divided 25 fit, college-aged males into two distinct groups: subjects whose everyday caffeine consumption was extremely low to non-existent, and those with an average caffeine intake of about 400 milligrams a day, the equivalent of three to four cups of coffee.
Unexpected results
After completing an initial exercise test in the lab on a stationary bike to determine maximal oxygen consumption or aerobic power, subjects returned for two monitored high-intensity, 30-minute exercise sessions.
An hour prior to each session, cyclists - who had been instructed not to consume caffeine during the prior 24-hour period - were given a pill. On one occasion, it contained a dose of caffeine measuring 5 milligrams per kilogram of body weight (equivalent to two to three cups of coffee); the other time, they received a placebo.
During both exercise periods, subjects' perceptions of quadriceps muscle pain was recorded at regular intervals, along with data on oxygen consumption, heart rate and work rate.
"What we saw is something we didn't expect," Motl said. "Caffeine-naïve individuals and habitual users have the same amount of reduction in pain during exercise after caffeine (consumption)."
The results are detailed in the April edition of the International Journal of Sport Nutrition and Exercise Metabolism. Co-authors included Steven P. Broglio of the University of Illinois and Sigurbjorn A. Arngrimsson of the Center for Sport and Health Sciences, Iceland University of Education.
"Clearly, if you regularly consume caffeine, you have to have more to have that bigger, mental-energy effect," Motl said. "But the tolerance effect is not ubiquitous across all stimuli. Even brain metabolism doesn't show this tolerance-type effect. That is, with individuals who are habitual users versus non-habitual users, if you give them caffeine and do brain imaging, the activation is identical. It's really interesting why some processes show tolerance and others don't."
Regarding the outcome of the current research, he said, it may be that tolerance to caffeine plays no role in the way it diminishes pain during exercise.
Motl said one of the next logical steps for his research team would be to conduct studies with rodents in order to better understand the biological mechanism for caffeine in reducing pain.
"If we can get at the biological mechanism, we can begin to understand why there may or may not be this kind of tolerance."
Will it help you win?
Motl previously has conducted other studies on the relationship between physical activity and caffeine, and considered such variables as exercise intensity, dose of caffeine, anxiety sensitivity and gender. A future research direction might be to determine caffeine's effect on sport performance.
"We've shown that caffeine reduces pain reliably, consistently during cycling, across different intensities, across different people, different characteristics. But does that reduction in pain translate into an improvement in sport performance?" he said.
Meanwhile, the current research could prove encouraging for a range of people, including the average person who wants to become more physically active to realize the health benefits.
"One of the things that may be a practical application, is if you go to the gym and you exercise and it hurts, you may be prone to stop doing that because pain is an aversive stimulus that tells you to withdraw," Motl said. "So if we could give people a little caffeine and reduce the amount of pain they're experiencing, maybe that would help them stick with that exercise."
livescience.com – Tue Mar 31, 1:37 pm ET
http://news.yahoo.com/s/livescience/20090331/sc_livescience/coffeelessensthepainofexercise
Tuesday, March 17, 2009
Scone Oat Keju
Havermut juga bisa diolah lagi menjadi cemilan yang enak lho…
Bahan:
75 g oatmeal/havermut (old fashioned oats)
75 g tepung terigu serba guna, ayak
1/2 sdt soda kue
1/2 sdt baking powder
1/2 sdt garam
1/4 sdt merica bubuk
1 1/4 sdt paprika bubuk
25 g mentega, lelehkan
75 g keju cheddar parut
1 butir telur ayam, kocok lepas
75 ml susu cair
Cara membuat:
1. Siapkan cetakan muffin diameter 4 1/2 cm. Olesi dengan margarin hingga rata. Sisihkan.
2. Campur oatmeal, tepung terigu, soda kue, baking powder, garam, merica, dan 1 sdt paprika, aduk rata.
3. Tambahkan mentega dan keju, aduk hingga rata. Masukkan telur dan susu cair, aduk kembali hingga rata menjadi adonan yang lembut.
4. Letakkan 1 sdm adonan ke dalam cetakan hingga penuh. Ratakan, taburi paprika bubuk hingga rata.
5. Panggang dalam oven panas bersuhu 180o C selama 15 menit hingga matang, angkat.
6. Sajikan.
www.KotakResep.com
Havermut juga bisa diolah lagi menjadi cemilan yang enak lho…
Bahan:
75 g oatmeal/havermut (old fashioned oats)
75 g tepung terigu serba guna, ayak
1/2 sdt soda kue
1/2 sdt baking powder
1/2 sdt garam
1/4 sdt merica bubuk
1 1/4 sdt paprika bubuk
25 g mentega, lelehkan
75 g keju cheddar parut
1 butir telur ayam, kocok lepas
75 ml susu cair
Cara membuat:
1. Siapkan cetakan muffin diameter 4 1/2 cm. Olesi dengan margarin hingga rata. Sisihkan.
2. Campur oatmeal, tepung terigu, soda kue, baking powder, garam, merica, dan 1 sdt paprika, aduk rata.
3. Tambahkan mentega dan keju, aduk hingga rata. Masukkan telur dan susu cair, aduk kembali hingga rata menjadi adonan yang lembut.
4. Letakkan 1 sdm adonan ke dalam cetakan hingga penuh. Ratakan, taburi paprika bubuk hingga rata.
5. Panggang dalam oven panas bersuhu 180o C selama 15 menit hingga matang, angkat.
6. Sajikan.
www.KotakResep.com
Worthed To try
Caramel Ice Blended Coffee
Bahan:
2 bks kopi 3 in 1
500 ml air panas
200 gr es batu, hancurkan
150 gr whipped cream, kocok
100 ml sirup karamel siap pakai
Cara membuat:
1. Larutkan kopi dengan air panas, aduk hingga larut. Angkat, sisihkan.
2. Masukkan larutan kopi ke dalam gelas blender, tambahkan es batu, proses hingga hancur.
3. Tuang ke dalam gelas saji, beri topping whippy cream dan sirop karamel.
Chocolate Mint Brownie Cake
A layer of white chocolate-peppermint icing is sandwiched between the chewy brownie cake and a thick chocolate ganache glaze.
Ingredients:
Cake
2 ounces unsweetened chocolate, chopped
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all purpose flour
1/4 teaspoon ground cinnamon
Icing
6 ounces good-quality white chocolate (such as Lindt or Baker’s), chopped
3 tablespoons whipping cream
3/4 teaspoon peppermint extract
Glaze
6 tablespoons whipping cream
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
White chocolate curls (optional)
Fresh mint sprigs (optional)
Halved strawberries (optional)
Preparation:
For cake
Preheat oven to 350°F. Butter and flour 8-inch square metal cake pan. Line bottom of pan with parchment paper. Butter and flour parchment paper. Stir chopped chocolate in top of double boiler set over simmering water until chocolate is melted and smooth. Remove from over water. Using electric mixer, beat butter in medium bowl until smooth. Gradually add sugar and beat until well blended. Beat in eggs 1 at a time, blending well after each addition. Beat in melted chocolate and vanilla. Add flour and cinnamon; beat just until blended. Spoon cake batter into prepared pan; smooth top.
Bake cake until tester inserted into center comes out with moist crumbs attached, about 25 minutes. Cool cake in pan on rack 20 minutes. Run small knife between edge of cake and pan to loosen. Turn cake out onto rack; remove parchment paper. Cool completely.
For icing
Stir white chocolate and whipping cream in top of double boiler set over simmering water until melted and smooth. Remove from over water. Stir in peppermint extract. Spread icing evenly over top of cake. Place cake in freezer until icing is firm, about 30 minutes, or refrigerate cake 1 hour.
For glaze
Bring cream to simmer in heavy small saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Cool chocolate until lukewarm but still pourable, about 5 minutes.
Place cake on rack set over baking sheet. Pour half of glaze over top of cake. Spread glaze evenly over top and sides of cake. Freeze until glaze is set, about 10 minutes. If necessary, rewarm remaining glaze just until pourable. Pour remaining glaze over cake; spread glaze smoothly over top and sides of cake. Refrigerate cake until glaze is firm, about 2 hours. (Can be made 1 day ahead. Cover and keep chilled.) Let cake stand at room temperature at least 3 hours before serving.
Transfer brownie cake to platter. Top cake with chocolate curls and garnish platter with mint sprigs and strawberries, if desired.
www.KotakResep.com,
Bahan:
2 bks kopi 3 in 1
500 ml air panas
200 gr es batu, hancurkan
150 gr whipped cream, kocok
100 ml sirup karamel siap pakai
Cara membuat:
1. Larutkan kopi dengan air panas, aduk hingga larut. Angkat, sisihkan.
2. Masukkan larutan kopi ke dalam gelas blender, tambahkan es batu, proses hingga hancur.
3. Tuang ke dalam gelas saji, beri topping whippy cream dan sirop karamel.
Chocolate Mint Brownie Cake
A layer of white chocolate-peppermint icing is sandwiched between the chewy brownie cake and a thick chocolate ganache glaze.
Ingredients:
Cake
2 ounces unsweetened chocolate, chopped
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all purpose flour
1/4 teaspoon ground cinnamon
Icing
6 ounces good-quality white chocolate (such as Lindt or Baker’s), chopped
3 tablespoons whipping cream
3/4 teaspoon peppermint extract
Glaze
6 tablespoons whipping cream
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
White chocolate curls (optional)
Fresh mint sprigs (optional)
Halved strawberries (optional)
Preparation:
For cake
Preheat oven to 350°F. Butter and flour 8-inch square metal cake pan. Line bottom of pan with parchment paper. Butter and flour parchment paper. Stir chopped chocolate in top of double boiler set over simmering water until chocolate is melted and smooth. Remove from over water. Using electric mixer, beat butter in medium bowl until smooth. Gradually add sugar and beat until well blended. Beat in eggs 1 at a time, blending well after each addition. Beat in melted chocolate and vanilla. Add flour and cinnamon; beat just until blended. Spoon cake batter into prepared pan; smooth top.
Bake cake until tester inserted into center comes out with moist crumbs attached, about 25 minutes. Cool cake in pan on rack 20 minutes. Run small knife between edge of cake and pan to loosen. Turn cake out onto rack; remove parchment paper. Cool completely.
For icing
Stir white chocolate and whipping cream in top of double boiler set over simmering water until melted and smooth. Remove from over water. Stir in peppermint extract. Spread icing evenly over top of cake. Place cake in freezer until icing is firm, about 30 minutes, or refrigerate cake 1 hour.
For glaze
Bring cream to simmer in heavy small saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Cool chocolate until lukewarm but still pourable, about 5 minutes.
Place cake on rack set over baking sheet. Pour half of glaze over top of cake. Spread glaze evenly over top and sides of cake. Freeze until glaze is set, about 10 minutes. If necessary, rewarm remaining glaze just until pourable. Pour remaining glaze over cake; spread glaze smoothly over top and sides of cake. Refrigerate cake until glaze is firm, about 2 hours. (Can be made 1 day ahead. Cover and keep chilled.) Let cake stand at room temperature at least 3 hours before serving.
Transfer brownie cake to platter. Top cake with chocolate curls and garnish platter with mint sprigs and strawberries, if desired.
www.KotakResep.com,
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