Dried tomatoes

Tomatoes are at the forefront of the most commonly used vegetables in Europe. Only the potato, onion and lettuce are ahead of them. They owe their popularity to their availability, versatility and low price. Tomatoes can be bought in various forms. The most popular are purees, juices, concentrates, sauces and dried tomatoes. Especially the latter deserve our attention, they are extremely tasty, aromatic and can be an addition to many tasty dishes. They are a great source of lycopene, the properties of which we will tell you today.

Dried tomatoes – nutritional value
Tomatoes are vegetables appreciated almost all over the world. Tomato (Lycopersicon esculentum) came to Europe in the 16th century and it was brought from Central America. The beginnings of cultivating tomatoes on our continent were not easy – due to the intense red color, they were considered a highly poisonous plant and were only cultivated for ornamental purposes. Today, tomatoes are appreciated by consumers and are appreciated for their nutritional, health and dietary properties.

Dried tomatoes are obtained by drying purified and cut fresh tomatoes. Although they look less attractive than raw, they definitely outweigh them with nutritional values, including the content of lycopene. Dried tomatoes usually occur in two forms. The first one is tomatoes dried in oil, the second is dried without oil (in dry form). The observation shows that consumers more often choose tomatoes dried in oil. Such a product in 100 g contains about 213 kcal, including 20 g total carbohydrates (including 6.7 g dietary fiber), 13.3 g fat and 6.67 g protein. However, those dried without the addition of oil in 100 g contain about 257 kcal, including 55 g of carbohydrates (including 13 g of dietary fiber), 3.7 g of fat and 14.8 g of protein. Such disparities result both from the manufacturing method and, type and method of cultivation. When buying dried tomatoes, special attention should be paid to the type of oil that the vegetables are filled with. The best quality tomatoes are cold pressed rapeseed oil and olive oil. It is not recommended to buy tomatoes in a flood of sunflower oil due to the unfavorable ratio of omega-6 to omega-3 fatty acids, which can increase the inflammation in our body and have a bad effect on the cardiovascular system. For example, tomatoes in raw form in 100 g provide about 18 kcal, including 3.9 g carbohydrates (including 1.2 g dietary fiber), 0.2 g fat and 0.8 g protein.

Dried tomatoes are a real treasury of mineral salts and vitamins. 100 g of dried tomatoes contain as much as 39 mg of vitamin C. An adequate supply of vitamin C ensures beneficial effects of the immune system. Vitamin C also takes part in the collagen synthesis process and reduces the concentration of bad cholesterol. In addition to vitamin C, in dried tomatoes there are also significant amounts of vitamin A, 100 g of the product provides our body with about 833 IU of this vitamin. Proper supply of this compound ensures good skin condition, strengthens the eyesight and regulates the processes of creating new cells. In dried tomatoes we can also find vitamins from group B, including B1, B2, B3 and B6. Their appropriate level plays an important role in the prevention of diseases of the nervous system.

In addition to vitamins, dried tomatoes contain a large amount of necessary for the proper functioning of micro- and macroelements. The most important of these is potassium, which in the body is responsible for maintaining fluid and electrolyte balance and correct muscle spasms. Both fresh and dried tomatoes are a great source. Apart from potassium, we can also find sodium, calcium, iron, magnesium, phosphorus and selenium in them. The amounts of the elements listed above are however small. The healthiest and the tastiest dried tomatoes are those that come from natural crops (eg from our gardens and plots).

What properties do the dried tomatoes have?
Due to the low energy value, tomatoes are included in dietetic food. Conscious consumers who have knowledge about healthy eating use them daily as part of their meals. Over the past dozen or so years, tomatoes have gained a special position in the prevention of cancer. All this is due to lycopene, an organic compound from the carotene group. It exhibits strong pro-health properties, while its absorbability from dried tomatoes is definitely higher than from raw ones. Lycopene has a strong antioxidant effect, therefore it is well suited for the prevention of cardiovascular and cancer diseases. It is worth noting that lycopene scavenges free radicals twice as efficiently as beta-carotene and ten times more efficiently than alpha-tocopherol. Such a high content of lycopene makes real dried superfood tomatoes.

There are numerous scientific studies around the world that are looking for irrefutable evidence that lycopene contained in dried tomatoes has anti-carcinogenic properties. There are studies that showed a positive correlation between lycopene consumption and a decrease in the activity of breast cancer cells. Lycopene is responsible in this case for inhibiting the proliferation of cancer cells. Proper supply of this component ensures proper DNA synthesis and prevents its damage. Therefore, it is safe to say that currently conducted scientific research gives great hope to oncological patients. Unfortunately, to find unambiguous and indisputable evidence, research should be carried out constantly.

In addition to the potential use in the prevention of cancer, lycopene is also credited with a significant role in the prevention of bone diseases. When we talk about this type of illness, we think about the diet with an increased amount of dairy products, calcium supplementation and vitamin D. Of course, the above-mentioned ingredients are necessary to ensure good bone health, but let’s focus this time on the role of lycopene. Bone system diseases, including osteoporosis, go hand in hand with systemic inflammation and increased oxidative stress. The latter is particularly harmful. It directly affects the inhibition of bone formation and shortens the lifespan of osteoblasts. As mentioned before, lycopene is an extremely powerful antioxidant and it is this feature that makes it a substance extremely helpful in the prevention of bone diseases. , r

How to prepare dried tomatoes yourself?
The purchase of dried tomatoes is an expense of about 10 to 15 PLN for a small jar. Tomatoes bought in the store are quite tasty, but the label often does not provide us with enough information on how to produce them. We do not know if they were dried in the sun or in a drying room. We do not know what crops they come from and whether they meet our requirements. Despite the addition of fruit, seeds or various spices, bought tomatoes sometimes just simply tasteless. So if we want to get dried tomatoes of the highest quality, it is best to prepare them yourself. This is not so difficult, contrary to appearances, and can have a big impact on our health.

The first step is to chop the cherry tomatoes into quarters and remove the seeds with a spoon. The next is to put them on a baking tray lined with baking paper (a sheet skin). You need to gently salt them, then set the oven to about 90 ° C, preferably with the function of thermo-flow. Drying tomatoes at this temperature usually takes about 2 hours. The baking tray is pulled out of the oven only when the tomatoes are already heavily wrinkled. It then translates the dried tomatoes into a bowl, seasoning it according to your taste and arranges tightly in the jar. A few slices of garlic are put into each jar. The last step is pouring the jars into warm, slightly warmed oil and turning the jars upside down. Such a recipe for dried tomatoes is very simple to make and guarantees us the perfect taste for many, many weeks.

Recipes for dishes using dried tomatoes

Below are two ideas for delicious use of dried tomatoes in the kitchen.

Hummus With Dry Potatoes

– 200 g of chickpeas in brine,
– 100 g tahini (sesame paste),
– 3 cloves of garlic,
– lemon juice juice,
– 70 g of dried tomatoes (10 pieces),
– salt,
– pepper,
– 10 g olive oil.

In the bowl, put chickpeas, sesame paste, garlic cloves squeezed through the press, lemon juice and finely chopped dried tomatoes, salt and pepper to taste. The whole blends to a uniform mass. If the mass is too dry, add a small amount of water. Hummus can be served with crunchy or whole grain bread.

Nutritional value in the whole portion

– 1182 kcal,

– 42.2 g protein,

– 71.7 g fats,

– carbohydrates 81.8 g,

– fiber 32.1 g.

Mediterranean baguette

– 80 g wholemeal baguette,
– 40 g mozzarella cheese (half balls),
– 20 g arugula lettuce,
– 70 g of dried tomatoes (10 pieces),
– fresh basil leaves,
– 20 g walnuts (handful),
– 10 g olive oil – for spreading.

Nutritional value in the whole portion

– energy 722,9 kcal,

– 30,3 g protein,

– fats 34.4 g,

– 69.5 g carbohydrates,

– fiber 16.2 g.

Cut the bun in half. We lubricate with olive oil. Dried tomatoes are cut in half. Slices of mozzarella, tomatoes and half of basil leaves are placed on a whole-grain baguette. Place the buns in the oven heated to 180 ° C, bake them until the mozzarella dissolves. After removing from the oven, place the nuts and fresh basil leaves on them.

Dried tomatoes are not only a tasty addition to Mediterranean cuisine. They have health properties that many of us have not heard of yet. Due to the high content of vitamins, minerals and antioxidants should often appear on our tables.


Apples – tasty and healthy recipes

One from scientists said that the evolutionary success of apples results from the ability to satisfy the human desire for sweetness. In addition, a very large variety of varieties (we can choose from apples very sweet, sour, crisp, juicy, soft, hard), makes everyone find something that will delight his palate. In addition, apples are healthy and practical, they can be taken anywhere, great for a quick snack. Due to the fact that they are low in calories and provide fiber, they are an excellent element of a slimming diet. 


Here you can find dietary fibre – CLICK 


Apples are the most valuable when eaten raw, together with the peel, in which are located in significant quantities of phenolic compounds with a strong antioxidant potential. Nothing, however, prevents you from incorporating apples into daily meals. As a result, they will become more attractive in terms of taste and health. Below are some proven recipes that you can spice up your menu. 

If you get bored of porridge for breakfast, you can treat yourself to a variety in the form of so-called. jaglanki. Groats are very undervalued in Polish kitchens, which is a shame, because in addition to being tasty and easy to prepare, they are characterized by a wealth of nutrients – including contain magnesium, zinc, manganese, as well as B vitamins. For preparing breakfast, you will need 2-3 tablespoons of millet groats, which should be cooked according to the instructions on the packaging. After transferring to the bowl, put the next layers on the groats first, add cottage cheese or natural yoghurt, then grated (together with the peel) apple. Sprinkle the whole with nuts and season with a pinch of cinnamon. 

Although the combination may seem surprising, the apple has the ability to break the characteristic taste of the liver. In addition, the dish is easy to prepare – even for less-trained chefs, and is characterized by a high nutritional value, due to the content of iron, zinc or vitamins from group B. The recipe is extremely simple liver poured with milk and leave for about 15 minutes. Put the liver on a hot pan with a small amount of fat and fry for about 5 minutes, stirring occasionally. Then add the onion and apple pieces (with peel) sliced ​​in slices and cook under cover on a small flame until the onion becomes glazed and the liver stops to be bloody. On the plate, season the liver with pepper and salt, as an addition you can serve potatoes from the water and your favorite fresh vegetable. 


You can read also: Apple detox


A healthier option – experiment with the taste and products of Alpro soya

Vegetarians value soy for the richness of proteins, vitamins and minerals. In turn, people who are allergic to lactose find an alternative to milk in soy beverages. Drinks and soy desserts, tofu cheese, soy chops should be included in the diet due to the universal taste and richness of nutrients that lie dormant in soybeans.

From a health point of view, soy drinks are better than cow’s milk because they do not increase cholesterol, they contain only a small amount of saturated fatty acids. It is worth replacing a meat dish with a soy equivalent from time to time. Soy foods are nutritious, extremely tasty and healthy. They are a rich source of calcium, vitamins B and D. It can not be forgotten that soybeans are a great source of energy and in a very beneficial for our body form of complex carbohydrates.

The use of soy in a daily diet depends only on our imagination and openness to culinary experiments. For soybean gourmets and those who only discover its taste, we present recipes for breakfast, lunch, dinner and dessert using Alpro soya products.

Check also: Soy protein in diet


Whole-grain crêpes with oranges

Ingredients \ n300 ml soy drink Alpro soya \ n1 egg \ n125 g wholemeal flour \ n1 grated skin with 1 orange \ n2 orange \ n4 teaspoons of sunflower oil \ n4 teaspoons of powdered sugar

Preparation \ nBright Alpro soya drink in a bowl, add egg, flour and grated orange peel. Using a mixer, mix to obtain a uniform consistency. Heat the oil in a frying pan and put the dough in a pan, pour in a pan, then fry the pancake for 30 seconds on each side. After frying all the pancakes, put each one in a quarter, sprinkle with powdered sugar and serve with pieces of orange.

Soy-pea soup

Ingredients \ n200 g frozen peas \ n200 g boiled or canned soya \ n500 ml vegetable vege \ n6 pcs spring onions \ n1 small bunch of basil \ nougue rocket \ n300 ml soy drink Alpro soya

Preparation \ nIn a saucepan, heat the vegetable stock together with frozen soy and peas, add finely chopped onions. Bring the whole to a boil and cook for five minutes. Add the basil leaves, rocket leaves and add the Alpro soya drink to the soup. Pour the whole into a blender and mix for a while to obtain a smooth consistency. The soup tastes great with small toasts.

Chicken and vegetable casserole

Ingredients \ n230 g of pasta (eg penne) \ n2 bacon slices \ n3 pcs onions spring onions \ n2 carrots \ n460 g boiled chicken \ n110 g canned corn \ n230 g grated cheese \ n2 tablespoons margarine \ n2 tablespoons flour \ n450 ml soy drink Alpro soya \ n115 grated cheese for preparing the sauce

Preparation \ nInsert the oven to 175 ° C. Cook and strain the pasta. Steaming carrots and cut into small pieces. Chop the onion and, with the cut bacon, fry in a pan for about 3 minutes. on medium heat. Then prepare the cheese sauce in a saucepan, melt the margarine, add the flour and heat for 1 minute on medium heat. Remove from heat, slowly add soy milk, stirring vigorously. Heat again over medium heat, stirring constantly, until the sauce thickens, and mix with the grated cheese. Heat the whole on a very low heat until the cheese melts. In a large bowl, mix pasta, bacon, sweet corn and chicken divided into small pieces. Fill everything with cheese sauce and mix. Heat the casserole with margarine and put the mixed ingredients into it. Top with grated cheese. Bake for 25 minutes, until the cheese melts and begins to scald.

Vanilla dessert with roasted rhubarb

Ingredients \ n400 g of rhubarb, coarsely chopped \ n40 g of powdered sugar \ nsok of half a lemon \ n4 Alpro soya desserts flavored with vanilla \ nszka ground cinnamon

Preparation \ nInsert the oven to 175 ° C. Place the rhubarb on the baking tray lined with baking paper, sprinkle with lemon and sprinkle with powdered sugar. Bake for about 10 minutes until the rhubarb begins to soften. Leave to cool. Soy desserts put into glass bowls, add a spoonful of roasted rhubarb and sprinkle with cinnamon.


Read also:  Soy protein – a convenient alternative


Alpro is a leading producer and distributor of soy products on the European market. For over 30 years, the company has been systematically developing a range of products enjoying the recognition of customers in many countries. In the interests of the environment and the quality of the products, Alpro supports healthy, sustainable production and distribution methods, while maintaining the unique nutritional properties of soybeans. A large selection of Alpro soy products is available in hyper and supermarket chains as well as in smaller stores. Since June 2009, Alpro is part of the American group Dean Foods, which is a leading producer of dairy products and an absolute leader in the market of branded soy products in the United States.


Tarte Almonds by BackMit

Sweet taste that stimulates the taste buds and characteristic smell, evoking the feeling of family holidays, peace and a sense of security – in short, you can characterize fresh, homemade pastries. Tarte Almonds by BackMit, an innovative product from the VOG offer to facilitate work in the kitchen, will allow you to continue the baking tradition, which is extremely important in our culture.

Cakes, originally sacrificed to the gods in sacrifice and used in magic, as a symbol of good fortune, are still surprising with their popularity. Wedding cake, which is supposed to bring happiness to a young couple, divination related to Andrzejki cake or Christmas Eve tradition, assuming that a person who goes on the whole almond, previously hidden in one piece of cake, will enjoy success throughout the year, are just a few of examples, confirming the great strength of baked goods. Although it is easy to buy all kinds of sweets at the present time, more and more often we appreciate the taste of home-made cakes and cookies. Their recipes, passed down from generation to generation, combine the years of family tradition. Tarte Almonds by BackMit is a unique product in the VOG offer, created for modern housewives who appreciate both the delicious taste of grandma’s pastries and the short time of their preparation.

Thinking about blue almonds …

The almonds in the Mediterranean and in California are, to the surprise of the uninitiated in plant classification, a close relative of plum. Under his leathery leaves and dark bark there is a pericarp along with soft seeds containing seeds, called almonds. Few of us also know that almond, besides an interesting taste, has, among others, a large amount of protein, potassium, calcium and magnesium, and also supports the treatment of cancer and prostate.

Check also: Nuts – learn about their health properties


Homemade baked goods with the addition of nutritious almonds are therefore a perfect duet both in terms of taste and health. The preparation of these delicious sweets was, however, not a problem for many years, and the time-consuming soaking, peeling and friction of the almonds was spent dreaming many a housewife preparing a sumptuous party. Tarte Almonds by BackMit is a product that will avoid additional work on our part. Freshly grated almond is immediately ready for use. What’s more, the BackMit Almonds, thanks to a special recipe, will allow you to prepare not only cakes with an intense taste, but also cakes with a slightly almond accent.

Health above all else

We appreciate home-made baked goods not only because of their unique taste, but also their nutritional value. We have the certainty that the baked goods baked by us are free from preservatives, extending the guarantee of their consumption. Tarte Almonds by BackMit are also among the group of organic products, without including any enhancers that change the taste of traditional recipes. Produced from raw materials of the highest quality, checked by the state quality control office, they are species of the best delicacies. Almonds are collected once a year and then properly stored. After careful selection of the best almonds, the process of friction takes place and immediate packaging, in the atmosphere of inert gas, which guarantees a long shelf life. The packaging of nuts and dried fruits, in addition to protecting the contents from the adverse effects of light, can boast a transparent graphic design, enriched with interesting recipes that can become a great inspiration for the creation of new, delicious baked goods.

You can read also:  Peanut butter, not as bad as they say


Top quality, no additives, freshly grated, immediately packed and ready to use Almonds brand BackMit is a guarantee of culinary success. They will not only save the time of a modern housewife, but also complement her own recipes.

Below are some interesting recipes using BackMit Shiny Almonds

Recipe on STRUDEL

200 g BackMit almond tarts \ n1 / 8 l milk \ nMeat \ n vanilla powder \ n lemon juice \ nRum \ nRocks \ nCinnamon


Filling \ nMeat the milk with honey, vanilla sugar and lemon zest, add almonds, raisins, rum, and cinnamon, stirring. Set aside to cool.

Dough \ nPrepare a raw yeast dough. Roll out them. Lubricate with almond paste and roll from two sides inwards. Insert into the elongated mold, put away again. Bake at medium temperature.

Recipe for nut cake


200 g Baked Almonds by BackMit \ n4 eggs \ n250 g sugar \ n200 ml oil \ n250 ml cream \ n300 g flour \ n1 packet of baking powder


Bake the oven at 200 °, spread the cake on the cake with fat and sprinkle with breadcrumbs. \ NJaja rub with sugar for cream. Add oil and sour cream. \ NTranslated BackMit Almonds together with flour and baking powder. Dough fill the prepared form and bake in an oven preheated at 180 ° for about 45 minutes.

Tarte almonds brand BackMit \ n Net weight 200g \ nGrunge price 200g 7, 99 PLN \ nMarka Back mit \ nProducent VOG Sp. z o. o


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EDIBLE OILS – nutritional properties – recipes for chestnut edible dishes

Edible chestnuts

Edible chestnuts were used primarily in the kitchen. The best known are roasted chestnuts, which can be bought on the streets of French or Italian cities. However, formerly chestnuts were widely used in natural medicine, because they have many medicinal properties. Check the health effects of edible chestnuts and try recipes for dishes with edible chestnuts.


Check also: Nuts – learn about their health properties


Edible chestnuts have many nutritional values ​​that have already been appreciated in ancient Greece and the Roman Empire. In the Middle Ages, monks used their healing properties. Currently, wider applications are found in the kitchen than in natural medicine. Edible chestnuts contain sucrose, malic acid, lemon and lecithin. You can also find significant amounts of nerve and immune enhancers of B vitamins and a lot of potassium-lowering pressure.They also have healthy fat – 2/3 are unsaturated fats.

Chestnut and chestnut tree

Probably from the Mediterranean area, the fruit of chestnut (Castanea sativa) should be distinguished from the chestnut fruit (Aesculus hippocastanum), which comes from the Balkan Peninsula.It is worth knowing that chestnut, which is referring to the ordinary chestnut tree, is incorrect.This tree should be called common chestnut (or ordinary) chestnut tree, and chestnut words can only be used for its fruit, which is bitter and serves only as food for animals (eg wild boars).People can only eat them after neutralizing bitter saponins.In turn, edible chestnuts can be eaten raw, baked or cooked.It is worth knowing that numerous noble varieties of chestnut, called maronas, with large, tasty fruits have been bred.


Read also: Brazil nuts and their properties


Edible chestnuts for pancreatic ailments

St.Hildegarda (famous German nun and healer) recommended edible chestnuts – depending on the method of their processing and administration – for pancreatitis. Whom the pancreas hurts, let him roast the seeds of this tree on the fire, eats them often when they are still warm. And the pancreas will warm up and return to total health¹.According to Saint.Hildegardy chestnut also healed liver problems – it was enough to crush the pulp of edible chestnuts, put them into honey (3 tablespoons of chestnuts per 100 g of honey), and then eat this honey to let the liver be healed.In turn, roasted edible chestnuts beneficial to act on the spleen.

Chestnuts for headaches

Formerly chestnuts were also used in the case of headaches, memory and concentration problems.St.Hildegard advised that a man whose brain through drying is weakened and empty, let him cook the inner part of the fruit in the water without adding anything.After straining the water, let them eat on an empty stomach, and his brain will grow and fill, and his nerves will be strong, so will headaches go away from him.

Edible chestnuts can cause allergies

Edible chestnuts are foods that should be considered latex sensitive.They may show allergy symptoms after eating the chestnut, as well as a banana and kiwi fruit (so-called cross allergy).

Edible chestnuts as an aphrodisiac

Edible chestnuts were considered an aphrodisiac. Apparently the dessert, which allows you to awaken the senses, is Mont Blanc, or sweet chestnut purée with a slight addition of cognac, decorated with whipped cream.In the past, a love drink was made of edible chestnuts soaked in muscadet (French white wine), and then boiled, among otherswith pine seeds, pistachios, stulis seeds, cinnamon and sugar.

Edible chestnuts – an alternative to people suffering from celiac disease

The flour made from edible chestnuts does not contain gluten, therefore it is an ideal substitute for wheat flour in the diet of celiac sufferers who are allergic to gluten.You can, among othersbake bread, prepare pasta and sweets.

Chestnuts – where to buy?What is their price?

Edible chestnuts do not grow in Poland, but in the Mediterranean, Asia Minor and the Caucasus.In our country, chestnuts can be bought in health food stores as well as in larger supermarkets. Their price is not high.

Chestnuts – use in the kitchen

Edible chestnuts can be eaten raw, but first you have to remove hard crust from them.In addition, chestnuts can be baked and cooked. They can be used for various kinds of meat, preserved as compotes or milled.The resulting chestnut flour can be used as an addition to confectionery, bread, pudding or soup thickening. Baked and shredded chestnuts can be used as a substitute for coffee.You can also extract sugar from edible chestnuts. It is worth knowing that in Italy, polenta is very popular in local cuisine from densely boiled in milk or water.

Edible chestnuts ripen at the turn of October and November, so it is worth reaching for them at this time.

In Hungary, the dried chestnut mass, fresh or frozen, is used to prepare gesztenyepüré (Hungarian chestnut cream) and other confectionery products.On the other hand, chestnut soup is eaten in Germany.In autumn and early winter on the streets of the French and Italian cities meet sellers of hot chestnuts, baked in small portable heaters heated with charcoal.

Remember to buy shiny, hard-shelled fruits. It is best to gently squeeze each fruit – if there is a space under the shell, it means that the fruit is superabundant.

How to prepare edible chestnuts?

Chestnuts can be boiled in water for about 15 minutes. They can also be roasted in a pan covered for about 10 minutes. Baked should be prepared in the oven, at 200 degrees.  It should be remembered, however, that before cooking or baking you need to cut the skin of the fruit. Otherwise, they may explode in the oven / pot. When the fruit has cooled down, remove the peel and pull the membrane with a knife.


Check this: Peanuts – evil incarnate ?



Croissant Saint Martin

Croissant Saint Martin is which, despite appearances, has many nutritional values. Saint Martin’s rogal is rich in many vitamins and minerals, thanks to poppy seeds, walnuts and almonds.

However, the Crossant horn is quite caloric.

What other nutritional values ​​does the St. Martin’s rogal have? What is the recipe for the St. Martin’s rogalin?

The Saint Martin’s rogal is a confectionery baked on November 11. On St. Martin’s Day, the history of St. Martin’s Croissants dates back to 1891, when it was distributed to the poor after the pilgrimage Mass on November 11. The originator of the project was Poznan baker Joseph Melzer. Traditional croissants are baked only by confectioneries located in Poznan and the Wielkopolska Province, which are certified by the Poznan Traditional “Rogal Świętomarciński”.
In addition, the Crossant is on the list of protected geographical indications in the European Union.

Croissant Saint Martin – what is it?

Rogal świętomarciński is a confectionery made of semi-pancake dough, filling with white poppy seeds, sugar, eggs, margarine, nuts, raisins, candied fruit or syrup and almond flavor.It has a crescent shape with visible layers on the cross-section. Dark gold or light brown croissant skin The weight of the croissant varies from 150 to 250 g.
Croissants are produced by hand, which makes their product very time-consuming.

Nutritional values

The nutritional value of the St. Martin’s Croissant determines the raw materials that have been used for its production .The product is very high-calorie, one horseradish offering as much as 850 kcal, and is rich in fat, is the source of both saturated fat, which are found in margarine, as well as polyunsaturated fats, derived from walnuts. In addition, in the croissant we find mono-unsaturated fatty acids, the source of which is poppy seed – the main ingredient of the filling.


You can read also: Carbohydrates or fats?


Saint Martin’s rogal is a source of phosphorus, magnesium, calcium, iron, copper and zinc thanks to the content of poppyseed, walnuts and almonds, iron takes part in the body in the transport and storage of oxygen, is used for the production of red blood cells, participates in the synthesis of DNA, plays a role in the immune process and its deficiency in the body leads to anemia. Calcium determines the proper functioning of the bone system, zinc participates in immune processes and has beneficial effects on the skin, hair and nails, and magnesium participates in the processes of thermoregulation, regulation of blood pressure, muscle contraction and conductivity In addition, small quantities of B vitamins can be found in the croissant.

Worth knowing

St. Martin’s rogal – nutritional value (1 piece)

Calorific value 850 kcal

Protein 19.70 g

Carbohydrates – 91.3 g

Sucrose – 21.3 g

Saturated fatty acids – 15.2 g

Monounsaturated fat – 15.6 g

Polyunsaturated fatty acids – 15.9 g

Cholesterol – 46.9 g

Minerals (% of the recommended daily allowance for an adult)

Calcium – 468.2 mg (47%)

Sodium – 35.5 mg (2%)

Phosphorus – 489.4 mg (70%)

Potassium – 589.2 mg (13%)

Magnesium – 188.8 mg (47%)

Iron – 4.1 mg (41%)

Zinc – 2.3 mg (21%)

Copper – 0.37 mg (41%)


Vitamin A – 4.43 μg (0.5%)

Niacin (B3) – 1.46 mg (9%)

Vitamin B1 – 0.19 mg (15%)

Vitamin B2 – 0.28 mg (22%)

Vitamin B6 – 0.28 mg (22%)

Vitamin B12 – 0.3 μg (13%)

Nutritional value

own study,% of the daily recommended intake based on Nutrition Stand IŻŻ, 2012

When buying St. Martin croissants, it is worth paying attention to whether they have a regional product certificate, but also croissants under a different name, such as poppy croissants, are available, but they are not produced using a traditional recipe.


Recipe: How to make a Saint Martin’s croissant?

Before preparing the dough, a yeast solution is prepared from flour, milk, yeast and a small amount of sugar, which is allowed to rise for about an hour, then added to flour, margarine, milk, sugar, eggs, salt and aroma. The finished dough is divided into smaller parts and cut into squares, which are greased The squares of the dough are folded several times, each time greased and re-melted until a dough is obtained The final dough is cut into triangles on which poppy seed is prepared from white poppyseed, which has previously been infused with boiling water and twice, and added to sugar, eggs, margarine, raisins, almond flavor and candied fruit or syrup. The whole is wrapped and molded into a crescent Then the surface of the croissant is covered with eggsm and baked. After baking, place the icing on the croissants and sprinkle them with crushed nuts.


Check also: Nuts – learn about their health properties




Pumpkin tart

Pumpkin tart is a delicious, colorful dessert for the autumn weekend, when we want to keep the remains of warm sun rays as long as possible.


Recipe for pumpkin tart

Preparation time 15 minutes

Cooling time approx. 60 minutes

Baking time approx. 20 minutes




2 cups of flour

1 cube of butter (frozen)

4 tablespoons of sugar

1/4 – 1/2 glass of water

1 pinch of salt



1 kg of pumpkin (peeled from skin, cut into larger pieces, wrapped in aluminum foil, baked in the oven for about 45 minutes at 200 ° C)

1 peach (peeled, sliced)

1/3 cup of sugar

1/2 glass of orange juice or 2 tablespoons of lemon juice



Step 1. Frozen butter grind into a bowl with a coarse mesh grater.

Step 2. Add the remaining dry ingredients of the shortcrust pastry (the flour is sifted through a sieve) and mix very gently.

Step 3. Gradually, add very cold water and knead the shortcrust pastry quickly. Cool in covered in the fridge for about 1 hour.

Step 4. On a dry frying pan, we prune a pumpkin and peach with sugar, rubbing it with a wooden spoon on the purée

Step 5. Thin out the purée with juice and set aside.

Step 6. We dough with the dough and the edge of grated baking cake with butter and densely punctured with a fork (while baking the cake will not float, and the sides will not fall).

Step 7. Bake the dough in an oven preheated to 220 ° C for about 20 minutes, in a light golden color.

Step 8. Put a lot of pumpkin on the shortcrust pastry and decorate with mint leaves and a few raspberries.



Second breakfast for six with a plus

The child’s return to school is a necessity to buy new books and notebooks, but also an excellent opportunity to introduce new, healthy eating habits for the whole family!

Five ideas for a healthy second breakfast


  1. A delicious swirl

Pieces of roast turkey (or poultry meat) wrapped in a tortilla cake with a lettuce leaf and tomato slices. To this small bunch of grapes and two small whole-grain, low-sugar, oat cookies. In addition, water or skimmed milk.


  1. Why not pasta?

If you provide your child with a breakfast box that meets the standards for packaging that may come in contact with food, instead of a sandwich, you can give your child a whole dish to school. E.g. Whole grain pasta with pesto, chopped spinach and apple sauce. In addition, two whole-grain cookies and grape juice diluted with water.


  1. Sandwich with yogurt

Wholemeal bread sandwich with chicken (eg roasted or fried and cooled, sliced) and hummus. For this yogurt without added sugar and carrots sliced. Water or cherry juice diluted with water.


  1. Miniskirts

Cut the graham into slices and make sandwiches with tuna. There is also a cucumber cut into the bars, a quarter of an orange, two pieces of celery and two whole-grain cookies, small cookies. Water, diluted juice or skimmed milk.


  1. Tortilla with vegetables

A tortilla cake, cut into half a tomato and cut into strips of smoked or smoked fish, sliced ​​peppers and banana or apple. Water or diluted pear juice.


How to attract children with healthy food?

  1. The most important thing is to give them an example. You have to eat at home and prepare healthy meals. Your child will not eat a salad when you reach for fries …
  2. Children are more interested in eating healthy meals when they are involved in delivering them to the table. Therefore, put a parapet garden with the children and grow parsley, chives, sprouts and herbs in it. Let the children sow, water and collect your crops, and then add them to dishes and sandwiches prepared for a second breakfast.
  3. Give the children a choice by taking them with them for shopping. Let them choose the vegetables and fruits they want to eat.
  4. Include children in common meal preparation – nothing tastes like a small mouth like a dish in which small hands took part
  5. Talk to your child. Show him athletes or actors and translate that their success depended heavily on the diet, because good nutrition is the basis for caring for yourself.

How to use Goji berries in the kitchen?

Goji berries do not have to be eaten only as a quick snack or “something small to eat”. You can conjure up really interesting and delicious treats! They work great as an addition to classic cereal with milk or yogurt. They will blend well with fruit pancakes or sweet muffins. It is an interesting idea to add Goji berries to compotes, teas or even just pouring them warm water and letting them stand for a few minutes – such a drink tastes delicious! For brave kitchen experimenters – we recommend combining Goji berries with seasoned vegetable and meat dishes!

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  1. Goji fruit cocktail with banana and strawberries – great as a quick breakfast, light dinner or healthy dessert. Such a cocktail is very easy to prepare, so be sure to invite children to the kitchen!


– 2 ripe bananas

– 500 g of fresh strawberries

– 2 tablespoons of dried Goji fruit

– 1 cup of natural yogurt – from cow’s milk or vegetable milk


  1. Goji berries pour water and leave in a dry place for a few hours.
  2. Wash and cut all ingredients. Add fruit and yoghurt to the blender, pour the Goji berries together with the remaining water. Mix whole until a homogeneous mass is obtained. Serve in tall glasses


  1. A spicy soup with Goji berries – something for bold and fond of spicy delicacies. The soup warms up and stimulates the body to work. Other favorite vegetables (eg peppers, celery) can also be added to it.


– 100 g of dried Goji berries

– 230 g of tomatoes from the can

– 450 ml vegetable broth (home or organic)

– 1 large onion

– 1 teaspoon of olive oil

– 1 chili pepper;

– 1 teaspoon cumin;

– 1 teaspoon of coriander;

– 1 teaspoon of fresh coriander

– sea salt, black pepper


  1. Blueberries pour water and leave for a few hours or overnight.
  2. Cut the onion into cubes and the chilli into small pieces. Heat the olive oil in a pan and put onions and chili, and sprinkle on it.
  3. Add tomatoes, Goji berries, cumin and coriander. Simmer them on low heat for several minutes, stirring constantly.
  4. Heat the broth. When it boils, reduce the heat and add the products from the pan to the broth. Cook together on low heat for about 10 minutes. Season with salt and feather. Serve garnished with coriander leaves


  1. Cocoa bars with Goji berries – a tasty and healthy substitute for ready-made sweets! Ideally suited as a sweet addition to the II breakfast or lunch. He should at least once be in every brunch!


100 g almonds

200 g of dried dates

150 ml of thick coconut milk

150 g natural peanut butter

4 tablespoons of cocoa

for sprinkling 2 tablespoons of Goji berries, 2 tablespoons of cashews


  1. Sauté the almonds in a dry pan. Then cool them and grind them into flour
  2. Pour the dates with hot water so that it covers them and leave them to soften. Mix coconut milk, peanut butter and dates with dates filtered from the water. Then add the resulting almond flour and cocoa.
  3. Mix until all the ingredients are combined and a cream is created. Put into a small form lined with parchment, arrange berries and chopped cashews on top.
  4. Put in the freezer for 2 hours, then cut into portions and serve in the form of bars.

Bon Appetit!

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How to use nettle in the kitchen?

In the kitchen, most often we do not use the full potential of nettles. Usually we prepare only herbal infusions or teas. In fact, nettle can become a real delicacy and the main character of many interesting and healthy dishes, if only we “open” to new flavors and combinations of various food products. We hope that today we will encourage you to several recipes, in which the nettle is the basis.

Nettle soup

Full of valuable vitamins and minerals. Strengthen the body and give energy. Ideally suited for a spring dinner or a warm, light dinner.


– 3 liters of shoots and young leaves of nettle

– 1 can of coconut milk

– 3 liters of vegetable or vegetable-meat broth

– 2 onions

– 2 cloves of garlic

– rapeseed oil

– salt, black pepper

– toasts to be served


  1. Rinse the stinging nettles on the sieve. Peel onions, quickly chop and fry with chopped garlic cloves on 3-4 tablespoons of oil, salt at the end.
  2. Put the onion into a pot and add the broth. Bring to a boil. Stir the nettles on the boiling liquid. Cook about 15-20 minutes.
  3. Shred soup with a hand blender. Season with salt and pepper. Add coconut milk.
  4. Mix and cook for 5-10 minutes on low heat. Serve with croutons.


Pesto from nettles

Bit different from classic, but it tastes equally great! Such pesto served with pasta is a great idea for a healthy dinner. It also works well as an addition to vegetables or simply as a green sandwich for a sandwich. Pesto is also a large dose of healthy fatty acids!


– a handful of leaves of young nettle

– a handful of almonds without skin

– 1/2 glass of oil

– 2 tablespoons grated cheese parmigiano or a tablespoon of yeast flakes (inactive)

– 1 clove of garlic

– a pinch of freshly ground pepper

– teaspoon of soy sauce

– 1/2 a bundle of parsley


  1. Wash nettle and leave to drip. Crush the garlic and peel it. Treat the almonds in a pan until they become golden.
  2. Put all the ingredients in a high dish and blend with a blender. Prepared pesto is best left overnight until the flavors are chewed.


Nettle cocktail

Refreshing cocktail for a spring dessert or an energy-hungry morning. A large portion of vitamins, ingredients and antioxidants in one glass! The cocktail is very easy to prepare, and its ingredients can be freely changed, depending on the imagination – try the version with coconut milk and banana or almond milk and peaches!


– 1 cup of chopped young nettle,

– 2 chopped sweet apples

– 1 ripe, peeled avocado

– 1 lemon juice

– water / milk

– honey to taste


  1. Mix all ingredients into a smooth cocktail using a bell blender. Adjust the density by adding the right amount of water.