INGREDIENTS

 2 SERVINGS

• 250 g prawns (peeled, cleaned)
• 100 g risini / risoni (rice grain shape)
• 200 g of broccoli
• 2 tablespoons of butter
• 2 tablespoons of extra virgin olive oil
• 1 clove of garlic
• 1 teaspoon of lemon juice
• 1 tablespoon of chopped parsley
• a pinch of chili flakes or chopped pepper

PREPARATION

• If they were frozen, defrost the prawns, rinse and dry, season with salt and pepper.
• Put the pasta in salted boiling water and cook it according to the instructions on the package. 3 minutes before the end, add the broccoli florets and cook until the end of the provided time. After cooking, strain on a strainer.
• Put the butter on a large frying pan and pour the olive oil, add the grated or pressed garlic and fry for about 1 minute.
• Add the prawns and cook for about half a minute on each side. Sprinkle with lemon juice and add chopped parsley and chili flakes. Stir and cook for approx. 1 minute.
• Put the pasta with broccoli and shrimps on the plates, optionally sprinkle with lemon juice and sprinkle with additional parsley.
  

INGREDIENTS

 1-2 SERVINGS

• 2 - 3 tomatoes (approx. 400 g) or a can of sliced ​​tomatoes
• 1/2 tablespoon of butter or olive oil
• 1/2 clove of garlic
• spices: salt and freshly ground pepper, a pinch of oregano and optional chili and cumin
• 2 eggs
• 4 asparagus
• 50 g of feta type cheese
• for serving: baguette

PREPARATION

• Prepare the tomatoes: blanch, peel, cut into quarters, cut the stalks, dice the pulp.
• Put the butter on a small frying pan (about 20 cm in diameter) or add the olive oil and grated garlic, and fry for a while.
• Put the tomatoes in the pan, season with salt, pepper and spices. Stir and fry intensively over higher heat for about 4 minutes, without stirring (then the tomatoes will evaporate and retain their structure, if you keep stirring, you will get a puree).
• In the meantime, prepare the spears: rinse, break off the woody ends (they will break themselves in the right place) and cut into smaller pieces.
• Break the eggs into the fried tomatoes and arrange the pieces of asparagus. Season with salt and cook for about 6 minutes or until the egg whites are cut (you can cover it for a while, then it will be faster).
• Sprinkle with diced feta cheese. Serve with a baguette.
  

INGREDIENTS

PIE

• 450 g of frozen spinach or 450 g of fresh
• 2/3 cup of oil
• 1 cup of powdered sugar
• 3 eggs
• 2 cups of wheat flour
• 2 spoons of baking powder

CREAM

• 250 g mascarpone cheese (cold)
• 200 ml of 30% cream from a carton (cold)
• 5 tablespoons of powdered sugar
• 2 op. cream-fix (optional)

FRUIT

• 200 g of frozen forest fruit with currants (or fresh mixed)

ICING

• 100 g of dark chocolate
• 50 ml cream 30%

PREPARATION

PIE

• Defrost the frozen spinach in a sieve, then squeeze out excess water and blend until smooth. After washing, put the fresh spinach into a pot and, stirring, heat it for 1 - 2 minutes until it withers, then blend it to mousse.
• Preheat the oven to  180 degrees C.
• Warm the eggs (they beat better) - put them in a bowl, pour very warm tap water and set aside for a few minutes. Then, beat the mixer at high speed (about 8 - 10 minutes) to a fluffy and light mass with the addition of powdered sugar.
• Then, while still beating, pour in the oil gradually, with a thin stream (beat a total of about 8-10 minutes).
• Add the spinach mousse and blend at low speed of the mixer until the ingredients combine into a homogeneous mass.
• Separately, sift the flour and mix with the baking powder. Pour into beaten eggs and mix at low speed, only until the ingredients combine into a uniform dough.
• Pour the mass into a 24 cm diameter mold (bottom lined with paper) and bake for about 40 minutes into a dry stick. Remove and cool completely.
• Remove (scrape with a knife) the browned crust from all over the dough and discard it. Cut off a small dome of the dough to align the top of the dough and crumble it (keep for decoration). Cut the dough into 2 plates.

CREAM

• Put the chilled mascarpone cheese and cream into the mixing bowl, add the powdered sugar and beat for 2-3 minutes until the mass increases in volume and is fluffy.
• Finally, mix with the creams - fix, which will stiffen the cream. Put 3 tablespoons of cream on top of the cake. Gently toss the rest with the frozen fruit (save 2 tablespoons of fruit for decoration).

GEAR RATIO

• Place the bottom of the dough on a platter. Put the cream with fruit, cover with the other part of the cake. Spread the 3 tablespoons of cream (without fruit) on the top and sides of the top.

ICING

• Break the chocolate into cubes and place it in a bowl with the cream. Slowly melt in a water bath or in a microwave, mix until smooth. If the chocolate becomes overgrown, you can restore it by adding a tablespoon of cold cream or milk and stirring each time.
• Pour the glaze over the cake, decorate with the green cake and the fruit that is left aside. You can insert for 1 - 2 hours. into the fridge.

TIPS

The spinach dough can be sprinkled with 8 tablespoons of soaking, e.g. liqueur / tea.

INGREDIENTS

YOU ASTO

• 4 large eggs (L)
• 1 cup of vegetable oil
• 1 cup of powdered sugar
• 1 op. vanilla sugar
• 1 cup of wheat flour
• 1/2 cup of potato flour (starch, cornstarch)
• 1 heaped teaspoon of baking powder
• 2 tablespoons of cocoa

CRUMBLE ONKA

• 2 and 1/2 tablespoons of butter
• 4 tablespoons of wheat flour
• 1 tablespoon of powdered sugar

AND

• 1 and 1/2 cups of frozen or fresh cherries

PREPARATION

• Warm the eggs at room temperature or faster - in a bowl with warm water (warm eggs beat better).
• Prepare the crumble : melt the butter in a saucepan, set aside from the heat, add the flour and powdered sugar. Stir until the ingredients combine and chill in the refrigerator.
• Defrost the cherries . Brush a long cake pan (approx. 30 cm) with fat and line it with baking paper.
• Preheat the oven to 180 degrees C.
• Place the eggs in a larger bowl, add powdered sugar and vanilla sugar. Beat for about 10 minutes until light, thick and fluffy.
• Sift the wheat flour, potato flour and baking powder into the second bowl, mix thoroughly. Divide into 2 bowls. Add cocoa to one and mix thoroughly.
• Add the beaten egg in half to two flour bowls. Each separately, mix with a mixer at low speed, or mix with a spoon or whisk.
• Pour half the oil into each bowl and mix until the ingredients combine into a uniform dough (or mix). The dough will have the consistency of pudding.
• Put the mass into the prepared form, alternately light and dark dough, put cherries here and there. The dough will not be much, it will take no more than 1/3 of the mold.
• Use a stick to make 2-3 eighths in the dough, mixing the light and dark dough.
• Sprinkle with crumble topping and put in the oven. Bake for about 45 minutes  (until the stick is dry).

TIPS

• Instead of crumble, you can make chocolate glaze, frosting or sprinkle it with powdered sugar.
• Instead of oil, you can give 200 g of butter, melted.

COD IN A CREAMY SAUCE WITH ASPARAGUS AND CHORIZO

INGREDIENTS

 4 SERVINGS

• a bunch of asparagus
• 500 g cod fillet (tenderloin)
• 1/3 teaspoon of sweet and hot pepper
• wheat flour for coating
• 150 g chorizo ​​sausage
• 125 ml of cream 30% or 18%
• for serving: e.g. groats, dumplings

PREPARATION

• Wash the asparagus, break off the hard ends, put the stalks on salted boiling water and cook for about 8 minutes, drain.
• Cut the cod into portions, season with salt, pepper, hot and sweet paprika, then roll in flour and set aside.
• Put the chorizo ​​cut into the pan. Simmer for about 5 - 7 minutes, then put it on a plate, leaving the melted fat in the pan.
• Put the cod fillets in, increase the heat and fry for about 5 minutes on each side.
• Pour in the cream and bring to a boil. Season the sauce with salt and pepper. Top with asparagus. Put the fried chorizo ​​on top. Cook for 1-2 minutes until the sauce thickens.
  

INGREDIENTS 2 SERVINGS160 g of pasta1 single chicken fillet2 cloves of garlic1 teaspoon of dried oregano2 tablespoons of extra virgin olive oil1 small zucchini (about 250 g)5 pieces of dried tomatoes in olive oil100 g of feta cheeseoptional: grated parmesan / grana padano / other long-maturing cheesePREPARATIONSet salted water to cook the pasta.Dice the chicken fillet and season with salt, pepper, grated garlic, and oregano. Then mix it with 1 tablespoon of olive oil (you can leave it to marinate for a few hours if you have time).Put the pasta on the boiling water and cook until al dente.Heat a larger frying pan, pour in the remaining tablespoon of olive oil and put in the chicken. Fry for 1 - 2 minutes, stirring every now and then.Add the zucchini, cut into small cubes. Fry, stirring every now and then, for about 2 - 3 minutes, until the zucchini is tender.Finally, add sun-dried tomatoes cut into pieces and 2 tablespoons of olive oil from the jar. Season with freshly ground pepper.Put the drained pasta into the pan and stir it all the time, heating it up. Add diced feta cheese and mix. Heat up for a while and put away from heat. Can be served with Parmesan cheese.

Who am I? Who is the man?If we are to get to know ourselves, we need to reflect on ourselves. You must first try to answer the questions:Who am I? Who is the man?

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ARTICLES >> ASTROLOGY

Who am I? Who is the man?

Added: 2005-03-08 19:31:52 Views : 22538 Add to bookmarks Share :  

       

Who am I? Who is the man?

If we are to get to know ourselves, we need to reflect on ourselves. You must first try to answer the questions:

Who am I? Who is the man?

These are very important questions.

When we ask someone who they are, they tell us their full name. But that's just a name. In fact, to find out who we are, you need to think a little deeper. However, if not the name, then when we ask someone: who you are, he replies: - Well, I'm me. And then he points to himself, to his body.

If a person does not reflect on himself or ask himself these types of questions, then he most often identifies himself with the body, because it is on the surface, the most visible and the most tangible. If a person is a believer, the answer will be a little deeper, because all religions, whatever it is, usually say that inside there is something called a soul or possibly other names are given, a spirit, e.g. it is spoken in a healthy body, a healthy mind. So there is something that for now it would be difficult for us to define at once. This something is in the body and we call it IAM. But what is this ME? We say, I have an arm, I have a leg, this is mine, that is, it belongs to me, my IAM. If I have something, it cannot be ME. So I am neither the hand, nor the leg, nor the head, because I have it. Because the hand and head are mine. But what is this ME? What is ME?

We know that apart from this physical action, every person reveals thoughts and feelings in some way, so there are some THOUGHTS, some FEELINGS that are invisible, they come from us.

Feelings are not born outside, they can be born as a reaction to something external. But they arise in us, we create them ourselves.

He thinks similarly. Of course, thoughts can come to us from the outside, from other people, whether in a written form, for example in a book, or in a direct form in conversation with other people, but our thoughts, as we know, are born in our head.

In any case, apart from the body, we also have thoughts, we also have feelings. There is also such a thing as a will. For the will is not the same as the thought. It is our will, I want it or I don't want it. This is our LET. It is something that makes some decisions, not necessarily through a thinking process. We say: I want this or that. I want to do this or that. We express our will, and now the mind is just turning on and figuring out how what I want to achieve. And then he is figuring out how to achieve it - the thinking process gets involved. If we like something very much, we are involved in it, and they also add feelings to it. So we have all three of them: WILL, THOUGHT, AND FEELING.

When in one of the messages that I was to organize a self-discovery course, I asked: Well, then who is this human? Please explain. I received this answer: A MAN IS A TRIPLE SPIRITUAL BEING IN A MATERIAL COVER.

What is a spiritual being? It is an energetic being. It is the three elements that I have just mentioned - will, thoughts and feelings - these are intangible, energetic elements. Because you can't see it, you can only see results at best. We do not see feelings directly, we only see them when they are expressed outwardly. If someone has a stone face, they can boil inside there, but we will not notice these feelings if they do not show them to us. He thinks similarly, we will not see thoughts, unless a person expresses these thoughts in a verbal or verbal form. If not, we won't know the thoughts of the other person either. Likewise, if it is not expressed or shown, we will not know it. Because these are the invisible spheres of our life. So we really are made of three such invisible elements, which are, of course, one whole. Therefore, a triple being, not a tripartite one. A threefold spiritual being in the material shell.

And the body to which we are so attached is actually just a garment for this being. In the material world, we could not do anything at all, if we did not have this garment. We could not do the simplest activities related to matter, e.g. open a door, sit on a chair, move a chair, etc.

At the very beginning of my "contacts", i.e. when they were done through writing, I asked the question: Who or what is GOD?

There was an inscription on the paper: 3M.

I repeated the question several times and I kept getting this answer.

It reminded me of M3 apartment and I thought that Wega was making fun of me. God and apartment? What does this have to do?

But the explanation came pretty quickly .

The Three M has been developed,