Salt Scrub Homemade

Ingredients

- 3 tablespoons sea salt, epsom,table salt or any other

- 3 tablespoons of coconut oil, almond, grape or otherwise except baby oil

- A few drops of essential oil favorite

- 1 small container of glass or plastic with mouth wide

Mix the oil and the salt into the glass, adding the drops of essential oils. The texture should be enough to hold together and moist, but not too oily. You can adjust the amount of oil or salt to achieve this texture. You can double this recipe according to your use.

Fonte: http://www.lavieenchic.com/2011/12/hostess-gift-and-packaging.html

Use your  Salt Scrub with while you are washing up or immersion in particularly dry areas such as knees and elbows. This scrub works especially well in the hands and feet as well. Rub the skin in a circular motion using even just your hands. After waiting for a few seconds for the exfoliating act on your skin.

Rinse with warm water and dry with paper toal to absorv the excess of oil.

Normally the skin absorbs all the oil that will benefit the dry skin even more.

 Your skin should be soft, moisturized and exfoliated with the fragrance you have chosen. The salt scrub removes the layer of dead skin on the surface, while the oil does hydration work of the new exposed skin, leaving you with a super soft skin.

Source: http://sobrearochadocristo.blogspot.com/2015/04/esfoliador-de-sal-caseiro.html

Ricotta and Spinach Crepes

Ingredients

Dough:

1 cup wheat flour

1 cup  of milk

1 tablespoon of corn starch

2 eggs

1 tablespoon vegetable oil

1 tablespoon of grated cheese

Filling

250 gr of ricotta

1 bunch of spinach

salt and pepper to taste

Dough

Beat all ingredients in a blender.

Pour the dough in a bowl and refrigerate for at least half hour. Grease a pan for pancakes or a round pan with a little oil, pour a little of dough, 2 tablespoon in the center of the pan and spread the dough until covering the bottom, wait fry and then turn on the other side.

Repeat with all the dough and set aside.

Filling

Season the ricotta with salt and pepper to taste.

Sauté the spinach with onions and vegetable oil, a pinch of pepper, salt and water for 5 minutes.

Drain, and mix with seasoned ricotta.

Put a little of the mixture in one of the center of the dough and form the rolls of pancakes and place in an ovenproof dish.

Cover with the tomatoe sauce or other of your choice and bake for 10 minutes.

It can be white or red sauce.

The Perfect Scone...

...is light, tender, slightly sweet, and better eaten warm right out of the oven.

MAKE A WELL. The biggest fail when making scones es over mixing. That's where the well helps. When you pour the cream mixture in the center -as opposed to all over - it's quicker to stir together the liquid and dry ingredients.

STIR LIGHTLY.  A fork works vest for cutting through the wet and dry ingredients. A spoon or spatula tends to create clumps as you stir. combine until just moistened and a fey dry spots remain. You don't want to over mix.

KNEAD GENTLE. A light touch is key . Unlike yest breads, which call for several minutes of kneading to develop gluten, knead scone dough just until it holds together. Over kneading creates a tough crust and a flat scone.