Without a juice

Summer 2014 was characterized until now stretches of time: one alarm to another life. For

some of us allow long periods of time splashing in the pool or enjoy a game of neighborhood soccer field. Many others have a few minutes credited Head, rearm and return to the protected spaces.

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Nevertheless, greater freedom and seek to mitigate their hands heart frightened and had no choice but to do it quickly, because these days of July are the days of hurried and tense.

And I spoiled the range of the missiles prompter - who knows when the next alarm will sound in Tel Aviv ?! - And try to prepare recipes in three stages: mixing, pouring and baking; Or stirring, cities and bake. And a maximum of: mixing, filling and freezing.

When time is short, and I'm too lazy to pull out drawer depths juicer, I take three from frozen juice and lemon cake sweetens sugar-coated diamonds or cookies, soft caramel scent of oranges and small Glidoniot coconut and mango flavors. Waiting for August, will leave behind the misery of July and will bring calm, peace and flavored days of camping in the open orchard sweet juice.

Glidoniot coconut and mango

Materials (approximately 15 servings):

• 3/4 cup coconut cream

• 2-1 tablespoons (to taste), frozen mango Prigat

• 4 tablespoons fresh orange juice

Preparation:

1. Combine all the ingredients.

2. Pour ice silicone mold and freeze.

Cookies condensed milk and orange

Materials (50 servings):

• 2 1/2 cups flour

• 1 teaspoon baking soda

• pinch of salt

• 200g soft butter

• 4 heaping tablespoons buttermilk

• 2 tablespoons frozen orange Prigat

• 1/2 cup brown sugar

• 1/2 cup white sugar

• 2 eggs

Preparation:

1. Preheat oven to 200 degrees. Line a mold with baking paper.

2. Food mixer with paddle attachment mix all ingredients until the mixture is smooth.

3. Arrange with two teaspoons of filling mounds formed large increments.

4. Bake for about 10 minutes until golden.

5. Cool - and only then extracted from the mold.

Lemon cake

Materials (format 24 cm or 12 individual formats):

Cake:

• 1 1/2 cups flour

• 1 packet (10 grams) baking powder

• pinch of salt

• 4 tablespoons lemon frozen Prigat

• 3/4 cup sugar Demerara

• 3 tablespoons hot water

• 3 eggs

• 1/2 cup coconut oil or canola or corn oil

• Oil, grease the molds

Topping:

• 1 tablespoon lemon frozen Prigat

• 1 tablespoon boiling water

• 2 tablespoons of sugar

Preparation:

1. Prepare the cake: Preheat oven to 180 degrees. Lightly grease the mold or molds.

2. In a large bowl mix all ingredients well. Pour format or formats.

3. If using a template bake for about 35 minutes until golden. If you are using a custom template bake for 10 minutes until golden.

4. Meanwhile, mix topping ingredients, remove the cake from the oven, looking forward and return to the oven for seven minutes if using a template and for three more minutes if you use a custom template.