Arabuko-Sokoke (English Arabuko Sokoke National Park) is a national park in Kenya, in the Coastal Province, which is managed by the Kenya Wildlife Service (KWS). Located a few kilometers off the coast of the Indian Ocean, north of Kilifi, 18 kilometers south of Malindi and 110 kilometers north of the city of Mombasa. Founded in 1990. The area is 6 km².
Located in the largest area of the preserved seaside tropical rainforest (420 km²). In 1932 the forest was proclaimed the Royal Forest, in 1943 the corresponding announcement was published in the government newspaper. In the late 1960s, 4.3 km² (4300 hectares) became a national reserve.
The park is home to over 230 bird species, including 9 endangered species: the Kenyan owl (Otus ireneae Ripley, 1966), gray snake-eater (Circaetus fasciolatus Kaup, 1850), Turaco Fischer (Tauraco fischeri Reichenow, 1878), Geokichla guttata Vigors, 1831, Anthus sokokensis van Someren, 1921, blue-winged akalat (Sheppardia gunningi Haagner, 1909), Anthreptes pallidigaster Sclater & Moreau, 1935, blue-throated short-tailed sunbird (Anthreptes reichenowi Gunning, 1909) and the Dutch weaver (Ploceus golandi Clarke, 1913).
The park is home to 6 species of butterflies endemic on the coast of East Africa, as well as 3 rare, almost endemic species of mammals, amphibians.
Golden proboscis dog (Rhynchocyon chrysopygus)
Hollandaise sauce history of origin
Anyone who is unfamiliar with this product thinks that the hollandaise sauce really comes from Holland. In fact, he has no Dutch roots. Its homeland is France, and it was created in the 17th century in Normandy. Then with butter in France was "tense", it was brought from the Netherlands.
Therefore, the creamy sauce was called Dutch, and then the name stuck, and no one changed it. Even after the oil situation changed for the better.
If there is also an alternative historical version, which says that this product originated in France during the war with the Dutch, in the same 17th century, and that is why such a name. Which version is more true is unknown, it is only clear that the sauce was born during the reign of King Louis XIV, and that France is his homeland.
What does Hollandaise sauce combine with?
Before making the hollandaise sauce, it is worth deciding what you are preparing it for and with what it will be served. It has a specific taste and aroma and is quite capricious, although it goes well with most of the usual homemade products and dishes.
The French serve it for Benedict eggs or poached eggs, but you can just as well just boil hard-boiled eggs, cut into halves and drip a little Hollandaise on each, adding a sprig of greens. It will be delicious despite its simplicity!
It also goes well with meat, especially with tender veal medallions, French-style meat and other tender, lean meat dishes. You can serve it with vegetables and season salads with fresh tomatoes, cucumbers, radishes.
Hollandaise "loves" fresh herbs and harmonizes very well with them.
And Europeans just love to eat it with asparagus. Boiled or steamed asparagus with hollandaise sauce is considered an independent dish, a real delicacy! Hollandaise can be used according to the béchamel principle - as a base for other sauces and dressings. Hollandaise sauce goes well with fish, poultry and vegetable stew. In the end, you can simply dip slices of crispy French baguette or toast into it. Very tasty!
How to make hollandaise sauce
Everyone can make a real Dutch sauce right in their own kitchen; this does not require any special culinary skills or complex rare products.
If you have ever made mayonnaise, then you know that it consists of eggs, vegetable oil and lemon juice or vinegar. So, the Dutchman has a very similar composition, only it needs an egg yolk, and not the whole egg, but instead of vegetable oil it includes butter, and undergoes heat treatment. From this, the difference in tastes is simply colossal, because butter works real miracles!
You can also add olives or olives, wine or vinegar, cream, hot peppers or other spices, nutmeg or even onions to it. There are many recipes and they are all unique.
Hollandaise sauce best recipes
We will tell you the best recipes for hollandaise sauce at home, and it will not be difficult for you to prepare it in your usual kitchen. Stock up on inspiration and all the necessary products, tune in to an interesting creative process and get started!
Classic hollandaise sauce
First, let's prepare a classic hollandaise.
You can proudly serve poached eggs or other exquisite dish to it, and you will definitely pleasantly surprise your guests.
Calorie content - 114 kcal.
- Eggs - 3 pcs.,
- Butter - 150 gr.,
- Lemon juice - 1 tablespoon,
- Salt, black or white pepper - pinch at a time.
- Put the stewpan on the fire and melt the butter in it. You can also just melt it in the microwave. The main thing is to turn it off in time so that it does not start to boil.
- We divide the eggs into whites and yolks, we only need the yolks. We place them in a large bowl.
- Salt and pepper them, add lemon juice and a tablespoon of cold water.
- Next, beat the egg mixture with a whisk or fork, but not with a mixer.
- We put a bowl of eggs in a water bath. They are not boiled, but only slightly warmed up, this is important.
- We continue to actively beat the eggs all the time, and pour melted butter into them in a thin stream.
- If lumps appear, add cold water, and continue to actively stir the sauce.
It should be delicate and oily, with an unforgettable creamy aroma. Serve lukewarm and enjoy. Here it is, a high classic, taste it!
Hollandaise sauce for eggs benedict
Eggs Benedict is a simple, but very sophisticated and amazingly delicious French cuisine dish, classic French breakfast. They are cooked "in a sack", served with toasted buns and mouth-watering brown bacon. And be sure to be served with hollandaise sauce according to a special recipe! Let's try to cook it.
- Egg yolks - 3 pcs.,
- Wine vinegar - 1 tsp,
- Black and white pepper - pinch at a time,
- Lemon juice- 1 tsp,
- Butter - 150 gr.,
- Salt - a pinch to taste
- Cold water - 1 tbsp.
Step-by-step cooking recipe:
- Separate the yolks from the whites and place in a deep bowl. Beat them properly by hand, not with a mixer - there will be excess foam and the sauce will not work.
- Melt the butter in a separate saucepan.
- Add lemon juice and wine vinegar, a little water, pepper and salt to the eggs.
- Put a saucepan of water on the fire, and on top - a bowl of egg mass. The water should not reach the surface of the bowl and boil from below to form a good steam bath.
- Stir the eggs vigorously and pour the oil into them.
- Stir the mixture, make sure that no lumps appear, and if they do, dilute with water. Literally three minutes and you're done!
The preparation of this sauce may be a little strange at first, but in fact it is easy and very quick to prepare!
Hollandaise sauce for meat and fish
A very spicy alternative recipe for Hollandaise sauce - it is lighter and sourish, not vinegar and lemon juice are added to it, but dry white wine. Whitewash of good quality, and ideally French.
- Egg yolks - 3 pcs.,
- Butter - 120 gr.,
- Dry white wine - 2 tablespoons,
- Lemon juice - 1 tsp
- Water - 1 tablespoon,
- White pepper, lemon - a whisper,
- Black pepper, salt to taste.
- Place the egg yolks in a bowl and beat with a fork. Combine with a spoonful of water, lemon juice and wine, pepper and salt.
- We melt the oil in a separate bowl over the fire or just in the microwave.
- Put the egg yolks in a water bath. Make sure that the water does not touch the bowl of eggs, otherwise they will cook and nothing will work.
- We begin to heat the yolks, constantly stirring them.
- Pour the butter into the egg mixture.We actively interfere. If it gets too thick, add some water.
Serve warm and taste right away. Delicious! Enjoy your meal!
Conclusion
Serve it with meat and fish, eggs for breakfast, for holiday dishes, try to season a salad. You will fall in love with this exquisite sauce and will not be able to eat store-bought mayonnaise after it, because the difference is huge!
And the recipe will become easier every time, and over time you will make it “on the machine” in a hurry, while the main course is being prepared.
Try to make hollandaise sauce according to our recipes and surprise your guests, spoil your family and loved ones and diversify your home menu with unusual, spicy and delicious sauces. Enjoy your meal!
Wikiwand
Ploceidae or weaversare small passerine birds associated with finches.
Biology
They are seed-eating birds with rounded conical bills, most of which are from Sub-Saharan Africa with fewer species in tropical Asia. Several species have been introduced outside of their native range. The weaver group is divided into buffalo, sparrow, typical, and widow weavers. The males of many species are brightly colored, usually red or yellow and black, with some species show variation in color only during the breeding season.
Weaver birds, also known as weaver finches, get their name from their elaborately woven nests (the most elaborate of any bird), although some are known for their selective parasitic nesting habits. Nests vary in size, shape, material used, and construction methods from species to species. Materials used to build nests include fine leaf fibers, grass, and twigs. Many species weave very fine nests using thin leaf fiber strands, although some, like buffalo weavers, form large unkempt stick nests in their colonies, which may have spherical woven nests within. Africa's sparrow weavers build apartment building nests in which 100 to 300 pairs have individual jar-shaped chambers inserted by pipes at the bottom. Most species of weave jacks that have narrow entrances looking downward.
Many species of weaver are gregarious and breed colonially. Birds build their nests together for protection, often several to separate. Usually male birds weave nests and use them as a form of display to seduce prospective females. Weaver bird colonies can be found close to water bodies. They sometimes cause crop damage, especially the red-billed quelea, reputed to be the most abundant bird in the world.
Phylogeny
These species are not closely related to sparrows (Passeridae) nor to Emberizidae, according to Luis Allende and colleagues.
