Vol au Vents mit BirnenkompottVol au Vents with pear compote

After one week I can finally reveal the secret I had to keep: Last weekend I made puff pastry for the first time of my life for the first challenge I did for the Daring Bakers. And it really was a challenge!

Whilst rolling out the first two turns I only thought „Oh no this won’t work! It looks terrible!“. But hey, after that I thought „hm does’nt look that bad“. Ok so I was satisfied until I baked them. They didn’t get really high. Maybe I should have chilled the vol-au-vents another time before baking. But I didn’t had the patience to try it again.

What I really liked was the filling. I made some pear compote with german William’s Christ, brown sugar and cinnamon. It’s so autumn. For me it’s feeling like autumn, although it’s still very warm here in southern Germany and the sun is shining almost all the time.

The September 2009 Daring Baker’s challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vol-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan.

vol au vents with pear compote

 

Recipe

Vol au vents

from Baking with Julia by Dorie Greenspan

Yield: 1- 1,5 kg dough

Ingredients:

  • 354 g unbleached all-purpose flour
  • 142 g cake flour
  • 1 tbsp. salt (you can cut this by half for a less salty dough or for sweet preparations)
  • 300 ml ice water
  • 454 g very cold unsalted butter

plus extra flour for dusting work surface

Mixing the dough:

Check the capacity of your food processor before you start. If it cannot hold the full quantity of ingredients, make the dough into two batches and combine them.

Put the all-purpose flour, cake flour, and salt in the work bowl of a food processor fitted with a metal blade and pulse a couple of times just to mix. Add the water all at once, pulsing until the dough forms a ball on the blade. The dough will be very moist and pliable and will hold together when squeezed between your fingers. (Actually, it will feel like Play-Doh.)

Remove the dough from the machine, form it into a ball, with a small sharp knife, slash the top in a tic-tac-toe pattern. Wrap the dough in a damp towel and refrigerate for about 5 minutes.

Meanwhile, place the butter between 2 sheets of plastic wrap and beat it with a rolling pin until it flattens into a square that’s about 1″ thick. Take care that the butter remains cool and firm: if it has softened or become oily, chill it before continuing.

Incorporate the butter:

Unwrap the dough and place it on a work surface dusted with all-purpose flour (A cool piece of marble is the ideal surface for puff pastry) with your rolling pin (preferably a French rolling pin without handles), press on the dough to flatten it and then roll it into a 10″ square. Keep the top and bottom of the dough well floured to prevent sticking and lift the dough and move it around frequently. Starting from the center of the square, roll out over each corner to create a thick center pad with „ears,“ or flaps.

Place the cold butter in the middle of the dough and fold the ears over the butter, stretching them as needed so that they overlap slightly and encase the butter completely. (If you have to stretch the dough, stretch it from all over; don’t just pull the ends) you should now have a package that is 8″ square.

To make great puff pastry, it is important to keep the dough cold at all times. There are specified times for chilling the dough, but if your room is warm, or you work slowly, or you find that for no particular reason the butter starts to ooze out of the pastry, cover the dough with plastic wrap and refrigerate it . You can stop at any point in the process and continue at your convenience or when the dough is properly chilled.

Making the turns:

Gently but firmly press the rolling pin against the top and bottom edges of the square (this will help keep it square). Then, keeping the work surface and the top of the dough well floured to prevent sticking, roll the dough into a rectangle that is three times as long as the square you started with, about 24″ (don’t worry about the width of the rectangle: if you get the 24″, everything else will work itself out.) With this first roll, it is particularly important that the butter be rolled evenly along the length and width of the rectangle; check when you start rolling that the butter is moving along well, and roll a bit harder or more evenly, if necessary, to get a smooth, even dough-butter sandwich (use your arm-strength!).

With a pastry brush, brush off the excess flour from the top of the dough, and fold the rectangle up from the bottom and down from the top in thirds, like a business letter, brushing off the excess flour. You have completed one turn.

Rotate the dough so that the closed fold is to your left, like the spine of a book. Repeat the rolling and folding process, rolling the dough to a length of 24″ and then folding it in thirds. This is the second turn.

Chilling the Dough:

If the dough is still cool and no butter is oozing out, you can give the dough another two turns now. If the condition of the dough is iffy, wrap it in plastic wrap and refrigerate it for at least 30 minutes. Each time you refrigerate the dough, mark the number of turns you’ve completed by indenting the dough with your fingertips. It is best to refrigerate the dough for 30 to 60 minutes between each set of two turns.

The total number of turns needed is six. If you prefer, you can give the dough just four turns now, chill it overnight, and do the last two turns the next day. Puff pastry is extremely flexible in this regard. However, no matter how you arrange your schedule, you should plan to chill the dough for at least an hour before cutting or shaping it.

Forming and Baking the Vol au Vents:

In addition to the equipment listed above, you will need: -well-chilled puff pastry dough (recipe below) -egg wash (1 egg or yolk beaten with a small amount of water) -your filling of choice

Line a baking sheet with parchment and set aside.

Using a knife or metal bench scraper, divided your chilled puff pastry dough into three equal pieces. Work with one piece of the dough, and leave the rest wrapped and chilled. (If you are looking to make more vols-au-vent than the yield stated above, you can roll and cut the remaining two pieces of dough as well…if not, then leave refrigerated for the time being or prepare it for longer-term freezer storage. See the “Tips” section below for more storage info.)

On a lightly floured surface, roll the piece of dough into a rectangle about 1/8 to 1/4-inch (3-6 mm) thick. Transfer it to the baking sheet and refrigerate for about 10 minutes before proceeding with the cutting.

(This assumes you will be using round cutters, but if you do not have them, it is possible to cut square vols-au-vents using a sharp chef’s knife.) For smaller, hors d’oeuvre sized vols-au-vent, use a 1.5” round cutter to cut out 8-10 circles. For larger sized vols-au-vent, fit for a main course or dessert, use a 4” cutter to cut out about 4 circles. Make clean, sharp cuts and try not to twist your cutters back and forth or drag your knife through the dough. Half of these rounds will be for the bases, and the other half will be for the sides. (Save any scrap by stacking—not wadding up—the pieces…they can be re-rolled and used if you need extra dough. If you do need to re-roll scrap to get enough disks, be sure to use any rounds cut from it for the bases, not the ring-shaped sides.)

Using a ¾-inch cutter for small vols-au-vent, or a 2- to 2.5-inch round cutter for large, cut centers from half of the rounds to make rings. These rings will become the sides of the vols-au-vent, while the solid disks will be the bottoms. You can either save the center cut-outs to bake off as little “caps” for you vols-au-vent, or put them in the scrap pile.

Dock the solid bottom rounds with a fork (prick them lightly, making sure not to go all the way through the pastry) and lightly brush them with egg wash. Place the rings directly on top of the bottom rounds and very lightly press them to adhere. Brush the top rings lightly with egg wash, trying not to drip any down the sides (which may inhibit rise). If you are using the little “caps,” dock and egg wash them as well.

Refrigerate the assembled vols-au-vent on the lined baking sheet while you pre-heat the oven to 400ºF (200ºC). (You could also cover and refrigerate them for a few hours at this point.)

Once the oven is heated, remove the sheet from the refrigerator and place a silicon baking mat (preferred because of its weight) or another sheet of parchment over top of the shells. This will help them rise evenly. Bake the shells until they have risen and begin to brown, about 10-15 minutes depending on their size. Reduce the oven temperature to 350ºF (180ºC), and remove the silicon mat or parchment sheet from the top of the vols-au-vent. If the centers have risen up inside the vols-au-vent, you can gently press them down. Continue baking (with no sheet on top) until the layers are golden, about 15-20 minutes more. (If you are baking the center “caps” they will likely be finished well ahead of the shells, so keep an eye on them and remove them from the oven when browned.)

Remove to a rack to cool. Cool to room temperature for cold fillings or to warm for hot fillings.

Fill and serve.

*For additional rise on the larger-sized vols-au-vents, you can stack one or two additional ring layers on top of each other (using egg wash to „glue“). This will give higher sides to larger vols-au-vents, but is not advisable for the smaller ones, whose bases may not be large enough to support the extra weight.

*Although they are at their best filled and eaten soon after baking, baked vols-au-vent shells can be stored airtight for a day.

*Shaped, unbaked vols-au-vent can be wrapped and frozen for up to a month (bake from frozen, egg-washing them first).

After one week I can finally reveal the secret I had to keep: Last weekend I made puff pastry for the first time of my life for the first challenge I did for the Daring Bakers. And it really was a challenge!

Whilst rolling out the first two turns I only thought „Oh no this won’t work! It looks terrible!“. But hey, after that I thought „hm does’nt look that bad“. Ok so I was satisfied until I baked them. They didn’t get really high. Maybe I should have chilled the vol-au-vents another time before baking. But I didn’t had the patience to try it again.

What I really liked was the filling. I made some pear compote with german William’s Christ, brown sugar and cinnamon. It’s so autumn. For me it’s feeling like autumn, although it’s still very warm here in southern Germany and the sun is shining almost all the time.

The September 2009 Daring Baker’s challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vol-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan.

vol au vents with pear compote

 

Recipe

Vol au vents

from Baking with Julia by Dorie Greenspan

Yield: 1- 1,5 kg dough

Ingredients:

  • 354 g unbleached all-purpose flour
  • 142 g cake flour
  • 1 tbsp. salt (you can cut this by half for a less salty dough or for sweet preparations)
  • 300 ml ice water
  • 454 g very cold unsalted butter

plus extra flour for dusting work surface

Mixing the dough:

Check the capacity of your food processor before you start. If it cannot hold the full quantity of ingredients, make the dough into two batches and combine them.

Put the all-purpose flour, cake flour, and salt in the work bowl of a food processor fitted with a metal blade and pulse a couple of times just to mix. Add the water all at once, pulsing until the dough forms a ball on the blade. The dough will be very moist and pliable and will hold together when squeezed between your fingers. (Actually, it will feel like Play-Doh.)

Remove the dough from the machine, form it into a ball, with a small sharp knife, slash the top in a tic-tac-toe pattern. Wrap the dough in a damp towel and refrigerate for about 5 minutes.

Meanwhile, place the butter between 2 sheets of plastic wrap and beat it with a rolling pin until it flattens into a square that’s about 1″ thick. Take care that the butter remains cool and firm: if it has softened or become oily, chill it before continuing.

Incorporate the butter:

Unwrap the dough and place it on a work surface dusted with all-purpose flour (A cool piece of marble is the ideal surface for puff pastry) with your rolling pin (preferably a French rolling pin without handles), press on the dough to flatten it and then roll it into a 10″ square. Keep the top and bottom of the dough well floured to prevent sticking and lift the dough and move it around frequently. Starting from the center of the square, roll out over each corner to create a thick center pad with „ears,“ or flaps.

Place the cold butter in the middle of the dough and fold the ears over the butter, stretching them as needed so that they overlap slightly and encase the butter completely. (If you have to stretch the dough, stretch it from all over; don’t just pull the ends) you should now have a package that is 8″ square.

To make great puff pastry, it is important to keep the dough cold at all times. There are specified times for chilling the dough, but if your room is warm, or you work slowly, or you find that for no particular reason the butter starts to ooze out of the pastry, cover the dough with plastic wrap and refrigerate it . You can stop at any point in the process and continue at your convenience or when the dough is properly chilled.

Making the turns:

Gently but firmly press the rolling pin against the top and bottom edges of the square (this will help keep it square). Then, keeping the work surface and the top of the dough well floured to prevent sticking, roll the dough into a rectangle that is three times as long as the square you started with, about 24″ (don’t worry about the width of the rectangle: if you get the 24″, everything else will work itself out.) With this first roll, it is particularly important that the butter be rolled evenly along the length and width of the rectangle; check when you start rolling that the butter is moving along well, and roll a bit harder or more evenly, if necessary, to get a smooth, even dough-butter sandwich (use your arm-strength!).

With a pastry brush, brush off the excess flour from the top of the dough, and fold the rectangle up from the bottom and down from the top in thirds, like a business letter, brushing off the excess flour. You have completed one turn.

Rotate the dough so that the closed fold is to your left, like the spine of a book. Repeat the rolling and folding process, rolling the dough to a length of 24″ and then folding it in thirds. This is the second turn.

Chilling the Dough:

If the dough is still cool and no butter is oozing out, you can give the dough another two turns now. If the condition of the dough is iffy, wrap it in plastic wrap and refrigerate it for at least 30 minutes. Each time you refrigerate the dough, mark the number of turns you’ve completed by indenting the dough with your fingertips. It is best to refrigerate the dough for 30 to 60 minutes between each set of two turns.

The total number of turns needed is six. If you prefer, you can give the dough just four turns now, chill it overnight, and do the last two turns the next day. Puff pastry is extremely flexible in this regard. However, no matter how you arrange your schedule, you should plan to chill the dough for at least an hour before cutting or shaping it.

Forming and Baking the Vol au Vents:

In addition to the equipment listed above, you will need: -well-chilled puff pastry dough (recipe below) -egg wash (1 egg or yolk beaten with a small amount of water) -your filling of choice

Line a baking sheet with parchment and set aside.

Using a knife or metal bench scraper, divided your chilled puff pastry dough into three equal pieces. Work with one piece of the dough, and leave the rest wrapped and chilled. (If you are looking to make more vols-au-vent than the yield stated above, you can roll and cut the remaining two pieces of dough as well…if not, then leave refrigerated for the time being or prepare it for longer-term freezer storage. See the “Tips” section below for more storage info.)

On a lightly floured surface, roll the piece of dough into a rectangle about 1/8 to 1/4-inch (3-6 mm) thick. Transfer it to the baking sheet and refrigerate for about 10 minutes before proceeding with the cutting.

(This assumes you will be using round cutters, but if you do not have them, it is possible to cut square vols-au-vents using a sharp chef’s knife.) For smaller, hors d’oeuvre sized vols-au-vent, use a 1.5” round cutter to cut out 8-10 circles. For larger sized vols-au-vent, fit for a main course or dessert, use a 4” cutter to cut out about 4 circles. Make clean, sharp cuts and try not to twist your cutters back and forth or drag your knife through the dough. Half of these rounds will be for the bases, and the other half will be for the sides. (Save any scrap by stacking—not wadding up—the pieces…they can be re-rolled and used if you need extra dough. If you do need to re-roll scrap to get enough disks, be sure to use any rounds cut from it for the bases, not the ring-shaped sides.)

Using a ¾-inch cutter for small vols-au-vent, or a 2- to 2.5-inch round cutter for large, cut centers from half of the rounds to make rings. These rings will become the sides of the vols-au-vent, while the solid disks will be the bottoms. You can either save the center cut-outs to bake off as little “caps” for you vols-au-vent, or put them in the scrap pile.

Dock the solid bottom rounds with a fork (prick them lightly, making sure not to go all the way through the pastry) and lightly brush them with egg wash. Place the rings directly on top of the bottom rounds and very lightly press them to adhere. Brush the top rings lightly with egg wash, trying not to drip any down the sides (which may inhibit rise). If you are using the little “caps,” dock and egg wash them as well.

Refrigerate the assembled vols-au-vent on the lined baking sheet while you pre-heat the oven to 400ºF (200ºC). (You could also cover and refrigerate them for a few hours at this point.)

Once the oven is heated, remove the sheet from the refrigerator and place a silicon baking mat (preferred because of its weight) or another sheet of parchment over top of the shells. This will help them rise evenly. Bake the shells until they have risen and begin to brown, about 10-15 minutes depending on their size. Reduce the oven temperature to 350ºF (180ºC), and remove the silicon mat or parchment sheet from the top of the vols-au-vent. If the centers have risen up inside the vols-au-vent, you can gently press them down. Continue baking (with no sheet on top) until the layers are golden, about 15-20 minutes more. (If you are baking the center “caps” they will likely be finished well ahead of the shells, so keep an eye on them and remove them from the oven when browned.)

Remove to a rack to cool. Cool to room temperature for cold fillings or to warm for hot fillings.

Fill and serve.

*For additional rise on the larger-sized vols-au-vents, you can stack one or two additional ring layers on top of each other (using egg wash to „glue“). This will give higher sides to larger vols-au-vents, but is not advisable for the smaller ones, whose bases may not be large enough to support the extra weight.

*Although they are at their best filled and eaten soon after baking, baked vols-au-vent shells can be stored airtight for a day.

*Shaped, unbaked vols-au-vent can be wrapped and frozen for up to a month (bake from frozen, egg-washing them first).

 

1.120 Gedanken zu „Vol au Vents mit BirnenkompottVol au Vents with pear compote

  1. Thanks for your lovely comments!
    Just try the pear compote! It's so easy and so delicious. You have to take pears, that are firm and do not overcook it, so they are still firm in the end. All I added was water, brown sugar, a cinnamon stick and a bit of lemon juice.

    Also bis auf letzte Nacht waren es hier noch recht laue Herbstnächte, Wic. Und tagsüber ist es sowieso immer noch recht warm.

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  95. نقد فیلم «برادران لیلا» ساخته سعید روستایی
    فرهاد اصلانی از جمله بازیگرانی
    است که هم در سینما و هم در تلویزیون حضور داشته است.
    بازی فرهاد اصلانی در سریال‌هایی چون وفا
    و مختارنامه هرگز فراموش نخواهد شد.
    بین صحنه‌هایی از آپارتمان‌های قدیمی و کثیف خانواده
    و زندگی‌های اشرافی دیگران متغیر است.

    فیلم برادران لیلا آشکارا در دو سطح، که به مرور در
    هم تنیده می‌شوند پایه‌های روایتش را بنا
    می‌کند و به پیش می‌رود. اول مرور پر جزئیات اتفاقات مهیب اقتصادی است که در چند سال گذشته زلزله‌ای ویران‌گر را سبب شد و بر
    زندگی قشر عظیمی از جامعه تاثیری بنیادین گذاشت.
    دورانی که لحظه و اهمیت آن بیش از هر زمانی ترسناک و رعب آور به
    نظر می‌رسید. جواد نوروز بیگی، تهیه کننده
    فیلم برادران لیلا، در تاریخ نهم دی ماه سال ۱۴۰۰، از
    عدم حضور فیلم برادران لیلا در چهلمین جشنواره
    فیلم فجر به دلیل ادامه فیلم
    ‌برداری خبر داد. سعید روستایی کارگردان آن که فیلم‌هایی چون ابد و
    یک روز، متری شیش و نیم و سد معبر
    را در کارنامه کاری خود دارد، با فیلم برادران لیلا گام بزرگی در جهت محبوبیت بیشتر برداشت و توانست در جشنواره کن ۲۰۲۲ شرکت کند.
    او از کمردرد دوره‌ای ناشی
    از استرس و کار زیاد رنج می‌برد و
    اساساً تنها نان‌آور خانواده با حقوق ثابت است و
    از چهار برادر بالغ خود حمایت می‌کند.

    سعید روستایی می‌داند در چه زمانی مقیاسی بزرگ را به نمایش در بیاورد و در فیلم «برادران لیلا»
    در صحنه کارخانه یا صحنه عروسی این کار را انجام داده
    بود که یادآور فیلم‌سازهایی همچون مایکل چیمینو و فرانسیس فورد کاپولا است.
    او همچنین می‌داند که چطور اکشن را به چند فرد محدود کند و
    همین، فیلم «برادران لیلا» را بالاتر از یک هنر نمایشی
    قرار می‌دهد. موضوع فیلم برادران لیلا, پوستر
    فیلم برادران لیلا, تاریخ اکران فیلم برادران لیلا, عوامل فیلم
    برادران لیلا, تحلیل برادران لیلا, بررسی
    فیلم برادران لیلا, داستان فیلم
    برادران لیلافیلم‌ سینمایی «برادران لیلا» پس از اولین
    نمایش در جشنواره فیلم کن با واکنش مثبت
    منتقدان همراه شد. در ادامه تحلیل برادران
    لیلا و بررسی فیلم برادران لیلا به نظر منتقدان مطرح خواهیم پرداخت.
    فرهاد اصلانی بازیگر معروف ایرانی متولد 18 خرداد 1345 است.
    فرهاد اصلانی از آن دسته بازیگرانی است که چه در سینما و چه در تلویزیون مطرح بوده است.

    سعید پورصمیمی از بازیگران پیشکسوت ایرانی
    و متولد ۹ اسفند ۱۳۲۲ است. او از سال ۱۳۴۰ تاکنون در حرفه بازیگری حضور داشته و
    با داشتن بیش از نیم قرن سابقه
    از بهترین بازیگران کشورمان
    محسوب می‌شود و تاکنون سه بار برنده سیمرغ شده.
    علیرغم سن تقریبا کم خود سعید روستایی توانسته آثار ارزشمندی را از خود به
    جای بگذارد.
    همه می‌خواهند پیشرفت کنند اما برای انجام این کار باید به طور اجتناب‌ناپذیری روی شخص دیگری پا بگذارند، حال آن فرد می‌خواهد برادر و خواهر یا پدر و همسایه باشد؛ علاوه بر این، در این
    دنیای نادرست بدون متوسل شدن به فریبکاری نمی‌توان به جایی رسید.
    این منتقد در پایان می‌نویسد که تغییر نسل‌ها، بدون اشاره به شبح ثابت مرگ که بر
    سر بازیگران است، تنها به مخاطرات دراماتیک می‌افزاید، و این
    داستان به‌صورت خاص، مصیبت‌های ابدی خانواده‌ای را
    به‌عنوان یک نقاشی دیواری بزرگ از خرد جهانی
    را ترسیم می‌کند. این فیلم‌ تلاش لیلا برای کمک به پدر
    پیر معتاد و برادرانش را به تصویر می‌کشد و در این مسیر، از پس‌انداز اندک خود نیز برای
    حمایت مالی آنها استفاده می‌کند.
    این فیلم سیاه نمایی نبود.کمی از زندگی‌های لاکچریتون فاصله بگیرید و سری به پایین
    شهر و خانواده های ضعیف ‌و فقیر بزنید، میبینید ک تمامش عین واقعیت
    بود. در کل نظرات بسیار میباشد و به همین نکته بسنده کنیم
    که در نقشِ بیننده و خواننده یِک اثرِ هنری ، اصلِ استقلال و بی طرفی را رعایت
    کنیم تا بتونیم حقیقت و واقعیت را همانطور که هست
    به نظاره بنشینیم و تا بتوانیم بهترین نظرها و نقدها را ارائه دهیم .

    © کلیه حقوق مادی و معنوی این سایت متعلق به شرکت تجارت الکترونیک ستاره است.

    بازنشرهای اجتماعی تنها به منظور اطلاع
    رسانی شده و نظرات بیان شده آن الزماً بازتاب دیدگاه رسانه پی ام آپلود نیست.
    حالم از علیدوستی بیسواد بهم میخوره…تو در حدی نیستی راجبه زنان ایران
    تحلیل کنی.. بازنشر محتوای شبکه های
    اجتماعی تنها به منظور آگاهی رسانی منتشر
    شده و نظرات بیان شده در آن الزماً بازتاب دیدگاه رسانه فیگار نیست.

    او جوایز بسیاری را برنده شده و تیپ‌های شخصیتی
    بسیاری را بازی کرده است.
    مهم‌ترین شخصیتی که او به خوبی بازی کرده است، دو شخصیت
    معتاد در فیلم‌های ابد و یک روز و
    مغزهای کوچک زنگ زده هستند. البته جا دارد بگوییم که آقای محمدزاده در سریال نمایش خانگی قورباغه هم به ایفای نقش پرداخته و در آن بازی بسیار درخشانی داشته است.
    ترانه علیدوستی، در یک مصاحبه‌ای که در کنار فرش
    قرمز جشنواره کن داشت، نقش خود در فیلم برادران لیلا را استعاره‌ای از یک
    اتفاق بزرگ‌تر در ایران دانست که در آن زنان در
    خط ابتدایی تغییرات یک جامعه هستند.

    بجز یسری دیالوگ ها ک گاهی
    کتابی و شعاری میشد، کلیت فیلم خیلی
    برام جذاب بود. واقعا برخلاف تصورات
    و فرهنگ غلطمون، پدر و مادرها همیشه مقدس نیستن.

    خیلی از پدرها و مادرها هستن ک با تصمیمات اشتباهشون باعث نابودی خانواده شدن.

    آنها سوژه هستند، با انگیزه جزم گرایی، مردسالاری
    و انتظارات بسیار موضعی در زمان
    و مکان. پدری که به هر قیمتی به دنبال
    تاج خود است و فرزندانی که خود اشتغالی را تنها شکل کار شایسته و ایده آل می‌دانند (بحز کارکترِ نوید).

    بیلبرد تبلیغاتی «برادران لیلا»
    در استانبول برای پخش از پلتفرم Mubi توجه برانگیز شده است.
    جالب این که اسم فیلم را به
    دو زبان فارسی و ترکی نوشته‌اند.
    بنا به گفتۀ منتقدان، سعید روستایی با ساخت فیلمی
    جسورانه، نشان داده است که فساد و کلاهبرداری
    تا چه میزان در تمام سطوح زندگی ایرانیان نفوذ
    یافته است.

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  98. بایسکشوال چیست ؟
    باید بگوییم که جهت گیری جنسی متاسفانه تشخیص
    واضحی ندارد و این مسئله غیر معمول نیست که شخصی
    را به عنوان یک لزبین، همجنسگرا یا دوجنسگرا بشناسید.
    دوجنسگرایان یکپارچه هم بیشتر از یک رابطه اولیه همزمان
    دارند، یکی با یک مرد و دیگری با یک زن.
    دسته بعدی عمدتا دگرجنسگرا هستند اما زمانیکه به شریک
    جنسی خود دسترسی نداشته باشند، شریک جنسی یکسانی را انتخاب
    می کنند مثل افرادی که در زندان به سر می برند.
    این به آن معنا نیست که در حال صحه گذشتن بر
    مقوله دوگانگی جنسیت هستید. به آن
    معنا نیست که کمتر از پنسکشوال‌ها روشن فکرید، هیچ ویژگی نیست که اتوماتیک وار باعث شود روشن‌فکر‌تر شناخته
    شوید.
    در مورد مفهوم دوجنسگرا سردرگمی
    وجود دارد.برخی افراد 100٪ همجنسگرا یا لزبین هستند، به عبارت دیگر از نظر جنسی
    و عاطفی فقط به شرکای همان جنس خود جذب می شوند.
    اما در مورد دوجنسگرا چطور؟ درصد قابل توجهی از افراد در هیچ یک از این دسته ها قرار نمی گیرند، زیرا آنها در طول زندگی، جذابیت و احساسات جنسی و عاطفی به جنس های مختلف تجربه می کنند.
    یکی از مسائل عمده‌ای که
    در رابطه با دوجنسگرایی به ذهن
    می‌رسد این است که آیا این وضعیت یک اختلال روانی به حساب می‌آید و بنابراین باید به دنبال درمان آن بود یا
    نه؟ پاسخ به این سوال بسیار پیچیده است.
    انجمن روانشناسی آمریکا اعلام کرده است که میل جنسی
    می‌تواند در یک نمودار بین همجنسگرایی مطلق تا دگر جنسگرایی مطلق قرار گیرد.
    از طرفی برخی فشار‌های جامعه ممکن است این افراد را آشفته سازد و یا عدم وجود آموزش‌های جنسی لازم ممکن است سبب شود
    نوجوان یا جوان فکر کند که وضعیتش غیر عادی است.
    اکثر افراد بر این باورند که افراد بایسکشوال
    همان افرادی هستند که به آن‌ها
    هم‌جنس‌گرا گفته می‌شود، در حالی که
    این تصور غلط است. [newline]افراد بایسکشوال در واقع دوجنسگرا هستند و به هر دو جنس
    تمایل نشان می‌دهند؛ به
    عبارت دیگر یک مرد بایسکشوال هم نسبت به مردان و هم به زنان تمایلات جنسی دارد.

    اگر اتفاقات مشابهی برای شما افتاده است، ممکن
    است یکی از افرادی باشید که به هر دو جنسیت، علاقه‌مند هستید.
    تست‌های روانشناسی زیادی در این زمینه صورت گرفته و
    حتی هنوز تحقیقات و پژوهش‌های مبتنی بر تشخیص
    بایسکشوال بودن ادامه دارد.
    به صورت کلی دو تست روان‌شناسی وجود دارد که نسبت به تست‌های دیگر از اهمیت بیشتری برخوردار است.

    ایده آل مگ – مجله اینترنتی ایده آل مگ – مجموعه ای از جذاب ترین مطالب
    در حوزه های مختلف سلامت، فرهنگ،ورزش، سبک زندگی،گردشگری،روانشناسی،فناوری اطلاعات.
    بله معنی لغت بای، „دو“ عه اما وقتی این کلمه رو میساختن
    نان باینری ها رو هنوز به رسمیت
    نشناخته بودن. معنی کلمات عوض میشه و ما باید خودمونو با تعریف جدیدش همسو کنیم.
    خیلی صریح و محکم به او بگید که شما علاقه ای به رابطه جنسی با او
    ندارید و او برای شما فقط یک دوست است.

    آنها ممکن است یک رابطه دگرجنسگرای ثابت همراه با یک رابطه گاه به
    گاه با شریک جنسی مشابه داشته باشند یا برعکس.
    فقط جاذبه های خود، تجربیات خود و اینکه
    چگونه ممکن است تحت تأثیر جنسیت قرار می‌گیرید یا را در
    نظر بگیرید. بایسکشوال چیستوقتی بایسکشوال
    هستید، آیا همیشه بایسکشوال
    می‌مانید؟ مطمئناً لازم نیست که
    به همان صورت بمانید. تا زمانی که به کسی (از جمله خودتان) صدمه نزنید، به
    خودتان اجازه دهید بفهمید که دوجنسیتی واقعاً برای شما چه
    معنایی دارد.
    یک مطالعه نشان داد که تنها 18 درصد از
    جوانان LGBTQ که در ابتدا دوجنس‌گرا بودند، بعداً
    همجنس‌گرا همجنس‌گرا شدند. بنابراین،
    در حالی که برخی ممکن است قبل از شناسایی
    به عنوان همجنس‌گرا یا ابتدا دوجنس‌گرا باشند، این بدان معنا نیست که هویت‌های دوجنس‌گرا معتبر نیستند.
    یک فرد بایسکشوال ممکن است در یک رابطه طولانی مدت
    همجنس یا دگرجنسگرا باشد یا ممکن است بین این دو تناوب داشته باشد.

    با افراد بایسکشوال، خصوصیات اخلاقی منفی را فقط بخاطر گرایششان به آن‌ها
    نسبت دهیم. این بازیگر آمریکایی که
    از محبوبیت بسیار زیادی در سراسر جهان برخوردار است، در سال ۲۰۱۷ رسما
    اعلام کرد که بایسکشوال است.
    استوارت در مصاحبه با گاردین گفت که
    به هیچ عنوان از اینکه یک
    دو جنس گرا است، گیج نشده و به راحتی توانسته با این
    موضوع کنار بیاید. این افراد تنها جذب جنس مخالف نشده بلکه به جنس های دیگری
    به طور همزمان گرایش دارند. به افرادی که هم به جنس
    موافق و هم به جنس مخالف جذب میشوند بایسکشوال گفته میشود.

    بایسکشوال هایی که در زندان به
    سر می برند از شایع ترین افراد این
    نوع دوجنسگرایی می باشند. به طور کلی می‌توان گفت
    که اگر به برقراری ارتباط عاطفی و جنسی
    با هم‌نوع خود به اندازه جنس مخالف لذت می‌برید، به احتمال زیاد گرایش دوجنس ‌گرایی را
    در خود دارید. یک راه دیگر برای شناسایی این گرایش، میزان جستجو
    و تحقیق شما در اینترنت است.

  99. I know this if off topic but I’m looking into starting my own weblog and
    was wondering what all is needed to get set up?

    I’m assuming having a blog like yours would cost a pretty
    penny? I’m not very web smart so I’m not 100% certain. Any tips or advice would be greatly appreciated.
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  100. خدمات پرستاری در منزل و بیمارستان
    جرم موجود در گوش با هدف جلوگیری
    از ورود گرد و غبار، آلودگی و نفوذ حشرات موزی تشکیل می‌شود.
    اما در برخی شرایط با افزایش مقدار آن، مشکلاتی برای
    فرد ایجاد می‌گردد که معمولا در سنین بالا رخ می‌دهد.
    افرادی که به هر دلیلی شرایط حضور
    در درمانگاه را ندارند، از خدمت
    شستشوی گوش در منزل استفاده می‌کنند.
    گاواژ به معنای وارد کردن مواد غذایی با استفاده
    از یک لوله‌ی باریک است.
    این لوله‌ی باریک همان سوندی است که مواد غذایی را
    مستقیم به معده می‌رساند.

    امکان دریافت خدمات فیزیوتراپی، رادیولوژی و سونوگرافی
    در منزل از سوی اسنپ دکتر فراهم شده است.
    کارشناس فیزیوتراپی پس از هماهنگی به منزل شما مراجعه
    می‌کند. کلیه خدمات فیزیوتراپی بر اساس دستور پزشک
    در منزل شما قابل انجام است. اغلب کسانی درخواست پرستار در منزل را دارند که دچار بیماری های مزمن، محدودیت حرکتی
    هستند، ویا از نظر شناختی دچار اختلال اند
    و یا تنها زندگی می کنند و اعضای خانوده در امر مراقبت مشارکت ندارند.

    لطفا در موارد اورژانسی مانند کاهش هوشیاری، درد
    قفسه سینه، و تنگی نفس شدید با شماره تلفن اورژانس
    تماس بگیرید. در هر مکان و زمان پزشکان ما در خدمت شما عزیزان می‌باشند .
    دلایل بسیاری وجود دارد که مشتریان ما از بین موسسات مختلف ما را انتخاب
    می‌کنند، همراه ما می‌مانند و ما را به سایرین معرفی می‌کنند.

    بررسی و برنامه ریزی مراقبتهای پرستاری از بیماران مزمن در دورانهای
    مختلف زندگی ( کودکی تا کهنسالی). کاربرد اصول دادن داروها در منزل با توجه به دستور پزشک
    ( از داروهای ساده تا آنتی بیوتیکها و…) و ارائه آموزشهای
    لازم به بیمار و خانواده . مراقب سالمند در منزل، تحت هیچ شرایطی اجازه دخالت در امر درمان را ندارند
    . ۸۸۹۲۸۳۳۶ با مرکز مراقبتی و بهداشتی سپید گستر نیاز مورد نظر خود را
    اعلام کرده تا کارشناسان ما به
    طور دقیق شما را راهنمایی کنند.
    جهت آگاهی از آخرین اخبار در شبکه های اجتماعی همراه مرکز پرستاری در منزل ثمین باشید.

    جالب است بدانید که ویزیت
    پزشک در منزل ایده جدیدی نیست و از اواسط سال1960 جز خدمات رایج در جهان بوده است.
    اگر به یکی از بیماری‌های مزمن مانند دیابت،
    بیماری‌های قلبی، کلسترول و فشار خون بالا،
    سرطان، آلزایمر، پارکینسون، آرتروز و غیره
    مبتلا هستید و نیاز به ویزیت مکرر دارید، دریافت خدمات پرستاری در شهر اصفهانبهترین گزینه
    ممکن برای شما است. ابتدا تماس با
    مرکز اعلام دقیق شرح حال ، شرایط
    و نیاز سالمند در منزل و انعکاس نحوه عملکرد مرکز و توافق ابتداییانتخواب نیرو منطبق بر درخواست با توجه به
    تجربه افراد و سابقه کاری نیروها .
    اعلام موارد و مشخصات ، مقرر کردن
    زمانی جهت مصاحبه .اعزام جهت مصاحبهشروع کار
    نیروی مراقب برای سالمند در منزل چند روز به صورت آزمایشیپس از
    دوره آزمایشی و به وجو آمدن رضایت سالمند و بستگان از نیروی اعزامی و توافق
    طرفین جهت عقد قرار داداقدام میگردد.
    مراقبت از بیمار، امری بسیار حیاتی و ضروری به حساب می‌آید.
    پرستار خصوصی در منزل معمولا برای افراد بیمار و سالمندی توصیه می‌شود که به تنهایی زندگی می‌کنند و در شرایطی هستند که توان انجام تمام کارهای خود را ندارند.

    به هر میزانی شما مراقبت‌های گفته شده را در نظر بگیرید ریسک صدمه‌های سالمند کاهش پیدا می‌کند.

    مراقبت و نگهداری از سالمند، برقراری یک ارتباط دوستانه
    و صمیمی با سالمند یکی از مهمترین وظایف پرستاران است.
    این موضوع باعث می‌شود تا
    عزیزان شما کمتر در معرض افسردگی‌های دوران سالمندی قرار
    بگیرند. سعی کنید برای انتخاب یک
    پرستار مواردی چون شخصیت، صبوری، میزان درک
    پرستار از مراقبت سالمند و حس وظیفه شناسی شخص را ارزیابی کنید.

    پرستاری ارائه مراقبت‌های بهداشتی و درمانی به افراد سالم، بیمار و ناتوان در تمام سنین، خانواده­‌ها، گروه‌ها و جوامع و در تمام محیط‌­ها
    و مکان­‌ها است. فعالیت‌های پرستاری
    شامل ارتقاء سطح سلامت،
    پیشگیری از بیماری­‌ها و مراقبت از افراد
    است. پرستاری در منزل می‌تواند به دلیل
    عدم قرار گرفتن در محیط عفونی به ترمیم بهتر و سریعتر بیمار کمک
    کند. این خدمات توسط پرستاران و مراکز تخصصی معتبر و مورد اعتماد و با رعایت کلیه پروتکل‌های بهداشتی، در منزل یا محل کار شما انجام می‌شود.

    خدمات پرستاری حداکثر ۳ ساعت پس از هماهنگی از طریق اسنپ دکتر در اختیار شما قرار می‌گیرد.

    مؤسسه خدمات پرستاری تهران درمان با استفاده از روشهای نوین اداری
    و تجربیات چندین ساله ، آموزش پرسنل و نظارتی که از طرف وزارت بهداشت
    اعمال می شود نیروهایی حرفه ای و
    قابل اعتماد را آماده نموده است.
    نیروی متخصص به منزل یا محل کار شما اعزام شده وپرستاری و اقدامات لازم را انجام
    می‌دهد. در حال حاضر خدمات پرستاری در منزل در شهرهای تهران، شیراز، قم، مشهد، اصفهان،
    کرمانشاه و کرج در دسترس است.

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  125. روانشناسی مهاجرت آنلاین
    در مقطع ارشد فرد می تواند یک مدرک ارشد علوم انسانی یا ارشد علوم (M.Sc) را
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    این دوره دانشجویان را برای حضور در
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    مدرک ارشد آموزش های برای محیط های کاربردی مختلفی از جمله مدارس، کسب
    و کار و صنعت، مراکز بهداشت روان و دولت ارائه می کند.
    در مقطع دکترا فرد می تواند مدرک دکترای روانشناسی بالینی یا روانشناسی
    تجربی را اخذ کند.
    رشته‌های روانشناسی پذیرش تا حدی یه خورده سخت
    است، شما باید رزومه خوبی داشته
    باشید. شما مشکلی بابت مدرک غیرانتفایی
    نخواهید داشت ولی داشتن رزومه خوب
    برای دریافت بورسیه تحصیلی و بورسیه ضروری است.
    در صورت داشتن مقاله برای مقطع دکترا شانس
    خواهید داشت، البته علاوه بر معدل شما نیاز به نمره زبان هم دارید.
    انواع مختلفی از بورسیه‌های تحصیلی وجود دارد که شما می‌توانید براساس رزومه خودتان
    دریافت کنید.
    باتوجه به تغییر رشته و گپ تحصیلی
    شانس پایین خواهد بود ولی غیرممکن نیست.
    در صورتی که از یک دانشگاه معتبر فارغ‌التحصیل شوید و رزومه خوبی داشته باشید، بلی امکانپذیر است.
    برای دانستن نمره آیلتس مورد نیاز باید
    به سایت دانشگاه‌های مورد نظرتان مراجعه کنید.

    بهترین پیشنهاد برای تحصیل از مقطع لیسانس
    داشتن مدرک زبان آلمانی، فرانسوی یا نروژی و یا ایتالیایی است که بتونید بورسیه کشور مقصدتان را دریافت کنید.
    برای اینکار باید مدرک زبان C1 داشته
    باشید و معدل دیپلم شما هم بالای ۱۸ باشد.
    البته باید این نکته را مد نظر داشته باشید که برخی از رشته‌ها شانس دریافت
    بورسیه دارند. من کارشناسی حقوق از
    دانشگاه تهران با معدل ۱۶.۶۰ دارم وقصد ادامه تحصیل در رشته رواشناسی دارم.

    آیا نداشتن مدرک کارشناسی مرتبط با رشته ارشد برای ادامه تحصیل در خارج از ایران(آلمان) اشکال ایجاد می‌کند؟«به فرض داشتن همه شرایط جنبی از قبیل نمره ۷آیلتس -مقاله -…» .
    برنامه‌ی اسکیل ورکر کانادا مناسب افرادی است که
    قصد دارند از طریق تخصص و مهارت شغلی خود و به عنوان یک نیروی
    کار ماهر به کانادا مهاجرت کنند، اقامت دائم و در ادامه، پاسپورت این کشور
    را دریافت کنند.
    چراکه علاوه بر سهولت در برقراری ارتباط، وجود ریشه‌های مشترک فرهنگی نیز کمک می‌کند که فهم مشترک افراد بالاتر باشد.
    هر فرد مهاجر در هر مرحله‌ای از مهاجرت، نیاز دارد
    درباره این تجربه چالش‌برانگیز صحبت
    کند و از فردی مطلع آگاهی کسب کند.
    برای برخی تفاوت‌های فرهنگی برای
    برخی شغل و نیازهای مالی و برای برخی افسردگی و احساس غربت
    و .. چالش‌های مهاجرت به صورت
    غیرقانونی و یا پناهندگی و شرایط خاص حتی چندین برابر می‌تواند برای فرد مهاجر دشوارتر باشد.

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    جامعه مدرن غربی، روابط جنسی را با برچسب‌های کاملاً مشخص مرتبط نمی‌دانستند.

    در زبان علمی گرایش جنسی در دوجنس گرایی شامل دگرجنسگرا (جنس متفاوت) و همجنسگرا
    (همان جنس) است. [newline]در فرهنگ معاصر، دوجنسگرا بودن برای زنان بیشتر از مردان پذیرفته
    است. مردسالاری با پذیرش
    سیالیت جنسی مردان، شرایط را برای آنها دشوار کرده است.
    دوجنس گرایی به دلیل بسیاری از تصورات
    غلط که از جامعه LGBT وجود دارد، می
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    در این پرچم، رنگ صورتی در
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    در پایین پرچم قرار داده می‌شود. رنگ ارغوانی نیز علاوه بر این که سهم کمتری از دو رنگ دیگر دارد، در قسمت وسط قرار می‌گیرد.

    این افراد معمولا با یک جنس (خواه همجنس، خواه غیر همجنس) وارد رابطه می شوند و پس
    از تمام شدن ارتباط خود می توانند با فردی با جنسیت جدید وارد یک رابطه تازه
    شوند. این کار، ملزم به مشاوره دیدن توسط شخصی است که در این زمینه، اطلاعات دقیق و جامع
    و بدون تعصب دارد. این دسته بندی، مخصوص افرادی است در رابطه با
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    بالا و روحیه تنوع طلبی، با هم جنس خود وارد رابطه می‌شوند.

    افراد بایسکشوال دارای یک پرچم خاص هستند که این پرچم از
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    است.
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    چقدر این امر به شدت رعایت شده‌است.
    مردان جوانی که روابط خود را با مربیان خود تا بزرگسالی ادامه دادند، انگ وجود داشت.
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    در مورد بای سکشوال ها می توان گفت که جنسیت افراد بایسکشوال می
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    لزوما گرایش به دو جنس نبوده بلکه به
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    دسته آخر از افرادی که به آن ها باسکشوال
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    افرادی که تمایل زیادی به رابطه جنسی با جنسیت
    های دیگر دارند اما هیچ وقت روی آن عمل نمی کنند.

    این ناتوانی در ایجاد گرایش و طرد جنسی ، چه توسط همجنسگرایان و
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    و اختلاف نظرهای زیادی در این مورد وجود دارد.

    بایسکشوالیکی از ماندگارترین افسانه ها در
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    بهترین کار این است که برای کشف این اخلاق و مدیریت صحیح آن، تحت نظر
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