Orlov David


From a culinary point of view, the pre-Christmas period offers many delicious delicacies: Whether tree cake, cookies or gingerbread – you are spoiled for choice when it comes to Advent coffee. But now we would like to offer you a tasty and, above all, healthy alternative: how about a hot baked apple in vanilla sauce? The fruit can be prepared in the oven or quickly in the microwave. Make baked apples yourself – it’s easier than you think!

Not a baked apple fan yet? That should change soon. Baked apples are a wonderful alternative to cakes and cookies, especially in winter. What’s more, this wintery delicacy is easy to prepare yourself. But read for yourself…

To prepare baked apples, you should first use firm and tart apple varieties. The red Boskoop, Gravensteiner, or Cox Orange are excellent.

Years ago, you just popped the apple into the hot oven and waited for it to pop before sprinkling the cinnamon and sugar on it. Today, on the other hand, the core of the apple is removed and the resulting cavity is used to add delicious ingredients. There are actually no limits to the imagination. What you like is allowed in terms of ingredients. In addition to almonds, raisins, muesli, oatmeal, some honey, and hazelnuts, you can also add nougat, marzipan, jam, or winter spices to the baked apple. A few knobs of butter ensure that the apple does not become too dry. And the savory version of the treatment also causes a stir!

By the way: If you don’t have much time and don’t want to do without your baked apple, you can also prepare the wintry dish in the microwave. Depending on the size, the apple can be heated in a bowl for three to five minutes at around 600 watts and then left to cool for two minutes. We wish you Bon appetite!

Make baked apple yourself

Ingredients for 2 servings:

  • 1 tbsp dried cherries
  • 1 tbsp dried cranberries
  • 1 tbsp sultanas
  • 6 tbsp apple juice
  • 2 tart apples (200 g each)
  • 1 tbsp chopped almonds
  • ½ vanilla bean
  • 1 tbsp cane sugar
  • 150 g yogurt (0.3% fat)
  • 2 tbsp eggnog (optional)

You will need these kitchen appliances:

  • 1 casserole dish
  • 1 bowl
  • 1 small bowl
  • 1 work board
  • 1 small knife
  • 1 tablespoon
  • 1 teaspoon
  • 1 core cutter

Preparation steps:

  1. Place the dried cherries, cranberries, and sultanas in a small bowl with 2 tablespoons apple juice and soak.
  2. Wash the apples and remove the core with an apple core.
  3. Add the chopped almonds to the cherries, cranberries, and sultanas and mix everything together.
  4. Using a teaspoon, spoon the mixture into the apples and place in a casserole dish.
  5. Pour over the remaining apple juice. Bake in a preheated oven at 200 °C (fan oven: 180 °C, gas: mark 3) for 30-35 minutes.
  6. Meanwhile, split the vanilla pod lengthways, scrape out the pulp with a sharp knife and mix with the sugar.
  7. Mix the vanilla sugar with the yoghurt and, if you like, eggnog until smooth. Place on plates, place 1 baked apple on each and serve.

Baked apple with ginger

Ginger is a wonderful ingredient that relieves colds and adds a wonderfully savory touch to baked apples. If you like ginger, you should definitely try this baked apple variant! Ingredients for 4 people: 4 yellow apples 2 tbsp. sugar ½ tsp. cinnamon 1 pinch ginger powder 1 piece of fresh ginger 4 tsp. icing sugar 400 ml apple juice (or white wine) 1 cinnamon stick ½ vanilla bean 2 tbsp. Remove the core with a melon baller.

Mix the sugar with the cinnamon and ginger powder, sprinkle into the opening, and put the lid back on. Peel the ginger, and cut it into fine strips. Caramelize the icing sugar in an ovenproof pan, and deglaze with the apple juice. Add the cinnamon stick, ginger, and the sliced ​​vanilla bean, and simmer briefly. Put the apples in and bake in the oven at 180 °C for about 25 minutes. Take the apples out of the sauce and keep them warm. Stir cold butter into the caramel sauce. Spread the sauce on dessert plates as a mirror, place the apples on top and sprinkle with icing sugar.

They’re colorful, cute, and damn delicious. And although macarons are becoming more and more popular with us, they are far from being available for purchase everywhere. We, therefore, reveal how to make macarons yourself. Et voilà!

Almond flour, egg white, and sugar – are the main ingredients for the fine Macaron dough. They are filled with fresh fruit puree, ganache, or buttercream, and there are countless macaron versions. The little delicacies are usually made red, yellow, or green with the help of food coloring. However, our two macarons variants get their color from natural foods such as matcha and cocoa. The two halves of the pastry are baked separately before they become a delicious double-decker with the filling.

While macarons aren’t as easy to make as a sponge cake, they’re worth the effort. Since macarons tend to be eaten with tea and coffee and not 10 pieces are eaten at once, the relatively high number of calories can be overlooked. After all, sometimes you have to treat yourself and enjoy something, right? If you don’t have the time to make macarons yourself, you can also order the delicious, colorful macarons online (

Make macarons yourself: the recipes

Pistachio Macarons (ingredients for 35 pieces)

For the macarons:

  • 140 g peeled, unsalted pistachios
  • 2 egg whites
  • 1 tsp lemon juice
  • 150g powdered sugar
  • 1 tbsp matcha

For the cream:

  • 150 grams of butter
  • 60 g powdered sugar
  • 120 grams of cream cheese

That’s how it’s done:

  1. Preheat the oven to 120°C circulating air. Line a baking sheet with parchment paper.
  2. In a blender, grind the pistachios very finely and set aside 3 tbsp.
  3. Beat the egg whites with the lemon juice until stiff and gradually sprinkle in the icing sugar. Continue beating until you have a firm, shiny mass, then carefully fold in the pistachios and matcha.
  4. Put the batter in a piping bag with a large round nozzle. Squirt evenly distributed meringue dots onto the baking sheet and bake in the oven for about 10 minutes so that they are crispy on the outside and still soft on the inside. Take out of the oven, remove from the tray and let cool.
  5. For the filling, cream the butter with the icing sugar and gradually stir in the cream cheese and the remaining finely ground pistachios. Fill the mixture into a piping bag with a small star tip and cover half of the macarons on the flat side with it. Cover with a suitable counterpart, press down lightly, and serve.

A pistachio macaron has 92 calories and 7 grams of fat.

Chocolate Macarons (ingredients for 30 pieces)

  • 4 eggs
  • ½ lemon
  • 250 g of very fine sugar
  • 125 g ground almonds
  • 30 grams of cocoa powder
  • 100 g bittersweet couverture
  • 2 tbsp whipped cream
  • 30 grams of butter

That’s how it’s done:

  1. separate eggs. Squeeze half a lemon. Beat the egg whites with 2 teaspoons of lemon juice until very stiff (use the yolks for something else). Gradually drizzle in the sugar and continue beating until you have a smooth, shiny mass. Gently fold in the almonds and cocoa powder.
  2. Fill the mixture into a piping bag with a large, round nozzle and pipe small hemispheres (approx. 2 cm in diameter) onto a baking tray lined with baking paper. Bake the macarons in a preheated oven at 160 °C (convection oven 140 °C; gas: level 2) for approx. 25 minutes. Important: Leave the oven door slightly open.
  3. For the cream filling, chop the couverture into small pieces and carefully melt in a hot water bath. Mix the cream and butter into small pieces with a whisk. Let the mixture cool down a bit. Spread half of the macarons with the filling, then assemble with the rest.
  4. A chocolate macaron has 86 calories and 4 grams of fat.

Since the French candy hardens after just two days, it should be eaten quickly. The colorful delicacies are also wonderful as a souvenir or culinary gifts.

They are THE absolute trend among cake fans who don’t have much time but still want to enjoy a delicious pastry: mug cakes. The mini cakes from the cup have their origin – how could it be otherwise – in the USA and are now becoming increasingly popular in Germany, so well-known food companies have already included the cupcake in their range and offer various baking mixes in the supermarkets. But of course, you can also make the delicious creations yourself. We’ll tell you how to make mug cakes yourself.

They succeed in no time at all and taste simply delicious: mug cakes are the latest craze and are extremely popular with baking fans worldwide! The mini cakes, which are cooked in the microwave, are considered a real treat and can be spooned straight out of the cup. You don’t need a scale or a mixer to prepare it. All you need is a little imagination! Would you like to make a mug cake yourself? Then get started right away.

It does not require many ingredients – you can design and develop the cakes according to your preferences. And best of all: A mug cake is only one portion, which is extremely figure-friendly. Because unlike with an ordinary cake or a tart, you can’t just order a second helping…

Make mug cake yourself – the basic recipe

For 1 portion or 1 mug of cake

  • 30 grams of butter
  • 1 egg (M)
  • 2 tbsp sugar
  • 1 vanilla bean
  • 1 tbsp cream
  • 5 tbsp flour
  • 1/2 tsp baking powder

For the topping

  • powdered sugar
  • optional chocolate glaze.


1. Melt butter in the microwave. Split the vanilla pod lengthways and scrape out the pulp. In a large mug, beat the egg vigorously with the sugar and the vanilla pulp; Gradually add all the other ingredients, including the melted butter, while stirring constantly.

2. Place the cup, including the liquid content, in the microwave at 800 watts for around 2 minutes so that the dough rises.

3. Take the mug out of the microwave (caution: the handle is hot) and sprinkle chocolate icing or some icing sugar over it.

The nice thing about this basic recipe is that you can adapt it to your own preferences – for example, add cocoa powder (3 tablespoons), work a few drops of chocolate into the dough, use colorful sprinkles or brittle as a topping, and and and… If you want, you can use the cake also put on a little cream or garnish it with a fruity sauce. There are no limits to your ideas! Another tip: If the mug cake appears a bit dry, this is usually due to the individual microwave setting. Here it helps to approach the ideal result or to add a little milk (2 teaspoons) when preparing the dough. Work out your favorite mug cake creation and tell us your favorite recipe! We are excited…

Who doesn’t love her? Whether sweet or savory – waffles are quick to prepare and can be varied. So that you don’t run out of ideas for great waffle creations, we have put together great recipes for you here. Have fun browsing and baking!

Perfect for Sunday brunch, an extended breakfast, or as a delicious sweet or savory lunch or dinner: waffles! The crispy pastries always go well, which is why we have put together ten creative waffle recipes for all waffle fans. Enjoy your meal!

1. Hearty!

With these cute heart waffles, you will certainly make everyone happy. The fruity berry cream with cream cheese, whipped cream, and white couverture round off the taste perfectly.

2. From the sea

Tomatoes, mushrooms, and shrimp from the pan on a delicious pumpkin waffle – that sounds good, doesn’t it? The spicy dough is refined here with grated pumpkin pulp.

3. Great tuber

These delicious waffles contain not only flour and eggs but mashed potatoes. Adding parsley and carrots rounds it all off. A Greek herbal yogurt rounds off the waffle enjoyment perfectly.

4. Springtime pleasure

Hearty spinach waffles make a delicious main course with white asparagus, a lemon butter sauce, and pine nuts.

5. Are they cute!

Chocolate always works, right? If you feel the same way, you should definitely try our delicious chocolate waffles with cream, chocolate shavings, and orange!

6. Cherry, cherry

Fluffy waffles with hot cherries – this combination is always a hit. Of course, you can also use other fruits instead of cherries and make a berry sauce, for example.

7. Veggie and Spicy

Here feta, yogurt, and spring onions end up in the waffle batter and make the crispy pastries together with the delicious quark radish dip a successful veggie dish.

8. Savory & Nutty

These crispy waffles are topped with yogurt, radishes, and spring onions, which gives them an extra special touch. Aromatic hazelnuts round off the hearty pleasure perfectly.

9. Salmon with a difference

Spicy waffles with dill and potatoes and smoked salmon, cucumber, fennel, and rocket on top. Try this slightly more unusual variant – you won’t regret it!

10. So exotic

Juicy waffles, fruity passion fruit, and crunchy pistachios – whether for breakfast, coffee or dessert, this creation is always a good choice.

Big or small: Almost everyone likes meatballs. And the meatballs are versatile too. They cut a fine figure as a small snack between meals, but also as an accompaniment to potato salad. EAT SMARTER shows you how to make meatballs yourself. We also present a vegetarian alternative.

All of Germany is crazy about meatballs. While the ingredients remain largely the same, the name of the ultimate classic of German home cooking varies from region to region: in the north, they are talking about meatballs, in the east, the meatballs are called the button and in the south, they are called meatballs. Meatballs are even available in many variations abroad: in Greece as cevapcici, in Turkey as kofte and in Sweden as köttbullar. And one thing applies to all meatballs in the world: they taste best when you make them yourself!

Make meatballs yourself – general tips

Meatballs are made from minced meat – it doesn’t really matter whether it comes from beef or pork. Ground beef is a little lower in fat, but ground pork makes the meatballs juicier. It is therefore recommended to use the mixed hack. This has another advantage: You only need a little fat or oil in the pan to fry the meatballs.

Make meatballs yourself – this is how it works


  • 1 stale white bread roll
  • 2 onions
  • 800 g mixed minced meat
  • 2 eggs
  • 75 g low-fat quark
  • Salt
  • pepper
  • 2 tablespoons oil


  1. Soak the rolls in lukewarm water.
  2. Peel and very finely dice the onions.
  3. Put the ground beef in a bowl. Squeeze out the rolls thoroughly, add to the meat with the eggs and quark and mix everything thoroughly.
  4. Add onion cubes and mix in.
  5. Season with salt and pepper and shape into 12 small rounds with wet hands.
  6. Heat oil in a coated pan. Fry the meatballs in it for 4-5 minutes on each side over medium heat.

“Chocolate is God’s excuse for broccoli,” American writer Richard Paul Evans once said. And Charles Dickens also wrote aptly: “Nothing is more valuable than a good friend, except a friend with chocolate.” The whole world loves chocolate because it comforts the soul and makes people happy, can protect the heart, and even make it beautiful.

1. Simply divine

“Food of the Gods”. The translation of the Greek name for Theobroma cacao, the cacao tree, sounds enticing in itself. And so it is not surprising that chocolate is one of the most popular and sensual sweets of all. The first known “chocoholic” was Maria Theresa of Austria, the wife of the Sun King Louis XIV. She loved chocolate so much that after her death in 1683, out of mourning, her husband completely banned chocolate from official occasions and receptions. Today, each of us eats an average of nine kilograms of chocolate a year.

That’s 91 bars of sweet sin – which are sometimes far more than just a sweet treat. “We only survived the hardships because we had enough chocolate,” reported Norwegian polar explorer Roald Amundsen, who was the first person to reach the South Pole in 1911.

2. Bittersweet discovery

The triumph of chocolate begins with the cacao pod: around 3,500 years ago, the Olmecs in what is now Mexico broke open the large pods of the cacao tree for the first time, pureed the seeds inside and the pulp surrounding them, and mixed them with cold water. This first cocoa drink tasted very bitter – but was in great demand. So much so that only kings and successful warriors were allowed to drink it. Women were strictly forbidden from sipping cocoa, which was considered stimulating.

Cocoa beans were so valuable that they were accepted as currency for a while. At some point, the tart drink was then flavored with pepper, vanilla, and corn, and finally sweetened between 1519 and 1544 – and from that moment cocoa and chocolate started their brilliant triumphal march around the world.

3. From cocoa bean to chocolate

Almost 540,000 tons of dark and whole milk chocolate are produced in Germany alone every year. The cocoa pods in the growing areas around the equator are harvested by hand and the beans are fermented and dried on-site. They come to Europe by ship and are first roasted in the chocolate factories (the typical cocoa aroma is created), then the shells are removed and finally mixed with cocoa butter and sugar (depending on the variety also with milk powder or cream) and ground.

The mass is then first rolled for several hours and finally stirred in the so-called conche (invented in 1879 by the Swiss Rodolphe Lindt). The last unwanted bitter substances now evaporate, the aromas unfold completely and the typical chocolaty creaminess develops. Depending on the type and quality of the chocolate, conching can take up to 72 hours.

4. Chocolate as a seducer

“I don’t want chocolate, I’d rather have a man!” Trude Herr crooned fervently in 1959. Unfortunately, we don’t know whether she found her sweetheart in the end. But on the other hand, sweet sin and great love are by no means mutually exclusive! This is proven not only by Bridget Jones – who, as is well known, even ate chocolate for breakfast – but also by Juliette Binoche as Vianne Rocher in 2000, who conquered Beau Johnny Depp with her sophisticated chocolate creations in the film “Chocolat”.

5. TLC for the soul

The French Cardinal Alphonse de Richelieu is said to have reached for chocolate during the melancholy attacks that often tormented the poor. That was around 1642 – and even today chocolate is said to make people happy. In fact, it contains the messenger substance serotonin, often referred to as the happiness hormone. However, its concentration in chocolate is so low that you would have to eat almost 300 bars for a real rush of happiness. Nevertheless, chocolate is a soul caresser because we have learned to reward or comfort ourselves with it in certain situations. And in this way, in the Pavlovian manner, they can evoke small feelings of happiness. They feel – serotonin or not – sometimes just really real.

6. Cardiac protection in a different way

“No other time has nature squeezed such an abundance of the most valuable nutrients into such a small space as in the case of the cocoa bean,” said natural scientist Alexander von Humboldt. In the 16th century, more than 1500 uses for the raw material cocoa were known. Among other things, it was assumed that the beans act against coughs and colds, but also against the “evil eye”. In the 19th century, chocolate was then sold at high prices in pharmacies as a tonic. Today we know: Of course, chocolate is not real medicine, even though it contains some of the healthy substances of the cocoa bean. And studies confirm that dark chocolate with a high cocoa content can have a blood pressure-lowering effect and protect against cardiovascular diseases thanks to many bioactive plant substances.

7. Noble cocoa for fine chocolate

A distinction is made between dark, milk, and white chocolate. The latter is often not even referred to as “real” chocolate among connoisseurs, since it contains no cocoa, just cocoa butter. And how do you recognize good chocolate? “There is bulk cocoa and fine flavor cocoa,” explains Georg Bernardini, chocolatier and author of the book “The Chocolate Tester”. “Cheap consumer cocoa is often used for inexpensive chocolate, while more expensive varieties often contain more aromatic and also significantly more expensive fine flavor cocoa.” The price can therefore be an indicator of quality.

More expensive chocolates are also often more complex, and sometimes still made by hand. “But the most important thing is clearly a look at the list of ingredients: Dark chocolate consists at best of just cocoa and raw cane sugar. Some cocoa butter or soy lecithin and natural vanilla are also okay, but there is no place for more ingredients in good dark chocolate,” Bernardini knows. And what about milk chocolate? “If you value the cocoa taste, look for at least 38 percent cocoa. Sugar shouldn’t be too high up on the ingredients list, and of course, artificial flavors and colors shouldn’t show up either.”

8. Step by Step: Make your own chocolate

Homemade chocolate is a great Christmas present. You need 50 g raw cocoa, 50 g vegetable margarine, 200 g milk powder, 100 g honey, and 125 ml cream. Preparation: Bring water to a boil in a large saucepan. Place a small saucepan and let the margarine melt in it. Mix the milk powder and cocoa in a bowl, then add to the margarine. Mix everything well and gradually add the cream.

Remove the small saucepan from the water bath and continue stirring. Allow the mass to cool to about 50 degrees, then add the honey. Spread the chocolate mixture on a greased baking sheet until it is about a finger’s width high. Sprinkle with spices or chopped nuts if you like, then dry in the oven for 10-20 minutes at 50-100 degrees.

9. Chocolate trends

beer with chocolate? chocolate noodles? chocolate liquor? Is there anything today! Even chocolates with chili, licorice, sea salt, or other unusual ingredients are no longer niche products. “The latest trend when it comes to chocolate is raw chocolate,” says chocolate expert Georg Bernardini. Raw makes you happy is the motto, and the form of nutrition in which food is heated to no more than 42 degrees has more and more fans. Now the raw food trend is expanding from main meals to snacks.

“Even for raw chocolate, the cocoa beans are never heated to more than 42 degrees during production,” explains Bernardini. “In this way, a particularly large number of valuable ingredients are preserved.” A second megatrend comes from the USA: “Similar to the craft beer movement, more and more small chocolate manufacturers, so-called bean-to-bar producers, are being founded there, but also in England and Australia. who guarantees the entire production process from a single source and offers top quality,” explains Georg Bernardini.

10. Experience chocolate up close

What does a raw cacao bean taste like? And how does it become creamy chocolate? Anyone who would like to dive deep into the world of chocolate should visit one of the numerous chocolate museums in Germany – for example, the “Chocoversum” in Hamburg, the “Chocolate Museum” in Cologne, or the “Halloren Chocolate Museum” in Halle (Saale).

Scones are a staple of tea time in the British Isles. But the delicious pastries can also be served with our Sunday coffee. We will therefore tell you how you can easily make scones yourself.

Anyone who has ever tried scones will have quickly noticed that the pastries have a very special consistency. This is due to the addition of eggs and sweet cream and the very gentle mixing of all the ingredients. Scones can be eaten on their own like cakes or biscuits, or – as in Britain and Ireland – eaten warm with butter, jam, honey, or clotted cream. Of course, sugar, flour, eggs, and cream don’t make scones easy. But our variant only has 160 calories per piece. You can have a snack on Sundays.

Make scones yourself: the ingredients

For 12 scones

  • 150 grams of flour
  • 100 g ground almonds
  • 2 tablespoons sugar (40g)
  • 1 packet of vanilla sugar
  • 1 pinch of salt
  • 3 tsp baking powder
  • 50 g butter (at room temperature)
  • 50g dried cranberries
  • 50 ml milk (1.5% fat)
  • 1 egg

Make scones yourself: Here’s how

  1. Mix flour, almonds, sugar, vanilla sugar, salt, and baking powder in a bowl.
  2. Add soft butter in flakes and quickly rub everything into crumbles with your hands or use the dough hook of a hand mixer to make crumbles.
  3. Add the cranberries and milk to the crumbles and knead in as quickly as possible (the dough will become tough if kneaded for a long time). Chill the dough for 30 minutes.
  4. Sprinkle the work surface with flour and roll out the dough to a thickness of about 1.5 cm.
  5. Dip a ring cutter (5 cm Ø) in flour and cut out circles from the dough.
  6. Roll out the leftover dough again and cut it out the same way (there should be 12 circles of dough in total).
  7. Line a baking sheet with parchment paper and place the circles on it.
  8. Separate the egg. Whisk the egg yolk with 1 tablespoon of water in a small bowl, brush over the cakes and refrigerate for another 30 minutes. (Use the egg white for something else.)
  9. Bake in a preheated oven at 200 °C (convection: 180 °C, gas: level 3) on the 2nd shelf from the bottom for 15-17 minutes and leave to cool on a wire rack.

It’s tea time!

Pasta that has almost no calories? Yes, there really should be. We are talking about so-called konjac noodles. These are extremely low in carbohydrates and calories. EAT SMARTER will tell you whether it’s worth trying the low-carb noodles from Asia!

A low-carbohydrate diet, also known as low carb, is all the rage. Bread, rice, or pasta are removed from the menu. For many “forbidden” foods, however, there are now low-carb alternatives, such as protein bread. Now fans of this diet have discovered an extremely low-carbohydrate type of pasta for themselves: the konjac noodle.

What are konjac noodles?

Konjac noodles are made from water, calcium hydroxide (a harmless stabilizer), and konjac root flour. This plant has been cultivated and consumed in Asia for centuries. The low-carb pasta is also known there as “shirataki noodles”. They resemble glass noodles in color and consistency: they are also transparent and slightly gel-like. Since konjac noodles are not made from grain, they are also suitable for a gluten-free diet.

The pasta alternative is popular mainly because of its ingredients: Konjac noodles contain only around 10 kcal per 100 grams. In addition, they are free of fat and the only carbohydrates that are in the low-carb pasta are valuable dietary fibers, the so-called glucomannan. These are said to have many health-promoting effects, but only a few of them have been scientifically proven. It is well established that glucomannan improves blood lipid levels (by lowering “bad” LDL cholesterol and triglyceride levels) and can help with weight loss (1). So far, these effects only apply to Konjac powder. It is still unclear whether these also apply to the pasta.

How to use konjac noodles?

Konjac noodles are prepared very quickly because they are sold pre-cooked. Very important: Rinse the noodles thoroughly under running water before putting them in the saucepan. Otherwise, the pasta could have a slightly fishy smell (but not taste). Then konjac noodles should be heated in boiling salted water for about two minutes.

Since konjac noodles have no taste of their own, it is advisable to refine them with sauces, herbs, and spices. The pasta absorbs the foreign aroma very easily. Therefore, the following applies: Always let the pasta soak in the sauce for two to three minutes before you eat it.

The noodles are also good as a soup ingredient or for Asian noodle pans.

But not only low-carb fans have discovered konjac noodles for themselves, but also many people who want to lose weight. The low-calorie yet filling pasta is a convenient food when looking to shed those extra pounds. However, if you are not on a diet, you should make sure that you eat energy- and nutrient-rich side dishes with the very low-calorie pasta. Otherwise, there is a risk of malnutrition.

Where can you find konjac noodles?

Konjac noodles are mainly available in Asian shops. Recently, however, many manufacturers (e.g. Slendier or Kajnok) have also been offering their products in well-stocked supermarkets – but at steep prices. Of course, fine noodles can also be ordered online, such as the ATG Konjak Noodles Shirataki “Thin Noodles” made from konjac flour.

Admittedly, Matcha Latte with its green color takes a little getting used to. But the green tea drink is not only healthy but also delicious and very popular with celebrities. We reveal how you can make Matcha Latte yourself.

Matcha was originally prepared by Buddhist monks, later it became the favorite drink of the samurai and then an integral part of the Japanese tea ceremony – even today.

With us, the ground green tea from the delicate leaf tips of Tencha tea has become more and more popular and well-known in recent years. Last but not least, Hollywood celebrities strolled through the streets with a matcha latte and were photographed by the paparazzi.

Of course, matcha tea can also be drunk pure, i.e. only infused with water, but it becomes an in-drink and coffee substitute with milk. The drink is then called Matcha Latte and is super easy to prepare. Health-conscious people, people with lactose intolerance, and vegans use soy milk. However, it also works with cow’s milk.

Make Matcha Latte yourself: This is how it works

  • ½ tsp matcha powder
  • 50ml hot water
  • 200 ml frothed soy milk

Put the matcha in a small bowl and stir in 50 ml of hot water. It gets lump-free with a matcha whisk. Pour liquid into a glass or mug and then add frothed soy or cow’s milk. If necessary, sweeten the Matcha Latte with honey or agave syrup (vegan). You can find more great Matcha recipes such as waffles with Matcha filling or tiramisu with Matcha here

Matcha is healthy

A bowl of Matcha contains about 3% caffeine. However, the drink does not make you jittery or nervous, but the green tea powder has a pleasantly invigorating effect.

Matcha is also said to have an anti-inflammatory effect and strengthen the immune system. You can find out everything you need to know about matcha and why it is so healthy in our product information about matcha.

Matcha: An expensive affair

Matcha powder can be bought in tea shops or health food stores. However, it is not cheap due to its complex production. Apart from growing and picking, it takes about an hour to get around 30g of matcha powder from tencha tea. Therefore, you pay at least 15 euros for a small can (30 g). Be careful with cheaper products. It is not uncommon for this not to be real matcha. Store Matcha in an airtight container and protected it from light. The Japanese also like to keep their matcha in the fridge after opening.

Classic pasta with sugo and parmesan makes every connoisseur’s heart beat faster – but our mouths really water when the much-loved pasta comes out of the pan. No wonder fried pasta is one of the most popular Asian dishes!

It is all the more surprising that both Italian and German cuisine has so far only known pasta from the pan as typical use of leftover cooked pasta. High time to change that! Because with pasta plus fresh ingredients according to your taste, you can conjure up wonderfully light, all-around delicious dishes.

Pan pasta: This is how it is guaranteed to succeed

Of course, pasta is always the basis for the pan: leftovers are welcome, but you can also pre-cook the pasta for this purpose.

Important: In order for them to be nice and crispy and not mushy, the pasta should be “al dente”, i.e. still have a bite to it, and drain very well! Don’t put too much in the pan at once and turn the pan pasta frequently while frying. As a rule, you first take the finished fried pasta out of the pan, then cook the remaining ingredients and mix the pasta back in to heat it up just before serving.

Incidentally, almost all types of pasta made from durum wheat semolina are particularly suitable as pan pasta, whether whole grain or not. They shouldn’t be too thin – like e.g. soup noodles or vermicelli. Medium size and a rather short shape are ideal: penne, farfalle, conchiglie (mussel pasta), fusilli, or rigatoni, for example, are particularly easy to fry, as are filled tortellini, ravioli, or Cappellini. However, you should also pre-cook the latter for a short time!

Pan pasta: often different, always delicious

Even simpler and downright ingenious: noodles that were specially developed for frying in the pan. Isn’t there? there is! Brand new in the refrigerated section, for example, are three ingenious types of “pan pasta”. The special thing about it: the casing made of delicious dough stays in shape when frying and becomes super crispy. As an irresistible contrast, the creamy filling with fine pieces provides an extra culinary surprise.

And again and again, because the previously “only” three varieties of the pan pasta, which was specially designed for frying, can be combined with almost anything that tastes good – and depending on the ingredients used, it gets a new twist every time. Meat and fish fans will get their money’s worth as well as die-hard veggies. Because whether filled with dried tomatoes and grilled aubergines, with creamed spinach and cheese, or with ricotta and mushrooms: the cappelletti for pan pasta go just as well with fresh vegetables as with meat, poultry, or fish.

Pan pasta: perfect for those in a hurry

Do you like to eat really well, but have little time to cook and wash up? Then pan pasta is the perfect solution for you! You don’t need more than one pan to prepare it – and it’s also extra fast.

For example, you only have to plan a full 10 minutes if you want to serve delicious pans of pasta in tomato cream – even though you prepare the sauce yourself! The pan-fried pasta with creamed spinach and parmesan is also ideal for connoisseurs in a hurry at around 12 minutes.

The colorful pan-fried pasta Caprese with tomatoes, mozzarella, and basil does not take much longer, namely 15 minutes. The sliced ​​​​tender chicken fillet, aromatic tomatoes, and crispy pasta spread enchanting aromas of “Bella Italia” with a turbo-speed preparation time of just 17 minutes. And even a hearty classic like the pan-fried pasta with hearty bacon and vegetables is ready in just under 20 minutes.

Almost record-breaking: The pan pasta with olives and rocket brings real Italian flair to the table after incredible 7 minutes. You can hardly cook market-fresh, healthy, and tasty food faster!