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Household Chores Made Easy

Household chores are among the most unpleasant things of our time. Surveys also show that they often lead to disputes within the family group. Who cleans the toilet after using it is a frequently asked question.

Problems with household chores

The bathroom in particular is a common bone of contention and clarifying cleaning responsibilities leads to lengthy discussions between spouses. Men usually react with provocative, specific housewife tips that are not well received. When following such tips, the man could also listen carefully, because he is increasingly taking on household chores so that inner peace is maintained.

Effective planning of household chores is important

But household cleaning is also about efficiency. Believe it or not, better organization and planning can make housework a lot easier. A household must be cleaned at least once a week to remain livable. After all, living comfort also depends on a cleaned apartment. However, the planning begins with the planning of the furnishings and furniture. A simple example may make this clear.

Easy-care bathroom furnishings

For example, if you have a lot of open cupboards in the bathroom, you will have to deal with more dust. However, if the towels are locked behind a door, for example, less dust will have to be removed. These little tips give an idea of ​​how much housework can be made easier through proper planning.

An even greater effect can be achieved, for example, if you purchase bathroom furnishings based on objective criteria. Ceramic products in particular are often difficult to clean if you don’t make the right choice. In any case, it is important when making your selection that you do not leave any scratches as a result of the cleaning process. There are a number of other criteria that will influence your purchase decision. You set up your bathroom according to personal style criteria.

High-quality sanitary facilities for your bathroom

For example, if you are a fan of white ceramics, then you will be looking for this design. A search on the internet gives a good range. The selection should be arranged according to personal taste. For example, the Scarabeo collection offers high-quality washbasins in terms of design.

The trademark of the Scarabeo Ceramiche collections is the high-quality white with which the washbasins are made. In addition to washbasins, shower cubicles or toilet facilities are also offered. The striking white remains with the customer. The external appearance is not the only criterion according to which you will make a choice. Overall, the price-performance ratio must be right. But it is also important that the furniture can be easily maintained and cleaned.

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Food

Preserving Food: 3 Easy Methods

Why preserve? Everyone has a refrigerator, tins last forever and anyway you can buy fresh every day. So it’s no wonder that hardly anyone knows how to preserve food themselves. Preserving, pickling or drying makes sense – and fun.

If you research the internet about preserving food, you will come across many websites dedicated to self-sufficiency and people who think they need to prepare for the coming apocalypse. Of course, in this case, long-lasting foods are essential. But it also makes sense for the average consumer with a fridge and supermarket around the corner to preserve food themselves: That way you know exactly what’s in it – and what’s not.

Everyone decides for themselves what they process – regional and seasonal organic goods, for example. In this way, you can store your supplies without plastic and possibly save energy if they don’t have to be in the fridge. In addition, the trip to the supermarket just before closing time is no longer necessary if you have delicious supplies at home.

Here are three simple ways to make food last longer through canning:

1. Preserving Food: Boiling

This preservation method is particularly suitable for fresh fruit and vegetables as well as ready-cooked dishes and is a simple way of preserving seasonal foods for a long time. Ideally, the food preserved in this way will keep for several years. The principle: When preserving, the food is filled into clean jars, which are then closed and heated. When the glass is heated, an overpressure is created, and when it cools down, a vacuum is formed. This keeps the jar airtight and protects the contents from germs.

If you only briefly heat the food at around 60 to 90 degrees, bacteria are killed while vitamins and nutrients are retained (pasteurized). However, what has been cooked in this way does not last quite as long.

The second option: You heat the glasses to over 100 degrees Celsius for a long time (sterilize). This kills any microorganisms that could spoil the food. Disadvantage: the fruit and vegetables lose some of their nutrients and vitamins, for example vitamin C. On the other hand, the food cooked in this way can be kept for a very long time – if you follow the temperature and time specifications exactly.

In principle, for both methods you only need fresh fruit or vegetables of your choice (if possible free of bruises or stains) and clean mason jars or screw-top jars. You should prepare the food for preservation by pitting or pitting, peeling and/or chopping it, depending on the type.

They are then filled into the clean jars, either raw or pre-cooked. You should leave at least one centimeter of space at the top to the edge. Then the well-closed jars are placed in a large saucepan in such a way that they do not touch each other. Fill the pot with water until the glasses are about three-quarters covered and then boil – depending on the method for about 10 to 45 minutes. Let cool, done.

Tip: Find a suitable recipe for exactly the fruit or vegetables you want to preserve and follow the instructions exactly.

2. Preserving food: Pickling

Canning is the process of preserving food in liquid—usually vinegar, oil, or alcohol. Pickling works well with most fruits, herbs, and vegetables.

In addition to cucumbers, other solid vegetables such as beans, carrots, cauliflower, onions, peppers, pumpkin or beetroot can also be pickled in vinegar. The vegetables should not have bruises or discolouration. The best way to prepare it is to clean it and cut it into pieces; You can leave cucumbers sprinkled with salt for a few hours.

For one kilogram of vegetables you need about half a liter of 5% vinegar and a quarter to half a liter of water with spices (e.g. mustard seeds, coriander seeds, bay leaves, juniper berries, pepper). From this you cook a broth and cook the vegetables in it. You then fill this hot into prepared, clean screw-top jars. Bring the sauce back to the boil and pour over the vegetables. The vegetables should be at least an inch or two covered with liquid.

Seal jars tightly and then allow them to steep for about 4 to 6 weeks before eating the pickles. The vinegared vegetables usually last for at least a few months if you store them in a cool and dark place.

Possible variant: You can add some sugar to the vinegar mixture, this also has a preservative effect.

Soaking in oil is not quite as effective as in vinegar, because oil does not preserve as well, but mainly protects against microorganisms. That’s why pickling works best if you preserve the food in a different way beforehand (e.g. dry it) or at least boil or roast it.

Pickling in oil is well suited for vegetables such as peppers, aubergines, mushrooms or artichokes, but also for feta cheese or cream cheese. For taste, you can add fresh or dried herbs or pepper, for example.

Again, it is important that you use clean screw-top jars. In addition, it is best to use oil for pickling that does not have a very strong taste of its own.

To prevent air bubbles from forming, fill the glass alternately with the food and the oil. The whole thing should be covered with oil by an inch or two. Seal the jar tightly and then store in a cool, dark place. The contents will last for about three to four months.

3. Preserving food: drying

One of the oldest and easiest ways to preserve food is to dry it. This works particularly well with fruit, vegetables, herbs, seeds, nuts, fish and meat. When drying or dehydrating food, most of its moisture is removed. This removes the breeding ground for the microorganisms and enzymes responsible for spoiling the products – the food lasts much longer.

However: In our latitudes, air drying is rather difficult due to the weather – and we don’t think it makes sense to heat the oven for hours or even to use special electric drying and drying devices. Therefore: You should only try drying if you have a warm, airy, dry and ideally even sunny place where the food can be stored for some time until it is dry (e.g. balcony, attic, tiled stove).

It is best to only use flawless products that you have washed beforehand and cut into pieces, slices or strips. Blanching vegetables beforehand shortens the drying time. You can either tie herbs into bundles or pluck their leaves.

Then spread the food out on a grid or grid and cover it with a thin cloth (gauze) to protect it from insects and dust. You can also thread them onto cords and hang them up.

How long it takes to dry depends on the food: fruit and vegetables are dried when they feel leathery, are pliable and no liquid escapes. Herbs should rub easily between your fingers.

The dried fruits, vegetables or herbs can be stored well in storage jars or screw-top jars. If you store them in a dark and dry place, they can last for several years thanks to this preservation.

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Peel Chestnuts: It’s Really Easy With These Tricks

Peeling chestnuts is not always easy. Here we show you a few tricks on how to quickly free the fruit of the sweet chestnut from its hard shell.

The chestnut is a further bred form of the chestnut and a little sweeter than this. Nevertheless, there is no difference in how you peel chestnuts or chestnuts. So you can use these tips for other sweet chestnuts as well.

Tip: Only use fresh chestnuts. You can recognize them by the fact that their shell is shiny and they feel heavy. If they seem hollow to you, they’ve already dried up. If you collect chestnuts, it is best to only use the largest fruits. Make sure they are intact.

Roast the chestnuts in the oven

You can prepare chestnuts in different ways. If you roast them in the oven, the typical chestnut flavor comes out particularly well. In addition, the sweet and nutty fruits are much easier to separate from their skin. How to prepare the chestnuts for peeling:

If you have enough time: Put the chestnuts in water for one to two hours, then the skin will give way more easily.
Score the chestnuts crosswise on one side. This is particularly easy with a serrated knife. Basically, it doesn’t matter which side you cut into. With a cut on the round side, however, you can arrange them better on a tray or grid.
Place an ovenproof bowl of water on the bottom of the oven, this will keep the chestnuts particularly juicy.
You don’t need to preheat the oven. Set it to 200 degrees top/bottom heat or 175 degrees convection and roast the chestnuts in it for about 20 minutes. How long they take depends on the variety and size. When they’ve all risen along the cut side and you can see the yellow flesh, they’re done.
Take the chestnuts out of the oven.
You should now be able to easily remove the fruit from the shell. The hotter they are, the easier it is to peel the chestnuts. In order not to burn yourself, you should still let them cool down briefly.

Tip: If the furry skin of the chestnuts doesn’t come off completely, rub it off with a clean kitchen towel.

Boil chestnuts before peeling

If you only boil chestnuts and don’t roast them, the flesh will remain soft. This makes it easier for you to puree them and, for example, to make homemade chestnut puree or chestnut soup. However, it is then also more difficult to separate the furry skin from the chestnuts.

Prepare the chestnuts as described in steps 1 and 2 above.
Put them in a pot of salted water and bring to the boil.
Boil the chestnuts in the water for 10 minutes, until all of the chestnuts have risen in the scored areas.
Drain them in a colander.
The same applies here: the hotter they are, the easier it is to peel the chestnuts. As you can see, the right tactic depends on how you want to consume or process the chestnuts later.

Also delicious raw

Although raw chestnuts are more difficult to peel than roasted or boiled ones, you can still eat sweet chestnuts raw. Soaking them for a few hours beforehand will help get them out of their shells and skin off.

Chestnuts and chestnuts are rich in protein, valuable vegetable oils and contain vitamins C, E and all B vitamins. They are gluten-free foods and offer a nutrient-dense alternative to grains for people with gluten intolerance.

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Raspberry Vinegar: Easy DIY Instructions

With its lovely aroma, raspberry vinegar refines many hearty dishes and fresh salads. You can easily make the raspberry vinegar yourself and use it to flavor your dishes. Our guide will help you with that.

Raspberry vinegar is a very mild and sweet vinegar. As such, it not only goes well with many types of salad, but is also a suitable accompaniment to a hearty cheese platter. The sweet vinegar is also used in cocktails, vegetable pans and in vegetarian and vegan sauces for hearty dishes.

If you want to make raspberry vinegar yourself, you can either use ready-made white vinegar or make the vinegar yourself from wine and vinegar essence. When buying raspberries, you should definitely pay attention to organic goods in order to avoid chemical-synthetic pesticides.

Make raspberry vinegar yourself: Simple recipe with ready-made vinegar

You need the following ingredients for about 800 milliliters of raspberry vinegar:

300 g raspberries (preferably fresh local raspberries)
500 ml white vinegar (e.g. homemade apple cider vinegar or white wine vinegar)
1 – 2 tbsp honey (local)
We recommend that you use all organic ingredients. In this way you avoid unnecessary pesticides in food and in the environment – good for you, the plants and the animals.

How to cook it:

Divide the raspberries between two sealable, boiled jars.
Then fill the glasses with the vinegar.
Add a little honey to each jar.
Now let the mixture steep in a cool, dark place for about two weeks. After two weeks, the vinegar will have turned a bright red color.
Then, pour the vinegar through a sieve to strain the raspberries.
The raspberry vinegar should be stored in the refrigerator for a better shelf life. It stays there for at least half a year.
Tip: You don’t have to throw away the sifted raspberries – that would be a waste of food. We recommend that you first carefully puree the raspberries in the glass and only then press them through the sieve. The raspberry vinegar is then not as clear as without the pureed fruit, but it is creamier and even more aromatic.

If you have to be quick: For a faster version, you can simply put 500 milliliters of white vinegar with four to five teaspoons of raspberry syrup in a sealable glass and shake it well until both liquids have combined.

Make your own raspberry vinegar from wine and vinegar essence

You will need the following ingredients for this slightly more complex recipe:

50 ml vinegar essence (25 percent acid)
100 ml of rosé wine
100ml of water
100 grams of raspberries
honey to taste

Here’s how you do it:

Mix the vinegar essence with wine and water and pour the mixture into a large jar or bottle.
Now add the raspberries to the vinegar mixture.
Let the mixture steep for about two weeks until the vinegar has turned an intense red color.
Then pour the vinegar through a sieve.
If you want to make the vinegar a little sweeter, you can sweeten the mixture with a little honey or sugar.
Tip: You can also puree the raspberries for this raspberry vinegar and press them through the sieve instead of throwing them away.

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Pizza Marinara: Easy Vegan Recipe

Pizza Marinara is one of the most original pizza recipes. With just a few ingredients, the vegan pizza variant is quick and easy to prepare. We show you how to prepare pizza marinara.

The secret of this pizza lies in its simplicity. Pizza Marinara is the way of preparing one of the simplest pizzas from Naples. This recipe is traditionally prepared in Italian cuisine without cheese and is therefore suitable for vegans.

For the preparation, the fresh pizza dough is covered with tomato sauce, olive oil, oregano and garlic. When choosing your ingredients, make sure that they come from organic and regional cultivation.

The pizza tastes even better if you grow your own ingredients. You can easily plant garlic and oregano yourself, and tomatoes are also suitable for the balcony and garden.

Pizza Marinara: How to cook it

For this simple recipe you only need a rolling pin in addition to the ingredients. If you have problems with the dough, then read our article on yeast dough with valuable tips.

Ingredients:

250 g flour
125 ml warm water
0.5 pieces of yeast cubes
1 pinch(s) of salt
1 pinch(s) of sugar
125 ml tomato sauce
3 cloves garlic, chopped
2 pinch(s) fresh oregano, chopped
4 tablespoons olive oil

Directions:

Mix the flour with the warm water, yeast, and some salt and sugar in a large bowl.
Knead the flour mixture until you get an even mass. If necessary, add a little more water or flour if the dough is too wet or too dry.
Cover the dough with a damp kitchen towel and let it rise in a warm place for 60 minutes.
After the dough has risen, dust your work surface with some flour.
Preheat the oven to 200 degrees Celsius top/bottom heat. Preheating the oven is necessary here so that the pizza becomes crispy.
Roll out the dough evenly. Place the dough on your baking sheet without any toppings.
Spread the rolled out yeast dough with the tomato sauce.
Drizzle the pizza with olive oil, then sprinkle the chopped garlic and fresh oregano on top.
Bake the pizza in the oven for 10 minutes.

Tip: Every oven and every yeast dough is slightly different. Therefore the baking time can vary. If necessary, leave your pizza in the oven for another 5 to 10 minutes. It’s done when the edges turn a crispy brown color.

Pizza Marinara: Delicious variants

You can also spice up the pizza marinara with other ingredients. A few ideas for this are

Pizza Mediterranean: with zucchini, aubergine, and basil
Pizza Pesto: with fresh herbs and vegan pesto
Pizza Vegetariana: with corn, peppers, zucchini, and other fresh vegetables
Pizza Funghi: with mushrooms and oregano

Tip: Even with vegan pizza, you don’t have to do without cheese. After baking, sprinkle your pizza with a handful of yeast flakes or some vegan cheese.

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Creamy Cauliflower Curry: An Easy, Vegan Recipe

A cauliflower curry is prepared in no time at all and warms from the inside during the cold months. Find out here how to prepare the hearty vegan dish.

Curries are hearty dishes of Southeast Asian and South Asian cuisine and consist of vegetables such as cauliflower, potatoes, eggplant and zucchini with a spicy sauce and sometimes extra ingredients such as fish, meat or dairy products.

The spices are of particular importance in a curry. By default, the following are used:

  • cardamom
  • Ginger
  • coriander
  • turmeric
  • mustard seeds
  • cumin

Below we show you the recipe for a vegan cauliflower curry. The recipe is quick and easy.

Important: If possible, buy your ingredients for the curry with an organic seal to avoid chemical-synthetic pesticides. Also read, for example: Buying organic spices: the most important brands and online shops. Depending on the season, you can also buy the vegetables unpackaged at the weekly market.

Vegan Cauliflower Curry: A quick recipe

Ingredients:

1cauliflower
1 onion
2 cloves of garlic
4 tablespoons olive oil
400 ml vegetable broth
400 ml coconut milk
4 tsp paprika powder
2 tbsp curry powder
salt and pepper
200 peas, TK

Directions:

Wash the cauliflower and divide it into small florets.
Peel and finely chop the onion and garlic cloves. Heat some oil in a large pan and sweat both in it.
Add the cauliflower to the pan and sauté for a few minutes.
Deglaze the vegetables with the vegetable broth and coconut milk.
Let the curry simmer for about 20 minutes.
Season with paprika and curry powder and salt and pepper.
Add the peas to the curry and simmer for another ten minutes. When the sauce in the curry gets thicker and creamier, it’s done.

Cauliflower curry: tips for modification

You can vary the cauliflower curry according to your preferences. For example, if you don’t like peas, you can just leave them out. If desired, you can add a few chickpeas instead, for example. You can also combine the cauliflower curry with potatoes or sweet potatoes. You simply cut them into small, bite-sized pieces and let them simmer right from the start. And you also have a free hand with the spices: try out chilli powder, fresh coriander or oregano, for example.

Tip: Due to its richness, you can serve the curry as an independent main course. If you want, you can also eat rice or naan bread with it.

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Juice Fasting Made Easy – These 8 Things You Should Know

What is juice fasting?

Juice fasting is a particularly gentle type of fasting in which the body is fed 5 to 7 large glasses of juice and at least 2 to 3 liters of still water and, if necessary, some tea every day.

In contrast to therapeutic fasting, where you have to do without any food, the body continues to be supplied with valuable vitamins, minerals and enzymes during the juice cleanse. Another plus point: With the right choice of juice, Lent can be enjoyed to the full.

How does juice fasting work?

The juice fast consists of a predetermined program. This extends over several days, for example as a 7-day program.

Regardless of the duration, a juice fasting regimen always follows the same pattern: It begins with a day of relief and preparation, followed by the actual fasting days and then the build-up days or the breaking of the fast. This sequence enables the body to optimally detoxify and get used to the dietary changes.

The best juices when fasting

Vegetable juices are mainly suitable for juice fasting, as they contain significantly less fructose than fruit juices, for example, and therefore do not cause the blood sugar level to rise too much. A fruit juice is also allowed every now and then.

In addition, the vegetable juices can be refined with fresh herbs, ginger, turmeric or some fruit. Coffee and alcohol are taboo during the fasting cure.

Which juices are best for juice fasting?

When choosing the juices, one thing is particularly important: your personal taste.

It is advisable to pay attention to a balanced mixture. Almost all fruit and vegetable juices are allowed, from celery, carrot, beetroot, tomato and sauerkraut juice to classic orange or grape juice. Even more unusual juices such as blackberry, raspberry or blueberry juice can contribute to an enjoyable fasting period.

How does juice fasting work?

Juice fasting ensures that the body is literally flushed through: overaged cells are removed and cell renewal is activated. The excretory organs transport the resulting metabolic products out of the body. These include skin and mucous membranes, liver, kidneys, intestines and lungs.

The high-quality juices, mainly from vegetables, provide the body with vitamins, minerals, enzymes and carbohydrates with only a few calories.

What are the risks of juice fasting?

Especially for short periods of time, around 7 to 14 days, juice fasting is harmless for healthy people in most cases. During this period, there are usually no deficiency symptoms or side effects.

During the first few days, you may occasionally experience headaches or tiredness or an increased sensation of cold. Hot tea helps with the latter. Heated vegetable juices prepared as a soup provide additional heat.

Who is juice fasting for?

In principle, every healthy, vital person can fast independently.

However, if you are unsure or have certain pre-existing conditions, you should refrain from juice fasting or at least seek medical advice beforehand. These include: heart disease, eating disorders, diabetes, poor circulation, high blood pressure, nutrient deficiencies and being underweight. Fasting is also generally not suitable for pregnant women, breastfeeding mothers, children and young people.

Order fasting box

A balanced and colorful mixture of different juices is the ideal basis for a juice cleanse: Not only can this cover many nutrients – it also doesn’t get boring in terms of taste!

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Jollof Rice: Easy and Flavorful Rice Recipe

Jollof Rice is a spicy rice dish from Senegal. Traditionally it is prepared with meat. This vegan Jollof Rice recipe shows you that it works just as well without animal ingredients.

The national dish of Senegal is Jollof Rice, a traditional rice dish that usually includes meat along with tomatoes, peppers and onions. However, since less meat consumption can have a positive effect on health and the climate, we are showing you a vegan Jollof Rice variant here.

Jollof Rice is very flavorful thanks to many spices such as curry powder, paprika powder and thyme. When buying spices, make sure they are of good quality. We recommend organically grown spices, which you can recognize by the Demeter, Bioland or Naturland logo, for example, because conventional spices are often contaminated with pesticides. If possible, you should also use organic products for the other ingredients. In this way you support agriculture that does not use chemical-synthetic pesticides, which is not only good for you, but also for the environment.

Jollof Rice: Aromatic rice dish from Senegal in vegan

Ingredients:

400 g canned tomatoes
2peppers
1red onion
2 clove(s) garlic
1chili pepper
2 tablespoons oil
1 tbsp curry powder
1 tsp smoked paprika powder
1 tsp grated ginger
1 tsp dried thyme
260 g parboiled rice
4bay leaves
480 g canned black-eyed peas
90 g okra pods
salt and pepper

Directions:

Chop the tomatoes, one of the peppers, the onion, the garlic and the deseeded chilli in a food processor. Alternatively, you can finely chop the ingredients with a knife. Then puree everything to a smooth mass.
Heat the oil in a pan and stir in the tomato paste. Add curry powder, (smoked) paprika powder, dried thyme and grated ginger root.
Stir everything well and let it simmer for five minutes over medium heat.
Wash the parboiled rice in a colander until the water runs clear. Add the rice to the sauce along with the bay leaves. Add enough water to completely cover the rice.
Cover and simmer the Jollof Rice over medium heat for 15 minutes. Stir occasionally. If the water boils off too quickly and the rice sticks to the bottom of the pot, add more water.
Drain the black bean eyes, give them a quick wash and add them to the rice. Cut the remaining peppers and okra into small pieces and add them to the pan as well.
Let the Jollof Rice simmer for another ten minutes until the vegetables and rice are tender and the sauce has reduced. Finally, season with salt and pepper and optionally garnish the Jollof Rice with some fresh thyme before serving.

Here’s how you can modify Jollof Rice

You can easily adapt Jollof Rice to your taste. You can also substitute individual ingredients if you don’t have them at home:

  • Instead of black-eyed peas, you could use chickpeas.
  • An alternative to the okra would be green beans.

For example, you can serve the following with Jollof Rice:

  • Grilled tofu
  • Fried plantains
  • Fresh salad
  • Vegan meatballs
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Quick & Easy! Make Your Own Mug Cake

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.

Preparation

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…

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Tasty and Easy! Make Your Own Matcha Latte

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.

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