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Filling Salad Recipe: This is Also Suitable as a Main Course

A large salad is a good quick main course, especially in summer. Here you will find a vegan recipe for a filling salad.

You’re hungry, but you need it fast? You can make a delicious, filling salad in just fifteen minutes, and with the right ingredients in the recipe, it also doubles as a main course.

For a main dish, add both protein and carbohydrates to the salad recipe. Our recipe includes tempeh for a protein source and soba noodles—Japanese gluten-free noodles made from buckwheat—for healthy carbs. You can buy soba noodles at most health food stores or Asian grocery stores.

When buying the ingredients for the main course salad recipe, make sure that they are organic if possible. You are supporting ecologically more sustainable agriculture that treats the earth’s natural resources with care and, for example, does not use chemical-synthetic pesticides. The organic seals from Demeter, Bioland and Naturland are particularly recommended, as they require stricter criteria than the EU organic seal. Also prefer regional and seasonal foods.

Main Course Salad: A simple recipe

Ingredients:

200 g romaine lettuce
2carrots
100 gcucumber
100 g soba noodles
100 g tempeh
1 tablespoon coconut oil
2 tablespoons soy sauce
2 tbsp olive oil
1 teaspoon horn syrup
2 tbsp apple cider vinegar
1 tsp mustard
Salt

Directions:

First wash the lettuce, cucumber and carrots thoroughly. Then cut the lettuce and cucumber into bite-sized pieces. Finely grate the carrots. Put everything in a medium-sized bowl. Then cut the tempeh into small cubes.
Put enough water in a medium-sized saucepan and bring to a boil. Turn the heat down to medium, add the soba noodles and cook for no more than 5 minutes, stirring occasionally. Rinse them under cold water and drain them in a colander.
Meanwhile, heat the coconut oil in a pan. Add the tempeh and mix with the soy sauce. Fry it on high for 5 minutes, stirring occasionally.
Place the olive oil, maple syrup, apple cider vinegar, and mustard in a small, clean jar. Shake until the ingredients combine to form a smooth dressing.
Salt the soba noodles. Then toss them with the salad, fried tempeh, and dressing. Your filling salad main course is ready!

Main course salad recipe: possible variations

You can easily adapt this salad recipe as a main course. For example, use tofu or pre-cooked mung beans instead of tempeh, or substitute pre-cooked rice or healthy buckwheat for soba noodles.

You can also vary the vegetables depending on the season. Radicchio, lamb’s lettuce, baby spinach, kale, tomatoes or peppers also go well with our main course salad. You can find out more about seasonal vegetables and fruit in our seasonal calendar.

Special tip: For even more healthy nutrients in the recipe, you can grow sprouts and add them to the salad main course.

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Food

4 Perfect Pizza Filling Options

What is your favorite pizza topping?

  1. Classic pizza with ham. Cut sweet peppers into small strips, ham into slices, and salami into a semicircle. Spread the dough with tomato sauce, spread the ham, salami, pepper in a circle, and sprinkle generously with cheese.
  2. Pizza with mushrooms and onions. Cut the mushrooms as small as possible and fry them in a little olive oil, then add a little heavy cream. You should get a mushroom paste, which we distribute on the dough as a base, put thin onion rings on top, and sprinkle with Parmesan.
  3. Pizza with chicken, pesto, and cheese. You will need a boiled chicken breast, divided into small pieces by hand and laid out on a dough previously greased with pesto sauce. Before putting the pizza in the oven, sprinkle it with grated hard cheese so that it turns out not only delicious but also very juicy.
  4. Hearty pizza with ground beef. Peel and finely chop a small onion and a clove of garlic. Fry them in a frying pan in olive oil, add the ground beef. At this time, grease the dough with tomato paste, and then evenly distribute the meat filling on top. Sprinkle the finished pizza with fresh chopped herbs just before serving.
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Food

5 Golden Rules for Pizza Filling

Whatever one may say, but the most delicious in pizza is the filling. We have collected 5 life hacks for you that will make her simply divine.

  1. Rule of thumb: no more than four ingredients in one pizza. Then their tastes will not mix into something indistinct but will complement and emphasize each other. The thickness of the filling is no more than 1 cm.
  2. Don’t use raw mushrooms and onions. During cooking, moisture will begin to be released from them, which will soak the pizza dough. Pre-fry them lightly in a pan to release the juice.
  3. The same goes for tomatoes: regular tomatoes produce a lot of juice. Instead, it’s better to take cherry.
  4. Be careful when buying mozzarella. In large supermarkets, you can find a special one, marked “for pizza”. This is what you need: regular mozzarella is stored in brine and contains a lot of moisture. Special – drier, it will melt and stretch beautifully.
  5. Some foods are best added after baking. For example, arugula and basil retain their flavor only while they are fresh. Ham and prosciutto lose their delicate taste when baked. Decorate the finished pizza with them – and the dish will look beautiful as if a food stylist has worked on it.
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Australia

Classic Meat Pie: Make a savory meat filling and encase it in flaky pastry for a traditional Aussie meat pie.

Introduction: The Classic Meat Pie

The classic meat pie is a staple in Australian cuisine – a savory pastry filled with meat and vegetables, often enjoyed as a quick snack or a hearty meal. This beloved dish can be found at cafes, bakeries, and even sports stadiums throughout Australia, and has become a favorite among locals and tourists alike. Making a homemade meat pie is a great way to enjoy this iconic Australian dish, and with a little practice, it’s easy to recreate the delicious flavors and textures of a classic meat pie at home.

Crafting a Savory Meat Filling

The filling is the heart of any good meat pie, and there are countless variations to suit different tastes. A classic meat pie filling typically consists of ground beef or lamb, onions, carrots, and peas, cooked in a flavorful sauce. To make the filling, start by browning the meat in a large pan, then add diced onions and cook until they are soft and translucent. Next, add diced carrots and cook until they are slightly softened, then stir in frozen peas and a tablespoon of tomato paste. Season with salt, pepper, and your favorite herbs and spices, then simmer the mixture until the vegetables are tender and the sauce has thickened.

For a more adventurous filling, try adding diced potatoes, mushrooms, or even bacon bits. You can also experiment with different seasonings such as Worcestershire sauce, mustard, or curry powder to add depth and complexity to the filling. Once you’ve perfected your meat filling, it’s time to encase it in flaky pastry.

Encasing the Filling in Flaky Pastry

The key to a perfect meat pie is the pastry – it should be buttery, flaky, and able to hold the filling without getting soggy. You can use store-bought puff pastry or make your own from scratch using a recipe that combines flour, salt, butter, and water. Roll out the pastry on a floured surface until it is thin and flat, then cut it into rounds or squares using a cookie cutter or a knife. Spoon the meat filling onto one half of each pastry shape, leaving a small border around the edges. Brush the edges with beaten egg, then fold the pastry over the filling and press the edges together to seal. Use a fork to crimp the edges and create a decorative pattern.

Brush the tops of the pies with more beaten egg, then bake them in a preheated oven at 400°F for 20-25 minutes, or until the pastry is golden brown and flaky. Serve the meat pies hot, with a dollop of ketchup or barbecue sauce if desired. With a little effort and a lot of love, you can create a delicious and satisfying classic meat pie that will transport your taste buds to the heart of Australia.

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Lifestyle

Filling The Dishwasher Correctly: What Absolutely Does Not Belong in it

For many of us, the dishwasher runs almost every day. But what is really allowed in the machine and what is not?

The dishwasher is a device that is used almost every day in the home. Annoying rinsing by hand is usually no longer necessary. However, there are a number of things that should not be entrusted to the dishwasher. These include hand-painted or printed glasses. These could flake off or become cloudy during the rinse cycle. In addition, particularly thin glasses can easily break. The same applies to porcelain. The crockery often has small imprints or hand paintings and may also have a gold rim that could be destroyed by frequent washing in the dishwasher.

Even cutlery may not go in the dishwasher. This includes, for example, cutlery with wood and plastic handles. Because the hot water ensures that the glue with which the handles are attached can dissolve. Even with silver cutlery

But you should not only be careful with glasses, cutlery and crockery, there are other things that definitely do not belong in the dishwasher.

With almost all pots and pans, it makes sense to wash them by hand. This is due to the non-stick coatings, which are made of aluminum, for example. The coatings are very sensitive and can be attacked and damaged by harsh dishwasher detergents. If the coating of the pan finally comes off, toxic substances can be released when frying and cooking with the pans, which can enter the body via the food. But that’s not all. The pans can also be scratched if they collide with cutlery or other dishes.

It is best to clean them with dish soap and warm water. Clay pots or terracotta vessels also do not belong in the dishwasher. They can scratch quickly and become dull over time.

And what else?

Wooden boards get cracks and warp due to the heat of the water. You should also have quality kitchen knives

What about insulated mugs and thermoses? The dishwasher is not a good recommendation for these things either. The vacuum seal is damaged by the salts in the dishwasher tabs and the large amount of water. This can damage the ISO effect and the drinks are no longer kept warm.

Bottom line: if you take good care of them when you wash them, all your items will have a longer lifespan. Of course, washing up by hand can be a little annoying, but it’s worth it! So that your hands are not attacked too much, there are skin-sensitive and environmentally friendly detergents*. This way you protect your hands and you will also have sharp knives and intact glasses in the future.

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Food

Chicken Breast Fillet with Cream Cheese Filling Wrapped in Ham

A tender chicken breast fillet with a Mediterranean filling, all coated in crispy ham. A wonderful mix of creamy cream cheese, low-fat meat, and fresh herbs!

Friends or parents come to visit. Do you want to be able to prepare something delicious and sit comfortably at the table instead of having to disappear into the kitchen all the time for the dish? Then try this savory stuffed and wrapped chicken breast fillet. Then you can be a relaxed hostess!

Ingredients for 4 persons

– 600g chicken breast fillet
– 200g cream cheese
– a handful of fresh basil
– Pesto Verde from the jar
– a layer of raw ham (e.g. Black Forest)
– 3 large tomatoes
– 1-2 balls of mozzarella
– Salt
– Pepper

Preparation

  1. Wash the meat, pat dry and divide or third the breast fillets – depending on the desired size. Also, make a slit on one side of each piece to create a pocket for the filling. Rub on all sides with salt and pepper.
  2. Finely chop the basil, and mix with salt, pepper, and cream cheese to form a creamy mass.
  3. Use a knife to spread a thin layer of pesto Verde into each pocket. Then distribute the cream cheese mixture into the pockets and wrap the raw ham around the breast fillet pieces. (Perhaps fix the edges of the pockets with a toothpick).
  4. Set up a pan with some olive oil and sear the filled chicken pockets in it so that the ham becomes crispy. Then remove the meat from the pan and place it in a casserole dish.
  5. Finely dice the tomatoes, finely dice the mozzarella and distribute both mixed over the chicken breast fillets. Drizzle some with olive oil. If desired, set aside and continue cooking in the oven at a later time.
  6. Cover the casserole dish with aluminum foil and place it in the oven at 200 degrees – on the middle shelf.
  7. Cook for about 15-20 minutes, then remove the aluminum foil for a few minutes and let the cheese brown a little. Serve and enjoy!

Useful additional knowledge

If you want more tomato flavor, you can replace the pesto Verde with pesto Rosso. Or simply put 1-2 pickled dried tomatoes in each bag. Zucchini and tomato rice is a good side dishes. Cook the rice, add the fried zucchini cubes, and season with a little tomato paste, olive oil, salt, and pepper.

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