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Chickpea and Avocado Salad: High-protein Recipe for Spring

A chickpea and avocado salad goes well with springtime. It provides you with vegetable proteins, healthy fats and a large portion of fresh seasonal vegetables. We present you a vegan recipe.

Spring brings an abundance of fresh local vegetables. These include radishes, spring onions and spinach. They look particularly good in a nutritious and quick-to-make chickpea and avocado salad.

Chickpeas provide you with an extra portion of vegetable protein and the avocado contains many valuable unsaturated fatty acids in addition to vitamins and minerals. The avocado is considered a superfood – just one avocado a week can reduce the risk of heart attack.

However, you should not eat avocados in large quantities. The drupe is associated with a poor ecological balance, which is partly due to the high water consumption in cultivation and the long transport routes.

Recipe: This is how you prepare the chickpea and avocado salad

It is therefore best to only buy avocados as an exception and for special dishes – such as this chickpea and avocado salad. We also recommend that the avocado and other ingredients are organic if possible. Organic farming does not use synthetic chemical pesticides that can be harmful to the environment and health.

Ingredients:

265 g cooked chickpeas
200 g fresh spinach
3spring onions
200 g radishes
1avocado
4 tablespoons soy yoghurt
1 tbsp lemon juice
0.5 tsp garlic powder
salt and pepper
sweetener to taste (optional)

Directions:

If you are using jarred chickpeas, give them a quick wash in a colander. Wash the spinach, spring onions and radishes. If necessary, remove the hard stems from the spinach.
Cut the spring onions into rolls and the radishes into slices. Peel and cut the avocado into chunks.
Place the chickpeas, greens, and avocado in a bowl. For the dressing, whisk together the yogurt, lemon juice, garlic powder, salt, and pepper. Pour the dressing over the chickpea and avocado salad and mix well.
Season the chickpea and avocado salad with salt, pepper and, if necessary, a little sweetener. Let the salad sit for half an hour before serving.

Chickpea and Avocado Salad: This makes it even tastier

The chickpea and avocado salad taste particularly good if you add vegan feta and a homemade baguette. You can also vary the salad as you like:

  • Fresh herbs such as mint and chives add variety to the taste.
  • You can also choose other vegan yogurt alternatives for the dressing, such as coconut yogurt.
  • Or you try a completely different salad dressing for the chickpea and avocado salad.
  • You can also use lamb’s lettuce instead of spinach.
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Food

Storing Asparagus: Store Them Properly for More Freshness

Storing asparagus properly will help the vegetables stay fresher for longer. We give you tips for white and green asparagus and also show you how to store asparagus dishes.

How long you can store asparagus depends on its condition: peeled, unpeeled, or already cooked. In this article, you will find out how best to store white and green asparagus and what you should pay attention to when storing prepared asparagus dishes.

Vegetable asparagus is one of around 200 species from the genus asparagus. You can find the young shoots of the plant in stores. Germany is the largest asparagus producer in Europe and one of the five largest asparagus producers in the world.

The asparagus season in Europe runs from April to the end of June. In order to avoid long transport routes and to protect the environment and climate, you should only buy asparagus regionally and seasonally. Buy organic asparagus to be sure they are free of synthetic chemical pesticides.

Store white asparagus correctly

In the trade, you usually get white asparagus packed in bundles that are fixed with a rubber band. To keep the white asparagus fresh for a long time, proceed as follows:

  • Remove the rubber band from the asparagus. The rubber cuts into the asparagus spear and prevents fluid exchange between the cells. This will dry out the asparagus faster. Tip: Don’t throw away the ribbons, but keep using them, for example to make Easter eggs.
  • Check all asparagus spears for rotten or moldy spots and cut them off if necessary. Pay particular attention to the sensitive asparagus tips and the cut.
  • Remove spoiled asparagus spears.
  • Wrap the asparagus in a damp, clean kitchen towel to keep it fresher longer.
  • It is best to keep white asparagus unpeeled and lying flat in the vegetable compartment of your refrigerator.

Stored in a damp cloth in the refrigerator, white asparagus stays crisp for up to 4 days.

Tip: You can freshen up slightly dried-out spears by cutting off the dry ends and briefly placing the asparagus spears in cold water.

Store green asparagus correctly

Green asparagus stays fresh best when stored upright.

As already described for the white asparagus, remove the rubber band from the asparagus.
Check all asparagus spears for rotten or moldy spots and cut them off if necessary. Pay particular attention to the sensitive asparagus tips and the cut.
Remove spoiled asparagus spears.
Place the asparagus spears in a vase or jug of cold water.
You can also wrap the tips in a beeswax wrap to protect them from wilting. Tip: You can also make oilcloths yourself.
Place the “bunch of asparagus” in a cool place out of direct sunlight. The refrigerator, the cellar, or the pantry are also suitable for this.
Green asparagus will keep in a cool vase for 3 to 4 days.

Store peeled asparagus correctly

You should prepare peeled asparagus within a few hours.

Store peeled asparagus in an airtight container in the refrigerator.
Process the peeled asparagus within 3 to 4 hours.
If you have already peeled the asparagus and then prefer not to cook it, you should freeze the asparagus to prevent spoilage. Fill the cut asparagus in portions into freezer cans or into a glass dish with a lid. Tip: Freeze food in a jar: this is how it works

Frozen asparagus will keep for up to 6 months. Use frozen asparagus for your meal without defrosting it first.

Recipe ideas for the preparation of asparagus

Asparagus can be prepared in many different ways as a starter, soup, salad or main meal. You can find recipes for it here:

  • Shelled asparagus soup
  • Asparagus Cream Soup
  • Recipe ideas for asparagus salad
  • Asparagus risotto
  • asparagus bake
  • Asparagus quiche
  • Springlike asparagus tarte flambée
  • Asparagus strawberry salad
  • Fried noodles with asparagus
  • Asparagus casserole: classic from the oven
  • and more asparagus recipes

You can eat asparagus raw, but there are a few things to keep in mind. Or get creative with the following cooking methods:

  • Grilled asparagus
  • Roasted asparagus
  • Cooked asparagus
  • Asparagus from the oven

Store asparagus dishes correctly

Asparagus dishes should be eaten as fresh as possible. Even cooked asparagus only stays fresh to a very limited extent. If you store cooked asparagus for too long, bitter substances will develop.

If something is left over, do the following:

  • Pack the asparagus dish in a well-sealable tin. Alternatively, you can store asparagus sauce or asparagus soup in a small saucepan with a lid.
  • Store the asparagus dish at refrigerator temperature.
  • You should eat the asparagus dish within a day.
  • Reheat the dish fully before eating.
  • An exception is the asparagus soup, which stays fresh for up to two days.

Tip: If you know that you won’t finish your asparagus dish within a day, simply freeze the meal in portions.

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Food

Bake Papadam Yourself: Recipe for the Crispy Bread

Papadam is a typical accompaniment to Indian dishes. And the crusty bread also tastes great as a snack between meals. We reveal a simple recipe and the best way to serve the bread.

Papadam is a light, crusty bread that is served with curry, dal and various dips in India. You can often find it under the spellings Poppadom or Poppadam. The dough for the thin flatbread is made from a few ingredients and then fried briefly in a pan. Traditionally, papadam is mixed with urd bean flour. However, you can only find this in a well-stocked specialist shop. Here we use chickpea flour as an alternative.

When choosing your ingredients, make sure they come from organic farming. In this way you avoid residues of chemical-synthetic pesticides on and in your food. This protects health, biodiversity and the environment. We can particularly recommend the organic seals from Demeter, Bioland and Naturland, as they follow stricter criteria than the EU organic seal.

Also, buy locally sourced products whenever possible. Indian dishes are usually cooked with exotic spices. Choose a locally grown version whenever possible, and only use imported spices occasionally.

Bake papadam yourself: This is how you succeed

Ingredients:

320 g chickpea flour
1 pinch(s) of salt
1 pinch(s) of pepper
1 pinch(s) cumin
1 clove(s) garlic
125 ml water
200 ml frying oil

Directions:

In a large bowl, combine the chickpea flour, salt, pepper, and cumin.
Peel the garlic and chop it very finely. Mix the garlic into the flour as well.
Gradually add the water. This forms an evenly firm dough.
Form small balls about an inch in diameter.
Roll out the balls into very flat cakes.
Heat the frying oil in a frying pan.
Add the papadams one by one to the hot oil and fry them for about a minute on each side.

Tip: spread out a cloth that can get greasy on the work surface. Place an oven rack or wire rack on the kitchen towel. Then, after frying, place the papadams on the rack to drain.

Serve papadam: That goes with the bread

Serve the papadams as an accompaniment to a main course or as a snack between meals. These recipe suggestions go particularly well with the crispy flatbread:

  • Cook a delicious vegetable curry with regional ingredients or the simple chickpea curry and serve with the papadam.
  • The Palak Paneer is classic Indian: a curry recipe with spinach and cream cheese.
  • Also try a dal as a main course. Tip: Alternatively, use chickpeas to create a Chana Dal.
  • If you want it quick and easy, opt for plain curry rice with the papadam.
  • Serve your papadam with dips as a snack between meals or as an appetizer. Dips with an exotic touch, such as the date dip, onion chutney or zucchini chutney, are particularly delicious.

You can store the fried papadams in an airtight box for a few days.

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Food

Garlic Confit: Recipe for Long-lasting Garlic

Garlic confit is a method that significantly extends the shelf life of garlic. Here you will find a simple recipe for the aromatic oil bulbs.

Confit is a good way to preserve garlic and prepare it for further processing. Making garlic confit yourself is also very easy and only takes a few minutes.

When buying garlic, look for organic quality if possible. You are supporting ecologically more sustainable agriculture that treats the earth’s natural resources with care. We particularly recommend the organic seals from Demeter, Bioland, and Naturland, as they set stricter criteria than the EU organic seal.

By the way: Even without processing it into confit, you can significantly extend the shelf life of garlic by storing it well. In another article, we show you how to store garlic properly.

Make garlic confit yourself: Here’s how

Ingredients:

3 bulbs of garlic
300 ml rapeseed oil

Directions:

Peel the garlic cloves. This is particularly easy with our tips for peeling garlic.
Place the garlic cloves in a small saucepan. Add the canola oil so that all the cloves are completely covered.
Heat the oil at low temperature. Let the garlic simmer in the warm to hot oil for 45 minutes or until the cloves are soft and lightly browned.
Then put the garlic cloves in a sufficiently large and sterilized screw-top jar and pour in enough oil to completely cover them. Complete!

Garlic confit: shelf life and further processing

Covered with enough rapeseed oil, the garlic confit will keep in the fridge for up to six months.

You can use both the preserved garlic and the oil for a variety of recipes:

Toum: Vegan Garlic Sauce Recipe
Aubergine Soup with Garlic and Herbs: A plant-based recipe
Skordalia: Greek Potato Garlic Cream Recipe
Garlic Potatoes: A recipe for the hearty side dish

You can simply process the cloves like fresh garlic. They taste a little milder than the fresh version. Garlic confit oil is good for adding a savory flavor to dishes.

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Food

5 Uses for Food Grade Cream Chargers

Did you know that food-grade cream chargers can be used for more than just whipping your favorite dessert? You can also use them for:

  • Filling Cannoli shells
  • Cleaning funnels
  • Making meringue pies and more

This post will provide different product uses to show how versatile they are. Read on to find out.

Filling Cannoli Shells

A popular use for food-grade cream chargers is filling cannoli shells. If you have ever tried to fill them yourself, it can be tough not to break the delicate pastry shell. Food-grade cream chargers are great because they will hold up much better than a hand-held pastry bag or even an icing syringe. The best part is that they can be reused, so you do not have to worry about wasting cream.

Cleaning Funnels and Syringes

Food-grade cream chargers are great for cleaning funnels or even syringes. For example, if the tip of a funnel becomes clogged, there is no need to use a toothpick or other similar tool; charge the cream charger and use it to blow out the clog.

If you are using a syringe for dispensing icing or some other substance, food-grade cream chargers can be used to help get rid of any air bubbles that may develop in the device.

Make Meringue for Pies

Meringue is a delicious topping for pies made with either whipped cream or egg whites. If you want to make meringue using whipped cream, you need some food-grade cream chargers from Nangs Delivery and an airtight container.

To make the meringue, start by whipping the cream until it forms stiff peaks. Then, charge two cream chargers and add them to the whipped cream. Next, gently fold the charged cream into the whipped cream until fully incorporated.

Pipe Borders on Cakes

A simple way to dress up a cake is by piping a border around the edge. This can be done with either buttercream or royal icing and will add a touch of elegance to any dessert.

To pipe a border using buttercream, start by loading your pastry bag with the desired frosting color. Then, twist the top of the bag closed and insert the cream charger. Squeeze the bag until you have released the air, then charge it again. Next, pipe a thin line of frosting around the entire edge of the cake, and repeat until you have completed your border.

Adds Air to Batters

Food-grade cream chargers from Nangs Delivery can also be used to add air to batters. This is a great way to make lighter and fluffier cakes, as well as mousses and souffles.

To add air to a cake batter, start by charging two cream chargers and adding them to the bowl of your mixer. Next, turn on the mixer and beat the batter for about 30 seconds. Then, stop the mixer and fold in any additional ingredients. Repeat this process until the cake is ready to be baked.

In conclusion, food-grade cream chargers are great for whipping up desserts, filling cannoli shells, cleaning funnels and syringes, making meringue for pies, piping borders around cakes, or icing them with royal icing. They can also be used to add air to the cake batter.

Therefore, if you are looking for a versatile product that can help with all of your dessert-making needs, food-grade cream chargers from Nangs Delivery are a perfect choice. So what are you waiting for? Get baking.

 

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Food

Mushroom Salt for Seasoning: Do-it-yourself Recipe

Mushroom salt is versatile. It goes well with warm dishes, refines salads, or seasons your bread. We’ll tell you how to make it yourself with just three ingredients.

Mushroom salt is an interesting alternative to conventional table salt. The mushrooms give the salt an earthy, nutty note. It goes particularly well with vegetable dishes or salads, and the salt also tastes good on bread and butter.

Herb salt or chili salt are already known in many kitchens. With this mushroom salt you bring variety to your dishes. It is also a great gift for family and friends.

If you buy the ingredients, then pay attention to organic quality. Organic seals such as Demeter, Naturland, or Bioland are good indicators of ecologically sustainable cultivation. Choose the products from regional trade. This saves long transport routes and thus reduces the ecological footprint of your food.

Make mushroom salt yourself

WHO recommends eating salt in moderation. Therefore, use the mushroom salt carefully and use a salt substitute if necessary. Gomasio, Japanese sesame salt, is also suitable for this.

Ingredients:

  • 60 coarse salt
  • 60 g dried mushrooms of your choice
  • 1 teaspoon of colored peppercorns

Directions:

  • Place the mushrooms, salt, and peppercorns in a mortar or high-powered blender.
  • Grind the ingredients very finely.
  • Pour the finished mushroom salt into clean screw-top jars.

Tip: Store the mushroom salt airtight and protected from moisture. Then it can be kept practically indefinitely.

The mushroom salt consists of two main ingredients: mushrooms and salt. There are many different types of salt. In this recipe, we recommend using a fairly coarse one. Simply choose your favorite varieties for the mushrooms in this recipe. Dried porcini, oyster mushrooms or chanterelles taste particularly good.

You must dry the mushrooms before preparing the mushroom salt. You can find dried mushrooms in an organic supermarket or gourmet specialty store.

You can also collect or grow your own mushrooms. You should note a few things:

Wild mushrooms are in season in autumn. Then they grow in the forest and garden.
Choose local edible mushrooms for your recipe. In this way, you avoid high CO2 emissions due to long transport routes.
If you are collecting edible mushrooms, use mushroom identification tools.
Grow mushrooms yourself to be absolutely sure it’s the right kind.
Air or oven-dry the mushrooms. Then they have a long shelf life and you can use them for the mushroom salt.

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Cooking Tips

9 Important Tips for Slicing Fish

These tips will help you slice your fish without the hassle.

  1. Fish of all types is cut in portions, except for small ones, which are also directed to the whole form by heat treatment. Partial fish, cut into fillet layers and intended for cooking, are cut with skin and vertebral bone (or with skin and rib bones) in the transverse direction, starting from the head; while holding the knife at right angles to the fish.
  2. So that during cooking the fish does not deform, the skin on each piece is cut in two or three places.
  3. Fillet-cut small fish, intended for frying and passing, is cut obliquely, while holding the knife at an angle of 30 °, trying to make the pieces wider.
  4. For cooking and frying, portions can be cut from non-stick fish (round).
  5. After removing cartilage and skin, sturgeon fish, except sterlet, are cut, starting from the tail, into wide pieces.
  6. For hodgepodge, osetrovaya fish is cut into pieces weighing 20-30 g.
  7. In this case, first of all, they use the tail part left over from cutting the fish into portioned thin pieces.
  8. After cutting, the sturgeon pieces are scalded as described on the previous page and washed with cold water.
  9. A large sterlet is cut into portioned pieces after the removal of the beetles and the plating of the fish, or they are treated with a “ring”, or prepared entirely for heat treatment.
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Cooking Tips

10 Tips for Cooking Fish Cutlets

Do you like fish cakes? After our advice, they will definitely not leave you indifferent! 🙂

  1. For the cutlet mass, you can use any fresh or well-soaked salted fish that does not contain small bones.
  2. The most suitable fish for this purpose are cod, pike perch, haddock, catfish, pike, sea bass and burbot, motley catfish, fresh chum salmon.
  3. Fish for cutlet mass, cut into fillets without skin and bones, cut into pieces and pass through a meat grinder.
  4. Stale wheat bread soaked in milk or cold water (without a crust), salt, ground pepper are put into the resulting mass, everything is mixed well and then passed through a meat grinder for the second time.
  5. You can add raw pork fat, fat or butter to the cutlet mass from low-fat fish (50 – 100 g per 1 kg of pulp).
  6. When using raw lard and fat from the insides of the fish, it is passed through a meat grinder together with the fish; the butter is pre-softened and then mixed with the finished cutlet mass.
  7. If fat is not added to the cutlet mass from low-fat fish, then to increase the friability it is recommended to add chilled steamed fish passed through a meat grinder.
  8. To obtain a homogeneous consistency, the cutlet mass is thoroughly stirred.
  9. Cutlets, meatballs, meatballs, zrazy and rolls are prepared from the cutlet mass.
  10. For 1 kg of fish fillets, take 250 g of wheat bread from flour not lower than the first grade, 350 – 400 g of water or milk. 20 g salt, 1 g pepper.
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Cooking Tips

10 Interesting Tips for Cooking Delicious Fish

These tips are sure to help you cook the tastiest fish ever! 🙂

  1. The fish is easier to peel if the hard fins are cut off with scissors or a knife first.
  2. When boiling fish that smells like mud, you need to add a little spicy herbs and spices to the water.
  3. To prevent the fish from falling apart during frying, it must be salted 10-15 minutes before the start of heat treatment.
  4. Fish fried in breadcrumbs looks more appetizing than fish fried in flour, but inside it is not fried enough. Therefore, in order to bring the fish to full readiness, it is necessary to put it in a preheated oven for a short time.
  5. If the broth prepared for jellied fish turns out to be cloudy, it can be clarified with egg white. To do this, it is enough to pour the protein into the chilled broth, stir, heat to a boil and hold for 15 minutes over low heat. Then let it settle and carefully, without shaking, strain the broth through a napkin.
  6. Do not cook the fish over high heat: otherwise it will become tough, and the broth will become cloudy.
  7. The fish will be tastier if you fry it in a mixture of sunflower oil and butter (both equally). Do not cover the pan – and the pieces will be covered with a crispy appetizing crust.
  8. Herring will be very tender and juicy if, after cutting, it is soaked for 40 minutes in milk or in tea infusion.
  9. Boiled fish will be very tender if fresh milk is poured into boiling water.
  10. Fish fried in foil is very tasty and juicy. The fish should be peeled, washed, salt, spices, wrapped in foil and placed in a preheated oven.
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Cooking Tips

21 Tips for Cooking Fried Fish

It is rare to meet a person who does not like fried fish. Thanks to our tips, you can cook fish fast, tasty and hassle-free!

  1. Fish is fried, sprinkled with salt, pepper and breaded in wheat flour.
  2. Products from the cutlet mass are also breaded in silt breadcrumbs in white breading before frying.
  3. To give the fish a more delicate flavor, you can moisten it with cold milk before breeding.
  4. Put prepared fish in a frying pan or baking sheet with well-heated fat and fry on the stove until a crispy crust forms on both sides.
  5. If the portioned pieces of fish have not been fried during the formation of the crust, they are placed in the oven for 5-7 minutes.
  6. You can fry fish in vegetable lard, hydro fat, ghee or vegetable oil.
  7. From vegetable fats the best for frying fish in this way are sunflower oil, olive oil and refined cottonseed oil.
  8. Can be used for frying fish and melted pork lard.
  9. Beef and lamb fat for frying fish in this way is usually not used, since these fats are not in harmony with the taste of the fish.
  10. The total duration of frying portions of fish is 10 – 15 minutes.
  11. Deep-fried fish is mainly fried, cut into fillets with skin or bey skin and without rib bones. The exception is small fish (navaga, smelt, hamsa, etc.), which are fried whole.
  12. Before frying, fish is breaded in flour, moistened in an egg and breaded in breadcrumbs or white breading.
  13. For deep fat, you can use vegetable oil (sunflower, cottonseed), vegetable lard, hydro fat.
  14. The best fat for deep-frying fish is a mixture of 60% hydro-fat and 40% vegetable oil, 1 since such a fat does not change its chemical composition when heated to a high temperature, as a result of which, when frying it, chad is formed, and fried products are of higher quality.
  15. The ratio of fat and simultaneously fried product in it must be at least 2: 1; the best ratio is 4: 1.
  16. Before frying, the fat is heated to a temperature of 170 -180 °.
  17. Breaded fish is dipped into the heated fat and fried until golden brown.
  18. The fried fish is quickly removed from the deep fat, transferred to a dry baking sheet or frying pan and, if the fish has not reached readiness, put it in the oven.
  19. The fish is deep-fried for 3 to 5 minutes and cooked in an oven for 5 to 7 minutes.
  20. After three to four frying times, the fat sometimes needs to be filtered through a metal sieve, as the charred particles of the breading left over from previous frying impairs the appearance of the fried fish.
  21. It is recommended to fry the fish just before serving it to the consumer.
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