Breaking
FoodNerdy Recipes Management System
Tag

Hot

Browsing
Food

Summer Recipes: Light Dishes Suitable for Hot Weather

Summer recipes should be easy to digest and quick to prepare. We’ll give you a few inspirations and tips for dishes that taste great even when it’s hot.

As beautiful as summer and sunshine are, heat can also put a strain on the body: Our circulation and metabolism suffer as a result. For summer recipes, we intuitively use foods and dishes that are easily digestible and do not weigh us down. So the body does not have to do heavy digestion work as well.

Fruits and vegetables that contain a lot of water, such as cucumbers, tomatoes, radishes, lettuce and watermelon, are well suited for a hot diet. They have a refreshing effect, quench thirst and do not burden the circulation and metabolism.

Even if we often lose our appetite when it is hot, it is still advisable to eat regularly, but in smaller portions. If you fast at lunchtime due to the heat and help yourself to a lot at the barbecue buffet in the evening, you have to expect the food to hit your stomach: You may quickly feel unwell, heavy and tired. To avoid this, we have put together some easy summer recipes for all times of the day.

Tip: We recommend that you use organic ingredients and, if possible, seasonal and regional products for all recipes. They are not contaminated with pesticides and cause fewer CO2 emissions thanks to shorter transport routes.

Summer recipes: tips for a light breakfast in the heat

Even on a summer morning, breakfast shouldn’t be skipped. It provides you with the necessary energy for a day that can be particularly exhausting and sweaty due to the heat.

Inspiration for a quick summer breakfast:

Organic yoghurt (or plant-based yoghurt alternative) with homemade muesli and fresh fruit. Here you will find a recipe for homemade vegan yoghurt.
Homemade smoothie bowls with nutrient-rich and filling toppings like hemp seeds, roasted buckwheat, nuts and seeds.

Coconut overnight oats: Summer recipe for a fresh breakfast

Overnight oats are cereal flakes soaked in milk (or plant-based milk alternatives) overnight, which you can top with fresh fruit and granola in the morning. You can also easily prepare and transport them in sealable jars. So you can enjoy your breakfast outside when the temperatures are still cool – for example in a park.

For one portion of coconut overnight oats you need the following ingredients:

60 g oat flakes (or a mixture of oat, spelled and millet flakes)
2 tbsp ground flaxseeds
250 g coconut yoghurt
100 ml coconut milk (or other creamy plant-based “milk”, e.g. homemade almond milk)
20 g grated coconut
2 tsp maple syrup, honey or fruit juice of your choice (optional)
Also: a lockable jar

How to prepare overnight oats:

The night before, mix the rolled oats with the flaxseed, yoghurt, milk, grated coconut and, if necessary, the maple syrup, honey or juice.
Put everything in a sealable jar and put it in the fridge overnight.
The next morning you can refine the overnight oats with other ingredients as you like.
For topping you can use anything you like:

Seasonal fruits, such as berries
nuts, seeds and kernels
muesli and granola

Summer light lunch recipes

When the heat is at its peak at midday and in the afternoon, you may want to take siestas rather than complaining about hearty food. Nevertheless, it is important that you also eat a small meal at lunchtime to give your body new energy. You can prepare these dishes, for example, and take them to work. So you can better endure the heat in the office.

Here are some inspirations for quick and light lunch dishes:

How about a cold, refreshing Spanish-style soup? Then try the tomato gazpacho soup – a classic summer recipe.
A salad is also quick to make – you can also vary it as you like. Nutrient-rich and yet easily digestible salads are, for example, millet salad, quinoa salad or lentil salad. You can cook the basis of millet, quinoa or lentils for several servings. So you don’t have to spend time at the stove every day when it’s hot.
Maybe just a vegetable salad is enough for you? Some farmer’s bread or potato bread goes well with it.

Easy lunch when it’s hot: summer rolls with tofu and peanut dip

Another quick and easy summer recipe: Asian summer rolls are made from wafer-thin round sheets of rice paper and are filled with lots of vegetables. Other suitable fillings include tofu, tempeh or glass noodles. There is also a peanut dip.

You need these ingredients for six summer rolls:

200 g dry glass noodles
50 g tofu (tip: make your own tofu)
1 tbsp oil
salt and pepper
1 tbsp soy sauce
1 carrot
40 grams of cucumber
a handful of lettuce, e.g. baby spinach
some (Thai) basil and coriander
6 rice paper sheets
For the peanut dip:

1 thumb-sized piece of ginger
1 clove of garlic
2 tbsp soy sauce
2 tbsp maple syrup
the juice of a lime
85 g peanut butter
30ml of water
How to prepare the summer rolls:

Prepare the dip: peel the ginger and garlic. Chop the garlic and ginger in a blender. Add the remaining ingredients and mix everything together. If you like your dip more liquid, you can add more water. Alternatively, you can chop the garlic and ginger with a knife and mix the dip with a whisk.
Cook the glass noodles according to package instructions and drain.
Prepare the tofu: Cut 50 grams of tofu from the long side of a piece of tofu. Cut the small 50 gram piece into six long tofu strips. Fry the tofu in oil until all sides are golden brown. Now season the tofu with salt and pepper. Optionally, you can also use chilli, curry powder or other spices. Finally, deglaze the tofu with the soy sauce. Turn the tofu in the pan until all sides have gotten some of the soy sauce.
Prepare the vegetables: peel the carrot and cut it into thin strips. Wash the cucumber well and cut it, including the skin, into thin strips. Wash the lettuce and pat dry. Wash and roughly chop the basil and cilantro.
Now take a large pan and fill it with warm water (about an inch high). Prepare a large cutting board or plate to fill the rolls on.
Soak the rice paper: Take a sheet of rice paper and put it in the warm water for a maximum of one minute. Take it out and put it on your pad.
Now you can fill the rice paper. First put some lettuce in the middle of the rice paper. This is followed by the vegetables, tofu, glass noodles and herbs (in whatever order you like). Finally, you can put a dollop of the sauce on top of the filling.
Fold the summer rolls: Fold in the side edges of the paper slightly above the filling. Then, gently but firmly, roll the paper up from the bottom up. It might take a bit of practice to avoid tearing the paper. If you want to be on the safe side, you can just use two sheets of rice paper.
You can now sprinkle the finished rolls with sesame seeds.

Summer Light Dinner Recipe: Tomato Basil Hummus

What’s better than a long, warm summer evening sharing food with friends? A large bowl of hummus in which to dip veggie sticks and dip fresh flatbread is perfect for the occasion. There are also olives and other antipasti.

Tomato basil hummus recipe

For 15 servings of hummus you will need:

125 grams of sun-dried tomatoes
425 g canned chickpeas
2 1/2 tbsp olive oil
5 tbsp tahini
2 1/2 tbsp lemon juice
2 1/2 tsp cumin
salt to taste
20 grams of basil
Tip: Alternatively, dried chickpeas are also available in stores. First, let them soak in water overnight. Then you have to cook the chickpeas before you can make hummus out of them.

How to prepare the hummus:

Pour hot water over the tomatoes and let them soak for ten minutes. Then drain and let them drain. (You can keep the drained water in the fridge and use it to cook pasta the next day, for example).
Cut the tomatoes into small pieces.
Rinse the chickpeas.
Add the chickpeas to the blender along with the tomatoes, olive oil, tahini, 120 milliliters of water (more if the mixture is too thick), lemon juice, cumin and salt and puree until smooth.
Wash the basil, shake dry and finely chop. Mix it in with the hummus.
Serve the hummus in a bowl. You can garnish it beforehand with olive oil, olives and roasted seeds.
Add the hummus:

You can of course spoon the hummus pure. But this summer recipe tastes even better if you add side dishes. For example:

Flatbread or Arabic bread. Just add a few spoonfuls of hummus and add any other ingredients you like.
Pickled olives, pickled vegetables or homemade antipasti
Balsamic Onions
Vegetable sticks, for example carrots, celery, peppers or cucumbers
Lettuce leaves: You can fill these with the hummus and other toppings.

Keep Reading
By
Food

Hot Thing!

Horseradish can be more than spicy

The History of Horseradish

Horseradish, which is also called horseradish in some German-speaking areas, originally comes from south-eastern Europe. There are various theories as to how it got its name and whether it actually has anything to do with the “sea” or the Slavic. The fact is that it was already known in antiquity, in the Middle Ages in Europe it was a much-appreciated plant with healing powers, and in the 13th-century people were well aware of the healing effects of horseradish. It could not be missing in any monastery garden, since at the beginning of its career it was seen more as a medicine than as a spice.

Styria in particular has been a traditional horseradish growing region since 1850. With around 380 hectares, Southeast Styria is the largest contiguous horseradish growing area in Europe and produced around 3,000 tons of Styrian horseradish in 2017.

Horseradish is healthy!

Today we know what makes horseradish healthy. Its high vitamin C content (177 mg/100 mg horseradish) even trumps that of lemon (only 53 mg/100 mg; source: LK Steiermark)! Especially in the cold season, 1 tablespoon of grated horseradish a day is said to protect against colds. If the viruses have already been able to strike, a horseradish pad on clogged sinuses, for example, helps.

In addition, the miracle root is said to help with coughs, rheumatism, gout, high blood fat levels, insect bites, and nerve pain and promote both digestion and kidney activity.

The ingredients in the horseradish are to blame when tears well up in our eyes. This is where the mustard glycosides in horseradish come into play. Together with vitamin C, vitamin B1, B2, and B6 and minerals such as potassium, calcium, iron, magnesium, and phosphorus, the so-called mustard oils ensure the antibacterial effect of horseradish. It is also called the “penicillin of the garden”.

Styrian horseradish PGI

Since 2009, Styrian horseradish has been allowed to bear the seal of quality of the European protection of origin and is called “Styrian horseradish g.g.A.”. possibly a logo??? But what makes the Styrian horseradish so special? – It must be due to the loving care of the Styrian horseradish farmers. A proverb says: “Styrian horseradish wants to see its master every day.” The careful nurturing and care of this plant involves 800 working hours per hectare of cultivation area. Only the Styrian horseradish is placed in the ground in spring, which means that the horseradish root is planted horizontally in the ground.

From the end of May, the horseradish roots that have grown from this are lifted by the farmers, i.e. taken out of the ground, and the side shoots of the roots are removed by hand before the horseradish is allowed to go back into the ground – horizontally, of course! The horseradish root becomes a strong stick and the horseradish head becomes particularly thick! “A curved, strong head is the hallmark of Styrian horseradish,” says Martin Kern, chairman of the Styrian horseradish farmers.

Styrian horseradish is “matured”, i.e. harvested, twice a year: the first half in November, the second half in March. Styrian soil is the best storage place for the wonderful root. Styrian horseradish is available all year round.

Extra tip: This is how you avoid burning eyes when tearing horseradish!

Connoisseurs agree that horseradish is worth every tear shed in its preparation. However, that doesn’t have to be the case! Just take a sip of water in your mouth when tearing the horseradish! This keeps us from crying. Sounds banal, but it actually works! Try it!

You’ve to whet your appetite for horseradish. Then try one of our Styrian horseradish recipes!

Keep Reading
By
Food

Cold Brew – Cold Coffee Enjoyment for Hot Summer Days

One or the other coffee lover has heard the name of the drink before: cold brew coffee. Its fame and popularity has grown over the years. Especially in the warm summer months, the cold coffee drink regularly finds its way into many households. It is not only refreshing but also offers a great advantage: once prepared, the concentrate can be kept for up to 10 days. Another advantage: you don’t need any expensive accessories to enjoy cold coffee, because a Chemex, a hand filter or a coffee maker or French press are completely sufficient. Those who like to experiment with their coffee have plenty of opportunities to adapt the drink to their individual taste.

What is cold brew coffee and where does it come from?

Anyone who now thinks that cold brew coffee is a completely new invention is wrong. Because the cold coffee originally comes from Japan and is also called “Kyoto coffee”. It was introduced there in the 17th century by Dutch traders who had no way of preparing it with hot water during their travels.

In addition, it is well suited for travel due to its durability. Nevertheless, the way of preparing cold coffee only gained attention again a few years ago and triggered a real hype in some countries. Some coffee chains have already included the trendy coffee drink in their coffee range. In addition to the coffee maker or the French press, the Chemex and the hand filter, there are now also special accessories especially for cold coffee preparation.

Can I also prepare cold brew coffee at home with the French press?

The preparation of this aromatic refreshment is extremely simple and can easily be replicated at home. However, you need one thing above all: sufficient time. If you just want to prepare a coffee for your visit, you should use the filter coffee machine. Because the preparation can take up to 12 hours – sometimes even longer.

To make cold brew coffee you need:

A glass or container with a lid – a French press also works
Freshly ground coffee
Cold water (if you want, you can filter it first)
a filter option (fine sieve, coffee filter, Chemex or stamp of the coffee maker or French press)

And then it can start:

For cold brew coffee, you must first grind the coffee coarsely, preferably a little coarser than when preparing it in a coffee maker or French press. About 150 – 200 g of coffee powder are used for 1 liter of water. The amount of coffee depends on the type of coffee and your personal taste.

Put the ground coffee in the jar, pour in the cold water, stir once and then close the lid. Now let the whole thing steep at room temperature for 8 – 12 hours without stirring again.

If you use a French press for the cold brew, you can now press down the press plunger. Even if the coffee powder is now held on the ground, there will still be particles in the coffee. It is therefore advisable to filter the coffee concentrate again with a hand filter, a chemex or otherwise. If you do not use a coffee maker but a glass, you can now also filter the coffee concentrate.

Now you can put one part of the concentrate in a glass and dilute it with one or two parts of water. Try out your personal cold brew recipe and test how strong or mild you would like to enjoy your coffee. You can add ice cubes. You can put the remaining concentrate in the fridge and use it within the next few days.

Special features of cold brew coffee

During the entire process, the coffee is not heated and does not come into contact with heat. The preparation takes place exclusively at room temperature.
The coffee concentrate can be stored in the refrigerator for approx. 14 days. If you would like to enjoy a refreshing cold drink, you can always take small amounts.
Depending on taste, the concentrate can be diluted with water. In addition, ice cubes, ice cream or other ingredients can be added. There are no limits to the fantasies.
No special accessories are required for the preparation. A glass with a lid or a French press and a filter option are sufficient.
The preparation can take up to 24 hours, depending on your own taste.
Compared to conventional coffee, cold brew coffee has less acid and is therefore a stomach-friendly alternative to filter coffee.

Cold Brew Coffee vs. Ice Brew Coffee

Ice brew coffee is normal coffee that, unlike cold brew coffee, is boiled and cooled down with the help of ice cubes during the brewing process. A portafilter machine or a simple filter is best suited for the preparation. Through contact with the ice, the coffee is immediately cooled down again and the bitter substances are also removed from the drink. The Ice Brew coffee tastes wonderfully fruity and summery like a fresh and hot brewed coffee. Ice brew coffee can be refined with vanilla ice cream, especially on hot summer days. Our tip: Because of the melt water, divide the amount of water into 50% liquid and 50% ice when preparing. It tastes perfect!

Conclusion: it is worth trying out the trend

If you have a French press at home, you should definitely try the trend drink cold brew, but you can also do without it. Simply pull a freshly ground coffee from the coffee machine and off you go.

Keep Reading
By
Food

Vegan Hot Dogs: Carrot Dogs Recipe

You can easily make vegan hot dogs yourself. In this recipe, we show you how to make carrot dogs using carrots and other ingredients.

Vegan hot dogs

These Carrot Dogs consist of a carrot sausage that is cooked, marinated and fried. The bun for the vegan hot dog consists of spelled yeast dough.

You can also buy ready-made hot dog buns from the grocery store. However, home-baked rolls are usually less processed and therefore healthier. They also have lower CO2 emissions.

Tip: You can use the preparation time optimally by preparing the carrots while the yeast dough is resting.

Ingredients:

600 g spelled flour (type 630)
350 ml warm water
1 tsp salt
1 tablespoon oil 1 cube fresh yeast

Directions:

Weigh all the ingredients and put them in a bowl. Crumble the yeast into small pieces so that the yeast is evenly distributed.
Knead the yeast dough for five to seven minutes. If the dough is still sticking to your fingers, you can add a tablespoon or two of flour.
Cover the dough in the bowl with a towel and let it rise in a warm place for 45 minutes.

After the resting time, the yeast dough should have doubled in size. Knead it well again and divide it into six equal pieces. Then form the individual pieces into small oblong buns.
Then place the buns on a baking sheet and cover the whole thing again with a cloth. Now let the yeast buns rise for another 30 minutes.
Put the baking tray in the oven and turn it on at 200 degrees convection. You don’t need to preheat the oven for this recipe.
Bake the buns for 20 minutes and then let them cool. To check if the buns are done baking, you can tap the bottom. When a hollow sound is heard, they’re done.

Cook the carrot for the vegan hot dogs

Now only the vegan carrot sausages are missing so that the Carrot Dogs are ready. You can prep them while the buns are rising or baking, saving you time.

Ingredients:

6carrots
1 tbsp vegetable broth
10 tbsp soy sauce
1 tbsp apple cider vinegar
2 tbsp smoked paprika
2 tbsp hot peppers
2 piece ginger (thumb size)
2 clove(s) garlic
3 tbsp oil
600 ml water
1 pack(s)Hot Dog Pickles
6 tablespoons roasted onions
3 EL mustard
4 ELKetchup

Directions:

First peel the carrots and put them in a saucepan.

Add 500 milliliters of water for each tablespoon of vegetable stock to the saucepan with the carrots. Turn on the stove and bring the water to a boil.
Cook the carrots for about 10 to 15 minutes. As a test, you can try to carefully poke a fork into the carrot. If you can stick a fork through the carrot, the carrots are done.
Drain the hot water and leave the carrots in the pot.

Cut the garlic cloves and ginger into small pieces. Now mix all the other ingredients for the marinade together.

Then pour all the ingredients over the carrots and add another 100 milliliters of water.
Leave the carrots in the spice marinade for an hour.
Then take the individual carrots out of the pot and put them in a pan.
Fry the carrots in the pan over high heat for about 10 minutes. Turn them regularly so they don’t burn.
Finally, remove the carrots from the pan.

Complete vegan hot dogs

Now you can fill and serve the vegan hot dogs. To do this, cut the buns lengthwise and top them with the cucumbers. Then place the carrot in the hot dog bun and top with homemade ketchup and mustard, if you like. Finally, sprinkle the fried onions on the finished vegan hot dog.

Keep Reading
By
Food

Gochujang: This is How You Use the Hot Spice Paste

Gochujang is an important ingredient in Korean cuisine. We present you a simple and quick pasta recipe that you can prepare with the spice paste.

Gochujang is a fermented spice paste that originated in Korean cuisine. It is made from red chilli powder, ground glutinous rice, ground fermented soybeans and salt. In the next section, we will introduce you to an easy and quick recipe for udon noodles with a gochujang sauce.

It is best to use organic ingredients for the recipe. In this way you support sustainable agriculture that does not use chemical-synthetic pesticides and thus protects the environment and your health. With mushrooms and onions, you can also make sure to use products from your region. In this way you avoid long transport routes and improve the climate balance of the dish.

Udon noodles with gochujang

Ingredients:

200 gUdon noodles
200g tofu
200 gmushrooms 1 onion 2 spring onions
2 tsp sesame oil
2 tspGochujang
2 tsp soy sauce
2 teaspoons sesame

Directions:

Boil water with a little salt and cook the udon noodles according to the instructions on the packet. Drain the noodles, reserving some water.
Dice the tofu and slice the mushrooms. Cut the onion into fine cubes.
Thinly slice the spring onions and set aside. They are intended for the set.
Heat the sesame oil in a pan and fry the tofu in it.
Add the onion and mushrooms to the pan and sauté them as well.
Add the noodles and let them sauté briefly.
Add the soy sauce and gochujang to the noodles and mix thoroughly. If the dish seems too dry for you, you can add some pasta water.
Roast the sesame seeds in a small pan without fat.
Arrange the noodles on plates and sprinkle with the spring onions and sesame seeds.

You can also use Chinese cabbage or pak choi instead of mushrooms. And if you like a particularly creamy sauce, you can add a teaspoon of (homemade) peanut butter.

How you can use gochujang as well

In addition to using it in a sauce, you can use gochujang for many other dishes:

Use gochujang to flavor soups and stews.
A classic Korean dish that requires gochujang is bibimbap. It consists of vegetables, rice, eggs, and optionally meat. You can replace all or part of the soy sauce and chilli paste in the bibimbap recipe with gochujang.
Another well-known dish made with gochujang is teokbokki. These are rice cakes in a spicy sauce. Gochujang is also a good seasoning for homemade kimchi.

Keep Reading
By
China

Can you explain the concept of “hot pot” in Chinese cuisine?

Introduction: Understanding Hot Pot in Chinese Cuisine

Hot pot is a popular Chinese cuisine that is enjoyed by people all over the world. It is a communal dish that involves cooking various ingredients in a simmering pot of broth placed at the center of the dining table. The dish is not only delicious but also an opportunity for socializing and bonding with family and friends.

History and Origins of Hot Pot in China

Hot pot has a long history in China. It is believed to have originated from the Mongolian nomads who used a similar style of cooking by placing a pot of boiling water over a fire and adding meat and vegetables. Over time, this cooking technique spread to other parts of China and became a popular dish in Sichuan, Yunnan, and Chongqing. Today, hot pot is enjoyed throughout China and has even gained popularity in other countries.

Types of Hot Pot and Regional Variations

There are several types of hot pot, each with its own unique taste and style. The most popular ones are the Sichuan-style hot pot, the Chongqing-style hot pot, and the Mongolian-style hot pot. Sichuan-style hot pot is characterized by its spicy and numbing flavor, while Chongqing-style hot pot is known for its fiery hotness. Mongolian-style hot pot is more mild and typically uses lamb as the main ingredient. There are also regional variations of hot pot that use different broths and ingredients based on local tastes and preferences.

Ingredients Used in Hot Pot and Their Significance

Hot pot can be made with a wide variety of ingredients, including meat, seafood, vegetables, mushrooms, and noodles. Each ingredient has its own significance and contributes to the dish’s overall flavor and nutritional value. Meat, for example, is a good source of protein, while vegetables provide essential vitamins and minerals. The broth used in hot pot is also an important ingredient and can be made from different types of meat, bones, and herbs depending on the region.

Preparation and Cooking Techniques for Hot Pot

The preparation and cooking techniques for hot pot are relatively simple. The ingredients are cut into small pieces and placed around the pot, which is filled with broth and heated on a portable stove. Once the broth begins to boil, the ingredients are added in a certain order to ensure even cooking. The cooked ingredients are then dipped in a sauce before being eaten.

Serving and Eating Hot Pot in Chinese Culture

Hot pot is typically served family-style, with everyone sharing one pot. It is a social meal that brings people together and encourages conversation and laughter. In Chinese culture, hot pot is also enjoyed during special occasions such as Chinese New Year and family gatherings.

Health Benefits and Nutritional Value of Hot Pot

Hot pot is a healthy meal that is packed with nutrients. It is a good source of protein, vitamins, and minerals, and can be made with low-fat broths and lean meats. Hot pot is also a good way to incorporate vegetables into your diet, as they are an important part of the dish. Additionally, the communal aspect of hot pot encourages portion control, making it a healthier option than individual meals.

Conclusion: Embracing the Hot Pot Tradition in Chinese Cuisine

Hot pot is a delicious and healthy dish that has been enjoyed in China for centuries. It is a communal meal that brings people together and encourages socializing and bonding. With its variety of ingredients and regional variations, hot pot is a dish that can be enjoyed by everyone. Embracing the hot pot tradition in Chinese cuisine is a great way to explore and appreciate the rich culinary heritage of China.

Keep Reading
By
United States of America

What is the significance of hamburgers and hot dogs in American cuisine?

Introduction: Defining American Cuisine

American cuisine is a melting pot of various cultural influences that have been shaped by the country’s history of immigration. It is marked by diversity in flavors, ingredients, and presentation. Despite this, there are certain foods that are quintessentially American, such as hamburgers and hot dogs.

A Brief History of Hamburgers and Hot Dogs in America

Hamburgers and hot dogs are two iconic foods that have a long history in American cuisine. The hamburger, which is made of ground beef patty placed between two buns, is believed to have originated in Germany in the early 19th century. It was brought to America by German immigrants and became popular in the United States by the 20th century. Hot dogs, on the other hand, have their roots in Europe, specifically in Vienna, Austria. They were introduced in the United States in the late 1800s by German immigrants.

Significance of Hamburgers and Hot Dogs in American Life

Hamburgers and hot dogs are staples in American food culture and are commonly found at backyard barbecues, sports events, and fast-food chains. They are often associated with summer, family gatherings, and casual dining. These foods have become so ingrained in American life that they are considered comfort food and sources of national pride.

The Role of Hamburgers and Hot Dogs in American Culture

Hamburgers and hot dogs have played a significant role in American culture, pop culture, and literature. They represent the simplicity and accessibility of American cuisine and are often used to symbolize American identity. They also represent freedom, individualism, and the ability to enjoy life. In films, books, and TV shows, hamburgers and hot dogs are often depicted as a symbol of Americana.

Hamburgers and Hot Dogs at National Celebrations

Hamburgers and hot dogs have become synonymous with national celebrations such as Independence Day and Memorial Day. These foods are often served at large outdoor gatherings and are viewed as a way to celebrate American culture and history. They are also associated with sporting events and are often served at baseball games.

Conclusion: Hamburgers and Hot Dogs as American Icons

In conclusion, hamburgers and hot dogs are more than just food in American cuisine; they are icons that represent American culture, history, and identity. They have played a significant role in shaping the national identity and have become symbols of American freedom and individualism. From fast-food chains to backyard barbecues, hamburgers and hot dogs have become a beloved part of American life.

Keep Reading
By
Australia

Tim Tam Slam: Enjoy Tim Tam biscuits by biting off opposite corners and using them as a straw to drink coffee or hot chocolate.

What is the Tim Tam Slam?

The Tim Tam Slam is a popular way to enjoy Tim Tam biscuits by using them as a straw to drink coffee or hot chocolate. Tim Tam biscuits are a popular Australian biscuit made of two layers of chocolate malted biscuit, separated by a light chocolate cream filling, and coated in a thin layer of chocolate. The Tim Tam Slam adds a fun twist to enjoying this iconic Australian snack.

The Tim Tam Slam has become a cultural icon in Australia and is enjoyed by people of all ages. It is a fun way to enjoy a hot beverage and a biscuit at the same time. The Tim Tam Slam is a unique experience that has made its way around the world, with many people from different countries now enjoying this Australian tradition.

How to do the Tim Tam Slam

To do the Tim Tam Slam, you will need a Tim Tam biscuit and a hot beverage such as coffee or hot chocolate. First, bite off a small piece from opposite corners of the Tim Tam biscuit, making sure not to bite off too much. Then, place one corner of the biscuit into the hot beverage and use the other corner as a straw. Suck the hot beverage through the Tim Tam like a straw until you can feel the biscuit starting to melt. Once the biscuit starts to melt, quickly place the whole Tim Tam into your mouth and enjoy the delicious combination of hot beverage and melted chocolate biscuit.

Tips and Variations for the Tim Tam Slam

To get the most out of your Tim Tam Slam, it’s important to use a hot beverage that is not too hot, as this may cause the biscuit to disintegrate too quickly. It’s also important to choose the right type of Tim Tam biscuit, as some varieties may not work as well for the Tim Tam Slam. The original Tim Tam biscuit is the best choice for the Tim Tam Slam, as it has the perfect texture and taste for the experience.

If you want to mix things up, you can try variations of the Tim Tam Slam. For example, you can try using different types of hot beverages, such as tea or hot chocolate with marshmallows. You can also try using different types of Tim Tam biscuits, such as the white chocolate or dark chocolate varieties. The Tim Tam Slam is a fun and delicious way to enjoy a hot beverage and a biscuit, so get creative and give it a try!

Keep Reading
By
Food

Hot Tip for Connoisseurs: Pan Pasta

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!

Keep Reading
By
Food

Use Pure Cocoa for Hot Chocolate

When it’s freezing cold outside, hot cocoa warms body and soul. For an intense chocolaty taste, those with a sweet tooth should reach for pure cocoa and stir it into their hot chocolate.

Pure cocoa for hot chocolate

Many use instant cocoa powder for their cocoa drink. But this often contains added sugar and not only tastes pretty sweet but also provides more calories. However, the more figure-friendly and delicious variant is the one with pure cocoa.

If the pure cocoa powder is used for hot chocolate, the drink scores with valuable ingredients such as magnesium, potassium, and iron. It is also rich in protein and contains fiber. The slightly bitter taste of the cocoa can be neutralized by the protein and fat in the milk – a dash of honey will delight those with a sweet tooth.

Prepare properly

The hot chocolate will be perfect if the milk is only heated to medium and not boiled. If you keep stirring, you prevent the formation of milky skin. Just one tablespoon of pure cocoa provides half a liter of milk with an intense chocolaty taste.

Keep Reading
By