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So Easy and So Delicious: Make Your Own Marinades

Who does not know that? No matter how tasty the names of the marinades for packaged grilled meat from the supermarket sound, somehow the end product from the grill always tastes suspiciously similar. Whether “hearty summer herbs” or “smoky barbecue” – in the end, it honestly tastes like glutamate, paprika powder, and garlic.

Our hearty and aromatic homemade marinades transform conventional meat, fish, vegetables, or tofu into an incomparable treat in no time at all.

Our recommendations for an ideal preparation

For a perfect result, it is important to note that the pickling time varies depending on the dish.

  • Poultry, pork, and thin slices of beef should rest in the marinade for about four to eight hours,
    and large cuts of pork and beef should be allowed to marinate for up to 12 hours.
  • Fish fillets, on the other hand, should only be marinated for about an hour – otherwise, the tender fish flesh will be too tender and the flavor too strong.
  • By pickling, the spices and acid penetrate deep into the food, making it more aromatic and tender.

Marinades should also not contain any salt, otherwise, they will draw liquid out of the food and the flavors will not take off as well.

Fruity-sweet whiskey marinade

With this hearty, spicy marinade, every fillet of beef or pork becomes a unique treat.

Ingredients for about 500 grams of meat:

  • 10 tbsp olive oil
  • 2 tablespoons whiskey of your choice
  • 1 tablespoon mustard, coarse, spiciness to taste
  • 1 tbsp mango chutney
  • 1 tbsp honey
  • 2 tbsp soy sauce
  • pepper

Preparation:

  1. Whisk together the cooking oil, whiskey, and soy sauce, then stir in the honey, mustard, and chutney until smooth. Season with pepper at the end if you like. Place the meat in the marinade in the refrigerator for approx. 8 hours so that it can absorb the marinade as best as possible. You should also make sure to dab the meat with paper towels before grilling to prevent liquid from dripping onto the embers.

Bay leaf and lime marinade

This unusual variant is particularly suitable for juicy fish fillets, as the lime juice makes the fish more tender and at the same time refines the aroma.

Ingredients for 4 servings:

  • ½ bunch of fresh thyme
  • 8 bay leaves
  • 5 tbsp olive oil
  • 2 limes (zest and juice)

Preparation:

Top the fish fillet with thyme and bay leaves. Whisk together the olive oil, grated zest, and lime juice and drizzle over. Let the whole thing rest for about 1 hour.

Asian marinade for spicy tofu steak

A detour to Asian cuisine is always worthwhile with this aromatic, spicy pickle. Ginger and garlic not only provide plenty of flavors but also keep the heart and blood vessels healthy.

Ingredients for 2 servings:

  • 5 tbsp soy sauce
  • 1 tbsp sesame oil
  • a few slices of ginger (optional)
  • 2 garlic cloves, lightly crushed
  • 1 teaspoon syrup (e.g. apple or rice syrup)
  • chili

Preparation:

Finely chop or crush the garlic cloves and ginger and then mix the soy sauce, sesame oil, and syrup with them. Marinate the tofu steak for about 10 minutes.

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Food

Make Your Own Ginger Ale

This is how you make delicious ginger ale and spicy-hot ginger syrup in your own kitchen.

Ginger ale is currently experiencing a real boom: For a long time there were only one or two varieties in the supermarket, but many new varieties are currently appearing on the market. What they have in common, unfortunately, is that they often contain a lot of sugar.

You save money, sugar, and additives when you make your own ginger ale. All you need is a little time for this simple recipe. Your homemade ginger ale will delight you!

Make your own ginger ale

The ingredients

  • 200 grams of sugar
  • ¼ tsp dry yeast
  • 2 – 3 tbsp finely grated ginger
  • Juice and zest of 2 organic limes
  • approx. 700 ml still water
  • possibly crushed ice or ice cubes

How to make your own ginger ale

  1. Using a funnel, pour the sugar and dry yeast into a plastic water bottle (750ml).
  2. Add the grated ginger, lime juice, and zest, and fill the bottle halfway with still water.
  3. Shake the mixture well and fill it up with still water to about 5 centimeters below the brim. Close the bottle and leave for 24 hours, preferably in the sun.
  4. The next day, put the bottle in the fridge and let it cool completely.
  5. To serve, fill into glasses with crushed ice. Pour the ginger ale into the glasses through a fine sieve and serve immediately.

Make ginger syrup yourself

Ginger syrup infused with mineral water is also delicious and refreshing. The syrup is also great for giving smoothies that certain kick of spiciness. In tea or hot water, the active ingredients extracted from the ginger root help to fight colds.

Ingredients

  • about 10 cm ginger root
  • 1/2 liter of water
  • 200 grams of brown sugar

How to make your own ginger syrup

  1. Wash the ginger under hot water and cut it with the peel into thin, fine strips.
  2. Heat the water in a saucepan and add the sugar and ginger strips.
  3. Let the whole thing simmer gently for at least three-quarters of an hour.
  4. Pour the syrup through a fine sieve into clean bottles or glasses while it is still hot. Once opened, the syrup will keep in the fridge for about a week.
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Food

Make Your Own Chocolate Cake with a Liquid Core

You will enchant your guests with this dessert: lukewarm chocolate cake with a liquid core… The interplay between a crunchy coating and delicately melting chocolate is very simple; it just needs some time to let the dough rest. We show you how it works.

The chocolate cake is aptly called “Lava Chocolate Cake” in English: The lukewarm chocolate erupts like a delicious volcanic eruption as soon as you prick the soft cake with a fork. Add a scoop of vanilla ice cream, whipped cream, or fresh berries and you have a dessert that just makes you happy.

A small challenge arises when baking the chocolate cake with a liquid core: finding the balance between too short (then the cake looks more like a mushy chocolate accident) and too long a baking time, which allows the chocolate volcano to dry up. In our recipe, the dough is chilled for a few hours so the core stays nice and liquid.

Make your own chocolate cake with a liquid core: the ingredients

For 10 cakes you need:

  • 150 grams of dark chocolate with 70 percent cocoa content
  • 6 eggs
  • 150 grams of butter
  • 150 grams of sugar
  • 100 grams of flour
  • also 1 muffin pan and parchment paper

Make a chocolate cake with a liquid core yourself: this is how it works

Chop the chocolate into small pieces. It is best to use a large, heavy kitchen knife and a wooden cutting board. Place the chopped chocolate in a bowl and melt the pieces over a bain-marie. When the chocolate mass is completely smooth, add the butter in small cubes. Leave over the water bath until the chocolate and butter form a smooth, homogeneous mixture.

In another bowl, beat the eggs and whisk them with the sugar using a hand mixer. Now the flour is sifted over the mass and stirred in. Add the slightly cooled chocolate-butter mixture and whisk until smooth. Now the chocolate dough has to rest in the fridge for at least five hours, preferably overnight.

After taking the batter out of the fridge, prepare the muffin tins by greasing them and placing a narrow strip of parchment paper in each, extending over the rim. You can use the ends of this strip to simply lift the cakes out of the molds after baking. Preheat the oven to 180 degrees.

Since the dough hardly rises during baking, you can fill the molds almost to the brim. Bake the cakes in the preheated oven for ten minutes. They’re done when the surface is no longer runny but still soft. After baking, leave the cakes in the tin for about a minute and then carefully lift them out using the parchment paper strip. Arrange on plates immediately, dust with a little icing sugar, garnish with ice cream, cream, or fruit and serve – bon appetit!

Make a chocolate cake with a liquid core yourself: variants

Peanut butter or Nutella junkie? Add a small teaspoon of your favorite sin to the muffin tin before baking. Smaller truffles also work well.

The perfect accompaniment to sauces: the tart-sweet aroma of the mango goes perfectly with the chocolate cake with a liquid core. For a quick mango sauce, puree the flesh of two ripe mangoes with 3 tablespoons of orange juice and arrange the cakes on a sauce dish. Passion fruit tastes great too!

Can it be a little sharper? Then add half a finely chopped chili pepper to the batter. The finely grated zest of an organic orange is also suitable for flavoring the cakes.

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Food

Make Way for the Pasta Express!

These uncomplicated pasta sauces will inspire you: Because they are prepared in no time and the ingredients can be bought on the way home from work.

Tuna and capers sauce with olives

Spontaneous visit in the evening? This tuna sauce is super handy because once you roughly chop the olives, onions, and tomatoes, it pretty much makes itself. Capers and tuna give the pasta sauce a full aroma even without a long simmer. The sauce mixed with pasta is simply placed in the pan on the table – and the quick, sociable dinner in the colors of Italy is ready!

The sauce pairs best with pasta shapes that absorb sauce well, such as conchiglie, penne rigate, and tagliatelle.

Mac and Cheese

Sometimes it just has to be pasta with cheese. For this quick mac and cheese recipe, refine a roux with aromatic cheese, toss the macaroni in it, and dinner for cloudy, uncomfortable autumn evenings is ready! If you like, you can bake the macaroni in the oven with grated cheese.

Creamed Spinach Cheese Sauce

It couldn’t be easier or faster! You don’t even need a pot for this pasta, because both the sauce and the pasta are cooked in the pan. The fried cappelletti gives the soft dish the necessary bite. Tortellini, farfalle, and fusilli also go great with the creamy spinach sauce.

Fast turkey bolognese

Like spaghetti bolognese, only lighter and faster: turkey strips provide a certain amount of content in the pasta sauce, but they don’t have to stew as long as with a classic bolognese. This aromatic and delicious pasta dish is on the table in just 20 minutes! In addition to spaghetti, ideal partners are penne and linguine.

Super-convenient Green Bean Pasta

Delicious, healthy and so practical! With this wholesome pasta dish, the beans are simply cooked in the pasta cooking water. If you have some time left, make the pesto for this dish yourself; Those in a hurry can use pesto from the jar. The great thing about the bean pasta is: It supplies the body with complex carbohydrates and keeps you full and satisfied for a long time. Apart from tagliatelle, all types of pasta that absorb sauce well, such as penne or fusilli, are suitable.

Aglio e olio molto rapido

It couldn’t be simpler: Pepperoni and chili give the classic pasta dish a tasty boost. Be sure to catch some pasta water, because it binds the hot garlic oil sauce.

Spaghetti is best for “Aglio e Olio”.

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Food

Muesli with a Difference: Make Your Own Breakfast Pizza

A glass of freshly squeezed orange juice, bread rolls fresh from the oven, and grainy muesli – this is how the day can start more often! Especially on the weekends, breakfast is enjoyed extensively and is something very special for many. The muesli variant in the form of a pizza provides a special kick in the morning: It is not only visually stunning but also provides the body with important nutrients. Here you can find all information about making your own breakfast pizza!

That’s the breakfast pizza

While the oat flakes usually swim in milk in the morning or dip in creamy yogurt, they form the nutritious base of breakfast pizza. The firm oatmeal base is spread with a portion of yogurt – either pureed with your favorite fruit or of course pure. There are no limits to your imagination when making your own breakfast pizza: Anything that tastes good can be used as a topping on the morning pizza, e.g. B. chopped nuts, fruits, seeds, or bee pollen.

That’s why the breakfast pizza is healthy

Oatmeal provides a lot of energy, and valuable fiber and keeps you full for a long time. They also score points with a high proportion of unsaturated fatty acids and magnesium, which e.g. boosts fat burning. The creamy yogurt provides calcium, which is good for teeth and bones. In addition, oat flakes and yogurt together form a great supplier of protein, because their combination increases the biological value.

Breakfast pizza: the recipe

To make your own breakfast pizza for four people you need:

  • 200 grams of rolled oats
  • 2 tbsp ground flaxseed
  • 300 g apple pulp
  • 200 grams of fruit
  • 200 grams of yogurt
  • 1 tbsp chia seeds

The preparation

  1. Preheat the oven to 175° degrees. Finely grind the rolled oats in a blender. Mix the ground flaxseed with six tablespoons of water and let it swell briefly. Thoroughly mix the oatmeal with the apple pulp and the flaxseed-water mixture with your hands.
  2. Place the finished dough on a baking tray lined with baking paper and shape it into a circle. Then place in the preheated oven and bake on the middle shelf for 20 minutes until golden brown. Then let it cool down.
  3. Wash your favorite fruit, deseed if necessary and chop. Pure half of the fruit together with the yogurt.
  4. Spread the fruit yogurt on the oatmeal base and garnish it with the remaining fruit and the chia seeds.
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Food

Make Your Own Fall Jam

Autumn is here and brings the leaves on the trees to shine in the brightest colors. Many autumn fruits and vegetables are also ready for harvest and appear colorful on trees, bushes, and in the fields. In order to be able to enjoy the delicious yield for a long time, canning is particularly suitable. That’s why here’s the latest do-it-yourself: make your own autumn jam!

Canning fruits and vegetables are super complicated and take forever? No way: Exactly the opposite is the case! Making fall jam yourself doesn’t take much longer than an hour and the effort is richly rewarded. The aromatic and colorful contents of the preserving jars drive away from the winter blues and sweeten the day. And best of all: Everyone can cook and enjoy their very own favorite autumn jam!

Sea Buckthorn Jam

The ingredients

For eight glasses of 250 ml each

  • 1 kg sea buckthorn berries
  • 100 ml orange juice
  • 500 g preserving sugar 2:1

The preparation

  1. Wash the sea buckthorn berries and cover with a little water in a pot and bring to a boil until the berries burst.
  2. Now pass through a sieve and weigh out the fruit pulp. Bring the preserving sugar and the orange juice to a boil in a saucepan and simmer for about four minutes.
  3. Now carry out the gelling test and fill it into the jam jars. Seal airtight and turn the lid upside down and leave to cool.

Pumpkin Lemon Jam

The ingredients

For eight glasses of 250 ml each

  • 1.2 kg Hokkaido pumpkin pulp
  • 1 kg preserving sugar 2:1
  • 3 unwaxed lemons
  • 600 ml orange juice
  • ginger to taste
  • 2 tsp vanilla sugar

The preparation

  1. Cut the flesh into small cubes, mix with the preserving sugar in a large saucepan and leave to stand for about 1 hour.
  2. Meanwhile, grate the zest from two lemons and squeeze the juice. Cut the third lemon into thin slices.
  3. Rinse the jars with hot water and drain them on a tea towel.
  4. Bring the pumpkin cubes to a boil with the lemon zest, juice, slices, and orange juice. Cook the mixture until the squash is soft and has set.
  5. Fill the jam into the screw-top jars, seal immediately and place on top of the cap. Do this until all the jam is filled. After about 5 minutes, the glasses can be turned upside down again.

Pear and ginger jam with cinnamon

The ingredients

For eight glasses of 250 ml each

  • 1.2 kg of pears
  • 4 tbsp lemon juice
  • 40 g ginger root
  • 1 kg preserving sugar 2:1
  • 2 sticks of cinnamon

The preparation

  1. Peel the pears, quarter, core, cut into small pieces and mix with the lemon juice. Then coarsely puree everything with a hand blender. Peel the ginger, cut it into small cubes and add it to the pear sauce.
  2. Weigh the pear puree and add the appropriate amount of preserving sugar and cinnamon sticks. Bring everything to a boil while stirring and let it simmer for about four minutes. Fish out the cinnamon sticks and fill the hot jam into the glasses.
  3. Immediately close the jars carefully, place them on the lids and leave to cool for about 15 minutes, then turn upside down and leave to cool.
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Food

Make Your Own Waffle Sandwich

What goes better with a Sunday afternoon than delicious warm waffles! The wonderfully sweet smell when baking attracts many a sweet tooth and increases the anticipation. But it’s not just simple waffles with different toppings that are served: now the waffle sandwich is conquering the kitchen tables!

That’s the waffle sandwich

Whether sweet or savory, square or savory: the waffle sandwich has something for every taste. Piled up between two waffles there is an extremely fine filling in the middle – and the homemade version is smarter too! Because only the baker alone decides which ingredients go into his basic dough.

The basic recipe

As a basis for the waffle sandwich, you can try out your own favorite recipe as well as new variants. The nut waffles made from wholemeal flour are ideal for the hearty among waffle fans. This variant scores with a lot of B vitamins and fiber that fill you up for a long time. Chocoholics get their money’s worth with sweet chocolate waffles, which provide a good portion of protein thanks to yogurt, milk, and quark. Of course, the basic recipe for delicious waffles is also pure enjoyment!

Once the Belgian or heart-shaped waffles are baked, it’s time to stack and fill them. EAT SMARTER presents the best variations!

Waffle sandwich for cuties

With apples

Ingredients:

  • 125 g apples (or another favorite fruit)
  • 150 grams of cream cheese
  • 2 tbsp honey
  • 2 tbsp tender oatmeal

Preparation:

  1. Wash, core, and finely dice the apple.
  2. Mix the pulp together with cream cheese, honey, and rolled oats.
  3. Spread the filling on the individual waffle pieces and stack them on top of each other.

With ice cream

Ingredients:

  • favorite ice cream

Preparation:

  1. Fill 1 scoop of ice cream between two warm waffles and enjoy! As an extra topping with hot cherries, the whole thing tastes twice as good.

Hearty waffle sandwich

With olive cream

Ingredients:

  • 25 g pitted olives
  • 2 sun-dried tomatoes
  • 90 g edible quark
  • 1 tbsp pesto
  • pepper

Preparation:

  1. Chop the olives and tomatoes.
  2. Mix the vegetables with the quark and the pesto.
  3. Season with pepper and fill the waffle sandwich.

With tomatoes and herbs

Ingredients:

  • 2 tomatoes
  • 4 lettuce leaves
  • 4 tablespoons yogurt
  • 1-2 garlic cloves (pressed)
  • 2 tbsp chopped basil
  • 2 tbsp chopped parsley

Preparation:

  1. Wash the tomatoes and lettuce leaves. Cut out the stalks of the tomatoes and dice the flesh.
  2. Mix the yogurt together with the pressed garlic and herbs.
  3. Now spread the herb dip on the waffles, then place the lettuce and tomatoes on top. If you like it even spicier, you can add a slice of bacon to your waffle sandwich.
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Food

Make Proats Yourself

After porridge and overnight oats, the next power breakfast is already on our list: Proats. The quick protein meal in the morning consists of the main components of oat flakes and quark, refined with your favorite fruits and nuts. Making Proats yourself is uncomplicated, delicious, and fills you up for a long time!

What are proats?

The name Proats is made up of the terms “proteins” and “oats” (Engl. oat flakes). Proats is similar in principle to the already known overnight oats. However, this variant is topped with an extra portion of proteins in the form of quark.

The protein and fiber-rich breakfast is quick to make yourself and is the ideal breakfast for morning grouches who don’t have time to make long breakfast preparations early in the morning and still want to start the day well-balanced and fit. Proats are prepared the day before and placed in the fridge overnight.

Proats are so delicious & healthy

After porridge and overnight oats come proats: we tested the trend breakfast in the EAT SMARTER editorial team and were all thrilled. Because the quark topping makes Proats taste a lot creamier than ordinary porridge.

The high protein content of the new breakfast trend provides the body with high-quality proteins that keep you full for a long time and prevent cravings – the latter also applies to oatmeal. The toppings in the form of fruit and nuts provide valuable vitamins and minerals. Here you can find out how to make delicious proats yourself.

Make proats yourself

Ingredients for two servings

  • 80 g tender oat flakes
  • 180 ml buttermilk
  • 1/2 organic lemon
  • 2 pinches of vanilla powder
  • 2 tsp honey
  • 250 g low-fat quark
  • 2 figs or other fruit of your choice
  • 2 tbsp brown almond butter
  • 1 sprig of mint

Preparation

  1. Place the oatmeal in a bowl with the buttermilk. Rinse the lemon in hot water, rub dry, grate some peel and squeeze out the juice. Add the lemon juice, vanilla powder, and honey to the bowl and mix well. Divide the oatmeal mixture into 2 glasses or screw-top jars. Add low-fat quark to the mixture and place covered in the fridge overnight.
  2. Clean, wash and slice the figs the next morning. Take the proats out of the fridge and stir gently. Divide the figs and almond butter between the glasses. Wash the mint, shake dry and pluck off the leaves. Serve
  3. Proats garnished with mint leaves and lemon zest.

Countless flavors

If you make the Proats yourself, you can refine them with many variations of toppings. Let your creativity and your preferences run free! Here are a few examples of our favorites:

  • Cinnamon + apple + toasted nuts
  • vanilla + blueberries
  • Vanilla + raspberries + toasted nuts
  • Vanilla + Plums + Almonds
  • cardamom + figs and/or dates
  • honey + banana
  • coconut + peach

Still, have an old jam jar handy? Then try it out and enjoy tomorrow morning! By the way: As an alternative to quark, you can also use skyr or Greek yogurt for an extra portion of protein.

Do you prefer overnight oats? Then try one of our recipes!

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Food

Make Your Own Vegan Pulled Pork Burgers from Jackfruit

The jackfruit is an insider tip for vegetarians and vegans because its pulp can be used unripe like chicken or pork! So it’s no wonder that the latest food trend takes advantage of this meaty quality. Making your own vegan pulled pork burgers from jackfruit is currently a hit with foodies! Here is the recipe for it.

That’s how healthy the “vegetable meat” is jackfruit

The unripe jackfruit, which can be up to one meter long and weigh up to ten kilograms, has a consistency that is very similar to that of chicken breast fillet, which is why they are a great meat substitute. Ripe fruits taste similar to a mixture of pineapple and banana – but the taste of the kernels is more reminiscent of chestnuts.

Jackfruit is particularly rich in nutritious starches, which explains why they play an important role in countries of origin such as Southeast Asia or Brazil as a staple food and as a substitute for rice. With 27 milligrams per 100 grams, tropical fruits contain a high proportion of calcium, which is particularly important for healthy bones and teeth.

The seeds of the jackfruit are also small power packs because they are full of vitamins from the B group, magnesium, iron, and sulfur.

The vegan pulled pork burger recipe

The ingredients:

For the fruity barbecue sauce:

  • 2 juice oranges
  • 1 pineapple (approx. 125 g pulp)
  • 2 small onions
  • 1 tbsp canola oil
  • 200ml ketchup
  • 4 tablespoons maple syrup
  • 2 tablespoons Worcestershire sauce
  • 2 dried chili peppers

For the burger:

  • 1 can of jackfruit pieces (from the Asian store, about 560 grams)
  • 2 shallots
  • 1 clove of garlic
  • 3 tbsp canola oil
  • 2 burger buns
  • 4 lettuce leaves
  • 2 radicchio leaves
  • 1 tomato

The preparation:

  1. For the barbecue sauce, halve and squeeze the oranges. Measure out 100 milliliters of juice. Peel the pineapple and dice the flesh into small pieces. Peel and finely chop the onions.
  2. Heat the oil in a pan, add the onions and sauté while stirring. Drain the fat from the pan, leaving about 1/2 teaspoon.
  3. Add the pineapple, ketchup, maple syrup, orange juice, Worcestershire sauce, and chilies to the onions in the pan. Bring everything to a boil and simmer over medium heat for about five minutes.
  4. Hang a colander over a bowl. Pour in the sauce, press through the sieve with a ladle, and leave to cool.
  5. Now for the burger, rinse the jackfruit pieces under running water and drain.
  6. Peel shallots and garlic clove. Cut the shallots into narrow strips and finely chop the garlic.
  7. Heat the oil in a pan, and add the onion and sauté over medium heat. Then add the garlic and jackfruit pieces and sauté for about six minutes.
  8. Add the barbecue sauce to the pan and continue to simmer over low heat for another 15 minutes.
  9. In the meantime, toast the burger buns, and wash and drain the two lettuce leaves. Cut the radicchio into fine strips and the tomato into fine slices.
  10. Divide the jackfruit into fine fibers, place the lettuce leaves, tomato, pulled jackfruit, and radicchio on the bun halves, and fold them together – bon appetit!
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Cooking Tips

Make Margarine Yourself

Don’t let the margarine take you off the bread – especially not if it was made with a lot of love. You can easily do this at home with a trio of ingredients: Here you can find out how you can make margarine yourself!

Margarine – vegetable fat spread

Germans consumed around five kilos of margarine per capita in 2014. Whether pure on freshly baked bread or as a basis for sausage, cheese, or jam sandwich is up to personal taste. Margarine is particularly popular with vegans: the fat spread consists mainly of vegetable oils and water – dairy products such as those used to make butter are not needed here.

If you want to make margarine yourself, you can choose between different oil variants – depending on how intense the vegetable fat spread should taste in the end. Above all, olive, linseed, and rapeseed oil are suitable for the production of margarine, as they have an optimal mixture of fatty acids.

Margarine is so healthy

“good” margarine contains up to 70 percent monounsaturated fatty acids. The body needs these fats for the metabolism and the elasticity of the cell membranes. About half of this percentage consists of polyunsaturated fatty acids. They are not produced by the body itself and must therefore be ingested through food in order to be involved in important metabolic processes.

Anyone who reaches for margarine from the supermarket should pay attention to the label “hydrogenated fats”: These can be unhealthy trans-fatty acids that can arise during the chemical hardening process of the margarine. It’s healthier to make the margarine yourself – that way you know for sure what’s in it! Nadine Burck from the blog dreierleiliebelei has a great and simple recipe up her sleeve for all margarine fans!

Make margarine yourself

The ingredients for 200 grams:

  • 50 grams of cocoa butter
  • 150 g rapeseed oil
  • a pinch of salt

The preparation:

  1. Slowly melt the cocoa butter over a bain-marie at medium temperature and remove it from the heat as soon as it is liquid.
  2. Now stir in the rapeseed oil and salt and pour into a sealable bowl and refrigerate until the margarine is firm.
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