Breaking
FoodNerdy Recipes Management System
Tag

(pink

Browsing
Cooking Tips

Pink is The New Black – Pink Coffee

Pink coffee is not only a great splash of color, thanks to the healthy ingredients, the colorful coffee variant is also a fitness booster.

Pink coffee – a colorful trend drink

The times when coffee was only drunk black are finally over. Not long ago, the Matcha Latte with its greenish color was an absolute must for every trendy café. In the meantime, the color palette has been expanded and pink coffee is conquering the cafés. Its strong pink color makes it a real eye-catcher on the coffee table. But is it just a colorful gimmick? Or what is behind the pink variant of coffee?

The success story of pink coffee

The USA are regarded as absolute trendsetters, especially in the food sector. How surprising that the pink coffee does not come from the land of unlimited opportunities, but from Down Under – Australia. Here the “Beetroot Latte” conquered the Australian cafes. The trend spread via Instagram and social networks, especially among health-conscious food bloggers. These posted colorful snapshots of the trend drink. In the meantime, the pink coffee has also arrived in Germany and inspires with its appearance, taste and healthy ingredients.

The question arises as to where the pink coffee got its striking color from and why it is considered particularly healthy. The Australian name “Beetroot Latte” already provides information about the special ingredients of the coffee specialty: It is made from beetroot. It can be prepared with fresh beetroot or with finished beetroot juice. The other ingredients include espresso, hot milk (also with plant-based milk) and honey. No wonder, then, that pink coffee is rich in vitamins and nutrients such as vitamin C, iron and folic acid. The pink coffee variant thus strengthens skin and hair, supports blood formation and strengthens the heart.

This is how the pink coffee succeeds

Many lose their appetite at the thought of beetroot. But it’s worth trying the pink alternative to black coffee. In fact, it’s very easy to make at home. With the following recipe, the pink coffee is conjured up in no time at all:

Just peel a beetroot and juice it
Add some grated ginger to the juice. But be careful: It’s better to add a little more afterwards before it gets too spicy!
Mix this mixture in boiled almond or soy milk.
Finally, you can add some agave syrup for sweetness.

The trend drink is even faster with ready-made beetroot juice. The pink coffee looks like a latte macchiato or cappuccino, but the recipe actually doesn’t contain any coffee. In principle, however, it can be converted into a caffeinated drink with an espresso.

Keep Reading
By
Cooking Tips

Ruby Cocoa Bean: That’s Why Pink Chocolate Exists

Ruby chocolate is considered the fourth type of chocolate and impresses with its rich pink – without any coloring. Here you can find out what the fruity chocolate is all about.

Some describe the Ruby chocolate, which has been available since 2018, as a new chocolate sensation, because no new type of chocolate has been introduced after the white variant for a good 80 years. Ruby chocolate is characterized by its natural pink color and berry flavor – without any synthetic additives.

Ruby Chocolate: History and Uses

 

The pink cocoa bean was discovered by chance: a team of Swiss researchers examined cocoa pods from different growing regions for the world’s largest cocoa and chocolate manufacturer, Barry Callebaut. They came across pink cocoa beans that had a fruitier taste. After several years of research, special processes were developed that allowed the beans to retain their characteristic pink color even after fermentation and roasting. In addition, manufacturers add citric acid to the beans. This should also help to preserve the colour. In contrast, the seeds of the cacao fruit turn brown in the classic chocolate production.

However, the so-called ruby ​​bean is not a special type of cocoa bean. Instead, traditional varieties such as Criollo, Trinitario and Forrastero are also used here. They come from the cocoa-growing regions of Brazil, Ecuador, Ghana and the Ivory Coast. Special test procedures have to be used to determine whether the respective beans are suitable for Ruby chocolate.

In terms of taste, the chocolate is characterized by its fresh, sour note and tastes berry-fruity. In contrast, the typical cocoa taste of dark chocolate is less pronounced. You can use the chocolate like conventional varieties – it is suitable both for snacking and for chocolate coating, for light mousse desserts or as a baking ingredient. A delicious recipe idea with ruby ​​chocolate, for example, are quick ruby ​​coconut pralines. You can find the recipe for it below.

Buying Ruby chocolate: you should know that

Ruby chocolate is now also available from us. You can find them in well-stocked supermarkets or in online shops – both in pure form and as an ingredient in sweets and bars.

Since the special manufacturing process is a well-kept secret of the Belgian chocolate manufacturer Callebaut, Ruby products have so far been based exclusively on Callebaut chocolate. There is no organic or fair trade certification, which is actually very important for cocoa products.

However, the manufacturer itself states that it only uses sustainably produced cocoa beans that have been processed as part of the Cocoa Horizon program. According to the manufacturer, UTZ certification is possible on request. Nevertheless, this does not come close to the requirements and controls of Fairtrade seals. If you want to use Ruby chocolate, you should only do so in moderation and use organic fair trade chocolate in everyday life.

There is currently no vegan Ruby variant. Callebaut’s classic Ruby chocolate is made up of at least 47.3 percent cocoa and at least 26.3 percent milk solids.

Ruby Coconut Chocolates: A quick recipe

 

Ingredients:

100g coconut butter
50 g maple syrup
50 g grated coconut
0.5 tsp salt
150 gRuby chocolate

Directions:

Melt the coconut butter in a water bath or in the microwave (note: coconut milk or coconut oil will not work here).
Add maple syrup, coconut flakes and salt and mix all ingredients.
Place the mixture in the freezer for 10 minutes.
Melt the ruby chocolate in a water bath.
Form about ten balls from the mixture and cover them with the melted ruby chocolate.
You can store the balls in an airtight container in the refrigerator for several days.

Keep Reading
By
Food

12 Wonderful Facts About Chompoo (Pink Apple)

Chompoo is a rose apple or Malabar plum. The fruit is pear-shaped, pitted with a pink skin and dense white flesh, similar in texture and appearance to an apple. When chilled, its pulp is an excellent thirst quencher. There are also white, green and red colors, usually the lighter, the sweeter. The season is from April to June.

  1. Chompoo is considered one of the favorite fruits of children. It does not need to be cleaned, it has no pits.
  2. Chompoo is a tree of the myrtle family, native to eastern India. It has long been grown in Sri Lanka, Indochina, and the Pacific islands.
  3. In 1762 it was introduced to Jamaica and spread to the Antilles, Bahamas, Bermuda, and the plains of Central and South America; from southern Mexico to Peru.
  4. Since the end of the nineteenth century, it has been cultivated in tropical Africa, on the Pembe Islands, Zanzibar, Reunion, and Australia.
  5. Although the fruit is called apple, it does not in any way resemble the fruit we know, neither in shape nor in taste.
  6. Chompoo is widely used in traditional medicine in those countries where it grows.
  7. The juice from the leaves of the Malay tree serves as a facial lotion. Fruit pulp and seeds, leaves, bark have antimicrobial action; they are also used to regulate blood pressure and treat colds.
  8. They taste like sweetened water, and sometimes just water, odorless and tasteless. When chilled, it is an excellent thirst quencher.
  9. The fruits of the Pink Apple are eaten fresh, stewed with sugar. They are used to make jams, jellies, syrups, and sauces.
  10. At home, their halves are often filled with a mixture of rice and meat, poured over with tomato sauce, seasoned with chopped garlic, and baked for about 20 minutes.
  11. They are also canned in combination with other fruits. The essential oil is extracted from the leaves. The bark of the tree is rich in tannin.
  12. Exotic chompoo has no contraindications; everyone can use it. Of course, it is worth remembering the possibility of individual intolerance and the fact that it is necessary to consume the fruit in reasonable quantities.
Keep Reading
By
Food

Pink Pepper: Uses, Origins and Specifics

Pink pepper isn’t actually pepper at all, but it’s still very popular because of its fruity-peppery taste and beautiful colour.

Pink pepper, also called “pink berry” or “Schinus berry”, is actually not a pepper: the Schinus tree on which it grows belongs to the sumac family. In fact, there is also real red pepper. However, this is very rare and difficult to obtain because, unlike other types of pepper, it is perishable.

There are two types of trees on which pink pepper grows: the Brazilian and the Peruvian Schinus tree. The names already indicate that the pink pepper originally comes from Central and South America. Today, however, the main producer is Reunion Island.

Pink pepper: how to use it in the kitchen

Unlike real pepper, pink pepper has a piquant taste but is not hot. You should still dose it sparingly, as it contains toxic substances that are difficult to digest. Therefore, children should better avoid it. Pink pepper tastes fruity and a bit like juniper. Thus, the spice can give many dishes a special aroma.

Basically, it’s too good for the pepper mixtures in which it often occurs. Pink pepper comes into its own much better if you crush it fresh and pour it over the finished meal before serving.

Pink pepper goes well with these dishes, among others:
Fish
asparagus
steamed kohlrabi
goat cheese
light sauces such as hollandaise sauce
It gets particularly exciting when you refine desserts with pink pepper: it goes very well with chocolate, for example, but also with many crèmes, strawberries, peaches and apricots.

Keep Reading
By