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Fiery Schnitzel Pot as a Party Variant

The fiery schnitzel pot is ideal as a main meal or as part of the buffet for a party. It can be prepared well in advance, takes little time to prepare, and is always a hit with guests. Even smaller portions for a dinner for two or four are of course quickly cooked. However and whenever you serve this dish, you’re guaranteed to get lots of compliments.

This recipe is quick and easy and can be made by anyone. Depending on your taste, you can vary the ingredients and combine them again and again. There are hardly any limits to your creativity.

Ingredients for a schnitzel pot for 10 people

– 1.5 kg cutlet meat
– 2 to 3 onions
– 2 cloves of garlic
– 500 gr. Champions
– 2 bottles of chili sauce (finished product)
– 250 ml sweet cream
– 3 tablespoons of crème fraîche
– fresh parsley
– Salt and pepper to taste
– some butter for frying

Preparation of the Schnitzeltopf

  1. First, peel and chop the onions
  2. Clean and slice champions
  3. Cut the escalopes into fine strips
  4. Heat the butter in a large saucepan or skillet and sauté the onions, garlic, and champions
  5. Take the mixture out of the pot and fry the schnitzel in batches until it is browned all over
  6. Preheat the oven to 180° for the schnitzel pot
  7. In a large container, mix the chili sauce with the sweet cream and crème Fraiche, taste, and season with salt and pepper if necessary
  8. Pour the strips of schnitzel and the Champion onion-garlic mixture into a casserole dish or roasting pan and mix well
  9. Now pour the sauce over it and spread it so that the meat is completely covered
  10. Heat the schnitzel pot in the oven for about 40 minutes
  11. Sprinkle the finished dish with parsley and serve with a fresh baguette

Useful additional knowledge about the Schnitzeltopf

  • The schnitzel pot can also be prepared the night before the party. Prepare everything the day before and leave the meat in the sauce overnight for even more tenderness. Put it in the oven just before eating.
  • For guests who like it even fierier, you should provide Tabasco sauce for seasoning.
  • If you like it sweeter, simply vary the ingredients for the sauce. This dish is also delicious with curry sauce, pineapple, and peppers.
  • Instead of schnitzel, you can also use fillet, beef steaks, or chicken.
  • Röstis is also a perfect side dish for the schnitzel pot.
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Food

Meat Sausage Bean Pot

Anyone who likes to cook quickly and likes a certain Western flair should try a good meat sausage and bean pot.

Ingredients for 6 people

– 1.5 KG of potatoes
– 1 meat sausage ring (or longer)
– 250 g of diced bacon
– 1 can of red beans
– 1 can of white beans
– 1 can of green beans
– 1 cup of whipped cream

Preparation

  1. Peel the potatoes and cook, as usual, let cool, and dice
  2. Cut meat sausage into cubes
  3. Rinse the white and red beans well in a colander and drain
  4. Take a large saucepan and let the bacon warm slightly
  5. Add the meat sausage cubes, potatoes, and red and white beans and heat up briefly
  6. Stir in a can of green beans with liquid
  7. Mix everything with the cream
  8. cook for approx. 10-15 minutes and season to taste

Useful additional knowledge

A tasty and simple dish that is also inexpensive. The different bean colors give off a beautiful blaze of color. If you like it a little spicier, just add some Tabasco or chili. The meat sausage and bean pot also freeze well. If you like it vegetarian, simply leave out the sausage and bacon or replace them with tofu. I recommend smoked tofu.

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Food

Allgau Fillet Pot with Cheese Spaetzle

The traditional Allgäu fillet pot with cheese spaetzle. This recipe is a hit, especially in winter. And also very suitable for special occasions like Christmas.

Ingredients for 4 persons

  • 500 g pork tenderloin
  • 500 g mushrooms (half white, half brown)
  • 1 onion- 1 clove of garlic
  • 250 ml meat stock

  • 1 cup of cream
  • White wine- 500 g flour + some flour for the sauce
  • 5 eggs
  • approx. 150 – 200 ml water
  • 500 g Emmental (grated)
  • 50 – 100 g spicy cheese (e.g. Weißlacker, Romadur, old mountain cheese)
  • Salt pepper

Preparation Allgau fillet pot with cheese spaetzle

  1. Sift the flour into a bowl and add the eggs and about half the water and a pinch of salt.
  2. Stir the batter with a large wooden spoon. Keep adding a dash of water until you get a sticky, viscous dough.
  3. Bring water to a boil in a large saucepan. Along the way, dice the flavorful cheese and set it out in a large, heatproof bowl.
  4. Put some dough in a spaetzle slicer and slice the spaetzle into the boiling water with quick movements.
  5. Now, wait until the water boils. Now alternately layer the hot spaetzle skimmed off with a slotted spoon with the cheese in the bowl. Repeat this step until all the batter is used up. Stir the spaetzle to combine with the cheese. Now place the bowl in the oven at 80° to keep the cheese spaetzle warm.
  6. Cut the fillet into slices about finger-thick and season with salt and pepper on both sides. Finely dice each onion and garlic. Cut the mushrooms into thin slices)
  7. Fry the meat in batches in a coated pan until it is dark brown. Then sauté the diced onions until translucent and add the garlic and mushrooms. Heat the mushrooms until they have lost most of their volume.
  8. Now dust the vegetables with flour until everything is lightly coated. Mix everything together and wait a moment until the flour is lightly browned. Now add the meat stock while continuing to stir. Once the sauce has thickened, you can remove it from the heat. Now stir in the cup of cream (don’t boil it anymore!) and season the sauce with salt, pepper, and white wine.
  9. Now put the pieces of meat back into the pan, including any roast juice that may have escaped, and let them simmer a little.

Useful additional knowledge

Of course, you can just as easily scrape the spaetzle off the board. Use a little less water to make the dough firmer. This makes it stick better to the board.

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Lifestyle

Properties of Pot Materials in Comparison

The properties of the materials for pots for cooking in comparison. Because the right material for the pots and pans can not only save time but also influence the taste. All materials for pots at a glance.

A properly assembled set of pots can make a significant difference in the home, as choosing the right pot or pan has a significant impact on its performance. For this reason, before buying a pot or pan, you should have thought about what purpose it should serve.

Characteristics of pot bottoms

But not only the material itself plays a role, but the base of the pots and pans also plays a major role. A base that transfers the heat to the food as quickly, evenly, and efficiently as possible is desirable. Copper and aluminum are ideal conductors of heat. Cast iron, on the other hand, conducts heat more slowly, but very evenly. As a rule, thicker bases ensure more even heat distribution. When buying pans, pots, and pot sets, you should make sure that the base is slightly curved inwards when it is cold, as it expands when it is heated and then (especially on an electric stovetop) lies very flat on the stovetop.

Observe safety with pots

In order not to neglect your own safety when cooking, the handles of the pans and pots are very important. The handles must not get hot, so they must be made of materials that conduct heat poorly. Good plastic handles that can withstand the heat of the oven and can be cleaned in the dishwasher are ideal. Even ceramic handles do not heat up, but they break easily. Stainless steel and metal handles are not suitable as they heat up very quickly and can cause severe burns. The handles should be large and practically shaped. In addition, they must not be too tight on the pot so that you can grab them easily without touching the hot pot. If the handles are too high up on the edge of the pot, there is a risk of scalding yourself with hot steam.

What to consider when choosing a pot lid

You save a lot of money and time with the right lid. If the lid does not fit properly, a lot of energy escapes, and the nutrients escape with the steam. At the same time, the permanent escape from heat takes a lot of time. For this reason, the lid should fit snugly and not wobble. Lids that are placed on top need a wide contact surface so that they close well and don’t rattle.

Furthermore, the high dead weight of the lid supports the optimal closure. Stainless steel and glass are particularly suitable as materials, as they dissipate less heat. Glass lids offer the ability to monitor the contents of the pot without lifting the lid. However, they mist up and break more easily when cooking.

Pan lids should curve upwards so that the condensation runs off to the side without dripping onto the fried food.

The right size pots

The sizes of pots and pans you need depend on how much you usually cook. Two pans of different sizes and four pots of different heights and diameters are part of the usual basic equipment. The sizes of the cookware should also match the existing hotplates. Pots and pans that are too small or too large waste energy.

But be careful: the diameter of the upper edge is always specified for cookware. However, the decisive factor is the diameter of the base, which must match the diameter of the hotplate. This is usually about two centimeters smaller. It is best to measure your cooking area and use this measurement when choosing pots and pans.

Tip for cleaning burnt pots and pans

Many use vinegar essence to loosen the burnt fat. While this is very effective, it will damage the coating of the pots over time. Soda and baking soda, mixed with water overnight, are less harmful and just as helpful.

Washing powder for cleaning pots

Mix the washing powder with water and let it boil briefly in the pot. This dissolves the grease residues so well that you can clean the pots without the hassle of scrubbing, but only with a light wipe. An additional positive side effect is that the pots with the washing powder smell good. Sometimes simply rinsing the pot under running water is enough (it always depends on how much and how deep the fat is burned in).

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Lifestyle

Clean the Coffee Pot & Coffee Maker

Have you often been annoyed that your coffee machine looks dingy and wondered how you could get rid of it? We have collected tips for you on how to properly clean the coffee machine.

A clean coffee maker

Of course, you should be careful when pouring coffee, but a drop of coffee often gets caught on the “snout”. This is very annoying, especially on festive occasions, since the housewife really wants to shine here. The stains are particularly noticeable on porcelain pots, which are also available with some coffee services. Unfortunately, they can also be seen clearly in the jug there. And different types of coffee machines also have to be cleaned regularly.

Clean and rinse the coffee machine properly

You need a clean coffee machine to enjoy absolutely delicious coffee. But this needs to be cleaned. But cleaning the coffee machine properly is very simple: add some washing-up liquid to the water and then brush it off with a washing-up brush or sponge. But be careful with the insulating insert: You should only clean it with a bottle brush or a soft cloth.

Just clean the coffee pot

To clean the coffee pot, simply take any brand of washing-up liquid – commercially available – into the water and gently brush the pot with a brush, sponge, and bottle brush. The insulating insert of a thermos flask can also be cleaned with detergent and a bottle brush or a soft cloth. However, please do not place the jug in the rinsing water, otherwise, it can fill with water at the bottom – if the insert is not screwed on completely tightly.

This can lead to rust spots and later to the bursting of the insulating insert. It is best to clean your coffee machine beforehand using a water-vinegar solution or a commercially available cleaning powder for coffee machines and then the coffee pot or thermos flask so that the coffee tastes perfect again. You should descale the coffee machine at least once a month, especially if the water is hard.

Alternatively, you can simply take a dishwashing tab for the coffee pot, but especially for a thermal pot with a coating inside, and let it soak in with hot water in the till. It’s easy, quick, and thorough.

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Food

Cooking Chestnuts: Roast in the Oven or Cook in a Pot?

Cook chestnuts however you like: Roast them in the oven, cook them in a pot or eat them raw. Depending on the method of preparation, you have to prepare the chestnuts differently. We show you how to prepare chestnuts.

Cook chestnuts correctly: Roast them in the oven

Chestnuts from the oven taste particularly delicious. Because here the edible chestnuts keep their typical taste. Roasted chestnuts from the oven are particularly good for snacking. How to prepare chestnuts in the oven:

First cut off the pointed brush of the chestnuts with scissors.
Use a sharp knife to slit a cross into the skin of the chestnuts. This is important so that the chestnuts do not burst open from the heat. Depending on the size of the sweet chestnut, the cross cut should be about one and a half centimeters long.
Now you can put the chestnuts in the oven at 175 degrees and circulating air.
Place a bowl of tap water next to the chestnuts so that the chestnuts don’t dry out while roasting.
Cut the chestnuts correctly: It doesn’t matter whether you make the cross on the flat side or on the lower end. It is only important that the shell is really severed and the cut is big enough. It doesn’t matter at all if you cut the flesh in the process.

Tip: You don’t have to preheat the oven to prepare the chestnuts. After about 20 minutes, check if the chestnuts are ready. You can tell by the fact that the indentations have clearly opened up and the shell is a bit darker (see picture). Then you can take them out of the oven and remove the shells. If your oven only heats up slowly to 175 degrees, the chestnuts can take up to 30 minutes in the oven.

Cook the chestnuts in the pot

You can also prepare chestnuts as a side dish. Because chestnuts contain a lot of starch and thus replace potatoes. The dish is particularly useful if you have your own tree in the garden – because bought chestnuts are quite expensive. How to prepare chestnuts in a pot:

First, slit the chestnuts crosswise. The incision should be about one and a half centimeters long and reach down to the flesh of the fruit.
Then boil the chestnuts in lightly salted water for about 20 minutes.
The chestnuts are done when the skin has split open at the indentations.
Then you can let them cool down a bit and remove the shell.

Alternatively: prepare chestnuts raw or fry them in a pan

You can also eat chestnuts raw. The taste is very reminiscent of walnuts. You have to remove the peel with a sharp knife beforehand, then the light-colored flesh is already in front of you.

Alternatively, you can roast chestnuts in a cast-iron pan with a lid. To do this, you have to slit open the chestnuts, otherwise they will burst. Keep the following in mind when preparing the chestnuts like this:

Don’t use oil, instead put the chestnuts directly into the hot pan.
Roast the chestnuts at low temperature until the shell opens.
To prevent the chestnuts from burning, you should keep tossing them in the pan.

How healthy are chestnuts really?

Chestnuts are available from the end of September/beginning of October. They are a real power food: chestnuts contain a lot of high-quality protein and much less fat than nuts. In addition, they are rich in potassium, calcium, iron, magnesium, as well as vitamin E, vitamin C and almost all B vitamins as well as beta carotene.

If you buy chestnuts at the market in autumn or at the Christmas market in winter, they are usually very expensive. But chestnuts also grow in many parks and deciduous forests. Although they are much rarer than the normal chestnuts (which are poisonous, by the way), once you have found a few trees, you can harvest many chestnuts there every year. Because there are up to three chestnuts in each shell. Walking carefully through parks and forests can therefore be worthwhile.

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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.

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