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Cooking and Preparing Brussels Sprouts: The Best Tips

Brussels sprouts are a healthy and delicious winter vegetable. We will show you the best way to cook Brussels sprouts and what vitamins they contain.

We recommend that you buy vegetables such as Brussels sprouts that are seasonal and organic.

Before you start cooking Brussels sprouts, you should remove any dirt from them.

Cooking and roasting Brussels sprouts: basic recipe

If you want to cook the Brussels sprouts, put them in a saucepan of boiling salted water. The winter vegetables are cooked quickly and only need about 12 to 16 minutes.
The little florets don’t take long to fry, either. Depending on whether you left it whole, halved, or quartered, it will take 5 to 7 minutes with the lid on to cook.

Store Brussels sprouts properly

Brussels sprouts are a true winter vegetable, ideally harvested after the first frost. It is best to buy it freshly harvested from regional cultivation so that transport and storage times are as short as possible. Brussels sprouts don’t keep for long.

You should also consider this if you want to store purchased Brussels sprouts. It will keep in the fridge for about four days. You shouldn’t keep it next to apples or tomatoes, though. These secrete a substance that accelerates ripening.

That’s why Brussels sprouts are so healthy

Brussels sprouts are healthy because the small winter vegetable is a real vitamin and nutrient bomb:

It is high in fiber and contains more plant-based protein than many other types of cabbage.
Brussels sprouts contain more vitamin C than almost any other vegetable. It offers good protection against flu-like infections in the cold season. However, the vitamin C content is reduced by cooking. Therefore, you should cook it as gently as possible.
There is also a lot of potassium in Brussels sprouts. This can prevent high blood pressure.
It also contains iron.
In addition, regular consumption protects white blood cells from cell damage.
There is sulforaphane in Brussels sprouts. The antioxidant is said to prevent tumors and have an anti-inflammatory effect, for example in arthritis.

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Cooking Tips

Planning and Preparing Christmas Dinner

A traditional Christmas dinner is part of Christmas for many families. This is where the family comes together and celebrates. In order for the celebration to be a success, you should prepare the Christmas dinner well. You can plan traditional dishes as well as use modern dishes. Get inspired by our Christmas dinner ideas.

What is the Christmas feast all about?

The tradition of the classic Christmas roast originally goes back to Lent. For a long time, roast goose and the like were only served on December 25, because that day marked the end of Lent. For a long time, feasts were served with a decoration of twelve apples. Because these apples symbolized the apostles and pursued the task of driving out evil spirits. The spices for roasting were also carefully selected. For example, the original meal of roast pork should be refined with three times three spices. This constellation should remind us of the trinity, which, in interaction with apples, should usher in a new year without sickness and hunger. However, the roasts were only served to rich people. Poorer families would eat sausages at Christmas time.

Ideas for a successful Christmas dinner

Christmas dinner is traditional and sacred in many families. Because on these evenings the family gets together. And that’s particularly nice because you usually have little contact with most family members throughout the year in hectic everyday life. Therefore, the Christmas days should be celebrated without stress in a cozy get-together. To ensure that everything goes well, you should plan and prepare the Christmas dinner well, if it is taking place at your place. Because a good Christmas meal lifts the spirits and calms the mind. With the following planning tips, the traditional Christmas dinner can come:

Plan the traditional Christmas dinner correctly

When you’re the one who has relatives visiting for Christmas. Then you should give some thought to the planning and implementation of the perfect dinner in advance. Because that way you can be sure that the preparation of the traditional Christmas dinner will be stress-free for you too. So you should ask yourself the following questions:

  • How many people are coming?
  • Are guests aware of any food intolerances?
  • Which food preferences should be considered (vegetarian, vegan, without pork)?
  • Is there enough crockery and cutlery?
  • Is there enough seating?
  • How should it be decorated?
  • What can be prepared well and early?
  • Preparing tips for Christmas dinner

If you don’t want to spend Christmas in the kitchen with enthusiasm, plan the Christmas menu so that a lot is prepared in the days before Christmas. Yeast dough can be frozen well, bread dough too, and even vegetables can be cleaned, cut, and frozen. It can also help if you choose cooking methods that don’t tie you to the stove. Even bratwurst can be prepared well in the oven. Another advantage of cooking in the oven is that the kitchen stays clean. In addition, it is a nice and stress-free solution for everyone if everyone contributes something homemade to eat. Then one makes the salad, the other the dessert and the hosts take care of the roast.

The traditional dishes at Christmas

At Christmas time there are many different specialties around the world that are otherwise rarely served. It’s mostly the same traditional dishes for Christmas throughout Germany, even if each region brings its own touch. Most German food on Christmas Eve is traditionally something more modest, while the days that follow are a feast.

Modern Christmas dinner

Since there are many different forms of nutrition these days, it is not easy to make everyone happy. Still, it’s not impossible. If there are vegetarians or vegans among your guests, you can fall back on numerous vegan minced meat alternatives here. There are also plenty of vegetarian dishes that the whole family will enjoy. However, so that all the work doesn’t get stuck on you, here’s a reminder of the idea that everyone can contribute something to the food. So everyone conjures up the dish that he can do best. Then everyone will like it.

Leftover menus for the following days

There is usually a lot of leftover food at Christmas. So the hard work was worth it twice over: you had a wonderful Christmas with your loved ones and you still have plenty to eat for the next few days. So you can relax and reduce the stress of the past few days.

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Cooking Tips

Preparing Espresso With The Portafilter: Here’s How

In our guide you will find helpful tips for preparing your espresso with the portafilter machine. We show you how it works.

What is a portafilter machine?

The portafilter machine was developed in Italy to simplify the preparation of an espresso. No wonder it is often referred to as an espresso machine. The first portafilter machine came onto the market as early as the beginning of the 19th century. The aim of such a machine was to better extract the aromatic substances from the coffee beans. When preparing an espresso manually, the contact time between water and coffee powder was too long, so the coffee often tasted bitter. The right pressure with which the water is pressed through the coffee powder is decisive for a short contact time. In the beginning, portafilter machines worked with a lever. Then semi-automatic machines followed, and there are now modern devices with many parameters that can be set individually.

How a portafilter machine works

The portafilter machine is named after the removable portafilter. This is the holder for the sieve. The sieve is filled with freshly ground coffee powder and fixed in the machine. For perfect coffee enjoyment, water is pressed through the coffee powder in the sieve at high pressure. In addition to the portafilter, the machine consists of the following elements:
Electric pump for optimal pressure
Heating element and boiler to achieve the right brewing temperature
Steam lance for frothing the milk
water tank
brew group

This is how the perfect espresso succeeds

Use our eight-step guide for an espresso from the portafilter machine. This shows you all the important basics:

Preheat the espresso cup and machine
To ensure that the espresso does not cool down too quickly and that the drink is not exposed to severe temperature changes that negatively affect the coffee aroma, you should fill the cup with hot water in advance and set it aside. Most portafilter machines have an integrated hot water dispenser for this purpose. The portafilter machine itself must also be warm. Therefore, turn on the machine at least 25 minutes before preparation and let it warm up.
Clean portafilter machine
As with any coffee maker, you should first remove old coffee grounds from the portafilter and then carefully wipe off oils, fats and other residues. These can then no longer influence the taste of the espresso. Make sure the portafilter is dry before filling.
grind the coffee finely
A coffee grinder with a disc grinder grinds the beans extremely evenly and thus delivers a perfect grinding result. Be sure to grind the coffee beans finely. Beans that are ground too coarsely can quickly taste bitter. In addition, finely ground beans have more surface area and therefore require less contact time to release the aromas.
Dose the coffee powder correctly
The portafilter should ideally be filled to the base for dosing. The dose is crucial – the powder should therefore only be slightly heaped. In most cases, a portafilter contains around 7 – 9 grams of coffee powder for 25 ml of espresso.
Smooth the surface
As soon as you have filled the portafilter to the brim, you can gently tap the espresso powder and smooth it out with your index finger. With an optimal surface you do the preparatory work for the subsequent tamping.
Tamp espresso powder
When it comes to the tamper, one usually speaks of the so-called “coffee tamper”. This is used to compress the powder and compact it enough to withstand the incoming water pressure, allowing the flavors to unfold slowly. For an optimal result, a pressure of 10 – 15 kilograms is recommended.
Pre-rinse group head
Like almost all parts of the portafilter machine, the brewing head must be cleaned before use. To do this, you can simply run hot water through the group head. This is called making an empty reference. Any coffee residues from the last extraction are loosened and the water that is too hot is drained.
Clamp in the portafilter
Now all the precautions for a perfect espresso have been taken. Finally, clamp the portafilter into the machine and press the lever to brew. After about eight seconds, the first espresso flows into the preheated cup. For 25 ml of espresso, wait around 25 seconds before you pull the lever up again. Stir in the crema before drinking so that the aromas can unfold in the espresso.

Espresso without portafilter

In order for the perfect espresso to be successful even for beginners, the right equipment must of course be used. In the home, the user usually does not have professional catering equipment. Even a small portafilter machine is not cheap. Part of the investment is in accessories such as the espresso grinder. This does a crucial part of the work and helps you to find the perfect degree of grinding. If you want something a little less artisanal, but still just as tasteful, then rely on a fully automatic coffee machine. At the push of a button, this not only brews espresso, but also all coffee specialties with espresso, such as cappuccino or latte macchiato. Good to know: The espresso maker cannot make an espresso at all because there is not enough pressure. Nevertheless, the coffee can be espresso-like.

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Food

Preparing Espresso: Do You Know the Four M-Rules?

You want to prepare the perfect espresso: full-bodied and with a fine crema. But how do you manage that? Do as the Italians do – and stick to the four M-rules. We tell you what is behind it and how to make espresso so that it tastes like in Bella Italia.

Espresso: elixir of life and science

Espresso is not only the elixir of life for the Italians, but also a science in itself. In the motherland of the “caffè”, the little black dress, which is popular all over the world, even got its own institute: the Istituto Nazionale Espresso Italiano has a firm eye on the quality of typical Italian coffee and even has a formula for how the perfect espresso works. These are the ideal conditions:

6.5 to 7.5 g espresso powder
20 to 30 ml of water
86 to 90 degrees Celsius temperature
9 bar pressure
25 to 30 seconds brewing process
Apart from that, it depends on the following four M:

La Miscela – The Mixture
La Macinatura – The Grinding
La Macchina – The Machine
La Mano – The Hand

1. La Miscela – The Mixture

The quality of the espresso stands and falls with the bean. Lovers of a balanced, aromatic taste prefer a high proportion of Arabica beans. Robusta beans are the ultimate for friends of a strong espresso. This intense little black dress is particularly popular in southern Italy. In any case, the fresher the beans, the tastier the coffee. So it is better to buy small quantities and more often than to have large stocks at home.
An espresso bean is roasted more intensively and longer than a normal coffee bean. Therefore, it is typically very dark brown and has a soft sheen. The reason: when roasting for a long time, the aromatic oils escape. This also makes the bean more intense in taste.

2. La Macinatura – The Grinding

Would you like to grind the beans for your espresso yourself? A good idea: Because it doesn’t get any fresher! In order to achieve the best possible result, it is best to afford an espresso grinder with a disc grinder or conical grinder. Both produce homogeneous powder. Specimens with fly knives are less suitable, they chop the beans too unevenly, and the aroma is wasted.
In addition to the right grinder, the degree of grinding is important. It largely determines the taste of the little black dress. If the beans are ground too coarsely, the espresso will be too watery. If the degree of grinding is set too fine, it will become very dark and bitter. Just play around with the different options until you are satisfied with the result. If you are unsure, you can of course use already ground espresso beans.

3. La Macchina – The Machine

First of all, if you want to prepare real espresso, you need a portafilter machine. Because only it brews with the ideal water pressure of 9 bar. These machines are now available in all price ranges. You should pay particular attention to two things when buying: On the one hand, the machine must offer constant pressure and a constant water temperature. In addition, it should be easy to clean. Because old, rotten powder is a taste killer and also not harmless to health.
Tip: You should throw away the first two to three cups from a cleaned machine, they are pretty much undrinkable. The more coffee that runs through the machine, the better it gets. That’s why espresso tastes so good in Italian workers’ bars: a few hundred cups are served there every day.
Even if it is often confused: the Italian term “espresso” does not mean “fast”. There are two explanations. On the one hand the meaning “specifically” or “expressly”. In its early years, the little black beer was only brewed in a few bars and upon express request. The wake-up call, originally called “caffè espresso”, was a coffee “expressly or specially prepared” for the guest. Another explanation relates to the then new preparation with steam and brings espresso in connection with steam locomotives – also known as express trains at the time.

Incidentally, espresso was invented around 1900 in Milan. Incidentally, the Italians themselves usually simply call the pick-me-up “caffè”.

4. La Mano – The Hand

The quality of the beans and the equipment used is of course important. But the final touches of your perfect espresso are in your hands – and that should be taken literally. Take enough time to prepare the espresso. Warm the cup. Put the ground espresso powder in the portafilter and press it into the brewing sieve with the tamper, a kind of stamp. Feeling is called for here: if you press too hard, the water will flow too slowly when brewing. If you press too lightly, it will flow too quickly. It is ideal if the espresso first dribbles into the cup and the subsequent jet is reminiscent of a mouse’s tail.

The perfect espresso: balanced and with a fine crema

What characteristics should the perfect espresso have? Its aroma should be balanced and leave a pleasant aftertaste after drinking. The crema is also clearly a quality criterion. It should be between three and four millimeters thick, light brown in color and stable for three to four minutes. After dipping the spoon, it should close slightly again.

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Food

Preparing Asparagus Properly is Not an Art!

Asparagus is often said to have a certain complexity. Cooking asparagus properly is not difficult at all.

Tips for buying asparagus

The sticks must be bright and firm, the tips should be closed. If you rub two spears of asparagus together, they should squeak with freshness!

The best thing to do is to start thinking about it when you go shopping: local asparagus will be available from mid-April. Freshly cut, without long transport routes, asparagus simply tastes best. Check interfaces when shopping: They must not be dry or even moldy and juice should come out when you squeeze them. The sticks must be bright and firm, the tips should be closed. If you rub two spears of asparagus together, they should squeak with freshness!

Store asparagus properly

If you don’t want to overcook your freshly bought stick vegetables right away, you can wrap them in a cloth (e.g. tea towel) moistened with lemon water and keep them in the vegetable compartment of your refrigerator for a few days (max. 3). If you want to freeze asparagus, you should prepare it ready to cook beforehand, i.e. cut off any woody ends and peel the rest. It is not necessary to blanch asparagus before freezing. Do not thaw the frozen asparagus before preparation, but place it directly in the boiling water.

Peel the asparagus properly

Before preparation, wash the asparagus briefly, pat dry, and peel with a vegetable or asparagus peeler. To do this, place the asparagus on your forearm and hold it with all your fingers except your little finger. Then use an asparagus peeler to peel from the bottom of the tip to the end of the stalk; meanwhile, turn the asparagus with your fingers. Green asparagus does not have to be peeled that far, the lower third is usually enough. With white asparagus, it pays to peel a little more generously, preferably starting under the head. Don’t throw away the asparagus shells! You can boil them for an aromatic asparagus broth that can be used to infuse creamy soups and sauces.

More about asparagus

Asparagus (lat. Asparagus Officinalis) belongs to the lily family. The perennial shrub grows to a height of about 1 m and has a woody rootstock. The asparagus buds begin to sprout at the top of the root. In spring from a soil temperature of 15 °C, the rhizome puts out many finger-thick sprouts that are white in color and turn green as soon as they come out into the open.

White and variegated asparagus

White asparagus has a typically fine asparagus aroma, is very tender, and has fewer bitter substances than other asparagus. The rungs are protected from the sunlight by mounds of earth to keep them white. White asparagus is cut 20 to 25 cm below the ground.

Green asparagus is cultivated without ridges, is tender and fine, but has a more intense taste. It is becoming increasingly popular and cultivated more and more often. Today, the proportion of green asparagus is over ten percent.

Purple asparagus contains more anthocyanins, which turns it purple. It originally comes from Italy and therefore needs more sun and warmth. Occasionally you can buy the slightly sweeter purple asparagus in Austria, more towards the end of the season.

That’s why you should eat asparagus

Asparagus consists of 90% water, the rest is valuable vitamins, minerals such as potassium, and hardly any calories (20 kcal per 100 g). It also scores vitamins A, C, and folic acid.

It’s a good thing that asparagus grows in spring, because it stimulates the metabolism, supports the liver and kidneys, and has a draining effect. However, people with a tendency to have kidney stones and high blood uric acid levels should be more careful with asparagus. Asparagus gets its typical taste from aspartic acid, which is important for the urea cycle and stimulates kidney function. After eating asparagus, the urine gets a peculiar smell.

Harvesting asparagus is manual work!

From mid-April to at the latest on St. John’s Day on June 24th, asparagus is harvested, as the harvest of the spear is known in technical jargon. Incidentally, asparagus can only be harvested by hand!

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Cooking Tips

4 Important Tips for Selecting and Preparing Sushi Ingredients

Here are some tips you will find helpful:

  1. Don’t forget to buy sushi fish or other seafood specially made for sushi if you are going to eat it raw. Otherwise, you run the risk of contracting parasitic and bacterial diseases. Handle convenience foods with care, carefully preserving raw ingredients while waiting to be cooked.
  2. Avoid cross contamination! Never let your raw ingredients touch anything other than the cooking and serving utensils from which you will be eating sushi. It is better to choose a regular seafood supplier with a good image.
  3. Don’t overload the rice with nigiri sushi or maki seasoning. Sushi rice needs air.
  4. Some side dishes (herbs) can be grown on the window or in the household. First of all, Daikon and Shiso (railings). They can be purchased in stores. Daikon keeps well in refrigerated place. Shiso is recommended to be planted in small containers as it grows quickly.
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Serbia

What is the traditional Serbian way of preparing meat?

Introduction to Traditional Serbian Meat Prep

Meat preparation is a crucial aspect of Serbian cuisine as meat dishes have been an integral part of Serbian culture for centuries. The traditional Serbian way of preparing meat involves a blend of locally available ingredients and techniques that are passed down from generation to generation. The art of meat preparation is considered a sacred skill and is a feature in many Serbian family gatherings, social events, and religious celebrations.

Importance of Meat in Serbian Cuisine

Meat is a staple in Serbian cuisine, with beef, pork, and lamb being the most commonly used meats. The traditional Serbian way of preparing meat involves slow-cooking methods that allow the meat to absorb the maximum amount of flavor, resulting in tender and juicy dishes. Meat is often grilled, roasted, or stewed, and spices such as paprika, garlic, and onion are used to enhance the taste. In addition to being a source of protein, meat is also considered a symbol of hospitality and generosity in Serbia.

Key Ingredients Used in Meat Preparation

The traditional Serbian way of preparing meat involves using locally sourced ingredients that are readily available. Some of the essential ingredients used in meat preparation include paprika, garlic, onion, salt, and pepper. Paprika is used to add a smoky flavor to grilled meat, while garlic and onion are used to enhance the taste and aroma. Salt and pepper are used sparingly to bring out the natural flavors of the meat.

Techniques for Grilling and Roasting Meat

Grilling and roasting are two of the most common methods used to prepare meat in Serbia. Grilling involves cooking meat over an open flame, while roasting involves cooking meat in an oven. Grilling is typically done outdoors, and the meat is placed on skewers or spits and rotated continuously to ensure even cooking. Roasting, on the other hand, involves cooking meat in an enclosed space, and the heat is circulated around the meat. Slow-cooking methods are used to ensure that the meat is tender and juicy.

Popular Meat Dishes in Serbia

Some of the most popular meat dishes in Serbia include cevapi, a type of grilled meat served with onion and bread, sarma, a dish made with meat and vegetables wrapped in cabbage leaves, and pljeskavica, a type of grilled meat patty. Other popular dishes include goulash, roasted lamb, and pork, and bean soup with smoked meat.

Conclusion: The Timeless Art of Meat Prep in Serbia

The traditional Serbian way of preparing meat is an art that has been passed down from generation to generation. It involves a blend of locally available ingredients and techniques that result in tender and juicy dishes. Meat is a staple in Serbian cuisine and is often served at family gatherings, social events, and religious celebrations. The art of meat preparation is considered a sacred skill in Serbia and is a testament to the country’s rich culinary heritage.

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Lifestyle

Preparing For Death: You Should Definitely Pay Attention to This

Everything that lives must die. But how can you prepare for the inevitable?

What is to be settled?

With every second that passes, the moment of death draws nearer. You suppress it, don’t want to admit it. And yet it is inevitable. Perhaps a visit to the doctor will make you realize the fact that your lifetime is coming to an end. At least now you will realize that life is finite. But can you really prepare for your death?

First of all, it is important to regulate certain things. What happens after death? Is everything settled? Here is a 7-point plan:
Store documents clearly: insurance policies, family book, bank documents and also a list of passwords for online banking, social networks or other online accounts.
Make a will: notary public or handwritten. If handwritten, this should be placed with the documents or officially stored.
Appoint an executor: This means a person who implements the will.
State your funeral preferences: How would you like to be buried?
Declare Pet Inheritance: If you have a pet, who should take care of it after death?
Bequeath objects during your lifetime: It is best to decide who should get what in a discussion group.

The last will

You don’t think about it when you’re young. But when you die, you leave something behind. This often leads to arguments. A will can help with that. It may make sense to write it earlier in life. There are a few things to keep in mind. First of all, it does not necessarily have to be written by a notary, you can write it yourself. But you have to follow certain rules here. And what are the advantages and disadvantages?

The handwritten will
can be written alone. No other person is necessary.
can be written anytime, anywhere. It will not be charged.
can be kept at home or kept at the district court (approx. €75.00).
can be changed, destroyed or revoked at any time.
may be unclear or even invalid because it was written by a layperson.
can be lost, not found or counterfeited.

The notarial will:
Legal advice and legally secure preparation by a notary.
An appointment with the notary is necessary.
The document is officially stored.
A change can be made by a notary. A revocation occurs through withdrawal from official custody.
There are notary fees for the creation and modification.
Official custody ensures that the will is found and not forged.
Married couples can draw up a joint will for inheritance.
Most often, couples with children choose the so-called Berlin will: According to this, the longer surviving inherited everything. Only after his death do the children inherit.
If the testator is very wealthy, the Berlin will can have tax disadvantages.

How do you prepare yourself for death?

But how can you mentally adjust to death? It doesn’t matter if you got a message about the approaching end.

Accept that you will die. It’s useless to quarrel with fate. You may think it’s unfair, especially when you get the news that you may not have much longer to live. You must come to the realization that everyone dies. Ultimately, there is nothing unfair about that.
Use your time. Think about what you really want. Go to places you want to see, meet people you love. Is it really important to work even more overtime just to buy yourself things you don’t need?
Eliminate misunderstandings. Remember, this may be the last time you’ll see someone. Forgive all those who have wronged you. Ask forgiveness from anyone you may have hurt.
enjoy It can always be the last meal, the last coffee, the last whiskey. Experience it consciously.
When you lie down to sleep, know that you may not wake up the next morning. reflect on your day. were you happy with it Close your eyes, breathe consciously. Smell, feel the linens, listen to the sounds of the night. And when you wake up, be happy about it. Don’t think about what awaits you that day. Imagine you are born again. take the moment
The world you wake up in will not last forever. Enjoy her. In everything she has to offer you. If you buy a new book, read it consciously. A new pen? It may be that today is the last time you will use it. Appreciate the people and things around you. Everything is impermanent.
Death comes to us all. We can’t stop it, but we can influence whether it frightens us or is ultimately what it’s supposed to be: the end of a life.

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Cooking Tips

Preparing Aubergines: The Purple Vegetables are so Diverse

Whether braised, grilled or gratinated: You can prepare aubergines in a wide variety of ways.

Preparing eggplants: the basics

You can cook aubergines in a variety of ways, but you cannot eat them raw. Like other nightshade plants, aubergines contain small amounts of the neurotoxin solanine. If you eat large amounts of raw eggplant, you can get gastrointestinal problems, among other things. Since the solanine content decreases as the eggplant ripens, you should only use ripe fruit if possible. They also taste less bitter.

Before preparing your eggplants, you should wash them well and cut off the ends. Many recipes then recommend chopping the aubergines, sprinkling them with salt and letting them soak for 30 minutes. There are two arguments for this:
The salt extracts the bitter substances from the aubergines.
The salt extracts the liquid from the aubergines and ensures that they then absorb less fat.
However, modern breeds hardly contain any bitter substances. For this reason, you don’t necessarily have to let the aubergines soak in the water. However, if you don’t steep the water, you’ll need a little more oil for the eggplants, and they’ll take longer to soften.

If you decide to steep the water, remember to drain the salt from the eggplants, drain the excess water, and pat the eggplants dry afterwards.

Ideas for preparing eggplant

Since aubergines have relatively little taste of their own, you should always season them well. Mediterranean herbs, garlic, ginger or curry go wonderfully with aubergines. Oil, for example olive oil, is an additional flavor carrier.

Here are some ideas on how to prepare eggplant:
You can grill aubergines: cut them into slices, brush them with oil, season them with salt and pepper and grill them on both sides. Alternatively, you can place the aubergine slices on a greased tray and bake in the oven at 180 degrees with the grill function for about 30 minutes (turn them halfway through) until they are soft. Garlic, lemon juice, herbs and a fresh yoghurt sauce go well with it. Or you let the vegetables cool down and put them in – then you get delicious antipasti.
You can also use the grilled or baked aubergines to make an aubergine cream.
Braised together with peppers, tomatoes and zucchini, eggplant makes a delicious ratatouille. You can eat this with potatoes, rice or bread or use it as a filling for a delicious vegetarian lasagna or quiche.
Another classic oven dish is moussaka. In the original, the Greek aubergine casserole is prepared with meat, but it tastes just as good vegetarian or vegan.

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Cooking Tips

Preparing Parsnips: Cleaning and Cooking Tips

Parsnips can be prepared in a variety of ways. With a little know-how, you will discover your very own favorite recipe with the tasty tuber.

Parsnips are a native root vegetable that is in season during fall and winter. Therefore, the best time to buy and prepare parsnips is between September and March.

Not only do parsnips resemble parsley root in terms of their appearance, the two are also difficult to tell apart in terms of taste. They taste tart, but also slightly sweet. If you accidentally got them mixed up, don’t worry – parsley roots can be prepared in a similar way to parsnips.

Parsnips have a number of valuable nutrients: They are rich in vitamin C, vitamin E, folic acid, calcium and potassium. We’ll show you how to prepare these healthy tubers.

Clean and prepare the parsnips

How to prepare the parsnips:
Peel parsnips – yes or no?: It is not absolutely necessary to peel the parsnips. On the contrary: Since many of the vitamins and flavors are located directly under the skin, it is worth leaving the skin on. However, if you don’t like bitter tastes, you can remove the peel. In contrast to potatoes, however, the skin is not quite as different from the taste of the inside of the vegetable. Important: In order to avoid harmful substances, it is best to buy organic parsnips.
Cleaning parsnips: Parsnips can be easily cleaned with a vegetable brush. Just get rid of the rough bits of dirt. You only need to wash the parsnips if you eat them raw or if they are very earthy.
Just make sure to chop off the coarse head and rooty end before preparing.

Preparing Parsnips: Boiling, Baking or Roasting?

Parsnips can be prepared in a variety of ways: they can be boiled, baked, roasted, fried and pureed. Depending on your preference, they are suitable for a variety of dishes.

If you boil or bake them, they will get a rather soft texture, just like potatoes. If you cut them into thin slices, you can fry them crispy or use them to make chips. Either way, parsnips pair really well with other root vegetables like parsley root, beets, carrots, potatoes, and sweet potatoes. Parsnips go just as well with hearty vegetarian or vegan roasts or seitan goulash.

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