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Iceland

Are there any specific dairy products or cheeses associated with Icelandic cuisine?

Introduction: Icelandic cuisine and dairy products

Icelandic cuisine has long been associated with its unique dairy products and cheeses. The country’s isolation and harsh climate have led to a tradition of preserving food through fermentation and pickling, with dairy products playing a significant role. Dairy farming is also an essential aspect of Icelandic agriculture, and the country’s cows and sheep produce high-quality milk that is used to make a wide range of products.

Skyr: A staple dairy product in Icelandic cuisine

Skyr, a thick, creamy, and tangy dairy product, is perhaps the most famous Icelandic food export. Made from strained skim milk, it is a staple in Icelandic cuisine and has been enjoyed for over a thousand years. Skyr is high in protein, low in fat, and makes an excellent ingredient in both sweet and savory dishes. In Iceland, it is often eaten as a breakfast food with berries and granola or used in savory dishes like dips and sauces.

Icelandic cheeses: Unique flavors and textures

Icelandic cheeses are lesser-known than their European counterparts, but they are becoming increasingly popular. The country’s unique flora and fauna contribute to the cheese’s distinctive flavors and textures. Some of the most popular Icelandic cheeses include Gulliostur, a soft and buttery cheese with a hint of sweetness, and Skyr-based cheeses like Hrutka and Myrdalur. These cheeses are often enjoyed on their own or used as ingredients in traditional Icelandic dishes.

Hrútspungar: A traditional Icelandic delicacy

Hrútspungar, or ram’s testicles, are a traditional Icelandic delicacy that is not for the faint of heart. The testicles are boiled, then pickled in whey, giving them a tangy flavor and a chewy texture. Hrútspungar are often served as a snack or as part of a festive meal.

Fermented milk products: Popular in Icelandic cuisine

Fermented milk products like skyr, whey, and buttermilk play a significant role in Icelandic cuisine. These products have been used for centuries as a way to preserve milk and increase its shelf life. Fermented milk is used in a variety of dishes, from soups and stews to bread and cakes.

Using Icelandic dairy in modern recipes: Ideas and inspiration

Icelandic dairy products can be used in a variety of modern recipes, adding unique flavors and textures. Skyr, for example, can be used as a substitute for Greek yogurt, cream cheese, or sour cream in many recipes. Icelandic cheeses like Gulliostur can be used in grilled cheese sandwiches or added to pasta dishes. And fermented milk products like whey can be used in smoothies or as a marinade for meats.

In conclusion, Icelandic dairy products and cheeses are unique and flavorful, making them a great addition to any cuisine. From the traditional to the modern, these products offer endless possibilities for creative cooking and culinary experimentation.

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North Macedonia

Can you tell me about the use of dairy products in North Macedonian cooking?

Introduction: Dairy in North Macedonian Cuisine

North Macedonian cuisine is rich with the use of dairy products, which are integral to its flavors and textures. Dairy products are commonly used in both savory and sweet dishes, and have been a staple in the country’s cuisine for centuries. The use of dairy products in North Macedonian cooking is closely tied to the country’s agricultural traditions, and is an important aspect of its cultural heritage.

Traditional Dairy Products in North Macedonia

North Macedonian cuisine is known for its wide range of traditional dairy products, which are made from cow, sheep, and goat milk. Some of the most popular dairy products include kajmak, a type of thick cream, and feta cheese, which is commonly used in salads and other dishes. Other traditional dairy products include sour cream, cottage cheese, and ayran, a yogurt-based drink that is often served with meals. Many of these traditional dairy products are still made using traditional methods, and are often sold at local markets and specialty shops.

Dairy in Main Dishes: Cheese and Cream

Cheese and cream are commonly used in main dishes in North Macedonian cuisine. One of the most popular dishes is the famous Tavche-Gravche, which is a baked bean dish that is typically served with kajmak or feta cheese on top. Another popular dish is the stuffed peppers, which are filled with a mixture of ground meat, rice, and spices, and topped with a creamy sauce made from sour cream or yogurt. Cheese and cream are also commonly used in pasta dishes, such as the traditional North Macedonian dish known as pastrmajlija, which is a pizza-like dish topped with kajmak and smoked pork meat.

Dairy in Desserts: Yogurt and Cheese Pies

Dairy products are also widely used in North Macedonian desserts, particularly yogurt and cheese pies. One of the most popular desserts is the traditional North Macedonian yogurt cake, which is made with yogurt, eggs, sugar, and flour. Cheese pies, known as pita, are also a popular dessert, and can be made with a variety of fillings, such as feta cheese, spinach, or leeks. Other desserts that use dairy products include baklava, which is made with phyllo dough and a sweet cheese filling, and tulumbe, which are fried doughnuts that are filled with a sweet cream filling.

Regional Variations in Dairy Use

The use of dairy products in North Macedonian cuisine varies by region, with certain areas known for their unique dairy products and dishes. For example, the town of Galichnik is known for its traditional cheese known as kashkaval, which is made from sheep milk and has a distinct flavor. The region of Mariovo is known for its smoked cheese, which is often used in traditional dishes. Other regions, such as the Tikvesh area, are known for their high-quality dairy products, which are sold at local markets and specialty shops.

Conclusion: Dairy’s Importance in North Macedonian Cooking

Dairy products play a vital role in North Macedonian cuisine, adding flavor and texture to both savory and sweet dishes. From traditional dairy products like kajmak and feta cheese to the use of cheese and cream in main dishes, dairy is an essential ingredient in many North Macedonian recipes. The use of dairy products is deeply rooted in the country’s agricultural traditions, and remains an important aspect of its cultural heritage. Overall, dairy’s importance in North Macedonian cooking cannot be overstated, and is a key part of what makes the country’s cuisine so unique and delicious.

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Slovakia

Can you tell me more about the use of dairy products in Slovak dishes?

Introduction: Dairy products in Slovak cuisine

Dairy products play an essential role in Slovak cuisine. With a rich history in agriculture, Slovakia has always been blessed with an abundance of dairy products. These products have become an integral part of their culinary traditions and are widely used in a variety of dishes.

Throughout history, Slovakians have perfected the art of creating dishes that incorporate dairy products in unique ways. From cheese-filled dumplings to creamy sauces, there is no shortage of dairy-based dishes in Slovak cuisine. The use of dairy products in Slovak dishes has not only added a distinct flavor to the cuisine but has also provided essential nutrients to the people of Slovakia.

Cheese: a versatile ingredient in Slovak cooking

Cheese is a staple in Slovak cuisine and is used in many dishes, from appetizers to main courses. Slovak cheese varieties such as Bryndza, Parenica, and Zázrivský Korbáčik are popular choices for dishes such as Halušky, a traditional Slovak dumpling dish. Bryndzové Halušky, a dish made with potato dumplings and Bryndza cheese, is a must-try for anyone visiting Slovakia.

In addition to traditional dishes, cheese is also used in more modern recipes. It is often used as a topping for pizza or melted on top of burgers. Slovakian cheese is exported worldwide, and its unique taste has earned it a great reputation among cheese lovers.

Sour cream: a staple in many Slovak dishes

Sour cream is another dairy product that is used extensively in Slovak cuisine. It is used as a garnish for soups, sauces, and stews, adding a rich and tangy flavor to the dish. It is also an essential ingredient in dishes such as Sekaná, a meatloaf made with ground beef, pork, and onions. Sour cream is also used to make Zemiakový prívarok, a dish made with potatoes, bacon, and onions.

Sour cream is widely available in Slovakia, and many households make their own by fermenting cream. It is also commonly used as a spread on bread or as a salad dressing. The versatility of sour cream in Slovak cuisine makes it a must-have in any kitchen.

Butter and cream: adding richness to meals

Butter and cream are used in Slovak cuisine to add richness and flavor to dishes. Butter is often used to fry foods or as a spread on bread. It is also used in cakes and pastries, adding a rich and creamy flavor. Cream is used to make sauces and desserts, adding a smooth and velvety texture.

Butter and cream are widely available in Slovakia, with many households making their own butter from cow’s milk. They are used in both sweet and savory dishes, and their unique flavor adds an unmistakable richness to the cuisine.

Kefir and yogurt: popular dairy-based drinks

Kefir and yogurt are popular dairy-based drinks in Slovakia. Kefir is a fermented milk drink that is slightly sour and effervescent. It is a rich source of probiotics and is known for its health benefits. Yogurt is another fermented milk drink that is popular in Slovakia. It is served as a breakfast food or as a snack and is often flavored with fruit or honey.

Both kefir and yogurt are widely available in Slovakia, and many households make their own using traditional methods. They are a popular choice for health-conscious individuals and those looking for a refreshing drink.

Conclusion: the importance of dairy in Slovak cuisine

Dairy products have a long history in Slovak cuisine and are deeply ingrained in their culinary traditions. They are used in a variety of dishes, from savory to sweet, and add a unique flavor and richness to the cuisine. From cheese-filled dumplings to creamy sauces, there is no shortage of dairy-based dishes in Slovak cuisine. The importance of dairy in Slovak cuisine cannot be overstated, and it will continue to play a significant role in their culinary traditions for years to come.

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Zimbabwe

Can you find dairy products in Zimbabwean dishes?

Introduction: Dairy products in Zimbabwean cuisine

Dairy products are not a significant part of Zimbabwean cuisine. Although dairy farming is prevalent in the country, the use of milk, butter, and cheese in traditional dishes is limited. Zimbabwean cuisine is heavily reliant on maize, sorghum, millet, and other grains, along with vegetables, meats, and legumes. However, with the influence of modern-day cooking techniques and international cuisine, dairy products have found their way into some Zimbabwean recipes.

Traditional Zimbabwean dishes without dairy

Most traditional Zimbabwean dishes do not incorporate dairy products. For example, Sadza, a staple food made from maize meal, is usually served with a relish of vegetables and meat, without any dairy. Other dishes like Maputi (roasted corn), Boerewors (grilled sausage), and Isitshwala (a porridge-like dish made from sorghum) also do not contain dairy. These dishes are a testament to the resourcefulness of Zimbabwean cuisine, which relies on locally available ingredients to create delicious and nutritious meals.

Modern Zimbabwean dishes with dairy

With the influence of Western cuisine, dairy products have made their way into modern-day Zimbabwean cooking. For example, milk is used in some recipes for porridge and pancakes. Butter is also used to add flavor to some dishes, like roasted chicken, while cheese is added to some pizzas and sandwiches. However, these dishes are not widely popular and are only found in urban areas where international cuisine is more prevalent.

Dairy substitutes used in Zimbabwean cuisine

Since dairy products are not a significant part of Zimbabwean cuisine, substitutes are used to achieve the same effect. For example, coconut milk is used in some recipes instead of cow’s milk, while vegetable oil is used instead of butter. Peanut butter is also used as a substitute for cheese in some dishes. These substitutes add flavor and richness to dishes while being accessible and affordable for most Zimbabweans.

Dairy farming in Zimbabwe and its impact on cuisine

Dairy farming is prevalent in Zimbabwe, with many small-scale farmers producing milk for local consumption and export. However, the impact of dairy farming on Zimbabwean cuisine is limited. Although the availability of fresh milk has increased, the use of dairy products in traditional dishes has not changed significantly. The use of substitutes and the reliance on locally available ingredients remain the hallmark of Zimbabwean cuisine.

Conclusion: Dairy in Zimbabwean cuisine – a summary

In conclusion, dairy products are not a significant part of Zimbabwean cuisine. Traditional dishes rely on locally available ingredients, and modern-day dishes with dairy products are not widely popular. The use of substitutes has allowed Zimbabwean cuisine to maintain its authenticity while still incorporating new flavors and techniques. Dairy farming has had limited impact on Zimbabwean cuisine, but it remains an essential sector in the country’s economy.

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Food

Spaghetti Winner: Cheap Pasta Beats Branded Products

The Italian export hit par excellence is spaghetti. They are wrapped in fruity tomato sauce while they are hot and steaming, wrapped on the fork, and pushed into your mouth. But which product is the queen of spaghetti? Stiftung Warentest took a closer look at some varieties and found that cheap pasta can even beat branded products!

Testing spaghetti

The Stiftung Warentest tested a total of 25 types of spaghetti in terms of aroma, appearance, smell, mouthfeel, and pollutant content. Among them were 20 durum wheat, three whole grain, and two gluten-free products – both cheap pasta and brand names.

Wholemeal pasta is particularly healthy

Lovers of wholemeal pasta are reluctant to do without the heartier and darker version of the pasta. Anyone who has acquired a taste for it is also doing something for their health by enjoying their pasta dish: Wholemeal pasta has twice as much dietary fiber and more minerals than light-colored varieties. In the meantime, the processing and production of pasta from whole grains have been optimized in such a way that you can hardly taste the difference between light-colored pasta products. The best alternatives to white flour pasta are here, by the way.

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Food

Small Children: Only Consume Rice Products in Moderation

Dishes with rice are particularly popular with adults and children. But be careful with the little ones, because small children should only eat rice products in moderation. The reason for this is the inorganic arsenic content in rice.

Inorganic arsenic in rice

Young children should only eat rice products in moderation. The reason for this: Rice-based products such as rice cakes, rice milk, rice flakes and the like can contain large amounts of inorganic arsenic. This is now reported by the Bavarian consumer center.

Babies and small children in particular should not consume this toxin too often, as it has a cancer-promoting effect and the amount is larger compared to a small child’s body. The consumer advocates advise bringing variety to the children’s plates by serving rice and other cereals alternately. This means that there is more variety on the table and the child gets new taste impressions.

Of course, adults and older children do not have to do without the pleasure of rice and can access it more often, as the Bavarian consumer advice center explains. Since January 1, 2016, new maximum values ​​for the content of arsenic in food have been in force.

This is arsenic

Arsenic is a metalloid that occurs naturally in various compounds throughout the earth’s crust. The rice plant absorbs the substance through its roots in the soil and passes it on through its metabolism to the fruits, i.e. to the rice grains. Rice may contain more arsenic than other plant foods.

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Food

Veggie Sausage: Only 6 Products “Good”

Veggie sausage or other meat substitutes are not only trendy among vegetarians and vegans, even “meat-eaters” like to use alternatives. Stiftung Warentest tested 20 meat-free products – with a disappointing result: only six of the 20 meat imitations tested received the test result “good”. Worrying mineral oil residues have been found in some products. EAT SMARTER has the test winner and the loser.

Veggie sausage and Co. in the test

Stiftung Warentest examined 20 meat substitute products for its current October issue. From seitan schnitzel and veggie sausage made from lupines to soy meatballs, the entire range of veggie products was examined. Of the 20 foods tested, eight products were bratwurst imitations and six other products were meatless meatballs and schnitzel.

In addition to established branded products, discounter goods were also tested with regard to animal DNA, harmful substances, additives, and protein and fat content. The test verdict: Only six meat substitutes were rated “good”, and the majority received the grade “satisfactory”. For five of the eight veggie sausages examined, it was only enough for the rating “sufficient”. One of the tested escalopes failed completely with the grade “poor”.

The test winners and the losers

The following products scored “good” in the test:

  • Veggie sausage and veggie schnitzel from Valess (both 2.0)
  • Bratmaxe veggie grill from Meica (2.2)
  • Vegetarian meatballs from Rügenwalder Mühle (2.3)
  • Vegan soy schnitzel from Edeka Bio+Vegan (2.4)
  • Meatball vegetarian from Heirler (2.5)

The big loser in the test is the veggie schnitzel from Rügenwalder Mühle. During the investigation, 400 milligrams of mineral oil components per kilogram were detected in the product. So it’s no wonder that the “Schnitzel” came last in the test with a poor rating.

According to the Stiftung Warentest, the European Food Safety Authority (EFSA) classifies the found mineral oil hydrocarbon Mosh (Mineral oil saturated hydrocarbons) as “potentially alarming”. Mineral oil was also detected in five of the eight veggie sausages tested but in significantly smaller quantities.

Contaminants of Concern and Critical Ingredients

How do pollutants get into these veggie products? One reason for the increased mineral oil content may be white oil, which is used as an auxiliary in production, reports Stiftung Warentest. In addition, there is still no limit for Mosh.

The legume soy, which is particularly popular with vegetarians and vegans, can also be a critical component. In the main cultivation country, Brazil, the rainforest is being cleared for cultivation areas, and there are also genetically modified plants.

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Food

Make Finished Products Yourself: It’s That Easy

Ready-made products are hiding everywhere in the kitchen. Whether in frozen pizza, vegetable broth or spread – there are artificial additives on many lists of ingredients. We’ll show you how you can make healthy ready-made products without having to stand in the kitchen for long.

Harmful to the body: why replace finished products?

The quick and uncomplicated preparation of finished products has its price. Because the ingredients of industrially produced food lead to health damage if consumed regularly. A study just recently found out how dangerous ready-made meals are.

What makes finished products so unhealthy? It is often the trans fatty acids, salt, sugar or artificial flavors they contain: in the long term, they ensure that the risk of certain diseases such as cancer, cardiovascular problems or obesity increases. Nutrient deficiencies, which are due to the low occurrence of vitamins, are also a common consequence of excessive consumption of finished products. However, it is difficult to verify whether food alone can be responsible for certain health problems. Rather, doctors suspect: “An unhealthy diet almost always goes hand in hand with a generally unhealthy lifestyle.”

The effects of finished products are not limited to the health aspect either. From a financial and environmental point of view, they also have some disadvantages. Industrially produced food often costs more than home-made food and at the same time results in higher CO2 consumption. For example, did you know that freezing fruit and vegetables uses more energy than growing them? Or that you are doing the environment a really big favor if you don’t buy ready-made potato dishes like fries, but make them yourself?

Do it yourself instead of buying it: this is how it works

If you want to replace finished products in the long term, you can also start small. Everyday ingredients such as vegetable broth, pudding powder or ketchup can be quickly produced in your own kitchen. The Federal Center for Nutrition reveals how this works:
Vegetable broth: Chop one kilo of vegetables (e.g. soup greens, carrots, celery, leeks) with herbs (e.g. parsley, thyme, rosemary) using a kitchen utensil. Add about 10g of salt and a tablespoon of vegetable oil per 100g of vegetables. Pour the broth into sterile containers and store in the refrigerator.
Pudding Powder: Mix cornstarch and sugar in a 2:1 ratio. For pudding with half a liter of milk, simply boil 60g of this mixture together with a flavoring ingredient (e.g. vanilla pulp, cocoa, grated chocolate).
Ketchup: Wash and dice 500g tomatoes and remove the stalks. Bring a mixture of 70ml fruit vinegar, a clove, a tablespoon of sugar, two bay leaves, a pinch of salt and a pinch of cinnamon to a boil on the stove. Then dissolve 1 tablespoon of tomato paste in it before adding the diced tomatoes. Simmer for about 45 minutes, remove the clove and bay leaf, puree everything finely. Mix 1 tablespoon of cornstarch with cold water, add to the ketchup and bring to the boil while stirring. Finally, pour into a hot, clean, wide-mouthed container and enjoy.

Conclusion: Replacing finished products is not that difficult

In addition to the advantage that they save a lot of time when cooking, ready-made products also have some downsides: they contain unhealthy additives, leave a large ecological footprint and are not always cheap. The good news: Many of them can be replaced easily and without complications. When looking for healthy alternatives to ready-made products, you may not only find that trying new things is fun, but also that homemade usually tastes much better than store-bought.

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health

Daily White Flour Products? A Study Reveals Shocking Results

A warm roll from the bakery can sweeten the morning for many. But experts now advise caution, because the white flour rolls that many of us like to eat are not healthy for us in the long run. We explain what the concerns about the white flour diet are all about.

Higher blood pressure from white flour

According to the analysis, people who ate more than 350 grams of white flour products per day had a 27 percent higher risk of premature death than those who ate less than 50 grams of refined grains per day. Higher refined grain intake was also consistently associated with higher blood pressure.

Although white rice is also a refined grain, the researchers could not find any increased risk here.

Even in the group with the highest consumption of more than 450 grams per day, there was no increased risk of premature mortality or a heart attack.

Replace white flour products with whole grain products

The study only demonstrated an association but did not examine the underlying causes of the association. For this reason, the analysis provides only indications, but no definitive causality. However, there are good possible reasons for this association.

The researchers advise replacing white flour products with whole grain cereals. With whole grain products, the whole grain is processed, making the products more nutritious. They are richer in protein, fiber, B vitamins, and many other nutrients that may help lower blood pressure, reduce gum disease, boost the immune system, and help manage weight.

White flour products contain mostly simple carbohydrates and are very starchy. After consumption, blood sugar rises rapidly and leads to high glucose concentrations in the blood. Over time, these fluctuations in blood sugar can lead to weight gain and, in the worst case, diabetes.

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Food

Are Oatmeal Always Healthy? If You Should be Careful When Eating Grain Products

Oatmeal is considered healthy. In some cases and combinations, however, they can also become unhealthy.

When oatmeal can be unhealthy

Oatmeal is considered a nutritious and filling food. In addition to iron, magnesium and biotin, they receive other healthy nutrients. They give you energy for the day and also for sports, for example. Externally, the use of oatmeal can also have health-promoting effects.

So that the positive effect does not turn into the opposite, you should pay attention to a few points. Oatmeal can become unhealthy in these three cases:

In combination with too much sugar: If you eat fresh, pure oatmeal for your morning breakfast, you can sweeten your portion as you like. It can become problematic if you use ready-made muesli mixtures, as they can contain a large amount of sugar.
Incorrect storage: It is also important that you store oatmeal correctly. In particular, if you are stocking up, you should make sure that it is stored in a cool, dark and dry place so that, for example, there is no breeding ground for pests. The humidity should also remain the same. It is ideal if you free the oatmeal from the original packaging and pack it airtight. If the oatmeal has expired, you should check whether it is still edible or not; you shouldn’t eat them if they’re rancid, for example.
Oatmeal Only: Be careful not to overeat on oatmeal. Since these have a satiating effect, it can lead to you not really feeling hungry and missing out on a balanced, healthy diet that is necessary for you and your body, for example for muscle maintenance and muscle building.
The consumption of oat flakes can also lead to symptoms and allergic reactions for people with an intolerance to oats or an oat allergy. If you suffer from a gluten intolerance, you should be careful with the consumption of oatmeal.

Tip: Also pay attention to the quality of the oatmeal. Oatmeal contaminated with nickel, mold and mineral oil is not good for your health.

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