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Apple Cider Bolognese Sauce

There are many different good bolognese and bolognese sauce recipes. The cider Bolognese is less well known but impresses with its sweet and tart taste.

Ingredients

– 1/2 l cider
– 500g minced meat (mixed or minced beef)
– Salt
– Pepper
– about 10-20 ml of olive oil
– Sugar
– Paprika spice
– Italian herbs
– 2 red onions
– some tomato paste
– 500 ml of tomato passata
– 100 ml cream

Preparation of cider bolognese sauce

The olive oil is heated in a frying pan, when the oil and pan are hot the ground beef is added and fried. Add the chopped onions to the sautéed minced meat. The ground beef will not sear as much as usual, but it should have just lost its red color. Now add 250 ml cider and let the cider simmer with the minced meat over medium heat. In between, you can add the Italian herbs, a pinch of salt, sugar, and pepper.

Gradually add the remaining 250 ml apple wine to the pot and let it simmer for 1/2 hour over low heat, stirring every now and then. After half an hour, add the tomatoes, 100ml cream, and 2 tablespoons of tomato paste. The ingredients are mixed and boiled again over high heat. When boiling, you should stir the sauce again and again – at the end, you taste the Bolognese with salt and pepper.

Useful additional knowledge

The apple wine Bolognese is preferably served with durum wheat spaghetti and, of course, apple wine is recommended as a drink. If you want to avoid further alcohol, you should drink a glass of water to be able to fully enjoy the taste of the Bolognese.

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Saracen-Style Light Mustard Sauce

The Saracen-style light mustard sauce is basically a simple recipe with few ingredients, but it requires some experience and knowledge if you want to make it successfully.

In addition to first-class ingredients, the constant and conscientious stirring as well as a very reduced heat supply, for example by using a water bath, guarantee a successful, creamy sauce, which gets its special pep from the addition of good mustard.

The Saracen-style light mustard sauce originally comes from Umbrian Perugia and probably goes back to the Templars, who brought it with them from the Orient to their commandery in Perugia. It is particularly suitable as an accompaniment to fish or white meat, but a certain amount of sensitivity is required for its production.

Ingredients

– 250 ml whipped cream
– 14 egg yolks
– 7 tsp cornmeal for thickening
– 2 tbsp fine mustard, hot or medium-hot
– Nutmeg
– thyme
– tarragon
– Salt, preferably as fleur de sel
– white, freshly ground pepper
– Veal stock or chicken broth as required

Preparation

First, separate the yolks from the whites, which can be used for another recipe. In the second step, the egg yolks are whipped until fluffy. Next, in a separate bowl, the very fine cornmeal is beaten in a little cold water until a creamy emulsion is formed. To avoid lumps forming, the cornmeal should be added to the water gradually and with constant stirring!

When the mixture is completely smooth, place the bowl in the water bath and heat it. Once this is done, add the egg yolks and stir thoroughly again. With further stirring, the fresh whipped cream is added, seasoned with freshly grated nutmeg, and then the mustard is added. Similar to the hollandaise sauce, the key to success lies in stirring: the sauce must not burn! If you have enough finesse, you can also omit the water bath, but then it must be heated on a very low heat and stirred even more intensively.

As the sauce slowly simmers and begins to thicken, add just enough veal stock or chicken stock to get the sauce the right consistency—it’s important not to get too thick. Finally, it is seasoned with thyme and a little tarragon, seasoned with pepper and salt, and the sauce is served immediately in a hot gravy boat. It should also be eaten quickly as it can become thick and sticky as it cools.

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Ribbon Pasta with Salmon and Cognac Sauce

“Love goes through the stomach” – this saying must have come from an Italian. Try this cognac and lime juice flavored sauce and you’ll know what I’m talking about.

Ingredients for 4 persons

  • Salt
  • 350 g skinless salmon fillet
  • 1 onion
  • 1 tbsp olive oil
  • pepper
  • 400 g tagliatelle
  • 1 Cube of Crab Soups – Pate
  • 2 tablespoons cognac or brandy
  • ¼ liter fish stock (jar) or vegetable broth
  • 200 grams of whipped cream
  • 1-2 tsp lime or lemon juice
  • 3-4 sprigs of dill

Preparation

  1. Bring plenty of salted water to a boil in a saucepan.
  2. Wash the salmon and pat dry, then cut into cubes. Peel the onion and cut it into fine cubes. Heat the oil in a pan and fry the salmon on both sides until golden brown. Season with salt and pepper and then remove.
  3. Cook the noodles in boiling water for 10-12 minutes.
  4. Melt the crab paste in a pan and sauté the onion in it. Deglaze with the cognac, the stock, and the cream.
  5. Bring it all to a boil and simmer for 3-4 minutes. Season to taste with salt, pepper, and lime juice. Wash the dill, pat dry, set aside a small part for garnish, and finely chop the rest. Add the dill to the sauce and stir.
  6. Now add the salmon and heat everything up.
  7. Drain the pasta, place it on a plate, and serve it with the salmon sauce. Garnish the plates with the remaining dill. Good Appetite.

Useful additional knowledge

If the dill taste is too strong for you, you can replace it with parsley. It is also very pleasant to taste and to look at.

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Baked Bifteki with Metaxa Sauce

The name derives from the beefsteak but describes something completely different – bifteki, the Greek minced steak. With this recipe, everyone can now bring a piece of Greece into their home.

Ingredients for 6 people

– 2kg mixed minced meat
– 5 tomatoes
– 1 small onion
– 1/2 head of garlic
– 1 egg
– 250g goat cheese
– approx. 350g gratin cheese
– 250ml broth
– 400ml cream
– Salt
– Pepper
– paprika powder

Preparation

  1. Place the ground beef in a large bowl. Season the meat with enough salt and pepper and mix it with the egg.
  2. Cut the garlic and onion into small pieces and add them to the meat mixture.
  3. Cut a cross in the stalk of the tomatoes and briefly place them in boiling water. Then the tomatoes are peeled. Two of the tomatoes are cut into small cubes and also added to the meat mixture. Now mix everything together.
  4. Form 12 small patties from the mass.
  5. The cheese is cut into 12 roughly equal pieces. A piece of goat cheese is pressed into each meatball.
  6. The meatballs are placed in a casserole dish and sprinkled with the gratin cheese. Finally, they are baked in the oven at about 180° for about an hour.
  7. For the sauce, you first need 250ml broth.
  8. The three already peeled tomatoes are added to the broth and mashed with a hand blender.
  9. First season with salt, pepper, and paprika powder. You can also add garlic if you like.
  10. Now add the cream to the sauce and taste it again, as the cream can soften the spices.
  11. Finally, add a shot of Metaxa (sherry is also suitable if necessary) to the sauce and let everything boil again. If the sauce is too thin, you can thicken it with flour or cornstarch.

Useful additional knowledge

Simple side dishes such as rice or boiled potatoes go particularly well with the gratinated bites. But Greek patatas keftedes are also great.

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Minced Meat Casserole with Rice and Tomato Sauce

The hearty minced meat casserole with rice and tomato sauce tastes good for the whole family. This German minced meat casserole is easy to prepare, which is very useful for us working housewives.

Ingredients for 4 people Minced meat casserole with rice

  • 1 cup of rice
  • 1 bun
  • 1 onion
  • 2 bunches of parsley
  • 400g mixed minced meat
  • 2 eggs

  • Salt, some horseradish, some ginger, and curry powder (approx. ½ tsp.)
  • 1 cup of breadcrumbs
  • grated cheese
  • 2 tbsp. butter
  •  a packet of tomato sauce
  • 1 bunch of chives
  • some garlic powder
  • 4 tbsp. cream

Preparation for the hearty minced meat casserole

Wash the rice thoroughly (until the water runs clear) and pre-cook for about 10-12 minutes. Soak the bun in lukewarm water. Peel the onion and chop finely. Wash and chop the parsley. Squeeze and tear the bun. Grease an ovenproof casserole dish.

Preparation of German minced meat casserole

Using your hands, knead the minced meat with the bun, the diced onions, the eggs, the parsley, the salt, and the horseradish into a dough.

Mix the drained rice with ginger and curry powder. Alternately place a layer of rice and ground beef in the casserole dish (start with rice and end with ground beef).

Mix the cheese and breadcrumbs and spread over the casserole. Finally, put butter flakes on the casserole and bake in a preheated oven at 200 degrees for about 40 minutes.

Prepare the tomato sauce according to the instructions and refine with the garlic powder, the cream, and the chives.

Useful additional knowledge

Prepare the casserole and place it in the fridge. Then just add the knobs of butter and bake.

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Homemade Bolognese Sauce for Pasta

This delicious and nutritious Bolognese is homemade and consists only of fresh and natural ingredients. This original Bolognese sauce tastes just like it does in Italy. Like the soul of Italy. original bolognese sauce

If you are fed up with always eating your pasta with fixed products, this pasta sauce is just the thing for you, because only fresh and natural ingredients are used in this sauce and guarantee a special treat.

Even if you don’t have a grandmother in Sicily, you can feast on this Bolognese like in Italy. This homemade Bolognese guarantees a real holiday feeling and conjures up summer in your kitchen.

Ingredients for 8 servings of Bolognese sauce

  • 500 grams of minced meat
  • 3 carrots
  • 1 kg of fresh tomatoes
  • 2 onions
  • 1 pot of basil
  • 4 garlic tens
  • olive oil

Preparation of the Bolognese sauce

  1. Peel and dice the carrots.
  2. Peel and dice the onion
  3. Quarter the tomatoes and remove the green stalk.
  4. Heat 4 tablespoons of olive oil in a large saucepan and add the carrots, onions, and tomatoes. Let everything boil down really well and for about an hour. Stir frequently so that nothing sticks to the pan. While everything is simmering, add the peeled and minced garlic ten.
  5. As soon as the carrot pieces are simmered until soft, remove everything from the stovetop and use a hand blender to puree the cooked ingredients into a sauce.
  6. Heat olive oil in a pan and brown the minced meat until crumbly.
  7. Then add the ground beef to the tomato sauce.
  8. Season everything with salt and pepper and add a few tablespoons of olive oil if necessary.
  9. Finally, pluck the basil from the pot and chop it up and add it to the sauce.

Useful additional knowledge about the original Bolognese sauce

If you want a vegetarian tomato sauce, simply leave out the minced meat. In addition to the basil, other herbs can also be added depending on the season.

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Roast Pork with Malt Beer Sauce

Roast pork with malt beer sauce is a hearty dish for a Sunday dinner with many guests.

Ingredients for 1 roast

  • 2 kg pork leg with crust
  • 2-3 carrots
  • 2 onions

  • 0.75 l clear broth (instant broth also possible)
  • 3 tbsp honey
  • 200 ml malt beer
  • 1 bunch marjoram
  • 1 tbsp mustard
  • Salt pepper
  • 1/2 cup cream
  • sauce binder

Preparation of roast pork with malt beer sauce

  • Score the rind from the leg. Then season the meat with salt and pepper and place in a roasting pan. Wash the carrots and onions, cut them into small pieces, and add to the pork leg. Fry the whole thing at 200° (gas mark 3) for about 2 hours.
  • After 30 minutes of roasting, pour 1/4 liter of broth over the leg. Gradually add another 1/4 liter of broth over time.
  • 15 minutes before the end of the roasting time, mix a marinade of honey and malt beer and brush the meat in the oven with it.

  • After about 2 hours, remove the roast and pour the remaining stock through a sieve and then strain.
  • Add the rest of the broth and the marjoram to the stock and let it simmer for a while.
  • Then thicken the sauce with the sauce thickened and refine with a dash of cream.
  • Season with salt and pepper.
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Is Soy Sauce Healthy?

Soy sauce is healthy because it consists mostly of natural ingredients. But is that always true? Here you can read how healthy or unhealthy the spicy sauce actually is.

Soy sauce has a long tradition

Traditionally made soy sauce consists mainly of fermented soybeans. During fermentation, the soybeans are mixed with water and salt and enriched with the noble koji mold (Aspergillus Oryzae). They are then stored in wooden barrels where the soybeans begin to ferment (ferment). This procedure can sometimes take years. The soy sauce then slowly collects at the bottom of the wooden barrels.

Fermenting is an ancient method of preserving food. It works with yeast, just like the beer brewing method. Another method is enzymes that, for example, lactic acid ferment white cabbage and turn it into sauerkraut. They also ensure the necessary fermentation in sourdough so that the dough can rise. The soy sauce gets its typical flavor from the fermentation with the yeast fungus.

The making of soy sauce dates back to Buddhist monks in China and Japan. It is not known exactly when and where they first made the soy sauce. It is assumed that soy sauce dates back to ancient China (approx. 1500 BC to 220 AD), came to Japan in the 6th century and was modified into Japanese soy sauce there from the 16th century. The soy sauces known to this day were created:

Tamari soy sauce: This original soy sauce was brewed by the monks from soy, water, salt and koji ferment. It is dark brown to black and somewhat viscous.
Shoyu Soy Sauce: It is made from soybeans and wheat that are fermented together. This mixture results in a lighter and thinner soy sauce.

That’s how healthy traditional soy sauce is

The soy sauce according to the traditional recipe is definitely a healthy condiment:

Vegan: The soy sauces were made by the vegan monks to flavor their dishes.
Natural ingredients: The traditional recipe only uses a few natural ingredients. You can also find soy sauces based on this tradition in German shops.
Soybeans: Soybeans are considered healthy. The Apotheken-Umschau explains that soybeans contain valuable vegetable proteins, vitamins (provitamin A and vitamin B complex) and unsaturated fatty acids (including the healthy omega-3 fatty acid). They are also rich in minerals such as potassium, magnesium and iron. Studies suggest that a soy-rich diet can alleviate the symptoms of menopause in women. In addition, the soy protein is said to keep the arteries healthy.
Fermentation: The science magazine Spektrum explains that the fermentation process breaks down the indigestible proteins and sugars in the soybeans. This creates umami. The German Society for Nutrition (DGE) explains that umami is a taste of its own, like sweet or salty. Food containing protein in particular appeals to the sense of taste in the throat. In this way, they enhance the taste of other foods. The soy sauce can therefore serve as an alternative to glutamate – the controversial flavor enhancers E 621 to E 625.

Not everything about soy sauce is healthy

Soy sauce does not only contain healthy ingredients. Some of their ingredients can be problematic for certain groups of people.

Salt: The salt content in soy sauce can be alarmingly high, depending on the amount consumed. The USDA Food Database states that 100 grams of shoyu soy sauce contains about 5.5 grams of sodium. For tamari sauce, it’s 5.6 grams. These amounts are almost the recommended daily allowance for table salt, which is chemically composed of sodium and chloride, among other things. According to the DGE, the daily recommended value is six grams of salt. This amount is equivalent to about a teaspoon of salt. Too much salt in food affects high blood pressure. This can lead to cardiovascular disease and an increased risk of stroke.
Gluten: The Shoyu soy sauce is made with wheat and therefore also contains traces of gluten. People with gluten intolerance should therefore switch to the gluten-free tamari sauce. Some brands indicate on the condiment bottles whether the sauces are gluten-free.
Sugar: Processed soy sauces can often contain sugar, as the USDA states for tamari soy sauce, for example.
Purines: Purines are natural components of many foods. Soybean products also contain purines. Purines are linked to gout attacks. The Apotheken-Umschau points out that the diet for gout should be as low in purines as possible.

Industrially produced soy sauce: That’s still in it

In the industrial production of soy sauce, things often have to be done quickly. The fermentation process is almost always greatly shortened. Stiftung Warentest reports that even soy sauces that are brewed using traditional methods are only given between three and six months.

Sometimes the companies use the same defatted soybeans. This speeds up the fermentation process. This means that the sauce loses the valuable unsaturated fatty acids.

On the other hand, it only takes a few hours to produce it using chemical agents. These completely replace the fermentation process. Instead of the lengthy procedure of fermented soybeans, the industry simply uses soy flour.

Additives usually have to ensure the consistency and aroma. Stiftung Warentest found flavorings and colorings as well as artificial glutamate in some of the sauces tested. In a taste comparison to the traditionally produced soy sauces, the sauces with additives also performed worse. However, the test dates back to 2005, and no soy sauces have been tested since then.

Conclusion: soy sauce is healthy, right?

Flavoring food with soy sauce is basically healthy. However, note the following points:

The soy sauce should consist of traditional ingredients, i.e. without additives such as sugar and artificial coloring. Also make sure that the sauce is free of genetically modified soy.  Opt for organic soy sauce instead. In our seal guide you can find out about seals that are awarded for organic products.
You should use soy sauce in moderation. Here, too, it depends on the quantity. According to the USDA, one teaspoon with six grams of soy sauce contains about 0.3 grams of salt. Tip: There is now also soy sauce with a reduced salt content.
If you use a teaspoon or two of the Asian seasoning a day, there’s nothing wrong with that. In fact, it can even help you reduce your salt intake overall. Because soy sauce enhances the taste of your meals with the natural umami of the fermented soybeans.

Another reason why soy sauce is healthy after all: It is ideal for light Asian cuisine, which is based on a wide variety of vegetables. If you also use tofu, tempeh or the green soybeans edamame, then you use the whole healthy potential of soy.

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Vegan Sauce Hollandaise: The Asparagus Classic Without Animal Cruelty

You can serve vegan Hollandaise sauce wonderfully with asparagus. We’ll show you how to prepare the classic sauce – without egg and without butter.

If you’ve ever tried to make the classic hollandaise sauce yourself, you know it’s not easy. Because if the water bath or butter is too hot, the sauce will curdle very quickly. You are on the safe side from the start with our recipe for vegan hollandaise sauce.

If possible, use regional organic products for the ingredients for your vegan hollandaise sauce. You can use seals such as Demeter, Naturland, and Bioland as a guide, which follow stricter criteria than the EU organic seal.

Vegan Sauce Hollandaise: The recipe

Ingredients:

250g margarine
200 ml cold (asparagus) water
3 tbsp cornstarch (level tbsp)
200 mloat cream
1 pinch(s) of salt some pepper
1 pinch(s) nutmeg
0.5 tsp turmeric (optional)

Directions:

Pour the cold (asparagus) water into a measuring cup. Stir in the cornstarch with a whisk until there are no lumps.
Place the vegan margarine in a medium or large saucepan. Melt them on low. Make sure it doesn’t start bubbling.
While the margarine melts, briefly bring the water and starch mixture to a boil. So the dusty taste of the cornstarch disappears.
Gradually pour the water mixture into the melted margarine while stirring with the whisk. Stir until you get a thick consistency. Warning: You may not need the entire starch mixture for this – depending on how thick you want your vegan hollandaise sauce to be.
Stir in the oat cream and season with salt, pepper and nutmeg.
Optional: Use some turmeric at the end to give your vegan hollandaise sauce a stronger color.

This is how you can use the vegan hollandaise sauce

Sauce Hollandaise goes wonderfully with asparagus, but also with various other vegetables or potatoes.

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6 Secrets To Making The Perfect Pizza Sauce

The sauce is an important element of pizza. It should be juicy, rich, but at the same time not too bright. Such that it would set off and emphasize the taste of the filling, but not drown it out.

  1. Don’t be lazy. Want to make the right sauce? Do not use prepared tomato paste as a basis. Instead, use canned tomatoes in your own juice: you can find both Russian and Italian ones in large supermarkets. Drain, grind and add spices. Provencal herbs, salt, pepper – done!
  2. Experiment. Unable to buy canned tomatoes? Nothing wrong. A great sauce can be made with fresh tomatoes. Peel them, cut, and pour them over with boiling water. Simmer in a skillet for 10 minutes, then pass through a blender. Add spices: oregano, garlic, bay leaf. Return the sauce to the stove and boil it about twice.
  3. Don’t overdo it. There should not be too much sauce. The most delicious pizza recipes emphasize no more than three tablespoons of sauce per standard circle of dough.
  4. Watch the consistency. Make the sauce too runny and your pizza will float.
  5. Get creative. Classic sauces are made from tomatoes, but the beauty of pizza at home is that you can invent new unusual combinations for it. You can substitute hummus or squash caviar for tomatoes. Or take cream cheese – it goes well with chicken and pineapple.
  6. And a little bonus: Jamie Oliver’s perfect and easy sauce. Prepares in 10 minutes. You will need 3 cans of canned tomatoes in their own juice, 4 cloves of garlic, a bunch of basil, 8 tablespoons of olive oil, salt, and pepper. Chop the garlic, fry it with the basil in olive oil. Add the tomatoes, salt, and pepper. After a couple of minutes, remove from heat, pass through the city. And simmer for another 10 minutes over low heat.
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