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Salad Really is That Healthy – with Recipe Ideas

How healthy your salad actually is depends on various factors. In this article, we will show you how to make salad healthy and provide you with suitable recipe suggestions.

Salads consist largely of water and are therefore low in calories. According to the Federal Center for Nutrition, they also contain various health-promoting nutrients. These include vitamin A, B vitamins, vitamin C, beta-carotene, folate and fiber as well as potassium, magnesium and phosphorus.

There are a variety of salad dishes and even more ways to arrange salads individually. Not all salads are created equal. You can influence how healthy your salad will ultimately be.

These factors affect how healthy your salad is

It’s best to add variety to your salad choices because different types of lettuce contain different amounts of nutrients. For example, according to the BzfE, iceberg lettuce is rather low in nutrients, while lamb’s lettuce and endive have a better nutrient composition. Wild herbs are particularly rich in nutrients.

When putting together, you can use seasonal and regional salad varieties as a guide. You can also save on CO2 emissions because long transport routes are no longer necessary. Our seasonal calendar can give you an overview. In addition, we recommend that you buy your salad and all other ingredients in organic quality. In this way, you avoid chemical-synthetic pesticides and artificial fertilizers.

It is healthiest and tastiest if you prepare your salad and dressing yourself. Ready-made salads lose nutrients when cut and stored. In addition, packaged salads are more susceptible to bacteria. This is due to the cut surfaces of the pre-cut lettuce, on which microorganisms can colonize more easily. Ready-made dressings often contain a lot of sugar, salt or oil and can quickly become a calorie bomb. For example, try a classic vinaigrette instead. If you have the opportunity, we recommend that you grow your own lettuce. So you get the freshest salad ever and save plastic at the same time.

If you prepare your salad yourself, you can combine it according to your taste and supplement it with filling ingredients. It is particularly healthy to add protein-rich components to the salad. This can be, for example, legumes, eggs, organic cheese, nuts and seeds or the organic (soy) yoghurt in the dressing. Complex carbohydrates also promote satiety. Add healthy carbohydrates in the form of millet, whole wheat pasta, or sweet potatoes to the salad. You can also integrate fruits, mushrooms or other vegetables. There are no limits to the design of your salad.

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Food

Foodwaste – A Spice Against Food Waste

Imagine you go shopping and throw a third of the goods in the garbage can. Absurd? Should you think! But a third is actually exactly the amount of food that ends up in the garbage worldwide every year. This enormous food waste is a major problem of our time. And a large part of this goes back to private households. Find out here what you can do to reduce food waste.

Far too large a proportion of the world’s population has no access to food and is starving. While a third of our food is literally produced “for the bin”. Around 12 tons of food are wasted along the food supply chain in Germany alone. 173 kilograms are thrown away by every person in the EU every year. That’s shocking. We live in an abundance that has reached dangerous levels – for people, but also for the environment.

Food waste – a gigantic problem for people and the planet

Mindful handling of food offers numerous advantages for us humans and the planet. If we didn’t waste food on a massive scale, we could improve global food security, combat climate change, strengthen biodiversity and relieve waste management systems, to name just a few positive aspects. Unfortunately, far too little attention has been paid to this topic so far.

It is not that difficult to avoid food waste in your own household – there is often simply a lack of awareness of it. It would be really important in private. At around 52 percent, an enormous proportion of food waste along the food supply chain can be traced back to private households. And with that on us, because we are at the end of the supply chain. But that also means: We consumers have the greatest power to change something about this problem.

There are many tips on how to avoid food waste. This starts with a well-planned purchase, through the correct storage of fruit and vegetables, for example, to the fact that the best-before date is not an indicator for simply throwing away a product unopened. Awareness of food rations and the courage to simply reuse leftovers are also decisive for less food waste.

Foodprep instead of foodwaste: creativity and intuition in the kitchen

A well thought-out collection of recipes can help you to perfectly match dishes and ingredients so that as little as possible is left over or can be reused. Key word: food prep.

For example, if you plan your week culinary with a menu, you can pre-cook the basis of rice, potatoes or pasta in reasonable quantities and refine them with vegetables or other side dishes, toppings and fresh herbs. If something is left over, it’s time to get creative: You can often combine leftovers from the previous day wonderfully or spice them up with little tricks.

For example, have you ever tried to process leftover vegetables into a delicious spread? Fine soups can still be conjured up from the tired carrot and the no longer quite so crunchy beetroot. Greens that would otherwise end up in the compost are suitable as the basis for a delicious pesto. Leftover potatoes or pasta are great as a casserole or fried can make you full and happy. Rice, quinoa, millet & Co. are the best basis for colorful bowls. The imagination knows no limits.

Dare and let your intuition guide you. You’ll see how much fun it is to fight food waste in your own kitchen.

The best for leftovers – A universal seasoning for the leftover kitchen

Are you still missing a bit of pep with your leftover dishes? If salt and pepper are too boring for you, the herb specialist SONNENTOR has just the thing for you!

“The best for leftovers” is a spice mixture that was specially developed for the leftover kitchen. The mixture has two special features: First, it goes with every dish. Secondly, it comes from experts – namely from the social media community of the Austrian company. She created and designed the seasoning all-rounder especially for leftovers. The name also goes back to the herbal community. Edith and Johannes Gutmann, the owners of SONNENTOR, chose the final name “Das Beste für Reste” from hundreds of fan submissions.

The fans of Sonnentor agreed: For a perfect mixture of spices for leftovers, you need tomato flakes, sea salt, parsley, onion pieces, oregano, garlic and black pepper. According to fans, this combination of the finest organic spices gets the best out of the leftovers.

ZeroWaste in the kitchen – attract attention and raise awareness

With this project, SONNENTOR not only wants to revolutionize the taste of leftovers, but above all wants to raise awareness of food waste. The aim is to shape a sustainable future together – and with “The best for leftovers” everyone will succeed in avoiding food waste in their own kitchen.

Under the hashtag #missionleftoverkitchen, the organic pioneer launched a call to use up all the supplies at home and to ban the topic of food waste from the kitchen. SONNENTOR fans also regularly receive tips and inspiration for leftover dishes.

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Food

10 Amazing Facts About Sorrel Leaves

Do not pass sorrel through a meat grinder – this leads to the destruction of vitamin C. In cooking, sorrel is used as a filling for pies, soups, salads are prepared with it. What do you know about sorrel leaves?

  1. Sorrel is called “Rumex” in Latin.
  2. For a long time, in some countries, sorrel was considered exclusively a weed, while in others this plant has long been successfully eaten.
  3. The people often called sorrel “wild beet” or “meadow apple”.
  4. The French proclaimed sorrel as one of their national vegetables. The second they consider carrots.
  5. There are over 150 species of this plant, but not all of them are edible. Many of them are just weeds and nothing more.
  6. Sorrel leaves contain mineral salts, proteins, calcium, magnesium, potassium, vitamins, citric, and malic acid. Sorrel should not be minced – this leads to the destruction of vitamin C.
  7. In cooking, sorrel is used as a filling for pies, soups, and salads are prepared with it. There are many recipes where sorrel is the main ingredient.
  8. In France, they make mashed sorrel with the addition of sweet mustard, and they also use sorrel to make the famous French herb soup.
  9. In England, the popular “green sauce” – sorrel puree with sugar and vinegar, which is served with cold boiled veal.
  10. In Greece, national “green” soups are prepared from sorrel leaves, dandelion leaves, young nettle, and soft sheep’s cheese.

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Eritrea

Can you explain the significance of “buna,” the Eritrean traditional coffee ceremony?

Introduction: The Art of Buna

Buna, the Eritrean traditional coffee ceremony, is a significant cultural practice that has been passed down from generation to generation. This ceremony involves roasting and brewing coffee beans, serving it alongside snacks, and engaging in an intimate and social interaction with friends, family, and guests. Buna is an art form that plays a vital role in the Eritrean culture and society.

Origins of the Eritrean Coffee Ceremony

The origin of the Eritrean coffee ceremony is not entirely known, but it is believed to have originated from the Ethiopian coffee ceremony, which has been practiced for centuries. Buna has been an essential part of Eritrean culture for centuries and is believed to have originated from the Tigray region of Ethiopia. The word “buna” itself is derived from the Tigrinya language, which is spoken in Eritrea and Ethiopia.

Cultural Significance of Buna

Buna is more than just a coffee ceremony; it is a symbol of hospitality, friendship, and community. In Eritrean culture, the act of making and serving buna is a gesture of welcome and respect for guests. The ceremony is also a way of strengthening social bonds and promoting unity among family and friends.

The Role of Women in Buna

In Eritrea, the buna ceremony is traditionally a woman’s role. Women are responsible for the preparation of the coffee, roasting, and brewing, and serving the coffee and snacks. This ceremony is seen as a way for women to showcase their culinary and hospitality skills and to bond with other women.

Steps of the Buna Ceremony

The buna ceremony involves several steps, starting with the roasting of the coffee beans over a charcoal stove, followed by grinding and brewing the coffee. The coffee is then served alongside snacks such as popcorn, peanuts, and fresh fruit. During the ceremony, participants engage in conversation, storytelling, and socializing.

Social Benefits of Buna

Buna is not only a cultural practice, but it also has social benefits. The ceremony promotes social interactions, builds trust, and strengthens relationships among family and friends. It is also a way of transmitting cultural knowledge and traditions from one generation to another.

The Importance of Buna in Eritrean Society

Buna is an essential part of Eritrean society and culture. It is a way of expressing hospitality, respect, and friendship. The ceremony is also a way of showcasing the cultural identity of Eritrea and preserving its traditions and values.

Buna and the Future of Eritrean Culture

Buna is a cultural practice that has stood the test of time and continues to play a crucial role in Eritrean society. As Eritrea continues to evolve and embrace modernity, it is essential to preserve and promote this cultural practice for future generations. Buna can continue to serve as a symbol of Eritrean identity, culture, and hospitality.

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Estonia

Can you explain the concept of “mulgikapsad,” a traditional Estonian dish made with sauerkraut and pork?

Introduction: What is “mulgikapsad”?

“Mulgikapsad” is a traditional Estonian dish that consists of sauerkraut and pork. It is a hearty and flavorful meal that has been a staple in Estonian cuisine for centuries. The dish is typically served during the colder months, as it is warming and comforting.

The name “mulgikapsad” comes from the Mulgi region in southern Estonia, where the dish originated. Today, it is popular throughout the country and is often served at traditional Estonian restaurants and during cultural events. The dish is known for its simple yet delicious flavor profile, which is perfect for those who enjoy rustic and home-style cooking.

The history of “mulgikapsad”

“Mulgikapsad” has been a part of Estonian cuisine for centuries. It was originally a dish made by farmers during the colder months when fresh ingredients were scarce. The dish was made with sauerkraut, which was a staple in Estonian households, and pork, which was often raised on farms.

Over time, “mulgikapsad” became a popular dish throughout Estonia, and many variations of the recipe emerged. Some people added potatoes or carrots to the dish, while others used different cuts of pork. Despite these variations, the basic recipe remained the same, and “mulgikapsad” continued to be a beloved traditional dish in Estonian cuisine.

Ingredients required to make “mulgikapsad”

The ingredients required to make “mulgikapsad” are simple and easy to find. They include sauerkraut, pork, onions, and water. Some variations of the dish also include potatoes or carrots.

It is important to use high-quality ingredients when making “mulgikapsad” to ensure that the dish is flavorful and delicious. Fresh sauerkraut and pork are ideal, but if fresh sauerkraut is not available, canned or jarred sauerkraut can be used instead.

How to prepare “mulgikapsad”

To prepare “mulgikapsad”, first, the pork is cut into small pieces and browned in a pan. Next, onions are chopped and added to the pan, along with water. The sauerkraut is then added to the pan, and everything is simmered together until the pork is tender and the sauerkraut is cooked through.

Some variations of the dish also call for potatoes or carrots, which are added to the pan along with the sauerkraut. The dish is typically served hot, and leftovers can be stored in the refrigerator for several days.

Regional variations of “mulgikapsad”

While the basic recipe for “mulgikapsad” remains the same throughout Estonia, there are some regional variations of the dish. Some people in the Mulgi region add barley or beans to the dish, while others in northern Estonia add smoked meat or bacon.

These variations add extra flavor and texture to the dish, and each region has its own unique take on this traditional Estonian recipe.

Nutritional information about “mulgikapsad”

“Mulgikapsad” is a hearty and filling dish that is high in protein and fiber. However, it is also high in sodium and fat, due to the use of sauerkraut and pork.

To make the dish healthier, lean cuts of pork can be used, and the sodium content can be reduced by using low-sodium sauerkraut or by rinsing the sauerkraut before adding it to the pan.

Serving suggestions for “mulgikapsad”

“Mulgikapsad” is typically served hot, and it is often accompanied by boiled or mashed potatoes. It can also be served with bread or a side salad.

To add extra flavor to the dish, some people add a dollop of sour cream or butter to their serving of “mulgikapsad”. This adds a creamy and tangy element to the dish, which pairs well with the salty and savory flavors of the sauerkraut and pork.

Conclusion: Why you should try “mulgikapsad”

If you are looking for a hearty and flavorful traditional Estonian meal, “mulgikapsad” is the perfect choice. This simple yet delicious dish has been a part of Estonian cuisine for centuries and is loved by locals and visitors alike.

Whether you are in Estonia or cooking at home, “mulgikapsad” is a dish that is sure to warm you up and leave you feeling satisfied. With its savory flavors and rustic charm, it is a true taste of Estonian culture and cuisine.

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Haiti

Can you tell me more about ” griot,” a popular Haitian dish?

Introduction: What is Griot?

Griot is a popular Haitian dish that consists of deep-fried pork shoulder marinated in a mixture of sour orange juice, garlic, and herbs. It is a staple in Haitian cuisine and is often served at festivals, family gatherings, and other special occasions. The dish is characterized by its crispy exterior and tender, flavorful meat.

Griot is a unique dish that embodies the rich cultural heritage of Haiti. The name “griot” is derived from the word “griots,” which refers to the traditional storytellers and musicians of West Africa. In Haitian culture, griot is more than just a food; it is a symbol of community, tradition, and pride.

Ingredients and Preparation of Griot

To make griot, you will need pork shoulder, sour orange juice, garlic, scallions, thyme, salt, and pepper. The pork is first cut into small pieces and marinated in a mixture of sour orange juice, garlic, scallions, thyme, salt, and pepper for several hours. The marinated pork is then fried in hot oil until it is crispy and golden brown on the outside and tender on the inside.

The preparation of griot is a time-consuming process, but the end result is well worth the effort. The sour orange juice and herbs infuse the pork with a delicious, tangy flavor, while the frying process gives it a crispy, crunchy texture. The dish is typically served with pikliz, a spicy slaw made from cabbage, carrots, peppers, and vinegar, and rice and beans.

Serving Suggestions for Griot

Griot is a versatile dish that can be served in a variety of ways. It can be eaten as a main course with rice and beans and pikliz, or it can be served as an appetizer with a spicy dipping sauce. It also makes a great addition to sandwiches or tacos.

To enhance the flavor of the dish, you can sprinkle some lime juice over the meat before serving. You can also serve it with fried plantains or yucca for a delicious and satisfying meal.

Regional Variations of Griot in Haiti

Griot is a popular dish throughout Haiti, but there are regional variations that reflect the local cuisine and ingredients. In the north of Haiti, for example, the dish is often served with a tomato-based sauce, while in the south, it is served with a spicy, tomato-based sauce. In the central region, griot is often served with a peanut sauce.

These regional variations add to the diversity and complexity of Haitian cuisine, highlighting the unique flavors and traditions of different parts of the country.

Cultural Significance of Griot in Haitian Cuisine

Griot is more than just a dish in Haitian cuisine; it is a cultural symbol that embodies the history, heritage, and identity of the Haitian people. Griot is a dish that is often served at special occasions, such as weddings, christenings, and funerals, and is a way for Haitians to come together and celebrate their culture and traditions.

The dish is also closely associated with the griot tradition in West Africa, which celebrates the art of storytelling and music. The word “griot” itself is a nod to this tradition, and the dish itself is a way for Haitians to honor their African roots and heritage.

How to Make Griot at Home: Tips and Tricks

While making griot at home can be a time-consuming process, it is also a rewarding one. Here are a few tips and tricks to help you make the perfect batch of griot:

  • Use a meat tenderizer to make the pork more tender and flavorful
  • Be sure to marinate the pork for at least 4 hours to allow the flavors to penetrate the meat
  • Use a heavy-bottomed pot or Dutch oven to fry the pork to ensure even cooking
  • Be careful not to overcrowd the pot when frying the pork, as this can cause the temperature of the oil to drop and lead to soggy meat
  • Serve the griot with pikliz and rice and beans for an authentic Haitian meal

By following these tips and tricks, you can create a delicious and authentic batch of griot that will transport you to the vibrant and flavorful world of Haitian cuisine.

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Honduras

Can you tell me more about “baleada,” a popular Honduran dish?

Introduction: What is baleada?

Baleada is a beloved Honduran dish that has gained popularity in recent years. It is a traditional street food dish made up of a flour tortilla filled with various ingredients such as refried beans, cheese, and sour cream. It is often eaten as a breakfast or snack item.

The word “baleada” is said to have originated from the Spanish word “bala,” which means bullet. It is believed that the name was given to the dish because of its shape, which resembles a bullet. Baleadas can be found in many restaurants and street vendors throughout Honduras, and they are a staple in Honduran cuisine.

Origins and history of baleada

Baleada originated from the central region of Honduras in the early 20th century. It is said to have been created by workers in the banana plantations who needed a quick and filling meal to sustain them throughout their long workdays. Baleada was an easy and affordable option, as it was made up of simple and readily available ingredients.

Over time, baleada became a popular dish in Honduras and gained recognition as a national dish. It has even been featured in various food festivals and competitions worldwide, helping to put Honduran cuisine on the map.

Ingredients in a traditional baleada

A traditional baleada consists of a large flour tortilla filled with refried beans, cheese, and sour cream. Other popular add-ins include avocado, scrambled eggs, and Honduran-style chorizo. The tortilla is folded in half and then fried on a griddle or comal until it is crispy and golden brown.

The refried beans used in baleada are often made with red or black beans and are mashed until they are smooth and creamy. The cheese used is typically Honduran cheese, which is a soft and salty cheese that melts well.

Variations of baleada in different regions of Honduras

Baleada varies in different regions of Honduras. In San Pedro Sula, baleada is often made with carne asada, and in Tegucigalpa, it is made with scrambled eggs and bacon. In La Ceiba, baleada is served with pickled onions and avocado.

Other variations include baleada con todo, which includes all of the traditional ingredients plus avocado, bacon, and Honduran-style chorizo. Baleada mixta includes the addition of chicken or beef, and baleada vegetariana includes vegetables such as tomatoes and onions.

How to make a delicious baleada at home

To make a delicious baleada at home, start by making a flour tortilla or using a store-bought one. Heat up some refried beans and spread them on the tortilla. Add some grated Honduran cheese and a dollop of sour cream. Fold the tortilla in half and cook it on a griddle or comal until it is crispy and golden brown. Serve with your choice of add-ins such as scrambled eggs, avocado, or chorizo.

Where to find baleada in Honduras and beyond

Baleada can be found in many restaurants and street vendors throughout Honduras. In the United States, baleada is becoming increasingly popular, and it can be found in Honduran restaurants in cities such as Los Angeles, Houston, and New York City. It has also gained recognition in other countries such as Mexico, where it is served with a variety of fillings. Baleada is a delicious and flavorful dish that is easy to make and enjoyed by many.

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Food

Konjac Noodles – Hardly Any Carbs or Calories

Pasta that has almost no calories? Yes, there really should be. We are talking about so-called konjac noodles. These are extremely low in carbohydrates and calories. EAT SMARTER will tell you whether it’s worth trying the low-carb noodles from Asia!

A low-carbohydrate diet, also known as low carb, is all the rage. Bread, rice, or pasta are removed from the menu. For many “forbidden” foods, however, there are now low-carb alternatives, such as protein bread. Now fans of this diet have discovered an extremely low-carbohydrate type of pasta for themselves: the konjac noodle.

What are konjac noodles?

Konjac noodles are made from water, calcium hydroxide (a harmless stabilizer), and konjac root flour. This plant has been cultivated and consumed in Asia for centuries. The low-carb pasta is also known there as “shirataki noodles”. They resemble glass noodles in color and consistency: they are also transparent and slightly gel-like. Since konjac noodles are not made from grain, they are also suitable for a gluten-free diet.

The pasta alternative is popular mainly because of its ingredients: Konjac noodles contain only around 10 kcal per 100 grams. In addition, they are free of fat and the only carbohydrates that are in the low-carb pasta are valuable dietary fibers, the so-called glucomannan. These are said to have many health-promoting effects, but only a few of them have been scientifically proven. It is well established that glucomannan improves blood lipid levels (by lowering “bad” LDL cholesterol and triglyceride levels) and can help with weight loss (1). So far, these effects only apply to Konjac powder. It is still unclear whether these also apply to the pasta.

How to use konjac noodles?

Konjac noodles are prepared very quickly because they are sold pre-cooked. Very important: Rinse the noodles thoroughly under running water before putting them in the saucepan. Otherwise, the pasta could have a slightly fishy smell (but not taste). Then konjac noodles should be heated in boiling salted water for about two minutes.

Since konjac noodles have no taste of their own, it is advisable to refine them with sauces, herbs, and spices. The pasta absorbs the foreign aroma very easily. Therefore, the following applies: Always let the pasta soak in the sauce for two to three minutes before you eat it.

The noodles are also good as a soup ingredient or for Asian noodle pans.

But not only low-carb fans have discovered konjac noodles for themselves, but also many people who want to lose weight. The low-calorie yet filling pasta is a convenient food when looking to shed those extra pounds. However, if you are not on a diet, you should make sure that you eat energy- and nutrient-rich side dishes with the very low-calorie pasta. Otherwise, there is a risk of malnutrition.

Where can you find konjac noodles?

Konjac noodles are mainly available in Asian shops. Recently, however, many manufacturers (e.g. Slendier or Kajnok) have also been offering their products in well-stocked supermarkets – but at steep prices. Of course, fine noodles can also be ordered online, such as the ATG Konjak Noodles Shirataki “Thin Noodles” made from konjac flour.

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Food

Otsu – The Trendy Noodle Salad from Japan

Tomatoes, lettuce leaves, mozzarella & co. have to watch out now because a Japanese noodle dish is currently conquering the world: Otsu – a salad that puts the taste buds in ecstasy and is child’s play to prepare. The hype surrounding the traditional soba noodle dish is spreading like a virus on social media. There is hardly a blogger who hasn’t tried Otsu and new fans are joining them every day.

This is Otsu:

The basic ingredients are simple: Japanese soba noodles meet coriander, cucumber, and crispy tofu – refined with oil, vinegar, soy sauce, and sesame. The result is Otsu, a vegan salad for practically every situation, because it tastes great both warm and cold, making it the perfect gift for a picnic or visiting friends.

This is why Otsu is healthy:

The main ingredient in otsu is, of course, soba noodles. The Japanese variety is made from buckwheat and is therefore gluten-free. If you want to be sure that the soba noodles in the Asian store really do not contain gluten, you should take a look at the list of ingredients on the packaging before buying.

The pseudo-grain variety contains a lot of protein as well as potassium, iron, and magnesium. The latter mineral is u. a. important for muscle relaxation and energy metabolism. Due to its high protein content, tofu is a popular food for vegetarians and vegans. The soy protein is better digestible for humans than other vegetable proteins and contains all essential amino acids.

The Otsu Recipe:

Depending on personal taste, an otsu can of course be less spicy or prepared without coriander. Here are the ingredients and the quick six steps to Otsu Salad:

For the Otsu dressing:

  • 1 thumb-sized piece of ginger
  • Zest 1 organic lemon
  • 2 tsp honey or agave syrup
  • 1/2 tsp cayenne pepper
  • 1 tbsp lemon juice
  • 1/2 tsp sea salt
  • 60 ml brown rice vinegar
  • 80 ml soy sauce
  • 2 tbsp olive oil
  • 2 tbsp sesame oil

For the otsu salad:1/2 bunch coriander

  • 3 spring onions
  • 1/2 cucumber
  • 300 g soba noodles
  • 4 tbsp sesame seeds
  • 300 g firm tofu

The preparation:

  1. For the Otsu salad dressing, grate the ginger and mix with the zest of the lemon, honey (or agave syrup), and cayenne pepper. Then stir in lemon juice, salt, rice vinegar, soy sauce, olive, and sesame oil.
  2. For the otsu salad, wash the coriander, spring onions, and cucumber. Roughly chop the cilantro and set aside a handful for garnish. Cut the spring onions into fine slices. Halve the cucumber lengthways, deseed and cut into thin slices.
  3. Cook the soba noodles in plenty of boiling salted water until al dente, about 4 minutes. Then drain, rinse with cold water and drain.
  4. Toast the sesame seeds in a dry pan until fragrant, then set aside.
  5. Dry the tofu and cut it into small cubes. Then fry in a pan with a little oil until golden brown on all sides.
  6. In a large bowl, toss the soba noodles with the vegetables, cilantro, and dressing. Then add the tofu and garnish with the remaining coriander and sesame seeds.
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Food

Make Macarons Yourself – Simply Delicious!

They’re colorful, cute, and damn delicious. And although macarons are becoming more and more popular with us, they are far from being available for purchase everywhere. We, therefore, reveal how to make macarons yourself. Et voilà!

Almond flour, egg white, and sugar – are the main ingredients for the fine Macaron dough. They are filled with fresh fruit puree, ganache, or buttercream, and there are countless macaron versions. The little delicacies are usually made red, yellow, or green with the help of food coloring. However, our two macarons variants get their color from natural foods such as matcha and cocoa. The two halves of the pastry are baked separately before they become a delicious double-decker with the filling.

While macarons aren’t as easy to make as a sponge cake, they’re worth the effort. Since macarons tend to be eaten with tea and coffee and not 10 pieces are eaten at once, the relatively high number of calories can be overlooked. After all, sometimes you have to treat yourself and enjoy something, right? If you don’t have the time to make macarons yourself, you can also order the delicious, colorful macarons online (www.feine-macarons.de).

Make macarons yourself: the recipes

Pistachio Macarons (ingredients for 35 pieces)

For the macarons:

  • 140 g peeled, unsalted pistachios
  • 2 egg whites
  • 1 tsp lemon juice
  • 150g powdered sugar
  • 1 tbsp matcha

For the cream:

  • 150 grams of butter
  • 60 g powdered sugar
  • 120 grams of cream cheese

That’s how it’s done:

  1. Preheat the oven to 120°C circulating air. Line a baking sheet with parchment paper.
  2. In a blender, grind the pistachios very finely and set aside 3 tbsp.
  3. Beat the egg whites with the lemon juice until stiff and gradually sprinkle in the icing sugar. Continue beating until you have a firm, shiny mass, then carefully fold in the pistachios and matcha.
  4. Put the batter in a piping bag with a large round nozzle. Squirt evenly distributed meringue dots onto the baking sheet and bake in the oven for about 10 minutes so that they are crispy on the outside and still soft on the inside. Take out of the oven, remove from the tray and let cool.
  5. For the filling, cream the butter with the icing sugar and gradually stir in the cream cheese and the remaining finely ground pistachios. Fill the mixture into a piping bag with a small star tip and cover half of the macarons on the flat side with it. Cover with a suitable counterpart, press down lightly, and serve.

A pistachio macaron has 92 calories and 7 grams of fat.

Chocolate Macarons (ingredients for 30 pieces)

  • 4 eggs
  • ½ lemon
  • 250 g of very fine sugar
  • 125 g ground almonds
  • 30 grams of cocoa powder
  • 100 g bittersweet couverture
  • 2 tbsp whipped cream
  • 30 grams of butter

That’s how it’s done:

  1. separate eggs. Squeeze half a lemon. Beat the egg whites with 2 teaspoons of lemon juice until very stiff (use the yolks for something else). Gradually drizzle in the sugar and continue beating until you have a smooth, shiny mass. Gently fold in the almonds and cocoa powder.
  2. Fill the mixture into a piping bag with a large, round nozzle and pipe small hemispheres (approx. 2 cm in diameter) onto a baking tray lined with baking paper. Bake the macarons in a preheated oven at 160 °C (convection oven 140 °C; gas: level 2) for approx. 25 minutes. Important: Leave the oven door slightly open.
  3. For the cream filling, chop the couverture into small pieces and carefully melt in a hot water bath. Mix the cream and butter into small pieces with a whisk. Let the mixture cool down a bit. Spread half of the macarons with the filling, then assemble with the rest.
  4. A chocolate macaron has 86 calories and 4 grams of fat.

Since the French candy hardens after just two days, it should be eaten quickly. The colorful delicacies are also wonderful as a souvenir or culinary gifts.

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