Sorrel Leaves - FoodNerdy Recipes Management System

No more fear of gelatin! Gelatine is often required to make cakes, slices, and roulades firm. Processing these is not as tricky as some might think. With our tips & tricks, nothing can go wrong.

Correct dosage of gelatine

The amount of gelatin needed depends on the amount and desired consistency of the mass you want to gel. As a guideline: For 500 ml of liquid, either 1 pack of ground gelatine or 6 sheets of gelatine are used.

Soaking is part of it

Leaf gelatin needs to be soaked in cold water in a wide bowl for about 5 minutes. So that the leaves do not stick together and can swell sufficiently, they should be placed individually in the water. Mix the powdered gelatine with a few tablespoons of the cold mass, juice, cold water, or liqueur (depending on the recipe) in a small saucepan and leave to swell for about 5 minutes.

Cold masses gel

Remove the swollen gelatine leaves from the water, squeeze them out well and dissolve them in a small saucepan over low heat. Here you can also add a few tablespoons of the mass to be gelled or some juice. You can also slowly dissolve swollen powdered gelatine over low heat.

Before you add the gelatine to the rest of the mass, it should be leveled. To do this, stir a few tablespoons of the cold mass into the dissolved gelatine and then mix the gelatine mass with the cold mass.

Hot masses gel

If you want to gel hot masses, you can immediately add the gelatine undissolved to the hot, no longer boiling liquid and stir until it has completely dissolved.

The liquid should not be boiled after the gelatin has been added, otherwise, the gelatin will lose its gelling power.

Tips and tricks

Gelatine is not suitable for creams or jellies with fresh kiwi, pineapple, papaya, and figs, as these contain an enzyme that reduces the gelling power.

A plant-based alternative to gelatin is agar-agar. The difference is that agar-agar has to be boiled for 2 minutes in order to develop its gelling power. It is therefore very suitable for fruit jellies.

Cooking Tips

Hay Milk and Pasture Milk – What is It All About?

You can see happily grazing cows on every second milk carton, but in reality they are rarely found like this. Do hay milk and pasture milk keep what they promise – or is there just a marketing trick behind such milk terms that you shouldn’t fall for?

Satisfied cows can move freely in the pasture, they eat green, juicy grass, hay and herbs – at least this is the image most dairy products convey. Because consumers want it that way: According to a study by the University of Göttingen, more than half of all consumers when buying milk pay particular attention to pasture grazing and GMO-free feeding of the cows.

So it’s no wonder that hay milk and pasture milk are becoming more and more popular and often end up in the shopping trolley. But what is actually behind the terms?

Hay milk versus pasture milk

Both terms pursue the basic goal of enabling dairy cows to live a more species-appropriate life.

The term hay milk refers to the diet of the dairy cows – they should get as much green fodder as possible and must not be fed with silage (fodder that is preserved by fermentation). The designation has been protected throughout the EU since March 2018. With “Demeter HeuMilch Bauern” there is also a first independent label. Currently (01/2021) there are around 200 certified producers that produce hay milk.
The term pasture milk, on the other hand, refers to the attitude. The cows should spend as much time as possible on the pasture. The term is not legally protected, but with “Pro Weideland” there is a label that is backed by well-known associations and that wants to strengthen grazing. Here the dairy cows stand in the pasture for at least 120 days for six hours.

Pasture milk and hay milk: just marketing tricks?

Hay milk and pasture milk should not only be good for the well-being of the animals, but also for our health.

Hay milk contains a significantly higher amount of polyunsaturated fatty acids (omega-3 and omega-6 fatty acids) than milk from cows fed conventionally, i.e. with silage and concentrated feed.

So far so good. However, a current milk test by Öko-Test (02/2021) showed that it is then primarily “organic”, which ensures better milk quality with hay and pasture milk.

What does hay milk actually mean?

For a long time it was not precisely defined what the term hay milk meant – at least in Germany. The situation has since improved: Since March 2016, “Heumilch g.t.S.” has stood for a “guaranteed traditional speciality” in accordance with EU Regulation No. 1151/2012: When feeding with fresh grass, legumes, herbs (in summer) and hay ( in winter) other feed (cereals, corn…) may only be added in smaller proportions.

It is forbidden to feed the following with hay milk:

silage and wet hay
By-products from breweries, cider plants and distilleries
Feed of animal origin (exception: milk and whey for young cattle)
feed labeled as genetically modified
But all this is not “organic” yet. And the certification of pasture milk does not necessarily have anything to do with animal welfare either. But what is fact:

Hay milk is better for the climate

According to the consumer magazine Öko-Test, hay milk is better for the climate. The concentrated feed that high-yielding cows normally eat often consists of soybean meal. “Rainforest has to make way for soya from overseas, and transport also has a negative impact on the climate.” So the calculation is quite simple: Cows that eat fresh grass and hay ensure a better climate balance for their milk.

This is now also confirmed by a new study by the Center for Global Change and Sustainability at the University of Natural Resources and Applied Life Sciences Vienna, which examined the hay economy for the 17 Sustainable Development Goals (SDGs) of the United Nations. The central results: Hay farming protects the climate, protects the soil and promotes biodiversity.

Hay farming as a sustainable opportunity

“The preservation of grassland through the management of hay milk farmers is of great importance for climate policy, since these soils store enormous amounts of carbon and represent valuable CO2 sinks,” emphasizes Univ. Prof. Dipl.-Ing. dr Werner Zollitsch, Head of the Center for Global Change and Sustainability at the University of Natural Resources and Life Sciences Vienna. Due to the high humus content, meadows and pastures store around a third more carbon per hectare in the upper layers of the soil than arable land. In deeper soil layers, grassland stores a similar amount of carbon, namely 196 t C/ha, as the average forest soil with 191 t C/ha. Arable land is 149 t C/ha.

Organic hay milk is the best choice

Anyone who chooses organic hay milk scores twice: hay milk itself is (at least a little) better for the climate, organic hay milk is free of pesticides.

Even better: since the end of January 2018, the producer association Demeter Milchbauern Süd has been offering a kind of seal for organic hay milk with the “Demeter HeuMilch Bauern” label. It does not feed any silage and was the first German organization ever to receive a hay milk certificate. The “Demeter HeuMilch Bauern” logo signals to consumers that they are buying milk from dedicated, independent organic farmers who keep their animals “by nature and according to the biodynamic guidelines” (from Demeter) and only feed them hay and grass.

Meadow milk is not the same as mead milk

There is still no EU regulation for pasture milk. The term is neither defined nor protected under food law.

For consumers, this means: In the supermarket you will find pasture milk that has been produced according to very different criteria. The only thing that helps here is a critical look at the packaging:

How to recognize real pasture milk

Some manufacturers indicate on the packaging how many days and how long the cows are actually out on the pasture. But here, too, it is unclear how the cows are kept in winter, explains the consumer advice center.

The Nuremberg Higher Regional Court (OLG) ruled in 2017 that the term “pasture milk” is not misleading if the cows are out on the pasture for at least 120 days a year for at least six hours.

The label Pro Weideland – German Weidecharta promises that the “120/6” rule will be observed. The cows have 2000 m² of permanent grassland per cow at their disposal, of which at least 1000 m² are pasture. The sign also ensures freedom of movement for the cows all year round and prohibits genetically engineered feed. BUND and NABU, among others, are involved. The consumer center classifies the criteria of the label as “transparent, understandable and comprehensible”.

A current study by the Federal Environment Agency shows: Organically produced milk from cows that stand on the pasture is more environmentally friendly than milk from conventional farms with pure stable husbandry. For further details:

The basic idea behind pasture milk and hay milk is not bad, even if unfortunately higher animal welfare standards are not automatically associated with it. For both hay milk and pasture milk, we recommend that you also pay attention to at least the EU organic seal. Feeding is regulated differently here because organic animal husbandry is subject to its own laws. The renunciation of genetic engineering in the feed is also mandatory for organic milk, unlike for conventional milk. A seal from the cultivation associations Bioland, Naturland or Demeter is even better.

Cooking Tips

Recognizing Good Chocolate Directly – 9 Tips

Especially in the run-up to Christmas, it is literally on everyone’s lips: chocolate. With hardly any other confectionery, however, do you have to differentiate so much between sweets and luxury foods. The gap between mass and quality products is too big. Here are 9 tips on how to distinguish a high-quality chocolate from an inferior chocolate. One thing in advance: It is not always the price and noble brand image in advertising that indicate the quality.

Which seals can be seen on the chocolate?

Even a quick look at the packaging gives conclusions as to what is important to the manufacturer. If the organic seal is shown, only ingredients from organic farming are used. This excludes the use of plant toxins and guarantees biodiversity on the plantations. In combination with the Rainforest Alliance seal, social components are added, e.g. the exclusion of child labor. The Fairtrade seal also guarantees safe prices for the producers.

Does the manufacturer exclude child labor?

Child labor is a big problem – especially on the large cocoa plantations of West Africa. This is where most of the cocoa used worldwide comes from. Where does the cocoa come from and can the manufacturer prevent exploitative child labor? A look at the website should show whether something is actively being done in this area.

Questionable ingredients

Emulsifiers such as soy lecithin, the ecologically controversial palm oil or vanillin – a synthetically produced flavoring – should not appear in the list of ingredients. Conventional soy lecithin in particular is mostly obtained from genetically modified soy plants.

Around 80% of the soy grown worldwide is not grown sustainably and has a high level of pollution.

Cocoa butter or cheap fats?

An essential part of a good chocolate is the cocoa butter. This pressed fat from the cocoa fruit is a very high-quality raw material that gives chocolate a particularly intense melt. How much cocoa butter does it contain? The approximate amount can be derived from the position in the list of ingredients. Cocoa butter should be mentioned first.

Cheap chocolate often cheats with cheaper fats, such as butterfat or palm fat, the extraction of which is ecologically problematic.

Which sugar is used?

When it comes to sugar, there are some massive differences. Industrially processed refined sugar has often come under criticism. Better variants here are raw cane zocker or alternative natural sweeteners such as xylitol, coconut blossom sugar or agave syrup. Most of these original species still contain valuable minerals.

How is the chocolate packed?

Of course, the quality of the packaging does not determine the quality of the chocolate. Nevertheless, both should fit together. An organic chocolate thickly wrapped in plastic, lacquered or aluminum-coated composites raises critical questions. In general, there are now many ecological packaging alternatives (such as the compostable Natureflex film, which is used for VIVANI chocolates). Just ask the manufacturer or look it up on the website.

Is the chocolate produced sustainably?

If you are on the manufacturer’s website, it is also advisable to take a look at the place and type of manufacture. What do you find out about this? Is production climate-neutral? Do you pay attention to efficient energy management? Are sustainable packaging materials used and are mineral oil-free printing inks used in the packaging? If a lot of this is the case, the manufacturer doesn’t want to make a quick buck, but pays attention to the environment in a responsible manner.

The chocolate has turned white. is that mold

All clear: mold is not. But so-called fat bloom. This can form if the chocolate has been exposed to excessive temperature fluctuations. If it is stored too warm, the chocolate “sweats”. The fats come to the surface and are deposited as a whitish layer. The chocolate tastes rather bland and old and has a crumbly consistency. Nevertheless, please do not store chocolate in the refrigerator. It binds foreign odors.

Last but not least: the taste

In the end, of course, the all-important question: How does the chocolate taste? Does she have a fine enamel? Does the cocoa used have exciting aromas? Are there other ingredients that create sophisticated side effects? Do hazelnuts and almonds taste nice and roasted? Is the level of sweetness balanced? Of course, everyone has their own preferences and is their own – and also their best – expert.

Cooking Tips

Are Chestnuts Edible? – the Difference Between Horse Chestnut and Chestnut

Some chestnuts are edible, others are poisonous to humans. Here we show the differences between horse chestnuts, sweet chestnuts and chestnuts.

Horse chestnuts, sweet chestnuts, chestnuts – which ones are edible?

When the brown leaves fall from the trees in autumn, the chestnuts also fall to the ground. In Germany, there are almost exclusively two different types of chestnuts found in nature: the horse chestnut and the sweet chestnut.

Most people know the fruit of the sweet chestnut as chestnuts or chestnuts. They are considered a delicacy and are in great demand in autumn. At many events and in big cities there are chestnut stands where you can get fresh hot chestnuts. The chestnut variety is edible, whereas horse chestnuts are poisonous.

Horse chestnuts are not edible: this is how you distinguish them from chestnuts

Horse chestnuts are much more common than sweet chestnuts with edible chestnuts. You can easily tell the two types apart:

The leaves of the horse chestnut consist of five smaller individual leaves that look similar to beech leaves.
The leaves of the sweet chestnut, on the other hand, do not have five leaves, but hang individually on the branches. They also have small, sharp spines on the edge.
Edible chestnuts (marrons) look different: They taper to one side and have a brush-like puff at the top.
The shape of the chestnuts is rather flat and pointed, the shape of the horse chestnuts is more round.
The husk of the horse chestnut has hard, short spines. There are many longer spines on the chestnut shell.
Horse chestnuts flower from April to May and lose leaves and fruit in September and October. Eating horse chestnuts is poisonous to humans, but children like to make small chestnut figures out of them. It’s not dangerous as long as the children don’t swallow the chestnuts. More about this here: Handicrafts with chestnuts: Instructions for chestnut men and Co. You can also make detergent from horse chestnuts or a horse chestnut ointment.

Tip: For many animals, chestnuts are not only harmless, they are actually a real treat. Wild boar and deer like the chestnuts very much. At foresters or in a game reserve there are often collection containers to which you can bring the collected chestnuts for the animals.

Edible chestnuts: Eat them raw, cooked or baked?

The sweet chestnut flowers in June and July, a little later than the horse chestnut. The chestnuts also fall a little later from the tree – it won’t be until the end of September at the earliest. When the chestnuts are ripe, the prickly skin bursts open and wilts. Shortly thereafter, they fall to the ground. Up to three edible chestnuts can sit in a chestnut shell. You can eat them raw, boiled and also baked:

In the case of raw chestnuts, you must first remove the peel.
If you cook or bake chestnuts, you must first slit them crosswise. Then the heat can penetrate the chestnuts and cook them. The chestnuts are only peeled after cooking/baking.

The edible chestnuts are very high in calories, but also healthy: They contain a lot of high-quality protein and significantly less fat than nuts. Potassium, calcium, iron, magnesium, as well as vitamin E, vitamin C, almost all B vitamins and beta-carotene are also found in large quantities in the chestnuts.

You can find the sweet chestnut in many parks and deciduous forests. If you look around carefully during walks, you can spot them.

Cooking Tips

Bitter Almonds are Poisonous – So You Can Still Eat Them

Bitter almonds are poisonous when raw due to the hydrocyanic acid. Cooked or baked, however, they are used in many traditional recipes. Here you can find out when you can eat bitter almonds and what to look out for.

Bitter almonds are valued for their intense almond flavor and, despite their toxic effect, are often used as a baking ingredient. This is possible because the toxic substance largely evaporates when heated. In contrast to baking flavors, you get a natural and less dominant bitter almond taste. We’ll show you what you absolutely have to consider when seasoning with bitter almonds.

Bitter Almonds: Inedible when raw

Bitter almonds are closely related to the sweet almonds and like these fruits of the almond tree. Visually, the two subspecies can often hardly be distinguished, with the bitter almond being slightly smaller than the sweet almond. Some bitter specimens can also be found among sweet almonds, which also contain hydrocyanic acid and should not be eaten raw. If you bite into a very bitter almond from a packet of sweet almonds, it’s best to spit it out.

Bitter almonds contain around three to five percent amygdalin, i.e. hydrocyanic acid bound to sugar residues, which is toxic when raw. During digestion, the highly toxic hydrocyanic acid is split off, which can cause serious symptoms of poisoning even in small quantities. In addition to hydrocyanic acid (or hydrogen cyanide), benzaldehyde is also split off. Both substances have the typical bitter almond taste, which is reminiscent of marzipan and is popular in many baking recipes. In contrast to hydrocyanic acid, benzaldehyde is not toxic and is used as a bitter almond aroma (also called false bitter almond oil) for baking.

According to the Lower Saxony State Office for Consumer Protection and Food Safety (LAVES), the hydrogen cyanide content of raw bitter almonds is up to 3000 milligrams per kilogram. Depending on body weight, 5 to 10 bitter almonds can be deadly for children. This number is higher for adults, but you should definitely avoid raw bitter almonds. In the trade, the bitter seeds are usually only offered in small packs of 50 grams. You can buy bitter almonds in the health food store or in the pharmacy.

By the way: Bitter apricot kernels also contain amygdalin. Studies by LAVES have shown that their hydrocyanic acid content is comparable to that of bitter almonds. The Federal Institute for Risk Assessment (BfR) warns against eating more than two apricot kernels a day; tolerance is significantly lower in children. The same applies to raw bitter almonds.

Cooking or baking bitter almonds: this is how you can eat them

Since hydrocyanic acid is very sensitive to heat, it evaporates when cooking or baking and only a very small proportion of the toxic substance remains. You can therefore consume small amounts in heated dishes without hesitation. For example, you can use bitter almonds to flavor pastries, liqueurs or other desserts. Traditionally, bitter almonds are incorporated into Christmas stollen, amaretti and liqueurs, among other things.

You can process bitter almonds by grinding them finely or grating them with the other ingredients like fresh nutmeg with a fine grater. The food must then be heated. Alternatively, you can heat the kernels separately in the oven and use them to refine cold desserts. Depending on how intense the bitter almond taste should be, you can calculate around 5 to 15 grams of bitter almonds per 500 grams of mass. This amount is completely harmless after heating.

Below you will find a recipe for aromatic cantuccini with bitter almonds without artificial flavorings.

Cantuccini with bitter almonds: recipe without artificial baking flavors

Ingredients:

250 g flour
125 gsugar
1 teaspoon Baking powder
0.5 tsp salt
10 g bitter almonds
2organic eggs
20 gorganic butter (soft)
0.5 vanilla bean
200 g almonds
Zest of an organic lemon (optional)

Directions:

Place the flour, sugar, baking powder, and salt in a large bowl and mix together.
Finely grind the bitter almonds or use a very fine grater to grate them into the dry ingredients. Mix everything thoroughly.
Add the organic eggs, the softened butter and the pulp of half a vanilla pod (alternatively, you can also use a pinch of homemade vanilla sugar) and knead all the ingredients together. For a special aroma you can add the zest of an organic lemon. Knead in the whole sweet almonds at the end.
Chill the dough for half an hour.
Preheat the oven to 190°C top/bottom heat. In the meantime, divide the dough into five portions, roll them into four centimeter thick strands and place them on a baking tray lined with a baking paper alternative or baking paper. Leave some space between the rolls as the pastries will rise in the oven.
Bake the rolls for about 12 to 15 minutes, let them cool slightly and cut them into slices about 1.5 centimeters wide.
Place them cut-side up on the baking sheet and bake for another 10 minutes until golden brown. Allow the cantuccini to cool completely before packing in an airtight container.

Alternatives to bitter almonds: bitter almond flavor

Due to the toxic hydrogen cyanide, many prefer to use bitter almond flavoring when baking, which tastes the same but does not contain any of the toxic substances found in bitter almonds.

You can also use bitter almond oil, which is obtained from the kernels of bitter almonds, apricots or other stone fruit. Bitter almond oil consists mainly of benzaldehyde, but also contains toxic hydrocyanic acid. Thanks to the intense almond aroma, it is used as a spice oil in food production but also in perfumery. Important: If you want to use bitter almond oil for food, you must heat it up before consumption.

Tip: The oil can be freed from the hydrocyanic acid using special processes. You can therefore also find bitter almond oil free of hydrocyanic acid in stores.

Food

Coffee Alternatives – Are There Better Pick-me-ups?

Do you have the feeling that your coffee consumption has increased indefinitely and you urgently need a coffee substitute with a fresh kick? Or do you just want to try something different, but don’t want to miss out on the wake-up effect in the morning? We present you some caffeinated beverages, but also decaffeinated alternatives that are more or less known to be a good substitute for coffee.

Black tea

One of the most popular coffee substitutes is black tea. The advantage of tea is its slower but usually longer-lasting effect. Although caffeine or theine is also included, since this is bound to other substances, it takes longer for the desired stimulant effect to develop. However, if you are looking for a quick caffeine kick in the morning, you should rather grab an espresso or coffee.

Green tea

Believe it or not, green tea is a perfect pick-me-up as it is also a caffeinated beverage. The difference to black tea is that green tea is not fermented. Thanks to its binding to numerous amino acids and tannin bonds, the caffeine acts very slowly and gently. The effect of the caffeine also lasts much longer.

A very special green tea is matcha tea. It is given as a powder in hot water and foamed with a bamboo whisk. This coffee substitute contains many vitamins and other healthy ingredients that result from gentle processing. In addition, the powder is made from whole tea leaves, so you can consume all the ingredients. When preparing the tea in a bag, the ingredients are removed from the tea by removing the leaves.

Cola

Cola is also known for its refreshing and invigorating effect. As a caffeinated drink, it is enjoyed on many occasions – especially on hot days as a popular coffee substitute. One reason to reach for the cola is the stimulant effect. Thanks to the caffeine and sugar it contains, tiredness quickly dissipates and we become fit and alert. Unfortunately, this effect does not last long.

Energy drinks/ Guarana pick-me-up

Thanks to the caffeine it contains, guarana stimulates the cardiovascular system and is therefore often found in energy drinks and lemonades. But Guarana is also found in some types of cocoa and chocolate. However, since this is bound to tannins, it takes a while for the guarana stimulant to take effect and for the effect to wear off again.

Because the amount of caffeine is regulated in Germany, energy drinks may not contain more than 32 mg of caffeine per 100 ml.

Mate tea

Originally, the term Mate referred to a drinking vessel from which the infusion with finely chopped Mate leaves was drunk. However, this name has also prevailed for the drink. With us, however, the infusion drink is better known as a bottled soft drink.

The caffeine content per bottle is about as much as a 150 ml cup of coffee and contains only half the sugar compared to cola. This caffeinated drink can therefore also be described as a coffee alternative.

Ginger water

But not only caffeine can trigger a waking effect. Hot spices can boost the metabolism and stimulate blood circulation. This wakes you up and doesn’t make you tired so quickly. You can simply pour honey over hot ginger pieces or slices and then enjoy.

Hot lemon

Thanks to the high vitamin C content, which stimulates the metabolism, a hot lemon can drive away tiredness. The extra vitamin kick provides more energy and an increase in concentration. A pick-me-up that does not require any caffeine and is very healthy.

Ultimately, your taste decides which alternative is the best coffee substitute. Do you prefer a hot lemon or do you grab a guarana pick-me-up? As a coffee lover to coffee lover, however, we recommend that you limit your coffee consumption a little and enjoy your favorite drink more consciously. Because you don’t want to do without a quick caffeine kick in the morning, do you?

Food

Cooking or Soaking Chickpeas – You Should Know That

Cooked chickpeas are delicious, healthy and add variety to your diet. We show you how you can easily prepare them yourself and when you have to soak the chickpeas.

The chickpea, which originated in Asia, came to Europe in the Middle Ages and is very popular today. Whether in curries, salads, falafel or hummus – the buttery-nutty-tasting legume gives many dishes an oriental touch and is also very healthy.

Never eat chickpeas raw

Organic chickpeas are commercially available in two forms:

as a pre-cooked preserve in a jar or in a can
raw and dried
If you are in a hurry, you can use the pre-cooked chickpeas directly. Do not throw away the chickpea water from the jar or can, you can use the aquafaba as vegan egg whites.

Dried chickpeas, on the other hand, have to be soaked and cooked first. If you cook the raw chickpeas, the toxin phasin they contain is destroyed and makes the valuable legume safe for us to eat. Caution: You have to throw away the soaking water in which the raw chickpeas were, because the toxin phasin dissolves in the water during soaking. The chickpeas and the cooking water can only be eaten after cooking.

Soaking chickpeas – time-consuming, but useful

Soaking the chickpeas takes time. It is best to plan one night for this. However, the time investment pays off: If you have soaked the chickpeas, they will be easier to digest. In addition, it shortens the subsequent cooking time considerably and thus allows energy-saving preparation that is gentle on vital substances.

How to properly soak chickpeas:

In a saucepan, cover the chickpeas with twice the amount of water and let them soak for at least 12 hours.
During the swelling period, the chickpeas absorb a lot of water. You may have to add a little more water if necessary.
Discard the soaking water afterwards to remove any residue of the toxin phasin.
Rinse the chickpeas thoroughly with fresh water.

How to properly cook chickpeas

You can boil the chickpeas in water the classic way:

Place the soaked chickpeas in a pressure cooker.
Cover them with fresh water. Make sure that the top third of the pressure cooker remains free.
Close the pot and set steam pressure level 2.
If the lid starts to hiss, turn off the stove or reduce the heat significantly.
After 20 minutes, open the lid as instructed in the pressure cooker instructions.
The chickpeas are done when you can easily mash them with a fork.
Put the chickpeas in a colander and rinse them with fresh water.
Tip: If you don’t have a pressure cooker, the peas will need to cook longer—at least an hour. Basically, the longer the chickpeas were soaked beforehand, the faster they will cook. That saves energy. If you let them soak in water for 24 hours, the cooking time in the pressure cooker is reduced to just ten minutes.

The cooking time also depends on whether you need the chickpeas buttery soft for making hummus or still al dente for use in curry or salad.

Another rule: the fresher the chickpeas are, the shorter they need to cook.

Chickpeas – not only delicious, but also healthy!

Chickpeas not only taste delicious, but are also extremely healthy. Chickpeas have these nutritional values:

With their high fiber content, they promote healthy digestion.
They have a high protein content and are therefore a vegetable protein source.
The legumes contain notable amounts of iron, zinc and magnesium.
Chickpeas are low in calories and fill you up at the same time.

Lifestyle

Coffee Festivals – The Perfect Place for Lovers

A festival just for coffee? Fortunately, what sounds like a dream that is far too beautiful is reality! Various European cities have been holding such meetings for a number of years, where the coffee scene can present itself to interested customers. The offer ranges from tasting coffee specialties to lectures and panel discussions about coffee consumption. Producers show their goods, traders present various machines, mills and accessories. And visitors have the opportunity to look over the shoulders of the professionals while making great latte art.

The Vienna Coffee Festival in the Ottakringer brewery

People associate Vienna with coffee, so it stands to reason that a great coffee festival is taking place here. On the premises of the Ottakringer brewery there will be street food, coffee tastings and demonstrations of new fully automatic coffee machines as part of the festival.

While listening to the sounds of various DJs and live music, you can watch baristas practicing their art and actively participate in various coffee workshops. New flavors can be tested here for three days or you can sip a coffee cocktail at the bar.

Europe’s largest coffee festival: Istanbul Coffee Festival

In September, Turkey hosts the Istanbul Coffee Festival, where the leading coffee brands can present their coffee-related products for four days. Visitors also have the opportunity to get to know well-known coffee shops in the city.

There you can try different types of coffee and let the exhibitors demonstrate different methods of preparation. Of course, there are also one or two delicacies that have nothing to do with coffee. Barista shows, concerts and even art exhibitions are also on the program every day. At workshops, visitors can learn and try out coffee-making techniques themselves.

The Amsterdam Coffee Festival

The entire Amsterdam coffee scene at a glance: At the Coffee Festival in Amsterdam, the subculture of coffee lovers celebrates itself and invites guests to delicious food, tea, chocolate and – of course – coffee. On two days in March, the site is open to the public and in the relaxed atmosphere between art and music there is space to exchange ideas about the common passion:

In the Mississippi Bar Kitchen only coffee dishes are served and during the Espresso Martini Party you can try delicious high-proof coffee drinks.

Berlin Coffee Festival

Enough of other countries! Germany also has a lot of coffee festivals to offer and does not skimp on the programme: from the end of August to the beginning of September, numerous workshops and coffee tastings are organized throughout Berlin, which are both informative and a lot of fun. At the Large Coffee Market, visitors can talk about their favorite drink and get to the bottom of the bean.

Or they listen to lectures by master baristas and coffee farmers. A varied program that also takes guests to the best coffee shops in Berlin.

Coffee festivals are a must for everyone who loves the hot bean and would like to get more involved with production, preparation and new trends. There is a lot to discover and marvel at here, so it is guaranteed never to be boring.

Have fun!

Lifestyle

Coffee History – Since When Do You Drink Coffee?

Coffee has become an indispensable part of our everyday life. But since when has the popular hot drink actually been drunk and how did coffee come to Germany? In this post you will learn more about the origin and history of coffee.

Back to the roots: the coffee story in Ethiopia

In general, the origin of coffee cultivation is not historically documented. However, the custom of drinking a hot brew made from roasted coffee beans is said to have originated in Ethiopia. It has been proven that the plant genus Coffea originated in tropical Africa. The Ethiopian highlands are considered the place of origin of the Coffea Arabica bean. Coffee was first mentioned there early in history – namely in the 9th century.

According to legend, a 9th-century goatherd named Kaldi in southwestern Ethiopia discovered coffee when he observed his goats frolicking at night, nibbling on the cherry-like fruit of a small tree, and didn’t seem tired. To get to the bottom of the matter, he tasted the cherry-like fruit himself. He quickly noticed its stimulating and refreshing effect.

Coffee probably came to Arabia from Ethiopia through slave traders. Old writings show that the Yemenis were already operating the first coffee-growing areas in the Middle Ages. In the port city of Mocha in Yemen, in the 14th/15th Century the first coffee plantations. The term “coffee” is derived from the Arabic “kahwe” or “qahwa”, which means something like vitality or strength.

The story goes on: spread of coffee & arrival in Europe

From the middle of the 15th century, coffee made its way to the Egyptian metropolis of Cairo via the Saudi Arabian cities of Mecca and Medina. A turning point in coffee history. Because from then on an expansion of the Ottoman Empire took place from the 16th century.

Coffee conquered Asia Minor, Syria, Egypt and south-eastern Europe. The first coffee houses were popping up everywhere. For years, Arabia, especially Yemen, had a monopoly on the coffee trade. The Arabs had only supplied their trading partners with raw beans and previously poured hot water over them. As a result, the beans became incapable of germination and could no longer be grown in other regions. The small state secret was properly guarded by the Arabs.

A change in the history of coffee did not take place until the 17th century. With the beginning of colonization, the coffee monopoly of the Arab world fell and coffee found its way into Europe. More and more travelers and pilgrims reported about the energy-rich drink and brought small amounts of the coffee back to their home countries. With the expansion of trade routes, sacks of coffee beans were soon arriving in the major port cities such as Venice, London, Amsterdam and Hamburg, and coffee became a coveted beverage of the sophisticated wealthy in these cities.

Gradually, numerous coffee houses opened in Europe and North America. The first coffee house opened its doors in Venice in 1647. As a central meeting place for the citizens of the city, the coffee house gained social relevance. More coffee houses opened in the years that followed: 1650 in Oxford, 1652 in London, 1673 in Bremen, 1677 in Hamburg, 1685 in Vienna. The coffee house tradition is still maintained in some large cities. And coffee cultivation also expanded abruptly.

Long after its origin: coffee becomes a popular mass drink

Once in Europe, the triumph of coffee could no longer be stopped. Here, coffee became a coveted beverage of urban elites and nobility, because coffee was initially considered a pure luxury good. Only later in history, in the middle of the 19th century, coffee gradually became a popular and mass drink.

This development in coffee history can be attributed to the mass production of coffee on plantations in South America and the increasing purchasing power of the working class. The coffee trade became much easier due to the advancing industrialization and the broad working class also felt a relative prosperity. While coffee was still a stimulant for the aristocratic upper class, workers particularly valued the powerful and invigorating effects of coffee.

Industrial finished products have been consumed for the first time since the 20th century. In times of war, soldiers were provided with easy-to-make and long-lasting instant coffee. From 1945, however, bean coffee was in short supply. During the Second World War, coffee production was curtailed in factories, and instead the focus of nutrition was shifted to carbohydrate-rich foods such as potatoes and flour. Instead, German coffee consumers had to be content with a coffee substitute called Muckefuck.

This can be prepared in different ways. Basically, chicory roots are used for the production of the drink, which are roasted, ground and finally infused like ordinary coffee. This gave the substitute coffee its coffee-typical color. Other main components of the hot drink were barley grains, which were also roasted. Other grains such as rye and spelled were also worked into the mixture for a change. There are two explanations for the origin of the word coffee substitute. Some assume that the term comes from the French “mocca faux” (wrong mocha). And others in turn believe that Muckefuck can be derived from the Rhenish “Mucke” (brown woodworm) and “Fuck” (lazy). The taste of the drink can be described as nutty. Of course, the taste cannot be compared to coffee from a filter coffee machine.

Gradually, through different methods of preparation and coffee variations, coffee became one of the most important commodities in the world – and remains so to this day. Today, coffee is considered the second most important raw material on the global trading market. The range of coffees is large and diverse. Germany is supplied with tons of Arabica beans and Robusta beans. These are ideal for grinding and brewing in filter coffee machines. The largest coffee exporter is Brazil, beating Vietnam by far. The largest country on the South American continent supplies the world with 2.7 million tons of coffee every year. Vietnam contributes around 1.6 tons of green coffee every year – and the trend is rising. Because more and more citizens of the world who want to enjoy a cup of coffee from the filter coffee machine need to be catered for.

The history of coffee in the 21st century

A lot has happened in the coffee world in recent years. Not only the variety of coffee is constantly growing, but also the coffee machine manufacturers always surprise with technical innovations. But our attitude towards this drink and its value chain has also changed.

Coffee, pad and capsule machines as well as fully automatic espresso machines are becoming increasingly popular and can be found in more and more households. Due to constant further development by the manufacturers, the preparation is becoming faster and quieter and the coffee more aromatic. The variety of coffee specialties that can be prepared with the coffee machine is also increasing regularly. Milk drinks such as cappuccino or latte macchiato are now particularly popular.

But the importance of coffee has also changed over the course of history. Coffee is no longer just a synonym for pick-me-up, but has developed into a luxury good. There is a growing willingness to pay more for quality coffee products and equipment. The increased interest in the processing of the coffee goes hand in hand with the idea of quality. Drum roasting is the preferred refining method for those interested in coffee. This development of quality awareness is also reflected in the numerous small specialty roasters that are currently conquering the backyards of many large cities. In addition to quality awareness, the idea of sustainability has also become more and more important to coffee drinkers. In addition to price and quality, the origin and possible certifications also play a role. Customers want to know more about their coffee.

One effect of this coffee evolution is the “third wave of coffee”. The third coffee wave stands for high-quality coffee, which is seen as a luxury food. It is her concern to shape all components of the value chain in a high-quality and sustainable manner and thus to increase the product and taste quality. For them, roasting is a craft and not just an unimportant step. But the working and living conditions of the local coffee farmers are also important to this movement. In this way, as many middlemen as possible are eliminated so that the greatest possible proceeds go directly to the coffee farmers. Additionally, in this movement, the original and alternative brewing methods are favored as opposed to the fully automatic coffee maker. The focus is on aromatic coffee preparation that has nothing to do with speed or simplicity. Here, no coffee machine makes the filter coffee, but it is poured by hand. Quality awareness and consumer interest should be aroused. They should decide for themselves which coffee is good and not blindly trust the colorful coffee packaging.

Learn more about the origins and history of coffee

Those who would like to learn more about the cultural history of coffee can visit various coffee museums with attractive exhibits, for example the forerunners of the filter coffee machine. Located directly on Lake Zurich in Switzerland is probably the largest collection on the cultural history of coffee. The Johann Jacobs Museum in Zurich maintains an extensive library and exhibits, among other things, machines and fine porcelain from bygone times. Since 2013, the Coffee Museum has been dedicated to the complex history of the global trading world based on commodities such as coffee and cocoa.

Culture

Coffee as an Economic Factor – the Advance of the Bean

Whether as a morning pick-me-up, a relaxed afternoon ritual or simply as an energy boost: many people cannot imagine their everyday life without coffee. The popular drink began its triumphal march at the beginning of the 17th century. He conquered Europe from Africa and the Orient and a real coffee house culture developed, especially in Vienna. The first coffee house in Germany was built in Bremen around 1673. In the 18th century, the colonial powers finally spread the coffee plant all over the world and our coffee became an important economic factor worldwide.

In Europe, above all, the rich citizens loved to enjoy the caffeinated drink. They had coffee beans imported via important ports such as Amsterdam, Venice, Hamburg and London, so coffee houses were increasingly established in the cities. These became places of intellectual exchange for the upper classes.

Coffee is conquering the German economy

Germany was not one of the colonial powers, so it took almost 100 years before coffee finally arrived in Germany. Here, too, it was above all a luxury good that remained unaffordable for the common people. After the opening of the first coffee house in Bremen and its move four years later to the Hanseatic city of Hamburg, coffee gradually caught on in all social classes. Since the middle of the 19th century and the new technical processing of the coffee beans, coffee has been considered a popular drink: The ever-increasing demand made coffee more and more important as an economic factor.

Coffee – development into a global economic factor

Coffee is heavily traded in all countries due to its popularity. At the forefront are Germany, the USA and Brazil as coffee consumers. Cultivation takes place above all in emerging countries near the equator: Brazil, Vietnam, Indonesia, Colombia and Ethiopia, with the latter being the country of origin of the coffee bean.

Around 148 million sacks of coffee beans are produced annually (as of 2016) and more than half a million tons of coffee are sold in Germany every year. This means that every citizen consumes 6.4 kilograms of coffee beans every year. Without coffee as an economic factor, there would quickly be serious financial crises in the emerging and developing countries: More than 25 million people work in the coffee industry worldwide, which at the same time forms the livelihood of around 100 million people and is an important mainstay for the whole world is.

Fight the economic insecurities of coffee producers with Fairtrade coffee

The growing economic factor of coffee not only brings good figures: negative reports about production and conditions often come from the producing countries. And even if the trend is increasingly towards fair trade and organic coffee, this part of production has so far only accounted for just under 1.5 percent of cultivation.

Nevertheless, Fairtrade coffee is becoming more and more of an important topic, especially in Germany fair trade is getting a place in people’s consciousness. Even though Fairtrade coffee has its price, people are happy to pay for it to protect small farmers from exploitation and unfair plantation work. Since the economic factor of coffee plays an important role, especially in the poorer producing countries, Fairtrade coffee is an important further development in this context.