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Golden Gaytime Ice Cream: Recreate this iconic Australian ice cream treat with layers of vanilla and toffee ice cream, coated in chocolate and biscuit crumbs.

What is Golden Gaytime Ice Cream?

Golden Gaytime is an iconic Australian ice cream treat that has been beloved by Australians since its introduction in the 1950s. This ice cream treat is made up of layers of creamy vanilla and toffee ice cream, covered in a crispy layer of chocolate and biscuit crumbs. The combination of flavors and textures makes it a unique and delicious treat that is enjoyed by people of all ages.

The popularity of Golden Gaytime ice cream has led to many variations over the years, including the introduction of other flavors such as honeycomb and chocolate, but the classic vanilla and toffee combination remains the most popular.

How to Make Golden Gaytime Ice Cream at Home

Making your own Golden Gaytime ice cream at home is easier than you might think. Here’s what you’ll need:

  • 2 liters of vanilla ice cream
  • 1 cup of toffee bits
  • 400g of dark chocolate
  • 2 cups of biscuit crumbs

To make the ice cream, soften the vanilla ice cream and add in the toffee bits. Mix well and pour into a 9×13-inch baking dish, smoothing the top. Freeze until firm.

To make the chocolate coating, melt the dark chocolate in a saucepan over low heat. Once melted, stir in the biscuit crumbs until well combined.

Remove the ice cream from the freezer and cut into squares. Dip each square into the chocolate mixture until completely coated, then place back in the baking dish. Freeze until the chocolate coating is firm.

Tips for Perfecting Your Golden Gaytime Ice Cream

To make sure your Golden Gaytime ice cream is perfect, there are a few tips to keep in mind. First, make sure your ice cream is softened before adding any mix-ins to ensure they are evenly distributed. Second, when making the chocolate coating, make sure to mix the biscuit crumbs in well to avoid any clumps. Finally, when dipping the ice cream squares in the chocolate mixture, work quickly to avoid melting the ice cream.

By following these tips, you’ll be able to recreate the delicious and iconic Golden Gaytime ice cream at home. Enjoy!

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Food

Grilling Spare Ribs: This is How They Become Really Tender!

Want to grill spare ribs but don’t have time to turn them over and over for 3-4 hours over low heat? Why not try this recipe, in which the spare ribs are first cooked in a spicy broth. You have never eaten more tender spare ribs – I promise!

Spare ribs are something delicious: you can nibble on the crispy ribs to your heart’s content until your fingers and face are really smeared with barbecue marinade. Because eating spare ribs with a knife and fork is a no-no!

Along with pulled pork and beef brisket (breast of beef), the spicy ribs are part of the “Holy Trinity” of classic American barbecues. Traditionally, spare ribs are cooked over low heat for several hours, turning them over and over again. This allows the fat to spread out slowly, making the meat tender and crispy. Unfortunately, not everyone has the patience of the American BBQ forefathers and grilling spare ribs often turns into a fat-soaked, chewy, and burnt affair.

Our recipe suits all friends of quick barbecue enjoyment because the ribs are first pre-cooked in a seasoning broth for half an hour. The pre-cooking can also be done a day before the BBQ. After that, 15 to 20 minutes on the grill is enough! A positive side effect: pre-cooking the ribs makes them less greasy.

Grilling spare ribs: the ingredients

  • 2 kg pork rib ready to cook
  • 2 onions
  • 2 cloves of garlic
  • 1 tbsp sea salt
  • 2 tablespoons oil
  • 150 ml dark beer
  • 2 tbsp ketchup
  • 2 tbsp tomato paste
  • 1 teaspoon of liquid honey
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 tbsp paprika powder
  • Salt
  • Tabasco
  • pepper from the grinder

Grilling spare ribs: That’s how it’s done

  1. Wash the spareribs, pat dry, place in a saucepan, pour over enough water to cover, and bring to a boil. Peel and onion and a clove of garlic, cut in half and add to the water along with a level tablespoon of sea salt.
  2. Let simmer for about 30 minutes.
  3. Put the oil in a pan, peel, and dice the remaining onion, and sweat in the oil until translucent. Peel and press the garlic. Pour on the beer, let it reduce a little, and mix in a bowl with the ketchup, tomato paste, honey, mustard, and Worcestershire sauce. Add the paprika powder and season with salt, Tabasco, and pepper.
  4. Remove the spareribs from the broth and place them on a hot grill. Brush with the beer sauce and grill for 15 to 20 minutes, turning occasionally. Keep brushing and turning with the marinade.
  5. Divide the spare ribs into individual ribs and serve them arranged on plates. This goes well with coleslaw.
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Food

You’ve Never Eaten Pumpkin Like This Before!

The best unusual pumpkin recipes: Try pumpkin pralines, pumpkin ketchup, or pumpkin pancakes!

It’s finally pumpkin time again! The orange-colored fruit shines at us from everywhere. But why only ever prepare pumpkin soup or other hearty pumpkin dishes? We have put together original sweet recipes with pumpkins for you.

1. Pumpkin Pancakes

The fluffy pancakes get a slightly nutty note from the butternut pumpkin shavings in the batter. Pumpkin seeds and roasted pumpkin shavings provide a crispy topping. Perfect with: maple syrup or our pumpkin jam.

2. Pumpkin Pistachio Tiramisu

Who says tiramisu always has to be biscuits and cocoa powder? Spicy nutmeg squash, chopped pistachios, and creamy mascarpone form a heavenly alliance in this dessert – try it!

3. Sweet quark cake with pumpkin and rosemary

Nutty pumpkin on a creamy bed of quark – heavenly! The rosemary completes the taste experience. The great thing about this juicy cake: It is not too sweet and is therefore suitable for all kinds of occasions.

4. Vegan Pumpkin Cinnamon Rolls

ingredients

…for the yeast dough

  • 160 g cooked, pureed pumpkin
  • 450 grams of flour
  • 1 tablespoon of sugar
  • 1 packet of dry yeast
  • 1 tsp salt
  • 1 pinch nutmeg
  • 80 g margarine, melted
  • 200 ml soy milk

…for the filling

  • 50 g margarine, melted
  • 30 grams of brown sugar
  • 30 grams of white sugar
  • 3 tsp cinnamon

…for the icing (if you like)

  • powdered sugar
  • soy milk

That is how it goes

  1. First, prepare the yeast dough. To do this, mix all the dry ingredients together before adding the pumpkin, soy milk, and margarine. Knead everything into an elastic dough and leave covered in a warm place for 1 hour.
  2. Roll out the dough on a floured work surface into a rectangle. Melt butter, and mix sugar and cinnamon. Spread the butter over the dough and spread the cinnamon-sugar mixture evenly over it. Now the dough is rolled up and cut into slices about 2-3 cm thick. Place the snails on a baking sheet, cover with a cloth and let rise again for about 30 minutes.
  3. Bake at 175 °C (circulating air) for about 15-20 minutes.
  4. Let the snails cool down a bit. If you like, you can also prepare a frosting from powdered sugar and soy milk, which is decoratively distributed on the snails.

5. Pumpkin Chocolate Pralines

Pumpkin purée and chocolate drops are hidden under the sweet chocolate glaze – heavenly! The pumpkin pralines are also great as a souvenir.

Ingredients

  • 75 g cooked pumpkin (e.g. Hokkaido)
  • 55 grams of butter
  • 60 grams of brown sugar
  • 60 g powdered sugar
  • 1 pinch of vanilla extract
  • 1 pinch of salt
  • 120 grams of flour
  • 1 pinch of ground cloves
  • 1 pinch of cinnamon
  • 1 pinch nutmeg
  • 75 g chocolate chips
  • 300 g couverture (whole milk or dark chocolate, depending on your taste)
  • sprinkles

That is how it goes

  1. In a large mixing bowl, whisk together the pumpkin flesh, butter, and sugar.
  2. Add flour, vanilla, and spices. Continue beating until the mixture is homogeneous. Sprinkle chocolate drops.
  3. Place the dough in the freezer for an hour until it starts to set.
  4. With the help of 2 teaspoons, form small balls, which you place individually on a plate lined with baking paper. Put the balls in the freezer for 2 hours, preferably overnight.
  5. Melt the couverture in a water bath. Dip the chocolates in with a toothpick, sprinkle with sprinkles and place in the fridge until the couverture has hardened. The chocolates will keep in an airtight container for about a week.
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Food

Reporters Uncover: This is How Restaurants Cheat with Scampi

Order scampi, pay for scampi, but get fobbed off with significantly cheaper shrimp – this is the reality (probably not only) in Hamburg’s restaurants. Testers from the NDR program “Markt” came to this sobering conclusion.

The test eaters on the “Markt” show ordered scampi from three Italian restaurants in Hamburg, as well as from two branches of the upscale chains Vapiano and Gosch. The result: Although the noble crustaceans were expressly requested in all cases, the significantly cheaper shrimp ended up on the plate in all five cases.

The lab test

How could the testers be so sure? They sent a DNA analysis of each dish to an independent lab. The scientists found:

  • King prawns (scientific name Penaeus monodon) were served at the three Italian restaurants
  • Vapiano and Gosch passed off shrimp of the genus Litopenaeus vannamei (also known as white tiger shrimp) as scampi

Cheating is forbidden

In Germany, only two animal species may be sold as scampi: Metanephrops spp. and Nephrops norvegicus, also known as “Kaisergranat” in Germany.

The uncovered cheating should not be an isolated case. The Hamburg competition center announced that it wanted to take action against this practice based on the research by the NDR magazine. “If scampi are promised, scampi must also be on the plate,” quotes NDR Peter Brammer from the Hamburg competition center. According to Brammer, the Gosch restaurant is now threatened with a warning.

That’s what the restaurant owners say

While the Gosch company has remained silent, Vapiano has already reacted to the reporter’s research: They have changed the name scampi to gamberetti on all menus.

What is the difference between scampi and shrimp?

Scampi look like the lobster’s dainty little sister with their powerful claws and broad tail.

The shrimp is a different animal species, and the differences are also clear visually: shrimp only have antennae, no claws, and a much narrower tail.

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Food

Bring on the Coal! This is Behind the Activated Carbon Trend

Juice bars in New York and Los Angeles have long included them in their range. We’re not talking about green smoothies – which are almost a thing of the past again – but about activated charcoal. This is supposed to be particularly healthy. We reveal what is behind the new trend.

The renowned TIME Magazine called activated charcoal the latest in-ingredient for health-conscious people. And actress Gwyneth Paltrow even called a lemonade with activated charcoal the “best juice cleanser ever”. So what exactly is behind the activated carbon trend?

Due to their black color, drinks with activated charcoal are reminiscent of the school paint boxes of the past and look very difficult to get used to. Because apart from coffee and cola, there have not been any pitch-black drinks on the market so far. But with activated charcoal, this is about to change. There are also drinks with a gray color. These are different types of nut milk to which activated charcoal is added. Visually, however, they are more reminiscent of building cement.

How does activated charcoal work?

The effect of activated charcoal, unlike its appearance, sounds promising: it is said to detoxify and help against unpleasant body odors. Even with a hangover or nasty jet lag, charcoal drinks should be able to contribute to faster regeneration.

The activated carbon for the drinks is heated with steam. As a result of this process, part of the carbon is gasified and what remains is negatively charged charcoal, which is intended to absorb positively charged toxins (poisons). Gases and acids should also be bound with the help of activated carbon and thus prevented from being absorbed by the cells.

However, activated carbon can also bind valuable nutrients. The maximum amount of 1-3 grams per day must therefore not be exceeded.

How do the charcoal drinks taste?

Activated charcoal is tasteless. Adding almond milk, another nut milk, or some kind of lemonade gives the drinks a flavor that isn’t all that bad. Only the consistency takes getting used to. Because there are many small carbon particles in the drinks, which can be felt in the mouth when drinking.

Where are the activated charcoal drinks available?

Don’t worry, you don’t have to fly all the way to the US to try the charcoal drinks. They are now also offered by German green smoothie and juice suppliers. However, these are not cheap. Three activated charcoal lemonades and 3 activated charcoal nut milk cost around 55 euros in a set.

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Food

Storing Beer: This is How it Works

Beer lovers already know that beer doesn’t keep forever. But already after three months, the usual taste can be lost. To prevent this from happening, you should store beer properly.

Longer taste experience

Storing beer – and storing it properly – ensures a longer taste experience and the usual color. The popular barley juice likes it dark and cold: beer should be stored at around five to 15 degrees – shaking is also forbidden!

Different beers, different shelf lives

But not every beer is the same: it’s the production that makes the difference! Beers with a higher alcohol content have a longer shelf life than beers with a lower percentage by volume. After just three to six months, the alcoholic beverage can lose a lot of its taste.

Beer consumption can promote diseases

Beer is a stimulant and consumption should be viewed as such. Scientists believe that drinking too much beer promotes disease. It is one of the risk factors for obesity or alcohol-related diseases.

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Food

8 Days of Hanukkah: This is How We Eat at the Jewish Festival of Lights

The word Hanukkah comes from the Hebrew and means “to devote oneself”. It marks the rededication of the Holy Temple in Jerusalem when the Maccabees rebelled against the Seleucid Empire. In the Jewish faith, Hanukkah is celebrated by reciting the Hallel prayer daily and lighting the Menorah candles to commemorate the miracle of the oil, which was supposed to give light in the temple for just one day but lasted eight days.

Although they are native to different regions (“Ashkenazi” is derived from the Hebrew word for Germany, while “Sephardic” is derived from the Hebrew word for Spain), holiday food plays a central role for both Jewish faith groups. An important part of the celebrations are traditional, often oil-based dishes such as latkes, which are also intended to commemorate the miracle of oil.

To celebrate the start of Hanukkah, we’ve put together 4 signature recipes that are sure to get everyone in the holiday spirit.

Braised brisket

One of the cheapest cuts of beef, but certainly one of the tastiest using our slow-cooking method. Our variant is braised for over 3 hours, making the brisket even tastier and more tender than the most expensive piece of steak. A traditional Jewish dish that has become a popular dish around the world as a result of the emigration of Ashkenazi Jews to the United States.

Coconut macaroons

Traditionally prepared by Sephardic and Ashkenazi Jews, macaroons in many different forms have long had their place in Jewish food culture. Originally made from pistachios, almonds and cashews by Sephardic Jews in Egypt, the coconut macaroons are better known and more common, especially in Europe and the USA.

Orange Almond Cake

This cake is a very popular Middle Eastern Jewish recipe that couldn’t be simpler. With just a few ingredients and in a few steps, one of the most delicious cake variations is conjured up on the table, but you should bring some time for the preparation.

Potato Pancakes with Applesauce

When we talk about oily foods, we cannot ignore potato pancakes. Often referred to as “latkes,” the rich fritters are a popular dish during the Hanukkah festival. Whether enjoyed with sour cream and chives or with applesauce – latkes are probably one of the best feel-good dishes and, as a traditional Ashkenazi recipe, can also often be found in Central and Eastern Europe.

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Lifestyle

Secret Tip For Rusty Cutlery: This is How The Aluminum Foil Trick Works in The Dishwasher

Annoying and unsightly: Your cutlery comes out of the dishwasher dull and rusty. Even the stainless steel knife seems to be rusting. The aluminum foil trick can help.

This is how the aluminum foil trick works

You can use the aluminum foil trick to prevent rust film. You take a piece of aluminum foil, crumple it into a ball and put it in the cutlery basket of the dishwasher. Then you do the dishes as usual. After washing, your cutlery will shine like new.

Why this works: The rust film settles on the aluminum foil, which oxidizes more easily than stainless steel. It attracts the rust film, so to speak, and your cutlery is spared.

Of course, aluminum foil can’t work wonders for older, scratched cutlery on which the rust has already really set in. But you will certainly see a certain shine effect. You can also use rust magnets as an alternative to aluminum foil

Alternatively: What to do against rust film?

You can do this to prevent rust film: If you want to avoid rust film, you must not put anything in the dishwasher that can rust. Unfortunately, this is only partially possible. Even the smallest parts, such as rivets on the handle of a stainless steel pan, are enough to cause rust.

Incidentally, the dishwasher itself can also rust on crockery baskets or if the covers are damaged. It is therefore best not to leave your dishes damp in the dishwasher for long. Moisture accelerates the setting of the rust film. If you can, always unload the machine immediately after rinsing. Or at least leave the door of the machine open so the dishes dry and the steam can escape.

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Food

Dwayne “The Rock” Johnson Gets in Top Form With This Breakfast

What does a Hollywood star who thinks muscles are part of their business eat to stay fit and healthy? With this breakfast, Dwayne Johnson prepared for the shooting of “Black Adam”.

Healthy Breakfast: This is what Dwayne Johnson eats

The Hollywood star makes no secret of his diet. In an Instagram post, he revealed the ingredients for his protein-rich breakfast.

Flank Steak: The flank steak is a lean cut of beef. The protein it contains is important for muscle building.
Brown Rice: The rice variety is considered the healthiest. It is not peeled and polished. This means that minerals and trace elements are retained.
Albumen: Nutritionally, eggs are the “yolk of the egg.” Because they have the highest biological value of all foods. This indicates how effectively the body can convert protein from food into endogenous protein. To save calories and fat, you can do without the yolk and actually only eat “the white of the egg”. If you separate the eggs yourself and don’t want to throw anything away, the yolk can be used for baking.
Blueberries: The berries are low in fructose and calories. Secondary plant substances protect the body cells from harmful oxygen compounds, the so-called radicals. Fiber is good for the gut.

Rice smoothie instead of coffee

Most people drink coffee in the morning, not so Dwayne Johnson.

Instead, he eats a kind of “rice smoothie”: boiled brown rice mashed with water. By the way, Johnson only drinks very little water before the final shooting, according to the magazine. The actor also severely limits salt consumption.

Johnson apparently wants to prevent water retention so that the muscles are emphasized even more.

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Lifestyle

Study Proves: This is How Gray Hair Gets Color Again – Without Dyeing

Many people dye their hair gray because it represents advanced age and a lot of stress. But when do you get gray hair and does stress really affect it?

At what age do you get gray hair?

On average, men in Europe start graying at the age of 30. Women only have to adjust to the gray hair color at an average age of 35.

Incidentally, people of African or Asian origin usually get gray hair much later, which studies show is due to their genes. But the genes also play an important role in every individual and can trigger gray hair sooner or later.

Where does gray hair come from?

Once the body runs out of melanin, the hair loses its color. This is a completely normal aging process, which unfortunately cannot be stopped. However, there are other factors that cause hair to turn gray. This includes:
stress
Smoking
hormonal imbalances
Vitamin and nutrient deficiencies
These factors also lead to a lack of melanin, causing the hair to lose its color. Exactly why this is the case is currently being researched and is not yet entirely clear. So gray hair can have different origins, but at some point it always happens.

What role does stress play?

Some clinical studies have found that stress can lead to gray hair. This is because the hair roots react to stress hormones. The production of melanin, the hair dye, suffers as a result. As a result, fewer or no more color pigments are produced

However, the direct connection between gray hair and stress is disputed in science, to go through life more relaxed, but it also makes sense

Can the color be brought back?

In another study, conducted by Columbia University’s Vagelos College of Physicians and Surgeons, it was found that stress-related gray hair can actually be restored to its original state. However, the study is not really representative, as only 14 subjects took part. They kept a diary in which their own stress level was recorded. By reducing stress, some subjects also regained their hair color. So there is at least the assumption that stress affects hair color and that hair color can even be regained through a more relaxed life.

You can achieve more relaxation in everyday life primarily through mindfulness exercises and a conscious perception of your surroundings. With short, conscious moments in everyday life you can reduce the stress a lot and thus do something good for your hair.

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