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“Naked Eating”: Unpackaged Fruit and Vegetables as a New Trend

“Food in the nude”: With this new trend, a supermarket chain in New Zealand offers all its fruit and vegetables without plastic packaging. The reactions are amazing.

New World leads by example

Plastic bags have been gone from most supermarkets in New Zealand for some time. The government also approved an exit for all retailers from July 1, 2019. The supermarket chain “New World”, the New Zealand counterpart to EDEKA, even goes one step further.

Under the title “Food in the nude” (in English: “Naked food”), New World has declared war on unnecessary plastic packaging: In the branches, almost all fruit and vegetables are offered unpackaged. This project is another step toward Zero Waste.

Food in the nude is also financially worthwhile

Nigel Bond, the owner of the New World store in Bishopdale, Christchurch, was initially unsure whether the move away from plastic could have a negative impact on sales. But on the contrary: the project inspires customers and sales have even increased. “After we introduced the concept, we found that spring onion sales had increased by 300 percent. We saw a similar increase in silver beets and radishes,” reports Nigel Bond.

Eight of the nine supermarket branches located on New Zealand’s South Island have also implemented the project.

New World is also testing other alternatives

Some New World stores offer the option to bring your own cans to reduce plastic waste. Butchery products and seafood can thus be packed and transported in their own cans. However, this option is currently only available for these foods, because the preparation and cooking of these products enable hygiene standards and food safety to be maintained. With other foods, however, you have to look at this more critically. According to Brendon Jones, the owner and operator of a New World branch in Howick, this action is progressing slowly.

In addition, other alternatives to conventional packaging are being tested. Plastic bags are being replaced by paper bags and fiber-based food containers are being made. In this way, products can be sold without plastic.

New World proves that there are good alternatives to traditional plastic packaging. At the same time, they show that a rethink is not only important for consumers, but also for suppliers and supermarket operators in order to really change something.

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Food

Roast Veal with Riesling Sauce, Vegetables and Tagliatelle

Tender veal is gently roasted in the oven and then served on the plate with an aromatic sauce and crispy cooked vegetables. The fine roast veal is the outstanding focal point of a festive menu, which is ideal for preparing and pre-cooking so that the chef is able to enjoy the meal in peace and celebrate with them.

Ingredients for 6 people

– 1.5 kg saddle of veal with rind
– Salt and pepper
– 200 g onions, 2 cloves of garlic
– 2 tablespoons of oil
– 500 g carrots, 500 g zucchini
– 1 leek
– 15 grams of flour
– 45 grams of butter
– 150 ml Riesling wine
– 350 ml veal stock
– 250 g of crème fraîche
– Nutmeg
– 1 pinch of sugar
– 1 tbsp dry vermouth

Preparation

  1. Cut the rind of the saddle of veal sharply and deeply, salt and pepper the meat, and chop the onions.
    Put the oil in a frying pan and sauté the meat over medium heat until golden brown, add the onions and the crushed garlic cloves.
  2. Place the frying pan with the meat in the preheated oven on the lower shelf. Pour in 1/8 l of water, set the oven to 200° with convection, and roast the roast for about 45 minutes with the oven door open.
  3. Clean the vegetables and use a vegetable peeler to cut them lengthwise into thin strips and the leek into fine rings. Knead the flour and 15 g of butter and chill in the refrigerator.
  4. Remove the roast from the oven and the frying pan, wrap in suitable aluminum foil and leave to rest in the switched-off oven.
  5. Deglaze the roasting stock with wine, remove the settled toasted substances from the frying pan with a spatula and stir into the stock. Then reduce the roast stock until thick. Pour in 250 ml of purchased veal stock, and bring to a boil. If necessary, puree the stock with a hand blender and let it run through a sieve.
  6. Stir the crème fraîche into the strained stock, then season with salt, pepper, nutmeg, a pinch of sugar, and vermouth. To thicken the sauce, stir the floured butter into the boiling sauce little by little.
  7. Lightly roast the prepared vegetables in a pan with butter and steam until soft, add some roast veal stock, and bring to a boil. When the vegetables are soft, season lightly and continue cooking, covered, for a few minutes.
  8. Remove the roast veal from the aluminum foil and stir the collected roast juices into the sauce. Cut the meat into approx. 1 cm slices, arrange on a large, preheated plate, and garnish with the vegetable noodles.
  9. Serve the sauce separately in a gravy boat.
  10. Wide, al dente-cooked ribbon noodles are served as a side dish.
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Food

Simple Pasta Casserole with Lots of Vegetables

Pasta casserole with a difference, with vegetables and ham. Heartily seasoned with cheese, salt, and nutmeg. A wholesome meal where vegetables are popular even with children. Pasta casserole is delicious and popular with the whole family. Even children can’t get past the vegetables.

Ingredients for 4 persons

  •  250 g tagliatelle
  • 1 ½ teaspoons salt
  • ½ packet of frozen spinach (225g)
  • ½ packet of frozen peas (150g)
  • 4 tbsp. Cooked cheese
  • 150 g raw ham
  • 4 eggs
  • 1 pinch ger. nutmeg
  • 1 cup of yogurt
  • ½ tbsp. oil
  • 1 tbsp. frying fat
  • 1 tomato

Preparation

Cook the ribbon noodles in plenty of water with ½ teaspoon of salt according to the instructions on the package. Defrost the spinach with a little water over low heat. Cook the deep-frozen peas in a little water with ¼ teaspoon of salt for 4 minutes over low heat. the eng. Mix the cheese and ½ teaspoon salt into the spinach. Cut the ham into fine strips. Whisk the eggs, add ½ teaspoon salt and nutmeg and mix in the ham strips. Add the yogurt, which can remain a bit chunky. Pour the noodles through a sieve and rinse with cold water. Grease the fireproof dish with a little oil and preheat the oven to 180 degrees.

Preparation

Melt the drippings in the pan and fry the noodles in it. Cover the bottom of the casserole dish with spinach. Then fill in the noodles, on top of the noodles the peas, and finally the egg and ham mixture. Bake the casserole in the preheated oven for 30 minutes.

Tip: Serve the pasta bake in the dish and garnish with tomato slices.

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Food

Dangerous Raw Vegetables: You Should Always Cook These Types of Vegetables

Vegetables are essential for a healthy diet. However, some varieties contain toxins when raw, so you should always cook these foods before eating them. In addition to vomiting, diarrhea, stomach ache and headaches, consumption in the uncooked state can even lead to death in the worst case.

Poison in raw food: You should never eat these varieties raw

In addition to potatoes, beans, aubergines, mushrooms, cassava, elderberries and rhubarb, you should never eat zucchini raw. Because there is a risk of dangerous poisoning. In the worst case, there is even a risk of death.

1. Potatoes

You should never eat potatoes raw. The reason: the solanine contained in raw potatoes is toxic. The solanine is a glycoalkaloid and serves as a natural toxin meant to protect the potato. This substance is primarily found in the skin and in new shoots. If a potato was supposedly stored incorrectly and is already sprouting many new shoots, it is better to throw it away. Simply cutting away the shoots is not always advisable, because the more young shoots the potato has, the more solanine there is in the tuber.

The consumption of toxic solanine is reflected in nausea, diarrhea and abdominal pain. Most of the solanine evaporates through cooking. Interesting: You can eat sweet potatoes raw without any problems, as they are not related to the potato.

2. Eggplants

It is similar to the potatoes with the aubergines. They also contain the poisonous bitter substance solanine, which can be rendered harmless by cooking. Aubergines are nightshade plants, which usually all form solanine. In some modern breeds there is hardly any evidence of this toxic substance, so these aubergines can also be eaten raw. However, hardly anyone will do that, since aubergines taste inedible raw.

In the past, it was common practice to salt the aubergine before cooking so that it loses the bitterness. Nowadays, however, this is no longer necessary as the new breeds contain very few. However, salting the eggplant makes it softer and gives it a more pleasant consistency.

3. Beans

The Bavarian Consumer Center advises against consuming raw beans. Because the consumption of phasin contained in uncooked beans can lead to symptoms of poisoning. Phasin is a toxic protein compound that can be rendered harmless by cooking. If you throw the beans in boiling water for at least ten minutes, you no longer have to worry. However, the bean water should then also be thrown away, because the solanine is now in it.

The consequences of eating raw beans are headache, diarrhea, nausea and vomiting. However, too many raw beans can be deadly. Children are particularly at risk because they weigh little.

4. Mushrooms

Some mushrooms are edible raw, while others are not. As a rule, cultivated mushrooms, such as button mushrooms or shiitake, can also be eaten raw. Mushrooms that grow wild in the forest usually have to be prepared to make them non-toxic. Honey fungus in particular is responsible for many mushroom poisonings in Germany. By cooking the mushrooms* you also render the fox tapeworm harmless. Mushrooms that should only be eaten cooked include:
witch bolete
chestnut mushroom
pearl fungus
redcaps
morels
milk patty
honey fungus

5. Rhubarb

Rhubarb is especially toxic to those suffering from gout or kidney disease. The toxicity is due to the oxalic acid it contains, but it is harmless to healthy people – at least in the amounts normally found in rhubarb. When harvesting, the later in the year the rhubarb is harvested, the more oxalic acid it contains. And the more toxic it is for people who are already ill. Good to know: There is more oxalic acid in the leaves than in the sticks.

6. Elderberry

Even the elderberry is said to be poisonous? Yes, it contains the poison sambunigrin. This can lead to vomiting, diarrhea and nausea. The sambunigrin only loses its toxicity when the berries are heated, which is why you should never eat elderberries raw. The berries follow the elderberry blossom, which can be admired between May and June. Just like the berries, you can also use the blossoms – for example to make a delicious syrup.

7. Cassava

In many parts of the world, for example in South America, Africa and Asia, the cassava tuber is one of the staple foods, similar to the potato in our country. For this reason, the tuber is also called “tropical potato”. It is one of the spurge plants and has its origins in Brazil.

You should never eat the cassava tuber raw because it contains hydrocyanic acid. Specifically, linamarin, a hydrocyanic glycoside that fuses with the enzyme linase to produce hydrocyanic acid. However, the poison is rendered harmless during cooking, but the cooking water should be thrown away.

Special case zucchini

Zucchinis are a special case: raw zucchini are particularly healthy. This is because the raw squash contains more vitamins and nutrients than the cooked version. The shell contains a particularly large amount of healthy substances, which is why eating untreated organic zucchini is recommended.

However, if the raw zucchini tastes bitter, it is better to keep your hands off it. The bitter taste comes from cucurbitacins, which are poisonous bitter substances. These serve to protect the zucchini, which nowadays has been almost completely bred away. However, if the zucchini plant is exposed to severe drought, the cucurbitacins can still develop. Even small amounts lead to nausea, diarrhea or stomach upset. In extreme cases, however, even to death.

Important: If the zucchini tastes bitter, you should dispose of it immediately, because even if you cook the vegetable, it does not lose its toxicity.

Conclusion: That’s how dangerous the toxic raw food is

Many people already know that potatoes should not be eaten raw. But the same goes for beans, cassava, eggplant, elderberries, mushrooms, rhubarb, and even some zucchini. These vegetables all contain toxins that can cause nausea, vomiting, and diarrhea, and in the worst cases even death.

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Food

These Vegetables are Particularly Healthy – That’s in Them

Vegetables should not be missing from your daily meals due to their high nutritional content and numerous health benefits. However, certain vegetables are even healthier than others. We explain which ones.

Healthy Foods: Watercress is ranked as one of the healthiest vegetables

A rather unusual result: watercress received a full 100 points in the study because it contains all the valuable ingredients and is therefore considered the healthiest type of vegetable. It is also a welcome medicinal plant, which is used, for example, in the traditional Indian healing art of Ayurveda for various diseases and to treat sexual complaints. In addition, it has a very good effect on hyperthyroidism and digestion and regulates blood sugar levels.

Leafy greens: spinach, arugula, or nettle

Dark green leafy vegetables are among the healthiest foods on the planet. In terms of whole foods, these vegetables offer the highest nutritional value per calorie. Spinach, nettle and parsley, for example, contain a noticeable amount of iron, calcium and magnesium and thus have a positive effect on the central nervous system. Green leafy vegetables also include lettuce, iceberg and lamb’s lettuce, dandelion and arugula, which can be eaten up to twice a day.

More power with kale

If it were up to the health value, Grünkuehl should actually be on the menu every week. Cabbage is just as rich in important nutrients and even a small portion of 100 g covers our daily requirement of vitamins C, K and A. Grünkuhl also contains a lot of dietary fibre. Mustard oils, which are responsible for the cabbage taste, inhibit the growth of bacteria and viruses, are said to lower cholesterol levels and protect against cancer – is there anything healthier?

Healthy vegetables: The red pepper should not be missing

The red pepper shares the top spot in terms of vitamin C with the kale. With a small pepper of 100 g, the daily vitamin C requirement is more than covered. The peppers do not only develop their nutrient potential by heating, like kale, for example, but can be eaten as a crunchy raw food snack.

Pumpkin: the supplier of vital substances

Pumpkins belong to the armored berries and are therefore botanically closer to fruits than vegetables. A portion of pumpkin soup and your daily requirement of vegetables is covered. It can be that easy. Pumpkin contains all the important vitamins and is just as rich in minerals. The high vital substance beta-carotene not only provides the colour, but also has a positive effect on our skin and eyes. The orange giant is also good for high blood pressure. Pumpkin season is mainly from the end of August to November. Above all, the trend towards vegan nutrition gave the pumpkin a real boom.

Broccoli: A star among vegetables

Hated by many, dearly loved by some. Broccoli is very versatile. It contains vitamin C, K, A, folic acid, vitamin B6 and B2, as well as the minerals calcium, magnesium and potassium. Even trace elements of iron, zinc and copper can be found in the green vegetables. The nutrients protect against cancer and other diseases and should therefore not be missing in any kitchen.

Carrots as a slimming agent

The carrot, also called carrot, turnip or root are herbaceous vegetable plants and there are up to 300 different varieties in the EU. They are real beta-carotene bombs, just like the pumpkin, which protect our cells and are good for the eyesight thanks to the converted vitamin A.

The sweet potato: An inconspicuous wealth of nutrients

From the outside, you would not think that the sweet potato is capable of such a variety of vitamins. It’s not a potato, it’s a tuber. In addition to vitamins A, B1, B3, B5, B7, B9, vitamins C, E and K, sweet potatoes contain a wealth of minerals. Potassium, magnesium and calcium are particularly important here. The sweet potato helps to take in all the necessary nutrients, especially during pregnancy, and also regulates blood sugar.

The tomato: Simple and so versatile

Low in calories, intense taste, appetizing, digestive – the round vegetable holds true wonders and the positive effects on our body are endless. The plant pigment carotene lycopene is not only responsible for the red color, but also acts as a strong antioxidant, which can reduce the risk of many types of cancer by up to 45 percent.

Legumes: Beans as a superfood

Beans, whether green, black, red or white, belong to the legumes and are a valuable source of protein, especially in a meat-free diet. Vegans can hardly imagine life without this superfood, as they also contain vitamin K, magnesium, copper, phosphorus and iron. Legumes lower blood pressure and cholesterol levels, thereby reducing the risk of heart disease and diabetes.

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Cooking Tips

Tips for Grilling Vegetables

Lots of useful tips and tricks for grilling vegetables. Not just for vegetarians. As soon as it gets a little warmer outside, the barbecue season begins again. But not only meat and sausages are grilled, but vegetables are also becoming increasingly popular.

Grilling delicious vegetables

The vegetables should be prepared gently so that they taste delicious and the healthy ingredients are preserved. Whether purely vegetarian or as a healthy side dish for grilled meat, with these tips, the vegetables will be a success at the next barbecue party. Your barbecue party is therefore also suitable for vegetarian guests.

1) Large vegetables can be placed directly on the grill

The popular classic here is definitely the whole corn on the cob, which is grilled with a little butter and salt. But you can also put asparagus directly on the grill. Eggplant and zucchini are also popular. It is best to cut them into not too large pieces and soak them in a Mediterranean marinade for a few hours beforehand. To do this, mix some vegetable oil with Mediterranean herbs. If you don’t have enough time to soak the vegetables beforehand, you can brush them with the marinade just beforehand. However, use the marinade sparingly so nothing drips into the grill. Direct grilling, therefore, works best with an electric grill. And this is great for grilling on the balcony.

2) Tasty skewers with different kinds of vegetables

Cut your favorite vegetables into bite-sized pieces and skewer them. In addition to aubergines and zucchini, peppers, cherry tomatoes or potatoes are also suitable here. If you opt for potatoes, it is best to pre-cook them in water so that they can be grilled more quickly. Rub the skewers with marinade before grilling to prevent them from burning. You can also wrap the skewers in aluminum foil. As a result, nothing drips or falls out and the skewers do not burn as quickly. The cooking time is about 20 minutes and you should turn the skewers regularly. Also, note other delicious ideas for your barbecue menu.

3) Grill the vegetables with the aluminum foil

Vegetables are particularly juicy if you grill them indirectly. That means you either wrap it in aluminum foil or put it in an aluminum tray. Especially with a charcoal grill, this method is better than direct grilling. The big advantage is that you can put whole and chopped vegetables in here. However, make sure you have enough oil so that nothing burns. Stuffed vegetables can also be grilled with this method without any problems. For example, fill giant mushrooms or potatoes with cheese or cream cheese and then wrap them in aluminum foil so that nothing can drip out.

4) Proper placement on the grill

In order for the vegetables to be really tasty, it is important to place them correctly on the grill. In principle, the middle is the hottest and the edge is the coolest. Accordingly, it is best to place peppers or garlic on the edge, for example, as they develop bitter substances if they are too hot. The aluminum bowl with vegetables, on the other hand, is best placed in the middle so that the vegetables can cook well. You can simply wrap the potatoes in aluminum foil and place them directly on the embers. Basically, it is always better to leave the vegetables a little longer instead of putting them on the grill when the heat is too high.

5) Note different cooking times

To ensure that all the vegetables are cooked at the same time, it is best to pre-cook vegetables that require longer cooking times. They are then only cooked to completion on the grill. If you don’t want to cook the vegetables first, be sure to combine vegetables with similar cooking times. Put potatoes or corn on the cob with a relatively long cooking time on the grill first and only later add other types of vegetables, which are ready more quickly.

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Reduce The Risk of Death By 42 Percent: These Fruits and Vegetables Extend Your Life

A British study has examined the link between the risk of death and the daily consumption of certain types of fruit and vegetables. We explain which fruits and vegetables can extend your life.

Nobody knows 100 percent whether we can actually extend our life through our diet. Nevertheless, science is getting a little bit closer to this question. According to the current state of research, many factors are already known that have been proven to lead to a shorter life or a higher risk of death and health, such as smoking. A recently evaluated study now also provides information about which foods you should integrate into your diet in order to reduce your risk of death.

British researcher finds link between risk of death and fruits and vegetables

It has long been known that a balanced diet can have a positive effect on physical health. The consumption of fruit and vegetables in particular is praised to the skies. Primarily because it reduces the risk of developing chronic diseases such as cardiovascular disease or cancer. But does consuming these foods really have a direct impact on length of life?

British researcher Oyinlola Oyebode and her team from University College London conducted a study involving nearly two million people. The study was based on the national Health Survey for England. Here, between 2001 and 2013, the eating habits and other health parameters of more than 65,000 Britons were recorded and documented. This is reported by Health News.

The participants corresponded to the population average of Great Britain. Almost 4,400 participants died during the study period. With this data, the scientists have now found a connection between the death rate and the eating habits of people.

Five servings of fruit and vegetables a day achieve best results

The Oyebode study then examined the connection between the general risk of death and the daily consumption of fruit and vegetables. It was found that five portions of fruit and vegetables, integrated into the daily diet, are associated with a longer life. The researchers recommend splitting two servings of fruit and three servings of vegetables. But what do you mean by five servings a day? The ideal would be to consume 150 grams of fruit and 75 grams of vegetables. Sugared fruit is not included here as it can have negative health effects.

What was the study actually about? The participants were divided into two groups. One group ate just two servings of fruit and vegetables daily, while the second group ate the recommended five servings. The participants who ate the five servings had a 13 percent reduced risk of premature death. They were 12 percent less likely to die from cardiovascular disease and 35 percent less likely to die from respiratory disease.

The study concluded that the recommended amount of fruit and vegetables can reduce the general risk of death by up to 42 percent for people of all ages. Vegetables in particular can have a life-prolonging effect. Fruit performs less well in a direct comparison of the two food groups. If a larger amount of fruit is consumed than stated, this has no added health value. It does not bring any additional benefit to the body.

The greener the better: Spinach, lettuce and kale prolong life

Also, not all fruits and vegetables are equally helpful in reducing the risk of death. Basically, it makes the difference how starchy a vegetable is – potatoes, peas and corn do not show any positive effects because of their high starch content. The same applies to fruit juices, as they no longer contain enough nutrients.

Vegetables, which truly confer life-extending effects, are generally said to be green. Leafy greens like spinach, lettuce, and kale fall under this. But carrots also reduce the risk of some diseases. Fresh vegetables in particular lower the risk of death by 16 percent on average. Salad brings a 13 percent risk reduction, while fruit only brings a 4 percent lower risk per serving.

For the two daily servings of fruit, fruits high in beta-carotene and vitamin C, such as citrus fruits and berries, are beneficial. “The clear message from our study is that the more fruit and vegetables you eat, the lower the risk of death at any age. Those who like to nibble on carrots and other vegetables gain the most, but a banana or other fruit is also good,” explains Oyebode finally.

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Cooking Tips

Blanching: This Keeps Your Vegetables Crisp

Blanching is a handy trick for processing many types of vegetables and fruits. We’ll show you how your vegetables stay fresh and crunchy for longer.

Benefits of Blanching

Blanching is a simple and very effective technique for processing vegetables and fruit. Typically, you blanch by adding your fresh veggies or fruit to a large pot of boiling, salted water, and shocking them in cold ice water at the end of the cooking time. In the case of numerous fresh vegetables, a process is set in motion which, depending on the variety, inhibits toxins, releases important nutrients or makes the vegetables last longer.

Due to the short time in boiling water, your fresh vegetables do not lose their taste and remain crisp and fresh. It is often advisable to blanch vegetables before freezing them. In this way, it withstands the cold temperatures better and cooks more quickly when processed later.

Blanching vegetables sets important processes in motion:
It deactivates certain enzymes and thus stops unwanted changes in the fresh product. (such as progressive maturation and the associated changes in taste)
It preserves valuable ingredients such as vitamins and minerals.
It allows vegetables to retain their fresh color.
It makes many types of vegetables last longer and prepares them for freezing.
It draws out toxins and harmful germs.
It softens inedible flavors and substances that are difficult to digest (e.g. some types of cabbage).
It cooks sensitive vegetables ready to eat (e.g. leaf spinach or chard).
Blanching is also suitable for some types of fruit and nuts: Almonds, peaches or tomatoes, for example, can be skinned more easily after a short time in the bubbling cooking water and processed into mush or sauce, for example.

Blanching – that’s how it works

You can blanch in no time at all. It is only important that you take into account the individual cooking time depending on the variety.

For blanching you need:
a large pot full of water
Salt
Skimmer or sieve for chilling
That’s how it’s done:
Bring the water in your pot to a boil. Carefully add some salt, making sure the water doesn’t overflow.
Add your vegetables or fruit to the boiling water and let it simmer according to the cooking time.
Lift it out with the slotted spoon or drain into a large colander.
Pour cold water over your vegetables or fruit to stop the cooking process immediately. It’s even easier to have a second pot of ice water ready to dump your blanched veggies into after cooking time.
Wait for the vegetables to cool.

Blanch – note individual cooking times

Depending on the variety, you have to wait a certain amount of time for blanching. Our overview will help you. The times are for one 500 gram serving in a large saucepan.

Artichokes: 6 minutes
Beans: 3-4 minutes
Cauliflower: 3 minutes
Carrots: 2 minutes
Peppers: 2 minutes
Brussels sprouts: 3 minutes
Peas: 2 minutes
Corn on the cob: 5 minutes
Spinach: 1/2 – 1 minute
Apples: 2 minutes
Pears: 2 minutes
Blanching cabbage simplifies the preparation. The leaves, which are often brittle, become softer with a short boil and are then easier to roll.

Chinese cabbage (leaves): 2 minutes
Chard: 1-2 minutes
Leek: 3 minutes
Pointed cabbage leaves: 2 minutes
White cabbage leaves: 2 minutes
Savoy cabbage leaves: 2 minutes
To make raw vegetables more digestible – for example in a salad – you can also blanch them. Just add the following types of vegetables to the boiling water for a short time before you eat them al dente or freeze them for later.

Broccoli: 3 minutes
Kohlrabi: 3 minutes
Celery: 5 minutes
Zucchini: 3 minutes
Sugar snap peas: 2 minutes

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Cooking Tips

Preparing Aubergines: The Purple Vegetables are so Diverse

Whether braised, grilled or gratinated: You can prepare aubergines in a wide variety of ways.

Preparing eggplants: the basics

You can cook aubergines in a variety of ways, but you cannot eat them raw. Like other nightshade plants, aubergines contain small amounts of the neurotoxin solanine. If you eat large amounts of raw eggplant, you can get gastrointestinal problems, among other things. Since the solanine content decreases as the eggplant ripens, you should only use ripe fruit if possible. They also taste less bitter.

Before preparing your eggplants, you should wash them well and cut off the ends. Many recipes then recommend chopping the aubergines, sprinkling them with salt and letting them soak for 30 minutes. There are two arguments for this:
The salt extracts the bitter substances from the aubergines.
The salt extracts the liquid from the aubergines and ensures that they then absorb less fat.
However, modern breeds hardly contain any bitter substances. For this reason, you don’t necessarily have to let the aubergines soak in the water. However, if you don’t steep the water, you’ll need a little more oil for the eggplants, and they’ll take longer to soften.

If you decide to steep the water, remember to drain the salt from the eggplants, drain the excess water, and pat the eggplants dry afterwards.

Ideas for preparing eggplant

Since aubergines have relatively little taste of their own, you should always season them well. Mediterranean herbs, garlic, ginger or curry go wonderfully with aubergines. Oil, for example olive oil, is an additional flavor carrier.

Here are some ideas on how to prepare eggplant:
You can grill aubergines: cut them into slices, brush them with oil, season them with salt and pepper and grill them on both sides. Alternatively, you can place the aubergine slices on a greased tray and bake in the oven at 180 degrees with the grill function for about 30 minutes (turn them halfway through) until they are soft. Garlic, lemon juice, herbs and a fresh yoghurt sauce go well with it. Or you let the vegetables cool down and put them in – then you get delicious antipasti.
You can also use the grilled or baked aubergines to make an aubergine cream.
Braised together with peppers, tomatoes and zucchini, eggplant makes a delicious ratatouille. You can eat this with potatoes, rice or bread or use it as a filling for a delicious vegetarian lasagna or quiche.
Another classic oven dish is moussaka. In the original, the Greek aubergine casserole is prepared with meat, but it tastes just as good vegetarian or vegan.

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Glazing: This is How You Make Vegetables Shine

Glazing gives not only cakes, but also vegetables a beautiful shine. We’ll show you different methods you can use to glaze vegetables.

Glazing, pouring over, glazing: These terms describe how you can make vegetables shine by covering them with a glaze. Originally, “glaze” comes from the French word “glacer” which means “to coat with a icing”.

In principle, you can glaze any vegetable – but mild and slightly sweet vegetables such as root vegetables, onions or snow peas taste particularly delicious. You can also glaze peas very well. The best time to do so is when the first vegetables are harvested in spring: Young, tender vegetables are prepared in a particularly tasty way with a glaze. It tastes best when you buy fresh organic vegetables at the market or even harvest them in your own garden.

Vegetables are usually glazed with a mixture of butter and sugar, and vegetable broth is often added. What you glaze your vegetables with will depend, among other things, on whether you precook them or not. Below you will find tips for both variants.

Glaze vegetables with pre-cooking

If you want to cook vegetables and then glaze them, they should still be al dente after cooking. Therefore, you should only blanch it for a few minutes until it goes into the pan with the butter and sugar.

How to glaze vegetables with pre-cooking:
Wash the vegetables of your choice, peel them if necessary and cut them into sticks, depending on the variety. You can also leave young carrots whole.
Heat a large amount of salted water in a saucepan and cook the vegetables for a few minutes until tender but still al dente.
Remove the vegetables from the pot and rinse them in cold water to stop them from cooking and to keep their color.
In a large skillet or saucepan, melt 1-2 tablespoons of butter for every pound of vegetables. Dissolve a tablespoon of sugar in it and let it caramelize a bit.
Add the pre-cooked vegetables to the butter-sugar mixture and toss until they are shiny all over.
Depending on how much flavor the vegetables have and what you want to use them for, you may not need to season them at all. Otherwise you can season the glazed vegetables with pepper, coarse sea salt, a little lemon juice and fresh herbs, for example.

Tip: You can add some vegetable stock or white wine to the butter-sugar mixture and let the mixture simmer for a few minutes before adding the vegetables.

Glaze vegetables without pre-cooking

Glazing raw vegetables means you need more liquid—you want the vegetables to cook in their glaze, after all. For example, vegetable broth or a mixture of broth and white wine are well suited. How to glaze vegetables without pre-cooking:
Wash the vegetables, peel them if necessary and cut them into sticks, depending on the variety.
Melt 1-2 tablespoons of butter per pound of vegetables in a saucepan or large skillet. Add about a tablespoon of sugar and let it caramelize a bit.
Add the vegetables to the pan and toss them for a minute or two. Then pour in about 250 milliliters of liquid (vegetable stock and possibly white wine).
Let the vegetables simmer uncovered for about 10 minutes, until they are tender and the liquid has evaporated.
Season the vegetables with a little salt and pepper and, if necessary, with fresh herbs.

Glazing vegetables: tips for variation

Although butter and sugar are the classic ingredients for glazing vegetables, you can substitute other ingredients for them. Here are some tips:
If you want to prepare a vegan dish with glazed vegetables, you can use oil or vegan margarine instead of butter. Which oil you use depends entirely on the dish you want to prepare. However, tasteless oils that do not mask the fine aroma of the vegetables are best suited.
You can replace the sugar with a sugar substitute such as honey, agave syrup, or maple syrup. Many vegetables are also delicious if you glaze them in a mixture of butter and orange juice.
Shallots or other onions are especially tasty if you add red wine and a dash of balsamic vinegar to the glaze instead of vegetable broth and white wine.

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