Breaking
FoodNerdy Recipes Management System
Tag

with

Browsing
Cooking Tips

Freeze Rhubarb: with or without Blanching?

Freezing rhubarb is a great way to preserve it and enjoy it out of season. We’ll show you how to do it and whether you have to cook it beforehand.

Rhubarb is in season from early April through June. The rhubarb harvest time is always over far too quickly. Maybe you have a surplus harvest and are looking for a way to preserve the vegetables. Freezing is a good option – we’ll show you how it works.

It’s best to avoid plastic containers and freezer bags when freezing the rhubarb. Screw-on jars are a good alternative. It also makes sense to portion the rhubarb before freezing; so you can thaw and process the right amount later.

Freezing rhubarb: this is how it works

First remove the rhubarb leaves. The leaves are not edible, but you can make plant fertilizer out of them, for example: put the leaves in cold water and let them steep for 24 hours. With the resulting extract you can water your plants and give them valuable nutrients.
Rinse the rhubarb stalks under running water and then drain them.
Cut off the ends with a knife. This is only necessary if the ends are hard. You can usually process fresh rhubarb without this step.
Now you can peel the rhubarb.
Cut the pickled vegetables into chunks. These should be between two and five centimeters long.
At this point you can blanch the rhubarb. However, the investment of time and energy is not absolutely necessary. Blanching preserves the color better, but does not change the taste. The shelf life does not change if you freeze the rhubarb raw.
Layer the rhubarb pieces in screw-top jars. Fill it up to just under the brim and seal it. Label the glasses with the respective date. Then you can store them in the freezer and freeze the rhubarb.
Frozen rhubarb will keep for 10 to 12 months. After defrosting, you can make rhubarb compote or rhubarb crumble, for example.

Tip: If you want to avoid the rhubarb pieces sticking together after freezing, you can prefreeze them: spread the pieces out on plates – they shouldn’t touch each other. Freeze the rhubarb for about an hour and then pour the pieces into glasses. If you have a freezer instead of a small freezer compartment, you can also prefreeze the pieces on a baking sheet or tray.

Keep Reading
By
Cooking Tips

The Dutch Breakfast: Enjoy the Day With Chocolate Sprinkles And Honey Cake

In the Netherlands, chocolate sprinkles (hagelslag) or flakes (vlokken), raisin rolls, syrup waffles (stroopwafels), pancakes (pannekoek) and honey cake (ontbjitkoek) are a really enjoyable start in the early morning. To balance this intense sweetness, the Dutch also like to eat a piece of bread or rusks (beschuit) with cheese (kaas), sausage, ham and salty peanut butter (pindakaas) for a hearty breakfast. And with this meal, fresh fruit, yoghurt and cornflakes ensure your health. The whole thing is rounded off with freshly squeezed orange juice and coffee, tea or warm drinking chocolate. And even twice a day.

Yes, you heard that right! The Ontbijt (breakfast) takes place twice a day here in Holland and often replaces lunch.

If you want a true Dutch breakfast experience, we explain how and also when you should eat this tasty, healthy meal.

Two breakfasts, please!

When they wake up early in the morning, the Dutch have their first breakfast with some bread, honey, jam and thinly sliced ​​cheese to get the circulation going. A few hours later, around 12.30 p.m., it is time for the coffee table in the Netherlands, a kind of second breakfast that very often replaces the actual lunch. A breakfast snack is put together from sweet and savory dishes: from bread, cheese and sausage to warm egg dishes and honey cake.

How do you prepare a Dutch breakfast?

Would you like to be in Amsterdam, but you are not and would you like to at least experience the flair of the Dutch city? Then start early in the morning by preparing a charming, colorful and delicious Dutch breakfast for you and your loved ones, or rather, a really typical Ontbijt, as the Dutch call it. With the rich variety of sweet and savory ingredients, you can already feel the anticipation on your palate!

Now let’s take a look at the ingredients you need to prepare a typically delicious Dutch breakfast.

Ingredients (2 servings)

Popular types of bread (white bread, black bread or wholemeal bread) and rusks
Some chocolate sprinkles and/or chocolate flakes (eaten sprinkled on buttered bread)
butter, honey and jam
2 raisin rolls
2 stroopwafels – available at most health food stores – and/or 2 pancakes
2 pieces of honey cake – we’ll give you the recipe for it in a moment
Sausage and cheese platter (we recommend typical Dutch Gouda cheese)
Salty Peanut Butter
2 boiled eggs
Fresh fruit (e.g. strawberries, melon, pineapple, apple, etc.) and vegetables (e.g. cherry tomatoes)
yogurt and cornflakes
8 oranges (for the juice)
Coffee, Ceylon tea or Choco Classic chocolate
some milk (for the latte)

Recipe Dutch honey cake:

Ontbjitkoek is the name of the typical Dutch honey cake, which can literally be translated to “breakfast cake”. A cake that is eaten specifically for the morning meal. It should not be missing from your Dutch breakfast. So, let’s see how to make the honey cake.

Ingredients:

Flour: 350 gr
Honey: 150 gr
Baking Powder: ½ packet
Eggs: 3
Brown sugar: 100 gr
Cream: 100 gr
Cinnamon: ½ tsp
Ground cloves: ¼ tsp
Ground almonds: 150 gr
Mace: 1 pinch

Preparation:

In a small saucepan, heat the honey, sugar, and cream, stirring constantly, then allow the mixture to cool. In a clean bowl, mix all the spices (cinnamon, cloves, mace) with the almonds and baking powder. Now whisk the honey mixture with the eggs and gradually stir in the sifted flour. Pour the batter into the pre-greased baking pan (loaf pan, length: 24 cm) and bake in a preheated oven at 175 °C for 50 minutes. Once the cake is ready, let it cool before cutting it on the breakfast table!

Keep Reading
By
Cooking Tips

Eating Leeks Raw: What You Should Consider with Winter Varieties

Wondering if you can safely eat leeks raw? We have the answer and will show you what to look out for when eating raw vegetables.

Leeks – also known as leeks – contain many healthy ingredients, such as iron and magnesium as well as vitamin C and vitamin K. You can buy them from regional cultivation almost all year round (from July to April).

A distinction is made between summer leeks, which grow in the summer months, and winter leeks, which are grown in the winter months. The difference between the two varieties lies in the taste: the winter leek is much hotter and more bitter.
So you can use leeks in the kitchen almost all year round. But you can not only cook or fry leeks, you can also eat them raw. The advantage of this is that the many nutrients and vitamins are retained and, unlike with cooking or frying, are not lost. In another article, you will learn more about why you should eat vegetables raw.

Eat leeks raw – you should pay attention to this

With our little hints you can safely eat not only the summer leek, but also the tart winter leek raw:

Especially if you want to eat leeks raw, you should cut leeks and wash them well to remove the soil between the leaves.
Raw leeks taste similar to onions. That’s why you’re less likely to bite into a leek than into a crunchy apple. On the other hand, it is good to chop raw leeks finely and add them as an ingredient in a salad, for example.


As already described above, the winter varieties are tart and sometimes quite hot. They differ in this from the summer varieties. Would you like to eat raw leeks in winter too? You can take the spiciness out of the winter leek by blanching it briefly in apple juice or water.

Keep Reading
By
Food

What’s The Deal with the Paleo Diet?

The Paleo diet (or Paleo nutrition) has attracted more and more interest in recent years, not only in the USA but also here. Athletes, stars, and even doctors swear by the so-called “Stone Age diet” for a slim and healthy life. We took a closer look at what is actually behind the Paleo nutrition trend.

How does the paleo diet work?

To put it simply, the Paleo diet is the so-called Stone Age diet. So the species-appropriate nutrition for humans. Basically, it consists of high-quality meat and fish, nuts, seeds, and vegetables. The Paleo diet is modeled after the eating habits of our hunter-gatherer ancestors. It’s not about imitating life in the Stone Age. Rather, advocates of the Paleo diet assume that with this principle you are eating exactly what human beings have been prepared for by hundreds of thousands of years of evolution. Accordingly, the Paleo diet aims to become particularly slim, powerful, and healthier.

Criticisms of the Paleo Diet

One weakness of Paleo is the genetic changes that humans have undergone since the Stone Age. In addition, the sometimes quite high meat consumption in the context of the Paleo diet is viewed critically.

The basic rules of the Paleo diet

Give up sugar

With Paleo, you should avoid sugar as much as possible. Sugar is often “hidden” in finished products and beverages in particular.

Avoid grain

In addition, white flour products should be avoided. Rice and corn should also not be on the menu, as they contain a lot of carbohydrates.

Leave out finished products

Finished products, such as packet soups, should not be eaten on the Paleo diet. Because they often contain flavor enhancers and other additives.

No dairy products

After a short familiarization phase, you can then take the next step. And this consists of avoiding milk and milk products, such as yogurt and cheese.

Keep Reading
By
Food

Vegan Lard with Onions: This is How It Works

You can easily make vegan lard with onions yourself. We use kidney beans as a healthy base. We show you a delicious recipe for vegan lard.

Lard is an animal fat that is commonly used in cooking and frying. Butter lard or onion lard is also very popular as a spread. Since lard consists entirely of fat, it is considered very unhealthy. It also contains a lot of saturated fatty acids, which, according to the German Nutrition Society, can have a bad effect on the cardiovascular system and promote lipid metabolism disorders. Therefore, more and more people are turning to vegetarian or vegan lard.

Vegan lard with onions is mostly made from vegetable fats like margarine. We avoid using too much fat in our recipe. Our onion lard is prepared with white beans. These are very healthy as they are rich in protein and fiber. They provide important proteins, especially for a vegetarian and vegan diet. We show you a vegan recipe for delicious onion lard.

Vegan lard: the recipe

Ingredients:

2 onions
2 tablespoons rapeseed oil
2 pieces of bay leaves
2 pieces of cloves
0.5 teaspoon
400 g kidney beans (one can)
40 ml water
1 tsp soy sauce
1 pinch(s) of salt
1 pinch(s) of pepper
0.5 tsp marjoram

Directions:

Peel the onions and chop them finely. Heat the rapeseed oil in a pan and fry the onions in it.
Add the bay leaves, cloves and allspice. Let everything simmer for another five minutes. Then remove the pan from the stove.
Drain the white beans and put them in a measuring cup with the water and soy sauce.
Using an immersion blender, mash the beans until they have a mushy consistency.
Pick the cloves and bay leaves from the pan. Stir the onions into the bean paste.
Depending on the desired consistency, you can further puree the lard with the onions. If you prefer coarser pieces, this step isn’t necessary.
Season the lard with salt, pepper, and marjoram to taste. Pour the finished onion lard into a mason jar.

Vegan lard: tips for preparation

The vegan onion lard is ready in just 15 minutes. You can prepare it ahead of time and store it in the fridge. The lard can be kept for several days in this way. With the following preparation tips, the lard is not only delicious, but also sustainable:

When shopping, pay attention to the organic quality. The Demeter seal, the Bioland seal and the Naturland seal are particularly recommended, as they represent strict guidelines.
Buy preferably regional and seasonal ingredients. In this way you can support local providers, avoid long transport routes and reduce CO2 emissions. White beans originally come from tropical areas. However, Europe is now one of the main growing regions. Since they grow all year round, you can prepare the onion lard for every season. Onions are in season in Germany from June to October. But you can buy them all year round from German storage. You can find out when which fruit and vegetables are seasonal in Germany in our seasonal calendar.
You can refine and vary the vegan lard with different ingredients. For example, chickpeas or kidney beans are an alternative to white beans. Garlic, chilli or cumin also give the lard a whole new taste.
The vegan onion lard is delicious and versatile. You can use it to fry for stir-fries or stews. It also tastes delicious as a dip or as a spread. Sometimes lard is also used in baking recipes.

Keep Reading
By
Food

Which Pumpkin Can You Eat with the Skin on?

Pumpkin is delicious, healthy, often locally grown and always versatile. The processing can be exhausting because the shell is hard. But: With some varieties, you can simply eat the pumpkin skin as well – we’ll show you when to peel the pumpkin – and how.

For most varieties of autumn fruit, pumpkin season in Germany is from the end of August or the beginning of September to November. Since almost all species can be stored well, you can often still get home-grown produce well into spring – you can find all the details in the Utopia seasonal calendar.

Many peel the vegetables and also hollow them out. It’s a shame about the beautiful skin, because you can also eat it with edible pumpkins!

Can you eat pumpkin with skin?

In principle, you can eat almost any pumpkin with its skin on. But since the skin is often very hard, it takes much longer to cook than the flesh until it softens. Therefore, with some varieties and preparation methods, it may be advisable to peel the pumpkin. We have put together an overview of the individual pumpkin varieties for you.

Hokkaido

The Hokkaido is our most popular representative, you can get it in every supermarket. It is round, medium-sized, grooved and bright orange on the outside and inside. There is no need to peel a Hokkaido squash: the squash skin is safe to eat.

It doesn’t matter whether the Hokkaido is baked in the oven, made into a soup or fried: the skin can remain on and, according to some (hobby) cooks, even gives a better aroma than without the skin. But if you want to grate the Hokkaido to make vegetable pancakes or potato pancakes, you should peel the Hokkaido pumpkin, because the roasting time here may not be long enough for the skin to soften.

Butternut

The butternut is also very popular. Quite different from the Hokkaido, it has a pale yellowish smooth skin and is pear-shaped, its flesh is light orange, and it has a subtle buttery flavor. The butternut squash has a very thin but quite hard skin.

Peeling butternut is easy with a potato peeler. Whether it is really necessary or whether you can eat the pumpkin with the skin depends on the recipe. Basically, the butternut shell is edible – but it takes a relatively long time to soften.

If you want to roast the butternut squash in the oven, you can try it with the skin on. Even if you want to cook and puree the butternut for a soup until soft, you don’t necessarily have to peel it. But if you’re just sautéing it for a stir-fry, for example, it’s easier to peel it.

If you don’t want to throw away the peel, you can easily use it to make a delicious vegetable dish: Simply chop, fry or cook until soft – for example with onions, spices and coconut milk.

Basically you can eat butternut with shell. It is only advisable to peel the pumpkin for preparation methods in which it only cooks for a short time.

There is a delicious vegetarian butternut recipe for pasta on the minzgrün blog, you can find one for oven-baked butternut, for example, at Fleckenwohl. There are more recipes with butternut at eatsmarter.de. Here you will find a recipe for pumpkin jam and pumpkin chutney.

Nutmeg squash

The nutmeg squash is round but rather flat, grooved on the outside and usually larger than the Hokkaido or butternut – it can weigh up to 40 kilograms. The skin is green, brownish or orange and the flesh is yellow to orange. Nutmeg has a hard and rather thick skin.

In theory, you can eat the pumpkin with the skin on. However, the skin takes a relatively long time to soften during cooking, so depending on the dish, it may be advisable to peel the nutmeg pumpkin. If it is cooking for a long time (e.g. in the oven or for soup), you can leave the shell on, with shorter cooking times it is better to peel the nutmeg.

To peel the pumpkin or not: other varieties

Although there are actually hundreds of different types of pumpkin, we know two types in particular: Hokkaido and Butternut, and more rarely the larger nutmeg pumpkin. These three varieties alone are versatile and tasty.
But at weekly markets, in well-stocked vegetable and organic shops or at self-service stands on the side of the road, you can find many more pumpkin varieties that you should definitely try. The same applies here: you don’t have to peel many of them.

Patisson:
Small (approx. 10-25 cm in diameter), its shape is reminiscent of a UFO. It is available in yellow, white, green and even two-tone. The Patisson does not keep as long as other varieties. You don’t have to peel it: you can eat this variety well with the skin, very small specimens even in one piece and raw. Patisson is also very suitable for filling and cooking in the oven.

bishop’s cap:
Medium-sized, round, rather flat representative with a cap-like “attachment”, also known as a Turkish turban. Should not be eaten with the skin on. Because of the shape, it is difficult to cut the flesh out of the squash, so it is often cooked hollowed out and filled.

Spaghetti Squash:
Elongated, rather small, with a beige to yellow skin and threadlike flesh. Cook the spaghetti squash whole (pierce the skin first!). You can then cut it in half and pull out the “spaghetti” or just spoon them out of the bowl. We have more delicious spaghetti squash recipe ideas for you.

Yellow hundredweight (giant hundredweight):
Round giant pumpkin with orange skin and yellow flesh that can weigh up to 50 kilograms. Good for desserts – and hollowing and carving for Halloween. Theoretically edible with pumpkin skin, but it is quite hard and is therefore usually removed.

Baby Bear:
Small, round (approx. 10 cm in diameter), with a dark orange, ridged skin and yellow flesh. Good for soups and desserts. The skin is very hard, so it’s better to peel this pumpkin – or scoop out the flesh.

buttercup:
Rather small, round fruit vegetable with a small cap-like top, dark green skin and orange flesh. The skin is very hard, so it’s easier to eat it without the skin, but peeling the squash isn’t always easy. Good for stuffing, casseroles or baking.

Keep Reading
By
Cooking Tips

10 Tips & Valuable Knowledge for Baking with Oil!

You’ve probably baked with oil before, but you probably don’t know these tips. Why use baking oil instead of butter or margarine? We’ll tell you!

Butter isn’t the most sustainable choice in baking per se, since it’s animal-based. Unfortunately, even margarine or vegan butter does not score well with a very good fatty acid composition.

Solid fats mainly contain saturated fatty acids, which are of little value for a balanced and healthy diet.

Different: vegetable edible oil, where you should pay attention to a high heat stability of the oils (preferably in organic quality) in addition to a good fatty acid composition.

Organic baking oil instead of butter

Organic sunflower seeds of the “high-oleic” variety are cold-pressed for the baking oils from the natural food pioneer Byodo and the oil is then deodorized for good heat stability. Supplemented with “linoleic” sunflower oil or plum kernel oil, they are also rich in valuable unsaturated fatty acids and therefore a valuable baking ingredient!

In addition, no questionable trans fatty acids can be detected in the finished baked goods, which can definitely happen when baking with butter or margarine.

Even juicier cakes

By using oil, your baking results will be even more airy and juicy and will also stay fresh longer.

In addition, Byodo’s organic baking oils are the ideal plant-based butter alternative for vegan baking. Melting butter is no longer necessary, making everything deliciously delicious and uncomplicated.

For all types of dough and baking recipes

Surely you already know a proven baking recipe with oil in the list of ingredients. In principle, however, almost all cake recipes and types of dough can also be prepared with oil instead of butter!

You should only pay attention to the conversion here: The amount of butter given in the recipe can be replaced with 80% oil + 20% liquid (water, milk, plant drink). The extra liquid is important because oil has a different density than butter or margarine.

Simple conversion

Practical tip: There is a small butter-oil converter on the Byodo baking oil labels, in which the most common amounts of butter are given with the amount of oil + liquid to be replaced in grams and milliliters.

You will also find an interactive butter-oil converter on the Byodo website, which is guaranteed to help you with every baking recipe down to the gram.

Mild sunflower note for savory pastries

This delicious quiche with pumpkin, red onions and feta tastes best in the cold season. Instead of shortcrust pastry, quark-oil dough is used here and this is prepared with Byodo Classic Organic Baking Oil. Due to the very subtle and mild sunflower note, the oil is ideal for all hearty baking recipes. In addition, it is wonderful to work with.

Fine marzipan note for sweet creations

Get ready for the pre-Christmas season with these delicious orange crescents with almonds! The recipe is vegan thanks to the use of Byodo Exquisit Baking Oil.

In addition, the baking oil with plum kernel oil gives the pastry a fine, sweet marzipan note. We wouldn’t want to do without it in any sweet baking recipe! Even simple cakes get a wonderful flavor and you need a little less sugar in the recipe thanks to the natural sweetness of the baking oil.

Spray oil for economical greasing

Waffles are always convincing – whether it’s the children, friends or yourself. From now on you no longer have to provide a bowl with oil and a brush for it. Thanks to the great spray head, the Byodo baking spray oil made from high-heatable “high-oleic” organic sunflower oil can be easily distributed on the waffle iron and always ensures the right amount of oil. Of course, it is also great for greasing muffin tins, cake and baking tins and a few sprays of oil in the pan are enough – the dosage is easier than ever!

Our tip: The baking spray oil can also be used to effortlessly oil oven and grilled vegetables!

Off to the health food store & start baking

Now it is your turn! Share your baking creations with oil on social media using the hashtags #backenmitöl and #backöl. Because baking together and inspiring each other is much more fun!

You can also find great baking recipes and suggestions for this on the Byodo recipe pages: From cake and pastry classics to Christmas baking recipes, there is something for everyone here! Also follow Byodo on Instagram for regular enjoyment inspiration.

Discover the organic baking oils from byodo

Byodo’s organic baking oils are available in any well-stocked organic shop or organic supermarket and also at any time in the Byodo online shop. We would be happy to have convinced you of baking with oil!

Keep Reading
By
Cooking Tips

Egg with Two Yolks: Should You Eat It?

Have you ever had two yolks in your egg? Here you can find out how the so-called double yolk occurs and whether it has an effect on your egg.

How is an egg with two yolks formed?

Double yolks develop naturally: In general, every hen has two ovaries. However, the right ovary regresses fairly quickly and the eggs then mature in the left ovary. Through the storage of nutrients in the ovary, yolk balls develop from the egg cells over time. You will then find these yolk balls in your egg and theoretically a chick can also develop from them.

A double yolk can develop in different ways.

For one, it may have something to do with the age of the hen. It is mostly young animals that are affected, as the egg formation process first has to settle down hormonally. This means that sometimes two instead of one yolk ball migrate from the ovary into the fallopian tube and are then packed into an egg there. In fact, it can also happen that up to four yolk balls end up in an egg.
In addition to age, the breed of chicken can also have an influence on the formation of a double yolk. Especially large chicken breeds with a high dead weight also tend to produce double yolks. In addition, these eggs are often those of sizes L and XL. That’s why you often find such eggs at the weekly market or from a farmer of your choice: Here they are not sorted out industrially.

Can I still eat the egg with two yolks without hesitation?

Yes, you can eat double-yolk eggs without hesitation. They differ from other eggs in nothing except the number of yolks. Because they are often larger than the eggs, which only have one yolk, you actually have a little more egg and more protein.

You can also often find organic eggs at markets or farms that are larger than the norm or even advertise that they likely contain a double yolk. Since all of these eggs are not pre-sorted industrially, this is also more sustainable because the eggs are not disposed of because they deviate from the norm. So the next time you go shopping, maybe even deliberately choose eggs with a double yolk.

Responsible farmers also refrain from the so-called chick shredding: The male chicks are killed immediately because they cannot produce any eggs later. So you can contribute to animal welfare by paying attention – no matter how many egg yolks.

Keep Reading
By
Culture

Coffee Drinkers Associate This with Their Favorite Drink

Coffee is much more than just a hot pick-me-up for coffee drinkers from all over the world. You combine very nice feelings, longings and impressions with your favorite drink from the espresso coffee machine or the coffee machine for the office. The associations of coffee drinkers are very different in different countries. Find out what coffee lovers associate with their favorite pick-me-up and what a good cup of coffee really means to you. It is not important to you whether coffee machines for the office or the espresso coffee machine guarantee the preparation. It’s more about great emotions that hide behind the pleasure.

In Europe, coffee machines are responsible for the office for coffee and it warms the heart

Europians are unanimous in their love of coffee, although there is disagreement as to whether espresso coffee machines or office coffee machines should be used more often. In this country, coffee drinkers associate warmth, love, joy and security with coffee. The hot drink replaces the hustle and bustle of everyday life with relaxation and enjoyment, and Germans prefer to enjoy coffee with their partner. Whether you prefer coffee from the espresso coffee machine or coffee machines for the office is a matter of taste.

In Austria, the espresso coffee machine is a guarantee for coffee drinks that provide warmth and energy

The Austrians have a long coffee tradition and attach great importance to the beloved little black dress. This is clearly evident in the many typical coffee houses that spoil their guests with a hot drink from the espresso coffee machine or a brown beer from the fully automatic machine. Coffee machines for the office are also popular, as Austrians love all kinds of coffee. Just like the Germans, they associate warmth with the hot drink. What makes them different is that you look at coffee as a source of energy. They appreciate the waking effect very much.

The Swiss associate love with enjoying coffee from the espresso coffee machine

The Swiss are known and valued far beyond the borders for their high quality of life and excellent cuisine. For the Swiss, the love of coffee is simply part of it. Irrespective of whether the coffee machines for the office or the espresso coffee machine are used, coffee is loved dearly and associated with love. This is even more important to the Swiss than the positive quality as an energy supplier. Enjoying coffee is a matter of the heart for the Swiss.

In Poland, the espresso coffee machine is used for a hot drink that arouses passion

In Poland, office coffee machines are not as widespread as office filter coffee machines. Many also appreciate the espresso coffee machine to prepare a strong espresso. If you ask people in Poland about their associations with coffee, you will mostly hear passion as the answer. Coffee and espresso wake up tired spirits. The association with home is also very widespread. Wherever Poles enjoy a coffee, they feel at home and welcome.

In the Czech Republic, the focus is on the tranquility that coffee brings

Coffee machines for the office are in high demand in the Czech Republic. There, coffee is very much appreciated and drunk a lot. For people, coffee means rest. It brings serenity to the stressful everyday life and creates a welcome moment to pause and calm down. Community is very important to coffee drinkers in the Czech Republic, they prefer to drink coffee together than alone. It is therefore hardly surprising that the coffee machines for the office are an integral part of the interior.

Keep Reading
By
Food

Coffee with Heart – the Art of Latte Art

A great milk foam makes the cappuccino or latte macchiato twice as delicious! You always look forward to a beautiful motif made of milk foam on the coffee you order, don’t you? Whether the classic heart on the cappuccino or a fern leaf on the milk coffee – the sweet and creative motifs are usually too good to destroy with the first sip of coffee. It’s just the little things that make our coffee enjoyment perfect.

The term latte art is composed of the Italian word latte (milk) and the English expression art (art). Latte art is the art of conjuring graphic motifs from milk foam onto the surface of coffee drinks. They are usually created by a professional barista by skilfully pouring the milk and using tools such as templates or a milk jug. Leaves, flowers or hearts are always a sure sign that your barista has made the coffee with passion.

This is how latte art works – coffee enjoyment and heavenly reputation

Latte art artists paint their pictures on the coffee surface and decorate it with unique motifs. The painting material is the milk: This is first frothed perfectly, and then skilfully poured into the coffee using a specific technique. This method creates the coffee pictures that are beautiful for us and leave a lot of room for creativity.

In recent years, milk art on coffee has become increasingly popular. There are now international barista championships, where baristi are awarded for their creations in the art of milk foam.

Your latte art at home

Try the beautiful milk froth art in your own cup. Only a few pieces of equipment are required for perfect latte art: a coffee maker for the base, a milk frother, a milk jug and of course a nice big cup so that the drawn pattern comes into its own. However, the ideal consistency of the milk froth needs to be learned – it must be creamy and thick, but not too firm.

The correct filling technique is also decisive for the beautiful art of the cup, because the milk froth has to go directly under the coffee crema in order to form a pattern. A practiced swing and even movements are already half the battle. But don’t despair if a heart doesn’t form in the first cup. As always, practice makes perfect!

Keep Reading
By