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Make Cottage Cheese Dough Yourself

High in protein and low in calories: These are our Hüttenkäsetaler! Oh yes, you read that right – cottage cheese can be grilled or fried and it tastes wonderful. Our Huttenkasetaler also gets its extra portion of flavor thanks to sun-ripened cherry tomatoes and fresh garden herbs. In a quick 15 minutes, they are ready to bite on the table. Let’s go: Here is the simple recipe for making Hüttenkäsetaler yourself.

Protein bomb cottage cheese

Whether savory or sweet: cottage cheese or granular cream cheese is a great accompaniment for anyone who loves cheese and wants to keep a slim figure. Because there are already 22 grams of protein in 100 grams of the calcium-rich milk product – cottage cheese is also low in fat and calories. This makes it a healthy filler that can be served more often.

For example as Hüttenkäsetaler! Together with fruity tomatoes, spicy chives, and a little flour, small thalers are formed, which gleam golden brown in around ten minutes on the grill or in the frying pan. A low-calorie treat that’s great as a side dish or as a low-carb dinner! Make Hüttenkäsetaler yourself: Here is a simple recipe.

Make cottage cheese dough yourself

The ingredients for 8 coins:

  • 1 bunch of chives
  • 4 sprigs of rosemary
  • 125 g cherry tomatoes
  • 60 grams of flour
  • 200 g cottage cheese (low-fat level)
  • Salt, pepper, and chili flakes to taste
  • 1 tbsp olive oil

The preparation:

  1. Wash and drain the chives, rosemary, and cherry tomatoes. Finely chop the herbs and finely dice the cherry tomatoes.
  2. Place the flour, cottage cheese, herbs, and tomatoes in a bowl and mix well. Season with salt, pepper, and chili flakes.
  3. Form the finished mass for the cottage cheese thalers into thalers with slightly moistened hands.
  4. Then either place the thalers on a grill-suitable, lightly oiled piece of paper or heat the oil in a pan and fry the cottage cheese thalers on both sides until golden brown. This takes about ten minutes.
  5. Sprinkle the finished Hüttenkäsetaler with fresh herbs and serve with the grilled food or enjoy as a high-protein meal on its own.
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Food

Make Brussels Sprouts Pesto Yourself

Brussels sprouts are in season and we just can’t get enough of them. So that it doesn’t get boring, we have come up with a Brussels sprouts pesto – perfect as a winter pasta dish, to give away and to keep. You can read here how healthy the homemade Brussels sprout pesto is and how easy the recipe is.

Pasta always works, pesto too. And Brussels sprouts pesto is the perfect way to celebrate winter. Brussels sprouts are a real vitamin bomb: just 100 grams cover the daily requirement of vitamin C with 155 milligrams. In addition, there are B vitamins, some potassium, zinc, vitamin K and fiber in the small balls.

Although it is slightly higher in calories than other types of cabbage because it contains relatively little water, it has almost 0 grams of fat. So figure-conscious people can also access it. In our do-it-yourself Brussels sprouts pesto, good olive oil with unsaturated fatty acids and protein-rich almonds are also used.

Ingredients for 2 glasses of Brussels sprouts pesto:

  • 300 grams of Brussels sprouts
  • 2 garlic cloves roasted without fat
  • 1 tbsp extra virgin olive oil
  • 100 g almonds (or other nuts)
  • 60 ml extra virgin olive oil
  • 25g basil
  • 1 tsp lemon juice
  • pepper from the grinder
  • Salt

Preparation steps:

  1. Wash Brussels sprouts, remove the outer leaves, and cut them into the stalk. Peel the garlic cloves. Place both on a baking sheet, and drizzle with olive oil, salt, and pepper. Bake at 200 degrees for 15 to 20 minutes.
  2. Roast the almonds in a pan. In a blender, puree the nuts, olive oil, basil leaves, lemon juice, and Brussels sprouts. If necessary, add a little water to make the consistency creamier. Season with salt and pepper.
  3. Pour into a jar, cover with a little olive oil and seal tightly. Keeps in the fridge for about a week or two.

The Brussels sprout pesto you can make yourself is an easy recipe that is perfect for winter. In any case, we wish you a good appetite!

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Cooking Tips

Instructions for Making Wine Yourself with Tips

Clever tips for making wine and instructions for making wine yourself. Become your own winemaker now and become a hobby winemaker.

The vines have also crept into private gardens for a long time, and so many people dream of not only harvesting the grapes in autumn but also of making their own real wine. It’s not about big business, but simply about enjoyment and of course the pride when you can serve the house wine to your guests.

But what do you need to make your own wine?

Not only grapes are suitable for making wine yourself, but strawberries, elderberries, plums, or blackberries can also be processed into a bottle of delicious wine. You also need sugar, yeast, and antigen. The last two ingredients are available at drugstores and are used to stimulate the fermentation process and prevent the fruit from gelling during production and leaving you with jam instead of wine. The last ingredient is caloumpyrosulfite, which is also available in drugstores.

The best way to benefit here with regard to application and dosage is from the advice of the local experts. But the right equipment is also important, which is usually already available in the household: a scale, a thermometer to check the fermentation temperature, a few bowls, and buckets, and a funnel. You also need a fermentation lock and a fermentation tube, as well as a filter cloth and a fermentation container.

Your own wine production can start

The fruit must be cleaned, pitted, and stoned before it is chopped up in the food processor or immersion blender. It is also important that all rotten spots have been removed, as these can lead to an unpleasant aftertaste. For about one liter of wine, you need two kilograms of fruit and add two and a half liters of water. The mixture is heated to fifty degrees and mixed with the anti-gel and left to rest for a day. This resting period is important for the fermentation process, even if you can hardly wait for your own wine.

For one liter of wine, you need two grams of yeast nutrient salt, half a gram of potassium pyrosulfite, and one and a half kilograms of sugar. Now the fermentation process continues, but this time a temperature of twelve to eighteen degrees is ideal. Finally, the house wine can be poured out of the fermentation vessel into bottles with a funnel and corked.

  • Accessories for wine making
  • A fermentation vessel made of plastic or glass
  • A cover for the fermentation vessel
  • A fermenter
  • A suction hose
  • A precisely tuned scale
  • A vinometer is used to measure the alcohol content of wine
  • sugar
  • citric or lactic acid
  • yeast nutrient salt
  • Pure, liquid yeast (not to be confused with the common baker’s yeast)
  • lime
  • potassium pyrosulfite

Whole wine-making sets are great for the first time, but they’re only worth buying if you plan on making wine more than once. The accessories, which you don’t have in the household anyway, are not cheap, but careful use is very important to get a tasty result.

Winemaking tips and tricks

There are a few points that you absolutely have to consider in order to be satisfied with your own wine afterward. This includes working very precisely and hygienically, starting with the preparation of the fruit. The ingredients should also not be weighed roughly, but really carefully.

There are two types of winemaking: Maceration, described above, which uses all the fruit in a pureed form. This process is easier and the wine also gets a great color. Juice fermentation uses only fruit juice, which requires a good press. No bitter substances or other flavor influences can form and the finished wine has lighter color. This type is not suitable for some types of fruit, such as bananas.

Variants for experienced hobby winemakers

Changing the type of fruit suddenly results in a completely different wine and enjoyment, so we encourage experimentation as the process itself remains the same. Have fun! In addition, note how you can make bottle corks fit and our tips for a perfect party, maybe even with your own wine.

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Cooking Tips

Tips and Instructions for Making Pasta Yourself

Lots of useful tips for making pasta dough and making pasta yourself. With instructions on how to make your own pasta. Now conjure up your own pasta with your own homemade pasta dough.

Just make your own noodles

They are on everyone’s lips and almost everyone knows them: pasta. They are among the most popular side dishes and simply make connoisseurs happy. Noodles can be prepared quickly and are a taste experience in salty and sweet forms. We usually enjoy industrially produced pasta. Fresh pasta that tastes like it was made by mom or grandma is rare. Freshly made noodles are sold commercially as a delicacy. The price is correspondingly high. But making pasta yourself is not rocket science. With a little patience and practice, anyone can make their own delicious pasta dough.

The ingredients for the pasta dough

For a good pasta dough weighing approx. 550 g, the following ingredients should be ready.

  • 300gr wheat flour type 405
  • 200gr durum wheat semolina
  • 6 egg yolks
  • 1 egg
  • 2 teaspoons oil
  • 3 tablespoons of water
  • and a pinch of salt

This amount makes about four servings when cooked.

The tool for making pasta yourself:

For kitchen tools we need:

  • a cooking spoon
  • a large mixing bowl
  • a teaspoon
  • and a tablespoon

The steps of the DIY pasta

Place the flour and semolina in a mixing bowl. Make a small well in the middle of the mixture with your hands and pour in the yolks and the whole egg.

Now add the oil and salt. If you are not afraid of raw eggs in the dough and thus of salmonella poisoning, you can try the raw dough and possibly spice it up a little to taste. Since the noodles will later be cooked in salt water, the seasoning should not be overdone. Finally, add the water to the dough. Muscle strength is required now. The dough must be kneaded for at least a quarter of an hour. The dough is good when it rolls smoothly into a ball and doesn’t crumble.

If despite all caution, it crumbles, a tablespoon of water and a few drops of cooking oil can quickly restore the elasticity of the dough.

When the dough is well wrapped in cling film and has been flattened with muscle power, it can be placed in the fridge and left to rest for about half an hour. The break should really be observed. If the dough is not really cool, it can become sticky and processing with a great result is not possible.

The purchase of pasta machines and Co.

If you want to make your pasta dough, you don’t necessarily need an expensive pasta machine to roll out and cut the dough. However, it can be a great kitchen helper for the household if fresh pasta is made more often.

You can also make your own noodles with a simple, sharp knife. Anyone who is toying with the idea of ​​making their own pasta dough in the future and avoiding industrially manufactured products will definitely find what they are looking for in the large market of pasta machines.

By the way: You can also make pasta dough with other ingredients such as fresh vegetables, herbs, and cocoa. Vegetables such as carrots or beetroot and spinach color the pasta dough and make the pasta taste like the vegetables used. If you have a sweet tooth, you can try a type of pasta with cocoa in a sweet version.

Whether vegetables, cocoa, herbs, or simply plain. Homemade noodles just taste good. An attempt to make the pasta dough yourself will be rewarded with pure enjoyment. And if the pasta attempt doesn’t work right away, it will definitely work next time. Pasta that has “accidentally” also tastes delicious.

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Cooking Tips

Tips and Recipes for Making Ice Cream Yourself

Useful tips for making ice cream and making simple ice cream recipes yourself. For your own ice cream making in summer or for a great dessert with homemade ice cream.

Cool ice cream in the summer is one of the best rewards after a long day at work or school. If there is no ice cream in their own freezer, families can now easily make their own ice cream. It can be made either with an ice cream machine or simply in the freezer.

What is an ice machine?

An ice machine is generally a device that produces an ice cream mass from a liquid. The ice cream machines all have a very similar structure. They usually consist of a large bowl into which the liquid is filled. There is a cooling liquid on the rim of the bowl. The bowl is chilled in the freezer for about 10 hours before making. The cooling liquid on the edge then continues to cool and freeze the ice mass.

A small motor with a dough hook ensures the movement of the mass and the even icing of the entire liquid. An ice machine can usually be purchased for 50 euros. However, it must be stored in the freezer for around ten hours before each use so that the walls of the key are permanently cooled.

What ingredients do you need to make ice cream?

There are countless recipes for making ice cream, but most of them are based on the same ingredients. These include milk or cream, sugar, fruit, or chocolate. The best flavors of ice cream can be made with these simple ingredients. The milk or cream provides the creamy consistency of the ice cream. Although cream naturally tastes better, milk has far less fat and fewer calories.

So if you want to make low-calorie ice cream, you should choose milk instead of cream. Sugar is also an integral part of ice cream. It makes the ice cream sweet and makes it taste better. Sugar is a natural flavor carrier and intensifies the taste of the ice cream. Although sugar increases the calories, of course, it should still be present in the ice cream. Most ice cream flavors contain fruit or chocolate (or both). The fruits are usually pureed or chopped.

Which fruits are suitable for making ice cream yourself?

The fruits, which can be easily pureed and chopped, are particularly suitable for making ice cream. Hard fruits like apples are not suitable for making ice cream yourself. So if you want to make your own ice cream, you should use fruits such as bananas, blueberries, raspberries, or strawberries. But exotic fruits such as mangoes or watermelons can also be used. Frozen fruit is also ideal for ice cream. These are already chilled and just need to be pureed.

Which chocolate when making ice cream?

Here the user has a free choice. You can use the chocolate you like best. If you add chocolate to the ice cream, you no longer need additional sugar because it is already contained in the chocolate.

What to look out for when making ice cream yourself?

Actually, all the ingredients are simply pureed together to create a creamy mass of milk/cream, sugar, and fruit/chocolate. This mass should then rest in the fridge for at least an hour to get a lower temperature. If you immediately put the warm mass in the ice cream machine, you will not get a satisfactory result. When using frozen fruit, this step is no longer necessary, the mass can be put into the machine immediately. Make some recipes for ice cream yourself

General fruit ice cream (for two people):

  • A cup of cream or 250 milliliters of milk
  • Two tablespoons of sugar
  • Approximately 250g grams of fruit (strawberries, bananas, blueberries…)

All ingredients are pureed together until a creamy mass is formed. This is chilled for about an hour and finally added to the ice cream maker. After about thirty minutes in the machine, the ice cream is ready.

Chocolate ice cream (for two people):

  • A cup of cream or 250 milliliters of milk
  • Half a bar of chocolate (about 50 grams)
  • Possibly nuts

The chocolate needs to be liquefied. To do this, liquefy the chocolate either in a water bath or in the microwave. This is then added to the cream or milk and mixed with the nuts. Be sure to refrigerate afterward as the chocolate will be hot. After cooling, simply put in the ice cream maker, after about 20 minutes the ice cream is ready.

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Food

Lose Weight Without Starving Yourself: These Five Foods Accelerate Fat Burning

It sounds too good to be true: losing weight without dieting can work. We show you which foods stimulate fat burning.

Lots of vitamins and minerals: grapefruit as a true super fruit

It is a real vitamin bomb: the grapefruit. The healthy fruit tastes bitter, but contains a particularly large amount of vitamin C, which promotes the development of connective tissue. The grapefruit owes its color to the dye lycopene, which also makes tomatoes red, for example.

The B vitamins contained in grapefruit, which are particularly important for the development of amino acids, i.e. protein building blocks, also boost the metabolism. The dietary fiber pectin leads to a feeling of satiety and also has a positive effect on blood sugar and cholesterol levels. However, most of the pectin is found in the skin and core of the fruit.

Furthermore, grapefruits also contain many minerals, including potassium, calcium, magnesium, iron and phosphate. Minerals are important for the body, but some of them have to be ingested through food.

Hot spices reduce cravings

Hot spices are also very healthy. The healing effect of the ginger root, for example, has been known in Asian medicine for centuries, according to NDR, and not only helps as a tea for colds. A study from New York proves that the root in water also helps with weight loss.
In food, hot spices such as ginger or chili lead to less cravings for salty, fatty and sweet foods.

The hot substance capsaicin in the chili pepper has an antioxidant and anti-inflammatory effect, as do the substances gingerol and shogaol contained in ginger. According to the Lucerne Health Center, the spiciness contained in chili increases

The vitamins and minerals contained in ginger in addition to the pungent substances, including vitamin C, magnesium, potassium, calcium and iron, are located directly under the peel.

Coffee: Germans’ favorite drink as a calorie burner

Coffee is the favorite drink of the Germans. Whether at work, at home or in a restaurant, on average everyone drinks 162 liters a year. The substances contained should even help with weight loss.

The caffeine in the beans stimulates the so-called thermogenes and, similar to the hot substances in ginger and chili, also boosts fat burning. According to the information platform, coffee should even relieve sore muscles after exercise. But be careful: Too much coffee can also have negative effects and harm the body.

Almonds as a power fruit

It has been known for a long time that nuts are said to help you lose weight. But in addition to walnuts, sweet almonds in particular are particularly good fat burners. Almonds are often counted among the nuts, but they are a plant species of the rose family. The core of the stone fruit is the almond, which botanists therefore count as a fruit.

The fruits contain many vitamins E and B, minerals such as calcium, magnesium, copper and zinc as well as valuable vegetable proteins and roughage. These ingredients and unsaturated fatty acids fill you up without the body absorbing many carbohydrates.

Buttermilk: Slimming through bacteria

The low-fat milk product, which is a by-product of butter production, gets its typically bitter taste from the addition of lactic acid bacteria. Buttermilk has less than 1% fat and is rich in minerals and vitamins.

With around 232 milligrams, just 500 milliliters cover more than 20 percent of the daily calcium requirement recommended by the German Society for Nutrition. This stimulates the breakdown of body fat and thus helps with weight loss. According to the Association for Independent Health Advice, calcium suppresses the production of the hormones calcitriol and parathormone in sufficient quantities, which means that the body stores less fat and fat loss increases.

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Cooking Tips

Instructions and Recipes for Making Muesli Yourself

Instructions and recipes for making muesli yourself. Easy as pie homemade muesli. With many delicious recipes for your personal muesli.

Breakfast should be the most important meal of the day. Especially for children, breakfast is the basis before an often long school day. Children should come to school fit and healthy. A healthy breakfast in the morning, with carbohydrates, vitamins, and nutrients that ensure a healthy start to the day, is all the more important. What could be more obvious than freshly preparing tasty muesli yourself?

The basic ingredients for a healthy muesli

Cereals, millet, quinoa, spelled, oats, or millet are the basis for every muesli. They are good suppliers of energy because they contain a lot of important roughage and thus ensure a long-lasting feeling of satiety. Their vitamin B content, as well as minerals, ensure a good immune system.

Nuts

Since nuts are very rich in healthy fats, minerals, and proteins, they are essential for nourishing our nerves. They should not be missing in any homemade muesli. It doesn’t matter whether walnuts, hazelnuts, cashews, or other types of nuts are used. You can freely choose from the range of nuts according to your mood.

Seeds and kernels

Seeds and kernels of all kinds provide important omega-3 fatty acids and thus protect the body from stress. Sunflower seeds, sesame, hemp seeds, chia seeds, and other seeds are suitable for the fresh muesli.

Spices

Spices give the muesli a special touch. Cinnamon and vanilla have an extremely mood-enhancing effect. Since they are able to regulate the blood sugar level, they are particularly valuable and healthy and therefore the perfect addition to our fresh, homemade muesli.

Dairy products

Dairy products such as yogurt, kefir, quark, milk, or cream cheese are excellent sources of protein and are essential for healthy intestinal flora. Use dairy products without sugar or added sugar to mix your muesli healthily. Avoid ready-made, store-bought muesli mixes, as sugar is often added to them.
If you suffer from lactose intolerance, replace the dairy products with plant-based products such as oat milk, soy milk, almond milk, rice milk, or similar.

Fruit

Fresh seasonal fruit, such as strawberries, blueberries, apricots, mangoes, apples, pears…etc. gives your muesli freshness and also provides you with important vitamins. Pay attention to good quality and use unsprayed fruit if possible, or fruit of organic quality for your homemade muesli.

Sweeten the muesli

To avoid refined sugar, choose natural variants such as honey, maple syrup, or coconut blossom sugar. Unlike refined sugar, these contain carbohydrates, minerals, and other nutrients.

Our muesli tip

Now that we have explained the basic ingredients of muesli to you in more detail, we would now like to present a recipe that will certainly get you off to a good start in the day. The ingredients can of course be exchanged or added to as desired; there is no limit to the imagination. Have fun trying!

Muesli Ingredients for 750g about 7-8 portions

  • 500g coarse oat flakes
  • 140g walnuts
  • 50g grated coconut
  • 60g chia seeds
  • 1 tsp coconut powder
  • 2½ tsp ground vanilla
  • 3 teaspoons cinnamon
  • 85 ml olive oil
  • 300 grams of honey
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Food

Make Finished Products Yourself: It’s That Easy

Ready-made products are hiding everywhere in the kitchen. Whether in frozen pizza, vegetable broth or spread – there are artificial additives on many lists of ingredients. We’ll show you how you can make healthy ready-made products without having to stand in the kitchen for long.

Harmful to the body: why replace finished products?

The quick and uncomplicated preparation of finished products has its price. Because the ingredients of industrially produced food lead to health damage if consumed regularly. A study just recently found out how dangerous ready-made meals are.

What makes finished products so unhealthy? It is often the trans fatty acids, salt, sugar or artificial flavors they contain: in the long term, they ensure that the risk of certain diseases such as cancer, cardiovascular problems or obesity increases. Nutrient deficiencies, which are due to the low occurrence of vitamins, are also a common consequence of excessive consumption of finished products. However, it is difficult to verify whether food alone can be responsible for certain health problems. Rather, doctors suspect: “An unhealthy diet almost always goes hand in hand with a generally unhealthy lifestyle.”

The effects of finished products are not limited to the health aspect either. From a financial and environmental point of view, they also have some disadvantages. Industrially produced food often costs more than home-made food and at the same time results in higher CO2 consumption. For example, did you know that freezing fruit and vegetables uses more energy than growing them? Or that you are doing the environment a really big favor if you don’t buy ready-made potato dishes like fries, but make them yourself?

Do it yourself instead of buying it: this is how it works

If you want to replace finished products in the long term, you can also start small. Everyday ingredients such as vegetable broth, pudding powder or ketchup can be quickly produced in your own kitchen. The Federal Center for Nutrition reveals how this works:
Vegetable broth: Chop one kilo of vegetables (e.g. soup greens, carrots, celery, leeks) with herbs (e.g. parsley, thyme, rosemary) using a kitchen utensil. Add about 10g of salt and a tablespoon of vegetable oil per 100g of vegetables. Pour the broth into sterile containers and store in the refrigerator.
Pudding Powder: Mix cornstarch and sugar in a 2:1 ratio. For pudding with half a liter of milk, simply boil 60g of this mixture together with a flavoring ingredient (e.g. vanilla pulp, cocoa, grated chocolate).
Ketchup: Wash and dice 500g tomatoes and remove the stalks. Bring a mixture of 70ml fruit vinegar, a clove, a tablespoon of sugar, two bay leaves, a pinch of salt and a pinch of cinnamon to a boil on the stove. Then dissolve 1 tablespoon of tomato paste in it before adding the diced tomatoes. Simmer for about 45 minutes, remove the clove and bay leaf, puree everything finely. Mix 1 tablespoon of cornstarch with cold water, add to the ketchup and bring to the boil while stirring. Finally, pour into a hot, clean, wide-mouthed container and enjoy.

Conclusion: Replacing finished products is not that difficult

In addition to the advantage that they save a lot of time when cooking, ready-made products also have some downsides: they contain unhealthy additives, leave a large ecological footprint and are not always cheap. The good news: Many of them can be replaced easily and without complications. When looking for healthy alternatives to ready-made products, you may not only find that trying new things is fun, but also that homemade usually tastes much better than store-bought.

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Cooking Tips

Instructions and Recipe for Making Popcorn Yourself

Tips and instructions for making popcorn yourself at home. The best tricks and popcorn recipes for making popcorn yourself in a pot on the stovetop.

Popcorn is popular and delicious when a long evening of TV is imminent or a snack is missing for the party. And this delicious snack can be prepared very quickly and without much effort or fuss.

Tips for making popcorn yourself

Below are the best tips and tricks on how to quickly and cheaply prepare popcorn that is tasty and fresh. Great cooking skills and complicated ingredients are not required for this. You need dried corn kernels, some cooking oil, and, depending on your taste, sweet or savory ingredients. No special machine or device is required other than a regular saucepan with a matching lid and a stovetop. And if you don’t have a cooking pot at hand, you can also prepare the popcorn in a pan with a lid.

How is popcorn actually made?

Popcorn is made from corn kernels. The corn kernels contain water and also some oil. If the corn kernels are now heated in the pot, these components change. From the liquid water and oil version in the grain, the components suddenly become gaseous. The corn husk breaks open due to the heat input. And with this small popping up, each individual kernel of corn automatically expands and the popcorn is ready.

In order to get a good result quickly, a pot temperature of around 180 degrees Celsius is required. Then the corn kernel shell tears open and water vapor escapes from the corn kernel. The corn starch gets out of the grain and offers a well-known popcorn shape.

Easy popcorn recipe for everyone

For the basic popcorn recipe, put some cooking oil in a saucepan. A small amount of cooking oil that wets the bottom of the pot is sufficient. Then put the corn kernels in the oil. Then you should definitely put a suitable lid on the pot. This is necessary so that the finished popcorn does not pop out of the pot when it pops up.

Then turn on the stove and heat the pot until a little over half the corn kernels have popped up. Most of the time, the grains pop up very quickly. For this reason, it is better to stay at the stove. After popping up, you should immediately turn off the heat supply. You must immediately remove the finished popcorn from the stovetop so that it does not burn in the hot pot.

Make sweet or savory popcorn yourself

Depending on your taste, the finished popcorn can now be seasoned. Mostly sweet variants with sugar are chosen. But hearty seasoning, for example with paprika, chili, tomato, or curry, is also possible and popular. It is important that the popcorn is still warm when it is seasoned. This way, the selected ingredients stick better to the popcorn.

A little tip for the slimline

The popcorn can be prepared very low in calories. If, for example, a coated pot is selected for the preparation, then no cooking oil needs to be added. The corn kernels pop up even without the addition of fat. However, the popcorn should also be seasoned heartily. Because all sweet variants with sugar or caramel contain a lot of calories.

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Lifestyle

Instructions for Making Mustard Yourself

Make your own mustard and simply make it yourself? Simply mix five ingredients together and you have your own mustard to season to taste. You can let your creativity run free in mustard production.

Make delicious mustard

Are you making a salad or breakfast with white sausage but don’t have any mustard to hand? Or would you like to try something new in the kitchen? Then just make your own mustard, because it’s easier than you might think and you only need 5 ingredients.

You can find the ingredients for this in any grocery store. And you can give your mustard a personal touch with simple things like the degree of flour in the mustard seeds or the ratio of black to white mustard seeds. And the best thing is, you can taste it individually, just as you would like it.

What do you need to make mustard yourself?

  • 50 g mustard seeds (white or black)
  • 40ml of water
  • 30 grams of wine vinegar
  • 30 g sugar (alternatively honey)
  • 5 grams of salt

Step-by-step instructions

  1. The mustard seeds must first be washed and dried.
  2. Then they are crushed with the help of a mortar. You can do this finely or coarsely as you like. Alternatively, you can of course mix the grains. (To save yourself this step, you can also use mustard powder.
  3. You can then mix the remaining components together and slowly stir them into the mustard flour that has been created before.
  4. This mixture is left to swell and then you can season it to taste.
  5. Now you can fill your mustard in well-sealable jars so that it keeps for a while.

Make an alternative recipe to the mustard yourself

  1. Blend the mustard seeds with food and water until paste forms.
  2. Then add the remaining components

Tips for making mustard

  • The mustard seeds should not have a temperature above 30°C, otherwise, they will become bitter.
  • If you want to give your mustard that certain something, you can refine it with fresh spices, paprika or curry powder, and many other spices.
  • The mustard is also suitable as a gift. Simply fill the mustard in a nice glass and label it. Everyone is sure to be happy about a gift that you have put so much work into!
  • If you like it spicy, you should use dark mustard seeds, because the darker the seeds, the hotter they are.
    But if you prefer it sweet, you should simply add more sugar or honey.
  • To make medium-hot mustard, you can simply mix white and black mustard seeds in a 50:50 ratio.
  • After opening a jar of mustard, make sure to keep it closed in the fridge, otherwise, it will lose its sharpness
  • Consequently, you can leave the jar at room temperature for a day if the mustard is too hot for you.
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