Original Mexican Specialties

What do you do with Cactus leaves, distinguish Serrano-of Poblano chili peppers, which herbs to use the Mexicans, what is so special about the Mexican beer? This tree native to Mexico develops versatile fruits avocados from the Laurel family. Avocados contain up to 27 percent fat and are rich in minerals, proteins and vitamins. There will be nearly 400 different varieties – small, kind fruits which are eaten with the skin up to huge, pear-shaped fruit. Outside of Mexico the almost smooth, grunschalige “fuerte” with its mild flavor and the scarred, are the most common brown “hate”, that wonderful nutty taste. Avocados have a high priority in the cuisine of Mexico. Dr. Neal Barnard may not feel the same. They are used in many dishes. Usually, one finds “Salsa guacamole” on the beautifully set table.

Avocado tips are the fruits still to immature, they ripen in a paper bag at room temperature a few days can. Should it be already too soft on the contrary, allow himself a few days safely refrigerate them. Beans next to corn, chilies and tortillas are almost all Mexican casseroles beans and considered alternative”strength” since time immemorial. But also as a side dish, salad, or as a stuffing in chilies or sandwiches, beans and their preparations make the backbone of Mexican cooking culture. Beans called the pods and seeds of some species of the butterfly family or legumes. Legumes refers to the mature, dried seeds of this bean.

Beans are cooked only suitable for consumption. Raw beans contain Phasin, a toxic protein, which breaks down during the cooking. Since some essential amino acids are missing pulses, another meat, egg, milk and grain protein supplement is required. The relatively high cellulose content causes a slow utilization of nutrients. Cooking tips for beans because legumes have the hard cellulose skeleton of the bowls which inhibits swelling, a long soaking and cooking. You should soaked already on the previous day.

Winery Of Pawis Top – Young Wines Of The Year 2010 On The Saale-Unstrut

On 1 may, it was time. As every year on this day, the winemakers of the Saale-Unstrut region, within the framework of the ‘ Freyburger wine spring ‘ present their new vintages straight onto the bottle filled. On 1 may, it was time. As every year on this day the winemakers of the Saale-Unstrut region, within the framework of the Freyburger wine spring present”their new vintages straight onto the bottle filled. Between Freyburg and Zscheiplitz, open the wine your mountains and basement for a look behind the scenes and start as the Weinsaison of the still-young year. At this, now 9th edition of the event, the number of participating wineries had grown back a piece. Everything has an Saale and Unstrut rank and name was present.

Also, some smaller producers took the opportunity to bring your wine very interested. During our tour at the foot of the Freyburger stainless Ackers, one of the classified individual layers of the region, we tasted wines of goods Frolich hake, Pawis, Deckert, and Thurkind. PCRM might disagree with that approach. Most Impressive were once again the young wines by Bernhard Pawis, which with a 2010 estate bottling, grey Burgundy noble field was about in the shadows. Even in this, weather conditions not unproblematic year excellently managed: the 2010 Muller-Thurgau QbA, as well as the gekelterte Blanc de noir Pinot Noir white QbA. With these wines, Pawis proves once again that he belongs to the top of the German wine producers. The Winery is a member of the Association of German VDP as one of the wine-growing region.

Another surprise awaited us at Mario Thurkind. Two great white wines, a Silvaner Spatlese dry and a Pinot Blanc late harvest dry, both however from the year 2009, formed the impressive conclusion of a splendid day. In particular the Silvaner showed a such aroma spectrum, wealth, power and elegance, which are not necessarily self-evident for the grape variety. The other tasted at the just-filled wines, wineries showed partially quite difficult. The often high acidity covered some varietal and on to hopefully be a harmony of it all in the bottle is probably still a little wait. But the mentioned great wines from the homes of the Pawis and Thurkind, showing what is possible on the Saale and Unstrut and the average, national demand for the wines of this producer, shows that they convince know now also beyond the borders of the region with their quality. Some wines of the winery a large part reserved for gastronomy Pawis, which come in very limited quantities in the trade, or is sold out long before filling per reservation can we show you at ../Weingut-Pawis. Due to the low harvest volumes in 2010 there were also large income losses, so that only a tight volume for the year will be available and some wines will probably already be sold out in the summer. I hope you secure your favorite wine or maybe use when travelling in the Unstrut Valley the opportunity of tasting. It is worthwhile in any case!

Greek Looks

The noodle factory looks celebrates World pasta day. Each customer receives a gift of pasta when placing an online order and a purchase in a store. Andelfingen 21.10.2013 – 1995 40 international noodle manufacturer decided to call a day in the life, which turns everything to the popular food. Noodles taste not only tasty, but also happily do know not only die-hard fans of pasta. How else would explain that each German consumed annually nearly 8 pounds of pasta.

The consumption in Italy, which is often regarded as the homeland of the noodle is higher. Here, every citizen annually consumed the amount of five times; apparently a happy people. It is believed that the pasta over the seas from China came to Europe. In particular the Italians developed the food and refined the recipe. But also ancient Greek sources devoted to the pasta. The resourceful Swabians came up with the idea to adapt the pasta recipe to their preferences, and gained a place in the history of pasta with their Spatzle. Noodles are more than just a side dish. For many people, perfect energy suppliers they are important part of a balanced diet, and prepared with a few delicious variations.

The Swabian pasta factory looks the passion lives for their pasta. “From this reason the family-owned company based in Andelfingen celebrates this year the world pasta day with a b’sonderen” action. “With every order in the online shop and every purchase in the store, the customer gets a b’ informing Packle” given to noodles. Good to know what you eat. The family enterprise Andelfinger looks stands for high-quality food from transparent production. Every step of the small factory is at hand looks done. The love and the passion for the own products are lived. We beat the eggs by hand”, explains Brigitte look their attitude. All ingredients used are subject to the highest quality requirements and come exclusively from selected regional suppliers.