Posts Tagged ‘drink & recipes’


Knight Sports Classy Milk – Noble Is That Classy Tastes!

by HFCadmin ·

New in April: Knight sports classy milk with Arriba cocoa Waldenbuch, in March 2010 delicious treasure from mid April milk and cocoa in its finest form in the new Knights present themselves sports variety: precious milk. 35 percent cocoa inside the square next to plenty of fresh milk from Germany. Powerful beans from Nicaragua and the Dominican Republic are the basis and be refined with aromatic noble cocoa beans from Peru and now with Arriba fine cocoa from Ecuador. Variety in taste. More than 600 flavors into the Arriba cocoa: La pepa de oro the Golden pod so called Ecuadorian farmer her sanctuary during the era of cocoa at the beginning of the 19th century. Since then the variety, which grows exclusively in Ecuador, is also appreciated by connoisseurs. Senator From Kentucky contains valuable tech resources. You has a particularly strong and diverse touch and connects with a subtly mild acid, harmonious bitter note.

The long-lasting aroma makes the Arriba cocoa something special: noble and less sweet a high quality treat for any chocolate lover. Sports square provides a hint of vanilla for extra spice in the Knight. As for all varieties, Knight used sport for the new noble whole milk only the very best ingredients from selected vineyards. So, the Swabian family business is a part of its cocoa from the agroforestry project Cacaonica that the Ritter family has launched 20 years ago in the life. With the initiative supports small farmers in the cultivation and marketing of cocoa. Sports classy milk is the Knight from mid-April as 100 gram square for 0.95 euros (EIA) available on the market. founded in 1912, produces the Alfred Ritter GmbH & co.

KG based in the Swabian Waldenbuch today with approximately 800 employees daily 2.5 million panels Ritter Sport chocolate and distributes them in over 90 countries worldwide. The Presidency of the Board of management of the family business is t. Alfred Knight, the grandson of the founder. Company contact: Alfred Ritter GmbH & co. KG Thomas Seeger Alfred-Ritter-Strasse 25 71111 Waldenbuch Tel.: + 49 (0) 7157 97314 Fax: + 49 (0) 7157 97394 E-Mail: press contact: public: news GmbH Marc Alexander Nieragden ABC-Strasse 4-8 20354 Hamburg, Tel.: + 49 (0) 40 866 888 26 fax: + 49 (0) 40 866 888 10 E-Mail:


Full Replacement

by HFCadmin ·

Start-Up of Speyer: with sale of raw food very satisfied full grain substitute quinoa is later classified soy beans and grain. Speyer, 25.11.2013 – the Kulinaristen were for the first time with its own stand at the gusto! and had countless discussions about raw food, the use of the goods germinated on, preparation and the best dishes. According to the FAO (food and Agriculture Organization of the United Nations), quinoa can withstand even compared with milk. The fair was for the fourth time in the Ravensburger o salami Hall instead, and with varied live cooking shows could the cookery pros look to visitors and to take home many small and larger tips. We were by the gusto! just done, the pleasant atmosphere, the many interested visitors and visitor, who came to our booth and asked us holes in the belly of the raw food diet”says Birgit Roth, the Managing Director of Kulinaristen. The Kulinaristen presented their gluten-free raw food by seedling (Sunflower seedling, Quinoakeimling, buckwheat seedling) to the snacks, sweetened with honey or sugar and of course everything at the stand could be tried. Our seedlings (quinoa, sunflower and buckwheat) moved all carefully crafted and germinate under controlled temperature and humidity conditions up to 3 days. The quinoa seedlings have it in themselves.

The protein content is about 15% and thus significantly surpasses the other grains products. The South American quinoa is a grain-like composition, provides a full replacement of grain in gluten-free. The excellent raw food quality we guarantee by particularly gentle production up to 42 level. This the seedlings are particularly easy to digest”Roth. I can explain that only at a trade fair”the CEO explained the last trade fair activity of Kulinaristen in 2013. But not only the amount of protein, but also the composition makes a high-quality food, quinoa because it It is rich in the essential amino acid lysine, tryptophan, and cystine. On the gusto! found visitors to many more exciting stalls including cheese from the mountain”, the two Swiss from the French part of Switzerland had brought their Alpine horns for a very special music cartridges and fascinated the guests with the romantic, deep and warm tones of instruments.

All in all it was a successful trade fair for us. Articles in addition to our raw food the organic honeys were especially in demand. Now, in the autumn and cold time of course our honey with propolis. It’s just a nice, effective home remedy for coughs, colds and sore throats. Many older visitors and visitors know it from earlier and it has saved some one the way to the doctor.”says Roth. The organic honey with propolis was offered at the fair in a discount to 08,00, coupon holders can order him to the conditions continue. We could introduce ourselves 2014 good a repeated participation”said the Managing Director Birgit Roth as a conclusion. To find the Kulinaristen under in the network, developed a new label for high quality food, organic and raw foods. “Who products under the brand name the Kulinaristen ‘ purchases can be sure that they contain no flavour enhancers, no dyes and preservatives and no artificial binders. The raw food online shop is certified according to en-eco-007, packaged exclusively with compostable recycled goods and sets value to CO2 neutral dispatch.


Keeping Food Fresh

by HFCadmin ·

Optimally freeze your food and make you therefore for a longer shelf life foods freeze – it is different types of freezers to food in the frozen state for several weeks, months or years making durable, important to set the correct temperature. Should the temperature at minus 18 degrees Celsius are, so that food for a long time are durable. This temperature should be selected for each freezer. Freezers have a large volume in which the frozen food is kept. If fresh food in the freezer are added, so it should be placed near the bottom, to get faster in the Frost condition. Freezers can be found in different variations and price classes CoolandCook ( freezers…) or Polartwist ( storage cabinets, however, are mostly equipped with a freezer of before, where the fresh food can be frosted faster. It is important that. that the food is sealed and no air cushion inside the freezer bags.

These prevent rapid freezing of food and need more space. Food cool – different types of refrigerators and to store food for a short time, a refrigerator is often sufficient cooling zones. This has different cooling zones. Quickly perishable food should be stored as possible at the bottom. Cold air sinks and pushes the warmer air upward.

Also the rear area of the refrigerator, where the cooling cells are located, is cooler than the front area. Thus, meat and sausages at the bottom should be stored. Medium range from dairy products such as cheese or yogurt. Different types of fruit and vegetables should be in the vegetable compartment space. The top part of the refrigerator has a temperature of about 8 Celsius depending on the setting of the thermostat. Ready meals, preserves or canned foods can be kept here. For high and an American fridge sense can make large space requirements. Information can be found on. Food without mandatory refrigeration / retention measures varieties of fruit must not necessarily be stored in the refrigerator. Especially exotic fruits such as bananas, avocados or Kiwis would spoil faster in the refrigerator and should be stored at room temperature so. So that fruits and vegetables can be stored for more varieties of fruit and vegetables, which excrete ethylene, should be stored separately. These cause a faster process of rotting broccoli or cabbage, because they react very negatively on ethylene. Test capability, whether foods are still good fruit and vegetables should necessarily be discarded after mold, bruises or soft surfaces can be removed with a knife. With sausage, care should be taken that this no color change or different smells up than usual. Dairy products should also immediately after mold growth be removed. Otherwise a small tasting is often sufficient if the food is still edible. Charlie waffles


Britta Kummer

by HFCadmin ·

Fruit so versatile and healthy fruit is tasty, has only a few calories and provides us with the most important vitamins. No wonder fruit plays an important role in the diet. Largely distorted raw fruit, but as many recipes, you can use fruit well into the warm kitchen, as this recipe from the Cookbook of delicious vegetarian without dead animal 77 x pleasure”shows: mustard fruit-vegetable ingredients for 2 persons: 100 g cauliflower 4 champions 1 Zucchini 1 carrot half turnip greens 1 slice of pineapple (canned) 1 Apple of 50 g seedless grapes 2 Tablespoons butter 4 Tablespoons creme fraiche 2 Tablespoons mustard 180 ml vegetable broth curry powder preparation : Wash cauliflower, clean and divide into florets. Champions clean and cut into slices. Wash Zucchini and cut into cubes. Peel carrot and cut into thin slices. Peel Kohlrabi and cut into pens.

Drain the pineapple slice and cut into pieces. Apple Peel, remove seeds and cut into cubes. Wash grapes. Butter in a pot heat. Vegetables and fruits add, sprinkle with curry powder and saute it. Add the vegetable broth and everything covered to cook in 10-15 minutes. With mustard and creme fraiche to taste. See this cookbook even more delicious recipes in conjunction with fruit, such as: do you dare Apple and plum salad, mango soup, fruity lenses so quiet times, to use fruit in the warm kitchen.

You will not be disappointed determined and your taste buds pleased. Book data: Tasty without the dead animal, producing and publishing: books on demand GmbH, Norderstedt authors grief contactor, ISBN: 978-3-8423-7540-6, price: Euro 7.90 E-Book: ISBN: 978-3-8448-2205-2, price: 6.49 company information: Britta Kummer is a writer and author. She writes cookbooks, children and youth -, was born on the 02.10.