Tag: conquers

the vegan drink that conquers the palate – Italian cuisine reinvented by Gordon Ramsay

[ad_1]

The chukandar ki chaasAlso known as Indian beetroot lassirepresents a delicious refreshing drink, which combines Indian culinary tradition with the desire for healthy, flavorful options. It offers a tasty vegan alternative in a variety of preparations, suitable for anyone looking for a nutritious drink, but without compromising on authentic flavour. Its roots recall the culinary traditions of the northern regions of India, where the beets they are a common and versatile ingredient. The practice of incorporating this food into the daily diet is mainly linked to the beneficial advantages it brings to the body and its ability to adapt to many preparations. Over time, the combination of this root with lassi, a traditional drink a yogurt base, has given life to a unique combination of flavours. There vegan recipe of the chukandar ki chaas is rather direct and requires a few key ingredients, but offers the palate a true explosion of flavors, where sweetness, earthy notes, sourness and flavor blend, adding a silky and irresistible texture to the lassi. Don’t hesitate and offer your diners a taste of India by preparing beetroot lassi. Follow our recipe and you will create a real delight.

Advice

The chukandar ki chaas it is particularly appreciated during the warmer months, when its freshness becomes a panacea against the heat, as a refined aperitif on special occasions or as a light accompaniment to an original meal. Served cold, it provides instant and satisfying relief. Its versatility, however, is not limited to the summer season. Its goodness can be appreciated all year round, also ideal for a refreshing snack.

[ad_2]

the beef stew that conquers – Italian cuisine reinvented by Gordon Ramsay

[ad_1]

The Beef stew it’s a delicious second course and substantial, characterized by a long culinary tradition, which has its roots in the cuisines of different cultures. The dish, based on chopped beef chopped and cooked slowly with vegetables in a rich sauce, has gained over time a prominent position in international gastronomy. Its origins can be traced to numerous traditional cuisines, but its popularity is particularly evident in those Europeans, especially in Italian and French cultures. The preparation process involves the use of pieces of meat from well-developed muscle partsas the thigh or the shoulder of the cattle.

These cuts, characterized by a greater presence of connective tissue, are ideal for slow cooking, as prolonged heat promotes softening. The vegetables used vary depending on regional and personal preferences, but commonly include onion, carrot and celery, enriching the sauce with natural flavors and the meat with an enveloping consistency. This happens thanks to the long and slow cooking at low temperature. Furthermore, this dish has great versatility, so it can be served on different occasions, although it would be preferable in the colder seasons, when a comforting and nutritious meal is particularly welcome, or on party tables. Give your diners an extraordinary culinary experience and make this happen Beef stew. You will not regret it!

[ad_2]

Porsche turbo-honey conquers Germany (but not only) – Italian Cuisine

[ad_1]

The first test (on beehive, it is appropriate to say) of Porsche is dated 2017, at the Leipzig headquarters, famous because the circuit for testing off-road vehicles occupies a green area of 132 hectares, partly intended for the breeding of horses, ponies and oxen, but also a paradise for many species of birds, amphibians, hares, deer. A small Noah's Ark where three years ago it was decided to bring in three million bees, whose nectar is sold in the shop of the Porsche Museum in Stuttgart, as well as in the one reserved for collaborators. This is no small achievement: already in the first year it had led to the production of 1.4 tons of honey for a total of 5600 jars sold for 8 euros each. Bees, followed by specialized personnel, have at their disposal in particular blackberry, acacia and lime trees.

1000 highly sought after jars

The name of honey, Turbienchen, is a play on words between the word "turbo" and the pet name for bee (Biene in German). The game (very serious, by the way) convinced Porsche's top management to repeat the initiative in the historic headquarters of the company in Zuffenhausen: in the first year of activity, 650,000 hymenoptera produced 250 kg of wildflower honey, packaged in a thousand jars, strictly in reusable glass and sought after by those who love honey, but above all by collectors of Porsche memorabilia, including Italian ones who are many. "We will continue the initiative next year and are planning to extend it. These hymenoptera are among the most important productive creatures in Germany, critically endangered, despite being protected by federal nature conservation law and federal species protection regulations. We have a duty to work in this direction, ”he explained Gerd Rupp, chairman of the executive committee of Porsche Leipzig GmbH.

Meanwhile Volkswagen …

The Turbienchen operation is followed by Porsche's gastronomy division. After all, the food commitment is not new to the group: Volkswagen has been producing sausages since 1973 which are served in the internal canteens and sold in their shops. They are a small myth in Germany, due to the secret recipe (it is the mix of spices that makes the difference) and the fact that Volkswagen Originalteil – the name of the sausage – for the car company falls under the code 199 398 500 A as if it were a component of the frame. And it works great: in 2019, 6.8 million sausages were prepared in the special plant in Wolfsburg, against 6.2 million VW vehicles. Marketed in multiple flavors (the most famous and appreciated is the Currywurst), are produced in 2 sizes (12.5 and 25 cm in length) and there are also versions for vegetarians. They are made well: they have a fat percentage of 20% against 40-45% of a traditional sausage. The problem is that they go very well with ketchup sauce: VW also produces that for over 536 tons a year …

[ad_2]

Posts navigation

Previous 1 2 3 4 Next