Prepare the garlic cloves and shallots according to the instructions in the video. Put the vegetable oil in a saucepan and let the shallots and garlic sweat in it over medium heat for about two to three minutes. Cut the tomatoes into pieces and add them also in the pot. Season the whole thing with salt and pepper. Add the sugar and mix everything together. Deglaze with white wine and let it simmer for about ten minutes, then pluck the sprigs of thyme and roughly chop them together with the basil leaves. Put the herbs in the saucepan, add the olive oil and puree the sauce with a hand blender. You can enjoy the tomato sauce with pasta or vegetables.
Tip: Instead of white wine, you can also use vegetable broth. The tomato sauce can be kept airtight in the refrigerator for three to four days. You can also freeze them in portions.
This recipe for tomato sauce comes from the Koch app "Kitchen Stories". The chefs make their videos available exclusively to t-online.de – making cooking and baking child’s play.
Pasta: The dish tastes even better with a homemade sauce. (Source: Mariha-kitchen / Getty Images)
A typical Italian tomato sauce, also called Sugo, is easy to prepare yourself. For half a liter you need the following ingredients:
500 g red tomatoes, butter and olive oil, onions, garlic, celery, tomato paste, sugar, herbs such as basil, oregano, thyme and bay leaves, pepper and salt
Preparation:
Skin and dice the tomatoes. Melt the butter with olive oil in a saucepan, sauté the onions, garlic and celery over low heat for five minutes, then stir in the tomatoes along with the tomato paste, a little sugar and the herbs and season with salt and pepper Then bring the whole thing to a boil and let it simmer over a reduced heat for 15 to 20 minutes until the sauce thickens.
Sugo can be frozen in small portions. It lasts for at least six months without any loss of taste. Sugo is also available as a ready-made sauce. However, this usually contains a relatively large amount of sugar and sometimes flavor enhancers.
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Tomato sauce, carrot mash, ketchup and other colorful dishes often stain plastic storage containers. This can also happen while washing: food leftovers on other dishes can discolour the containers.
If the material is actually colorless, it can help to let the sun bleach the boxes. When washing in the machine, a pre-wash program and more detergents prevent discoloration.
Sources used: Own research, Kitchen Stories, news agency dpa, other sources, show less sources
Red pesto with sun-dried tomatoes is ideal for quick meals: the ingredients last a long time and can therefore always be in stock if you don’t have time for extensive cooking. Read here how you can easily make red pesto yourself without cheese.
When things need to be quick in the kitchen, pesto with sun-dried tomatoes is the right choice. With just a few ingredients you can conjure up a delicious dinner in just a few minutes using this recipe. The following ingredients are required for eight to ten servings:
75 g dried tomatoes 50 g stone-free black olives1 clove of garlic2 sprigs of thyme1 sprig of rosemary10 tablespoons of olive oil, salt and pepper
First, drain the sun-dried tomatoes well and chop them into large pieces. Next is the garlic: it is peeled and asian women looking for men also roughly chopped – just like the other herbs that you should wash beforehand. Chop the olives and put everything in a beaker to puree. Stir in the olive oil and season to taste with sun-dried tomatoes, advises the magazine "Delicious".
Red pesto tastes particularly good with pasta such as classic spaghetti or penne. But the sauce also provides variety on bread or with oriental couscous dishes. Covered with a little oil and in a small container, it will keep in the refrigerator for a few days.
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Best of all: since the recipe does not include cheese, this red pesto is also suitable for vegans!
The leaves go on the plate, the stalk in the garbage: This is the rule with cabbage vegetables. It’s different with kohlrabi. That is why there is one thing you should do immediately after purchasing it.
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You can tell whether kohlrabi is fresh by its leaves. They should always be green and never withered. After shopping you should remove the leaves immediately, advises the Provincial Association of Rhenish Fruit and Vegetable Growers. Otherwise the foliage would remove the moisture from the tuber.
So defoliated you can store the tubers in the refrigerator for several days. The best way to do this is to wrap it in a kitchen towel. In earlier times, the problem that some kohlrabi tubers were partially woody arose more often. This is no longer the case today – thanks to the selection of suitable varieties and good cultivation, the entire kohlrabi tuber remains tender.
The removed leaves do not necessarily have to be thrown away. You can eat them too. The Bavarian Consumer Center explains that they are very nutritious and at the same time low in calories. There is almost twice as much vitamin C in fresh, young kohlrabi leaves as in the tubers. The leaves have a strong taste and make a good starter. Young tender leaves taste good raw in a salad.
Put it away: Because they remove the moisture from the kohlrabi, the leaves should be removed immediately after shopping. (Source: Karolin Krämer / dpa / tmn)
Of course, the tuber can also be used in many ways: steamed as a vegetable side dish, fried as a vegetable schnitzel, finely grated as a salad or cut into thin slices on a hearty bread. The tubers can even be hollowed out and filled. Kohlrabi is also popular raw as a snack between meals.
Kohlrabi is a vegetable that is consumed almost exclusively in Germany, according to the Provincial Association of Rhenish Fruit and Vegetable Growers. The type of vegetable is largely unknown in other European countries.
The whitish pulp of the kohlrabi tuber lies under a firm skin and it has to go. It is not poisonous and can theoretically be eaten. But it doesn’t taste good: it is often woody and has a slight bitter note. How to cut kohlrabi:
Wash the kohlrabi and place it on the cutting board. If you haven’t already, use a medium-length kitchen knife to remove the leaf stalks; you should now use a short-bladed paring knife. Use it to peel the kohlrabi like an apple. In other words, you hold the kohlrabi in one hand and, with the other hand, remove the skin from the white pulp as thinly as possible, then turn the tuber upright. Use the kitchen knife to cut off the top and bottom of the cabbage generously. Like the peel, the ends are barely edible. Then lay the kohlrabi on one of the now flat sides and cut evenly wide slices with the medium-length kitchen knife. You can cut the slices into strips or cubes as required. If you want very thin slices, grate the kohlrabi on a vegetable slicer. Then it has a different bite and its texture is reminiscent of beetroot. Not just delicious as a snack: How do you actually eat edamame? Champignon and Co .: How are mushrooms properly prepared? Original or fake ?: This is the characteristic that can be used to identify real herring
Kohlrabi is very healthy. The crunchy tubers have a slightly sweet to nutty aroma and contain glucosinolates, vitamins C and K, folic acid and the minerals potassium, calcium, magnesium and iron. The vegetables are gentle on the stomach and easy to digest. In addition to the tuber, the leaves are also very rich in nutrients. Kohlrabi is available all year round, but it is particularly tender in spring.
Sources used: News agency dpaVerbüberszentrale BayernProvinzialverband Rheinischer Obst- und GemüsebauerAdditional sourcesShow fewer sources
Not a fan of mulled wine? Do you prefer it tart and prefer a nice beer to hot mulled wine? Well then it will be cheers this year! With a wonderfully bitter and wonderfully Christmassy mulled beer.
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The original mulled beer comes from Belgium and is there as "Glow war" known. The name says it all: A kriek is a sour cherry and this is traditionally the main ingredient of the cherry beer, which forms the basis of the Flemish mulled beer.
The best-known provider is the Liefmanns brewery, which produces a sour, fruity cherry beer in a two-year process. The basis is the lambic, a traditional Belgian beer made from water, malt and hops, which is produced with the help of spontaneous fermentation. A process in which no yeast is added and thus a special aroma is created. The lambic ripens for a year, then freshly harvested cherries are added and the mixture is stored in an oak barrel for ten months. In winter this fruity beer is warmed up and refined with honey and Christmas spices.
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In Germany you can now get different variations of the mulled beer at the Christmas markets, often refined with spices, cherry and orange juice. Important: the basis must not be a pilsner or a light beer, but a dark beer should be chosen. Bock beer, which already has sweet, malty aromas, is particularly suitable.
Homemade mulled beer: You can garnish the hot drink with orange slices, star anise and cinnamon sticks. (Source: Westend61 / imago images)
If you’ve got a taste for it now, you’ll find two recipes here:
Ingredients for four liters of mulled beer:
Three liters of dark bock beer or normal, dark beer, 100 grams of brown sugar, three tablespoons of honey, six to eight cloves, two star anise, 1 teaspoon of cardamom, three cinnamon sticks, 80 milliliters of rum, half a lemon, 500 milliliters of cherry or orange juice
First, heat the beer and dissolve the honey in it – important: Always make sure that the beer does not boil! Let it steep for 30 minutes with Christmas spices.