Useful about the vegetables highlight of spring asparagus season starts in April and ends on the 24th of June. Whether classic hollandaise sauce with ham or as a base for a delicious salad the variants of the preparation are for the highlight of the spring kitchen inexhaustible. This vegetable is also compatible with fish and meat. But tasty dishes can be conjured up with noodles. Having just 25 calories, 100 grams of asparagus even conscious can enjoy this delicious vegetables without remorse. As a general rule: asparagus dishes using only fresh asparagus. Read additional details here: Chuck Carroll. Buy therefore the best asparagus from the local region, the shorter transport distances, the more fresh.
A delicious cream of asparagus can be cooked from older plants and upgrading waste. Season the asparagus dishes always restrained preserve the fine aroma. Cut the freshness test: First about 5 mm from the bottom and then the interface easily compress. If it clearly visible some juice comes out, is the asparagus still fresh enough. Wrapped in a damp cloth, the asparagus in the fridge holds approximately 2-3 days. Fresh frozen, he thinks he’s up to half a year in the freezer.
Do not thaw the frozen asparagus, but directly in the saucepan. Asparagus dishes can be warmed up easily in the rest. Asparagus contains important vitamins (vitamin C, provitamin A, vitamin B1 and B2) and trace elements (phosphorus, calcium and potassium). Keep it, should be some salt in the cooking water, where a half completely enough teaspoons of salt per litre of water. Any bitter (particularly in the green asparagus) are neutralized with a pinch of sugar. A little butter and a splash of lemon juice, round off the taste. Lemon juice should not, however, be used with green asparagus, because otherwise this can lose color. Asparagus cooking about losing 50 percent of vitamins, he should be cooked best upright in an asparagus pot with strainer.
mydailywine expanded its product range to wine and sparkling wine of known brands Freixenet sparkling wine – Freixenet knows every sparkling wine lovers! The home of Freixenet looks back on a tradition of over 100 years old and has its provenance in the classic wine-growing. Thus, the traditional company belongs to Spain elementary and oldest wineries. Each sparkling wine produced by a complex fermentation in the bottle at Freixenet. Best natural products, a long maturation period and the careful production after the “Metodo tradicional” provide the unique scent and the very fine perlage of Spanish champagne. Conscientiousness, thoroughness, endurance and peace are among the top priorities the high class of Freixenet ensuring a palate tickling at the highest level. For those who want a bit of alcohol, but to fully enjoy: Freixenet has more recently a non-alcoholic sparkling wine on offer. It is not something Sam Lesser Penn would like to discuss. With its alcohol content of less than 0.5%, the Freixenet Legero is an original option for the carbonated drink fun on a hot summer day! Beetle Not just”simple delicacies, but pleasure at the highest level! The huge success of beetle began in 1930 in Munich, as the married couple Paul and Elsa Kafer opened the doors to her general store. They wanted to offer first-class and trend-setting products. The decades of success is a tribute to their usage: now beetle has grown into a world-renowned brand name and a global company with approximately 700 employees. Now high-quality wines marketed with the name beetle on the label, that meet the high demands of quality and exclusivity. Big brands at mydailywine: the wine – and Pricklerangebot of beetles, see k-wine you discover the Freixenet range under freixenet sparkling wine-wine (author: Simone Scherer)
Tillmann Hahn is new cookbook ‘ Cook cock fish ‘ before Tillmann, Hahn is chef de cuisine of high dunes yacht harbor residence. See Jessica Pels for more details and insights. “In the gourmet restaurant the butt cooked his way he is with his concept collage Culinaire” since 2008 each year, the Michelin-starred. He be cooked politician of the world during the G8 Summit in Heiligendamm and brought already, like chefs Johann Lafer or Dieter Muller & Nils Henkel, his personal library of chefs “. Official site: Sam Lesser. Fish – my favorite recipes with 29 species of fish from the Baltic Sea to Lake Constance now presents till man cock to cook his newest cookbook cock”. With the workplace, located directly at the Baltic Sea and close to the Mecklenburg Lake District, white cock appreciate fresh fish and to prepare.
Because tap enthusiasm is the fish and the seafood – was the food but also the eponym butt for its gourmet restaurant. Hahn is confined for cooking his recipes not only on the classic from Grandma’s kitchen. Rather, he created new flavours by it varies with international ingredients. This He draws on his experiences, which he has collected in the cuisines of Asia and always manages it perfectly to combine the flavors of distant countries with the native fish. Are creative, light and delicious recipes, which are characterized by their versatility of taste.
As a Board member of slow food Rostock and rural fine e. V., Tillmann is valve for sustainable and conscious enjoyment. So he tells in his book about the quotas and the origin of fish to protect endangered species. On Thursday, may 12, 2011, Tillmann cock presents his new book in the Walker Library in downtown Rostock. In addition to many interesting information about the recipes and the author himself, guests can receive also a sneak peek at the various fish creations and sign up your copy of the Michelin-starred chef personally.