How to Make German Red Cabbage | Side Dish Recipes | Allrecipes.com
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In this video, we'll show you how to make sweet and tangy stewed cabbage. We'll simmer the cabbage with apples, apple cider vinegar, and a little bit of sugar. Enjoy this side dish with cooked up kielbasa and stone-ground mustard.
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BRAISED RED CABBAGE | easy healthy side dish
Braised red cabbage is sweet, sour, tender and buttery. It's an easy healthy side dish to serve alongside side roasted chicken or fish. I first tasted braised red cabbage at Houston's restaurant and have been making it at home ever since.
The combination of cabbage, onions and apples along with the sour vinegar and sweet honey, will have you and your family wanting to add this recipe into your weekly menu.
Braised red cabbage is also great for St. Patricks Day or to add to your weekend meal prep.
BRAISED RED CABBAGE RECIP:
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INGREDIENTS & PRODUCTS USED:
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BRAISED RED CABBAGE RECIPE
1 tablespoon pastured butter
1 small onion, thinly sliced
2 green apples, chopped
2 cloves of garlic
1 small head of red cabbage (about 2 pounds)
¼ cup balsamic vinegar
2 tablespoons honey
¼ cup goat cheese
Salt and pepper to taste
Melt butter in a cast iron skillet, large sauté pan, or dutch oven over medium high heat.
Add onions along with a pinch of salt and saute for 6-8 minutes, or until the onions are translucent.
Add apples and garlic to the pan. Season with a little more salt and pepper, stir and cook for 2 minutes.
Next, add in the red cabbage, balsamic vinegar, honey and a splash of water. Season again with salt and pepper, and gently stir everything together.
Allow the cabbage to slowly simmer on the stove top for 30 minutes, stirring every so often. If the pan seems dry, add more water as needed (the water will evaporate as the cabbage cooks).
Once the cabbage is tender and buttery, transfer to a serving dish and top with dollops of goat cheese and fresh chopped parsley. Enjoy!
If you want to keep this recipe vegan, replace the butter for coconut oil, sprinkle in some sugar in place of the honey, and skip the goat cheese.
NUTRIENTS PER SERVING (1/4th of recipe): Calories 206 | Total Fat 7.3g | Saturated Fat 4.8g | Cholesterol 19mg | Sodium 110mg | Carbohydrate 33.5g | Dietary Fiber 5.g | Sugars 24.6g | Protein 9.9g
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How to make German Red Cabbage? | Today's Dish
How to make German Red Cabbage? | Today's Dish
Bierocks (German Stuffed Rolls with Ground Beef and Cabbage)
Bierocks is quick and easy to prepare. A dough filled with cabbage, hamburger, and onions. I also add green bell pepper and garlic which is optional it could go without.
1 package frozen roll dough
1 1/2 pounds lean ground beef
1-2 cups cabbage
2 tablespoon butter/margarine
1/2 cup chopped onions
1/4 cup green bell pepper
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
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Onion cake: a savory cake too delicious not to try it!
Put the boiled onions into the batter, the result will leave you speechless!INGREDIENTS
• 6 eggs
• 400g/2.5 cups flour
• 2 packets baking powder (24g)
• 100ml/3.5oz vegetable oil
• 100ml/3.5oz warm milk
• 80g/0.5 cup butter
• 2 tbsp sour cream
• 1 tsp sugar
• 1 bunch green onions
• 3 large onions
• 250g bacon
• 300g chopped cheese
• 1/2 tsp cumin
• 300ml/10.5oz concentrated vegetable broth
1. Cut 3 onions in half along the line of the stem and tip. Cut the onion with an accordion. Boil in a pan with vegetable broth and caraway seeds. Cook for 15 minutes.
2. Mix flour with baking powder. Beat eggs with butter first and add butter and milk while continuing to mix. Add sour cream, finely chopped green onions, sugar, salt and pepper and mix well.
3. Fill the onion cuts with strips of bacon and cheese.
4. Pour the dough into a greased pan.
5. Put the stuffed onion halves in the dough. Bake for 30 minutes at 180 ° C / 350F
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NAGBAKE NG BANANA MUFFINS AT NAGLUTO NG ULAM/PINAY SA GERMANY
NAGBAKE NG BANANA MUFFINS AT NAGLUTO NG ULAM/PINAY SA GERMANY
BEST EVER GERMAN CHOCOLATE CUPCAKES | IS GERMAN CHOCOLATE FROM GERMANY?
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MASHED POTATO MUFFINS RECIPE FOR BOTH CHILDREN AND ADULTS
Homemade mashed potato link:
2 cups os mashed potato
2 eggs at room temperature
leftover smoked ham
salt to taste
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Sauteed Cabbage, Onions and Apples
A fantastic cabbage recipe with sweet apples
The Secret to Perfect Popovers - Kitchen Conundrums with Thomas Joseph
When baked to perfection, popovers have a deep golden crust and tender, airy interior, but the secret to getting the pouf is in creating steam.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
1931 'KC' GERMAN Coffee CAKE Recipe
How To Make The 1931 'KC' German Coffee Cake Recipe. Welcome Friends. Welcome to Sunday morning and the old cook book show.
Today we're going to do a recipe out of the 'Cooks Book. this was published in 1931 by the KC Baking Powder company out of Chicago and this is an amazing booklet. The printing is incredible it's very well crafted the the pictures are fantastic, the colour... for something that would have been a giveaway in 1931 in order to promote their business and promote their product, this is incredibly well done.
Ingredients For Cake:
560 mL (2¼ cups) flour
10 mL (2 tsp) baking powder
5 mL (1 tsp) tsp salt
30 mL (2 Tbsp) sugar
30 mL (2 Tbsp) melted butter
Ingredients For Topping
15 mL (1 Tbsp) melted butter
15 mL (1 Tbsp) sugar
5 mL (1 tsp) cinnamon
Preheat oven to 160ºC (325ºF).
Mix together flour, baking powder, salt, and sugar.
Beat egg into melted butter, add milk to make 1¼ cups.
Stir milk mixture into the flour with the handle of a wooden spoon.
Scrape into a greased 8x8” baking pan, and brush with melted butter.
Sprinkle on a mixture of sugar and cinnamon.
Bake for 25-30 minutes or until a tester comes out clean.
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Smash, bang and ripididoo - and the cabbage dicks are through! If you don't know how to smash Swedishly - don't smash at all! Klas Eriksson and Ellen Bergström was served dinner, and it was good for you..!
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Classic Cornbread Muffins (Simple, Delicious & Made from Scratch Recipe)
Light and fluffy cornbread baked into muffins. A savory classic side with any meal!
Baked Potato Puffs - Food Wishes
Learn how to make Baked Potato Puffs! We took a classic French fried potato puff recipe, called “pomme dauphine,” and adapted it for the oven, with fairly fantastic results. Whether enjoyed as a snack, a breakfast potato, or a side dish, these mashed potato tots are not to be missed. Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this easy Baked Potato Puffs recipe!
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All Natural Potato and Cabbage Casserole
This is a very simple meal that is also very frugal.
5 medium thin sliced potatoes, blanched for about 2 minutes
8 cabbage leaves, spines removed and blanched for about 10 minutes
1 1/2 cups of Swiss cheese, grated
salt to taste
garnish with paprika
Bake at 400 degrees
Bake with casserole dish covered in foil for about 40 minutes, remove foil and bake another 10-15 minutes
Link for Handsthatcook cornbread
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How to cook tasty cabbage, recipe of tasty fried cabbage, you will eat in a moment
How to cook tasty cabbage.
Recipe of very tasty fried cabbage.
This fried cabbage you will eat in a moment, so tasty.
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How To Make German Fruit Cake Recipe (Obsttorte)
This German Fruit Cake recipe has a super soft cake base, is loaded with glazed berries and the secret ingredient frosting has amazing flavor! Our spin on the classic Obstkuchen Obsttorte (Fruit Cake).
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????INGREDIENTS HOW TO MAKE GERMAN FRUIT CAKE:
For the Sponge Cake:
3 large eggs, room temperature
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 tsp baking powder
1/2 tsp vanilla extract
For the Fruit & Glaze Decorating:
1 1/2 cups mixed berries
3 Tbsp seedless raspberry jam + 1 1/2 Tbsp hot water
For the Frosting:
1 cup heavy whipping cream, chilled
4 Tbsp (45 grams) Instant Pudding Mix (White chocolate flavored - I used Godiva brand)
3 Tbsp powdered sugar
2 Tbsp milk, or to reach desired texture
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EASY BREAD BUN EGG MUFFINS | COOK ALONG WITH KERRY
Today we are making some yummy bread bun egg muffins.. these are so easy and versatile and you can include any filling you fancy :)
Thanks so much for joining in today and I hope you will come back next Wednesday at midday for our next recipe.
Next week.. as its half term we thought we would make a little sweet treat..
We are going to be making:
EASY CHOCOLATE CHIP COOKIES:
150G GRANULATED SUGAR
100G BUTTER (UNSALTED)
1TSP VANILLA EXTRACT
150G FLOUR (EITHER PLAIN OR SELF RAISING)
1/2TSP BAKING POWDER
SLAB OF MILK CHOCOLATE / OR CHOCOLATE CHIPS
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Finally A Salad Worth Remembering!
Chicken Caesar Wedge Salad Roll ⬇️ FULL RECIPE BELOW ⬇️ Instead of counting sheep, the next time you're having trouble falling asleep, try thinking of salads. Chopped up vegetables, pieces of chicken breast, and greens: It's the same old thing every dang time, and they all end up looking the same. That's why we decided to give plain old romaine lettuce a makeover by stuffing it with all your fave salad fixings. Prepare to be amazed!
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For the salad wedges:
- romaine lettuce
- croutons to garnish
For the chicken caesar salad:
- 3-4 chicken breasts
- 2 eggs
- ¾ cup shredded parmesan
- 1 tsp mustard
- 1 garlic clove
- ½ lemon
- ½ cup olive oil
- 2 tomatoes, diced
- 2 tbsp chopped parsley
- salt & pepper to taste
- 10 bacon strips
1. Cook the chicken breasts in a skillet. Use 2 forks to shred the meat and allow to cool. Add the bacon to the skillet, cook until crispy, and let cool.
2. Remove the core from the romaine lettuce and separate the salad into individual leaves. Wash each leaf and use a paper towel to pat them dry.
3. For the chicken caesar salad, combine the eggs, parmesan, mustard, garlic, lemon juice, and olive oil. Use an hand blender to blend until it thickens.
4. Add the shredded chicken, diced tomatoes, and parsley to the mixture and season with salt and pepper.
5. Spread the chicken caesar salad on the salad leaves and put a slice of bacon on top of each one.
6. Now reconstitute the original shape of the lettuce by putting the stuffed leaves back together.
7. Wrap the stuffed salad roll in plastic wrap and refrigerate overnight.
8. Before serving, carefully unpack the salad and cut it into thick slices. And if you feel like it, you can add some croutons on top as well.
This one is perfect for all the salad lovers out there who want to forge a new path forward in the salad world. It's got everything you want in a salad with the added bonus of looking really unique.
You can find the recipe for the Stuffed Cabbage Cake featured in the bonus video here:
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Easy Sauerkraut | Probiotic Fermented Cabbage | Keto Recipes | Low Carb
This is an easy 2 ingredient sauerkraut recipe. If you use a food processor it is ready in minutes. I always have some fermented foods in my fridge as they are high in probiotics and aid digestion and nutrient absorption. I enjoy the taste of these along with meats and veggies. They compliments sandwiches and even Indian foods very well.
Sauerkraut is considered a super food for its various benefits. This recipe is extremely low in carbs and, high in vitamins, minerals, probiotics, fibre and enzymes. It is believed to benefit digestion, your immune system, eyes, heart, energy, bones and eyes. Go ahead and try this recipe. It is simple and a very healthy addition to your foods. Happy Cooking!
Canning Funnel (this is not the one I have, but the best I found on Amazon):
Glass bottle with flip top(you can use normal glass jars too):
3 tsp Rock Salt
2 Cups Water
Macros: Serves 15
Net Carbs: 0.6
Recipe to another fermented food,
Michael Pollan's Sauerkraut Recipe
Rachel Khoo's Gluten-Free Coconut Macaroons | Rachel Khoo: My Swedish Kitchen
Rachel shares her simple recipe for gluten-free coconut macaroons, topped with delicious white chocolate and sweet berries.
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Pöpcørn | Recipes with The Swedish Chef | The Muppets
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Your favorite chef - The Swedish Chef - shares his recipe for popcorn, or as he refers to it Pöpcørn.
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In this special Muppets exclusive, the Swedish Chef shares his recipe for popcorn. In true Swedish Chef fashion though, his process for popcorn, or Pöpcørn is no simple task. Instead, he creates a musical masterpiece and somewhat of a mess!
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The Swedish Chef is the Incomprehensible and hilarious resident chef for the Muppets. The Swedish Chef rose to the top of Muppets’ stardom with his his signature unorthodox utensil, sing-song introduction, use of Børk and indecipherable Swedish accent. His famous standout recipes include his stew, popcorn, and swedish meatballs. The Swedish Chef is not afraid to take risks with his cuisine, especially when it means making special meals for the rest of the Muppets cast. The Swedish Chef also collaborates and competes with some of the world’s most renowned chefs including Gordon Ramsay.
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Cauliflower Cakes Recipe You'll Love!
Try this cauliflower cakes recipe if you're into healthy, low carb, and delicious. It'll be like treating your family to a fancy-pants dish from some richy-rich restaurant, because these oven baked
cauliflower fritters not only taste great, but they look fantastic, and they're easy make. Just ball your cauliflower into flavorful balls, press them out into cakes, and bake them in the oven. I like
to top mine with a creamy sauce, but that's optional. Serve these cauliflower cakes over a bed of spinach and you've got a low carb, light and delicious meal.
A printable copy of this cauliflower cakes recipe and more tips on how to prepare it can be found at
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What You Need To Make Cauliflower Cakes
3 cups of grated CAULIFLOWER
½ cup of freshly grated CHEESE
2 EGGS beaten
1 Tbsp chopped JALAPENO
¼ cup finely chopped BELL PEPPER
2 finely chopped GREEN ONIONS
1-2 cloves minced GARLIC
1 tsp dried ITALIAN SEASONING
1 tsp TURMERIC
1 tsp GARLIC POWDER
1 tsp SMOKED PAPRIKA
1 tsp CHILI POWDER
PARCHMENT PAPER for baking
MAYONNAISE and LEMON for dressing
How to Cook Cauliflower Cakes
Spread parchment paper onto a baking sheet, and DEFINITELY USE PARCHMENT PAPER, otherwise your cauliflower cakes might stick after baking.
Grate fresh cauliflower into granules resembling poprocks. Since I'm a masochist, I like to use a hand grater, but feel free to use a food processor, however, I think grating the cauliflower by
hand actually makes the cauliflower cakes lighter and fluffier. If you do use a food processor, don't over-process the cauliflower into a doughy consistency, unless you prefer a more dense
In a bowl, add the grated cauliflower and the rest of the ingredients.
Mix all ingredients well, then separate into individual portions for cakes.
Form each portion into a ball and squeeze out excess liquid.
Form the cauliflower ball into a ½ inch thick patty and place on the parchment paper, the cakes will not hold together well before cooking, but you can adjust the shape and size of each patty
while on the baking sheet.
Place the cauliflower cakes in an oven preheated to 400 degrees Fahrenheit and cook approx. 30-40 minutes, or until the cauliflower cakes color and firm up.
Remove cauliflower cakes from the oven and serve over a bed of greens.
I like to top the cauliflower cakes with a simple dressing of mayonnaise and lemon, and adding a dash of jalapeno pickling juice or horseradish isn't a terrible idea!
Quick Dressing for Cauliflower Fritters
½ cup MAYONNAISE
2-3 Tbsp LEMON JUICE
minced LEMON ZEST
1 tsp finely chopped PICKLE, JALAPENO, or GARLIC
Mix ingredients in a small bowl, adjust to taste. Refrigerate until ready to serve.
Give these beautiful cauliflower cakes a try and let me know what you think, and if you liked the recipe, then click some of the buttons below to share it with friends and family. I appreciate it!
How to Make Authentic Wiener Schnitzel - German schnitzel Recipe - Best German Recipes
Authentic Wiener Schnitzel - The most popular Dish of Germany!
Everyone who had visited Germany knows the dish Wiener Schnitzel. In the USA you can find it only in special German restaurants. Learn how to make this delicious German meat dish.
How to Make Sauerkraut
Learn how to make fermented vegetables with this simple tutorial. Fermented vegetables are an important part of any gut health regimen. They provide the body with beneficial bacteria and help to support a healthy microbiome.
This post contains affiliate links, which means I make a small commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.
The salt I buy:
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I already blogged a little about probiotics and why they are so important in my Raw Organic Milk Kefir post:
Since they do so much to support a healthy immune system and regulate digestion, it makes sense to find a way to eat fermented foods daily.
You could spend $50 a month on good quality probiotic pills, or you can pick up a couple of heads of cabbage at about 50 cents a pound, depending on the season, and consume your proibiotcs with dinner.
Homemade sauerkraut is just so delicious! We eat it with almost everything, meatloaf, salmon, steak, burritos, eggs, pizza..seriously it is good with almost anything. Also, it is so nice to have an instant side dish ready at all times in the fridge.
Although fermenting vegetable sounds very intimidating and difficult, I can assure you it is a super simple and quick process.
a large bowl
sea salt (The salt I buy:
three small heads of cabbage
a half gallon mason jar
a couple of ziplock bags
Pull off a few of the outer leaves and set aside for the last step.
Next, core the cabbage and cut it into pieces small enough to fit in your food processor. If you do not have a food processor, just cut it into shreds. If you do have one, this part will go a little faster.
Put the shredded cabbage in a bowl and sprinkle with salt.
For 5 pounds of cabbage, use 3 tablespoons of salt. I had 3.5 pounds, so I used 2 tablespoons.
Work the salt in with your hands until it starts to get juicy. This juice is the brine. You may have to work it for several minutes before it gets juicy enough to move onto the next step.
Next, put all the cabbage and the brine into a half gallon mason jar. Punch it down until all the cabbage is submerged beneath the brine.
Fold up the cabbage leaves you reserved earlier and place on the top to keep all the cabbage down beneath the brine.
Next, fill up a small ziplock bag with water and place it inside of another ziplock bag, so it doesn’t leak water into your ferment. Put the ziplock on top of the folded up cabbage leaves and the weight should be enough to keep all of your shredded cabbage beneath the brine.
If any is above the liquid it will be exposed to oxygen and possibly mold, so that is why it is so important to keep it under the liquid. I have also used heavy flat rocks wrapped in whole cabbage leaves to weigh it down. If you go on Amazon you can find special weights made specifically for fermenting, but these other methods work also.
Learn how to make sauerkraut with this recipe for fermented vegetables that promote gut health
Leave it out on the counter for 5 days-3 weeks. It will just become more pungent as it sits. If this is your first time trying homemade sauerkraut, it may be better to ferment it for less time.
Remove the plastic bags and folded up cabbage leaves, put the lid on the jar and store in the fridge.
Serve it daily with dinner and enjoy the probiotic benefits.
This simple recipe for fermented vegetables includes a video tutorial and step by step instructions.
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Strawberry Swiss Roll Recipe
Strawberry Swiss Roll - a delicate refreshing cake perfect for warm days of spring and summer. It is very easy to prepare and looks totally impressive not to mention it has an incredible flavor and completely melts in your mouth.
To print the recipe check the full recipe on my blog:
Makes about 10-12 servings
3/4 cup (95g) all-purpose flour
1 tsp (4g) baking powder
1/2 tsp (2g) salt
3/4 cup (150g) sugar
1 tsp (5g) vanilla extract
2 tbsp (28g) vegetable oil, like canola oil, etc
Strawberry Jam Filling
10 oz (300g) strawberries, cut into smaller pieces
1/4 cup (50g) sugar
1 tbsp (15ml) water
Cream Cheese Filling
9 oz (250g) cream cheese, room temperature
1 cup (240g) whipping cream, chilled
1/2 cup (60g) powdered sugar
1 tsp (5g) vanilla extract
1. Prepare the strawberry jam filling. In a small saucepan put the strawberries, sugar and water. Bring to a simmer, stirring occasionally. Press the strawberries with the back of the spoon to speed up the process. Simmer until the mixture is thick, for about 15-20 minutes. Remove from heat and let cool completely before using.
2. Prepare the cake. Preheat the oven to 350F (180C). Butter a 12X16 inch (30x40 cm) baking tray and line it with parchment paper.
3. In a medium bowl whisk flour with baking powder and salt. Set aside.
4. In a large bowl add eggs, sugar and vanilla extract. Beat with an electric mixer until lemon yellow and foamy. Add oil and mix until well incorporated. Gradually add flour mixture.
5. Pour the batter into the prepared baking tray and spread evenly into the corners using the back of the spatula.
6. Bake for 12-15 minutes until a toothpick inserted into the center comes out clean. Take a kitchen towel and generously sprinkle with powdered sugar. This helps the cake not stick to the towel. Flip the cake over the towel. Remove the parchment paper and dust with powdered sugar.
7. While still hot roll the cake up in the towel. You will have to do it while is still hot/warm otherwise it cracks. Let cool completely.
8. Prepare the cream cheese filling. In a bowl, beat cream cheese with powdered sugar and vanilla. In another bowl whip the cream with an electric mixer until it forms stiff peaks. Fold together.
9. Unroll the cake and spread the strawberry filling evenly over the cake.
10. Spread the cream cheese filling on top of the strawberry filling.
11. Roll the cake back up. Refrigerate for at least 1 hour before serving.
12. Sprinkle with more powdered sugar before serving and decorate with fresh strawberries.
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Veganism - A trend and its beneficiaries | Made in Germany
Opinion is divided on vegans, but one thing's for sure: they're here and not going away. The trend towards food free of animal products is spreading. The market for vegan products in Germany is now worth €658m a year. Dismissed just 20 years ago as a fad, today soy and lactose-free cheese are served in schnitzel style. More informations by:
How to make Black Rye Bread | Rye Bread Recipe
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Today I wanted to show you one of the easiest home made bread recipes ever. This rye bread (rupjmaize, rudzu maize) always has been a staple of Latvian diet. Traditionally, Latvians ate whatever was available during the season – cereals, legumes and root vegetables, meat and dairy. It is hard to make rye bread without specific ingredients, so this is the only recipe that worked and tasted just as amazing. This recipe makes one large loaf, but you can also make smaller ones if you wish. It takes time to make this recipe, but mainly due to waiting times of the dough being risen. The bread is crusty and soft inside, without proper storage I recommend you eat it within two days.
Rye and barley was available all year round thus becoming the most important source of subsistence (wheat was considered to be a delicacy). It was believed that while there was rye bread on the table, no one would go hungry. Good bread was the pride and joy of every hostess and no effort was spared when baking the bread.
Rye has been grown in Latvia for more than 1200 years, and rye bread became common more than a thousand years ago. Similarly to Scandinavian and Slavic traditions, rye bread was baked from leavened dough and it was considered to more nutritious and tastier than barley bread. In late 19th century sourdough bread gained popularity, but it was mainly baked for celebrations as it was more time consuming.