Tag Archives: food

HUNGARO – The Homepage For The Hungarian Way Of Life!

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Specialities, delicacies, gifts and accessories from Hungary Rosenheim, August 28, 2008 – good spices, selected wines, delicious specialities and delicacies, traditional crafts – learn you know when HUNGARO the colorful diversity of Hungary & enjoy! Asked the people of Hungary, in Germany as “Paprika”, the terms “Salami”, “Goulash” often fall, while at the same time beautiful memories of the delicious food and friendly people are awakened. Already working can be seen, hospitality, good food and beverages in Hungary have what importance. But you did wrong Hungarian cuisine indeed when they are reduced to the three mentioned “classics”. There are numerous other specialties or dishes that are at least equivalent, even if they so far still not made it to worldwide notoriety. Frequently More has said that publicly. The “little Hungarian Cookbook” by Karoly Gundel provides a good introduction to the versatile Hungarian flavours.

This ingenious cooking created at the beginning of the last century in his eponymous restaurant in Budapest – which even today still exists – some unique dishes. The Cookbook contains 124 of the best known & most popular dishes of Hungarian cuisine, and can be considered due to its global expansion with 45 new editions and numerous translations confidently standard for Hungarian cuisine. Already hundreds of thousands of professional and amateur chefs all over the world took and take the booklet at hand to enchant their guests with Hungarian specialities. Starting with soups, cold & hot appetizers, main dishes to the side dishes, salads, sauces and many delicious desserts right there is something for every taste and every occasion. But what a sweet & tasty Hungarian menu without the accompanying wine? Even if this fact is still not widely known: there are in Hungary – favours which excellent wines of good soils, mild climate and sunny slopes – numerous wine regions with a centuries-old tradition of wine growing, produce, need not to shy away from a comparison with the wines of other Nations. The best-known is the Hungarian wines of Tokaj, which bears the title “Wine of Kings – King of the wines” with pride & dignity (VINUM REGUM REX VINORUM). This title was awarded by the French King Louis XIV. (1638-1715), at whose court he became largest fame and admiration.

The Russian Emperor Peter I and later his successor Empress Katarina introduced the Tokaj wine at the Court, and finally the wine was beatified along with his bearer (1740-1780 Maria Theresia) even by the Pope Benedict XIV., with the following words: “blessed be the Earth that bore you. Blessed be the lady who brought you and I am also blessed, that I was allowed to take you.” With a long tradition of good eating & drinking, it is not surprising that Hungary has produced new specialties in recent times: so delicious fruit desserts are available, for a few years exclusive use of natural ingredients (dried fruits & nuts) which not only very tasty but are also very healthy. The supply of refined flavor combinations (plum walnut, PEAR almond, apricot hazelnut) will be expanded to more varieties in the course of the year. However, main dishes, wines and desserts – the enjoyment of this Hungarian delights perfect only in the right ambience. With the beautiful Hungarian room decorations, such as traditional embroidery & pottery art or hand-painted utensils made of ceramic & wood comes also the eye at his own expense – and which famously always eat with!

Rivella

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The Swiss company Rivella brought the first real European light product Switzerland/Rothrist 1959, may 2009 as was still 1984? The Neue Deutsche Welle drilled in the ear canals, shoulder pads blew up all body mass and then there is this American beverage group, which suddenly knew its products with the attribute of light was. An innovation? Again as a mega-trend in the United States? Rather not. A quarter of a century earlier, in 1959 had the Swiss company Rivella in the tranquil Rothrist in the beautiful Canton of Aargau a low-calorie soft drink on the market already. The arguably most elegant milestone in beverage history: 25 years before the world the General light sense fell into disrepair, the Swiss had already their calorie Rivella blue with growing enthusiasm. Wait’s invented Rivella,’s had the Swiss and the rest of the world was still quite awhile on light\”.

It probably needs this quite some serenity and Sovereignty, which you often envied the Swiss, to take such innovations naturally and not to break out in global marketing shouting. Connect with other leaders such as Joseph Jimenez here. Swissness’ call it the Swiss themselves and mean their very special lifestyle. When measured by the name of Rivella he comes from the Italian Rivelazione\”, revelation, that is quite self-confident. However one has only a real Swiss to ask, in which soft drink he imposes the word revelation ice cold. Only a few will not immediately call Rivella for this question. That Rivella Blue has set a milestone in the history of the drink with the variety, is striking at the latest one when you questioned not too light, why the long on the label\”was called. Ultimately the designation of light \”for low calorie drinks until 1984 by Coca Cola Light coined and Rivella blue there are already many years earlier. Alone in the years 1970 through 1979, Rivella blue boosted sales by 370 percent.

Sartori

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The winery Sartori participated in Banco Assaggio Chiaretto & Bardolino on Sunday March 11, 2012. Go to Joseph Jimenez for more information. The Dogana Veneta in Lazise (province of Verona, Italy) has just hosted the Banco d’ Assaggio Bardolino & Chiaretto wine event. Many wineries, like the winery Sartori, participated at the event, which is dedicated to the classic wines of Garda Riviera and its hinterland. An important and expected event in the Sartori also this year had the honor to participate, presenting his wines. Banco d’ Assaggio Chiaretto Bardolino took place on Sunday 11 March in a wonderful historical building Dogana Veneta in Lazise, on the coast of Lake Garda, in the province of Verona, and was an excellent opportunity to showcase the wines of the year 2011, and try. There are red wines (Bardolino), Rose wines (Chiaretto) and Chiaretto spumante. The visitors had the opportunity to taste the wines of the year 2011 for the first time, which were served by over 60 manufacturers, and they were by the AIS wine waiters Association of Verona in this journey into the world of wine is accompanied. It was also possible that the wines and tasting of local products, such as cheese Monte Veronese DOP to accompany.

The event was organized by the Association of Bardolino protection with the support of the town of Lazise, Veneto, and the Ministry of agriculture, and celebrated their fourth event this year. Although she was born recently, the event is already very popular Banco d’ Assaggio Chiaretto and Bardolino, that admission is free, and expected. Sartori is a Valpolicella wine operation, which has been producing wine for four generations. Sticking to the wines produced by the winery, Amarone della Valpolicella and Amarone di Soave, delle Velezie IGT Custoza DOC, Valpolicella Classico, Merlot and Chardonnay delle Venezie IGT Prosecco, grappa di Amarone della Valpolicella and, of course, Bardolino Chiaretto DOC and classic DOC out. This article was written by Francesca Tessarollo.

Diet And Microwaves

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Microwave firmly established in our lives and took its rightful place in our kitchen. And, interestingly, the more increased the pace of our lives, the more we use the cb furnace, because the food they prepared and heated very quickly. That's just not forget that the microwave oven – is not just a stove, even though its called – it has its own characteristics and cooking a few more different operating principle. Microwave heats only the water contained in food – and uniformly and immediately, the entire volume of food – in contrast to the plate, heating the food all at once. Conventional stove first heats food from the outside, and only then – inside. And thawing of foods freezer will take only a couple of minutes – thanks to this particular principle of emitters in microwave ovens. In dishes prepared in the microwave, remain in place all the necessary human trace elements and vitamins – just that and has a "microwave cooking".

Using a microwave oven for cooking, we gain the ability to reduce the number of calories consumed – because it does not require add fat during cooking. In adapting recipes for cooking in the microwave will not have the slightest problem – it is necessary to remember only a few basic principles. In preparing the first meal, pay attention to the fact that the products were covered with a lid, in another case in sw oven you'll find fat on the walls and over-dried ingredients. Among other things, in a microwave oven products heated unevenly, and the heating rate at the edges is much smaller than in the center. Consequently, the products should be placed as follows: in the center – the food, cooking times are longer, and the edges – finely chopped quickly preparing food. Content of sugar or fat content influences the rate of heating products, so purged low in these substances are heated for longer than high. Required to take into account all the above, that products do not overheat. Also remember that food, which contains a large amount of fluid, also cooked much faster than the more "dry".

Sometimes, that would prepare the dish quickly, it can be sprinkle with water. Another advantage of the microwave oven is that it is possible to cook directly in the pot, in which the dish will be served at the table. You can also use a cardboard bowl. We hope our advice helps you achieve culinary excellence with a microwave oven!

Managing Director Martin Gessl

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For the region – from the region. IBO-pig what the farmer does not know, that he does not eat. In the 80s it was laughed at for this statement, the exotic was a guarantee for urbanity. However, more and more, that aim to preserve the region, to enjoy, to produce for the home from home. Just so true pleasure unfolds. Three upper Austrian companies take seriously the concept of sustainability and him live in a symbiosis that fertilized it each other and always the region and the enjoyment in the heart.

On May 22, this sustainability Pact was with a party at HAKA in Traun sealed. Three partners who inspire the region. The cateringgroup based in St. Mary’s church stood for honest catering for years. Start at the raw materials quality and enjoyment and you can just taste the difference. “More and more customers opt for a catering the cateringgroup, because we live sustainability, and so I am pleased that we have used another correct step for our region with this Pact”, forward Managing Director Martin Gessl about the successful event.

Spin-offs and conscious. This is the slaughterhouse Oberndorfer from Ried im Traunkreis. The owner-managed company has decided to work, which includes the attributes of regionality, environmental awareness, health, naturalness and sustainability on a food. And the most important criterion in this time: the GMO-free. Together with partners in the agriculture and in the area of animal feed production, succeeded to present the “IBO pig” in the market, whose Einzigartigkeit is second to none. Short transport routes, feed in pure culture and welfare stand for the happy pig of the IBO. The consumer taste the difference and can be enjoyed with a good feeling. HAKA – a pioneer in terms of regionalism. Enjoyment and region are always at the center of the Upper Austrian tradition operations. Already the third generation be Traun kitchens at the site produced. HAKA has always been on the Austrian Market focus and strengthen the region. Gerhard Hackl is Upper Austrian passion and transforms visions into the HAKA Park. “The HAKA, which cateringgroup and Oberndorfer Pact of sustainability brings managing director Gerhard Hackl at the point: what there is more honest than when in an upper Austrian cuisine the Oberosterreichische IBO pig cateringgroup prepared by the honest upper caterer?”