Comments Login Connect with Facebook “Bianca Gusenbauer:” Since my trip to Morocco, I have loved Moroccan stews – so-called tajines.

Comments Login Connect with Facebook “Bianca Gusenbauer:” Since my trip to Morocco, I have loved Moroccan stews – so-called tajines.

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Bianca Gusenbauer: “Since my trip to Morocco I have loved the Moroccan stews – so-called tajines. This beef stew with plums is a poem and your guests will cheer (I can promise!). The couscous, which is prepared with spices and organs a refreshing and nice balance to the somewhat hearty tagine. But you can of course also serve a simple couscous or flatbread with it. A saying goes: ‘Only goulash tastes good when warmed up! – The same goes for the tagine. So don’t worry if there’s anything left over! “

Recipe for 4 servings

Ingredients for the beef tajine 600 g beef for braising, cut into approx. 3 cm pieces (shoulder or calf) 3 cm fresh ginger1 onion1 bunch of coriander or parsley2 teaspoons of ground cinnamon1 pinch of saffron2 tbsp maple syrup or honey150 g almonds200-300 g prunesOlive oilSalt, freshly ground pepper

Ingredients for the couscous 1 tbsp butter2 organic oranges250 g couscous1 / 2 tsp coriander seeds1 / 2 tsp dried mint salt

Preparation 1. For the tagine, peel and grate the ginger and onion or finely chop, wash, dry and finely chop the coriander or parsley. Roughly chop the plums.

2. Heat 3 tablespoons of olive oil in a saucepan, fry the ginger, onion, cinnamon, 4 tablespoons of coriander and a good pinch of freshly ground pepper for 1/2 to 1 minute.

3. It is best to place the meat in a tagine, season with 1/2 teaspoon of salt and fry for 2 to 3 minutes. Then pour in enough water to cover the meat. Add the saffron, half of the plums and maple syrup and bring to the boil briefly. Reduce the temperature and let the meat simmer covered over a low heat for about an hour. Then add the remaining plums and let simmer for another 30 minutes.

4. If the almonds are not peeled, briefly blanch them in a saucepan with hot water before use, rinse with cold water and remove the skin with your fingers, fry the almonds in a pan with 1 tablespoon of olive oil until they are light golden yellow.

5. For the couscous, roast the coriander seeds dry without adding any fat and use a mortar. Mix the couscous with the coriander seeds, mint, 1/4 teaspoon salt and the zest of an organic orange. Important: Since there are many different types of couscous, please read the packaging to find out how much water must be used for the purchased couscous. Replace approx. 100 ml of the specified amount of water with freshly squeezed orange juice.

6. Heat the couscous with water and orange juice and simmer covered for 5 to 7 minutes. Remove from heat, mix in butter and leave covered.

7. Salt and pepper the beef tajine to taste.

8. Serve the couscous with beef tajine and sprinkle with roasted almonds and coriander or parsley.https://123helpme.me/

Tip If you want to prepare the tagine a day earlier, you can shorten the cooking time to an hour and heat it up again the next day with the remaining plums.

Wine recommendation Ripened Blaufränkisch, for example from central or southern Burgenland, will be nice companions for this seductive main course with their deeply spicy notes and ripe berry and plum aromas.

© Bianca Gusenbauer

NEWS.AT cookbook tip: “A guest in the secret chatterbox” by Bianca Gusenbauer, € 26.90. A wonderful, lovingly designed cookbook with 12 tried and tested menus and a lot of personal charm. Do not miss!

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Surveys show that 85 percent of consumers want to know where the food comes from. This was recently announced by the Austrian Chamber of Agriculture. A study by the consulting firm A. T. Kearney (2014) also showed that around 60 percent of Austrians buy regional groceries several times a month.

“Especially where people can’t choose what to put on their plate, i.e. in canteens, cafeterias, schools, kindergartens, hospitals or barracks, they have the right to know where the meat or eggs in theirs come from The Austrian Chamber of Agriculture announced. It demands that consumers have full clarity about the origin of food.

The fact that regionality is well received in Austria can also be seen in the consumer behavior of Austrians: Many already rely on a conscious diet. According to the study by A. T. Kearney, regional is primarily associated with an improved range, support for the local economy, a healthy alternative and a commitment to the environment. Regionality is particularly important to consumers when it comes to eggs, vegetables, fruit, meat and dairy products.

It can also be more expensive

Depending on the product, there is also a willingness to pay a little more for regional food, according to the survey. As a rule, a surcharge of up to 15 percent is tolerated.

Satisfied with availability

Consumers are by and large satisfied with the availability of regional products, even though they would like an even larger range of vegetables, fruit and meat. Regional food is primarily bought in large supermarkets. Only then at weekly markets or at organic farmers.

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More and more people are consciously turning to meatless cuisine. Which definitely has its advantages. Did you know, for example, that vegetarians live longer? In “111 reasons to be vegetarian”, Anne Lehwald and Simone Ullmann provide convincing arguments in favor of the predominantly plant-based diet. We have picked seven, even die-hard Schnitzerl lovers Co. should convince that at least here and there a meatless day makes sense.

1. Health booster

Scientists are still divided on whether meat lovers or vegetarians live more healthily. One thing is certain, however: Compared to meat, there are fewer or no hormones, pesticides, antibiotics and dioxins in fruits and vegetables, which can ultimately only be beneficial.

2. More fun in bed

The authors say vegetarians have great sex. It remains to be seen whether this can be generalized. What is certain, however, is that spinach, oatmeal, tofu and whole grain products increase desire and stamina. Behind this is the high zinc content of these foods, which ensures an increase in libido.

3. Vegetarians smell better

Meat eaters often have a highly acidic metabolism and sweat out toxins and acids through the skin. This can be a rather stale affair – especially at night when the kidneys are overloaded with their deacidification work.

4. Vegetarians live longer

Granted, a meatless existence does not automatically lead to a longer life. But vegetarians tend to eat healthier, smoke less, drink less alcohol and exercise more, as the German Cancer Research Institute in Heidelberg has found out. This in turn reduces the risk of cardiovascular disease and diabetes.

5. For beautiful skin

it’s common knowledge that

Berries the purest beauty food for firm skin

is. In addition, yoghurt, grains and tough vegetable worries have the purest anti-pimple power.

6. Vegetarians have better teeth

Researchers at the Hannover Medical School have found that dentists have to pull teeth less often from veggies than from non-veggies.

7. Shower without a guilty conscience

After all, vegetarians can take a long shower one or the other time without a guilty conscience. Because less water is used to produce veggie food. An example: 100 liters of water are needed to produce one kilogram of potatoes. For those from one kilogram of beef to 20,000 liters.

© Schwarzkopf Black Head

“111 reasons to be vegetarian” by Simone Ullmann and Anne Lehwald, published by Schwarzkopf Black Head. Softcover, 320 pages, 9.95 euros. The book will be available in stores on October 1, 2014.

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Ingredients: For the patties 350 g medium or large raw shrimp, peeled, intestines removed 350 g minced chicken (preferably from the dark meat from the leg) 6-8 tbsp panko (Japanese breadcrumbs) or fine breadcrumbs 3 tbsp finely diced red peppers 1 egg (size L) 1 teaspoon Dijon mustard1 teaspoon mayonnaise1 / 2 teaspoon garlic granules1 / 2 teaspoon pure chilli powder1 / 2 teaspoon coarse sea salt 1/4 teaspoon freshly ground black pepper

8 teaspoons of basil pesto (glass) olive oil, 4 wholemeal burger buns, sliced, 4 leaves of lettuce, 4 thin slices of tomato

Preparation: 1. Wrap the prawns in kitchen paper and squeeze out any excess moisture, then cut into 1/2 cm or smaller pieces. Mix with the rest of the patty ingredients in a large bowl, only work in 6 tablespoons of breadcrumbs at first. The mass should hold together when you squeeze it firmly; otherwise, bind a spoonful with the remaining breadcrumbs. Place in the freezer for 5 minutes.

2. With moistened hands, form eight 1 cm thick patties with a diameter of about 10 cm from the mixture. Spread 2 teaspoons of pesto on each of the top of four patties, leaving out a 1 cm wide border all around, cover with a second patty and press the double patties flat to 2 1/2 cm with the ball of your hand. Gently squeeze the minced meat at the edges so that the pesto is well enclosed inside. Chill patties for at least 30 minutes or covered with cling film for up to 2 hours.

3. Prepare the grill for direct high heat (230-290 ̊C). Place the grill pan on the wire rack to preheat it. Clean the grill grate with the brush.

4. Spread a thin layer of oil on both sides of the patties, place them in the grill pan with a spatula and grill them over direct high heat with the lid closed for 4 minutes (do not touch or move them). Turn carefully and grill for 4-5 minutes with the lid closed, until they are golden brown and firm. In the last minute you grill, place the rolls with the cut surface facing down on the wire rack over direct heat. Arrange the patties between the rolls on the lettuce and tomato slices and serve the burgers warm.

© GU Verlag

From “Weber’s Burger” by Jamie Purviance, published by GU, € 15.50

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Ingredients: For the raita 1/2 medium-sized cucumber, halved lengthways, cut into thin slices, 125 g sour cream, 4 teaspoons of freshly squeezed lemon juice, 1 tablespoon of olive oil, 1 small clove of garlic, finely diced, 1/4 teaspoon of curry powder, 1/4 teaspoon of coarse sea salt

For the patties 650 g lean minced lamb4 tbsp finely chopped coriander leaves4 tbsp finely chopped mint leaves1 jalapeño chilli pepper (about 30-40 g), seeds removed, finely diced2 teaspoons freshly grated ginger2 teaspoons curry powder1 clove of garlic, finely diced1 teaspoon freshly ground black sea salt1 / 4 teaspoon Pepper 4 soft round rolls (preferably Italian), sliced, 2 tbsp olive oil, 8 tbsp mango chutney, 4 slices of red onion

Preparation: 1. Mix the ingredients for the raita thoroughly in a medium-sized bowl.

2. Prepare the grill for direct medium to high heat (200-260 ˚C).

3. Gently mix the patty ingredients in a large bowl. With moistened hands, form four loosely 2 cm thick patties of the same size as possible from the minced meat mixture. Use the thumb or the back of a teaspoon to make a 2 1/2 cm wide shallow depression in the center of the patties. This prevents them from bulging while grilling and cooks evenly.

4. Clean the grill grate with the brush. Brush the cut surface of the roll halves with oil. Grill the patties over direct medium to high heat with the lid closed for 7-9 minutes until they are halfway through (medium). Turn once as soon as they can be easily removed from the grid (if the flames hit up, place patties temporarily over indirect heat). In the last minute of the grilling time, roast the rolls with the cut surface facing down over direct heat.

5. Spread the undersides of the rolls with 2 tablespoons of chutney each, place 1 patty, raita and 1 onion slice on each, put on the top of the roll and serve the burgers warm.

© GU Verlag

From “Weber’s Burger” by Jamie Purviance, published by GU, € 15.50

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