With the beginning of the grape harvest, the Federweisser period starts in Germany: This is unfiltered grape must that is still in the fermentation process. As a result, it tastes incredibly sweet – and goes perfectly with a hearty dish like onion cake. Depending on when the grape harvest begins in this country, the fresh Federweißer ends up on the shelves of many supermarket chains between the beginning of September and the end of October (the period can vary). The drink, also known as the “new wine”, is served in many places together with onion cake, which is reminiscent of a tarte flambée due to its main ingredients – onions, sour cream and bacon. The difference, however, is in the preparation: how you can easily recreate the traditional dish without yeast at home is explained step by step in this article. Recipe suggestion: onion cake with shortcrust pastry Unlike the Alsatian tarte flambée, which is only topped with raw onions, the traditional onion cake only contains steamed onions. The dough can be prepared with leavening agents so that it is nice and thick and fluffy – but also has an extremely filling effect. The slightly “lighter” variant is therefore an onion cake without yeast. How the dish succeeds in no time is shown in the following instructions for a springform pan explained step by step. For the dough you will need these ingredients: 300 g of flour 150 g cold butter 60 ml of water salt Put all ingredients in a mixing bowland knead them together until a homogeneous mass is formed. When preparing a shortcrust pastry, it is important that you only knead it briefly (with your hands) so that it remains “crumbly” and does not become too elastic, such as a pizza dough or strudel dough. Then shape the dough into a ball, wrap it in cling film and store it in the refrigerator for at least an hour. And another tip: You can also combine the amount of water with white wine, i.e. you take 30 milliliters of both instead of 60 – this gives the shortcrust pastry a tangy note. You will need these ingredients for the topping: 2 eggs 1 kg of onions 50 g butter 125 g bacon 200 ml sour cream 3 tbsp sunflower oil 1 teaspoon caraway seeds Salt pepper Then it’s time to prepare Step: First, the onions are peeled, halved and cut into fine strips. Alternatively, you can cut thin rings, it doesn’t really matter in the end. Since chopping a whole kilo of onions is quite wasteful, you can also use a vegetable slicer or an all-purpose grater Use with the appropriate attachment – this not only saves you time, but also watery eyes. Step: Put the butter in a large pan and heat it on the stove. Once the fat has melted, pour in the oil and sliced onions. Let the onions simmer in the pan for ten to 15 minutes until they are golden yellow and translucent – but not brown, otherwise they will quickly taste too bitter! Step: Now it is the turn of the bacon, which is ideally diced – it is stirred into the butter and onion mixture together with the caraway (whether ground or as grain, it is up to you) and briefly seared. Then take the pan off the heat and let the contents for the onion cake cool down briefly. Step: Take a springform pan, line the base with baking paper (just cut off the rest) and grease the inner ring well. Place two thirds of the shortcrust pastry on the floor and shape the rest into a long roll – and then press it down on the sides. Finally, the dough is pierced evenly with a fork. Step: Put the two eggs together with the sour cream, salt and pepper (more or less spices depending on your taste) in a bowl and stir everything together. Then mix the whole thing with the bacon and onion mixture and pour the entire contents over the finished shortcrust pastry in the springform pan. Step 6: Finally, the raw onion cake without yeast must be prepared in a preheated oven for 40 minutes (the time may vary depending on the oven) at 200 degrees top / bottom heat. When it is ready, it should be allowed to cool briefly on the wire rack and then freed from the side walls so that it can pass through in peace. If you like, you can decorate the finished onion cake with fresh caraway seeds or grated cheese – a fresh lamb’s lettuce also goes well with it. And one more tip at the end: the dish also works without bacon, if you prefer a vegetarian variant. You can find even more recipes here. Bon Appetit!
To stay healthy, the body needs around 50 nutrients in sufficient quantities, including carbohydrates, fat and protein as well as vitamins, minerals and trace elements. Otherwise there is a risk of complaints. Without food, man would starve to death within a month. The body gets all the nutrients it needs to survive from food. He works like a power plant and burns the substances so that they provide him with energy . And he needs the materials all the time, regardless of whether the person is resting or working hard. About half of the energy that the body gains from food is converted into heat. It uses a fraction in the excretions and to shed dead body cells, another part it needs for digestion itself. The rest, that is about 40 percent, is used, for example, for the heart, breathing and physical activities – or it stores it. In addition, the absorbed nutrients serve as building blocks for his cells. People have to ingest around 50 nutrients through food in order to stay healthy. The most important sources of energy are carbohydrates in the form of starch and sugar. They are the fuel that feeds muscles , nerves and the brain . Fats are also an indispensable source of energy. They also cushion the internal organs and form the material from which the elastic sheaths of the cells are made. The body uses the protein in the food as if from a construction kit: It uses it to assemble muscles , skin , hair, hormones or immune cells. Humans also have to take in vitamins and minerals in very small amounts . All vitamins and many minerals are essential, i.e. vital, and that means that humans depend on taking them in through food, as the body cannot usually produce them itself. Then there are the phytochemicals that are not officially part of the nutrients. These substances primarily help the plant itself, for example in repelling pests or, as a coloring or fragrance, attracting animals to pollinate flowers. But they also have many health-promoting effects for humans. Carbohydrates and fiber carbohydrates The body needs carbohydrates for quick energy production. The brain uses them almost exclusively. If the person has hypoglycaemia, they feel tired and exhausted and have difficulty concentrating. If carbohydrates are missing over a long period of time, the body attacks its fat reserves. If both are not available, the substance is at stake: the body breaks down protein, muscles dwindle. Carbohydrates are not really essential because the body can produce them on its own. Nevertheless, it is an important part of the diet. Chemically speaking, all carbohydrates are sugars. There are simple sugars such as grape sugar (glucose) or fruit sugar (fructose), but they can combine to form double or multiple sugars. A double sugar is, for example, household sugar (sucrose), which consists of glucose and fructose. Multiple sugars, especially starch, are made from long chains of single sugars that are found in cereals or potatoes, for example. Fiber Various carbohydrates also combine to form chains that can not be broken down by the digestive system and are therefore indigestible. These are the so-called dietary fibers. They are found in plant foods. When foods contain sugar or starch together with fiber, for example in fruit and whole grain products, these carbohydrates fill you up better and cause blood sugar to rise more slowly than foods that contain sugar or starch without fiber, such as in sweets or white bread. Fats In addition to carbohydrates, fat is an important supplier of energy. It is embedded in the membrane of cells and it is involved in the cell’s metabolism. The body needs the fat to absorb vitamins A, D, E, K and carotene (the precursor of vitamin A) . The fat also protects him from the cold and supports internal organs. Man could not survive long without fat. He would lack energy reserves that his body can fall back on in an emergency, because energy can only be stored in the form of fat. This is actually good because he has important energy reserves in an emergency – but bad when the cushions get too big and excess weight results. But that doesn’t mean that too much fat makes you fat. Obesity can also result from too many carbohydrates, because an excess of carbohydrates is converted into fat and stored in fat pads. In moderation, fat is essential. The decisive factor is the type of fatty acids consumed . Experts differentiate between saturated, monounsaturated and polyunsaturated fatty acids. Then there is the fat-like substance cholesterol . Egg white (protein) In order to produce cells, muscle fibers , bones, organs, hormones or blood, humans have to ingest protein through food. The body then converts these important building blocks into its own proteins. The diet should therefore consist of around 10 to 20 percent protein-containing foods such as cheese, meat, eggs, milk or milk products and fish. Vegetable protein is mainly found in cereals, potatoes, nuts, pulses and soy. As an energy supplier, however, protein is more of a late bloomer. It takes a lot of time to break down protein. The building material is also the body’s last reserve, which it only attacks in an emergency – for example in times of hunger or serious illnesses. A lack of protein can lead to growth damage, muscle wasting or changes in the blood count. The body produces twelve amino acids itself The protein contained in food is digested by enzymes and broken down into 20 different amino acids. These migrate through the small intestine into the blood and are assembled in the cells in a specific sequence to form body proteins. The organism can produce eleven of these 20 amino acids itself, nine can only be obtained from food. So that protein can be used and built up correctly, all of these amino acids must be present in the correct ratio, otherwise the protein build-up will only work in a halt. This is why a varied diet is important: Grain and dairy products, meat, fish and eggs contain all the important amino acids in sufficient quantities. Vegetarians can meet their needs with grains, nuts and dairy products. Vitamins Vitamins are organic substances that the body needs for vital functions. Only very small amounts of the vitamins are required because the body does not burn them and does not build them into the cells. Rather, vitamins maintain the chemistry in the body by regulating many metabolic processes, for example the formation of hormones, the construction of body tissue. They support the immune system and help detoxify the body. The organism cannot produce vitamins itself, or only to a very limited extent. Humans therefore have to take them in through food. Some vitamins, dissolved in water, get into the blood through the intestine : these are the water-soluble vitamins . The blood transports them to where they are needed. However, the body can hardly store them. Vitamins that he does not need are eliminated with the urine. The water-soluble vitamins help convert carbohydrates , fats and protein. Vitamin C strengthens the connective tissue. Vitamin B1 (thiamine) strengthens the condition. Vitamin B2 (riboflavin) gives energy. Vitamin B3 (niacin) strengthens the skin and nerves. Vitamin B5 (pantothenic acid) stimulates the metabolism. Vitamin B6 (pyridoxine) supports the immune system. Vitamin B7 (biotin) is needed by the skin and hair. Vitamin B9 or B 11 (folic acid) is important for the embryo and helps to form new blood. Vitamin B12 (cobalamin) helps with cell growth. Fat-soluble vitamins, on the other hand, do not mix with water. You need fat as a transport medium, otherwise the body cannot use it. Vitamin A is important for the eyes. Vitamin D strengthens the bones. Vitamin E protects against tissue-damaging substances, so-called free radicals, Vitamin K is involved in blood clotting. Vitamin tablets only for those who don’t like fruit Vitamin tablets can be useful if you cannot otherwise absorb enough of these substances, for example if you are on a strict diet, suffer from illness or after an operation. Even in pregnancy , in which the vitamin requirement is significantly increased, supplemental vitamin tablets may be required. Please ask the attending physician here. For those who don’t like fruit and vegetables, these preparations are better than completely avoiding vitamins. However, the artificial vitamins are not an adequate substitute for the natural substances. When pressed in tablet form, vitamins can work differently than in the fruit. In it, they often develop or intensify their effect in interaction with the other ingredients. Minerals The body cannot produce minerals itself. They must therefore be supplied through food or drinks. They only make up a negligibly small proportion of the body mass, but they fulfill vital functions. One of the most important minerals is calcium, which strengthens bones and teeth . Sodium and potassium regulate the body’s water balance and make the muscles work. Magnesium activates more than 300 enzymes and controls the interaction of nerves and muscles. But the body does not need the same amount of every mineral. The body needs a higher dose of the so-called bulk elements such as sodium and calcium: with sodium it is at least 500 milligrams per day, with calcium as much as 800 to 1,000 milligrams. The trace elements such as iron and zinc are different : the body only needs very small amounts of these. A few milligrams, sometimes just a few micrograms, are sufficient. Secondary plant substances Plants are not just made up of carbohydrate fibers, water, fat and protein. They also store tiny amounts of substances that they need to survive: they ward off pests, use dyes or fragrances to attract animals to pollinate or regulate growth. The number of these different plant substances is estimated at 60,000 to 100,000, but only a fraction of them has been researched in more detail. Some of these so-called secondary plant substances are healthy for humans: They are not miracle cures, but they have healing properties. Some of them may prevent cancer and cardiovascular disease, lower cholesterol, or act as antioxidants. Secondary plant substances are found in many types of vegetables and fruits. Cereal products, potatoes and aromatic plants also contain these important substances. They probably only develop their health-promoting effect in interaction with other components of the plant. It’s not just the carrot that contains carotenoids Alpha and beta carotene are among the most important secondary plant substances. These are precursors of vitamin A. There are plenty of carotenoids in carrots, tomatoes, grapefruit, red peppers and apricots. They’re also found in green vegetables like broccoli, spinach, and kale – about ten times more than in a comparable amount of fruit. If you eat enough fruits and vegetables there is no need to fear shortages. However, too much carotene has side effects: The skin turns slightly yellow at times. In rare cases, eating too much carotene can affect the liver. If the consumption is reduced to the usual amounts again, the values normalize quickly. You should be careful with beta-carotene in pill form. Research has shown that it can increase the risk of lung cancer, especially in smokers. Polyphenols protect against hardening of the arteries The polyphenols include flavonoids and phenolic acids. These plant substances prevent pests from attacking a plant. Embedded in the outer layers of the leaves and peel, the polyphenols protect the underlying tissue. They are particularly common in apples, but also in onions, endive salad, blue grapes, cocoa, green tea and red wine. Red wine may protect against cardiovascular diseases because of its flavonoids. If possible, fruit and vegetables should be eaten unpeeled, as the polyphenol content is highest under the skin. It gradually decreases with prolonged storage. Phytoestrogens act like the female sex hormone Phytoestrogens, i.e. plant hormones, are mainly found in whole grains and oilseeds such as soybeans and flaxseed. Ingested through food, they compete with the female sex hormone estrogen in the body. They mimic the hormone or block it by docking on the body’s own estrogen receptors. However, it has not been proven whether these plant substances actually inhibit breast and prostate cancer, both of which are dependent on hormones.
Experts warn that time is running out in the fight against climate change. Everyone can make a contribution in their everyday life – for example with the right eating habits. Six experts from the “BBC” explain what these are. We cause a good quarter of all greenhouse gases with food. Reason enough to rethink your eating habits and minimize your personal carbon footprint. Six experts have explained to the “BBC” how one can eat better for the climate. All of the expert statements revolve around two food groups: meat and dairy products. Environmental and climate protection concerns us all. This article is part of the project “Let’s tackle it!” the Bertelsmann Content Alliance, to which stern also belongs as part of Gruner + Jahr. With the combined strength and range of our journalistic offerings, we want to generate maximum attention and convey knowledge – for one of the most important topics of our time. #PACKENWIRSAN “Two products that look exactly the same in stores can have dramatically different environmental effects. Adding eco-labels would not only give us better choices, it would also mean that manufacturers would have to measure their environmental impact – which is rare these days Fall is – and then you would have to compete with each other. The biggest way to reduce your impact is to avoid meat and dairy products. That has an even bigger impact than restricting your flights or buying an electric car. “ Richard George, Greenpeace: We should eat a plant-based diet “ Meat causes 60 percent of the world’s food-related greenhouse gas emissions. Eating less meat and dairy products is a practical thing we can all do to reduce our dietary emissions. If we eat more grains, fruits and vegetables, and less meat, we can Get more food from less land, which eases the pressure to turn forests into farmland. It’s also much healthier for us. “ Patrick Holden, Founding Director of The Sustainable Food Trust: We should eat meat from grazing cattle The most important thing we can do is eat in a way that our farmers can adopt sustainable farming practices. That way, they can rebuild the soil carbon lost in industrial agriculture. We are committed to sustainable nutrition that prevents increased consumption of grass-fed or mainly grass-fed beef and lamb.” “You are reducing the greenhouse gas emissions of your diet and that of your family by eating less – and better – meat and dairy products. But you can start doing more for the planet by becoming an ‘Active Eat Citizen.’ You can be talking to the retailer about where their products come from, lobbying your local politicians, or getting involved in projects to increase green space and local food production in your community. You may think these things are stealing too much of your time. Just a letter, an email or tweet is all you need to get started as an environmental activist. “ Rob Percival, Director of Food and Health Policies at Soil Assocation: We should be consuming organic foods “Organic farming can help combat climate change because organic soils are healthier and store more carbon. Recent studies have linked pesticide use to a collapse in global insect populations. Studies have shown that wildlife on organic farms accounts for 50 percent occur more often than on non-organic farms. Every time you buy organic, you help nature to develop. “ Emma Keller, Head of Food Commodities at WWF: Healthy eating has more than one use “According to our Livewell study, with a healthy, sustainable diet we can reduce CO2 emissions by 30 percent compared to 1990 levels by 2030. This means that we need more pulses, nuts, fruit and vegetables on our plates and less meat (red , white, ultra-processed), dairy and cheese. ”