Onion cake without yeast: this is how easy it is to make a hearty dish

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!

Food drives the body’s power plant

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.

Eat better for the climate: Then you should avoid these two foods

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. ” 

How to recognize the perfect watermelon

Summer, sun, watermelon It is probably THE fruit of summer: watermelon! If the temperatures rise, we can hardly wait to sit in the sun and bite into the fruity and fresh watermelon. But how do we know in the supermarket whether a melon is sweet and ripe? Don’t they all look the same anyway? Not quite! We’ll give you four simple signs to look out for the next time you shop. 1. Finding the stain As each melon grows on the ground, it gets a stain on one of its ends. If it is white, it means that you should leave the melon lying around. On the other hand, if the stain is a bit yellow, you can take it easy and put it in the shopping cart. 2. The knock test Another clue is a simple knock test. Lightly tap or snap your fingers against the bowl and listen for the exact sound. Immature melons have a dull, light sound. Ripe melons, on the other hand, sound hollow and dark. 3. A look at the bowl Even if it doesn’t look nice, it is an optimal sign for the taste: cracks and scars in the skin! They are a good sign that the fruit is properly ripened. In addition, the skin of ripe melons is not shiny and has a rather dull surface. The color is also not entirely unimportant: the darker the shell, the sweeter the red meat inside will taste. 4. Male or female? Yes, melons also have a gender! If the watermelon is large and elongated, it is male. Smaller, round melons, on the other hand, are feminine and taste much sweeter. This also applies to its weight: the heavier a watermelon, the sweeter it is. By the way: just don’t throw away the seeds The unpopular remnant of the melonan ash – the kernels – are full of important vitamins. It is therefore advisable to eat them with you. However, if the kernels are too bitter for you, we will reveal three ideas of what you could do with the watermelon kernels instead.

Don’t Throw These 6 Foods Away!

These foods are too good for the bin The bananas and avocados in the fruit bowl are mushy and brown and the bread is getting really hard? No reason to dispose of them! Many foods are perfect as little helpers in the household or for beauty care or can be used for other purposes in the kitchen. We reveal which 6 foods you should never throw away! Hair mask made from avocado that has turned brown If the inside of the avocado is mushy and brown, it doesn’t have to end up in the trash. Once the avocado has turned brown and mushy, it looks unsavory and doesn’t taste particularly good either. But you don’t have to throw them away – because the many ingredients and good fats that are in the avocado can be used differently! You can quickly make a nourishing hair mask from an overripe avocado: To do this, crush the pulp of the avocado properly and mix it with lemon juice, a little honey and a dash of olive or coconut oil to a pulp. Put the mixture on your hair and leave it on for about half an hour. Then rinse thoroughly. Straight dry hair looks shiny and well-groomed again afterwards. Body scrub from coffee grounds You shouldn’t just throw away coffee grounds either! Instead, use it as a peeling: the small grains can be used to perfectly remove dead skin, while the caffeine it contains promotes blood circulation and has an invigorating effect. Take used coffee powder directly into the shower in the morning and gently rub it all over your body and face. Egg shells as plant fertilizer Egg shells are perfect as fertilizer for house and garden plants, because the shells contain a lot of nutrients such as calcium , magnesium, copper, iron and fluorine. To release these, the eggshells should be crushed in a blender before fertilizing. The resulting powder can then simply be added to the irrigation water. You should not completely dispose of eggs that have long expired, because you can still use the shell. Delicious croutons made from hard bread When leftover bread has hardened, it usually ends up in the trash. But even if the bread is no longer good as a sandwich, there is another use for it: as crispy croutons! They give salad or soup the perfect crunch and can be prepared quickly and easily in the pan or in the oven. Simply cut the old bread into small cubes and toast it with a little olive oil, salt and pepper until crispy brown. Not only does it taste much better, it is also cheaper than pre-purchased croutons. Banana bread and nice cream made from brown bananas Bananas that have gone brown are rather unpopular on their own –  but they are perfect for a delicious banana bread (a great banana bread recipe can be found here!) ! The riper the banana, the sweeter it tastes. Ideal for banana bread because the natural sweetness means that less industrial sugar has to be added. If you don’t like banana bread, you can also freeze the overripe banana and turn it into delicious nice cream, mix it into a smoothie or – but then use it in an unfrozen state – for pancakes or shakes. Simply freeze wilting herbs Do you have fresh herbs such as parsley, mint, coriander or basil at home that are slowly sagging? Don’t throw them away – they can also be frozen just fine. Wash them before freezing and best of all, chop them right away so that the herbs can be dosed more easily afterwards. Then put the herbs in a well-sealed freezer bag in the refrigerator compartment. Both the nutrients and the aroma of the herbs are preserved through freezing.

Five quick superfood dishes for the home office

Superfood expert reveals her favorite recipes The days in the home office – whether with or without children – often pose the challenge of still eating healthily. You quickly reach for frozen pizza or fish fingers when it has to be done quickly. But there is another way! Probably no one knows this better than the mother of five, Liane Peters-May, who, in addition to family and household, also runs a deli in Geldern in the Lower Rhine region, which has made one thing its mission: to make life a little nicer for guests – tastier, healthier, fresher and lighter. She and her business partner also closed their shop during the Corona crisis and, like many other restaurateurs, hope to be able to reopen soon . Liane gave us five simple and quick recipes that will get you and your family over lunchtime and taste delicious too! Spinach curry Ingredients for two servings: 1 can of chickpeas 200g baby spinach 1 zucchini 1 small onion 2 cloves of garlic 1 red chilli pepper 1 piece of ginger (1cm) 1 tbsp curry powder 2 tbsp coconut oil 60g red or yellow lentils 200g coconut milk 100-200ml water salt, freshly ground pepper Rinse the lentils in a sieve, drain the chickpeas into the sieve, rinse and let drain. Chop the onion, garlic, chilli pepper and ginger into small pieces. Cut the zucchini into slices. Heat coconut oil, roast the onion, garlic, chilli and ginger in it for five minutes until it is fragrant. Add the lentils, zucchini and chickpeas, deglaze with the coconut milk and simmer over medium heat for about 15 minutes. Season with salt and pepper and serve in bowls with the baby spinach. If complex carbohydrates are desired, whole grain rice, couscous or colorful quinoa can be served with it. Ingredients for two servings: 3 zucchini salt and freshly ground pepper 1 stick of leek 3 eggs 1 tbsp olive oil 150g feta cheese 3 tbsp dill 60g potato starch 1 teaspoon baking powder oil for frying 200g Greek yogurt 1 clove of garlic 1 teaspoon lemon juice Salt & pepper Preheat the oven to 120 degrees. Chop the dill, finely chop the leek, grate the zucchini and mix with ½ teaspoon salt. Drain in a sieve for about ten minutes. Then squeeze it out again vigorously. Mix the zucchini with the eggs and leek. Crumble in the feta, add the dill and season with salt and pepper. Add the potato starch and baking powder and mix well. Heat the oil in a pan and add a tablespoon of zucchini batter to the pan, fry the buffers on each side until golden brown. Put the finished pancakes on a plate with kitchen paper and place in the hot oven. Mix the ingredients for the yoghurt sauce and serve with the buffers. Lentil salad with roasted tomatoes   Lentil salad with roasted tomatoes Ingredients for two people: 200g cherry tomatoes 4 tbsp olive oil 250 g lentils (canned) 100 g feta cheese 1 spring onion ½ cucumber ½ bunch of flat-leaf parsley 1 tbsp lemon juice Salt, freshly ground pepper Brush the cherry tomatoes with 1 tablespoon of olive oil and roast in an ovenproof dish at 220 degrees for about 15 minutes. Mix 3 tablespoons of olive oil with 1 tablespoon of lemon juice and season with salt and pepper. Drain the lentils in a sieve, crumble the feta, chop the parsley, cut the cucumber into fine crescents, finely dice the onion and add everything to the bowl for the dressing and mix. Arrange the lentil salad on two plates and top with the roasted tomatoes. This goes well with whole grain bread and homemade spread. Pancakes Pancakes Ingredients for eight people: 150g tender oat flakes 1 teaspoon baking powder 1 ripe banana 300ml oat milk coconut oil for frying Grind the oat flakes in the food processor to flour, transfer to a bowl and mix with baking powder. Puree the banana and add to the dry ingredients together with the oat milk and stir until smooth. Heat the oil in a pan and add one tablespoon of batter to the pan for each pancake and bake on both sides for about three minutes until golden brown. Overnight Oats Overnight Oats Ingredients: 40g oat flakes 150g vegetable milk (oats, almond, coconut) cinnamon, vanilla, coconut, raw cocoa as desired, fruit, nuts 100g pureed blueberries Mix the ingredients together the night before and place in the refrigerator overnight. The next day, arrange the oats and add fruit and nuts and garnish.

Keeping food fresh longer: tips for storage in the check

The best freshness tips for your supplies Don’t have to go to the supermarket that often? That would be a real relief for many of us. The problem: Fresh foods such as fruit, vegetables and herbs do not last forever and often do not look as fresh after a few days. We therefore show which tricks can be used to preserve fresh food longer. No more moldy bread, brown bananas and sprouting potatoes! Wrap the banana stem in cling film We usually sell bananas without seeds, but in their wild form they contain numerous hard seeds. Since they first start to turn brown on the trunk, cling film should help. Simply wrap the stem at the top of the fruit in foil – the wholesaler’s tip sounds almost too good to be true. A direct comparison shows: With the foil stalk, the shelf life of the bananas is extended by about a day. Not much, but still! By the way: If you store the bananas in the refrigerator, they brown more slowly, but they also lose a lot of their taste. Bread lasts longer in the refrigerator Can you really store bread in the refrigerator? Yes! Over time it becomes drier there than when it is stored at room temperature or in a Roman pot, but it molds much later. In our test, bread stored in the refrigerator could be kept for ten days without mold. Another tip: Sliced ​​bread goes moldy much faster than bread in one piece. So if you don’t know if you’re going to eat the bread quickly, it’s better to buy an uncut loaf. Store mushrooms in a paper bag Mushrooms rot quickly in plastic bags. This should even produce toxic substances, in contrast to storage in paper bags. Even a week after purchase, mushrooms look as fresh as they did on the first day. Olive oil on guacamole Homemade guacamole should actually be eaten immediately, otherwise the surface will turn brown. To avoid that, oil should help. Does the preservation of the avocado cream with oil work? The oil must cover the entire surface. The look and taste test confirm – this tip really works! Store potatoes with apples The apples are supposed to slow down the growth of the potatoes and prevent them from germinating quickly. In theory, it should be the other way around. Because potatoes give off a ripening gas that causes perishable fruit and vegetables in their vicinity to age faster. But our experiment shows: it works. Even after five days, apples and potatoes still look the same. According to the internet tip, onions should be stored separately from potatoes. Store apples in a cool place Can apples get cold? Absolutely: if you have a balcony protected from frost, you can store apples there perfectly. On the balcony they stay fresh and crisp for a long time – if you store them at room temperature, they become floury much faster. Wrap the broccoli in a damp cloth Does broccoli stay fresher if you wrap it in a damp kitchen towel in the refrigerator? Our test confirms this: if you leave it in the foil, the broccoli dries out more in the refrigerator. If you unpack it and put it in a damp cloth instead, it will keep it crisp longer. In general, broccoli likes it cool – so avoid storing it at room temperature if possible. Preserve herb pots with plastic bags A plastic bag over the potted plant – and the herbs should stay fresh. Wrapped like this, it went in the refrigerator for five days. And the amazing result: chives and rosemary looked just as fresh as they did at the beginning. So this tip really works. And what to do with too much bread or gray chocolate? We have five tips to help you avoid food waste! Is the best before date reliable? On industrially manufactured products, the best-before date provides an indication of how long the product can be enjoyed. We tested whether this information is really reliable – and we experienced big surprises in the process. What food do I need in stock? The Corona crisis has shown us that a lockdown in which you cannot or do not want to shop so often can definitely occur. We have put together for you what supplies you should really have at home in order to be well looked after in an emergency situation.

Can you still eat sprouting potatoes?

Do you have to throw away sprouting potatoes? This has probably already happened to most of them: If potatoes remain on the kitchen shelf for a longer time after purchase, they will develop germs for a longer or shorter period of time. Do you have to dispose of the potatoes? Or is it enough to simply remove the germs and then you can eat the tubers as usual? It depends on the length of the germs Whether you can still eat sprouting potatoes depends on how far the germ formation has progressed: If the sprouts are no longer than a few centimeters and the potato itself is still relatively firm, you can eat it without hesitation. If you peel the potatoes and cut out the germs generously, this significantly lowers the content of poisonous solanine. If the tubers are already wrinkled and the germs are longer than a finger’s breadth, the potatoes should no longer be eaten. This also applies if the potatoes are largely green. What is the problem with sprouting potatoes? Potatoes are nightshade plants that produce the poisonous substance solanine in order to protect themselves from predators. This heat-resistant toxin is found in areas that have become green, the skin and the dark “eyes” of potatoes as well as in the germs themselves. In higher concentrations, solanine makes the potatoes bitter. Solanine is only harmful to health if it is consumed in large quantities. Then symptoms of intoxication such as a burning sensation in the throat and stomach or intestinal problems can occur. Because children are often more sensitive to potential toxins than adults, they should best eat potatoes peeled. This is how to prevent potatoes from sprouting Sprouting can be delayed if the potatoes are stored in a dark, cool place – preferably in an unheated, but frost-free, airy cellar. In addition to temperature, exposure to light also plays a central role in the formation of germs: Potatoes should be stored in complete darkness if possible. They should also be kept separate from apples – because apples emit the ripening gas ethylene , which promotes budding.

Are Vegetable Chips Healthier Than Potato Chips?

80 different products in the test Off to the couch, TV on and a bag of chips to nibble on. Just a chip or two. Many nibblers know that it usually doesn’t stay that way. If only the little salty things weren’t there! That is why many people are now turning to supposedly healthier alternatives and getting chips that are not made from potatoes, but from beetroot, parsnip or sweet potato. After all, pulses and vegetables are good for the figure and the manufacturers promise crunch without regrets. But are vegetable chips really healthier? The consumer advice center NRW has tested it. High in Fiber and Less Fat? Specifically, the consumer advice center examined 37 chip variations based on legumes, 21 items with vegetable chips and 22 different puff snacks, which are offered by 27 manufacturers in stationary and online shops. Many of them are advertised with the most diverse health-related statements such as “less fat than …”, “high in fiber” or “high protein content”. First things first: Few products offer real calorie savings compared to normal potato chips. Legume chips only 100 kilocalories less In particular, chips made from legumes are often advertised with claims between 30 and 70 percent “less fat than conventional chips”. On closer inspection, however, it turns out that these statements are true, but that the lower fat content does not automatically mean a correspondingly lower amount of calories, according to the consumer advice center in North Rhine-Westphalia. For example, the statement “40 percent less fat than potato chips” for the products under consideration was accompanied by calorie quantities that are only 9 to 18 percent lower than those of potato chips. On average, the 37 different pulses made from legumes under review produce around 439 kilocalories per 100 grams. In comparison, potato chips averaged 536 kilocalories per 100 grams. Vegetable chips are sometimes even greasier In the case of vegetable crisps, the judgment of the consumer advice center is even tougher: the supposedly healthy alternative has an average of 496 kilocalories per 100 grams, which is only seven percent below the calorie content of potato crisps. What is particularly noticeable in this product group is the sometimes very high fat content. According to consumer protection, some products were even significantly higher than the fat content of potato chips.   Puffed snacks vary widely in terms of nutritional information In addition to the chips, the consumer center also looked at the difference between puffed snacks and peanut flips. Among the 22 puffed snacks were some products with a fat and calorie content noticeably lower than that of peanut flips. However, the product group shows a wide range in terms of nutritional values. The calorie content is between 377 and 481 kilocalories per 100 grams. The fat content also varies greatly with values ​​between 1.8 and 23 grams of fat per 100 grams. So it’s worth taking a look at the nutritional information here. The conclusion of the consumer advice center: Chips or snacks made from beetroot, parsnips, sweet potatoes, corn, beans, lentils or peas are no healthier than potato chips or peanut flips.

Fresh tortelloni in the product test: 13 out of 19 are “good”

Fresh pasta from the cooling shelf Pasta lovers swear by filled dumplings. Whether tortelloni, ravioli or cappelletti – the perfect ratio of dough and filling makes the filled pasta tarts real gourmet bites. However, it takes a lot of time and a sure instinct to make it yourself, so that many amateur cooks also like to fall back on fresh ready-made products, with which the pasta can be prepared in boiling water in two or three minutes. Stiftung Warentest tasted 19 tortelloni from the supermarket refrigerated shelf and checked them in the laboratory. Tortelloni filled with spinach, cheese or meat in the test The dumplings tested included tortelloni with ricotta, spinach, meat and cheese filling, including branded goods and cheaper products from retail chains such as Aldi Nord, Aldi Süd, Lidl and Rewe. In the pasta filled with spinach, the tortelloni from Hilcona  and Rewes Beste Wahl  received the quality rating “good” (2.0) and therefore the best. In addition to the taste, the smell, the mouthfeel, the nutritional value and the ingredients of the ready-made pasta were also assessed – with special consideration for germs and pollutants. The declaration of the ingredients and the type of packaging also play a role in the test. Pollutants and germs – stay away from these tortelloni! The Rana spinach tortelloni were  rated with a 1.0 in terms of taste and sensory quality, but the product was only rated “sufficient” (4.1) by Stiftung Warentest because of the germs found in the dough pieces . The “Italiamo Premium Pasta Tortelloni Ricotta Spinach” from Lidl fail completely at Stiftung Warentest, as they were contaminated with the harmful substance chlorate, as the check in the laboratory showed. You get a “poor” (4.7) . Steinhaus makes the best meat tortelloni When it comes to tortelloni filled with meat, Steinhaus is  the winner. The company has been in the pasta business since 1980 and has manufactured around half of the products tested by Stiftung Warentest. There is its own pasta under the name Steinhaus in the refrigerated shelves. The company also supplies the retail chains Aldi Nord and Süd, Rewe and Lidl – without any noticeable loss of quality! The Steinhaus Meat Tortelloni emerged as the test winner and the dumplings produced for Rewe even save around half compared to the original product. Both score with the quality rating “good” (1.8) . The strong, very aromatic smell and taste of the tortelloni are emphasized. The other meat products at Stiftung Warentest are all good to satisfactory and were not as creamy as the two test winners. Tortelloni with cheese filling are all “good” The cheese-filled tortelloni are also recommended as a meal. The four products tested performed well in the test. The “Organic Tortelloni Cheese-Herbs” from Rewe scored points in terms of taste and smell with a clear herbal note and received the best result with “good” (2.2) . However, the products from Aldi Süd, Edeka and Aldi Nord also did little worse with good overall ratings between 2.3 and 2.4. Fresh batter tortelloni – what else to watch out for Fresh pasta from the cooling shelf is very practical as it only takes a few minutes to prepare. In contrast to the dried instant noodles, however, they don’t keep that long either, usually only a few days, and should be kept in the refrigerator. Stiftung Warentest also emphasizes that it is standard for finished products to use flavors and other fillers in the filling – but it can also be done without, which is reflected in the test results. The eggs in the pasta dough (proportion between 3 and 30 percent) also come mostly from floor farming. Only the organic tortellini from Pasta Nuova do without eggs, the organic pasta from Hilcona and Rewe contain eggs from laying hens with enough space to run out.