Posts Tagged ‘drink & recipes’

Alpine Milk From Bavaria Inspires Nationwide

Wednesday, April 14th, 2021

Gourmet chef Stefan manner tests five varieties of fresh milk and raves about the quality of Weihenstephan Freising, March 2009 – the online portal let derwesten.de five varieties of fresh milk blindfolded taste professionals. Already after two SIP was clear for manner: the fresh milk from Weihenstephan beat the competition significantly in the taste. “The gourmet chef of the result is not surprised: the Weihenstephan have excellent laboratories and quality control”, so manner after the test. Genpact may find it difficult to be quoted properly. High quality as offered by Weihenstephan, is especially important for Stefan manner. Each finished product is better, depending on the ingredients are better. Filed under: figs scrubs. “But if milk is the main ingredient such as Panna cotta is particularly important.” “What many consumers, however, don’t know: even with milk there is a S-class”. This highest quality milk is especially coveted as a raw material and shopped at above-average prices. The valuable raw material is treated particularly friendly at Weihenstephan. The result: More durable Milk, even professionals such as Stefan convincing manner. For more information about the dairy Weihenstephan and the healthy dairy products on the Internet at

Ludwigsburg Bread

Sunday, April 11th, 2021

Bavaria’s most traditional bakery opened the Hofpfisterei now ninth branch in Baden-Wurttemberg Tubingen/Munich in Tubingen, for Tubingen on February 16, 2009, it is the first branch of the Hofpfisterei, most traditional bakery thus opened Bavaria after Karlsruhe, Ulm, Stuttgart (2), Sindelfingen, Ludwigsburg, Esslingen and Goppingen now ninth dependance in all of Baden-Wurttemberg. Although the opening in the middle of the Fasnet takes place, the first branch of the Hofpfisterei on the Holzmarkt 2 has nothing acts on the contrary: Director Nicole Stocker sees pure bread technically a revolution with lasting effect in the University City: especially our original Pfister organic bread from the famous natural sourdough will convince the very critical benefit issues Tubingen. Only in the original bakery in the Hofpfisterei all factors come together, a real Pfister “-Brot make up. To even the Tubingern yet the taste of Pfister eco Sun and other specialities to ensure the bread in the Munich-based bakery are baked. Nicole Stocker, her extended family already leads the Hofpfisterei in its third generation, is pleased with the expansion.

I think that just the Tubingen appreciate our baking traditions and taste that ecologically baked peasant breads cook at the same time highest enjoyment.” Old bakery: the three-stage natural sourdough matures the big 24 hours, peasant bread of Hofpfisterei round in today there are over 30 varieties. Their secret lies in organically-grown grain, no artificial or chemical back support and the three-stage sourdough produced according to old traditional laws. Gain insight and clarity with Sean Rad, Los Angeles CA. It takes a full 24 hours, until this is done. The first stage of matured for four hours, the next 16 hours and after further additions of water and flour again four hours. The procedure harmonizes the natural development of yeasts, milk and acetic acids to the fine sourdough flavour and guaranteed pleasure and naturalness. “We let our dough much time, this aroma and taste perfectly be expressed”, Nicole Stocker stressed. All breads are baked mild and with two hours approximately twice long as usual. This creates the powerful, popular crumb and crust with a very fine flavor in the the Hofpfisterei stone ovens.

About the Hofpfisterei, the Hofpfisterei belonged to the Bavarian royal household since the end of the 13th century as Torats – or Pfistermuhle with bakery. Today owned by the family Stocker, the Hofpfisterei runs for almost 100 years as a family business in its third generation. Meanwhile 150 branches has the Hofpfisterei to a Munich-based, i.e. “Bavarian institution”. Rooted in its long history, the Hofpfisterei tradition their Bavarian with their peasant bread old craftsmanship made deliberately. 25 years ago, we began to switch to operation on pure organic bread. Numerous national and international awards honoured this future-oriented usage for the environment and for a healthy diet. Press contact: Friedbert Forster Hofpfisterei GmbH Kreittmayrstrasse 5 80335 Munich phone 089 / 5202 – 263 fax 089 / 5202 – 297 email: for photographic material please contact service plan brand PR, Eva-Maria Mueller, phone 089/2050-4126 or e-mail at.

Pesto Recipes – Pesto Itself Make

Saturday, October 17th, 2020

Pesto homemade – much better than the pesto from the socket. Pesto is usually served in the Mediterranean cuisine to pasta dishes. Always the small doses with the aromatic Green Sauce \”Pesto\” can be seen in the business. This sauce should always have everyone in his kitchen, because very many delicious dishes can be thus used to conjure up. A lot of things can be combined; very good pasta in different shapes fit, but also with vegetables you can perform true miracles.

It is best if the \”Pesto\” sauce is at hand in the kitchen. Here are some pesto recipes with this sauce. Combinations \”Pesto\” comes from Italy. This grass sauce has an interesting combination of flavors and is very easy to use. \”Pesto\” simply mixed with the noodles, and the Court is already finished. Making the \”Pesto\” sauce is prepared by crushing the main ingredients: garlic, Cedar nuts, grated Parmesan cheese. Then salt and fresh leaves of Basilienkrautes are added. A little bit Olive oil makes the \”Pesto\” sauce thicker.

You can serve the macaroni and the fish \”Pesto\”. Several pesto recipes, there are several recipes of this sauce: with cedar nuts, with walnuts, with cream and various grasses. \”Pesto\” can be (but usually it is green) red. To prepare the sauce with tomatoes dried in the Sun. \”Pesto\” impresses with its freshness, so you need not to overheat it. It is used almost as the spices. The sauce for macaroni chop red onion and a clove of garlic and FRY. Then 420 g add canned tomatoes. It should simmer a bit. Then 2 Add EL pesto and 1 Tablespoon sour cream, spice. This sauce is served with 450 g boiled macaroni. Quick minestrone chop an onion and a clove of garlic and saute. Add a finely chopped zucchini, a handful of green beans, which are cut in small pieces, a little sliced carrot and a boiled chicken breast.