No other spirit has such a reputation as whiskey. But many drink it more for image reasons than for pleasure. You can learn to understand and decipher a whiskey.

Whiskey is probably the most famous spirit in the world. It can be found in every bar, and record sums for particularly old bottles are achieved in auction houses at regular intervals. In any case, no one can fool him culturally: Winston Churchill described him as “a riddle wrapped up in a mystery and shrouded in secrets”, James Bond even refused to shoot a glass – this is a “waste of scotch”, according to the secret agent Her Majesty’s services.

However, those who are just beginning to immerse themselves in the world of whiskey, in the flavors of the Highlands and Islands, are sometimes overwhelmed. Entry into the world of whiskey is not as difficult as Winston Churchill made it. Four things with which one approaches the most complex spirit.

1. Understand whiskey

Before you spend huge sums on individual bottles, you should first find out as much as possible about the spirit. What is whiskey made of, how is the product made, and why is whiskey sometimes written? What is the difference between the Speyside region and the island of Islay? How do smoke aromas end up in the bottle? Anyone who starts researching whiskey quickly goes from the hundredth to the thousandth.

It is therefore important to find well-prepared reading material: In addition to excellently researched blogs such as ” Eye for Spirits ” (and the no less informative podcast of the same name), there are also recommended books. “The World Atlas of Whiskey” is a reference by Dave Broom – this work is nothing less than “a must for drinkers,” wrote Forbes magazine.

A good German-language overview for beginners can be found in “Whiskeys of the World: Distilleries, Brands, Tours, Rarities”. Also recommended is Cyrille Malds and Alexandre Vingtiers “Whiskey knowledge: The 750 best varieties in a quick check”, In addition to basic topics such as production and tasting, the aromas of the individual distillates are brought to the fore.

2. Learn to analyze the smell

“In the nose, wonderful aromas of sherry, dried fruits, hazelnuts and Scottish heather unfold, which are surrounded by a light smoky note.” It is impressive when a connoisseur recognizes delicate notes such as herbs and nuts in a whiskey without even having tried a sip. Mainly because whiskey is one of the most complex spirits around. Deciphering the aromas is above all a practice.

If you want to delve deeper into the subject, a so-called aroma set ( e.g. from Aromaster ) is recommended . This is a kind of odor library in which typical whiskey fragrances are contained in small bottles. The spectrum ranges from fruity notes such as pineapple, mango and green apple to notes such as caramel and tobacco to unusual flavors such as gum, iodine and moss. Anyone who dares the experiment will quickly see how difficult it is to unequivocally identify even everyday smells such as butter or banana in a blind test.

The professional set with 88 different fragrances costs 345 euros – a proud sum, but the workmanship of the box is first class. If you want to start smaller, you can purchase basic sets with 12 (75 euros) or 24 flavors (150 euros). Similar exercise sets are also available for wine, cognac, tequila, beer, sake, coffee and tea.

3. Get a taste for it

Now to the most pleasant part of whiskey further education: Try is better than study – this old rule of thumb also applies to whiskey. Some whiskey tastes like a fruit basket, another like a burnt lump of peat. None of them is better or worse per se, tastes are too different for that.

To find out what kind of whisk (e) y you like yourself, it is advisable to purchase so-called tasting kits. These contain small amounts of different bottles, either from individual manufacturers ( e.g. from Auchentoshan with three different single malt whiskeys) or across manufacturers with whiskeys from one region or even from all over the world. More advanced whiskey fans are the tasting set (12 x 25 ml) from the Scotch Single Malt Whiskey Society recommended.

An important tip, regardless of the type: let the whiskey breathe in the glass. Pour it into the glass, swirl it two or three times (slowly, not like in a centrifuge) and give it a minute to unfold.

4. Look around for something new

Have you discovered a favorite style, maybe even a favorite whiskey? Congratulation. And now look out for the next bottle. “You never stop learning” is another rule of thumb that applies to whiskey. Because not only are new bottlings constantly coming onto the market, your own taste is constantly evolving.

Initially, many prefer rather sweet, catchy flavors. Whiskeys with too many rough edges, on the other hand, deter many beginners. A few years later, however, it can look completely different when the tongue longs for new flavors. Therefore: keep putting your own taste to the test.

Even in summer, when it’s hot, you have to eat – but what? Cool dishes, of course. Like cold soups or refreshing salads.

The heat also hits the stomach, especially hearty dishes are not really digestible. How good that there are cooling dishes that are not only cold, but also taste particularly good. For example, summer rolls: They are the healthy alternative to fried spring rolls – and they taste much better too. Whether filled with meat, vegan or vegetarian is up to you. 

Recipe for Vietnamese summer rolls

Ingredients:

For the dip:

Due to a lack of time, we often resort to unhealthy dishes such as fast food, combination menus or leftovers from the fridge at home at lunchtime and in the evening.  Everyone knows that these  foods are not always good for our bodies. Those who are working hardly take more time to prepare lunch. It is much easier to have a bite to eat in a fast food place or in the supermarket around the corner. The disadvantage: You hardly have any control over what you actually eat and how much.

A typical mistake is to allow yourself to be influenced by so-called economy menus. At first glance, they look like a bargain, you get whole menus for little money. The menus with burgers, French fries, dessert and a soft drink are particularly attractive in fast food shops. What many do not pay attention to: With such menus you actually eat a lot more than you would normally. In detail: more calories, more sugar and more  fat . In the long run, consumption like this could lead to weight gain – and that’s far from healthy.

Six common mistakes when choosing food

1. Do not be influenced by economy menus!

2. Make sure that the food is really healthy and not confused with supposedly healthy products that contain a lot of sugar and fat – for example smoothies, power bars or potato chips.

3. Eating from home is not necessarily healthier!

4. Don’t eat too late, otherwise you will crave sweets!

5. Don’t be fooled by the salad! Make sure that the dressing does not contain more calories than the salad itself

6. Don’t eat too little and avoid white flour pasta and white bread It is a completely different mistake to demonize food per se. Many supposedly unhealthy products are not as bad as their reputation. On the contrary! You can find out which foods are in the following photo series.

Taking supposedly healthy products at face value is a completely different mistake. They are often more expensive and no healthier than conventional foods. You can find out what these are in the following photo gallery.

Not all rice is created equal. There are many different varieties. But how can you tell good quality? We provide orientation.

Chop Suey with rice from the frozen food department, half-cooked rice for the microwave in a practical plastic bag or sushi-to-go on every street corner (at least in the big cities): It has never been easier to purchase convenience products and, above all, to enjoy them quickly . The range of fast food and ready-made meals is particularly beneficial for those who work. Save yourself that long time in the kitchen. Unfortunately, important knowledge is also lost. For example, even with such mundane things as  rice cooking .

Almost every well-stocked household nowadays has a rice cooker that joins an induction cooker, mixer and food processor. A rice cooker is convenient. With a measuring cup you put the desired amount into the pot, there are lines up to where the water has to be filled. Then all you have to do is press a button and wait. The result is impressive, the rice is perfectly cooked. 

But how do you actually recognize good rice?

Not all rice is created equal. The varieties vary, as do the prices. There are round grain rice like arborio for risotto, long grain rice like basmati or jasmine rice, black rice, brown rice and so on. 

Many consumers like to use Basmati rice, which sounds more noble than long-grain rice (although it is of the same variety). For good quality you should pay attention to these three things.

1. The packaging: No good rice comes in plastic packaging. Rice from cloth bags or sachets is a better choice. You should pay attention to the note “extra long grain rice” for the best quality.

2. Shape: The longer the rice grain, the better. The rice grain should never be flat on the sides, but rather at an angle.

3. Color: The best color for rice, for example with Basmati, is by no means pearly white, but shimmering golden, but not gray. Good basmati rice ages. Sometimes this process takes several years.

On October 31st is Halloween: On this day the motto “The scarier, the better” applies – not only to the costumes and decorations, but also to the food. Here you will find five delicious recipe ideas that are terrifying.

Brain biscuits

Ingredients (approx. 25 servings):

  • 630 grams of butter
  • 500 grams of powdered sugar
  • 90 grams of cocoa powder
  • 500 grams of flour
  • 1 tsp vanilla flavor
  • Vanilla extract
  • red food coloring
  • 1 egg
  • salt

preparation

  1. For the cookie dough, first stir 250 grams of soft butter with 200 grams of powdered sugar, cocoa powder, a teaspoon of salt and a little vanilla extract Frothy in a bowl, then fold in the flour and egg. Now put the dough in the cold for an hour.
  2. When the dough has cooled down, roll it out on a floured work surface until it is only about three millimeters thick. After that, prick with a cookie cutter Make  circles and decorate them with a cookie stamp before they are baked in the oven at 175 degrees for ten minutes and set aside to cool.
  3. For the filling, stir together 150 grams of soft butter, half a teaspoon of vanilla extract and a pinch of salt in a bowl , until it has a creamy consistency. Then always connect two biscuits with a small dollop of filling.
  4. For the frosting, put 250 grams of butter, 300 grams of powdered sugar and a teaspoon of vanilla flavor in a bowl and stir the ingredients into a creamy mass. After that, the content is first with the food coloringColored red before putting in a piping bag filled in a spiral on the biscuits (see the picture above).

Finger biscuits

Almonds as fingernails: These finger biscuits can be crumbled

Ingredients (approx. 40 servings):

  • 250 grams of flour
  • 120 grams of butter
  • 120 grams of sugar
  • 1 egg (size M)
  • 40 almonds
  • red food coloring

Preparation: 

  1. First, beat the softened butter with the sugar in a bowl before you fold in the egg and gradually fold in the flour until a classic shortcrust pastry is formed. This must then be put in the cold for 30 minutes before it can be processed further.
  2. In the meantime, fill in a bit of food coloring in a small plastic bag and toss the almonds in it. Then pour the contents onto a plate to allow the paint to dry. Preheat the oven to 180 degrees (top and bottom heat).
  3. Place a tray with reusable parchment paperout. Now form small rolls out of the dough, which you score with a knife on the “finger joints” and each with an almond (the “fingernail”). After that, bake the cookies in the oven for 15 to 20 minutes.

Mummies sausages

The creepy version of sausages in a dressing gown: little mummies to dip into

Ingredients (for approx. 16 servings):

  • 8 Vienna sausages
  • 1 pk. Pizza or puff pastry
  • 1 teaspoon mustard
  • 16 peppercorns

Preparation:

  1. Roll out the dough and cut it into fine strips. Cut each sausage in half so that you get 16 “mummies” (thirds is also possible) and wrap the pieces in the batter like a mummy. Leave a little space for the eyes above the sausages. Preheat the oven to 200 degrees (top and bottom heat).
  2. Now place the sausages on  baking paper. Bake the mummies for ten to twelve minutes (depending on what is written on the pastry package). Then let the sausages cool down briefly before shaping the eyes with two blobs of mustard and the peppercorns for the pupils. You can also use the pizza sauce for dipping.

Mummy mini pizzas

Crunchy and soggy: mummy mini pizzas with cheese – and eyes

Ingredients (approx. 12 servings):

  • 400 grams of flour
  • 200 milliliters of water
  • 1 packet of dry yeast
  • 8 tbsp sunflower oil
  • 200 milliliters of pureed tomatoes
  • salt and pepper
  • Paprika powder (noble sweet)
  • Oregano (dried)
  • 1 piece of Gouda
  • 3 slices of cooked ham
  • 4 slices of salami
  • 4 black olives

Preparation:

  1. Mix the flour, the lukewarm water, the dry yeast and the sunflower oil with a teaspoon of salt and process all the ingredients in a bowl to a smooth dough. Place the dough in a warm place for an hour so that it can rise in peace.
  2. Pour the tomatoes into a bowl and taste them with the spices (paprika, oregano, Salt and pepper). Then cut the ham, salami and mushrooms into small cubes. Preheat the oven to 220 degrees (top and bottom heat).
  3. Take the dough and divide it into evenly many pieces, shape them into small balls, press them flat and brush them with the tomato sauce. Now sprinkle evenly many ham, salami and mushroom cubes over the mummy pizzas.
  4. Then cut a few thin slices from the Gouda, which you then cut into thin strips. But don’t put them on the topping yet, otherwise they would melt immediately in the oven! Only after baking are the cheese strips spread over the mini pizzas.
  5. Now cut the olives into thin rings and place two slices next to each other in the upper area of ​​the pizzas for the eyes. Then the mummy faces come on with baking paper in the oven for about ten minutes.

Spider muffins

Guaranteed not to run away: chocolate cupcakes with spider legs with eyes

Ingredients (approx. 12 servings):

  • 100 grams of butter
  • 50 grams of dark chocolate
  • 130 grams of sugar
  • 2 eggs (size M)
  • 1 teaspoon Baking powder
  • 180 grams of flour (sifted)
  • 3 tbsp cocoa powder
  • 100 milliliters of milk
  • 120 grams of chocolate chips
  • 24 chocolate buttons
  • Chocolateglaze
  • 4 liquorice rolls
  • salt

Preparation:

  1. Preheat the oven to 200 degrees (top and bottom heat). Take a muffin baking sheet and fill it with reusable silicone muffin cups. Then take a large bowl and mix the flour with the baking powder, cocoa powder and a pinch of salt.
  2. Melt the dark chocolate together with the butter in a water bath and mix both ingredients until you have a homogeneous mass – set aside briefly to cool. Then stir the sugar with a hand mixer until it has a fluffy consistency.
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  3. Now stir both eggs one after the other into the chocolate mass, then add the flour step by step – the same applies to the milk. This is the only way to keep the dough from getting lumps. Finally, pour the mixture evenly into the twelve muffin cups and place the muffin tray in the preheated oven for 20 minutes.
  4. After baking, leave the muffins on a wire rack Let cool down briefly, meanwhile warm up the chocolate icing and spread it over the twelve muffins. Immediately afterwards you can unroll the liquorice snails and cut off six equally long “legs” per spider, which you insert into the side of the dough.
  5. Last but not least, sprinkle the “bodies” with the chocolate chips. Now press two chocolate buttons for the “eyes” side by side on each muffin. If you like, you can also use colored chocolate buttons – or you can put a colored sugar ball on each of the brown eyes for the “pupils”.
They are warm and crispy, hearty and spicy: empanadas. In Argentina, the filled dumplings are usually filled with minced meat. You can find out which ingredients are required for the original recipe here.

Empanadas originally come from Galicia, the northwest of Spain. There they are mostly filled with seafood, in other countries not only the ingredients vary, but also the appearance: In Latin America, the crescent-shaped dumplings are best eaten with beef or chicken, ham and cheese or vegetables, for example. And the original recipe from Argentina is also very popular in Germany – which is mainly due to one main ingredient: minced meat. You can find out what else you need for the coveted party snack to conjure up delicious empanadas from it here.

These are the ingredients for the dough

  • 250 grams of corn flour
  • 250 grams of wheat flour
  • 150 milliliters of water
  • 100 grams of margarine
  • 20 milliliters of olive oil
  • 20 milliliters of milk
  • a tablespoon of salt
  • half a tablespoon of sugar
  • two eggs

These are the ingredients for the filling

  • 250 grams of ground beef
  • 30 to 40 raisins
  • 20 to 30 olives
  • 20 milliliters of olive oil
  • three hard-boiled eggs
  • five tomatoes
  • an onion
  • a red pepper
  • a chilli pepper
  • salt and pepper
  • cumin
  • Paprika powder

Before baking, the dumplings get their typical shape

This is how the dumplings are prepared correctly

Step 1: Weigh the types of flour and pour both together into a bowl. Make a well in the middle into which you put the remaining ingredients (except for the water and an egg) for the dough . Then mix all the ingredients – ideally with your hands – and keep adding a little water until you get a flexible dough that no longer sticks to your fingers. Before processing it further, it should rest in a cool place for a few hours.

Step 2: Cut the onion, the bell pepper and the chilli pepper into fine cubes and fry them together with the minced meat and the oil in a coated pan sharply. Now taste the mass with the spices (salt, pepper, cumin, paprika powder) to your own taste. Only then cut the tomatoes into small pieces and stir them into the minced meat – this way the filling stays nice and juicy and doesn’t dry out. Let the filling cool down a bit, in the meantime you can chop the olives (whether black or green is up to you), raisins and eggs and then stir into the cooled minced meat mixture.

Step 3:  Now it’s the turn of the dough. Roll this out flat on a floured work surface and cut out circular areas – these can be shaped like thishelp. The diameter is usually ten to 15 centimeters, but you can vary the sizes according to your mood. Then the dough circles are either placed in a suitable dumpling makerand half filled before the empanadas get their typical shape. Alternatively, you can fold the dough over by hand and press the edge shut with a fork, so that a fine pattern is created, or you can turn the edge in finely (as shown in the photo). So that the edges stick together better, you can coat them with some egg white beforehand. Finally, the dumplings are coated with egg yolk so that they get a nice color when baking.

Step 4: Now you can place the finished dumplings on a parchment paper Place a laid-out baking sheet and bake it in the oven at 200 degrees for about 15 to 20 minutes. The baking time can vary depending on how thick your dough has become – this is why you should watch the empanadas and remove them from the oven when they are golden brown. Then let the bags cool down a bit before enjoying them warm. A tomato salsa goes best with this.

A fruity tomato salsa is the ideal dip for empanadas with minced meat

Tomato salsa – the perfect dip for empanadas

To prepare the salsa, you need 500 grams of tomatoes, two red onions, two cloves of garlic, a chilli pepper, a little salt and pepper, the juice of a lime, five tablespoons, five tablespoons of olive oil and a bunch of parsley. Proceed as follows:

  1. First, put the tomatoes in a large bowl and pour boiling water over them. Pour off the water as soon as the skin of the tomatoes bursts – and peel off the skin of the tomatoes. Then cut the pulp into small cubes and remove the stones or stems.
  2. Peel the garlic and onions, remove the seeds from the chilli pepper and chop all three ingredients into fine pieces. Then mix these with the tomatoes and season the salsa with salt and pepper, a little lime juice and the olive oil.
  3. Finely chop half a bunch of parsley, stir it into the tomatoes and then let the salsa rest in the refrigerator for at least two hours so that the marinade can soak in. Before you serve the dip at the end, coarsely chop the remaining parsley and sprinkle it over the salsa.

The Argentine chimichurri sauce also goes very well with empanadas

Chimichurri – alternative dip with garlic

For this slightly hotter dip you need half a bunch of spring onions and half a bunch of flat-leaf parsley, four cloves of garlic, one tablespoon of oregano (dried), one teaspoon of herb vinegar, one teaspoon of lemon juice, 125 milliliters of olive oil, half a teaspoon of salt and pepper. Proceed as follows:

Cut the spring onions as small as possible, the same goes for the garlic and parsley. Do not mix the fresh ingredients with the remaining ingredients until the empanadas are ready and taste the chimichurri again before serving. Alternatively, you can use a ready-made mixture of spices use that – without additives, preservatives and flavor enhancers – is made from natural ingredients (including onions, tomato flakes (tomato paste, corn starch), parsley, chilli, garlic, paprika, pepper, oregano, basil). This saves you work, you can also use the Chimichurri spices for grilling and marinating.

One more tip at the end : And if you feel like empanadas even more, you will find this book the food blogger Nileen Marie Schaldach many more recipes for savory and sweet dumplings from Latin America – including numerous dip suggestions. How about, for example, a chilli cheese, spinach feta or chicken fajita filling? Alternatively, you can also try sweet empanadas with a cherry nougat or apple filling.

What would summer be without ice cream? We’ll tell you how you can reinterpret frozen desserts with just a few ingredients. 

Did you know that each of us ate around 8.7 liters of ice cream in the summer of 2018? The most popular varieties are still classics such as vanilla, strawberry and chocolate. There are far more possibilities to create unusual ice cream flavors yourself. And all that without an ice machine. We’ll tell you the most important ingredients and present you with a delicious recipe that works even without animal products.

Basic recipe: These are the most important ingredients

If you want to make your own ice cream, you have the great advantage that you know exactly which ingredients have been used. This is particularly important for allergy sufferers or people with a food intolerance such as lactose intolerance. You can also use regional and seasonal products – from controlled organic cultivation. 

Ingredients for a classic milk
ice cream (makes about half a liter of ice cream):

  • 250 milliliters of cream
  • 250 milliliters of milk
  • 150 grams of sugar
  • 4 egg yolks

The dairy products can of course also be replaced with vegan coconut, almond or soy milk. To bind the mass, locust bean gum or coconut flour are a good alternative to eggs.

The preparation:

In the first step, the cream, milk and sugar are heated in a saucepan – not boiled! Then the egg yolk is whisked and slowly poured into the pot while stirring. Last but not least, the ice cream mass is stirred and heated until the desired consistency is achieved. Once the batch has cooled down completely, put it in a bowl or  ice cream pan for several hours in the freezer.

Tip: To make the ice cream even smoother, it should be stirred once after the first hour in the freezer when the mixture has thawed, and then every half an hour (approx. Four to six times).

Homemade Snickers ice cream is creamy and crispy at the same time

Make Snickers ice cream yourself: the recipe 

The ingredients (make about four servings of ice cream):

  • 3 Snickers bars (50 grams each)
  • 350 milliliters of milk
  • 200 milliliters of cream 
  • 100 grams of sugar (or honey)
  • 100 grams of peanuts
  • 3 egg yolks (size M)
  • 1 teaspoon vanilla (flavor)

The preparation:

  1. First, put the candy bars in the refrigerator for a few hours as they are easier to work with once they have hardened. Now chop up two of the bars and slowly dissolve the pieces in the warmed milk while stirring constantly.
  2. Whisk the egg yolk, sugar and vanilla flavor together until a foamy mass is formed – this is then stirred into the milk. Then the amount of ice should be carefully heated again to approx. 75 to 80 ° C.
  3. Whip the cream until stiff and fold it into the now cooled cream. Now fill this in the desired shape – alternatively, ice cream molds with a stick are also suitable – and put them in the freezer for 60 minutes.
  4. Stir the milk ice cream and repeat the process every 30 minutes. This makes the ice cream particularly creamy. As soon as the first ice crystals form in the dessert, you can stir the peanuts and the third, finely chopped bar into the serving.
Although the healthy turmeric drink from India has been prepared for centuries, it is considered THE new trendy drink in this country. But where does the hype actually come from and how do you prepare golden milk correctly?

Ayurvedic teaching is primarily about activating the body’s self-healing powers. For this reason, the Indian art of healing is not only popular in alternative medicine, but also in the wellness sector. In this context, the topic of healthy eating also plays an important role – and this is where the so-called “turmeric latte” comes into play: As the name correctly suggests, Golden Milk consists primarily of milk. You can either use ordinary cow’s milk or vegan products such as almond, soy or coconut milk for the preparation. What should not be missing in any case is the South Asian ginger, because it gives the drink its golden color. In addition, turmeric is said to have antioxidant and anti-inflammatory effects, and it is said to stimulate digestion. And that’s not all.

This is why turmeric is so healthy

Most people are familiar with turmeric probably as a spice from Indian cuisine, as many curry dishes are seasoned with it. In contrast to ordinary ginger, the powder does not taste quite as hot, but is still very spicy and slightly bitter. By far the most important ingredient is curcumin, a polyphenol that is used as a healing agent in conjunction with essential oils. In addition to the above-mentioned mode of action, turmeric is also said to help lower the risk of heart or brain diseases (for example Alzheimer’s). And of course the South Asian ginger plant is also used as a preventative against cancer touted, even if this has not yet been scientifically confirmed. However, one thing is certain: the spice stimulates the liver and thus helps to detoxify the body. So it’s no wonder that golden milk is trendy right now. But how exactly is the drink actually prepared?

You only need a few ingredients to prepare Golden Milk

Golden Milk Recipe: This is how the drink is prepared

So that the curcumin can develop its full effect, a little black pepper is added to the drink – it ensures that the body can absorb even more (200 times more precisely) of the health-promoting active ingredient. Now the Golden Milk would However, they don’t taste quite as tasty yet, so you will need the following ingredients for the preparation (enough for a large cup):

  • 300 milliliters of milk
  • 1 teaspoon turmeric
  • 1 teaspoon honey
  • 1/2 teaspoon cinnamon
  • 1 cm ginger
  • 1 pinch of pepper
  • 1 teaspoon coconut oil

The quantities given can vary, especially in terms of spiciness and sweetness. Experiment a little (tip: try nutmeg and cardamom) until you really like the Golden Milk, and it is best to proceed as follows:

  1. Put the milk in a small saucepan and heat it on the stove over low heat so that it doesn’t boil.
  2. Stir in the spices and coconut oil under the milk, then taste the drink with the honey.
  3. Then pour the contents through a sieve into a large mug so that the ginger stays in the pot.

Another note: Alternatively, you can also use a ready-made spice mixture which already contains all the ingredients (except for the fresh milk, of course) that you need to prepare Golden Milk.

The positive effects of Golden Milk

The curcumin contained in turmeric is an all-round talent. By taking it regularly you can do something good for your body on several levels. And all you have to do is drink a glass of Golden Milk, unfortunately the spice is dry as dust. The benefits of the drink include, in particular, strengthening your immune system and promoting your digestion. But the pain-relieving properties are also an absolute plus point of the trendy drink and – and this is probably the main reason why Golden Milk is currently in trend – its relaxing effect on the entire organism.  

It has never been so difficult to get dry or fresh yeast as it was these days. The leavening agent is not absolutely necessary to bake bread. We’ll tell you a simple basic recipe.

Even if flour is more popular than ever in times of the Corona crisis, most households have basically stashed a small supply. However, this does not apply to yeast as it can only be kept for a short time. If you don’t want to go without your bread due to the constant hamster purchases and the recommended isolation , you can bake your own loaf – even without the natural baking agent. For this you only need a few basic ingredients, which everyone usually has in stock at home (or which have not yet been “spoiled” in local supermarkets). Which these are and how you can bake your own bread without yeast in no time at all is explained below.

The most important basic ingredients for bread without yeast

Which type of flour you choose is entirely up to you – the following recipe works just as well with wheat, spelled or whole wheat flour:

The ingredients:

  • 400 g flour
  • 1 pk. baking powder
  • 250 ml of water
  • 1 teaspoon salt
  • 2 tbsp sunflower oil

If you like, you can also add different grains such as sunflower and pumpkin seeds or flax seeds work into the dough – take a handful each. You also need a suitable shape for baking bread, alternatively you can also use a bread maker use. He does all the work for you.

The preparation:

  1. In the first step, grease the loaf pan with a little margarine and preheat the oven to 200 degrees (top and bottom heat).
  2. Take a bowl and first mix the flour and baking powder together with the salt – and any grains you want.
  3. Now add the water and oil to the dough, ideally with an electric  hand mixer and the corresponding dough hook.
  4. Fill the bread dough evenly into the loaf pan and then smooth it out – then use the knife to make a longitudinal furrow.
  5. If desired, sprinkle a few more grains over the bread and then bake it in the oven for at least 50 to 60 minutes.
  6. Take the finished bread out of the loaf pan and leave it on a wire rack cool before you cut it – otherwise it will crumble.

Baking bread without baking powder: this is how it works

If you don’t have baking soda on hand, you can also use baking soda use. This is an essential component of baking powder, but it can also act as a propellant in its pure form. It is important for you to know that baking soda can only be used as a baking powder substitute if the dough contains an acidic ingredient – for example buttermilk. The chemical reaction of baking soda and an acidifier forms carbon dioxide, which is why the dough expands. If you want to bake bread this way, you will need half a teaspoon of baking soda and as much buttermilk as flour. The correct mixing ratio is 1: 1 so that the bread dough can rise without baking powder.

Single-use plastic products may no longer be sold in the EU from 2021. For this reason, the consumer portal askgeorge.com has tested eight alternative straws made of stainless steel, glass and plastic. 

Did you know that 40 billion plastic straws are used annually in Germany alone ? The worst part is that most of them cannot be recycled because they are not properly recorded by the recovery facilities and thus end up in the garbage dump and in waste incineration plants. When they are stored in the open air, the light stalks are then often blown away by the wind.

So it’s hardly surprising that every seventh piece of garbage picked up on a beach or river is a plastic drinking straw. What is worse, however, is that it takes up to 500 years for the drinking straw to completely break down. And until then, its microscopic plastic particles will pollute our seas. So it is high time for straws made from reusable materials . The consumer portal askgeorge.com made the self-experiment and tested eight different alternatives. All reusable straws have been designed in terms of taste, drinking experience, cleaning and rated sustainability. The results of the self-experiment were made exclusively available to the star.

These are the two test winners

1. PURITY straws made of stainless steel (grade: 1.5)

The winner was the PURITY stainless steel straws: You could convince the product tester the most. The scope of delivery included eight straws, each 21.5 centimeters long and five millimeters in diameter, as well as a cleaning brush – in a closable cloth bag. The material of the drinking straws is particularly robust and dishwasher-safe , so that you can easily enjoy hot or cold, thick or thin drinks with them. The only downer: drinks without taste, such as water, are not so suitable for the stainless steel variant, as you can perceive the metallic taste of the material more clearly. But these stalks last for eternity and are therefore ecologically valuable .

2. HALM straws made of glass (grade: 1.5)

The HALM glass straws came in second. The scope of delivery includes a cleaning brush and four straws, each with a length of 20 centimeters, but the diameter is also seven millimeters – i.e. you can drink more liquid at once. Just like the stainless steel drinking straws, those made of glass are reusable and dishwasher-safe. In contrast to the test winner, however, they have the advantage that they are completely tasteless , no matter which drink you choose. On top of that, the glass drinking straws are visually very appealing. However, it should be emphasized negatively that the glass version is not break-proof . Even if you have to use a lot of force to destroy a stalk, the danger is permanent.

This is the price-performance winner

3. ounona plastic straws (grade: 1.9)

Here you get 25 straws in different colors with a length of 22.2 centimeters and a diameter of six millimeters all at once, without having to dig deep into your pocket. For this reason the  ounona drinking straws were made of plastic Voted the price-performance winner. The scope of delivery also includes a cleaning brush – and plastic packaging , which unfortunately completely misses the basic idea of ​​a plastic-free variant and is therefore rated negatively. On the other hand, it should be positively emphasized that the straws are also completely tasteless, reusable and dishwasher-safe. In addition, a practical ring was attached to the plastic versions , which ensures that the flexible straws cannot slip into a bottle or be pulled out.

This is how the other straws cut off

4. HOOMEE straws made of stainless steel (grade 1.8)

This variant was also tested and found to be good. The positive properties of HOOMEE straws made of stainless steelare about the same as the test winner – this also applies to the negative, metallic taste . The scope of delivery includes eight straws with different lengths (between 25.5 and 26.5 centimeters) and diameters (between five and seven millimeters), a sealable bag and two cleaning brushes.

5. Bambaw straws made of bamboo (grade: 2.1)

These straws are a real eye-catcher , but they also have some negative properties such as the rough surface or the fact that they are not completely tasteless. Supplied with the bamboo straws it contains twelve straws with a length of 22 centimeters and a diameter between five and ten millimeters, a cleaning brush and a sealable bag. The straws are reusable, can be washed several times and biodegraded.

6. Stroodles pasta straws (grade: 3.0)

Unsurprisingly in this self- experiment is that the Stroodles pasta straws are not reusable – as it is commercially available noodles. As a result, the typical pasta taste clearly stands out in tasteless drinks , and the straws stick to the lips. It was positive that the 25 straws of different lengths (between 22.5 and 25 centimeters) and six millimeters thick were delivered in recycled paper, and the pasta is also biodegradable . The result was therefore only satisfactory.

7.Uarter straws made of silicone (grade: 3.1)

The Uarter silicone straws performed even worse than their predecessors. This is due to their intense taste , which can hardly be covered with a drink. The scope of delivery includes six colorful straws with a length of 24.7 centimeters and a diameter of a generous two centimeters. The silicone drinking straws are also reusable and dishwasher safe, but it was only enough for a “satisfactory”.

8. eBoot straws made of paper (grade: 3.4)

The eBoot straws made of paper were rated worst in the test: Although they look very nice and are also biodegradable, they can only be used once – and on top of that they are not tasteless. That being said, the plastic-free alternative is paradoxically delivered in plastic packaging. A total of 100 pieces are included in the scope of delivery, the length is 19.6 centimeters and the diameter is six millimeters. Another negative aspect was that the paper straws stick to the lip and thick drinks can only be drunk with difficulty.

Our conclusion

There are a number of sensible alternatives to standard plastic straws. The stainless steel and glass versions performed best – but the other drinking straws also have their advantages. Which model you choose at the end of the day is of course up to you. The main thing is that you don’t use plastic products – for the sake of our environment and your health.

Who actually invented the straw?

As the name suggests, the first known drinking straws were made of straw. The idea that you can absorb liquids with the help of straws arose in southern Mesopotamia – the Sumerians who live there use them to drink beer. It is assumed here that the uptake of constituents that arise during fermentation and sink to the bottom could be avoided by the stalks. What is particularly fascinating, however, is that as early as 3000 BC Chr. Straws from different materials (including gold) were made. By the 19th century at the latest there were also straws made of ryegrass and finally in 1888 the first drinking straw made of paper, invented by Marvin C. Stein. Who would have thought, that these reusable straws would be fashionable again these days? Even if this variant performed significantly worse in the test than the other materials, such as glass and stainless steel, it is still better than plastic.

Disposable plastic ban from 2021

Due to the increasing pollution of our seas, certain plastic products are to be banned in all EU member states from 2021 – so the European Parliament has decided. This primarily affects disposable items such as straws and cotton swabs, plastic dishes or even food packaging made of Styrofoam. All of them are increasingly being washed up on beaches and are helping to destroy the environment. In addition to the one-way plastic ban, it was also decided that from 2030 all plastic bottles should be made from at least 30 percent recycled materials. Because even if products made of plastic are not classified as “dangerous goods”, their use makes a massive contribution to turning our world into a gigantic rubbish bin.