Healthy Recipes For Families

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Dinner: Jewish-Palestinian honey-sweet potatoes with chickpeas and spinach &nbsp; Ingredients for 4 person: -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;300 g sweet potatos -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;400 ml water -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;30 g butter -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2 ½ tablespoon honey -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;½ teaspoon salt -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;½ onions -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 tablespoon olive oil -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;½ teaspoon cumin seeds -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;½ teaspoon coriander seeds -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;½ tablespoon tomato paste -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;230 g canned peeled tomatos -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;½ teaspoon sugar -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 teaspoons of cumin powder

https://www.chefkoch.de/rezepte/3070391459605192/Juedisch-palaestinensische-Honig-Suesskartoffeln-mit-Kichererbsen-und-Spinat.html?portionen=4

Lunch „Öğle yemeği yemek“: =&gt; Yoğurtlu&nbsp;ıspanak salatası (spinach salad with yogurt) 500 g spinach 1 cup of yogurt (150g) 2 cloves of garlic 1 cup of oil (100ml) Salt Paprika powder Preperation: Sort the spinach, wash it thoroughly and cut into small pieces. Put the spinach in boiling water for 10 minutes, then put in a colander and rinse with cold water. Put the drained spinach in a bowl. Mash the garlic cloves with a little salt and add to the spinach with the yogurt. Mix it well and add&nbsp;salt to taste. Put the salat in a plate, sprinkle with paprika powder and drizzle with oil.&nbsp;

https://www.lecker.de/spinatsalat-mit-joghurt-22907.html

Breakfast &nbsp;➔ Homemade yoghurt At first there is the breakfast, which is one of the most important meals of the day. Therefore there’s a homemade yoghurt. It’s easy to prepare and tastes very good. The yoghurt contains important enzymes for the digestion, as well as proteins and vitamins. Ingredients: -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; One litre of preferably raw milk. If not raw, then use pasteurised but un-homogenised milk, or just organic milk. -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;A container such as a hotpot, thermos or just a glass dish with a lid. -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;One wooden or plastic spoon. Try not to use metal. -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Some local live yoghurt or any store-bought yoghurt that contains live cultures. -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Stainless steel pan to heat the milk in. -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;A cloth to keep the container of yoghurt warm for 24 hours.

Lunch break &nbsp;&nbsp;➔ Bento&nbsp; This is a single-portion meal, packed in a lunch box. It is very popular among japanese children and students to bring this for lunch at school. It can contain various typed of food. Mainly Rice or noodles, cooked chicken, fruits, vegetables&nbsp;and every kind of food you would like to eat for lunch. This is a healthy alternative for lunch. Just remember to put in more healthy foods than unheal thy and do not serve undercooked meat, because it could cause sickness, if the bento stays in a backpack for a while.

https://www.tsunagujapan.com/bento-box-recipes/

Healthy recipes Breakfast&nbsp; -&gt; Bread with spinach and egg Ingredients for 2 breads:&nbsp; - 2 pieces of bread (For example spelt whole grain bread)&nbsp; - 4 tablespoons of spinach&nbsp; - 2 eggs&nbsp;&nbsp; - Sheep cheese&nbsp;&nbsp; - Pinch of pepper&nbsp; - Pinch of salt&nbsp; - Olive oil&nbsp;

https://elisabethvonpoelnitz.de/ei-auf-brot-mit-spinat-und-dukkah/

Preparation: &nbsp; Chop the avocado in a saucepan. Then add the ricotta, 1 teaspoon lemon zest, lemon juice, 1 tablespoon olive oil, ½ teaspoon salt and ¼ teaspoon chili flakes and mix well. Transfer the dip, mix in half of the chives and season to taste. &nbsp; Add the water and the remaining salt to the pot, weigh the potatoes and let them cook for 35 minutes. Then let the potatoes cool briefly and peel them. Serve the ricotta avocado dip with the potatoes and sprinkle with the remaining chives, ¼ teaspoon chili flakes and 1 teaspoon lemon peel, drizzle with 2 tablespoons of olive oil and serve.

Fruit is hot - Sugar not!

Preperation: First, peel and finely dice the onion and potatoes. Brush and quarter the mushrooms. Then heat the oil in the pot and sauté the onions until translucent. Add the potatoes and mushrooms and sauté. Then deglaze with the vegetable broth. Simmer for 20 minutes. Then wash and finely chop the parsley. At the end of the cooking time, add the soy cream to the soup and puree until creamy. Season to taste with salt and pepper. Before serving, garnish with parsley and serve hot.

CONTENT Glucose intolerance............................................ page 4 Dutch Cuisine...................................................... page 12 Vegetarian Food.................................................. page 19 Japanese Eating Culture..................................... page 27 Romanian Food................................................... page 46 Muslim Food........................................................ page 54 Vegan Food.......................................................... page 69 British Cuisine.......................................................page 76 Jewish Cuisine.......................................................page 83 Mediterranean food.............................................page 97

Preperation: Preheat the oven to 215°C/425°F. Generously oil an oven-proof dish.&nbsp;Prepare the vegetables&nbsp;and cut them into uniform pieces. Put the pieces in the dish then coat them thoroughly with the oil. Add the sausage and season with salt and pepper to taste. Roast in the middle of the oven until the potatoes are fork-tender and golden-coloured, about 30-35 min.&nbsp;Stir&nbsp;once halfway through the roasting time. Serve.

<a href="https://www.soscuisine.com/recipe/baked-chicken-sausage-vegetables#nutrition-info">https://www.soscuisine.com/recipe/baked-chicken-sausage-vegetables#nutrition-info</a>

Season to taste with salt and pepper. Rinse and drain the canned chickpeas. Wash the spinach. Mix the spinach and chickpeas into the tomato sauce and heat for another five minutes. Season again to taste. For the yoghurt dip, mix the cream yoghurt, crushed garlic, lemon zest, mint and a little olive oil in a bowl. Season to taste with lemon juice, salt, pepper and a little sugar. Arrange and serve everything together.

Important nutrients: &nbsp; Vegetarians should make sure to get the most important nutrients like calcium, iron, zinc, iodine, vitamin D by alternatives. Healthy Recipts: Breakfast: - Smoothie Bowl Lunch: - Vegetarian bolognese with pasta Dinner: - Vegetable pumpkin with basmati rice

vegetarische-bolognese.jpg (960×720) (chefkoch-cdn.de)

https://pixabay.com/de/vectors/schneidebrett-messer-küchenwerkzeuge-575367/

Preparation: Cut the lamb into small cubes, cut the onion into strips, peel the carrots, celery and potatoes and cut them into small cubes (put 1 potato aside), cut the cabbage and leek into coarse leaves. Fry the meat in heated oil. Add the onion, crushed garlic and vegetables without the potatoes, let them stew, add the stock, season with caraway seeds, nutmeg, thyme, salt and pepper. Let it cook for 1 hour on a low heat. Then add the potato cubes and let it cook for a quarter of an hour. Then grate the set aside potato and bind the Irish stew&nbsp;with&nbsp;it, shortly before serving. Sprinkle with chopped parsley to serve.

Recipe dinner – Stamppot 500g&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;potatoes (floury) 500g&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;fresh kale 2&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;onions 1&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;sausage (or smoked tofu) 4 tbsp&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;butter 2 tbsp&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;onion lard 100ml&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;milk &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;some salt &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;some pepper &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;some water &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;some parsley Peel and dice the potatoes and onions, wash and chop the kale. Layer the ingredients in a large saucepan one by one - first the potatoes, then the kale, then the onions. Now salt the mixture, just like you would salt the cooking water.

https://www.eetpaleo.nl/wp-content/uploads/2015/08/Paleo-Stamppot-1-300x200.jpg

-&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;salt -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;pepper -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;60 g baby spinach -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;150 g canned chickpeas -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;60 g greek cream yoghurt -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;½ clove of garlic -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;½ lemon -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2 tablespoons olive oil -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;½ bunch of mint Preparation: Peel the sweet potatoes and cut them into 2.5 cm slices. Put them into a large pot with water, butter and honey and bring it to a boil. Then turn it down and let it simmer for 35-40 minutes, until the sweet potatoes are done and most of the liquid has evaporated. After half the cooking time turn them so that they brown evenly. In the meantime, finely chop the onion. Heat the olive oil and fry the onions together with the cumin seeds and coriander seeds for eight minutes until they are golden brown. Stir in tomato paste and fry briefly. Add canned tomatoes, sugar and ground cumin and heat for another five minutes.

Preparation: Beat the eggs in a large bowl. Add milk, salt and sugar and whisk it all well. Break the matzo slices one after the other into approximately 1 cm or smaller pieces and place them in the bowl to the egg mixture. Mix well and let it sit for 10-12 minutes so that the matzo can soak up the egg mixture and become soft. Heat a pan medium to high heat and melt the butter in it. When the butter has melted and started to bubble, swirl the pan briefly to cover with the butter completely. Add half of the matzo mixture to the pan and cook, stirring occasionally and carefully, as you would do it with scrambled eggs. Boil the porridge for about 3 minutes. Chop up the resulting larger lumps until the mixture starts to brown slightly. Put the matzo on a plate, cover and keep warm. Prepare the other half in the same way. Arrange on plates and if you want, you can add a portion of jam.

For 12 falafel: -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;75 g dried broad beans, soaked overnight -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;75 g dried chickpeas, soaked overnight -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;sea-salt -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 small onion, fine diced -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 clove of garlic, fine chopped -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 small red chili pepper, fine chopped -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 handful of smooth parsley leaves, chopped -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 tablespoon coriander, ground -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 tablespoon cumin, ground -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;vegetable oil for deep-frying -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;30g hazelnut kernels, roughly chopped -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 teaspoon baking soda Futhermore: -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;tomato slices -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;lettuce leaves -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;onion rings

Healthy recipes Breakfast Greek yogurt with honey, nuts and fruits A very simple, quickly prepared, but healthy breakfast.&nbsp;

https//herzstueck-online.de/recipe/griechischer-Joghurt-w-h-kw/

Ingredients for 1 portion: -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;75 grams of Greek yogurt&nbsp; -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 tbsp mixed nuts -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 tsp honey&nbsp; -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;50 grams of berries&nbsp;-&nbsp;Either strawberries, raspberries or blueberries. (But can be adapted, for example in winter apples, tangerines or similar can be used).

Healthy eating experience for Muslims Basics: In the muslim culture you can only eat food, which is permitted to eat. This is called “halal”. Everything you may eat is described in the Koran. Pork meat is basically forbidden in the religion and the meat of different kind of animals is only halal, when it’s slaughtered in the right way. Food which includes blood or alcohol is also not allowed to eat. What many people don’t know: lots of food contains gelatin, which is made out of pork meat. That’s the reason why it’s very important to keep an eye on the food you prepare.

Preparation: Place the milk in the pan on a medium heat. Stir occasionally to stop it from sticking to the pan. Heat the milk, it makes thicker yoghurt. Once the milk comes to a boil, turn the heat off. Pour the milk in the container you are using to make the yoghurt and let it cool down to room temperature for about 15 -20 mins. Whilst the milk is cooling down, take your pre-made yoghurt out of the fridge and leave it out in room temperature. Place 3 tablespoons of the yoghurt into a small bowl and add 1 cup of the heated milk and stir. Pour the mixed yoghurt into the rest of the milk and stir with a wooden/plastic spoon. Put the lid on the yoghurt container and wrap the container with a blanket. Place in a warm room or on the kitchen worktop in a warm area. You can also place it in the oven with the light on. Do not move the yoghurt after this point, leave the yoghurt to ferment for 24 hours.

Dinner &nbsp;&nbsp;➔ vegetables and apple compote For dinner you should eat some healthy vegetables like potatoes, lettuce or carrots. In addition, you can make a dessert to round it off. Everyone likes a tasty apple compote. It’s a healthy dessert, because you do not have to use sugar, if you don´t want to. Ingredients: The following is about the apple compote. -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;10 apples -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 ½ cup water,&nbsp;approximately&nbsp; - 1/3 cup sugar (optional)

Make the soft-boiled eggs: Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs (still cold from the fridge) into the boiling water, and let simmer for 7 minutes (for a slightly-runny yoke) or 8 minutes (for a soft, but set yoke). Meanwhile, fill a large bowl with ice water. When the timer finishes, transfer the eggs to the ice bath to stop the cooking process. Wait at least 5 minutes, or until cool enough to handle, then carefully peel away the shell and slice in half, lengthwise. Set aside until ready to serve. Assemble the ramen bowls: Meanwhile, chop the scallions and jalapeño (if using). Slice the chicken into thin pieces. Set aside. When the eggs finish cooking, add the <a href="https://amzn.to/2KN4V5K">ramen noodles</a> to the boiling water. Cook for 2-3 minutes, until soft, then divide the noodles into two large bowls. Add the sliced chicken and the ramen broth. Top with the fresh scallions, jalapeño and the soft boiled egg. Serve immediately.

Recipes for glucose intolerance Breakfast =&gt;Motley peacock Ingredients: -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;½ pear -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;12 grapes -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;banana -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;5&nbsp;&nbsp;strawberries -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;kiwi -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;piece of carrot -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;pieces of chocolate decoration, (drops) made of dark chocolate -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;½ lemon

https://www.chefkoch.de/rezepte/2512301394221377/Kunterbunter-Pfau.html

Lunch:&nbsp; &nbsp;cucumber sandwich with cream cheese Ingredients for 1 person: -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2 slices toast -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1/8 cucumber (sliced very thin) -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;cream cheese -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;chives -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;salt and pepper -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;freshly squeezed lemon juice -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;cress

https://adecentcupoftea.de/britisches-sandwich/

Dinner:&nbsp; -&gt; Potato splits&nbsp; &nbsp; - Ingredients:&nbsp; - Potatoes&nbsp; - Olive oil&nbsp; - Spices (Thyme, Salt,&nbsp;Black Pepper, Paprika Powder&nbsp;and&nbsp;Garlic Powder)&nbsp; &nbsp;

https://sandraludes.de/en/knusprige-kartoffelspalten-mit-brokkolidip-glutenfrei-gesund-histaminarm-kochen-fuer-kinder-und-familie-sandra-ludes

Don’t worry, you will be able to eat better with chopsticks after a while.

http://www.emofaces.com/emoticons/chop-sticks-emoticon-rice-bowl

Preperation:&nbsp; &nbsp; Wash and peel the potatoes. Cut them into quarters, and then cut into 2 wedges per quarter.&nbsp;Stir the olive oil, thyme, salt, black pepper and paprika powder in a large bowl. Toss the sliced potatoes and cover well with spices and olive oil mixture.&nbsp;Arrange potatoes&nbsp;on a&nbsp;two foil-lined baking sheets.&nbsp;Bake potatoes until they are crispy and golden (160 °C&nbsp;convection oven&nbsp;about 40-50&nbsp;minutes)&nbsp;

Main course: Falafel sandwich with tahini and yoghurt sauce Ingredients for 4 person: To fill: -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;4 small flatbreads For the sauce: -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;150 g greek yoghurt -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2 tablespoon tahini paste -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 clove of garlic, pressed -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 tablespoon olive oil -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 teaspoon lemon juice -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Salt -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;black pepper from the mill

https://wallygusto.de/2020/06/01/falafel-sandwich-mit-tahini-joghurt-sauce/

Eating with the family: It should be noted, that in Muslims families its very important that the meal takes place in the circle of the family. They eat there meals at one table.&nbsp;

Dinner: Vegan mushroom soup&nbsp; Ingredients for 1 Person: -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;200 grams of mixed mushrooms&nbsp; -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;One small onion -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;88 grams of potato -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 tablespoon olive oil -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;250 grams vegetable broth -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;50 ml of vegetable cream -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Some parsley -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Salt, pepper

https://eatsmarter.de/rezepte/cremige-champignonsuppe

The Romanian food Basic Information: The Romanian cuisine is characterized by&nbsp;various populations. While people from Transylvania tend to cook Austrian-Hungarian (with meat,&nbsp;potatoes,&nbsp;herb and palate ham) in the center&nbsp;of the country, especially the Greeks and Turks have left their culinary marks.&nbsp;They eat mostly lamb dishes, eggplant casseroles as well as dishes with yoghurt and sheep’s cheese.&nbsp; A real Romanian meal consists of four courses – usually a salad, soup, meat or fish with side dishes of potatoes or corn and as the last course something sweet.&nbsp;

https://www.countryflags.com/de/flagge-rumaenien/

Dinner: Vegetable pumpkin with basmati rice &nbsp; Ingredients for 1 Portion: -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;¼ hokkaido pumpkin -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 pepper -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 carrot -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 zuccini -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 spring onion -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 small onion -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;½ clove garlic -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;150ml coconut milk -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 tbsp coconut oil -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 tbsp soy sauce -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;½ tsp curry, turmeric, pepper powder, paintes cumin, honey, chili flakes, salt -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;½ - 1 tsp vegetable stock -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;100g basmati rice

Ingredients: - Sushi rice - Nori sheet (roasted seaweed) - salt - sugar - rice vinegar - soy sauce&nbsp; - Wasabi - Sashimi grade salmon or cold smoked salmon - cucumber - bamboo sushi rolling mat (Makisu)

https://cookidoo.de/recipes/recipe/de-DE/r85187

Healthy eating receipes Breakfast „kahvaltı“: =&gt; Cacık (yogurt with cucumber) &nbsp; 2 cucumbers 4 cups of yogurt (each 150 g)&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 4 cloves of garlic 1 tablespoon oil Salt Peppermint Preparation: Peel the cucumber and cut into small pieces. Peel the garlic cloves. Mix the yougurt with 1 cup of water and salt. Then add the cucumbers. Mash the garlic cloves with a little salt and add to the yogurt. Mix everything well. Serve with bread.&nbsp;

https://www.vidactual.com/aderezo-de-yogurt-2/

Dinner „akşam yemegi“: =&gt; Havuç Çorbasi (Carrotsoupe) &nbsp; 3 big carrots 6 cups of broth (150ml) 2 cups of milk (150ml) 3 tablespoon butter/magerine 1 cup of flour (100g) to taste salt 2 egg yolk 1 cup of water (150ml) Preperation: &nbsp; Peel and cut the carrots into small pieces, then sweath 1 tablespoon of butter/magerine. Add a cup of water and boil it until its soft. Then strain the broth with the carrots through a sieve. Put 6 cups of broth, salt and the carrot broth in a pot. Afterwards sweat 1 tablespoon of butter/magerine and flour. Add 2 cups of milk. Stir in the egg yolk. Slowly add the carrot broth, stirring constantly. Let it boil briefly.&nbsp;

https://www.haberturk.com/havuc-corbasi-nasil-yapilir-havuc-corbasi-tarifi-ve-malzemeleri-1820424

Prepare Cake Pan: Cut parchment paper for the bottom and side of cake pan. You will need a 9” (23 cm) round paper for the bottom, one 4” x 30” (10 x 76 cm) paper for the side of cake pan, and two 2” x 30” (5 x 76 cm) paper strips which will be used for “transporting”. Grease the cake pan and parchment paper (for bottom and sides) with 15 g (1 Tbsp.) butter (you don't need to use all of it). Place the 2 “straps” criss-cross on the bottom of the cake pan. Then place the bottom and side parchment paper. The grease side of the 9” (23 cm) paper should face up, and face in on the 4” x 30” (10 x 76 cm) paper.

Beat Egg Whites: Add cold egg whites into a large clean mixing bowl (of the stand mixer). Make sure there is no oil or water in the bowl. If you have space in your refrigerator, I highly recommend keeping the mixing bowl cold until you’re ready to use. Start whisking on medium speed (speed 4) until the egg whites become opaque, foamy and bubbly, about 2 minutes. Then slowly add 100 g (8.5 Tbsp.) granulated sugar, 1/3 portion at a time while the mixer runs. Once all the sugar has been added, increase the mixer speed to high (speed 8-9) and beat the egg whites until “soft” to “medium” peaks. When lift the whisk, the egg whites shouldn’t fold ribbons (drizzle) anymore. When you turn your whisk upside down, the egg whites should cling to the whisk and hold their shape for a few second, but then start to flop over.

Lunch: Starter: Potato soup with pumpkin &nbsp; Ingredients for 4 person: -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;700 g potatoes -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;300 g pumpkin meat -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;200 g tomatoes, peeled -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 carrot -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 onion -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2 cloves of garlic -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2 liters of vegetable broth -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;white pepper from the mill -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;salt -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2 bay leaves -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;50 g crème fraîche -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 handful of pumpkin seeds -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2 tablespoon pumpkin seed oil

https://www.google.com/search?q=kartoffel+K%C3%BCrbissuppe+j%C3%BCdisch&amp;source= lnms&amp;tbm=isch&amp;sa=X&amp;ved= 2ahUKEwjaxMbwibLuAhWVDWMBHUuvD9sQ_AUoAXoECAoQAw&amp;biw= 1500&amp;bih=890&amp;dpr=2#imgrc=Sg-NihY-mWVJ3M

Breakfast Overnight Oats with fresh berries&nbsp; Ingredients for 1 person: -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;40 gram oatmeal -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 tsp chia seeds -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;a pinch of cinnamon -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;120 ml of soy milk (or other plant milk) -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;50 grams of fresh berries -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Half a banana&nbsp; Preparation: Mix oatmeal, chia seeds, cinnamon and soy milk well and leave in the refrigerator overnight. Top with fresh fruit just before eating and enjoy.

https://www.eat-this.org/overnight-oats-mit-frischen-beeren/

Lunch: vegetable skillet Ingredients for 1 person: -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;½ zuccini&nbsp; -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;½ bell bell pepper&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;½ carrot&nbsp; -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;3 cherry tomatoes&nbsp; -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 tsp tomato paste&nbsp; -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 pinch salt&nbsp; -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;125 ml water -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;30 grams of parmesan&nbsp;

https://eatsmarter.de/rezepte/ueberbackenes-gemuese-low-carb

Preparation:&nbsp; Wash and chop the vegetables. Then put everything in a pan and roast briefly with a little olive oil. Then add the salt and tomato paste with the water and simmer over medium heat for about 25 minutes.&nbsp; Afterwards spread the parmesan over the vegetables and put the pan in the oven. Bake everything at 175 degrees for about 25 minutes.&nbsp;&nbsp;Afterwards it´s ready to be served. (Selfmade)

Let Cool: Turn off the oven and leave the oven door ajar for 15-20 minutes with the cake inside. If you take the cake out immediately, the sudden change of temperature could cause the cake to shrink or collapse. You want the cake to slowly shrink down to half the height, roughly from 4 inches to 2 inches. Remove the pan from the oven. Gently pull out the cake using the 2 parchment paper straps (with another set of hand). Remove the parchment paper around the cake (leave the bottom one). Combine 2 Tbsp apricot jam and 1 tsp water in a small bowl. Brush the apricot mixture over the top of the cheesecake. Let cool to room temperature

Preparation:&nbsp; &nbsp; Mix&nbsp;together the beans, tomato, cucumber, avocado and coriander in a bowl.&nbsp;Stir the juice, oil and paprika&nbsp;powder&nbsp;together in a small bowl. Add to the mixture and spice it.&nbsp;Stir to combine. Serve it in lettuce leaves.&nbsp;

Dinner: &nbsp;Irish Stew Eintopf Ingredients for 1 person: -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;800 g lamb shoulder -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;5 tbsp oil -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1onion -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 clove garlic&nbsp; -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;300 g&nbsp;carrots -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 celeriac -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;¼ head white cabbage -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;150 g leeks -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 liter beef broth -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;250 g potatoes -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 tbsp chopped parsley -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 tsp caraway seeds -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 tsp thyme -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;nutmeg -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;salt and pepper

https://www.tegut.com/rezept/irish-stew-mit-weisskohl.html

Lunch =&gt; sweet potato boat Ingredients: -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2 sweet potatoes (approx 300 g each) -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2 spring onions -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;125 g mozzarella -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;100 g cooked ham -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;100 g fresh pineapple pulp -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;salt -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;pepper Preparation: &nbsp; Preheat the oven to 200°C. Line a baking tray with parchment paper. Wash and brush the sweet potatoes. Pierce the sweet potatoes all around with a fork, place on the tray and bake in the oven (center) for about 30 minutes until they are soft.

https://www.kuechengoetter.de/rezepte/suesskartoffel-hawaii-mit-schinken-und-mozzarella-88545

Glucose intolerance &nbsp; &nbsp;Basic information: &nbsp; &nbsp;Glucose and its uses in the body &nbsp; Glucose belongs to the type of simple sugars or monosaccharides. They are the smallest units of carbohydrates and thus largely responsible for our body's energy supply. In order for the body to be able to utilize the glucose, it must break down the carbohydrates into their individual components in the digestive tract. The hormone insulin serves as a means of transport and this is how the glucose gets from the blood to the cells. &nbsp; Development of glucose intolerance After consuming glucose, blood sugar rises and insulin is released. If this process is defective, the glucose from the blood cannot reach the cells. There is then an excess of sugar.

Dinner: tomato soup Ingredients for 2 portions: -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 kg tomatoes&nbsp; -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;½ onion -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 pinch of salt -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;½ tsp oregano&nbsp; -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;½ tsp thyme&nbsp; -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 tbsp olive oil -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2 tbsp chopped basil leaves

https://www.justspices.de/rezepte/tomatensuppe.html

Preparation:&nbsp; Wash the tomatoes and cut them into quarters. peel and finely chop the onion. Mix the tomatoes, onions, oregano, thyme and olive oil well in a saucepan and heat at low temperature until plenty of tomato juice is formed. Then simmer over medium heat for about 25 minutes and add salt to taste. Then puree the soup with a blender and stir in finely chopped basil. (Selfmade)

Preparation:&nbsp; Roast nuts without oil in a pan and then let cool.&nbsp; Then put the yogurt in a bowl and add the fruit and nuts on top. Finally, add a teaspoon of honey and you're done. (Recipe:&nbsp;https://herzstueck-online.de/recipe/griechischer-joghurt-w-h-kw/)

Dear Parents, We students of the FosBos Neuburg were absolutely delighted, when we were given the opportunity during the schoolyear 2020/21 to work together with the Kindergarten Sonnenhügel in Neuburg. In the course of this very special year, we could help by translating guidelines and documents for families into the English language to enable and ensure communication between the kindergarten and the families at home. We truly enjoyed accompanying the “Healthy Education“ project at kindergarten and were excited to contribute our own ideas in designing a recipe book – just for you. To make it easier for families, like you, to keep up the healthy dieting in everyday life by offering you quick and healthy recipes targeted to your personal needs and situations. We hope you love preparing these lovely meals together and endulge into enjoying them with the whole family. Bon Appetit B12Wb

Healthy dishes from the Japanese cuisine Lunch&nbsp; &nbsp;&nbsp;➔ Ramen A noodle soup, topped with egg, vegetables and chicken or meat. The broth is originally made out of fish, but chicken will taste delicious, too. Because it is easy and fast to cook, it is the perfect dish for big groups of guests and the looks of it creates a wow effect.

Muslim food Basics: In the religion of the Islam is basically wheter pork or alcohol allowed. For all grocerys, you should always make sure, that they are so called „halal“ (allowed/permitted). In the Religion of the islam there is an fasten month Ramadan. This month doesn´t take part at the same time of every year, as in the Christianity Religion, it shifts annually. This affects all Muslims from the age of religious majority, which corresponds of about 14 years. In this time the believers are only allowed to eat or drink something from sunset to sunrise. During this period, the eating habits for the whole family are differnt to the usual. Also for people who don´t take part at this fasten month due their age. During the month of fasting, the whole family will eat early in the morning or at night.&nbsp;

Summing up: The typical Dutch breakfast is unfortunately very unhealthy. That's why I chose an alternative that is still sweet, but healthier. Since the Dutch don't actually eat anything at lunchtime, I suggested a healthy tea and fresh vegetables / fruit. For dinner I have chosen a typical Dutch dish, which is healthy and yet hearty with potatoes, other vegetables and sausage. an apple a day keeps the doctor away 😊 -&gt; Meaning: It is typical in the Netherlands to only eat fruit (e.g. an apple) for lunch. Since fruit is very rich in vitamins, it is very healthy.

Preparation: For the sauce, mix the yoghurt with the tahini and garlic. Add olive oil and lemon juice and stir them in. Season to taste with salt and pepper. Place it in the fridge until ready to serve. For the falafel, drain broad beans and chickpeas in a colander, rinse thoroughly and drain again. Chop all roughly with one teaspoon salt in a blender. Add onions, garlic, chili, parsley and spices and work everything into a bright green, crumbly paste. Before deep-frying, rest the mixture for at least 30 minutes. Fill a deep fryer or a heavy-bottomed saucepan 8 cm high with vegetable oil and heat it to 180 degrees. In the meantime, mix the hazelnuts and baking soda into the falafel mixture. Then form twelve balls and deep fry them for 6-7 minutes until they are golden brown. Turn the falafel occasionally so that they brown all over. Place on kitchen paper and let the excess oil drain off. Cut the flatbreads and fill them with tomatoes, lettuce leaves, onion rings, falafel and sauce at will.

<a href="https://www.healthymuslim.com/articles/g4dcjmujl-how-to-make-your-own-fresh-homemade-yoghurt.cfm">https://www.healthymuslim.com/articles/g4dcjmujl-how-to-make-your-own-fresh-homemade-yoghurt.cfm</a>

https://media.giphy.com/media/jRt66GCICGDCvqBnE6/giphy.gif

Dinner =&gt; Avocado spread with jacket potatoes Ingredients: -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 avocado z. B. the variety Hass, peeled, without a core, in pieces -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;250 g ricotta -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2 tsp lemon peel untreated -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2 tbsp lemon juice -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;3 tbsp olive oil -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 tsp. salt -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;0.5 tsp chili flakes -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;0.5 bunch of chives in fine rolls -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;600 g of water -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;500 g small waxy potatoes e.g. B. triplets, unpeeled

https://www.zaubertopf.de/avocado-aufstrich-thermomix-rezept/

Food from the United Kingdom Basic information: Many traditional English meals originally come from other countries because many of the inhabitants have immigrated. Breakfast in England usually consists of a warm meal. Lunch, on the other hand, is rather small and cold for most Brits, often just a sandwich or a salad. Tea time at five o'clock is highly regarded in Great Britain. At this time Britons usually have black tea with milk and a small biscuit. Dinner is the main meal of the day.

https://pixabay.com/de/illustrations/union-jack-british-flagge-uk-1027898/

Preparation: Wash and cut the vegetables. Then cut the onion into small pieces, cut the garlic into small pieces and peel the ginger. Heat 1 tbsp coconut oil in a pan. Add the onion and garlic and fry lightly. Then add the vegetables and cook until soft. Add 100 ml vegetable stock and spice. Taste for seasoning and add about ½ tbsp if neccessary. Finally, mix in 150 ml coconut milk and bring to the boil. Prepare the rice: 1 cup of rice = 2 cups of liquid. Which means, prepare the required rice with twice as much liquid (half water and half coconut milk) and cook for about 20 minutes.

Dessert &nbsp;&nbsp;➔ Japanese cheesecake This cheesecake is fluffy and juicy, not too sweet and not quite as heavy as the German cheesecake. It has the perfect blend of taste and texture. It is mainly known as one of the best cheesecakes of the world and is much healthier than other cakes, because it contains less cheese and sugar.

https://www.foodtempel.de/japanischer-kaesekuchen-mit-zitrone-sahne-und-frischkaese/

Preparation: Warm the water slightly until it is lukewarm and pour it into a vessel. Spread the yeast on the water and let it rest for a short time until bubbles have formed on the surface (approximately 10 minutes). Melt the butter and mix it with honey, eggs and salt in a large bowl. Add the yeast-water mixture and stir well again. Add the flour in portions in the bowl and mix well after each addition. If the last spoonful of flour is in the bowl, it must be kneaded until the dough becomes elastic and no longer sticks (approximately 10-15 minutes). If the dough is still too moist, it will need more flour. Return the dough to the bowl and cover it with a damp towel. Let it rise for 1 ½ hours, or until it has doubled in size. Push the air out of the dough and place it on a floured surface. Third the dough and knead each piece for about 5 minutes (if it is still too moist, more flour can be added at this point).

Mediterranean food: healthy &amp; diverse

Dessert: Challah Ingredients for 4 persons: Dough: -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;300 ml water -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;½ tablespoon dry yeast -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;80 g honey -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;30 g butter -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2 eggs -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;½ tablespoon salt -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;520 g plain flour For baking: -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 egg -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;½ tablespoon poppy seeds

https://www.chefkoch.de/rezepte/84231033036329/Challah.html

Preperation: Mix the tomato paste, vegetable stock and soy sauce into boiling water, then add the soy granules, stir and leave to swell. In the meantime, peel and chop the onions and fry them with a little olive oil in a non-stick pan until golden brown. Move the onions to one side. Now add the soy mixture to the pan and press the garlic cloves on top. Fry lightly and then mix with the onions. Deglaze with the strained tomatoes and the water. Add the spices and season with salt and pepper. Let the mixture simmer for 15 minutes. During the 15 min, add the 100 g noodles to boiling water and cook for around 10 min as well.

https://media.giphy.com/media/12uXi1GXBibALC/giphy.gif

<a href="https://www.vecteezy.com/free-vector/muslim-eat">https://www.vecteezy.com/free-vector/muslim-eat</a> <a href="https://www.25ciudadesostenibles.com/food-logo-halal/">https://www.25ciudadesostenibles.com/food-logo-halal/</a>

Instructions: make parchment paper strips: These strips of parchment paper are for pulling the cheesecake out of the cake pan after it comes out from the oven. Normally you will just flip and take the cake out, but it’s not so easy for a cake with soufflé-like texture. Grease the inside of the cake pan so that the parchment paper will stick to it nicely Use cold egg whites This is the most important part of making Japanese Cheesecake. The beaten egg whites generate small air pockets in the structure of the cake, keeping the cake airy and fluffy. When you beat egg whites, there are 3 stages: soft, firm, and stiff peaks, and for this recipe, we need soft/medium peaks. When you lift the whisk, the egg whites do not fold ribbons (drizzle) anymore. And when you turn your whisk upside down, the egg whites still cling to the whisk and hold their shape for a second, then start to “flop over”. That’s between the soft and medium stages that we need.

Dutch food – the Netherlands Basic information: Nowadays, typical food in the Netherlands is more than just standard dishes of potatoes, vegetables and meat. The Dutch also like the international kitchen. You can find a lot of Italian, Greek, Chinese and Indian restaurants which are have established already. Nevertheless, the restaurants and snack bars continue to offer the typical Dutch dishes, some of which can be compared with the menu of the German kitchen.&nbsp; breakfast (“Ontbijt”): -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;usually very sweet -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;regularly with typical culinary specialties -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;coffee shouldn’t be missing -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;although it's sweet, you can also add some sausage and cheese -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;peanut butter also shouldn’t be missing

https://upload.wikimedia.org/wikipedia/commons/ thumb/2/20/Flag_of_the_Netherlands.svg/ 1200px-Flag_of_the_Netherlands.svg.png

Healthy recipes Breakfast &nbsp;Porridge Ingredients for 1 person: -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;50 g oatmeal -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;150 ml milk or water -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;preferred: fruit like an apple or berries -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;preferred: Toppings like fruits or nuts Preparation: Cook the oatmeal with the milk (or water) in a saucepan over low heat and stir until the porridge is creamy. Let it cool down for a short time and then put it in a bowl. Top with healthy ingredients like fresh fruits and enjoy.

https://pixabay.com/de/vectors/gemüse-früchte-lebensmittel-155616/

Lunch: Vegan Mac and Cheese Ingredients for 1 person: -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;50 grams cashews -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;One small clove of garlic -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;One small onion -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;0.5 teaspoon cornstarch -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;75 ml vegetable broth -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;100 grams of vegan, glutenfree short pasta -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Salt, pepper, ground cumin, -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;optional: chili powder -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;a few stalks of parslea

https://www.lecker.de/veganes-mac-and-cheese-66735.html

Fold in Egg Whites: Using a whisk, mix in 1/3 of egg whites into the cream cheese mixture until incorporated. Then gently fold in another 1/3 into the mixture. Lastly, pour the mixture back into the mixer bowl (with 1/3 of egg whites still in it) and fold in very gently. Pour the mixture into the baking pan in all at once, avoiding air pockets while pouring. Tap the cake pan a few times on the kitchen counter to release any air pockets in the batter. Bake the Cheesecake: Place the cake pan into the baking sheet that’s already in the oven. Reduce the oven temperature from 350F (180C) to 320F (160C) and start baking for 70-75 minutes. Reduce the oven temperature to 300F (150C) and bake for another 10 minutes, or until the top is golden brown and skewer inserted comes out clean.

Mediterranean food Basic information: The Mediterranean cuisine refers to the food and cooking culture that is spread around the Mediterranean countries.&nbsp; The dishes differ from country to country but they have common basics.&nbsp; The basics of Mediterranean cuisine are fresh fruits and vegetables, spicy olive oil that is exchanged for butter, fresh herbs and sea salt.&nbsp; Fish and meat also flow into this diet, but rather little meat is consumed. It is also gaining popularity in Germany, as it is considered very healthy.

Preparation:&nbsp; &nbsp; Cover the bread with the spinach. If you use the frozen&nbsp;spinach&nbsp;you should put it in the microwave for 1-2 minutes (max power) to defrost it.&nbsp; Sprinkle the bread with some oil and roast in the oven at 200°C for 10 minutes.&nbsp;While&nbsp;the&nbsp;bread is in the oven do the eggs. You will need to put around 3 cm of water into a frying&nbsp;pan and heat it up. Put the eggs&nbsp;into almost boiling water and wait around 3 minutes until all egg-whites&nbsp;turned white.&nbsp;Put the eggs on the&nbsp;bread&nbsp;and sprinkle everything with some salt&nbsp;and&nbsp;pepper. At the end&nbsp;the&nbsp;cheese&nbsp;laid&nbsp;on it.&nbsp;&nbsp;

Vegetarian Food Basics: &nbsp; A difference is made between various forms of vegetarianism, which can be separated according to the proportion of permitted animal foods as well as the type and preparation of the plant-based diet: ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Ovo-lacto vegetarians eat no meat/fish, but eggs and dairy products. ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Lacto vegetarians eat no meat, no fish and no eggs. ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Vegans eat only plant based products. Reasons: &nbsp; 1.&nbsp;&nbsp;&nbsp;religious reasons (e.g. Hinduism) 2.&nbsp;&nbsp;&nbsp;Personal reasons (e.g. animal rights) 3.&nbsp;&nbsp;&nbsp;environmental reasons (e.g. less CO2 emissions)

Logo_Veggie.jpg (481×481) (vitaquell-shop.de)

Preparation: Cut the apples into quarters without peeling them. Put them in a saucepan. Pour about 1-2 cm of water in the bottom of the saucepan and add sugar (optional). Cover and cook over low heat about 10 min, until the apples are softened completely. Purée the apples using a&nbsp;food mill. Let the purée cool down and serve cold or at room temperature.

<a href="https://www.soscuisine.com/recipe/apple-compote">https://www.soscuisine.com/recipe/apple-compote</a>

Preheat the Oven &amp; Gather Ingredients: Preheat the oven to 350F (180C). You will be baking at 320F (160C) but when you open the oven to place the cheesecake you’ll lose some heat, so we’ll start off a bit higher. Please note that it is very important that ingredients are all measured before starting. Separate the 6 eggs into egg yolks and egg whites. Refrigerate the egg whites. Mix over Double Boiler: Set a medium saucepan filled with 2” (5 cm) water and bring to simmer. Add 300 g (10.6 oz.) cream cheese, 60 g (4 Tbsp. or ¼ cup) unsalted butter, 200 g (200 ml) heavy whipping cream, and 60 g (5 Tbsp.) granulated sugar in a large bowl. Put the bowl over the saucepan. Using a silicone spatula, mash the cream cheese and butter. Once they are melted, use whisk to blend everything together. Remove from the heat.

Preperation: Soak cashews in cold water for about 4 hours. Peel garlic and chop coarsely. Peel onion and cut into cubes. Heat oil in a pan. Sauté onions for about 5 minutes, add garlic after about 3 minutes and sauté as well. Cut pod into small pieces. Drain cashews. Finely blend cashews, garlic-onion mix, starch, and broth. Cook pasta in boiling salted water according to package directions. Place cashew sauce in a saucepan and simmer until a thick sauce form. Season to taste with salt, pepper, chili and cumin. Drain pasta, reserving 1 cup of pasta water. Add noodles to the sauce and dilute with a little pasta water if necessary. Wash parsley, shake dry, pluck leaves and chop. Coarsely crumble the chips. Arrange pasta in a bowl and sprinkle with parsley and chips.

JEWISH CUISINE Healthy recipes Breakfast: Matzenbrei &nbsp; Ingredients for 4 person: -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;6 large eggs -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 tablespoon milk&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 teaspoon salt -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2 teaspoons of sugar -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;5 slices of bread (matzo), approx. 105 g -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2 tablespoon butter -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;raspberry jam

https://www.google.com/search?q=matzenbrei&amp;source=lnms&amp;tbm=isch&amp;sa= X&amp;ved=2ahUKEwjBgtSmh7LuAhV95OAKHZgyBt8Q_AUoA3oECAsQBQ&amp;biw=1500&amp;bih=890#imgrc= MbnHtzMuCojOqM

Recipe breakfast - yogurt with oatmeal and fruits 1&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;cup&nbsp;&nbsp;yoghurt 1&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;pce.&nbsp;banana 1&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;pce.&nbsp;kiwi 1&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;pce.&nbsp;mandarin 2&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;tbsp&nbsp;oatmeal 1&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;pce.&nbsp;lemon Peel the banana, kiwi and tangerine and cut into cubes. Put the yoghurt in a bowl and add the fruit and oatmeal. Squeeze the lemon and add the juice as well, stir everything together and serve.

https://www.gutekueche.at/img/rezept/30930/joghurt-mit-haferflocken-und-obst.jpg

Instructions: Prepare the rice as described on the package (you will often need rice vinegar, salt and sugar for this) Lay out the rolling mat and put a nori sheet on top of it Spread the rice evenly with both fingers, keeping 1” space on the top of the seaweed. Wet your fingers if rice starts to stick to your fingers Place the filling (salmon, cucumber) in the middle of the rice With one swift movement, roll the sushi over the filling and gently shape and tighten the roll with your fingers from outside of the mat. There are plenty videos on the internet, describing this in more detail, but it gets easier when you practise Cut the roll into bite sized pieces Serve with soy sauce and wasabi&nbsp;

Then add water until the potatoes are completely covered and the kale almost completely. Now place the sausage in the pot and let it cook gently for 20 minutes with the lid closed. When the time is up, carefully open the lid, take the sausage out and set it aside. Then pour off the cooking water and collect it. Add butter and onion lard to the potato and kale mix and pound through with the potato masher. Add warm milk and some of the cooking water and continue pounding until the desired consistency is achieved. Season to taste with salt and pepper and sprinkle with a little parsley depending on your taste. And done: Dutch stamppot - a pot full of warmth!

Preparation: Peel and dice the potatoes, pumpkin, tomatoes, carrots, onions and garlic cloves. Fry the onions and garlic in a pot with a little olive oil. Deglaze with the broth, add all the diced vegetables. Spice up with pepper, salt and bay leaves and cover the pot and let it simmer for 20 minutes. Fish the bay leaves from the broth and puree the soup. Do not let it boil anymore and subdivide the creme fraiche. Roast the pumpkin seeds in a pan. Arrange the soup in plates, sprinkle the seeds over and trickle a little pumpkin seed oil on every serving.

Ingredients: - 15 g unsalted butter (1 Tbsp, for greasing the pan &amp; parchment paper - 6 large eggs (50 g each w/o shell) (300 g or 10.6 oz without shell) - 300 g cream cheese (10.6 oz) - 60 g unsalted butter (4 Tbsp or 2 oz)&nbsp; - 200 g heavy (whipping) cream (200 ml or 6.8 oz) - 60 g sugar (5 Tbsp or 2 oz) - 80 g cake flour (9 Tbsp or 2.8 oz) (See Note) - 1/2 lemon (for zest) - 30 g lemon juice (2 Tbsp or about ½ lemon) - 100 g sugar (for beating egg whites) (8.5 Tbsp or 3.5 oz) - 2 Tbsp apricot jam (for glaze) - 2 tsp hot water (for glaze)

https://www.pinterest.de/pin/599823244092429837/

Lunch: -&gt; Black bean, avocado and lettuce wraps&nbsp; Ingredients for 3 little wraps:&nbsp; - 125g canned black beans, rinsed, drained&nbsp; - 1 tomato, finely chopped&nbsp; - ½ small Lebanese cucumber, finely chopped&nbsp; - ¼ small avocado, finely chopped&nbsp; - 1 tablespoon chopped fresh coriander&nbsp; - 2 teaspoon lime juice&nbsp;&nbsp; - ½ teaspoon olive oil&nbsp; - ½ teaspoon sweet paprika&nbsp;powder&nbsp; - 3&nbsp;small&nbsp;lettuce leaves, to serve

https://www.coffeeandquinoa.com/2013/03/ black-bean-lettuce-wrap-tacos-with-mango- avocado-salsa/

healthy (and quick) meals: breakfast: -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Yogurt with oatmeal and fruits lunch: -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Chamomile tea -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Fresh vegetables / fruits dinner: -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Stamppot (Stew made from mashed potatoes and vegetables with sausage)

https://www.fitforfun.de/files/images/201810/1/ kamillentee-darum-ist-er-so-gesund,320386_1x1_n.jpg

https://previews.123rf.com/images/merc67/merc671411/ merc67141100301/33934404-farm-fresh-vegetables-on-table.jpg

https://www.eetpaleo.nl/wp-content/uploads/2015/08/ Paleo-Stamppot-1-300x200.jpg

https://previews.123rf.com/images/cthoman/cthoman1506/cthoman150600360/41655282-eine-gl%C3%BCckliche-cartoon-kind-koch-liefert-essen-.jpg

Preparation: Wash the fruit and peel the kiwi and banana. Halve the strawberries and grapes, cut the banana into slices and the kiwi into cubes. The banana pieces are now coated with the juice of the lemon so that they do not turn brown. Half the pear is placed in the middle of a large plate. It represents the peacock's body. Now the strawberry halves are first placed around the peacock's body as a feather fan. Then do the same with the kiwi cubes, the banana pieces and the grapes, so that the fruit turns into a colorful peacock fan. Now two legs and a beak are cut from the piece of carrot. The legs are placed at the bottom of the body and the beak in the upper third on the pear. At the end, the chocolate decorative drops are placed over the beak as eyes.

Green polka dot pattern

Mix at the Counter: In the warm cream cheese mixture add 6 egg yolks, one yolk at a time while whisking. Make sure each egg yolk is blended well with the mixing before adding the next one. Using a fine mesh strainer, sift 80 g (9 Tbsp.) cake flour into the batter. Whisk and blend together. Then pass the batter through the same fine mesh strainer to a clean large bowl, creating the silky texture for the batter. Zest half of a lemon into the batter. Make sure you only zest the yellow part, not the bitter white part. Then squeeze half lemon into a small bowl. Measure 30 g (2 Tbsp.) lemon juice and add to the batter. Whisk well to blend and set aside. Set Up Bain-Marie: Put the baking sheet inside the oven and pour hot water until half way or 1 inch deep. Close the oven.

Children who suffer from glucose intolerance should change their diet and consider the following tips if possible: ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Avoid sugar whenever possible ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Eat plenty of fresh fruits and vegetables ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Use the whole grain variant for rice, pasta, bread and other cereal products ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Eat meat, sausage, cheese and other animal foods in moderation ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Use olive and rapeseed oil as well as nuts and seeds ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Use little salt &nbsp;

https://pixabay.com/de/illustrations/einkauf-nahrungsmittel-lebensmittel-2064961/

Preparation: Peel the cucumber and slice it very thin with a kitchen slicer.&nbsp; spread the bread slices with cream cheese. Put the cucumber slices on top, spice it up and bring the other slice of bread on top. Cut the sandwiches diagonally. Most often Brits remove the crust of the bread. To serve, drizzle some freshly squeezed lemon juice on it and sprinkle with cress.

In the meantime, clean and wash the spring onions for the filling and cut into small cubes. Drain the mozzarella. Also dice the ham, mozzarella and pineapple. &nbsp; Halve the sweet potatoes lengthways in the middle and carefully scoop out the inside with a spoon so that a small edge remains. Add the inside of the potatoes to the filling and mix in. Set the potato skins aside for filling. &nbsp; Season the filling with salt and pepper and place in the hollowed-out potato skins. Place the filled sweet potatoes on the baking sheet and bake in the oven (center) at 190°C for approx. 20 minutes. &nbsp;

https://www.aktiv-online.de/news/digitalisierung-ein-smiley-fuer-unsere-zukunft-2453

Breakfast: Smoothie Bowl &nbsp; Ingredients for 1 Portion: -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;250g mixes barries (frozen) -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 banana -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;200ml milk, e.g. almond milk -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2 tbsp Oat flakes -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 tsp Chia seeds &nbsp; for the topping: to choice -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;berries, coconut flakes, oat flakes, banana, … &nbsp; Preperation: Mix all ingredients in a mixer until a smooth consistency is achieved. Fill the mixture into a bowl and garnish with fresh berries, chia seeds, etc. as you prefer.

Main course &nbsp;&nbsp;➔ Sushi This is a traditional dish of cooked rice with raw fish and/or vegetables. It is served freshly and often rolled inside seaweed. It contains not much fat, but a lot of carbohydrates and protein. It is the perfect dish to get full fast.

https://wiewowasistgut.com/selbstgemachtes-maki-sushi/

lunch (“Lunchen“): -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;there is not a typical lunch -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;just small things like bread and fresh vegetables -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;milk, coffee or tea is enough for the most people -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;at Dutch snack bars you can still get some small traditional things &nbsp; dinner (“Avondeten“): -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Main meal of the day -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Always warm dish -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Hearty -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Meat or at least sausage

https://img.pixers.pics/pho_wat(s3:700/FO/52/64/83/46/700_FO52648346_d1614ce06e70fcb626aa450dfd596c03.jpg,700,365,cms:2018/10/5bd1b6b8d04b8_220x50-watermark.png,over,480,315,jpg)/fototapeten-glucklich-gruppe-gemuse-cartoon-illustration.jpg.jpg

Lunch: Vegetarian bolognese with pasta &nbsp; Ingredients for 1 Portion: -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;100ml hot water -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;215g soy granules -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;¼ tbsp tomato paste -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1tbsp vegetable stock -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;½ tbsp soy sauce -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;½ large onion -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;½ clove of garlic -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;75ml strained tomatoes -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;50ml water -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;¼ tsp basil, thyme, salt, pepper -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;100g pasta

Instructions: Cook the chicken: Preheat the oven to 375F degrees. Season the chicken generously with salt and pepper. Melt the butter in a large oven-safe skillet over medium heat. Add the chicken, skin-side down, and cook until the skin is golden brown and releases easily from the pan, about 5-7 minutes. Flip the chicken over and cook for another 4-5 minutes, until golden. Transfer the skillet to the oven and roast for 15-20 minutes, until the chicken is cooked through. Remove from the oven, transfer the chicken to a plate and cover with foil until ready to serve. Make the ramen broth: Heat the oil in a large pot over medium heat, until shimmering. Add the garlic and ginger, and cook for a few minutes until softened. Add the soy sauce and mirin, and stir to combine. Cook for another minute. Add the stock, cover, and bring to boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the dried mushrooms. Simmer gently for another 10 minutes, and season with salt, to taste.

Ingredients: - 2 chicken breasts (boneless, skin-on) - salt and freshly ground pepper - 1 tbsp unsalted butter - 2 tsp sesame or vegetable oil - 3 tsp fresh garlic, minced - 3 tbsp soy sauce - 2 tbsp mirin - 4 cups chicken stock&nbsp; - 1 oz dried shitake mushrooms (or 1/2 cup fresh) - 2 large eggs - 1/2 cup scallions, sliced - ramen noodles

Vegan Food

Basic information: The vegan nutrition is a strict form of vegetarian nutrition. In this nutrition, only plant foods are consumed. All animal foods and additives are avoided. Reasons: 1. vegan for your own health (saturated fats) 2. for the sake of animals (no factory farming necessary) 3. vegan for the environment (less CO2 production) 4. vegan for social justice (no overproduction necessary) The most important nutrients for vegans: A vegan nutrition should keep in mind a selection of nutrients such as iron, calcium, zinc, iodine, vitamin B12, B2, D and omega 3 fatty acids.

Shape each third of the dough into a roll of the same length. Squeeze one end of every roll together. And now the braiding of the braid: First we put the right roll over the middle one, then the left roll over the new middle roll and so on until a braid is formed. Press the ends together again and place the unbaked challah on a baking sheet lined with baking paper. Cover the challah again with a damp towel and let rise for another hour. Preheat the oven to 190 ° C. Whisk the egg in a bowl and brush the unbaked challa with it. Scatter the poppy seeds on top. Bake the challah for 40 minutes. The braid should sound hollow when you knock on the bottom. After baking, let it cool on a baking rack.

Let's grow with Romanian recipes

Lunch &nbsp;&nbsp;➔&nbsp;baked chicken sausage For the main dish I decided that a baked chicken sausage with vegetables is very tasty and probably be appreciated by the whole family. The kids will love the chicken and the vegetables are healthy and provide vitamins. The meal doesn’t contain much fat either. Ingredients: -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;6 small potatoes, whole or halved&nbsp; -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 red onions, cut into 2 cm pieces&nbsp; -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 yellow or red sweet peppers, seeded, then cut into 2 cm squares&nbsp; -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;3 chicken sausages, cut into 2 cm pieces&nbsp; -&nbsp;&nbsp;&nbsp;2 tsp (10 ml) olive oil -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 pinch of salt (optional)

Japanese eating culture Foods to eat: fish and seafood soy foods fruit and vegetables rice and noodles&nbsp; beverages: mostly green tea and water Foods to avoid: dairy excess fats and oils bakery products processed food sugar Japanese often have a lactose intolerance, therefore they are not able to eat dairy products. Because of this, the following dishes do not contain dairy products.&nbsp; The Japanese cuisine already contains many healthy dishes and is mainly recognized as one of the healthiest diets in the world.&nbsp;

https://www.countryflags.com/de/produkt/japan-flagge-paket/

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