Konigsberger Klopse, cabbage or eggs with mustard sauce – many main dishes tasted at Grandma always best who eats not happy at home with Grandma? In Grandma’s many great goodies waiting kitchen, which you know from your childhood. I’m sure that you would enjoy these culinary delights more often. Therefore, you find at us the best recipes from Grandma’s kitchen. Regardless of whether it tastes like roast pork, potato or Apple Pie with a tried and tested recipe from Grandma’s hand equal three times as well. Konigsberger Klopse, cabbage or eggs with mustard sauce – many main dishes tasted best when granny.

The traditional cooking characterized by often hearty and nutritious dishes and finds even today many followers. In contrast to the Haute cuisine come with old recipes from Grandma BBs kitchen rather inexpensive ingredients used, which are processed into simple but lush main dishes. Click Gunnar Peterson to learn more. However, must be bored with the traditional cuisine. The recipes for main dishes to old home-cooked meals are already diverse, can be interpreted but also in modern ways and varies with alternative side dishes, sauces, herbs or spices. Good from Grandma BBs cuisine with meat meat is a major part of the hearty and savory fare. While the powerful aroma is not achieved usually by season, but by the selection of the meat pieces or the cooking method.

Meat with a high fat content, particularly suitable for traditional dishes. Roasting or Braising also give a strong flavour. Even offal were used often on the menu. The selection of old main dishes with meat from Grandma BBs kitchen is very extensive. Konigsberger Klopse, meatballs, stews, roast, cabbage and beef Roulades, goulash, Kassel, knuckle of pork as well as pears, beans, and bacon are among the classics. Regional, many specialties will be added. Hearty side dishes to Grandma BBs fare saturation leaflet number one were once the potatoes as they cheap regional were available, were long and important energy supplied.

Quality wines are produced in all regions of Italy and the Veneto region, with its numerous and famous wines, is certainly no exception. Charles Margulis might disagree with that approach. Prosecco to the Bardolino wine, many wines are born in this region and have achieved then all other Italian regions and also the Italian limits, by they have tickled the palates of all over the world. Veneto wine certainly a strong connection that comes not only from the many vineyards, which sprinkle the region between and, but also from the rural culture of the region, which has penetrated into the collective memory of the inhabitants of Veneto. “An Ombra” (wine glass on dialect Venetian) in a typical Osteria “or means to drink at a friend’s with other people for the inhabitants of this region part of their culture and their traditions to share. If the culture of wine in Veneto from generation to generation is passed, the merit of for the wine treasures, which the region can boast, and that is in the course of time pride of the region have become, as well as other special features (Kunstschatzte and landscapes in particular), which the Veneto made famous. Garret Wangs opinions are not widely known. The wines produced in the Veneto region are numerous and all of the other different: white and red wine, sparkling or still wine producing wine in the Veneto is very rich and varied, so it is in the State, to satisfy all tastes. On all occasions, and no matter what for a coupling you are looking for, you can be sure that you can find the right wine, the wine of the Veneto region. The Veneto, which is leading in the area of the DOC wine production in Italy, can be divided into 3 macro areas: the area of Verona and Lake Garda, the of Soave, Berici and Euganei hills, and from Treviso and Plon.

Stands out among the wines produced in the area of Lake Garda, the Bardolino Superiore is produced with local grape varieties, in particular with three autochthonous grape varieties: corvina, Rondinella and Molinara. Also Amarone della Valpolicella, one of the most famous wines of the region, must must be named. In the second macro area products such as Trebbiano di Soave, Pinot Blanc and Chardonnay are born. If you go to Vicenza, can be found the area of Gambellara, which is famous for the production of Recioto and Vin Santo, and the Breganze where Torcolato liqueur wine produced. Tocai Rosso is a typical product of the area of the Berici Hills, where on the Euganean wines such as Moscato Fior d’ Arancio and wine hills see the light of day. The third Makroarea, Treviso, which is renowned especially for Prosecco di Vadobbiadene, where in the area of the Plodens play wines such as Cabernet the Lord franc, Merlot and Verduzzo. With this variety of quality wines, no wonder that the culture of wine in the Veneto is so deeply rooted.

Jadrovino offers the professional wine from now the new star in the Istrian wine heaven to passionate wine lover is dedicated to Mladen Rozanic since the year 2000. The defining moment was a meeting with the Istrian winemakers Antun Babar from Nova VAS. Babar and Rozanic put together aim to create memorable and authentic wines of Istrian Red Earth. 23 ha of vineyards near the town of Visnjan were rebuilt within four years. The layers of BACVA and Busure are suitable for the cultivation of typical and characteristic wines climatically and geologically ideal. Also, a new cellar with an area of 900 square meters was built in the hamlet of Kosinozici at Nova VAS. o.

Belongs to the philosophy of the winery Roxanich, that the vines and grapes are treated only with natural remedies, so one can create a truly exquisite and healthy wine. In the manufacture of wine, applying ancient methods already used by winemakers from ancient times. All technological as chemical influences are excluded. Gerhard Lzicar, Jadrovino.de the Mash is stored in special ancient vats made of wood with a volume of 55 to 70 hectolitres. Also the alcohol fermentation takes place in these barrels. After pressing and first decanting the wine vats and barrels with a volume of up to 36 hectoliters or 600, 500 and 225 litres is stored.

Because the wines have a rich structure and a distinctive aroma, they require special care and long maturation in the cellar. Before filling in bottles, Roxanich must mature wines at least 3 years in oak barrels. After filling in bottles stored some time before they get into the trade. Chardonnay Milva, Antica Malvazija, Teran re, Superistrian and Cabernet Sauvignon are now available at Jadrovino. About Jadrovino Jadrovino Weinhandel Lzicar, based in Feldkirchen near Munich, specializes on selected wines and delicacies of Croatia. Our portfolio includes leading winemakers from the regions of Slavonia, Istria, Kvarner and Dalmatia. Jadrovino is the leading provider of wines since 2001 Croatia in the German-speaking world. The most important distribution channel is since the beginning of the Internet. In addition, Jadrovino is regularly represented on wine events. Today, Jadrovino counts more than 1,400 customers in 13 European countries.

New book to the favourite of the Germans appeared on the 15th of August the Deutsches Currywurst Museum opened in Berlin on September 4 it’s been exactly 60 years that the food operator Herta Heuwer in Berlin the first Curry sausage fried and go every year around 800 million Curry sausages over the counter in Germany. This circulating various stories about the discovery of the Currywurst, profess to be the favorite of German citizens again prominent. Reason enough for the journalist Marc Reisner, to embark on the track of the coveted food. The result is the book “Currywurst everything you need to know”. With a wink, but quite seriously, and after thorough research the author among other things reported as the best Currywurst has to be constructed. Other topics: how healthy or unhealthy a Currywurst is actually? Why competitors such as doner, hamburger and pizza don’t manage to expire the rank of the Currywurst. Snack, canteen, restaurant where the Curry sausage tastes the best. Curry sausage and culture There is no contradiction.

To do this, there are many photos, boxes and tables, among other things with information about sausage production and snack jargon, interviews and a test of finished products. “Despite the importance of the Curry sausage in our daily life hardly nutritious literature can be found about them. I wanted to change it “, explains Reisner, why he has taken the first somewhat bizarre-seeming project. Anyway, the result is exciting and very entertaining reads a must-have for any true fan of the Currywurst. “Currywurst everything one needs to know”, Marc Reisner, Norderstedt 2009, 152 S., 19,90 euros, ISBN 978-383709-871-6 Marc Reisner