The 35 best family series to laugh and feel good (tv-media.at) E-Scooter in Vienna: All providers and prices 2020 in comparison (autorevue.at) Comments Login Connect with Facebook “Surdham Göb is a vegan cook out of conviction.
The 35 best family series to laugh and feel good (tv-media.at) E-Scooter in Vienna: All providers and prices 2020 in comparison (autorevue.at) Comments Login Connect with Facebook “Surdham Göb is a vegan cook out of conviction.
The chocolate should still be runny. Finally sprinkle with icing sugar as desired.
© Braumüller Verlag
NEWS.AT cookbook tip: “Austrian Cuisine Reloaded” by Bernie Rieder, published by Braumüller Verlag, € 29.90
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Surdham Göb is
vegan
Cook with conviction. The German is passionate about presenting animal-free dishes that are heavily influenced by his many years of experience abroad. He calls his creations, which are supposed to convey a lot of energy and zest for life, “vegan superfoods” – and explains in his new book how you can get them at home.
When you are born into a family of restaurateurs in Germany, there are many expectations. Take over the business, pursue a career in the kitchen, follow in the footsteps of your parents and maybe get a taste of a friendly restaurant for a while. The fact that people are committed to vegan cooking was not previously on this list.
Surdham Gob
has nevertheless taken this path. “An early experience at an Arab meat market confirmed what I already knew. I don’t want to eat animals,” he explains. And he certainly didn’t want to cook them.
He managed to become a successful chef anyway – or perhaps because of it. The experience he has accumulated internationally while traveling and working in foreign countries, he now allows intensively to flow into his creations. “I have explored all continents on earth, completed internships in American noble vegan restaurants, learned temple food in Asia, traveled vegan Africa and scoured Europe in search of new plant-based ingredients that I could bring home,” says the vegan who currently lives near Munich.
© AT Verlag / Oliver Brachat
He teaches his way of cooking not only in cooking courses but also in his cookbooks. He dedicated his second book to “vegan superfood”. Why are his dishes classified for this? “Quite simply because goji berries, algae, raw cocoa, camu-camu and all the other wonderful ingredients, in addition to great taste, have an extraordinarily high concentration of valuable ingredients that have a balanced, holistic and often medicinal effect on the organism”, Göb is certain.https://123helpme.me/
Does that sound too “healthy” to you? Not “tasty” enough? Do not be fooled. At Göb, too, there is a hearty chocolate cake on the table – only it is enriched with sunflower seeds and dates. His veggy burger with eggplant cream is a poem and his panzerotti with tomato and Thai basil salad are a light treat without looking too light. One should not be averse to international spices and flavors, because they play the main role for the chef. “My kitchen is a journey, east meets west and the whole world meets on the plate!”
Recipes to try:
Vegan chocolate cake
Coconut tamarind curry with buckwheat
© AT Verlag
NEWS.AT book tip: “Vegan Superfoods” by Surdham Göb, published in
AT publishing house
, € 20.50
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Nobody cooks as well as grandma! This opinion is not only shared by award-winning chef Bernie Rieder, but also by the celebrity guests at the presentation of the “Oma.Koch.Buch”.
It is Rieder’s first cookbook that he worked on for almost 10 years. What do you find in it? Tips and tricks that he learned from his grandmothers as a child, as well as recipes from back then, implemented creatively and with a modern twist á la Bernie Rieder. “Since I’ve been a chef, it has been clear to me that I am doing the book with my two grandmas because I grew up with them. And I was able to spend a lot of time with them, that was the best thing about it,” Rieder told im
Cooking chat with NEWS.AT users
.
Celebrity friends such as Toni Polster, Oliver Stamm and Tini Kainrath also came to the presentation of the loving homage to all grandmas. And they literally went into raptures: from the soups that their grandmothers served to the midnight semolina pancakes. For Bernie Rieder, the favorite dishes are very clear: Grandma’s grenadier march and Steffi Grandma’s poppy seed wuzzin noodles (“They’re legendary!”)
You can find Bernie Rieder’s grandma recipes in his new cookbook “Oma.Koch.Buch” (published by Braumüller Verlag, 29.90 ??) – but we already have a small foretaste!
Rieder’s favorite recipes to cook at home
Grandma’s grenadier march
Grandma’s boiled beef shoulder joke with horseradish
Steffi Grandma’s poppy seed jigsaw noodles
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”
From ready-made meals and fast food stops
Sarah Wiener
not very much. That is why she wants to show with her current cookbook that even those who don’t cook can easily conjure up fresh dishes. The title is therefore the motto: “Everyone can cook – with Sarah Wiener”.
Opinions differ on Sarah Wiener. Some find her too crisp, direct and individual, and that is exactly why the others are into the TV cook. Years of success prove Wiener in one way or another. She is more than just a restaurateur: her company now employs 180 people. Catering, three restaurants in Berlin, a museum kitchen in Stuttgart, the gastronomy in the Bremen customer center, their own bakery and then also a new food brand – the Austrian obviously never gets bored.
Cooking with a message
Her passion is not only about entrepreneurship, but also about the message she wants to pass on. Eating should be more than just satisfying hunger. It is about a healthy and varied diet and that people are again more concerned about the origin and processing of the food. Their restaurants are also certified organic and the
Sarah Wiener Foundation
is committed to ensuring that children and young people approach this topic with a good awareness from the start.
Freshness and enjoyment
Wiener has therefore added a book to her numerous cookbooks – as a logical consequence, one could say – that is also intended to convince the uncomfortable cook and to raise awareness of the topic. The recipes in “Everyone can cook” are intended for healthy everyday cooking, with the focus on freshness, seasonality and enjoyment.
NEWS.at Check
Anyone who now suspects that Wiener primarily presents salads, vegetable wok and tofu ribs is completely wrong. The recipes have quite hearty and down-to-earth notes. There are just as much culinary suggestions for amateur cooks as there are for complete beginners. A mix of basic information (How do you make the perfect soup? How do I cut meat? What techniques do I need for baking?) Is dealt with as well as more unusual recipes for advanced users. The processes are clearly and clearly formulated. There are also plus points for the wonderfully appealing food photography. Extrazuckerl: Wiener usually offers interesting and easy-to-implement variations that transform the dishes completely. Recommendable!
Recipes to try:
Braised red wine chicken
Kässpätzle
© Gräfe and Unzer Verlag
NEWS.AT cookbook tip: “Everyone can cook with Sarah Wiener” by Sarah Wiener, published by Gräfe und Unzer, € 20.50
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High nutrient density and all five flavors: bitter, sweet, sour, salty and umami. Just the thing to kiss sleepy taste buds awake!
Ingredients for the salad 4 large handfuls of watercress250 g cherry tomatoes, halved1 red onion, cut into thin rings2 large avocados, pitted and sliced1 handful of pine nuts or pumpkin and sunflower seeds1 / 2 large papaya1 teaspoon ghee250 g package of halloumi, cut into 1 cm thick slices sea salt and black pepper
For the dressing 4 tablespoons of extra virgin olive oil, liquid organic honey, 1.5 tablespoons of apple cider vinegar or lime and lemon juice
Preparation 1. Cut the watercress into bite-sized pieces and place on a serving plate.
2. Spread the tomatoes, onions and avocados on top and season with a little sea salt (not too much, as the cheese is already salty).
3. Roast the pine nuts dry in a pan, then place on a plate.
4. Halve the papaya and remove the seeds (can be added to smoothies – they have a radish-like taste, so use sparingly). Use a spoon to remove larger pieces of pulp from the skin and serve on the salad.
5. Melt the ghee in a pan over high heat and fry the halloumi slices in portions for about 1 minute on each side until golden brown; do not let it out of your sight, as the cheese becomes tough quickly. Arrange the hot halloumi slices on the salad.
6. Sprinkle with the pine nuts. Drizzle with olive oil, a little honey and vinegar or lemon juice and grind black pepper over it. Serve while the cheese is still warm.
© Nick Hopper © Ebury Press 2014
Recipe
“Hemsley + Hemsley. Eat well, of course” by Jasmine and Melissa Hemsley
, published by Edel, € 25.70
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They used to be decried as “bird food”, but now even star kitchens rely on whole grain cereals, legumes and seeds. A healthy trend that is varied and tasty too.
When the Viennese used to speak of “grain feed”, it was definitely not meant in a positive way. No, until recently oatmeal, soy kernels and buckwheat did not have the reputation of being a delicacy. And at the thought of bean stew or lentil soup, very few people were excited.
Goodbye to negative images
But times have changed. “Birdseed”, which was previously viewed with judgment, has lost its negative image. This is not only due to the advancing health trend in culinary art, but also to the fact that whole grain cereals, legumes and seeds have a lot to offer in terms of taste – provided they are prepared correctly.
Internationally hip
This trend reversal is thanks to spelled Co. above all the increasing interest in international cuisine. In India, Turkey and South America, people have long relied on healthy grains and breathed life into them with suitable spices, herbs and cooking methods.
Currently trending
Chia seeds are particularly popular at the moment. They contain more omega-3 fatty acids than salmon and give salads, mueslis or soups a crispy effect. Quinoa is also experiencing a real hype. The so-called “pseudo-grain” is one of the strongest vegetable protein suppliers and is said to have a positive influence on migraine and headache patients when consumed regularly. Oatmeal used to be a little scare for children (“porridge? Yuck!”), But since creatively prepared porridge has conquered the breakfast table, it has also become a trendy ingredient.
NEWS.AT book tip
Anyone who has already got the taste (or would like to get a taste) will find in “
Grains – recipes with a bite
“A lot of inspiration. The cookbook offers a clear overview of goods and 150 recipes for everything to do with grains, seeds and pulses. Breakfast ideas, salads, risottos, side dishes and even sweets – this book shows how changeable the trend ingredients are.” The NEWS kitchen has “grains” .AT editorial team taken by storm and received the rating “Recommended!” From us.
Recipes to try out
Belugal lentil salad with roasted tomatoes ricotta
Quinoa with chicken breast, black beans Avocado puree
© Dorling Kindersley
NEWS.AT book tip: “Grains – Recipes with a Bite”, published by Dorling Kindersley, € 25.70
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Karen Webb
people interested in society know from
ZDF show “People Today”
. Now the moderator also shows private things about herself.
