A recipe that my grandmother always used to make for me and that I still love to prepare for my family is the Spinach Pancake Torte. Extremely easy to prepare and a stunning centerpiece for your table! 300 g of mature cheese – I used Gruyère but a mature cheddar is delicious as well! Pancakes […]
I’ve been wanting to get better at meal-prepping so that dinner on busy weeknights is less of a hassle. This recipe jumped out at me because it’s so easy to prepare in advance – just spend an hour or so on the weekend spiralizing some zucchinis, chopping some green onions and parsley, and cooking the […]
FOR 1 POUND HONEY A BEE FLIES 3 TIMES AROUND THE GLOBE
It is pretty certain that bees are not dying from GMOs, cellphones, ultraviolet lights, electromagnetic radiation, or aliens, all of which have been blamed at one point or another. There is no single cause, according to most scientists who have studied the problem, but rather a combination of factors that include parasites, pathogens, pesticides, poor nutrition, and habitat loss. One of the greatest threats to honeybees is industrial agriculture’s widespread use of pesticides.
Livestock production causes catastrophic deforestation, water pollution, and greenhouse-gas emissions. Is there an alternative meat production that won’t make us do without?
Both lab-grown and plant-based alternatives approximate the taste and nutritional value of real meat without the environmental devastation.
The UN expects the world to have 9.8 billion people by 2050. And those people are getting richer. Neither trend bodes well for climate change—especially because as people escape poverty, they tend to eat more meat.
By that date, according to the predictions, humans will consume 70% more meat than they did in 2005. And it turns out that raising animals for human consumption is among the worst things we do to the environment.
Depending on the animal, producing a pound of meat protein with Western industrialized methods requires 4 to 25 times more water, 6 to 17 times more land, and 6 to 20 times more fossil fuels than producing a pound of plant protein.
The problem is that people aren’t likely to stop eating meat anytime soon. Which means lab-grown and plant-based alternatives might be the best way to limit the destruction.
Making lab-grown meat involves extracting muscle tissue from animals and growing it in bioreactors. The end product looks much like what you’d get from an animal, although researchers are still working on the taste. Researchers at Maastricht University in the Netherlands, who are working to produce lab-grown meat at scale, believe they’ll have a lab-grown burger available by next year. One drawback of lab-grown meat is that the environmental benefits are still sketchy at best—a recent World Economic Forum report says the emissions from lab-grown meat would be only around 7% less than emissions from beef production.
The better environmental case can be made for plant-based meats from companies like Beyond Meat and Impossible Foods (Bill Gates is an investor in both companies), which use pea proteins, soy, wheat, potatoes, and plant oils to mimic the texture and taste of animal meat.
Beyond Meat has a new 26,000-square-foot (2,400 sqm) plant in California and has already sold upwards of 25 million burgers from 30,000 stores and restaurants. According to an analysis by the Center for Sustainable Systems at the University of Michigan, a Beyond Meat patty would probably generate 90% less in greenhouse-gas emissions than a conventional burger made from a cow.
Do you need a new idea for your Easter brunch? Or for tea / coffee time? Just visit, the blog: “The Literary Onion”…Here is one example…
These madeleines, masquerading as Oysters from ‘The Walrus and the Carpenter’, were the star of my Alice in Wonderland Afternoon tea. Not only were they cake, which is a big win in any book, but the addition of the salt and pepper gave it a sweet and savoury flavour that only the best creations can […]
As you might have noticed already, I love spicy Asian food. But I don `t know the Korean cuisine very well yet. Thus, I`d like to share Emily`s recipe with you. Her blog “The Balanced Table” contains many other delicious and creative recipes that earned the label “balanced” very well.
I also like her illustrations. It`s springtime, let`s enrich our meals with more colorful vegetables (no ketchup is no vegetable!) and spice it up!
There’s nothing like revisiting a recipe you love. These Korean Beef Bowls are just that. I created this meal a while back by morphing several different recipes together. Now, sometimes when I do this, it turns out great. Other times my creativity gets the best of me and disaster ensues. These Korean Beef Bowls though, […]
Spicy Cashew Crunch I love a good stir-fry but who doesn’t? Am I right? It’s a great way to use the leftover vegetables in your fridge or a quick and colorful meal when you have dinner guests. Just toss them into a hot wok, add a scrumptious sauce, and you’re done. Plus, stir fry sauce can be […]
I used to think that Advocaat is a German invention but maybe I was wrong. The Dutch have created very delicious recipes too. They seem to prefer their Advocaat thicker than the eggnog. So thick that you can — in fact, must — eat it with a spoon, sort of like a thick malt you eat with a spoon only it’s eggnog-flavored. This consistency is indeed perfect for using the Advocaat as topping or ingredient for cakes, chocolate pudding, jellies, ice cream and many other desserts. If you prefer a thinner consistency (e.g. for cocktails), simply add a bit of cream.
Looking at all these mouth watering Advocaat-refined recipies, I wonder how I could ever live without Dutch Advocaat!
10 egg yolks
1/2 teaspoon salt
1 1/3 cups sugar
1 1/2 cups brandy (or cognac), choose a good quality product
2 teaspoons vanilla extract
Optional: whipped cream
Optional: cocoa powder
Gather the ingredients.
Beat the egg yolks, salt, and sugar until the mixture is thickened.
Slowly trickle in the brandy or cognac, but keep beating until it is well-blended.
Pour the mixture into a saucepan and warm over a low heat, continuously whisking. It is important to be patient. The Advocaat is ready when it’s nicely thickened and hot, but not boiling. If it boils, the alcohol will evaporate, and you’ll lose a lot of the flavor and half the fun.
When the mix is thickened and very hot, remove the saucepan from the heat and whisk in the vanilla extract.
Allow the advocaat to cool and then place in the refrigerator until you’re ready to serve in small glasses or espresso cups.
Top with whipped cream and a bit of cocoa powder to serve in the traditional manner or just serve with whipped cream or plain.