Household & kitchen

Far more than just a collection of recipes, this practical book offers all the instructions you need to make a wide variety of jams and jams, fruit cheeses and fruit pastes, chutneys and jellies from fruit juices: with agar-agar, with apple pectin, with different types of preserving sugar or also sugar-free.With these detailed instructions and information, it is easy to give free rein to your own inventiveness when it comes to fruit mixtures and the addition of alcohol and spices. Around 70 recipes also provide unusual suggestions: jams made from fruit mixtures such as rhubarb-bananas, blackberries-pears, currants-cinnamon or pumpkin-apple, rosehip jam with whiskey and apricot jam with Amaretto, original Powidl (Bohemian plum jam) and variations on red fruit jelly, Apple-mint jelly and cherry jelly with honey, orange-carrot jam and many others...

Self-service shop from nature - sustainable sweeteners from gardens, forests and meadowsFrom elderflower to apricot and cherry to baked apple and hazelnut liqueur: herbal expert Susanne Oettle shows you how to use purely regional and seasonal ingredients You can easily conjure up the most delicious liqueurs. This wonderful recipe book not only contains over 40 sophisticated and sustainable recipe ideas all year round, but also the necessary background knowledge on fruit and herb selection, the correct preparation with spirits and the ideal ripening time. ~Step by step to homemade natural liqueur - without any artificial flavors or additives! ~65 color photos, 120 pages. ~

​"Lust auf Pikantes?" Von Brot und Gebäck über saisonale Suppen und pikante Hauptspeisen (auch für die vegetarische Küche) bis zu Jausenideen finden Sie allerlei Pikantes in diesem neuen Buch von Elfriede Schachinger. Ihr drittes Werk nach "Wås koch i heut?" und "Lust auf Süßes?" überzeugt abermals durch erprobte Rezepte.Die Autorin setzt auch bei der pikanten Küche auf saisonale und regionale Zutaten und liegt damit voll im Trend. Als idealer Ideenpool unterstützen die Rezepturen jeden Haushalt beim täglichen Kochplan mit etwa 80 Rezepten samt Fotos. Pikante Ideen für jeden Tag und jeden Appetit. Saisonale Rezepte mit regionalen Produkten. Traditionelles und kreative Neukreationen.156 Seiten. 

Viele süße Leckereien wie Desserts, warme Mehlspeisen, Kuchen, Torten und Kekse sind im Backbuch von Elfriede Schachinger zu finden. Seit 2010 begeistert Frau Schachinger wöchentlich im regionalen Fernsehen mit Rezepten, die man selbst gerne nachkocht. Regionalität und Saisonalität sind dabei immer die wichtigsten Zutaten!Von "A" wie Adventstrudel, über Kardinalschnitten bis "Z" wie Zwetschken-Holler-Dessert erwarten Sie über 70 Rezepte samt Fotos. Nach ihrem ersten Kochbuch "Wås koch i heut", das mit drei Auflagen und über 10 000 verkauften Exemplaren zum Überraschungserfolg wurde, macht Elfriede Schachinger mit ihrem zweiten Buch dieses Mal "Lust auf Süßes".Die Autorin ist Seminarbäuerin und leitete zahlreiche Kochkurse für Kinder, Frau-en und Männer. Die vielen positiven Rückmeldungen sind immer wieder Ansporn und Motivation, sich wieder was Neues einfallen zu lassen und Altbewährtes auf-leben zu lassen. 151 Seiten

Nuts and seeds are real power packs with valuable fats, vegetable protein and important nutrients: Healthy, valuable local superfoods with a small ecological footprint. This book shows how nine local varieties (walnuts, hazelnuts, chestnuts, sunflower seeds, poppy seeds, hemp seeds, linseed, pumpkin seeds and almonds) can be creatively and easily integrated into your daily diet.Karin Sidak reveals her recipes for nut, chestnut, poppy seed and even pumpkin seed drinks as well as creamy mash made from all the products presented. Spreads, pestos, shakes, granola, snacks and breads as well as soups, vegetarian and sweet main courses, but also meat dishes, cakes and desserts make up a wide range of unusual and classic recipes.The recipes are preceded by information on the history, cultivation and health of the individual varieties. The appendix contains sources of regional producers.208 pages, illustrated throughout in color, 18.5 x 25 cm, hardcover

Simply eat well and healthily while stocks last! Stock your pantry when fresh herbs are in abundance, the tomatoes in the garden are all ripening at the same time, and the zucchini patch is overflowing. So you always have provisions and provide yourself with healthy vitamins and homemade delicacies all year round.ALL METHODS OF STOCK-KEEPING AND AROUND 200 PROVEN RECIPESWhether from your own garden, the organic box or from shopping at the farmers market - whatever that is not used up and eaten right away can be transformed into PRACTICAL SUPPLIES FOR THE WHOLE FAMILY in no time. The nutritionist Rosemarie Zehetgruber describes in detail the VARIOUS METHODS OF NATURAL PRESERVATION, provides practical tips on CORRECT STORAGE and gives lots of suggestions for sustainable and seasonal cooking in her PROVEN RECIPES.FOR YOUR HEALTH: PRESERVE GENTLY AND PRESERVE THE NUTRIENTS OPTIMALLYBoiling and sterilizing, pickling in oil and vinegar, freezing, drying, juicing, lactic acid fermentation or making vinegar - the various methods are presented comprehensively and practically. With the right methods and recipes for vegetables, fruits, nuts, mushrooms, herbs and flowers, it is easy to preserve nature's rich harvest quickly and healthily. And thanks to the GENTLE PREPARATION, FLAVOR AND NUTRIENTS are preserved.CREATE DELICIOUS STOCKS AND ENJOY ALL YEAR ROUNDHomemade jams, syrups, juices or pestos are not only cheaper and tastier, they also make everyday life easier. This means you always have good ingredients at home that can be used to conjure up a healthy meal in a short time. Whether gooseberry chutney, aubergine in honey marinade, tomato sugo, kimchi or sweet and sour zucchini - the varied kitchen treasures are the ideal basis for many simple and tasty dishes that are guaranteed to be a success.- all methods to naturally preserve the valuable harvest< br>- easy to implement practical knowledge about keeping fresh, storing and preserving food- around 200 recipes for canning and pickling vegetables, fruit, nuts, seeds, mushrooms, herbs and flowers- a practical supply that makes healthy cooking easier makes home easier and faster- comprehensive information about storage, nutrition and health- numerous tips and tricks for processing and preserving garden surpluses and seasonal offers- ideal gift ideas: the right souvenir in stock for every occasion Take advantage of the seasonal offerings of local foods to fill your pantry with valuable treasures from your kitchen. Treat yourself to the luxury of a full pantry and save money.Readers' opinions: Clear and not too complicated! Here you will find numerous options and recipes for preserving food. What's particularly great is that you can do this naturally. I can only recommend the book. I always thought boiling and pickling was a lot of work and not worth the effort. Until I tried the applesauce recipe. It couldn't be easier, and above all, how much better it tastes when you make it yourself. There will be a lot more homemade things for me in the future!

Tangy, funky and fresh: Why vinegar is more than just a salad marinade...It not only gives dishes a pleasantly sour note, but has also been used in natural medicine for thousands of years: Vinegar in all its variants has a lot to offer . However, it depends on the right type - because not all vinegar is the same. Karin Buchart presents the most important possible uses and tells you how you can easily make some types of vinegar yourself.What makes good vinegar? The best-known varieties and what makes them differentMake your own vinegar: How to do it - tips and tricks for making vinegar at homeHealthy with apple cider vinegar - naturally lower blood sugar and build up the intestinal flora< /li>Fruity shrubs, oxymel and pickled vegetables: recipes for every tasteFrom vinegar wraps to cleaning aids: What vinegar can do apart from nutritionExcursion into organic chemistry: Experiments with vinegarSour throughout the year: vinegar extracts and sour honey for every season Healthy with homemade vinegar: natural medicine for the home Strengthen the immune system, stimulate metabolism, Purify, detoxify and much more: Even in ancient Egypt, vinegar was not only used as a food but also as a versatile remedy. To ensure that vinegar water and the like do not become a daily hassle, but rather a pleasant taste experience, Karin Buchart has put together a wide variety of vinegar recipes.

Würzen ohne Zusätze – selbstgemacht schmeckt besserWer auf künstliche Zusatzstoffe verzichten und lieber selbst zum Kochlöffel greifen will, findet in diesem Buch viele Ideen für gesunde Alternativen zu Fertigsaucen und Gewürzmischungen.Ob Ketchup, BBQ-Soße, Pesto, Chutney, Gewürzöl oder Aufstrich – alles lässt sich mit wenig Aufwand zu Hause herstellen und lagern. Auch ausgefallene Rezepte wie fermentierter Knoblauch, grüne Currypaste oder Sirup aus Erdbeeren und Tomaten sind dabei.Selbstgemachte Würzmittel sind nicht nur gesünder, sondern auch günstiger und voller Geschmack. Ein Buch für alle, die bewusst kochen und wissen wollen, was in ihren Soßen steckt.112 Seiten, durchgehend farbig bebildert, 21 x 21 cm, Softcover.

The comprehensive practical book for all pasta lovers! Spaetzle simply tastes best freshly made, but ribbon noodles can also be made in every household and, if desired, preserved by drying.However, a pasta machine is necessary for the numerous variations of Italian pasta made from durum wheat semolina . The filled pasta, such as Maultaschen, tortellini and Carinthian Kasnudeln, are handmade. The coloring and flavoring of pasta, spaetzle &~ Co treated, whether with spinach, chili peppers or black sepia ink.The variety of regional specialties ultimately leads to many new culinary discoveries: whether German sausage spaetzle and yeast knpfle, Swiss chestnut noodles, buckwheat spaetzle from South Tyrol, alpine pasta and steamed dumplings from Austria, Slovenian Struklij, Hungarian Tarhonya or Chinese glass noodles

​News from the baking pro- 42 new, creative recipes- Different types of pastries & preparation methods- Numerous step-by-step photos and detailed picturesFor his eighth book, bestselling author Christian Ofner presents a wide variety of delicacies, from sourdough bread made from perennial rye to plum cake with crumble. Newly developed pastry specialties from Ofner, such as his "three kinds of filled Jausenzopf made from dark bread dough" or his "rolled ham and cheese toast", the Topfenkornbrot or Backprofis Weizenlandler, make the snack (Brotzeit) perfect. To the delight of his fans, the baking pro reveals his private favorite sweet recipes: fluffy milk bread, Zupfgugelhupf, poppy seed cake with curd cream and much more. 144 pages.With his sure-fire recipes for pizza, tarte flambée, kebab rolls, pita and naan bread, anyone can make their own street food in future. The preparation methods also vary from baked goods with natural sourdough or overnight proofing to "lightning variations" with dry sourdough or yeast. Additional information on baking techniques and tips can be found with each recipe.The authorChristian Ofner is the "baking pro" and bestselling author with 135,000 books sold, who inspires his readers to bake bread. His baking courses and live baking shows have already inspired thousands of participants and his YouTube videos have been viewed millions of times.

Game classics for children 180 timeless games for every age group Ideas for indoors and outdoors from grandmother's times With special games and customs for the holidays over the course of the year The old children's games such as hopscotch, cops and robbers and blind cow or making spring flutes are often the children's favorite pastimes, both in the past and today. This book, which has been tried and tested for over 30 years, will bring them all back to your memory.You will also learn interesting facts about children and their games in ancient times and learn about special games and customs for holidays.

Sweet pastry specialties from Austria. Potitzen, pinzen, donuts &~ Co - sweet through the year with the baking professional!Fresh croissants for breakfast, a delicious nut paste or would you rather have an apple strudel with your coffee? Baking professional Christian Ofner presents all of this and many other sweet pastry specialties from Austria in his third book.Clearly divided into chapters, he reveals his tried and tested recipes for typical everyday, holiday and traditional pastries. Whether Easter Pinzen, Kletzenbrot or marzipan stollen, whether carnival donuts, yeast dough grapes or curd balls, there are the right baked goods for a wide range of occasions all year round! Of course, absolute classics of the Austrian baking tradition should not be missing, and so farmer's donuts, poppy seed beakers, Krntner Reindling and strudel variations complete the tempting sweet recipe range.All recipes are easy to bake using simple step-by-step instructions and are absolutely irresistible . With valuable tips from baking professionals for preparing the dough, finishing, baking and decorating - so that it's guaranteed to be a success. There are also instructional videos for many recipes (easy to access with a QR code), which show how to braid Striezels correctly.

Over 200 simple and traditional children's games for every week, every age and every weather!Sometimes ~ All it takes is a thread of wool, a rubber band or a piece of chalk to keep children entertained for hours. But do you remember exactly how you used to do that as a child? How do you fold a pop bag again, what were the steps for the rubber twist or how did you actually have to jump in Heaven and Hell? Country Games takes you back to your childhood and gives your children and their friends lots of happy hours. We have collected over 200 children's games and craft ideas from the past and explain to you exactly how they work - games for every week, every age and every weather. ~THE AUTHORSAndr Lorenz, born in 1967, is a journalist and publisher from Munich with a particular passion for the Alpine country, its traditions and how they can be interpreted in a modern way. Together with the illustrator and graphic designer Jutta Lugert from Bavarian Swabia, he brings back memories of the past with the Greetings God series in the country. 120 pages.

The methods of preservation are varied. They range from freezing or drying to sterilizing (boiling), fermenting, pickling in vinegar, oil and alcohol to preserving with salt or sugar and are explained in detail in this book. Over 150 recipes prove that preserving goes far beyond pickles, sauerkraut &~ Chutney goes out. Delicacies such as peppers stuffed with cabbage, pickled garlic, mushrooms in herbal vinegar, lactic sour pumpkin vegetables, soup seasoning and much more are included in the extensive practical book, as are healing home remedies made from vegetables and herbs such as onion smear, black radish juice or potato wraps.

Preserving, pickling, drying, etc.Freezing, sterilizing, drying &~ Drying Soaking in vinegar, oil and alcohol, candiing and glazing Compotes, jams, fruit pastes and juices Enjoy making your own instead of buying expensive ones : This way the taste of your own fruit is preserved and even refined! First, the basics of the various types of preservation are explained in detail: freezing, sterilizing, drying and drying, pickling in vinegar, oil and alcohol, candiing and glazing as well as the production of compotes, jams, fruit pastes, jams and juices. After the how, we get down to business in the truest sense of the word in an extensive recipe section. Many suggestions and ideas show what delicacies can be produced with fruit. The range extends from elderberry quince jam, cranberry compote, fruit mustard, rosehip puree and rowanberry confectionery to apple and pear chutney, dried plums and raspberry vinegar. 190 pages.

​Into the glass – homemade suppliesIf the garden, market or vegetable box produces more than you can use fresh, preserving is the ideal solution.This book shows you how to easily preserve fruits, vegetables, herbs and mushrooms and enjoy them all year round.Whether canning, preserving, hot filling, dehydrating, drying, pickling, freezing or fermenting - author Sue Ivan explains the different methods step by step. You will find out which technology is suitable for which foods and what is important in terms of storage, hygiene and preparation.Practical tips help to avoid typical mistakes.With 90 varied recipes, you can then get right down to business.From fruity syrups and spicy pickled vegetables to homemade pasta sauce, the recipes offer numerous ideas for a colorful pantry.Ideal for anyone who wants to enjoy seasonal food for longer, use their own harvest and reduce food waste.The book is produced in a climate-positive way, printed cradle-to-cradle and offered plastic-free. 248 pages.

Drying, juicing, preserving, storingLand &~ WorksIt tastes best when you make it yourself!Carsten Bothe explains the basics of canning methods as well as the utensils required and introduces old, almost lost knowledge about the correct storage and preservation homemade delicacies. Fresh and seasonal from the garden or the weekly market, great creations and numerous national and international specialties are created in our own kitchen - from chutney to beef jerky and dried fruit to sauerkraut, jam, juice and vinegar. All recipes can be easily adapted to your own taste to give them a personal touch. In this way you not only create a delicious supply, but also a personal souvenir for the next invitation. Numerous tips and tricks help you achieve great results without frustration.

Healthy sauerkraut? Definitely, because the power herb can do a lot: it helps cleanse the intestines, is an effective protection against stomach and intestinal ulcers, strengthens the immune system, can reduce the risk of cancer, supports your body in detoxification and helps you achieve your dream figure. Still questions? Find out here how to get the most out of sauerkraut and sauerkraut juice for your health and how you can easily make sauerkraut yourself. Susanne Irmler-Martin also explains the traditional history of sauerkraut and has collected and written down numerous fine recipes for salads, soups, classics, vegetarian dishes, oven dishes, exotic dishes and drinks for you.

Das Einlegen in Essig, Öl, Alkohol, Salz oder Zucker hat sich von der bloßen Vorratshaltung zur kulinarischen Kunstform entwickelt. Im Gegensatz zum Einkochen wird hierbei nicht sterilisiert, sondern die Zutaten werden durch das jeweilige Medium konserviert und aromatisiert. 144 Seiten. Die 5 KonservierungsmethodenEssig: Senkt den pH-Wert und schützt vor Keimen (z. B. für Karfiol oder Bärlauch).Öl: Schließt Sauerstoff luftdicht ab (z. B. für Schafskäse oder getrockneten Kürbis).Zucker & Alkohol: Entziehen Feuchtigkeit und desinfizieren (z. B. für Rumtopf oder Kirschen).Salz: Entzieht Wasser und konserviert (z. B. für Heringe).Quick-Tipps für den Erfolg: Sauberkeit: Gläser und Deckel vorab penibel sterilisieren.Zutaten: Nur makellose, frische Produkte verwenden; festes Gemüse kurz blanchieren.Bedecken: Das Einmachgut muss immer vollständig mit Flüssigkeit oder Öl bedeckt sein.Reifezeit: Mindestens 1–2 Wochen kühl und dunkel durchziehen lassen.

​The taste of summer: boiled down and in a jarSummer tastes of currants, Uhudler, Kriecherln, Dirndln, blueberries and plums. We capture this taste and put it in a jar. With recipes from all regions of Austria - from East Tyrol to Lungau, from the Vienna Woods to Southern Styria. 64 pages.

Wrinkled, bland dried fruit is a thing of the past. Anyone who uses a dehydrator today can conjure up super healthy and varied delicacies. The author explains everything you need to know before dehydrating and drying fruit, vegetables, nuts, meat, fish and herbs and reveals 100 gourmet recipes - from muesli bars, fruit leather and dried meat to pasta sauce and healthy snacks in between. What else can your dehydrator do? Treats for your pet, yogurt, potpourris, flower scrubs... But be careful: products like balsamic strawberries, maple syrup rhubarb, spicy pumpkin chips or Asian-spiced jerky can be addictive.

Onion baguette, olive breadsticks, bacon rolls, pulled bread &~ Co.Savory breads and pastry specialties for every occasion can be baked yourself, as can snacks for the party and even burger buns:Rosemary baguette, paprika and oregano bread, truffle ciabatta, poppy seed bagel, pretzel buttons, Tuscan bread and Focaccia.Salt pretzels, crispbread and various snacks, pulled bread and bruscettaFilled bread pockets with bacon or tuna, sheet pizza, fish burgers with sweet burger buns or veggie burgers...The author: Christian Ofner is The Baking Professional and imparts basic knowledge on the subject of baking not only through books, videos and television appearances, but also on an ongoing basis at baking courses and bread baking parties.

Sticker lexicon. Tractor &~ Co.Super strong sticker book for tractor fans: The ultimate tractor adventure for stickering: over 70 powerful vehicles, more than 600 sensational colored tractor stickers and large stick-on pages ensure maximum sticker fun . ~When sticking the removable stickers, the little sticker fans learn a lot of exciting things about their favorite vehicles - so children aged 4 and over can independently occupy themselves with the sticker book for hours.DK Sticker- Lexicon: Sticker fun &~ Expertise in one! Whether ~for activity ~at home, in the waiting room or on the go: This extraordinary ~sticker album ~is a great companion! The ~cool stickers and vehicle scenes ~encourage you to creatively stick ~and explore the fascinating vehicles. ~The most comprehensive sticker lexicon for the ultimate sticker fun: ~ Over 600 removable stickers . ~ Three panoramic pages to design yourself. ~ The concentrated load of knowledge. ~Creatively embroider, discover &~ learn in a playful way - these cool tractor stickers catapult tractor fans straight into the fascinating world of large vehicles!ISBN ~978-3-8310-3935-7 January 2020 72 pages, 216 x 280 mm, cover - flex.(Paperback) (with 16 sticker sheets and over 600 removable stickers) With colored photosfrom 4 years

What methods are there for preserving? And what is the best way to store food? Here you will learn everything from freezing to preserving and drying to candiing, from smoking fish and meat to curing meat. The simple recipes make you want to try out stockpiling. Make your own jam? Sure, of course. Make your own ketchup? It's very easy. Want to make your own chutney and relish? Naturally. And why not pickle or pickle meat in addition to vegetables? This book has everything you need to keep your pantry stocked!