It’s always good to oil, this Vinaigrette makes any salad to be a Star

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leaf salad is sooo healthy, and what the summer relates to goods grown in the open, I want to believe it. However, as much salad under foils and bags with a growing medium is not growing in General, I understand what’s supposed to be the stuff out of this plastic worlds so great.

The reason why I love leaf salads, however, and almost every day, binge eat, is located in the Vinaigrette, is the spicy, fresh, time of citrus and the time of Würzessig-influenced sauces, the leaf offers a green surface, like the canvas for the Paints of the painter. Here, finally, the health really comes into play, since Vinaigrettes contain, in addition to mustard, egg yolk, vinegar/lemon, maple syrup, salt and pepper, a valuable and essential ingredient: vegetable oil.

How wines are distilled plant oils elixirs of the sun and the earth, by the power of the Plant through the Medium of the water. Vegetable oil you can not have enough in the house. Each core, each grain and each seed contains natural awesome a lot of fine and valuable ingredients, which collects the Plant and docks, to allow the germ in its seed, the Sprout and growth.

But the man would not be man if he knew the actual determination of the seed to duck the actual and to use for themselves. In addition to the thermal energy, the liquid Oil itself, it is in him dissolved vitamins, fatty acids and related substances that comes into our body, and for its preservation uses. In addition to the Aroma and taste these are the fabrics that I love and are so healthy.

concerned Since I for the first Time with olive oil, I don’t trust the big manufacturers. Olive oil I am referring to for years, only one of Hesse exiled Ölbäuerin in the Greek Mani. In the meantime, I have joined about 100 star-colleagues. Once a year, the lady comes and holds the market, then we buy together, and how stupid. Members who have missed the appointment, snivels, then miserable for the Rest of the year miserable.

What is of concern to the oil industry? To saturate the market constantly with your brand’s products and to make as much profit, mix the Oils from different provenances to a quality that meets the statutory minimum standards. And often enough they themselves do not abide by the, as always, new scandals, court show trials and convictions.

Who are the almost ad-free German magazine “Merum” followed, in which the Swiss quality advocate Andreas March since 25 years, with the Oils of Italy (and its wines) is concerned, and who is also the book “Super Olio”, the Munich-based Ölfachfrau Michaela Bogner reads, his fingers soon of industrially pressed Oils, and the search for cleaner sources go.

of Course, there is much more than just olive oil, which for me is the most delicious among the Oils and remains. A little I must be very careful to have my stocks of vegetable oil at a Glance and to let none of rancidity. I buy about specialties such as camelina oil or apricot kernel oil only, in 100-ml quantities. A further reason for the purchase of small quantities: in other than industrial Massenöle the Oils small mills are premium products, they are intricately created and have their price.

Two good producers

Probably there are other good oil Mills (you can get in touch), but I have known two really good qualities to supply the oil Mill Fandler in Styria (www.fandler.at) and Wenceslas Mill in the Franconian town of Bamberg (www.wenzels-oelmuehle.de). Both cooperate in long-term developed business relationships with selected farmers, but differ in the treatment of the raw material: Fandler warmed after crushing or Squeezing gently, Wenzel keeps cool, however, you, Yes you cools still active down. Both producers place value on slow, gentle pressing, to avoid any further global warming and to preserve the Aroma, taste and color of the Oil in the best possible way. Both companies don’t filter their Oils, instead, the particle may be substances for up to three weeks, as the Trub settle. The Oils are drawn in dark bottles and are kept in the best cooling.

How can you enjoy now? Of course you would ruin the Oils, if you are with them width, or otherwise cooked. In addition to their use in the only room warm Vinaigrette or salad, bread spreads and Dips-I make them (only spoons) hot vegetables, where the flavours to develop, without that the ingredients will be lost.

Pure, but you can develop the best over wide ribbon noodles that I have in heavily salted water for gare. Fresh out of the fridge the aroma is still closed, your potential, only over the hot noodles. Sometimes I beriesele the thing with grated white bread, whose crumbs I toast on low heat in the pan. The Oil adheres better to the pasta, and the roasted aromas of bread crumbs to support the fragrance of the Oil as a scaffold.

For Dessert, cake and ice cream is the Oil of hazelnut, Macadamia, almond and poppy seeds; for salads, the walnut, rapeseed, safflower, pumpkin and sun flower; a lot of Omega-3 fatty acids include camelina (also known as Camelina known), hemp, and Flaxseed. From time to time a spoonful of it, and you will be immortal.

topics in this article, salad, vegetable oil cooking salad summer goods Hesse

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