6 Lebensmittel, die nicht halten, was sie versprechen

Schwarze Oliven

Bei schwarzen Oliven handelt es sich nicht immer um natürlich gereifte Oliven. Oft werden grüne Oliven einfach nur schwarz eingefärbt. Das muss bei loser Ware oder in der Gastronomie allerdings kenntlich gemacht werden. Auf verpackten Oliven darf dieser Hinweis jedoch fehlen. Wer es ganz genau wissen will, schaut am besten in die Zutatenliste: Eisen-II-Gluconat (E579) und Eisen-II-Lactat (E585) deuten auf dieses Verfahren hin.

wasabiWasabi

Ihr denkt, dass in Wasabi automatisch auch echter japanischer Meerrettich steckt? Dann liegt ihr (in den meisten Fällen) falsch. Wilder Wasabi wächst nur in Japan und ist äußerst anspruchsvoll. Aus diesem Grund kostet das Gewürz auch zwischen 150 und 200 Euro pro Kilo. Die im Supermarkt erhältlichen Wasabi-Nüsse oder Erbsen enthalten zwischen 0,003 und 2 Prozent des Originalprodukts.

Aufgrund der schlechten Verfügbarkeit und des Preises wird wilder Wasabi (Hon Wasabi) oft mit westlichem Wasabi (Seiyo Wasabi), ein Meerrettich-Senf-Gemisch, ersetzt. Der Unterschied: Hon Wasabi ist mintgrün, Seiyo Wasabi froschgrün.

Weiße Schokolade

Weiße Schokolade ist eigentlich überhaupt keine Schokolade. Wenn man sich die Zutatenliste anschaut, wird der weißen Schokolade das Kakaopulver und die Kakaomasse entzogen – die für normale Schoko unabdingbar sind. Zur eigentlichen Herstellung wird lediglich Kakaobutter, Zucker und Milch verwendet. Genau gesagt, dürfte sich diese Nascherei also nicht Schokolade nennen. Wir finden: Mit dieser Mogelverpackung können wir leben.

(Source: http://www.brigitte.de)

Nut and Olive rounds

Delicious flavours of the Med transformed into crispy bites

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Makes 24 rounds

INGREDIENTS
1 roll of frozen puff pastry, thawed
125ml sweet chilli sauce
125g Kalamata olives, chopped
100g hazel nuts, chopped
100g pecan nuts, chopped
100g marinated sun-dried tomatoes
250g mozzarella cheese, grated

METHOD
1 Preheat oven to 180C.
2 Unroll the pastry and spread the sweet chilli sauce over it.
3 Arrange the olives, nuts, sun-dried tomatoes and cheese on the pastry.
4 Roll up the pastry lengthways, cover with cling film and place into the fridge for half an hour to chill.
5 Once the roll has firmed up, slice it into 1cm slices and place the slices onto a greased or sprayed baking tray.
6 Bake for 20 minutes or until the pastry is puffed and golden. Serve while still warm.

(Source: http://www.ahlanlive.com)

Moutabel Al Marjan

Chef Mounir Al Khatib of Al Marjan in Waldorf Astoria Ras Al Khaimah shares this simple but delicious recipe

By Mounir Al Khatib | Published: 12:44 November 18, 2014

1555056163INGREDIENTS

Carrot | Beetroot | Cauliflower | Garlic | Tahini oil | Salt | Lemon salt | Olive oil | Black olives

PREPARATION

For the moutabel carrot:

Peel the carrot and steam until cooked. Leave to cool. In a mixer, add the cooked carrot, garlic, tahini oil, salt and lemon salt. Blend to a smooth, paste-like consistency. Garnish with olive oil and black olives.

For the moutabel cauliflower:

Follow the same procedure above, but replace carrot with cauliflower.

For the moutabel beetroot:

Steam the beetroot until cooked then let it cool. Peel the beetroot and put in a blender. Add garlic, tahini oil, salt, lemon salt and blend to a smooth, paste-like consistency. Garnish with olive oil.

(Source: http://gulfnews.com)

Pasta with broccoli, olives and pistachios

INGREDIENTS

  • Salt

    Ricardo DeAratanha / Los Angeles Times

    Ricardo DeAratanha / Los Angeles Times

  • 1 1/2 pounds broccoli
  • 2 cloves garlic
  • 2 anchovy fillets, drained and blotted dry if oil-packed, rinsed and cleaned if salt-packed
  • 2 tablespoons capers, preferably salt-packed, rinsed and drained
  • 1/2 cup pitted black olives, preferably Gaeta, taggiasche or kalamata (3 ounces)
  • 1/3 cup shelled unsalted pistachios (1 1/2 ounces)
  • 6 tablespoons very fruity extra virgin olive oil
  • 1 small piece dried chile, about an inch long
  • 1 pound pasta, preferably penne, orecchiette or rigatoni
  • 6 rounded tablespoons grated pecorino Romano cheese

Step 1 | Bring a large pot of generously salted water to a boil. – Step 2 | Trim the broccoli: Remove the florets and peel and dice the stems, keeping them separate. You should have about 5 cups total. – Step 3 | Chop coarsely together by hand the garlic, anchovy fillets, capers, olives and pistachios. – Step 4 | Heat the oil gently in a skillet large enough to hold the pasta later. Add the chile and discard when it begins to color. Add the garlic mixture to the pan and cook gently in the oil until it just begins to turn gold, about 2 minutes. Step 5 | When the water is boiling rapidly, add the broccoli stems and cook for 2 minutes. Add the florets and continue cooking until they are bright green and tender, but still slightly crisp and not mushy, 4 to 5 minutes. – Step 6 | Lift the cooked broccoli out of the pot with a slotted spoon or spider strainer right into the skillet, leaving the water boiling in the pot. Stir the broccoli and garlic mixture together, breaking up any large florets with the spoon; the broccoli pieces should be small enough to coat the pasta. Taste the broccoli mixture and add more salt if necessary (with anchovies, olives and capers, you will probably not need any), and let the flavors blend for a couple minutes over low heat. Step 7 | Meanwhile, add the pasta to the boiling water and cook, stirring occasionally, until it is al dente, generally 8 to 10 minutes. Step 8 | When the pasta is done, lift it out of the water and transfer it, rather wet, to the skillet. Mix well over low heat for about 30 seconds, sprinkle with the cheese and mix again. Transfer to a warm serving dish or serve directly from the skillet. Serve immediately.

(Source: Los Angeles Times – http://recipes.latimes.com/recipe-pasta-broccoli-olives-and-pistachios/)cost-rite-aid