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Food News

Two German students have reached the corridor of the European country’s top court with the tough question of whether collecting food materials from the dustbin of a supermarket could be considered as a stealing crime.

A local court in the country earlier imposed a heavy fine on the students for the same.

Actually, the students have reached the top court to challenge the verdict made by the local court.

Many social organisations have come to the support of the students.

The main argument of the students is that by collecting food from the supermarket’s dustbin they helped the organisation to reduce the amount of waste they disposed.

Supermarkets in Germany dispose tonnes of food materials daily; it is when thousands in the country rely on food banks to meet their daily food requirement.

Inspired from the case, some European supermarkets have pledged to reduce their daily food waste considerably in the near future itself.


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Food

Ingredients:

  • 1 Tbsp. dry mustard
  • 2 Tbsp. corn starch
  • 1 pkg. (200 g) Gouda cheese, cubed
  • 1 pkg. (200 g) Swiss cheese, cubed
  • 1 clove garlic, cut in half
  • 1 cup Kraft 100% Parmesan Shredded Cheese
  • 1-1/2 cups dry white wine

Preparation:

In a large bowl, mix corn starch and mustard. Add some cubed cheeses and toss to coat.

Rub the inside portion of fondue potion of the fondue pot with garlic. Bring into boil in medium heat. Slowly add the cheese cubes, stir constantly until the whole cheese is melted.

Add and cook the Parmesan. Stir for 2 to 3 minutes, until it is melted completely. Prevent the sauce from coming into boiling by reducing the heat if necessary. Serve hot!

Image courtesy: msmarket .coop / images are subject to copyright

Food News

The food chain masters McDonald’s had claimed to the “Mc” trademark on some of its food products within the European Union after having with a clash with an Irish fast food chain named Supermac’s.

The decision of EUIPO (European Union Intellectual Property Office) said that McDonald’s has lost the right to exclusively use the “Mc” prefix for a whole swathe of food areas.

It is reported that the EUIPO supported McDonald’s to have their right to own the “Mc” trademark on chicken nuggets and some of its sandwich products.

The ruling also said that since both these firms had won in some parts of the case and failed on others, each of them must pay its own costs.

A compliant has been given against McDonald’s to the EUIPO by Supermac’s.

Supermac’s had a long-running case against McDonald’s earlier this year to have the use of the Big Mac trademark cancelled. The Supermac’s had won this case against McDonald’s.

Pat McDonagh, the founder and Managing Director of Supermac’s said, “McDonald’s tried to argue that because they had some products that started with Mc that the term Mc was so synonymous with them that they had the right to own and trademark Mc”.

“We are delighted that the EUIPO found in our favour”, he added.

McDonald’s Corporation, the American fast food company was founded in 1940 as a restaurant operated by Richard and Maurice McDonald, in San Bernardino, California, United States.

Supermac’s, theIrish fast food restaurant chain first opened in 1978. The first restaurant was located in Ballinasloe, a small town in County Galway in the West of Ireland.

Image courtesy: retaildetail .eu / images are subject to copyright

Food Trending

Ingredients:

  • Vanilla extract: 1 tsp
  • Egg whites: 4 nos
  • Egg yolks: 4 nos
  • Salt: 1/2 tsp
  • White sugar: 1/2 cup
  • Sifted enriched flour: 1/4 cup
  • Chopped walnuts: 1/2 cup
  • Heavy cream (cold): 1 cup
  • Sifted confectioners’ sugar: 1 tbsp
  • White sugar: 1 tbsp
  • Walnut halves: 1 tbsp

Preparation:

Preheat the oven to 190 degrees C. Take a jelly roll pan and put a waxed paper on its bottom. Beat well the egg whites, vanilla extract, and salt in a large bowl until soft peaks form. Beat in 1/2 cup white sugar gradually until combined.

Beat the egg yolks in a separate bowl. Mix it well until it becomes thick and yellow colored. Fold into egg white mixture. Fold in chopped walnuts and flour gently until combined. Spread the batter into the prepared jelly roll pan.

Bake it in the preheated oven, about 12 minutes. Test it by inserting a toothpick in to the center. If it comes out neatly, the baking is perfect. Let it cool for 5 minutes after removed from the oven.

put it on a towel sprinkled with sifted confectioners’ sugar. Peel off wax paper and let cool to lukewarm, 5 to 10 minutes. Roll the cake and towel together. Leave it for cooling for about 15 to 20 minutes.

While cake cools, mix cold heavy cream and 1 tablespoon white sugar in a large bowl using an electric mixer. Unroll the cake and spread the whipped cream on it. Re-roll the cake. Put it in refrigerator for at least 30 minutes.

Use dollops of whipped cream and walnut halves for topping. Serve it sliced.

Image courtesy: allrecipes .com / images are subject to copyright

Entertainment Food Trending

Ingredients:

  • Sliced strawberries: 3 tbsp
  • Sliced fresh pineapple: 3 tbsp
  • Vanilla ice cream: 3 scoops
  • 1 banana, sliced in half lengthwise
  • Whipped cream: 1/4 cup
  • Chocolate syrup: 3 tbsp
  • Shaved chocolate: 1 tbsp
  • Crushed walnuts: 1 tbsp
  • Fresh Cherries: 3 nos

Preparation:

In a small bowl, combine pineapple and strawberries and set it aside. Place the ice cream scoops in a long, narrow bowl. Place the banana halves on either side. Top the ice cream scoops with the previously prepared fruit mixture. Drizzle with chocolate syrup.

Add whipped cream to each scoop and on the bananas. Sprinkle with shaved chocolate and walnuts. Top each scoop of ice cream with a cherry. Decorate with mint sprigs, and serve chill.

Image courtesy: iga .net, giphy / images are subject to copyright

Food Trending

Ingredients:

  • Peeled and ground almonds: 2 cups
  • Condensed milk : 2 cups
  • Milk: 1/2 cup
  • Fresh Cream: 8 tbsp
  • Saffron strands: 10 to 15
  • Pistachios: 6 pieces
  • Blanched almonds: 2 tbsp (For garnishing)

Preparation:

In a large bowl, add the ground almonds, cream and condensed milk and them together until thick. Save it for later. Take milk in a saucepan and heat it over high flame to boil. When it starts boiling, add the saffron strands to it. Mix it well and remove it from the flame. Let it cool.

Then, add the previously prepared almond mixture into it and blend well, until it reaches a thick and creamy consistency. Heat another pan over moderate flame and add coarsely chopped pistachios and almonds in to it and dry roast them for few seconds.

Add this to the Kulfi mixture, saving a little of this for final garnishing. Mix well and pour the mixture into the kulfi moulds of your choice. Cover the top with a butter paper. Keep it in the freezer until it is set.

When it is set, remove it from the mould and sprinkle some of the reserved pistachios and almonds. Serve it chilled and enjoy!!

Image courtesy: herzindagi .com / images are subject to copyright

Food Trending

Ingredients for the syrup:

  • Honey: 3/4 cup
  • Butter or margarine: 1/2 cup
  • Ground cinnamon: 1/2 tsp

Ingredients for pancake:

  • Bisquick™ mix: 2 cups
  • Honey: 2 tbsp
  • Milk: 1 cup
  • Egg: 1

Preparation:

Heat all syrup ingredients over low heat in 1-quart saucepan, stirring occasionally, until warm. Keep it warm. Heat the griddle or skillet over medium heat or electric griddle to 375°F. Grease with cooking spray, vegetable oil or shortening.

Stir all pancake ingredients until blended, in a medium bowl. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until the edges are dry. Turn it and cook the other sides until golden. Garnish and serve with warm syrup.

Image courtesy: recipeLand .com, giphy / images are subject to copyright

Food Trending

Ingredients for the dough:

  • White wheat flour: 1.10 lbs
  • Milk: 2 cups
  • Salt: 2 tsp
  • Fresh yeast: 1 ounce
  • Sugar: 10 tsp
  • Melted butter: 10 tsp

Ingredients for the glaze:

  • 1 beaten yolk of egg
  • Sesame seeds

Preparation:

Mix well all the ingredients for the dough into a large bowl. Leave the dough for about half an hour. The dough will now double in size. Make small buns using this dough and then gently make a hole inside it as to form in the shape of a Donut.

Put the bagels into an oiled baking tray, and add a beaten yolk on top, and sprinkle some sugar or sesame seeds. Bake it at 392 F for 20 min. When the Bublik gets a brownish color, switch the oven off and let it cool for about 15 minutes and serve.

Image courtesy: istockphoto .com / images are subject to copyright

Food Health Trending

Lets try some tasty and healthy Greek salad. Tzatziki – The Greek cucumber salad!

Ingredients:

  • ¼ cup full fat Greek (strained) yogurt
  • 1-2 tablespoons chopped fresh dill
  • 1 minced garlic clove
  • ½ teaspoon salt
  • 2 teaspoons olive oil
  • Freshly ground pepper
  • Lemon juice – 1 tbsp
  • 3 medium cucumbers

Preparation:

Mix well all the ingredients except the cucumbers in a large bowl. Cover with plastic wrap and refrigerate for an hour. Slice the cucumbers very nicely and mix with the yogurt dressing, until all cucumbers are coated with the dressing. Garnish chopped fresh herbs and serve.

Image courtesy: realfood .tesco .com / images are subject to copyright

Entertainment Food News Travel

In an award ceremony at Singapore, the Mirazur restaurant of France was awarded as the world’s No:1 restaurant. It is for the first time that Mirazur’s chef Mauro Colagreco and his dining room is achieving the first place. Previously the restaurant was having the third position.

The competition was organised by the World’s 50 Best Restaurants. The restaurant’s ‘salt-crusted beetroot with caviar cream’, is one among the world famous dishes, in which the vegetables are taken from its own garden. The restaurant is run by an Argentine chef.

Argentine chef Mauro Colagreco

The methodology of the awards, which started since 2002 has been questioned by some critics. The list of awards had been prepared on the basis of more than 1,000 culinary experts’s decisions.

Spain’s three restaurants had the top 10 positions. Restaurants of Denmark and Peru had two top 10 entries each.

William Reed Business Media, that published the World’s best 50 restaurants said that “Mirazur provided “the ultimate restaurant experience”.

They added that they are highly impressed by the “unrivalled views of the French Riviera, three levels of cascading vegetable gardens churning out the sweetest produce and a team of outrageously talented cooks and front-of-house staff”.

Reuters reports that Argentine chef Mauro Colagreco said that he felt like he “was in the sky”.

Check out the list of the top 10 restaurants:

  1. Mirazur, Menton – France
  2. Noma, Copenhagen -Denmark
  3. Asador Etxebarri, Axpe -Spain
  4. Gaggan, Bangkok -Thailand
  5. Geranium, Copenhagen -Denmark
  6. Central, Lima -Peru
  7. Mugaritz, San Sebastián -Spain
  8. Arpège, Paris -France
  9. Disfrutar, Barcelona -Spain
  10. Maido, Lima -Peru

Image courtesy: sg .asiatatler .com, news .sky .com / images are subject to copyright