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Muesli
Muesli ( ) is a cold Swiss cuisine, Swiss breakfast dish, the primary ingredient of which is rolled oats. Traditionally, it is set to soak in water overnight ("overnight oats") and eaten the next morning with fresh fruit, nuts, lemon juice, and cream sweetened with honey. Additional ingredients, such as other grains, seeds, and dried fruits are sometimes added, and other citrus juice may be used. Yogurt, milk or other milk products, or milk substitutes are now commonly added to both homemade and commercially packaged muesli recipes. Developed around 1900 by Swiss physician Maximilian Bircher-Benner for patients in his hospital, it has become a common breakfast cereal dish. In Switzerland, it is also consumed for supper as – muesli with (milk coffee, accompanied by (bread, butter and jam)). In addition to being prepared raw, muesli can be toasted. Muesli can also be processed further by adding sweetener and oil to bind the ingredients together and baked to produce granola. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Swiss Cuisine
Swiss cuisine (, , , ) is an ensemble of national, regional and local dishes, consisting of the ingredients, recipes and List of cooking techniques, cooking techniques developed in Switzerland or assimilated from other cultures, particularly neighboring countries. The diversity and comprehensiveness of Swiss gastronomy reflects the Languages of Switzerland, linguistic, Culture of Switzerland, cultural and Geography of Switzerland, geographical diversity. The climate of Switzerland allows for a large variety of terroirs, and therefore a wide range of indigenous food from refined products like bread and wine. Typical ingredients include Dairy product, dairy(especially cheese and milk), Potato, potatoes, Grain, grains and Root vegetable, root vegetables, which feature prominently in traditional Alpine cuisine, Alpine recipes and cuisines. Switzerland is historically an Agriculture in Switzerland, agricultural country, with many regions being isolated from each other by the Alps. Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maximilian Bircher-Benner
Maximilian Oskar Bircher-Benner, M.D. (22 August 1867 – 24 January 1939) was a Swiss physician and a pioneer nutritionist credited for popularizing muesli and raw food vegetarianism. Biography Maximilian Oskar Bircher-Benner was born on 22 August 1867 in Aarau, Switzerland, to Heinrich Bircher and Berta Krüsi. He attended the University of Zurich to study medicine, and later opened his own general clinic. During the first year the clinic was open, Bircher-Benner developed jaundice, and he claimed he recovered by eating raw apples. From this observation, he experimented with the health effects raw foods have on the body, and from this he promoted muesli; a dish based on raw oats, fruits and nuts. Bircher-Benner expanded on his nutritional research and opened a sanatorium called "Vital Force" in 1897. He believed raw fruits and vegetables held the most nutritional value, cooked and commercially processed foods held even less, and meat held the least nutritional value. Eventua ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Granola
Granola is a food consisting of rolled oats, nuts, seeds, honey or other sweeteners such as brown sugar, and sometimes puffed rice, that is usually baked until crisp, toasted and golden brown. The mixture is stirred while baking to avoid burning and to maintain a loose breakfast cereal consistency. Dried fruit, such as raisins and dates, and confections such as chocolate are sometimes added. Granola is often eaten in combination with yogurt, honey, fresh fruit (such as bananas, strawberries or blueberries), milk or other forms of cereal. It also serves as a topping for various pastries, desserts or ice cream. Muesli is similar to granola, except that it is traditionally neither sweetened nor baked. Granola is sometimes taken when hiking, camping, or backpacking because it is nutritious, lightweight, high in calories, and easy to store (properties that make it similar to trail mix and muesli). Manufacturers also add honey, corn syrup, or maple syrup to it and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Amaranth Muesli
''Amaranthus'' is a cosmopolitan group of more than 50 species which make up the genus of annual or short-lived perennial plants collectively known as amaranths. Some names include " prostrate pigweed" and " love lies bleeding". Some amaranth species are cultivated as leaf vegetables, pseudocereals, and ornamental plants. Catkin-like cymes of densely-packed flowers grow in summer or fall. Amaranth varies in flower, leaf, and stem color with a range of striking pigments from the spectrum of maroon to crimson and can grow longitudinally from tall with a cylindrical, succulent, fibrous stem that is hollow with grooves and bracteoles when mature. There are approximately 75 species in the genus, 10 of which are dioecious and native to North America, and the remaining 65 are monoecious species that are endemic to every continent (except Antarctica) from tropical lowlands to the Himalayas. Members of this genus share many characteristics and uses with members of the closely r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rolled Oats
Rolled oats are a type of lightly processed whole-grain food. They are made from oat groats that have been dehusked and steamed, before being rolled into flat flakes under heavy rollers and then stabilized by being lightly toasted. Thick-rolled oats, or old-fashioned oats, usually remain unbroken during processing. Rolled whole oats, without further processing, can be cooked into a porridge and eaten as oatmeal; when the oats are rolled thinner and steam-cooked more in the factory, these thin-rolled oats often become fragmented but they will later absorb water much more easily and cook faster into a porridge; when processed this way are sometimes marketed as "quick" or "instant" oats. Rolled oats are most often the main ingredient in granola and muesli. They can be further processed into a coarse powder, which breaks down to nearly a liquid consistency when boiled. Cooked oatmeal powder is often used as baby food. Process The oat, like other cereals, has a hard, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Quark (dairy Product)
Quark or quarg is a type of fresh dairy product made from milk. The milk is souring, soured, usually by adding lactic acid bacteria cultures, and strained once the desired curdling is achieved. It can be classified as Fresh cheese, fresh Sour milk cheese, acid-set cheese. Traditional quark can be made without rennet, but in modern dairies small quantities of rennet are typically added. It is soft, white and unaged, and usually has no salt added. Quark and its dryer variant Tvorog is traditional in the cuisines of Baltic states, Baltic, Germanic peoples, Germanic and Slavic languages, Slavic-speaking countries as well as amongst Ashkenazi Jews and various Turkic peoples. Dictionaries sometimes translate it as curd cheese, cottage cheese, farmer cheese or junket (dessert), junket. In Germany, quark and cottage cheese are considered different types of fresh cheese and quark is often not considered cheese at all, while in Eastern Europe cottage cheese is usually viewed as a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butterbrot
In German cuisine, ''Butterbrot'' (literally: butter bread = bread with butter) is a slice of bread topped with butter. Also known as ''boterham'' in Dutch speaking countries, it is still considered ''Butterbrot'' or ''boterham'' even if additional toppings, such as cheese, spreads, or lunch meats, are added, as long as it begins with a slice of bread with butter. The words in formal and colloquial German and the different dialects for ''butterbrot'' (different from ''belegtes Brot'' - with cheese, sausages etc.), simply ''Brot'' ("bread"), ''Butterstulle'', ''Stulle'', ''Schnitte'' (all three Low German/Berlinerisch dialect), ''Botteramm'' (Colognian dialect, cf. Dutch boterham), ''Bütterken'' (Lower Rhine dialect) to ''Bemme'' (Upper Saxon German) or ''Knifte'' ( Ruhrdeutsch). Although it is increasingly replaced by other foods, it remains a common staple food in Germany. Since 1999, the last Friday in the month of September was made the ''Day of German Butterbrot'' by th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cambridge University Press
Cambridge University Press was the university press of the University of Cambridge. Granted a letters patent by King Henry VIII in 1534, it was the oldest university press in the world. Cambridge University Press merged with Cambridge Assessment to form Cambridge University Press and Assessment under Queen Elizabeth II's approval in August 2021. With a global sales presence, publishing hubs, and offices in more than 40 countries, it published over 50,000 titles by authors from over 100 countries. Its publications include more than 420 academic journals, monographs, reference works, school and university textbooks, and English language teaching and learning publications. It also published Bibles, runs a bookshop in Cambridge, sells through Amazon, and has a conference venues business in Cambridge at the Pitt Building and the Sir Geoffrey Cass Sports and Social Centre. It also served as the King's Printer. Cambridge University Press, as part of the University of Cambridge, was a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Standard German
Standard High German (SHG), less precisely Standard German or High German (, , or, in Switzerland, ), is the umbrella term for the standard language, standardized varieties of the German language, which are used in formal contexts and for communication between different dialect areas. German is a Pluricentric language, pluricentric Abstand and ausbau languages#Roofing, Dachsprache with currently three codified (or standardised) specific national varieties: German Standard German, Austrian German#Standard Austrian German, Austrian Standard German and Swiss Standard German. Regarding the spelling and punctuation, a recommended standard is published by the Council for German Orthography which represents the governments of all majority and minority German-speaking countries and dependencies. Adherence is obligatory for government institutions, including schools. Although there is no official standards body regulating pronunciation, there is a long-standing ''de facto'' standard pronu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milk Substitute
A milk substitute is any substance that resembles milk and can be used in the same ways as milk. Such substances may be variously known as non-dairy beverage, nut milk, grain milk, legume milk, mock milk and alternative milk. For adults, milk substitutes take two forms: plant milks, which are liquids made from plants and may be home-made or commercially produced; and Non-dairy creamer, coffee creamers, synthetic products invented in the US in the 1900s specifically to replace dairy milk in coffee. For infants, infant formula based on cow's milk or plant-based alternatives, such as soybean-based infant formula, soybean, can be a substitute for breast milk. History Around the world, humans have traditionally consumed plant milks for hundreds, if not thousands, of years. In 2018, Tara McHugh in Food Technology (magazine), Food Technology Magazine wrote: "The word “milk” has been used since around 1200 AD to refer to plant juices." The article also said: "Of all the plant-bas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fromage Blanc
''Fromage blanc'' (; ; also known as ''maquée'') is a fresh cheese similar to cream cheese originating from the north of France and southern Belgium. The name means "white cheese" in French language, French. ''Fromage frais'' ("fresh cheese") differs from ''fromage blanc'' in that, according to French legislation, ''fromage frais'' must contain live cultures when sold, whereas with ''fromage blanc'', fermentation has been halted. ''Fromage blanc'' is a creamy soft cheese made with whole or skimmed milk and cream. It is a semi-fluid, creamy, viscous paste. Pure ''fromage blanc'' is virtually fat free, but cream is frequently added to improve the flavour, which also increases the fat content, frequently to as high as 8% of total weight. ''Fromage blanc'' can be served either as a dessert similar to yogurt, frequently with added fruit, spread on bread, usually over or under jam, or used in savoury dishes. In many Western countries, ''fromage blanc'' is sold in supermarkets alongsid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
