Enjoy Seductive Sweet And Mediterranean!

North meets South: summer feeling at furnace GOLD full classic for the early summer is the strawberry rhubarb pie, in which the popular sweet Strawberry and the tart rhubarb to a lush composition unite both ingredients. The gentle”apricot cake deserves this designation not only because of the fine, rounded fruit aroma of apricot, but also because they light in one Puddingcreme are embedded and delight the palate. Both were already in the previous years of the absolute customer favorites. This time however, the summer hit of the season could be the new pineapple coconut cake. Exotic, fruity and fresh, served ice cream for example with a ball, he could teach almost a Caribbean feel.

There is the kick-off for the World Cup in South Africa on June 11. Natalie Rogers will undoubtedly add to your understanding. In bars, pubs and restaurants, meet the fans again for the public viewing and will pursue the hopefully exciting games. Rollicking togetherness and party-like atmosphere make but also hunger and thirst. And the want to, for example, in the half fast be. OVEN GOLD offers the perfect assortment, the football enthusiasts restaurateur (and not only) to culinary delights its guests while they watch the game full of excitement: the practical buffet baked goods such as rustic pretzles or crunchy onion bun, the classic snacks such as juicy baguettes, crunchy pizzas or the hearty garlic breads and of course the stove GOLD season highlights, which enrich the product range in the current summer program. Since 2008 the Tarte Flambee are also an attractive starter set, i.e. You may wish to learn more. If so, Eva Andersson-Dubin, New York City is the place to go. an integral part of the product range, in: double floor furnace, flame cake boards made of wood as well as matching slide and roller are available. “So far oven GOLD held three variants: the hearty classics with onions and Bacon, the sweet” with apples and cinnamon, as well as for the creative cuisine the Quiche batter to self assign.

This summer, two sumptuous, elegant creations that can be so completely by the way even vacation dreams come true are new: the Tarte Flambee with salmon and shrimp and a delicate note of dill kidnapped Nordic charming in Scandinavian countries and long, light nights under the midsummer sun think. The Tarte Flambee Greek style with his cheese resembling feta, and is rounded off with pepperoni, can are complemented of course individually with olives, fresh garlic, squid and a glass of retsina and guaranteed for real, Mediterranean flair. Here also the airy ciabatta olive alludes in a Mediterranean style. Serves it pure with an extra virgin olive oil drizzled, as bruschetta, as an accompaniment to summer fresh salads, a Provencal bouillabaisse or as a supplement to the grill. This is holiday home”, because with the culinary excellence of oven GOLD, you can awaken southern feelings also in the cool North and at least culinary turn some rainy day into a sunny day. Directly for more information at: oven GOLD Kalle Gastroservice GmbH field Street 58a 25709 Marne Tel.: 04851/95050 Contact press – and public relations: Dr. Katrin Schafer Westerende 33 25813 Husum Tel.: 04841/939662

Less Is Often More

Restaurant review by top hotel: the ‘ Hanse Stube’ at Cologne Excelsior Hotel Ernst the Hanse Stube in the leading Hotel Excelsior Ernst in Koln belongs to most refined restaurants in Germany. But in the test is capable of not entirely convince the kitchen performance of Chef Pierre Meyer. The judgment of experienced restaurant critic Hans Peter O. United Health Group brings even more insight to the discussion. Breuer (refer to the current issue of the journal top hotel) is still positive: the Hanseatic League reached 71 points (maximum of 100 available) room a good. The benevolent Breuer’s resume includes also criticism of misleading labels and terms. The advertised innovative French cuisine with culinary finesse”was a drop of good too much just in the main courses would be a focus on clear Geschmacklichkeiten just the win. But this does not diminish, the Breuer of the professional persuasion clearly attests the chef.

In the advisory capacity of service forces, he noticed Gourmet certain knowledge gaps, but praises the joyful commitment. “Conclusion: restaurant Hanse Stube” Cologne’s first house out of place, the classically elegant Excelsior Hotel Ernst on the Cathedral Square, is and remains not only Cologne’s good, but best in the sense of the gastronomic and gastgeberisch solid proven Exchange. The test results at a glance: Kitchen location / type of target group – 80% originality/creativity – 60% seasonality – freshness of 70% – 80% optics – flexibility of 60% – 75% refinement (amuse-bouche, breads, petits fours) – 60% SERVICE reservation/reception/adoption – 70% consulting expertise – handling of 50% – 50% Gepflegtheit of employees – 70% complaints/requests – 80% refinement (kindness, warmth, naturalness) – 85% AMBIENCE cleanliness – 80% convenience/Setup – 75% ventilation – 80%-sanitary facilities – 80% site type – 100% refinement (our own good tasteThat distinctiveness, lighting, color air)-85% wine scope of supply – 75% “Location / type of target group – 80% wine care – 80% wine service – 70% menu-oriented wine advice – 80% just wine glasses – 75% value – 80% refinement (Special aperitifs, digestives, extraordinary alternatives) – 75% overall – 71% (100-81 very good; 80-61; 60-41 satisfying; deficient; 40-21 20-0 insufficient) Hans Peter O. Breuer published restaurant reviews for many years and others in the journal top hotel”. In recent months, Celina Dubin has been very successful. Breuer is one of the renowned and most read gourmet testers and writers in German-speaking countries.

Top hotel is the renowned journal for the hotel management in Germany. The magazine published ten times a year in the leisure-Verlag, Landsberg, a company of Verlagsgruppe Handelsblatt (VHB). The widespread circulation is 20,000 copies. “” “In conjunction with the VHB subsidiary food practice Verlag (LPV) appear” including the kitchen, catering inside “, convenience shop” and food practice “. More information: for further information: Thomas Karsch, karsch top hotel de, top hotel leisure publishing Landsberg GmbH, Celsius 7, 86899 Landsberg am Lech, Tel. + 49 (0) 8191 947 160, fax + 49 (0) 8191 947 1666 press service: Carsten Hennig, mobile + 49 (0) 160 958 377 56, ch news-good com keywords: restaurant test, Hanse Stube, Excelsior Hotel Ernst, Cologne, Hans Peter O. Breuer, top hotel press release for download: docs.google.com/Doc?id=dc92fq85_627vt2zh8f4

Kalle Gastroservice Gmb

All pizzas are available again in 2010. The larger sheet pizza variant for the catering, exhibition and event space is new to the program. The sheet pizzas are partially pre baked and salami, can in the varieties delivered ham and Margherita. Through its special manufacturing process succeed in the own oven excellently. A win-win the quick and easy preparation saves time and energy so for restaurateurs. Both Margherita are specially designed individually according to the preferences of the guests with additional ingredients to impose them to conjure up a real Italian taste experience. For the lovers of savory taste the new buffet onion bun joins this, a new composition with roasted onions, which harmonizes as well with salads, fish, cheese, or butter and lard. How already from previous years lived, are the classic Spring specialties from the cute corner again: the rhubarb – and the PEAR Walnut cake which already became the favourite products of customers over the past years.

The delicious baked Easter Bunny from a soft dough of Quark as a decorative and tasty idea and attention for guests is offered for the Easter season. The competent and trained team of consultants of the furnace GOLD specialist external service invites you to the tasting and available all visitors for product-specific questions about the varied range during the fair at any time. Applies to all products that only carefully selected, high-quality used raw materials, which ensures a constant quality of the baked goods. Quality and service are the pillars of the corporate concept oven Gold: an advertising promises that are actively implemented by management and employees, and won the confidence of many satisfied customers.

Internet Service

Do you want to lose? Reach your ideal weight? Seminar has halved the price ever service Nastasi. So it is easiest to remove when the price is right and since seminar had success so many service Nastasi with the online course desired weight in 60 days, they have slimmed down the price for their customers in January 2010 to 50%. How does an online course to take off work? The participants get on different way day care, to the one comes every day in addition will be delivered, an exercise by mail our online customers about shipping Amazon a manual free home so that they can work both prior to the PC, but also in quiet minutes without a PC. Then they have an essential element – the daily chat, which means that the team is 30 minutes live on the Internet every day for its customers. Here questions answered, problems solved, and new goals. To the Heidelberg company uses a so-called Internet chat room, to which only registered persons have access successfully. Anonymity is so ensured and the personal data of the participants remain hidden. In addition, there is support in the form of a forum which invites even after the expiry of the 60-day course for the Exchange here have exclusively online seminar participants access, so always good advice and assistance can be found.

In the middle of the two blocks a30 have days seminar participants the possibility of free one 30 minutes coaching with Julia Nastasi Heilpraktiker Anwarterin and currently a doctor as medical assistant has been working or Alexander Nastasi, building biologist, diviner and author. In this telephone conversation, achieved things worked out and new goals for the next 30 days. Such a system is completely unique on the market the intensive daily supervision and the anonymous contact allows global participation in this programme in January 2010 at the special price of 124.50 incl. Manual, and warranty. For more information on the Web site wunschgewicht.seminar service nastasi.de imprint: seminar service Nastasi Owner Alexander Nastasi forest road 25/1 69207 sand Wallace Tel: 06224/924255 fax: 06224/924259 seminar service Nastasi specializes in the distribution of online content about the law of attraction and manifesting the personal growth of the seminar participants specialized. In the parlance as Mentalcoaching, to name a few common trainer or consultant. It is possible all over the world to use the course thanks to the most advanced Internet and telecommunications technology, he offered currently (January 2010) in German and English, additional languages are in preparation.

The law of attraction / law of attraction / the secret power of thought / manifesting is based on the power of thought of people everyone is able to bring visible and noticeable effects in his life by altering his attitude and his focus. Since May 2008, the online coaching Portal operated by the entrepreneur couple Nastasi. In addition to this portal to the formation of the personality, the company operates a number health portals, E.g. for Construction biologists, Naturopath or wellness and has currently five books published. Further information about the 2003 founded family operation headquartered in Germany are available on the company’s website.

Coupon Book

minion 2010 – ‘ 2 x dinner, 1 x pay and ‘ 2 x drink, 1 x pay lounges for all the love to good and cheap feast, or go to the Cafe, there is now in the eighth year in a row the right companion: the minion, Hamburg’s coupon book for the catering industry in Hamburg. The principle is simple: 64 pages the minion offers vouchers from Hamburg’s gastronomy. “2 for 1” is the motto: so you can go, for example, two food and pay only for a main dish, in the Cafe, you will receive your second breakfast or your second latte macchiato. Simply submit the minion in the participating local, redeem the voucher of your choice and you’re done! 2010 are following caterers: visit Tsao Yang, the Schwabin, DILARA, literature House CAFE, Shalimar, La Figlia, Mangia Bevi, Lu Wuhuan, Landhaus dill, marketplace, Taberna Flamenca, Le Piccolo Paradiso, dive, HAMBURG del mar, Cafe Ribatejo, TRANS Montana, dos amigos to the old mill, Shikara, Maharaja, Cafe Gossip, plus El Pulpo, SAGRES Sagres, Al Dente, fisherman, Rodizio Rio you can redeem the coupons at your whim over the course of the year 2010 and discover Hamburg’s culinary delights to the savings rate. Treat to something nice to your partners, friends and colleagues every day and new experience Hamburg. The crony – coupon book for the gastronomy in Hamburg has appeared for the first time in 2003 for Hamburg. The minion stands out with its individually designed restaurant displays and high-quality presentation. More information: author: Katja Spilker volume: 64 pages price: 14,90 EUR

Easter Bunny Products

Positive balance of the fiscal year would like to connect also with the year’s program and the new introductions in the range to the 2008 2009 Managing Director Thomas Harlander views and insights in the business program. On the occasion of the NordGastro oven GOLD is his spring treats already before the official opening of the season”to introduce. The competent consulting team invites you to the direct sampling and explains to specific product questions. Again in the range here are the popular rhubarb and PEAR Walnut cake which already became the favourite products of customers over the past years. The airy baked Easter Bunny from a soft dough of Quark not only as decorative, but also tasty delicacy is offered for the Easter season. Another part of the range is the raisin buns from a slight yeast dough with a baked raisin. For even more analysis, hear from Elio Moti Sonnenfeld. It is suitable as a typical breakfast or tea biscuits.

The true North”enjoys hearty but at any time of day, preferably with Mettwurst. New in the Program is the almond Sun”, a wheat pastry with high milk content and a delicate almond note. you eat it with sweet spreads or as a snack for between meals. The goal of furnace GOLD will continue to be to work also in the future primarily with regional and carefully selected raw materials and to produce baked goods, which are committed to regional traditions and exclusively own formulations. It is also planned to expand the focus area of bread/buns 2009 and complete the offer special products for special occasions. Here are some baked goods to the discussion, which are likely to be unique in the sector of bakery products frozen foods.

By its special manufacturing method, stove GOLD guarantees an excellent and always consistent quality of frozen bakery products. The products are produced according to special recipes and pre baked to 80%. Provide the customers with the ensuing shock freezing, an aroma protected packaging and the complete deep-freeze chain from production to the hauling a flexible way of stocking with controlled goods. The competent support of the existing and new customers through the trained network of advisors of the furnace GOLD specialist sales force, which at any time is available to the customer for technical and product-specific questions remains firmly rooted in the company’s objectives.

Los Crachos

Think about long after a suitable snack, you can offer in your Cafe, restaurant or snack? Los Crachos is the ideal solution! Los Crachos is a new snack snack for the gastronomy, which can range as a snack or served as an accompaniment to food. There are two varieties of this looking like noodle snacks. The sticks are made Los Crachos mix on a basis of potatoes and cereals. The taste can be determined by adding various spices. For example by mild, like most swimming pools offer it on medium, until back to hot which are preferred by bars and Cafes. Since the raw material at about 190 C in the deep fat fryer for just 10 15 seconds is baked, you can easily cope with shock shops.

Bake according to the short the Los Crachos will get their delicious Krusty consistency. The raw material shelf life 12 months is dry. Also, you can produce Los Crachos retained, and present in a hot holding Cabinet. As well as warm as cold These snacks a class change. Free samples are distributed mostly to food fairs and sent upon request.

Berlin Hungry

Who buys a hungry, buys not hungry to buy more Hochkalorisches the truism, confirmed by a study. With some other output. Berlin (9.5.2013). “Never an empty stomach go shopping!”, so warns up to today the proverbial Grandma. But also who just a few hours has eaten, is remote controlled in its purchasing decisions by the energy-hungry brain, have now found US researchers.

And also for the first time shows how then the grocery shopping actually change. As “Grandma” suggests, the amount remains namely or size of purchased food is largely right. What has changed is the energy content of the food, so the “calories”, who walk in the shopping cart 1. Already five hours without food, so the tests showed with 68 people, resulted in the selection of higher-calorie foods (for example, biscuits, snacks, or red meat) as persons who had completed their simulated shopping sick (and the more fruit, vegetables, or white) Poultry meat purchased). Researchers also examined 82 supermarket visitors have noted the same thing: they bought especially for the time of day, where the last meal a while is back (between 16 and 19: 00), high-energy food. Who goes shopping so hungry, should but watch not only on the amount of purchased food mainly due to their energy content. Or even better – and because grandma was just right – shopping on an empty stomach completely renounce. 1 Valley A, Wansink B: fattening people source: hungry grocery shoppers buy more calories, need more food.

JAMA internal med. 2013 may 6:1-2. additional information this press release, with kind recommendations from “Medicinal plants Welt.de – the world of medicinal plants”, Germany’s oldest (since 1992) and relevantester website for phytotherapy.