OCR Home Economics for GCSE by Anita Tull – ISBN: 0340983973

  • Full Title: OCR Home Economics for GCSE
  • Autor: Anita Tull
  • Print Length: 224 pages
  • Publisher: Hodder Arnold
  • Publication Date: June 26, 2009
  • Language: English
  • ISBN-10: 0340983973
  • ISBN-13: 978-0340983973
  • Download File Format | Size: pdf | 11,84 Mb
Download Link



This textbook is endorsed by OCR for use with the OCR GCSE Home Economics: Food and Nutrition specification. Packed with the information that students need for their course, it presents the key areas of knowledge in an accessible, uncomplicated and concise fashion.

Illustrated with photos and pictures throughout, it includes: differentiated activities to support higher and lower ability students; exam practice questions (with mark schemes) to support the food and nutrition unit; a chapter on coursework preparation (for the short tasks and Food Study task); and
up-to-date coverage of topics such as genetically modified food, fair trade issues and food legislation.

Additional material for teachers is available at a href=”http://www.hodderplus.co.uk/foodandnutrition/”www.hodderplus.co.uk/foodandnutrition/a


Editorial Reviews

About the Author

Anita Tull is the author of several books including Food Technology: An Introduction and Food Technology to GCSE. Lyndsey Jackson is a principal examiner for a major awarding body. Jan Shally is also a principal examiner for a major awarding body.



* * *

Click here for a sample recipe – Wagyu Steak Sandwich

* * *



Title Page

Also Available


New South Wales


Northern Territory & Western Australia

South Australia



New Zealand




People often look at me with surprise and ask me why, when, where and how I got into food, let alone have my own food show on television. The truth is, whilst I can chart how it all happened I am still somewhat surprised, perplexed and very happy that it did.

Without going through my family history, somewhere along the way I developed not just a love of food but also a love of cooking. I put it down to the fact that ever since I was a young boy I have always been a performer and a large part of being a performer is about being creative. Having a love of food is a good place to begin the journey into diverse and fulfilling food experiences, along with the understanding that food is about creativity and the ability to express your personality. Just look at all the rock star chefs we have on television now, they are all about expressing themselves and their art. I have done this all my life through dance, choreography, acting and now, through my cooking — and don’t I feel lucky!

My very first TV cooking appearance was back in the mid-seventies when I appeared on the Helen O’Grady show making a toasted cheese sandwich — the perfect after-school snack. Helen O’Grady was one of my first drama teachers at John Curtin Theatre Arts High School, a rather out-there lady who wore very large jewellery, had big hair, wore lots of make-up and just happened to have her own afternoon kids show on TV in Perth, Western Australia. I am horrified to remember that I used single sliced and wrapped processed cheese which melted under the studio lights. Thankfully I have moved on from that.

My next foodie experience was when I scored a job at my local Red Rooster outlet. Red Rooster is a chicken chain serving up the usual fare of roast chicken, chips, peas, gravy, corn and I was their new head chef at the ripe old age of 16. Yep, for $1.45 per hour I cooked, cleaned and served up everything. Looking back on it now it amounted to slave labour but I also learnt how to work hard, respect my ingredients and have integrity in my work. One of the best things about the job was back in those days (late seventies) when I made the chicken rolls, I would use the left over chickens from the day before. As there was no meat on the wings they were supposed to be discarded but I would fill up bags of them and keep them in the fridge. Then at the end of the night I would make sure to cook extra chips just in case we had a late run for them. At the end of the night my mum and I would go home with a couple of bags of hot chips and cold wings to a house full of friends waiting for a feast.

One of the managers at the store when I started was a Bangladeshi guy called Gerry who left Red Rooster to start his own place cooking traditional Bangladeshi and Indian food. I used to go down to his market stall and help him cook and serve customers on weekends. During this time I also met a Chinese martial arts instructor, Jonny, who also had a stall at the markets. I became friends with him, often hanging out at his stall helping where I could with cooking or serving. At the time, I was a full-time student with the Western Australian Ballet Company and Jonny, in between cooking and prepping food, would give me special Chinese liniments to help with sore, strained and often torn muscles. These guys were great as they had a passion for their traditional food and a desire to share that with people, they opened my eyes and taste buds to world cuisine. They also had a great zest for life and it seemed to me that their food brought them joy — cooking and sharing was as necessary and natural as breathing. I would like to think that this was their gift to me.

Mum was a good cook but as we were a family of five living on a single income, there really was not a lot of room to play with ingredients or to get too fancy. We used to eat a lot of lamb, or I should say mutton, as Mum would buy a side of lamb for a pretty cheap price and we would diligently eat our way through it. I love lamb but to this day my brother and sister have difficulty sitting down to a meal of it.

When I left home and moved to Melbourne to study at the Australian Ballet School, I got a job working at Taco Bill, a Mexican restaurant. I started out making the dips and the salads, which was fun and I was about to be promoted to the ovens but alas my dance studies were suffering and I had to give my nightly cooking career away. However, being away from home meant cooking every meal for myself and thus began my journey into produce, experiments, burnt toast, weird concoct
sparkle, west indian restaurant, no bake dessert recipes, quick chicken recipes, spaghetti,
s some trace minerals.

The germ is the embryo or vital part of the grain. It contains vitamins B and E, essential fatty acids, phytochemicals, and unsaturated lipids. The germ is located at one end of the kernel near where the kernel connects to the stalk. Since it is just under the bran, if the bran is removed, so is the germ.

The endosperm is the largest portion of the kernel and provides the germ’s food supply. It is made up of two types of starch—amylose and amylopectin—and also contains some protein and B vitamins.

In order to qualify as a whole grain, a kernel must have all three parts intact. According to the USDA Dietary Guidelines, when the kernel is cracked into bits, rolled flat for quicker cooking (think of rolled oats, for example), or ground into flour, it must contain the same balance of nutrients found in the original seed to qualify as a whole-grain product. This is the definition also used by the Whole Grains Council, a consortium of scientists, nutritionists, grain producers, and manufacturers whose stated mission is to get more whole grains onto the American table.

When it came to deciding which grains to include in this book, I had to examine each grain’s anatomy to see if it qualified. For example, much of the barley grown in this country has to be stripped of its inedible hull in a process called hulling. Barley’s hull is so tightly attached to the bran layer that some of the bran is rubbed off in the process. Once any bran is rubbed off, the barley qualifies as pearl or pearled barley. If some of the bran is left intact, the barley is called semi-pearled.

According to the definition above, pearl barley, which has been stripped of all or most of its bran, would not qualify for inclusion in a book on whole grains. However, because of its particular anatomy, barley contains fiber throughout the kernel. So even when you are eating pearl barley, you are still getting a good balance of nutrients. I therefore decided to include pearl barley.

Then there’s bulgur, made by parboiling and cracking wheat kernels. Again, during this process some bran is lost. But as parboiling takes place, nutrients from the bran seep into the center. As a result, bulgur offers the range of nutrients available in the whole grain.

Keeping all of these variables in mind, I have included a few processed forms of grains that may not be considered whole in the strictest sense, but give substantial nutritional return. They have the further advantage of being quick-cooking.

I have also included some seeds that are not members of the grain family in botanical terms, but are commonly referred to as “grains” because they are cooked like them and have similar or even better nutritional profiles. These include buckwheat (a member of the rhubarb family), quinoa and amaranth (members of noncereal families of grasses), and wild rice (an aquatic grass).

the health benefits of whole grains

We are fortunate that whole grains are so tasty and versatile because they also happen to promote good health. The word is out that a significant portion of the phytonutrients and phytochemicals in grains are located in the bran and germ, the parts we don’t eat when we choose white bread made from refined flour instead of brown bread made from whole grains. And it is now well known that the phytonutrients and phytochemicals play significant roles in disease prevention.

Although most Americans recognize the health benefits of consuming fruits and vegetables, few realize that whole grains have the same or even more disease-fighting compounds. A roundup of scientific literature gathered by the Whole Grains Council (www.wholegrainscouncil.org) offers a significant body of evidence demonstrating the benefits of adding whole grains to the daily diet.

For example, one study conducted by the Harvard School of Public Health revealed that men aged 40 to 75 who had the highest whole-grain intake (about 40 grams a day) lowered their risk of heart disease by 20 percent. Another study, conducted by Tufts University, found that those who eat three or more servings of whole grains per day are less likely to develop metabolic syndrome and insulin resistance, two common precursors of type 2 diabetes. Other studies reveal that regular whole-grain intake lowers total cholesterol, reduces the risk of stroke and obesity, and is protective against hormone-related and digestive system cancers.

The good news about whole grains is steadily mounting, and as a result, the American Heart Association and the Dietary Guidelines for Americans recommend the consumption of at least three ounces of whole grains a day. To keep up with the latest findings on the health benefits of whole grains, check the websites listed in Further Reading.


A few years ago, I purchased a seven-grain bread in a bakery. When I s
cake gallery, rock candy, meat eater, vegetarian bodybuilding, coffee people,

ché aliciotti co’ ‘a ‘innìvia ereno cari.

Poi bucaletti, fatti venire apposta

vivi vivi ‘n dispenza a li Chiavari

da lo compare, là, de quella posta

mia de bottega, ch ’i maneggia ‘affari.

Poi uva, frutti secchi e moscardini4.

E certo vino, ohé! … cért’acquavita,

fss…! che me ne scolai tre bicchierini!

… Café… e mai pèjo! e così s’è assopita

‘sta stimana… e ce ne destini

cent’altri Dio, se ce vorà da’ vita.

Crescenzo Del Monte

2. Crescenzo Del Monte, Sonetti giudaico-romaneschi sonetti romaneschi prose e versioni, Giuntina, Firenze, 2007, p. 330. Il sonetto «Il pranzo del Sabato» porta la data del 23 agosto 1925.

3. Vitella da latte.

4. Dolce casalingo.

A partire dalla tavola

Si vive per mangiare o si mangia per vivere?

Ognuno di noi, di fronte a una tavola imbandita, può riconoscersi nell’una o nell’altra opzione, ma non può rinunciare al cibo; anzi con il cibo e con la tavola deve confrontarsi ogni giorno della sua vita in modo consapevole o anche inconsapevole.

Comunque ci si ponga, il cibo parla di noi, del nostro essere gli uomini che siamo, della nostra salute, della nostra cultura, della nostra visione del mondo, del nostro rapporto con gli altri esseri viventi e, eventualmente, anche della nostra fede.

C’è chi sostiene che il cibo sia essenzialmente ciò che si mangia in quanto «buono da mangiare»; chi ritiene, invece, che il cibo sia prima di tutto qualcosa di simbolico «buono da pensare» e chi, ancora, ipotizza che sia l’una e l’altra cosa, dando la preminenza all’uno o all’altro aspetto a seconda dell’approccio antropologico, etnologico o sociologico seguito.

Che cos’è, allora, il cibo?

Per Carlo Petrini, fondatore di Slow Food, il cibo non è il semplice nutrirsi, per istinto biologico o compulsiva voglia, e non è solamente il prodotto dell’arte del cucinare (ars coquinaria o arte culinaria), ma è un elemento, legato a luoghi, sapienza antica e cultura, determinante nella definizione dell’identità umana:

Il cibo è il principale fattore di definizione dell’identità umana, poiché ciò che mangiamo è sempre un prodotto culturale. Se accettiamo una contrapposizione concettuale tra Natura e Cultura (come tra ciò che è naturale e ciò che è artificiale), il cibo è la risultante di una serie di processi (culturali, nel senso che introducono elementi artificiali nella naturalità delle cose) che lo trasformano da base completamente naturale (la materia prima) a prodotto di una cultura (ciò che si mangia).5

Ci si può chiedere perché ci sia una così grande varietà di cibi (e di cucine) nel mondo e perché un gruppo umano utilizzi un determinato cibo mentre un altro lo rifiuta. La risposta non è univoca perché diverse possono essere le modalità di indagine in un arco di possibilità che va dal semplice influsso dell’ambiente al condizionamento simbolico-religioso.

Marvin Harris, ad esempio, ritiene che i fattori nutritivi siano di gran lunga più determinanti di quelli simbolici e che la scelta, in buona parte, sia frutto di un’attenta valutazione dell’uso corretto delle risorse:

[…] le differenze sostanziali tra le cucine del mondo si possono fare risalire ai condizionamenti ambientali e alle diverse possibilità offerte dalle diverse zone. Per esempio, […] le cucine che ricorrono maggiormente alla carne si accompagnano a una densità demografica relativamente bassa e alla presenza di terre non strettamente necessarie, o inadatte, alla coltivazione. All’opposto, le cucine che ricorrono maggiormente ai vegetali si accompagnano a un’elevata densità demografica, con popolazioni il cui habitat e la cui tecnologia per la produzione del cibo non possono sostenere l’allevamento di animali da carne senza ridurre la quantità di calorie e di proteine disponibili per l’uomo. Nel caso dell’India […] la scarsa praticabilità in termini ambientali, dell’allevamento di animali da carne supera a tal punto i vantaggi nutritivi del consumo di carne che questa finisce per essere evitata: diventa cioè cattiva da mangiare e, pertanto,cattiva da pensare.6

Harris può essere nel vero, ma quello che emerge nel sistema alimentare umano è la stretta e necessaria relazione tra mangiare e pensare, tra il nutrire lo stomaco “di gruppo” e la mentalità “di gruppo”. Il cibo, qualunque sia la modalità di scelta, si carica sempre di valenze simboliche e culturali che danno forza e senso a un determinato regime alimentare.

Pertanto, per l’uomo il mangiare non non è solo l’atto del nutrirsi, ma è l’insieme degli usi, dei significati, dei valori e delle procedure che i diversi gruppi umani hanno elaborato e sedimentato, nel tempo e alle diverse latitudini, per soddisfare le esigenze alimentari e, insieme, per determinare l’identità personale e di gruppo da una parte, e per separare la propria identità da quella degli altri e di altri gruppi. Diviene, come sostiene Roland Barthes, un sistema semiologico di significazione, fondato, come ogni sist
pizza hut new pizza, low calorie snacks, chinese duck recipes, white wine brands, texes login,
unsere Lebensmittel nach dem Rhythmus der Natur, also im Lauf der Jahreszeiten auswählen, dann sorgen wir schon allein dadurch dafür, dass unser Körper eine ausgewogene Mischung der wichtigsten Nährstoffe erhält.

Der biologische Anbau der Lebensmittel macht das dynamische Trio schließlich komplett und bedeutet für mich immer die höchste Qualität.

Superfoods im Vergleich

Viele heimische Superfoods können mit den gut vermarkteten Exoten ganz leicht mithalten. Sehr gut sichtbar ist das an den folgenden Beispielen.

Leinsamen vs. Chiasamen

Rein ernährungsphysiologisch sind Chiasamen und Leinsamen sowie andere Ölsaaten aufgrund ihres hohen Anteils an Alpha-Linolensäure und ihres insgesamt günstigen Fettsäuremusters für unsere Ernährung sehr empfehlenswert. Zusätzlich enthalten beide einen hohen Anteil an unlöslichen Ballaststoffen und Proteinen mit guter Verfügbarkeit für unseren Körper.

Wenn beide ein vergleichbares Nährstoffprofil haben, warum zahlen wir teures Geld für ein Produkt, das wie die Chiasamen erst weit transportiert werden muss? Und noch dazu in letzter Zeit immer wieder Schlagzeilen mit schlechten Rückstandswerten macht. Die heimische Alternative hingegen wächst gleich vor unserer Türe und ist in bester, geprüfter Qualität erhältlich.

Preisvergleich Leinsamen – Chiasamen

Bio-Leinsamen € 3–4/kg

Bio-Chiasamen € 11–15/kg

Açai- und Goji-Beeren vs. heimische Alternativen

Diese besonders exotisch klingenden Beeren haben es vielen Menschen angetan. Goji-Beeren stammen ursprünglich aus China und werden vor allem als Vitamin C-Bombe und Anti-Aging-Produkt beworben. Die Açai-Beere ist die Frucht der Kohlpalme und wird im südamerikanischen Raum produziert. Sie wird als Diät-Wundermittel angepriesen. Wissenschaftliche Belege gibt es für diese Werbeaussagen allerdings nicht.

Der angegebene Vitamingehalt der Goji-Beere liegt bei etwa 15 mg/100 g. Da können heimische Beeren wie die Brombeeren (18 mg/100 g), Erdbeeren (53 mg/100 g) oder die schwarze Johannisbeere (117 mg/100 g) ganz leicht auftrumpfen. Auch Holunderbeeren, Aronia (Apfelbeere) oder Rotkraut haben einen vergleichbar hohen Vitamingehalt.

Beeren werden auch gerne mit dem ORAC-Wert beworben.

Untersuchungen von verschiedenen Konsumentenschutz-organisationen an Superfood-Produkten haben gezeigt: Im Großteil der als besonders gesund angepriesenen Produkte wurden Rückstände von Pflanzenschutzmitteln und Mineralölen sowie Verunreinigungen und mikrobiologische Auffälligkeiten nachgewiesen.

Was sind ORAC-Werte?

Unternehmen bewerben ihre Superfood-Produkte gerne mit der ORAC-Messung (Oxygen Radical Absorbance Activity). Sie gibt die Fähigkeit eines Produktes zum Abfangen von Sauerstoffradikalen, also sein antioxidatives Potential, an. Da die bei der ORAC-Messung laufende Reaktion in dieser Form im menschlichen Körper gar nicht stattfindet und die Aufnahmefähigkeit des Körpers nicht berücksichtigt wird, haben einige Konsumentenschutz-Stellen die ORAC-Angaben als irreführend bewertet. Die Werte sind grundsätzlich viel zu kurzsichtig, denn in einem Lebensmittel zählt gesundheitlich nicht allein der antioxidative Wert, um aus ihm ein „Superprodukt“ zu machen. Der ORAC-Wert ist also keine geeignete Größe, um die gesunde Wirkung eines Lebensmittels zu bestimmen.

Mit frischen, selbst zubereiteten Speisen sind wir immer auf der sicheren Seite und können Überdosierungen bestimmter Inhaltsstoffe ausschließen. Von Superfoods in Pulverform möchte ich an dieser Stelle grundsätzlich abraten, da hier diese sichere Grenze überschritten werden kann. Die Konzentration gewisser Inhaltsstoffe – unter Umständen eben auch von Schadstoffen – ist in der Trockenmasse durch den Entzug von Wasser nämlich ganz besonders hoch.

10 einfache Regeln für eine gesunde Ernährung

selber kochen

frische, möglichst unverarbeitete Lebensmittel verwenden

am besten immer regional, saisonal und bio

wenige Zutaten pro Gericht

Rohkost genauso wie gegarte Speisen essen

möglichst alle essbaren Teile nutzen (Schale, Kerne, Blattgrün)

Speisen nur so lange kochen, wie für den Garprozess nötig

eine bunte Farbpalette am Speiseplan beachten

nichts ist grundsätzlich verboten oder böse

Genuss ist Lebensqualität pur

Und, „Nobody is perfect“! Allzu strenge Ernährungs-Konzepte beschränken uns in unserem Genuss und in unserer positiven Beziehung zu Lebensmitteln. Sich auf gesundheitsfördernde Wirkungen unserer Nahrung zu konzentrieren, wirkt sich auch positiv auf unser Befinden aus.


Lebensmittel mit Laktose und Gluten meiden?

Laktose und Gluten sind natürlich vorkommende Inhaltsstoffe, die nicht gemieden werden müssen, solange keine Unverträglichkeit besteht. Es macht für gesunde Menschen keinen Sinn, laktosefreie oder glutenfreie, oft stark verarbeitete
diet plans for women, pizza hut marion, how to make cookies, buy cake, italian sauce,
blets work—he nodded as if to thank me for enlightening him as to the nature of what he does every day and reiterated, “This is Greece. It’s August. We don’t have cards.” Again I protested, this time insisting that he call another Vodafone store, which he did graciously. He carried on a lengthy conversation in Greek over the phone, laughing and enjoying himself for what seemed like ten minutes. Upon hanging up the phone, his smile faded as his eyes met mine, and again he said, “This is Greece. It’s August. He don’t have cards.” He went on to explain to me that in Greece, in August, everyone goes on vacation, and everything in the whole country grinds to a halt.

With renewed TV producer determination and a distinctly furrowed brow, I returned to the car, where a knowing Yanni was waiting. He began to laugh when he saw my face and exclaimed, “This is GREECE, my friend!” At which point I rolled my eyes and pleaded with him to take me to the Cosmote, the Greek version of AT&T. Two Cosmote stores and an hour later, we returned to Yanni’s apartment with no SIM card. Debbie saw my scrunched-up face and started laughing. “Peter! Relax! This is Greece!”

Jon, our photographer, looked at Debbie and pondered, “Why does everyone keep saying that here? We know where we are.”

“Because this is Greece!” was the only answer that would ever be forthcoming, and ultimately the only answer that would make any sense.

Greece, I would learn, is not just a country but a way of life. It is an ancient culture steeped in tradition and steadfast in its belief in the power of the universe to take care of everything in life. The infectious faith of the Greek people was, for me, totally magical. Because of this un-shakable faith in the grace and goodness of the Infinite, I quickly realized that Greece is a place where the “common sense” we learn in America simply does not apply. The people of Greece so strongly believe that they will be taken care of that their lives lack the stress and anxiety that we Americans so happily claim as our birthright. Greece is a place where God exists everywhere and in everything, and where prayers are both heard and answered. Beyond their faith in the divine, the Greek people are deeply in touch with the earth and the seasons, and they live breath to breath, moment to moment, and day to day. I never met anyone there who would dream of letting the idea of tomorrow rob them of the joy of today. Food and family are paramount, and anything that would dare come between them has no place in anyone’s life. It’s as simple as that.

One day, early on in our trip, Jon and I were frantically chasing the sunlight as we tried to set up shot after shot of the food in this book. Debbie’s mom and aunt were working better, faster, and harder than any professional chefs or food stylists I have ever met. As they cranked out dish after dish made completely from scratch, Jon shot photo after photo. When we were done photographing any particular dish, I would return it to the kitchen table and inform everyone that they could now begin to eat it. As the afternoon dragged on, I noticed that more and more of Debbie’s family members were arriving, and yet none of the food had been touched. Everyone was just sitting in the living room, staring at the food and then looking back at me like I was absolutely insane.

Thinking I was being polite, I offered, “Please don’t wait for us! Start eating!” All I got in return were more bewildered stares and silence. Finally, Debbie emerged from the house, looking defeated. She said, “You have to stop. I don’t care about the light. I don’t care about the schedule. You have to stop. You don’t understand. Right now you and Jon are being rude and offensive.”

I was stunned. I have been called a lot of things in my life, but “rude and offensive” were never words that were thrown my way. And what was harder for me to accept than having unintentionally offended Debbie’s family was that I had no idea what I had done and, therefore, no idea how I could begin to make amends. It turned out what I had done was quite simple. I had ignored one of the most sacred experiences of life in Greece: the taking of time to break bread in the afternoon with friends and family. Greek people don’t graze. They don’t grab plates and eat buffet style sitting in the living room or standing up wherever they can find space. Like Thanksgiving in America, the afternoon meal in Greece is served at the table, and the whole group of family and friends gathers, sits down, enjoys the blessings of the food together, and then rests. Unintentionally or not, Jon and I had violated one of the most important customs in all of Greece.

After that day, we quickly learned to schedule our work around the family in Greece. And slowly, albeit unconsciously, Jon and I began to trust in the universe to take care of it. We began to believe that everything would just
in einer großen Pfanne erhitzen. Gemüsemischung, Wasserkastanien und Frühlingszwiebeln darin bei mittlerer Hitze etwa 5 Minuten dünsten, bis das Gemüse weich wird. Die Garnelen untermischen. Die angerührte Speisestärke zufügen und 1–2 Minuten rühren, bis die Mischung eingedickt ist. Die Pfanne vom Herd nehmen und den Inhalt 10 Minuten abkühlen lassen.

Die Heißluftfritteuse auf 200 °C vorheizen, falls erforderlich.

Ein Teigblatt auf der Arbeitsfläche ausbreiten. Etwa 4 Esslöffel Gemüsemischung auf dem unteren Drittel verteilen. Die beiden Seiten einschlagen und das Teigblatt aufrollen. Mit den restlichen Zutaten ebenso verfahren.

Je nach Fassungsvermögen drei bis vier Rollen mit je gleichmäßigem Abstand mit der Naht nach unten in den Garkorb legen. Großzügig mit Backtrennspray einfetten und 5–7 Minuten goldbraun frittieren. Sofort servieren. Mit den restlichen Rollen ebenso verfahren.


Die Gemüserollen können bis zu einen Tag im Voraus vorbereitet werden. Bewahren Sie sie in einem luftdicht schließenden Behälter im Kühlschrank auf. Die Garzeit für gekühlte Rollen verlängert sich um 1–2 Minuten.


Gemüserolle mit Pilzen

Lassen Sie die Garnelen weg und dünsten Sie stattdessen 250 g gehackte Pilze mit dem Gemüse an. Garen Sie die Mischung so lange, bis das Wasser verdampft ist.

Weitere Gemüserollen

Die Garnelen können durch dieselbe Menge gegartes Hühnchenfleisch, gegartes Hackfleisch oder abgetropften sehr festen Tofu ersetzt werden.

Teigtaschen mit Krebsfleisch

Diese leckere Vorspeise kennen Sie vielleicht aus asiatischen Restaurants. Sie lässt sich aber auch denkbar einfach in der Heißluftfritteuse zubereiten. Mit einem frischen Salat oder etwas bunter Rohkost wird daraus eine kleine, leckere Mahlzeit.

Ergibt 24 Stück


125 g weicher Frischkäse

1 EL fein gehackte frische Ingwerwurzel

1 EL scharfe Chilisauce, z. B. Sriracha-Sauce

250 g gegartes Krebsfleisch aus der Dose (Asia-Markt)

4 EL fein gehackte Frühlingszwiebeln

Salz und frisch gemahlener schwarzer Pfeffer

20 Wantan-Teigblätter (ca. 9 cm Seitenlänge)

1 Ei (Größe L), verquirlt


Dip (optional)

3 EL Sojasauce

1 EL flüssiger Honig

1 EL scharfe Chilisauce, z. B. Sriracha-Sauce

1 TL Reis- oder Apfelessig

¼ TL geröstetes Sesamöl

Die Heißluftfritteuse auf 200 °C vorheizen, falls erforderlich.

Für die Teigtaschen Frischkäse, Ingwer und Sriracha-Sauce in einer mittelgroßen Schüssel glatt rühren. Krebsfleisch und Frühlingszwiebeln unterziehen. Salzen und pfeffern.

Falls gewünscht, für den Dip alle Zutaten in einer kleinen Schüssel glatt verrühren.

Sieben Teigblätter auf der Arbeitsfläche ausbreiten, siehe Tipp. Je 2 Teelöffel Krebsfleischmischung in die Mitte daraufsetzen. Die Teigränder mit einem Pinsel oder den Fingern mit Ei bestreichen. Die gegenüberliegenden Ecken zusammenfassen und die Kanten über der Füllung zusammendrücken, sodass eine x-förmige Naht entsteht.

Die Teigtaschen mit je etwa 2,5 cm Abstand in den Garkorb setzen. Mit Backtrennspray einfetten und 8–12 Minuten goldbraun frittieren.

Mit den restlichen Zutaten ebenso verfahren. Sofort servieren, nach Belieben den Dip dazu reichen.


Sie können für dieses Rezept Doppelrahm- oder auch fettreduzierten Frischkäse verwenden.

Sriracha-Sauce ist eine scharfe Chilisauce aus Thailand. Sie finden Sie in Asia-Märkten oder in gut sortierten Supermärkten mit Asienabteilung.

Die Teigblätter, die gerade nicht verarbeitet werden, sollten mit einem feuchten Tuch abgedeckt werden, damit sie nicht austrocknen.

Die Teigtaschen können bis zu einen Tag im Voraus vorbereitet werden. Bewahren Sie sie in einem luftdicht schließenden Behälter im Kühlschrank auf. Die Garzeit für gekühlte Teigtaschen verlängert sich um 1–2 Minuten.


Ersetzen Sie das Krebsfleisch durch dieselbe Menge fein gehackte gegarte Garnelen oder Hühnchenfleisch.

Gefüllte Champignons

im Bild oben

Große, lache Champignons lassen sich wunderbar mit allerlei verschiedenen Zutaten füllen, zum Beispiel mit Ei, Schinken und Parmesan – ein schnell und einfach zubereitetes Schlemmvergnügen für ein spätes Frühstück am Wochenende oder einen Brunch.

Für 2 Portionen

2 mittlere Riesenchampignons, entstielt

2 TL Olivenöl

Salz und frisch gemahlener schwarzer Pfeffer

2 Eier (Größe L)

2 EL gehackter Prosciutto oder Kochschinken

2 EL frisch geriebener Parmesan

frisch gehacktes Basilikum oder Petersilie (optional)

Die Heißluftfritteuse auf 200 °C vorheizen, falls erforderlich.

Die Pilze mit dem Olivenöl bestreichen. Salzen und pfeffern. Mit den Lamellen nach oben dicht nebeneinander (aber ohne Berührung) in den Garkorb setzen. Die Eier vorsichtig aufschlagen und je 1 in jeden Pilz


Leave a Reply

Your email address will not be published. Required fields are marked *