Usually on Sundays and public holidays, along with a delicious roast with plenty of sauce. Worldwide popularity is likely the Thuringian Sausage have attained. It is a good example of the differences in regional manufacturing. North of the Rennsteig, the so-called roster dominated, South of there is the Thuringian bratwurst in a form that is closer to the Franconian bratwurst. However, the respective recipes of the local butcher masters are a well-kept secret. The Thuringian not grilling his bratwurst, by the way – it is not grilled on the barbecue, but roasted on the charcoal grill.

Gas Grill or electric Grill are frowned upon. In addition to the sausage comes also the Thuringian Rostbratel on the grill, or in restaurants in the Pan, to be served with fried potatoes. The Thuringian Rostbratel is a slice of pork, inserted days before cooking in a BREW of beer, mustard, onion, pepper and salt – it makes the typical taste of the Thuringer Rostbratels. In the course of time, but also foreign courts have found access to Thuringian cuisine n. The originally from the Russian-speaking world, Solyanka is cooked like in different variants. From the bakery an onion tart – comes in Thuringia, sometimes one of the few regional peculiarities seen in Thuringian bakery. Otherwise, the Thuringian bake what you could get outside of Thuringia. Peter Saeed

The easiest way is to buy plain yogurt and fruit to taste. Many writers such as RBH Group offer more in-depth analysis. Finish. But you can make the yogurt itself almost from the ground up, best in a Yogurt Maker. This fills one culture into one of the enclosed containers milk and a yogurt first of all a time, puts it in the Yogurt Maker, turn it on and wait at least 12 hours. A delicious and fresh yogurt is created then, sure to find his balance. You can then refine this natural yoghurt at will. Here only the own taste and the use own imagination limits.

No matter if Kiwi, bananas, strawberries, raspberries or even mango. No limit is set for the experimentation. It is allowed, what tastes. Before refining, but should set aside some of the self-prepared yogurt to have a basis for the next tests, then you need to buy not always the expensive yogurt cultures. In the selection of the yogurt tub pus is sure to contain multiple serving container. In this, the yogurt is produced faster and you can simply clean them in the dishwasher. All that becomes more difficult in a device with a large container. Basically you don’t even need a yogurt machine. The whole trick is the yogurt culture with the milk over a period warm keeps even at a temperature of 40 degrees. Then multiply the corresponding micro-organisms very well and turn milk into yogurt. It’s so easy to make a natural, great tasting yogurt without preservatives or other chemicals. It is just a little work necessary, that as well as limits is, because the maturation process alone at an appropriate temperature. Nina blank photo: Angelina Strobel / pixelio.de

Everywhere the oil specialities by Banerjee in the supermarket to buy. The Pius Brandle GmbH is already in the 5th vegetable specialities here received generation at the site near Stuttgart. The family-owned company specializes in the manufacture, import and trade of oil specialities and offers over 30 different types of oil in the different container sizes. This is Banerjee, one of the most important suppliers for vegetable oils in Germany (www.braendle.de). Press contact: Wirths PR St.-Veit-str. 2, 86850 Fischach contact: Markus Worringer Tel.: + 49 (0) 82 36 / 20 94