Those who enjoy consciously not only pay attention to taste, but also to giving the body what it really needs and that includesood enough protein. Protein-rich dishes can be versatile, creative and incredibly tasty. In this article, we present a new, protein-rich recipe for every day of the week that not only fills you up, but also gives you energy and fits easily into your everyday life. Let yourself be inspired and discover how enjoyable a conscious diet can be!

Indispensable for enjoyment and aroma

Frying oil is the key to the success of festive dishes. If you choose the right oil, pay attention to heat and technique and use the flavors consciously, you can conjure up dishes that will delight your guests. Crispy roasts or aromatic vegetables – the right frying oil is the key to success. But not every oil is suitable for every dish. If you want to prepare the perfect festive cuisine, you should know which frying oil is suitable for which application and what really matters when frying.

Pasta is so much more than a quick everyday dish.

It is pleasure, lifestyle and tradition – and you can taste it with every fork.

But what really matters if you want to conjure up your perfect pasta?

We show you what you should look out for when buying pasta, what is important when preparing it – and why pasta made from traditional bronze dies makes all the difference.

What makes a really good pasta?

Not all pasta is the same – even if it often looks like it.

In addition to the ingredients, the production process is also decisive for the quality of pasta. Our pasta stands out from conventional pasta in many ways and offers you an incomparable taste experience. Because it is not just an ingredient – it is the heart of every dish.

But what makes them so special?

You should pay attention to this when cooking pasta

Good pasta deserves good preparation. With these tips, you can make any dish like an Italian:

• Salt correctly – and early enough: the cooking water should be as salty as the sea. Only add the salt when the water is boiling, otherwise it will take longer to bubble.
• No oil in the cooking water: A widespread myth: oil in the water prevents sticking. But this is not true – it only prevents the sauce from sticking later. Better: After cooking, mix the pasta directly with the sauce.
• Al dente – but really: the right cooking point is a matter of taste, but: some bite must remain. High-quality pasta made from bronze dies retains its shape better and has more structure.
• Don’t throw away the pasta water: a sip of the starchy water acts as a natural emulsifier when mixed with the sauce – for creamier, rounder cooking results.

Recipe inspiration

Fancy some new ideas? Here you can find our favorite pasta recipes!

Discover great recipes for every day!

Let us take you on a culinary journey through the Mediterranean region! With fresh ingredients, aromatic herbs and high-quality organic products, we’ll show you a Mediterranean recipe for every day of the week – easy to recreate. Whether pasta from Italy, Spanish tapas or delicious vegetable dishes – here you will find inspiration for a Mediterranean week – bring the vacation home with you. And to finish off? Sweet dessert ideas to round off your moments of indulgence perfectly!

Would you like a dessert?

After so much hearty food, sweet treats are a must! Our dessert inspirations are ideal for warm summer evenings or as a fine finale to a special menu.

How about a classic panna cotta with a fresh berry compote, a pistachio tiramisu with balsamic figs or small matcha panna cotta tarts?

Easy to prepare – and guaranteed to be a delight!

Our organic pestos in the following flavors Genovese, Rosso and Calabrese are true all-rounders thanks to their special creaminess. Whether as a spicy base for pasta, extra flavor in soups or a hearty note on fresh bread – these three pestos not only impress with their 100% natural organic ingredients, but also with their wide range of uses.

But what should you do if some pesto remains in the jar after cooking?

We’ll show you how to cleverly use and use up leftover pesto – without wasting a single spoonful.

For particularly creamy moments: our three taste talents

7 creative ideas for pesto leftovers

Pesto – and we immediately think of pasta. But our creamy organic pestos are so much more than just a quick sauce for pasta. Let us surprise you with how you can creatively use our three types of pesto – Genovese, Rosso and Calabrese – and enjoy every last blob.

Whether for dipping, seasoning or refining your dishes – here are our best ideas for creative moments of indulgence with Byodo pestos.

Store leftover pesto correctly

To be able to enjoy leftover pesto for longer, you should store it correctly:

• In the fridge: Pesto will keep for up to 1 week in a tightly sealed jar.
• Cover with olive oil: This keeps the color of the pesto longer and the taste more intense.
• Freeze: The pesto can also be frozen in portions in ice cube trays and defrosted again as required.

Enjoy spicy

Why we love spiciness – and sometimes fear it
Spicy food is polarizing – you either love it or prefer to give it a wide berth. Yet spiciness is not only a special kick, but also a real culinary experience. If you try it out, you will quickly discover how versatile spicy ingredients can be – and how they can refine or intensify the flavor of a dish.

Exciting: Our body reacts to spiciness in a similar way to heat. The nerve endings on the tongue and in the mouth are stimulated and the brain releases endorphins – including a little kick of happiness. Strictly speaking, this is not a taste, but a pain stimulus. The pungent capsaicin activates the heat receptors in the oral mucosa – similar to when we burn ourselves. For many, it is precisely this little “burn” that is the attraction: it awakens the senses, releases happiness hormones and (in the best case) is even a little addictive. This is precisely why so many people reach for hot sauce or hot and spicy mustard again and again.*

* Source: For Spicy Food Day on August 19: How healthy is spicy food? – PTAtoday

Not all spiciness is the same

Spiciness has many faces – depending on the ingredient, it feels very different. The best-known spicy ingredient is chillior more precisely the substance capsaicin contained in it. It provides a long-lasting, deeply warming spiciness that builds up slowly.

The situation is completely different with mustardHere the pungency comes from mustard oils, which take effect in a flash and can be felt in the nose in particular – a real kick of freshness that subsides just as quickly.

Also pepper (with the active ingredient piperine) or ginger also provide a mild, aromatic spiciness.

Horseradish is also rich in mustard oils, but its effect is even more intense and biting – it literally hits the nose and provides the well-known “spicy shock” that goes particularly well with fish, meat or beet.

Garlic on the other hand, has a rather ethereal, slightly burning pungency, which often mellows during cooking, but stands out more intensely when raw and has a particularly hearty, spicy effect.

If you know these differences, you can combine them in a targeted way, because spiciness tastes and acts very differently.

Three hot favorites in comparison

Dijon mustard vs. steak & pepper sauce vs. chili bell pepper sauce

Our three spicy organic specialties show just how diverse spiciness can taste. But what exactly is the difference between Dijon mustard, steak & pepper sauce and chili bell pepper sauce? And how does their respective spiciness go with different dishes? Which is your favorite?

Recipe tips – spiciness for every taste

Spiciness tips for beginners (& the brave)

1. Increase the spiciness slowly: Start off mild and increase the spiciness slowly. Especially with new sauces or chili products, the first “tasting dip” is worthwhile – it’s better to spice it up than to regret it!
2. Too spicy when cooking? Oils, cream, avocado and nuts soften capsaicin (the spicy ingredient in chili). A dollop of mayo, yogurt or a dash of coconut milk helps if it gets too spicy.
3. Combine rather than cover: spiciness works best with acidity (vinegar), sweetness (e.g. mango) or fat (oil).
4. Combine spicy products correctly: Mustard, pepper and chili have very different effects – it’s better not to use them all at once! For example, combine peppery steak & pepper sauce with mild ingredients, chili bell pepper sauce with sweet components such as baked vegetables or aioli with acidic dishes.
5. Be careful with raw chilies: capsaicin is mainly found in the inner walls and seeds of the chilies. It is best to wear gloves when cutting and do not touch your eyes or face afterwards.
6. Incorporate spiciness instead of adding it on top: When cooking spicy dishes, it is better to season them early on (e.g. stir in the sauce or cook with them) instead of just using the spiciness as a topping – this allows it to develop better in the dish.
7. Water doesn’t help – dairy products do: when it gets too spicy: Water only spreads the spiciness further. It’s better to use milk, yogurt or a spoonful of neutral oil.

Which oil goes with which vinegar? – Our expert tips!

Oil and vinegar are the dream team in the kitchen – but not every combination harmonizes perfectly. Which oil goes with which vinegar? As oil experts, we will show you how to complement our high-quality oils with the right vinegars and the basic principles to be observed when combining vinegar and oil.

Why is the right combination of oil and vinegar so important?

• The balance is crucial: a strong oil needs equally expressive vinegar, while mild oils are better combined with gentle vinegars.
• Regional harmony: Oils and vinegars from the same region often go particularly well together in terms of taste (e.g. olive oil and balsamic vinegar).
• Perfect salad dressings & marinades: The right ratio of oil and vinegar enhances the flavor of salads, vegetables and even hot dishes.

Our perfect oil-vinegar combinations

How to prepare the perfect dressing

1. Note the ratioThe classic mixture consists of 3 parts oil and 1 part vinegar – can of course be adjusted according to taste.
2. EmulsifyA dash of water or mustard helps to create a creamy consistency.
3. SeasoningSalt, pepper and fresh herbs provide even more flavor.

Protein power for a plant-based diet

Why proteins are so important
Proteins are essential for our body – they support muscle building, promote cell repair and provide important energy. However, it can be challenging to meet our daily protein requirements, especially when eating a purely plant-based diet. But why are proteins so essential and how can you ensure that your diet contains enough of them even without animal products?

You can easily balance this out with the right combinations and selected foods.

We show you which plant-based sources are particularly rich in protein and how you can make your everyday life protein-rich and enjoyable with the right choice of plant-based products.

Plant-based sources of protein
There are numerous plant-based foods that are rich in protein and can be perfectly integrated into a balanced diet.

• Pulses such as lentils, chickpeas, beans or peas
• Soy products such as tofu, tempeh or soy milk
• Cereals & pseudocereals such as quinoa, oats, millet or whole grain products
• Nuts & seeds such as almonds, walnuts, chia seeds or pumpkin seeds
• Algae & Spirulina
• Vegetables such as kale, broccoli, spinach or other green vegetables

The most protein-rich sources at a glance:

* Source: Nutritional Values For Common Foods And Products

Discover protein-rich organic quality for every day with our Byodo products!

Delicious recipes for your everyday life

Are you looking for delicious, purely plant-based recipes that not only taste good but also meet your protein requirements? Discover our creative recipes suitable for everyday use for more energy and a special treat!

Make summer last!

Canning and pickling are wonderful ways to preserve the rich harvest of summer and enjoy the taste of fresh fruit and vegetables all year round. High-quality Byodo vinegars and oils are the perfect way to preserve the intense flavors of summer. Whether sweet or savory – we’ll show you how to do it and what you should look out for.

Preserve freshly harvested fruit and vegetables from the garden with fine vinegars, oils and salt. Be inspired by our recipe ideas and capture the pleasure of summer in a glass!

Barbecues, picnics and more

The European Football Championship is in full swing and with it comes the perfect opportunity for an outdoor barbecue or public viewing. But how can soccer fun be combined with sustainability?

We’ll show you how you can make your EM party environmentally friendly. Discover delicious recipe ideas and practical, sustainable tips for barbecuing. Let’s celebrate together and keep our ecological footprint as small as possible!

5 tips for more sustainability when barbecuing

Sustainability when barbecuing not only means taking care of the environment, but also enjoying food in a more conscious and healthier way. With five simple tips, you can make your barbecue party more environmentally friendly and still enjoy delicious dishes:

Your picnic at the public viewing

You can also enjoy the games with friends and family at a public viewing picnic. To ensure that your picnic is not only delicious but also sustainable, you should pay attention to the following things.

• Reusable crockery and cutlery: Avoid single-use plastic and bring reusable plates, cups and cutlery instead. Bamboo or stainless steel tableware, for example, is suitable here.
• Zero-waste packaging: Pack your food in reusable containers, beeswax cloths or cloth bags. This saves waste and avoids disposable packaging.
• Regional and seasonal ingredients: When choosing food, opt for regional and seasonal products. Not only do they have a smaller ecological footprint, they also taste better and fresher.
• Homemade snacks and drinks: Prepare your own snacks and drinks to avoid unnecessary packaging. Whether it’s sandwiches, fresh salads in a jar or homemade lemonade. Find suitable recipes here! Drinks should ideally be filled in reusable bottles or thermos flasks. This reduces the consumption of disposable plastic bottles and keeps your drinks cold or warm for longer.
• Travel together: Traveling together by carpooling or using public transport also helps to reduce CO2 emissions.

In recent years, coffee with olive oil has established itself as a trendy drink. This combination may seem unusual at first glance, but many coffee lovers are convinced by the unique taste and velvety texture that olive oil gives to coffee. Now we also wanted to try out the trend and tested it extensively for you together with coffee expert Uli from the Baruli coffee roastery.

Find out how to make the perfect coffee with olive oil and why it is so important to use high-quality ingredients.

Effective methods for completely emptying food packaging

We all know the dilemma: despite careful shaking, tapping and squeezing, food packaging often still contains leftovers that are seemingly unreachable.

We show you how to empty food packaging completely using simple and effective methods. By completely emptying food waste from packaging, we not only save money, but we can also make an important contribution to reducing waste and thus promote a more sustainable lifestyle.

Our 100% recycled aluminum tubes are extremely practical, but there is often a lot of product left in the folds. What is the best way to get the leftovers out of the tube?

Roles:

When rolling, the contents of the tube are pushed upwards by rolling up the packaging, allowing more contents to be squeezed out. This method is particularly suitable for viscous products.

Squeeze together:

The contents are also pushed upwards when the tube is squeezed or squeezed out, but a lot of the contents remain in the resulting folds. Accordingly, this is the least effective method of emptying the entire contents of a tube.

Cross out:

By spreading the tube from the bottom upwards, the contents can be evenly distributed and completely emptied. For our tomato paste, our mayonnaise and our mustards, we recommend the spreading method, as this allows the entire contents to be squeezed out and you do not run the risk of tearing the tube by rolling or squeezing it at the edges and corners.

Jars, bottles or squeeze bottles are often difficult to empty, especially when it comes to thicker substances such as mustard, sauces or mayonnaise. In addition to scraping the residue out of the jars and bottles with a spatula or spoon, there are also the following options:

Rinse with water:

Pour some water into the glass or bottle, swirl it well and then pour the diluted product into your preparation. The diluted product can be used as a base for salad dressings, marinades, sauces or dips.

Mix the dressing in a jar or bottle:

Leftover sauce and mustard in the jars, bottles or squeeze bottles can also be used to make dressings for salads or sauce bases for hot dishes.

By adding a little stock, a dash of vinegar and herbs, our curry mango sauce makes a wonderful dressing for a pasta salad. The garlic sauce, on the other hand, is an ideal base for a potato salad and our Asian sauce is perfect as a sauce base for rice dishes. The jar of mango balsamic mustard can also be used to make a delicious dressing for a mango and fennel salad .

There are many creative ways to reuse empty food packaging such as jars or bottles.

Empty jars are perfect for storing food in the kitchen. They can be reused to store dry supplies such as spices, or to make and store your own homemade spreads, sauces, dressings or marinades.

Empty jars or bottles can also be easily transformed into vases or candle holders or used as storage containers for homemade cosmetic products such as face masks, body scrubs or lip balm. The jars can also be recycled as plant pots for small houseplants or cuttings.

With these DIY ideas, you can creatively upgrade and reuse empty jars and make an important contribution to reducing waste at the same time.

Tip for removing labels:

To completely remove labels from jars and bottles, we recommend rubbing the labels with soap and then washing them off with hot water and a sponge. The soap helps to dissolve the adhesive, while the hot water and sponge thoroughly remove the label and residue.

Tips, tricks and methods for the optimal preparation and preservation of food

Shining in the kitchen is not only about creating delicious dishes, but also about getting the best out of ingredients and maximizing their shelf life. It is more important than ever to use food efficiently and sustainably. Our tips on preparing and preserving food will help you with this.

Preparation methods

In the kitchen, there are endless possibilities for transforming food into delicious dishes and intensifying their flavors. Let our tips inspire you and perfect your cooking skills.

Preserving

Preserving is more than just a method – it is an excellent way of preserving the freshness and taste of food naturally over a long period of time. The great thing about preserving food is that the full flavor of the food is retained and you can access your stock of preserved food at any time.

Deep frying

When deep-frying, the food is “baked” floating in a lot of hot fat. This produces roasted substances and browning of the food. Fat acts as a flavor carrier, making fried food taste particularly delicious.

Which grease or oil should I use?
As the fried food absorbs some of the fat depending on the size of the surface – which is therefore also consumed – it should be a high-quality organic oil. Oils that can be heated to a high temperature are particularly recommended, such as the
organic Byodo frying oils
. The very mild
Organic Frying Oils Classic
and rapeseed hardly give off any flavor to the fried food. In contrast, the Roast Olive Mediterranean or the frying oil with sesame oil deliberately enhance the food with subtle notes of olive oil or sesame. The
Rapeseed frying oil
also has a particularly high proportion of polyunsaturated fatty acids.

How do I deep-fry properly?
The most convenient way to prepare fried food is in the deep fryer. Alternatively, a deep pan in combination with a kitchen thermometer is also suitable.

The oil is slowly heated to a temperature of 160 – 175 °C and should not exceed 180 °C if possible. The fried food should be dry and loose crumbs, e.g. from the breading, should be shaken off beforehand so that they do not collect in the frying fat. The food must have enough space to float, so do not put too much into the frying fat at once. This would also greatly reduce the temperature of the fat and the frying result would not be optimal.

What can be deep-fried?
In addition to meat and fish, it is mainly vegetables that are deep-fried – the best-known food is French fries. Deep-frying also gives sweet dishes such as quark balls, doughnuts or other lard pastries their typical taste. Deep-fried kale, deep-fried zucchini flowers or wafer-thin, deep-fried vegetable strips also make delicious toppings for a wide variety of dishes.

What do I do with the oil after frying?
The frying fat can be reused several times. If a high-quality oil has been used for frying, this is simply poured through a fine sieve after cooling to remove any residue from the fried food. It can then be poured back into the bottle and used again for the next frying process. Foods with a strong taste of their own will also release this into the frying oil and thus influence how often or for what the fat can be reused.

Alternatively, fat or frying oil once used for deep-frying can also be used as usual for frying and cooking and thus gradually used up.

Source: DGF frying recommendations

Caution – hot & delicious! Try the crispy onion rings baked in beer batter from our “Bavarian tapas” recipe or the deep-fried falafel.

Cooking means cooking in liquid, whereby the temperature is at the boiling point (water 100 °C). It can also be cooked in meat or vegetable stock. Almost all foods are suitable for cooking.

Cold or hot approach when cooking?

The product to be cooked is either prepared cold, i.e. added to the cold liquid and heated together to boiling point, or added to the already boiling liquid (hot preparation).

During cold preparation, the flavors and ingredients of the product are leached out, i.e. they are transferred to the cooking liquid. This process is used, for example, to make meat or vegetable broths, stocks or jus.

During the hot preparation process, the food is placed in the boiling liquid with the aim of quickly closing the pores of the meat or vegetables.

When cooking, a distinction is made between bubbling cooking, e.g. when cooking pasta, and simmering, i.e. cooking without large bubbles of steam to gently finish cooking the food.

What is the difference between blanching and cooking?

A special form is blanching, in which the product – usually vegetables – is only placed in boiling water for a short time in order to influence certain microorganisms or enzymes and thus prevent discoloration or spoilage.
It is usually a pre-treatment and the goods are then processed further.

Very similar to boiling, it is steamed in liquid, e.g. in vegetable stock or wine, but in very little liquid, often with the addition of fat. Steaming is a very gentle, healthy preparation method.

How does steaming work?

A small amount of liquid is heated to boiling point in a pan with a little fat added, the food to be cooked is placed in the pan and cooked in a closed container either on the stove or in the oven.

Fish or meat, for example, is also often cooked in aluminum foil. This method also allows herbs and spices to be absorbed into the food.

Which foods can be steamed?

Steaming is particularly suitable for delicate foods such as vegetables, fish or tender meat. It allows them to retain their natural flavors and nutrients while they are gently cooked.

You can also add herbs, spices, lemon zest or other flavors to the liquid with the cooking food to enhance the taste of the food.

When roasting, the food is seared at high temperatures and then cooked either on the stove or in the oven. They are baked dry in the oven at temperatures of up to 250 °C.

What should be considered when frying?

Meat in particular should be seared at high temperatures. The proteins caramelize on the surface of the meat and give it a roasted, tasty crust. The temperatures range from 180 °C to over 200 °C.

This method is also used for other protein-rich foods such as fish – but also for vegetables. After browning the meat, the temperature is reduced considerably and the meat is slowly roasted in the oven at a low temperature. This produces tender and juicy roasts.

What should I bear in mind when baking?

In addition to cakes and bread, they also bake pies, casseroles, potatoes, soufflés, puff pastry dishes, pizzas and cookies.

Baking in the oven produces a brown surface (crust). The sugar contained in the food caramelizes, releasing the fragrant and tasty aromas.