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Vau restaurant scores well from the moment you walk in. Very modern and sleek in appearance it is very comfortable and undeniably up market! Superb evocative artwork by the multi-prize winning Cologne artist Oliver Jordan adorn the walls. A nice touch were the glossy catalogues of his work which we all enjoyed looking through. The architecture is exciting and thought provoking and over all it has a lovely atmosphere.

We were there for lunch with no time pressures and were very relaxed. A very good Saar riesling priced at 30 euros got the ball rolling. Not over alcoholic it was dry but with lovely pristine fruit, very easy drinking and would never give you heartburn and we stayed on it through out the meal. After considerable debate we all chose different things off the menu to get a good idea of what was on offer.

I had a homemade tagliatelle with venison ragout followed by roast halibut with cabbage and caraway. The venison ragout was the highlight for me but everyone’s dishes challenged the taste buds and sensibilities. The presentation of the food was very imaginative and they are seriously trying here. The service was efficient, charming and friendly and we all thoroughly enjoyed the experience. The portions are tiny which did not matter as we had eaten late the night before, had breakfast and were after being tempted by food rather than stoking up. But if you were in the mood to just normally eat then you would have to eat 4 courses plus the appetisers to fill up which would not be a cheap experience. The lunch for four cost 400 euros for two courses each, with 3 bottles of wine with a tip. We would all go back and felt that is was worthy of its michelin star.

Restaurant VAU
Jägerstraße 54/55
10117 Berlin

Tea is a drink for those who wish to refresh themselves in the midst of work. It gives energy and briskness to switch over from the monotony of same kind of working in the office or the factory. They contain some taste giving materials which are pungent, astringent and also bitter simultaneously. The tea is not just a drink as it supplies a healthy cup of benefits.

TEA INDUCES ZEAL: The teas induce certain amount of zeal into your mind and invigorate your body with energy. The taste helps to stimulate and revive the energy to continue working for a long time.

TEA ELEVATES SPIRIT: Peculiarly, some kind of teas with mild taste is capable of producing a solace to keep you calm and quite raising your spirit to an elevated level. You love to take a break and lighten up your spirit to make things go easier. On consuming a light leaf tea, it will revive energy mints, you will think everything easy and subtle; and allow things happen more cheerfully. You will become instantly successful in handling the situation either way, brisk or calm.

TEA IS WORTH GOLD: As a green leaf, the tea is capable of giving a good medicinal effect; as a semi processed and fully fermented, the tea has high value in taste and medicinal worth. The tea liquor is golden in color and the taste is worthier than the gold.

TEA TAKES IN ALL SPICES: It tastes good as raw and also entertains nice with milk, sugar, ginger, cardamom and other spices. There are teas infused with lime, mint and cocoa also independently. There are instant teas that dissolve in hot water or milk to give instant teas as the name suggests.

TEA PREVENTS CANCER: The anti-oxidant properties of tea are beneficial in the prevention of cancers of the mouth, stomach, pancreas, lung, and esophagus. Tea is especially beneficial to smokers because it counter-acts some of the negative effects of cancers caused by smoking cigarettes. Dr. Weisburger recommends that 5-6 cups of tea be taken per day.

TEA HELPS YOUR HEART: The flavanoids in tea have anti-oxidative properties which lower blood pressure, blood cholesterol, and reduce blood clotting, all of which are factors in preventing heart disease.

TEA’S NUTRITIONAL BENEFIT: The intake of 5 or 6 cups of tea per day increases one’s intake of essential minerals such as manganese (essential for bone growth) and potassium (essential for a normal heart beat, fluid regulation within the cells, and muscles and nerves function).

Scientific information from the USDA points out that drinking one cup of tea could make a significant contribution to daily antioxidant intake, equivalent to approximately one serving of vegetables.

When people talk about Italian style cooking, they are usually referring to particular or familiar recipes. Italian food is so much more than that. Most people have no idea that they are cooking Italian most of the time. Many dishes that are not known for the culture they originate do come from parts of Italy. There are many fish, chicken, and other meals that are Italian as well. You may be surprised to know that you are cooking these much more than you think. How you cook and what you cook with is just as important as the main course itself.

The Freshness Factor

When it comes to Italian style cooking, fresh ingredients are the best option. The fresher the ingredients are in any type of dish, the better it tastes. Italian food is known for the spices and herbs that go into it. When you use dried and bottles spices and herbs, you are influencing the taste in the extreme. Dried spices tend to be more potent in some cases and weaker in others. You will really have to know what is what if you choose to not to go fresh. Fresher herbs also add to the look of the food you are eating. While dried herbs can be seen to some degree in lighter dishes, the darker, more traditional dishes will lose the luster from using them.

Shortcuts - Yes Or No

One debate when it comes to Italian style cooking is whether you should always cook the dishes from scratch of if you can use short cuts. Not all people have the time to make a sauce from scratch yet still want to enjoy a good Italian dish at home. Then benefits of making it all on you are that you can add as much and whatever you prefer to it. You do not have to stick to a strict recipe and you know exactly what is in your meal. Other people say that choosing to use a jarred sauce as a base is also acceptable as long as you add to it to make is your own. No matter what you prefer, as long as your meal is appreciated by you and your family that is all that matters.

Spicy Does Not Mean Hot

A common misconception is that Italian style cooking is hot. Spicy means flavorful, not hot. While some dishes may have a bite to them depending on what is called on or added as an ingredient, most of the Italian dishes use spice to make your mouth water, not try to make you sweat. People get really confused at time with the types of herbs that are used. Most of them are well known and inert. For those who love a bit of kick, you make have to add your own flare. If you like a great tasting meal that does not kick the senses into heat mode, try a favorite Italian dish today.

Using cedar planks for grilling imparts any fish with a sweet and smoky flavor. It also prevents over cooking, making it an excellent choice for enjoying delicate salmon or whitefish. Besides that, planking fish gives you a stable surface to put the fish on without having to worry about it falling through the grill.

Before you start anything you have to carefully prepare the cedar planks for grilling fish. This means you need to either buy untreated wood from any hardware store, or use specially cut cedar planks purchased from a plank vendor. Remember, the wood has to be chemical free, without any stains or treatments. The next step is to soak the cedar plank in tepid water for about thirty minutes to an hour; keep the entire plank submerged. Some plank experts assert that you can actually keep the plank in water for up to four hours, citing that as a basic rule of the thumb, the longer the plank is going to be used on the grill, the longer it should be soaked. For fish, the time is shorter so you don’t have to soak the plank that long. You can also soak more planks than you need and freeze them for using later on. Afterwards, spray both sides of your fish with olive oil and lay it on the plank with the skin side facing down. Sprinkle the fillet with some minced garlic, red onion and ground pepper. Add some freshly squeezed lemon for taste. You can omit the extra ingredients if you choose, and simply enjoy the fish as is, infused with the pungent aroma of cedar.

The next step in using cedar planks for grilling fish is to light the charcoal and allow the grill to heat up. Place the cedar plank on the grill without the fish; let the plank warm up and then brush or spray olive oil on it to prevent the fish from sticking. Place the salmon on the plank and let it cook. If the plank does catch fire, spray it with water and move it to a cooler spot. The fish is done when it gently twists and flakes when you put a fork in it.
Alaska is home to an abundant variety of seafood, and offers some of the purest marine, freshwater, and upland habitats on the planet

From the clear crystal waters comes seafood that is delicious and healthy. Alaskan seafood is low in fat but big on flavor and Omega-3 oils. You can study thousands of pages of nutritional research. Or, simply observe the amazing health and longevity of people in countries where seafood is the most important part of their diet. Either way, Alaska seafood is as healthy as it is delicious

Are you are looking for a meal that is low in saturated fat, filled with nutrients and packed with good heart healthy Omega-3s oils? Then you should start with Alaska Seafood

Making candy can be a really fun activity. And the results are so worth the effort. Whether for a special occasion or just for the pleasure of it, turning out your own candy is very rewarding. Here is a great recipe for chocolate candy–my favorite! These delicious Mint Chocolate Truffles are from a recipe I got years ago from a Cooking Light magazine.

MINT CHOCOLATE TRUFFLES

1/3 cup semisweet mint-chocolate chips
4-oz Neufchatel cheese, softened
16-oz pkg powdered sugar, sifted
1/4 cup unsweetened cocoa
1/4 cup sifted powdered sugar
2 tbsps semisweet mint-chocolate chips

Place the 1/3 cup mint-chocolate chips in a microwave safe medium to large bowl. Microwave on high for 1 minute or until the chips are almost melted. Stir until smooth. Set aside to cool.

When chocolate is cooled, add the Neufchatel cheese and beat at medium speed of an electric mixer until smooth. Add the powdered sugar to the mixture and beat until well blended. Press the mixture into a 6-inch square on heavy-duty plastic wrap and cover with additional plastic wrap. Chill at least one hour. Remove the top sheet of plastic wrap and cut truffle into 48 squares. Roll each square into a small ball and place on waxed paper. Roll half the balls in the unsweetened cocoa and the other half in the powdered sugar. Place the 2 tablespoons of the mint-chocolate chips into a heavy-duty zip-top plastic bag. Microwave on high 1 minute or until the chips are softened. Knead the bag until the chips are smooth. Make a tiny snip in one bottom corner of the bag. Drizzle chocolate over the balls that have been rolled in cocoa. Serve at room temperature.