Napoleon, margarine and Basmati strawberry rice with a touch of goat cheese and roasted rosemary peaches.
C harles Louis Napoleon Bonaparte stared morosely into the rain. It was quite chilly and clammy in his study and he shuddered slightly as he watched the drops running down the window in true streams. Out in the ash-pit huge puddles formed, reflecting the low-hanging, lead-gray sky. Napoleon III. sighed. The sky expressed exactly what he felt in his heart. His plans threatened to fail. The French troops had been stuck in this endless rain for weeks, the ground had turned into an endless muddy desert, and worst of all, there were serious supply problems with food. Soldiers who did not get enough food were not particularly motivated soldiers. His generals had already repeatedly insisted that the morale of the troops was on the increase. In particular, the supply of butter as a necessary energy supplier became a hardly affordable problem. Not to mention the difficult shelf life of the Milk Podium.
Charles Louis sighed again. His secretary cleared his throat in the background. "Would there be anything else, Monsieur le President?" Napoleon III. continued to study the raindrops drumming against the disc and thought. Then he straightened up and answered his secretary: "Yes. Call Monsieur de Freycinet immediately. Something has to happen. "The secretary bowed away and hurried to find Charles de Freycinet, Secretary of State at the Ministry of War.
Napoleon III. He turns and walks across the room to his desk, motioning one of the servants to put some more wood in the fireplace. He had a plan. If it was not possible to secure the supply of troops with the available resources, then one had to invent something new. He would call for a contest among the country's scientists to develop a cost-effective and durable butter substitute.
In 1869, his plan came: the chemist Hippolyte Mège-Mouriès invented the beurre économique (French "cheap butter"), which was later also called margarine Mouriès. For the first margarine milk, water, kidney fat and the later unused rennet or crushed cow udder were mixed. Monsieur Mège-Mouriès was a talented scientist, but unfortunately beaten with a lousy business talent. He sold his patent in 1871 and had little economic benefit from his invention of "margarine", which in the following years as a cheap butter substitute triumphant across Europe.
The pharmacist Benedikt Klein drove, for example, the two margarine- Trademarks Overstolz and Botteram, which he produced in Cologne-Nippes in the first margarine factory in Germany. And the Dutch were also active: The companies Jurgens and van den Berg also began to produce margarine in 1871, which they marketed in Germany.
In the war years following the next century, margarine continued to be one of the major energy suppliers - for the troops and the population alike.
The first all-vegetable margarine, produced without chemical additives and auxiliaries, was produced in 1952 by the company Vitaquell in Eidelstedter and sold only in the health food store. Marketing of margarine as a healthy spread fat of vegetable origin started slowly - in contrast to "good butter" from cow's milk.
Opinions about the health and nutritional advantages and disadvantages of margarine and butter are today very different. Above all, vegans like to use herbal margarine as an animal-free alternative to butter.In any case, the market today offers a sheer unmanageable variety of margarine brands and ingredients ingredients for a wide variety of needs and nutritional preferences.
For the Eat Smarter, I have developed a margarine menu. And dessert is always, right? So here's the recipe for dessert from my menu: a delicious, cool-warm combination of basmati rice pudding and fried peaches. Rosemary and goat's cheese add that certain something ...
And here comes the recipe for basmati strawberry rice with a touch of goat cheese and roasted rosemary peaches
120g basmati rice
200 ml of water
1 tbsp sugar
1 pinch of salt
½ tsp ground vanilla and peel 1/2 lemon cut into 2-3 pieces
150 g fresh goat cheese 250 g strawberries + 4 garnishes
2 tablespoons margarine (or butter)
4 stems rosemary
2 tablespoons chopped green pistachios
dashed black pepper
Rinse basmati rice in a colander with cold water until it clears EIBT. Put in a medium saucepan, fill up with milk and water and season with sugar, salt and vanilla. Bring to a medium boil, stirring occasionally. Once the rice boils, turn down the heat to a very small level, put the lid on and let stand on the hot plate for 20 minutes. Add the lemon peel after 10 minutes. At the end of cooking, remove the rice from the heat and allow to cool.
Remove the lemon zest and discard. Carefully stir the goat cream cheese under the rice. Dice strawberries and fold gently. Chill the rice.
Cut the peaches into slices. Melt margarine or butter in a pan. Put the peach slices together with the rosemary in the pan and sprinkle with 2 tablespoons of brown sugar. Fry until lightly browned, turn and roast from the other side.
Place the rice pudding on a plate and garnish with the remaining strawberries. Arrange the peach slices around the rice pudding. Decorate the rosemary as a decoration and decorate the dessert with chopped pistachios and some black pepper.