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tibbivearomatikbitkiler · 2 years ago

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Van Otlu Peyniri ve Yapımında Kullanılan Bitkiler ile İlgili Genel Bir Değerlendirme

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Özet: Otlu peynir; Ağrı, Batman, Bitlis, Diyarbakır, Siirt ve Van illerinde üretilen yarı sert, tuzlu ve bölgede yetişen yabani bitkileri içeren bölgesel bir peynir çeşididir. Bölgedeki halk tarafından yoğun olarak tüketilen otlu peynirin son yıllarda diğer bölgelere sevkinde artışlar gözlenmektedir. Otlu peynir, belirtilen bölgelerde doğal florada beslenen koyunların sütlerinden elde edilir. Otlu peynirin diğer illere nazaran Van’da yoğun bir şekilde üretilmesi, yörenin otlu peynire katılan bitkiler açısından daha zengin olması ve peynire birçok farklı türde yabani bitkinin karıştırılması peynirin “Van otlu peyniri” olarak adlandırılmasına neden olmuştur.

Van otlu peynirinde 9 ayrı familyaya ait 60’tan fazla bitki türü katılmaktadır. Otlu peynire katılan otlar içerisinde en önemli yeri Apiaceae, Liliaceae ve Lamiaceae familyalarından olan bitkiler kapsamaktadır. Otlu peynire yoğun olarak katılan türler Ferula sp. (Siyabo), Allium sp. (Sirmo), Chaerophyllum sp. (Mendo), Heracleaum sp. (Sov), Thymus sp. (Kekik), Prangos sp. (Heliz), Zizophora sp. (Catır) gibi bitkilerdir.

Peynire katılan bu bitkilerin yöresel peyniri, C vitamini, ham lif, makro ve mikro besin elementleri bakımından zenginleştirdiği, ayrıca içerdikleri biyoaktif maddeler vasıtasıyla peynire antimikrobiyal ve antioksidan özellikler kazandırdıkları belirlenmiştir.. Bunun yanı sıra yabani otların peynirin bazı kimyasal ve biyokimyasal özelliklerini de etkiledikleri belirlenmiştir. Bu çalışmada otlu peynirin yapılışı, içerisine katılan otlar ve bu otların bazı özellikleri, söz konusu otların peynirin kalitesine ve bazı özelliklerine etkileri ve bu konularla ilgili yapılmış bazı çalışmaların genel bir değerlendirilmesi sunulmuştur.

Giriş

Dünyada yaklaşık 4000 çeşit peynir türü olduğu bilinmektedir. Peynir denildiğinde ilk akla gelen Fransa, Hollanda, İtalya gibi ülkeler olmasına rağmen peynir çeşitliliğinin en fazla olduğu ülkeler arasında Türkiye de yer almaktadır (Akal ve ark., 2014). Her yöre kendi görgü, bilgi, örf ve adetlerine göre çeşitli peynirler üretmektedir. Ülkemizde 130’dan fazla çeşidi olan yöresel peynirlerimizin üretim yöntemleri benzerlik göstermekle beraber kullanılan malzemelerin özgün ve yöreselliği peynire farklılık katmaktadır (Parlak ve Güzeler, 2014).

Otlu peynir, ülkemizin daha çok Doğu ve Güney Doğu Anadolu Bölgesi’nde üretilen ve hem üretildiği bölgelerde hem de diğer bölgelerde severek tüketilen bir peynir çeşidimizdir. Fakat yoğun bir şekilde Van’da üretilmesi ve katılan otlar açısından daha zengin olması, dolayısıyla Van’da üretilen otlu peynirin daha aromatik ve hoşa giden yanının bulunması, peynirin “Van otlu peyniri” olarak adlandırılmasına neden olmuştur. Otlu peynir, yöre halkının beslenmesinde önemli bir yere sahiptir. Her gün hatta her öğün sofralardan eksik olmayan otlu peynirin kendine has tat, aroma, yapı, tekstür ve görünüşü vardır. Van yöresinde otlu peynir üretimi, 200 yıldan beri yapılmakta ve genellikle dağınık aile işletmelerinde imal edildiğinden dolayı üretim miktarı hakkında kesin bir rakam vermek mümkün olmamaktadır (Coşkun, 2005).

Van otlu peynirinin yapılışını inceleyen araştırmacılar (Coşkun ve Tunçtürk, 1998), bu ürünün kendine özgü tekstür, tat ve aromasının oluşmasında kullanılan otların büyük etkisinin olduğunu, üretiminin ise küçük ölçekli işletmelerde çiğ sütten yapıldığını belirtmektedirler.

Üretilen peynirler genellikle kuru olarak plastik bidonlara hava kalmayacak şekilde sıkıca doldurulur, bidonların ağız kısmı lor peyniri veya cacık (bir çeşit süt ürünü) ile iyice sıvandıktan sonra bir bezle kapatılır ve ters çevrilerek toprağa gömülerek olgunlaşmaya bırakılır. Otlu peynirleri toprağa gömerek olgunlaştırmanın yanı sıra, özellikle kısa sürede tüketime sunulacak otlu peynirlerin salamurada olgunlaştırılması da tercih edilmektedir. Geleneksel yöntemle üretilen otlu peynir diğer beyaz peynir çeşitlerinden farklı tat, aroma ve görünüşe sahiptir.

Türkiye’de kişi başına yıllık peynir tüketimi ortalama olarak 3.2 kg iken, Van yöresinde yıllık otlu peynir tüketimi kişi başına 14.7 kg olarak saptanmıştır (Coşkun, 2005). Geleneksel bir peynir çeşidimiz olan Van otlu peyniri, üretim şekli bakımından beyaz peynire benzemekte fakat katılan endemik otlar açısından farklılık arz etmektedir. Peynire katılan otlar, sadece peynire tat ve aroma kazandırmakla kalmayıp, antibakteriyel ve antioksidan özelliklerinden dolayı ürünün dayanıklılığını da arttırmaktadır.

Peynir Üretimi

Peynir, sütün peynir mayası veya zararsız organik asitlerin etkisiyle pıhtılaştırılması, farklı şekillerde işlenmesi, süzülmesi, şekillendirilmesi, tuzlanması bazen tat, koku ve renk verici zararsız maddeler katılması, çeşitli süre ve derecelerde olgunlaştırılması sonucunda elde edilen besin değeri yüksek bir süt ürünü olarak tarif edilmektedir.

Peynir üretimi, yörede hem sütün artmaya başlaması, hem de peynire katılan otların bu aylarda çıkmaya başlamasından dolayı genellikle ilkbahar aylarında yapılır. Otların salamura edilerek muhafazası ile de otlu peynirin üretim periyodu daha sonraki aylara da taşınabilmektedir. Van otlu peyniri yapımında genellikle hammadde olarak koyun sütü kullanılmakta, fakat koyun sütünün yetersiz olduğu zamanlarda bu süte bir miktar keçi ve inek sütü de karıştırılabilmektedir. Ot olarak yöreden toplanan yabani otlar yıkanıp, doğrandıktan sonra veya bazı otlar ön işlemlerden geçirildikten sonra ilave edilmektedirler.

Geleneksel yöntemle üretilen peynirler süt sağıldıktan sonra süzülmekte ve o sıcaklıkta mayalanmaktadır. Bu sıcaklık yaklaşık 30±2°C kadardır. Maya olarak ya ticari olarak satılan sıvı maya kullanılmakta ya da kişiler tarafından evlerde şirden, şap, karabiber, zencefil, tarçın, karanfil vb. malzemelerden özel olarak hazırlanan maya kullanılmaktadır. Maya miktarına bağlı olarak 1-2 saat içerisinde pıhtılaşma gerçekleştikten sonra, pıhtı parçalanmakta ve bez torbalara aktarılmaktadır.

Aktarma işleminde bir kat pıhtı ve bir kat da ot ilave edilmektedir. Katılan ot miktarı üreticiye göre değişmektedir. Genellikle otlar süt miktarının yaklaşık % 2’si kadar katılmaktadır. Bu işlem sonucunda torbanın ağzı kapatılarak üzerine ağırlık konulmakta ve süzülmeye bırakılmaktadır (Coskun, 2005). Süzülme yaklaşık 3-4 saatte tamamlandıktan sonra elde edilen pıhtı el büyüklüğünde parçalar halinde kesilmekte ve tuzlanmaktadır. Tuzlama; salamura tuzlama veya kuru tuzlama şeklinde iki şekilde yapılmaktadır. Salamura tuzlamada, peynirler teneke veya plastik kaplara yerleştirilmekte ve üzerlerine hazırlanan salamura suyu ilave edilerek, serin bir yerde olgunlaştırılmaya bırakılmaktadırlar.

Çizelge 1. Van Otlu Peynirinde Yoğun Olarak Kullanılan Bazı Bitkiler

Bitki ismiFamilyaYerel ismiKullanılan kısımAllium akaka S.G. GmelinLiliaceaeKuzukulağı, keçi taşağıYaprak, sapAllium aucheri Boiss.LiliaceaeSirmo, sirik, sirimYaprakAllium kharputense Freyn &Sint.LiliaceaeSaryozYaprakAllium schoenoprasum L.LiliaceaeSirmoYaprakAllium vineale L.LiliaceaeSirmo, sirik, sirimYaprakAllium atroviolaceum Boiss.LiliaceaeSirmo, körmenYaprak, sapAllium szovitsii RegelLiliaceaeSirmoYaprak, sapAllium cardiostemonLiliaceaesirikYaprak, sapAllium scorodoprassum subsp. rotundumLiliaceaeÇatlanguç, körmenYaprak, sapAllium shatakiense Rech.LiliaceaeÇorin, çatak soğanıYaprak, sapAllium sintenisiiLiliaceaeSuryaz, soryazYaprak, sapEremurus spectabilis Bieb.LiliaceaeÇirişYaprakAnethum graveolens L.ApiaceaeDere otuYaprak, sapAnthriscus nemorosa (M. Bieb.) SprengelApiaceaeHitikSürgünChaerophyllum macropodum Boiss.ApiaceaeMendi, MendoSapFerula haussknechtii Wolff ex Rech. f.ApiaceaeParzikGenç sürgünFerula rigidula DC.ApiaceaeSiyaboGenç SürgünFerula orientalis L.ApiaceaeÇaşır, çakşırGenç SürgünHeracleum persicum Desf.ApiaceaeDelikli Soh, SovGenç SapHippomarathrum microcarpum. FedtschApiaceaeÇakşır out, ÇağGenç sürgünPrangos ferulaceae (L.) Lindl.ApiaceaeHelizSapPimpinella aurea DC.ApiaceaeGiyahevinKök *Mentha longifolia (L.) subsp. longifoliaLamiaceaePunk, NaneYaprakMentha spicata L. subsp. spicataLamiaceaeYarpuz, PunkYaprakOcimum basilicum L.LamiaceaeFesleğenYaprakThymbra spicata L. var. spicataLamiaceaeZahterYaprak, sapThymus fallax Fisch & C.A.Mey.LamiaceaeKekik, CatırYaprakThymus migricus Klokov & Des.-Shost.LamiaceaeCatır, kekikYaprakThymus kotschyanus Boıss. Et Hohen.LamiaceaeKekikYaprak, sapThymus serpyilum L.LamiaceaekakikYaprak, sapZiziphora capitata L.LamiaceaeKeklik otuYaprakZizophora clinopodioides Lam.LamiaceaeKeklikotuYaprakCampanula glomerata L. subsp.CampanulaceaeÇırkçırkKök *Gypsophila bicolor (Freyn & Sint.) Grossh.CaryophylaceaeÇöğen, çöven,Yaprak, sapRanunculus polyanthemos L.RanunculaceaeÇünkYaprak, sapScorzonera latifolia (Fisch. & C.A.Mey) DC.AsteraceaeNerebentKök*Nasturtium officinale R. Br.BrassicaceaeTere, TuzukYaprak

Çizelge 1. Van Otlu Peynirinde Yoğun Olarak Kullanılan Bazı Bitkiler (Table 1. Some Herbs Intensively Used in Van Herb Cheese)

Kuru tuzlamada ise, önce dilimler kalın tuz ile tuzlanarak birkaç gün bekletilmekte, daha sonra bir kat peynir, bir kat cacık şeklinde plastik bidon veya toprak küplere yerleştirilmektedirler. Peynirle beraber kaplara yerleştirilen cacık; çökeleğin bez torbada süzülmesi, hafif tuzlanması ve içerisine dereotu, sirmo gibi otlar karıştırılması sonucu elde edilmektedir. Kaplara doldurulurken boşluk kalmaması ve kendine has bir tat vermesi için cacıkla dolum tercih edilmektedir.

Doldurma işlemi tamamlanınca, kapların ağız kısmına üzüm yaprağı konmakta ve çamurla sıvanmakta veya bir bez ile kapatılmaktadır. Kabın ağzı aşağıya gelecek şekilde, genellikle kumlu ve rutubetli bir yere gömülmektedir. Bu şekilde muhafaza, peynirde nem kaybını hızlandırmaktadır. Bu şekilde kuru tuzlama yani basma (yöresel tabiriyle “gömme”) yöntemiyle hazırlanan peynirler, 2-6 ay olgunlaştırılmaya bırakılmakta ve olgunlaşmasını tamamlandıktan sonra tüketime sunulmaktadır.

Otlu Peynir Yapımında Kullanılan Bitkiler

Halk arasında otların peynire katılma amacı; peynire aroma kazandırmak, peyniri daha uzun süre muhafaza etmek ve hazmının kolay olmasını sağlamak şeklinde sıralanmaktadır.

Tamamı otsu kabul edilecek bu bitkiler dağların yüksek kesimlerinde doğal olarak yetişmektedir. Otlu peynir yapımında zambakgiller (Liliaceae), maydanozgiller (Umbelliferae) ve düğün çiçeğigiller (Ranunculaceae) gibi familyalara ek olarak, ballıbabagiller (Labiatae) ve karanfilgiller (Cayophyllaceae) familyalarına ait bitkilerde kullanılmaktadır.

Genel olarak bölgede otlu peynir yapımında en çok Allium sp.(sirmo), Chaerophyllum sp. (mendi), Ferula sp. (heliz) ve Thymus sp. (kekik) bitkileri kullanılmaktadır. Bu otlar peynire ayrı ayrı katıldığı gibi karışım halinde de katılabilmektedir. Sirmo (Allium sp.) bitkisinin çok kullanılmasının nedeni; diğerlerine göre daha yaygın ve fazla yetişmesi ile tadının ve aromasının otlu peynirde daha fazla tercih edilmesinden kaynaklanmaktadır.

Yapılan bir çalışmada otlu peynire katılan 61 çeşit bitki türü ve bu türlerin 9 ayrı familyaya ait bitkiler olduğunu belirtmişlerdir. Bu familyalardan 19 tür ile en fazla türe sahip olan Apiaceae (maydanozgiller) ilk sırada, 15 tür ile Liliaceae (zambakgiller) ikinci sırada ve 12 tür ile Lamiaceae (nanegiller) üçüncü sırada yer almaktadır. Bunlardan Lamiaceae ve Apiaceae özellikle hoş kokulu bitkileri kapsamaktadır (Öztürk ve ark., 2000).

Otlu peynirde bitki kullanımı yöreye göre değişmektedir. Örneğin kaliteli otlu peyniriyle meşhur Van’ Çatak ilçesine bağlı Görentaş köyünde ağırlıklı olarak sirmo, kekik ve mendi türleri kullanılırken; Gürpınar ilçesinde kekik, Çatak ilçesinde heliz, Bahçesaray ilçesinde sirmo ve siyabo, Siirt’te sirmo, dirik ve kekik türleri kullanılmaktadır. Erciş ve Bahçesaray gibi ilçelerin yüksek yerleşim merkezlerinde sov (Heracleaum sp.) otu ağırlıktadır.

Baharın gelmesiyle filizlenen bu bitkiler, çiçeklenmeden önce yaprakları ve taze gövdeleri toplanarak salamura yapılmakta veya direkt peynir yapımında kullanılmaktadır. Salamura yapımı için toplanan otlar iyice yıkanarak toz, çamur ve kirleri giderildikten sonra kıyılmakta ve uygun kaplara konulmaktadır. Üzerine tuzlu su ilave edilerek 15 -20 gün boyunca +4 °C’ de saklanmaktadır. Salamura edilen otlar peynire veya cacığa ekleneceği zaman tuzu yıkanıp giderildikten sonra veya direkt olarak peynire eklenmektedir. Heliz gibi otlar zehirli olduklarından peynir suyunda kaynatıldıktan sonra yıkanarak tuzlanmaktadır. Ot hazırlamada kullanılan salamura tuz oranı % 16’dan az olacak şekilde ayarlanmaktadır.

Otların peynire katılış oranlarının bölgelere göre farklılık gösterdiği ve genellikle % 0.1-15 arasında değiştiği bildirilmektedir (Kurt, 1968). Tüketiciler otu az olan peynirleri tercih etmekte ve otu fazla olan peynirler kabul görmemektedir

Otlu Peynir ile İlgili Yapılan Bazı Çalışmalar

Dünyada üretilen ve tüketilen peynir çeşitlerinin hemen hemen hiçbirinde bulunmayan C vitamini otlu peynirde bulunmaktadır (Coskun, 2005). Günlük yaşantımızda tükettiğimiz maydanoz 133 mg/100 g, tere 69 mg/100 g, ıspanak 29 mg/100 g ve kekikte 160 mg/100 g C vitamini tespit edilmiştir. Buna karşılık peynirde kullanılan otlarda mahalli adlarıyla sirmoda (Allium sp.) ortalama 77.17 mg/100 g, Siyaboda (Ferula sp.) 35.2 mg/100 g, Mendoda (Chaerophyllum sp.) 20.5 mg/100 g, Helizde (Ferula sp.) 35.2 mg/100 g ve kekik (Zizophora sp) bitkisinde 136.1 mg/100 g vitamin C tespit edilmiştir (Coskun ve Ozturk, 2000; Tuncturk ve ark., 2008 ).

Farklı bir çalışmada, otlu peynir yapımında yoğun olarak kullanılan kekik (31.3 mg karoten/g) ve sirmo (25.1 mg karoten/g) bitkilerinin yüksek oranda Pro-vitamin A içerdiği bildirilmiştir (Atasoy, 2010). Bu sonuçlar; kış mevsiminin uzun sürdüğü yörede söz konusu bitkilerin peynire ve diğer süt ürünlerine katılması suretiyle, belli ölçüde yöre halkının vitamin ihtiyacının karşılandığını göstermektedir.

Otlu peynirde kullanılan otların ham lif oranlarının araştırıldığı başka bir çalışmada; bazı sebze ve meyveler ile kıyaslandığında incelenen yabani otların iyi bir besinsel lif kaynağı potansiyeline sahip olduğu ve peynire katılmasıyla az oranda da olsa besinsel lif bakımından peynirin bileşimini zenginleştirebileceği sonucuna varılmıştır (Tuncturk ve Ozgokce, 2015; Tuncturk ve ark., 2017).

Otlu peynirde kullanılan otların içerdiği besin içeriğini belirlemek amacıyla yapılan çalışmalarda Apiaceae, Liliaceae ve Lamiaceae familyasından yaklaşık 25 bitki türü ayrı ayrı değerlendirilmiştir. Çalışmalar sonucunda otlu peynir yapımında kullanılan birçok türün K, P, Mg, Ca ve S gibi makro Fe, Zn, Cu, Mn gibi mikro elementler bakımından zengin oldukları, Ağır metal içerikleri bakımından ise sağlık riski oluşturabilecek sınırların altında oldukları tespit edilmiştir (Tuncturk ve Ozgokce, 2015; Tuncturk ve ark., 2017).

Van piyasasında satılan otlu peynirlerden farklı satıcılardan temin edilen 26 adet otlu peynir numunesinde yapılan analizlerde mineral madde içeriklerini; Ca (268.7-678.7 mg/100g), Mg (26.3-80.8 mg/100g), K (84.6-163.2 mg/100g), Zn (8.13-25.94 mg/kg), Mn (0.38-2.23 mg/kg), Fe (3.14-29.25 mg/kg) ve Cu (0.29-2.60 mg/kg) değerleri arasında değişim gösterdiği belirlenmiştir (Ocak ve Köse, 2015).

Çoşkun (1990), otlu peynirde kullanılan yabani otların, peynirin duyusal özellikleri, bilhassa tipik tat ve aroması üzerinde önemli etkiye sahip olduğunu belirtmiştir. Bir araştırmada otlu peynire katılan otlardan mahalli adıyla siyabonun peynirde renk ve görünüş gibi duyusal özelliklerini olumsuz etkilediği, fakat tat ve aroma özelliklerini de olumlu yönde etkilediğini bildirmiştir. Siyabo’nun tat ve aroma üzerine olumlu etkisi, peynirdeki olgunlaşma parametrelerinde de kendini göstermiş ve siyabo ilaveli otlu peynirlerde daha fazla olgunlaşma indeksi ile daha fazla proteolitik ve lipolitik parçalanma saptanmıştır. Fakat, örneklerin protein ve yağ içeriklerinin olgunlaşma suresince önemli bir değişime uğramadığı belirtilmiştir (Tarakçı ve ark., 2005).

Otlu peynirde kullanılan otlarda GC-MS ile yapılan analizlerde uçucu madde analizleri belirlenen otların oldukça geniş yelpazede farklı aroma bileşikleri içerdikleri saptanmıştır. Sirmo otunda 66, mendi otunda 114, siyabo otunda 105, yabani nanede 104 ve heliz otunda 70 adet bileşik belirlenmiştir. Ayrıca kullanılan otlarda yüksek oranda fenolik maddeler olduğu ve en fazla fenolik maddenin heliz bitkisinden elde edildiği, toplam karotenoid değerlerinin 292.2-36.1 mg β-karoten/g arasında değişim gösterdiği tespit edilmiştir (Dağdelen, 2010).

Otlu peynir yapımında farklı ot ve ot karışımları kullanımının, ot kullanılmayanlara göre kuru madde, protein, yağ değerlerini düşürdüğü; tuz, asitlik ve pH değerlerinde ise önemli değişiklikler meydana getirmediği, suda çözünen azotlu madde (WSN) değerini artırdığı ve bunun özellikle sirmo katkılı peynirlerde daha fazla olduğu, kazein parçalanmasının ve lipolitik parçalanmanın ise daha fazla olduğu saptanmıştır (Göçen, 2005). Yine aynı çalışmada sirmo ve sirmo karışımlı peynirlerin diğer ot karışımlı peynirlere kıyasla daha fazla tercih edildiği belirlenmiştir.

Van piyasasından toplanan otlu peynir örneklerinin kimyasal özelliklerini belirlemek amacıyla yapılan çalışmalar neticesinde otlu peynir örneklerinin ortalama kimyasal değerleri; kuru madde % 47.8, pH değeri 5.1, tuz miktarı % 5.7, laktik asit cinsinden titrasyon asitliği % 0.81 olarak tespit edilmiştir (İşleyici ve Akyüz 2009).

Tunçtürk ve Özdemir (2005) tarafından yapılan bir çalışmada, yöresel peynirlerimizden Golot peynirinin bazı kimyasal ve biyokimyasal özellikleri ortaya konulmuştur. Araştırma sonucunda ortalama kimyasal değerler; kuru madde % 48.6, yağ % 7.4, kuru maddede yağ % 15.3, protein % 35.7, kül % 4.2, tuz % 2.9, kuru maddede tuz % 6.1, titrasyon asitliği (laktik asit cinsinden) % 0.8 ve pH değeri de 5.5 olarak belirlenmiştir. Biyokimyasal özelliklerden suda çözünen azot değeri % 9.1, protein olmayan azot (NPN) % 3.4 olarak saptanmıştır.

Otlu peynirde yoğun olarak kullanılan 8 tür bitkinin antioksidant kapasitesinin araştırıldığı çalışmada en yüksek antioksidant özelliğin Thymus, Allium ve Chaerophyllum bitkilerinden alındığını bildirilmiştir (Celik ve ark., 2008). Başka bir araştırmada otlu peynirde yoğun olarak kullanılan sirmo, mendi, heliz, siyabo ve nane bitkilerinin belirli oranlarda antioksidan etkisinin tespit edildiği ve yüksek oranda antimikrobiyal aktivite sergilediği gözlemlenmiştir (Dağdelen, 2010).

Van Otlu peyniri üretiminde kullanılan ot çeşitlerinin yapılan araştırmalarda başta E. coli olmak üzere birçok patojen bakterinin ve maya-küflerin gelişimini engellediği bildirilmiştir (Coşkun, 2005). Ayrıca başka bir çalışmada da otlu peynirde yoğun olarak kullanılan sirmo, mendo, heliz, sov ve siyabo gibi bitkilerinin test suşlarının çalışmadaki bütün bakteriler üzerinde değişik düzeylerde olmak üzere inhibitör etkisi tespit edilmiştir (Agaoglu ve ark., 2005).

Otlu Peynirdeki Sorunlar ve Çözüm Önerileri

Van Otlu peyniri üretimi çok eskilere dayanmakla birlikte halen çözüme ulaştırılması beklenen birçok sorunu vardır. Bunlardan; üretimde henüz standardizasyona gidilememiş olunması, geleneksel yöntemde kullanılan alet ve ekipmanların ilkelliğini koruması, piyasaya arzının sağlıklı olmayan şartlarda yapılması gibi problemler en önemlileri arasındadır. Ancak yöresel peynirlerin en büyük dezavantajı, üretiminde çiğ süt kullanımından dolayı sağlık açısından risk taşıması ve belli bir standartta üretilememesidir.

Bu sebeple otlu peynir yapımında kullanılacak sütün pastörize edilmesi, peynir imalatı ve muhafazası sırasında iyi hijyen tedbirleri ve sanitasyon kurallarının etkili bir şekilde uygulanması önem arz etmektedir. Üretim esnasında kontaminasyon olmamasına azami derecede dikkat edilmelidir. Otlar toplandıktan sonra iyice yıkanmalı ve haşlandıktan sonra kullanılmalıdır. En önemlisi de, otlu peynir yapımında görev alacak kişiler konuyla ilgili olarak iyi bir eğitimden geçirilmelidir.

Otlu peynir yapımında kullanılan bitkilerin büyük çoğunluğu doğadan toplanarak kullanılmaktadır. Ancak bu durum birçok değerli türün geleceğini tehdit eder duruma gelmiştir. Genelde bu bitkileri tehdit eden faktörler insan kaynaklıdır. Bunların en önemlileri, artan nüfus, şehirleşme ve endüstrileşmenin hızlanması, aşırı ve bilinçsiz tarımsal faaliyetler, doğadan aşırı ve bilinçsiz bitki toplama, ormanların tahrip edilmesi ve orman yangınları, küresel ısınma ve iklim değişiklikleri, aşırı ve kontrolsüz otlatma gibi dinamikler sıralanabilir. Bölgede önemli bir ekonomik potansiyeli olan, her geçen gün kullanım alanları artan bu faydalı bitkilerin korunması ve sürdürülebilir hasadı için bir takım önlemler almak gereklidir.

Yayılış bakımından doğadan toplanmaya uygun türler belirlenmelidir. Bunun için eğitim çalışmaları düzenli ve süreli olarak planlanmalıdır.

Doğadan sürdürülebilir toplama; uygun bir zamanda, uygun bir yöntemle, bitkinin varlığına zarar vermeden ve çoğalmalarını engellemeden yapılması temeline dayanmalıdır.

Tıbbi bitkilerin doğadan toplanması ve ticareti ile ilgili bir yönetmelik çıkarılmalı ve gerekli yasal düzenlemeler yapılmalıdır.

Özellikle ekonomik değeri yüksek olan, piyasada talebi olan ve üretim materyalleri bol olan bitki türleri kültüre alınarak bu bitkilerin doğal tarımına geçilmelidir

#Herby cheese #Otlu peynir #otlu peynirler #Van #Van herby cheese #van otlu peynir #van otlu peyniri #van otlu peyniri nasıl yapılır #van otlu peyniri yapımı #van otlu peynirinde hangi bitkiler var #van otlu peynirinde kullanılan otlar #Wild plants #Yabani bitkiler

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twistedtummies2 · 3 years ago

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Ele-May-ntary - Number 2

Welcome to Ele-May-ntary! All throughout the month of May, I’ve been counting down my Top 31 Favorite Portrayals of Sherlock Holmes, from movies, television, radio, and even video games! Today, we cover our penultimate entry on the countdown. Who it is may be surprising… Number 2 is…Basil of Baker Street.

How many of us were introduced to Sherlock Holmes by “The Great Mouse Detective”? I know I was! I knew about Basil of Baker Street before any other take on the World’s Greatest Detective. Now, some of you may call foul on this, because Basil isn’t TECHNICALLY Sherlock Holmes: it’s revealed in the film that he actually lives in the actual Sherlock Holmes’ house. But…come now. Aside from his name and the fact he’s a rodent, this little guy IS Sherlock Holmes: the look, the mannerisms, the personality, EVERYTHING about him is very obviously meant to be Holmes, just as Dr. Dawson is very obviously Watson, and Professor Ratigan is very obviously Professor Moriarty. In my book, he most assuredly counts. This 1986 Disney film is, apparently, adapted from a children’s book series…which I know basically nothing about, except that Basil apparently plays the flute in that version instead of the violin. How similar or how different the books are from the movie beyond that point? Don’t ask me, I have no clue! The role of the titular character was played by Barrie Ingham; Ingham had a long and storied career both on the screen and onstage. Musical theatre fans will probably recognize him best for playing Sir Danvers Carew in “Jekyll & Hyde,” or perhaps for his role as Herbie in the Original West End production of “Gypsy.” Prior to this movie, Ingham actually appeared in the role of the very Holmesian Dr. Thorndyke, in an episode of the series “The Rivals of Sherlock Holmes.” Coincidentally, John Neville – who played Sherlock in “A Study in Terror” – played the same character in a different episode of the show, while Douglas Wilmer – who played Holmes in the first season of the 1960s BBC series – played an altogether different character, Professor Van Dusen, in another episode. I’m sensing a pattern. As a kid, of course, “The Great Mouse Detective” is a fun animated flick; it’s a highly underrated Disney picture, in my opinion, with one of the company’s best villains in the form of Ratigan (he’s played by Vincent Price, how can you go wrong?), memorable side characters, and some really strong animation. Again, it’s more action-adventure than a true mystery, but that doesn’t really spoil much. As an adult, now deeply immersed in various takes on Holmes, what I love about this movie is the respect it has for the source material, and seeing the things that influenced it in various places. I also have to admit that, even nowadays, Basil remains – at least to me – one of the most definitive takes on Holmes. Naturally, because this is a Disney film, Barrie Ingham’s Basil is not as dark and brooding as the Holmes in the books could be; there’s no cocaine habit (Lord knows Disney would NEVER get away with that), and some of the side characters – most notably Inspector Lestrade – are missing. But I think that, for what Ingham is given, and what the movie could manage, they really created a strong depiction of the character, buckteeth or not. I love how ENERGIZED Basil is; Holmes has always had a quality to his character that’s sort of a big, overgrown kid, but I don’t think I’ve seen ANY version latch onto that idea so strongly since this version until “Moriarty the Patriot.” I guess it makes sense, since the kids would want to identify with Basil, and while the character is an adult – in fact, his client in this story is a lost little mouse girl – his attitude is often pretty childlike. He’s careless, distracted, a showoff, and above all – for lack of a better word – he’s ANIMATED. Literally and figuratively! He’s constantly bouncing off the walls, literally leaping from one idea and moment to the next, often to the point where you can’t tell if he’s entirely stable, to be blunt. He can actually be a little scary in some places with how intense he is. Just like Holmes, however, he’s not happy all the time; he has moments where he slows down, most particularly when he feels defeated. When he gets depressed, he gets REALLY depressed, all that energy and vitality just seemingly getting sucked out of him as he goes very still and becomes very, very glum. And while he’s often way too wrapped up in himself and his own mind, he’s not totally coldhearted: at first he doesn’t much care for young Olivia, but eventually he starts to like her. At the same time, he and Dawson do form a very genuine and warm relationship, despite Basil’s colossal ego. The rapidity with which his moods shift is so drastic and intense that, again, it’s a little bit startling, but you also feel every emotion and the sincerity behind it. Basil’s Holmes was heavily inspired by the version played by Ronald Howard (even more than his namesake, Basil Rathbone; coincidentally, archival audio of Rathbone is used to provide the real Sherlock’s voice in one brief scene). The film actually has a couple of references to the Howard series, but I think in some ways, this one surpasses that version. Basil is a little colder than Howard – though, again, not so cold he becomes unlikeable – while still being eccentric and enthusiastic. He gets much more frustrated and cynical, and because of the medium and the company involved, the scope of this picture is far more grand. Neither Basil nor Dawson – and CERTAINLY not Ratigan – feel like ripoffs of earlier interpretations; they are strong takes on the characters in their own right, and I think that’s the true power of this movie. It IS a legitimate Sherlock Holmes picture without being at all conventional…and while it may be PARTIALLY due to nostalgia that Barrie Ingham remains one of my personal favorite takes on the character, and perhaps the quintessential voice in my mind (I always read the stories with his voice in my head, believe it or not), I still think he deserves high marks here. One last thing before I finish…out of all the properties Disney has made sequels and spin-offs for, how come THIS movie has NEVER spawned an animated series? Imagine doing “mouse-ified” versions of some of the classic Holmes stories! Think of the fun you could have with tales like “The Hound of the Baskervilles” or “The Blue Carbuncle” using these characters! I guess one could argue that it would be difficult to manage, since most of the major cast members in this film are sadly no longer with us, but surely it wouldn’t be TOO difficult to find replacement actors! Disney does it all the time! Maybe someday this dream will come true…but till then, oneshot though it may be, this is still home to one of the best takes on Holmes I’ll ever see…cheese-nibbling and all. Mickey Mouse, eat your heart out. Well, that was a long one, wasn’t it? XD The countdown concludes tomorrow. Who will be our number one choice? Check in and find out!

#ele-may-ntary #top 31 sherlock holmes portrayals #sherlock holmes #basil of baker street #gmd #great mouse detective #basil #barrie ingham #number 2 #disney #HE COUNTS

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dashvegan · 3 years ago

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Honestly Tasty Cheeses! We have some going short dated (it's a Best Before, not Eat By) so offering them all with a quid off! We have 3 x Bree, 3 x Sham (Camembert), 1 x Ched Spred, 1 x Herbi (better than boursin!) And 1 x Blue. Please get in touch for local delivery (remember you can get anything you see on the website or here on socials delivered at the same time!) In Nottinghamshire on Sunday. (Veo van is at the garage on Monday onwards! Eeeeek! Wish her luck please!). https://www.instagram.com/p/CeF8DgUKzTB/?igshid=NGJjMDIxMWI=

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nextdaydonut · 3 years ago

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Pizza from Van Leeuwen

Better than I expected, though not in love. I would have liked a more cheese-y base. It was pretty mild, just a hair different than a sweet cream. The tomato jam is interesting. It started kind of sweet and tart and almost strawberry-like, then finished savory and a bit herby. My favorite was the “dough” inclusions. They didn’t necessarily have much flavor, but the texture was unique and I liked it. Very moist and…sticky? Glutinous.

Purchased at Walmart

Eaten 6 May 2022

#review #ice cream #pizza #van leeuwen #walmart

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mylovetrianglepizza · 3 years ago

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Love Triangle Menu – Best Ever Veg And Non-Veg Options

Have you ever thought about the number of options you can get when you are having a pizza? Most people think of the simple Margherita pizza or the double-burst chicken pizza, but that’s not all. If you think about it, there are some firms that would love to experiment with flavors and will provide you with a wide-spreading menu, which is hard to get from anywhere else.

For example, you can try out the love triangle menu, and you won’t regret making this decision. They have the best paradise of flavors for both vegetarian and meat lovers, and you can’t get enough of their menu. With so many options on the list, you can literally try new flavors on different days. They have their entire menu listed online while ordering their pizza. So, make sure to check out the menu first before making the right choice.

The basic Margherita pizza:

Known as the most common yet delicious pizza of all time, this Margherita pizza is an all-time favorite from Love Triangle. It has that bright acidic tang that comes from the juicy tomatoes, along with the creamy mozzarella cheese and that fresh Italian basil. So, if you want to try out the basic pizza, which is likely to offer you with Neapolitan base, then heading for this option is a good call.

Formaggi:

Formaggi is soft and creamy, and it comes with the mouth-water and sharp flavor combination of four different kinds of cheese. Here, you will have smoked scamorza, soft cheddar, creamy fresh mozzarella, and aged parmesan. The cheeses are layered up liberally on top of the handmade dough. So, every bite is going to be cheesy goodness. Most importantly, as you are getting the pizza delivered piping hot, you can always enjoy that cheese string with every bite.

BBC or the barbeque chicken:

If you are looking for chicken delight in terms of pizza, then the barbeque chicken is the classic that you cannot miss out on.

It is not just herby, but earthy at the same time. It will have those peppery notes along with the chicken chunks, which are marinated in garlic and thyme. The products are barbequed in a delicious manner, along with the layers of white sauce and mozzarella cheese, which will be baked to perfection on some of the handmade dough!

Get a pizza party van as well:

Whether you have an office party or celebrating your 18th birthday, you can hire a pizza van for party and win everyone’s heart for sure. It is really hard to find people who don’t love pizza. Moreover, you will give your guests the chance to enjoy freshly baked pizza right in front of their eyes. So, make your party lit with the pizza van by your side!

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arcisfoodblog · 5 years ago

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A new high-end Chinese restaurant in Amstelveen has officially opened late September. I checked it out for a quick dinner with my brother last month, and it is really, really good!

About the restaurant During its construction opposite the “Stadstuinen” city park, Amber Garden Restaurant (Van Heuven Goedhartlaan 16) was already advertised as ‘True Chinese Cuisine’, and ‘Chinese Fine Dining’, so no traditional Chinese restaurant interiors here. The modern, light and elegantly designed restaurant has a capacity of 130 people, and there are several ‘private dining/meeting’ rooms downstairs. On the first floor, there is a bar with a patio terrace as well as more private dining rooms.

The day-to-day operations are headed by Stark Li, 3rd generation in a line of Chinese restaurateurs. Shaun Song, who worked in one of the restaurants of the Li family in Beijing, is the Executive Chef and oversees specialty teams responsible for the preparation of one of the most renowned dishes of Chinese cuisine, the Beijing Roast Duck, as well as for the freshly made dumplings and noodles. Amber Garden’s sommelier, a function you will not find very often at Chinese restaurants, is Kenneth Wei.

About the menu The various texts on the website convey Amber Garden’s high ambitions:

Up until now, true Chinese cuisine has been almost wholly absent in the West. What has been available up until now is a poor interpretation and representation of what Chinese cuisine truly has to offer.

In part, this statement is true, the standard Chinese cuisine on offer in the Netherlands since the 1950s was a mishmash of Chinese and Indonesian cuisines that had been bastardized to cater to the relatively bland taste of us Dutchies back then and that fare has barely evolved. However, nowadays, there are quite are few specialized Chinese restaurants that offer high-quality, often regional, specialty dishes.

The Amber Garden menu itself is worth mentioning as it basically is a glossy magazine, and it takes the picture menu to a whole new level, depicting the gorgeously plated dishes. This literally is the 1.0 version of the menu, which will have a seasonal cadence of 3 to 4 months. Please note that the current online menu does mention less and different items than the glossy one, so do take the – adequately provided – time to browse the entire magazine.

About the food Amber Garden has a “Shared Dining meets Fine Dining” concept, which was indeed adopted by the various tables of Chinese families and groups of friends around us that ordered several dishes and shared between them and ordered more on the go. We also followed suit as we saw too many appealing dishes on in the glossy menu.

To start with the conclusion: Amber Garden is looking fantastic, serves delicious and refined food, and offers outstanding service. The prices are indeed high-end, but in my view, they are still reasonable for the quality, and the size of the portions served.

As an aperitif and throughout dinner, we had chosen the Osmanthus cocktails that were laced with red chili peppers (€12). It was not our first choice from the cocktail menu. It was too busy in the upstairs bar to also cater to the restaurant, so that evening the restaurant had limited cocktail/mocktail options from the downstairs bar. The abundant use of flowers, their cocktails (and later on in the various dishes) is a really lovely touch, and the Osmanthus cocktail was excellent.

The 4 amuse starters were Szechuan pepper marinated Mushrooms, Herby Tofu Strings, Red Bean Jellies, and Pickled Spicy Cucumbers. A great start!

As starters, we tried the homemade Shrimp Dumplings (Har Gow; €6,50 per 4) as well as the Soup Dumplings (Xiao Long Bao, €5,50 per 4) which both were excellent. The traditional Beijing-style deep-fried pork meatballs filled with mozzarella served with two types of sauce (€ 16,50) were a nice surprise, and the spiced salt dip was especially intriguing! Dishes like this one – as well as the “Fried rice with vegetables topped au gratin with cheese.” – seem a bit out of place, but apparently, are the result of the century-old Western influences in Beijing cuisine. We did see them being served at various other tables, so they were quite popular.

Next up wereSichuan-style lightly breaded prawns in Gong Bao sauce (€26,50). Impeccably cooked prawns and the pepper paste filled lychees were great.

We also ordered pan-fried scallops with XO paste, wood-ear mushrooms, and assorted vegetables (€28,50).

I only noticed halfway that I still needed to take a picture of this one, so the initial portion was actually quite large.

Amber Garden Restaurant – Amstelveen (October 2019) A new high-end Chinese restaurant in Amstelveen has officially opened late September. I checked it out for a quick dinner with my brother last month, and it is really, really good!

#Amber Garden #Amstelveen #Chinese Cuisine #Fine Dining #Restaurant #Review #Travel

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stevecanmakeanythingnerdy · 8 years ago

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RANDOM RECORD WORKOUT SEASON 4 Battle 30 Montrose : Jump On It (side 2) Vs. Shogun: 31 Days (Side 1) Montrose : Jump On It (side 2) As far as rock guitar legends go, I am sure you often hear names like Page and Hendrix. Classics like Angus Young, and even more modern faves like Gossard and that guy Tom from Rage whose last name escapes me right now. You (unfortunately) do NOT hear about someone like Ronnie Montrose. Montrose was a California-based hard rock band, and the band originally featured Ronnie Montrose on guitar and future solo artist and Van Halen frontman/destroyer Sammy Hagar. Sorry, Sammy, but it's true. Rounding out the original foursome were bassist Bill Church and drummer Denny Carmassi. The lineup on this album is much different, with the only constant being Montrose himself. Montrose got a start on projects as diverse as Van Morrison, Herbie Hancock, and as a member of Edgar Winter Group. In fact, it was during his time in the latter that , As the result of a near-fatal amphetamine overdose, Ronnie Montrose observed a strong personal anti-drug/anti-alcohol stance. Evidence exists exemplified by his insistence that all Montrose band members abide by a strict policy of drug and alcohol-free performances. More like XMontroseX!! (#seewhatididthere). Montrose, both the band and the individual, is often cited by metal gods such as Iron Maiden as being influential to their music. That alone should give you reason to seek this out. And so, side two begins with the title track, "Jump On It" which is just a blitz right from the beginning. It never lets up either, and fades directly into "Rich Man". A total Boston Ballad. Foreigner frenzy. Queenish quandry. "Crazy for You" is a good old radio friendly, poppy rock and roll number, and "Merry-Go-Round" will make you say (the) Who? Freakin' Montrose that's who!! Certainly an early adopter of keys in hard rock. I am not sure about the weird noise montage that exists in the middle, but whatever. Montrose has been well repped in these RRW battles. He is also a founding member of Gamma, which pretty much picks up where Montrose ends. This is a punkier version of Van Halen. Also, because it bears mention, the cover is totally the original version of the Black Crowes attempt at the same thing. This is a perfect showcase of Ronnie (and company)'s skills, and rich playing styles. Do yourself a flavor ( not a typo) and pick this up. Sadly you might be able to find it in your local cut out bin. Shogun: 31 Days (Side 1) I searched the internet for info on Shogun, but not too hard because it's the internet and there are a million distractions on there. What I found out was...nothing, really. Other than a fan site for obscure glam/metal arena rock where they talked about the glories of this album and a 3rd never released album. As beat I can tell, Shogun are, in no particular order: Alan Marsh vocals, Tony Moore keyboards, Andy Wrighton bass, Danny Gwilym guitars, Toby Martin guitars, and Steve Pierce drums. 6 members and full of hair metal power ballads and vocal cheese! Initial thoughts are a possible Kix meets Bon Jovi rip off. I will tell you what though, this band won me over , but QUICK! You can take that Samuri sword and shove it through my warrior heart! I sacrifice myself on the hairspray leotard altar of Shogun! If Poison did ONLY ballads, then this is what they would sound like. I would place money that they chose Shogun because they were warriors from the Skid Row Tribe. This band is about as cliche as they come and I LOVE it! I could see actual hair growing out of my speakers. "Cloak and Dagger" starts it off with 80's keys and heavy guitar. Biiiiig Beefy production on this. Do I hear a Journey riff rip off in there? "Shock To The Heart" is a very poppy and "hearty" number (#seewhatididthere) while "voices from the heart" is a softer, more we-are-the-world level event. Solo guitar showcase. Thus completing the heart diptych. Wait is that right? Not a Trillogy, but just two...ahhh forget it, you know what I mean. Where is Stacey Q when you need her!!?! ( " two of hearts"... Anyone? Anyone? Bueller?) The best track on here has got to be "You Are What You Are"- and it is what it is: great cheesy 80's glam rock. Yes! Grating metallic guitars and such! The album closes with a total play on a Bon Jovi riff (at least at the intro) mixed with Boston's Piece of Mind. Nice try Shogun! "Love Is a Game" indeed. This is the perfect summary of 80's glam rock: Shogun are the unnecessary leather fringe on the cheap pleather jackets, but they are so damn good at it, you have to respect them. So Montrose Jumped on it (like Tonto #seewhatididthere) and took 17 minutes to burn through 134 calories over 4 songs. That is 33.50 calories per song and 7.88 calories per minute. Shogun took 31 Days (apparently) and 20 minutes to burn through 158 calories over 5 songs. That is 31.60 calories per song and 7.90 calories per minute. It seems it was a very, VERY close battle, but Shogun win! With no dishonor! Montrose : "Jump On It" https://youtu.be/vWGPUIuExr8 Shogun: "You Are What You Are" https://youtu.be/FXm1bsXZ698 #randomrecordworkout #randomrecordworkoutseason4

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compare-wp10 · 6 years ago

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Foods | Free Full-Text | The Determination of Some Microbiological and Chemical Features in Herby Cheese | HTML

See on Scoop.it - COMPARE RISK COMMUNICATION

The objective of this study is to measure the amounts of biogenic amines, microbial counts, values of pH, titratable acidity, dry matter, and salt (%) in herby cheese, a very popular staple in the Turkish diet, and to evaluate the concentration of biogenic amines in terms of public health risks. A high-performance liquid chromatography (HPLC) method was used for the determination of eight biogenic amines in 100 herby cheeses sold in the local markets of Van. The bacterial load of the herby cheeses ranged between 4.0 and 8.90 log CFU/g for viable total aerobic mesophilic bacteria (TAMB), <1 and 7.0 log CFU/g for lactic bacteria (LAB), <1 and 6.08 log CFU/g for coliform bacteria, <1 and 5.81 log CFU/g for Enterobacteriaceae, <1 and 2.60 log CFU/g for Staphylococcus aureus, and 3.70 and 8.05 log CFU/g for yeasts and molds. The results obtained suggested significant changes in the pH, titratable acidity, dry matter, and salt contents of the examined herby cheese samples. The detection levels of biogenic amines in the samples ranged from <0.025 to 33.36 mg/kg for tryptamine, from <0.038 to 404.57 mg/kg for β-phenylethylamine, from 0.03 to 426.35 mg/kg for putrescine, from <0.039 to 1438.22 mg/kg for cadaverine, from <0.033 to 469 mg/kg for histamine, from <0.309 to 725.21 mg/kg for tyramine, from <0.114 to 1.70 mg/kg for spermidine, and from <0.109 to 1.88 mg/kg for spermine. As a result, these cheeses are fit for consumption in terms of the amounts of biogenic amines they contain.

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tibbivearomatikbitkiler · 2 years ago

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Van Otlu Peyniri ve Yapımında Kullanılan Bitkiler ile İlgili Genel Bir Değerlendirme

#HerbyCheese, #OtluPeynir, #OtluPeynirler, #Van, #VanHerbyCheese, #VanOtluPeynir, #VanOtluPeyniri, #VanOtluPeyniriNasılYapılır, #VanOtluPeyniriYapımı, #VanOtluPeynirindeHangiBitkilerVar, #VanOtluPeynirindeKullanılanOtlar, #WildPlants, #YabaniBitkiler https://is.gd/Zp8Ocj https://www.tibbivearomatikbitkiler.com/makaleler/van-otlu-peyniri-ve-yapiminda-kullanilan-bitkiler/

Giriş

Peynir Üretimi

Çizelge 1. Van Otlu Peynirinde Yoğun Olarak Kullanılan Bazı Bitkiler

Çizelge 1. Van Otlu Peynirinde Yoğun Olarak Kullanılan Bazı Bitkiler (Table 1. Some Herbs Intensively Used in Van Herb Cheese)

Otlu Peynir Yapımında Kullanılan Bitkiler

Halk arasında otların peynire katılma amacı; peynire aroma kazandırmak, peyniri daha uzun süre muhafaza etmek ve hazmının kolay olmasını sağlamak şeklinde sıralanmaktadır.

Otlu Peynir ile İlgili Yapılan Bazı Çalışmalar

Otlu Peynirdeki Sorunlar ve Çözüm Önerileri

Yayılış bakımından doğadan toplanmaya uygun türler belirlenmelidir. Bunun için eğitim çalışmaları düzenli ve süreli olarak planlanmalıdır.

Doğadan sürdürülebilir toplama; uygun bir zamanda, uygun bir yöntemle, bitkinin varlığına zarar vermeden ve çoğalmalarını engellemeden yapılması temeline dayanmalıdır.

Tıbbi bitkilerin doğadan toplanması ve ticareti ile ilgili bir yönetmelik çıkarılmalı ve gerekli yasal düzenlemeler yapılmalıdır.

Özellikle ekonomik değeri yüksek olan, piyasada talebi olan ve üretim materyalleri bol olan bitki türleri kültüre alınarak bu bitkilerin doğal tarımına geçilmelidir

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viralnewstime · 6 years ago

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Now that its music lineup has been out for a few months, Splendour In The Grass has unveiled its all-important food lineup for 2018, to get festival-goers prepared for what’s on offer.

As always, organisers are promising a wide variety of grub to suit everyone’s nutritional and energy needs.

On the premium side of things, Splendour is set to host an 80-seat pop up from Australian chef Matt Moran’s Sydney fine dining restaurant Chiswick, with a three-course menu of seasonal share-style plates.

On the economy class side of things, Splendour’s food options will be split up into four main sections:

The Splendour Food Halls, where you’ll find spaces to sit and chow down, will feature flavours from across the world, including paella, cajun food, smoothies, gozleme (of course) and more

The International Street Eats, just paste the World Stage, where there’ll be authentic street food trucks like Mamacitas, Harry’s Schnitzels and Bao Brothers

The Truck Stop, where you’ll find all the food trucks you’ll ever need

and Campgrounds Tucker, where Splendour campers can get their fill of wood-fired pizza, crepes, coffee and more.

Peep the full Splendour food roster below, and the day-by-day music lineup right here.

The festival will return to North Byron Parklands between between Friday, 20th and Sunday, 22nd July.

Gallery: Splendour In The Grass 2017 – The Best Of You / Photos: Maria Boyadgis

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Splendour In The Grass 2018 Food Lineup

Chiswick x Splendour in the Grass

Friday, 20th July (12pm) Saturday, 21st July (12pm, 3pm, 6pm) Sunday, 22nd July (12pm, 3pm)

Tickets on sale 9am Tuesday, 26th June for Visa Checkout customers ($110 each + fees) via Moshtix

SPLENDOUR FOOD HALLS

Open from 19th July onwards (from 9am to midnight)

Melbourne Paella Company Byron Bay Organic Donuts The Cajun Kitchen Papermill The Smoothie Co The Sauerkraut Sisters Emmy’s Turkish Gozleme Sweethearts Catering Sultans Kitchen The Chippery Pull N’ Shots Pasta Capriccio Teppanyaki Noodles Wing Fix Churros & Chocolate Spanish Doughnuts Temple Coffee Urban Pasta’s Mac & Cheese Come On Mate – Japanese That Arancini Guy Prawn Stars CoCo’s Mr American Hotdogs The Pham Sisters Glen and Jaze Pink

INTERNATIONAL STREET EATS

Open from 9am to midnight on Thursday and 9am to 2am on Friday, Saturday and Sunday

Mamacitas Vege4 Love – Malaysian Harry’s Schnitzels Bao Brothers Foods of the Realm Greek Street Kantina Pizza Event Chipstars Baylato

TRUCK STOP

Open from 9am to midnight

Kind Coffee Happy Camper Taco Truck Veggie Patch Van Urban Pasta Billy’s Van Creamery Beatbox Kitchen Greek Street Food Rolling Schnitzel Two Fat Indians Benny Burger Maudes

CAMPGROUNDS TUCKER

Open from Wednesday morning to Monday afternoon

Italian Wood Fired Pizza Stazzi and Co – Greek Vegan Sub it up Cubin Cantina Pineapple Brothers Nighthawk Diner Le Crepes Down Under Fiery Deli Chocolate and Coffee Heaven Dot and Herbie Despana The Airtream Event Group The Wiener Haus Mexican Feast

Splendour In The Grass 2018

Friday, 20th — Sunday, 22nd July — SOLD OUT North Byron Parklands, Byron Bay Tickets: Moshtix

The post Splendour In The Grass Announces Huge Food Lineup For 2018 appeared first on Music Feeds.

from Music Feeds https://ift.tt/2IFolWo

#Blogger

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ellalauwa · 7 years ago

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I am not a huge sweet tooth, instead always have been a savoury girl. And I love a good sandwich, especially if the bread is fluffy but still firm and crusty like a wonderful artisan style loaf.

The problem is… If you’re trying not to eat any meat, cheese, or eggs and you’re making yourself a sandwich, you’re not left with many savoury choices besides avocado, hummus, or peanut butter. No matter how delicious these options might be, they can get boring if that’s all you get to eat every day. Plus, all of them are pretty fatty.

Jump to Recipe

Jump to Infographic

Naar het recept (Dutch Recipe)

So, today I want to share a plant-based Pathé recipe with you guys that is great on fresh bread or toast or even as a dip at parties.

I have been making this Veggie Pathé for about 2 years. Whenever I have a party I just throw this together because it is so easy to make and there is simply not a lot that could go wrong. The varieties are endless and because of the mild flavor, almost anyone will enjoy this. A real crowd-pleaser!

The Pathé is made from beans, nuts and seeds, and roasted vegetables. The walnuts, for instance, add a healthy dose of omega 3 to your Pathé while giving it a lovely nutty flavor. Mostly I use mushrooms, carrots, and red (sweet) peppers at a ratio of about 1.5/1/1 along with some onion and garlic. A bit of oil helps it smoothen up (although feel free to leave it out, the spread will be just as tasty) while lemon juice, salt, and pepper bring out the flavor.

The real deal-maker in this veggie spread is the addition of capers. The capers somehow give it this amazing umami flavor. Trust me, I am not a huge caper fan but in this recipe, they work wonderfully. I even add the caper “juice”.

To perfect your spread, the beans, nuts, and seeds can be added in different ratios to adjust the flavor from mild to nutty, they could even be left out for a pure veggie spread. The vegetables can be changed up for a spread tasting milder, sweeter, or to a combo where one of the vegetables really stands out. Red pepper Pathé, for instance, would taste superb. Next time, even try adding sundried tomatoes, replace the carrots with other root vegetables (parsnip works great) or eggplant, or try recreating the more traditional Pathé varieties.

“Creamed” Pathé would be amazing, or with cranberries, oh and with chunks of walnuts. ARGH, I just love this stuff in any form. It’s just so smooth and creamy…

Anyway, serve it with some toast or crunchy vegetables and you’re good to go.

I am getting hungry, let’s get this thing cooking!

—

Ga naar de Nederlandse versie van het recept (Dutch)

RECIPE FOR VEGGIE PATHÉ

This recipe makes about 15 portions.

Preparation time: 20 minutes

Oven time: 60 minutes

Your kitchen tools for today:

A food processor to make the Pathé

An oven dish to grill your vegetables

A knife to cut your vegetables

A sieve to drain and rinse your beans

The ingredients you will need are:

250g of mushrooms

150g of white beans

50g of walnuts

Don’t over do it on the walnuts, as they can be overpowering

50g of sunflower seeds

Replace the nuts with white beans for a nut-free version

1 large carrot

1 large sweet red pepper

Add more red pepper for a specific pepper-flavored Pathé

1 large onion

2-3 cloves of garlic

3-5 teaspoons of capers

Add plenty of capers for a lovely umami flavor

2-3 tablespoons of olive oil

leave the oil out for a whole foods plant based version of the recipe

2 tablespoons of lemon juice

2 tablespoons of caper “juice”

Add that salty juice of yours 😉

Salt and pepper to taste

Optional: Add fresh herbs, such as parsley and chives, for a herby Pathé

Optional: Add roughly chopped walnuts for for a very nutty Pathé – so naughty

Optional: A few sprigs of fresh herbs, extra capers, and paprika powder for presentation

Instructions:

Start by draining and rinsing the beans and cleaning the vegetables. (Save the bean water to use as aquafabe in egg-free desserts). Roughly chop the carrot and onion to help them cook faster. Put all the vegetables, that is the carrots, peppers, mushrooms, onion, and garlic in an oven dish. Bake in a pre-heated oven at 200 degrees Celsius (392 degrees Fahrenheit) for about 1 hour. Poke the vegetables with a fork to see if they have become tender enough to blitz up, the fork should go through very easily, otherwise bake them slightly longer (unless you prefer a chunky Pathé of course).

Put the beans, vegetables, and nuts in your food processor and start blending them up. Halfway through, add the oil, lemon juice, salt, and pepper. Blend it all until smooth or chunky, however you prefer. Then, add in the capers and caper juice.

Go ahead and taste the spread first, then adding half the amount of capers and caper juice, tasting again, and adding the rest. This way you are sure to get the flavors you prefer without overpowering the rest of the ingredients.

Once everything is combined, you are done!

Serve the Pathé on some fresh bread, on some toast, or in a bowl along with some crunchy toasts or vegetables. Top it with a dash of paprika powder, some leftover capers or seeds, and a bit of fresh parsley for presentation.

Find a handy shareable and savable infographic for the recipe below.

—

There you have it. A lovely low-fat Dutch treat.

Please try it at home and let me know what you think.

Share this recipe with your friends if you like it!

Hugs and Kisses,

Laura

Where did I get my inspiration from:

http://www.24kitchen.nl/shows/rudolphsbakery/recepten/eierkoeken

If you like my recipes, please follow me on facebook, instagram, and twitter, where I will share my newest posts bi-weekly.

For my Dutch friends:

RECEPT VOOR GROENTE PATHÉ

Dit recept maakt 15 porties.

Bereidingstijd: 20 minuten

Baktijd: 60 minuten

Je keukengerei voor vandaag:

Een keukenmachine om de Pathé te maken

Een ovenschaal om je groentes te grillen

Een mes om je groentes te snijden

Een zeef om je bonen uit te lekken en af te spoelen

De ingredienten die je nodig zult hebben:

250g champignons

150g witte bonen

50g walnoten

Walnoten zitten boordevol met omega 3 vetzuren en zijn dus super gezond, ze kunnen wel een sterke smaak hebben, dus voeg niet te veel toe

50g zonnebloempitten

Je kunt de noten en pitten ook vervangen door dezelfde hoeveelheid bonen voor een nootvrije versie

1 grote wortel

1 grote rode puntpaprika

Voeg dubbel zo veel paprika toe voor en heerlijke paprika Pathé

1 grote (zoete) ui

2-3 teentjes knoflook

3-5 theelepels kappertjes

Gebruik genoeg kappertjes voor een heerlijke hartige umami smaak

2-3 eetlepels olijfolie

De olie kun je helemaal weglaten als je deze liever niet gebruikt

2 eetlepels citroensap

2 eetlepels kappertjes”sap”

Zout en peper naar smaak

Optioneel: Gebruik verse kruiden, zoals peterselie en bieslook, voor een kruidige Pathé

Optioneel: Voeg meer en wat grof gehakte walnoten toe aan het eindproduct voor een walnoten Pathé

Optioneel: Een paar takjes verse kruiden, extra kappertjes, en paprika poeder maken de presentatie van de Pathé helemaal af

Instructies:

Begin met het uitlekken en afspoelen van de bonen in de zeef en het schoonmaken van de groentes. (Bewaar het boon-water om als aquafabe te gebruiken in ei-vrije desserts). Hak de wortel en ui in grove stukken zodat ze gelijkmatig gaar worden. Stop al je groentes, dus de wortel, paprika, champignons, ui, en knoflook, in een ovenschaal. Bak in een voorverhitte oven op 200 graden Celsius voor ongeveer 1 uur. Prik de groentes met een vork om te controleren of ze zacht genoeg zijn om te vermalen, de vork zou er gemakkelijk doorheen moeten gaan, anders moeten ze nog even terug de oven in (tenzij je van Pathé met stukjes houd, dat kan ook natuurlijk!).

Stop dan de bonen, gare groentes, en noten en pitten in de keukenmachine en mix deze goed. Voeg halverwege de olie, citroensap, zout, en peper toe. Blend alles tot het helemaal fijn is, of grof als je dat liever hebt. Op het laatste voeg je de kappertjes en kappertjessap toe.

Proef de spread even voor je de kappertjes erbij doet. Voeg dan eerst de helft van de kappertjes en het sap toe, proef nu weer. Als je denkt dat het veilig is om de rest toe te voegen, doe dit dan nu. Zo weet je zeker dat je precies de smaak krijgt die je zelf het lekkerst vind.

Als alles goed gecombineerd is, ben je klaar!

Serveer de Pathé op vers brood, geroosterd brood, of in een kom met knapperige toastjes en groentes. Besprenkel met een beetje paprikapoeder, overgebleven kappertjes en zaden, een een beetje peterselie voor de presentatie.

Hieronder vind je een infographic van het recept (in het Engels) die je makkelijk kunt opslaan en delen.

Veggie Pathé I am not a huge sweet tooth, instead always have been a savoury girl. And I love a good sandwich, especially if the bread is fluffy but still firm and crusty like a wonderful artisan style loaf.

#Low-Fat #Plant-based #Vegan #Vegetarian

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mylovetrianglepizza · 3 years ago

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Love Triangle Menu – Tasting Out Some Of The Best Vegetarian Pizzas

You all know the importance of fresh pizza, and pizza on wheel knows how to depict that scenario well. However, it is important to check out more about the menu first and then decide on which pizza flavor you want for today. Well, you will be pleasantly surprised to see so many veg and non-veg pizzas, which are way more than the conventional ones you taste. So, prepare yourself with a widespread love triangle menu, which is completely out of this world and known for its quality taste and delightful flavors.

The simple and straightforward Margherita pizza:

Want to enjoy the sauce tang with every bite of pizza? Well, if so, then you should try out the iconic Margherita pizza from the source, which was created in 1889 and named after the famous Queen Margherita of Italy. Also known as the Neapolitan pizza, the taste is simple yet best! With every bite, you will enjoy the juicy San Marzano tomatoes, along with the creamiest Mozzarella cheese you will find in the market and some fresh Italian basil!

Not just bright for the color, but the taste will be so simple yet so rich. So, if you want a simple pizza, which you will remember for the rest of your life, try giving this one a go. You will surely go for this pizza all the time then!

For the cheesy lovers out there:

Are you a die-hard fan of cheese? If so, then Formaggi is the pizza meant for you. The creamy and soft cheese-loaded pizza has a perfect combination of 4 different sharp kinds of cheese. You have the creamy and fresh mozzarella, smoked Scamorza, soft cheddar, and aged parmesan, all liberally sprinkled on the pizza to create that cheesy layer. These are baked to ultimate perfection on top of the hand-stretched dough. It is then topped with the fresh basil leaves for that added freshness in every bite possible.

Vegetarina pizza from the same source:

The house which is preparing such delicious cheesy pizza can present you with amazing Vegetarina. The herby notes will mingle perfectly with the smoky aftertaste of the golden-baked vegetables. Here, you will feel the delicious flavors of red, yellow, and green bell papers, mushrooms, soft zucchini, and crispy broccoli. To top it all, the pizza is sprinkled with onions and jalapenos.

So, next time you are planning to try some veggie pizza, this source has some of the best options to give out a try. You can further hire a pizza van for party as well! Just make sure to pre-set the date and time for your party because the team members are always busy with new clients. So, upon selecting, the van will reach your destination.

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charllieeldridge · 5 years ago

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2 Days in Paris: The Perfect Weekend Itinerary

Paris. The name alone conjures up images of decadent food, sumptuous wine, Renaissance architecture, and of course, the iconic Eiffel Tower. Many people dream of visiting this famous city, and for good reason! Spend 2 days in Paris and see for yourself what this magical place has to offer.

With a weekend in Paris, you’ll be able to enjoy the history, art, food, wine, markets, and shopping — there’s a little something for everyone in the French capital.

We spent 5 days in Paris during our travels around Europe, but not everyone has that amount of time to spend in the city. Even if you have just 2 days, plan a weekend in Paris — you won’t regret it! With so many cheap (direct) flights from North America and Europe, getting to Paris is simple.

The beautiful River Seine runs through Paris

Here’s my perfect itinerary for 2 days in Paris to help you plan your trip.

Day 1 in Paris

Waking up in Paris is such an exciting feeling! You’ll want to start your day off right with a tasty breakfast and coffee. Unless you’re a real breakfast person, I suggest doing as the Parisians do and keeping your first meal simple — pastry and a coffee. Then, get on with your day.

Morning

I don’t know about you, but having an authentic, Parisian croissant or a pain au chocolat was high on my list when planning our trip to Paris. Start your day with a buttery, baked good at one of the many Patisseries. I recommend Notre Patisserie in the 7th Arrondissement which has delicate baked goods on offer.

All the yummy pastries at Notre Patisserie

The women working in this cute little shop are kind and welcoming. A croissant with and flakey pain au chocolate will set you back about €2.50.

For coffee, if you find yourself in the 7th, I recommend the Bleu Olive cafe (the staff here speak English and the coffee is good), or Terres de Cafe — the owners pioneered specialty coffees in the country. If you’re in Le Marais area (the 4th), check out The Caféothèque of Paris and if you’re in Montmartre (the 18th), don’t miss The Hardware Société.

Insider tip: coffee is quite pricey in Paris (think €4 – €6 for a small latte), so you may want to see if your hotel or Airbnb accommodation has coffee on offer or a coffee maker in the room.

After you’ve had some breakfast, it’s time to go on a free walking tour of Paris to get yourself orientated with the city and to learn some of the basic history. Free walking tours are the best thing to do when you first visit a city, and Paris is no exception.

There are a few companies that you can go with, but we chose SANDEMANs and enjoyed the experience. There are a few time slots throughout the day, but try to join the 10:30am one so you can maximize your 2 days in Paris.

The tour ends outside of the Louvre and the Arc de Triumph, which, since you’re trying to see a big city in a short period of time, means this would be a good time to visit the Louvre Museum.

The impressive Louvre Museum

But first, lunch.

Afternoon

By this point in the day, your pastry will have worn off and you’re probably ready for a meal.

A great lunch spot that I recommend is Bistrot Victoires, located in the 1st Arrondissement just an 8-minute walk from the Louvre. This buzzing spot offers delicious, affordable meals. And, there is an English menu available.

Order the tender duck confit with garlic fried potatoes and salad (€12.50), or the fall-off-the-bone roast chicken with homemade mashed potatoes and gravy (€10.90). You can thank me later!

Wash it all down with a glass of wine, or a craft beer and you’re all set to keep exploring.

Before you enter the Louvre, walk 7 minutes from the restaurant to the Église Saint-Eustache — an impressive gothic church, which is free to enter.

The incredible Église Saint-Eustache

From the church, it’s a 10-minute walk to the Louvre Museum, which is the largest art museum in the world — housing around 38,000 objects.

Now, if you’re an art lover or a historian, you’ll want to spend some time here admiring all of the pieces. You may even want to join a guided tour to fully understand all that the Louvre has to offer (and to not get lost in the 72,734 square meter / 782,910 square foot building!).

Since we’re not big on museums, we only spent 1.5 hours in the Louvre ticking off the highlights — the Crown Regent, the Mona Lisa (from a distance because the line up was massive), Venus de Milo, Victoire de Samothrace (Winged Victory), and many more paintings and sculptures.

If you don’t book a guided tour, you’ll need to purchase your entrance ticket beforehand and I recommend getting a skip-the-line ticket, as the wait times can be huge. We purchased this ticket and were able to enter right away. Click here for details.

The amazing ceiling in the Louvre – we only spent about 1.5 hours, but you could spend a whole day in here…

Late Afternoon

From the museum, make your way to the Eifell tower, the iconic symbol of Paris!

While we personally didn’t climb up the tower, many people want to get that amazing view of the city and enjoy the experience of being in the Eifell Tower. You’ll need a special ticket for that, click here for a skip-the-line pass with access to the second level.

After checking out the Eiffel Tower, it’s time to hop on a boat and take a 1-hour cruise down the River Seine (which departs from near the Eiffel Tower). Pass by famous monuments, such as Les Invalides, Musée d’Orsay, the Notre Dame, Louvre Museum, and Grand Palais — while learning about these sites from your audioguide.

The one hour boat ride is a great way to see the city from a different vantage point. Not to mention, it’s very affordable. Click here for details and to book your boat ticket online.

The iconic Eiffel Tower in Paris!

Evening

Finally, to round off your first day in Paris, enjoy dinner at Constant Cafe.

This restaurant is located in the 7th Arrondissement and is run by Michelin Star chef Christian Constant — who owns 6 restaurants in Paris. Plus, he was actually a judge for 4 years on the French version of Top Chef.

To be honest, I didn’t know any of those things about the restaurant before we decided to visit. I just read one blog that suggested going to Constant Cafe, and I’m glad I found that article.

The small Bistrot style restaurant offers comforting, hearty, French dishes at affordable prices. It’s a casual place, so you don’t have to worry about dressing up in your finest clothing to enjoy fantastic food.

With homemade dishes such as French beef filet with mignonette pepper, scallops roasted with salted butter, and free-range chicken roasted with herby butter, and potatoes with bacon and baby onions…the only problem is deciding what to order!

This beef stew at Constant Cafe was so tasty!

I personally recommend the beef stew, escargot, cream of pumpkin and chestnut soup and the profiteroles with chocolate sauce. Make a reservation as this place fills up fast.

Day 2 in Paris

Get up early and enjoy your last full day in the city.

Morning

If you’re enjoying a weekend in Paris, you’ll definitely want to visit the Bastille Market on Sunday Morning. If you’re spending 2 days in Paris during the week, this market is also open on Thursday.

The Bastille Market opens at 7:00am, but since you were probably out a bit late last night, you don’t have to arrive when it opens. Plan to be at the market around 9:00am, which is when many locals arrive as well.

This is a proper market with residents stocking up on their food for the week.

The outdoor Bastille Market is one of the best we’ve ever been to. Located on Boulevard Richard-Lenoir with the Place de la Bastille’s Colonne de Juillet (monument commemorating the Revolution) as the backdrop, you’ll find over 100 stalls selling everything from artisanal cheese and meats to fresh fruits and vegetables.

The bread stand…one of our favourites!

Plus, there’s an area of the market dedicated to housewares and clothing.

After browsing and shopping (and sampling!), it’s time to move on.

Make your way by foot to Le Marais neighbourhood (in the 4th Arrondissement), passing through the stunning Place des Vosges, and the National Archives Museum and Garden.

Continue wandering through the narrow, crooked alleyways, while passing by boutiques, vintage shops, museums, art galleries and more. Prior to Napolean, all of Paris looked like Le Marais, but these days, this quarter is all that’s left of the medieval streets and pre-revolutionary buildings.

Stumbling upon this National Archive Museum was a nice surprise

Spend some time here enjoying the twists and turns and unique shops before grabbing a bite to eat. Keep lunch simple today and grab a falafel to go at one of the many popular shops on Falafel Street in Le Marais — I recommend Chez Hanna for its falafel. Or, opt for a tasty crepe at the highly-rated La Droguerie.

Afternoon

In the late afternoon, it’s time to explore another beautiful neighbourhood in Paris — Montmarte in the 18th Arrondissement

Walk to the Etienne Marcel station in Le Marais and take Metro 4 to Montmarte. Perched on a hill, this is the artist district of the city and is a place where you’ll see artists painting in the plazas, musicians on the street corner, and street art on the walls. In fact, famous artists such as Picasso, Modigliani, Monet and Van Gogh all lived around here.

Montmarte is an area of Paris you don’t want to miss on your weekend visit

Since the neighbourhood is on a hill, there are quite a few steps to reach the Sacré-Coeur — the 1914 basilica that towers over Montmarte. If steps aren’t your thing, you can always hop on the funicular and ride up!

After wandering around the quiet lanes and visiting the Sacré-Coeur, make your way to Le Mur des Je t’aime (Love Wall), which is a wall painted with “I Love You” in numerous languages. Snap a photo and carry on.

If you’re looking for a little “pick me up” at this point, pop into The Hardware Société for a coffee.

The Sacre Coure dominates Montmarte

Evening

To round off the weekend in Paris, enjoy a fabulous homecooked meal by an awarded French chef! We found this experience on Airbnb and can’t recommend it enough.

Chef Nick greeted us at his atelier (private workshop/studio) and immediately, we felt like we were having dinner with a friend.

Nick is welcoming, funny and full of interesting stories about Paris and France as a whole. I won’t give away the menu or share any photos as he likes to keep it a surprise, but it’s a stunning 3-course meal with wine. I’m a bit of a picky eater and I loved everything on the menu — so I’m sure you will too!

This won’t be a private dinner (unless you book it that way), and we had one other traveller who joined us. It’s a great way to meet new people from around the world, while dining on tasty food in a fantastic setting. Click here to learn more.

Other Things To Do With 2 Days in Paris

The weekend in Paris itinerary I set out above is pretty jam-packed, but if you’re the type of person who can get up early and go to bed late, you might have time for more. Or, maybe you’re not interested in the suggestions above. Here are a few other fun things to do with 2 days in Paris.

The Catacombs

Descend 30 meters below ground into the catacombs of Paris. These are the old limestone quarries, which were turned into mass graves when the cemeteries became full. There are 200 miles (320 kilometers) of tunnels under Paris, housing the bones of between 6 and 7 million people!

The catacombs are an eerie, but interesting experience to have in Paris

If you get claustrophobic or are creeped out by skeletons, this tour won’t be for you. We both really enjoyed the eerie experience and recommend getting the audioguide, otherwise, you’ll have no idea what you’re looking at. Click here for a skip-the-line ticket with an audioguide. You can find the Catacombs here on the map.

Walk Along The River Seine

If you don’t want to take the river cruise, it’s still nice to walk along the river. This is a great way to get away from the traffic of the busy streets and enjoy a quiet stroll.

Pantheon

Yes, there’s a Pantheon in Paris, not just Rome! Located in the 5th Arrondissement (Latin Quarter), this stunning mausoleum houses the remains of many important French citizens. While the exterior is stunning, inside you’ll find pillars, decorated domes, and artwork. Find it on the map, here.

Luxembourg Gardens

These gardens are huge! Dating from the 17th century, these formal gardens (which spans 25 hectares) are a great place to relax and people watch or go for a walk. Here you’ll find ponds, trees, orchards, greenhouses, 106 statues, and much more. If you’re feeling active, you can also play tennis here. Find the gardens on the map, here.

The pretty Luxembourg Gardens are a great spot to chill out for a while

Getting to Paris from The Airport

Before you can enjoy your Paris travels, you first need to get into the city from the airport. You should know that there are 3 airports in Paris, and I’ll list how to get from the airport to Paris for each one.

Charles de Gaulle Airport (the main one)

If you’re flying in from North America, Australia, South America or Asia, you’ll most likely land here. This is the major international airport in Paris, it’s also one of the largest in Europe.

To get into the center of Paris, you can take the Metro (RER), a taxi, the bus, Uber, or a private driver.

Metro (RER): The metro (RER B) operates from Charles de Gaulle to Gare du Nord (in the 10th Aronndessemont). It’s about a 35-minute journey. That the metro runs from 04:50 to 23:50, so plan your trip accordingly. Click here for a detailed post on getting from the Charles de Gaulle Airport to Paris.

Taxi: If you’re arriving late, or if you don’t want to deal with figuring out how to take the metro (while being jet-lagged!), then just hop in a taxi. Follow the signs from arrivals towards the taxi stand. There’s a flat fee depending on which part of the city you are in. Rates are between €50 – €65 euros, with the journey taking about 45 minutes to the Eiffel Tower (7th Arrondissement).

Bus: The Roissy Shuttle bus takes about an hour to get into the city and runs from 6:00 am to 8:45 pm, every 15 minutes, and 8:45 pm to 00:30 am every 20 minutes. The bus picks up from Terminal 1, Terminal 3, Terminal 2AC, Terminal 2D and Terminal 2EF, and drops off at Opera in Paris.

Orly Airport

This is the main domestic airport in France, with Air France and Transavia France operating out of here.

From this airport, your best bet is taking the Orly bus which links the airport to Denfert-Rochereau in the 14th Arrondissement. The bus runs from 6:00am to 12:30am, with departures every 15-20 minutes. The ticket costs €8.70 one way.

Another bus option is Bus Line 1, which runs from Orly Airport to Gare Montparnasse (with stops at the Eiffel Tower, Trocadéro, and Etoile/Champs Elysées). This journey takes between 30 and 40 minutes. It’s €12 euros one way, or €20 for the return journey.

Paris Beauvais Airport

If you’re taking a budget airline such as Ryan Air or Wizz Air, this is where you’ll arrive. While the cost of the flight might seem cheap, you have to take into consideration that this airport is farther away from the center, with longer journey times, and that you’ll still need to get from the arrival point in Paris, to your hotel.

From the Beauvais airport, hope on the Beauvais shuttle bus which departs from the airport and arrives at Porte Maillot. The journey is 1 hour and 15 minutes (traffic permitting), and tickets can be purchased in advance or when you arrive. From Porte Maillot, you’ll need to take a taxi, or the metro to reach the center.

The cost is €17 euros each way. Click here for details.

Street art in Montmarte

Enjoy Your Weekend in Paris!

The City Of Lights truly is a dream destination, and if you get the chance to visit, jump at it. While two days isn’t a lot of time, it’s enough to see the main highlights of Paris…and eat some delicious cuisine while you’re at it!

My biggest tip would be to walk as much as you can so you see all of the “in-between” bits. It’s about the journey as much as it is the destination. Paris might not be the cheapest destination in Europe, but it’s worth every euro. Bon voyage!

*The lead image in this article is courtesy of Shutterstock, a top website for finding royalty-free images and videos.

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