For 4 people: 500 g fresh spinach leaves, 1 onion, 4 tbsp olive oil, 120 g rice, 4 cups 150 g yoghurt, 3 cloves garlic, salt, white pepper, freshly ground, 1 msp freshly ground cumin.
Wash, sort and chop the spinach. Peel and finely dice the onion. Heat the olive oil in a saucepan until hot and sauté the onion in it over low heat until translucent. Add the spinach and rice, pour in 1 litre of water and cook over a low heat for about 20 minutes until the rice is cooked. In the meantime, mix the yogurt well in a bowl with the garlic pressed through the press and season with salt and pepper.
When the rice is cooked, remove the pot from the heat and stir in the yogurt mixture. Do not let it boil now or the yogurt will curdle. Season again and serve.
At Joghurt-Pfeifer in Altenhain
Gertrud Pfeifer was not granted a proper education. On the other hand she had to help at home in the agriculture, because the father was still active as a carter for long wood. Nevertheless, she did not develop any aversion to the physically hard work, on the contrary. Once she took a job at a food processing plant, she quickly realized, "I'd rather load manure any day, be your own boss while doing it, and be out in the fresh air than work cooped up in a factory!
Today, neither she nor her husband give the impression that they ever regretted staying true to farming. The two of them, as well as the house and farm, are characterized by that quiet steadiness so typical of the rural way of life, which is nevertheless very different from "modern"workplaces.
When the Pfeifers turned to self-marketing the meat of their fattening bulls as early as 1975, they were "the first far and wide". However, they did not come to organic farming voluntarily; rather, their son and daughter fell ill, and they had to change their entire diet. Since 1980, the 50 ha farm has been a BIOLAND farm, namely a mixed farm. As it has always been.
Sixty red-breasted and Limousin cattle from their own breeding, twelve pigs (Schwäbisch-Hällisch crossed with Piétrain) and fifty chickens populate the farm. There are sausages and hams of beef and pork from own production, because Herbert Pfeifer is a master butcher, slaughters himself on the farm and especially the liver sausage succeeds him splendidly. Cervelat or boiled sausages, such as the organic meat sausage without pickling salt no less. Meat, now and then even from calf, is also available in small quantities in the pretty farm shop.
In addition, there are stored vegetables, prima potatoes, cereals, also in the form of bread, as well as eggs, cream cheese, butter and yoghurt from own production. For the high-quality butter, Gertrud Pfeifer sours the cream, churns the butter in the machine, washes the lumps by hand and presses them into beautiful models. Yoghurt, or more precisely: organic yoghurt, is made from both skimmed and whole milk and takes 4 to 8 hours before it can be sold. Ghee is also available, which is Indian-style pure butter fat for Ayurvedic cooking.
Although yogurt is eaten cold in our country, this is by no means the case everywhere in the world. Arabic cuisine, for example, knows yogurt soups, like this one with spinach. It is deliciously fresh, rich and quick to make. And vegetarian to boot.
BIOLAND farm
<xp>Gertrud, Herbert and Andreas Pfeifer
Kirchstr. 15
65812 Bad Soden-Altenhain
Tel: 06174-7587, Fax: 203454
<link http: www.bioland-hof-pfeifer.de _blank>www.bioland-hof-pfeifer.de
from Waldemar Thomas