THE SCHÄR MAGAZINE FOR A TASTEFUL LIFE

News reportSomething newhas happened

Well-beingNaturalthirst quencher

At homeRomantic table decoration

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SOMETHING HAS CHANGED. YOU WILL FIND OUT WHEN YOU LEAF THROUGH THIS EDITION OF OUR MAGAZINE

Something new has happened

Tas

You’ll notice the difference as soonas you see the cover. And especial-ly the title: Your Life. Why thischange?

In our daily lives, so full of duties andobligations, we live in a world thatseems to be increasingly dehumani-sing. Our desire for some personalpampering is growing stronger everyday and we long to spend more timeon ourselves, to feel good and to livelife the way we feel we should with-out making any concessions. It’s little wonder that wellness centresare blossoming. Mini holidays farfrom the hustle and bustle of dailylife sell like hot cakes, whilst garde-ning and creative-cookery coursesare fully booked almost as soon asthey’re set up.People are no longer willing to fore-

go either the large or the small plea-sures in life. What they want is tolive at their own pace, fulfil theirpassions by allowing themselvesregular breaks and filling each daywith special moments to be enjoyedin peace and harmony; an afternoonspent outdoors with the kids, a spe-cial dinner with friends, a leisurelywalk through the woods. All guar-anteed to help you enjoy life, dayafter day.

Taste for LifeOur needs and wishes have chan-ged, and with them our expecta-tions of the products and servicesalong with the companies that offerthem. We no longer just want tolive, we want to taste the life we’reliving in all its savoury aspects -

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5Well-beingNatural thirst quencher

Art of cookingA touch of the East

@schärSolena, Savoiardi and Quadritos

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in the way we care for body and mindand in the things we choose to makeour lives worth living, whether it bean item of clothing, a sea-side week-end, or simply something to eat ordrink. For our part, we understandthis intense longing for freedom andwe want to help you reach yourgoals. How can we help? With our

te for life

yourlife 3

TravelogueThe magic of Brittany

Research and developmentMillet and buckwheat

news report

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products, for example and in otherways, as well. By communicating withyou more intensively through thismagazine we are better able to under-stand and meet your needs by pre-senting products and services that willhelp you fulfil your dreams. It’s a taskwe have set ourselves but which hasbeen directly inspired by you.

EditorsCommunication & PR Dr. SchärWinkelau 9, I-39014 PostalPhone: 0039 0473 293300www.schaer.cominfo@schaer.comText: ConzeptaLayout: ConzeptaPrinting: Lohs GesmbH International

Drink, drink, and drink somemore! That’s the secret of a won-derfully cool and refreshing sum-mer! To stay healthy all summerlong, it is important to drink lotsof liquids and eat refreshingfoods that are easy to digest.

Drinkable fruitFruit is your best ally to make itthrough the hot days of summerand feel great. Fruit is a natural

well-being

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SUMMER’S ALMOST HERE! AND THAT MEANS TIME TO DRESS LIGHTLY ANDENJOY THE SUN. BUT SUMMERTIME ALSO MEANS SUMMER HEAT, WHICH CANBE QUITE UNCOMFORTABLE. SO HOW DO YOU STAY COOL?

with vitamin C is to put half apapaya, half a grapefruit and 150 g ofstrawberries in a blender, add thejuice of half a lime, blend and serve!

Tea with a twistWhen you are truly thirsty, water isalways the best thirst quencher. Avoidcarbonated and sweetened drinksbecause, as tempting and tasty as theymay be, they are unhealthy and con-tain artificial ingredients. Ready-to-drink ice tea from the supermarketalso contains too many colouringagents and sugar. The best way toenjoy flavoured tea is to make yourown. Add small pieces of fresh fruit(peaches, strawberries, melon) toblack tea, let it cool down, and strainit. Another way to add flavour to teais to use vanilla (cut a vanilla poddown the centre lengthwise and steepit for 3-4 minutes) or fresh mint (10-15 leaves for a litre of tea).

thirst quencherNatural

lifecheck

RipenessTo check whether a watermelon isripe, tap it with your hand. Thedeeper the ‘thump’, the riper thefruit. White stripes and light-colou-red seeds in the flesh of the water-melon mean that the watermelon isnot ripe enough.

thirst quencher because it containsmostly water (watermelon, melonsand strawberries, for example, arecomprised of 90% water and apri-cots, cherries and plums contain86% water). Fruit is perfect formaking juices, smoothies and evendelicious iced drinks. To make fruitmore appealing to children, liven upbreakfast and snacks with a fruitshake! A simple and delicious way toquench your thirst that is packed

yourlife 5

Wok & Co.Not only are Eastern ingredientsbecoming more and more popular inthe West, but also Eastern cookingtechniques, particularly stir-fryingand steaming. These techniques areactually quite old, but new to theWest.

A wok is used to quickly stir-fry meat,fish or vegetables. Its shape ensureseven heating at high temperatures,allowing vegetables to retain theircrunch, taste and vitamins. Anotheradvantage of stir-frying is that it requi-res only a small amount of oil.

Steaming, a common method of prepa-ration in Asian cooking, does notinvolve seasoning because this cookingtechnique allows foods to almost com-pletely retain their flavours and aro-mas, as well as vitamins and minerals.Foods that are steamed include rice,vegetables and fish.

Many spices have an unusual tasteand therefore give dishes a uniqueflavour. By becoming familiar withthese spices, we can learn to use themcreatively in our everyday cooking.

Curry is a blend of several differentspices (pepper, coriander,

turmeric, cumin, ginger,saffron and nutmeg).

Curry comes from Indiaand can be purchased in

supermarkets already blended and invarying levels of spiciness. It isexcellent for chicken and fish dishes,although it can also be used withbroccoli and legumes (such as lentils). Did you know that curry helpsprevent cavities?

Cardamom is a small oval-shapedfruit with an intense, camphoric,sweet and pungent taste. It isavailable as an entire pod orground, and goes togetherwell with pork and duck. It is

also great for sweet-and-sour dishes, as well as creams andpastries, particularly

coffee-flavoured ones.Chewing cardamom

(without swallowing)masks bad breath caused by indigestion.

Coriander has a strong smell butsubtle taste. It is available as a wholeseed (for grinding finely) and

ground. Coriander is oneof the oldest spices inthe world; evidenceof its use dates back

as far as 5000 B.C.Coriander is often used

in Greek and Arabic cooking to sea-son vegetable dishes (such as pota-toes and mushrooms). Tryusing it in pasta salad orrice for added fla-vour.Got a stomachache? Steep 5grams of dried coriander seed in acup of hot water for 5 minutesand drink it after you meal.

Turmeric is a yellow powderobtained from the Curcumalonga plant that gives food abright yellow colour and

slightly bitter taste. It is oftenused with white meat and fish.

Turmeric can also be used toadd a little colour to sauces,together with mustardfor example.Turmeric streng-thens the liver andhas purifying pro-perties.

Cinnamon, cloves, chilli peppers and black pep-per - almost everyone is familiar with these popularspices. But there are actually a tremendous number ofother spices that have been used since ancient times.Until recently, spices like turmeric, ginger and coriander,which originated in the East, have been used primarily aspart of the culinary tradition of their countries of origin, butare gradually becoming more and more popular in the West,along with ethnic cuisine.

art of cooking

A touch of the

East

@schär

6 yourlife

‘Light’Energy

Looking for the ideal snack for bothkids and adults that gives you energywithout the extra calories?

New and improved sponge fingers! Tasteand smell even better than before.Because they’re so light – rich in proteinbut low in fat – these sponge fingers arethe ideal snack, even on hot days. Perfectfor nibbling and a great snack for smallchildren, especially when enjoyed toget-her with fruit juice, milk or ice cream.Classic tiramisú with schär sponge fingersis a quick and refreshing summertimedessert that is sure to please.

Ingredients:eggs 30%, maize starch, sugar, rice flour,emulsifier: E-471, thickener: guar gum,salt, raising agent: ammonium hydrogencarbonate, flavouring

To learn how to maketiramisú, visitwww.schaer.com

> Energy value kJ 1661, kcal 393> Proteins (Nx6.25) 6.2 g> Carbohydrates (PD* out of 100) 74.7 g> Fats 7.7 g

Average nutritional value per 100 g

> Energy value kJ 1942, kcal 462> Proteins 6.6 g> Carbohydrates 68.0 g

Sugars 17.6 g> Fats 18.2 g

Saturated 10.0 g> Nutritional fibres 3.5 g> Sodium 0.3 g

Average nutritional value per 100 g

*PD = Protein Digestibility

Have more energy for your day! Try the latest cookies fromSolena. The two main ingredients, millet and buckwheat, are rich in protein, fibre and carbohydrates and are the ideal way torecharge while working, studying or after working out! The coo-kies are made of wholemeal rice flour, millet flakes and buckwheat, a winning combination of minerals, iron and vegetable proteins. What are you waiting for? Take an energy break!Discover the new Solenas!

Ingredients: millet flakes 23.2%, rice flour, non-hydrogenated vegetable margarine, cane sugar 13%, buckwheat flour 6.5%, glucosesyrup, wholemeal rice flour, fibre (sugar beet), raising agent:ammonium hydrogen carbonate and sodium hydrogen carbonate,rice starch, salt, flavour

Did you know that buckwheat helps protect your heart and loweryour cholesterol level? And that millet can be used as a beautytreatment? Discover all the advantages of these valuable ingre-dients on page 11.

PureEnergy

> Energy value kJ 2289, kcal 548> Proteins (Nx6,25) 6.1 g> Carbohydrates (PD* out of 100) 56.7 g> Fats 33.0 g

Average nutritional value per 100 g

Lend a hand to Your Life!Do you enjoy writing or taking photographs? Would you like to see your article or photograph published in Your Life? If so,now’s your chance! Help us with the next issue of Your Life.What does taste mean to you?

If you have any ideas or suggestions on “how to enjoy lifetastefully”, let us know. Send us a story, small announcement,handy tip, special address, book title, or website for one of ourcolumns:

We’ll choose the most “tasteful” contributions and publishthem in upcoming issues of Your Life. We look forward to hearing from you!

You can send your contribution by mail in a sealed envelopeaddressed to Dr. Schär srl, Winkelau 9, 39014 Postal, Italy, orby e-mail to info@schaer.com

yourlife 7

Day”! The first time

you went campingwith friends, when you passed

your driving test, when you firstmoved into student housing,the first time you served a

candlelight dinner,the first time youspent several months

travelling abroad, yourfirst dream holiday, andso on…

Send an e-mail toinfo@schaer.com and tell us whatbeing “independent” means toyou! We’ll spread the word.

Living at home until the ageof thirty, too little indepen-dence, and addicted to textmessaging and the Internet.These were the conclusionsof a study of today’s youth.

According to whom?Are you between the ages of 14 and26 and do you disagree with thisstereotype, which claims that today’syouth are “mama’s boys and girls”and have little ambition? Well,we’re offering you the opportu-nity to speak your mind!

Declare yourself independent!We believe that today’s youthare independent, show initiati-ve, and lead active lives! But toprove this, we need your help. Sotell us about your “Independence

My independence

day

@schär

Gluten-free cocoa waffles coveredin pure chocolate

A delicious treat anywhere, anytime! Conveniently packaged insmall servings, Quadritos are easy totake along in your bag to school orwork and are perfect for picnics.The ideal waffle for a crunchy, nou-rishing treat!

Ingredients:Pure chocolate - at least 50% cocoa -(sugar, cocoa paste, cocoa butter,emulsifier: soy lecithin, flavour),potato starch, sugar, hardened vege-table oil, soy flour, 6.4% cocoa, 2%nuts, emulsifier (soy lecithin), thik-kener (guar flour), leavening agent(sodium carbonate)

Quadritos!

cooking travelling home recipes

*PD = Protein Digestibility

Available from the beginning of July

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When did you first become invol-ved with the coeliac condition?I discovered that our son was suffe-ring from the condition when he wastwo years old, though it took us sixmonths to finally discover that ourson was actually suffering from thecoeliac condition. The diagnosis waseventually made by a gastroenterolo-gist – one of the very few in Hungarywho knew of the condition at thetime. The discovery of the problemwas a great relief to us, and the treat-ment was astounding – a change ofdiet and avoidance of all foods con-taining gluten meant that he recove-red rapidly and was soon living anormal healthy life. The specialisteventually told us he was a classiccase and his original symptoms andcase notes are now viewed by themedical fraternity as the perfect refe-rence for identifying the condition.

What did you do to cope with theproblem? I am, by profession, an engineer inthe food industry, and as a result ofthe many contacts I have establishedover the years I was able to discovera lot of information about where toobtain gluten-free food. This wasquite important to my son at thetime, as there were very few gluten-free products in Hungary when hewas young. In 1990 I set up theCoeliac Society in Hungary. It hap-pened at the same time as our dra-matic political changes were taking

place, but I am sure it representedan equal revolution in informationfor those people that suffered fromthe condition, and for years hadbeen forced to search around foranswers and good advice. Our telephone line became a lifelineto sufferers, as we had details of thelatest specialists and diagnostic tech-niques along with plenty of advice onhow to cope with living without gluten.

How has the condition affectedyour son’s life?Today, fortunately, my son is a veryhealthy young man with a zest forlife and in total control of his coeliaccondition. He enjoys going out withfriends and will often visit the localpizzeria (the only difference for himbeing that he actually takes his ownpizza)! No need to worry about whatto feed him at parties! He does havethe occasional moan about beer – wehaven’t been able to find a goodsource of gluten-free beer in Hungary(any help would be welcome!).

Has the coeliac condition had anyother effect on your lives?Strangely, the diagnosis of the coeliaccondition in my son has actually hel-ped my family. As a direct result weall changed our diet to avoid certainfoods and increased our intake offruit and vegetables, making us all alot healthier.

Do you think life with the coeliaccondition is any easier today?My work today still involves helpingothers with the coeliac condition, butcommunication is so much betternow and the dissemination of infor-mation made incredibly simple byusing the internet. Our web site inHungary (www.coeliac.hu) has ena-bled many sufferers to obtain veryuseful information about living withthe condition, and the recent publi-cation of up-to-date information inour native Hungarian language bySchär has become an invaluable sou-rce for all coeliacs as well as the healthprofessionals treating the condition.

What takes up most of your timein the Hungarian Society?Today, together with many people in si-milar situations, I am heavily involvedin lobbying government departmentsfor recognition of the fact that little in-formation is available through officialsources and inadequate financial sup-port has been forthcoming for suffe-rers, who are often faced with an ad-ditional financial burden as a directresult of the condition. It is very im-portant for all people that live withthe coeliac condition to get the verylatest information that’s available anda full awareness of what coeliac dise-ase actually means to their lives. Frommy experience as long as you livewithin a clear set of guidelines youcan live a normal life and take partin everything.

MRS TÜNDE KOLTAI IS THE PRESIDENT OF THE COELIAC SOCIETY IN HUNGARY, WHICHPROVIDES ADVICE AND INFORMATION TO HELP HUNGARIANS WITH GLUTEN INTOLERAN-CE TO LIVE A LIFE WITHOUT COMPROMISE. SHE SPOKE OPENLY ABOUT HER EXPERIENCE.

Mrs Tünde Koltai President of the

Coeliac Society in Hungary

A taste for life in Hungary

interview

For more informationwww.coeliac.hu or call +36-1-438-0233

shrimps and prawns…all served on a bedof seaweed. Those restaurants that are sig-natories to the “La charte du plateau de fru-its de mer frais Bretons” (Breton seafoodplatter charter) guarantee the freshness andvariety of their products. And of course youcan wash it down with a glass of Muscadetsur Lie, the local dry white wine. Bon appetit!

Brittany

The livelihoods of the population in Brittany are dependent on agriculture, livestock farming (breeding cows, pigs andpoultry), growing vegetables, fishing and more recently tou-rism. There is no heavy industry or mining in the area andhence no pollution, so the air is fragrant, clean and fresh.

Visitors to Brittany will undoubtedly be captured by the delightfulslate-roofed granite houses and the enchanting desire of natureloving Bretons to plant flowers everywhere - particularly hydrange-as and pelargoniums, which guarantee your holiday photographswill be brightened with vivid splashes of colour.

The Bretons are very welcoming and delight in meeting new peo-ple. Friendly chats in restaurants or over morning coffee can reallybrighten your stay. And talking of eating! In Brittany the local foodis absolutely wonderful; really fresh vegetables, fresh fish and verytasty meat – pork being a speciality. A high proportion of France'svegetables - potatoes, cauliflowers, artichokes and cabbages areproduced in Brittany. Pigs, hens and ducks are raised and there aremany oyster farms and clam and mussel beds.

One favourite dish (and totally gluten-free) is an authentic Bretonseafood platter, which must contain at least three types of crustace-ans and three of shellfish. However, this may vary depending onthe season and the life cycle of the contents of the plate. Frequentlyyou will find crab, various types of oysters as well as clams, whelks,

Lonely Planet, EDT Guide of the world, 368 pages

Information on trips, transport andhundreds of addresses and suggestions

on how to organize your trip.

Numerous websites exist to help

you plan your stay. www.brittanytourism.com Is just one, though a simple search on the

Internet for ‘Brittany’ will result in many more.

yourlife 9

BRITTANY IS A PENINSULA IN NORTH-WEST FRANCE, BORDERED BY THE ENGLISH CHANNEL ON THE NORTH AND THE BAY OF BISCAY ON THE SOUTH.

Schär products in Brittany:

• Armor Nature69 Bld de l'atlantique Rond point C/C Géant, ST BRIEUC

• Arbre de Vie 20, Grande Rue, DINAN

• Biocoop Traou an DouarRue Jean Paul SartreLANNION

• L'aliment Naturel 5, Rue Admiral del la Grandie QUIMPER

• La Vie Claire43, Rue Louis Pasteur, BREST

• Coeur Nature2, Rue Poullain DuparcRENNES

• Mieux Vivre67, Bd de Rochebonne SAINT MALOand many more at

www.schaer.com

The magic of

travelogue

Discover some delicious recipeson our website: www.schaer.com

Get ready to set sail!

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at home

Ask the Dietician

OUR DIETICIAN, KATHRIN VANTSCH, IS HERE TOANSWER ALL YOUR QUESTIONS.

we & you

✒Kathrin Vantschinfo@schaer.comwww.schaer.comFax +39 0473 293380

mail@

10 yourlife

If you have any questionsabout the right diet, foodscontaining gluten, recipes orfood storage, send them in ane-mail to info@schaer.com!

Can you replace wheatflour with gluten-free flourin traditional recipes?

In most cases, no, becausegluten-free flour also differsfrom regular flour in how itresponds during preparation,i.e. during rising and baking.It is therefore better to justuse special recipes that call forgluten-free flour.

My child is allergic to cow’smilk. What can I use as areplacement in recipes that callfor milk?

Cow’s milk can easily be repla-ced by Soya Milk or Rice Milk.

Does malt contain gluten?

Malt is derived from varioustypes of plants. The level ofgluten therefore depends onthe botanical source. If themalt comes from maize or rice,neither of which contains glu-ten, it can safely be eaten. Butif the malt is derived from bar-ley or other grains containinggluten, it should be avoided.

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CREATE A MAGICAL ATMOS-PHERE WITH THIS IMAGINATIVETABLE DECORATION.

What you need:A bouquet of white daisies (or any othercolour), floating candles, a cylindrical glassvase that is somewhat wide and short, alarge glass bowl or vase, and scissors.

Directions:1. Fill the cylindrical vase 2/3 full withwater.2. Use the scissors to cut the stems of thedaisies and lay the flowers next to eachother in the water. They should float.3. Carefully place the vasein the centre of the large bowl.4. Pour a little water in thebowl and place the floatingcandles in it.5. Light the candles and voila! Success guaranteed!

Romantic tabledecoration

Zuppa Inglese (Italian dessert with sponge fingers)

Ingredients: 200 g Savoiardi Schär, 125 ml milk, 125 ml liqueur (or syrup made with water and sugar)

Ingredients for the cream: 30 g Mix C Schär, 1/2 litre milk, 100 g sugar, 1 vanilla pod, 4 egg yolks, 50 g bittercocoa powder

Preparation: Start by making thecream. Bring the milk, sugarand vanilla pod to a boil in asaucepan. Meanwhile, beat theegg yolks with the flour and two tablespoons of milk.Add this mixture to the boiling milk, stir well, andreturn pan to the heat. Remove the vanilla pod fromthe pan and warm the cream on low heat, stirringoften, until thick. Divide the cream into two equalamounts and add the cocoa powder to one of them.Mix the liqueur with the 125 ml of milk, dunk thesponge fingers in the mixture and place them in anovenproof dish. Pour a layer of the light cream in a dish,cover it with a layer of sponge fingers (soaked in theliqueur mixture), and then pour a layer of the dark creamon top. Continue adding layers until you have used upall ingredients. Allow the Zuppa Inglese to harden inthe refrigerator for around 2 hours before serving.

Tagliatelle with Aubergine

Ingredients for 4 persons: 250 g Tagliatelle Schär, 400 g aubergine (cut into pieces), 1 onion, 250 g tomatoes(peeled and chopped), 1 tablespoon parsley (finely chopped),1 clove of garlic (finely chopped), 3 tablespoons olive oil,salt, pepper, grated pecorino(Italian sheep’s cheese) to taste

Preparation: Chop the onion andsauté it in the oil. Add the pars-ley, garlic and aubergine andsauté for around 10 minutes.Add the tomatoes and simmerfor another 20 minutes. Add water if necessary. Boilthe pasta in a large pot of salted water and drain.Combine the pasta with the sauce and sprinkle withthe grated pecorino.

N E W P R O D U C T

V E G E T A R I A N D I S H

Two Allies for Good Health THE HEALING PROPERTIES OF MILLET ANDBUCKWHEAT HAVE BEEN KNOWN FOR CEN-TURIES, BUT HOW CAN YOU GET THE MOSTBENEFIT FROM THESE FOODS?

Our laboratory specialises in studying new, alternativeingredients, new formulas and innovative technologies forobtaining increasingly better gluten-free dietary products.After a period of study and research, our team successfullyidentified two highly nutritious ingredients: millet andbuckwheat. These ingredients have now been added to thenew Solena cookies.

Easily digestible energyBuckwheat is a well-balanced grain rich in iron, mineral salts,and vitamins B and E. The biological value of the proteins inbuckwheat is comparable to that of meat and soya. The rutinin buckwheat makes it an excellent ally of the heart, as it helpslower cholesterol levels and prevents high blood pressure. Italso provides energy and strength, and helps remove excessbodily fluids.

A tasty beauty treatmentOf all grains, millet contains the most minerals, including iron,magnesium, phosphor, silicon, fluorine and calcium. The high

level of silicic acid in millet has a stimulating effecton skin, hair and nails. Millet is rich in A and

B vitamins and is easy to digest.

Millet and buckwheat are not only tasty,but extremely healthy and pure.Discover the energy of the newSolenas on page 6!

research & developement

Tagliatelle with Aubergine

Zuppa inglese

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