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Ypsomed AG, Burgdorf acquires 10 % equity stake in Bionime Corp.Bionime Corporation proudly announces a joint co-operation with Ypsomed AG, Switzerland.
Ypsomed is a worldwide leading independent developer and manufacturer of injection systems for custom-made self-administration and supplier of pen needles for the treatment of diabetes, growth disorders or infertility, as well as for further therapeutic areas. Ypsomed has well-established partnerships with numerous leading pharmaceutical and biotech companies such as Sanofi-Aventis, Eli Lilly, Pfizer, Roche, Genentech, Merck Serono, Amylin, NPS and others.
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Healthy Foods from Europe:
SwitzerlandRaw vegetable with „Bndner“ meat
500 g raw vegetables (e.g. zucchini, fenchel, carrots, celery, kohlrabi, radish) | various herbs precision-cutted | freshly ground pepper | olive oil or lime oil | 100 g “Bndner” meat or raw ham
- To prepare one vegetable and to cut in long pieces, the “Bndner” meat to be wrapped around the vegetable sticks and to serve on a plate.
- To garnish with herbs and to flavour with pepper and some drops of olive oil / lime oil.
TIPP
Vegetable sticks to be wrapped with smoked salmon
TurkeyFigs sweet-sour
8 fresh figs | 4 tbl Balsamico vinegar | tsp Sambal Oelek | 2 tsp fluid honey | orange (juice and bowl) | 250 g soft cheese (2 different types)
- Figs to cut in halve
- To heat in a pan the vineagar, Sambal Oelek, fluid honey and orange bowl/juice
- Fig halves to be turned shortly in the pan
- Soft cheese to be cut in 16 pieces, together with figs to be put on a wood spit and to be served on a plate. To serve with a Sauce.
CroatiaAjvar (peperoni-aubergine paste)
250 g red, fleshy peperoni | 1 aubergine | 1-2 garlic toes | 1 bulb | white Balsamico vinegar | olive oil | salt | pepper, freshly ground
- Peperoni and aubergine to skin and seed and to cut in small squares.
- Garlic and bulbs to hash and to braise lightly. To pure everything together with the peperoni and aubergine.
- To cook 4-5 minutes at low temperature.
- To add some vinegar and oil and season to taste.
TIPP
Can be served together with meat or cold on bread. Hermetically closed, the crme can be stored over a long period of time.
GermanyPumpernickel with fresh herb cheese and tomatoes
8 slices of Pumpernickel | 100 g fresh cheese | some herbs, chopped lightly | 1 garlic toe | salt | | pepper, freshly ground | | 2 large tomatoes
- to mix with fresh cheese. To add pressed garlic toe and if wished salt and pepper.
- To halve slices of Pumpernickel and to brush with fresh herb cheese.
- Tomatoes to be cut in slices and ready to serve on Pumpernickel.
PolandBeetroot carpaccio
500 g cooked beetroot | 1 large bulb (cut in rings) | 120 g grated Parmesan cheese | 2 tsp capers | 8 green olives
Marinade:
4 tbl Balsamico | 2-3 tbl olive oil | 1 lemon (untreated, bowl) | salt | pepper, freshly ground
- To peel beetroots and to cut in 2-3 mm thick slices, to put them together with bulb rings on a thin plate.
- All ingredients to be added and mixed together, and to season taste and to drizzle the marinade over the beetroots.
- To garnish with Parmesan cheese, capers and olives.
TIPP
To serve with full grain bread.
ItalyHotdog Italia
4 roll or full grain rolls | 2 tsp mustard | 1 cucumber | radish or kohlrabi | 4 slices of Parma ham
- Roll to wear like a Hotdog and to fill the hole with mustard.
- To prepare cucumber and radish sticks - same length as the roll. 4 vegetable sticks to bundle and to wrap with Parma ham
- Vegetable/ham to be put into the roll
FrancePeperoni cake
500 g coloured Peperoni, finely diced | 1 medium sized bulb, finely chopped | 1 garlic toe, finely chopped | some Peperoncini pits (to vary the spice level) | 250 g Ricotta | 3 eggs | 50 g of grated Parmesan | salt | pepper freshly ground
- To steam bulb, garlic and Peperoncini pits. To add diced Peperoni and to steam everything covered for some minutes.
- Ricotta and eggs to be put in one bowl and to whisk, Parmesan cheese and vegetable to be added and mixed.
- Everything to be filled into a cake form (over pan liner) and to be baked in the oven at 180 degrees for 50 minutes. To cool for a moment.
- To cut into small squares (approx. 2.5 cm) and to serve with toothpicks (lukewarm or cold).
GreeceSuvlakia with Tsatsiki (to dipp)
Suvlakia:
400 g lamb | 24 cherry tomatos | 125 g Feta cheese | 8 wooden spit
Marinade:
1 dl olive oil | 1 lemon, juice | 1 garlic toe, pressed | fresh oregano | salt and pepper
Tsatsiki:
500 g greek yoghurt nature | 1 cucumber | 3 garlic toes, pressed | some olive oil | salt and pepper
- The meat to dice in 16 pieces. The ingredients of the marinade to be well mixed. The meat to be covered with the marinade and to brew in the fridge over night.
- Meat and feta cheese to cut in 16 pieces. To wash cherry tomatos. Meat, cherry tomatos and feta cheese alternately to fix on the wooden spit. Spit to be put on pre-heated grill and to cook on both sides for 4 minutes.
- For the Tsatsiki, the cucumber should be finely grated and dripped. All ingredients to be mixed well and to flavour with salt and pepper. To leave in the fridge for a while.
TIPP
Lamb to be replaced by chicken
SpainGazpacho (cold tomato soup)
4 tomatoes | 2 green peperoni | 1 cucumber | 1 bulb, finely chopped | 4 garlic toes, pressed | 1 tbl olive oil | 1 tbl red wine vinegar | some water | salt | pepper, freshly ground | Tabascosauce or fresh Peperonicini | 2 slices of white bread, cut in small pieces
- To skin and seed tomatoes and peperoni and to peel the cucumber. 2 tbl to be cut in small squares and to put aside. Rest to cut in big squares. Bulbs and garlic to be added and mashed.
- Red wine vinegar and olive to be added. Eventually to dilute a little bit. To cool for 3 hours.
- slices of bread to be roasted in the pan and to serve together with the finely chopped vegetable and soup.
RussiaSalmon rolls “Matroschka” with raw vegetables
4 slices of full grain toast bread | 4 pieces smoked salmon | some butter | 4 lettuce leafs | 250 g carrots | 250 horseradish
- Slice of toast to be cut into 2 triangles. To cover with butter and lettuce leave.
- To halve pieces of salmon and to roll with a spit or toothpick. To be put on toast.
- Carrots and horserasdish to be cut in sticks and everything served together.
TIPP
To decorate with lemons | |
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