The question of what one can do with Amaranth is more difficult to answer. On the back of Rapunzel pack a vegetable casserole Amaranth is described. In the cookbooks that are on the shelf at me, but hardly Amaranth containing recipes are included. I found what I was finally on the chef's website. The mentioned there at the top of amaranth bread (if you exclusively by "Amaranth" searches), in the meantime even belong to my favorite rolls. The local recipe is described in great detail with helpful tips. The 450 ml of water for 150g Amaranth fit perfectly if you follow the instructions. At least for me. The result is succulent yet crispy rolls. Alternatively, there are on the chef's recipes website for Amaranth-meatballs, an amaranth apples tart, burgers, a chicken stir-fry with vegetables and so much more. Sweet and Salty. It's amazing what you can conjure up anything from these seeds.
For durability: my packages are still stable until September 2014. I'll certainly order but much earlier replenishment.
Delivered is this product in a resealable package.
Regarding the Poppen, so I took over a proposal that has been discussed in the chef's Forum in March 2004:
Heat a pan with the lid closed without fat - important: the pan must be really hot! Distribute and then in small quantities (max 1 tbsp.) On the floor, cover it, at best glass lid, so you can watch the seeds, and once it starts to bounce, take the pan off the heat -. Here again gently before and jerking back. Links from the heat I got a bowl for filling the popped Amaranth, right the box of seeds of which I spoonful the Amaranth deliver them into the pan. This is really fast and the yield is relatively high (at least more than 1/2 of the seeds). Less (1EL) is sometimes really is more. Quite perfect but I am not even ;-)
