Tag: Monica Nadal

Ce­le­bra­ting a Year of Suc­cess: Q1 Highlights

As we prepare to say goodbye to 2024, it’s time to take a look back and ce­le­brate the suc­cesses we’ve en­joyed this year. Over the next few weeks, we’ll be sha­ring four posts that high­light some of our prou­dest mo­ments from 2024. First up, let’s look back at Q1, where we had the pri­vi­lege of working on some truly in­cre­dible projects.

We hit the ground run­ning or­ga­ni­sing va­rious ac­ti­vi­ties for our au­to­mo­tive cli­ents, ran­ging from en­thr­al­ling con­fe­rences, prac­tical work­shops, and even some large-scale mar­ke­ting events. It was all hands-on deck, but all our work paid off hand­so­mely. We as­sem­bled some fan­ta­stic in­ter­preter teams to ensure every event went perfectly.

But it didn’t stop there. In Q1, we were also able to sup­port many of our cli­ents with trans­la­tion ser­vices in a va­riety of areas. In hand­ling pro­mo­tional ma­te­rials, me­dical re­ports, in­ternal mi­nutes, and legal do­cu­ments, our team worked ti­re­lessly to de­liver trans­la­tions that were cul­tu­rally ap­pro­priate, as well as ac­cu­rate and clear. One par­ti­cular high­light was a major video trans­la­tion pro­ject, where we lo­ca­lized con­tent into num­e­rous lan­guages, hel­ping our cli­ents con­nect with global audiences.

It was a jam-packed start to the year, and we couldn’t be prouder of our ac­com­plish­ments. Stay tuned for more up­dates as we con­tinue to re­flect on a year of strong growth and success!

Autumn’s Onset: Em­bra­cing New Lear­ning Goals!

The ho­li­days are now over. The final few hot summer days of the year are upon us. We are loo­king for­ward to the season of Autumn and the new school year, which is starting just today here in Ba­varia, the last of the fe­deral states where this occurs. And my grand­d­aughter is be­gin­ning her first year at se­con­dary school – a big new ad­ven­ture for her. 

But lear­ning new skills is so­me­thing we never stop doing either. We are rising to the chal­lenges, espe­ci­ally the one pre­sented by Ar­ti­fi­cial In­tel­li­gence, which will not only change our busi­ness, but ac­tually expand it. Our aim? To always de­liver the best-pos­sible ser­vice in the best-pos­sible time frame, and all pre­cisely tail­ored to your needs.

Monica Nadal and Team

Christmas Coo­kies

Christmas is just around the corner and for all of us who enjoy a sweet treat or two, Eli­sa­beth Feulner has just the very thing for those grey, rainy days … strea­ming Christmas songs while baking yummy coo­kies. A sure way to get in the Christmas spirit, and you won’t be able to wait for the fes­tive season by the time you’re cut­ting out these cookies.

The recipe I’m sug­gesting is one that I’ve been using for a long time now. There are two things going for it. First, you don’t ne­ces­s­a­rily have to be a baking ma­estro to make these coo­kies, and second – and the main thing, of course – they taste truly de­li­cious. Just be sure to re­serve enough time, be­cause de­pen­ding on the size of the bis­cuits you cut out, it can take a while to spread out each of the layers. I always tend to use re­la­tively small cookie cut­ters, be­cause I find this makes the coo­kies taste even better, and it looks like there’s more of them too.

Happy Christmas and happy baking!

In­gre­di­ents:
  • 150 g flour
  • 40 g sugar
  • 75 g butter
  • 2 egg yolks
  • 1 pinch of salt
  • 100 g mar­zipan paste
  • 50 g cho­co­late coating
  • 50 g apricot jam
  • Walnut ker­nels
Pre­pa­ra­tion:

Com­bine the flour, sugar, butter, egg yolk and a pinch of salt, and knead into a dough. Roll out thinly and cut out the coo­kies. Bake in the oven at 200 °C for 5 – 10 mi­nutes. Remove and allow to cool.

Spread some apricot jam on the coo­kies, and add a piece of mar­zipan. Then cover with the cho­co­late coa­ting and de­co­rate with a walnut kernel.

Tip: You can use up the white of the eggs by making some mac­a­roons later on.

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Munich White Sausage

I was born and raised in Munich as were my par­ents and grand­par­ents before me, so, as a ve­ri­table child of Munich (or Münchner Kindl as the locals would say) when it comes to re­la­xing and en­joying some down­time, I’d re­com­mend a con­vi­vial break­fast of white sausage.

Who in­vented the white sau­sage? There have always been num­e­rous sto­ries sur­roun­ding its ori­gins, and they are all there to be read online.

Mün­chen – by Petra Schmidt

And what is the basis of the old saying: “White sau­sage must never hear the chimes of the midday bells”? Well, back in the days before ref­ri­ge­ra­tion, if the sau­sages were not pre-cooked, they would have to be eaten quickly other­wise they would spoil. Today, this rule is no longer ap­plied quite so strictly. The im­portant thing is to make sure you have some sweet mus­tard and pret­zels to hand, and a beer is the per­fect drink to ac­com­pany the meal.

For me, eating white sau­sage is also a way of life. Going to a tra­di­tional inn, you’ll often find yourself sit­ting and con­ver­sing with stran­gers at a table, and it’s a nice way to meet with fri­ends, too.

In­gre­di­ents per person:
  • 2 to 3 white sausages
  • 1 to 2 pretzels
  • Sweet mus­tard
Pre­pa­ra­tion:

Boil some water in a sau­cepan – add salt to the boi­ling water.

Now place the white sau­sages in the sau­cepan and remove pan from the heat. Simply let the sau­sages cook in the hot water for about 10 mi­nutes – and you’re done.

By the way – some fa­mi­lies still retain the tra­di­tion of eating white sau­sage for dinner on Christmas Eve night.

Enjoy!

Petra Schmidt

White Sau­sage with pret­zels and sweet mustard

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Seed Cra­ckers

Seed cra­ckers are a tasty, he­althy snack and are made using a great va­riety of seed types. What’s more, the chickpea flour ver­sion doesn’t even have any carbs! They are the per­fect ac­com­p­animent to a glass of wine or beer and taste great with salad, cream cheese, guaca­mole or pesto, or can simply be po­lished off on their own. Our boss, Monica Nadal, became such a fan that she ab­so­lutely had to have the recipe, and thus was born the idea of in­tro­du­cing you to some of our fa­vou­rite dishes and treats.

At first glance, you could indeed be for­given for thin­king, “Wow! That’s a lot of in­gre­di­ents!” (available in drugs­tores and or­ganic food shops, by the way), but alt­hough the in­gre­dient list is long, the pre­pa­ra­tion time is short. You may, ho­wever, be faced with one tiny pro­blem: these cra­ckers are so tasty that you’ll have to keep making them, over and over again.

Enjoy the baking, and the nibbling, of course!

Wörn­brunn – from Ve­ro­nika Becker
  • For approx. 50 crackers
  • Pre­pa­ra­tion time: 15 min.
  • Baking time: 30 min.
  • Ca­lo­ries per cra­cker: approx. 35 kcal

In­gre­di­ents:

  • 80 g sun­flower seeds
  • 15 g pine nuts
  • 80 g chickpea flour (al­ter­na­tively whole­meal spelt flower)
  • 40 g hemp seeds, hulled
  • 40 g linseeds
  • 10 g chia seeds
  • 1 tsp ca­raway seeds
  • Salt, pepper
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp mild pa­prika powder
  • 4 tbsp olive oil

Pre­pa­ra­tion

  1. Heat oven to 175°C. Cover a baking tray with baking paper. Co­ar­sely chop the sun­flower seeds and pine nuts.
  2. Mix the chopped seeds and nuts in a bowl with the chickpea flour, hemp seeds, lin­seeds, chia seeds, ca­raway, ¼ tsp salt, ½ tsp pepper, thyme, ro­se­mary and pa­prika powder. Add the olive oil and 150 ml water and stir into a dough using the beater at­tach­ment of your hand mixer.
  3. Pour the dough onto the tray and spread thinly using a ta­b­les­poon or spa­tula. Place the tray in the oven (middle rack) and bake for 10 minutes.
  4. Remove the baking tray from the oven and cut the layer of dough into squares (approx. 5 x 5 cm). Then bake the seed cra­ckers for a fur­ther 20 mi­nutes, until crispy.
Seed Cra­ckers (Source: Hannah Frey/ Zu­cker­frei, die 40 Tage Challange )

Have fun while baking and until next week! 

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