I would call it the fat brother of crepe :)…not as it is lots of fat in it, but as it is dick, soft, fluffy and really delicious, almost made like crapes. Simple melted in your mouth. Everybody knows this story about Kaiserschmarrn, Austrian classic, so I am not going to repeat it. But just want […]
For Easter mood this simple soup for body and soul….with fresh horseradish in the mail role. For the long time I did not eat horseradish, not even for Easter, because of its spicy taste. But, with lots of different white root vegetables and simple spices which let horseradish in a mail role, the whole taste […]
The book ‘’How to make bread’’ from Emmanuel Hadjiandreou I have for a long time in my gastro collection. I was attract with his simple recipes, the way he is doing the whole process of making bread and starter as well as with lots of details. I already tried several of recipes from this book, […]
Blutwurst (meaning blood sausage) is a spicy, salty German blood sausage, often dark in color, almost black. It is the best to bake it shortly in oven. You can bake it in a frying pan but take care not to burn yourself (do not fry cold sausages, straight from the fridge, in hot oil). People […]
Is there more beautiful winter spirit as smell of fresh lemon and orange zest, ground cinnamon and nutmeg in sweet dough? Sticky fingers and warm rolls coated with mixture of lemon, powder sugar and water? Rosehip marmalade is great with nutmeg and cinnamon in this sweet, smelly and aromatic dough. Of course you can use […]
So called German hamburger, Bulette, Frikadelle or as in Bavaria Fleischpflanzerl. This is one of favorite traditional dish in Germany, especially in Bavaria. Made from minced pork and veal or beef, mustard, marjoram, parsley, bread, egg….and according to your own taste can add nutmeg, chili or any spice you like. I like to fry them […]
(für ca.60 Stück) Für den Knetteig: 250g Weizenmehl 1 Msp.Backpulver 120g Zucker 1 Pck.Vanillin-Zucker 3 Eigelb (M) 200g Butter oder Margarine 125g gemahlene Mandeln Außerdem: 1-2 Eiweiß 150g gehobelte Mandeln Für den Guss: 150g Zartbitter-Kuvertüre 2El Speiseöl Geriebene Schale eine Bio-Zitrone Zubereitung: Für den Teig Mehl mit Backpulver mischen und in eine Rührschüssel sieben. Zucker, […]
Engelsaugen (ca.40 Stück) 320g Mehl 200g weiche Butter 150g brauner Zucker 1 Ei 1 Eigelb Msp. Zimt 5 Tropfen Butter-Vanille Aroma 1 Pck.Vanille-Zucker Außerdem: Etwa 150g Cashew-Kerne (grob gemahlen) 1 Eiweiß Johannisbeermarmelade Zubereitung: Mehl sieben, die Butter in Flöckchen dazugeben und zusammen mit Eier, Zucker, Vanillin-Zucker, Zimt und Aromen zu einem glatten Teig verarbeiten. Teig […]
Für den Knetteig: 350g Weizenmehl 1 Msp. Backpulver 100g Zucker 1 Pck. Vanillin Zucker Geriebene Zitronenschale von 1 Bio Zitrone 1 Ei (M) 1 Eigelb (M) 225g Butter oder Margarine Zum Bestreichen: Rote Konfitüre Zum Bestäuben: Puderzucker Zubereitung: Für den Teig Mehl mit Backpulver mischen, in eine Rührschüssel sieben und Zucker, Vanillin-Zucker, Zitronenschale, Ei und […]
Für den Rührteig: 175g weiche Butter oder Margarine 150g gesiebter Puderzucker 1 Pck. Vanillin Zucker 3 Eigelb (M) 225g Weizenmehl 1 Msp. Backpulver 1 gut geh. EL Kakaopulver Für die Füllung: 150-200g Nuss-Nougat (hell) Dekoration: 150g wiße Kuvertüre Etwa 50g Kokosraspel Für den Teig Butter oder Margarine mit Handrührgerät mit Rührbesen auf höchster Stüfe geschmeidig […]
