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Dr. Oetker Mousse au Chocolat feinherb
Dr. Oetker Mousse au Chocolat feinherb
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german food
 
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Erasco Heisse Tasse Asparagus-Cream Soup, 3er Pack
Erasco Heisse Tasse Asparagus-Cream Soup, 3er Pack
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german groceries 7 % german groceries german food
 
Best seller

01.
Käsekuchen ohne Boden
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german food
02.
Apfel-, Streusel- oder Pflaumenkuchen
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german food
 
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germandeli,german food,german grocery,german candy, german chocolate,german candy,german sweets,german products germandeli,german food,german grocery,german candy, german chocolate,german candy,german sweets,german products
Recepies /Cook Sets
More sub catagories:
Breakfast
misc.
Christmas recipes
baking recipe

 

New Products


Apfel-, Streusel- oder Pflaumenkuchen

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german food

Käsekuchen ohne Boden Käsekuchen ohne Boden

Käsekuchen ohne Boden


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german food

Tiramisu Tiramisu

Tiramisu

 

etwa 4 Portionen

Zutaten:
200 ml Milch
100 g Schlagsahne
1 Pck. Dr. Oetker Creme Tiramisu
100 g Löffelbiskuits
200 ml starker Espresso
1 EL Cognac
2 Pck. Dr. Oetker Vanillin-Zucker
Dr. Oetker Kakao zum Bestäuben

 

 

 

 

 

 

 

 

 

 

Zubereiten: Milch, Sahne und Cremepulver nach Packungsanleitung in einen heiß ausgespülten Rührbecher geben. Alles mit einem Mixer (Rührstäbe) auf niedrigster Stufe kurz verrühren, dann 3 Min. auf höchster Stufe cremig schlagen. Löffelbiskuits in eine flache Form legen. Espresso, Cognac und Vanillin-Zucker verrühren, das Gebäck damit tränken. Zubereitete Creme darüber verteilen und das Dessert 2-3 Std. kalt stellen. Vor dem Servieren mit Kakaopulver bestreuen.

Tipp: Nach Wunsch können Sie die Tiramisu zusätzlich mit Mokka-Bohnen garnieren.

 


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german food

Easter plait-recipe Easter plait-recipe

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german food

Curd

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german food

Spicy Crescents Spicy Crescents

Ingredients for the Knead: 


250 g flour
0.5 teaspoons baking powder
125 g sugar
1 packet of vanilla sugar
per 1 pinch ground cinnamon, cardamom, cloves, Müskatblüte
1 egg
125 g butter, softened
100 g chopped hazelnuts

Ingredients for the casting:

100 - 150 g chocolate
1 teaspoon cooking oil

 

Preparation:

1. For the dough mix flour with baking powder and sieve it together into a mixing bowl. Sugar, vanilla, spices, egg, butter and hazelnuts and add a hand mixer with dough hook on lowest briefly, then work through well at the highest level.

2. Then knead on floured surface to a smooth dough. Should he stick it in a foil wrap and place for a while cold.

3. Roll out the dough just 0.5 inches thick, cut out and covered about 50 crescents on baking sheets (with baking paper). Slide the baking sheet in succession in the preheated oven.

Top and bottom: about 180 ° C.
Hot air: about 160 ° C
Baking time: 10 to 12 minutes depending on baking sheet

4. The pull of the moons wax paper from the baking trays and allow to cool.

5. Chop the chocolate for the casting, mix with the oil in a small bowl over a double boiler over low heat to a smooth mass and dip the crescents with a tip. Crescents on baking paper and leave the casting to solidify.

We wish you and your family a Merry Christmas and a lot of fun while trying out the recipe.
 


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german food

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