Of course have many other things from your shop ,. I can get items there, that ALDI does not stock They also do occasional Free deliveries to certain areas on the Sunshine Coast with a min. Any special product requests you might have Michaela will go out of her way to get this items in for you.
I like their new Website too.. Highly recommended! I shopped a couple of times and am really happy with the promt and professional service and customer care. Easy ordering and fast delivery Yeah german food!! Thanks for your prompt answers and delivery. Everything arrived as it should have..
Will definitely order again! Cheers Anja. Thank you very much for the quick response. Wonderful to have some German goods in the cupboard again. And as ever we are so happy to get it in 3 days , we think you can do no better. First time log in? Coming from our previous shop? Please click here to register. Join the waitlist to be emailed when this product becomes available. Enter your email address to join the waitlist for this product. Description Additional information Description A juicy temptation of Dr. Allergy information: Contains gluten-containing cereal wheat and egg.
Preheat oven. Grease the cast. Put the dough mixture into a mixing bowl. Add g of cold butter or margarine and 1 egg. Mix everything with a blender stirring bar at the lowest level to form crumbs. Form remaining dough into a smooth roll on a lightly floured surface. Place the dough roll on the edge of the dough and press on the cast to create a 2cm high edge 2.
Melt g butter, set aside to cool. Place the mixture in a mixing bowl. Add 3 eggs, quark and yoghurt. Mix everything with the mixer stirring bars to the lowest level to form a smooth mass. Mix the butter slowly. Put the mixture into the cast and smooth. Insertion: lower third. Baking time: about 55 minutes. Let the cake cool in the pan on a cake rack. Only then remove cake with the help of a knife from the cast. Quark is available at select supermarkets in Australia, however if not available where you are, I have found this other methods works very well.
Use g cream cheese and g of yoghurt to replace the quark. Add the mix provided for the centre of the cake and another g of yoghurt, mix gently until combined and then add the 3 eggs and combine. Drizzle in the melted butter and slowly mix in. Pour the mix on the prepared base. Additional information Weight g Manufacturer Dr. Oetker, Germany.
Put a small amount of fruit — a handful of raspberries, a few apricots, etc. Push the fruit through a fine sieve. To make it thicker and stiffer, return the fruit pulp to the saucepan, add a tablespoon cornstarch diluted in cold water, and cook stirring until it turns clear again. Let cool before using, it will stiffen considerably.
Lemon zest. This ubiquitous ingredient of German baking should be made with organic lemons only. Because organic lemons are not always in stock where I shop, and because they mold much quicker than regular lemons, I always have a supply of lemon zest in the freezer.
I wash the lemons well, dry and zest them, then juice them. The zest goes into an airtight container into the freezer and the juice I store in a jar in the fridge and use it within a week or so. The lemon zest keeps several months in the freezer. Marzipan is very versatile: you can incorporate it into dough, color it with a few drops of food coloring, flavor it with rum or other liqueur, shape it, or roll it.
The only thing you cannot do with homemade marzipan is produce one large flat sheet to cover an entire cake called Marzipandecke in German.
It ended up being covered in patchwork marzipan, not what I had planned but still delicious and quite pretty. German baking recipes usually do not specify the type of milk and usually mean whole milk. Poppy seed. In Germany you can buy ground poppy seeds or ground and steamed poppy seeds Dampfmohn for baking. In the US you can only find whole poppy seeds or ready-to-use, overly sweet and gooey poppy seed cake filling, which I do not recommend. The best thing is to buy whole poppy seeds from a store with a high turnover to make sure they are as fresh as possible, store them in an airtight container in the freezer and grind them as needed.
- Cooking, Baking, Writing – Three Passions, One Blog.
- Running Around Britain - The Lake District - Around Wordsworth’s Walks: An 8 mile circular route from Pelter Bridge visiting Loughrigg Tarn, Grasmere lake and Rydal Water.
- Offerings: Poetry!
Pudding mix. Oetker Organics. Or, see my recipe how to make your own Vanilla Pudding Mix. When I first worked on my book, Spoonfuls of Germany , I made my own quark from rennet, milk and buttermilk. The quark tasted OK but it did not hold up well in baked goods. Nowadays luckily Greek yogurt is available everywhere. Some brands of Greek yogurt are more solid than others. Plus, as I wrote in a previous blog post , some of the quark made in the US has salt added.
So my take on any baking recipes with quark: go for no-fat Greek yogurt instead. More details about swapping Greek yogurt for quark can be found here. This is cream that has been soured with lactic acid bacteria. Schmand has a thick consistency and is used for dips, sauces and baking, most notably in Schmandkuchen. American sour cream is made the same way as Schmand and works well as a substitute.
Gluten-free Cheesecake with Goat Quark, Berry Jelly and Meringue
Most German baking recipes that call for starch mean cornstarch. Vanilla sugar. This staple of German baking is sold in small sachets and comes in two types: synthesized Vanillinzucker and the real thing, Vanillezucker. Find my rundown on vanilla sugar and recipe here. German baking recipes call for either fresh yeast Frischhefe or dry yeast Trockenhefe. Because where I live fresh yeast, aka cake yeast, has entirely disappeared from the supermarket shelves over the last decade, I bake exclusively with active dry yeast and that works just fine.
However, I have had several failures with the small sachets in which active dry yeast is mostly sold. Even though the expiration date had not been reached, the yeast was often not viable. I have resorted to buying a large 1-pound package of active dry yeast, which I store in an airtight container in the freezer. Then I let it come to room temperature before using. Plain Twisted Doughnuts Kameruner with yeast dough.
Creamy German Cheesecake with Strawberries - Jenny is baking
Thanks richensa. Back in Germany I was also not aware that there are different types of cocoa etc. Everything looks absolutely fresh and delicious. I need to get busy doing something because now I want dessert before dinner.
- Welcome to Karin's Bäckerei!.
- Azorean Dreams;
- Traditional German “Käsekuchen”.
- Käsekuchen (German Cheesecake) - German LifeStyle?
This is brilliant, Nadia — I had started compiling a similar sort of list but yours is miles ahead of anything I could put together!! Thanks Christie! Hope some of the things are useful for British bakers in Germany as well. So viel gute Information. Aber letzte Woche gab es bei mir Pflaumenkuchen, und der war gut! Auch sind die deutschen Rezepte viel besser finde ich, weil sie nach Gewicht gehen. Nochmals, vielen Dank! Gisela McDonald. Gisela, das freut mich, danke.
I suppose baking German recipes with the ingredients available in France is a different set of challenges but I am glad that you got something out of it. Oh thank you so much!