Crêpes à manger

10/10/2026

09/10/2026

07/10/2026

Wegen Jürgen‘s OP, können wir euch leider keine Gartenmöbel bis zum Seasonende anbieten.

26/09/2026

Jetzt kommt das ganze Video.

gemacht.👩‍🍳

26/09/2026

Börek vegetarisch und Herzhaft

25/09/2026

Käsetorte mit espresso und Haselnuss.

25/09/2026

Basque Burnt Cheesecake

Ingredients:
500g cream cheese
300g sour cream
200g mascarpone
400g heavy whipping cream
1 tbsp vanilla extract
3 tbsp cornstarch
1 tbsp flour
1 1/2 cups granulated sugar (You can decrease to 1 1/3 cup for a less sweet version!)
4 eggs ( around 210g)

Instructions:
Preheat the oven to 420F.
Lightly grease a 9-inch springform pan and layer it with parchment paper. In a small bowl, whisk the corn starch and flour. Set aside.
 
In a large mixing bowl, add room temperature cream cheese, mascarpone, and sour cream. Using an electric mixer or wooden spoon mix until the mixture is smooth and creamy. Add the heavy whipping cream and vanilla and mix well. Then, sift in the flour mixture and mix it into the batter until combined as shown in the IG Reel until it is smooth and there is no lump left in it.
 
Using an electric or hand mixer, beat the sugar and eggs until fluffy, for about 2-4 min. Add the egg mixture into the cheesecake mixture and stir well. Pour the cheesecake batter into the prepared pan. Bake for 25 minutes and then decrease the oven to 400F. Continue to bake for 10 to 12 minutes. (Note: This cheesecake is more creamy and jiggly in consistency than regular cheesecake, but don’t worry, this is the correct texture!) If the cheesecake is done baking but the color not reached the burnt-level in the IG Reel, broil the cheesecake for 20-30 sec.
 
Remove from the oven and cool. Chill in the refrigerator for at least 6-7 hours, or better overnight. You can serve it plain, or with chocolate ganache or caramel sauce.
 
Bon appétit!

25/09/2026

Fudgy Chocolate Brownies

Ingredients
170 g (¾ cup) unsalted butter
200 g dark or semi-sweet chocolate, chopped
200 g (1 cup) granulated sugar
100 g (½ cup packed) brown sugar
3 large eggs, room temperature
1½ tsp vanilla extract
95 g (¾ cup) all-purpose flour
35 g (⅓ cup) unsweetened cocoa powder
½ tsp salt
150 g (¾ cup) semi-sweet chocolate chips or chunks, divided

Method
Heat the oven to 175°C / 350°F. Line a 20 cm (8-inch) square baking pan with parchment paper, leaving some overhang for easy removal.
Melt the butter and chopped chocolate together over low heat or in short microwave intervals. Stir until completely smooth and glossy, then cool for a few minutes.
In a separate bowl, whisk the granulated sugar, brown sugar and eggs vigorously for 2–3 minutes, until slightly thickened. Whisk in the vanilla.
Slowly whisk the melted chocolate mixture into the egg mixture. Sift in the flour, cocoa powder and salt, then gently fold until only a few flour streaks remain.
Fold in about 100 g of the chocolate chips. Spread the thick batter evenly into the prepared pan and scatter the remaining chocolate chips over the surface.
Bake for 25–30 minutes. The edges should be set while the center remains slightly soft. A toothpick inserted near the center should come out with thick, moist crumbs, not completely clean.
Let the brownies cool completely in the pan before lifting them out and slicing into squares. For especially neat slices, chill them for 20–30 minutes after cooling.
#73 #%