Vegetable snails – pure variety
As an alternative to pizza snails, these vegetable rolls taste hearty and purely of vegetables. Of course, you can fill these snails with other vegetables. Just as you like. The…
Sweet chestnut bread with plums – delicious
Chestnut bread is always a reminder of the fall season. A sweet chestnut bread with plums is an absolute hit among chestnut breads. Crispy on the outside, soft and moist…
Chestnut snails – sweet and nutty
These chestnut snails are one of my favorite recipes. It's a perfect composition made with chestnuts, cinnamon and date flour. Just try it out for yourself. You'll be just as…
Chestnut stollen – alternative type
Autumn and winter are also the time for chestnuts. Chestnuts taste really good. They are an indispensable substitute for nuts. Chestnut stollen is juicy and tastes incomparably good. Chestnut stollen…
Curd balls – fluffy and soft
Curd balls are one of my favorite pastries. They are vegan and baked oil-free in the oven. The texture of the soy quark or soy yoghurt is slightly sour, which…
Yeast plait – a delight at any time of year
There's something special about a yeast plait like this. You can enjoy it on its own or with a delicious sweet spread. The ingredients in the plait can also be…
Baguette with wholemeal spelt flour – classic
The baguette with wholemeal spelt flour is simply a classic. There's not much to say, as you're used to, just the brilliant whole spelt grain. Baguette with wholemeal spelt flour…
Swiss-style baguette – simply good
There are many different types of Swiss rolls. The Swiss-style baguette, also known as "Schweizer Bürli", is a crispy type of bread roll. I baked my Swiss-style baguette my vegan…
Making breadcrumbs – it’s really easy
Why not just making breadcrumbs? It's the easiest thing in the world. Just takes a little time to chop or grate. But you always have some to hand. Simply freeze…
Instruction yeast dough – so it 1a succeeds
What makes a good yeast dough? The right consistency and perfect kneading of the dough. In addition, a lot of rest. Because the yeast dough needs time to develop. Only…