I always have egg whites left over when baking Christmas cookies. For a long time I didn’t know what to do with them since I don’t like pure egg white desserts very much. I don’t have that problem anymore, as soon as I have egg whites left I make these super fast coconut cookies without
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Sourdough has a wide variety of uses. One of my favourites is making it sweet, in this case as Moravian cakes with lemon-flavoured cheesecake filling and cranberry jam. The result is hearty and beautifully aromatic cakes. Ingrediets: 500g flour 20g fresh yeast 1 tablespoon sugar for leaven 1 tsp salt 100g butter 250ml milk 1
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This great sauce is extremely simple to prepare and tastes beautifully creamy. The sauce has a creamy consistency thanks to the sweet potato, no need to thicken it at all. Those who want a purely vegan version will omit the whipped cream, which I added for extra flavour. Ingredients: 1 onion 3 garlic cloves 3
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Traditional Christmas pastries in a combination of tasty buttery pastry and traditionally strawberry jam. The preparation goes very easily and quickly with a few tricks. A good recipe also for baking together with children. Ingredients (for 3 baking sheets, approx. 90 pieces): 3 egg yolks 350g plain flour 250g (cold) butter 100g sugar 1 vanilla
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The combination of chocolate, caramel and nuts is always delicious, so it’s sure to be a dessert that will delight young and old alike. For the dough you need: 125g butter 1 tsp salt 1 egg 100g ground almonds 125g granulated sugar 200g plain flour For the filling in addition: 150ml whipped cream 150g dark
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