Breakfast À La Carte Wednesday to Friday from 08.00 to 11.30 Saturday & Sunday from 09.00 to 12.00

Total Page:16

File Type:pdf, Size:1020Kb

Breakfast À La Carte Wednesday to Friday from 08.00 to 11.30 Saturday & Sunday from 09.00 to 12.00 Breakfast à la carte Wednesday to Friday from 08.00 to 11.30 Saturday & Sunday from 09.00 to 12.00 Homemade products from our bakery Croissant 1.80 contains egg, gluten, lactose Pain au chocolat 2.40 contains nuts, egg, gluten, lactose Milk roll 1.35 contains egg, gluten, lactose Brioche 1.50 contains egg, gluten, lactose Raisin roll 1.45 contains, egg, gluten, lactose, sulfites Nut sticky bun 2.75 contains gluten, lactose, nuts, egg Raisin bun 2.35 contains egg, gluten, lactose, sulfites We obtain our different kinds of rolls and bread from the organic bakery „Bio-Kaiser“, the baguettes from France. Our service team is pleased to inform you about the variety of products. Marmelade and jam Nutella Contains nuts 1.05 Jam from Wachau and Alpe Pragas, South Tyrol 1.65 Strawberry, raspberry, apricot, sour cherry, cassis contains nuts Orange marmalade from „Marchesi di San Giuliano“ 1.65 Black Forest white fir honey 2.75 Our specialties Cheese plate (per portion big/small) 9.25/4.85 contains lactose, nuts Cheese / ham plate (per portion big/small) 9.25/4.85 contains lactose, nuts Sausage / ham plate (per portion big/small) 9.35/5.10 Variation of salmon smoked & home marinated salmon 15.25 with horseradish cream and mustard dip contains fish, mustard, lactose To our specialties we serve 4 slices of bread and 1 portion of butter. contains lactose, gluten, nuts Pair of Bavarian “Weißwürste” with sweet mustard and pretzel 10.80 contains lactose, sulfites, mustard, celery All prices in euro and VAT & Sunday, holiday and night surcharges included Egg Benedict toasted English muffin with poached organic egg and sauce hollandaise contains egg, lactose, gluten, sulfites optional with: - slices of avocado 12.30 - tender ham 11.50 - smoked salmon (fish) 13.60 Different kinds of eggs 1 Boiled egg (soft, medium, hard) 3.00 contains egg 2 soft-boiled eggs served peeled in a glass 6.60 contains egg 1 Portion of scrambled eggs natural or with chives 6.45 contains egg, lactose 1 Portion of scrambled eggs with ham 7.00 contains egg, lactose 2 Fried eggs 6.20 contains egg 4 Slices of bacon 2.25 We serve the eggs with 2 slices of bread and 1 portion of butter. 1 Pancake with maple syrup 5.45 contains lactose, gluten, egg, nuts 1 Blueberry pancake with maple syrup 6.00 contains lactose, gluten, egg, nuts 1 French toast with seasonal compote and cranberry cream 5.90 contains lactose, gluten, egg Fruits Half grapefruit 2.60 Fresh fruit salad 6.35 Organic cereals Dry Muesli with milk 3.80 contains lactose, nuts, soy, gluten Organic Bircher muesli 5.80 contains lactose, nuts, soy, gluten Granola with Greek yogurt and seasonal berries 8.75 contains lactose, gluten Natural yogurt “Berchtesgadener Land” 2.15 contains lactose All prices in euro and VAT & Sunday, holiday and night surcharges included Breakfast-Arrangements Parisienne 8.65 1 Croissant and 1 roll 1 Portion of butter 1 Jam or honey of your choice 1 Glass of freshly squeezed orange juice 0,1 l contains lactose, gluten, egg, nuts Classique 16.75 1 Bread basket (1 croissant, 1 roll, 2 slices of bread) 1 Portion of butter 2 Kinds of jam or honey of your choice 1 Cheese-/ sausage- or ham plate of your choice 1 Portion scrambled eggs with chives or ham 1 Glass of freshly squeezed orange juice 0,1 l contains lactose, gluten, egg, nuts Végétarienne 22.75 1 Bread basket (4 slices of pavé ardennais, 2 slices of brown bread, 1 brioche) 1 Portion of butter 1 Jam or honey of your choice 1 Portion of scrambled eggs (nature or with chives) 1 Guacamole 1 Antipasti vegetables 1 Glass of freshly squeezed orange juice 0,2 l contains lactose, gluten, egg, nuts Our breakfast arrangements apply per person. We take the liberty to charge an envelope price of € 1,50 if Breakfast Arrangements are shared All prices in euro and VAT & Sunday, holiday and night surcharges included Dishes à la carte Wednesday until Friday from 12 a.m. until 4 p.m. Saturday and Sunday from 12 a.m. until 5 p.m. Appetizer Vitello Tonnato 16.25 with tuna sauce and paprika chutney Lockdown contains lactose, fish Lockdown Hand scooped burrata 15.50 with artichoke-tomato vinaigrette and taboulé salad contains lactose, gluten Salads Siesmayer salad 10.80 mixed green salad with white balsamico dressing, cucumber, shaved mushrooms, radishes, tomatoes contains sulfites, mustard optional with: - roasted breast of poulard 14.80 (lactose) - gratinated goat cheese with 16.20 walnuts and honey (nuts) Soups Potato soup with fresh marjoram 6.85 contains sulfites, lactose, celery optional with: - Frankfurt sausages 9.25 Apple-curry soup with coconut and 8.00 Lockdown vegetable cubes contains nut, celery, sulfite Asparagus-cream soup with morel and 12.50 Lockdown croutons contains lactose Vegetarian Omelette made from 3 organic eggs 12.85 with French fries, parmesan and tomato- rocket salad contains egg, lactose Lockdown Gourmet mushrooms from Offenbach 16.50 with herb cream sauce, roasted dumplings contains milk, egg, celery Frankfurt Green sauce Lockdown with two organic eggs and new potatoes contains egg, milk, mustard 14.50 Children Menu Wholemeal spaghetti 7.85 (up to 12 years) with homemade tomato sugo contains gluten, egg, lactose, celery Schnitzel of calf 13.65 with French fries and cucumber salad contains gluten, egg, lactose Meat 1 pair of Frankfurt sausages 10.80 with potato salad and cole slaw contains lactose, mustard, sulfites 1 pair of Bavarian “Weißwürste” 10.80 with sweet mustard and organic pretzel contains lactose, mustard, sulfites, celery Veal boiled fillet (160gr.) 25.50 Lockdown with lemon butter sauce, Griesheim asparagus (200gr.) and new potatoes contains lactose, celery, sulfites Grilled US-Prime Beef 34.50 Lockdown with shallot balsamico jus, spring vegetables, fried new potatoes and herbed curd cheese contains celery, lactose, sulfites,egg Pfälzer lamb stew 25.50 Lockdown with gremolata, polenta slice and green asparagus with espelette contains lactose Corn-fed chicken fricassee 24.50 Lockdown in mushroom-lemon thyme velouté, with spring vegetables (green asparagus, kohlrabi, carrots) and tomatized Sardinian pasta contains sulfites, lactose, gluten Viennese Schnitzel 24.90 with lukewarm potato salad or roast potatoes and cucumber salad contains gluten, egg, mustard, lactose, sulfites Asparagus from Griesheim (300gr.) 26.00 Lockdown with New potatoes, boiled or smoked ham, Sauce Hollandaise or Green Sauce contains egg, lactose, mustard, sulfites Fish Roasted Atlantic char on the skin 25.00 with caper foam, lemon, spinach, butter and baby potatoes contains fish, lactose, celery, sulfites Dessert Crème of Sicilian oranges and Tahitian 9.50 vanilla Lockdown contains lactose, nuts, gluten, may contain traces of soy Rhubarb & strawberries with white 10.50 chocolate cream, sorrel jelly and pecan nut crumble contains nuts, lactose, gluten All prices in euro and VAT & Sunday, holiday and night surcharges included Coffee & cakes Wednesday until Friday until 4.30 p.m. Saturday & Sunday until 5.30 p.m. Dear guests, the listed cakes and pastry are a selection of our daily differing variety. In our own confectionery we prepare all cakes out of natural products, without preservatives. French Pâtisserie Strawberry tartlet (seasonal) 6,20 Short pastry with almond paste, vanilla cream and strawberries. contains gluten, egg, lactose, edible nuts Raspberry tartlet (seasonal) 6,60 Short pastry with almond paste, vanilla cream and raspberries. contains gluten, egg, lactose, edible nuts All prices in euro and VAT & Sunday, holiday and night surcharges included Strawberry-rhubarb tartlet (seasonal) 6,05 Short Pastry with meringue und rhubarb, strawberry paste, vanilla cream und fresh strawberries. contains gluten, egg, lactose, edible nuts Saint Marc 5,75 A layer of white and dark chocolate mousse on an almond semolina base, drizzled with rum and kirsch. contains gluten, egg, lactose, edible nuts All prices in euro and VAT & Sunday, holiday and night surcharges included Chocolat Framboise 6,35 The Chocolat Framboise consists of chocolate biscuit, fresh raspberries, nougat-ganache, raspberry jelly, French crème frâiche and dark chocolate-raspberry ganache. contains egg, lactose, edible nuts, traces of soy Frankfurter Kranz 5,65 The Frankfurter Kranz consists of a Viennese biscuit base with butter cream, raspberry-currant-jam, Arak and brittle. contains gluten, egg, lactose, edible nuts Opéra 6,25 The Opéra slice consists of many layers of almond biscuit, caramel butter cream, chocolate coating, rum and coffee. contains gluten, egg, lactose, edible nuts, traces of soy All prices in euro and VAT & Sunday, holiday and night surcharges included Petite l‘étagère (daily changing offer) 12,40 At the top: At the bottom: Tarte Maracuja Frankfurter Kranz Petit Cheesecake Opéra Chocolat Framboise (gluten-free) contains gluten, egg, lactose, edible nuts, traces of soy Cheesecake 4,75 Baked cheesecake of curd cream with fresh grated lemon and vanilla on a thin short pastry base. contains gluten, egg, lactose, edible nuts All prices in euro and VAT & Sunday, holiday and night surcharges included Citron Framboise 6,50 The Citron Framboise consists of a crispy hazelnut shortcrust pastry, covered with a layer of crunchy nougat, filled with a layer of lemon cream and a layer of nougat cream. In between is a thin, juicy Viennese biscuit. The whole cake is rounded with a layer of fresh raspberries contains fructose, egg, lactose, nuts Sacher Cake 5,75 The base of this traditional chocolate cake is covered with Alpe Pragas apricote spread and seasoned with apricot brandy and orange juice. The cake is covered with dark chocolate. contains gluten, egg, lactose, edible nuts, traces of soy Apple pie 4,75 French apple pie with shortcrust, almond paste, caramelized, blanched apples and vanilla cream.
Recommended publications
  • Hobbybäcker Tortenboden Rezept
    Rezept Hobbybäcker Tortenboden Für ungefüllte Torten und Igel-Kuchen 600 g Hobbybäcker Tortenboden-Backmischung 7 Eier 50 g Wasser 200 g Butter (cremig weich) zusammen 7 - 8 Min. schaumig aufschlagen und 200 g fein geriebene (geröstete) Mandeln unter die fertige Masse unterlaufen lassen. Füllmenge: 26 cm Formen ca. 750 g Bei ca. 190° C, ca. 35 - 40 Min. backen. Butter-Mandelbiskuit. Tortenboden hell 26 cm 400 g Hobbybäcker Tortenboden-Backmischung 250 g Eier 30 g Wasser Schoko-Tortenboden 26 cm 400 g Hobbybäcker Tortenboden-Backmischung 30 g Kakao gut untermischen 250 g Eier Apfel-Torte mit Tortenboden hell. 50 g Wasser Nuss-Tortenboden 26 cm 400 g Hobbybäcker Tortenboden-Backmischung 50 g Nüsse geröstet, gemahlen untermischen 250 g Eier 30 g Wasser Die Masse 5 - 8 Min. locker aufschlagen, in die Form füllen und in den vorgeheizten Ofen schieben. Mit Ober- und Unterhitze bei 180 - 190° C, ca. 35 Min backen. Nuss-Nugat-Torte mit Nuss-Tortenboden. 500236 Hobbybäcker-Versand Inge Pinzer · Tel. 07306.925900 · Fax 07306.925905 · Internet www.hobbybaecker.de Rezept Hobbybäcker Tortenboden Dobostorte – Prinzregententorte Die Lieblingstorte der Münchner. Sie wurde dem Prinzregenten Luitpold gewidmet. Die ganz dünnen, einzeln gebackenen Dobos- böden werden mit Schokoladenbuttercreme zusammengesetzt. Die 7 Schichten stehen für jene 7 Kreise die zusammen das König- reich Bayern bildeten. Es gibt ja noch jede Menge solcher Geschichten. Fest steht, die Prinzregententorte wird immer noch zu fest- lichen Anlässen bevorzugt. Heute stellen wir Die fertige Prinzregententorte. unsere Version der Prinzregententorte vor. Dobosböden (8 Stück) 400 g Hobbybäcker Tortenboden 400 g Ei Zusammen ca. 10 Minuten flott aufschlagen.
    [Show full text]
  • The Foodie Files: Frankfurt
    THE FOODIE FILES FRANKFURT HEALTHY VERSUS HEARTY Fresh, homegrown flavours and rich food traditions factor in to spring cuisine in Frankfurt WORDS AND PHOTOS BY TARA NOLAN FRESH HERBS TO MAKE “GREEN SAUCE” AT THE KLEINMARKTHALLE he sun is shining, the birds are singing and despite my jetlagged haze, I decide to walk back to my hotel from the Palmengarten, a botanical garden in Frankfurt. I take a look at my paper map and T choose a route that soon leads me past a strawberry stand. I inhale the sweet scent of freshly picked berries. It won’t be strawberry season at home for another month and a half, but here, May yields seasonal produce, like strawberries, fresh herbs and asparagus, much sooner. Frankfurt is known as a financial hub (the European Central Bank is here) and is often merely a stopover en route somewhere else via its busy international airport. Much of the city’s architecture is fairly new—historic buildings can’t be found at every turn as they are in other European cities because much of Frankfurt had THE KONSTABLERWACHE FARMERS’ MARKET to be rebuilt after the Second World War. But what you will discover, and what surprised me, is a very green city—both in its green spaces and its dedication to sustainability. And if you’re looking for some history, you’ll be able to uncover bits of it by eating and drinking. The next morning, I meet my local tour guide, Mikael Horstmann (grandtourfrankfurt.de), at my hotel—the Steigenberger Frankfurter Hof (en.steigenberger.com)—and we head out on foot.
    [Show full text]
  • Törtchen Kunstvollen Kleinen Zu Hin Torte Klassischen Der Von Weg Entwicklung Die Vogel
    Bernd Siefert Törtchen Kunstvolle Konditorei im Kleinformat Herausgeber Bernd Siefert Herausgeber Törtchen – Kunstvolle Konditorei im Kleinformat Innovativ, abwechslungsreich und wunder­ Felix Vogel zeigt uns die tollsten Schoko­ Die fünf Profis stellen jeweils 12–13 schön sind die 62 Kreationen der Autoren ladenwunder, Matthias Ludwigs erschafft Rezepte vor, anschaulich mit Schritt­für­ Norman Hunziker, Matthias Ludwigs, die schönsten Obsttörtchen, während Schritt­Bildern, die das Nachmachen Bettina Schliephake­Burchardt, Bernd Norman Hunziker in seinen Kreationen vereinfachen und gleichzeitig genug Spiel­ Siefert und Felix Vogel. Textur und Aroma in den Vordergrund raum für eigene Interpretationen lassen. Die Entwicklung weg von der klassischen stellt. Bettina Schliephake­Burchardt zau­ Dieses Buch ist eine unerschöpfliche Torte hin zu kleinen kunstvollen Törtchen bert die süßesten Motivtörtchen und last Inspirationsquelle und unverzichtbares Törtchen wird von den Autoren in diesem Buch but not least liefert uns Bernd Siefert eine Arbeitsbuch für alle Interessierten an der meisterhaft in Szene gesetzt. Hierbei wid­ zeitgemäße Interpretation der Klassiker süßen Kunst. met sich jeder einem speziellen Thema. deutscher Konditorenkunst. ISBN 978-3-87515-134-3 9 783875 151343 Norman Hunziker | MatthiasNorman Hunziker Ludwigs | Bettina Schliephake-Burchardt | Bernd Siefert | Felix Vogel VORWORT MATTH2018/002_Toertchen_Buch.indb 2 30.10.18 17:48 » Die Nummer 10 beim iPhone heißt schlicht X. Es soll eine neue Ära einleiten. Unser Buch „Törtchen“ soll selbiges tun. Wir als Konditoren brauchen wieder eine Aufbruchstimmung, denn wir haben viele Trends verpasst. Eis haben wir an die italienischen Eiscafés abgegeben oder sogar an Schöller und Co. Pralinen und Tafelschokoladen machen ambitionierte Hausfrauen manchmal besser als die Profis. Zum Kaffeetrinken geht man in die Espressobar mit italienischem Ambiente.
    [Show full text]
  • Finger Food | Coffee Breaks | Menus | Buffets | Beverages
    menus INTRODUCTION | fingeR food | coffee bReaks | menus | bUffeTs | beveRages InterContinental Frankfurt Wilhelm Leuschner Strasse 43 | 60329 Frankfurt | Germany Go to www.intercontinental.com/meetings or click here to contact us INTRODUCtion key Whatever the scale or theme of your meeting, we use our considerable culinary know-how to create authentic, unpretentious lunches, coffee breaks Local Origins and dinners. Signature dishes and provincial recipes that are inspired by the destination, including dishes that showcase some of the finest Our Local Origins dishes, for instance, offer signature and provincial recipes seasonal ingredients of the area. that are inspired by the destination, including dishes that showcase some of the finest seasonal ingredients of the area. World Kitchen Whereas our World Kitchen recipes leverage our global know-how by drawing Authentically prepared classic and contemporary dishes from on the experience of our chefs to offer a collection of authentically prepared around the world that leverage our global know-how. classic and contemporary dishes from around the world. For all of our menus, we source ingredients locally where possible, with the Light emphasis on fresh and natural produce. Vegetarian Simply click on the style of menu you require from the bottom navigation bar to view the options available, alternatively our team of Chefs would be pleased to work with you to create your very own Insider menu to ensure a truly memorable experience. *Rates valid from November 2010 INTRODUCTION | fingeR food
    [Show full text]
  • Names of Cakes
    NAMES OF CAKES Armina BERCEANU, MA student University of Craiova Abstract The proper names analyzed in this paper provide additional information on the appearance, shape, content of the product associated with a trade name. As related to the current reality, trade names have become key elements of the marketing strategy, with a strong influence on language. In the case of confectionery and pastry products, the intention of the sender (the supplier) is to raise the interest of the receiver by simple, concise, clearly expressed words, showing the quality, the basic ingredients and the origin of the food. These elements determine the success of the product on the market and its recognition by means of the advertising discourse. Key-words: anthroponyms, toponyms, trade name, culinary names, vocabulary Résumé Les noms propres analysés dans ce travail apportent des informations supplémentaires sur l’aspect, la forme et le contenu du produit associé à un nom commercial. Rapp ortés à la réalité contemporaine, les noms commerciaux sont devenus des éléments -clés de la stratégie de marketing, ayant une grande influence sur le langage. Dans le cas des produits de confiserie et de pâtisserie, l’intention de l’émetteur (le fournisseur) est de susciter l’intérêt du récepteur par des mots simples, concis, clairement exprimés, qui présentent la qualité, les ingrédients de base et l’origine des aliments. Ces éléments déterminent le succès du produit sur le marché et sa consécration à trav ers le discours publicitaire. Mots-clés: anthroponymes , toponymes , nom commercial, noms culinaires, lexique 1. Introduction Over the years, society has faced certain unprecedented transformations which, in one way or another, have affected or changed our perception of the world.
    [Show full text]
  • 27 Steps to a Frankfurter Kranz by Kim Wood
    27 Steps to a Frankfurter Kranz by Kim Wood Live audio recording: http://berlinstories.org/2010/04/15/kim-wood-on-how-to-make-frankfurter-kranz/ 1. Move to New York. Begin online dating when it still has a stigma. Mortify your Mother. After ten years of shacking up, marry your favorite German. 2. Move to Europe. Leave all belongings in New York. Begin life as a vagabond in your honey’s hometown, Berlin. 3. When he asks you to make the birthday cake his mother used to make for him, a traditional German Frankfurter Kranz, or Crown Cake, do not hesitate. Say yes. 4. Look up recipe online. Discover it has twenty-seven steps. Twenty-seven steps, either in a language you speak or in measurements your local cookware will comprehend. Look up US/Metric conversion tool. Convert recipe. 5. Is Speisestärke cornstarch? Or Maisstärke? Buy both. Who puts cornstarch in anything anyway? 6. Go to three shops in search of a Bundt pan. Forget to buy measuring cup. 7. While cake cools, watch husband flick through channels on the TV. Discreetly veil the mania already flickering in the corner of your eyes. 8. Over his shoulder, scan the vast studio stage where people with candy-colored coiffure huddle together on a sectional couch and—from what you can gather—bet on something having to do with a blindfolded man and a row of cows. 9. Nod when husband says, “He says he can identify them just by the sound each one makes chewing apples.” 10. Ask, “Is that Nicole Kidman?” 11.
    [Show full text]
  • Catalogue. 2019 - 2020
    APPETIT AUF QUALITÄT Main catalogue. 2019 - 2020 www.hack.ag -02- With quality, enjoyment and variety. Appetite for quality. Our credo, your success! Pave the way for your success and join us in HACK’s art of fine baking. Savour baking culture of the highest quality and produc- tion standards. The motivation and driving force in the over 80-year success story of our company has always been and will al- ways be the wishes and needs of our cus- tomers. Epitomising this in particular is our extensive bake-off range, going from regi- onal classics, to international specialities and even Mediterranean snack creations and innovative trends. When it comes to any discussions about the taste and quality of bakery products from small baker’s shops and those produced on an industrial scale, we uncompromisingly go our own way: the very best ingredients and traditional craftsmanship combined with mo- dern manufacturing techniques and sustainable production condi- tions. Our breads, rolls and patisserie are prebaked to perfection and then deep-frozen. Handling the products is swift and simple and neatly dovetails into your processes. All the items are clearly la- belled to ensure stock can be quickly identified and used as and when needed. We guarantee quality-controlled and certified premium products and steadfastly build on the spirit of respect and close cooperation we enjoy with our colleagues, partners, suppliers and customers. Embrace the excellence of tradition and the opportunities of the future and offer your customers and guests a wonderful treat! Your Hans Böttcher Chief Sales Officer -03- The structure.
    [Show full text]
  • Breakfast À La Carte Wednesday to Friday from 08.00 to 11.30 Saturday & Sunday from 09.00 to 12.00
    Breakfast à la carte Wednesday to Friday from 08.00 to 11.30 Saturday & Sunday from 09.00 to 12.00 Homemade products from our bakery Croissant 1.80 contains egg, gluten, lactose Pain au chocolat 2.40 contains nuts, egg, gluten, lactose Milk roll 1.35 contains egg, gluten, lactose Brioche 1.50 contains egg, gluten, lactose Raisin roll 1.45 contains, egg, gluten, lactose, sulfites Nut sticky bun 2.75 contains gluten, lactose, nuts, egg Raisin bun 2.35 contains egg, gluten, lactose, sulfites We obtain our different kinds of rolls and bread from the organic bakery „Bio-Kaiser“, the baguettes from France. Our service team is pleased to inform you about the variety of products. Marmelade and jam Nutella Contains nuts 1.05 Jam from Wachau and Alpe Pragas, South Tyrol 1.65 Strawberry, raspberry, apricot, sour cherry, cassis contains nuts Orange marmalade from „Marchesi di San Giuliano“ 1.65 Black Forest white fir honey 2.75 Our specialties Cheese plate (per portion big/small) 9.25/4.85 contains lactose, nuts Cheese / ham plate (per portion big/small) 9.25/4.85 contains lactose, nuts Sausage / ham plate (per portion big/small) 9.35/5.10 Variation of salmon smoked & home marinated salmon 15.25 with horseradish cream and mustard dip contains fish, mustard, lactose To our specialties we serve 4 slices of bread and 1 portion of butter. contains lactose, gluten, nuts Pair of Bavarian “Weißwürste” with sweet mustard and pretzel 10.80 contains lactose, sulfites, mustard, celery All prices in euro and VAT & Sunday, holiday and night surcharges included
    [Show full text]
  • Die Schätze Aus Omas Backbuch
    42-11-4-7 Titelei_REP.indd 1 25.07.12 13:55 Die Schätze aus Omas Backbuch Wiederentdeckt: 42-11-4-7 Titelei_REP.indd 2 25.07.12 13:55 42-11-4-7 Titelei_REP.indd 3 25.07.12 13:55 Die Schätze aus Omas Backbuch Wiederentdeckt: 42-11-4-7 Titelei_REP.indd 4 25.07.12 13:55 42-11-4-7 Titelei_REP.indd 4 25.07.12 13:55 Vorwort Seite 6 Obstzeit ab Seite 10 Ob Johannisbeerkuchen, Kirsch-Baiser-Kuchen oder Erdbeer-Biskuitrolle – diese Kuchen sind reif für die besten Früchte der Saison. Schmalzgebackenes ab Seite 44 Von Schneeballen über gefüllte Krapfen bis hin zu süßen Topfen-Nudeln – Inhaltsverzeichniswarm serviert schmecken sie einfach unwiderstehlich gut. Kuchen für jeden Tag ab Seite 64 Marmor-, Nuss- oder Eierlikörkuchen – alle köstlich und so schnell gezaubert, dass sie gern häufiger auf die Kaffeetafel dürften. Sonntagskuchen ab Seite 94 Ob köstliche Punschtorte, Frankfurter Kranz oder festliche Prinzregententorte – diese Prachtstücke dürfen nicht fehlen, wenn es etwas zu feiern gibt. Kleines und Feines ab Seite 124 Hochzeitsküchlein, Nussbeugel oder Schokoladen-Kirsch-Windbeutel – eins haben diese Köstlichkeiten alle gemeinsam: Ein Stück ist viel zu wenig! Käsekuchen ab Seite 154 Ob saftige Eierschecke, Baiser-Quark-Kuchen oder Pflaumen-Schmand-Kuchen – diese Käsekuchen gehören zu den Favoriten auf jedem Kuchenbuffet. Adventszeit ab Seite 178 Mandel-Spekulatius, Quarkstollen oder Spitzbuben – diese Klassiker aus der Weihnachtsbäckerei wünschen wir uns alle Jahre wieder! Mehlspeisen und Strudel ab Seite 204 Apfelstrudel, Rohrnudeln oder Kaiserschmarrn: Bei diesen süßen Mahlzeiten freut sich die ganze Familie auf einen Nachschlag. Mehlkunde und Tipps Seite 220 Rezeptregister Seite 222 Impressum Seite 224 5 42-11-4-7 Titelei_REP.indd 5 25.07.12 13:55 Vorwort Von Generation zu Generation weitergegeben: die kostbaren Schätze aus Omas Backbuch! 6 42-11-4-7 Titelei_REP.indd 6 25.07.12 13:55 Ein Duft, ein Geschmack … und schon Seit über 100 Jahren sind wir von Rosen- werden Erinnerungen lebendig an eine mehl als Backexperten bekannt.
    [Show full text]
  • Express Lunch Wed - Fri from 12 O‘Clock
    Express Lunch Wed - Fri from 12 o‘clock We guarantee that the Siesmayer Express Lunch will be served within 30 minutes after your order. Enjoy your meal! Smoked duck breast with cranberry - vinaigrette, pumpkin salad and marinated lamb‘s lettuce contains sulfites, celeriac, mustard **** „Bœuf Stroganoff“ fried fillet tips with sour cream, beetroot and thyme jus on sauted sproud leaves and spaetzle contains sulfites, celeriac, lactose, gluten, egg, soja Express Lunch (starter and main course): € 19.95 All prices in euro and VAT included Breakfast à la carte 9.30 am until 12 pm Homemade products from our bakery Croissant 1.65 contains egg, gluten, lactose Pain au chocolat 2.15 contains nuts, egg, gluten, lactose Milk roll 1.20 contains egg, gluten, lactose Brioche 1.30 contains egg, gluten, lactose Raisin roll 1.30 contains, egg, gluten, lactose, sulfites Nut sticky bun 2.50 contains gluten, lactose, nuts, egg Raisin bun 2.15 contains egg, gluten, lactose, sulfites We obtain our different kinds of rolls and bread from the organic bakery “Zeit für Brot”, the baguettes from France. Our service team is pleased to inform you about the variety of products. Bread basket (2 slices of bread, 1 roll, 1 croissant) 3.25 contains gluten, lactose, egg Marmelade and jam Nutella Contains nuts 0.95 Jam from Wieser, Wachau and Alpe Pragas, South Tyrol 1.50 Strawberry, raspberry, apricot, sour cherry, cassis contains nuts Orange marmalade from „Marchesi di San Giuliano“ 1.50 Black Forest white fir honey 2.50 Our specialties Cheese plate (per portion big/small) 8.35/4.35 contains lactose, nuts Cheese / ham plate (per portion big/small) 8.35/4.35 contains lactose, nuts Sausage / ham plate (per portion big/small) 8.50/4.55 Variation of salmon smoked & home marinated salmon 13.85 with horseradish cream and mustard dip contains fish, mustard, lactose To our specialties we serve 4 slices of bread and 1 portion of butter.
    [Show full text]
  • Conference Binder with Logo
    Mövenpick Hotel Frankfurt City Mövenpick Meetings & Events Page 02 General description of hotel Page 04 Banquets and seminars Page 12 Menu and beverage proposals Page 32 Info, news and specials All prices specified in this offer are in EUR and contain local taxes, service fees and legal value added taxes. Mövenpick Hotels Deutschland GmbH Mövenpick Hotel Frankfurt City, Den Haager Straße 5, 60327 Frankfurt am Main Bankettabteilung: Telefon: +49 69 788 075 815, Fax: +49 69 788 075 819, www.moevenpick-frankfurt-city.com General description of hotel Hotel description The Mövenpick Hotel Frankfurt City is a 4 star business and conference hotel. It is situated directly at the Frankfurt fairgrounds, opposite the entrance to hall 3. Due to the location of the Mövenpick Hotel Frankfurt City, situated in the “Europaviertel” and opened in June 2006, it is the ideal fair hotel. Banquets and seminars All 12 multi-functional conference rooms are equipped with the most modern conference and communication technology. We offer meeting surface on approximately 653 sqm for up to 350 guest. 7 conference rooms from 30 to 205 sqm are located at the ground floor and 5 conference rooms from 28 to 59 m2 are located on the 7th floor. The Mövenpick Hotel Frankfurt City is particularly suitable for business guests travelling by car, train or airplane. We are characterized by a short distance to all three different modes of transport. Restaurant We pamper our guests with culinary delights in our Mövenpick Hotel Restaurant which has 162 seats and a open show kitchen. Apart from highlights such as asparagus and plaice, we offer Swiss delicacies and a local cuisine as well as different á la carte specialities.
    [Show full text]
  • Intercontinental Frankfurt
    INSIDER COLLECTION WELCOME TO THE FRANKFURT INSIDER COLLECTION Truly memorable meetings and events with authentic local flavour – that is the inspiration behind the InterContinental Insider Collection. Our network of hotels and resorts is global; our knowledge and expertise local, giving planners guaranteed choice, range and depth to add to any meeting or conference. Each hotel offers its own bespoke selection of services which are firmly rooted in their location and are responsibly guided by our partnership with National Geographic’s Center for Sustainable Destinations. The options are limitless, the local knowledge rich, the service professional and faultless, the delegate experience enriching and rewarding every time. Sample for yourself some of our wonderful Frankfurt experiences. 1 of 3 INTRODUCTION | LOCATIONS | SPEAKERS | COMMUNITY | INTERACTIONS | BREAKS | CONTACT US InterContinental Frankfurt Wilhelm-Leuschner-Strasse 43 | 60329 Frankfurt | Germany Go to www.intercontinental.com/meetings or click here to contact us INSIDER COLLECTION INSIDER LOCATIONS Choose an InterContinental venue for your event and a world of possibilities opens up. As locals, your hotel team hold the key to a side of your locality tourists never see. What and who they know gives you an exclusive mix of authentic venues and experiences to play with. INSIDER SPEAKERS Bring your event to life with an inspirational speaker – someone who can really strike a chord with your delegates and enrich their experience beyond measure. Fascinating and engaging, motivating Insider Speakers range from celebrities and cultural experts to sporting heroes. Whatever their passion, they all have a local connection and you will discover that their unique insights and local know-how make your event one to remember.
    [Show full text]