hot_dog_brötchen_aldi

Rezept: Hot Dogs – als Schmetterling

Zubereitungszeit: ca. 20 Minuten

• 4 Wiener Würstchen oder Geflügelwürstchen
• 4 Hot Dog Brötchen
• 4 TL KIM® Senf, mittelscharf
• 4 TL KIM® Tomaten Ketchup
• 4 EL Remoulade
• 16 Gurkenscheiben
• 2 TL Röstzwiebeln
• 3 orangefarbene Paprika
• 8 Kirschtomaten
• 2 krause Salatblätter
• 8 Schnittlauchhalme

Zubereitung:

Würstchen in leicht gesalzenem Wasser erwärmen, aber nicht kochen.

Hot Dog Brötchen im vorgeheizten Backofen bei 200 °C Ober-/Unterhitze (180 °C Umluft) 2–3 Minuten aufbacken, dann längs aufschneiden, aber nicht durchschneiden.

Je einen Klecks Senf im Brötchen verstreichen, darauf je 1 Würstchen in die Mitte geben, an der einen Seite einen Streifen Ketchup verteilen, an der anderen Seite einen Streifen Remoulade. Gurkenscheiben hintereinander in der Mitte platzieren und in der Mitte einen Streifen aus Röstzwiebeln. Gefüllte Hot Dogs auf Teller verteilen.

Paprika entkernen und in Viertel oder Achtel, je nach Größe der Paprika, aufteilen. Paprikastücke links und rechts vom Hot Dog so drapieren, dass sie wie Schmetterlingsflügel aussehen. In jede Ecke eine halbe Kirschtomate setzen. Salat in Stücke zupfen und an die Seiten der Hot Dogs setzen. Schnittlauchhalme am oberen Ende der Würstchen wie Fühler anlegen.

Hat Aldi (Nord) hot-dog-Brötchen immer im Sortiment?

Hat Aldi (Nord) hot-dog-Brötchen immer im Sortiment? Danke für eure Antworten!

3 Antworten

Bei uns schon :-) auch norma und netto.

Soviel ich weis hat die Unternehmensgruppe ALDI die Brötchen NICHT immer im Sortiment . Sondern bekommen sie nur ab und zu zugeteilt. Aber Plus&Netto Marken-Discount hat sie immer im Sortiment

Sind wir die Sortimentabteilung von ALDI? http://aldi-nord.de

Sonst warte bis sie nicht mehr da sind..

da ich dort schon gesucht habe und nicht fündig geworden bin, frage ich ja hier; dennoch danke für die höfliche Antwort !

Hamburger or Hot Dog Buns

Summer is the time of year when everyone thinks about grilling outdoors. Homemade buns make hamburgers and hot dogs taste out of this world. If you live in an area where the temperature gets so hot you don't want to heat up your oven, make a bunch of buns early in the season and freeze them. To give them a heartier texture, you can substitute 2 cups of King Arthur Premium Whole Wheat Flour for an equal amount of King Arthur Unbleached All-Purpose Flour.

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At a glance

Ingredients

• 2 tablespoons sugar
• 2 packets active dry yeast or 4 1/2 teaspoons instant yeast
• 1/2 cup warm water (105°F to 115°F)
• 2 cups warm milk (105°F to 115°F)
• 2 tablespoons vegetable oil
• 2 teaspoons salt
• 6 to 7 1/2 cups King Arthur Unbleached All-Purpose Flour*
• egg wash: 1 egg beaten with 1 tablespoon cold water
• sesame, poppy or caraway seeds or coarse salt (optional)
• *See "tips" below

• 7/8 ounce sugar
• 1/2 ounce active dry yeast or instant yeast
• 4 ounces warm water (105°F to 115°F)
• 16 ounces warm milk (105°F to 115°F)
• 7/8 ounce vegetable oil
• 2 teaspoons salt
• 25 1/2 to 31 7/8 ounces King Arthur Unbleached All-Purpose Flour*
• egg wash: 1 egg beaten with 1/2 ounce cold water
• sesame, poppy or caraway seeds or coarse salt (optional)
• *See "tips" below

• 25g sugar
• 14g active dry yeast or instant yeast
• 120g warm water (105°F to 115°F)
• 488g warm milk (105°F to 115°F)
• 27g vegetable oil
• 2 teaspoons salt
• 720g to 900g King Arthur Unbleached All-Purpose Flour*
• egg wash: 1 egg beaten with 15g cold water
• sesame, poppy or caraway seeds or coarse salt (optional)
• *See "tips" below

Instructions

1. To mix the dough: In a large bowl, dissolve the sugar and then the yeast in the warm water. Add the milk, oil, salt and 3 cups of flour to the yeast mixture. Beat vigorously for 2 minutes.
2. Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the sides of the bowl. Turn the dough out onto a floured work surface.
3. Knead until you have a smooth, elastic dough. Because this dough is so slack, you may find that a bowl scraper or bench knife can be helpful in scooping up the dough and folding it over on itself.
4. Put the dough into an oiled bowl. Turn once to coat the entire ball of dough with oil. Cover with a tightly-woven dampened towel and let rise until doubled, about one hour.
5. Turn the dough out onto a lightly oiled work surface. Divide into 18 equal pieces. This is done most easily by dividing the dough first into thirds, then those thirds into halves, then the halves into thirds.
6. Shape each piece into a ball. For hamburger buns, flatten the balls into 3 1/2-inch disks. For hot-dog buns, roll the balls into cylinders, 4 1/2-inches in length. Flatten the cylinders slightly; dough rises more in the center so this will give a gently rounded top versus a high top.
7. For soft-sided buns, place them on a well-seasoned baking sheet a half inch apart so they'll grow together when they rise. For crisper buns, place them three inches apart.
8. For the second rising, cover with a towel and let rise until almost doubled, about 45 minutes.
9. Fifteen minutes before you want to bake your buns, preheat your oven to 400°F. Just before baking, lightly brush the tops of the buns with the egg wash and sprinkle with whatever seeds strike your fancy.
10. Bake for 20 minutes or until the internal temperature of the bread reaches 190°F. (A dough thermometer takes the guesswork out of this.)
11. When the buns are done, remove them from the baking sheet to cool on a wire rack. This will prevent the crust from becoming soggy.

Nutrition Information

• Serving Size 1 bun, 93g
• Servings Per Batch 18

Amount Per Serving:

• Calories 206
• Calories from Fat
• Total Fat 3g
• Saturated Fat
• Trans Fat
• Cholesterol 17mg

• Sodium 255mg
• Total Carbohydrate 37g
• Dietary Fiber 1g
• Sugars 1g
• Protein 7g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Tips from our bakers

• We give you this fairly wide variation for a couple of reasons. First, you'll find in the summer that you'll need a bit more flour to absorb a given amount of liquid than you will in the winter. This is because it's humid and flour acts somewhat like a slightly dampened sponge as a result. Second, this particular dough should be quite slack, i.e., very relaxed in order to make soft and tender buns. So you want to add only enough more flour, past the 6-cup point, to make the dough just kneadable; sprinkling only enough more to keep it from sticking to you or the board.

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6x4 rectangle, rolled it up, pinched under the ends and seams. I made mine a little longer to fit my dogs. I wish I could post a picture because they came out so lovely even though I skipped the egg wash If I was going to do anything different next time, I might space them a little wider than 1/2" apart. I'd probably also do them as pairs so that one side is soft and the other side is crispy. (The end buns were my favorites.) These were so good, they really didn't need meat in them :) The flavor was great, the crumb was exactly what I wanted, tender and even-grained yet with substance. Why buy store buns when you can eat something this heavenly?

Generally speaking, when baking in a convection oven, you'll want to turn the temp down by 25° to help control the bake. Some ovens with convection settings make an automatic adjustment, but given the quick, heavy bake you experienced, it sounds like this would help next time. Mollie@KAF

Hi there fellow baker, we apologize for any disappointment you may have experienced. We're sincerely intrigued by what could have gone so awry with this recipe to make you toss it. Please consider giving our Baker's Hotline a call so we can hear more about what happened (dough didn't come together? rise? final texture wasn't good?) so we can look into this further. Kye@KAF

7g, the measurement should be 14 g. I made these yesterday and the dough rose way to fast. The buns deflated in the oven and were quite bland. I have no doubt that this is a good recipe and I believe that my poor results were from using too much yeast. I'll definitely try it again.

Thanks for bringing this misprint in the conversions to our attention, Kevin. We're sorry it took a failed attempt at burger buns for us to correct it. We've updated the recipe accordingly and do hope you'll give it another shot! Mollie@KAF

I'm sorry this recipe did not work well for you, but do appreciate your feedback. If you ever have a question or concern when making one of our recipes, we're happy to help you at the Baker's Hotline: 855-371-BAKE(2253). Barb@KAF

I'm sorry this recipe did not work well for you, but do appreciate your feedback. If you ever have a question or concern when making one of our recipes, we're happy to help you at the Baker's Hotline: 855-371-BAKE(2253). Barb@KAF

More Recipes to Explore

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Measuring Flour

Measuring flour accurately is the key to success with these King Arthur Flour recipes. Choose one of the following methods:

• To measure by volume: Fluff the flour in the bag or canister, gently spoon it into a measuring cup, and sweep off any excess. See our video: how to measure flour.
• To measure by weight: All recipe ingredients, including flour, are listed in American and metric weights as well as volume. When following a recipe, use the options at the top of the list of ingredients to select how you want measurements to display:

  Natürlich wissen wir nicht wirklich, wann ein bestimmtes Produkt bei Aldi Nord wieder angeboten wird. Aber es hat sich gezeigt, das die meisten Produkte in regelmäßigen Abständen angeboten werden. Dies trifft insbesondere für Aldi-Nord und Aldi-Süd (Deutschland) zu. Wenn man also weiß wann es ein Produkt angeboten wurde, kann man daraus oft ableiten, wann es vermutlich wieder in den Regalen liegen wird. Schauen Sie sich die folgende Tabelle genau an - meist wird es sofort klar. Falls nicht, lesen Sie bitte in der Dokumentation den Abschnitt Wann gibt es wieder. mit vielen Fallbeispielen.

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  Vielen Dank, dass Sie sich die Mühe machen und eine Bewertung zu diesem Produkt verfassen. Natürlich gilt: Je ausführlicher, desto besser. Aber wir freuen uns auch über jede Schnellwertung.

  Gordon Ramsay's Ultimate Burger

  

  Recipe by Karen in MA

  

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  Gordon Ramsay's Ultimate Burger

  SERVES:

  Ingredients Nutrition

  • 1 lb ground sirloin
  • 1 onion, minced
  • 1 tablespoon ketchup
  • 1 tablespoon sun-dried tomato, cut thinly
  • 1 ⁄₄ cup garlic, chopped
  • 1 ⁄₂ teaspoon Worcestershire sauce
  • 1 ⁄₂ teaspoon Tabasco sauce
  • 1 ⁄₂ teaspoon honey mustard

  Directions

  1. Combine all ingredients.
  2. Form into patties, cook as desired.

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  Nutrition Info

  Serving Size: 1 (103 g)

  Servings Per Recipe: 4

  Amt. Per Serving % Daily Value Calories 231 Calories from Fat 103 45% Total Fat 11.5 g 17% Saturated Fat 4.6 g 23% Cholesterol 73.7 mg 24% Sodium 152.8 mg 6% Total Carbohydrate 7.1 g 2% Dietary Fiber 0.8 g 3% Sugars 2.6 g 10% Protein 23.7 g 47%

  Berlin on a Platter

  November 4, 2011

  Japanese Imbiss Heno Heno

  Yes, folks, another day, another lunch spot on Kantstraße. I can't help it! It's my little Asiatown.

  Actually, Heno Heno is also open for dinner. It's a little sliver of a Japanese Imbiss around the corner from Stuttgarter Platz and I first read about it on Mel's blog. It's really a hole-in-the-wall: There's a counter with stools and then three tiny little tables only big enough for two rather slim eaters. (A warning: There's no restroom.) The vibe is all rather relaxed and homey, which befits the simple menu. Also, there's always good music playing.

  Heno Heno serves homestyle Japanese cooking, with almost no sushi in sight (the exception being oshi sushi, an Osakan method of making sushi by pressing rice and herring, in this case, together in a wooden box). There are a few simple appetizers (house-pickled vegetables and onigiri are the plan for my next visit), a few rice dishes topped with meat or vegetables and an array of noodle soups (either udon or soba). That's pretty much it.

  The first time I went, I had an udon soup that seemed a lot murkier and grainier than I'd been used to at the noodle shops I used to go to in New York. But it certainly tasted quite authentic, nice and seaweedy and sweet with miso.

  The next time, I couldn't resist the edamame (which came at room temperature, sadly; I'd kind of wanted them piping hot), which were delicious - I spooned a little bit of the spice mixture from its beautiful bowl with that delicate little spoon onto the edamame plate and then dunked each bean into the pepper.

  For my lunch, I ordered the vegetarian don with an egg on top - the smallest size. Perfect for my appetite, I could just about finish it. What you get is a bowl of hot rice topped with a very molten poached egg, ground sesame seeds, slivered seaweed, cooked greens, sliced scallions, a few mushrooms and shredded carrots. If there was more in there, it was well camouflaged. Using your chopsticks, you hack and mix everything together until you have a fragrant, sweet-salty, chewy mixture of rice and vegetables and sticky egg yolk clumping together under your chopsticks.

  With a mug or two of hoji-cha, roasted green tea, it was just the thing for a gray day. Sitting at a small table, marveling at the tiny wooden pepper spoon, a ceramic tea cup nestle in my hands and a few simple Japanese cooking instruments hung over the stove, I almost felt like I'd been teleported somewhere far away. I love that feeling.

  October 27, 2011

  Tandur Oven Bread at Lasan

  At Kottbusser Tor, there's a hideous block of apartment buildings built over Adalbertstraße. Tucked underneath the apartment block is a Kurdish Iraqi restaurant called Lasan that boasts an authentic tandur (tandoor) oven for bread-baking.

  I've spent many an afternoon standing at the window looking in at the ovoid clay tandur oven, its interior glowing red-hot. A baker neatly portions off balls of bread dough, all the exact same size, then rolls them out quickly with his hands, drapes them over a towel-wrapped mold and then, using the mold, quickly sticks the raw bread dough onto the glowing wall of the tandoor oven. Minutes later, the bread dough puffs and blisters and soon enough, the baker pulls the finished disc of bread off the hot oven wall and flings it, rather elegantly, really, onto a cooling rack. It's mesmerizing stuff.

  But I'd never actually gone in and eaten anything there before. Until last weekend, when we were out for a long stroll on Sunday afternoon and found ourselves famished at a strange, in-between time when it wasn't quite lunchtime anymore and it was still far too early for dinner. We headed inside Lasan and figured we could find something light to tide us over. I ordered a plate of hummus and Max got a plate of tabouleh (tabbule, taboulé, as you wish) and a kebab.

  I'll get to the bread in a minute, but first of all, people, this tabouleh was a revelation. I'd go so far as to say it was the platonic ideal of all tabouleh. It was incredibly fresh and zingy. Every mouthful felt refreshing. There were tiny flecks of minced onion all throughout, but the onion flavor was really restrained and delicate (which won me over, since big chunks of harsh onions in my mouth never fail to irritate me to no end) - perhaps they'd soaked the onion in ice water before using it? Light and fluffy and with just the right ratio of parsley to bulgur and tomato (equally finely diced as the tomato), I couldn't stop stealing forkfuls off of Max's plate. It was delicious. (Lasan offers a tabouleh sandwich, which might be what I have to order next time I'm there).

  The hummus was just fine, creamy and earthy and not too heavy on the tahini. Swiping it with piping hot pieces of tandoor bread torn off the round placed between us was the real fun. Make sure when you go that you get a fresh, hot round of bread. It's crispy on the bottom and chewy on top and fragrant and irresistible. If it's cooled, it loses a lot of its charm.

  Another highlight on the menu for a slightly, um, larger gathering is a whole roasted lamb with enough bread for 20 people for the bargain price of 190,- euros. (They'll deliver to your home, if you like.) You'd have to order the sides separately, but doesn't this sound like a pretty great reason to have a party?

  October 26, 2011

  Central and Latin American Delights at Aqui España

  The other day, on the way to lunch, I stopped in at Aqui España on Kantstraße, just because I was feeling curious. Imagine my delight at finding all sorts of Central and Latin American treats therein, like Mexican goat's milk cajeta, canned tomatillos, tamale wrappers, guava paste, dried salt cod, dried pasilla, guajillo, ancho, arbol and chipotle chiles, dulce de leche in a Russian doll's variety of jar sizes, several different countries' worth of masa and achiote in both ground and pellet form. (There is also a large selection of Spanish and Portuguese goods, from olive oils to cured meats, wines to dry goods.)

  I left with a can of tomatillos (I'd only ever eaten them fresh, but some casual Googling assured me that canned tomatillos are a good thing, much like canned tomatoes) and a jar of hearts of palm, but I can't wait to go back for all the ingredients for the Mexican feast I plan to cook soon.

  Luxa's Hot Sauce

  Have you been to Luxa on Torstraße at Rosa-Luxemburg-Platz? You need to go, if only for the hot sauce. The hot sauce, people. The hot sauce. It is good enough to eat with a spoon. It is good enough to make you sit around at home and contemplate why this hot sauce is so darn good and what could make it so. Sometimes I think about going to Luxa and asking them for a hot sauce sandwich. Heaven on a plate, trust me.

  It's obsession-worthy, especially when paired with their yogurt sauce (that I'll bet you thought was tahini in the photo above, right?). That yogurt sauce, all sour and cool, paired with the hot sauce, which is deeply tomatoey and fruity - but not sweet - and spicy and incredibly fresh-tasting and just, well, perfect - it's enough to make you never want to eat another meat sandwich in Berlin again.

  Luxa is run by Kurds (I'm assuming Turkish ones) and it sells schawarma and falafel and an array of Middle Eastern sweets that look, well, sweet. They're not the friendliest food vendors in this city, but I don't even really care. Because of that hot sauce. That hot sauce! It makes up for a multitude of sins.

  October 25, 2011

  Classic French at Le Piaf

  Readers, I'm sorry for the long silence. Finishing the manuscript for my book consumed my August, our honeymoon blessedly took us far away in September and now in October, I've been waiting impatiently to hear back from my editor while battling a nasty flu and trying to meet a clutch of deadlines for freelance assignments, while all the cellphone photos documenting the few meals I had out in Berlin over the past few months languish on my cell.

  In any case, I thought I'd make it up to you by coming back with one of my favorite restaurants in Berlin. I might even go so far as to call it my favorite restaurant in Berlin, though, I'm always wary of hyperbole like that. Suffice it to say that this place is pretty darn special. I'm talking about Le Piaf, a small French restaurant tucked into a tiny Vorgarten on Charlottenburg's Schloßstraße.

  Run by two French men, one in the kitchen and one in the front of the house, it has a sharply edited everyday menu (terrine and cornichons or snails to start, a few salads, three mains) and a regional menu that rotates every month or so, written up on a few big chalkboards that are propped up around the restaurant. One month, the focus might be on Brittany; the next, for example, is on Provence. There are wine pairings to go with the regional menu and a prix fixe option. The restaurant is made up of a few small rooms, with only a few tables squeezed into each one. This gives the warm, cozy feeling of being in someone's home.

  Last winter, Max and I went there one weekend and decided to have a proper French dinner. The regional focus that month was on Burgundy, so I had oeufs en meurette (Max had a plate of tiny, crisp, greaseless fried fish). My poached egg with its molten yolk came in a little casserole pot, balanced on a slice of savory, sauce-soaked toasted bread and doused in more of that delicious, winey meurette sauce. It was hard not to gobble the whole thing up in a matter of seconds. I tried to restrain myself. There was a slab calves' liver in a mustardy cream sauce as a main course, alongside a fabulous slice of potato gratin, all the better for wiping up the delicious sauce. And for dessert, we had vacherin, a confection made up of layers of meringue, whipped cream, raspberry purée and pistachios, all bathed in a pool of not-too-sweet crème anglaise. I thought I was too full for more than a forkful and ended up battling Max for the last shards of dessert.

  Everything was so correct, as the French would say. It all tasted just as it should. It was clean, simple, pure food, and done just right. In fact, we ate better at Le Piaf than we did in the entire week we spent in Paris over New Year's (with one exception), much to our surprise.

  I could scarcely believe my good fortune. This was the best French food I'd eaten in so long. And it was right around the corner from our place! Plus the waiters were charming, there was a cheese tray (with cheeses from Maître Philippe) and really good Crémant d'Alsace for the apéritif (I am a sucker for sparkling wine). It swiftly become our place for celebrations (if it were open for lunch, we would have celebrated our wedding there, too). Everyone needs that kind of place, don't you think? Le Piaf is it for me.

  On the last night of August, the evening I finished my manuscript, I decided I needed to do a little something special for myself. I hadn't showered in days and I'd barely slept. I'd deteriorated to feeding myself potato chips and cereal. The glamorous life of a writer, well, it ain't so glamorous on deadline. But that night in August, I was finally done. I needed to celebrate, but I also needed to be alone. I wasn't ready to even face another person yet. So I headed to Le Piaf. The hostess did a little bit of a double take when I asked for a table for one, but she recovered soon enough and before too long I was sitting alongside a mirrored wall, with a glass of Crémant in front of me.

  For dinner, I ordered two appetizers, since I didn't have much of an appetite. First came one huge artichoke with a little pot of creamy vinaigrette (the second pot was spiked with herbs, I didn't like it as much). I peeled off leaf after leaf from the artichoke, dipping it into the vinaigrette and sucking off the sweet vegetal flash with my bottom teeth. The heart was tender and silky. With each leaf, I felt my old self come back. 

  I followed with a carpaccio of sea bass and white peaches. The peach slices were firm as could be, but incredibly fragrant and their sweet flavor went beautifully with the fish. There was lemon juice and salt and pepper sprinkled on top to tie everything together. It was the perfect single girl meal: light and restorative, a little indulgent, and most of all, fun. 

  Though the hostess had been a little awkward when I asked to sit alone, the French waiter couldn't have been more gracious and polite. I felt really special that night, just as I'd hoped, just as I do every time I go there. I felt well-fed and taken care of, which is a rarity in restaurants these days, not just in Berlin. It's such a little gem, Le Piaf - I hope it never changes. (It's been there for 15 years; let's hope it has just as many years ahead of it.)

  August 15, 2011

  Tapas at Bar Raval

  Any place that serves sparkling wine in a coupe instead of a flute automatically shoots to the top of my list. It's a silly little detail, sure, but drinking out of a coupe feels special and a little glam and I really kind of love it. It always makes me think of Marilyn Monroe trying to seduce Tony Curtis in Some Like It Hot. This is to say that our late dinner at Bar Raval on Friday got off to the right start.

  I loved the space, a sort of sprawling corner restaurant on Görlitzer Park with bar stools and high tables in one corner and cozy wooden tables and banquettes in the other. Daniel Brühl, the half-Spanish, half-German actor of Goodbye Lenin fame, is one of the owners. Rumor has it that he's been to every tapas bar in Barcelona.

  Our Spanish waitress was a doll. She was a little harried, but so professional and friendly and kind. She even apologized when a drink got delayed - something that hasn't happened to me (the apology, not the delay) since I left New York.

  With our drinks came a complimentary little dish of olives, juicy, salty, green ones that we found ourselves fighting over. When we placed our order for tapas, we mostly stuck to the classics: pa amb tomaquet, tortilla (with vegetables), boquerones, croquetas, salt cod fritters and my very favorite, pimientos de padròn.

  The pa amb tomaquat was lovely - the bread was toasted over an open flame and charred in places, the crumb was nicely soaked with tomato and olive oil. I could have eaten the whole plate (though I'm a bread-and-tomato fiend, so take that with a grain of flaky salt). The pimientos were piping hot and crunchy with salt. It's hard to get these wrong, isn't it? Max got three out of the four spicy ones, poor guy. The spicy one I had was so hot it made my eyes water.

  The tortilla looked pretty classic, but when we sliced into it, we realized that the eggs were a thin casing around a juicy filling of mixed vegetables: zucchini, peppers, eggplant, potatoes, onions and mushrooms. It was incredibly filling. It wasn't the most ethereal tortilla I ever had, and Max said he would have preferred the classic potato tortilla, but for a change, it was nice.

  The salt cod fritters were greaseless and crisp. And the ham-and-cheese croquetas, two to an order, were fantastic. One of those with a glass of cava and you'd have yourself the very best bar snack. I could barely finish mine - they were quite filling and rich with hammy flavor.

  The boquerones (marinated white anchovies) were the one misstep in our meal - they didn't taste particularly fresh.

  Still, it was one of the nicest dinners we've had out in a while. I loved the atmosphere in the restaurant, which was relaxed and jovial at the same time. We weren't really hungry at all by the end of dinner, but couldn't resist ordering the molten chocolate cake for dessert (so dated, it's true, but so delicious, too).

  It was flavored with a little too much orange for my taste, but this didn't stop either one of us from practically licking the plate. The filling to casing ratio was sort of perfect and the hot chocolate mixed with the cold vanilla ice cream on the side, well, there's a reason this cake took the world by storm. And this was a darn good version of it.

  When we got our bill, we were given two complimentary shots of an herbal liquor that tasted like fennel. Max was driving the car and I was so happy with our meal that I found myself enthusiastically drinking both. We walked out into the Kreuzberg night feeling pleasantly aglow with food and drink. It was such a good night.

  Lübbener Strasse 1

  August 9, 2011

  Brot & Butter's Quarkstulle

  The fact that this slice of bread, moist and sour and sporting the thickest, crispiest crust, spread with butter and a half-centimeter of Joghurtquark flavored with chives and seasoned with salt, costs 4 euros and 50 cents (that's $6.40, to put it in perspective) is a little insane. In fact, if I let myself think about it, it's more than insane.

  My solution? Not to think about it. And to go to Brot & Butter only rarely, when I'm feeling like I can spend that much money on breakfast (or a very light lunch). But it's too bad the service at Brot & Butter can be brusque and snappish, too. If I'm paying that much for a piece of bread with Quark, I'd like a polite waiter or at least a prompt one. But such is life in Berlin.

  On the flip side, the Stulle is delicious. The bread was still warm and the moist crumb combined with the creamy, salty, savory topping was an absolute pleasure. I remember eating one of these last summer, when it was hot and gorgeous for weeks on end, sitting outside at one of the tables in front of Brot & Butter. I'd gone in to order something to drink and the very nice barista offered, faced with my indecision between hot tea or a glass of juice, to purée fresh strawberries into some buttermilk for me. It was such a delicious drink. He was so nice. I loved that morning.

  The other day, when I ordered this Stulle, I asked the unsmiling waitress if they might be able to do that again. I probably should have known better when she turned away wordlessly and stalked back into the store. When she returned to my table, she plunked an unopened container of buttermilk, like you'd buy at the grocery store, in front of me with a glass. Ah, yes.

  (How do people like this stay employed?)

  August 2, 2011

  Chinese Broccoli, My Love

  Every so often, I wake up and think, "Today I need some Chinese food." And then, if I don't immediately go and eat some steamed dumplings or hot-and-sour soup, I spend the rest of the week in a weird funk where nothing else really tastes good or appeals to me. I don't have this admittedly strange habit with any other cuisine. Maybe it's a low-grade MSG addiction?

  I think it harks back to my childhood when my father would faithfully order takeout from a Chinese restaurant near our apartment once a week. Not a single week went by without moo goo gai pan (2nd grade), moo shu pork (3rd grade), hot-and-sour soup (5th grade) and so on. In college and my New York years, I graduated to much spicier stuff, but my weekly calls to the local Chinese joint always remained a constant.

  Let's not get into how much I miss "real" Chinese food in Berlin. I've beaten that one to death. Instead, let me tell you about how last week, I woke up with my faithful hankering and went to Aroma with my mother for gai lan and roast pork. It hit the spot.

  After trying a lot of mediocre Chinese places in Berlin (from Ming Dynastie across from the Chinese embassy to the many holes-in-the-wall on Kantstrasse), Aroma is where I go whenever I need Chinese food. It reminds me of fancy Chinese restaurants in the States, with thick carpeting, an all-male wait staff and high prices. A good sign is that there are always a lot of Chinese families eating at the round tables.

  Aroma has the tastiest dim sum in Berlin (it's not the Greatest Dim Sum Ever!, but it does the trick and that's good enough for me -  here's Mel's post that never fails to make my stomach growl) and although I ignore about 99% of their menu, I can never resist the gai lan (Chinese broccoli) or bok choy or pea shoots (if they have them).

  To round out my order of delicious Chinese broccoli (crisp-tender, fragrant with garlic and sweet), I asked for a plate of barbecued pork, which was lacquered in the signature Chinese style. There was far too much of it, but it was tasty as could be. (Plus, never forget that leftover Chinese pork and cold rice make for a very nice fried rice the next day.)

  My mother made the mistake of ordering some gloopy noodle dish with vegetables and pork that was totally insipid. So be forewarned, folks. You still have to be on your guard. The forces of bland, pan-Asian food lurk everywhere. But if you order wisely, you could be enjoying rice noodle rolls and stir-fried Chinese greens and lacquered pork very soon.

  Aroma China Restaurant

  August 1, 2011

  Americana at Aldi

  Aldi has a special "US" section going on right now, featuring products from Trader Joe's (not the dried fruit and nuts from Trader Joe's that Aldi carries all year round) emblazoned with an American flag and that are, as usual when discussing the "American" section in a German grocery store, a sort of hilarious take on how Germans see the American diet.

  Hot dog buns, charcoal and pickle slices actually make sense. It's summer, after all, even if our Berlin July was much too rainy for grilling outdoors. Then there's cranberry sauce in a jar, which I thought about buying and saving for Thanksgiving, just for the kitsch factor, and fruit syrups for pancakes in maple syrup bottles, which just made me sad. Who the heck is putting that crap on pancakes?

  I snagged the pickles, because German pickles continue to annoy me with their sweetness and lack of vim and vinegar, and also because I have been having a crazy hankering for cheeseburgers lately that is not going to let up until I just go ahead and eat one already, and since sandwich pickles, to me, are intimately linked with burgers, buying the pickles was almost like buying a cheeseburger.

  (Let's not try to understand my thought process today, shall we? I'm missing my appendix.)

  May 31, 2011

  Sunday Brunch at Café Aroma

  The sacred weekend brunch buffet is an institution in Berlin. And though it can be tempting to try out a different café each weekend, trekking across the city in search of 5 euro, all-you-can-eat, groaning tables, I'd venture a guess that you'll get mighty sick of the same array of bought-in-bulk cold cuts, bowls of fruit salad, cubed feta cheese with chopped tomatoes and arugula (at the progressive places!) and boiled eggs as the weeks go on. I know I did. 

  Then Sylee told me that a favorite Italian restaurant of mine in Schöneberg, Café Aroma, also did a Sunday brunch. And that it was good! Not the usual cold cuts and Brötchen, she said, and that's really all I needed to know. We headed there the next weekend with some friends.

  Café Aroma has been at the top of the adorable Hochkirchstraße, nestled into the Rote Insel part of Schöneberg, since 1987. Run by what seem to be an assortment of Italian friends, both in the kitchen and at the front of the house, it specializes in homey Italian food, simple and pleasing. On Sundays, the restaurant opens at 11:00 and boasts a groaning board placed directly opposite the bar when you walk in. Come hungry and be patient with the limitations of your own belly. You'll want to fill your plate several times.

  There are tiny meatballs in tomato sauce so good I'd bottle it. There are lovely roast potatoes, squidgy and herbal. There's poached salmon and roasted peppers. Stuffed mushrooms and cauliflower in homemade béchamel. Wedges of frittata. Breadcrumb-stuffed calamari. Grilled slices of zucchini and eggplants. Little squares of lasagne. Slices of imported Italian salami, tender and almost sweet. Some dishes are there every time we go, some things are new each time we're there.

  Everything on the brunch buffet could use an extra dose of salt, but this seems to be a Berlin-wide malaise. I don't really understand it. Otherwise the food is fresh and tasty and impressively varied. Aroma's not interested in using chafing dishes, which results in some dishes that should be served hot being a little lukewarm, but that doesn't really bother me (how un-Italian of me, I know). I'm just so pleased to have found a brunch spot that I love going to again and again.

  If you've got room at the very end (I never, ever do), there's always tiramisù and fruit salad and a few other desserts (the last time we went, there were creampuffs and a berry-topped Bavarian cream).

  It feels like our own little Berlin secret, to be nestled in Aroma's four walls on a sleepy Sunday morning, hearing the waitress banter in Italian with the bartender while we munch away contentedly. A walk up and down the streets of the Rote Insel afterwards, passing the cemetery where the Brothers Grimm are buried, helps with digestion and prolonging that languid Sunday feeling.

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Hot Dog Würstchen, Trader Joe's (Aldi)

Kalorien und Nährwerte pro Portion

Wie viele Kalorien solltest du zu dir nehmen?

Wie verbrennst du 122 Kalorien?

Zusammensetzung der Kalorien

Katharina, 25

Ich konnte und wollte nicht glauben oder wahrhaben, dass das auf den Bildern ich sein sollte. Vor dem Entschluss, mein Leben und meine Essgewohnheiten zu ändern, war ich träge, faul, unsportlich und habe mich größtenteils von Fertig- und Tiefkühlprodukten ernährt.

Sebastian, 31

Eigentlich wollte ich nur etwas gegen diese lästigen Rückenschmerzen tun. Dann packte mich der Ehrgeiz gut aussehen zu wollen und dies war nun mein Ziel: Gutes Aussehen, Kilos verlieren, sportlicher und fitter werden.

Monique, 30

Nach ein paar Bildern habe ich ein Foto von mir gesehen, was mich selbst so sehr erschrocken hat. Ich habe zuvor nie an mir gearbeitet und auch nicht darauf geachtet, wie ich aussehe und mich fühle. Mir war das alles egal, wenn mich jemand darauf angesprochen hat.

veröffentlicht in der Kategorie "Kartoffelprodukte"

veröffentlicht in der Kategorie "Gerichte & Speisen"

veröffentlicht in der Kategorie "Fertiggerichte"

veröffentlicht in der Kategorie "Fast Food"

veröffentlicht in der Kategorie "Knabbergebäck"

veröffentlicht in der Kategorie "Fleisch"

veröffentlicht in der Kategorie "Fertiggerichte"

veröffentlicht in der Kategorie "Pasta Gerichte"

veröffentlicht in der Kategorie "Fruchtgummi"

veröffentlicht in der Kategorie "Kalbfleisch & Rindfleisch"

Das Produkt "Hot Dog Würstchen, Trader Joe's (Aldi)" aus der Kalorientabelle Wurst enthält je 100 g einen Wert von 243,0 kcal. Durch diesen physiologischen Brennwert verfügt das Lebensmittel über eine akzeptable Brennwertdichte. Da Lebensmittel mit einem Energiewert im Bereich von 150 und 250 kcal nur noch einen niedrigen Prozentsatz an Wasser enthalten, ist dieses Produkt zum Essen mit niedrigerer Brennwertdichte nur noch mäßig geeignet. Außerdem zeigen wir für das Produkt "Hot Dog Würstchen, Trader Joe's (Aldi)", wie häufig du z.B. Schwimmen müsstest, damit du die verzehrten Kalorien wieder verbrennen kannst. Auch der Anteil am Bedarf für die Kilokalorien und Nährwerte pro Portion wird berechnet. Außerdem verraten wir dir, ob es sich um ein ungesundes Lebensmittel handelt und berechnen für das Lebensmittel "Hot Dog Würstchen, Trader Joe's (Aldi)" aus der Nahrungsmittelkategorie "Wurst" den entsprechende Anteil an Fett, Kohlenhydraten und Eiweiß. Zusätzliche Informationen über die Vitamine und Mineralien für "Hot Dog Würstchen, Trader Joe's (Aldi)" findest du in der Nährwerttabelle oben. Das Lebensmittel gehört mit 21,0 g Fett auf 100 g zu den fettreichsten Lebensmitteln, da es einen relativ hohen Anteil an Nahrungsfett beinhaltet. Auch wenn Fett essenzielle fettlösliche Vitamine und Fettsäuren für den Körper beinhaltet, kann eine erhöhte Zufuhr von Nahrungsfett zur Entstehung von Übergewicht führen. Außerdem beinhaltet dieses Nahrungsmittel mit 1,0 g einen geringen Anteil an Kohlenhydraten und ist damit für eine Low-Carb-Ernährung zu empfehlen. Der Anteil an Eiweißen liegt bei 12,0 Gramm. Somit enthält "Hot Dog Würstchen, Trader Joe's (Aldi)" einen mittelgroßen Gehalt an Eiweiß.

Das Nahrungsmittel "Hot Dog Würstchen, Trader Joe's (Aldi)" ist abgelegt in der Kalorientabelle Wurst. Die Nährwerte für das Nahrungsmittel wurden erstmals am 07.03.2014 gespeichert. Zuletzt wurden die Nährwerte am 07.03.2014 aktualisiert. Die Nährwertangaben wurden durch YAZIO Nutzer anhand der Nährwertinformationen auf der Produktverpackung eingetragen oder stammen direkt vom Hersteller Trader Joe's (Aldi). Bitte sei dir bewusst, dass wir keinerlei Gewährleistung für die Fehlerfreiheit der Angaben übernehmen. Bitte nutze die dargestellten Daten nicht als einzige Quelle für ernährungsrelevante Entscheidungen. Für weitere Daten über das Nahrungsmittel informiere dich beim Hersteller aus der Kalorientabelle Trader Joe's (Aldi).

Hot Dogs Würstchen

In zarter Eigenhaut; 6 Stück; Abtropfgewicht (ATG) = 300 g; QS-zertifiziert

• Die traditionelle Rezeptur und der herzhaft würzige Geschmack machen die Hot Dog Würstchen zum Klassiker
• In ein Hot-Dog-Brötchen legen, der Länge nach mit Ketchup, Senf und Remoulade würzen und mit leckeren Röstzwiebeln und feinen Gurkenscheiben garnieren

• Wochen-Aktion Frische

seit Mo. 20.11.

Wochen-Aktion

seit Mo. 20.11.

Angebote

ab Do. 23.11.

Wochenend-Highlights Frische

ab Fr. 24.11.

Wochenend-Highlights

ab Fr. 24.11.

Wochenend-Highlights

ab Do. 30.11.

Wochenend-Highlights

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Hot Dogs Aldi Nord, 28.10.2013

Natürlich wissen wir nicht wirklich, wann ein bestimmtes Produkt bei Aldi Nord wieder angeboten wird. Aber es hat sich gezeigt, das die meisten Produkte in regelmäßigen Abständen angeboten werden. Dies trifft insbesondere für Aldi-Nord und Aldi-Süd (Deutschland) zu. Wenn man also weiß wann es ein Produkt angeboten wurde, kann man daraus oft ableiten, wann es vermutlich wieder in den Regalen liegen wird. Schauen Sie sich die folgende Tabelle genau an - meist wird es sofort klar. Falls nicht, lesen Sie bitte in der Dokumentation den Abschnitt Wann gibt es wieder. mit vielen Fallbeispielen.

Aldi Nord, 11.05.2017

Aldi Nord, 23.02.2017

Aldi Nord, 24.10.2016

Aldi Nord, 12.05.2016

Aldi Nord, 25.02.2016

Aldi Nord, 26.10.2015

Aldi Nord, 25.06.2015

Aldi Nord, 26.02.2015

Aldi Nord, 27.10.2014

Aldi Nord, 26.06.2014

Aldi Nord, 27.02.2014

Aldi Nord, 22.07.2013

Aldi Nord, 28.02.2013

Aldi Nord, 25.10.2012

Aldi Nord, 27.02.2012

Aldi Nord, 27.10.2011

Aldi Nord, 25.07.2011

Aldi Nord, 28.02.2011

Aldi Nord, 12.08.2010

Aldi Nord, 08.02.2010

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Vielen Dank, dass Sie sich die Mühe machen und eine Bewertung zu diesem Produkt verfassen. Natürlich gilt: Je ausführlicher, desto besser. Aber wir freuen uns auch über jede Schnellwertung.

Make Your Own German Bread

German Bread Recipes

If you crave German bread look no further. You can make real German bread at home with these bread recipes. Because everything is natural, some dough is kept overnight to enhance the flavor and baking properties. With a little planning, this takes no extra hands-on time and results in a superior loaf.

This bread's flavor is enhanced by the addition of a 1/4 cup sourdough culture but has baker's yeast for the rise. This German "Bauernbrot" or Farmer's Bread is a half day project and tastes quite similar to the bread I used to buy in the bakery in Germany. To get the hard crust, use steam in the oven.

This bread is surprisingly easy to bake at home. It is 100% rye flour and rye berries with some sunflower seeds. Fermented with sourdough, it is a real, "Vollkornbrot" bread. Loved in northern Europe, especially Germany and Scandinavia, learning how to bake this bread is well worth it for some people.

If you are looking for a dense, whole grain loaf, this one is about the closest it comes to tasting like a German bakery bread. Based on Peter Reinhart's "Whole Grain Bread" book , it uses 100% whole grains, pumpkin, sunflower and sesame seeds for a dense, moist loaf.

This "Weizenmischbrot" is 45% rye flour and 55% white flour with an overnight sponge and sourdough starter. A strong aroma and pleasant sour taste make this bread traditional. Make it into rolls or a loaf, whichever you prefer.

More rye recipes:

Although this is not a "German" bread, it is found all over in Germany, in Turkish stores and kiosks. Fladenbrot is flat, covered with nigella seeds and it has a certain taste not found elsewhere. It can be round or elongated, and is simple to make. This bread is related to the Italian ciabatta. This recipe calls for an overnight sponge.

Other White Bread from Germany

Brezeln or Pretzels, you can only get them in Germany, or so you would think. The dough is easy to make and the only funny step is the lye bath, using food grade lye. Whatever anyone says, you cannot get the same taste without it.

This bread is a 20% rye "Mischbrot," or mixed-flour, sourdough bread, very common in southern Germany. Chewy, but light in flavor, it has all the characteristics of typical, German Brot.

Try these other sourdoughs too:

Take a look at these sweet breads. Fillings are very common in German Sweet Breads, and most are flavored with vanilla and ​lemon zest.

For breakfast or brunch, there's no treat like a fresh German "Brötchen".

• Sunflower Seed Rolls are made with rye and white flours and a little sourdough.
• This "Brötchen", aka "Wecke" or "Semmel" is as to Germany as a croissant is to France.
• Bread Wreaths made from rolls are very popular for parties and other celebrations.
• Milchhörnchen, a soft breakfast roll.

If you are a 100% whole grain fanatic, you're in luck. I've tweaked this oatmeal bread recipe to be 100% whole wheat and oats. The whole grain version does best with an overnight rest in the refrigerator, while the regular version takes just three hours from start to finish. Try both and see which one you like!