EAT.

SHOP.

LAUGH.

Collection of recipes for the 2023 Annual Report

Dear reader,

this year, the motto

of Deutsche Euroshop's annual report is EAT. SHOP. LAUGH. Matching you will find a compilation of local specialties from the regions of our shopping centers in this booklet. Let yourself be inspired and Who knows, maybe you'll find a treat or two that piques your curiosity and that you'd like to ­prepare at home. Let's start with

  1. personal recommen- dation our colleague­
    Britta Behrmann,­Senior Finance Manager: Juicy cheesecake!

Have fun browsing and trying them out!

01

CHEESECAKE - THE CLASSIC

Quantity

for a cake

Duration

approx. 50 minutes

INGRE DIE N T S

  • 500 g low-fat quark
  • 500 g quark
  • 4 eggs size M
  • 250 g sugar
  • 120 g flour
  • 125 g soft butter
  • 1 sachet vanilla sugar
  • 1 sachet baking powder
  • 2 tablespoons lemon juice
  • Grease for the mold

PRE PA R AT ION:

  • Mix all the ingredients together well and bake in a greased springform pan at 160 degrees for 50 - 60 minutes.
  • Then leave to cool (cheese- cake is best in the oven),
    carefully­ loosen the edge of the cake from the tin with a knife, remove the springform rim from the cake and leave to cool completely.

Tip:

Bake cheesecake the day before the big cake fight

02

CONTENTS

Find out what culinary

specialties­ there are to

­discover in the regions of our centers.

3 - Altmarkt-Galerie,

Dresden

08

6 - Rathaus-Center,

Dessau

11

9 - Billstedt-Center,

Hamburg

16

12 - Allee-Center,

Hamm

19

1 - Main-Taunus-Zentrum,

Sulzbach / Frankfurt

04

4 - Rhein-Neckar-Zentrum,

Viernheim / Mannheim

09

7 - Allee-Center,

Magdeburg

12

10 - Saarpark-Center,

Neunkirchen

17

13 - City-Galerie,

Wolfsburg

20

2 - A10 Center,

Wildau / Berlin

06

5 - Herold-Center,

Norderstedt

10

8 - Phoenix-Center,

Hamburg

14

11 - Forum,

Wetzlar

18

14 - City-Arkaden,

Wuppertal

22

03

15 - City-Point,

16 - Stadt-Galerie,

17 - Stadt-Galerie,

Kassel

Passau

Hamelin

23

24

26

18 - Olympia Center,

19 - Galeria Bałtycka,

Brno, Czech Republic

Gdansk, Poland

28

30

Center in Germany

20 - City Arkaden,

Klagenfurt, Austria

32

21 - Árkád,

Pécs, Hungary

34

5

9

8

13

2

17

7

12

6

14

15

3

11

1

10

4

16

Centers abroad

19

18

20

21

04

Deutsche EuroShop/  C ollection of recipes/  Green sauce with half eggs and potatoes

GREEN SAUCE WITH

HALF EGGS AND POTATOES

Quantity

PRE PA R AT ION:

for 4 portions

• Peel and wash the potatoes and cook

Duration

in salted water for approx. 20 minutes.

approx. 50 minutes

Hard-boil the eggs in boiling water for

8 - 10 minutes.

• Wash the herbs, pat dry, remove the stalks

if necessary and set aside 4 stalks of ­burnet

for garnishing. Finely chop all the other

INGRE DIE N T S

herbs. Peel and finely dice the onions.

• Drain, rinse and peel the eggs. Remove the

•

1.5 kg potatoes

yolks from 2 eggs and pass through a sieve,

•

Salt and pepper

finely chop the whites.

•

6 medium eggs

• Place the herbs - except for 1 tbsp for

• 250 g herbs (parsley, chives,

­garnish - in a bowl with the onions, egg

chervil, sorrel, dill, borage,

yolk and egg white. Add the vinegar, oil,

cress, burnet)

sour cream and yogurt. Mix ­everything

•

2 onions

well and season the sauce with salt,

•

1 tbsp vinegar

­pepper and sugar to taste.

• 2 tablespoons olive oil

• Drain the potatoes and leave to steam

• 300 g sour cream

briefly. Cut the remaining eggs in half and

•

200 g yogurt

arrange on serving plates with the sauce

•

Sugar

and potatoes. Garnish each with 1 stalk

of burnet and the remaining herbs.

Tip:

Serve with chilled cider

Deutsche EuroShop/  C ollection of recipes/  Green sauce with half eggs and potatoes

05

Typical for

Sulzbach / Frankfurt

06

Deutsche EuroShop/  C ollection of recipes/  Brandenburg game goulash with mushrooms

BRANDENBURG GAME GOULASH WITH MUSHROOMS

Quantity

for 4 portions

Duration

approx. 2 hours

INGRE DIE N T S

  • 750 g wild boar goulash
  • 80 g bacon
  • 125 g sour cream
  • 500 ml game stock
  • 1 tbsp flour
  • 150 g wild mush- rooms, fresh, mixed
  • 1 onion
  • 4 peppercorns (black)
  • 4 juniper berries (crushed)
  • 1 thyme (dried)
  • Salt and pepper
  • 1 shot of red wine
  • 2 tbsp redcurrant jam (black)

Typical for

Wildau / Berlin

Deutsche EuroShop/  C ollection of recipes/  Brandenburg game goulash with mushrooms

07

Tip:

The goulash goes perfectly with potatoes, pasta or fresh baguette bread

PRE PA R AT ION:

  • First rinse the meat in cold water and pat dry. Then cut the bacon into small cubes, peel and dice the onion and clean the mushrooms.
  • Then heat the oil in a frying pan and fry the bacon cubes for about 5 minutes.
  • Then add the diced onion and fry for a
    further­ 5 minutes. Add the game goulash and fry vigorously for about 10 minutes, stir- ring to ensure that as much roasted meat as possibleis added.
  • Now add the red wine and pour in the game stock. Add the juniper berries, peppercorns, thyme and salt, cover and simmer over a medium heat for about 1 hour.
  • At the end of the cooking time, add the mush- rooms to the goulash and cook for a further 10 minutes. Meanwhile, mix the sour cream with the flour, add to the goulash and bring to the boil once.
  • Finally, season the Brandenburg venison
    goulash­ with salt and pepper to taste, stir in the blackcurrant jam and serve.

08

Deutsche EuroShop/  C ollection of recipes/  Eierschecke

EIERSCHECKE

Quantity

or a cake

Duration

approx. 30 minutes

INGRE DIE N T S

  • 750 g quark
  • 1 pt. cream pudding powder or vanilla powder
  • 2 eggs
  • 360 g sugar
  • Fat and breadcrumbs for the mold
  • Ingredients for the blanket
  • 375 ml milk
  • 1 pt. custard powder
  • 5 eggs (separate)
  • 100 g butter
  • 1 pinch of salt

PRE PA R AT ION:

  • First boil 375 ml milk, 180 g sugar and custard powder to make the custard for the top.
  • Stir in 5 egg yolks and the butter.
  • For the quark layer, mix 2 eggs, 180 g sugar, 750 g quark and pudding powder in succession and pour into a greased and crumbled springform pan.

Typical for

Dresden

Tip:

Sprinkle the cake with flaked almonds before baking - later serve chilled

  • Beat 5 egg whites with a pinch of salt
    until stiff and carefully fold into the custard egg yolk mixture. Now place this layer on top of the quark layer. The mold is
  • full to the brim, but normally nothing
    overflows­ when baking.
  • Bake for approx. 1 hour at 180 °C top/­ bottom heat, covering halfway through if necessary to prevent over-browning.

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Disclaimer

Deutsche EuroShop AG published this content on 26 April 2024 and is solely responsible for the information contained therein. Distributed by Public, unedited and unaltered, on 26 April 2024 17:56:40 UTC.