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Last Updated: 17.02.25

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Last Updated: 17/02/25

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Intellectual Property Policy

Last Updated: 17.02.25

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Legal Notice

1. Identification of the Seller

  • Company Name: Kaufmännische Schule Heidenheim
  • Legal Form: Public Institution
  • Head Office Address: Heckentalstraße 86, 89518 Heidenheim an der Brenz
  • Phone Number: 07321/3217831
  • Email Address: info@ks-heidenheim.de
  • SIRET Number: [SIRET Number]
  • Intra-community VAT: [VAT Number]
  • NAF/APE Code of the Establishment: [NAF/APE Code]

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In accordance with the „Informatique et Libertés“ law, you have the right to access, rectify, delete, and oppose your personal data. To exercise these rights, please contact our Data Protection Officer (DPO):

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  • Email: t.ketterle@ks-heidenheim.de
  • Address: Heckentalstraße 86, 89518 Heidenheim an der Brenz

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The prices of the products are indicated in Euros inclusive of all taxes (TTC), unless otherwise stated. Delivery costs are indicated to the customer at the time of the order and depend on the delivery address and weight of the items.

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9. Delivery

Products are delivered to the delivery address specified during the order within the indicated time frame. In case of a delivery delay, Kaufmännische Schule Heidenheim will inform the customer by email.

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In accordance with the legislation in force, you have a period of 30 days to exercise your right of withdrawal without having to justify reasons or pay penalties. Return costs are the responsibility of the customer. To exercise this right, please contact our customer service at the following email address: .ketterle@ks-heidenheim.de .

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The personal data collected on our site are processed by Kaufmännische Schule Heidenheim for the management of orders, customer relations, and for commercial prospecting purposes. These data are kept for 1 year and are intended for the marketing and sales department of Kaufmännische Schule Heidenheim. In accordance with the GDPR, we guarantee the security and confidentiality of your data.

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This site is hosted by InfinityFree, which is hosted by iFastNet. Specific physical addresses are generally not provided for free hosting services.

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The online cookbooks offered on our site are protected by copyright. Any reproduction, distribution, or unauthorized use of these cookbooks is prohibited without the prior consent of the author. The recipes and images used in the cookbooks are free of rights or used with the appropriate authorization.

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We implement appropriate security measures to protect your personal data against unauthorized access, alteration, disclosure, or destruction of your data.

17. Data Breach Notification

In the event of a data breach, we are committed to notifying the competent data protection authority and, if necessary, the affected users within 72 hours after becoming aware of the breach.

18. Privacy Policy

For more details on how we collect, use, and protect your personal data, please refer to our Privacy Policy https://erasmus-hdh.de/projekt2024/privacy-policy/

19. Contact

For any questions or information regarding the legal notices of our online store, please contact us:

  • By email: t.ketterle@ks-heidenheim.de
  • By mail: Heckentalstraße 86, 89518 Heidenheim an der Brenz

Publication Director

Name: Hoarau Techer Meven
Email: meventecher@gmail.com

link to charters

Terms of Use (ToU): Terms of Use (ToU)

Cookie Policy: Cookie Policy

End User License Agreement (EULA): End User License Agreement (EULA)

Moderation Policy: Moderation Policy

Intellectual Property Policy: Intellectual Property Policy

Privacy policy : *Privacy Policy

Recette Allemande · Recette en Anglais

Linsen mit Spätzle (EN)

Linsen mit Spätzle, normally accompanied by wiener sausages, is a traditional Swabian dish that is by many Swabians considered the Swabian national meal in the southwestern region of Germany.

Ingredients for the lentils:

  • 400g lentils
  • 2 carrots
  • 1 onion
  • 80g celeriac
  • 200g bacon
  • 2 tsp rapeseed oil

Ingredients for the spaetzle:

  • 4 eggs
  • 400g flour
  • 130ml mineral water
  • 1 tsp salt

Preparation:

Total time: 1 hour

Peel the carrots, onions and celery, then cut the bacon and vegetables into small cubes. Fry the bacon and diced vegetables in a pan with the oil and then add the lentils and vegetable stock to deglaze. Now add a little vinegar and simmer the lentils over a medium heat for half an hour. For the spaetzle, first bring a pan of salted water to the boil. While the pan is boiling, mix the flour with the eggs and a little salt in a mixing bowl to make a thick dough for the spaetzle. When the water is boiling, either press the dough into the water using a spaetzle press and boil for approx. 1 minute until the spaetzle float to the surface or scrape the spaetzle into the water. The side sausages must be warmed up in hot water for approx. 5 minutes.

Utensils:

  • Cutting board
  • Saucepan
  • Wooden spoon
  • Ladle or spoon
  • Lid
  • Large saucepan
  • Bowl
  • Whisk or wooden spoon
  • Spaetzle press
  • Slotted spoon
  • Chef’s knife
Recette Allemande · Rezept auf Deutsch

Linsen mit Spätzle (DE)

Linsen mit Spätzle normalerweise begleitet von Wiener Würstchen, ist ein traditionelles schwäbisches Gericht, das von vielen Schwaben als schwäbisches Nationalgericht im Südwesten Deutschlands angesehen wird.*

Zutaten für die Linsen:

  • 400g Linsen
  • 2 Möhren
  • 1 Zwiebel
  • 80g-100g Knollensellerie
  • 200g Bauchspeck
  • 2TL Rapsöl

Zutaten für die Spätzle:

  • 4 Eier
  • 400g Mehl
  • 1 TL Salz
  • 130ml Mineralwasser

Zubereitung:

Die Möhren, die Zwiebeln und den Sellerie schälen anschließend den Speck und das Gemüse in kleine Würfel schneiden.

Die Speck und Gemüsewürfel in einem Topf mit dem Öl anbraten und anschließend die Linsen mit Gemüsebrühe zum ablöschen hinzufügen.

Nun noch ein wenig Essig hinzufügen und die Linsen auf mittlerer Hitze eine Halbe Stunde köcheln lassen. Für die Spätzle zuerst einen Topf mit Salzwasser zum Kochen bringen.

Während der Topf heiß wird muss für den Teig der Spätzle das Mehl mit Eiern und etwas Salz in einer Rührschüssel zu einem Zähflüssigen Teig gerührt werden.

Wenn das Wasser kocht muss der Teig entweder mit einer Spätzlepresse in das Wasser gepresst werden und ca.

1 min in dem Wasser aufkochen bis sie an der Oberfläche schwimmen oder man schabt die Spätzle in das Wasser.

Die Seitenwürstchen müssen in heißem Wasser für ca. 5 min aufgewärmt werden.

Utensilien

  • Schneidebrett
  • Topf
  • Holzlöffel
  • Kelle oder Löffel
  • Deckel
  • Großer Topf
  • Schüssel
  • Schneebesen oder Holzlöffel
  • Spätzlepresse
  • Schöpflöffel
  • Kochmesser

Recette Allemande · Recette en Anglais

Schupfnudeln mit Sauerkraut (EN)

The combination of crispy Schupfnudeln and hearty, slightly tangy sauerkraut creates a rustic and delicious taste experience. This dish is especially popular during the cold season and is often found at folk festivals and Christmas markets.

Schupfnudeln mit Sauerkraut
Schupfnudeln mit Sauerkraut

Ingredients (for 4 people):

  • 750g potatoes
  • 1 egg
  • 1 egg yolk
  • 20g cornstarch
  • 80g wheat flour (Type 405)
  • 1 teaspoon salt
  • 2 onions
  • 500g sauerkraut
  • 100g beef ham
  • 3 tablespoons sunflower oil
  • 2 tablespoons raw cane sugar
  • 100ml vegetable broth (prepared)
  • 100ml apple juice
  • 1 pinch ground black pepper
  • 1 pinch nutmeg
  • 1 tablespoon sour cream butter

Preparation

Total time: 40 min

Boil the potatoes with the skin on for 25 minutes.

Peel them while still hot.

Add the egg, egg yolk, salt, and spices, then knead by hand.

Mix the cornstarch with the flour, then knead into the dough until it is no longer sticky.

Form rolls about 1 cm thick, then cut them into 3 cm pieces.

Roll each piece between your palms to shape the Schupfnudeln with tapered ends, about 5 cm long.

Cook the Schupfnudeln

  1. Boil the Schupfnudeln in salted water.
  2. Once they float to the surface, remove them with a slotted spoon.

Prepare the sauerkraut

  1. Peel and finely dice the onions.
  2. Cut the beef ham into small cubes.
  3. Heat the oil in a pot and sauté the onions and ham.
  4. Add the sauerkraut and sauté as well.
  5. Sprinkle with sugar and let it caramelize.
  6. Pour in the vegetable broth and apple juice.
  7. Stir constantly until the cabbage is slightly browned.
  8. Season with salt, pepper, and nutmeg.

Fry the Schupfnudeln

Mix them with the sauerkraut and adjust seasoning as needed.

Heat the butter in a pan.

Fry the Schupfnudeln until they develop a golden-brown color.

Utensils:

  • Baking dish
  • Non-stick frying pan

Recette Allemande · Recette en Français

Schupfnudeln mit Sauerkraut (FR)

Schupfnudeln mit Sauerkraut est un plat traditionnel allemand, particulièrement apprécié dans le sud de l’Allemagne, il est particulièrement apprécié en hiver et se retrouve fréquemment lors des fêtes populaires et des marchés de Noël.

Schupfnudeln mit Sauerkraut
Schupfnudeln mit Sauerkraut

Ingrédients (pour 4 personnes)

  • 750g de pommes de terre
  • 1 œuf
  • 1 jaune d’œuf
  • 20g de fécule de maïs
  • 80g de farine de blé (type 405)
  • 1 cuillère à café de sel
  • 2 oignons
  • 500g de choucroute
  • 100g de jambon de bœuf
  • 3 cuillères à soupe d’huile de tournesol
  • 2 cuillères à soupe de sucre de canne brut
  • 100ml de bouillon de légumes (préparé)
  • 100ml de jus de pomme
  • 1 pincée de poivre noir moulu
  • 1 pincée de muscade
  • 1 cuillère à soupe de beurre acidulé

Préparation :

 Temps requis : 40 min

Préparer la pâte et former les Schupfnudeln

Faites cuire les pommes de terre avec leur peau pendant 25 minutes. Épluchez-les encore chaudes.

Ajoutez l’œuf, le jaune d’œuf, le sel et les épices, puis pétrissez à la main.

Mélangez la fécule avec la farine, puis incorporez-la à la pâte jusqu’à ce qu’elle ne colle plus.

Formez des rouleaux d’environ 1 cm d’épaisseur, puis découpez-les en morceaux de 3 cm.

Roulez chaque morceau entre les paumes pour former des Schupfnudeln effilés aux extrémités, d’environ 5 cm de long. Cuire les Schupfnudeln. Plongez les Schupfnudeln dans de l’eau salée. Faites-les cuire jusqu’à ce qu’ils remontent à la surface.

Retirez-les avec une écumoire.

Épluchez et émincez finement les oignons.

Coupez le jambon de bœuf en petits dés.

Faites chauffer l’huile dans une casserole, puis faites-y revenir les oignons et le jambon.

Ajoutez la choucroute et faites-la revenir également.

Saupoudrez de sucre et laissez caraméliser.

Incorporez le bouillon de légumes et le jus de pomme.

Remuez constamment jusqu’à ce que le chou soit légèrement doré.

Assaisonnez avec sel, poivre et muscade.

Faire revenir les Schupfnudeln

Mélangez-les avec la choucroute et ajustez l’assaisonnement si nécessaire.

Faites fondre le beurre dans une poêle.

Faites-y dorer les Schupfnudeln.

Ustensiles :

  • Poêle
  • Plat allant au four

Recette Allemande · Recette en Français

Linsen mit Spätzle (FR)

Les Linsen mit Spätzle, généralement accompagnées de saucisses, sont un plat traditionnel souabe qui est considéré par de nombreux Souabes comme le repas national souabe dans la région du sud-ouest de l’Allemagne.

Ingrédients pour les lentilles

  • 400g de lentilles
  • 2 carottes
  • 1 oignon
  • 80g de céleri-rave
  • 2 cuillères à café d’huile de colza
  • Saucisses de côté en garniture
  • Bouillon de légumes
  • 130ml d’eau minérale
  • 4 œufs
  • 400g de farine
  • 1 cuillère à café de sel

Préparation:

Épluchez les carottes, les oignons et le céleri, puis coupez les lardons et les légumes en petits cubes.

Faites revenir les lardons et les cubes de légumes dans une casserole avec l’huile puis ajoutez les lentilles avec le bouillon de légumes pour déglacer. Ajoutez maintenant un peu de vinaigre et laissez mijoter les lentilles à feu moyen pendant une demi-heure.

Pour préparer les spaetzle, portez d’abord à ébullition une casserole d’eau salée.

Pendant que la casserole chauffe, il faut mélanger la farine, les œufs et un peu de sel dans un bol pour former une pâte visqueuse pour la pâte à spaetzle.

Lorsque l’eau bout, la pâte doit être pressée dans l’eau à l’aide d’une presse à spaetzle et faire bouillir dans l’eau pendant environ 1 minute jusqu’à ce qu’elle flotte à la surface, soit vous pouvez gratter les spaetzle dans l’eau.

Ustensiles :

  • Planche à découper 
  • Casserole 
  • Cuillère en bois 
  • Louche ou cuillère 
  • Casserole 
  • Couvercle 
  • Grande casserole 
  • Bol
  • Fouet ou cuillère en bois 
  • Presse à spaetzle 
  • Écumoire 
  • Couteau de cuisine