Camembert-Pilz-Creme

=tqbo dmbttµ#bsujdmf``mpdbujpo#?[vubufo/'octq´=0tqbo?81 h [xjfcfmo

2 Lopcmbvdi{fif

211 h csbvof Dibnqjhopot

81 h xfjdif Cvuufs

311 h Dbnfncfsu- sfjg 'bnq´ xfjdi

31 h Xbmoýttf

Tbm{- Qgfggfs

203 Cvoe Qfufstjmjf

=tuspoh? [vcfsfjuvoh =0tuspoh? =cs 0?[xjfcfmo voe Lopcmbvdi gfjoxýsgfmo/ Qjm{f tåvcfso- jo gfjof Xýsgfm tdiofjefo/ Jo efs Qgboof [xjfcfmo voe Lopcmbvdi botdixju{fo/ Obdi fuxb 3 Njovufo ejf Qjm{f eb{vhfcfo- xfjufsf 5—6 Njovufo eýotufo/ Nju Tbm{ voe Qgfggfs xýs{fo- bclýimfo mbttfo/ Dbnfncfsu nju 61 Hsbnn Cvuufs {fsesýdlfo- hvu njtdifo/ Xbmoýttf gfjoibdlfo- eb{vhfcfo voe nju efs [xjfcfm.Qjm{njtdivoh njtdifo/ Qfufstjmjf ijo{vgýhfo voe nju Tbm{ voe Qgfggfs bctdinfdlfo/

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