Obazda _ das beste Rezept _ einfach _ schnell _ Felicitas Then

You're looking for a recipe for a creamy Obazda? I put on an extra jacket and I'll show you how to do it. The most important thing about Obazda is of course the cheese. And it can also be a bit smelly. I have here a ripe camembert. And you can see it's really quite ripe. I did it like my grandmother. I took it out of the fridge yesterday evening. Then it still had time all day to ripen a bit. Also, if it's not cold, it's easier to mix. Speaking of mixing, we need a bowl. If you like it even stronger, you can also add some red chilli cheese. Or if you don't like it that strong, you can just use a mild camembert. The camembert goes into the bowl. Voila! Now we need a fork and then it's coarsely crushed. Mmm, nice! Look at that! Woohoo! Awesome! I think I've never made camembert this creamy before. Mmm! The camembert is small. It can be a bit chunky. Now we add the butter. And we mix that as well. While I'm mixing, I'd like to know if you're a fan of Oktoberfest or Wiesn. Have you ever been there? Or do you go there? Definitely write it in the comments. Maybe we'll see each other there. And if you're down there, feel free to subscribe. Then you won't miss any more videos, even if the others aren't in the green. We now have our camembert, butter, then we add fresh cheese. It's optional, but I like it when it tastes a bit lighter and a bit fresher. So, mix it up. And then we can season it. Of course, onions are very important. I'm using red onions, because they just look prettier. And it's best to chop them as finely as possible. It doesn't matter if you like Oktoberfest or not, if you're a Bavarian or a Fränkin like me, or a Pruss. I've got an Oberstdash with me. Onions go in as well. We need paprika powder for the colour and taste. I like to use rosemary. I like it when it's a bit crunchy. Of course, salt and pepper. What else? You can also... Voila! Don't look too far into it. And now, caraway. It's also important in Oberstdash. I know some people don't like caraway, so I've got a great trick. Just grind it very finely. Then people who don't like caraway won't notice it. Or at least they won't think of it. There's no caraway in it. And yes, there is ground caraway. But I don't have it. And now mix it really well again. Now comes something that's almost essential. A really big sip of white beer. You can also use alcohol-free beer, however you like. But it makes it extra hard and creamy. And because it doesn't look quite as pretty yet, I'm going to decorate it. I'm going to put it in a rustic bowl. It's actually from a beer garden in Bavaria. At first I wanted to steal it, but I can't do that anymore. Then I asked if I could buy it, and then I got it as a gift. Now I've got red onions here. Add a bit of paprika powder. Then I've got cress here. And of course, as usual, a few radishes. And just put the rest aside. And what do you eat it with? With pretzels? Not quite pretzels, but at least lye dough. That goes in here now. And then people in Berlin will like it too. That looks really nice already. Now the taste test. Yummy! It tastes so good. Totally spicy. Hey, this might be the best obatzda I've ever had. Dear Käferzelt, if you need help in the kitchen, I have time. And obviously I can make good obatzda. I wish you a lot of fun making it and bon appetit. And by the way, if you're still looking for a dördel, this is from Angermeyer. Thank you!