Podcasts about gugelhupf

Süße Alternativen zum klassischen Osterlamm sind der Elsässer Gugelhupf, der amerikanische Carrot Cake oder die italienische Crostata. Genussexperte Helmut Gote und Moderatorin Carolin Courts stellen internationale Osterspezialitäten vor. Von WDR 5.

KAKPODDEN - KURT BAKAR GUGELHUPF KUCHE by Sörmlandspodden med Pehr Flühr

Across a fair chunk of Europe, we've grown used to seeing little traffic light symbols on our food packets that supposedly rate the healthiness of our food. But why might Dominic's chamomile tea get a Nutri-Score rating of C, when a diet cola gets an A? And does Giorgia Meloni have a point in claiming that the ratings are biased against Italians? This week we ring up Alie de Boer, an expert on all things food labelling, to demystify the Nutri-Score system once and for all. We're also talking about why Georgia's at a crossroads between Russia and the EU, and why it's such a scary moment in German politics.  Alie is an assistant professor of nutrition and food law at Maastricht University's Venlo campus. You can watch her excellent video about Nutri-Score here. This week's Inspiration Station offerings: Marina Abramović's new exhibition and Desert Island Discs interview; Gugelhupf.  Thanks for listening! If you enjoy our podcast, we'd love it if you'd consider chipping in a few bucks a month at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠patreon.com/europeanspodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ (many currencies are available). You can also help new listeners find the show by ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠leaving us a review⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or giving us five stars on Spotify.  Other resources for this episode:  'Is Georgian Dream Digging Its Own Grave?' - Transitions, May 2024 https://tol.org/client/article/is-georgian-dream-digging-its-own-grave.html 'Are right-wing populists more likely to justify political violence?' - European Consortium for Political Research, March 2024 https://ejpr.onlinelibrary.wiley.com/doi/10.1111/1475-6765.12668?af=R 'How Italian "food nationalism" has blocked Nutri-Score nutrition labelling system in Europe' - Mediapart, January 2024 https://www.mediapart.fr/en/journal/international/060124/how-italian-food-nationalism-has-blocked-nutri-score-nutrition-labelling-system-europe  00:23 A delicious, digestible bowl of European news 02:52 Good week: Georgia's brave protesters 09:43 Bad week: German democracy 21:10 Interview: Alie de Boer on how those Nutri-Score labels on your food actually work 37:51 The Inspiration Station: Marina Abramović and gugelhupf 42:52 Happy Ending: The European Seagull Screeching Championship Producers: Morgan Childs and Katy Lee Mixing and mastering: Wojciech Oleksiak Music: Jim Barne and Mariska Martina ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ |⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Threads⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ |⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | ⁠⁠⁠⁠⁠⁠⁠⁠⁠Mastodon⁠⁠⁠⁠⁠⁠⁠⁠⁠ | ⁠Bluesky⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠hello@europeanspodcast.com⁠

Silvia Schneider - In der ORF-Kochshow „Silvia kocht“ bittet die studierte Juristin und ausgebildete Schauspielerin die besten Köche Österreichs an den Herd. Jetzt hat sie selbst die Kochlehre mit Bravour bestanden und kredenzt Rote Rüben Gugelhupf.

In Part 1 of this week's episode, Patrick and Tommie pay tribute to a dog loyal til his owner's end and beyond, meet the Rajapalayam, wish a Happy Birthday to Petula Clark, review three Broadway shows that opened on this day in history, take a bite out of National Bundt Day, look at the Supreme Court's new code of ethics, and discuss the fascism of Donald Trump and the cult of personality formerly known as the Republican Party. (Part 2 of this episode will be released on Wednesday, November 22.)

Das perfekte Party-Rezept: Der Pizza-GugelhupfUnsere allgemeinen Datenschutzrichtlinien finden Sie unter https://art19.com/privacy. Die Datenschutzrichtlinien für Kalifornien sind unter https://art19.com/privacy#do-not-sell-my-info abrufbar.

Die schönen dicken Rillen außen und das typische Loch in der Mitte: So einen leckeren kreisrunden Guglhupf erkennt man auf den ersten Blick. Woher der Kuchen seinen Namen hat, erklärt die MDR JUMP Wortinspektion.

The Third Sunday in Advent: Faithful Stewards 1 Corinthians 4:1-5 & St. Matthew 11:2-10 by William Klock Short of pulling vegetables out of the ground or carving up an animal, bread is one of the simplest of all the foods humans eat.  At its most basic, it's simple and easy to make.  You mix flour and water and put it in an oven.  It can get more complicated.  You can add leavening and other things.  But there's a reason why nearly every human culture has not only developed some kind of bread, but also eats it as a staple.  I'm not a baker, but even I can make bread—at least the simple kind and with the help of a bread machine.  Just follow the simple instructions.  But from time to time I've failed at the task.  There was the time I was in too much of a hurry to follow the bread machine instructions to use room temperature milk and eggs.  The mixture was too cold and the yeast didn't rise.  Or there was the time I decided to get fancy—to bake something beyond my abilities, a Gugelhupf cake for extra credit in my German class.  I don't know where I went wrong, but trying to get fancy ended up with a brick coming out of the oven.  I say all of this because the Bible talks quite a lot about bread.  Jesus said of himself that he is the bread of life.  And the Church's ministry is a lot like bread in the same way.  We minister the good news to the world.  We share the bread of life.  Our message and our calling are simple.  Just do what Jesus told us to do.  Proclaim the simple message.  But we often get it wrong.  We try to get fancy, thinking we can improve on it.  Or we look at some part of it and think, “Oh…they won't like that,” so we leave it out, as if we know better than Jesus. The end result—like my failed cake or loaf of bread—doesn't do anyone any good. This is where our lessons today point us.  If the over-arching theme of advent is to be prepared, we're reminded today, we're exhorted today to be faithful in doing what the Lord has called us to do.  To follow the simple instructions.  God's people have always had a very specific calling, whether we're talking about his people in the Old Testament or his people in the New.  Jesus has established his church to carry on what has always been Israel's mission, ever since Abraham, but now to carry it out in light of Jesus the Messiah.  To be light in the darkness.  To reveal and to proclaim the glory of God and to draw the world to him.  To make the good news of Jesus, crucified, risen, and Lord known.  Now, there's a lot of room for creativity in how we fulfil our mission, but Jesus also gave us very, very clear instructions and if we throw out the core of our mission in the name of creativity or flexibility or pragmatism, we're going to fail. Our men's breakfast group has just begun reading Rod Dreher's book Live Not by Lies.  The last few years, Dreher has been writing about what the Church, particularly in North America, needs to be doing as we enter a new dark age.  His concern is that Christians are woefully unprepared to live as a minority community, let alone to live in an environment that is becoming increasingly hostile to us.  For the last couple of generations we've been failing to instil lasting faith in our children and have lost them to the culture.  In the last decade, our people, our leaders, and our churches have been falling like dominos to Postmodern apostasy.  And there's a reason for this.  We're trying to bake bread our way, instead of following the recipe God gave us.  We've sidelined what Jesus told us to do and have put other things at the centre of what we are.  We've changed and watered down the message.  We've muddled the truth to the point that many Christians can no longer distinguish between God's truth and the world's lies.  And, all too often, we've stopped trusting in the Holy Spirit to do the work of converting hearts and minds and have been trying to do it ourselves. Our lessons today focus our attention on the faithfulness of God's ministers.  The Epistle focuses on St. Paul and the Gospel on John the Baptist.  The choice of lessons is linked to the Ember Days that fall later this week.  The Embers Days come around four times a year and, at least historically, were the traditional times for ordinations.  With that in mind, our advent lessons today call the clergy to faithfulness to our mission and remind the Church of the importance of faithful ministers.  But even though today's focus is on what we might call “professional” ministers, there's a broader application for all of us, because every Christian is a steward and minister of the gospel. Let's begin with our Epistle, 1 Corinthians 11:1-5.  And we'll want a little background to understand it.  The Church at Corinth had a lot of problems and a big part of it was that many were having trouble setting aside their old, pagan ways.  They had compromised much.  There were some serious sins in the church that needed to be dealt with, but weren't.  People were justifying them by appealing to Christian liberty.  There were also divisions within the congregation.  Paul had founded this church, but the people didn't want to listen to him anymore.  They'd become enamoured of other preachers.  There's nothing to indicate these other preachers were preaching anything apart from the gospel.  The problem in Corinth wasn't their fault.  The problem was that Paul was about the least flashy person you could imagine and when other preachers came along who were more attractive and who were better speakers than Paul—that was something the Greeks valued very highly—they kicked Paul to the curb.  Not only would they not listen to him, he wasn't even welcome anymore.  They judged him a loser.  That's what's behind our Epistle today.  Let's read: This is how one should regard us, as servants of Christ and stewards of the mysteries of God.  Moreover, it is required of stewards that they be found faithful.  But with me it is a very small thing that I should be judged by you or by any human court.  In fact, I do not even judge myself.  For I am not aware of anything against myself, but I am not thereby acquitted. It is the Lord who judges me.  Therefore do not pronounce judgment before the time, before the Lord comes, who will bring to light the things now hidden in darkness and will disclose the purposes of the heart.  Then each one will receive his commendation from God.   I've always wondered how hard it was for Paul to write this, especially the bit about “This is how you need to regard me: I'm a servant of Christ and a steward of God's mysteries.”  Good clergymen tend to err on the side of humility, even to a fault.  The only guys I've ever known to say things like this have been egotists who never should have been in ministry in the first place.  But Paul had one advantage that only the apostles had and that was that they had known Jesus in the flesh and had been commissioned by him personally.  I can't say that and neither can anyone else alive today.  That said, there is a place for God's stewards to assert their calling in the face of unjust judgement.  Most of us, when faced with unjust criticism nod humbly, say nothing, and take it to God, but Paul reminds us that there is a time to speak up against these kinds of judgements.  I think that goes for every Christian, too.  We're all ministers of the gospel, but we live in an age that is becoming increasingly hostile to the gospel and to gospel people.  Sometimes there's some legitimacy to the criticism and hostility.  Sometimes Christians and sometimes churches have failed and done awful things.  But those are the outliers.  Most of the criticism we face is simply the result of people who hate Jesus and the message of the cross and anyone who proclaims it.  As Dreher points out, most of us are not prepared for this.  Here we are, ministers of the gospel and stewards of the mysteries of God and increasingly we're just letting the false judgements and accusations of pagans back us out of the room.  We go silently and sit facing the corner like disciplined children—and I think a lot of the time we actually feel guilty when we hear these accusations, even though we know better. Brothers and Sisters, Paul stresses that ministers are to be found faithful.  That goes for apostles and for pastors and for all of us.  Yes, we need to weigh criticism.  We need to ask if there's anything to it.  Sometimes there may be.  Maybe we're not being faithful to Jesus' instructions and we need to hear it.  But Jesus' instructions aren't hard to understand or discern.  As a minister, I'm called to preach the word, especially the gospel about Jesus, and to administer the sacraments.  It's not quite that simple, but that is the core.  And for all of us, we're called to proclaim the gospel about Jesus to the world around us and to live in a way that accords with being the people of God.  We proclaim Jesus and we live the life of the Spirit. We need to reflect on our lives in light of that and ask if we're being faithful.  This is one of the reasons we need to steep ourselves in God's word.  If we don't know what God expects, how will we be faithful?  Think again of the bread recipe.  Are we following it?  Sometimes we're not.  It's not that we're not well-intentioned.  We want to see things happen, but sometime we get impatient.  We take shortcuts.  Or we think we can make better bread by changing the recipe.  People out there don't like to hear about sin, so we'll tone that part of our preaching down.  People out there don't like commitment, so we'll make church commitment-free.  People out there don't like liturgy and sermons, so we'll have a rock concert and preach pop-psychology instead.  People don't feel like getting up on Sunday mornings and driving to church, so we'll broadcast it to their TVs and computers instead.  We're not confident in the power of the gospel and the Spirit to change hearts and to bring them to Jesus, so we instead build churches around programmes and activities that people do want or we use manipulative techniques to get them to believe.  We make the gospel about them and not so much about Jesus and the glory of God.  These things can bring short-term gains, but in the long-term they've been a disaster.  We wonder why people won't commit, why they're still worldly, why we're losing our children, and why we're seen as increasingly irrelevant.  It's like we've tried to bake bread by replacing the flour with glitter.  The end product might look exciting, but in the end it's not only unable to nourish, it's slowly poisoning us.  In contrast, the real work of the gospel is rarely flashy.  Sometimes it brings persecution and even martyrdom.  It means relying on God, not ourselves.  And it means being in it for the long-haul.  Consider Israel.  God called Abraham and it was two thousand years before Israel's story culminated with Jesus.  And the in-between was as full of hardship, slavery, judgement, and exile as it was prosperity and growth.  And that was God working with a single, small people.  Brothers and Sisters, our mission is the world. So be faithful to the gospel, build churches around word and sacrament, pray and fellowship together, raise covenant children who know Jesus.  Proclaim the good news and call your friends and family and neighbours to take up their crosses daily and to follow Jesus.  And let them see you do it—when it's a joy to follow Jesus and when you struggle to bear that cross.  And as we do that, remember that the judgement that matters is not the judgement of other people or the world, but of God.  That doesn't mean we shouldn't have an ear to the ground.  That doesn't mean we shouldn't listen to the world's judgements.  Sometimes we need to know how the world sees us—even if it's false—so that we can better know what we're up against.  So that we can better respond with the gospel.  And, sometimes, the world's rebukes may have some truth to them.  Jesus promised that his people would be persecuted for his sake, but we need to make sure that we're actually being persecuted for his sake and for our faithfulness to his word.  I know some Christians who claim they're being persecuted, but when you get down to it, it's just that people don't like them because they're jerks, not because they're preaching Jesus.  People will still hate us for preaching Jesus, but Friends, we do need to be sure that as we preach Jesus and as we stand firmly on the Scriptures that the world rejects, we are squeaky clean.  There's a balance.  We need to live the gospel as much as we preach the gospel.  We're to announce God's judgement on sin, yes, but we're also to announce God's mercy to repentant sinners. This was John the Baptist's struggle.  Let's turn over to today's Gospel in Matthew 11.  John has gone from announcing the coming kingdom and baptising people in the Jordan to being locked up in prison.  He got there by way of criticizing Herod.  It wasn't just some off-the-wall criticism.  Tied up with his announcement of the kingdom was John's denouncement of Herod for marrying his former sister-in-law.  Herod couldn't help but draw a connection between John's fiery preaching and himself.  If John was saying that the King was soon to come, it meant John was saying that Herod wasn't really the king.  So poor John is now in Herod's dungeon and he's frustrated and confused.  He'd been faithful in his divine calling to herald the coming Messiah—his cousin, Jesus—and he's landed in prison.  No big surprise there.  He wasn't the first prophet to offend a king and end up in prison.  But Jesus—the Messiah—was on the outside, preaching, teaching, healing, forgiving, having dinner with tax collectors and sinners, and leaving John to rot.  Something was wrong with Jesus' priorities, or so John was beginning to think.  We'll pick up from there: Now when John heard in prison about the deeds of the Christ, he sent word by his disciples and said to him, “Are you the one who is to come, or shall we look for another?”  (St. Matthew 11:2-10) I don't think John was really doubting whether Jesus was the Messiah.  I think this was his way of saying, “Um…Jesus.  Shouldn't the Messiah be getting his faithful herald out prison?”  Of course, that also meant all the other things to go along with it.  A simple jailbreak wouldn't do.  The jailbreak would have to be part of a wholesale overthrow of Herod and the Romans—which, of course, is what most people expected the Messiah to do.  Here's what Jesus says to John's men in return:  “Go and tell John what you hear and see: the blind receive their sight and the lame walk, lepers are cleansed and the deaf hear, and the dead are raised up, and the poor have good news preached to them.  And blessed is the one who is not offended by me.”  (Matthew 11:5-6) You see, John expected the Messiah to be like Elijah, confronting the prophets of Baal and calling down fire from heaven.  John wanted to see fire and brimstone.  There's a place for that.  In a sense John wasn't wrong.  Jesus is the Judge and, you can be sure, he will judge the world and everyone in it.  We studied Revelation this year and saw that there will be a time for fire and brimstone and judgement.  I suspect that being a fire-and-brimstone sort of prophet—and that is what John was called to be so there's nothing wrong with that—I suspect that being that kind of guy means that you get fixated on judgement.  When your tool is a hammer, everything looks like a nail.  Anyway, Jesus' sort of responds by saying something like, “You expected Elijah…and you've got Elijah…but before I come in judgement, there are a lot of people…people like the widow of Zeraphath…people who need to know God's mercy.”  As Jesus says in John's Gospel: I came not to condemn, but to redeem.  Brothers and Sisters, remember: Sinners already stand condemned.  Judgement is coming.  Announcing that judgement was John's mission.  But before the judgement comes, what Israel needed most was to know God's mercy, to know his salvation.  This is why Jesus' road to the throne had to be by way of the cross. So Jesus corrects John.  He sets him straight about the Messiah.  But he then turns to the crowd and praises John: As they went away, Jesus began to speak to the crowds concerning John: “What did you go out into the wilderness to see? A reed shaken by the wind?  What then did you go out to see? A man dressed in soft clothing?  Behold, those who wear soft clothing are in kings' houses.  What then did you go out to see?  A prophet?  Yes, I tell you, and more than a prophet.  This is he of whom it is written, “‘Behold, I send my messenger before your face,          who will prepare your way before you.' (Matthew 11:7-10) Even though Jesus' mission was one of humility and of mercy, Jesus praises the faithfulness of John to his ministry as the fiery herald of judgement.  Again, John was expecting the Messiah to come like Elijah, bringing confrontation and fire from heaven, but what Jesus says—albeit a little obliquely for reasons that get beyond our lesson today—what Jesus says here is that John is the prophet like Elijah.  John is the fire-and-brimstone preacher.  John is the herald announcing judgement and calling the people to repentance.  Jesus quotes from Malachi 3 and confirms two things: John is truly the one sent to herald the Messiah and, two, that means that Jesus truly is the Messiah—the one whom Malachi said would come both to refine Israel and to make her offerings pleasing to the Lord and to judge the unrepentant. Now, in the short-term this was bad news for John.  It was bad news for Jesus, too.  Both the Messiah and his herald would be put to death.  But death was not the end.  As it turns out, it was by the death of Jesus that deliverance was bought and in his resurrection, he was vindicated and the unjust verdict on him overturned.  In his resurrection and his ascension, Jesus was confirmed as the Messiah, as Lord.  In that we see the faithfulness of God to his promises and knowing God's faithfulness, we have hope.  As St. Paul wrote to the Romans: “If we have been united with him in a death like his, we shall surely be united with him in a resurrection like his” (Romans 6:5).  This is one of those parts of the gospel that we often prefer to ignore or to leave out of our preaching, because it offends.  We've sort of got the opposite problem John had.  John was fixated on judgement and on fire from heaven.  Like so many Jews, he wanted to see God vanquish Israel's enemies and he nearly forgot about God's mercy.  Our problem is the opposite.  We've become so afraid of preaching about sin and about judgement, that we can't even preach mercy and grace anymore—because mercy isn't mercy and grace isn't grace if we're not guilty of anything.  And if we gut our preaching of mercy and grace, we can talk all day about the love of God, but there will be no depth to it.  We will make the cross of Jesus pointless.  Why?  Because we can only begin to plumb the great depths of God's love when we see that he gave his Son to die for our sake—for the sake of sinners who would otherwise stand condemned to destruction. That brings us back to the recipe for bread.  Brothers and Sisters, bread is often kind of boring.  But made properly, it nourishes.  It keeps us alive.  There's a reason why Jesus used it as a metaphor for himself: I am the bread of life.  There's a reason why it's a symbol over and over in the story of God's people for his faithful care and sustenance.  And it points to the way God works and the way his gospel and his word work in the world.  It's rarely flashy.  And you have to be patient, because it takes time to rise and it takes time to bake.  But like the Messiah, who humble himself to take on lowly human flesh, who humbled himself to be born of a lowly virgin, and who humbly went to death on a cross, the simple bread of the gospel, the good news that Jesus died, that he rose, and that he is Lord, brings life to the world.  To preach it faithfully means to preach it whole and to preach it pure.  Friends, be faithful stewards.  Stick to the recipe.  Preach the Lord Jesus, crucified and risen to give forgiveness and life to sinners.  Build churches centred on the faithful preaching of God's word and the administration of the sacraments, where, knowing God's faithfulness, God's people sing and pray together, where they raise covenant, gospel children, where we live as people who know the hope of God's life in the age to come. Let's pray: O Lord Jesus Christ, who at your first coming sent your messenger to prepare your way before you: grant that the ministers and stewards of your mysteries may likewise so prepare and make ready your way by turning the hearts of the disobedient to the wisdom of the just, that at your second coming to judge the world we may be found an acceptable people in your sight; who lives and reigns with the Father in the unity of the Holy Spirit, one God, now and for ever.  Amen.

Overview of Episode 123In this week's episode Chris Answers, a listener question about NCL's Pride of America, listener Gary shares some images of Queen Elizabeth and Ovation of the Seas arriving in Sydney and we of course discuss the latest global cruise news.Image credit: Borealis Dry Dock, Fred Olsen. Support the showListen, Like, Subscribe & Review on your favourite podcast directory.Share the podcast with someone you think will enjoy the showBuy Me A Coffee – This podcast is only possible thanks to our supporters, simply buying a coffee keeps us on air. It is just like shouting your mate a coffee, and we consider our listeners close mates. https://bit.ly/2T2FYGXSustainable Fashion – choose a TBCP design or design your own… all using organic cotton, green energy and zero plastic https://bit.ly/32G7RdhListener QuestionAdrienne D asks: I have question about the Pride of the America ship. I know it is the only mainstream cruise line that has an Untied States flag ship. I have read two different stories how it got to be flag in the United States 1. That part of the ship was built in the United States and than the rest of it was took to Germany to be finished. 2. That the governor of Hawaii want tourism so he got the ship flag in the United States. So, which is true or are they both true? When was it built 2000 or 1999?Cruise NewsFred. Olsen Cruise Lines' Borealis completes multimillion-pound refurbishment at Cammell Laird shipyard near LiverpoolFred. Olsen Cruise Lines' Borealis has completed a multimillion-pound refurbishment programme at Cammell Laird shipyard, Birkenhead, becoming the first cruise liner to undergo work at the site for over 25 years.Borealis arrived on 28th October, for a 14-day refurbishment, including steel repairs, an overhaul of the shafts and propellers as well a new application of underwater paint, supported by more than 150 members of Cammell Laird's workforce.The ship sailed out of Cammell Laird's Birkenhead site at lunchtime on Saturday, ready to welcome guests back on board for a cruise in search of the Northern Lights, which left the city on Sunday.Peter Deer, Managing Director of Fred. Olsen Cruise Lines said: “As a family-run cruise line, we know how important it is to support local communities and we hope to continue to build these relationships in and around Liverpool for many years to come.”Borealis joined the Fred. Olsen fleet in 2020, and has called Liverpool its homeport since sailing resumed in 2021, offering more than 50 sailings from the city. A report to the local authority's culture and visitor economy committee earlier this year found Borealis had contributed more than £2.25m to the local economy by using Liverpool as her homeport.Her upcoming sailings from the city include the chance to visit both Northern and Western Europe, including a special two-week Christmas sailing to the Canary Islands – before setting sail on an exciting ‘Around the World in 80 Days' cruise in February – the first time Fred. Olsen has offered the chance to join a World Cruise from Liverpool.David McGinley, Chief Executive of Cammell Laird, said: “Cammell Laird was delighted to welcome Borealis and her crew to our facility, and be given the opportunity to showcase Cammell Laird's ship repair capabilities.“It took over 150 members of the Cammell Laird workforce, including apprentices, to complete the programme of works – which injected well in excess of a million pounds into the local economy.AIDA Cruises: makes a sustainable move ashore For many years, AIDA Cruises has been investing in a future-oriented and sustainable cruise market as part of its Green Cruising strategy. As part of its comprehensive commitment, the company is continuously advancing climate and resource protection with many small and large initiatives.For sustainable shore excursions, AIDA Cruises will use bicycles made of bamboo on all ships in its fleet in the future. To this effect, the cruise company AIDA Cruises and the manufacturer of bamboo bicycles, my Boo GmbH from Kiel, have concluded an agreement. By purchasing a total of 1,155 e-bikes and bicycles for its twelve ships, AIDA Cruises is supporting an innovative product as well as concrete social commitment and sustainable economic action.The first of these extraordinary bikes came on board in 2019.What makes these bikes so special is the unusual material from which the frame is made. Bamboo is a renewable resource that is as strong as steel and as light as aluminium. Its springy properties make for a particularly pleasant cycling experience for AIDA guests. In addition to the classic mountain bike version, there is also a choice of e-bikes, which are equipped with an electric auxiliary motor.Viking takes delivery of newest ocean ship`Viking today announced it has taken delivery of the company's newest ocean ship, the Viking Neptune®. The delivery ceremony took place this morning (11 Nov) when the ship was presented at Fincantieri's shipyard in Ancona, Italy. While identical to Viking's other ocean ships, the Viking Neptune is equipped with a small hydrogen fuel system, making it the cruise industry's first ship to test the use of hydrogen power for on board operations. Viking is using the small system as a test to determine how hydrogen fuel could be used at a larger scale in future newbuilds.The Viking Neptune will spend her inaugural season sailing itineraries in the Mediterranean before embarking on the company's 2022-2023 Viking World Cruise, a journey from Fort Lauderdale to London that spans 138-days, 28 countries and 57 ports, with overnight stays in 11 cities.The delivery of the Viking Neptune comes as Viking continues to mark its 25th anniversary this year. Viking Expeditions launched in January with the purpose-built Viking Octantis; her sister ship, the Viking Polaris, debuted in September. Earlier in the year, the company also welcomed eight new Viking Longships® on the rivers of Europe, new purpose-built vessels for the Nile, Mekong and Mississippi Rivers, as well as another new ocean ship, the Viking Mars.The Viking Neptune is the newest ship in Viking's award-winning ocean fleet of identical sister ships. Classified by Cruise Critic as “small ships,” Viking's ocean vessels have a gross tonnage of 47,800 tons, with 465 staterooms that can host 930 guests; the ships feature all veranda staterooms, Scandinavian design, light-filled public spaces and abundant al fresco dining options.Delays for Queen AnnCunard has been forced to delay the delivery of new ship Queen Anne due to supply chain issues.The sold out maiden cruise, a seven-night sailing from Southampton to Lisbon, on January 4, 2024 has been put back until May.Passengers have been automatically transferred to a new seven-night maiden voyage by the 3,000-passenger ship from Southampton on May 3, 2024, visiting La Coruna and Lisbon.A Cunard spokesperson said: “Due in part to unforeseen events that have occurred in recent years, the shipbuilding industry, like other industries, has faced numerous challenges including energy shortages and global supply chain constraints.“As a result, our new ship Queen Anne will be arriving slightly later than expected.”The ship's new maiden season will include cruises from Southampton to the Mediterranean, Scandinavia, Canary Islands and Norwegian fjords.The cruises go on sale on December 6 for Cunard World Club loyalty scheme members and on general sale the following day.Cunard sister brand P&O Cruises has also pushed back the maiden voyage of new ship Arvia from December 9 to 23 due to external issues.P&O Cruises Australia Reopens Cruising Adventures to Vanuatu's Mystery Island And LuganvilleTwo more iconic cruise destinations in Vanuatu — Mystery Island and Luganville — are reopening with P&O Cruises Australia's Sydney-based Pacific Adventure on its current 10-night cruise to the South Pacific.Amid a festival atmosphere, Pacific Adventure and its 2000 guests were today welcomed back to Mystery Island by the community of nearby Aneityum for whom cruising is the key economic driver.A similar welcome is anticipated on Sunday when Pacific Adventure visits Luganville on the island of Espiritu Santo with a call to the Vanuatu capital Port Vila in between. Pacific Adventure visited Noumea in New Caledonia on the way to Vanuatu's three signature destinations.Pacific Adventure's visit to Mystery Island is being celebrated with a number of community initiatives. P&O had already been working with the Aneityum community for some time in preparation for today's visit.The initiatives being supported include:Contributing to the registration and safety training of 80 boat operatorsSourcing 500 lifejackets for the boat operators to comply fully with national safety regulationsFunding the reinstallation of marker buoys for the safe operation of ship tenders.Holland America Line Introduces 150th Anniversary ‘Heritage Cruises'With celebrations for its 150th Anniversary year underway, Holland America Line is introducing Heritage Cruises that authentically focus on ports rich in the brand's history and feature unique onboard and shoreside experiences. From a marquee city like Rotterdam, the Netherlands, that shares an intwined connection to the company's beginnings to meaningful ports like Skagway and Juneau that introduced the world to Alaska cruising, guests will become fully immersed in Holland America Line's Dutch seafaring heritage.Over the next year, 48 “Heritage Cruises” will be rolled out with special itineraries in Alaska, the Caribbean, Northern Europe, Mediterranean, Australia/New Zealand, Hawaii, South America and Mexico. Guests who want to explore dedicated Heritage Cruises can click a link on Holland America Line's homepage that will display the departures.Heritage Cruises Port Spotlights:Alaska: Sitka, Skagway, Tracy Arm, Juneau, Icy Strait, Ketchikan, Prince Rupert.Northern Europe: Copenhagen, Eidfjord, Ålesund, Geiranger, Bergen, Oslo, Amsterdam and Rotterdam.Mediterranean: Trieste, Naples, Rome, Florence, Dubrovnik, Sarande, Katakolon, Nice, Le Havre, Barcelona, Cartagena and Lisbon.Caribbean: Half Moon Cay, St. Thomas, Curaçao, San Juan, Oranjestad, Philipsburg and Colon.Hawaii: Hilo, Honolulu, Kona and Maui.Mexico: Ensenada, Mazatlan, Puerto Vallarta and Cabo San Lucas.West Coast: San Diego.South America: Lima, Pisco, La Serena, Santiago, Punta Arenas, Puerto Montt.Australia/New Zealand: Sydney, Melbourne, Wellington, Auckland, Hobart and Port Chalmers.Panama Canal.Exclusive Heritage Cruises ExperiencesDinner menus in the Dining Room showcase Holland America Line's history with regional-based Heritage Dishes.A Throwback Happy Hour rolls back time and features select drinks priced as low as 75 cents.A special Dutch High Tea offers sweets like Oliebollen, Specoolus, mini bossche bollen, Gugelhupf and Tompouce, along with tea sandwiches including smoked salmon on curry bread and chicken sate in peanut sauce on spiced bread.Special port fact sheets to showcase fun, historic and unique facts about the Heritage Ports.Classic cruise activities and sporting games like Sjoelen turn back the clock, along with anniversary-themed trivia.150th Anniversary Celebrations on All Cruises A Captain's Gala Menu one evening in the Dining Room is a collection of classic dishes, with every option coming from a previous Holland America Line menu.New exclusive Holland America Line “De Lijn” gin follows a western-style flavor profile, capturing the essence of rose and orange, alongside a tinge of lemon verbena and raspberry. De Lijn is featured in three new anniversary cocktails: Dutch 150, 150th Martini and 150th Gin and Tonic.HAL Pils, a limited-edition 150th Anniversary Pilsner made in partnership with Pikes Brewing from Seattle, in a commemorative can.“Origin Story” is a visual telling of the company's history from founding through present day. The presentation is offered in the World Stage with LED screens that envelop the audience in an emotional journey.Mariner Society members receive a 150th Anniversary Royal Goedewaagen tile.Limited-edition, specially designed 150th Anniversary retail items in the shops.Holland America Line Launches ‘Refer a Friend' ProgramCruising is an incredible way to see the world that offers an exceptional value, and Holland America Line is encouraging loyal past guests to share their passion for the brand with a new “Refer a Friend” program launching this week. Running indefinitely, Refer a Friend is aimed at introducing both new and seasoned travelers to Holland America Line.Refer a Friend rewards members of the line's Mariner Society loyalty program for encouraging their friends, family, colleagues and acquaintances to make a new booking. The referred guest, who must be new to Holland America Line, receives $50 Onboard Credit per person, and the Mariner, or past guest, who made the introduction earns a $50 Future Cruise Credit once the booking is made to put toward their next Holland America Line voyage. And more...Join the show:If you have a cruise tip, burning question or want to record a cruise review get in touch with us via the website https://thebigcruisepodcast.com/join-the-show/ Guests: Chris Frame: https://bit.ly/3a4aBCg   Chris's Youtube: https://www.youtube.com/c/ChrisFrameOfficialListen & Subscribe: Amazon Podcasts: https://amzn.to/3w40cDcApple Podcasts: https://apple.co/2XvD7tF Audible: https://adbl.co/3nDvuNgCastbox: https://bit.ly/2xkGBEI Google Podcasts: https://bit.ly/2RuY04u  I heart Radio:  https://ihr.fm/3mVIEUASpotify: https://spoti.fi/3caCwl8 Stitcher: https://bit.ly/2JWE8Tz Pocket casts: https://bit.ly/2JY4J2M Tune in: https://bit.ly/2V0Jrrs Podcast Addict: https://bit.ly/2BF6LnEListener Photos from Garry S Hosted on Acast. 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Folge #083 Vom Land der Träume ins Land der Drachen. Vom explodierenden Erdkern hin zu gefährlich nahen Monden. In diese krasse Sphären driften wir heute bei Once Upon a Time in Cinema ab. Und irgendwie haben wir's noch geschafft 4 Blocks reinzuquetschen. FILME DER FOLGE: The Sandman (2022-) House of the Dragon (2022-) 2012 (2009) Moon Fall (2022) The Core (2003) 4 Blocks (2017-2018) Ein nasser Hund (2021) ____ Der Film-Podcast mit Lucas, Timo und Katharina Anfragen: ouatic@gmx.de letterboxd.com/OuaticPodcast instagram.com/onceuponatimeincinema_

Simon hat endlich ein neues Mikrofon. Ob die Tonqualität nun besser ist? Entscheidet selbst! Hört rein in die wohl bisher längste Folge.

Der 1784 erbaute Narrenturm war das erste Krankenhaus für psychisch erkrankte Menschen. Das kreisrunde Gebäude, von den Wienern auch Gugelhupf genannt, mit 139 Zellen hat viele skurrile Seiten: Initiator Kaiser Joseph II soll viele Abende in einem Holzpavillion am Dach verbracht haben. Abwassersystem und Heizung wollten nicht so recht funktionieren. Der jüngst neu eröffnete und sanierte Narrenturm beherbergt heute die anatomisch-pathologische Schausammlung. Kustos Eduard Winter bringt uns die Geschichte dieses faszinierenden Gebäudes näher.

Pfannkuchen, Waffeln, Mini-Gugelhupfe, Kekse, Plätzchen und ein Schneemann zum Nachtisch: Willkommen in der DEPOT Weihnachtsbäckerei! In unserem Studio duftet es heute herrlich nach frisch gebackenen Leckereien: Zu Gast bei unserer Moderatorin Jennifer Knäble sind Saskia und Pia von @Backen.de. Die beiden sind leidenschaftliche Backfans und zaubern hier im Homestyle Talk köstliche Weihnachtsleckereien. Alles, was Du dafür brauchst, bekommst Du bei DEPOT: Miniatur-Backformen, Waffeleisen, Plätzchen-Ausstecher, Schneeflockenformen aus Silikon, stylische Keksdosen, praktische Teigschaber, Messbecher und Co. - lass Dich inspirieren für Deine ganz persönliche Weihnachtsbäckerei - in der nächsten DEPOT Filiale oder in unserem Onlineshop. Schön, wenn's DEPOT ist. -- Mehr Inspiration findest Du hier: https://bit.ly/3lvXF0z

Der Narrenturm in Wien ist nicht nur ein kurioses Bauwerk im architektonischen Sinne, sondern verbirgt auch jede Menge spannender Geschichten. Früher war es üblich sonntags einen Ausflug zum Narrenturm - oder auch Gugelhupf genannt - zu machen, um "Narren zu schauen".Die neue Staffel beginnt wieder in der Bundeshauptstadt und lässt uns eintauchen in die Geschichte der ersten Irrenanstalt der Welt.Pathologisch-anatomische Sammlung im NarrenturmNo Kangaroos auf InstagramUnterstütze den Podcast mit einer kleinen monatlichen Spende auf Patreon

Whether you're a fan of a Kugelhopf, a Savarin, or a Gugelhupf you will be right at home as our bakers attempt to master European cakes! Mary's complicated Swedish Prinsesstarta proves to be an incredible challenge for the 6 remaining bakers and the showstopper, Dobbos Torte gives "caramel work" a whole new meaning.  Listen in as Allison and Lisa take a virtual tour of Europe with these amazing bakes! Connect with us:https://soggybottomgirls.comFollow us on social media:Facebook: https://www.facebook.com/soggybottomgirlsInstagram: https://www.instagram.com/soggybottomgirls/

Für welche Sportler ist eine Springform besonders wichtig? Was versteht man unter einem Gugelhupf? Und wofür verwendet man einen Spritzbeutel?

Recorded on 30 April 2019 In Europa Park's former Universe of Energy attraction, 'Madame Freudenreich' will be welcoming visitors to her Alsatian Souvenir & Curio Shop. All kinds of things are waiting to be discovered: after taking Dino-Selfies with Ms. Freudenreich, head down to the former wine cellar which now serves as a dinosaur breeding farm, through to the lush garden where the dinos are fed delicious Gugelhupf.

Diesen leckeren Gugelhupf hat der kleine Florian Neef seinem Vater, ebenfalls Konditor vor etwa zwanzig Jahren einst zum Geburtstag geschenkt. Seitdem ist dieser Kuchen bei der Confiserie Neef in Nürnberg mit gleichbleibenden großem Erfolg im Programm Unser On-Air Konditor Florian Neef erklärt Euch in diesem Podcast, wie man den legendären "Juniorgugelhupf" herstellt. Er beschreibt Euch alles ganz genau, auch die Mengenabgaben. Dann könnt ihr gleich loslegen und diese Leckerei nachbacken.

Die Deutschen sind nicht gerade als Gourmets bekannt. Für viele von uns ist Essen nur Nahrungsaufnahme – kein Genuss. Aber was gibt es Schöneres auf der Welt, als etwas Leckeres zu trinken und zu essen? Deswegen möchte ich Euch heute eine typisch deutsche Angewohnheit näherbringen: Kaffee und Kuchen. Die klassische Zeit für Kaffee und Kuchen ist der Sonntag. Man schläft länger als sonst, steht dann langsam auf, frühstückt ausgiebig, liest vielleicht eine Zeitung, isst lecker zu Mittag und geht dann spazieren. Das natürlich alles am Besten mit Freunden und der Familie. Gerne auch mit mehreren Generationen. Geht mal am Sonntag in einen deutschen Park – Ihr werdet sehen, wie viele Menschen sich dort tummeln. Sie gehen spazieren, unterhalten sich, besehen sich die Landschaft und freuen sich, dass sie nicht arbeiten müssen. Wer dann ein paar Kilometer hinter sich gebracht hat, der braucht natürlich eine Belohnung. Und diese Belohnung ist Kaffee und Kuchen. Hier gibt es zwei Varianten: Entweder man geht in ein Café und bestellt dort, oder man backt selbst und isst zu Hause. Klassische Kuchen für den Sonntagnachmittag sind beispielsweise Käsekuchen mit Sahne oder Marmorkuchen in Gugelhupf-Form oder auch verschiedene Varianten von Apfelkuchen. Ein Foto von einem Gugelhupf stelle ich Euch auf slowgerman.com, damit Ihr wisst, was das ist: Es gibt auch Kuchen, die in verschiedenen Regionen von Deutschland ihren Ursprung haben: Die Schwarzwälder Kirschtorte zum Beispiel oder der Frankfurter Kranz. Rezepte verlinke ich Euch natürlich auch auf slowgerman.com. Wer es traditionell mag, der hat sogar ein bestimmtes Sonntagsgeschirr – ein besonders schönes oder teures Service, das nur am Sonntag benutzt wird. Manche essen während der Woche am Küchentisch – und nur am Sonntag dann am schönen Esstisch im Esszimmer. Die jüngeren Deutschen machen das beides nicht mehr – weil sie meistens gar kein Esszimmer haben in ihren kleineren Wohnungen. Aber die Tradition von Kaffee und Kuchen gibt es weiterhin. Bei uns auch – wobei das Lustige ist, dass wir meistens Tee trinken und Kuchen essen, es aber trotzdem Kaffee und Kuchen nennen. Das ist einfach ein feststehender Begriff. Wer sich aber für Kaffee entscheidet, der trinkt heute meistens moderne italienische Kaffee-Varianten wie Cappuccino oder Latte Macchiato, während es früher eher der klassische Filterkaffee war. Es gibt übrigens noch eine Variante dieser Zwischenmahlzeit am Sonntag: Das Kaffeekränzchen oder den Kaffeeklatsch. Dazu treffen sich meist Frauen während der Woche am Nachmittag. Sie essen ebenfalls Kuchen, trinken Kaffee und reden. Wenn sie über andere Leute reden, nennt man das tratschen. Die Frauen wechseln sich mit dem Kuchenbacken ab, so dass Jede Mal die Gastgeberin ist. Wer tagsüber arbeitet, der hat für diese Treffen natürlich keine Zeit. Aber dafür gibt es ja Kaffee und Kuchen am Sonntag. Gibt es so eine Tradition auch in Eurem Land? Erzählt gerne davon in der Kommentarfunktion auf slowgerman.com, bei Facebook oder Twitter. Ich bin gespannt! Kuchenrezepte: Schwarzwälder Kirsch Frankfurter Kranz Marmorkuchen Käsekuchen Text der Episode als PDF: https://slowgerman.com/folgen/sg107kurz.pdf

Infos rund um den runden und speziellen Kuchen

After the end of the Habsburg monarchy in 1918, several departments of the huge but now defunct imperial household were amalgamated under the name of the “Court Silver and Table Room“ and opened to the public in 1923 with displays of objects from the collection of porcelain, the Court Confectionery, the Court Wine Cellars, the Court Kitchens and the Court Linen Room. On your tour today you will encounter various aspects of the former imperial court household and gain an insight into the glittering world of Habsburg banquets. In front of you is a selection of copper vessels, pans and moulds which convey an idea of the range of different activities carried out in the court kitchens: the turbot kettles, water kettles, asparagus pans, the “Olio cauldrons” and the warming dishes which held live coals in their lids to keep the dishes warm – all of these objects testify to the enormous effort required to cater for a court household numbering up to 5,000 individuals. Copper moulds were used in countless variations for dishes in aspic (for example brawn), sponge cakes, creams, nougat and of course for the imperial version of the famous Viennese cake called “Gugelhupf”, and give an impression of the skills and arts of the Court Confectionery and Desserts Kitchen. At that time, copper was commonly used for kitchen utensils in aristocratic or middle-class households. It has the advantage that it is a good conductor of heat; however, its one disadvantage is that poisonous verdigris can form if it comes into contact with acid foodstuffs. That is why the utensils had to be tinned on the inside and regularly checked for any defects in the tin. www.hofburg-wien.at | Download Tour-Guide (PDF)© by Schloß Schönbrunn Kultur- und Betriebsges.m.b.H.

Tras el final de la monarquía en el año 1918 varios departamentos del enorme y esparcido ajuar de la corte se unieron en el Museo de la Platería de la Corte. A partir de 1923 el museo se abrió al público con piezas de las colecciones de porcelana y con objetos de la pastelería, de la bodega, de la cocina y de la lavandería de la corte. Durante su visita le mostraremos diversos aspectos de los quehaceres domésticos de la corte y de las costumbres en la mesa durante la monarquía de los Habsburgo. Tiene delante de usted una numerosa selección de cuencos de cobre, ollas y moldes que dan una idea de la cantidad y diversidad de quehaceres de la cocina de la corte. Los cuencos para rodaballo, las ollas de agua, los cuencos para espárragos, las calderas, los braseros, en cuyas tapas profundas las brasas desprendían un calor inmenso, son objetos que documentan el despliegue que necesitaba una corte de 5000 personas. Los numerosos y diversos moldes de cobre se utilizaban para jalea, gelatina, bizcochos, crema, guirlache y naturalmente para el “Gugelhupf” o bizcocho imperial y dejan testimonio de los platos dulces que se preparaban y del arte de la pastelería imperial. El cobre era en aquella época un utensilio de cocina usual en las casas nobles y de la alta burguesía Este material tenía la ventaja de que guardaba bien el calor y la desventaja de que se formaba pátina venenosa cuando se cocinaban platos ácidos. Por eso había que galvanizar continuamente los utensilios y controlar estaño con regularidad. www.hofburg-wien.at | Download Tour-Guide (PDF)© by Schloß Schönbrunn Kultur- und Betriebsges.m.b.H.

Nach dem Ende der Monarchie im Jahre 1918 wurden mehrere Abteilungen des nunmehr verwaisten riesigen Hofhaushaltes in der „Hofsilber- und Tafelkammer” zusammengefasst und ab 1923 mit Objekten aus der Porzellansammlung sowie der Hofzuckerbäckerei, des Hofkellers, der Hofküche, und der Hofwäschekammer öffentlich zugänglich gemacht.Erleben Sie bei Ihrem Rundgang die verschiedenen Facetten des ehemaligen Hofhaushaltes und lernen Sie die Tafelkultur der Habsburger kennen.Vor sich sehen Sie eine Auswahl von kupfernen Wannen, Kesseln, Töpfen und Formen, die eine Vorstellung vom Umfang und von der Vielfalt der Aufgaben der Hofküche geben: die Steinbuttwannen, Wasserkessel, Spargelwannen, Olio-Kessel, Glutwannen, in deren vertieften Deckeln glühende Kohlen für „Oberhitze“ sorgten, sie alle dokumentieren den ungeheuren Aufwand, den ein Hofstaat mit bis zu 5.000 Personen erforderte. Kupferformen wurden in unzähligen Varianten für Gelées, Sulz, Biskuit, Crèmen, Nougat und natürlich für den kaiserlichen Gugelhupf verwendet und vermitteln einen Eindruck von der Kunst der Hofzuckerbäckerei und der Mehlspeisküche.Kupfer war zu jener Zeit gängiges Kochutensil in adeligen und gutbürgerlichen Haushalten. Es hatte den Vorteil, daß es Wärme gut leitete; der Nachteil war jedoch der giftige Grünspan, der sich durch säurehaltige Speisen entwickelte. Deshalb mußte das Geschirr verzinnt und ständig auf Fehlstellen im Zinn überprüft werden. www.hofburg-wien.at | Download Tour-Guide (PDF)© by Schloß Schönbrunn Kultur- und Betriebsges.m.b.H.

Dopo il crollo della monarchia nel 1918 vari reparti dell‘immenso Governo della casa imperiale, ormai abbandonati, furono unificati nella Camera delle argenterie e dei servizi di corte, e dal 1923 in poi furono aperti al pubblico, con oggetti della collezione di porcellane e delle Credenze, Cantine, Cucine e Lavanderie di corte. Durante la visita scoprirete i mille aspetti dell‘ex Governo della casa imperiale, familiarizzandovi con le tradizioni conviviali asburgiche. Vedete qui pentole, paioli, pignatte e stampi di rame che danno un‘idea di quanto svariate e numerose fossero le necessità nelle Cucine di corte: le marmitte per il pesce rombo, i bollitori dell‘acqua, le pentole per cuocere gli asparagi, i paioli per la zuppa detta „oglio“, i bracieri nella cavità del cui coperchio c‘erano i tizzoni ardenti per la diffusione del calore dall‘alto: la foggia del pentolame documenta le innumerevoli incombenze e mansioni che comportava una corte di quasi 5000 persone. Gli stampi di rame delle forme più svariate venivano utilizzati per le gelatine, le galantine, il pan di Spagna, le creme, il nougat, e naturalmente per la ciambella imperiale, il Gugelhupf, e ci danno un‘idea dell‘arte delle Credenze e Pasticcerie di corte. A quei tempi il rame era molto usato per il pentolame nelle case dell‘aristocrazia e dell‘alta borghesia. Aveva il vantaggio di essere un buon conduttore di calore, ma a contatto con i cibi ad alto tenore di acidità si formava il verderame, sostanza velenosa. Per questo le pentole dovevano essere stagnate e si doveva sorvegliare di continuo l‘integrità della zincatura. www.hofburg-wien.at | Download Tour-Guide (PDF)© by Schloß Schönbrunn Kultur- und Betriebsges.m.b.H.

Triebmittel: Meinten Sie Gugelhupf backen?