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Herbstvergnügen: Lammragout mit Pflaumen, Rosinen, Mandeln und grünen Bohnen

Genussbereit · published 12 September 2025

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Nachgekocht: Kotelett vom Bunten Bentheimer an Backpflaumensauce „Schlesisches Himmelreich“ mit Kartoffel-Sellerie-Püree und Rahm-Spitzkohl Read at the source ↗

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