Recipes from the kitchen:
Cheese dumplings with butter and grated cheese
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Ingredients:
500 g dry dumpling bread, finely cut
60 g sifted wheat flour
450 g spicy sliced cheese finely cut
80 g grated Parmesan cheese
5 table spoons of finely cut chives
80 g diced onion
1 chopped garlic clove
60 g butter
350 g whole eggs (7)
400-450 ml warm milk
1 pinch of salt
1 sprinkling of white, ground pepper or from the pepper mill |
Melt:
4 table spoons of finely cut chives
100 g grated Parmesan cheese
100 g butter
Preparation:
Mix dumpling bread with wheat flour, sliced cheese, Parmesan cheese and chives to make dumpling dough.
Lightly braise onion and garlic in butter and add.
Mix eggs with warm milk and spices and mix it well into the dumpling bread.
Cover the dumpling dough and leave it for about 20 minutes.
Form into dumplings and drop them into boiling salt water, cover and let them simmer for about 15 minutes.
Take the dumplings out of the water with a skimming ladle, let the water drain off and sprinkle them with chives and grated Parmesan cheese and pour over melted foaming butter.
Tip: you can make ‘gnocchi’ instead of dumplings.
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Kaiserschmarren (cut up and sugared pancake)
Quantity for 5 – 6 helpings
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Ingredients:
½ litre of lukewarm milk
10 ml Rum
1 package of vanilla sugar
1 pinch of ground lemon peel
250 g sifted wheat flour
160 g yokes of 8 eggs
240 g whites of 8 eggs
1 pinch of salt
70 g sugar
40 ml seed oil
70 g washed sultanas or raisins soaked in a little rum
40 g melted butter |
Additional ingredients:
Icing sugar for sprinkling, cranberry sauce, damson compote, apple sauce or any other compote
Preparation:
- mix milk with flavours and wheat flour and stir until smooth.
- Stir in egg yokes
- Whisk egg whites with a pinch of salt and sugar into compact and smooth beaten egg whites and add it to the original batter.
- Heat a suitable pan, pour in a little oil and a portion of the batter and sprinkle over it some of the sultanas or raisins soaked in rum.
- Cook the batter until set and light brown in colour underneath, turn it over, add a little butter and cook the top side well.
- Cut up the Kaiserschmarren into pieces with two wooden spoons, sprinkle on some icing sugar and serve it with cranberry sauce, damson compote, apple sauce or any other compote.
Tips:
- The cut-up Kaiserschmarren can also be caramelised with butter and sugar.
- After initial cooking, your can add a finishing touch to the Kaiserschmarren by baking it in a hot oven.
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Wholemeal spätzle with vegetables and cream
Quantity for 10 – 15 helpings
Ingredients:
400 g whole meal wheat flour
200 g sifted wheat flour
300 g whole eggs (6)
250 ml water
20 ml seed or olive oil
1 pinch of salt
1 pinch of ground nutmeg
Creamed vegetable sauce
50 g diced onion
1 chopped garlic clove
70 g butter
100 g diced leek
100 g diced carrots
150 g broccoli, small florets
1 pinch of salt
1 sprinkling of ground white pepper or from the pepper mill
700 ml cream
Binding agent:
Corn flour mixed with a little cold water
Additional ingredients:
80 g grated Parmesan cheese
Preparation:
- to make the dough mix wholemeal wheat flour with wheat flour.
- Mix eggs well with water, oil, salt and nutmeg.
- Vigourously stir and beat the flour mixture with a wooden spoon.
- Cover the dough and leave it for 10 minutes.
- Grate the dough with a spätzle grater so that the spätzle drop directly into boiling salt water. When they float to the surface, let them cook for 1 minute more.
- Take the spätzle out with a skimming ladle, plunge them into cold water, strain them, lightly oil them and prepare them.
- To make creamed vegetable sauce braise onion and garlic in butter, add leek, carrots and broccoli and season with salt and pepper.
- Add cream and reduce until it is creamy.
- If
necessary, add a little corn flour to thicken the sauce.
To prepare:
heat wholemeal spätzle, toss them in vegetable cream sauce with grated Parmesan cheese and if necessary season again with salt and white pepper.
Tips:
- strips of steamed vegetable in butter make a suitable trimming.
- Wholemeal spätzle can also be served with cheese or Gorgonzola cream sauce.
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Buchteln (yeast pastries filled with jam)
Quantity for: 4 - 6 portions (12 small Buchteln)
Ingredients:
28 g crumbled yeast
40 g sugar
100 ml lukewarm milk
300 g sifted wheat flour
2 eggs
1 package of vanilla sugar
½ teaspoon of ground lemon peel
1 pinch of salt
10 ml Rum
40 g melted butter
Additional ingredients:
Apricot jam as a filling
Melted or clarified butter for dipping and spreading
Icing sugar for sprinkling
Preparation:
Pre-heat oven to 180 degree.
Dough:
mix the crumbled yeast with sugar, lukewarm milk and a little wheat flour (Dampfl), cover it for 15-20 minutes at a maximum of 35 degrees and let it rise.
Mix eggs with flavours and warm them slightly.
Add the rest of the wheat flour and the Dampfl that is ready and mix well, only then add in the melted butter.
Knead or rather beat the dough very well until it is covered with bubbles and then leave it in a hot place at a maximum of 35 degrees for 15-20 minutes to rise.
Finishing:
Roll out the dough on a lightly floured surface with a rolling pin, cut out circles, fill with apricot jam and seal it well.
Dip the ‘Buchteln’ into melted or clarified butter and then place them downwards side by side in a baking tin brushed with butter.
Cover them with a cloth and again leave them in a warm place for about 15 minutes.
Bake in the oven at 180 degrees.
Let them cool in the baking tin, turn them out, separate them and serve them still hot.Baking temperature: 180 degrees
Baking time: about 30 minutesTips: You can also serve them with vanilla sauce, zabaglione sauce etc.
As an alternative the Buchteln can be filled with poppy seed (Mohnbuchteln)Small balls can also be made from the dough and baked. For this purpose the balls are not filled. (Dukatenbuchteln)
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Apricot dumplings
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1 kg potatoes, 80 g soft butter
50 g wheat semolina
1 egg, 2 egg yokes, salt
250 g flour, 1 ½ kg apricots
Lump sugar, 180 g butter
150 g breadcrumbs
sugar, cinnamon |
Boil the potatoes in their skins, leave them to steam in a warm oven, peel while still hot, put through the potato ricer, leave to cool for a bit, then mix lightly with butter, semolina, salt, egg and egg yokes, sift flour over it and work everything into a smooth dough (if necessary, increase the amount of flour). Leave it for a short while.
Sprinkle flour on your working surface, roll out the dough on it to ½ cm in thickness, cut into squares (7x7 cm), fill the apricots with lumps of sugar and wrap in the dough. Leave them to simmer gently in salt water for ten minutes. Melt butter; brown the breadcrumbs in it while constantly stirring. Let the apricot dumplings drain, roll them in the breadcrumbs and sprinkle them with sugar and cinnamon.
The Tyrol team of chefs wishes you a lot of success. Enjoy your meal! |
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