For the poppy seed filling, bring milk, cinnamon, sugar and honey to a boil. Add the poppy seeds and boil briefly. Remove from the hot stove and allow to cool slightly. Finally, stir the rum, raisins and Powidl into the poppy seed filling.
Beuschel soak in plenty of fresh water for half a day. In a large, tall pot, put cold water with vinegar. Add coarsely chopped turnip, celery and leek. Add beuschel, weigh down with a strainer insert (to keep beuschel covered with water) and cook for about 30 minutes. Meanwhile, keep skimming off the foam as … Read more
For the Buchteln with vanilla sauce, make a dampfl with lukewarm milk, yeast and 1/3 of the flour. Dust with a little flour and cover with a cloth in a warm place to rise. Then add the remaining flour, sugar, egg yolks, lemon zest and a pinch of salt and beat to a semi-solid dough. … Read more
First prepare the Sacher sponge cake. Spread the mixture to a height of approx. 3 mm on a baking tray lined with baking paper and bake in a preheated oven at 200 °C for approx. 8 minutes. Using a round cookie cutter or glass, cut out round discs the size of the glass you will … Read more
For the Pinzgauer Kaspressknödelsuppe, press the cooked, peeled potatoes through a strainer, gently fry the finely chopped onion in a little butter. In a large bowl, prepare a compact dumpling dough from dumpling bread, cream, whipped cream, eggs, flour, salt, parsley, strained potatoes, onions and beer cheese and let it rest for about 20 minutes. … Read more
For the steamed pike-perch fillet with bean sprout vegetables, cut the sugar snap peas in half diagonally and defrost the onions. Place the pike-perch fillets on the steamer insert. Heat the oil in the wok and fry the onions, bean sprouts and sugar snap peas in it. Add the corn, peanuts and coconut curry sauce. … Read more
For the lamb burgers, wash the melanzani, remove the stalk and cut into slices. Line an aluminum cup with baking paper and place the vegetables on top. Grill on the grill or in a preheated oven at 220 °C until the flesh is soft. Remove and cover with a damp cloth. Let cool and chop … Read more
For the mushroom bruschetta, heat the oil in a frying pan and sauté the onion and garlic. Clean the mushrooms, chop finely and add. Season with salt, pepper, a little lemon juice and chopped parsley. Cut bread into slices and toast briefly in the oven or toaster. Pour the mushroom mixture on top and sprinkle … Read more
For the saltimbocca skewers, place the veal cutlets on a work surface and cover with plastic wrap. Pat until tender. Cover the cutlets with prosciutto leaves, and scatter the sage leaves on top. Roll up lengthwise. Using a sharp knife, cut the roll into slices about an inch thick. Place these small rolls on the … Read more
For the Buddha Bowl with Tofu and Wild Rice, prepare the rice according to package directions. Slice the tofu, then cut diagonally. Fry in a little oil, season with teriyaki sauce and black sesame seeds. Sauté mushrooms, dice peppers, cut red cabbage into fine strips and drain chickpeas. For the dressing, mix honey, soy sauce, … Read more