Recipes

Memory passes through the palate

Grammel dumplings
Grammel dumplings

Ingredients

Potato dough

  • 1 kg floury, peeled potatoes (cooked the day before)
  • 40 days of non-stick flour
  • 10 days of semolina
  • 4 eggs
  • Salt

Filling

  • 20 dag Grammeln (Greaves)
  • 8 dag chopped onion
  • 3 tablespoons fat or oil
  • Salt, pepper, marjoram, garlic

 

Preparation

Finely strain the potatoes and knead with all the ingredients. Let rest for 30 minutes.
Heat the fat, fry the onions until golden brown, add the chopped gram and spices. Form 8 balls and freeze in the freezer if necessary. Roll the dough into a roll and cut into eight pieces.
Flatten pieces of dough, place gram balls on top, cover with dough. Cook in boiling salted water for about five minutes until tender and allow to steep for six minutes. Serve dumplings with sauerkraut.

Krautfleckerl
Krautfleckerl

Ingredients

  • 250 g pasta (Fleckerl)
  • 100 g margarine
  • 1 small head of cabbage
  • 1 clove of garlic, onion
  • 1 tablespoon sweet paprika, vinegar
  • a little salt, pepper, caraway, sweet cream

 

Preparation

Cook the flecks in salted water until crispy and quench. Sauté onion and garlic in margarine, pepper and extinguish with vinegar. Wash and finely chop the cabbage, sauté it lightly with the spices and salt (if necessary, add soup). Refine with sweet cream and fold in the fleckerl. Serve hot with lots of fresh chives.

Apple curd cake
Apple curd cake

Ingredients

  • 50 dag flour
  • 20 dag each of butter, icing sugar
  • 3 eggs
  • 1 pk. baking powder
  • 2 pk. vanilla sugar

Filling:

  • 50 dag curd
  • 1 egg
  • 12 dag icing sugar,
  • 10 dag butter
  • approx. ½ kg apples
  • cinnamon, lemon juice

 

Preparation

Mix flour with baking powder and crumble with butter. Mix with powdered sugar, vanilla sugar and eggs and prepare a shortcrust pastry. Roll out and place on a greased baking tray.
Beat soft butter, icing sugar and egg until fluffy, mix well with curd and lemon juice. Spread the mixture over the dough, top with grated apples and sprinkle with cinnamon. Bake for about 40 minutes.

Strawberry pudding slices
Strawberry pudding slices

Ingredients

  • 17 dag each of flour and sugar
  • 3 eggs
  • 5 tablespoon water
  • 1 Msp. Backpulver
  • 70 dag strawberries
  • 2 pk. Cake jelly

Creams

  • 1 / 2 l milk
  • ¼ lt. Whipped cream
  • 1 pkg of custard
  • 3 EL sugar
  • 4 sheets of gelatin
  • Rum

 

Preparation

Beat the yolks, sugar and water until foamy, stir in the flour mixed with baking powder and carefully fold in the stiffly beaten snow. Spread the sponge cake mixture onto a greased tray and bake at approx. 180°C until golden.

Bring the milk to the boil, stir in the mixed vanilla pudding powder and sugar. Soak the gelatine, squeeze it out and soften it in warmed rum. Stir into cooled vanilla pudding. Carefully fold in the whipped cream. Spread the pudding mixture onto the sponge cake, top with strawberries and cover with cake jelly icing. Refrigerate.

Apple Cake
Apple Cake

Ingredients

  • 30 dag flour
  • 20 dag butter
  • 10 dag sugar
  • 4 yolk
  • 1 pk each. baking powder, vanilla sugar
  • pinch of salt
  • approx. 1/16 lt. milk

Apple mass:

  • 1/2 kg apples
  • 1/8 l wine
  • 2 tablespoons each lemon juice, sugar
  • 4 egg white
  • 15 dag granulated sugar

 

Preparation

Mix butter, sugar and yolk until fluffy. Stir in flour, baking powder, salt and vanilla sugar. Spread the dough onto a baking tray lined with baking paper and bake until almost finished.
Peel the apples and cut them into wedges. Steam with wine, lemon juice and sugar until soft and spread lukewarm onto the cake.
Beat the egg whites with granulated sugar, spread on the apples and bake the cake until the meringue is golden yellow.

Spitzbuben
Spitzbuben
Venison stew
Venison stew

Ingredients

  • 70 days of venison shoulder or breast
  • 6 days of fat
  • 4 dag flour
  • 1 each onion, carrot, parsley root, celery root
  • 1/2 l soup
  • 1/8 l sour cream
  • 1 ml white wine
  • Juice of 1/2 lemon, 1 tablespoon mustard, 1 tablespoon cranberries, 1 bay leaf, salt, pepper

 

Preparation

Salt and pepper the venison cut into cubes and quickly brown it in hot fat, roast the chopped roots and onion for a few minutes, pour in the soup, add the bay leaf, mustard, cranberries and lemon juice and sauté until soft. Remove the meat, sprinkle flour with sour cream, stir in, strain, bring to the boil briefly, season with white wine and add the meat again.
Serve with bread dumplings and red cabbage!

Kaiserschmarrn Recipe
Kaiserschmarrn Recipe

Ingredients

  • 1 / 8 l milk
  • 3 tablespoons flour
  • 3 eggs
  • sth. salt, butter, rum, lemon peel, raisins

 

Preparation

Mix milk with flour and salt to form a thick dough, then carefully fold in eggs. Heat butter in a pan and fry the entire dough like a thick omelette (on both sides). While still in the pan, chop it up with a fork, sprinkle with powdered sugar (add raisins if necessary) and serve straight away. Any kind of compote goes well with this.

Ischler tart
Ischler tart

Preparation:

20 dag flour
18 dag butter
10 dag each of powdered sugar, grated almonds
1 p. Vanilla sugar
1 level tsp baking powder
Apricot jam for the filling
Icing: 1 cup cake icing, chopped almonds

Quickly prepare a shortcrust pastry from flour, baking powder, cold butter, sugar, vanilla sugar and grated almonds and chill for about 1 hour. Roll out the dough, cut out cookies (round cookie cutter approx. 4 cm), bake at approx. 200°C for approx. 10 minutes. After cooling, spread apricot jam on two slices, put them together, cover with cake icing and decorate with chopped almonds.

Kaspress dumplings
Kaspress dumplings

Ingredients

  • 200 g of cheese
  • ¼ lt. milk
  • 4 rolls
  • 2 boiled potatoes
  • 2 eggs
  • 1 onion
  • a little salt, pepper, nutmeg, flour, fat for baking

 

Preparation

Cut the rolls into small cubes and pour the eggs and milk over them. Roast the finely chopped onion in the fat, cut the cheese into small cubes, also cut the potatoes into small pieces and add everything to the dumpling mixture and season. Mix in the flour to bind, form into loaves and fry in hot fat.
Serve in beef broth sprinkled with chives. You can also eat the cheese dumplings as a main course with sauerkraut.

Mama's vanilla crescents
Mama's vanilla crescents

Ingredients

21 dag flour
15 dag butter
5 dag powdered sugar
8 dag nuts (half hazelnuts, half walnuts)
pinch of salt
Powdered sugar and real vanilla sugar for sprinkling
Quickly prepare a shortcrust pastry from flour, butter, icing sugar, nuts and salt and let it rest briefly in a cool place.

Preparation

Form small croissants, place them on a greased tray and bake. While still hot, carefully toss in a mixture of icing sugar and vanilla sugar. The crescents are very crumbly and break easily - but they literally melt in your mouth.

Apple wheel with wine foam
Apple wheel with wine foam

Ingredients

  • 4 medium sized apples, peeled and cored
  • 15 dag flour
  • 2 eggs
  • some milk, cream, salt, sugar, vanilla sugar, a dash of white wine,
  • Granulated sugar and cinnamon for rolling
  • Fat to fry out

Wine foam

  • 3 eggs
  • 0,1 l red or white wine
  • 10 dag granulated sugar

 

Preparation

Prepare a thick batter from all the ingredients. Cut the apples into slices (radl), roll them in the cinnamon-sugar mixture, dip them in the batter and fry them floating in the fat.
For the wine foam, stir the eggs and sugar over steam until foamy and then beat again until cold.
Arrange the apple radls while they are still warm on wine foam, sprinkle with cinnamon and serve.

Apple pie
Apple pie

Ingredients

Dough

  • 30 dag flour
  • 20 days margarine
  • 10 dag sugar
  • ½ pkg of baking powder
  • 1 egg

For covering

  • 0,75 l apple juice
  • 20 dag sugar
  • 2 packs of custard powder
  • 800 g sliced ​​apples
  • ¼ l whipped cream whipped with cream
  • Some cinnamon, icing sugar

 

Preparation

Crumble the flour mixed with baking powder with butter, add sugar and egg - let the shortcrust pastry rest a little.
Meanwhile, bring the apple juice and sugar to the boil, dissolve the pudding powder (in a little apple juice), add it, bring it to the boil again briefly while stirring, then let it cool and add the apples.
Roll out the shortcrust pastry and line the mold (with the edge). Pour the apple mixture on top and bake at 180° for about ¾ hour.
(The cake will still be liquid when you take it out) Let it cool for a few hours.
Then cover with whipped cream and sprinkle with cinnamon.

Plum Potatoes
Plum Potatoes

Ingredients

  • 15 dag flour
  • ¼ lt. milk
  • 4 eggs
  • Salt
  • 8 slices of white bread (possibly toast)
  • Plum jam, cinnamon, sugar, fat for baking

 

Preparation

Mix milk, flour, salt and 2 eggs into a batter. Spread the white bread slices with plum jam, put two together, dip them into the batter and fry them in hot fat (oil) until golden on both sides. Allow to cool slightly, dip in the remaining two beaten eggs and bake again in hot fat. Sprinkle with cinnamon sugar and serve warm.

 

filled gingerbread
filled gingerbread

Preparation

40 dag flour
20 dag rye flour
40 days raw sugar
3 whole eggs, 1 egg yolk (reserve the egg whites for the glaze)
8 days melted butter
4 large tablespoons of honey
2 teaspoons baking soda
1 P. gingerbread spice
1 pinch of new seasoning
a little milk (if dough is too thick)
Mix all the ingredients in a bowl to form a firm gingerbread dough and let it rest overnight. Divide the dough in half and roll it out. Place the first half of the dough on a greased tray, spread the filling on top and cover with the second half of the dough. Bake at around 170°C for around 20-30 minutes.

Filling:

10 days grated nuts
12 dag each of aranzini, lemon peel, figs
Cut everything into small pieces and drizzle with a little rum.

Lemon frosting:

20 dag sugar
Juice of half a lemon
Mix 1 - 2 egg whites into a stiff mixture.

 

garlic soup
garlic soup

Abtenau garlic soup

Ingredients

  • about 8-10 cloves of garlic
  • 4 tbsp all-purpose flour (or a a gluten-free alternative, e.g. buckwheat flour)
  • 2 tbsp butter
  • ¼ lt milk
  • ¾ according to beef soup
  • good 1/8 lt. cream (cream)
  • Bread cubes, chives, salt, pepper

 

Preparation

Briefly fry the flour in butter, then add the pressed garlic, pour in the soup,
Add salt, bring to the boil briefly and pour in the milk, let everything simmer over a low heat for about 20 minutes. Before serving, refine with cream, sprinkle with chives and serve with toasted white bread cubes.

apricot cake
apricot cake

Ingredients

  • 300 g each butter, sugar, flour
  • 6 eggs
  • Zest of ½ lemon
  • 1 VZ
  • 1tbsp baking powder
  • approx. 1,5 kg apricots (or plums, peaches…)

 

Preparation

Beat snow, butter, yolk, sugar, VZ, citrus. Bowl, beat until fluffy, fold in the flour mixed with baking powder, fold in slowly. Spread the dough on a tray, top with fruit, bake for approx. 40-45 minutes at 160°C. Sprinkle with powdered sugar.