Recipes

Pizza Tomato Sauce

First, peel and chop the onion and fry it in a little olive oil. Add the chopped tomatoes, tomato paste and the pressed garlic cloves and spices. Bring the sauce to a boil and season to taste – sweeten to taste.

Duchess Potatoes

Peel the potatoes and cook them in large pieces in salted water, then press them through a potato ricer or mash them. Alternatively, use the appropriate disc of the food processor, but do not grate the potatoes! This will make the mixture too fine and give it a soapy consistency. Stir the potato mixture and … Read more

Mozart Dumplings

For the Mozart dumplings, mix curd cheese, egg, flour, semolina, melted butter and a pinch of salt. Then let the dough rest for at least an hour. Lightly flour a work surface, remove some of the dough from the pot with a spoon and press into flour. Wrap Mozart balls with dough and boil gently … Read more

Coconut Chocolate Bar

For the coconut chocolate bars, heat the sugar, butter and whipping cream in a saucepan until the sugar dissolves. Add the coconut flakes and a small dash of rum. Spread the coconut mixture on a well-greased baking sheet and let the mixture cool. Cut the coconut mixture into small bars. Melt milk chocolate in a … Read more

Quark Tart with Lemon Balm Jelly

A cake recipe for all foodies: Set aside a few sprigs of lemon balm with beautiful leaves. Chop the remaining lemon balm, pour the wine and set aside with the lid closed. Knead the flour, 80 g of sugar, the butter, 1 egg and a pinch of salt to make a short pastry. Cover a … Read more

Lamb’s Lettuce Soup

Keep a few roses of unblanched Vogerlsalat for decoration. Blanch the remaining Vogerlsalat briefly in boiling hot salted water and rinse with ice cold water. Drain well, squeeze and chop. Peel the shallot and the potato and cut into fine cubes. Cut the toast into fine cubes. Peel the garlic clove and chop finely. Sauté … Read more

Original Carinthian Reinling

Dissolve yeast in warmed milk (approx. 1/3 of the total amount indicated) and mix with a little flour to form a thick dampfl and leave to rise in a warm place. Heat the remaining ingredients, milk, butter, egg yolks, sugar, vanilla sugar, lemon zest, rum and salt and knead with the dampfl and flour to … Read more

Arugula Cheese Salad with Tomatoes and Garlic Baguette

For the arugula and cheese salad, wash the arugula and tomatoes. Divide the arugula between two large plates, cut the tomatoes in half and place them decoratively on top of the arugula.Marinate the salad with balsamic vinegar, 1 teaspoon each of olive oil, salt and pepper. Using a cheese slicer or a peeler, shave fine … Read more

Bearnaise Sauce

Have you tried this fish recipe? Reduce all the ingredients of the reduction in a stainless steel pot to 1/3. Let it get a little cold. Melt butter, evaporate water a little bit. Add the yolks and beat warm over a water bath until creamy sabayon. Gently fold in the butter, detailed like a mayo, … Read more

Stuffed Veal Breast

The culinary tour of Germany takes us to Bavaria today. Helmut Gote recommends a somewhat more elaborate, traditional dish. A recipe that should be fun for those who like to do handicrafts just as much as others. It may be sewn to this roast namely….the pocket that the butcher, cut into the veal, is filled … Read more