A delicious mushroom dish for any occasion! Remove the skin from the raw potatoes and grate them on the potato grater. The raw amount in a Geschirrhangl form and heartily squeeze. Remove the peel from the cooked potatoes and grate them as well (coarse leaf). Mix both potato masses together. Add the egg and season … Read more
For the Quinoa Weckerl wash the quinoa and let it dry. Then grind the quinoa grains in a mill (e.g. Mulinette) to flour. Crumble the yeast in the lukewarm milk, add the quinoa, wheat flour and 1 tsp salt and knead well. Let the dough rise covered in a warm place for about 1 hour. … Read more
Put the sauerkraut with the spices and 100-150 ml of water in a large heavy saucepan and steam it for about 45 min until it is cooked. Towards the end of the cooking time, remove the peel from the potatoes, grate them and add them to the sauerkraut so that it thickens a little. Season … Read more
For the egg gnocchi, bring water to a boil in a large pot. As soon as the water boils, add salt. In the meantime, melt the butter. Quickly mix the melted butter with the egg, flour, salt and water to form a smooth dough. Using a small spoon, quickly prick dumplings from the dough and … Read more
For the almond nut cake, preheat the oven to 160° hot air. Grease the cake tin or line with baking paper. Separate eggs, beat egg whites until stiff and chill. Cream butter, sugar, vanilla sugar and yolks. Add coffee liqueur. Mix Nescafe powder with a little water and add. Fold in nuts and almonds. Mix … Read more
For the Styrian Autumn Cake beat the eggs together with the sugar until foamy. Stir in the pumpkin seed oil, the ground pumpkin seeds and the baking powder and pour into a springform pan (Ø 26cm) and bake in a preheated oven at 180° for about 30 minutes. Allow the dough base to cool and … Read more
Bring milk with vanilla pulp, oranges, cinnamon stick and lemon zest to a boil and add the long-grain rice. Then lightly whisk everything together until creamy – stirring constantly. Remove the ingredients. Then stir in the sugar, whipped cream, finely chopped figs as well as pitted finely chopped dates and cranberries and fold into the … Read more
For the stuffed dates, carefully cut the dates in half and pit them (if they are not already pitted). Form marzipan into a core and fill dates. For the chocolate glaze, heat butter with chocolate and melt. Dip dates in chocolate glaze so that a white streak remains and let the filled dates dry.
For the vegan carrot soup, peel and chop the vegetables. Sauté onion in a little oil. Add carrots and potato, sauté briefly. Add 750 ml vegetable soup and simmer for about 18 minutes. Puree the vegan carrot soup and add Soyacuisine.
