Cut bread into thin pieces and put in the soup pot. Whisk the curd cheese with boiling water and the spices, then allow to sit for 2-3 minutes. Gradually add the cream, then pour over the bread. Garnish with chives and serve.
Mix together the rolls, eggs and milk.
Dice onions and sauté, cube cheese, grate the boiled potatoes.
Mix all ingredients thoroughly, form them into balls and fry in the clarified butter (like meat balls).
Best if served in a hot, flavorful beef soup with sautéed onions (or in onion soup).
Quickly work the flour, the boiled and finely grated potatoes, butter, salt and the heated milk into a dough with the water. Rinse off the spinach leaves and briefly bring to a boil. Cut up bacon into chunks and render down in a pan. In the same fat, sauté the finely chopped onions, drain the fat. Add the chopped spinach leaves, cream, garlic, season with salt and pepper.
Roll out dough until 2 mm thick, cut into circles or squares and spoon some of the filling in the center. Brush edges of the dough with egg, fold over and press the edges of dough together. Deep-fry in fat and plate immediately.
Tip: You may wish to substitute nettle leaves for the spinach!
Form balls from the dough and fry at a low temperature until golden yellow. Serve the still-hot dumplings in the beef broth.
Mix the eggs with the milk, make a medium firm pasta dough with the flour, egg and salt. Coarsely grate the dough into the boiling salt water. Briefly allow to boil (3 min.) until the noodles float to the surface; remove and rinse off in cold water. Heat butter and lightly sauté onion in a griddle or coated frying pan, add the noodles to the pan along with the finely diced cheese.
Sprinkle with lots of fresh chives before serving.
Goes well with green leaf salads or a glass of fresh milk.
Add salt to the flour and pour in a bowl, create a well in the center, sprinkle in the yeast, mix in the sugar and milk, create a smooth dough, allow to rest. Portion out the dough with a spoon, set on a flour-sprinkled cutting board, knead out by hand and again allow to rest. Gently flatten in the center, and draw outwards creating a uniform edge. Fry in the clarified butter.
We recommend eating this dish with sauerkraut. Also possible as a sweet variation eaten with jam.
Make a firm dough from all the listed ingredients, making finger-size noodles out of the dough. Bake in a casserole with lard until a golden yellow; pour a mixture of sour cream and whipped cream over the hot noodles, cover and allow to briefly stand in a pre-heated oven at ca. 350 - 400 F.
Serve with salad, top with fried onions if desired.
Beat out the cutlets, layer with cheese, sandwich together and secure with toothpicks. Bread with flour, egg and grated cheese. Fry until golden yellow, then keep warm. Dust the pan leftovers with flour, pour in the cream and add cheese to taste. Pour the sauce over the cutlets and serve.
We recommend serving with parsley potatoes and a tomato salad.
Sauté finely chopped onions in butter, brown the cubed meat and bacon. Dust with flour, pour in the beer, add spices, cover and braise gently.
Add sugar and vinegar to taste.
For the filling, use a mincing knife to cut up the meat. Cut the potatoes into small cubes and add, pour a little meat broth onto the filling and add marjoram to taste.
For the dough, pour flour into a bowl, add salt and butter, pour in boiling water and quickly knead into a firm dough. Roll out dough into individual (25 to 30) rounded discs, add filling and fold together, firmly press the edges together and cut into uniform shapes.
Add the pasties to very hot fat and briefly fry until both sides are done. This specialty of our region's farmhouse kitchens is traditionally served during Fasching and accompanied by sauerkraut.
Clean the chanterelles. Cut the chanterelles, seasonal herbs (e.g. chervil, parsley) and shallots into small pieces. Toss in butter and simmer until their juices have evaporated. Allow to cool.
Tenderize the meat, spread spicy mustard on one side, place herbs, then the mushroom and a slice of ham on each. Roll up into roulades, salt and pepper the outside of the meat. Tie off the roulades.
In a pan, heat up 1 tbsp. butter and 1 tbsp. lard, brown the roulades all around. Remove the roulades from the pan, sauté a handful of finely chopped carrots, onions and leeks in the pan. Add whipping cream, 1 tbsp. tarragon mustard, 1 tbsp. diced capers, marjoram and about 1/16 l broth. Lay the roulades in the pan and, with the lid half covering the pan, braise for 15 minutes.
Remove the roulades from the juices. Add 1 tbsp. vinegar to the juices. Stir and pour through a sieve. Serve roulades with this gravy and noodles. (You may wish to season the noodles with coriander). Garnish with herbs before serving.
Cut up the whole lamb into small pieces using a hand cleaver (ask the butcher to do it for you) and season with salt, pepper, garlic and thyme. Chop celery, leeks, carrots, and onions into large cubes and add to meat. Wash the potatoes and cut into pieces (not too small) with the skins. Brown the meat well in a pan, then place vegetables, meat and potatoes in a roasting dish and place in pre-heated oven for approximately 2 hours at 130°C. Make sure to baste often. Spoon the meat and vegetables into a serving dish and sprinkle the meat with fresh herbs (rosemary). Strain the sauce and serve with the meat.
For the horseradish gravy: bring the broth to a boil, add horseradish to taste, stir in bread cubes and spices.
For the lingonberries: stir together the berries and sugar, until the sugar has dissolved completely. Pour into a jar, add some 80% rum, light with a match and put the lid on the jar. By doing this, the lingonberries can be preserved up to around 1 year.
Wash the potatoes and boil in salted water until soft.
Cut lengthwise and hollow out. Clean the chanterelles, rinse off and cut into pieces. Sauté in oil.
Press the garlic and add.
Chop up the parsley and mash up the potato which had previously been removed.
Heat up the whipping cream and add the parsley, potato filling and chanterelles. Spice well and stuff the mixture into the potato shell. Lay one slice of bacon across each and bake at 250°C until crispy.
One of numerous recipes from the Lungau potato cookbook, "Guat und Gnuag" (in GER)
Put flour in a bowl and add salt. Add butter in walnut-sized portions to the flour and pour the boiling hot water over it.
Make a smooth dough, kneading thoroughly. Form the dough into a roll, cut off equal-sized slices and roll out into thin pancakes; flour and stack to keep warm. Now cut through the pancakes to create two half-moon-shaped pieces.
Fry thoroughly in very hot fat until bubbles form.
Stack the cooked "Bladln" and cover. They should be soft and not allowed to dry out. Bladln go nicely with sauerkraut.
Pour the boiling milk over the salted flour and lightly mix.
Your dough should not be too firm. In a pan, heat up plenty of butter, add the dough and fry over a small flame until cooked through. As it cooks, frequently break the mixture up with a spatula so that it becomes crumbly.
Add salt to the flour, heat up milk along with the butter. Pour the hot milk over the flour and quickly kneed into a dough. Allow the dough to stand. Form the dough into a roll, slice, then roll out the individual pieces.
Heat the clarified butter to a high temperature and fry the Hasenöhrl ("Rabbits' Ears") on both sides until a golden yellow. Add a little fat to each, then set on kitchen paper to remove excess.
Tastes great with sauerkraut!