Recipes

Countess Apples

Countess Apples

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Ingredients

Ingredients for 2 Servings

  • 2 Apples Sweetener Some lemon juice
  • 1 Cinnamon stick
  • 1 Clove
  • 1 Egg white
  • ¼ cup 60 g Sugar-free marmalade
  • Butter or untempered vegetable margarine for the dishes

Instructions

  • Preheat oven to 400 °F (200 °C).
  • Peel, quarter, and core the apples.
  • Bring 2 cups of water to boil with sweetener, lemon juice, a cinnamon stick, and a clove and stew the apples in it until they are soft.
  • Beat the egg whites to stiff peaks and fold in the sugar-free marmalade.
  • Remove the apples, place each in a greased individual serving size dishes, and cover with egg whites.
  • Bake for 8–10 minutes, until the tip of the egg white is lightly browned.
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Course; Dessert / Fruit
Cuisine; Austria / European

Apricot Pillows

Apricot Pillows

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Ingredients

Ingredients for 12 Pieces

  • 1â…“ 200 g Whole wheat flour Dash of salt
  • 4 tsp 10 g Yeast
  • 7 tbsp Milk lukewarm
  • 1¾ oz 50 g Dates
  • 3 tbsp Rum
  • 2¾ tbsp 40 g Butter or untempered vegetable margarine
  • 2 Egg yolks
  • 2 Egg whites
  • 4 tsp 20 g Granulated sugar
  • 6 Apricots pitted and halved
  • Fat of your choice for the pan

Instructions

  • Dissolve the yeast in lukewarm milk and mix with whole wheat flour and salt.
  • Finely chop the dates and boil in ½ cup (125 ml) water and rum.
  • Add the butter and then let cool.
  • Add the egg yolks and purée with an immersion blender.
  • Beat the egg whites to stiff peaks with the sugar.
  • Mix the date purée into the yeast and flour mixture, knead to a soft dough, and fold in the egg whites.
  • Cover and let rise in a warm place until it has doubled in size.
  • Preheat oven to 375 °F (190 °C).
  • It is best to use an ableskiver pan or an egg frying pan.
  • Grease the depressions in the pan.
  • Place a tablespoon of dough in each, place a half apricot on top, and cover with more dough.
  • Bake for 8–10 minutes.
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Course; Dessert / Fruit
Cuisine; Austria / European

Rhubarb Noodles

Rhubarb Noodles

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Ingredients

Ingredients for 4–6 Servings

  • 1â…“ cup 250 g Whole wheat flour
  • 2 tbsp 1 kl Water, lukewarm Splash of vinegar
  • 5 tbsp 4 cl Oil
  • 2 Eggs Salt
  • 14 oz 400 g Rhubarbs
  • ½ cup 50 ml Raspberry purée (see p. 201)
  • Dash of ginger ground
  • ½ cup 60 g White or whole wheat breadcrumbs
  • 2¾ tbsp 40 g Butter or untempered vegetable margarine
  • 1½ tbsp 20 g Brown or organic sugar

Instructions

  • Knead a smooth dough out of flour, water, vinegar, oil, salt, and eggs.
  • Let rest for 1 hour.
  • Preheat oven to 320 °F (160 °C).
  • Roll out to about ½ mm thick and cut into 1in (2 cm) wide noodles.
  • Peel the rhubarbs, cut into ½in (1.
  • 5 cm) pieces and place on a baking sheet.
  • Brush with raspberry purée and sprinkle with some ginger.
  • Cover with aluminum foil and cook for 15 minutes.
  • Brown the crumbs in butter and sugar.
  • Simmer the noodles in salt water for about 3 minutes.
  • Remove from the water, drain, and mix with the crumbs.
  • Serve with the rhubarbs.
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Course; Fruit / Noodles / Vegetables
Cuisine; Austria / European

Plum Dumplings

Plum Dumplings

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Ingredients

Ingredients for 30 Dumplings

  • 1 cup 150 g Whole wheat flour
  • 1½ cups 150 g Spelt flour
  • 4½ tbsp Butter or untempered vegetable margarine
  • Salt
  • 13 oz 375 g Low-fat quark
  • 3 Eggs
  • 20 Plums pitted
  • 2 tbspButter or untempered vegetable margarine to roll in
  • 1 tbsp Honey
  • 1.5 oz 40 g Hazelnuts, ground
  • Confectioner’s sugar for dusting

Instructions

  • Cream the butter with salt.
  • Fold in the quark, eggs, and both flours.
  • Knead to a dough and then let rest for 30 minutes.
  • Roll into a rope, cut into equally sized pieces, and wrap around the plums.
  • Form dumplings and simmer in salt water for 10–12 minutes.
  • Melt the butter with honey and roll the dumplings in it, then in the ground hazelnuts.
  • Dust with confectioner’s sugar and serve.
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Course; Dessert / Fruit
Cuisine; Austria / European

Choux Apricot Dumplings

Choux Apricot Dumplings

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Ingredients

ingredients for 20 Dumplings

  • 2½ cups 370 g Whole wheat flour
  • 2 cups 450 ml Water
  • 2¾ tbsp 40 g Butter or untempered vegetable margarine
  • Salt
  • 2 Eggs
  • â…“ cup 50 g Whole wheat flour to knead in
  • 20 Apricots pitted
  • 2¾ tbspButter or untempered margarine to pour over
  • 1 oz 30 g Hazelnuts, ground

Instructions

  • Boil water with salt and butter, remove from heat, and stir in the flour.
  • Put back on the stove and stir until the dough comes away from the bottom of the pot.
  • Remove from heat and stir in the eggs little by little.
  • Knead the rest of the flour in by hand and let rest for 30 minutes.
  • Form a long rope of dough and cut off equally sized pieces.
  • Wrap around apricots and form dumplings.
  • Simmer in salt water for 15 minutes.
  • Remove the dumplings and let them drip.
  • Heat butter and pour it over the dumplings.
  • Sprinkle the ground hazelnuts on top.
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Course; Dessert / Fruit
Cuisine; Austria / European

Whole Grain Quark Dumplings In Pumpkin

Whole Grain Quark Dumplings In Pumpkin

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Ingredients

Ingredients for 10–12 Dumplings

  • 9 oz 250 g Low-fat quark
  • ¼ cup 60 ml Sour cream
  • 25 g Spelt semolina
  • 2 tbsp 10 g Whole wheat flour
  • 1 tsp 5 g Brown or organic sugar
  • 1 Egg
  • Salt for the water
  • 3 oz 80 g Pumkin seeds

For the Plum Sauce

Instructions

  • Knead together the sour cream, semolina, flour, sugar, and egg and chill for about 1 hour.
  • Form dumplings out of the dough and place in boiling salt water for 10 minutes.
  • For the plum sauce, cook the plums until they are soft.
  • Strain, blend with sweetener and rum, and sieve.
  • Chop the pumpkin seeds and roast in a pan without oil.
  • Remove the dumplings, drain, and roll in the seeds.
  • Swerve with the plum sauce.
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Course; Dessert / Fruit
Cuisine; Austria / European

Millet Gnocchi With Elderberry Sauce

Millet Gnocchi With Elderberry Sauce

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Ingredients

  • 150 g Millet boiled (70g raw, boiled with ¾ cup of water)
  • 3.5 oz 100 g Low-fat quark
  • 1.5 oz 40 g Hazelnuts, chopped
  • 3 oz 80 g Elderberries
  • 2 tbsp plus 1 tsp 50 g Honey
  • 3.5 oz 100 g Apples, coarsely chopped
  • Juice of ½ lemon
  • Zest of ½ lemon
  • Pinch of coriander ground
  • Pulp of ½ vanilla bean
  • Pinch of cinnamon ground
  • Dash of salt
  • ¾ oz 20 g Brioche crumbs, whole wheat crumbs, or breadcrumbs
  • 3½ tbsp 50 g Butter or untempered vegetable margarine
  • 2 oz 50 g Almonds, finely ground
  • Butter or untempered vegetable margarine for the baking sheet
  • For the Elderberry Sauce
  • ¼ cup 125 ml Red wine
  • 1 tsp Vanilla pudding mix
  • 1 Clove
  • 5 oz 150 g Elderberries
  • 2 tbsp plus 1 tsp 50 g Acacia honey

Instructions

  • Preheat oven to 400 °F (200 °C).
  • Mix the boiled, cooled millet with low-fat quark, hazelnuts, elderberries, and honey.
  • Mix the chopped apple, lemon juice, lemon zest, coriander, vanilla pulp, cinnamon, and salt into the millet mixture.
  • Finally, add the breadcrumbs.
  • Form 12 gnocchi out of the batter, place on a buttered baking sheet, and bake for 10–12 minutes.
  • For the elderberry sauce, mix red wine with pudding mix and boil with the clove.
  • Add the elderberries and bring to a boil again.
  • Let cool and stir in the honey.
  • Brush the baked gnocchi with melted butter and sprinkle with almonds.
  • Warm dishes and pour the elderberry sauce onto them.
  • Place 3 gnocchi on each dish in a star formation.
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Course; Fruit / Nuts
Cuisine; Austria / European

Apple Whole Grain Palatschinken

Apple Whole Grain Palatschinken

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Ingredients

Ingredients for 4–6 Servings

  • 3 Apples
  • Some lemon juice
  • ½ cup 125 ml White wine
  • ¼ cup 80 g Honey
  • ¼ Cinnamon stick
  • 1 tsp Confectioner’s sugar mixed with vanilla pulp

For the Palatschinken

  • 1 cup 250 ml Milk
  • 1 cup 150 g Whole wheat flour
  • 2 Eggs
  • 1 tsp Brown sugar Dash of salt
  • Oil for frying

For the Honey Whipped Cream

Instructions

  • Peel, quarter, and core the apples and cut into slices.
  • Place immediately in water mixed with some lemon juice.
  • Boil the white wine with honey, vanilla sugar, and the cinnamon stick.
  • Remove from heat, add the drained apple slices, briefly bring to a boil again, and then chill.
  • Remove the cinnamon stick.
  • For the palatschinken batter, mix milk, eggs, sugar, and salt and finally stir in the flour.
  • Heat some oil in a pan, pour some batter in thinly, and make 4–6 golden brown palatschinken.
  • Hold in a warm place.
  • For the honey whipped cream, mix the whipped cream with honey.
  • Fill the palatschinken with the apple mixture, close, and garnish with honey whipped cream.

Notes & Wine Advice

If you prefer the apples to be thicker, you can add some cornstarch mixed with water to the warm apple mixture.
The apple palatschinken can be prepared even more quickly if you caramelize the apple slices in honey and stew for just 2 minutes
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Course; Fruit / Pancake’s / Crepes
Cuisine; Austria / European

Quark Palatschinken

Quark Palatschinken

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Ingredients

Ingredients for 8–10 Servings

  • 1¼ cup 180 g Whole wheat flour
  • 2 cups plus 2 tbsp 220 g Spelt flour
  • 2 cups 500 ml Water Salt
  • Zest of ½ lemon
  • 3 Eggs
  • ¾ cup 200 ml Milk
  • 2¾ tbsp 40 g Butter or untempered vegetable margarine, melted
  • Fat of your choice for the pan

For the Filling

For the Royale

  • 1¼ cup 300 ml Milk
  • 3 Eggs
  • 1 tbsp 10 g Cornstarch

Instructions

  • Preheat oven to 350 °F (180 °C).
  • Mix the flours together.
  • Add the water and salt and blend with an immersion blender.
  • Blend in the lemon zest, eggs, and milk.
  • Finally, mix in the melted butter.
  • Fry thin palatschinken in an unbuttered nonstick pan.
  • For the filling, stir all the ingredients together and spread on the palatschinken.
  • Roll them up and cut into pieces.
  • Place in a greased casserole dish and bake for 15 minutes.
  • For the royale, beat the eggs, milk, and cornstarch together well.
  • Pour over the palatschinken and bake for another 15 minutes.
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Course; Pancake’s / Crepes
Cuisine; Austria / European

Wheat Grits Schmarren

Wheat Grits Schmarren

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Ingredients

Ingredients for 6 Servings

  • 10.5 oz 300 g Wheat
  • 3 oz 80 g Dates
  • Pulp of 1 vanilla bean
  • 1 tbsp Confectioner’s sugar
  • Dash of cinnamon
  • 2 Eggs
  • 1 cup 250 ml Milk
  • 2¾ tbsp 40 g Butter or untempered vegetable margarine
  • Fat of your choice for frying
  • Confectioner’s sugar for dusting

Instructions

  • Grind the wheat semi-coarsely and soak it and the minced dates in 1¾ cups (400 ml) of water for 1–2 hours, until soft.
  • Preheat oven to 300 °F (150 °C).
  • Stir the vanilla pulp, cinnamon, confectioner’s sugar, eggs, and milk into the grits with a fork.
  • Last, stir in the melted butter.
  • Heat a bit of the fat of your choice in a nonstick pan and pour in the batter.
  • After it has begun to set (about 1 minute), place in the oven and bake for 25–30 minutes.
  • Cut into pieces with two forks and dust with confectioner’s sugar.

Notes & Wine Advice

Garnish Recommendation: compote
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Course; Pancake’s / Crepes
Cuisine; Austria / European