Recipes

Millet Gnocchi With Elderberry Sauce

Millet Gnocchi With Elderberry Sauce

Deel op Facebook Print Recipe

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.
————————————————————————————————–
Course; Fruit / Nuts
Cuisine; Austria / European

Apple Whole Grain Palatschinken

Apple Whole Grain Palatschinken

Deel op Facebook Print Recipe

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
————————————————————————————————–
Course; Fruit / Pancake’s / Crepes
Cuisine; Austria / European

Quark Palatschinken

Quark Palatschinken

Deel op Facebook Print Recipe

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.
————————————————————————————————–
Course; Pancake’s / Crepes
Cuisine; Austria / European

Wheat Grits Schmarren

Wheat Grits Schmarren

Deel op Facebook Print Recipe

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
————————————————————————————————–
Course; Pancake’s / Crepes
Cuisine; Austria / European

Rice Casserole With Peach Sauce

Rice Casserole With Peach Sauce

Deel op Facebook Print Recipe

Ingredients

Ingredients for 10 Servings

  • 10.5 oz 300 g Organic short grain rice
  • Salt
  • 3 oz 80 g Dates
  • Pulp of 1 vanilla bean
  • 2¾ tbsp 40 g Butter or untempered vegetable margarine
  • 3 Egg yolks
  • 3 Egg whites
  • 2 tbsp 30 g Granulated sugar
  • Fat of your choice for the pan
  • Confectioner’s sugar for dusting

For the Peach Sauce

  • 26 oz 750 g Peaches
  • 1 cup 250 ml Sour cream
  • 2 tbsp Low-fat quark
  • 2 tbsp Honey

Instructions

  • Boil the rice in about 1 quart of lightly salted water for 40 minutes, let sit for 15 minutes with the lid on, then let cool.
  • Preheat oven to 400 °F (200 °C).
  • Chop the dates, boil briefly with 4 tablespoons of water and the vanilla pulp, and then remove from heat.
  • Melt the butter in it and then add the egg yolks.
  • Purée with an immersion blender.
  • Mix the date purée into the rice.
  • Beat the egg whites to stiff peaks with the granulated sugar.
  • Fold in.
  • Fill a greased casserole dish and bake for 55 minutes.
  • For the peach sauce, pit the fruit and purée with the other ingredients, then sieve.
  • Dust the casserole with confectioner’s sugar and serve with the peach sauce.
————————————————————————————————–
Course; Casserole / Fruit / Rice
Cuisine; Austria / European

Quark Casserole With Raspberry Sauce

Quark Casserole With Raspberry Sauce

Deel op Facebook Print Recipe

Ingredients

  • 8 oz 225 g Low-fat quark
  • 3 Egg yolks
  • Some artificial sweetener Juice of 1 lemon
  • 3 Egg whites
  • 6 tbsp 85 g Granulated sugar
  • 10 g Untempered vegetable margarine
  • For the Rasp6erry Sauce
  • 1 cup 125 g Raspberries
  • Liquid artificial sweetener

Instructions

  • Preheat oven to 375 °F (190 °C).
  • Strain the quark.
  • Beat with egg yolks, sweetener, and lemon juice until creamy.
  • Beat the egg whites to stiff peaks with â…“ cup (65 g) of sugar and fold into the quark.
  • Grease the casserole dish with margarine, sprinkle with the rest of the granulated sugar, and chill.
  • Fill with the quark batter and bake in a water bath for 25 minutes.
  • For the raspberry sauce, sieve the raspberries and add sweetener.
  • Remove the casserole from the dish and pour the raspberry sauce over it.
————————————————————————————————–
Course; Dessert / Fruit
Cuisine; Austria / European

Kaiserschmarren

Kaiserschmarren

Deel op Facebook Print Recipe

Ingredients

Ingredients for 4–6 Servings

  • 150 g Wheat
  • 50 g Barley
  • 50 g Millet
  • 50 g Buckwheat
  • 1¼ cup 300 ml Water
  • 2 oz 60 g Dates
  • 2 tbsp Rum
  • 1 cup 250 ml Milk
  • Salt
  • 4 Egg yolks
  • 3½ tbsp 50 g Butter or untempered vegetable margarine
  • 5 Egg whites

Instructions

  • Preheat oven to 350 °F (180 °C).
  • Mix the wheat with the barley, millet, and buckwheat and ground to flour.
  • Mix with the water.
  • Add the finely chopped dates and the rum and let sit for at least 30 minutes.
  • Beat in the milk, egg yolks, salt, and the melted butter with an immersion blender.
  • Beat the egg whites to stiff peaks and fold in.
  • Fill an ungreased nonstick pan and bake for about 12 minutes.
————————————————————————————————–
Course; Fruit / Pancake’s / Crepes
Cuisine; Austria / European

Sponge Cake Nut Torte

Sponge Cake Nut Torte

Deel op Facebook Print Recipe

Ingredients

  • 1 cup 150 g Whole wheat flour
  • 6 tbsp 120 g Honey
  • 3.5 oz 100 g Walnuts, ground
  • 6 Egg yolks
  • 6 Egg whites
  • Zest of 1 lemon
  • Dash of salt
  • Butter or untempered vegetable margarine for the pan
  • For the Walnut Cream
  • 3.5 oz 100 g Walnuts, finely ground
  • 5 Sheets gelatin
  • 5 tbsp 100g Honey
  • 2 cups 500 ml Heavy cream

Instructions

  • Preheat oven to 340 °F (170 °C).
  • Cream the butter, egg yolks, and lemon zest.
  • Carefully mix in the whole wheat flour and nuts.
  • Beat the egg whites to stiff peaks with a dash of salt and carefully fold into the batter.
  • Fill a buttered and floured torte pan and bake for 50–60 minutes.
  • Cover with parchment paper for half the baking time.
  • Let cool.
  • For the walnut cream, grind or grate the walnuts very finely.
  • Add water to the gelatin, remove excess water, and dissolve in honey in a double boiler.
  • Let cool.
  • Whip the cream and fold it into the honey along with the nuts.
  • Once the torte is cool, cut it once horizontally and fill with the cream.
————————————————————————————————–
Course; Cake / Nuts
Cuisine; Austria / European

Linzer Torte

Linzer Torte

Deel op Facebook Print Recipe

Ingredients

  • 2 cups 300 g Whole wheat flour
  • 2 sticks plus 1½ tbsp 250 g Butter or untempered vegetable margarine
  • ½ cup plus 1 tbsp 200 g Honey
  • 7 oz 200 g Almonds, ground
  • 5 Egg yolks
  • 5 Egg whites
  • 2 tsp 10 g Cinnamon, ground
  • 2 tsp 10 g Organic baking powder
  • Zest of 1 lemon
  • Dash of salt
  • Redcurrant marmalade
  • Wafers
  • Butter or untempered vegetable margarine and
  • Whole wheat flour for the torte pan

Instructions

  • Preheat oven to 350 °F (180 °C).
  • Cream the butter and honey.
  • Slowly mix in the egg yolks.
  • Mix the whole wheat flour with cinnamon and baking powder and gently mix among the almonds and lemon zest.
  • Beat the egg whites to stiff peaks with a dash of salt and carefully fold into the mixture.
  • Butter a torte pan and dust with whole wheat flour.
  • Fill evenly and smoothly with the dough, leaving enough to cover at the end.
  • Cover with wafers, brush on the redcurrant marmalade, and pipe the rest of the dough on top in a lattice and border.
  • Bake for about 1 hour.
————————————————————————————————–
Course; Tarts
Cuisine; Austria / European

Nut Strudel

Nut Strudel

Deel op Facebook Print Recipe

Ingredients

  • 3â…“ cups 500 g Whole wheat flour
  • ¾ cup 180 ml Milk, lukewarm
  • 6 tbsp 50 g Yeast
  • 2 tsp 10 g Salt
  • 4 tsp 2 cl Rum
  • 1 stick plus 2½ tbsp 150 g Butter or untempered vegetable margarine
  • ½ cup less 1 tbsp 150 g Honey
  • 3 Eggs
  • 4 tsp 2 cl Lemon juice
  • Whole grain flour for the work surface
  • Butter or light margarine for the pan
  • Egg for brushing

For the Nut Filling

  • 18 oz 500 g Walnuts, ground
  • 1 cup less 2 tbsp 300 g Honey
  • ¼ cup 5 cl Rum
  • 1½ cups 350 ml Milk
  • 2 oz 50 g Whole grain breadcrumbs
  • 1 tsp 5 g Cinnamon powder

Instructions

  • Dissolve the yeast in a little less than half a cup (100 ml) of milk and make a starter dough by adding about Vs of the flour.
  • Cover and let rise in a warm place for about 20 minutes.
  • Warm the rest of the milk and knead with the rum, honey, lemon juice, the rest of the flour, and the starter.
  • Mix the eggs and salt and slowly add to the dough.
  • Knead in the butter.
  • Cover and let rise for 30 minutes in a warm place.
  • Knead well then let rise another 30 minutes.
  • For the filling, warm the milk and mix with the other ingredients.
  • Divide the dough into 3 pieces and spread them out into circles with the balls of your hands.
  • Let them rise for 10 minutes and then roll them out to 12 in (30 cm) squares.
  • Spread the nut filling on the dough, roll up, and close the edges well.
  • Place each in a buttered baking tray and let rise for another 60 minutes.
  • Preheat oven to 340 °F (170 °C).
  • Brush with egg and bake for 1 hour.
  • Bake Time: about 1 hour
————————————————————————————————–
Course; Dessert / Nuts
Cuisine; Austria / European