Recipes

Rice Casserole With Peach Sauce

Rice Casserole With Peach Sauce

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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.
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Course; Casserole / Fruit / Rice
Cuisine; Austria / European

Quark Casserole With Raspberry Sauce

Quark Casserole With Raspberry Sauce

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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.
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Course; Dessert / Fruit
Cuisine; Austria / European

Kaiserschmarren

Kaiserschmarren

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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.
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Course; Fruit / Pancake’s / Crepes
Cuisine; Austria / European

Sponge Cake Nut Torte

Sponge Cake Nut Torte

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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.
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Course; Cake / Nuts
Cuisine; Austria / European

Linzer Torte

Linzer Torte

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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.
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Course; Tarts
Cuisine; Austria / European

Nut Strudel

Nut Strudel

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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
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Course; Dessert / Nuts
Cuisine; Austria / European

Poppy Strudel

Poppy Strudel

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Ingredients

  • 3â…“ cup 500 g Whole wheat flour
  • ¾ cup 180 ml Milk, lukewarm
  • 50 g Yeast
  • 2 tsp 10 g Salt
  • 4 tsp 2 cl Rum
  • 1 stick plus 2 ½ 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 Poppy Filling

  • 18 oz 500 g Poppy, ground
  • 1 cup less 2 tbsp 300 g Honey
  • 1½ cups 350 ml Milk
  • 2 oz 50 g Whole grain breadcrumbs
  • 3.5 oz 100 g Raisins
  • 1 cup less 2 tbsp 100 g Plum jam
  • 1 tsp 5 g Cinnamon, ground

Instructions

  • Dissolve the yeast in about ½ cup of milk and use 1/5 of the flour to create a starter dough.
  • Cover well and let rise about 20 minutes in a warm place.
  • Warm the rest of the milk and knead with the rum, honey, lemon juice, the rest of the flour, and the starter.
  • Mix the egg with salt and slowly add to the dough.
  • Then mix the butter in.
  • Cover and let rise for 30 minutes in a warm place.
  • Knead well one more time and let rise for another 30 minutes.
  • For the filling, warm 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 12in (30 cm) squares.
  • Spread the poppy filling on them, roll up, and close the ends 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.
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Course; Fruit
Cuisine; Austria / European

Banana Gugelhupf With Coconut

Banana Gugelhupf With Coconut

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Ingredients

  • 12 oz 350 g Bananas, peeled
  • 1â…” cups 350 g Brown sugar
  • Dash of salt
  • Zest of 1 lemon
  • 7 tbsp 100 ml Half and half
  • 7 tbsp 100 g Butter or untempered vegetable margarine
  • 3 Eggs
  • 1 cup plus 2 tbsp 150 g Whole grain rye flour
  • 1â…“ cup 200 g Whole wheat flour
  • 4 tsp 20 g Organic baking powder
  • Light margarine and coconut flakes for the pan
  • Chocolate glaze

Instructions

  • Preheat oven to 400 °F (200 °C).
  • Blend the bananas with two thirds of the sugar, a dash of salt, the lemon zest, and the half and half.
  • Cream the butter with the rest of the sugar and a dash of salt.
  • Add eggs, then stir in the banana mixture.
  • Sift the flour with the baking powder and fold in.
  • Butter a bundt pan and sprinkle with coconut flakes.
  • Fill with batter and bake for about 1 hour.
  • Let cool slightly, then remove from pan.
  • Glaze with warmed chocolate glaze and sprinkle some coconut flakes on top.
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Course; Fruit
Cuisine; Austria / European

Almond Gugelhupf

Almond Gugelhupf

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Ingredients

  • 8 oz 220 g Dates, pitted
  • 1 cup 250 ml Water
  • 1 tbsp ½ kl Vanilla pudding mix
  • 4 Egg yolks
  • ¼ cup 60 ml Rum
  • 5 oz 150 g Almonds, ground
  • 1 cup 250 ml Heavy cream
  • 1â…“ cups 200 g Whole wheat flour
  • 6 tbsp 3 kl Organic baking powder
  • 4 tbsp Cocoa powder
  • 4 Egg whites
  • 3 tbsp 40 g Granulated sugar
  • Butter or untempered vegetable margarine and
  • Breadcrumbs for the pan

Instructions

  • Preheat oven to 350 °F (180 °C).
  • Chop the dates and boil with water and pudding mix.
  • Let cool.
  • Add the egg yolks and purée with an immersion blender.
  • Mix the whole wheat flour with baking powder and cocoa powder and mix half of it into the date blend.
  • Also mix in almonds and rum.
  • Whip the cream and fold into the batter.
  • Beat the egg whites to stiff peaks with the granulated sugar.
  • Fold the egg whites and the rest of the flour into the batter.
  • Butter a bundt pan and sprinkle with breadcrumbs.
  • Fill with the batter and bake for about 90 minutes.
  • Let cool and remove from pan.
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Course; Fruit / Nuts
Cuisine; Austria / European

Whole Grain Gugelhupf With Dried Fruit

Whole Grain Gugelhupf With Dried Fruit

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Ingredients

  • ¾ cup 200 ml Milk
  • ¼ cup 35 g Yeast
  • ¼ cup 50 g Brown sugar
  • 2½ cups 250 g Whole grain spelt flour
  • 1 stick plus 2½ tbsp 150 g Butter or untempered vegetable margarine
  • 1 tbsp 40 g Honey
  • Dash of salt
  • 3 Egg yolks
  • Zest of ½ lemon
  • 4 tsp 2 cl Rum
  • 1 oz 25 g Raisins
  • 2 oz 50 g Dried plums
  • 2 oz 50 g Dried apricots
  • 2 oz 50 g Dried apple slices
  • Light margarine for the pan
  • Oat flakes for the pan

Instructions

  • The day before, cover the dried plums, apricots, and apple slices with boiling water and let soak.
  • Warm the milk.
  • Add the yeast, sugar, and 1/5 of the flour, stir, cover, and let rise in a warm place until it has doubled in size.
  • Cream the butter, honey, and salt and add the eggs.
  • Mix in the lemon zest, rum, raisins, and the rest of the flour, then knead with the starter dough.
  • Drain the dried fruit, chop into small pieces, and knead into the dough.
  • Butter a bundt pan and sprinkle it with oat flakes.
  • Fill with the dough, cover, and let rise again until it has doubled in size.
  • Preheat oven to 400 °F (200 °C) and bake for about 1 hour.
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Course; Fruit
Cuisine; Austria / European