3/7  Enjoyment

... to drink pure spring water from the depths of the Dachstein mountains
directly from the tap. 

7 delightful Ideas

Rossalm, 1.378m 

Ingredients (4 Port.

4 chicken fillets 

50 g of flour 

2 eggs (whipped)

60 g breadcrumbs 

120 ml vegetable oil 

1 red onion 

150 g potatoes  

150 g cucumber 

200 g cherry tomatoes

Iceberg lettuce (amount at will) 

80 ml wine vinegar 

20 ml of olive oil 

1 tsp chopped parsley 

Salt

pepper 

4 lemon wedges 

some pumpkin seed oil

Preparation

Wash potatoes and cook for about 30 minutes. Peel the onion and potatoes. Cut the onion into thin rings, cut the potatoes into slices about 0.5 cm thick. Halve the cucumber lengthways and slice transversely. Halve tomatoes. Divide the salad into bite-size pieces. Cut the chicken into pieces and cover with salt, pepper, flour, eggs and breadcrumbs. Heat 3 fingers high of vegetable oil in a frying pan. Bake chicken pieces in it, lift them out and drain them on kitchen paper. For the marinade, mix the vinegar with salt, pepper and parsley and pour in the olive oil while stirring. Put the onion, cucumber, tomatoes and lettuce leaves in a bowl, mix gently with the marinade and arrange. Put chicken pieces on top and serve immediately. Possibly garnish with lemon wedges and drizzle some pumpkin seed oil over them. 

 

Have a good meal!

Or enjoy a delicious meal at our favorite . . .

Spinach Dumplings

For Self-cooking

Ingredients (4 Port.)

 

300g debarked rolls

150 ml milk

80g onions

1 clove of garlic

1 tbsp butter

200 g spinach leaves

2 large eggs

6 tablespoons of flour

salt

pepper

nutmeg

60 g butter

12 small sage leaves

4 tbsp mountain cheese (coarsely grated)

16 walnuts

Preparation

 

Cut the rolls into small cubes, put them in a bowl and pour milk over them. Peel onions and garlic and chop very finely. Foam butter in a pan, roast onions and garlic until lightly brown. Wash spinach, shake dry and chop finely. Braise with onions and garlic until the liquid has evaporated. Mix the spinach, eggs and buckwheat flour with the soaked bread rolls and season well. Let the mass steep for ten minutes. Boil salted water in a large saucepan. Cut out the dumplings with two tablespoons and smooth them out with your hands. Let them slide into the boiling water and let them steep for eight minutes below the boiling point. Heat the butter in a pan and fry the sage leaves on a moderate heat. Arrange the spinach dumplings and pour sage butter over them. Sprinkle with cheese, walnuts and pepper.

 

Have a good meal!

 

“Kaspress” dumplings

For self-cooking

Ingredients (4 Port.)

300 g dumpling bread

150 g spicy mountain cheese

1 onion

100 g butter

100 ml milk

4 eggs

salt

pepper

marjoram

1/2 bunch of finely chopped parsley

Salad or soup

Preparation

Finely chop the onion and sauté with butter. Mix the dumplings and the grated cheese. Then add the onion, milk, eggs and spices and mix everything well. Form dumplings from the mass and flatten them. Fry the dumplings in a pan on both sides until they are golden yellow. Then serve with either a salad or a soup. 

Have a good meal!

Or enjoy culinary delights at the. . .

For self-cooking

Ingredients (4 Port.)

750 g beef slices

3 beef marrow bones (approx. 450 g)

1 onion

3 carrots

2 parsley roots

1 piece of celeriac (approx. 80 g)

1/2 stick of leek

1 bay leaf

1 tsp black peppercorns

5 stalks of parsley

1.2 kg boiled beef

1 piece of horseradish

1 tbsp freshly squeezed lemon juice

1/2 bunch of chives

100 g butter

80 ml white wine / boiled broth from boiled beef

3 egg yolks (size M)

Salt pepper

fresh nutmeg

Side dish: boiled or fried potatoes

Preparation

 

For the boiled beef, rinse off the leg slices and the bones and pour water in a saucepan so that everything is well covered. Bring to the boil, then pour everything into a sieve, rinse the bones and leg disks well, rinse the pot clean. Put the bones and leg slices in the saucepan with 2 liters of fresh water, bring to the boil and cook over medium heat for about 15 minutes, always removing the rising foam with a spoon so that the broth does not become cloudy.

In the meantime, wash the onion, cut it in half, place it in a small pan with the cut surfaces facing down and roast it to the point where it is dark brown over high heat. Set aside 2 carrots and 1 parsley root, wash and clean the remaining vegetables or peel and cut into large pieces. Add the roasted onion, vegetables, bay leaf and peppercorns to the pan, cover and let simmer gently over a low heat for 2 hours. Then rinse the parsley, add to the broth, season with salt and pepper and cook for another 30-45 minutes.

 Lift the leg disks and bones out of the broth. Pour the broth through a sieve into a second saucepan and bring to the boil. Peel the remaining carrots and parsley root and cut it into 5 mm thick slices. Put the boiled beef with the vegetable slices in the broth, put a lid on it and cook over a low heat for approx. 2 hours 15 minutes. 

 

For the sauce, peel the horseradish and grate finely on the raw food grater and immediately mix it with lemon juice. Rinse the chives, shake them dry and cut them into rolls. Melt butter in a small saucepan and keep warm on low heat. Mix the wine and egg yolks in a bowl. Then whip until creamy and thick over a hot water bath with a whisk in 5-8 minutes. Finally, stir in the butter drop by drop. Mix the horseradish and chives in the sauce, season with salt, pepper and nutmeg.

 Lift the finished boiled beef out of the broth and let it rest briefly. Then cut into thin slices and keep warm in the broth. For serving, put slices of boiled beef on plates and spoon a little broth, carrot and parsley root slices over them. Serve with the horseradish sauce. Salted or fried potatoes go well with this dish.

Or try out . . .

For self-cooking

Ingredients for roast onions (4 Port.)

750 g roast beef

7 onions

6 tablespoons of flour

Some butter

Frying fat

Salt pepper

Ingredients "Spaetzle" (4 Port.)

600 g „Spaetzle“ flour

10 eggs

Some water

salt

1 tbsp of oil

Ingredients red wine sauce (4 Port.)

500 ml red wine

150 ml wormwood

300 ml broth

2 onions

1 clove of garlic

1 bay leaf

3 tbsp butter

Salt, pepper, sugar

Preparation

Take the roast beef out of the refrigerator one hour before use. Then salt and pepper and fry on all sides in butter. Beat it in aluminum foil and cook in the oven at 100 ° C until the core temperature has reached 62 ° C (approx. 40 minutes). Deglaze the pan with a little water and briefly boil the roast stock. Put aside. Cut the onions into rings, sprinkle with flour and fry in plenty of vegetable fat until they are nice and crispy. Drain.

 

 Chop the onions and garlic for the sauce, then sauté until translucent in a little butter. Deglaze with the red wine and wormwood and let it boil until there is almost no liquid left. Add broth and gravy and bring everything to a boil. Add the bay leaves and simmer gently, then season with salt, pepper and sugar. Bind with butter and / or cornstarch. Keep warm.

 

Process the flour with the eggs, salt and oil in a food processor to a smooth dough. Add the water as needed depending on the consistency of the dough. Then grate the dough in a saucepan with boiling salted water and cook for 2-3 minutes.

 

Arrange everything, finally sprinkle with a little parsley and lemon peel.

Have a good meal!

 

 

There  can be found: a wonderful selection of local delicacies, a tasty lunch, the best coffee, take away, and much more . . .

For self-cooking

Ingredients

1 back of chamois (ready to cook, approx. 600 g)

2 cloves of garlic

500 ml red wine

a bit of salt

some pepper

3 shallots

4 tbsp butter lard

3 carrots

2 parsnips

3 tablespoons of cranberries (fresh, or 2 tablespoons of cranberry jam)

2 tbsp rosehip jams

Preparation 

Rinse the back of the chamois cold, pat dry and place in a mold. Peel and chop garlic. Season the red wine with garlic, salt and pepper for the marinade, pour over the meat, cover and let it soak in a cool place overnight. The next day, lift the meat out of the marinade and pat dry. Preheat the oven to 190 degrees (forced air 170 degrees). Peel the shallots and chop them finely. Heat half the clarified butter in an ovenproof roaster. Braise the shallots in it until glassy for about 5 minutes. Add the remaining clarified butter and fry the meat in it from every sides for about 8 minutes. Deglaze with the marinade. Peel the carrots and parsnips, cut them into larger pieces and add them to the meat. Cover the roast and cook in the oven for approx. 20 minutes. It should still be soft pink inside. Lift the meat out of the roasting pan, wrap it in aluminum foil and let it rest for about 10 minutes. Select the usable cranberries and rinse them off. Place the roasting pan on the stove, stir in the rose hip jam and cranberries. Boil over medium heat for about 10 minutes until the sauce is creamy. Season if necessary. Cut the meat into pieces as desired, put it back in the sauce and stir. If necessary, add boiled jacket potatoes to the roast stock to serve. 

 

Have a good meal!

 

 

Or just order here and enjoy . . . 

Or you can be served excellently here . . .

Do it yourself!

Ingredients

10 egg white

6 egg yolks

6 tablespoons of sugar

6 tablespoons of flour

1 pinch of salt

Some butter for the mold

400 g strawberries

2 tbsp lemon juice

3 tablespoons of sugar

A little icing sugar for dusting

 

Preparation
 

Beat the egg whites with a pinch of salt until stiff. Gradually pour in the sugar and beat into creamy but not too firm snow. Mix the yolks briefly and then carefully fold in together with the sifted flour. Shape the mass into three large dumplings in a buttered baking dish. Bake in the preheated tube at 200 ° C for about twelve minutes. Do not open the oven during this time! In the meantime, clean the strawberries and mash them with lemon juice and 3 tablespoons of sugar. Remove the dumplings, sprinkle with icing sugar and serve fresh from the oven with strawberry sauce. 

 

Have a good meal!

 

 

For self-cooking

Ingredients

250 g flour

40 g of sugar

1 pinch of salt

5 eggs

400 ml milk

50 g butter

40 g raisins (or 40 g flaked almonds)

1 pinch of icing sugar for sprinkling

Any compote

vanilla icecream

Preparation
 

For this delicious “Kaiserschmarrn”, first mix the flour, sugar, salt and yolk with the milk into a smooth, viscous dough.

 

In another bowl, beat the egg whites to a stiff snow and then fold them under the viscous dough.

 

Lather the butter in a large, flat pan, pour the dough slowly, and bake on both sides.

 

Then bake the pan in a preheated oven at moderate heat (hot air approx. 180 ° C) for 10-12 minutes - until the “Kaiserschmarrn” is slightly golden brown.

 

 

Or enjoy a tasty meal at the . . . 

1 "Backhendlsalat"

3 "TAFELSPITZ"

2 Spinach / “Kaspress” dumplings (“Knödel”)

Make a wish

In addition to our delicious bread service, we are also happy to shop for you:

Send us your wish list a few days before your arrival and we will fill up your fridge. Gladly also during your stay.

We are also happy to fill picnic baskets or backpacks for your excursions.

4 Roast beef with onions

5 Roast Gosauer chamois

6 Salzburger Dumplings  ("nockerln")

7 "Kaiserschmarrn"

Good to know

Best Pizza in town 

Pizzeria Siena

A piece of Italy in culinary  ways speaking, can be found in our pizzeria at the foot of the Dachstein. Enjoy Italian flair with all your senses with family, friends or larger groups.