3/7 Enjoyment
Our favorite recipes to try out and places where to eat out.
... 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.
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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
We are happy to fill picnic backpacks for your outings.
You can also book many extras with us: Fondue and raclette packages, dinner on arrival (goulash or our vegetarian option), breakfast, snacks and more.
4 Roast beef with onions
5 Roast Gosauer chamois
6 Salzburger Dumplings ("nockerln")
7 "Kaiserschmarrn"