Ingredients

• Tea brew with black tea
• fennel seeds
• coriander seeds
• bay leaves
• white wine
• vegetable stock
• 2 fillets per person char
• 150g risotto rice
• 1 shallot
• white wine
• vegetable stock
• Hokkaido pumpkin

Preparation

Dry roast the spices, bring to the boil briefly with the white wine and add a dash of vegetable stock.
Steam the filleted char in the spiced tea.

Sauté the risotto with the shallots until translucent, deglaze with white wine and then gradually pour in the vegetable stock until it is cooked through, then slowly stir in the pieces of cold butter and finally flavour with Parmesan.

Cut the Hokkaido pumpkin into even pieces and sauté in a pan with a little olive oil, lightly caramelise with sugar and finish cooking over a low heat.

Das Attersee wishes you good luck

Hauptstraße 2
4864 Attersee am Attersee
+43 664 9278572
dasattersee.at

Ingredients

• 1.5 kg pork neck
• 2 tbsp mustard
• 2 cloves of garlic
• 2 tbsp coarse sea salt
• 10 black peppercorns
• 1 tsp caraway seeds (whole)
• 6 juniper berries
• 1 tsp thyme
• 1 tsp marjoram
• 6 tbsp olive oil
• 8 carrots
• 0.5 kg potatoes
• 4 onions
• 500 ml beef stock
• 2 bay leaves

Preparation

The day before, score the pork rind crosswise and rub with mustard. Peel and crush the garlic and grind finely in a mortar with the sea salt, peppercorns, caraway seeds, juniper berries, thyme and marjoram. Rub into the roast, place in a casserole dish and drizzle with 4 tbsp of oil. Peel the carrots and onions and cut into 1 cm cubes. Peel and quarter the potatoes. Spread the vegetables around the roast, cover and leave to marinate in the fridge overnight.
Preheat the oven to 120 °C top/bottom heat. Heat the remaining oil (2 tbsp) in a pan and sear the pork roast on all sides and remove. Fry the vegetables in the same pan and deglaze with 250 ml soup. Return the roast, vegetables and gravy to the casserole, add the bay leaves and leave to braise in the preheated oven for approx. 4 hours. Baste with gravy from time to time and add the remaining soup (250 ml). After approx. 3.5 hours, increase the oven temperature to 160 °C and finish cooking for approx. 30 minutes.

Ebners Waldhof - Waldhof Alm wishes you good luck

Schoberstraße 20
5330 Fuschl am See
+43 6226 8264 35
ebners-waldhof.at

Ingredients

• 4-5 tbsp roasted sesame oil
• 100g garlic
• 100g ginger
• 100g panaeng curry paste
• 500ml chopped tinned tomatoes
• 500ml coconut milk
• A few dashes of fish sauce
• Salt and pepper
• Optional: lime leaves, various vegetables and meat (such as chicken breast), some yoghurt
• Rice

Preparation

Cook the rice according to the packet instructions.

Finely grate or chop the garlic and ginger. Heat the sesame oil in a pan, add the garlic-ginger paste and curry paste and fry briefly. Deglaze with the tinned tomatoes. Add the coconut milk, fish sauce and (optional) lime leaves and bring to the boil.
After a few minutes, the curry sauce can be blended. Finally, any vegetables and/or meat can be cooked in the sauce until they are cooked and tender. Season to taste with salt and pepper. Serve the panaeng curry with rice, for example, and a spoonful of yoghurt if you want to reduce the spiciness.

Tip:

Fish sauce is used in Thailand to add saltiness to dishes. If you only use salt instead, the dish can also be prepared vegan. Various Thai curry pastes can be used according to the same preparation principle.

DAS SEE wishes you every success

Dorfstraße 30
5330 Fuschl am See
+43 664 3867296
dassee.at

Ingredients

Recipe for 1 bundt tin (2 litre capacity)

• 3 eggs
• 200 g brown sugar
• 350 g wheat flour
• 1 tsp baking powder
• 2 tsp cinnamon
• 1/2 tsp cardamom ground
• 2 apples
• 60 g walnuts

Sugar icing

• 150 g icing sugar
• 1-2 tbsp orange juice

Preparation

Preheat the oven to 180° (top/bottom heat). Grease the bundt cake tin well and sprinkle with flour. Beat the eggs and sugar well. Peel, core and coarsely grate the apples. Roughly chop the walnuts. Weigh the flour, baking powder, cinnamon and cardamom and mix together. Stir all the dry ingredients into the egg mixture. Fold in the apples and finally stir in the oil. Bake the bundt cake for approx. 45-60 minutes - testing with a skewer helps ;) Then remove from the oven and turn out. Only remove the tin after a few minutes. Leave the cake to cool slightly. In the meantime, mix the orange juice with the icing sugar. It should be a thick glaze. Finally, pour the glaze over the cake and decorate with chopped walnuts.

Have fun making your own Café Konditorei & Lebzelterei Wallner
Markt 29
5360 St. Wolfgang
+43 6138 2272
cafe-wallner.at

Ingredients for 4 people as a main course

• 1 onion
• 20 g butter
• 500 g beetroot
• 1 tsp granulated sugar
• 50 g rose vinegar (alternatively raspberry vinegar or red wine vinegar)
• 200 g chunky tomatoes from can/jar
• salt
• 1 litre of water
• 500 g beetroot juice
• 300 g savoy cabbage
• 200 g cured beef tongue or tongue sausage
• black pepper
• 2 bay leaves
• 3 cloves
• 5 allspice grains
• 2 star anise
• 4 tbsp spelt rice (50g)
• Fresh dill to serve
• Sour cream to serve

^{© Brandstätter Verlag/Photo Thomas Apolt}

^{This recipe comes from the Salzkammergut cookery book by Lukas Nagl & Katharina Seiser, published by Brandstätter Verlag}

Preparation

Cut the onion into rings and sauté in the butter. Peel the beetroot and cut into 1 x 1 cm cubes. Add the diced beetroot and sugar to the onions. Allow to caramelise. Deglaze with rose vinegar and reduce completely. Add the chopped tomatoes and season with 2 tbsp salt. Add water and beetroot juice. Cut the savoy cabbage into small diamonds and add. Cut 4 thin slices from the beef tongue to serve and set aside, dice the rest and add to the soup. Season well with the spices. Add the spelt rice (for binding). Simmer the soup uncovered for 1.5 hours.

Serve the soup with fresh dill and sour cream.

TIP: Tastes best warmed up the next day.

VARIANT For an even more flavoursome Alpine minestrone, leave 1 handful of organic hay in large teabags to infuse in the soup for 10 minutes at the end.

Good luck Lukas Nagl, Seehotel Das Traunsee

Klosterplatz 4
4801 Traunkirchen
+43 7617 2216
dastraunsee.at

Ingredients for 2 people

• 200 g flour
• 120 g water
• 2 tbsp olive oil
• Apple, banana or fruit of your choice
• Jam, preferably homemade or with a high fruit content
• Natural yoghurt
• icing sugar
• cinnamon
• Sliced almonds

Preparation

Firstly, knead the flour, salt, oil and water into a smooth dough, cover and leave to rest for 30 minutes. Then roll out the dough thinly on a floured surface. Preheat the oven to at least 220°C, if possible a temperature of approx. 260°C would be ideal.
Cut the apple and banana into small pieces or slices and spread loosely over the tarte flambée dough.
Then bake the dough on a baking tray in the middle of the oven until the top and bottom of the dough are nicely browned. The time varies greatly depending on the oven and the thickness of the dough. It is best to keep a close eye on the tarte flambée, as it only takes a few minutes to bake.
In the meantime, sweeten the natural yoghurt with icing sugar to taste and mix well. Remove the tarte flambée from the oven, spread a thin layer of jam on top, spread the yoghurt sauce loosely with a spoon and sprinkle with a little cinnamon and sliced almonds. Cut into manageable pieces and enjoy fresh and still warm.

We wish you every success
Das Franzl - Bett und Brot

Schwarzenbach 9
5360 St. Wolfgang
+43 6138 2543
berau.at/hotels/das-franzl-bett-brot