Tyrolean bacon dumplings in beef soup
250g dumpling bread | 1/4 liter milk | 2 eggs | 3 tablespoons breadcrumbs | 80g bacon, finely diced | 30g butter | 1 1/2 liter vegetable or beef broth | salt | chives
Pour some warm milk over the dumpling bread and let it steep for a few minutes. In the meantime, fry bacon in butter. Add the remaining milk, eggs and bacon cubes to the bread, salt and mix by hand. Mix in the breadcrumbs. If the dough is too wet, add more breadcrumbs (or a little flour). With wet hands, form dumplings of the same size and let them steep in lightly simmering salted water for 10-15 minutes. Then pour the broth over them and sprinkle with chives.
Ingredients for the dough
400g rye flour | 100g wheat flour | 1 egg | 3 tablespoons oil | 50g mountain cheese, grated | butter | salt
Ingredients for the filling
500g spinach, strained | 40g butter | 1 onion | 1 tbsp flour | 1 tbsp milk | nutmeg | salt | pepper | parsley
Mix flour with egg, oil, salt and approx. 500 ml water to a smooth dough. Let rest. Then roll out thinly on a floured work surface and cut out with a round cookie cutter (approx. 8 cm ø). Finely chop onion and fry in butter until golden brown. Add chopped parsley, stir in flour and pour in milk. Mix in strained spinach and season with salt, pepper and nutmeg. Put some filling on each dough slice, brush the edges with water and fold the dough into a crescent shape, pressing the edges well. Bring to a boil in a large pot with enough salted water and simmer the Schlutzkrapfen in it for about 10 minutes. Lift out with a perforated ladle, drain and serve. Sprinkle with grated cheese and drizzle with brown butter.
200g organic flour, griifg | 1 pinch of salt | 375 ml milk | 4 eggs | 6 organic apples, tart | 1 zirone | 1 dash of rum | clarified butter for baking | powdered sugar and cinnamon for dusting
Wash apples, remove core, cut into 0.5 cm thick slices and sprinkle with lemon juice. Salt flour, mix with milk, yolk and rum to a thick dough. Beat the egg whites and fold them in. Pull the apple rings through the batter and fry them in deep fat until they float (they can also be fried in a pan). Sprinkle with cinnamon/sugar. Tastes great with a scoop of vanilla ice cream.
Ingredients for the farmhouse bread
300g wheat flour type 405 | 280g wheat flour type 1050 | 1 tablespoon sugar | 2 teaspoons salt | 1 packet dry yeast | 2 teaspoons bread spice
Mix flours with bread spices, sugar and salt in a bowl. Add yeast. Add 380 ml lukewarm water and knead everything with the dough hook of the hand mixer for about 5 minutes to a smooth dough. Cover and let rise for about 1 hour. Then knead dough on a lightly floured work surface and shape into a round loaf. Let rest again on a baking sheet covered with baking paper for about 1 hour. Preheat oven to 220° degrees. Brush bread generously with water. Bake in oven for 15 minutes, then reduce oven temperature to 200°C and finish bread for 40 minutes.
The remaining ingredients for the Brettljause are best bought at the farmer's market or in a regional delicatessen.
Fruit sheet cake
approx. 800 - 1.000g apricot (or any other fruit) | 4 eggs | 1 cup sour cream | 1 pck. baking powder | 300g flour | 120 ml oil | 1 pck. vanilla sugar | 200g sugar
First preheat the oven to 180°C top/bottom heat; line a baking tray with baking paper. Wash and core the apricots and cut them into small pieces. Beat the eggs with the sugar and vanilla sugar with a mixer until very foamy, then add the sour cream and oil. Then stir in the flour sifted with the baking powder. Finally, carefully fold the apricot pieces into the batter. Spread the mixture on the baking tray and smooth it down. Bake for about 30 minutes until golden brown.