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Kleinwalsertal Rosenhof Cookie Recipes

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Kleinwalsertal Rosenhof Mother's Day Menu

Mother's Day Menu

... by children and fathers for mothers

Frittata Soup

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Wrapped Chicken Breast, Asparagus Risotto, and Wild Garlic Emulsion

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Warm Chocolate Cupcake with Vanilla and Strawberries

Preparation:

The day before: Prepare the fritters for the soup

90 g flour
180 ml milk
2 eggs
salt/pepper
3 tbsp grated mountain cheese
1 tbsp butter
20 g finely chopped parsley
1 liter beef broth

Mix all the ingredients except the butter in a bowl. Melt the butter in a pan and cook the pancakes until golden brown. Roll them up one by one and cut them into thin strips with a knife.

For the wild garlic emulsion

150 g wild garlic
200 ml olive oil
salt

Put everything in a blender and purée until smooth. Then refrigerate.

Wrapped Chicken Breast

4 chicken breast fillets
20 slices of ham
2 cloves of garlic
1 tbsp olive oil
2 sprigs of rosemary
Salt and pepper

Wash the chicken breasts, pat them dry, and season with salt and pepper. Place 5 slices of ham on the countertop for each chicken breast and wrap the chicken breast in them.

Heat the oil in a skillet, add the crushed garlic and rosemary, and sear the chicken breast for about 4 minutes on each side. Then finish cooking it in the oven at 120 degrees for about 10 minutes.

Risotto with Asparagus

250 g risotto rice
400 g green asparagus
200 g white asparagus
800 ml asparagus stock
1 onion
40 g butter
salt/pepper
1 tbsp olive oil
100 ml white wine
80 g Parmesan

Peel the asparagus and blanch the woody ends until al dente. Then rinse them under cold water. Dice the onions and add them to the pot with olive oil. Sauté briefly. Add the rice and pour in the asparagus stock. Let the rice simmer until al dente. Season with salt. Don’t forget to stir frequently. Finally, slice the asparagus and season to taste with butter, white wine, and Parmesan.

Chocolate Cupcakes

200 g strawberries
150 ml vanilla sauce (store-bought)
170 g dark chocolate (65%)
225 g butter
6 eggs
90 g flour
225 g sugar

Melt the chocolate with the butter in a bowl over a double boiler. Beat the eggs and sugar until fluffy. Add the flour. Stir the melted chocolate into the egg mixture and pour into buttered molds.

Bake in a preheated oven at 200 degrees for 10–12 minutes.

Wash the strawberries and slice them thinly.

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Serving:

Place the sliced frittata in a soup bowl, pour the hot broth over it, and sprinkle with chopped parsley.

Place the risotto in the center of preheated plates. Slice the chicken breast diagonally and arrange it on top of the risotto. Use a spoon to drizzle a thin layer of wild garlic emulsion around the edges.

Remove the chocolate cupcakes from the pan. Spoon the vanilla sauce onto a plate. Place the cupcakes on top and garnish with the sliced strawberries.

Enjoy your meal, and have a wonderful Mother's Day!

A Mother's Day meal cooked with love!

Great-great-great-great...-Grandma's Braid

Ingredients:

1 kg spelt flour
200 g sugar
200 g butter
120 g quark
25 g vanilla pudding mix
2 eggs
1 packet yeast
10 g salt
approx. 180 g milk

1 egg and 1 EL milk for brushing

Knead all the ingredients together well, cover, and let the dough rise in the refrigerator overnight.

Knead well once more. Divide the dough into three equal parts and shape them into three balls.

Roll the balls into even strands and braid them.

Let it rise again on the baking sheet for about ½ hour.

Before baking, brush with the milk-egg mixture.

If you like, you can sprinkle coarse sugar on top before baking.

Bake for about 30 minutes at medium heat (180°).

A classic: We usually have this braided bread on Fridays with our afternoon coffee... and it's best with strawberry jam!

Schlutzkrapfen with Sage Butter

For the dough:

175 g rye flour
125 g wheat flour
salt
1 egg
1 tbsp oil
8–10 tbsp water

For the filling:

800 g spinach leaves
Salt, pepper
1 onion
1 clove of garlic
1 tbsp butter
150 g low-fat quark
3 tbsp freshly grated Parmesan
Freshly grated nutmeg

In addition,

Flour for the work surface
1 egg white
100 g butter
1 bunch of fresh, chopped sage
70 g freshly grated Parmesan

For the dough, combine both types of flour and a pinch of salt. Add the egg and oil, and knead everything together. Gradually add 8–10 tablespoons of water until you have a smooth dough that doesn’t stick to your hands. Wrap the dough in plastic wrap and let it rest for 1 hour.

For the filling, sort through the spinach, wash it, remove the thick stems, and blanch it briefly in boiling salted water. Rinse it under ice-cold water, squeeze out the excess water thoroughly, and chop it finely.

Peel and finely dice the onion and garlic. Heat the butter, sauté the onion and garlic until translucent, then let cool. Next, add them to the quark along with the spinach, stir in the Parmesan, and mix everything well. Season to taste with salt, pepper, and nutmeg.

Roll out the dough thinly on a floured work surface and cut out circles about 7 cm in diameter. Place 1 teaspoon of the spinach filling on each dough circle, brush the edges with egg white, and fold the circles into half-moons. Press the edges firmly together and cook the Schlutzkrapfen in batches in boiling salted water for about 4 minutes. When they float to the surface, they are done. Heat the butter and sauté the sage in it until crispy. Arrange the Schlutzkrapfen on plates and pour the sage butter over them. Serve sprinkled with shaved Parmesan.

Serves 4–6

Kaiserschmarrn (sweet)

Ingredients:

250 g flour
3/8 l milk
100 g sugar
4 eggs
2 tbsp butter
100 g sultanas
1 pinch of salt
powdered sugar

Preparation:

Separate the eggs. Mix together the flour, milk, salt, sugar, and egg yolks. Beat the egg whites until stiff peaks form, then gently fold them into the batter.

Melt 1 tablespoon of fat in a pan, pour in half of the batter, and sprinkle 50 g of washed sultanas on top.
Cook slowly, slide onto a lid, flip, and finish cooking.

Use two forks to tear the pancake into large pieces and remove them from the pan.
Repeat the process with the other half of the batter. Return the pancake pieces to the pan and cook for another minute.

Dust the pieces generously with powdered sugar and serve.

Serves 4

Spicy Schmarrn with Kleinwalsertal Mountain Cheese

Ingredients:

230 g grated spicy mountain cheese
3 egg yolks
125 g flour
0.3 l milk
1 tbsp quark
Salt, a pinch of baking powder
3 egg whites

Preparation:

Slowly sauté the mixture with a little butter, turn it over, and finish cooking it in the oven at 180°C or in small batches in a pan. Then shred it using two forks.

Serves 4

BBQ Sauce

The ingredients:

400 g ketchup
70 g chili sauce
100 g cane sugar
50 g beet syrup
100 g mustard
1 tbsp lemon juice
10 g paprika
½ tsp each of garlic powder, salt, and coarsely ground pepper
1 pinch of cayenne pepper
½ cap of kecap manis (soy sauce)
50 g butter
1 small onion

Finely dice the onion and sauté it in butter.

Add all the remaining ingredients, bring to a boil while stirring constantly, and let it reduce slightly.

Sterilize the jars in steam or boiling water.

Pour in the hot sauce, seal the jars tightly, turn them upside down, and let them cool.

Will keep for about half a year in a cool, dark place.