recipes

Plum Dumplings

Plum Dumplings

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Ingrediënten

Ingredients for 30 Dumplings

  • 1 cup 150 g Whole wheat flour
  • 1½ cups 150 g Spelt flour
  • 4½ tbsp Butter or untempered vegetable margarine
  • Salt
  • 13 oz 375 g Low-fat quark
  • 3 Eggs
  • 20 Plums pitted
  • 2 tbspButter or untempered vegetable margarine to roll in
  • 1 tbsp Honey
  • 1.5 oz 40 g Hazelnuts, ground
  • Confectioner’s sugar for dusting

Instructies

  • Cream the butter with salt.
  • Fold in the quark, eggs, and both flours.
  • Knead to a dough and then let rest for 30 minutes.
  • Roll into a rope, cut into equally sized pieces, and wrap around the plums.
  • Form dumplings and simmer in salt water for 10–12 minutes.
  • Melt the butter with honey and roll the dumplings in it, then in the ground hazelnuts.
  • Dust with confectioner’s sugar and serve.
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Recipe Category Dessert / Fruit
Country Austria / European

Choux Apricot Dumplings

Choux Apricot Dumplings

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Ingrediënten

ingredients for 20 Dumplings

  • 2½ cups 370 g Whole wheat flour
  • 2 cups 450 ml Water
  • 2¾ tbsp 40 g Butter or untempered vegetable margarine
  • Salt
  • 2 Eggs
  • ⅓ cup 50 g Whole wheat flour to knead in
  • 20 Apricots pitted
  • 2¾ tbspButter or untempered margarine to pour over
  • 1 oz 30 g Hazelnuts, ground

Instructies

  • Boil water with salt and butter, remove from heat, and stir in the flour.
  • Put back on the stove and stir until the dough comes away from the bottom of the pot.
  • Remove from heat and stir in the eggs little by little.
  • Knead the rest of the flour in by hand and let rest for 30 minutes.
  • Form a long rope of dough and cut off equally sized pieces.
  • Wrap around apricots and form dumplings.
  • Simmer in salt water for 15 minutes.
  • Remove the dumplings and let them drip.
  • Heat butter and pour it over the dumplings.
  • Sprinkle the ground hazelnuts on top.
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Recipe Category Dessert / Fruit
Country Austria / European

Whole Grain Quark Dumplings In Pumpkin

Whole Grain Quark Dumplings In Pumpkin

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Ingrediënten

Ingredients for 10–12 Dumplings

  • 9 oz 250 g Low-fat quark
  • ¼ cup 60 ml Sour cream
  • 25 g Spelt semolina
  • 2 tbsp 10 g Whole wheat flour
  • 1 tsp 5 g Brown or organic sugar
  • 1 Egg
  • Salt for the water
  • 3 oz 80 g Pumkin seeds

For the Plum Sauce

  • 10.5 oz 300 g Plums, pitted
  • Liquid sweetener
  • 1 tbsp Rum

Instructies

  • Knead together the sour cream, semolina, flour, sugar, and egg and chill for about 1 hour.
  • Form dumplings out of the dough and place in boiling salt water for 10 minutes.
  • For the plum sauce, cook the plums until they are soft.
  • Strain, blend with sweetener and rum, and sieve.
  • Chop the pumpkin seeds and roast in a pan without oil.
  • Remove the dumplings, drain, and roll in the seeds.
  • Swerve with the plum sauce.
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Recipe Category Dessert / Fruit
Country Austria / European

Millet Gnocchi With Elderberry Sauce

Millet Gnocchi With Elderberry Sauce

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Ingrediënten

  • 150 g Millet boiled (70g raw, boiled with ¾ cup of water)
  • 3.5 oz 100 g Low-fat quark
  • 1.5 oz 40 g Hazelnuts, chopped
  • 3 oz 80 g Elderberries
  • 2 tbsp plus 1 tsp 50 g Honey
  • 3.5 oz 100 g Apples, coarsely chopped
  • Juice of ½ lemon
  • Zest of ½ lemon
  • Pinch of coriander ground
  • Pulp of ½ vanilla bean
  • Pinch of cinnamon ground
  • Dash of salt
  • ¾ oz 20 g Brioche crumbs, whole wheat crumbs, or breadcrumbs
  • 3½ tbsp 50 g Butter or untempered vegetable margarine
  • 2 oz 50 g Almonds, finely ground
  • Butter or untempered vegetable margarine for the baking sheet
  • For the Elderberry Sauce
  • ¼ cup 125 ml Red wine
  • 1 tsp Vanilla pudding mix
  • 1 Clove
  • 5 oz 150 g Elderberries
  • 2 tbsp plus 1 tsp 50 g Acacia honey

Instructies

  • Preheat oven to 400 °F (200 °C).
  • Mix the boiled, cooled millet with low-fat quark, hazelnuts, elderberries, and honey.
  • Mix the chopped apple, lemon juice, lemon zest, coriander, vanilla pulp, cinnamon, and salt into the millet mixture.
  • Finally, add the breadcrumbs.
  • Form 12 gnocchi out of the batter, place on a buttered baking sheet, and bake for 10–12 minutes.
  • For the elderberry sauce, mix red wine with pudding mix and boil with the clove.
  • Add the elderberries and bring to a boil again.
  • Let cool and stir in the honey.
  • Brush the baked gnocchi with melted butter and sprinkle with almonds.
  • Warm dishes and pour the elderberry sauce onto them.
  • Place 3 gnocchi on each dish in a star formation.
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Recipe Category Fruit / Nuts
Country Austria / European

Apple Whole Grain Palatschinken

Apple Whole Grain Palatschinken

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Ingrediënten

Ingredients for 4–6 Servings

  • 3 Apples
  • Some lemon juice
  • ½ cup 125 ml White wine
  • ¼ cup 80 g Honey
  • ¼ Cinnamon stick
  • 1 tsp Confectioner’s sugar mixed with vanilla pulp

For the Palatschinken

  • 1 cup 250 ml Milk
  • 1 cup 150 g Whole wheat flour
  • 2 Eggs
  • 1 tsp Brown sugar Dash of salt
  • Oil for frying

For the Honey Whipped Cream

  • 3 tbsp Whipped cream
  • 1 tbsp Honey

Instructies

  • Peel, quarter, and core the apples and cut into slices.
  • Place immediately in water mixed with some lemon juice.
  • Boil the white wine with honey, vanilla sugar, and the cinnamon stick.
  • Remove from heat, add the drained apple slices, briefly bring to a boil again, and then chill.
  • Remove the cinnamon stick.
  • For the palatschinken batter, mix milk, eggs, sugar, and salt and finally stir in the flour.
  • Heat some oil in a pan, pour some batter in thinly, and make 4–6 golden brown palatschinken.
  • Hold in a warm place.
  • For the honey whipped cream, mix the whipped cream with honey.
  • Fill the palatschinken with the apple mixture, close, and garnish with honey whipped cream.

Notes / Tips / Wine Advice:

If you prefer the apples to be thicker, you can add some cornstarch mixed with water to the warm apple mixture.
The apple palatschinken can be prepared even more quickly if you caramelize the apple slices in honey and stew for just 2 minutes
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Recipe Category Fruit / Pancake’s / Crepes
Country Austria / European

Quark Palatschinken

Quark Palatschinken

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Ingrediënten

Ingredients for 8–10 Servings

  • 1¼ cup 180 g Whole wheat flour
  • 2 cups plus 2 tbsp 220 g Spelt flour
  • 2 cups 500 ml Water Salt
  • Zest of ½ lemon
  • 3 Eggs
  • ¾ cup 200 ml Milk
  • 2¾ tbsp 40 g Butter or untempered vegetable margarine, melted
  • Fat of your choice for the pan

For the Filling

  • 3 tbsp Crème fraîche
  • 4 tbsp Honey
  • 3 Egg yolks
  • Pulp of 1 vanilla bean
  • 18 oz 500 g Low-fat quark
  • ¾ cups 180 ml Yogurt
  • 1 oz 30 g Raisins

For the Royale

  • 1¼ cup 300 ml Milk
  • 3 Eggs
  • 1 tbsp 10 g Cornstarch

Instructies

  • Preheat oven to 350 °F (180 °C).
  • Mix the flours together.
  • Add the water and salt and blend with an immersion blender.
  • Blend in the lemon zest, eggs, and milk.
  • Finally, mix in the melted butter.
  • Fry thin palatschinken in an unbuttered nonstick pan.
  • For the filling, stir all the ingredients together and spread on the palatschinken.
  • Roll them up and cut into pieces.
  • Place in a greased casserole dish and bake for 15 minutes.
  • For the royale, beat the eggs, milk, and cornstarch together well.
  • Pour over the palatschinken and bake for another 15 minutes.
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Recipe Category Pancake’s / Crepes
Country Austria / European

Wheat Grits Schmarren

Wheat Grits Schmarren

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Ingrediënten

Ingredients for 6 Servings

  • 10.5 oz 300 g Wheat
  • 3 oz 80 g Dates
  • Pulp of 1 vanilla bean
  • 1 tbsp Confectioner’s sugar
  • Dash of cinnamon
  • 2 Eggs
  • 1 cup 250 ml Milk
  • 2¾ tbsp 40 g Butter or untempered vegetable margarine
  • Fat of your choice for frying
  • Confectioner’s sugar for dusting

Instructies

  • Grind the wheat semi-coarsely and soak it and the minced dates in 1¾ cups (400 ml) of water for 1–2 hours, until soft.
  • Preheat oven to 300 °F (150 °C).
  • Stir the vanilla pulp, cinnamon, confectioner’s sugar, eggs, and milk into the grits with a fork.
  • Last, stir in the melted butter.
  • Heat a bit of the fat of your choice in a nonstick pan and pour in the batter.
  • After it has begun to set (about 1 minute), place in the oven and bake for 25–30 minutes.
  • Cut into pieces with two forks and dust with confectioner’s sugar.

Notes / Tips / Wine Advice:

Garnish Recommendation: compote
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Recipe Category Pancake’s / Crepes
Country Austria / European

Rice Casserole With Peach Sauce

Rice Casserole With Peach Sauce

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Ingrediënten

Ingredients for 10 Servings

  • 10.5 oz 300 g Organic short grain rice
  • Salt
  • 3 oz 80 g Dates
  • Pulp of 1 vanilla bean
  • 2¾ tbsp 40 g Butter or untempered vegetable margarine
  • 3 Egg yolks
  • 3 Egg whites
  • 2 tbsp 30 g Granulated sugar
  • Fat of your choice for the pan
  • Confectioner’s sugar for dusting

For the Peach Sauce

  • 26 oz 750 g Peaches
  • 1 cup 250 ml Sour cream
  • 2 tbsp Low-fat quark
  • 2 tbsp Honey

Instructies

  • Boil the rice in about 1 quart of lightly salted water for 40 minutes, let sit for 15 minutes with the lid on, then let cool.
  • Preheat oven to 400 °F (200 °C).
  • Chop the dates, boil briefly with 4 tablespoons of water and the vanilla pulp, and then remove from heat.
  • Melt the butter in it and then add the egg yolks.
  • Purée with an immersion blender.
  • Mix the date purée into the rice.
  • Beat the egg whites to stiff peaks with the granulated sugar.
  • Fold in.
  • Fill a greased casserole dish and bake for 55 minutes.
  • For the peach sauce, pit the fruit and purée with the other ingredients, then sieve.
  • Dust the casserole with confectioner’s sugar and serve with the peach sauce.
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Recipe Category Casserole / Fruit / Rice
Country Austria / European

Quark Casserole With Raspberry Sauce

Quark Casserole With Raspberry Sauce

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Ingrediënten

  • 8 oz 225 g Low-fat quark
  • 3 Egg yolks
  • Some artificial sweetener Juice of 1 lemon
  • 3 Egg whites
  • 6 tbsp 85 g Granulated sugar
  • 10 g Untempered vegetable margarine
  • For the Rasp6erry Sauce
  • 1 cup 125 g Raspberries
  • Liquid artificial sweetener

Instructies

  • Preheat oven to 375 °F (190 °C).
  • Strain the quark.
  • Beat with egg yolks, sweetener, and lemon juice until creamy.
  • Beat the egg whites to stiff peaks with ⅓ cup (65 g) of sugar and fold into the quark.
  • Grease the casserole dish with margarine, sprinkle with the rest of the granulated sugar, and chill.
  • Fill with the quark batter and bake in a water bath for 25 minutes.
  • For the raspberry sauce, sieve the raspberries and add sweetener.
  • Remove the casserole from the dish and pour the raspberry sauce over it.
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Recipe Category Dessert / Fruit
Country Austria / European

Kaiserschmarren

Kaiserschmarren

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Ingrediënten

Ingredients for 4–6 Servings

  • 150 g Wheat
  • 50 g Barley
  • 50 g Millet
  • 50 g Buckwheat
  • 1¼ cup 300 ml Water
  • 2 oz 60 g Dates
  • 2 tbsp Rum
  • 1 cup 250 ml Milk
  • Salt
  • 4 Egg yolks
  • 3½ tbsp 50 g Butter or untempered vegetable margarine
  • 5 Egg whites

Instructies

  • Preheat oven to 350 °F (180 °C).
  • Mix the wheat with the barley, millet, and buckwheat and ground to flour.
  • Mix with the water.
  • Add the finely chopped dates and the rum and let sit for at least 30 minutes.
  • Beat in the milk, egg yolks, salt, and the melted butter with an immersion blender.
  • Beat the egg whites to stiff peaks and fold in.
  • Fill an ungreased nonstick pan and bake for about 12 minutes.
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Recipe Category Fruit / Pancake’s / Crepes
Country Austria / European
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