Alpine Cuisine E-Book

Naumann & Göbel Verlag

• Herausgeber: Naumann & Göbel Verlag
• Kategorie: Lebensstil
• Sprache: Englisch

Veröffentlichungsjahr: 2015

Beschreibung

Alpine-cabin fun in the kitchen Imagine returning to a rustic cabin and rewarding yourself with a steaming bowl of bacon dumplings, Austrian noodles with cabbage or South Tirolian pancakes with sugar and dried fruit, after an exciting day of mountain climbing or skiing. That's the delicious taste of the Alps. Join us on a culinary tour of the mountains, from western Austria to northern Italy, and experience the diversity of the alpine kitchen: from traditional, hearty, simple home cooking to Mediterranean dishes with a light touch. - A multitude of attractive recipes for the perfect stay in an alpine cabin - Great photos with every recipe

Leseprobe

Alpine Cuisine

Anyone who has ever headed for a rustic hut serving steaming speck dumplings, lentil soup, kaiserschmarrn or gnocchi with mushrooms after an exciting day’s skiing or mountain tour knows well that this is the taste of the Alps!

Come with us on a culinary mountain tour from Western Austria to Northern Italy, and experience the whole range of Alpine cuisine – from traditional hearty home-cooking to fabulous dishes with a touch of the Mediterranean.

Alpine Cuisine

© Naumann & Göbel Verlagsgesellschaft mbH a subsidiary of VEMAG Verlags- und Medien Aktiengesellschaft Emil-Hoffmann-Str. 1, 50996 Cologne (Germany)www.vemag-medien.de Recipe photos/cover photos: TLC Fotostudio Translation from German: Lindsay Chalmers-Gerbracht for SAW Communications, Dr. Sabine A. Werner, Mainz Realisation of the English edition: SAW Communications, Dr. Sabine A. Werner, Mainz Complete production: Naumann & Göbel Verlagsgesellschaft mbH All rights reserved ISBN 978-3-8155-8788-1

Contents

Introduction

Light meals

Porcini on toasted ciabatta

Dumpling salad with Parmesan

Stuffed courgette flowers with ricotta

Summer salad with raw ham and melon

Mixed baked vegetables

Tyrolean onion tart

Beef carpaccio with sprouts

Bean soup with pasta

Liver dumpling soup with beef bouillon

Pancake soup with chives

Porcini cream soup with croutons

Herb soup with semolina dumplings

Savoury quark spread

Traisen valley meat spread

Blunzenkipferln with sauerkraut

Poached eggs with juniper berries

Chanterelles in cream sauce

Lentil soup à la Waldviertel

Soup with dumplings and ham

Potato soup with toasted breadcrumbs

Sweetcorn soup with chilli

Beetroot soup with horseradish

Vegetables & potato dishes

Fried potatoes with stockfish

Potato gratin with bacon

Sweet and sour onions

Gröstl with beef

Gröstl with eggs and bacon

Asparagus with egg dip

Potato salad with gherkins

Onion compote with white wine

Bean salad with winter radish

Grammeln wrapped in potato dough

Sweet and sour pumpkin

Potato rissoles with smoked sausage

Green bean goulash with belly of pork

Pasta, risotto & Co.

Palatschinken with cheese filling

Risotto with crayfish

Asparagus risotto with chervil

Tortelloni with beans

Schupfnudeln with nutmeg

Cannelloni with pumpkin

Chestnut pasta with ragout

Tagliatelle with cabbage and ham

Minced meat wrapped in pasta dough

Pumpkin pasta with speck

Polenta, dumplings & Co.

Gnocchi with Gorgonzola and nuts

Potato strips with spinach and Pecorino

Goat’s cheese dumplings with Grana Padano

Ham dumplings with herbs

Polenta casserole with mince

Gnocchi with rocket and mushrooms

Polenta with anchovies

Cheese dumplings with Appenzeller

Potato dumplings with cheese sauce

Speck dumplings with chives

Flour dumplings with minced pork filling

Schlipfkrapfen with Tyrolean grey cheese

Tyrolean Tirtln with Parmesan

Spinach spaetzle with onions

Meat, game & poultry

Lamb chops in Marsala

Boiled beef in herb cream

Beef goulash with speck dumplings

Braised beef in red wine

Venison steak with baked apples

Saddle of lamb on lentil vegetables

Roast beef slices with onions

Veal sirloin steaks with horseradish crust

Pigeon breast with mixed asparagus

Salzburg roast pork

Styrian stewed pork with horseradish

Pork fillet coated in maize starch

Kapuzinerfleisch with veal kidneys

Marinated rabbit with potato cakes

Styrian roast lamb

Beef roulades with capers

Backhendl Viennese roast chicken

Guinea fowl on red cabbage with ginger

Farm duck with coleslaw

Quails wrapped in bacon

Fish & seafood

Catfish goulash with pointed cabbage

Pickled char with potatoes

Marinated trout

Trout meunière with lamb’s lettuce

Salmon fillet with rocket sauce

Fried char on fennel and melon salad

Fried catfish on pumpkin

Crayfish tails in a fine sauce

Pike pörkölt with red sauce

Whitefish in mushroom sauce

Zander in wine sauce

Carp with sauerkraut

Desserts & pastries

Quark dumplings with rhubarb puree

Buchteln filled with plum jam

Apricot dumplings with cinnamon sugar

Bozen Zelten with apricot liqueur

Raspberry bake with orange liqueur

Schneemilch with grappa raisins

Sweet noodles with poppy seeds

Kaiserschmarrn with raisins

Powidldatscherln with vanilla ice cream

Poppy seed parfait with cinnamon

Stewed plums with cloves

Salzburg Nockerln

Kastanienkoch with vanilla sauce

Sacher chocolate cake

Linzer Torte with cranberry jam

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Introduction

Introduction

Most people associate the Alps with breath-taking snow-capped peaks, grazing cows in fresh green meadows and an abundance of hiking paths and ski slopes. The Alpine region spanning eight nations has however far more to offer than “mere” high altitudes and a wonderful landscape. The influences across the Alpine topography including France, Monaco, Italy, Switzerland, Liechtenstein, Germany, Austria and Slovenia are also reflected in the numerous variations of Alpine cuisine: traditional rustic home cooking with Tyrolean speck and flatbread is contrasted with Mediterranean cuisine with pasta and risotto. The summit of this culinary mountain tour – as all Alpine inhabitants will confirm – is without doubt a delicious dessert.