deutsch | italiano | english

From our Herb Cuisine

Cooking with herbs is a delight, especially when you can watch them grow. Our herbs from the mountain meadows on the Stilfser Alm are extremely high quality. They add a distinctive taste to both sweet and savory dishes, from the well-known pasture-soup to the unique meadow-herb ice cream. During the winter dried herbs will be used as a variety of spices, herbal salts, florescence sugar, and even for beautiful decorations. When spring comes, the first green herbs, such as mountain hawk bit, nettles and many others, will enhance your soups, pesto, salads and vegetables. Our beautiful herbal flowers will not only give your salads a picturesque look but also a marvelous taste in the summer. The native wild herbs like watercress and garden sorrel from the meadows add a surprising freshness. Find a small selection of Traude’s Herb Cuisine here:

Cucumber Soup

1 onion, 2 seedless cucumbers
1 TB butter, ¾ L water, a dash of Curry
¼ L cream, 1 lemon, salt & pepper

Finely chop the onion, peel and dice the cucumbers. Sautee the onion in butter until translucent, add the cucumber; steam for 15 min, add water and cream and then blend, season with salt & pepper. Dill goes well with it. I used Estragon instead of Dill, since we grow it in our herbal gardens. As a supplement we had Parmesan Gnocchi (see Bell Pepper Soup recipe). You could also add diced salmon (just add to the hot soup for 5 minutes). If you are in a hurry use smoked salmon.

Soup recipes are from my Spa-friend Nina Twork (seen and tasted at Wolfram Siebeck).

Summer-Flip

1 handful red currant, stemmed
1 handful raspberry, 1 grapefruit
10 mint leaves, 1 sheep yogurt
1 lemon juice

Wash the berries, peel the grapefruit and slice into segments, juice the rest. Chop the mint leaves and mix all ingredients in a blender. Pour into a tall glass and decorate with a mint leave. Enjoy!

Crescents

1kg flour, 0,6L milk
20g yeast, 3g salt, 2Tbsp grease (lard)

In a large bowl, combine yeast, a sprinkle of sugar and 1/8L milk, and let sit until foamy. Add flour, slightly warmed milk, grease and salt. Knead until you have a smooth dough. Cover the dough and leave in a warm place until it doubles in size. Take small bits of dough, cut all the same size pieces and roll into a round form (cut it in 4 pieces, like a cake). Starting at widest end, gently roll to a crescent, paste with egg wash, and bake 20 minutes at 180° C. In southern Burgenland these crescents are a delight. They are sprinkled with salt and formed in a straight shape. They are good as an addition to every food.

Whole Artichoke with Mustard Cream

2 Artichokes
80g Butter
1 Tbsp Mustard, Salt & Pepper
1/16 L cream
Lemon Juice

Cut off the top of the artichoke and place them in a steamer in a large pot with water; add lemon slices and season with salt. Cover and simmer for 30 minutes. The artichokes are done when a knife is inserted into the base and there is no resistance. Melt butter; add mustard and cream; stir and season with salt & pepper. Serve warm with the artichoke. As a side dish we recommend boiled potatoes.

Red Beets & Plums Risotto

1 cup Risotto
1 raw red beet, 1 tart plum
½ onion, 1 garlic clove
Approx. 300mL vegetable broth, 1/16L white wine
Olive oil, salt, 70g butter, 50g Parmesan Cheese

Cook onion and garlic, finely chopped, in a skillet with olive oil. Add rice and cook, stirring until translucent. Add wine and stir until evaporated. Add finely chopped red beets, salt and 1 cup of broth. Reduce heat to medium-low and cook, stirring, until broth is absorbed. Repeat process, gradually adding broth, until rice is al dente and risotto is creamy. Stir in diced plum, grated Parmesan and butter. Serve warm.

Autumn Smoothie

A handful of both Lingoberries and Blueberries
1 Pala-Pear
¼ L cold Nettle Tea
1 TBsp Honey, ½ Lemon Juice

Combine all ingredients in a blender and process until smooth. Serve immediately and enjoy!

Poppy-Seed Cake with Pala-Pear Purée

200g finely ground poppy-seed, 6 eggs, 180g sugar
200g butter, 250g curd cheese or mascarpone, 1 shot Rum

Separate eggs; whisk yolks, sugar and butter until fluffy, add rum and fold in curd cheese. In a separate bowl beat egg whites until stiff peaks form; fold into yolk mixture. Butter a round cake pan, and pour in the dough. Bake about 40 minutes at 180° C. We recommend adding a dollop of Pala-Pear purée. Pala-Pears are very aromatic with a hint of caramel due to its high sugar content. The ready-made pear purée and much more is available at the Tälerhof-store in Schluderns.

Taelerhof

Baked Sweet Yeast Buns with Poppy-Seeds

Dough: 300g whole-wheat flour, 200g spelt flour, 1 egg, 1/8L milk, 20g dry yeast, 20g butter
Filling: 150g poppy-seeds finely ground, 80g sugar or honey, 2cl Rum, 1 whole Vanilla bean, 1/16L milk, 10g butter for basting the buns

Place 1/16L milk and 1 TB sugar with yeast in a bowl until foamy. Then, whisk egg, flour, melted butter, sugar, honey and milk. Add yeast mixture to prepare smooth and elastic dough. Let stand in a warm spot until dough has tripled in size. Heat milk with poppy-seeds, sugar and Vanilla bean seeds; gently bring to a boil. Roll dough and cut 3cm pieces, add poppy-seed mixture into the middle, fold and tightly close the edges at the top. Dip each piece in melted butter and place them closely side-by-side in a well-greased baking dish. Bake about 35 minutes at 160° C.

Pumpkin-Apple-Risotto with Ribwort Nuts

1-cup risotto
250g pumpkin, diced
2 tart apples, small
Ribwort nuts
½ onion finely chopped, 1 garlic clove minced
ca. 300ml vegetable stock, 1/8 L white wine
Olive oil, salt
70g butter, 50g Parmesan grated

Heat onions and garlic in olive oil until fragrant, add risotto, mix well; and then deglaze with white wine. Add diced pumpkin and slowly incorporate the stock, salt to taste. The secret to a perfect risotto is constantly stirring while adding the broth. This takes about 20 minutes until the risotto is all dente. Right before the end add the small-diced apples, take the mixture from the stove, and add grated Parmesan, a piece of butter and mix well. Serve and decorate with the small ribwort nuts.

Wild Herb Salad

Garlic Mustard, Yarrow
Gallant-Soldiers
Nasturtium, both leaves & flower
Arugula salad
Mallow blossoms
Olive oil, vinegar, salt

Select fresh herbs, wash, and dry gently. Blend vinegar, olive oil and salt into a vinaigrette. Marinate your herb mixture and decorate with eatable blossoms. Enjoy!

Strozzapreti Pasta with Carrots

250g Strozzapreti (or Cavatelli, Penne, Tagliatelle)
4 carrots, 2 garlic gloves
Olive oil, jalapeño pepper (unseeded)
Butter, salt, fresh coriander (cilantro)

Peel carrots, and slice into fine bands with a Mandolinslicer. Peel and crush the garlic. Heat oil and butter in a pan; add carrot bands, hot pepper and garlic. Cover and steam until tender. Finely chop coriander and add to the mixture. Cook pasta al dente and add to the pan. Taste with salt and serve warm. A lovely mixed salad from the garden would go well with this! Enjoy!

Pasta-Salad with Herbs

9 ozRisoni (or Orzo)
1 cantuna
2 tomatoes, 1 bell pepper
1 grapefruit
Fennel green, Parsley
Juice of 1 lemon, Olive oil
Salt to taste

Cook pasta al dente, rinse cold. Peel the grapefruit and cut between the sections. Dice all the ingredients; chop the herbs and blend into the cooled pasta. Taste with salt, olive oil and lemon juice. Enjoy!

Cheese-Dumplings coated in Mallow Sugar

250g curd cheese
1 egg
2 TB semolina
2 TB breadcrumbs, finely ground
1 TB sugar
1/2 lemon, grated zest only
Rum, a dash
Sugar from Mallow blossoms for coating

Mix all ingredients and let rest for 30 minutes in the fridge. Bring water to a boil. From the cooled dough form dumplings and gently put into boiling water for about 5 minutes. Take the dumplings out and roll in sugar of mallow blossoms. Enjoy!

Goat-Butter-Bread with Blossoms and Herbs

Vinschger Paarlbread (typical bread from South Tyrol)
Blossoms of the Mallow Herb
Wild Water Cress
Mallow seeds
Sage leaves
Goat butter from Roland Kuntner, Stilfserbrücke

The blossoms are from our fields, and the exquisite goat butter, which is airy and light, is available from Roland Kuntner in the town of Stilfserbrücke. This makes a delightful meal for those hot summer days.

Idea, Arrangement and Photo: Jana Teneva

Flourless Chocolate Tart with Alpine Meadow Herbs-Ice Cream

Tart: 6 eggs separated, 200g butter,
180g confectioner’s sugar, 200g dark chocolate (70% cocoa), 2cl rum

Whisk yolk and sugar until light and fluffy. Gently melt chocolate and butter in a bowl over a pan of barely simmering water, and then add it to the yolk mixture. Beat egg whites until peaks form. Gradually fold egg whites into the yolk mixture, and then transfer into a buttered tart form. Bake about 40 minutes at 160° C. Let cool completely.

Ice Cream: 4 egg yolks, 250ml heavy cream,
125ml milk, 125ml Trada Alpine Herb Syrup,
100g fine sugar, 2cl-unflavoured vodka

Gently heat heavy cream, milk, sugar and syrup in a pot until sugar has dissolved. Whisk yolks in a medium bowl, and slowly add the hot milk mixture, while stirring constantly. Set aside to cool, keep refrigerated over night. Transfer the chilled yolk mixture to your ice-cream maker, add vodka and continue churning until reaching a creamy consistence.

Gnocchi with Wild Herb Pesto

Gnocchi: 500g russet potatoes, 50g butter, 1 egg, 150g potato flour, 50g semolina, 50g all-purpose flour, salt
100g butter
Pesto: 200g garlic mustard, 50g pealed almonds, 100g extra virgin olive oil, sea salt

The day before: Cook, peal and let cool potatoes.
For the pesto, wash and thinly slice the garlic mustard, purée in a blender with almonds and olive oil, taste with salt. Pass potatoes through a ricer and mix with the rest of ingredients. Let the dough rest 30 minutes in the fridge. Roll the dough into 1cm thick rolls, and then cut into small pieces. Bring a large pot of water to boil, add salt. Working in small batches, add gnocchi and cook until they float to the top, about 2 minutes. Toss gnocchi in warm butter; serve immediately with the wild herb pesto.

Cream of Wild Leek

1 onion finely chopped, 1 large potato peeled & thinly sliced
250 g wild leek cut in small pieces
Salt & Pepper, 1 TB olive oil or butter
125 ml heavy cream, 1L water
Cut bread into small cubes for crouton

The wild leeks are now growing in our neighbourhood. They have beautiful aromatic taste.
Sauté onions until soft, add potatoes and water; then simmer for 30 minutes. Purée leek and heavy cream with a hand blender and add to the soup. Lightly brown cubed bread in butter, and garnish the soup.

Mallow-Sugar glazed Herb Cake

250 g sugar, 250 g flour, 6 eggs separated, 3 TB rum,
3 TB apricot jam, 1 TB Stilfser Herbal Tea Mixture, such as Zuscheida or Karmatsch Leitn

For the Glaze: 5 TB Stilfser Mallow-Sugar, 1 lemon (juice only)

Preheat oven to 170 C, with rack in middle position. Butter and flour a loaf pan. Soak herbs in 3 TB of rum. Separate eggs. Mix sugar and butter until light, add egg yolks. In a separate bowl whip egg whites to soft peaks. Sift flour onto the butter-sugar-egg-batter, fold in the whites gradually. Spoon the batter in the loaf pan, smooth the top, and bake for 40 minutes. Spread apricot jam over warm loaf. Turn out cake onto a rack; cool completely before glazing.

Stilfser Cream of Hay Soup

1 handful Stilfser Mountain Meadow Hay
1 onion, chopped
1 garlic clove, minced
1 big potato, peeled and thinly sliced
1 small container sour cream, 250g
1 L water, salt, butter or oil

In a medium pot combine the mountain meadow hay with cold water, bring to a boil and simmer for 15 minutes, let it rest. In a large pan sauté onions and garlic until translucent. Pour the hay water (strained) with the sliced potatoes into the pan, salt to taste. When potatoes are cooked, use a hand blender to puree the soup. Pour in the sour cream and smooth with the blender, reheat until warmed through. Season with salt.

forgotten password

AGB | Privacy | Impressum

Bio EU Logo

Roter Hahn - Südtirol, Qualitätsprodukte vom Bauern

Partner-Shops: