Recipes

Salzburger Nockerl Soufflé

Ingredients: 6 egg whites, 3 egg yokes, 40 g confectioner’s sugar, 20 g flour, clarified butter (margarine), vanilla sugar, lingonberries

Preparation: Whisk the egg white up with the sugar, quickly fold in the egg yolks and flour. Grease baking pan with margarine, brush on the lingonberries – add the vanilla sugar. Take mixture and create 3 mounds in the baking pan.  Bake for 11 min. in a preheated 180 C° oven.

Pinzga–Muas

Ingredients: 300 g flour, ½ l milk, 300 g butter, salt

Preparation: Pour the boiling milk over the salted flour and lightly mix. Your dough should not be too firm.  In a pan, heat up plenty of butter, add the dough and fry over a small flame until cooked through. As it cooks, frequently break the mixture up with a spatula so that it becomes crumbly.

“Goes wonderfully with milk or coffee, or you can even mix it up with cherries or bilberries!”

Pofesen

Ingredients: White bread, jam (plum)

Preparation: Prepare a batter out of the flour, egg and milk. Thinly slice the white bread and spread with jam, always pairing one slice face down on top of another. Dunk in the batter and fry in lard. Sprinkle with confectioner’s sugar.

Bladl´n

Ingredients: ½ kg rye flour (or mixed with some wheat flour), salt, 40 g butter and about 3/8 l water

Preparation: Put flour in a bowl and add salt.  Add butter in walnut-sized portions to the flour and pour the boiling hot water over it. Make a smooth dough, kneading thoroughly.  Form the dough into a roll, cut off equal-sized slices and roll out into thin pancakes; flour and stack to keep warm.  Now cut through the pancakes to create two half-moon-shaped pieces.Fry thoroughly in very hot fat until bubbles form. Stack the cooked "Bladln" and cover.  They should be soft and not allowed to dry out.  Bladln go nicely with sauerkraut.