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    Alpine Cuisine: Our 100 top recipes presented in one cookbook
    Alpine Cuisine: Our 100 top recipes presented in one cookbook
    Alpine Cuisine: Our 100 top recipes presented in one cookbook
    Ebook290 pages56 minutes

    Alpine Cuisine: Our 100 top recipes presented in one cookbook

    By Naumann & Göbel Verlag

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    About this ebook

    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
    LanguageEnglish
    PublisherNaumann & Göbel Verlag
    Release dateApr 8, 2015
    ISBN9783815587881
    Alpine Cuisine: Our 100 top recipes presented in one cookbook

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      Book preview

      Alpine Cuisine - Naumann & Göbel Verlag

      Light meals

      Porcini

      on toasted ciabatta

      Preparation time: approx. 20 minutes (plus toasting and sautéing time)

      Per serving approx. 113 kcal/474 kJ

      6 g P, 5 g F, 9 g CH

      Serves 4

      500 g fresh porcini

      16 slices ciabatta

      ½ bunch parsley

      ½ bunch chives

      3 cloves garlic

      2 tbsp olive oil

      salt

      pepper

      1Brush, wash and pat dry the porcini and cut into slices. Toast the ciabatta slices in the oven at 180 °C (fan oven 160 °C) until golden brown.

      2Wash the parsley and chives, shake them dry and chop finely. Peel the garlic and also chop finely.

      3Heat the olive oil in a frying pan and lightly sauté the garlic, stirring well. Add the porcini and continue sautéing for about 10 minutes. Add the herbs during the last 2 minutes. Season the porcini with salt and pepper.

      4Spread the porcini over the toasted ciabatta slices and serve hot.

      Dumpling salad

      with Parmesan

      Preparation time: approx. 20 minutes (plus frying time)

      Per serving approx. 522 kcal/2192 kJ

      17 g P, 26 g F, 53 g CH

      Serves 4

      5 bread dumplings from the previous day

      2 tbsp butter

      1 radicchio

      100 g rocket

      100 g oak leaf lettuce

      4 tbsp white wine vinegar

      4 tbsp olive oil

      2 tbsp cress

      salt

      pepper

      Parmesan to garnish

      1Cut the bread dumplings into equal slices 1 cm thick. Heat the butter in a pan and fry the dumpling slices until golden brown on both sides.

      2Pluck the leaves of the radicchio, then wash the leaves of all salads and shake dry. Arrange on individual plates. Make a vinaigrette from the vinegar, oil, cress, salt and pepper and pour over the salad.

      3Arrange the dumpling slices on the salad and grate with Parmesan.

      Stuffed courgette flowers

      with ricotta

      Preparation time: approx. 30 minutes (plus cooking time)

      Per serving approx. 152 kcal/638 kJ

      6 g P, 11 g F, 6 g CH

      Serves 4

      4 courgette flowers with the fruit

      20 g raisins

      150 g ricotta

      2 tbsp freshly chopped basil

      2 tbsp freshly chopped chervil

      salt

      pepper

      2 tomatoes

      2 tbsp pitted green olives

      2 tbsp olive oil

      grated zest of 1 untreated lemon

      1 tsp balsamic vinegar

      1Wash the courgette flowers and shake dry without damaging the petals. Carefully open the flowers and remove the pistils. Rinse the raisins in hot water and mix with the ricotta and herbs. Season with salt and pepper.

      2Fill the mixture into a piping bag and pipe into the courgette flowers. Wash the courgettes, score them lengthwise several times and cook in a pressure cooker together with the flowers for around 8 minutes.

      3Pour hot water over the tomatoes, remove skin, stalk and seeds and cut into eighths. Cut the olives into slices and mix with the tomatoes. Mix together the rest of the ingredients, season and pour as a dressing.

      4Cut the cooked courgette flowers in half and serve on individual plates alongside the tomato and olive salad and the courgettes.

      Summer salad

      with raw ham and melon

      Preparation time: approx. 30 minutes (plus steaming and roasting time)

      Per serving approx. 157 kcal/659 kJ

      8 g P, 10 g F, 8 g CH

      Serves 4

      150 g sugar snaps

      1 tbsp butter

      1 frisée lettuce

      ½ iceberg lettuce

      1 honeydew melon with firm flesh

      8 cherry tomatoes

      8 slices thinly sliced raw ham

      2 tbsp sunflower seeds

      2 tbsp sherry vinegar

      3 tbsp olive oil

      pepper

      salt

      1Brush the sugar snaps, remove strings, wash, drain and steam in hot butter for about 10 minutes, stirring constantly. Leave to cool.

      2Wash the salad leaves, shake dry and tear into smaller pieces. Peel the honeydew melon, cut into very thin slices with a cutting machine and divide onto individual plates. Wash the cherry tomatoes, pat dry and cut in half.

      3Arrange the salad leaves on top of the melon slices and decorate with the cherry tomatoes and the sugar snaps. Roll up the raw ham slices and place between the vegetables. Roast the sunflower seeds in a frying pan without fat.

      4Make a dressing from vinegar, oil, pepper and salt and drizzle over the salad. Sprinkle with sunflower seeds.

      Mixed baked vegetables

      Preparation time: approx. 30 minutes (plus baking time)

      Per serving approx. 76 kcal/319 kJ

      3 g P, 3 g F, 7 g CH

      Serves 4

      200 g red peppers

      200 g carrots

      200 g aubergine

      salt

      200 g courgettes

      200 g fennel

      10 tbsp olive oil

      1 tsp each of dried thyme, oregano and rosemary

      5 tbsp balsamico vinegar

      1Pre-heat the oven to 250 °C (fan oven 230 °C). Brush and wash the vegetables, remove the seeds from the peppers and peel the carrots. Slice the aubergines, sprinkle with salt and leave aside until the juice seeps out. Then wash and pat dry.

      2Cut the peppers into large pieces of 3 cm. Cut the carrots and courgettes into 1 cm slices and cut the fennel into strips.

      3Baste a baking tray with 3 tbsp oil and spread the vegetables on the tray. Sprinkle with herbs, drizzle with the rest of the olive oil and add salt. Bake the vegetables for around 30 minutes in the oven, turning several times. Remove from the oven and leave to cool slightly.

      4Spread the vegetables on a plate and drizzle with balsamico vinegar. Serve warm with fresh ciabatta bread.

      Tyrolean

      onion tart

      Preparation time: approx. 30 minutes (plus rising, steaming and baking time)

      Per serving approx. 510 kcal/2142

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