Rocket Salad with Porcini Mushrooms

Trim the arugula, wash and spin dry. Finely chop the spring onions. Clean the porcini mushrooms and cut them into slightly thicker slices. Heat some olive oil, sauté the spring onions briefly in it, add the porcini mushrooms and sauté briefly. Season with a little salt and a squeeze of lemon juice. For the marinade, … Read more

Hollerkiachel – Elderberry Cakes

In earlier times, the flowers and leaves, bark and roots replaced many a medicine chest, mainly as a tea. Shake out the elderberry umbels a little to remove any insects that may be stuck between the blossoms. If you end up with only the stalk in your hand, you have shaken too hard. Please do … Read more

Cup Cake

For the cup cake, mix all dry ingredients in a cup. Add the milk and oil and mix. Depending on your taste, you can add any other ingredients. Put the cup with the batter in the microwave for 2-3 minutes (May be shorter or longer if the microwave is set differently).

Soft Cookies

Preheat the oven to 180°C for the soft cookies. Cover two baking trays with baking paper. Beat the butter with the powdered sugar until fluffy. Gradually add the yolks while stirring and gently fold in the flour. Fill the mixture into a piping bag and pipe 30 biscuits onto the baking sheets. Bake the biscuits … Read more

Earth Apple and Bean Salad

A bean recipe for every taste: Place the cucumber slices in a large enough bowl and sprinkle with salt. Add the other cleaned ingredients when the cucumbers have drawn water. Season and bring to the table sprinkled with savory, chopped parsley and fresh lemon thyme. This goes very well with grilled turkey sausage. The quantity … Read more

Spelt Couscous with Snails, Zucchini and Carrots

For the spelt couscous with snails, zucchini and carrots, first put the couscous in a bowl, season with a little salt and pour hot water over it so that the couscous is just covered. Cover with a plate and let it swell for about 10 minutes. Drain the chickpeas in a colander, rinse well and … Read more

Carrot Cake with Almonds and Pistachios

For the carrot cake with almonds and pistachios, beat the eggs and sugar until foamy. Fold in the carrots, amaretto, lemon zest and almonds. Mix flour, cornstarch and baking powder and incorporate into the mixture. Finally, mix in the melted butter and pistachios. Pour the mixture into a greased and floured cake tin and bake … Read more