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Tidbits for the home

Do you want to get a bit of holiday feeling at home?

Then we have the right one for you. Get Your Dreamdays in a Dreamlocation in your kitchen and try your hand at the delicacy recipes of Kohlmais. Regional specialties like Pinzgauer Kasnocken or Sliced apple pancakes belong in every kitchen - and so also in yours.
Enjoy the wonderful recipes and if you get hungry for more - visit us in the Kohlmais.

Have fun with the recipes.

Pinzgauer Kasnocken

Pinzgauer Kasnocken (type of Austrian pasta dish)

Ingredients:
1 kg flour
6 eggs
1/2 liter of water
salt
pepper
nutmeg
150g beer and mountain cheese
onion
chives
1 / 2l beef both

Preparation:
For the noodles stir togheter the flour, eggs, water, salt, pepper and nutmeg and form a compact dough and give the Spaetzle in a boiling salted water.
Fry the sliced onion in a pan with oil and add the spaetzle
Cut the cheese in small pieces and give it into the pan. Mix it and pour the beef broth on the Späetzle. Garnish you Pinzgauer Kasnocken with chives and fried onions.

Karpfen im Moonmantel auf Kartoffel Vogerlsalat und Basilikum Creme Fraiché

Carp in poppy jacket

Ingredients:
800g carp
Flour
2 eggs
poppy
crumb

Potato salad:
1kg potatoes
mustard
salt
pepper
500ml beef broth
chives
onions
pickles
corn salad

Basil creme fraiche:
200g creme fraiche
100g basil
salt

Preparation potato salad:
Cook potatoes with the skin in salted water until al dente and let them cool down.
Cut and peel them in small slices, put mustard, salt pepper, chopped onion, chives, pickels and the beef broth in it and mix it with your hands.

Preparation basil creme fraiche:
Cut Basil into small strips, put in salt and mix it with crème fraiche.

Preparation carp fillet:
Sprinkle the carp fillet with salt and coat it with flour, eggs, poppy and crumbs.
Fry it in a pan with oil.

Knuspriger Spanferkelkrone auf Laugenboden und Sauerkraut

Crispy suckling pig with Sauerkraut

Ingredients:
700g of suckling pig
salt
pepper
Herbal

Prezel surface:
600g pretzel bread
125ml milk
3 eggs
1 onion
nutmeg
salt
pepper
Herbal

Sauerkraut:
400g sauerkraut
juniper berries
bay leaf
caraway
pepper
salt
beef broth
bacon

Preparation:
Season the pork loin. Fry it in butter and cook at 180 ° for about 8 minutes in the oven pink.
Mix the Prezel bread with eggs, milk, fried onion, nutmeg, salt pepper and herbs.
Put the mixture on a baking sheet and bake it with steam around 15 min.
Wash sauerkraut and put up with cold beef broth.
Add spices and sauté slightly soft.

Apfel Kaiserschmarrn mit Kirschragout und Ribiseleis

Apfelkaiserschmarren (Sliced pancakes with apple and cherry ragout and currant ice cream)

Ingredients:
2 apples
4 tablespoons lemon juice
-
260 g flour
2 packages vanilla sugar (20g)
some lemon zest
600ml milk
1 pinch of salt
6 egg yolks
-
6 egg whites
50g sugar


Preparation:
Core the apples and cut it into cubes and sprinkle them with lemon juice. Separate the eggs.
Stir the Milk, flour, vanilla sugar, lemon zest and a pinch of salt until smooth, then stir in the egg yolk.
Beat the egg whites with granulated sugar to a creamy cream and fold it into the mixture.
Heat a pan with butter and put in the dough sprinkle the apples above the dough and bake it at low heat for about 1 minute. Flip it over and tear it into small pieces.

cherry ragout

Ingredients:
cherries
sugar
cherry liqeur
Cornstarch or 1 sheet gelatin

Preparation:
But in a pan a little bit of sugar and let it caramelize, deglaze with cherry brandy and then add the cherries. Boil and season it with cornflour or soaked gelatin.

currant ice cream

Ingredients:
400g mashed currants
200 ml of sugar syrup (1: 2)

Preparation:
Stir the syrup in the mashed currants. 
Mix all the ingredients together and freeze (or put it into the ice machine).
Tip: The frozen ice can beat creamy with a food processor.

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