Recipes to cook at home

In the last years guests who have become friends of our house always asked for old recipes. For the first time we share some of these recipes with you, for example the legendary ‘Kletzenbrot’ (a tasty bread filled with dried pears or plums), or grandmother’s recipe for ‘Apfelstrudel’ (apple strudel).

We wish you lots of fun with trying the old recipes.

Grandmother’s Apfelstrudel (apple strudel)

For the dough:
300 g           flour, fine.
1 TS               oil
1 Pinch        salt

For the filling:
1 kg      apples (for cooking),                         very mature
50 g                sugar
1 Pinch            cinnamon
50 g                butter
1 hand full  bread crumbs
100 g             sultanas (raisins)
                    powdered sugar
1                    lemon peel

For the curd dough curd and butter are stirred well with the blender, salted, flour is added and everything is kneaded into a smooth dough. Let it rest in the refrigerator for one hour. Take it out and roll it to get a square.

For the filling: Peel the apples, take out the seeds, cut them in thin slices, and mix them with sugar and cinnamon. Put little butter flakes on the dough. Brown the bread crumbs in melted butter and spread them smoothly over the dough. Spread the apple slices over 2/3 of the dough, and spread the sultanas and the lemon peeling over it. Roll the dough with the help of the linen underneath so that the last third of the dough is the last to be rolled into the strudel. Put the strudel onto a baking tray and put it into the oven. Bake it at 210°C approximately for 30 minutes. Strew powdered sugar over the apple strudel and serve it immediately.

Kärntner Käsnudel / Carinthian Cheese Noodles

Recipe for six persons

1 kg   flour
2         eggs
3 tablespoons    oil
2         potatoes
1 kg   rough curd cheese
           Salbei sage
           Mayoran marjoram

Dough: Knead a dough for the noodles with flour, eggs, oil, salt, and water, and let it rest for one quarter of an hour.  

For the filling: cook the potatoes, peel them, and mash them. Put the curd into a pot, add the mashed potatoes, the herbs, and salt and pepper. Mix it well. Form little balls.

Spread the dough on a piece of cloth, and press it with a rolling pin until it is thin. Put the filling which has been formed into little balls on top of the dough. Each ball of filling should be set apart from each other 3-4 cm. Put a second layer of dough on top, and press the edges of the dough onto one another covering the balls of filling. Cut them in a distance of 1-1,5 cm with a noodle wheel or with a cup. Press the edges hard to one another or swirl the edges so that the filling cannot escape the dough while being boiled. Boil the noodles in salty softly boiling water for approximately 10 minutes. Serve them with brown butter.

Lettuce accompanies the meal splendidly.

‚Kletzenbrot’ (bread with dried pears or plums)

For the dough:  sourdough

250 ml      water, lukewarm
200 g       flour , rye flour
500 g       pears, (dried pears)
500 g       nuts, mixed
250 g       baking plums (dried plums)
250 g       figs
250 g       raisins
250 g       dates
                rum, cherry rum
600 g       flour , rye flour
400 g       flour , wheat flour
200 g    dough, sourdough
2 packages      yeast dry yeast
               cloves, powdered
10 Tablespoons    honey
6 Tablespoons     rum
500 ml  mineral water

Dough: Stir half of the flour into water and let it rest in a warm place for three days at least. After that stir in the rest of the flour and let it rest for one more hour.  

Fruit mixture: soften the pears in water over night, boil them for 30 minutes approximately and cut them in thin slices. Cut all the fruit and put it into cherry rum. Chop the nuts.

Dough: Sieve ¾ of the flour into a bowl; make a ditch into the middle, put in the sourdough, yeast, spices, honey, rum, and water. Stir it with the blender for such a long time that it is solid enough so as not to be glued to the bowl any longer. Knead in the rest of the flour. Let it rest for one hour at a warm place. Knead the fruit into the dough. Form two loafs; rest the loaves for approximately 30 minutes. Spread them with water and put them into the middle of the oven. Put in a bowl of water underneath. Bake them at a temperature of 180° C for approximately 75 – 80 minutes.