Recipes from Grossarl Valley
Culinary memories of your farm holidays
Different places have different tastes. So, how does it taste here? Especially delicious! Do you remember the fresh herb spreads at breakfast or the fruit loaf made by Johanna? Perfect! We have noted the specialties you most enjoyed in Grossarl in our holiday apartments on the farm. And so you can now enjoy the fantastic taste of holiday when back at home!
Wild herb spread
When it has to be quick and there is no-one in the kitchen – then this spring recipes ideal. And it’s great to make with kids.
- 1 bunch of wild herbs of your choice (e.g.nettles, wild garlic or sorrel), 250 g curd cheese (quark), 1 pot of sour cream, pinch of saltand pepper, lemon juice
For this herb spread first wash the herbs, dry and chop finely.
Mix ingredients together in a bowl and season to taste.
Leave in fridge for at least 1-2 hours.
If you wish, garnish with edible blossoms (e.g.daisies).
This spread tastes great on brown bread but is also a super dip
with crudités (carrots, cucumber or paprika).
Johanna’s Fruit Cake
- 1 l rum, 1 kg driedfigs, 1 kg dried pears, 250 g Aranzini, 250 g lemon peel, 2 kg raisins, 1 ½ packetgingerbread spice, 300 g sugar
- 1 kg white flour, 1 kg rye flour, 4 packets fresh yeast, 250 g bread spice, 1 handfulsalt
Chop figs and pears into small pieces and mix with other ingredients. Cover and leave aside for 1-2 days.
Mix flour, bread spice and salt in a large bowl. Dissolve yeast in a little lukewarm water and then add to the bowl. Leave for 10-15 minutes. Add lukewarm water and mix to a firm dough. Divide dough into three and knead each of the three parts thoroughly. Form into a long loaf shape and leave to rest for half an hour. Weigh the filling and the dough which should be equal in weight (threeequal parts of dough and filling). Leave aside a small portion of dough and knead the rest with the filling. Roll out the remaining dough to three thin flatbreads and wrap these around the finished loaves, baste with water and prick several times with a fork.
Bake for 20 minutes at 200 degrees, then turn down heat to 180 degrees and continue to bake for approx. one hour.
One of the most important components of the Holzleb’n Breakfast is Sepp’s home-made Birchermuesli. It is delicious and it is healthy!
- 3.6 % natural yoghurt
- Sunflower seeds, linseed, oat flakes, chopped almonds
- Lemon juice
- Honey to taste
We hope you have fun cooking and baking. Enjoy your meal!