Ingredients for approx. 20 cookies

• 150 g soft butter
• 125 g sugar
• 300 g flour
• 2 eggs
• ½ vanilla sugar, ½ baking powder
• Grated peel of an organic lemon and a pinch of salt

For the filling:
Choose your favourite jam (apricots, strawberries ….)

Preparation:

Mix the flour with sugar and butter, then add the remaining ingredients and swiftly knead a smooth dough.

Cover the dough and let it rest in a cool place for half an hour.

Then roll out the dough with a rolling pin to a thickness of 5 mm and cut out half of the dough with a round cookie cutter to make cookies about 6-8 cm in size. Cut out the other half of the dough into round rings of the same size and then bake in the oven on the middle rack at 180°C for about 10 minutes.

Let the cookies cool and then spread jam on the bottom of the cookies.
First sprinkle the rings with icing sugar and then place them on the jam-covered cookies.

Place the “Spitzbuben” in a cookie tin – after two days, they will taste even better because in the tin they will unfold their flavour.

Suggestion:
You may also decorate the tops of the cookies with chocolate instead of icing sugar.
You could also brush the cookie rings with egg before baking and then sprinkle them with chopped nuts or almonds before baking.

Have fun baking your cookies,
Unterkircher Christian

Recipe for approx. 4 persons

For the dough:

• 250 g wheat flour
• 40 g melted butter
• 4 egg yolks
• Lukewarm milk and salt

For the filling:

• 200 g finely chopped spinach
• 50 g Ricotta (quark or curd)
• 50 g mashed potatoes
• 1 egg yolk
• 30 g grated Parmesan cheese
• a pinch of salt, grated nutmeg, and pepper

Preparation:

For the dough, mix all the ingredients except the lukewarm milk in a bowl. Then stir the lukewarm milk into the dough as needed until you get a smooth consistency.
Knead the dough carefully, cover it, and let it rest for about half an hour.
In the meantime, mix all the ingredients for the filling and don’t forget to season to taste!
Then roll out the dough as thinly as possible using either a pasta machine or a rolling pin.
Using a cookie cutter with a diameter of about 10-12 cm (you may also use a small bowl, glass or an empty can), cut out round pieces of dough.
For one “Tirtl” you need 2 rounds of dough (one on top, one on the bottom)
Then spread the filling with a tablespoon on the round, approx. 5mm high and 6 cm wide.
Brush the edges with water, place the second piece of dough on top and press the edges together well.
Then the “Bauerntirtlan” are fried in hot oil at about 180 degrees!
And then you can eat them when they’re still warm!
A little tip: you may also use sauerkraut as a filling or something sweet, like blackberry or cranberry jam!

Christian hopes you’ll enjoy trying out this traditional recipe.

Tomato & Mozzarella Gnocchi with parmesan shavings and rocket pesto

Ingredients for approx. 4 persons:

• 400 g stale white bread
• 400 g milk
• 4 eggs
• 3 tablespoons tomato paste
• 100 g Mozzarella, finely chopped
• 1 small onion
• 2 cloves of garlic
• 40 g chives or parsley

Ingredients for the rocket pesto:

• 50 g olive oil
• 50 g rocket (arugula)
• 20 g pine nuts
• 20 g hard goat cheese

Additional ingredients for garnishing:

• 60 g Parmesan shavings
• 80 g butter to melt

Preparation of the Gnocchi:

Cut the stale bread into cubes and place them in a large bowl.
Mix the milk with the tomato paste and add to the bread.
Allow to soak for half an hour.
Then add the eggs and the other ingredients.
Then try to form gnocchi and if that doesn’t work, you can simply make round shapes.

Preparation of the rocket pesto:

Put the olive oil in a mixer (shaker) and turn it on full speed – then simply add the rocket and the remaining ingredients and mix for just a short time (otherwise the pesto will become very bitter)!

Cook the gnocchi in salted water for about 10-12 minutes, then place them on a plate, sprinkle with the Parmesan shavings, melt the butter until light brown, pour over the dumplings and garnish with the rocket pesto.

I hope you’ll appreciate this recipe.

Enjoy your gnocchi!

Unterkircher Christian

for 4-6 persons

• 300 g curd
• 60 g breadcrumbs
• 60 g melted butter
• 2 eggs
• 30 g sour cream
• 80 g durum wheat semolina
• 1 tablespoon lemon juice
• grated peel from one lemon
• 3 packets of vanilla sugar
• 1 pinch of salt
• 100 g milk chocolate cut into 1cm x 1cm squares
• 100 g breadcrumbs
• 50 g butter
• 10 g cinnamon
• 300 g strawberries
• 100 g sugar
• 50 g plain yogurt
• Icing sugar for sprinkling and mint leaves for garnishing

Preparation:

Mix the curd, breadcrumbs, melted butter, eggs, sour cream, durum wheat semolina, lemon juice, grated lemon peel and salt to form a smooth dough and chill for 2 hours.

Roast the breadcrumbs with butter in a pan and add cinnamon, then let cool on a plate.

Take the dumpling dough out of the fridge and take portions of dumpling mixture weighing about 50 g, flatten them on the palm of your hand, then place the piece of chocolate on top and form round dumplings. Boil the dumplings in salted water for 10 minutes.

Meanwhile, puree the strawberries together with the sugar.

Spread the strawberry puree flat on the plates and garnish with plain yoghurt as desired.

Remove the dumplings from the water and toss them in the cinnamon breadcrumbs, place them on the plate and sprinkle with icing sugar.

Dark chocolate mousse with marinated strawberries

For approx. 4 persons:

• 100 g melted dark chocolate
• 50 g sugar
• 1 egg yolk
• 1 egg
• 250 g stiffly whipped cream
• 200 g fresh strawberries
• 40 g sugar and juice of half a lemon
• Fresh mint leaves

Preparation

Beat the yolk and egg with the sugar until fluffy, then quickly stir in the melted chocolate! You will probably end up with small lumps of chocolate or the mixture will become very thick and creamy. There’s a great trick you might want to try! Add a few tablespoons of hot water to the mixture until the chocolate lumps have melted.

Add the whipped cream to this chocolate mixture while stirring carefully, making sure that everything is mixed well without stirring for too long, otherwise the whipped cream may curdle. Then pour the mixture into a suitable mould and place it in the refrigerator for about 4 hours.

Wash and quarter the strawberries and marinate them with sugar, lemon juice and finely chopped mint leaves (just before serving). Arrange on the plate as desired.

Christian hopes you’ll enjoy trying out this recipe!

Creamy terrine made from local buttermilk with warm rhubarb compote

Buttermilk terrine for approx. 4 portions:

• 250 g butter milk
• 250 g whipping cream
• 60 g icing sugar
• The juice and grated zest of a lemon or lime
• 2 sheets of gelatine soaked in chilly water for about 1 hour

Preparation

Whip the buttermilk, cream, and icing sugar with a mixer until stiff.
Then add the lemon zest and juice.
Melt the gelatine and stir it quickly into the mixture to avoid clumps.
Fill the mixture immediately into small moulds or a terrine form and refrigerate for 4 hours.

Rhubarb compote:

Cut the rhubarb into small pieces.
Then boil 200 g water with 80 g sugar and the rhubarb for about 3-4 minutes.
Strain the stock and thicken it slightly with corn starch. Then add the chopped rhubarb, bring everything to a short boil and set it aside to cool for about 15 minutes.
Cut the terrine into slices (about 2 cm thick) and pour the rhubarb compote over it.

Christian hopes you’ll enjoy trying out this recipe.