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Gourmet & Pleasure

Not only Tyrolean dumplings...

Of course, we know all about the original preparation of Tyrolean specialties and traditional Austrian dishes, from "Wiener Schnitzel" to hearty Tyrolean Dumplings.

In addition to that, however, our international kitchen understands to create one culinary delight after another by processing regionally-based, organic and natural products with great care and sophistication.

Whatever suits your taste, you can be sure we only use ingredients of the highest quality.

Because man also is what he eats!

Recipes to try...

Tyrolean dumplings

Tyrolean dumplings

Ingredients for 4 servings:

500 g bread cubes
400 g bacon
100 g smoked sausage
1 onion
5 eggs
250 ml milk
1 tablespoon parsley
flour
Salt
Lard (or oil for frying)
Bacon (fried crispy, as you like)

Preperation:

First, cut the onion, bacon and sausage into small cubes, then fry with a little fat in a pan. Whisk the eggs with milk and some salt, then pour over the bread cubes. Add the bacon and onion mixture and season with parsley, salt and pepper. Sprinkle some flour on the dough and let it rest for 10 minutes. Form the dumplings With moistened hands and gently boil them in a large pot of salted water for about 10 minutes, until the dumplings rise to the surface. Lift out with a ladle and serve on warmed plates. Eventually garnish as desired with crispy fried bacon.

Tip: If you want to use the Tyrolean dumplings in a soup, they are simply to be formed smaller.

Set Recommended: sauerkraut or green salad

Apple strudel

Apple strudel

Ingredients for 5 serving:

6 sheets of fresh puff pastry (about 120g)
750 g apples
1 piece of lemon (lemon juice)
1 / 16 l Rum
50 g raisins
50 g granulated sugar
1 packet of vanilla sugar
50 g walnuts (or almonds)
1 tbsp (ground) cinnamon
1 pinch salt
70 g butter
50 g breadcrumbs

Preperation:

Drizzle a little lemon juice over the peeled and sliced ​​apples, and mix it with the rum-raisins, sugar, vanilla sugar, walnuts or almonds, cinnamon and salt. Let the mass rest for about half an hour. Fry the bread crumbs in a little butter or margarine. Stagger 2-3 sheets of puff pastry side by side and brush with melted butter. Lay 2 - 3 more sheets above the others. Spread the toasted bread crumbs and apple mixture on the bottom third of the pastry. Wrap the dough edgewise and roll the strudel with a kitchen towel. Then, with the seam side down, diagonally place the strudel on a baking sheet and brush with some melted butter. Bake in preheated oven on middle rack for about 35 minutes, until golden brown, and sprinkle with powdered sugar while still warm and serve.

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