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Alpine Cuisine Our 100 top recipes presented in one cookbook von Naumann & Göbel Verlag (eBook)

  • Erscheinungsdatum: 08.04.2015
  • Verlag: Naumann & Göbel
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Alpine Cuisine

Alpine-cabin fun in the kitchen Imagine returning to a rustic cabin and rewarding yourself with a steaming bowl of bacon dumplings, Austrian noodles with cabbage or South Tirolian pancakes with sugar and dried fruit, after an exciting day of mountain climbing or skiing. That's the delicious taste of the Alps. Join us on a culinary tour of the mountains, from western Austria to northern Italy, and experience the diversity of the alpine kitchen: from traditional, hearty, simple home cooking to Mediterranean dishes with a light touch. - A multitude of attractive recipes for the perfect stay in an alpine cabin - Great photos with every recipe


    Format: ePUB
    Kopierschutz: watermark
    Seitenzahl: 240
    Erscheinungsdatum: 08.04.2015
    Sprache: Englisch
    ISBN: 9783815587881
    Verlag: Naumann & Göbel
    Größe: 14826 kBytes
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Alpine Cuisine

Light meals


on toasted ciabatta

Preparation time: approx. 20 minutes (plus toasting and sautéing time)

Per serving approx. 113 kcal/474 kJ

6 g P, 5 g F, 9 g CH

Serves 4

500 g fresh porcini

16 slices ciabatta

bunch parsley

bunch chives

3 cloves garlic

2 tbsp olive oil



1 Brush, wash and pat dry the porcini and cut into slices. Toast the ciabatta slices in the oven at 180 °C (fan oven 160 °C) until golden brown.

2 Wash the parsley and chives, shake them dry and chop finely. Peel the garlic and also chop finely.

3 Heat the olive oil in a frying pan and lightly sauté the garlic, stirring well. Add the porcini and continue sautéing for about 10 minutes. Add the herbs during the last 2 minutes. Season the porcini with salt and pepper.

4 Spread the porcini over the toasted ciabatta slices and serve hot.

Dumpling salad

with Parmesan

Preparation time: approx. 20 minutes (plus frying time)

Per serving approx. 522 kcal/2192 kJ

17 g P, 26 g F, 53 g CH

Serves 4

5 bread dumplings from the previous day

2 tbsp butter

1 radicchio

100 g rocket

100 g oak leaf lettuce

4 tbsp white wine vinegar

4 tbsp olive oil

2 tbsp cress



Parmesan to garnish

1 Cut the bread dumplings into equal slices 1 cm thick. Heat the butter in a pan and fry the dumpling slices until golden brown on both sides.

2 Pluck the leaves of the radicchio, then wash the leaves of all salads and shake dry. Arrange on individual plates. Make a vinaigrette from the vinegar, oil, cress, salt and pepper and pour over the salad.

3 Arrange the dumpling slices on the salad and grate with Parmesan.

Stuffed courgette flowers

with ricotta

Preparation time: approx. 30 minutes (plus cooking time)

Per serving approx. 152 kcal/638 kJ

6 g P, 11 g F, 6 g CH

Serves 4

4 courgette flowers with the fruit

20 g raisins

150 g ricotta

2 tbsp freshly chopped basil

2 tbsp freshly chopped chervil



2 tomatoes

2 tbsp pitted green olives

2 tbsp olive oil

grated zest of 1 untreated lemon

1 tsp balsamic vinegar

1 Wash the courgette flowers and shake dry without damaging the petals. Carefully open the flowers and remove the pistils. Rinse the raisins in hot water and mix with the ricotta and herbs. Season with salt and pepper.

2 Fill the mixture into a piping bag and pipe into the courgette flowers. Wash the courgettes, score them lengthwise several times and cook in a pressure cooker together with the flowers for around 8 minutes.

3 Pour hot water over the tomatoes, remove skin, stalk and seeds and cut into eighths. Cut the olives into slices and mix with the tomatoes. Mix together the rest of the ingredients, season and pour as a dressing.

4 Cut the cooked courgette flowers in half and serve on individual plates alongside the tomato and olive salad and the courgettes.

Summer salad

with raw ham and melon

Preparation time: approx. 30 minutes (plus steaming and roasting time)

Per serving approx. 157 kcal/659 kJ

8 g P, 10 g F, 8 g CH

Serves 4

150 g sugar snaps

1 tbsp butter

1 frisée lettuce

iceberg lettuce

1 honeydew melon with firm flesh

8 cherry tomatoes

8 slices thinly sliced raw ham

2 tbsp sunflower seeds

2 tbsp sherry vinegar

3 tbsp olive oil



1 Brush the sugar snaps, remove string

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