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Speckknödel (bread dumplings) with lettuce

Ingredients for 4 persons:

  • 80 g Speck Alto Adige, cut into small cubes
  • ½ finely chopped onion
  • 4 tblsp oil
  • 2 tblsp white wine vinegar
  • 1 tblsp chives
  • salt
  • freshly ground pepper
  • 150 g hardened white bread
  • 20 g butter
  • 40 g flour
  • 10 ml milk
  • 2 eggs
  • 1 tbls parsley or chives, finely chopped
  • 160 g lettuce
  • water cress
  • romaine
  • 1 red onion

Preparation: Cut the white bread into small cubes. Fry the onion until glazed, mix with the bread. Add flour and Speck. Mix milk with the eggs, parsley, salt and pepper and add to bread. Let sit for 15 minutes. Make 8 dumplings and let simmer for 15 minutes.
Salad: Wash the salad and shred. Peel the red onion and cut into slices. Make a vinaigrette with salt, white wine vinegar, oil and the chives. Serve on flat dishes with the Knödel.

Risotto with wild spinach and cheese Graukäse

Ingredients for 4 persons:

  • 300 g rice
  • 1/5 l white wine
  • 1 marinated red onion*
  • 300 g spinach
  • ½ l boiling stock
  • 200 g Graukäse cheese, shredded
  • 50 g Parmesan cheese, grated

* Marinade for red onion: 500 g white wine vinegar, 50 g salt, 150 g sugar, mix together and soak in mixture for three days

Preparation: Boil half of the spinach in salted water for 2 minutes then cool it down in ice water. Drain spinach, pressing out as much water as possible, puree finely, and then pass it through a sieve. Using a double boiler, braise the onion in some butter until slightly golden. Add the rice and toast for 2 minutes over medium heat. Add the wine and boil until completely evaporated; at this point, add the raw spinach. Ladle on the boiling stock little by little, waiting until the previous ladleful of stock has evaporated before adding the next. Continue this process, adding in the spinach purée just two minutes before the rice is al dente. Finish the risotto by turning the heat off and creaming in the Graukäse and Parmesan cheeses. Garnish with the marinated red onion.

Apple strudel

Ingredients for 1 strudel:

  • 300 g plain flour
  • 200 g butter
  • 100 g caster sugar
  • 1 egg (or 2 egg yolks),
  • 1 sachet vanilla sugar
  • 1 knife-tip lemon zest
  • 1 pinch of salt

Apple filling:

  • 600 g apples
  • 50 g sugar
  • 50 g bread crumbs, lightly fried in a little butter
  • 40 g sultanas
  • 20 g pine nuts
  • 2 tbs. rum
  • 1 sachet vanilla sugar
  • 1/2 tsp. ground cinnamon
  • 1 knife-tip lemon zest
  • egg to coat

Preparation pastry: Sift the flour onto a pastry board, making a heap with a well in the centre. Cut the butter into small cubes and add to the flour together with the egg, the caster sugar, lemon zest and salt, mix well and knead until the pastry is smooth and uniform. Wrap in cling film and leave to rest in the refrigerator for approx. one hour.

Apple filling: Peel and core the apples, cut into small slices and mix with sugar, bread crumbs, sultanas, pine nuts, rum, vanilla sugar, cinnamon and lemon zest. Pre-heat the oven.
Roll out the pastry thinly on a floured pastry board into a rectangular shape, 16” x 12” and place onto a buttered baking tray or parchment paper. Distribute the filling lengthways along the middle. Fold together and coat with whisked egg. Use remaining pastry to decorate.
Baking temperature: 180° C, baking time: approx. 35 minutes

Apple Schmarren, egg meal

Ingredients for 4 persons:

  • 150 g flour
  • 100 ml milk
  • oil for frying
  • butter
  • powdered sugar
  • 100 ml cream
  • 6 egg yolks
  • ½ package vanilla sugar
  • 1 tbsp rum
  • 6 egg whites
  • ½ tsp salt
  • 40 g sugar
  • 200 g apples,cut into small slices

Preparation: Mix flour, milk, cream, egg yolks, vanilla sugar and rum into creamy dough. Beat egg whites with salt, then add sugar until peaked. Add to egg yolk dough. Heat oil in a big pan, then pour in dough, sprinkle in apples and fry until brown on one side. Turn and fry on the other side. Then put into preheated oven at 200° Celsius and bake for 3 to 5 minutes. Tear into pieces with a fork, sprinkle powdered sugar over Schmarren and then fry for a very short time in pan so the sugar caramellizes. Serve on hot dishes with some more powdered sugar.
Apple Schmarren tastes good with cranberry jelly.