"Bei uns in's Pfandl g'schaut"
Austrian cuisine of the country side. Famous traditional recipes, provided by the women of Ostermiething. Try them and you'll never forget your first Innviertler Surbradl or that famous Trout Blue!
Table of Contents
3/4 liter (1,32 pints) blond beer (and if you want a pint for yourself), 4 cloves, 1 cinnamon stick, lemon-peel, sugar, 2 tablespoons cream, 3 yolks, white bread.
Cook beer together with cloves, cinnamon stick, lemon-peel and some sugar (and don't forget to drink your pint). While cooking skim off the foam. Mix cream and yolks and pour it in the cooking beer. Trim down heat until soup thickens. Serve soup immediately garnished with in butter roasted dices of white bread.
5 cloves of garlic, 4 tablespoons spelt-flour, some oil, herb salt, black pepper, 1/4 liter (0,44 pints) of milk, 3/4 liter (1,32 pints) of beef soup (it's allowed to use 1 stock cube instead of newly-made beef soup), sweat cream, in butter roasted dices of white bread, chives.
Roast spelt-flour in some oil. Squeeze garlic, add it to spelt-flour and pour beef soup over it. Add herb salt, cook soup shortly and pour milk in it. Sim soup for 1/2 hour on low heat. Season it with sweet cream and serve garlic soup garnished with in butter roasted dices of white bread, chopped chives and coarsely ground black pepper.
150 grams (23.15 grains) of young, juicy and tender hawkbit leaves (the salad will be really healthy when you collect them early in the morning directly in your garden), 1 cabbage.
1 tablespoon vinegar, 1/2 teaspoon herb salt, 1 teaspoon raw sugar, 2 tablespoon oil, 1 tub of yoghurt (people who want to live extremely healthy use low-fat yoghurt), 50 grams (7.7 grains) of walnuts, coarsely ground black pepper, 2 tablespoons cress, chopped chives and parsley.
Wash (and tear to pieces) young, juicy and tender hawkbit leaves. Use same procedure for cabbage. Mix ingredients for dressing separately and pour it on the salad.
250 grams (38.57 grains) of bologna sausage, 300 grams (46.3 grains) of green beans, 2 hard-boiled eggs, 1 cucumber, 1 red pepper, 1 big onion
1 tub of sour cream, 1 tablespoon mayonnaise, some vinegar, some sugar, salt'n pepper (if you want invite Salt'n Pepper -but only for talking about this delicious coachman's salad), 2 bunches of chives.
Mix ingredients for dressing separately.
Wash green beans, blanch and chill them and act like Moses: separate green beans and water. Cut bologna sausage, cucumber and eggs into slices. Do the same with red pepper and onion but cut them into smaller ones.
Arrange sliced ingredients and green beans on a dish and pour prepared dressing over salad while serving.
Braised pork, marinated with salt, black pepper, juniper berries and garlic.
Combine this dish with a pint of delicate well-chilled lager beer and I promise: You will never forget your first "Innviertler Surbradl"!
Pork meat must be marinated in salt, black pepper, juniper berries and garlic 1 day before cooking and stored in a cold place.
1-2 kilograms (1 kilogram=2.2 pounds) of pork meat (marinated in vinegar and herbs), cloves of garlic as much as you prefer, caraway, salt, black pepper, 1 kilogram of potatoes, oil for roasting, beer, (soup)
Dry marinated meat by dipping the marinade from its surface with a napkin. Heat oil in a casserole and roast every side of meat on high heat. Turn meat with rind upside down in casserole and bake it for 10 minutes in oven at 200°C. Cut rind cross-shaped, season meat with squeezed garlic, coarsely ground black pepper, caraway and bake meat -again with rind upside down- for 1/2 hour. Pour meat juice over meat and put potatoes (peeled and cut in 1 1/2 centimeters thick slices) beside meat in casserole. Add soup or water up to 1 1/2 centimeters and bake meat again for 3/4 hour. You will get a crunchy rind when you turn meat in casserole, pour beer over rind (upside) and bake it in oven at high upperheat during the last 10 minutes.
Serve sliced meat with pickled cabbage, well known as sauerkraut.
Netbeer's beverage recommendation for fish is an elegant, fine-astringent Pilsener beer, chilled to 8°C (46°F) drinking temperature. A dry Stout might go as well, though!
Forelle "blau"(fresh trout "blue" with vegetables)
1 trout (about 60 grains) per person, fish-stock, butter and slices of lemon for garnishing.
For the fish-stock cook water, vinegar, salt, carrots, onion, some celery, parsley, black pepper in whole, bay-leaves, some thyme.
Hint: the color of your trout turns blue -that's why this dish is called trout "blue"- when you put the trout unscaled into the hot fish-stock.
Cook ingredients for fish-stock for ½hour. Put gutted trouts in hot fish-stock so that they are well covered.
Attention: fish-stock should not boil!
When eyes of trouts turn white, trouts are done. Take trouts carefully out of fish-stock and arrange them on a warm dish and pour hot melted butter over trouts. Garnish trouts with vegetables and slices of lemon.
Serve trouts with boiled potatoes!
500 grams (77.2 grains) rye-flour, 15 grams (0.23 grains) of baking powder, ½liter (0.88 pints) blond or dark beer; salt, caraway, aniseed and fennel (1 teaspoon of each).
Knead ingredients to a dough. Model rolls (about 20 pieces per dough). Put rolls on oiled baking-sheet or baking-paper. Bake them for 30-45 minutes in oven at 200-220°C (392-428°F). Ready to eat!
Beer Cheese Spread
12 (about 15.4 grains) pieces of "Quargel" (Quargel is a soft, smelly piece of sour-milk cheese), 100 grams (15.4 grains) of butter, 100 grams (15.4 grains) of curd cheese, onion, chopped chives, powder of red pepper, salt, caraway and of course BEER!
Beat butter and curd cheese into a cream. Mash Quargel and mix it together with the well chopped onion and chives into cream. Add beer until mixture is easy to spread. Finally season mixture with powder of red pepper, salt and caraway.
Satisfaction guaranteed when served with black bread, chopped radish and a lot of well temperated BEER!