Pizza
500g flour
350g water
1 tablespoon salt
7g dry yeast
Combie all ingredients and knead thoroughly
split into 250g pieces and put them into oiled containers with a lid
let them cold ferment in the fridge for 1-5 days
Add oil, crushed tomatoes, salt and your desired condiments
bake on a baking stone or steel on very high heat
If the dough is getting old and too sticky make pizza bread by
adding olive oil, coarse salt and garlic powder
bake on a baking stone or steel at 220°C
Spinach spaetzle
300g pasta flour
30g frozen creamy spinach
3 eggs
some water
1/2 teaspoon salt
shredded cheese (hard cheese)
1 small onion
250g cream
herb seasoning
salt
Mix flour, spinach, eggs and salt to a dough
add water until it has a relatively soft consitency
use a spaetzle grinder to portion your dough into boiling salt water
For the sauce, dice the onion and the ham and roas in oil t until the onion is soft
Add cream and seasoning
Mix your shredded cheese into the spaeztle, and add the sauce
Cheese spaetzle
300g pasta flour
3 eggs
some water
1/2 teaspoom salt
shredded hard cheese
shredded sour cheese (Saurer Käse from Vorarlberg)
1 large onion
oil
Cut 1 large onion into slizes
add salt to the slizes and set aside
Mix flour, eggs, salt
add water until a it has a relatively soft consitency
set aside
Take your salted onion slizes and press out the water
put them into a pan with oil on medium heat while stirring occasionally until browned
take onions out of the pan and salt them lightly while still hot, leave the oil in the pan
use a spaetzle grinder to portion your dough into boiling salt water
add shredded cheeze to the spätzle and mix it in
pour the oil over the spaetzle and add the onions on top
serve with freshly ground pepper
Noodle-vegetable-casserole
500g noodles
400g various vegetables (Brokkoli, peas, carrots,..)
use whatever vegetables you have
200g cream
2 eggs
100g shredded hard cheese
Salt, Pepper, herbs
Cook the noodles
steam the vegetables
Mix all of the ingredients together
add cheese on top
bake for 25 minutes at 200°C
Riebel
25g semolina flour
400g milk
100g water
a bit of cream
50g butter
15-20g salt
add butter, milk and salt into a pan and heat until boiling
add semolina flour until it is a thick mush
stir until it stops setting at the bottom
let it roast for a minute
Mini Quiche
220g flour
1 teaspoon salt
120g butter
1 egg
mix flour salt butter and egg with 2-3 tablespoons water to a dough
wrap with cling film and put into the fridge for at least 15 minutes
250g cream
4 eggs
Salt
Pepper
nutmeg
mix eggs with cream
onion
leek
hard cheese
caramelize onions and leaks
cut dough into circles
put into oiled muffin form
put in caramelized onions and leeks
fill with egg mixture
top with cheese
bake in preheated oven at 180°C for 25 minutes
let rest for 15 minutes
Manuel Ganahl 