hotel-sportalm.at
Bernhard Hochkogler from Kirchberg made a name for himself on the Arlberg in sophisticated gastronomy, before returning. For quite some time now he has been managing the team of chefs here in the 4-star gourmet hotel Minglers Sportalm. He has put together a few dishes here for you to cook at home. Or just drop by and sample some nice food from the gourmet kitchen in Minglers Sportalm.
Home-made bread always tastes the best - particularly when you know what ingredients have been used. Mrs Mingler's Aunt Hermi bakes every day and now we are able to sneak a peek over her shoulders. The recipe - quick to make and just lovely.
Mix all of the ingredients and knead the dough to a smooth ball. Bake the dough in a "little basket" or other shape of your choice at 200°C for around 1 hour. Since the bread needs plenty of moisture, place a small bowl of water on the baking sheet.
Our tip:
Enjoy a slice of freshly baked bread with some farmhouse butter and fresh chives or cress from our vegetable garden.
Creamy pumpkin soup – perfect for autumn
Ingredients for 5 litres of soup:
- 10 shallots
- 3 cherry tomatoes
- 3 strips of ginger
- 1 Hokkaido pumpkin (with skin on; cut into small pieces)
- 4 litres clear, strong vegetable broth
- 500g cream
- Salt, pepper
Finely dice the onion and garlic - add all the ingredients to a mixer, blend until smooth --> Done!
Stir everything together - heat the clarified butter - add the dough to the frying pan - scatter over some raisins (however many you want) - bake - lift up a section of the dough - caramelise some butter and a tablespoon of sugar beneath it - cut up the dough - toss it in the caramel
Dust with icing sugar - PLATE UP :)
Bernhard’s tip:
Tastes particularly good with some home-made apple purée
Pumpkin seed dressing
Amount for 1.25 litres
- 142.5 g Onions
- 13.5 g Garlic
- 375 g Broth
- 280 g Vinegar
- 637.5 g Oil
- 5 eggs (raw - the vinegar helps preserve the eggs)
- 20 g Salt
- 2 g Pepper
- Pumpkin seed oil to taste
Finely dice the onion and garlic - add all the ingredients to a mixer, blend until smooth --> Done!
And that is so simple: Boil the water, stir in the sugar until it dissolves. Then add in the flowers, lemon juice and the organic lemon, which you have cut into slice - stir. Leave the syrup to steep for 5-7 days in a pot with a breathable cloth placed on top - stir once or twice every day. Pass through a sieve and pour into airtight, sealed bottles - done!