Our recipes from Minglers Sportalm gourmet kitchen

Pleasure to enjoy at home

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.

Head chef Bernhard Hochkogler preparing a meal in your gourmet hotel Minglers Sportalm

Organic bread from organic baker Aunt Hermi

Ingredients:

  • 500g wholegrain rye flour
  • 500g wholegrain wheat flour
  • 1 cube of fresh yeast
  • 1 packet of organic sourdough leaven
  • Salt
  • Bread seasoning mix
  • Some warm water

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!

Table placings in the toque-awarded restaurant in the Sportalm in Kirchberg near Kitzbühel

Bernhard’s ‘Kaiserschmarren’ pancakes

Ingredients:

  • 1/8 litre milk
  • Pinch of salt
  • 2 tbsp flour
  • 3 eggs

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!

Detailed photo of the décor in Minglers Sportalm in Kirchberg

Elderflower juice by Grandma Sylvia

Ingredients:

  • 2 litres water
  • 10g citric acid
  • 15 Elderflower heads
  • 2 organic lemons
  • For approx. 5 litres of juice

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!