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BLOG OF THE 4 STAR HOTEL SCHWARZER ADLER
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Easter is just around the corner, and with it a festival apart from chocolate and eggs culinary enjoyment. The Easter meal on Easter Sunday is traditionally a rich one, especially since in earlier times (and in some families even today) the strict Lent was observed from Ash Wednesday to Easter. So it is only right to end this with an excellent meal at the end of the 40 days! The good cuisine at our Hotel Schwarzer Adler in Nauders am Reschenpass is a household word among guests from home and abroad, so we do not miss the opportunity to inspire you with culinary delights, especially on this highest day of the church calendar. Even if you are not spending your Easter holiday with us in Tyrol this year: we would still like to help you bring a unique menu to your table for yourself and your loved ones. It doesn't have to be big experiments, because all these recipes originate from traditional Tyrolean cuisine. Read on for our simple but nonetheless wonderful Easter recipes!
Starter: Maundy Thursday soup
Known throughout Central and Southern Europe since pre-Christian times, the jokingly and affectionately called “weed soup” has survived the triumphant advance of Christianity as a tradition and is still cooked with pleasure today. There are regional differences in the herbs used and various “secret recipes” of the different families; that Gundermann (silver cabbage) was part of the soup, however, is one thing in common. It even grows under a thick blanket of snow and is one of the first spring herbs. Also known for centuries as an energizing medicinal plant, it is exactly the right thing for a good soup after the cold winter.
Ingredients (4 people):
- 1.5–2 handful each: Gundermann's shoots, nettles, ground elder, daisies, watercress, sorrel, lady's mantle, wild garlic, pointed and / or broad plantain (if you don't grow one of these herbs, you can add dandelion leaves, coltsfoot, chervil or young spring onions are replaced)
- 1.5 liters of cold vegetable stock
- 2 small onions
- 3 tbsp oil
- 2 tbsp flour
- Cream to taste, usually 100-200ml (can be left out for more intense taste)
- Salt and pepper from the mill to taste
Set aside a few daisy heads for decoration and coarsely chop the rest along with the other herbs. Chop the onions and sauté briefly in a saucepan with oil. Add the flour and sweat briefly, then pour the vegetable stock and stir well on a low heat. Now add the chopped herbs, bring to the boil and simmer for 5-7 minutes. Puree finely in the pot with a hand blender and cook for another 2 minutes. Season with salt, pepper and the cream, arrange with the daisies on plates and serve while hot.
Main course: roast lamb
No Easter celebration without a lamb or a rabbit! This recipe is quick, easy, and yet combines a lot of perfectly harmonizing flavors. Baked potatoes, rice or the famous Tyrolean "Spatzlen" (spaetzle) go well with this; We leave the choice of the supplement to you.
Ingredients (4 people):
4 tbsp olive oil
1 kg saddle of lamb (released)
5 cloves of garlic
2 teaspoons each of rosemary and thyme, roughly chopped
½ teaspoon salt and more salt and pepper separately to taste
1 bunch of soup greens
100 ml dry white wine
Preheat the oven to 200 degrees. In the meantime, peel and chop the garlic. Mix with the 4 tablespoons of oil and herbs and stir thoroughly. Salt the saddle of lamb and coat with the garlic and oil marinade. Sear them in a pan in a little vegetable oil (not olives) on all sides.
Now lightly sweat the soup greens in oil in a roasting pan, deglaze with the white wine, add the lamb and roast in the oven for about 40 minutes. In between, pour the resulting gravy over the pan from time to time. At the end of the time, remove the meat and puree the residue in the roaster. If the sauce is too thin, add a little warm water, it is too thin (unlikely) to bind with a little corn maize. Pour the sauce over the finished roast lamb and serve hot!
Dessert: yeast lamb
The traditional yeast pastries in the shape of hens, rabbits or lamb have become an indispensable part of the Easter season. Although these can also be bought at the bakery, baking yourself is not as complicated as you might think. We recommend the use of fresh yeast, the pastry should of course also succeed with dry yeast.
Tip: The shapes for the lamb can be bought ready-made; With a little imagination and dexterity, free-hand shaping is not a big problem either.
Ingredients (1 large or 4 small):
- 400g spelled flour
- 350ml whole milk
- 40g butter
- 20g yeast
- 100g sugar
- 1 pinch of salt
- 1 yolk (put egg white aside for brushing)
- Vanilla pod or extract to taste
- grated organic lemon peel to taste
Dissolve the sugar with the yeast in the milk and let stand for 15 minutes at room temperature. Take the butter out of the fridge and set aside. Add the yolk and vanilla to the milk and stir vigorously with the whisk. Mix the flour with the salt and lemon peel in a bowl, make a small well and add the milk mixture. Mix well with the whisk to stir in enough air so that the lamb will be nice and airy later.
Now knead the flour and milk mixture vigorously by hand for about 10 minutes. A lot of work, but even quite fun if children help out. Then add the now softened butter in small pieces and knead well for another 5 minutes. Then cover and let the dough rest for 30 minutes. Depending on the desired amount (1 large or 4 small) divide into even balls and let them rise for another 10 minutes. Then conjure up the desired shape and place on a baking sheet or press the balls into a preformed baking pan.
Brush the figure with the egg white and let rise for another 15 minutes. Bake in a preheated oven at 175 ° C for about 25 minutes. Take the lamb out of the oven, put it on a wire rack, let it cool for about 20 minutes, let it rest and (if necessary) take it out of the mold. If necessary cut the bottom straight and tie a ribbon with bells around the “neck” for decoration. Cut into slices while still lukewarm at the table and serve.
The family hotel Schwarzer Adler in Nauders on the Reschenpass wishes you good luck, good appetite and of course Happy Easter!
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