Many guests at the Landhotel Post commend our excellent cuisine. In the section "Nosy Parker" you will find selected recipes to cook at home.
The entire team of the Landhotel Post hope you enjoy cooking and ENJOY YOUR MEAL!
Garlic cream soup
- 2 slices white bread
- 1 tablespoon butter
- 5 garlic cloves
- 4 tablespoons flour
- 1 tablespoon concentrated butter
- 750 ml meat broth
- salt ground pepper
- 250 ml milk
- 4 tablespoons whipped cream
- 2 tablespoons oil
- chives (topping)
Cut the white bread slices in cubes and brown it lightly with the butter. Peel the garlic cloves and press it with the garlic press or chop it.
Brown the flour lightly with the hot concentrated butter, add the garlic and the meat broth. Bring to a short boil and flavour generously with salt and pepper. Add the milk and simmer for 30 minutes. After that finish off with whipped cream and pepper.
Fill it in soup bowls or soup plates and serve it with the bread cubes and chopped chives.
Kaiserschmarrn (Emperor's Pancakes)
- 60 g raisins
- 3 tablespoons rum
- 3 eggs
- 150 g flour
- 1 tablespoons confectioners sugar
- salt 1 sachet vanilla sugar
- 125 ml milk
- lemon juice
- 2 tablespoons concentrated butter
In a small bowl, combine raisins with rum and let soak 30 minutes then drain. Separate the eggs. Put the flour and the confectioners sugar in a bowl. Combine it with salt, vanilla sugar, yolk and milk and stirring it to a soft batter. Let it rest for 30 minutes. The egg whites, the confectioners sugar and some drops lemon juice beat until egg whites whisk stiff. Gently stir the egg whites with the batter.
In a large skillet melt concentrated butter over medium heat. Pour the batter into the skillet, apply evenly the drained raisins and cook 5 to 6 minutes, or until the pancake has set and the bottom is golden brown with covered lid. Turn over the pancake and tear it into bite-size pieces using a spatula or two forks. Gently toss the pieces and bake it until it's golden brown at all sides.
Put the Kaiserschmarrn on a plate, sprinkle with additional confectioners' sugar and serve with plum preserves.
Kärntner Kasnudel (Carinthian cheese noodles)
- 300 g flour
- 1 egg
- 1 tablespoon oil
- 200 g floury potatoes
- 300 g cottage cheese (Quark)
- 2 tablespoons chopped herbs (parsley, cress, chervil, chive etc.)
- ground pepper
- 1 pinch nutmeg
- 1 egg white
- 70 g butter
- 3 tablespoon sour cream
- 1 tablespoon chopped parsley
Combine flour, a pinch salt, egg and a little bit of water and stir a soft dough. Brush it with oil and let it rest for 30 minutes. Wash, peel and quarter the potatoes and cook it in boiling water until tender. Puree using a potato masher and then stir it with the cottage cheese, sour cream, herbs, salt, pepper and nutmeg. Then roll out the already prepared dough thinly on a floured work surface. Cut circles with a diameter of approx. 10 cm. Place on every circle a tablespoon potatoe dough, brush the edge with egg white, turn over and press firmly. Bring the saltwater in a large pot to boil, put in the Kasnudeln and let it simmer for 10-15 minutes. Meanwhile brown the butter in a pan. Take the Kasnudeln from the water and let it drain. Finally arrange the Kasnudeln on deep plates and serve with the browned butter and sprinkle with chopped parsley.