Stubai recipes to try out
A best of dumplings, strudel & co
For one day we took time to dig into our family recipes and try them out.
Among the treasures we found delicious dishes such as the fine green spinach dumpling, the hearty bacon dumpling or even the classic cheese dumpling.
In order for you to take a piece of the Stubaital home with you, we want to share the tasty recipes of our mothers and grannies with you.
This way you will remember your unique holiday in the mountains for a long time. Have fun cooking them up!
Secret bread recipe
Have you ever tried farmers' bread made using a centuries-old recipe from the Stubai Valley?
Click on the link below to find out what makes this freshly baked bread so delicious. A little piece of the Stubai Valley for you to make at home!
Recipe highlights
Strudel, Jam & Lamb
But numerous other recipes from the Stubai region and beyond have also secured their fixed place in our kitchen. They are favourites of guests and chefs alike, and impress with both simplicity and exquisiteness.
From the hearty apple strudel to the noble lamb rump to the in-house recipe for delicious blueberry jam, there is something for every taste - to taste, whet your appetite and try for yourself!
Ingredients for dough:
- 440 g flour
- 2 small eggs
- 60 g oil
- 1 pinch of salt
- 160 g lukewarm water
Ingredients for the filling:
- 1,200 g apples (sour variety).
- 120 g sugar with a pinch of cinnamon
- 250 g breadcrumbs
- melted butter
- a handful of sultanas (optional)
- a little rum
Preparation:
- For the strudel, you can of course also use a ready-made dough - then just skip straight to step 3. For the dough, mix the flour, eggs, oil, salt and lukewarm water and knead. The dough needs to rest for at least half an hour, it is best to prepare the dough at all the day before and put it in the fridge overnight.
- When working the dough, pull it out with your hands: To do this, form both hands into a fist and turn the dough in a circle. Keep doing this until it is the right size and almost translucent. Then place the dough on a floured tea towel and brush the lower part with melted butter.
- For the filling, peel the apples and cut them into pieces, fry the breadcrumbs in butter and soak the sultanas in rum. Mix everything with sugar and cinnamon in a bowl. Then put the filling on the top of the pastry: The more filling, the better.
- Then roll up the dough with the help of a tea towel. Place the rolled-up apple strudel on a baking tray. Caution: The edge must be at the bottom, otherwise it will become very hard during baking and cannot be cut. Brush the strudel with melted butter and bake in the preheated oven for 10 minutes at 200° and another 30 to 45 minutes at 180°. The apple strudel is ready as soon as some of the juice from the apples runs out of the strudel. The baking time depends on the type of apples used.
Ingredients for 2 people:
- 1 pc. Lamb loin without lid
- 400 g Jerusalem artichoke
- 100 g butter
- Salt, pepper, garlic, rosemary, nutmeg
- 80 g hazelnuts
- 100 g sugar
- 80 ml cream
- Cognac, thyme, salt
- Season the lamb rump with salt, pepper and garlic and sear on both sides, remove from the pan and leave to rest in the oven at 60°C (top and bottom heat) for 15-20 minutes.
- Boil the Jerusalem artichokes in salted water until soft. Strain and mix with the melted butter, season with salt, pepper and nutmeg.
- Caramelise the sugar, deglaze with a dash of cognac and pour in the cream - add the hazelnuts.
- Add a pinch of salt and a hand of thyme and the dish is ready.
Ingredients for 4 small jars:
- 500 g blueberries/blueberries
- 40 ml water
- 500 g jam sugar (1:1)
- 4 juniper berries
- juice of half a lemon
- 1 glass of rum (optional)
- ½ apple, peeled and in small pieces
- In a saucepan, bring the blueberries to the boil with the water and the preserving sugar, stirring. Put the juniper berries in a tea bag and boil it. Add the lemon juice and half the rum. Let everything simmer for about 3-4 minutes, stirring again and again.
- Skim off the foam and rinse the glasses very hot. Add the remaining rum and the apple pieces to the jam and simmer for about 1 minute more, then remove the tea bag with the juniper berries.
- Make the jelly test: put 1 spoonful of jam on a cold plate and leave to cool briefly. If the jam becomes firm, it is ready.
- Fill the jam into the jars, close tightly and turn upside down for about 5-10 minutes. Then turn them upside down again and leave to cool.
Recipe book "YomYom"
The high-quality cookbook by our Christoph is available at our reception. Of course, you can also contact us by phone and we will send it to your home. Also available online at amazon.de.
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