What was it again, that made everything at Hotel Hochfilzer so perfect? .......and also that.......and a ....... that was so good!!!!!!

Ask for the recipes! | But does it taste the same at home?

It is always good to hear the culinary delights that you most liked and we enjoy preparing the dishes that we know you will love. Prehaps you would like to keep your holiday culinary memories with you a little longer. We have compiled for you the most popular and delicious recipes for you and we wish you hours of enjoyment in your kitchen at home. Of course we want to hear the success stories the next time you come to visit us!

Kaiserschmarrn and .... and much more!
Happy cooking!

Kräuterschmarrn & Hexenbällchen

Kaiserschmarr`n April 2020

Ingredients for 1 person:
- 1/8 l Tyrolean alpine milk
- stir with 4 tablespoons of flour (80 g) until smooth
- Fold in 3 whole eggs (from happy chickens)
- 1 very small pinch of Austrian mountain salt
- Mix in a lot of finely chopped herbs as desired

Bake in the pan with 120 g butter like an omelette. Finish baking and cut into small pieces in the pan. You can also give in butter and put the lid on it and let it steep at a lower setting. Keep turning and frying until the pieces have the consistency that suits you best - this varies from person to person - some like the Kaiserschmarrn very crispy and others prefer a little "pastry".

The special thing about this 'Schmarr'n' is the 'witch balls' of mashed meat from the BIO Schottis of the Lindenhof (Scottish highland cattle from Bettina and Toni from the BIO Hof Lindenhof in Scheffau) - this wonderful, minced meat is mixed with very small brunnoise chopped and fried garlic plus chilli plus freshly grounded salt and pepper, a little egg for binding and then very small "balls" are formed and fried - the scent is stunning !!!

These crispy balls come on the aromatic herb pancakes and a swab of sour cream, chives & garlic dip and the world is fine!

Recipe by: Bettina and Resi Modes Café Restaurant Bettina in Ellmau and Lindenhof in Scheffau as well as Hochfilzer Ingrid and Christoph from the Hotel Hochfilzer **** in Ellmau


(Austrian Emperors’ omelet – Kaiser Franz Josef from Austria till 1916)

1 portion:
1/8 l Milk from happy Tyrolean cows
4 tablespoons Flour (80g)
3 Eggs from happy Tyrolean chicks
120g Butter from a Tyrolean alpine meadow
Raisins from Austrian grapes
Vanilla Sugar
Lemon from Southern Tyrol
Pinch of salt

Mix the milk and flour well. Add vanilla sugar to taste. Fold in eggs. Melt butter in a frying pan and pour the mixture in. Just before the pancakes are cooked hard, add raisins. When the pancakes are cooked cut into small pieces and keep on adding butter and sugar and stir all the time then leave a lid on for a minute. Serve with icing sugar on top and maybe with some plum compote or apple sauce and cold Tyrolean milk from happy cows who spend their summers high up in the mountains!

Tyrolean Kasspatzln

Ingredients (for 4 people):
250g of flour
3 eggs from happy Tyrolean chicken
5g of salt
50ml of lukewarm water
Salt water
Butter or ghee (from Tyrol)
1 onion, diced
100g grated or crumbled cheese (has to be “stinky” cheese from Tyrol)
Roasted onions
Salt and pepper

Add the flour, eggs, salt and water to a bowl and mix together with a wooden spoon to form a dough. Remember not to use too much water as the dough should be quite thick. Press the dough through a Spatzlhobel (a type of upright cheese grate used for making noodles) and into a pan of boiling salted water. Bring the pan back to a boil again then strain and rinse cold.In a frying pan, fry the diced onion with a knob of butter (or ghee) until light brown in colour. Add the noodles into the pan and fry until they’re piping hot. Fold in the cheese and allow it to melt. Season the dish with some salt and pepper, stir together and serve with roasted onions and parsley. (The roasted onions can be made by peeling the onion and cutting it into thin slices. Dust the slices with paprika powder and flour, and fry until golden brown.) Hmmmm… Enjoy it !

White cheese dumplings with wild herb pesto and gorgonzola

500g White cheese
150g grated Parmesan
3-4 Eggs
8 Teaspoon of the Pesto
100g Flour
100g Semolina
Salt, Pepper
200g Gorgonzola or Roquefortcheese
Fresh, wild herbs

Mix white cheese and grated Parmesan and eggs, pesto. Add flour and semolina carefully, salt, pepper. Cool the mix for at least 30 min. Boil salty water, form “dumplings” with two soupspoons and boil them softly ( reduce heat), till they float on top. Carefully take them out and place them in a buttered casserole. Sprinkle the Gorgonzola oven them (just use your fingers) Put the casserole into the preheated over and bake it for a few minutes at
200 °C. Serve decorated with fresh herbs

THE PESTO - use one bunch of mixed wild herbs, salt and olive oil (extra virgin) and blend the mixture.

Potato Parcels

500g Potato, cooked and mashed
3 Egg Yolks
1 Whole Egg
200g Flour
Salt, Nutmeg

Mix all the ingredients together to form a dough.

300g Spreadable Cheese Philadelphia
Salt, pepper, parsely, chives, chervil

Roll out the dough and cut into squares approx 12x12cm. Mix the ingredients for the filling
together well and place a little on the dough. Close the parcel completely and fry in a little melted butter. Serve with fried cabbage and fried onions.

Tyrolean Gröstl (fried potatos)

600g Potatoes, cooked, sliced
1 Onion, chopped
100g Roast Pork, sliced
100g Roast Beef, sliced
2 rashers Bacon, fried
Salt, Pepper, Cumin, Marjoram

Fry the onions and meat in a large frying pan with a little oil. Add the potatoes and fry until they are well browned, add spices to taste. Serving suggestion - with a happy fried egg

White Cheese Dumplings with Plum Sauce

250g White Cheese - Cream Cheese
120g Flour
30g Butter
1 Egg
A pinch of Salt
Lemon Zest

Mix all the ingredients together to form a dough and leave to stand for 15 min. Form into balls (about the size of a baseball) and cook in boiling water for 10-15 min. Halve and de-stone the Plums, cook the plums adding 1 part sugar to 2 parts plums.

Cheese and potato patties (Kaspressknödel)

300g Bread Rolls, cubed
200g Potatoes, boiled, grated
200g Cheese, grated
3 Eggs
Parsely, Salt, Pepper, Nutmeg, Cumin
approx ¼ lt Milk
Fried Onions (if desired)

Soak the rolls in hot milk add fried onions,leave until milk is absorbed. Add all other ingredients and mix well. Form the mixture into small flat circles. Using a shallow frying pan fry in hot oil until brown on both sides. Serve in a hot soup or with sourkraut. Mahlzeit!

Goulash Vienna Style

800g Beef , cut into cubes(tender)
500g onion, Cut in strips
Tomato Puree
50g Paprika
Beef Stock
40ml Vinegar

Steam the onions in a large pot with a little oil, add the beef and brown well. Add the tomato puree and herbs to flavour, stir in the vinegar. Add the beef stock, thicken with flour and cornflour add more herbs to taste.

Apple Strudel

Ingredients: Tip: buy the Puff Pastry ready made
3kg Apples
200g Sugar
150g Bread rolls crumbled
120g Butter
150g Raisins
Cinnamon sugar

Roll the pastry out thinly. Fry the bread in butter until brown and scatter over the pastry. Peel and slice the apple, place over the pastry. Scatter the cinnamon sugar and raisins over the apples, add the rum. Roll the filled pastry into a strudel form and transfer onto a greased oven tray. Brush the pastry with a little egg and bake in a medium hot oven until pastry is brown.

Blueberry Clusters

Blueberries (a handful at a time)
pinch of Salt
Butter (lots)
Castor sugar (also lots)

Wash the berries and cover with flour. Mix flour, milk and salt together to make a thick but
smooth batter, add the berries. Leave to stand. Melt the butter into a frying pan add kluster of
the berries and fry until brown. Serve with icing sugar on top and a glass of cold milk!!