Alpine Cuisine: Our 100 top recipes presented in one by Naumann & Göbel Verlag

By Naumann & Göbel Verlag

Alpine-cabin enjoyable within the kitchen

Imagine returning to a country cabin and lucrative your self with a steaming bowl of bacon dumplings, Austrian noodles with cabbage or South Tirolian pancakes with sugar and dried fruit, after a thrilling day of mountaineering or snowboarding. That's the scrumptious style of the Alps. sign up for us on a culinary journey of the mountains, from western Austria to northern Italy, and adventure the variety of the alpine kitchen: from conventional, hearty, basic domestic cooking to Mediterranean dishes with a gentle touch.

- a large number of beautiful recipes for the precise remain in an alpine cabin
- nice photographs with each recipe

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Additional info for Alpine Cuisine: Our 100 top recipes presented in one cookbook

Sample text

Carrots 500 g (1 lb 1½ oz), peeled and julienned Salt 3½ tsp Rice vinegar 150 ml (5 fl oz) Caster (superfine) sugar 120 g (4 oz) Method • Mix julienned carrots with 3 tsp salt in a large bowl and set aside for 10 minutes. • Squeeze julienned carrots to remove as much liquid as possible, then rinse with cold water and squeeze out as much water as possible. • Bring vinegar, sugar and remaining salt to the boil in a saucepan and simmer until salt and sugar have dissolved. Remove from heat and allow to cool thoroughly.

Bring to the boil, then reduce heat and simmer, partially covered, for 20 minutes or until gravy is rich and flavourful. • Add cornflour solution and stir for 1–2 minutes or until mixture bubbles and thickens. • Garnish as desired with spring onions and serve hot with rice. 58 Konnyaku Lotus Root Nelumbo nucifera Names Lian ou (Mandarin), teratai (Malay), tamarai ver (Tamil), kamal (Hindi), renkon, hasu (Japanese), bua luang (Thai) Appearance Lotus roots are actually rhizomes, or swollen stems from which the roots grow, and are shaped like sausage links, with ivory-beige sections separated by cinched-in ‘waists’.

As you might expect of a region famous for lakes spilling over with lotus flowers, Kashmir is the home of a myriad lotus root dishes, whether stewed with various greens, braised in a spicy yoghurt gravy, cooked with mutton or pickled with vinegar, among many other ways. Its robust texture is valued as a meat surrogate. Paper-thin lotus root slices can be deep-fried into disarmingly pretty chips, but they do shrink considerably during cooking, so bear that in mind if you want a substantial bowlful of snacks.

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