Wildshut bread by Stiegl-Gut Wildshut in St. Pantaleon

Recommendations of the House

Recipes for the changing seasons

Wildshut Potato Bread with Pumpkin and Sheep's Cheese / Stiegl-Gut Wildshut

Potato Bread

400 g starchy potatoes
63 g fresh yeast or 21 g
dried yeast
3 to 4 tbsp olive oil
600 g wheat or spelt flour
all-purpose flour for the work surface
1 tbsp salt

Preparation: Peel and cube the potatoes, cooking until soft. Drain all but 350 g of the water, which you will set aside. Mash the potatoes into a puree. Mix together the potato puree, oil, flour and yeast-and-water mixture in a bowl, then slowly knead into a smooth dough using a food processor. Cover and allow to rest at room temperature for about one hour. Preheat your oven to 200°C (with air circulation). On a work surface sprinkled with flour, shape into a round, oval or oblong loaf. Place a heatproof bowl of water in the oven, slide in the bread and bake for about 1 hour. If the bread sounds hollow when you tap the underside, it is done. Take out the bread and allow to cool on the rack. If you wish, you can mix dried tomatoes, chopped nuts, rosemary, bacon cubes etc. into the dough. Recipe for 1 to 2 loaves.

With pumpkin and sheep's cheese

2 small Hokkaido pumpkins
2 tbsp olive oil
1 pinch of chili powder
Wildshut seasoning salt "Jausenglück"
1 tbsp Wildshut honey
4 thick slices (potato bread)
100 g curd cheese
black pepper, freshly ground
200 g semi-hard sheep's cheese
dried flower petals to sprinkle on top

Preparation: Preheat the oven to 220°C (with air circulation). De-seed the pumpkins and cut into wedges of equal size. Lay the wedges on a baking tray, then season with olive oil, chili, 1⁄2 tsp Wildshut “Jausenglück” seasoning salt and Wildshut honey. Bake in the oven for 10 to 15 minutes. Remove the tray from the oven and take the pumpkin off the tray. Reduce oven temperature to 200°C. Spread curd cheese on the bread slices, sprinkle with salt and pepper, then place on the still-warm baking tray. Lay the pumpkin wedges on the bread, cube the sheep’s cheese or crumble with your fingers and sprinkle on the pumpkin. Bake the bread in the hot oven for 3 to 5 minutes. Remove, sprinkle with the flower petals and serve hot. Recipe for 4 servings.

Aubergine with garden herbs Hotel Gasthof Hirschen, Bregenzerwald

Aubergine with ajvar and garden herbs - Jonathan Burger / Hirschen Schwarzenberg

For the Ajvar:
1 aubergine
1 red pepper
1 yellow pepper
2 garlic cloves
1 white onion
50 ml olive oil
lemon juice

For the fried aubergines:
2 aubergines
a little potato starch
oil for frying
50 ml barley miso
chili powder
garden herbs to taste
200 g Bergkäse cheese

Preparation of the Ajvar: Peel one aubergine and cut into small pieces. Chop up the de-seeded pepper, garlic cloves and onion, then put in a roasting pan together with the aubergine. Marinate with a little chili, salt, pepper and 50 ml of olive oil. Bake in the oven at 200°C (with air circulation) for around 30 min. Then blend the vegetables in a mixer, seasoning with lemon juice, olive oil, salt and pepper to taste.

Preparation of the fried aubergine: Halve the aubergines lengthwise and lay the cut surface in the potato starch. Then, fry on both sides in a frying pan, floating in the oil, at around 160°C. Brush the fried aubergines with a little barley miso, spoon some ajvar on the plate, place the aubergine on top of it, and dabble some more ajvar on the aubergine. Now sprinkle everything with a little chili, pepper and plenty of herbs. Finally, finely grate the Bergkäse cheese on top. Recipe for 4 people.

Pumpkinseed Crackers by Ansitz Felsenheim in Lermoos

Pumpkinseed Crackers - Benedikt Kössler / Ansitz Felsenheim

200 g smooth flour
200 g water
100 g sunflower-seed oil
150 g Styrian pumpkinseeds
50 g sesame or sunflower seeds
50 g oat flakes
8 g baking powder
12 g salt
* all ingredients should be organic, if possible

Preparation: Mix all ingredients well and roll out between two sheets of baking paper until thin; bake at 160°C until a golden yellow.

Bon appétit !



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