{"id":8593,"date":"2014-02-18T11:31:38","date_gmt":"2014-02-18T09:31:38","guid":{"rendered":"http:\/\/www.panoramahotel-wagner.at\/?p=8593"},"modified":"2014-07-04T11:46:25","modified_gmt":"2014-07-04T09:46:25","slug":"our-recipes","status":"publish","type":"post","link":"https:\/\/www.panoramahotel-wagner.at\/en\/2014\/02\/our-recipes\/","title":{"rendered":"Our Recipes"},"content":{"rendered":"[vc_row][vc_column width=&#8221;2\/3&#8243;][vc_column_text disable_pattern=&#8221;true&#8221; align=&#8221;left&#8221; margin_bottom=&#8221;0&#8243;]In the coming years, we plan to publish a cookbook with our delicious tried-and-tested recipes from the Wagner Panorama Hotel kitchen. Try a few of the following recipes \u2013 and let us know what you think![\/vc_column_text][mk_divider style=&#8221;thin_solid&#8221; divider_width=&#8221;full_width&#8221; margin_top=&#8221;20&#8243; margin_bottom=&#8221;20&#8243;][vc_column_text disable_pattern=&#8221;true&#8221; align=&#8221;left&#8221; margin_bottom=&#8221;0&#8243;]\n<h2>CHESTNUT CREAM SOUP<\/h2>\n<h3>INGREDIENTS:<\/h3>\n<ul>\n<li>50g butter<\/li>\n<li>250g peeled chestnuts<\/li>\n<li>30g spelt (non-wheat) flour<\/li>\n<li>\u00bd litre of vegetable bouillon<\/li>\n<li>\u00bc litre cream<\/li>\n<li>4 cL cognac<\/li>\n<li>4 cL maple syrup<\/li>\n<li>1 bunch of dill<\/li>\n<\/ul>\n<h3>PREPARATION:<\/h3>\n<p>Fry two-thirds of the peeled chestnuts in butter along with all of the spelt flour.\u00a0Add the vegetable bouillon and cream, bring to a boil, then mix in the cognac and maple syrup for additional flavour.\u00a0Divide the remaining chestnuts into quarters and add to the soup. Garnish with dill.[\/vc_column_text][mk_divider style=&#8221;thin_solid&#8221; divider_width=&#8221;full_width&#8221; margin_top=&#8221;5&#8243; margin_bottom=&#8221;20&#8243;][vc_column_text disable_pattern=&#8221;true&#8221; align=&#8221;left&#8221; margin_bottom=&#8221;0&#8243;]\n<h2>POTATO ROULADE WITH HOKKAIDO PUMPKIN<\/h2>\n<h3>INGREDIENTS:<\/h3>\n<p>For the pumpkin:<\/p>\n<ul>\n<li>1 kg Hokkaido pumpkin<\/li>\n<li>1 onion<\/li>\n<li>50g chopped ginger<\/li>\n<li>\u00bd litre of vegetable bouillon<\/li>\n<li>62 mL (1\/16 litre) whipping cream<\/li>\n<li>Salt<\/li>\n<\/ul>\n<p>For the potato roulade:<\/p>\n<ul>\n<li>900g raw, floury potatoes (equivalent to about 600 g boiled potatoes)<\/li>\n<li>200g spelt flour<\/li>\n<li>50g butter<\/li>\n<li>Spelt semolina (about 50g as required)<\/li>\n<li>1 egg<\/li>\n<li>salt<\/li>\n<li>nutmeg<\/li>\n<\/ul>\n<p>For the filling:<\/p>\n<ul>\n<li>1 finely chopped onion<\/li>\n<li>2 carrots<\/li>\n<li>200g mushrooms or other fungi<\/li>\n<li>1 bunch of parsley<\/li>\n<li>50g butter<\/li>\n<li>salt<\/li>\n<li>ground cumin<\/li>\n<\/ul>\n<h3>PREPARATION:<\/h3>\n<p>Pumpkin Vegetables: Core the Hokkaido pumpkin and cut into cubes.\u00a0Cut the onion into cubes and saut\u00e9 until tender.\u00a0Add pumpkin and chopped ginger.\u00a0Add vegetable bouillon to infuse flavour along with whipping cream and season with salt.<\/p>\n<p>Potato roulade: Soft boil potatoes, peel and press through a strainer while hot or cold \u2013 afterwards mix with butter, egg, salt, nutmeg and flour turn (but don\u2019t knead the mixture, otherwise it will be rubbery).\u00a0If the potatoes are too moist, you can add semolina as needed.\u00a0On some plastic wrap sprinkled with flour, roll out the dough to the thickness of a finger, and spread the filling on top.\u00a0Roll up and seal the wrap ensuring it\u2019s waterproof.\u00a0\u00a0Cook in lightly boiling water for approximately 20 minutes (depending on the thickness of the roll).<\/p>\n<p>Filling: Saut\u00e9 the finely chopped onion in butter until tender.\u00a0Add the chopped mushrooms and finely diced, boiled carrots.\u00a0Season with parsley, salt and ground cumin.[\/vc_column_text][mk_divider style=&#8221;thin_solid&#8221; divider_width=&#8221;full_width&#8221; margin_top=&#8221;5&#8243; margin_bottom=&#8221;20&#8243;][vc_column_text disable_pattern=&#8221;true&#8221; align=&#8221;left&#8221; margin_bottom=&#8221;0&#8243;]\n<h2>VEGETABLE PIE WITH PAPRIKA SAUCE<\/h2>\n<h3>INGREDIENTS for 1 pie<br \/>\n(1 pie = approximately 12 pieces):<\/h3>\n<p>For the topfen\/quark short crust pastry:<\/p>\n<ul>\n<li>200g flour<\/li>\n<li>100g butter<\/li>\n<li>100g topfen\/quark<\/li>\n<li>1 teaspoon herb salt<\/li>\n<\/ul>\n<p>For the filling:<\/p>\n<ul>\n<li>100g onions<\/li>\n<li>200g red pepper<\/li>\n<li>250g leeks<\/li>\n<li>130g mushrooms<\/li>\n<li>2 eggs<\/li>\n<li>1\/8 litre whipping cream or sour cream<\/li>\n<li>200g grated Emmentaler cheese<\/li>\n<\/ul>\n<p>For the sauce:<\/p>\n<ul>\n<li>ground paprika<\/li>\n<li>olive oil<\/li>\n<li>chili powder<\/li>\n<\/ul>\n<h3>PREPARATION:<\/h3>\n<p>Pastry: Mix all ingredients, knead quickly and let it sit in the refrigerator for 20 minutes. Pour the mixture into a spring-form pan and line it evenly, forming a 3cm high border. Puncture the base several times with a fork and pre-bake for about 10 minutes at 200\u00b0C.<br \/>\nFilling: Cut onion into rings and saut\u00e9 in oil. Chop the leeks, peppers and mushrooms finely and saut\u00e9 well. Season with herb salt, pepper, chili powder and paprika. Add the grated cheese. Pour the eggs, whipping cream or sour cream and remaining spices over the vegetables. Spread the vegetable mixture into the pre-baked pastry. Bake the whole pie in the oven for about 30 minutes at 180\u00b0C.[\/vc_column_text][mk_divider style=&#8221;thin_solid&#8221; divider_width=&#8221;full_width&#8221; margin_top=&#8221;5&#8243; margin_bottom=&#8221;20&#8243;][vc_column_text disable_pattern=&#8221;true&#8221; align=&#8221;left&#8221; margin_bottom=&#8221;0&#8243;]\n<h2>ARCTIC CHAR FILLET ON SPINACH-BASIL PUREE \u2028WITH RUCOLA, CARROTS AND PINE NUTS<\/h2>\n<h3>INGREDIENTS:<\/h3>\n<ul>\n<li>4 pcs Arctic Char fillets<\/li>\n<li>1 lemon<\/li>\n<li>salt<\/li>\n<li>a bit of flour<\/li>\n<li>olive oil<\/li>\n<\/ul>\n<p>For the spinach-basil puree:<\/p>\n<ul>\n<li>1.2kg floury potatoes<\/li>\n<li>100g spinach leaves<\/li>\n<li>1\/8 litre vegetable bouillon<\/li>\n<li>\u00bc litre milk<\/li>\n<li>50g butter<\/li>\n<li>nutmeg<\/li>\n<li>salt<\/li>\n<li>1 tablespoon basil (chopped fresh or pickled in olive oil)<\/li>\n<\/ul>\n<p>To garnish:<\/p>\n<ul>\n<li>100g pine nuts<\/li>\n<li>olive oil<\/li>\n<li>1 large carrot<\/li>\n<li>50g rucola<\/li>\n<\/ul>\n<h3>PREPARATION:<\/h3>\n<p>Arctic Char: Spice the Arctic Char fillets with salt and lemon spice, then roll in flour and fry in olive oil.<br \/>\nSpinach-basil puree: Wash the potatoes, peel, divide into quarters and boil in salted water until tender. Wash the spinach leaves and remove the stalks, then blanch and rinse with cold water, then puree with vegetable bouillon. Bring the milk, butter, nutmeg and salt to a boil and then add the potatoes, the spinach puree and lastly the basil.<br \/>\nFinal steps: Arrange the rucola around the edge of the plates. Chop up the carrot, cook until al dente, and arrange it around the plates as desired. Prepare toasted pine nuts in olive oil. Serve prepared spinach-basil puree on individual plates, place the fillets on top and then finally sprinkle toasted pine nuts in olive oil.[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/3&#8243;][mk_content_box heading=&#8221;VEGETABLE BROTH WITH PUMPKIN SEED DUMPLINGS&#8221;][vc_column_text disable_pattern=&#8221;true&#8221; align=&#8221;left&#8221; margin_bottom=&#8221;0&#8243;]\n<h4>INGREDIENTS FOR PUMPKIN SEED DUMPLINGS \u2028(4 servings)<\/h4>\n<ul>\n<li>100g ground pumpkin seeds<\/li>\n<li>1 egg<\/li>\n<li>80g breadcrumbs<\/li>\n<li>50g butter<\/li>\n<li>salt<\/li>\n<li>ground nutmeg<\/li>\n<\/ul>\n<h5>PREPARATION FOR PUMPKIN SEED DUMPLINGS<\/h5>\n<p>Whip the butter until fluffy, and then add the egg, pumpkin seeds and breadcrumbs, and season with salt and nutmeg. Simmer the dumplings in salted water for 10 &#8211; 15 minutes.[\/vc_column_text][\/mk_content_box][mk_padding_divider size=&#8221;5&#8243;][mk_image src=&#8221;http:\/\/www.panoramahotel-wagner.at\/wp-content\/uploads\/2013\/10\/k-allgemein-01_350x250.jpg&#8221; image_width=&#8221;770&#8243; image_height=&#8221;350&#8243; lightbox=&#8221;false&#8221; frame_style=&#8221;simple&#8221; target=&#8221;_self&#8221; caption_location=&#8221;inside-image&#8221; align=&#8221;left&#8221; crop=&#8221;false&#8221; margin_bottom=&#8221;10&#8243;][mk_padding_divider size=&#8221;15&#8243;][mk_content_box heading=&#8221;SPINACH SCHNITZEL ON CARROT SAUCE WITH STEAM POTATOES&#8221;][vc_column_text disable_pattern=&#8221;true&#8221; align=&#8221;left&#8221; margin_bottom=&#8221;0&#8243;]\n<h4>INGREDIENTS: \u2028(4 servings)<\/h4>\n<ul>\n<li>400g fresh spinach (washed and without stems)<\/li>\n<li>8 egg whites<\/li>\n<li>4 tablespoons finely ground spelt flour<\/li>\n<li>4 large carrots<\/li>\n<li>4 medium potatoes<\/li>\n<li>salt<\/li>\n<li>garlic<\/li>\n<li>ground pepper<\/li>\n<li>chopped parsley<\/li>\n<\/ul>\n<h5>PREPARATION<\/h5>\n<p>Chop the fresh spinach and mix with egg whites, spelt flour, pepper, garlic and salt. Adjust the seasoning to your personal taste, then shape the schnitzels into 1cm thick pieces and fry lightly in olive oil. Peel and cook carrots, then mash fine. Peel and steam potatoes. Serve the finished schnitzels, and steamed potatoes. Add the finishing touches by sprinkling parsley and garnishing with the carrot puree.[\/vc_column_text][\/mk_content_box][mk_padding_divider size=&#8221;10&#8243;][mk_content_box heading=&#8221;BAKED TOPFEN-SEMOLINA PUDDING WITH FRUIT&#8221;][vc_column_text disable_pattern=&#8221;true&#8221; align=&#8221;left&#8221; margin_bottom=&#8221;0&#8243;]\n<h4>INGREDIENTS \u2028(1 BAKING SHEET):<\/h4>\n<ul>\n<li>200g wheat semolina<\/li>\n<li>100g crystallized raw sugar cane<\/li>\n<li>700g topfen\/quark<\/li>\n<li>200g butter<\/li>\n<li>6 eggs (separate yolks and whites)<\/li>\n<li>2 kg apples<\/li>\n<li>vanilla<\/li>\n<li>lemon zest<\/li>\n<li>ground cinnamon<\/li>\n<\/ul>\n<h5>PREPARATION:<\/h5>\n<p>Whip butter until fluffy, and then work in egg yolks, topfen\/quark and semolina. Add vanilla, lemon zest and ground cinnamon. Whisk the egg whites with the sugar until stiff and fold into the mixture. Spread out half of the mixture on a baking sheet and cover it with the apples. Cover with the rest of the mixture. Bake in the oven at about 180\u00b0C for 45 minutes.<br \/>\n<strong>Tip:<\/strong> You can use different kinds of fruit instead of apples if you prefer.[\/vc_column_text][\/mk_content_box][mk_padding_divider size=&#8221;5&#8243;][mk_image src=&#8221;http:\/\/www.panoramahotel-wagner.at\/wp-content\/uploads\/2013\/10\/k-allgemein-02_350x250.jpg&#8221; image_width=&#8221;770&#8243; image_height=&#8221;350&#8243; lightbox=&#8221;false&#8221; frame_style=&#8221;simple&#8221; target=&#8221;_self&#8221; caption_location=&#8221;inside-image&#8221; align=&#8221;left&#8221; crop=&#8221;false&#8221; margin_bottom=&#8221;10&#8243;][mk_padding_divider size=&#8221;15&#8243;][mk_content_box heading=&#8221;CHOCOLATE MOUSSE ON A FRUIT SAUCE&#8221;][vc_column_text disable_pattern=&#8221;true&#8221; align=&#8221;left&#8221; margin_bottom=&#8221;0&#8243;]\n<h4>INGREDIENTS \u2028(4 servings):<\/h4>\n<ul>\n<li>3 eggs<\/li>\n<li>2 tablespoons water<\/li>\n<li>50g raw sugar cane<\/li>\n<li>300g couverture chocolate<\/li>\n<li>8 cL Mocha<\/li>\n<li>3\/8 litre creams<\/li>\n<\/ul>\n<h5>PREPARATION:<\/h5>\n<p>In a bowl above a stream of vapour\/steam \u2013 mix the eggs, water and sugar until thick and fluffy, then remove from heat and beat cold. Warm the couverture chocolate and mocha, and work in the egg mixture and stir until smooth. Allow the mixture to cool. Take the already whipped cream fold into the mixture to complete the mousse. Cover with plastic wrap and refrigerate for about 2 hours. Serve mousse with a two heated soup spoons to create small dumplings (ie. submerge soup spoons in hot water prior to use).<br \/>\n<strong>Tip:<\/strong> For chocolate mousse we recommend the following wine: Muskat Ottonel \u201cT\u00f6chterl\u201d, from an organic farm in Halbturn.[\/vc_column_text][\/mk_content_box][\/vc_column][\/vc_row]\n","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column width=&#8221;2\/3&#8243;][vc_column_text disable_pattern=&#8221;true&#8221; align=&#8221;left&#8221; margin_bottom=&#8221;0&#8243;]In the coming years, we plan to publish a cookbook with our delicious tried-and-tested recipes from the Wagner Panorama Hotel kitchen. Try a few of the following recipes \u2013 and let us know what you think![\/vc_column_text][mk_divider style=&#8221;thin_solid&#8221; divider_width=&#8221;full_width&#8221; margin_top=&#8221;20&#8243; margin_bottom=&#8221;20&#8243;][vc_column_text disable_pattern=&#8221;true&#8221; align=&#8221;left&#8221; margin_bottom=&#8221;0&#8243;] CHESTNUT CREAM SOUP INGREDIENTS: 50g butter 250g peeled [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":8360,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[141],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.panoramahotel-wagner.at\/en\/wp-json\/wp\/v2\/posts\/8593"}],"collection":[{"href":"https:\/\/www.panoramahotel-wagner.at\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.panoramahotel-wagner.at\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.panoramahotel-wagner.at\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.panoramahotel-wagner.at\/en\/wp-json\/wp\/v2\/comments?post=8593"}],"version-history":[{"count":4,"href":"https:\/\/www.panoramahotel-wagner.at\/en\/wp-json\/wp\/v2\/posts\/8593\/revisions"}],"predecessor-version":[{"id":8809,"href":"https:\/\/www.panoramahotel-wagner.at\/en\/wp-json\/wp\/v2\/posts\/8593\/revisions\/8809"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.panoramahotel-wagner.at\/en\/wp-json\/wp\/v2\/media\/8360"}],"wp:attachment":[{"href":"https:\/\/www.panoramahotel-wagner.at\/en\/wp-json\/wp\/v2\/media?parent=8593"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.panoramahotel-wagner.at\/en\/wp-json\/wp\/v2\/categories?post=8593"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.panoramahotel-wagner.at\/en\/wp-json\/wp\/v2\/tags?post=8593"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}