AUTUMN IS JUST AROUND THE CORNER!

THE MOTIVATION TO BE ACTIVE AND THEN TO TREAT YOURSELF TO CULINARY DELIGHTS IS BACK…

The foliage rustles and the landscape turns into a beautiful splendour of colours. We notice that autumn has arrived in Saalbach. And once fall has arrived, winter – and pure fun on the slopes for the whole family – won’t be long in coming!

GENUSSVOLLES WANDERN IN HERBST

Do you love the smell of autumn foliage just like we do? Prima! Then take a medicinal herb hike at the Reiterkogel. There you not only taste the autumnal herbs, but at the same time let the still warm sun rays shine in your face. On the hike you will learn which herbs of the region bring a healing effect and which provide culinary enjoyment.

Good to know: With the JOKER CARD in your luggage, you can ride the cable car to the Reiterkogel free of charge. And the bus takes you directly from the Hotel Barbarahof to the valley stations of the cable cars. Read more about the most beautiful hiking routes in Saalbach Hinterglemm!

Speaking of enjoyment: In autumn, the Hotel Barbarahof will spoil you with culinary delights.

HOME-BASED SCHMANKERLN FOR THE HERBSTZEIT

Every day, seasonal and regional delicacies land on the plates of hotel guests. The fact that this means pure enjoyment, especially in autumn, is on the tongue. Would you like to taste Saalbach’s taste at home? Then you have reason to rejoice: Chef Elfriede today shares her favorite autumn recipes with you …

By the way: Re-cooking is not only allowed, but expressly desired!

PUMPKIN CREAM SOUP WITH PUMPKIN SEED OIL

Did you know that the pumpkin is a berry fruit and there are several thousand pumpkin varieties? In our latitudes, the pumpkin has high season from September to November. Reason enough to process the bright orange fruit into tasty dishes!

The ingredients:

• 1 Hokkaido Pumpkin
• 1 potato
• 1 onion
• some butter
• 1 litre vegetable soup
• 125 ml cream
• Salt, pepper

Here’s how the soup works:

First, cut the pumpkin in the middle and remove the seeds. By the way, the Hokkaido pumpkin doesn’t have to be peeled – cutting it dice is enough. The onion is then chopped into small and fried with a little butter. The small potato and the pumpkin cubes come into the pan for the onion. Now everything is poured with vegetable soup and steamed softly. Then puree the steamed mixture with a stick mixer, add the cream and season with salt and pepper.

Serving: Arrange the soup in deep plates and add some pumpkin seed oil. Now sprinkle toasted pumpkin seeds and some chives over it and nothing stands in the way of enjoyment! Enjoy your meal!

HIRSCHRAGOUT WITH JUNIPER CREAM SAUCE

Especially in autumn, the Gusto returns to hearty food. A deer ragout a la Elfriede is exactly the perfect dish.

The ingredients:

• 1 kg deer meat from the shell
• 2 onions
• 1 celery
• 6 carrots
• 1 spoon tomato paste
• 125 ml red wine
• Salt, bay leaves, peppercorns and juniper berries
• 2 litres vegetable soup
• some cream
• 2 tablespoons cranberries

Here’s how the ragout is prepared:

First brush the meat and cut into cubes about three centimetres in size. Peel the carrots, celery and onions and cut into a cube one centimetre.

Fry the meat in a wide saucepan and set aside. Roast the onions, half of the carrots and celery, along with the previously cleaned meat slices, and add tomato paste.
Then quench with red wine and pour in soup. Add the salt, bay leaves, peppercorns and juniper berries and cook the ragout for at least half an hour.

Now simmer the sauce, add the meat and simmer for about an hour until the meat is soft. At the end of the cooking time, cook the remaining carrots and celery for a short time. If necessary, bind the deer ragout with some flour or potato flour and refine with cranberries and cream.

Our tip: Bread dumplings, maroni red cabbage and pear with cranberries harmonize perfectly with the deer ragout.

ZWETSCHKEN-TOPFENSTRUDEL

Dessert lovers beware! Elfriede, of course, also reveals one of her favorite dessert recipes.

The main actors: juicy plums!

The ingredients:

• 2 Pkg. Puff pastry
• 6 egg yolks and egg whites
• 200 g sugar
• 200 g butter
• 1 kg pots
• Juice of a lemon and some lemon abrasion
• Vanilla
• Zwetschken

This is how the vortex succeeds:

First, roll out the puff pastry lightly. Wash, core and halve the plums. Beat the butter, sugar, egg yolks, vanilla and lemon very frothy and then stir in the pot. Spread the potting mixture on the puff pastry and place a row of plums on top. Now the dough is rolled into a strudel and placed on the baking sheet with baking paper. Sprinkle with egg and bake at 170 degrees for about 45 minutes.

Serving: Serve with vanilla sauce. Et voilé!

What are you waiting for? Put tasty treats on the table for your loved ones – they’ll be thrilled!

Your Elfriede and the Barbarahof team wish you a lot of fun recooking.