Schöberl ham: Small lozenges, big hit
What I need for 4 portions:
- 25 g smoked ham
- 20 g Parmesan (in one piece)
- 40 g flour
- 2 eggs
- salt and pepper
- 40 g butter
- grated nutmeg
How to make it:
Preheat the oven to 180 degrees. Butter the tin and dust with flour. Finely dice the ham. Grate the Parmesan, mix with the flour. Separate 2 eggs. Beat the egg whites with 1 pinch of salt until stiff. Beat the butter and egg yolks until fluffy. Fold in the ham and cheese/flour mixture. Season with a little salt, pepper and nutmeg. Fold in the beaten egg whites. Spread the batter in the tin until smooth, bake for 20 mins. Turn out cold, cut into diamonds.
Semolina dumplings: wonderfully fluffy
What I need for 4 portions:
- 40 g soft butter
- 60 g coarse durum wheat semolina
- 1 egg
- salt
- grated nutmeg
How to make it:
Cream the butter in a mixing bowl. Add 1 tbsp semolina and egg and continue to mix for 1 min. Stir in the remaining semolina and season the mixture with salt and nutmeg. Cover and leave to rest for 15 mins. 2 Bring the meat stock to the boil in a wide pan. Using two teaspoons, form dumplings from the semolina mixture and place in the boiling soup. Cook the dumplings over a low heat for approx. 20 mins.
Herb pancakes: A fresh kick in fine strips
What I need for 4 portions:
- 4 tbsp flour
- 2 eggs
- 125 ml milk
- 2 tbsp chopped herbs
- salt and pepper
- nutmeg
- 2 tsp butter
How to make it:
Mix the flour, eggs and milk in a mixing bowl with a whisk to form a smooth batter. Cover and leave to swell for 10 minutes. Stir in the herbs and season the batter with salt, pepper and nutmeg. Melt 1 teaspoon of butter in a non-stick frying pan and fry two thin pancakes from the batter, one after the other. When completely cooled, roll up and cut into thin strips. Divide between 4 soup bowls and ladle boiling hot stock over them.