Of course, the regional delicacies of the GenussRegionen can also be used for cooking. Here are a few recipes.

Nothing tastes better than cooked food made from high-quality ingredients. The regional specialties of the GenussRegionen give the dishes, with their high quality, a unique taste. Here are three great recipe ideas.

Recipe 1: Original Walser Cheese Spaetzle

Ingredients for four people

• 400 g of flour
• 300 g Walserstolz (grated, vary depending on personal taste)
• 4 eggs
• 1 onion
• ⅜ lt is water
• Butter
• Salt

Preparation

1. Mix flour, eggs, water and salt to a dough.
2. "Slice" over boiling water with a spaetzle slicer and let the spaetzle boil until they float on the surface of the water.
3. Remove the spaetzle from the water with a strainer, drain it briefly and place in a round bowl.
4. Sprinkle the spaetzle with the grated Walserstolz and stir again and again. Then cut the onion into rings, fry in butter and finally sprinkle on the spaetzle as a decoration.

Recipe 2: Krenschaumsuppe with Pomegranate Bacon Biscuits

Ingredients for the soup

• 200 g of floury potatoes
• 100 g Styrian horseradish (grated)
• 100 g of butter
• 0,7 lt of beef soup
• ¼ lt whipped cream
• 2 bay leaves
• Pumpkin seed oil
• Fresh herbs

Ingredients for the Pastry

• 100 g of greasy potatoes
• 8 slices of bacon
• Fat for frying
• Toothpick

Preparation

1. Wash the floury potatoes, peel them and dice them.
2. Put the potatoes together with the beef broth, the bay leaves and the whipped cream in a saucepan and cook until soft.
3. Then add butter and horseradish and season with salt and pepper.
4. Peel the greasy potatoes and cut into thin strips until they are as thin as pasta.
5. Make small potato rolls and wrap them into a slice of bacon. A toothpick makes sure everything stays together.
6. Now bake the pomegranate bacon bags in fat.
7. Arrange the soup in deep plates, pour in the poppy-seed bacon bags and garnish with pumpkin seed oil and fresh herbs.

Recipe 3: Apricot Quark Strudel with Fresh Wachau Apricots

Ingredients for the Yeast Dough

• 375 g of flour
• 75 g butter
• 2 egg yolks
• 1 tablespoon of sugar
• 1 pack yeast
• 1 pack of vanilla sugar
• ⅛ lt milk
• Rum
• Lemon juice
• Salt

Ingredients for the Apricot-Quark

• Fresh, halved Wachau apricots
• 150 g butter
• 100 g of icing sugar
• 100 g of granulated sugar
• 3 egg whites
• 2 packs of quark
• Lemon juice
• Rum
• Raisins

Preparation

1. Sift the flour on the work surface and make a pit in the middle.
2. Sprinkle a pinch of salt on the flour and then pour the milk and sugar into the flour. Then crumble the pack of yeast inside.
3. Let everything rest until the dough in the middle forms a small hood.
4. In the meantime, stir the butter and the egg yolks with a blender frothy. Add vanilla sugar, rum and lemon juice.
5. Mix everything with flour and dough, process it into a smooth consistency and let it rest again.
6. For the filling, take the butter and icing sugar and stir with a blender until frothy.
7. Beat the egg whites until light and airy, stir in the granulated sugar and mix with the butter.
8. Add vanilla sugar, lemon juice, raisins and the quark and mix well.
9. Now roll out the raked dough thinly, put the filling in the middle and cover everything with halved Wachauer apricots.
10. Fold the dough into a strudel, place it on a baking sheet and sprinkle it with liquid butter.
11. Bake the strudel for 30 minutes at 160 degrees, then turn the oven off and let it bake for about 15 minutes.