Kochkurs - "Spragel, Linde & Holler"
27.05.2027 / 14:00
Fuschl am See, Alpenkulinarik
Kulinarisches, Weinfest
“Asparagus, Lime, and Elder“
Course Info: When asparagus is being harvested, the elderberry bushes are in full bloom, and the young leaves of the lime show that many native plants have much more to offer than one would assume at first glance. These short weeks in the annual cycle bring forth ingredients that are only available for a brief time and have therefore always been particularly appreciated. Did you know why the lime tree is named so? The young lime leaves taste pleasantly "mild" in spring and are excellent for the kitchen. When filled with herb cheese, they become a seasonal specialty that is rarely prepared today. In this cooking course, we dedicate ourselves to the culinary treasures of early summer and together prepare stuffed lime leaves with herb cheese, potato elderflower dumplings with leaf salad, cream of asparagus soup with butter-roasted white bread cubes, asparagus ravioli in pasta dough, as well as baked nettle dumplings with herb dip. Naturally, the asparagus itself is the focus. We prepare it in various ways and serve it with homemade hollandaise sauce, crumb butter, or truffled scrambled eggs. The menu is complemented by zucchini in beer batter with tomato sauce. The sweet finale consists of strawberry dumplings in quark dough with butter crumbs. We will also prepare a rhubarb elder syrup that captures the flavors of early summer in a special way. In addition to the recipes, you will learn numerous ways to creatively utilize seasonal ingredients and make the most of the short harvest time of asparagus, elderflowers, and young wild plants. The course begins at 2:00 p.m. Cooking together will continue until about 6:00 p.m., after which we will enjoy the prepared dishes course by course in a cozy setting. A course for everyone who wants to discover the diversity of early summer and get to know the special ingredients of this season from their most enjoyable side.
Price: EUR € 150,00 / participant incl. VAT.
Minimum number of participants is 5 people.
Drinks are not included in the course price.
Course Info: When asparagus is being harvested, the elderberry bushes are in full bloom, and the young leaves of the lime show that many native plants have much more to offer than one would assume at first glance. These short weeks in the annual cycle bring forth ingredients that are only available for a brief time and have therefore always been particularly appreciated. Did you know why the lime tree is named so? The young lime leaves taste pleasantly "mild" in spring and are excellent for the kitchen. When filled with herb cheese, they become a seasonal specialty that is rarely prepared today. In this cooking course, we dedicate ourselves to the culinary treasures of early summer and together prepare stuffed lime leaves with herb cheese, potato elderflower dumplings with leaf salad, cream of asparagus soup with butter-roasted white bread cubes, asparagus ravioli in pasta dough, as well as baked nettle dumplings with herb dip. Naturally, the asparagus itself is the focus. We prepare it in various ways and serve it with homemade hollandaise sauce, crumb butter, or truffled scrambled eggs. The menu is complemented by zucchini in beer batter with tomato sauce. The sweet finale consists of strawberry dumplings in quark dough with butter crumbs. We will also prepare a rhubarb elder syrup that captures the flavors of early summer in a special way. In addition to the recipes, you will learn numerous ways to creatively utilize seasonal ingredients and make the most of the short harvest time of asparagus, elderflowers, and young wild plants. The course begins at 2:00 p.m. Cooking together will continue until about 6:00 p.m., after which we will enjoy the prepared dishes course by course in a cozy setting. A course for everyone who wants to discover the diversity of early summer and get to know the special ingredients of this season from their most enjoyable side.
Price: EUR € 150,00 / participant incl. VAT.
Minimum number of participants is 5 people.
Drinks are not included in the course price.
Alpenkulinarik
Oberdorfstrasse 1, 5330 Fuschl am See
Phone+43 664 7378-8864
E-Mailessl@alpenkulinarik.at
Webwww.alpenkulinarik.at
Alpenkulinarik
Oberdorfstrasse 1, 5330 Fuschl am See
Phone +43 664 7378-8864
E-Mailessl@alpenkulinarik.at
Webhttps://www.alpenkulinarik.at
Please get in touch for more information.
