Haafalaib.
Hafenlaib (Loaf).
Preparation: 15 min.
Cooking time: approx. 1 hour
Effort: easy
Servings: 1 loaf
Our variation (sweetish).
Ingredients: 400 g wheat flour, 3 eggs, salt, a little milk or water, sultanas
Preparation: Mix everything into a dough and shape into an elongated loaf. Simmer this in a barley soup for approx. 50 minutes.
Ingredients: 400 g wheat flour, 3 eggs, salt, a little milk or water, sultanas
Preparation: Mix everything into a dough and shape into an elongated loaf. Simmer this in a barley soup for approx. 50 minutes.
Recipe A.
Ingredients: 150 g cornflour, 150 g wheat flour, 150 g breadcrumbs, salt, hot milk, water or meat stock
Put the flour, breadcrumbs and salt in a bowl and pour in enough liquid to make a dough that is as firm as loose pasta dough.
Shape it into small loaves, approx. 6-7 cm in diameter. Cook these in salted water or in a barley soup (preferably with a piece of bacon). After approx. 1 hour, remove the Haafalaib, cut into slices and serve in the barley soup or as a side dish with the meat.
Recipe B.
Ingredients: 100 g cornflour, 100 g wheat flour, 100 g breadcrumbs, 2-3 mashed and boiled potatoes, 2 eggs and salt
Prepare as for recipe A.
Recipe C.
Prepare the dough as in recipe B.
Cut the cooked smoked meat into cubes and stuff into the patties.
Ingredients: 150 g cornflour, 150 g wheat flour, 150 g breadcrumbs, salt, hot milk, water or meat stock
Put the flour, breadcrumbs and salt in a bowl and pour in enough liquid to make a dough that is as firm as loose pasta dough.
Shape it into small loaves, approx. 6-7 cm in diameter. Cook these in salted water or in a barley soup (preferably with a piece of bacon). After approx. 1 hour, remove the Haafalaib, cut into slices and serve in the barley soup or as a side dish with the meat.
Recipe B.
Ingredients: 100 g cornflour, 100 g wheat flour, 100 g breadcrumbs, 2-3 mashed and boiled potatoes, 2 eggs and salt
Prepare as for recipe A.
Recipe C.
Prepare the dough as in recipe B.
Cut the cooked smoked meat into cubes and stuff into the patties.
Diigene Suppa.
Walser soup stew (barley soup).
Preparation: 15 min.
Cooking time: 1 hour 55 min.
Effort: medium
Servings: 4
Ingredients:
50 g barley
50 g dried white beans
50 g dried peas
1/2 l lukewarm water for soaking
1 onion
1 carrot
50 g celeriac
1 potato
approx. 250 g smoked pork neck (or smoked pork knuckle)
chives
nutmeg
lovage
1 1/2 l water or beef stock
50 g barley
50 g dried white beans
50 g dried peas
1/2 l lukewarm water for soaking
1 onion
1 carrot
50 g celeriac
1 potato
approx. 250 g smoked pork neck (or smoked pork knuckle)
chives
nutmeg
lovage
1 1/2 l water or beef stock
"Diigenes Fleisch" is cured and smoked meat from pigs.
Preparation.
Soak the beans, barley and peas overnight.
Peel the carrots, celery and potatoes and cut into small cubes. Also chop the chives, finely chop the lovage and peel and finely dice the onions.
Place the soaked beans, barley and peas in a large pan with approx. 1 1/2 litres of water. Cook the ‘diigene Fleisch’ for approx. 2 1/2 hours.
Add the chopped vegetables and potatoes about 1/2 hour before the end of the cooking time and cook. Just before serving, remove the meat and garnish the soup with finely browned onions, chives, nutmeg and lovage. Cut the meat into thin slices and mix into the soup.
Place the soaked beans, barley and peas in a large pan with approx. 1 1/2 litres of water. Cook the ‘diigene Fleisch’ for approx. 2 1/2 hours.
Add the chopped vegetables and potatoes about 1/2 hour before the end of the cooking time and cook. Just before serving, remove the meat and garnish the soup with finely browned onions, chives, nutmeg and lovage. Cut the meat into thin slices and mix into the soup.
Erdöpfel mit Chruud.
Cabbageroast.
Preparation: 40 min.
Effort: easy
Servings: 3
Ingredients:
500 g sauerkraut
250 g potatoes
2 onions
1 pinch of salt
1 tsp caraway
1 pinch nutmeg
1 tbsp butter
500 g sauerkraut
250 g potatoes
2 onions
1 pinch of salt
1 tsp caraway
1 pinch nutmeg
1 tbsp butter
Preparation.
To make the cabbage roast, first boil the potato, peel and slice.
Finely chop the onion and cabbage. Heat the butter in a large pan, fry the onion until golden brown, add the cabbage and pour in a dash of water. Season with caraway and a little nutmeg, cover and simmer until the cabbage is soft.
Cover and allow the liquid to evaporate, then mix in the potatoes, season with salt and refine with a knob of butter.
Finely chop the onion and cabbage. Heat the butter in a large pan, fry the onion until golden brown, add the cabbage and pour in a dash of water. Season with caraway and a little nutmeg, cover and simmer until the cabbage is soft.
Cover and allow the liquid to evaporate, then mix in the potatoes, season with salt and refine with a knob of butter.
Cooked by:
Hanni Ulseß
Hanni Ulseß