Molzi's recipes

Soak the sunflower seeds and millet in water for 2 hours, then sieve.

Dissolve the yeast in water, place in a large bowl with all the other ingredients and knead for 5 minutes using a dough chopper.

Leave the dough to rise in the fridge for 5 hours, then punch it down and divide it into floured loaf pans.

Leave to rise for another 30 minutes, then place in a cold oven and switch the oven to 180 degrees. Bake the bread for approx. 40 minutes, turn out of the tin and bake for another 10 minutes.

Marchfeld asparagus

• 8 spears of white Marchfeld asparagus
• 1 piece of stale bread roll
• 2 lemon slices
• Salt, sugar

Peel the asparagus. Bring water to the boil in a pan, add 2 tsp salt and 1 tsp sugar, breadcrumbs and lemon slices and simmer the asparagus in the water for about 10 minutes.

Nut butter crumbs

• 40g chopped walnuts
• 80g butter
• 20g breadcrumbs
• 1 teaspoon high-quality nut oil
• Salt, pepper

Melt the butter in a pan and fry lightly, add the nuts and breadcrumbs and fry briefly. Season and set aside.

Spring herb and lamb's lettuce puree

Boil the lamb's lettuce in plenty of salted water until soft and blend finely in a blender with fresh spring herbs and season.

Spring herb salad
Spring herbs (e.g. sheep's lettuce, chickweed, sorrel, chives, winter purslane)

Finely pluck the herbs and season with a little fine vinegar (e.g. elderflower vinegar), nut oil and a pinch of herb salt.

Serving
Fry the asparagus in a pan with a little butter, poach the eggs and place them on the asparagus, spread the spring herb and lamb's lettuce puree on the plate and pour the foamed nut butter over the asparagus, then place the spring herb salad on top of the egg.

Butter crumbs

• 150g butter
• 50g breadcrumbs
• 50g granulated sugar

Melt the butter, add the breadcrumbs and fry until golden brown, adding the sugar at the end. Roll the dumplings in the butter crumbs before serving.

Strawberry sauce

• 150g gelling sugar
• 200g strawberries

Wash and chop the strawberries, bring to the boil with the sugar, blend and set aside.

Dandelion honey

• 1000g gelling sugar
• 1000g water
• 200g dandelion flowers
• 1 lemon cut into slices

Bring the dandelion flowers to the boil with the water and lemon slices and leave to infuse overnight. The next day, strain through a fine sieve and pour the water and sugar into a pan, bring to the boil and then reduce over a low heat for a few hours. When the syrup starts to pull strings, pour a spoonful of syrup onto a plate and test for doneness (as with jam). When the syrup starts to set, it can be filled into jars.

PS: Like honey, the syrup can be stored for longer in a cool place protected from light and is also an excellent accompaniment to vanilla ice cream or strong cheese.

Green asparagus

• 2 bunches of green asparagus
• 1 pinch of salt

Cut off the ends of the asparagus and blanch in salted water for 3-5 minutes, depending on the thickness. Rinse in cold water and cut into pieces. Marinate with the dressing.

Serving:
Everyone can get creative here.
You can either serve the asparagus with salmon or vegetarian with just tomatoes and fresh herbs

At Naturhotel Molzbachhof it is served with
homemade raw ham, fresh goat's cheese and fresh herbs

Season the beef fillets and sear on both sides in a pan, place on a baking tray and spread the crust on top. Bake in the oven in the middle shelf position at 160 C for approx. 15 minutes.

Hollandaise sauce

• 200ml white wine
• 4 juniper berries
• 1 teaspoon mustard seeds
• 1 sprig of thyme
• 1 half chilli pepper
• 125g butter

Bring the white wine to the boil with the spices and reduce to ¼. Melt the butter in a small pan and brown, then set aside.

Beat 2 egg yolks in a bowl over steam until frothy, add a little of the reduction, slowly pour in the brown butter, keep beating until the hollandaise has a nice creamy consistency (make sure it doesn't get too hot otherwise it will run). Season to taste with the reduction, salt and pepper and set aside.

Marchfeld asparagus

• 8 spears of white Marchfeld asparagus
• 1 piece of stale bread roll
• 2 lemon slices
• Salt, sugar

Peel the asparagus. Bring water to the boil in a pan, add 2 tsp salt and 1 tsp sugar, breadcrumbs and lemon slices and simmer the asparagus in the water for about 10 minutes.

Chickpeas

• 200g chickpeas
• Soak in water overnight. Cook in a pan of water for approx. 1 hour until soft. Strain and set aside.

Tomato concasse

• 2 tomatoes

Briefly place the tomatoes in boiling water, rinse and peel off the skin. Remove the core and cut the flesh into fine strips

Slice the cooked asparagus and sauté with the chickpeas in a little butter in a pan, add the tomatoes at the end and season.

Serving
Spread the asparagus vegetables on the plate, place the fillet of beef in the middle, add the hollandaise sauce and garnish with fresh sheep's milk.

Filling

• 300g cooked beef
• cooked soup vegetables
• 2 yolks
• 1 boiled potato

Cut the beef and soup vegetables into small pieces, press the potatoes, mix all the ingredients together for the filling and season with fresh chives, fresh horseradish, salt and pepper.

Roll out the ravioli dough thinly and cut out circles using a cookie cutter or an upturned glass, place the filling in the middle and fold into a semicircle, press the ends together well and shape into a ravioli.

PS: the beef can also be so-called leg meat, which you can use for a good beef soup.

Nettle spinach

• 2 liter bowl full of fresh nettle leaves
• 1 onion
• 100ml whipped cream
• some flour
• Salt, nutmeg

Boil the nettle in salted water for approx. 5 mins. until soft, then rinse with cold water. Peel and finely dice the onion and sauté in a little oil. When the onion is translucent, dust with flour and deglaze with a dash of white wine. Add the nettle and whipping cream, bring to the boil briefly and blend until smooth, season with salt and nutmeg and set aside.

Mushrooms

• 8 mushrooms
• a handful of fresh nettle leaves
• Cut the mushrooms into small cubes and sauté in a little oil, cut the nettle leaves into fine strips and fry briefly, season with salt and pepper.

Horseradish foam

• 200ml milk
• fresh horseradish
• Salt

Bring the milk to the boil, season with salt and horseradish to taste and whisk to a froth using a mixer or whisk before serving

To serve
Spread the spinach on the plates, place 3 ravioli on each plate, scatter the mushrooms decoratively on top and garnish with horseradish foam and fresh cress or other spring herbs.

Lime veloute

• 2 limes
• 1 onion
• 200ml vegetable stock
• 200ml whipped cream
• 100g butter

Finely chop the onion and sauté in a pan with a little oil until translucent. Deglaze with the lime juice, add the vegetable stock and whipping cream and reduce by half, mix briefly and thicken with cold butter flakes. Season to taste with salt and grated lime zest.

Bachkresser risotto

• 4 hands of fresh watercress
• 400g risotto rice
• 1 onion
• 1/8 white wine
• 400ml vegetable stock
• Parmesan and butter

Bring the water to the boil in a pan, add salt and blanch the watercress for approx. 30 seconds, rinse with cold water and blend to a fine paste using a hand blender

Finely chop the onion and sauté in a pan with oil until translucent. Add the risotto rice, fry briefly, season with salt and deglaze with white wine. When the wine has reduced, add the vegetable stock and simmer. If the rice is not yet soft when the liquid has evaporated, keep adding vegetable stock. When the rice is firm to the bite, add a few flakes of cold butter and Parmesan cheese to taste, add the cress paste and season with salt.

Trout fillet (approx. 200g per person)

• Butter
• Fresh sprig of thyme
• some lime peel

Remove the bones from the fish and dust the skin side with a little flour, then fry in a pan until golden brown, add the butter, lime zest and fresh herbs at the end of the frying process, turn very briefly and serve.

Sideboards

Place the risotto in the center of the plate and pour the veloute around it. Spread 2 tablespoons of watercress oil on top and place the freshly fried fish on top. Garnish with some fresh watercress at the end.

Season the shoulder of lamb and sear in a pan. Cut the vegetables into large cubes and add to the pan as soon as the lamb has a nice brown color. Add the tomato purée, fry briefly and deglaze with red wine. Add the stock and spices, cover the pan and braise in the oven at 160 C for approx. 3 hours until the shoulder of lamb is nice and tender. Remove the meat and reduce the juices on the stove to the desired consistency.

Nettle polenta

• 4 hands of fresh nettle shoots
• 200ml milk
• 100ml whipped cream
• 100g polenta
• Salt, pepper, a little parmesan

Cook the nettle in boiling, salted water for approx. 1 minute, rinse and blend finely. Chill the nettle paste until ready to use. Bring the milk to the boil with the whipping cream and a pinch of salt, stir in the polenta and simmer over a low heat for approx. 5 minutes. Stir in the nettle paste and season with salt, pepper and Parmesan before serving.

Creamed savoy cabbage

• 1 Savoy cabbage
• 100g bacon
• 1 onion
• 1/8 white wine
• 200ml whipped cream
• Salt, pepper, a little curry

Cut the savoy cabbage as desired and blanch briefly in salted water. Sauté the onion and bacon in a pan, deglaze with white wine and top up with cream, reduce by half and add the savoy cabbage. Season to taste with salt, curry and pepper.

Pluck and wash the young nettle leaves. Boil in salted water until soft, rinse and blend finely with a little ice water and chill

Peel the vegetables and cut into small cubes, sauté in a pan without color until translucent, add a little salt, deglaze with white wine and fill up with vegetable stock. Cook until the vegetables are soft. Add the whipped cream and bring to the boil again. Then blend the soup using a blender and season to taste with salt, pepper and nutmeg. Only mix in the green nettle paste before serving.

Cream cheese croquettes

200g cream cheese
200g boiled potatoes
1 egg
Salt, possibly fresh herbs, pepper
Breadcrumbs for breading

Mash the potatoes, cut the goat's cheese into small cubes, mix both in a bowl with the egg and fresh herbs (if desired) and season with salt and pepper. If the mixture is too soft, add a few breadcrumbs until you can form nice croquettes, roll the croquettes in breadcrumbs and fry in fat until crispy.

Serve:

Place the croquettes in a deep plate and garnish with a few fresh herbs, flowers and briefly sautéed nettle leaves and pour the soup at the table.  

Put the cooked potatoes through a potato ricer, yolks, flour, cornflour, wild garlic paste, a little salt and nutmeg in a bowl and knead into a smooth dough. Shape the dough into small balls and form into gnocchi using a fork or a gnocchi board. Before serving, boil the gnocchi in salted water for approx. 3 minutes and then toss in wild garlic pesto.

Wild garlic pesto

• 200g fresh wild garlic leaves
• 3 tbsp pine nuts
• 25g grated Parmesan cheese
• 150 ml olive oil
• a little salt

Roast the pine nuts in a pan until golden brown, wash and dry the wild garlic leaves. Blend all the ingredients together, not too finely to avoid a puree. If the mixture is too thick, add a little more oil.

Stewed tomatoes

Wash the cherry tomatoes, place in a pan, marinate with salt, sugar, olive oil, pepper and balsamic vinegar and braise in the oven at 180 degrees for approx. 15 minutes. The cooking time may vary depending on the size of the tomatoes.

Shallots

Peel the shallots and place in a small pan, cover the shallots halfway with water, add a flake of butter, a little salt, pepper, sugar and a sprig of thyme and simmer over a medium heat until the water boils away (the shallots will be soft during this time) as soon as the liquid begins to caramelize, toss the shallots evenly and set aside. (if the shallots are not yet soft, simply add a little more water and simmer for longer)

Zucchini strips
Using a vegetable peeler, "cut" the zucchinis into strips and boil briefly in salted water, then marinate with wild garlic pesto.

Quail eggs

Bring water to the boil in a pan, add a little salt and vinegar. Crack the quail eggs into a bowl. Use a whisk to create a "whirlpool" in the salted water and let the quail eggs run into it. Cook for approx. 20 seconds and remove the quail eggs from the water.

Dressing:

Place the gnocchi on a deep plate, arrange the shallots, stewed tomatoes, zucchini strips and quail eggs alternately on the gnocchi and grate the mountain cheese over the top.

Put the whipping cream, sugar and vanilla pod in a pan and bring to the boil once, then leave to infuse for 5 minutes, while the gelatine soaks in cold water. When it is soft, take some of the whipping cream and dissolve the gelatine in it. Now remove the vanilla pod and mix the whipped cream with the gelatine and the peasant curd using a blender and pour into small molds. Chill for at least 4 hours.

Rhubarb ragout

• 2 stalks of rhubarb
• 100g sugar
• 2 slices of lemon
• 5 fresh lemon balm leaves
• 1/4 vanilla pod

Peel the rhubarb and cut into small pieces, cover the peel with water in a pan and add the remaining ingredients. Bring everything to the boil and leave to infuse overnight. The next day, strain the syrup and bring to the boil again in a pan. Add the rhubarb pieces and leave to infuse in the syrup until al dente.

Sour clover pesto

• 1 handful of freshly plucked wood sorrel leaves
• 1 tbsp almonds
• 1 small piece of white chocolate
• some vegetable oil
• a few drops of almond oil

Finely chop the chocolate, almonds and wood sorrel leaves and mix with the oil in a bowl.

PS: The pesto is easy to make in large quantities and will keep for several weeks in the fridge. It also tastes great with fresh raspberries or strawberries in summer

Sideboards

Briefly run the panna cotta under warm water and turn out onto the plate. Spread the rhubarb ragout with a little broth all around and a few dots of sour clover pesto on top, decorate with fresh sour clover leaves.