Molzi's recipes

Marchfeld asparagus

with poached organic egg and fresh herbs

Recipe for 4 people.

• 4 organic eggs
• some oil
• 8 stalks of white Marchfeld asparagus
• 1 stale roll
• 2 lemon slices
• 40 g chopped walnuts
• 80 g butter
• 20 g breadcrumbs
• 1 teaspoon high-quality nut oil
• Lamb's-quarters salad
• fresh spring herbs, such as yarrow, chickweed, blood sorrel, chives, and winter purslane
• fine vinegar, such as elderflower vinegar
• Salt, pepper, and sugar
• Herb Salt

Preparation 

Peel the asparagus and simmer it in water with salt, sugar, breadcrumbs, and lemon slices for about 10 minutes. For the nut butter, lightly brown the butter, briefly toast the walnuts and breadcrumbs along with it, and season to taste with nut oil, salt, and pepper.

Cook the lamb's lettuce in plenty of salted water until tender, then blend it finely with fresh spring herbs and season to taste. Finely chop the remaining herbs and marinate them with a little vinegar, nut oil, and herb salt.

To make poached eggs, brush a piece of plastic wrap with oil, crack one egg onto it, and twist the plastic wrap closed. Just before serving, poach the eggs in boiling water for about 4 minutes.

To serve, sauté the asparagus in a pan with a little butter and arrange it on the plates along with the herb and lamb's lettuce purée. Place the poached eggs on top, drizzle the foamed nut butter over the asparagus, and finish with the spring herb salad.

Organic asparagus

from Burgenland with raw ham and goat's cheese

Recipe for 4 people.

• 2 bunches of green asparagus
• 1 egg yolk
• 1 tsp mustard
• 1 tbsp balsamic vinegar
• 100 ml oil
• 50 g yogurt
• Salt
• Sugar
• Chili powder
• fresh tarragon or basil
• To serve, as desired: raw ham, fresh goat cheese, tomatoes, and fresh herbs

Preparation 

Trim the ends off the green asparagus. Blanch the asparagus in salted water for about 3–5 minutes, depending on its thickness, then rinse under cold water and cut into pieces.

For the dressing, combine the egg yolk, mustard, and balsamic vinegar with a pinch each of salt, sugar, and chili powder in a food processor on low speed. Gradually pour in the oil in a thin stream until a smooth, thick sauce forms. Stir in the yogurt and fresh herbs, then taste and adjust the seasoning as needed.

Toss the asparagus with the dressing and arrange it however you like. At the Naturhotel Molzbachhof , we serve it with homemade raw ham, fresh goat cheese, and fresh herbs. It also tastes wonderful in a vegetarian version with tomatoes and fresh herbs.

Kirchberg fillet of beef

with olive crust and Marchfeld asparagus

Recipe for 4 people.

• Beef fillets
• 40 g olives
• 40 g cream cheese
• 4 egg yolks
• 20 g breadcrumbs
• 145 g butter
• 200 ml white wine
• 4 juniper berries
• 1 teaspoon mustard seeds
• 1 sprig of thyme
• ½ chili pepper
• 8 stalks of white Marchfeld asparagus
• 1 stale roll
• 2 lemon slices
• 200 g chickpeas
• 2 tomatoes
• Salt, sugar, pepper, and herb salt
• fresh yarrow

Preparation 

Finely dice the olives and cream cheese, then mix with 2 egg yolks, breadcrumbs, and 20 g of butter. Season to taste and spread the mixture over the seared beef fillets. Bake at 160 °C (top heat) for about 15 minutes.

For the hollandaise sauce, reduce white wine with juniper berries, mustard seeds, thyme, and chili to one-quarter of its original volume. Brown 125 g of butter. Beat 2 egg yolks over steam until frothy, then gradually incorporate some of the reduction and the butter. Season to taste with salt and pepper.

Peel the asparagus and simmer it with salt, sugar, bread, and lemon for about 10 minutes. Cook the chickpeas—which have been soaked overnight—until tender, about 1 hour. Blanch the tomatoes, peel them, remove the seeds, and cut them into strips.

Sauté the asparagus and chickpeas in butter, add the tomatoes, and season to taste. Serve with the beef tenderloin and hollandaise sauce, and garnish with fresh yarrow.

Wild garlic gnocchi

with stewed tomatoes and mountain cheese

Recipe for 4 people.

• 250 g cooked potatoes
• 50 g flour
• 50 g cornstarch
• 1 yolk
• 30 g wild garlic purée
• 200 g fresh wild garlic leaves
• 3 tbsp pine nuts
• 25 g Parmesan
• about 150 ml olive oil
• Cherry tomatoes
• Shallots
• Zucchini
• Quail eggs
• Mountain Cheese
• some butter
• Balsamic vinegar
• 1 sprig of thyme
• Salt, pepper, sugar, and nutmeg

Preparation 

Press the cooked potatoes through a potato ricer and knead them with the egg yolks, flour, cornstarch, wild garlic purée, salt, and nutmeg to form a smooth dough. Shape the dough into small gnocchi and cook them in salted water for about 3 minutes before serving.

To make the pesto, toast the pine nuts until golden brown and blend them with wild garlic, Parmesan, olive oil, and a little salt. Toss the cooked gnocchi in the pesto.

Marinate the cherry tomatoes with salt, sugar, olive oil, pepper, and balsamic vinegar, then braise them at 180 °C for about 15 minutes. Simmer the shallots with a little water, butter, salt, pepper, sugar, and thyme until soft, allowing them to caramelize slightly.

Cut the zucchini into thin strips, cook briefly in salted water, and toss with wild garlic pesto. Poach the quail eggs in lightly salted vinegar water for about 20 seconds.

Arrange the gnocchi with braised tomatoes, shallots, zucchini strips, and quail eggs, and finish by grating fresh mountain cheese over the top.

Nettle soup

with cream cheese croquettes

Recipe for 4 people.

• 1.5 liters of vegetable stock
• 100 ml white wine
• 100 ml whipping cream
• 2 onions
• 1 celery
• 1 leek
• about 4 handfuls of fresh nettle shoots
• 200 g cream cheese
• 200 g boiled potatoes
• 1 egg
• Breadcrumbs for breading
• fresh herbs and flowers, as desired
• Salt, pepper, and nutmeg

Preparation 

Pick the nettle leaves, wash them, and boil them in salted water until tender. Rinse them under cold water, blend them finely with a little ice water, and chill.

Finely chop the onions, celery, and leeks, and sauté until translucent. Deglaze with white wine, add the vegetable stock, and cook until tender. Stir in the heavy cream, bring to a boil again, and blend until smooth. Season to taste with salt, pepper, and nutmeg. Stir in the nettle paste just before serving.

To make the croquettes, mash the potatoes and mix them with cream cheese, an egg, and fresh herbs to taste. Season and add a little breadcrumbs if needed. Shape the mixture into croquettes, coat them in breadcrumbs, and fry them in oil until crispy.

Arrange the cream cheese croquettes with herbs, flowers, and briefly sautéed nettle leaves, and serve them with the soup.

Curd cheese dumplings

with dandelion honey and strawberries

Recipe for 4 people.

• 375 g quark
• 1 egg
• 50 g flour
• 100 g breadcrumbs
• 175 g butter
• 50 g granulated sugar
• 1,150 g of jam sugar
• 200 g strawberries
• 1,000 g water
• 200 g dandelion flowers
• 1 lemon, sliced
• a little salt

Preparation 

Mix the quark, 25 g of melted butter, flour, an egg, and 50 g of breadcrumbs. Let the mixture rest in the refrigerator for about 3 hours. Then shape the mixture into dumplings, cover them, and simmer in lightly salted water for about 15 minutes.

To make the buttered breadcrumbs, melt 150 g of butter, add 50 g of breadcrumbs, and toast until golden brown. Finally, stir in the granulated sugar. Roll the finished curd dumplings in the mixture before serving.

To make the strawberry sauce, wash the strawberries, chop them into small pieces, and bring them to a boil with 150 g of jam sugar. Then blend until smooth and set aside.

To make dandelion honey, bring the dandelion flowers to a boil with water and lemon slices, then let them steep overnight. The next day, strain through a fine sieve. Bring the liquid to a boil again with 1,000 g of jam sugar and simmer over low heat for a few hours. As soon as the syrup begins to form threads, test for set. Once it starts to set, it can be poured into jars.

Molzi’s Tip: Dandelion honey keeps longer when stored in a cool place away from light, and it also tastes wonderful with vanilla ice cream or strong cheese.

Curd cheese panna cotta

with sour clover pesto

Recipe for 4 people.

• 250 ml whipped cream
• 150 g farmhouse curd
• 120 g sugar
• ½ vanilla bean
• 3 sheets of gelatine
• 2 stalks of rhubarb
• 2 slices of lemon
• 5 fresh lemon balm leaves
• 1 handful of fresh wood sorrel leaves
• 1 tablespoon almonds
• 1 small piece of white chocolate
• some vegetable oil
• a few drops of almond oil

Preparation 

For the panna cotta, bring the whipping cream, 20 g of sugar, and ¼ vanilla bean to a boil and let it steep for 5 minutes. Soak the gelatin in cold water, then dissolve it in a little warm whipping cream. Remove the vanilla bean, mix in the farmer's cheese and gelatin, pour into small molds, and chill for at least 4 hours.

For the rhubarb ragout, peel the rhubarb and cut it into small pieces. Bring the peels to a boil with water, 100 g sugar, lemon, lemon balm, and ¼ vanilla bean, and let it steep—preferably overnight. The next day, strain the mixture, bring the liquid back to a boil, and simmer the rhubarb pieces in it until they are just tender.

To make the wood sorrel pesto, finely chop the wood sorrel, almonds, and white chocolate, then mix them with vegetable oil and almond oil.

Turn out the panna cotta, serve it with rhubarb ragout and a little of the cooking liquid, and spread the wood sorrel pesto on top. Garnish with fresh wood sorrel leaves.

Molzi’s Tip: You can also make a larger batch of this sorrel pesto; it will keep in the refrigerator for a few weeks and tastes wonderful with fresh raspberries or strawberries in the summer.

Ravioli from young beef

with nettle spinach

Recipe for 4 people.

• 250 g flour
• 2 eggs
• 30 ml milk
• 30 ml olive oil
• 1 pinch of turmeric
• 300 g cooked beef
• cooked soup vegetables
• 2 yolks
• 1 boiled potato
• fresh chives and horseradish
• 2-liter container of fresh stinging nettle leaves
• 1 onion
• 100 ml whipping cream
• some flour
• 8 mushrooms
• 200 ml milk
• Salt, pepper, and nutmeg
• fresh cress or spring herbs

Preparation 

Knead the flour, eggs, milk, olive oil, and turmeric into a smooth dough, then let it rest in the refrigerator for 30 minutes.

For the filling, chop the beef and soup vegetables into small pieces and mix with mashed potatoes and egg yolks. Season to taste with chives, horseradish, salt, and pepper. Roll out the dough thinly, cut out circles, fill them with the mixture, fold them over, and seal the edges well.

To make nettle spinach, boil the nettles in salted water for about 5 minutes, then rinse them under cold water. Sauté the onion, dust it with a little flour, and deglaze with a splash of white wine. Add the nettles and whipping cream, bring to a brief boil, blend until smooth, and season to taste with salt and nutmeg.

Dice the button mushrooms and sauté them briefly with finely chopped nettle leaves. For the horseradish foam, bring the milk to a boil, season with horseradish and salt to taste, and blend until frothy.

Arrange the nettle spinach on the plates, place the ravioli on top, and garnish with mushrooms, horseradish foam, and fresh spring herbs.

Molzi’s Tip: Beef shank works especially well for the filling—and you can use it to make a hearty beef soup beforehand.

Kirchberg trout fillet

with watercress and lime

Recipe for 4 people.

• 200 ml vegetable oil
• 5 handfuls of fresh watercress
• 2 limes
• 2 onions
• about 600 ml vegetable stock
• 200 ml whipping cream
• 100 g butter
• 400 g risotto rice
• 1/8 liter white wine
• Parmesan and butter
• Trout fillets, about 200 g per person
• some flour
• fresh thyme
• Salt
• a little lime zest

Preparation 

To make the watercress oil, finely blend 1 handful of watercress with vegetable oil, strain through a fine sieve, and chill.

For the lime velouté, sauté a finely chopped onion and deglaze with lime juice. Add 200 ml of vegetable stock and whipping cream, and reduce by half. Blend briefly, whip in cold butter, and season to taste with salt and lime zest.

For the risotto, briefly blanch the remaining watercress, rinse under cold water, and purée until smooth. Sauté the onion, briefly toast the risotto rice, and deglaze with white wine. Gradually add vegetable stock and cook until the rice is al dente. Finish with butter, Parmesan, and watercress purée.

Remove the bones from the trout fillets, lightly dust the skin side with flour, and fry until golden brown. Finally, add butter, thyme, and a little lime zest.

Divide the risotto among the plates, top with lime velouté and watercress oil, and place the trout fillets on top. Garnish with fresh watercress.

Molzi's Tip: Watercress oil will keep in the refrigerator for a few weeks and tastes wonderful on fresh salads, too.

Braised shoulder of lamb

with nettle polenta

Recipe for 4 people.

• 800 g lamb shoulder
• 1 carrot
• 1 yellow beet
• ½ stalk of celery
• 10 shallots or 1 onion
• 1 tbsp tomato puree
• 200 ml red wine
• 300 ml lamb stock or beef broth
• 1 bay leaf
• 2 sprigs of thyme
• 4 handfuls of fresh nettle shoots
• 200 ml milk
• 300 ml whipping cream
• 100 g polenta
• some Parmesan
• 1 Savoy cabbage
• 100 g bacon
• 1 onion
• Salt, pepper, and a little curry powder

Preparation 

Season the lamb shoulder and sear it well. Roughly dice the vegetables and sauté them along with the meat. Add the tomato paste, deglaze with 100 ml of red wine, and add the stock, bay leaf, and thyme. Cover and braise at 160 °C for about 3 hours. Remove the meat and reduce the pan juices to the desired consistency.

To make the polenta, briefly blanch the stinging nettles in salted water, rinse them under cold water, and blend them until smooth. Bring the milk, 100 ml of whipping cream, and a pinch of salt to a boil, stir in the polenta, and let it simmer for about 5 minutes. Finally, stir in the nettle paste and Parmesan, and season to taste.

To make creamed savoy cabbage, cut the savoy cabbage and blanch it briefly. Sauté the onion and bacon, deglaze with 100 ml of red wine, and add 200 ml of whipping cream. Let it reduce slightly, add the savoy cabbage, and season to taste with salt, pepper, and curry powder.

Molzi's spelt bread

with farm-fresh butter and herbs

This recipe makes 2 loaf pans.

• 50g sunflower seeds
• 10g millet
• 50g pumpkin seed
• 10g linseed
• 500g spelt flour
• 20g sesame seeds
• 10g yeast
• 10g salt
• some aniseed, coriander seeds, ground fennel seeds or a bread spice
• 400g water
• 50g buttermilk
• 10g honey
• a splash of vinegar

Preparation 

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.