Winter Warmers from Parkhotel Igls
As we finally say goodbye to the remnants of summer, it’s time to fully embrace our new, colder climate, and with that - winter food. It can be a bit of a struggle to remain healthy when it’s freezing outside, not to mention going to and from work in the dark. Parkhotel Igls show you how easy it is to eat well in the winter with a selection of their Mayr recipes...
Corn Bread with Goat’s Cheese and Savory
- 400g fine polenta
- 250ml mineral water
- 40ml sunflower oil
- 1 handful sunflower seeds
- 150g sheep’s milk yoghurt
- 1 tbsp dried savory
- 1 pinch rock salt
- 150g floury potatoes, boiled
- Chucks of goat’s cheese to taste
- 2 egg whites
Mix together the polenta, mineral water, sunflower oil, sunflower seeds and sheep’s milk yoghurt as well as the savory and rock salt. Add the boiled potatoes and combine well, then add goat’s cheese t taste. Leave the dough to rest briefly, add the egg whites, knead and place the dough in a non-stick loaf tin. Bake in a preheated oven at 200ËšC for 15-20 minutes.
Spelt Risotto with Celery
- 450g spelt
- 500ml base broth
- 30g butter
- Freshly ground coriander seeds
- 350g celery including leaves
- 1 small potato
- 100ml soya cream
- Parmesan or pecorino cheese
Place the spelt into a flameproof casserole with the broth, butter, pepper and coriander; cover with aluminium foil. Then pierce the aluminium foil with a fork, place the casserole in an oven preheated to 150ËšC and cook for about 35 minutes.
Meanwhile, boil the washed and diced celery (reserve the leaves), drain and rinse with cold water. Place the casserole with slightly grainy spelt on the hob and continue cooking over medium heat. Grate the raw potato into the spelt and stir in the soya cream, salt and celery.
Before serving, stir in the grated pecorino or Parmesan cheese and garnish with celery leaves.