I like these little trips to rural Bavaria. Because it always looks a bit like one of these quaint public-law movies in Technicolor: green meadows, snow-capped mountain peaks, cute little houses and everything is very clean and extremely neat. And only this peace! For a Frollein from the - let's say - surprisingly busy hearts of a big city that is almost unreal. Like a cowboy in a postcard motif . Splash - emerge, please take a deep breath, that's the good country air. Most of the time I need a certain amount of time to adjust my eyes to the other focal length and get used to all these prospects.
This time I was allowed to focus my eyes on the lovely panorama of Lake Tegernsee . Weihenstephan had invited to the excursion to Bavaria, to bring the country, people and region around the Bavarian dairy closer. I am always looking forward to the annual invitation - because the decelerated landscapes always meet friendly people and delicious food. Last year it was all about cake battles and naked cakes (I was as proud as Bolle on my broadening my horizons). This year should be brunch - because late breakfast is always.
The Tegernsee in itself then impresses with an expected picturesque landscape. You can walk along its shallow banks or drive round and round with little boats in regular service - and of course always keep an eye on the Alpine peaks rolling in the distance . Village cottages, villages and towns like Bad Wiessee, Tegernsee or Gmund am Tegernsee flank the banks with their traditional houses and little churches and welcome their guests with beer gardens, taverns and even more picture- perfect flair.
If you look closer, you will find on Tegernsee but also a few exciting outliers from the Bavarian overall picture. For example, there is the Hotel BussiBaby , which impresses guests with its modern concept and wild mix of Bavarian cosiness, boutique hotel and Thai gastronomy : the hotel restaurant "Thaistüberl" serves Thai food very well. Even vegetarian.
The Schlosscafe Aran in Tegernsee also surprises with its refreshingly modern concept of high-quality coffee roasting and delicious snacks, and is more reminiscent of New York than of Swiss stone pine. Either one loungers with his loved ones relaxed in the large dining room on sofa landscapes - or you can enjoy from the winter garden from the fantastic view of the Tegernsee. The countless different spreads and saladsfor the snack are delicious and very creatively prepared. Together with a hot coffee or a cold glass of Winzer sparkling wine (the white is really great!) You can spend wonderfully a few relaxing hours here. Also very exciting is the book table, which offers a small but really good selection of cooking and art books.
For those who would like to have a more traditional taste, take a walk through Bad Wiessee to see one of the 17th and 18th century listed buildings. Particularly old are two Gedtreidespeicher, so-called. Troadkasten, which originate with their idiosyncratic form partly from the 16th century.
Among other things, cows are at home here, giving milk for the not so small range of products at the Weihenstephan dairy. Over 70 dairy specialties can now be found on the supermarket shelf. The milk comes from several hundred milk producers in Bavaria and Austria. The farms are structured in their size very differently. Whether the cows are in the pasture or in the stable is up to the milk producer.
And what should induce a non-Bavarian now to try the southern German milk ? The taste could be a striking criterion, for example. Because the milk is heated by Weihenstephan in a patented process for exactly three short seconds - on the one hand, the fresh milk will last longer and, on the other hand, it will retain a great deal of the original taste . When cooking with other ingredients that may not be that important. But the man swears stone and leg that he clearly tastes the difference in his coffee and shakes. So - in my universe meant that quite a lot.
In addition, there are a few small exciting details that come up again and again around the actual product in the technology inventors in Weihenstephan . For example, the sealed milk carton can be easily opened in just one step with a large screw cap - there is no need to tug on additional rings or cut with a pair of scissors. Who invented it? Exactly - in this case, the Pliet Bayern from Weihenstephan. Incidentally, it is rumored that one could soon be looking forward to an innovation in the classic butter packaging, which makes the old gems with the paper superfluous. Well, we are curious ...
Incidentally, you may also be eager for the hearty French toast from the oven. The great Hans Gerlach has developed the recipe for brunch with Weihenstephan. And I cooked the tasty cuts on the spot in the hotel kitchen of BussiBaby. For home use, I have, however, kindestweise allowed to change this a little bit. Because usually the French toast is fried in plenty of butter in the pan. This tastes absolutely heavenly, but unfortunately does not quite fit my project # 20bis20 . That's why the toast steaks in a juicy egg-milk-envelope and with the savory filling of avocado in my oven are allowed to bake low in the oven, This works - without attendance on the pan - quite wonderful. And with a fresh little salad with asparagus is a healthy and really hearty (late) breakfast . Or lunch. Or dinner with a sparkling white wine ... You can tell - hearty French toast with avocado is just always .
Have it delicious! ღ
The recipe for hearty avocado French toast from the oven with small asparagus salad
Ingredients for 2 servings:
- 200 ml fresh milk, eg from Weihenstephan
- 2 eggs
- 1/2 tsp smoked paprika
- salt & pepper
- 4 slices of white bread
- 1 Avocado
- 1 hot chillies, in fine strips
- 4 bars of green asparagus
- 1 pinch of sugar
- cherry tomatoes, halved
- 1 large handful of pickle
- juice 1 lime
That's how it works:
Whisk the milk well with eggs, smoked paprika, salt and pepper.
Halve the avocado, remove the kernel, lift the pulp with a large spoon and slice lengthwise.
Two box bread slices with avocado topping. Spread the pepper strips on top and season with salt and pepper. Put the other two slices of bread on top.
Pour 1/3 of the egg milk into a casserole dish and place the sandwiches in it. Slowly pour the remaining egg milk over the loaves. Approximately Wait 10 minutes for the bread to soak up the liquid, possibly turning it over once.
Preheat the oven to 200 degrees top / bottom heat. Bake the French toast for 20-25 minutes until the surface is deliciously browned.
In the meantime, cut the asparagus diagonally into very thin slices (the asparagus tips can also cook together with the French toast in the oven). Mix the asparagus slices in a small bowl with a generous pinch of salt and sugar and lightly knead for 110 seconds between the fingers. Let it rest for 15 minutes.
Mix the lettuce with the cherry tomatoes, the marinated asparagus and some lime juice.
Remove the finished French toasts with avocado from the oven and cut in half. Arrange on plates together with the asparagus salad and enjoy hot.
0 komentar:
Posting Komentar