

Vegetarian recipes from the Kleinwalsertal
Cook the vegetarian recipes of the Kleinwalsertal even at home. Enjoyment as if from the mountains: vegetarian recipes.
Alpengasthof Hörnlepass: Wild garlic risotto
The ingredients and quantities are for 4 people:
- 50 ml olive oil
- 480 g risotto rice
- 140 g of finely diced onions
- 80 ml white wine
- 100 g chopped wild garlic (without stems)
- 90 g butter (diced)
- 70 g grated parmesan
- Salt
- Pepper
- 1.6 litres of vegetable stock
- 30 g grated parmesan (for the crisps)
Once the grains of rice have been bathed in the oil, pour over the white wine and allow it to cook for a few minutes over a medium heat. Now add approximately one third of the vegetable stock and season for the first time with a pinch of salt and pepper.
As soon as most of the liquid has boiled away, add the second third of the stock and allow it to continue cooking whilst gently and continuously stirring. When the stock has nearly completely boiled away, add the remainder of the stock and allow it to continue cooking whilst continuously stirring until the rice has fully cooked. If you want to be on the safe side, during the final phase you can add the stock one ladle at a time. The rice normally acquires the right texture (al dente) after approximately 20 to 25 minutes.
When you are happy with the texture and the rice has acquired the typical smooth and creamy risotto consistency, reduce the heat to low and add the cubes of butter, the grated parmesan and the freshly chopped wild garlic. Stir again, season to taste and serve.
A small serving tip: Parmesan chips are a perfect accompaniment to this dish. Take a round plate and cover with cling film. Now cut out a piece of baking paper to the size of the plate, place it on top of the cling film and sprinkle the grated parmesan thinly over the top. Place the plate in the microwave and cook for 30 seconds on the highest setting. Peel the parmesan chip from the baking paper and allow it to dry for a few minutes on a piece of kitchen towel. All done!
If you want to create this dish at another time of the year outside of wild garlic season, instead of using fresh wild garlic, you can also use wild garlic pesto.
An Guata!/Guten Appetit! Alpengasthof HörnlepassFamily Keck
Crispy honeyed goat’s cheese
The ingredients and quantities are for 6 people:
- 1 goat’s cheese log
- 40 g trail mix
- 10 g pumpkin seeds
- 10 g cashew kernels
- 10 g walnuts
- 1 sprig of rosemary
- 60 g honey
- 1 tsp hibiscus and chili balsamic glaze
- 2 tsp normal balsamic glaze
- 2 tsp of coarse sea salt
- Freshly ground black pepper
Passion fruit and honey dressing
The ingredients and quantities are for 6 people:
- 100 g passion fruit purée (no juice)
- 60 ml olive oil
- 60 ml vegetable oil
- 75 g honey
- 50 ml water
- Salt/pepper
Kaiserschmarrn (sweet pancake speciality) with apple purée
The ingredients and quantities are for 4 people:
For the Kaiserschmarrn:
- 6 egg yolks
- 260 g flour
- 240 ml milk
- 90 g butter
- 6 egg whites
- 180 g granulated sugar
- A pinch of salt
- Some grated orange zest
- Some grated lime zest
- Raisins (according to personal taste)
- Almonds (according to personal taste)
- 1 shot of rum
For the apple purée:
- 20 g butter
- 10 g brown sugar
- 500 g of apples (cored and cut into quarters)
- A dash of lemon juice
- 1 pinch of vanilla
- 60 ml of apple juice
Now add 45 g of butter to a frying pan and caramelise with approx. 40 g of sugar. Set aside the remainder of the butter to use at the end. Now add the batter and cover everything with lid and allow to rise on a low heat. Alternatively, you can place the pan (only pans with a metal handle) in a fan oven set at 200°C.
The pancake can be turned over when it has risen nicely. Be careful that the batter does not burn during the frying process. Shred the pancake next and add the raisins, the rest of the butter and sugar along with a dash of rum. Reheat the pancake once again on the hob for a few minutes. The Kaiserschmarrn can be served once it has risen nicely and has caramelised.
To prepare the apple purée, first place the butter in a pan and allow to melt on a medium heat. Then add the cane sugar. As soon as the sugar has caramelised, add the quartered apples, fry for a few moments and then pour over the apple juice.
Add a pinch of vanilla, cover the pan with a tight lid and allow to soften. Finally, blend the purée to the desired consistency.
An Guata!/Guten Appetit! Alpengasthof Hörnlepass Family Keck
Now add 45 g of butter to a frying pan and caramelise with approx. 40 g of sugar. Set aside the remainder of the butter to use at the end. Now add the batter and cover everything with lid an
The ingredients and quantities are for 4 people:
For the Käsespätzle
- 500 g flour
- 5 eggs
- 200 ml milk
- Salt
- Nutmeg
- 170 g of grated alpine cheese
- 2 onions (cut into rings and halved)
- 100 g butter
For the salad and the dressing
- 30 ml vinegar (5%)
- 30 g sugar
- 6 g salt
- 50 ml water
- 1 tsp mustard
- 1 egg yolk
- 40 ml sunflower oil
- 1 tsp of pumpkin seed oil
- 1 tsp of wild garlic oil
- Fresh or dried herbs (for the dressing and salad)
- Salad leaves
- A pinch of pepper
Here at the Hörnlepass, we dry the herbs that we harvest from our own alpine herb garden during the summer and the autumn so that we always have a supply of our own herbs that we can use during the winter. If you don’t have the opportunity to grow your own herbs, you can obviously buy them from a store. Using your own produce usually tastes so much better and costs much less.
When the dressing is ready, it is time to wash the salad leaves and herbs and tear them into bite-size pieces. Put the salad and dressing to one side. Do not mix them together yet.
For the Spätzle, firstly place a pan of salted water on the hob.
To make the dough, place the flour in a large bowl and add the salt and nutmeg. Then add the five egg yolks and the milk. Slowly mix everything together with a wooden spoon. As soon as all of the dry ingredients have formed a cohesive dough, you can start to knead the dough to introduce some air. The dough is ready when bubbles form and it looks smooth. It should be firm but slightly loose.
Next, add the butter to a pan and gently sauté the sliced onions on a low heat. You need to be patient during this stage as it takes a while for the onions to take on a lovely brown colour. The results definitely merit the wait.
You can start cooking the spätzle when the water has come to the boil. You can add them to the boiling water using a special spätzle grater or press. Stir the pan once to ensure that the spätzle do not stick together and allow to boil for a few minutes. Be careful to ensure that you do not add too many spätzle to the water at the same time otherwise they will very easily stick together. As soon as the spätzle rise to the top of the pan, remove them with a slotted spoon and place them in a pan or dish. Repeat this step until you have used up all of the dough.
Now add a layer of spätzle to a pan or dish and cover with some grated cheese. Then add another layer of spätzle and another layer of cheese. The quantities should enable you to add four layers of spätzle and three layers of cheese.
Finally, pour the golden brown onions and butter from the pan over the dish. All done!
Now it is time to add the dressing to the salad and to mix them well together. The dishes are now ready to serve.
An Guata!/Guten Appetit! Alpengasthof Hörnlepass Family Keck
Walserstuba: Chäässüpple - Walser Bergkäsesuppe
The ingredients and quantities are for 4 people:
- 1 onion
- 1 clove of garlic
- 100 ml white wine
- 300 ml vegetable stock
- 300 ml of sweetened cream
- 300 g Walser alpine cheese (Bergkäse) (available at the Walser Buura Farmers’ Cooperative market stall)
- 10 g of cornflour
- Freshly ground salt and black pepper
- 8 thinly sliced pieces of bread
- Wild garlic pesto (available at the Walser Buura Farmers’ Cooperative market stall)
Now add the grated alpine cheese and continue to stir constantly until it comes to the boil again. Purée with a stick blender until all of the cheese has completely melted.
Now mix in 10 g of cornflour with 50 ml of white wine and thicken the soup. Pass through a sieve and season with some salt and white pepper.
An Guata!/Guten Appetit! Walserstuba Family Riezler
Naturhotel Lärchenhof: Crumble strudel with blackcurrant sorbet with coffee and chocolate ganache variations
For the crumble strudel:
- 300 g flour
- 1 egg yolk
- 50 ml vegetable oil
- 150 ml water
- A pinch of salt
Combine all of the ingredients to make a dough, allow to rest and then roll out.
- 50 g polenta
- 250 ml organic full-fat milk
- 30g butter
Coffee glaze and jelly
Heat 500 ml of coffee with 5 cubes of agar-agar and mix with 5 sheets of softened gelatine. Pour to the desired level onto a baking sheet and allow to cool.
Cut out coin-shaped pieces. Place the rest of the coffee glaze into the mixer and blend until a gel forms.
Chocolate ganache
- 100 g Valrhona Orelys raw cane sugar chocolate
- 200 ml cream
- 30 g cold butter
Gently heat the cream. Stir in the chocolate on a low heat. Remove from the heat and stir in the cold butter. Chill for approximately one hour.
Cut up the strudel and serve on a plate with the other components and enjoy!
An Guata!/Guten Appetit! Naturhotel Lärchenhof Family Sättele
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