Delicacies from the region to cook up

Goose

Rub the goose inside and out with salt, pepper, rosemary, thyme, possibly paprika and marjoram. Peel a few apples and stuff the goose with them. Place with the back on a baking tray or in a deep pan and roast at 160°C, covered with aluminium foil. Roasting time depends on weight, rule of thumb: one hour roasting time per kg of goose.

Remove the foil after 3/4 of the roasting time. Baste the goose generously with the resulting gravy and set some aside for the gravy. Shortly before the end of the roasting time, brush the goose with a mixture of honey and apple juice and increase the roasting temperature to 220°C for a crispy crust. Add water, red wine or cream to the gravy to taste.

Sour soup according to Grandma Berta

Boil about 1cm of water with a little caraway in a casserole dish. Mix half a litre of milk with a heaped tablespoon of flour and half 125ml of buttermilk - leave to rest for half an hour. Stir into the boiling caraway water, add 1 cup of whipping cream and the second half of the buttermilk as well as a cup of sour cream and leave to simmer.

Addsalt to taste and leave to simmer. Serve with small jacket potatoes in their skins and crumbs of brown bread.

Enjoy your meal

Sweet potato and pumpkin cream soup a classic with a difference

Cut500g pumpkin and 200g sweet potato into cubes and finely chop 1 onion. heat a little oil in a pan and briefly sauté the onion cubes in it. add the diced pumpkin and sweet potato and sauté briefly.

Then pour in 0.5 litres of vegetable stock. Simmer for around 20 minutes.
Season with a pinch of salt and puree. Serve the sweet potato and pumpkin cream soup in warmed plates and sprinkle with croutons or pumpkin seeds . Top with a small dollop of cream if desired.

PREPARATION TIME: 20-25 minutes

Plum recipes

Whether it's freshly baked damson plums, a damson plum chutney or damson plum ketchup. Here you will find simple plum recipes from the Attersee-Traunsee Nature Park.