Dandelion recipes

Preparation:

• Wash and chop the herbs such as wild herbs, nettles or wild garlic, and the dandelion leaves.
• Fry the garlic and onion in the oil until translucent. Add the herbs and dandelion leaves and fry briefly. 
• Add the flour and stir, pour in the water and add the stock cube. Leave to simmer for approx. 10 minutes.
• Then puree the soup and add the spices.
• Stir in the whipped cream and taste the soup.

Tip:

Garnish the soup with dandelion and daisy flowers. Toasted pieces of bread would also go very well with it.

Cooked by Chiara Fuchs

Preparation:

• Rinse the dandelion leaves with cold water (soak a little if necessary to remove the bitter substances), shake dry and chop very finely.
• Cream the butter until fluffy. Mix well with the remaining ingredients and leave to rest for a good 20 minutes. Use a tablespoon to form dumplings.
• Place in slightly simmering salted water, switch back and leave to stand. The dumplings can also be placed in the soup (leave to cook for approx. 25 minutes).
   

Tip: 

The dumplings go perfectly with an ALMO beef soup with root vegetables!

Cooked by Gabriele Mandl

Preparation:

• Boil the potatoes in salted water, meanwhile wash the dandelions and spin dry well.
• To make the dressing, mix the apple cider vinegar, olive oil, tarragon mustard, honey and ½ teaspoon of salt well in a large bowl using a whisk.
• Cut the bacon into small cubes, fry in a pan with 1-2 tbsp oil until golden brown and then stir into the dressing,
• Rinse the chives, shake and cut into fine rolls.
• Drain the potatoes and leave to cool slightly, peel and roughly chop the potatoes. Add directly to the dressing and mix well.
• Fold in the dandelions and season the salad with salt and pepper to taste.

Tip: 

It's best to serve the dish lukewarm, then it tastes even better!

Cooked by Gabriele Mandl

Preparation:

• Squeeze the lemon, peel the asparagus, cut into small pieces and cook with the lemon zest until soft. (Cut off the tips of the asparagus to a length of approx. 6 cm and also boil them, these are for the garnish) You can also add a piece of white bread to the cooking water, as this removes the bitter substances.
• Drain the water and put the asparagus tips to one side. Finely puree the rest in a blender. 
• Dissolve the gelatine according to the instructions and stir into the asparagus. Do not forget to salt
• Beat the whipped cream until stiff and fold into the asparagus mixture. 
• Finely chop the dandelion and stir in as well. Now chill the mixture in the fridge, preferably overnight.
• Cut out dumplings with a spoon and serve with dandelion leaves and asparagus tips.

Tip: 

This starter is ideal for preparing the day before.
 

Cooked by Gabriele Mandl

Preparation:

• Wash the dandelion, shake dry and cut into strips. Clean the lettuce, wash, shake dry and cut into strips.
• For the marinade: whisk together the vinegar, salt, pepper and 1 tbsp honey. Whisk in the oil drop by drop.
• Peel and finely dice the shallot and stir into the marinade. 
• Wash, clean and finely dice the spring onion and radishes. Finely chop approx. 20 g dandelion.
• Wash the lime in hot water, rub dry, grate the zest thinly, halve the fruit and squeeze out the juice.
• Mix the lime zest, juice, mustard and 1 teaspoon of honey.
• Finely dice the salmon and mix with the radishes and chopped dandelion. Add 2 tbsp of the marinade and season with pepper.
• In the meantime, cut the bread (or baguette, toast) into slices and toast in batches if necessary.
• Mix the salad and dandelion mixture with the marinade. Serve the bread, salad and tartare. Drizzle with the remaining marinade. 

Cooked by Gabriele Mandl

Preparation of dumplings:

• Mix all the ingredients for the dumplings and knead into a smooth dough. Leave to rest in the fridge for approx. 30 mins.
• Cut the beef and soup vegetables into small pieces or mince them using a mincer, press the potatoes, mix all the ingredients together for the filling and season with fresh chives, fresh horseradish, salt and pepper.
• Roll out the dough for the dumplings thinly (a pasta machine works best) and cut out circles using a cookie cutter or an upturned glass.
• Place the filling in the middle and fold into a semicircle, press the ends together well and shape into dumplings.
• Place the dumplings in a large pan of boiling, salted water and cook gently for about 15 minutes.

Tip:

The beef can also be so-called leg meat, which you can use for a good beef soup.

Preparation Dandelion and nettle spinach:

• Wash the dandelion and nettle leaves, then boil in salted water for about 5 minutes until soft, then rinse in cold water.
• Peel and finely dice the onion and sauté in a little oil.
• When the onion is translucent, dust with flour and deglaze with a dash of white wine.
• Add the nettle & dandelion leaves, beat, bring to the boil briefly and blend until smooth, season with salt and nutmeg and set aside.

Tip:

Fried mushrooms can also be added to the dumplings and nettle and dandelion spinach. The whole meal can also be served on a delicious horseradish foam!

You need 200 ml milk, fresh Krenn and a little salt for the Krenn foam. 

First bring the milk to the boil and season with salt and Krenn. Before serving, whisk the Krenn milk into a foam using a mixer or whisk.

Cooked by Gabriele Mandl

Preparation:

• Knead the flour, durum wheat semolina, egg yolk and oil with water and salt into a smooth dough and leave to rest for at least 30 minutes.
• Meanwhile, cook the potatoes on the stove until soft.
• Peel and mash the potatoes while hot. Wash and finely chop the dandelion leaves with the spring onions and parsley and fry briefly in butter.
• Mix the potatoes with the dandelion leaves, spring onion, egg yolk, parmesan and salt.
• Knead the dough briefly and roll out thinly. Spread the potato mixture on top and roll up the dough.
• Drizzle with a little oil and bake in the oven at 160° C for approx. 15 minutes. (If you have a steam oven or steamer, the roulade can also be made in there!)
• In the meantime, salt the fish fillets (also fish seasoning if you like) and dredge in a little fish flour (flour + breadcrumbs). Then fry in olive oil on the stove until crispy. Also cook the cherry tomatoes with the fish.
• Remove the pasta roulade from the oven and slice open. Serve with the fish fillet, cherry tomatoes and dandelion flowers.

Tip: 

If you have hungry bellies to fill, you can add another side dish. Grilled vegetables or creamy polenta are great options!

We also recommend serving a simple sauce for all sauce lovers. You could take the fish out of the pan, fry some garlic in olive oil or butter and add wild herbs. However, a white wine sauce also goes perfectly with the fish dish.

Cooked by Chiara Fuchs

Preparation:

• Cook the spaghetti until al dente, strain and set aside briefly in a colander
• Heat a little olive oil in the spaghetti pot and fry the buds for approx. 5 minutes.
• Add the pressed or chopped garlic and season with salt and pepper.
• Stir briefly and pour in the whipped cream.
• Add the spaghetti, stir again and serve sprinkled with Parmesan.
• If you like, you can garnish the spaghetti with finely chopped or fried dandelion leaves.

Tip: 

The spaghetti can also be served as a starter or with small escalopes baked in a Parmesan egg coating à la "Piccata Milanese"

Cooked by Christa Pollhammer

Preparation:

• Pluck the nettle leaves from the stalks (wear gloves!).
• Cut off the dandelion flowers above the calyx and remove the petals.
• Briefly rinse the risotto rice and dissolve the turmeric powder in the vegetable soup.
• Finely chop the onion and sauté in a pan with a little olive oil.
• Add the risotto rice and season with salt, pepper and garlic.
• Add the rice and sauté until translucent.
• Add the nettle leaves and dandelion petals.
• Pour in some of the vegetable soup.
• Transfer to an ovenproof dish and place in the oven (180 degrees C, approx. 30 min)
• Keep stirring and adding vegetable soup or wine.
• Briefly cook the halved tomatoes as well.
• Garnish with parmesan or parsley and serve.

Tip: 

The oven risotto is a nice vegetarian main course, but it can also be served with fish (e.g. a fried trout fillet) or meat.

Cooked by Christa Pollhammer

Preparation Potato terrine with mushrooms and dandelion:

• First peel the potatoes and boil in salted water until soft. Drain and allow to evaporate thoroughly. Mash with a fork, a masher or a potato ricer.
• Clean the mushrooms and sauté in 2 tbsp butter. Add the shallots and fry briefly until translucent. Mix the mushrooms with the mashed potatoes.
• Melt the remaining butter and brown slowly. Fold into the potato and mushroom mixture and season with sea salt and pepper.
• Line a loaf tin with cling film. Pour in the potato and mushroom mixture and press down firmly. Leave to set overnight in the fridge.
• Stir the cream cheese with the sour cream and herbs until smooth and season to taste.
• Cut the terrine into slices. Either serve cold or warm in the oven at 175 °C for 5-8 minutes.
• Gently marinate the dandelion with apple cider vinegar and oil. Serve the terrine with a dollop of cream cheese and dandelion leaves.

Tip: 

Serve potato terrine with mushrooms and dandelion as a starter, possibly with fried mushrooms.

Cooked by Gabriele Mandl

Preparation of gnocchi:

• First blanch the dandelion and nettle leaves in salted water and blend finely. This should result in approx. 60g puree.
• Put the cooked potatoes through a potato ricer, yolks, flour, corn starch, dandelion and nettle puree, a little salt and nutmeg in a bowl and knead into a smooth dough.
• Shape the dough into small balls, form into gnocchi with the help of a fork and place on a floured board or a tray dusted with flour.
• Before serving, boil the gnocchi in salted water for approx. 3 minutes, remove from the water when they float to the surface and then toss in dandelion pesto.

Tip:

You can now create individual side dishes to go with the dandelion and nettle gnocchi. We have a few tips here. You can either use a side dish or all 4 variations together go perfectly with the gnocchi!

Preparation Stewed tomatoes:

• Wash the small tomatoes and place them in a pan.
• Marinate with salt, sugar, olive oil, pepper and balsamic vinegar
• Then braise in the oven at 180 degrees for approx. 15 minutes. The cooking time may vary depending on the size of the tomatoes.

Preparation Onion:

• Peel the onion, cut into eighths and place in a small pan
• Cover the onion pieces halfway with water, add a flake of butter, a little salt, pepper, sugar and a sprig of thyme and boil the water over a medium heat.
• As soon as the liquid begins to caramelize, toss the onion pieces evenly and set aside.

Preparation Zucchini & eggs:

• Using a vegetable peeler, "cut" the zucchinis into strips and cook briefly in salted water
• Marinate the cooked zucchini strips in the dandelion pesto.
• Bring water to the boil in a pan, add a little salt and vinegar.
• Crack the quail eggs into a bowl.
• Use a whisk to create a "whirlpool" in the salted water and let the quail eggs run into it.
• Cook for approx. 1 minute and remove the quail eggs from the water.

If you don't have quail eggs, you can of course use hen's eggs. We recommend 1 egg per person.

Dressing:

Place the gnocchi on a deep plate, arrange the onion, stewed tomatoes, zucchini strips and quail eggs alternately on the gnocchi and grate the mountain cheese over the top.

Preparation:

• To make the dandelion and bacon patties, mix the flour, sugar and salt in a bowl and make a well in it. Heat the milk to lukewarm, crumble in the yeast and stir until smooth.
• Then pour into the well and mix with a little flour from the edge to form a smooth pre-dough. If necessary, vary the amount of milk or flour slightly. Leave to rise for about 20 minutes.
• Meanwhile, cut the bacon into small cubes and fry in a pan without fat. Wash the dandelion leaves, shake dry, cut into small pieces and add to the bacon. Sauté for 1-2 minutes and then drain on kitchen paper
• Add the sour cream, a little pepper and the egg to the dough and mix to a medium-stiff yeast dough. Knead the bacon and dandelion mixture into the risen dough.
• Divide the dough into 8 portions, roll them out thinly on a work surface dusted with a little flour and then deep-fry in batches in hot fat (170 °C) until golden brown.
• Degrease the baked dandelion and bacon patties on kitchen paper and arrange on dandelion leaves as desired.

Tip:

The dandelion and bacon patties can be served with a sour cream and yoghurt dip with fresh herbs. The patties can be served as a main course or as a side dish. If you would like to use them as a side dish, we recommend, for example, fresh asparagus with hollandaise sauce in spring.

Cooked by Chiara Fuchs

Preparation:

• Briefly wash the dandelion leaves, roughly chop and blanch.
• Mix the flour, milk, egg yolk, dandelion and spices into a batter.
• Beat the egg whites until stiff and carefully fold into the batter.
• Place in a greased tin and bake in a preheated oven at 180 °C for about 30 minutes.

Tip:

Delicious with meat dishes or just with a herb dip!

Cooked by Gabriele Mandl

Preparation:

• To make the dough, put both types of flour in a mixing bowl, add the crumbled yeast and mix everything together.
• Pour in the lukewarm water and olive oil and knead with the dough hook of the food processor for 6 minutes to form a smooth dough, adding the salt at the end.
• Cover and leave to rise in a warm place for approx. 1 hour until doubled in volume.
• In the meantime, stir together the pesto. Roughly chop the garlic and pine nuts and fry in a pan with olive oil over a low heat. Place the dandelion and basil leaves in a chopper with the Parmesan. Then add the garlic and seeds and mix together. 
• Knead the risen dough, then roll out into a 25 x 35 cm rectangle on a floured work surface using a pasta roller.
• Spread thinly with the pesto, leaving the edge about 2 cm free. Roll up from the long side.
• Now place the strand on a baking tray lined with baking paper. Cut lengthwise with a sharp knife and twist the strands into each other.
• Now cover and leave to rise for about 40 minutes. In the meantime, preheat the oven to 170° C.
• Bake the pesto plait on the bottom shelf for about 40 minutes.
• Leave to cool slightly and cut open. You can add the remaining pesto to the plait.

Tip:

The pesto is also ideal for pasta dishes. If there is any left over, simply cover with olive oil, seal and put in the fridge.

Cooked by Gabriele Mandl
 

* Preparation Dandelion sugar:

To make dandelion sugar, you need approx. 3 tablespoons of dandelion flowers (not whole flower heads) and 50g of birch sugar (or normal sugar). Mix the dandelion flowers with the sugar in a blender and reduce the sugar. Spread the moist sugar on baking paper and leave to dry for a day. Then put it back in the blender, crush and bottle.

Preparation Dandelion dumplings & vanilla sauce:

• Separate the eggs and set the yolks aside for the sauce. Slice the vanilla pods lengthways.
• Bring the milk to the boil with 25 g cane sugar, vanilla pods and salt and remove from the heat immediately.
• Beat the egg whites until stiff, add the icing sugar and dandelion sugar and finally stir in the lemon juice and dandelion flowers.
• Using a large spoon, cut out dumplings of the same size from the snow and place in the hot milk. Leave to stand for approx. 2 minutes, turn and leave to stand for a further 2 minutes. Lift the dumplings out of the milk and drain well.
• Remove the vanilla pods from the milk. Mix the egg yolks with the remaining cane sugar (25 g).
• Bring the milk to the boil and pour in the egg yolk mixture while stirring. Continue stirring the egg milk over a low heat until the mixture thickens to a creamy consistency.
• Spread the vanilla sauce on plates, add the dumplings, garnish with chocolate shavings and serve.
   

Tip:

Alternatively, you can make the vanilla sauce with vanilla custard powder. (This is easier and quicker)

Cooked by Gabriele Mandl

Preparation:

• First whisk the egg yolks until they turn a white-yellow color. Then beat with the sugar, vanilla sugar and scraped vanilla pod to a light cream.
• Mix the dandelion honey, lemon juice, orange zest and orange liqueur. Whip the cream until stiff and fold the dandelion flowers into the mixture.
• Pour into a mold and sprinkle with chocolate.
• Place in the freezer overnight and put in the fridge approx. 1 hour before eating.
   

Cooked by Gabriele Mandl

Preparation of dandelion muffins:

• First, beat the egg, honey, sugar, vanilla sugar and lemon juice until frothy.
• In the meantime, mix the dandelion petals and yogurt well. The result is a great yellow yogurt.
• Now gradually add the oil and dandelion yogurt.
• Finally, stir in the sifted flour, baking powder and salt.
• Pour into the muffin tins and bake at 170 °C for approx. 25-30 minutes.
• Leave to cool and whip the cream with a little vanilla sugar until stiff. Pipe the whipped cream onto the muffins and sprinkle with a little dandelion sugar.

Preparation of dandelion honey:

• Place the plucked flowers in a large pot and pour over a liter of water. Cut the orange into slices and add.
• Slit the vanilla pod, scrape out the seeds and keep. Add the empty vanilla pod to the pan.
• Now heat the pan and bring the water to the boil. Then leave the dandelion water to cool and infuse overnight.
• The next day, strain the flowers and oranges through a sieve. Stir the sugar, lemon juice, lemon zest and vanilla pulp into the already honey-colored liquid. 
• Bring the mixture to the boil, stirring constantly, and simmer briefly. Then turn the temperature down and simmer over a low heat. Allow the liquid to reduce slowly and carefully. This can take a few hours (2-3 hours) until it becomes viscous.
• Test: Pour some liquid onto a spoon and leave to cool. If it becomes as viscous as you are used to from honey, it's good!
• Fill the hot dandelion honey mixture into clean jam jars and seal immediately.

Tip:

With dandelion flowers, it is important that you do not collect them next to busy roads, but only in meadows where they are not exposed to pollutants.

The amount of dandelion flowers indicated are the flowers plucked from the calyx! (That's why collecting them is a bit of work). It is best to collect the dandelion flowers when they are fully bloomed. Cut the dandelion flowers with a sharp knife at the calyx, then the "extraction" of petals is very easy!

Cooked by Gabriele Mandl

Preparation:

• Mix the milk with the whipped cream and the dandelion honey (4 tbsp) and gelatine in a pan with a whisk and bring to the boil. Then reduce the heat and simmer for approx. 2 mins.
• Pour the mixture into the prepared tins, leave to cool, cover and leave to set in the fridge for approx. 3 hours.
• Cut the rhubarb into small cubes and place in a pan. 
• Add the honey and lemon juice, cover and simmer for approx. 5 mins. until just soft.

Dressing:

Serve the panna cotta with the rhubarb compote, drizzle with a little honey and decorate with dandelion flowers.

Cooked by Gabriele Mandl

Preparation:

• Mix the curd cheese, melted butter, flour, egg and breadcrumbs. Leave the mixture to rest in the fridge for approx. 3 hours.
• Then form the dumplings, cover and simmer in lightly salted water for about 15 minutes. 
• Melt the butter for the breadcrumb mixture, add the breadcrumbs and toast until golden brown. Add the sugar at the end.
• Wash and chop the strawberries, bring to the boil with the sugar, blend and set aside.
• Roll the dumplings in the butter crumbs before serving. Serve the dumplings with the strawberry sauce. 

Cooked by Gabriele Mandl